Mutton Curry

Ingredients

1. Mutton cut in cubes 500 gms
2. Onions 2 nos
3. Garlic cloves 6 nos
4. Ginger small piece
5. Dried red chilies 4 nos
6. Coriander seeds 2tbs
7. Cumin seeds 1 1/2 tsp
8. poppy seeds 1 1/2 tsps
9. Desiccated coconut 4 tbs
10. Turmeric powder 1/2 tsp
11. Curry powder 2tsp
12. Tomato puree 75 ml
13. Potatoes 2 nos
14. Oil 60 ml
15. Curry leaves 6 - 8 nos
16. Salt to taste
17. Water as needed

Procedure

1. Grind items from 3 to 9  and keep aside
2. Heat oil in a pan
3. Fry the ground masala well, adding little water to prevent burning
4. Add the  tomato puree and blend well
5. Add the mutton cubes and fry till the water from the mutton dries up
6. Add turmeric, curry leaves, salt and blend for 2 minutes
7. Add one cup of hot water, bring to a boil. Cover and simmer for 10 minutes
8. Peal and chop the  potatoes in 4 pieces each.
9. Add potatoes and more hot water. Cook till meat is tender
10. Serve with white rice, kachumbar (sliced onion and tomatoes in vinegar)

Note: Serve for dinner

Jerdalu ma Marghi ( chicken with apricots and saffron )

Ingredients

1. Chicken drumsticks and thighs 8 pieces
2. Sour cream or unsweetened yogurt 250 gms
3. Saffron a pinch
4. Large onion chopped 1 no
5. Large tomato chopped 1 no
6. Cinnamon sticks 2-3 sticks
7. Green cardamoms 4-5 sticks
8. Whole peppercorns 3-4 nos
9. Whole cloves 3-4 nos
10. Bay leaves  2-3 nos
11. Fresh ginger-garlic paste 2 tbs
12. Paprika 1/2 tsp
13. Turmeric 1/2 tsp
14. Cumin and coriander powder, mixed 1 tbs
15. Dried apricots 150 gms
16. Finely chopped coriander 50 gms
17. Salt & pepper to taste
18. Olive oil. 30 ml
19. Lemon  1 no
20. White wine (optional) 30 ml
21. Water 250 ml

Procedure

1. Marinate the chicken with saffron, sour cream, lemon juice, salt and pepper overnight or for at least two hours in the fridge
2. In a heavy bottom pan or pressure cooker, heat oil and fry onions till golden brown
3. Add chopped tomatoes and all the spices. Lower the flame and cook the mixture till you get the aroma of all the spices
4. Add the marinated chicken and stir the mixture continuously for about five minutes making sure that the food does not stick to the bottom
5. Add coriander, dried apricots, water and wine
6. Bring the mixture to a boil; simmer till the chicken is well cooked.
7. Serve with crispy, thin fries for dinner, and garnish with few coriander leaves

Note: 

1. can also be served with a light rice palao
2. Chicken can be replaced with mutton pieces too

Gos noo Bafaat (Meat in sweet and sour coconut gravy)

Ingredients

1. Boneless meat 500 gms
2. Large onions finely sliced 3 nos
3. Small onion, chopped 1 no
4. Fresh grated coconut 30 gms
5. Turmeric 1/4 tsp
6. Chili powder 1/4 tsp
7. Garlic, cumin and dried red chili paste 3tsp
8. Tomato ketchup or tomato paste 120 gms
9. Cinnamon, cardamom and clove 1 gm each
10. Vinegar 30 ml
11. Sugar 2tbs
12. Oil 4 tbs
13. Salt to taste
14. Eggs 2 nos
15. Finely chopped coriander 30 gms 
16. Potatoes large 2 nos

Procedure

1. In a nonstick deep frying pan heat oil and fry the sliced onions till golden brown
2. Move the onions to a side and sauté the coconut, then add the garlic, cumin and chilies paste, turmeric, chili powder, the spices and chopped onion
3. Sauté and add the meat pieces
4. Nicely brown the meat and then add the tomatoes or paste or ketchup (whichever you choose to use)
5. Sauté and then add the potatoes, adding just enough water to cook over stove or pressure cooker
6. After the meat is done add vinegar and  sugar
7. Hard Boil eggs on a stove
8. Peal and chop potatoes in 4 pieces and fry till they turn golden
9. Garnish with hard boiled eggs and a freshly chopped coriander
10. Serve in a platter and place the fried potatoes all around.

