Chapli Kababs – Flat and Spicy Ground Chicken Kababs

November 9, 2012 1 Comment

 Things have been normalizing here and there, the morning commute has been crowding up and NYC is back and busstling after the storm.

Sandy was followed by a premature snowstorm, named Athena. I mean seriously, since when did we start naming our snow storms here. That too after a Greek Goddess? Chances are Athena the Goddess of wisdom, would have no idea how to deal with the vagaries of a snow storm and would certainly be wise enough to think twoce before leaving her Mediterranean abode.

Nonetheless, she has been memorialized this winter and her snowy namesake came right in time to offer us a crazy return home commute. After bracing and dealing with cleaning the fairly thick coating of snow and dealing with the slippery roads that took 15 minutes, for that one mile between the station and our home, I realized that our dinner date for restaurant week was not happening.

The morning was different! It was peaceful and soothing to watch the snowy landscape heading into work. If you want a glimpse, you might want to stop by my facebook page. The other excitement in our house were the elections, and all I can tell you about them is that it is it is a good thing my husband and I agree on our political outlooks, I would hate to see what happened if our energy was focused negatively against each other, instead of sharing the excitement of the evening together.

Crazy as it sounds, we spent a lot of time on our first date, talking about food and politics, yes, in that order. Over time, we have found our corners and collective preferences in both these areas that work and complement each other, the rest is where we differ enough to keep things interesting and have contrast and texture in our household.

Onto chaapli kababs…

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Filed Under Regional Indian, Weeknight Cooking Tagged With Chaapli Kabab, Chicken, easy, Indian Cooking, Kababs, Main Dishes Non Vegetarian, North Indian

Turkey in a Tomato and Sour Cream Sauce

November 27, 2011 1 Comment

 With the holiday weekend drawing to a close, I have been reflecting and generally feeling peaceful. It has been a weekend of good food, good company and lots of good cups of tea. Cups of tea savored on a pile of kitchen throw rugs.

My daughter has been asked to write about traditions these weekend for her assignment. We do not have a very traditional household and being first generation transplants, a lot of the more traditional part of my family has been left over back in India. I think most people will agree that a large part of the Thangiving tradition is the post thanksgiving creativity with leftovers, turkey and beyond.

One of my thanksgiving traditions is about having company on Saturday, I like to use the day to catch up with people I somehow could not fit in mostly due to scheduling constraints on Thursday and usually make something that has become one of my unlikely signature dishes. It is unlikely, because unlike most signature dishes I do not make it all the time but this time of the year, I make it once or twice and it is usually a much loved dish. Even the turkey averse husband likes it.

If you are looking for an impressive way to use up those leftovers give this recipe a try. It also works well with leftover chicken and certainly adapts well to fresh shrimp.

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Filed Under Fenugreek, Slow Cooking Tagged With Black Cardamom, Cream, Curries, Fenugreek, Indian Wine, Leftover Turkey, Main Dishes, Main Dishes Non Vegetarian, North India, Punjab, Thanksgiving, tomatoes, Turkey, Winter

Eggs in a Double Bell Pepper Sauce

October 24, 2011 Leave a Comment

“Would you know my name, if I saw you in heaven, would you feel the same if I saw you in heaven?” Eric Clapton

Today would have been my father’s birthday, a day he missed by less than a month. In fact, it felt strange not to put in the usual order of flowers to Kolkata. A simple gesture that did bring him a lot of hapiness. Actually, almost any act of affection was always much appreciated by him.

I was not really feeling like cooking much, actually I did not need to. I had been out of sorts this weekend and if there was not enough to fill my Saturday, between their dance and soccer and some residual work projects I spent the evening cooking, like I do when I am anxious. The poor husband is now being asked to sit and finish all the food.

In a stray comment, my husband mentioned that I probably have more pictures in my flickr, than I remember. This is true, it also set me on a quest. Most of the “people” pictures were fine, but the food pictures were another story. I think this is such an evolving process, I seem to have pictures that look so horid, I shudder to think that I actually took them and then of course serveral meaningless one. The loss of the camera and chip has also made me very nervous about the pictures. The truth certainly is that good or bad, the pictures are almost more of a journal for me at times than the blog. Well, but I guess nothing stops one from editing the journal. Skimming through, I came across this recipe, that I had developed last fall when the garden was literally overflowing with bell peppers.

I had actually made this very flavorful and delicate sauce with peppers and eggs, and was pleasantly surprised at how flavorful it had turned out to be. It is rather appropriate to remember my father with, since he like me and the kids loved eggs.

