Ambot Tik

You will need

½ kg fish preferably sardine, shark or catfish
10 dry red chillies
¼ tsp cumin seeds
4 peppercorns
¼ inch piece turmeric
4 flakes garlic
½ inch piece ginger
a small (marble size) tamarind
1 onion (sliced fine)
1 tomato (sliced fine)
2 tbsp oil
coriander to garnish

Method:

1. Clean and wash the fish. Cut into desired pieces, apply salt and keep aside.
   
2. In the meantime grind the above ingredients in a little water.
3. Fry the onion in oil till it turns brown.
   
4. Add the masala and fry a bit.
5. Add a cup of water, allow to boil and then add the fish pieces.
6. Cook till tender on slow fire. Add salt and vinegar if necessary.
7. Garnish with coriander leaves.
   

PORK VINDALHO

This is what you will need

1 Kg pork
salt to taste
10 dried red chillies
10 peppercorns
8 cloves
10 cloves garlic
1 inch piece ginger
1inch piece cinnamon
1 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp sugar
1/2 cup vinegar
2 medium onions chopped fine
2 cups water
2 tbsp oil

Method

1. Cut the cleaned pork into bite size pieces. Apply salt and keep aside.
   
2. Grind all the spices in the vinegar, adding 1/2 tsp sugar. Apply the ground spices to the meat and keep aside for 4 to 5 hours
3. Heat oil in a pan on medium heat and add the meat and stir fry the meat for about 5 minutes.
4. Add the chopped onion,rest of vinegar and the water. Cover the pan and lower heat. cook till meat is tender and the oil rises on top.
5. serve with rice or bread.
   

Crab Curry

This is what you will need

10-12 crabs washed and cleaned.
Red Chilies 25
Coriander seeds 2 tbsps.
Cummin seeds 1 tsp.
Fenugreek seeds 1 tsp.
Pepper 1 tsp.
Turmeric powder 1/2 tsp.
Garlic 6-8 flakes
Tamarind Lime size
Coconut, grated 1 no.
Onion, chopped 1 no.
oil
Salt To taste

Method:
1.Fry the chilies, grated coconut, coriander seeds, cumin seeds, fenugreek seeds and pepper in a little oil.
2.Grind together the chilies, grated coconut, coriander seeds, cumin seeds, fenugreek seeds, pepper, turmeric powder, garlic and tamarind to a fine paste.
3.Saute the onions in oil, till slightly brown.
4.Then add the crabs, mix well & keep for a while till they change colour.
5.Next add the roasted ground masala and cook for a while.
6.Now add the tamarind water and simmer on low heat.
7.If you require gravy then add water or else keep it dry.
8.Serve hot with rice.

Goan Fish Curry

You will need

Fish 3 -4 mackerels cleaned and sliced or 4 slices of kingfish
Salt to taste
2 green chillies or peppers, de-seeded
1 small onion, sliced
1 cups grated coconut
1 tbsp coriander seeds
1/2 tsp cumin seeds
3 cloves garlic
6 red, dried chillies or peppers
4 peppercorns
1/2 tsp turmeric powder
1 tbsp tamarind pulp
1 cup water or more
½ inch piece ginger (crushed and not minced)

Method:

1. Apply salt to the fish and mix it with chillies or peppers and onion. Keep aside.
2. Combine all the rest of the ingredients, except the tamarind pulp,and ginger and grind it to a fine paste .
3. Put the ground mixture into a deep pan on medium heat and cook till it comes to a boil. Add the fish,onion, and green chillies and the tamarind pulp.
   
4. Now add the crushed ginger. Add salt if necessary.
   
5. Boil the curry till fish is cooked.
6. serve with rice
   

Mackerel Racheado

Rachead Masala
This fiery hot masala paste . It can be used as the main spice mix in a curry or to marinate meat or fish. You can make some ahead and store it in your refrigerator for later use.

You will need

White vinegar
15 dry red chillies
1 tbsp black peppercorns
2 tsps coriander seeds
1 tsp cumin seeds
12-15 cloves of garlic
1/2 tsp turmeric powder
1/2 tsp sugar
A golf ball-sized lump of tamarind (seeds removed)
Salt to taste

PREPARATION:
Put all the ingredients except vinegar into a food processor.
Add the vinegar a little at a time, to grind the ingredients into a thick, smooth paste.
This paste can be stored in a glass bottle for several days if kept in the refrigerator.

wash and clean the mackerels , slit the mackerels side ways apply salt. Stuff it with the above masala.
Fry and serve with rice.