Note: Serve as main course for lunch or dinner with hot chapaties

Diet Chicken

INGREDIENTS

1. Chicken (Breast Pieces) - 2
2. Red Chilly Flakes (Dominos; As Per Taste)
3. Salt (As Per Taste)
4. Oregano Mix (Dominos; As Per Taste)
5. Olive Oil - 1 tsp
6. Coriander - 1 tbsp (Finely Chopped)
7. Lemon - 1
8. Honey - 2 tsp

PROCEDURE

1. Slice the breast pieces horizontally into thin flat strips (1 piece into three flat strips)
2. Take a flat pan, add olive oil, and place the strips on the pan
3. Put on the gas to medium flame to avoid sputtering
4. Cook both sides till one side looks cheesy in texture and turn it over
5. Sprinkle Salt, Oregano Mix, Chilly flakes on both sides
6. Take it out on a serving dish and garnish with lemon juice, Honey, Coriander and leftover Olive Oil from the pan.

Note:  This makes a nice serving at parties with drinkso

Mutton Cutlets

INGREDIENTS

1. Mutton mince. 500 gms.
2. Finely chopped onions ( medium sise) . 2 nos.
3. Boiled and smashed potatoes (medium size) . 1 no.
4. Eggs  3 nos.
5. Ginger garlic paste. 1 table spoon.
6. Green chilies. (finely chopped). 2 nos.
7. Turmeric powder . 1 tea spoon.
8. Lemon juice. 3 tea spoons.
9. Coriander (finely chopped). 50 gms (aprox)
10. Salt to taste.
11. Oil. 3 table spoons.

PROCEDURE

1. Wash and marinate the minced mutton  in lemon juice, turmeric powder, salt,  and ginger garlic paste and keep it aside for 15 minutes..
2. Heat oil in a pan and fry the onions till translucent..
3. Add the marinated mutton, chopped green chilies, in the pan and mix  well.
4. Remove from the fire and let cool.
5. Add the mashed potatoes and coriander to the mixture. 
6. Make small round balls of this mixture and press with hand to form flat discs and keep aside.
7. Beat  egg white till stiff and add the egg yolks  and mix lightly.
8. Heat oil in a frying pan for shallow frying.
9. Dip the discs in the egg and shallow fry both sides on medium flame.
10. Remove and place them on a paper napkins to soak away the extra oil.
11. Serve in a plate with potato wafers, dips and ketchup.

Kheema Paratha

INGREDIENTS

1.   Wheat/ Mix Grain Flour - 250/300 gms

2.   Chicken/Mutton Kheema - 250 gms

3.   Onions - 1 (Large; Finely Chopped)

4.   Coriander - 2 tbsp (Finely Chopped)

5.   Green Chillies -2 nos (Optional; Finely Chopped)

6.   Salt (To Taste)

7.   Oil (To Cook)

PROCEDURE

1.   Knead the Flour and keep aside for half an hour

2.   Grate the Chicken/Mutton Kheema

3.   Take a bowl and mix Chicken/Mutton Kheema, Onions, Coriander, Green Chillies, and Salt

4.   Take two small balls (1" diameter) of the Flour and roll them into small rotis and keep aside

5.   Place one Roti on a plate and layer it with Chicken/Mutton Kheema mix

6.   Cover it with the other Roti and seal the periphery to avoid spillage

7.   Put it on the Non-stick Pan and turn it when half done from one side

8.   Apply Oil to the upturned side and turn it again when the other side is half done

9.   Keep turning and fry till golden brown

10 . Serve hot with Tomato Ketchup or Pickle 

SALTED & SPICED MEAT (Beef, Pork, Mutton)

INGREDIENTS

1. Rock Salt  30 gms. OR 4 Level Tablespoon
2. Kulmi Soda 60 gms. OR 5 Level Tablespoon
3. Pappad Khar  30 gms. OR 4 Level Tablespoon
4. Nutmeg 1 Pod Ground
5. Green Chillies 10 -12 Slit with seeds
6.  Black Pepper Pods 10 Whole
7. Cloves  10 Whole
8. Red Chilly Powder 3 Heaped Teaspoons
9. Citric Acid Powder 1 Level Teaspoon crushed
10. Jaggery 2 Heaped Tablespoon powdered
11. Lime 6 – 12 (1/3 to ½ Cup)
12. Honey 2 – 3 Tablespoons