Eggs in a Double Bell Pepper Sauce

Prep Time: 20 minutes

Cook Time: 40 minutes (mostly unattended)

Serves 4 to 6

Ingredients

6 bell peppers (red and yellow varieties)

1/3 cup olive oil

1/4 cup half and half

1 teaspoon cumin seeds

4 shallots, finely chopped

3 pods of garlic, pressed

2 tomatoes, chopped

1/2 teaspoon red chili powder

1 teaspoon salt

1 teaspoon dried fenugreek leaves (kasuri methi)

3 tablespoons finely chopped cilantro

6 hard boiled eggs

Method of Preparation

1. Pre-heat the oven to 400 degrees.

2. Cut 5 of the bell peppers into 2 inch pieces. Place on a large baking sheet and drizzle with all but 4 tablespoons of the oil.

3. Place the peppers in the oven and bake for about 20 minutes.

4. Chop the remaining pepper into a fine dice.

4. In the meantime, in a large pan heat the remaining oil on medium heat until the skillet shimmer. Add in the cumin seeds and wait till they sizzle.

5. Add in the shallots and garlic and saute for about 7 minutes, stirring constantly until the shallot begins turn pale golden.

6. Add in the chopped pepper and the tomato and the chili powder and the salt and continue cooking until the tomatoes are nice and pulpy.

7. Place the roasted peppers in a blender with the cream and blend to a smooth soft sauce.

8. Pour this over the tomato mixture and stir in the dried fenugreek leaves.

9. When the mixture simmers, add in the hard boiled eggs. Cook until the eggs are cooked through and coated in a soft thick sauce.

10. Serve with bread or rice.

This entry goes out to WHB, a weekly blog event, created by Kalyn, now managed by Haalo and being hosted this week by Lynne at Cafe Lynnylu

Filed Under Local and Backyard Cooking, Uncategorized Tagged With Bell Peppers, Eggs. Fenugreek, Fall, Feugreeks, Indian Cooking, Main Dishes Non Vegetarian, tomatoes

Green Garlic Salmon and Prattle

July 13, 2011 Leave a Comment

 Not sure if you have ever walked in late to an elementary school concert, or better yet walked in late with a camera. Just to set the record straight I did not get in later, however I did get in after all the good spots were taken. The spots I refer to are not the spots for sitting, but rather picture taking spots. This my friend is the real war zone, well positioned moms on their haunches with equipment all set up to capture special moments for posterity. You walking in means you actually are upseting this fine honed balance, and your camera suggests that you might actually want to move them around.

Once you assure them you have no such intentions you actually find a good seat, despite the delay because well the moms are busy in the corridors with their cameras. They day anyway started with my concerned daughter looking for me because she had a dream about me slipping and falling, so at 6:15 am I traded that last special half an hour of sleep prattling and chatting with her about dreams and their vividness.

 

 

 

 

 

 

 

Dinner was a simple but very flavorful affair, I was actually very pleased to see the results from my little cast iron grill pan. For a quick evening, this works quicker and generates less fuss than the grill. I have done this recipe a couple of times, it works well with the fresh garlic substitution as well. 

The same seasoning works well with rainbow trout and red snapper steaks as well. It is good to have a fish with a rich tasting flesh, like the salmon, because this shows off the diversity of flavors of this simple recipe well.

 Hint of Maple Green Garlic Salmon

 

 

Prep Time: 45 minutes (includes time to marinade)

Cook Time: 12 minutes

Serves 3 to 4

Ingredients

1 tablespoon fresh ginger paste

1 tablespoon Sriracha (prepared chili garlic sauce)

2 tablespoon maple syrup

1 teaspoon sesame oil

2 tablespoon light soy sauce

1 and 1/4 pounds of salmon steaks (3-4 pieces)

2 tablespoons olive oil

1 head and stalk of green garlic

1 tablespoon butter

3/4 cup very finely chopped scallions

Method of Preparation

1. Mix the ginger paste, sriracha, maple syrup, sesame oil and the soy sauce in a bowl.

2. Mix in the fish and marinate for about 30 minutes.

3. Mince the white garlic bulb and chop the green stalk.

4. Heat the olive oil and add about 1 tablespoon of the minced garlic and cook for about 1 minute.

5. Add the fish and sear well for about 5-6 minutes on each side.

6. In a separate pan, heat the butter and fry the green garlic for about 2 minutes. Stir in the scallions.

7. To serve place a piece of fish and top with the garlic greens, serve with a fresh salad or with rice and a nice crisp rose on the side.

Note: Fresh green garlic is usually just available in spring and fall, in the farmers markets, the rest of the ingredients are good standard pantry staples. So, if you do not get the green garlic you can use 3 pods of pressed regular garlic.

