Bombil Fry is a shallow fry preparation of the fish that has attained an iconic stature in the seafood cuisine of Maharashtra- Bombil or Bombay Duck.
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Prawns Biryani in Microwave-Jhinga Biryani in Microwave
Prawns Biryani is a delectable one-pot meal that combines flavorful long grain cooked rice, succulent prawns cooked in subtly spiced and aromatic gravy and slow cooked till perfection following magical Dum method of cooking. Sit back and witness the magic of Biryani unravel on the awestruck faces of your family.
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Bombil Kalvan-Bombay Duck Curry
Bombil Kalvan is a hot and tangy gravy preparation of a popular fish Bombil also known as Bombay Duck owing to the fact that it’s presence is found in and around waters of Mumbai.
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Surmai Che Kalvan
Surmai Kalvan, a typical Konkani Seer fish preparation dish that is quite a regular in a Konkani household and forms part of our comfort meal when accompanied with steamed rice.
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Surmai Fry-Tawa Fish Fry
Surmai Fry is an absolutely delicious Fish Fry recipe that can be a show stealer dish at your next party. Dig into some Malvani fish fry this weekend.
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Bangda Tava Fry- Pan Fried Mackerel-Fish Tawa Fry Konkani recipe
Today we are going to share with you a simple yet delicious fish fry preparation which is very commonly prepared in a Konkani household in Ratnagiri and Malwan.
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Bangda urad methi-Bangda Udid Methi-Bandyachi Uddamethi-Goan Mackerel Curry
This blog post is my humble attempt to share some of the lesser known aspects of Konkan with those curious folks who know little about Konkan. By no means, I can claim to be an erudite on Konkan and neither is this post an exhaustive account. I intend to share some of the anecdotes here that would make for an interesting read.
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Paplet Hooman (Goan Pomfret Curry)
A quintessential Goan fish curry that features very prominently in Goan cuisine. Hooman is a most common curry prepared in a Goan kitchen and is paired with different types of fish- Prawns, Pomfret, Lady Fish etc. being some of the common variants of this dish.
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Kolambi Batata Tondak
This recipe has been adapted from a Maharashtrian non vegetarian cookbook authored by Aditya Mehendale titled “Rare Gems: A Non veg gourmet collection from Maharashtra”. True to its title this book features hundreds of recipes from every nook and corner of Maharashtra- some that are widely known, others less acclaimed but prepared often in a Maharashtrian household.
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Tawa Kolambi/Tawa Prawns
Having my origins from coastal region of Ratnagiri, seafood becomes a natural choice of food for me. I like to experiment with different recipes involving seafood and very often prawns finds itself on top of that experiment list.
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