PROCEDURE

1. Grind reasonably fine the first 3 ingredients and roast lightly
2. Wash and dry the meat pieces
3. Pound the meat pieces lightly with a heavy pestle and place in a big non-corrosive vessel, preferably glass
4.  Sprinkle and thoroughly cover the meat with the roasted mixture and 4,5,6,7,8,9 & 10. (For non-spicy or less spicy, do not use or adjust quantities of ingredients 5,6,7 & 8.) 
5.         Squeeze /Pour  the lime juice .
6. .      Poke the meat well all over, place a non-corrosive lid to cover the entire meat and place weights of 1.5 – 2 kgs.
7. Leave at room temperature (up to 25 C) for 3-4 days, poking and turning the meat over at least twice a day
8. Pressure cook the meat with all the contents of the bowl for 45-60 minutes
9. Drain out all liquid, dry meat on stove and refrigerate  overnight
10. Heat the honey in a pan and braise the meat all over, one piece at a time   
11.  Cut into fine thin slices and serve.

Coconut Buns

INGREDIENTS

1. Coconut Milk (250 ml) / Coconut Milk Powder (250 gms)
2. Maida - 500 gms
3. Baking Powder - 10 gms
4. Baking Soda - 3 g
5. Salt (To Taste; Not required if making it sweet)
6. Warm Water (If required)

PROCEDURE

1. Take a glass bowl and mix Maida, Baking Powder and Baking Soda
2. Add Coconut milk and knead like a dough. Add water if required.
3. Oil your palms and knead it one last time to take it off the walls of the container
4. Cover with a cellophane sheet or Butter Paper and keep aside for 1 hour for it to rise
5. Take a double boiler and keep it to heat 
6. Make balls of 1-2 inch in diameter and place them in small cupcake containers or inside butter paper cups meant for pastries
7. Place these cups into the double boiler and let cook for 10 minutes
8. Remove and serve with Chicken Curry / Veg gravy / Tomato Chutney / Yellow Dal

NOTE: The Coconut Buns can be made with following fillings to make unique dishes

1. Precooked Chicken / Mutton Kheema / Fish / Egg Bhurji
2. Grated Mixed Vegetables
3. Boiled Potatoes
4. Grated Apple with Cinnamon Powder (Dusted on top with powdered Sugar)
5. Simply dusted with Powdered Sugar

Microwaved Grilled Fish (Without Oil)

INGREDIENTS

1. Fish Slices  4 nos (Salmon, Pomfret, Halva (Black Pomfret), Mackerel, King fish..
2. Garlic and hot pepper paste 6 tsp
3. Cumin powder 2 tsp
4. Red chilli powder 4 tsp
5. Turmeric powder 1 tsp
6. Salt to taste
7. Finely chopped coriander for garnishing
8. Lime slices

PROCEDURE

1. Clean fish slices and make slight cuts on surface for marination to seep in
2. Marinate the fish with garlic pepper paste, cumin powder, red chilli and turmeric powder,and salt
3. Keep the fish for 4 hrs to marinate
4. Place the fish pieces on a microwave dish and keep the dish in the microwave
5. Set the timer to 4 mins  and start the microwave
6. Open the microwave and pierce a fork into the fish to check if its done
7. If the fish sticks to the fork, then microwave it for another half a min
8. Once done, serve it in a platter
9. Garnish it with finely chopped coriander
10. Squeeze lime before serving

NOTE: Tastes yummy with plain yellow dal and rice

Fry Fish Parsi Style

INGREDIENTS

1. Fish Slices  4 nos (Salmon, Pomfret, Halva (Black Pomfret), Mackerel, King Fish..
2. Garlic and hot pepper paste - 6 tsp
3. Cumin powder - 2 tsp
4. Red chilli powder - 4 tsp
5. Turmeric powder - 1 tsp
6. Salt to taste
7. Oil to fry - 1 cup
8. Finely chopped coriander for garnishing
9. Lime slices

PROCEDURE

1. Clean fish slices and make slight cuts on surface for marination to seep in
2. Marinate the fish with garlic pepper paste, cumin powder, red chilli and turmeric powder and salt
3. Keep the fish for 4 hrs to marinate
4. Heat oil in an iron tava ( this adds flavour to the fish)
5. Place the marinated fish carefully on the tava
6. Fry oh high flame for about 3 min
7. Lower the heat and fry till the lower side of the fish turns slightly brown
8. Flip the fish pieces es and repeat the procedure on the other side.
9. If the fish sticks to the tava, shut the flame and keep it for about 5 mins, 
10. Place the fried fish in a platter and serve
11. Garnish the fish with coriander and squeeze lime  
12. Drizzle a bit of the fried oil on the fish while serving