 

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Hint of Maple Green Garlic Salmon and Prattle
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 

Serves: 3-4
 

A quick recipe with soy, sriracha and salmon.
Ingredients
  • 1 tablespoon fresh ginger paste
  • 1 tablespoon Sriracha (prepared chili garlic sauce)
  • 2 tablespoon maple syrup
  • 1 teaspoon sesame oil
  • 2 tablespoon light soy sauce
  • 1 and ¼ pounds of salmon steaks (3-4 pieces)
  • 2 tablespoons olive oil
  • 1 head and stalk of green garlic
  • 1 tablespoon butter
  • ¾ cup very finely chopped scallions

Instructions
  1. Mix the ginger paste, sriracha, maple syrup, sesame oil and the soy sauce in a bowl.
  2. Mix in the fish and marinate for about 30 minutes.
  3. Mince the white garlic bulb and chop the green stalk.
  4. Heat the olive oil and add about 1 tablespoon of the minced garlic and cook for about 1 minute.
  5. Add the fish and sear well for about 5-6 minutes on each side.
  6. In a separate pan, heat the butter and fry the green garlic for about 2 minutes. Stir in the scallions.
  7. To serve place a piece of fish and top with the garlic greens, serve with a fresh salad or with rice and a nice crisp rose on the side.

Notes
Note: Fresh green garlic is usually just available in spring and fall, in the farmers markets, the rest of the ingredients are good standard pantry staples. So, if you do not get the green garlic you can use 3 pods of pressed regular garlic.

Filed Under Deepta and Aadi, Fish and Seafood, Weeknight Cooking Tagged With Fish, Green Garlic, Main Dishes Non Vegetarian, Maple Syrup, Salmon, Scallions, Sriracha

Muttai Kari – Egg Curry with Garlic, Tamarind and Curry Leaves

May 16, 2011 Leave a Comment

Eggs are kind of comfort food in my house, we like them but do not curry them as often as we should, they are also my idea of quick cooking. I have a fail safe recipe that I cook, quite often on Fridays to close out the week, but I do like to find other interest egg curry recipes.

Eggs also are that interesting grey lines for Indian vegetarians, not quite sure whether this one is worth crossing. My mother-in-law who is a vegetarian and is not partial to cooking meat in her house, is ok to cross the line with eggs. In her case crossing the line means, she is ok with us cooking eggs for the kids, not exactly that she will eat it herself.

This recipe is adapted from the cookbook, 660 Curries, interestingly enough the author Raghavan Iyer also grew up vegetarian and often references his childhood and experiences in his cookbooks. I have simplified steps here and there but overall have stayed pretty true to the original recipe. I had made this a while back when the whether was much colder and it definitely hit the comfort taste spot right on. The husband like it so I wanted to make sure that I saved it. I finally am pleased to retrieve this from the drafts and post it for people’s reading and cooking pleasure.  The recipe is from my memory to make it closer to one of my own.

Muttai Kari – Egg Curry with Garlic, Tamarind and Curry Leaves

Prep Time: 15 minutes

Cook Time: 25 minutes

Serves 4

Ingredients

4 pods of garlic

1/2 inch piece of ginger, peeled

15 curry leaves

1-2 green chilies

2 tablespoons oil

1 teaspoon mustard seeds

1/2 teaspoon whole cumin seeds

1 medium sized red onion, finely diced (the original recipe recommends shallots)

1 tablespoon tamarind concentrate

1 teaspoon salt

1/3 cup water

1 teaspoon cornstarch (recipe suggests cornstarch)

4 large eggs, hard boiled, peeled and shelled

Method of Preparation

1. Place the garlic, ginger and half the curry leaves in a small food processor and grind to a very fine mince.

2. Heat the oil on medium heat for about 30 seconds and add the mustard seeds and wait for them to crackle and pop.

3. Lower the heat and add in the onions and saute for about 3 minutes, add in the minced garlic mixture and cook for 5-6 minutes, until the mixture is nice and fragrant.

4. Add in the tamarind, remaining curry leaves, salt and water and bring to a simmer.

5. Add in the cornstarch and let the mixture simmer for about 4-5 minutes.

6. Add the eggs, taking care not to separate the yolks and cook for 3-4 minutes.

7. Serve the eggs, yolk side up with the sauce spooned over them.

Filed Under Mustard, Regional Indian, Uncategorized Tagged With Cookbooks, Curry Leaves, Eggs, Main Dishes Non Vegetarian, tamarind

Tauk Dal – Soft Yellow Lentils with Green Mangoes

May 2, 2011 1 Comment

While we do not often realize or focus on it, even without thinking, food is inspired by our moods, moments and recent experiences. This visit to India, I unexpected landed smack in the middle of green mango season which is early summer in Kolkatta, India. I had forgotten the exquisite tender tart taste of this young green mangoes. They are usually At Sunsetblown off the trees during the summer storms also called the norwesters or Kal Baishakhi. This is a pretty stunning picture taken and belonging to Nafis Jalil, showing the stormy sky during the storm.