NOTE: Tastes yummy with plain Yellow Dal and Rice

Gaam no Patio (Fish Curry from the village)

INGREDIENTS

1. Large pomfret (boneless) - 1 no
2. Cumin seeds = 10 gms
3. Green chilies - 5 to 6 nos
4. Red chili powder - 1 tea spoon
5. Ginger garlic paste - 1 tea spoon
6. Finely chopped onion - 1 no
7. Dhana jeeru ( cumin-coriander powder mix ) - 1 tea spoon
8. Garlic cloves - 4 to 5 nos
9. Jeera (Cumin seeds ) - 10 gms
10. Turmeric powder - 1 tea spoon
11. Malt vinegar (Brown vinegar ) - 350 ml
12. Jaggery - 100 gms 
13. Oil
14. Salt to taste.
15. Finely chopped coriender

PROCEDURE

1. Cut the pomfret in 4 pieces
2. Mash green chilies, garlic and cumin seeds
3. Heat oil in  a pan
4. Fry the chopped onions till brown
5. Add ginger garlic paste, red chili powder, turmeric and dhana jeeru powder
6. Add the fish pieces
7. Pour vinegar till fish pieces are immersed
8. Stir lightly
9. Cover and simmer till fish is done.
10. Add jaggery when fish is almost cooked
11. Serve in a bowl 
12. Garnish it wit finely chopped coriender

NOTE: Serve as a side dish with Dhaan Darr. ( Rice and yellow Daal)

Kevab (Meat Balls)

INGREDIENTS

1. Mutton Mince - 500 gms
2. Turmeric powder - 1 tea spoon
3. Red chili powder - 1/2 tea spoon
4. Cumin powder - 2 tea spoons
5. Bread slices - 2 nos
6. Onions ( finely chopped) - 1 no
7. Potato ( boiled and smashed) - 1 no
8. Ginger garlic paste - 2 tea spoons
9. Eggs - 4 nos
10. Salt to taste
11. Oil  - 3 to 4 spoons
12. Mint leaves - 2 to 3 sticks
13. Lime -1 no

PROCEDURE

1. Mix the mince with turmeric, chili powder, cumin powder, ginger garlic paste, onions and  salt
2. Add the mashed boiled potato to it 
3. Soak the bread slices in water and squeeze out  the water 
4. Mix the soaked bread with the mince mixture
5. Beat the eggs
6. Add a part of the beaten eggs as a binder, if required
7. Shape into round balls
8. Heat oil in a pan
9. Dip the meat balls into the beaten eggs and fry till golden brown
10. Remove and keep them on a paper napkin to soak out  the extra oil.
11. Serve in a platter decorated with lime slices and mint leaves

NOTE : Can be served with Dhansak 

Mutton Cutlets

INGREDIENTS

1. Mutton mince. 500 gms.
2. Finely chopped onions ( medium sise) . 2 nos.
3. Boiled and smashed potatoes (medium size) . 1 no.
4. Eggs  3 nos.
5. Ginger garlic paste. 1 table spoon.
6. Green chilies. (finely chopped). 2 nos.
7. Turmeric powder . 1 tea spoon.
8. Lemon juice. 3 tea spoons.
9. Coriander (finely chopped). 50 gms (aprox)
10. Salt to taste.
11. Oil. 3 table spoons.

PROCEDURE

1. Wash and marinate the minced mutton  in lemon juice, turmeric powder, salt,  and ginger garlic paste and keep it aside for 15 minutes..
2. Heat oil in a pan and fry the onions till translucent..
3. Add the marinated mutton, chopped green chilies, in the pan and mix  well.
4. Remove from the fire and let cool.
5. Add the mashed potatoes and coriander to the mixture. 
6. Make small round balls of this mixture and press with hand to form flat discs and keep aside.
7. Beat  egg white till stiff and add the egg yolks  and mix lightly.
8. Heat oil in a frying pan for shallow frying.
9. Dip the discs in the egg and shallow fry both sides on medium flame.
10. Remove and place them on a paper napkins to soak away the extra oil.
11. Serve in a plate with potato wafers, dips and ketchup.

Roast Chicken

INGREDIENTS

1. Chicken pieces.( Preferably boneless).  1/2 kg.
2. Crushed Cashew nuts. 100 gms.
3. Finely chopped onions . 3 nos.
4. Curd. 1 cup.
5. Ginger garlic paste. 2 tea spoon.
6. Tomatoes small . 2 nos.
7. Turmeric powder. 1/2 tea spoon.
8. Red chili powder. 1/2 tea spoon.
9. Clove .4 - 5 buds.
10. Bay leaf (Tej Patta). 2 - 3 nos.
11. Cardamom (Elaichi). 4 -5 nos.
12. Oil. 5 - 6 spoons.
13. Salt to taste.
14. Water .
15. Finely chopped coriander.

PROCEDURE

1. Marinate chicken pieces with curd, ginger garlic paste, turmeric and red chili powder and salt for over an hour.
2. Boil tomatoes, blanch and smash them in a mixer, adding a little water to liquefy. (Puree)
3. Heat oil in a pan.
4. Add  onions, clove, bay leaves,and cardamom and fry till the onions turn golden brown.
5. Add the marinated mutton and stir .
6. When almost done, add crushed cashew nuts, and tomato puree. Stir well.
7. Serve in a bowl,  garnished with coriander.

NOTE: Serve with Chapati or Rice

Jardaloo (Apricot) ma Gosht (Mutton)

INGREDIENTS

1. Mutton pieces 1/2 kg.
2. Apricot (seedless) 250 gms.
3. Onions finely chopped. 3Nos.
4. Ginger garlic paste 2 tea spoon.
5. Oil 50 gms.
6. Cinnamon 3 sticks.
7. Sugar to taste
8. Salt to taste.
9. Water 2 cups.
10. Coriander Finely chopped.

PROCEDURE

1. Soak the seedless apricots in water for about 4 to 5 hrs.
2. Heat oil in pan.
3. Fry the finely chopped onions till they turn golden brown.
4. Add ginger garlic paste and fry for about 5 minutes. 
5. Add mutton pieces, salt and cinnamon and cook well.
6. Add sufficient water and cook till the mutton becomes tender.
7. Heat the sugar in another pan till it turns brown.
8. Add the soaked apricots along with the water and boil.
9. Lower the heat and let the apricots cook and turn soft.
10. Add this to the cooked mutton and heat to form a thick gravy.
11. Serve in a bowl and garnish it with finely chopped coriander.

NOTE: Serve with chapati or rice

Mutton Nihari

INGREDIENTS

1. Mutton diced into pieces.  1 kg.
2. Onions (big) finely chopped, 3 Nos.
3. Bay leaf  (Tej Patta) .  3 to 4 leaves.
4. Clove. 5 to 6 buds.
5. Cardamom (Elaichi). 5 to 6 buds.
6. Wheat flour. 4 to 5 tea spoons.
7. Ready made Nihari Masala. 1 pkt.
8. Ginger garlic paste. 1 table spoon.
9. Ginger . jullian cut.
10. Water  4 to 6 cups
11. Salt to taste.
12. Oil to fry.
13. Ghee 3 spoons.
14. Coriander, finely chopped to garnish.

PROCEDURE

1. Marinate the mutton in ginger garlic paste and keep for half hour.
2. Heat oil in a pan and fry the onions, clove, tej patta, and elaichi  till onions turn golden brown.
3. Add the mutton and the packet of Nihari masala and 4 to 6 cups of water and pressure cook the mutton.
4. Heat  3 spoons of ghee in another vessel and add the wheat flour and stir well to avoid lump formation.
5. Add the fried onions et al to this and fry till a good aroma evolves. Keep stirring.
6. Add the pressure cooked mutton and stir well. 
7. Taste the gravy before adding salt as the ready Nihari Masala is salted. Add salt only if required.
8. Add julienned ginger.
9. Keep on slow fire to cook for about 7 to 10 minutes .
10. Serve in a bowl and garnish it with finely chopped coriander.