These short bursts of thunder, lightening are followed by some imense and intense rain, cooling the earth and filling the air with the fresh and fragrant smell of the wet earth. What we ate almost everyday were the sweet and tangy green mango chutneys and I promise to blog and provide a recipe for this treat soon. As soon as I got back, I ventured to our Indian store and picked up a couple of mangoes, they lacked the subtle and delicate structure of the ones in Kolkata and it took me a week to actually cut and peel one since I was rather worried that I would be very disappointed. I have learnt that much as there is a need and tendency to recreate the immediate and carry travel memories, the work week and realty is different as is the taste, smell and appearance of produce transported far away. The ambience is difference, the billboard that I liked and have shared would not look the same in NYC.

 After cutting the large, faint yellow counterpart I decided to make yellow tangy lentils with this. The yellow lentils too, are a homey traditional recipe that I have grown up with. Anshul of course, promptly fell in love with it. Thank god for small mercies, because they have not been feeling well (weak tummies), since we have returned. The doctor of course, upon hearing that we were in India has promptly pronounced that the stomachs have been infected with a tropical parasite.

This soft and flavorful lentil dish with steamed rice did the trick for today. I had made a couple of other things and some killer shrimp, hopefully I shall post these recipes over the week. I have a work conference later this week, I am truly looking forward the drive upstate, hoping to see some of the lovely flowers we have had in bloom. Now onto the recipe,Tauk Dal

Tauk Dal – Soft Yellow Lentils with Green Mangoes

Prep Time: 15 minutes

Cook Time: 25-30 minutes in a pressure cooker

Serves 6

Ingredients

3/4 cup of yellow pigeon peas (toor dal)

1 green mango, peeled and chopped

1 teaspoon turmeric

1 teaspoon salt

2 cups of water

1.5 teaspoons ginger paste

1 tablespoon ghee

1 teaspoon nigela seeds (kalo jire)

2-3 green chilies slit

Method of Preparation

1. Place the lentils, mangoes, turmeric, salt, water and ginger paste in a pressure cooker. Cook under pressure for about 10 minutes, alternately increase the water content by about 2 additional cups and simmer for about 40 minutes, until thick, soft and creamy. These lentils unlike the usual Bengali style lentils are thick not thin and soupy.

2. Cool slightly, remove the cover, whip the lentils until smooth with a wooden spoon.

3. Heat the ghee on medium heat until melted and hot, add in the nigella seeds and wait till they begin to sizzle and add the green chilies, pour into the lentils and heat for 1-2 minutes before serving hot with steamed white rice.

Filed Under Bengali, Grains and Lentils Tagged With Green Mangoes, Kolkata, Lentils, Main Dishes Non Vegetarian, Toor Dal, Vegetarian

Simple and Flavorful-Bulgur Coated Crispy Fried Fish

April 30, 2011 1 Comment

So, if the question of the day is whether I stayed up to watch the royal wedding, call me unromantic, but between a week of ensuring no discernable jet lag, glitch free board meetings, sick child and somewhat fussy husband this was not a part of the agenda. I did however want try and make fish and chips but sort of settled for homey peanut tempered khichari with tapioca and roasted cumin and spicy bulgur coated crispy fish. Well, in this eternal quest for trying to enhance the health component of everyday meals, bulgur is and up and comming artist. I do other things in that ilk, such as reading the wedding announcements in the Sunday Times, and sometimes the Wows section too, there is something very positive about a wedding. I do think it is ironice that memories are often tainted with reality in that I was surprised to see how many people now complained about Charles and Diana’s wooden chemistry. Let us wish the young couple the very best because I am sure we shall see Kate Middleton grace the covers of many a glossy for the years to come.

I like the fish, but will say that the bulgur coating adding more heavyness to the meal than I had planned.

Bulgur Coated Crispy Fish

Prep Time: 50 minutes

Cook Time: 20 minutes

Serves: 2-3

Ingredients

1/2 onion

2 tablespoons grated ginger

2 green chilies

2 tablespoons chopped cilantro

1 green chili

1 teaspoon salt

Juice of one lime

1 pound of fresh cod fillets

3/4 cup of fine cracked wheat

Oil for shallow frying

Method of Preparation

1. Place the onion, ginger, cilantro, chili and salt in a food processor and blend till almost a paste.

2. Place the mixture in a large bowl.

3. Add the fish and coat with the  prepared spices and let it rest for about 25 minutes.

4. Spread the bulgur on a plate and coat pieces of the fish and marinate with the coating. The grains will cling to the moist marinade enveloped fish.