Colmi no Patio (Curried Prawns)

INGREDIENTS

1. Prawns - 1 kg.
2. Onions medium size - 3 (Finely chopped)
3. Tomato - 2 (Medium size)
4. Red Chilly powder - 1tsp
5. Turmeric - 1/2 tsp
6. Eggplant (Baigan) -1 (Small; Diced into small pieces)
7. Salt (To Taste)
8. Ginger-Garlic paste - 1 tsp 
9. Dhansak Masala - 2 tbsp
10. Hot and sweet sauce - 3 tbsp
11. Oil - 4 tsp
12. Coriander (Finely chopped)

PROCEDURE

1. Heat oil in a pan and fry coriander
2. Add onions and fry till golden brown
3. Add ginger garlic paste fry well
4. Add Eggplant, Dhansak Masala, Turmeric, Chilly powder, and Salt to taste.
5. Cover the pan and cook the eggplant well
6. Add the prawns and cook for 5 to 7 minutes while stirring intermittently
7. Add hot and sweet sauce and stir intermittently for another 3 to 5 minutes
8. Serve in a bowl and garnish it with coriander

NOTE: Tastes beat with rice and dal

Crispy Fried Chicken

INGREDIENTS

1. Chicken - 6 (Leg Pieces)
2. Oats - 250 gms
3. Chilli Powder - 1 tsp (Or As Per Taste)
4. Coriander Powder - 2 tbsp
5. Mutton Masala - 2 tsp
6. Salt (To Taste)
7. Coriander leaves - 3 tbsp (Finely Chopped)
8. Garlic Cloves - 20/25
9. Olive Oil - 250 ml
10. Butter - 50 gms
11. Lemon (For Garnish)

PROCEDURE

1. Marinate Chicken with Chilli Powder, Mutton Masala, Salt, Coriander Powder, Coriander Leaves
2. Take a pan and put the Garlic cloves in it before adding Butter and Olive Oil
3. Heat on slow flame
4. On a plate spread Oats and roll the marinated Chicken leg pieces in it till completely covered
5. Place the Chicken Leg pieces in the oil in the pan and fry on high heat till golden on one side and then turn and repeat till golden on other side too
6. Turn the pieces again and cook on low flame so that they cook till inside
7. Garnish with Coriander leaves, Lemon Wedges and serve hot with Parathas

NOTE: Oats can be replaces with Rawa, Cornflakes or Breadcrumbs

Goan Prawn Balchao

INGREDIENTS

1. Prawns - 1/2 kg
2. Tomatoes - 4 (Big; Finely Chopped or Ground into a paste)
3. Onions - 4 (Finely Chopped or Ground into a paste)
4. Curry Leaves - 8/10
5. Green Chillies - 3/4 (Finely Chopped)
6. Sugar - 1/2 tsp
7. Vinegar (Few Drops)
8. Salt (To Taste)
9. Turmeric Powder - 1/4 tsp
10. Coconut Oil - 50 ml

For Paste:

1. Ginger-Garlic Paste - 2 tbsp 
2. Cumin Seeds - 1 tsp
3. Cinnamon stick - 1 (2")
4. Cloves - 4/5
5. Mustard Seeds - 1 tsp
6. Black Peppercorns - 1 tsp
7. Red Chillies - 2/3 (Whole; Dry)
8. Vinegar - 1 tbsp
9. Turmeric Powder - 1 pinch

PROCEDURE

1. Marinate the Prawns for 5-10 minutes with some Salt and Turmeric Powder to get rid of the awful-raw-seafood smell
2. Wash the Prawns gently and thoroughly and put them in a colander
3. Meanwhile make a smooth paste of the ingredients and mix well with the Prawns
4. Now heat the oil in the pan, add curry leaves and let them splutter
5. Add chopped Onions and saute till golden brown
6. Add Tomato paste and cook till oil starts to separate from the mixture
7. Add the Prawns mix to this and stir gently
8. Add Sugar, Salt and Vinegar 
9. Cover the pan and cook on low flame for 8-10 minutes
10. Garnish with roasted curry leaves

NOTE:

1. Cook with Coconut Oil to get the authentic Goan Flavour
2. Serve with Steamed Rice or Bread or Pav

Fish Soup

INGREDIENTS

1. Fish (Surmai, ravas, halva) - 2 pcs
2. Pepper -  A few
3. Salt to taste
4. Water to boil fish
5. Garlic - 2 cloves
6. Clove (Laung) - 1 bud
7. Corn stalk
8. Red Chilly sauce to taste 

PROCEDURE

1. Boil the fish and let it cool
2. De-bone and shred  the fish into small fragments
3. To the boiled water add garlic, clove, corn stalk, salt and pepper
4. Put the shreded fish into it and steam for a few minutes
5. Add water to adjust consistency
6. Serve in a soup bowl

NOTE: 

1. Vinegar chilly / soya sauce, can be added while eating the soup
2. The fish head tastes best, as its the most tender part of the fish
3. Make sure to remove the bones and scales while de-boning