5. Heat the oil on medium low heat and gently add the fish and fry for 6-8 minutes, turn the fish and cook the second side until crisp. Serve the fish with plenty of fresh lemon and cilantro.


Bulgur on FoodistaBulgur

Filed Under Fish and Seafood, Grains and Lentils, Uncategorized Tagged With Bulgur, Fish, Main Dishes Non Vegetarian

Chili Fish – Cod Cooked Indo-Chinese Style

March 27, 2011 Leave a Comment

I am at the tail end of an intense project that is due on Monday. It has been difficult to release myself and get to the business of crunching the last few tables and finish the project. My weekends while hectic in their own way, tend to be separated from the highs and lows of the workplace. This allows me to be charged for the week and some weeks I absolutely need it.

The past week I tinkered with this recipe a little for my classes, to actually produce a lighter but exceedingly flavorful dish.  The traditional recipes for this actually batter coats the fish, something I realized is not really needed. Give this recipe a try and see what you think?

Chili Fish – Cod Cooked Indo – Chinese Style

Prep Time: 40 minutes (includes time to marinate the fish)

Cook Time: 40 minutes

Serves 4-6 people

Ingredients

2 teaspoons cumin seeds

2 teaspoons coriander seeds

2 limes

1 inch piece ginger, peeled and coarsely chopped

6 cloves of garlic

2 pounds cod fillets cut into 2 inch pieces

Oil for shallow frying

1 cup small red onions, quartered and then layers removed

10 green chilies, cut into 4ths length wise

1/2 cup light soy sauce

2 tablespoons chopped cilantro

Method of Preparation

1. Place the cumin and coriader in a small blender. Add in the lime juice and process to a paste.

2. Add in the ginger, garlic and the continue grinding until smooth.

3. Mix the spice paste over the fish and coat the fish evenly and set aside for about 20 minutes.

4. Heat the oil in a large wider skillet and place the fish in a single layer and cook for about 4 minutes on each side. Make sure that the oil is very hot, but cook the fish on medium heat.

5. Remove the fish carefully and strain the oil and return to the skillet. Depending on the amount of fish that you are cooking, this stage might need to be done in batches. It is imporant not to crowd out the pan to ensure a good crisp texture.

6. Add the onions and cook for 2 minutes until the onion turns lightly translucent.

7. Add in the fish and the green chilies with the soy sauce and stir lightly. Cook for about 3-4 minutes to allow the heat from the chilies to be released. Serve immediately!

Filed Under Fish and Seafood, Uncategorized Tagged With Fish, Main Dishes Non Vegetarian, Soy Sauce

New Virtural Home – Shrimp in a Garlic Sauce with Cilantro

March 20, 2011 Leave a Comment

 

If you have been tracking what has been going on at the CIW headquarters, you would know that I have moved the website. The transition and reasons were really stranger or maybe not so strange, I would keep looking at the personalized addresses and wish that I had a little domain that was unique to Cooking in Westchester, finally this year my husband gave me a gift certificate to use (well he is a computer geek) to use for hosting and I guess the decision was finally made.

I have spent the past month getting used the new settings and I guess, to degree I am still getting used to this space. Like any move it takes time to recreate the space and make it my own and of course, add the links. It is not very different from the concept of boxes where once you complete the first few boxes, you take your time to clear up the remaining boxes.

Last night I made this French Vietnamese recipe inspired by a recipe card in one of my friend’s kitchen. Actually, I saw this amazing table top rotisserie grill, so I plan of getting one. So the husband has been warned. The recipe is mostly from my memory but it did turn out pretty good.

Shrimp in a Garlic Sauce with Cilantro

Prep Time: 45 minutes                                                                                                                                                                                                                       Cook Time: 35-40 minutes                                                                                                                                                                                                             Serves 4

Ingredients

1.5 pounds jumbo shrimp, shelled and deviened                                                                                                                                                                           4 pods of garlic                                                                                                                                                                                                                                              2 tablespoons fish sauce                                                                                                                                                                                                                             2 teaspoons cornstarch                                                                                                                                                                                                                             4 tablespoons oil                                                                                                                                                                                                                                           1 yellow onion, very finely chopped                                                                                                                                                                                      3/4  cup white wine (I used a chardonay)                                                                                                                                                                                         1 tablespoon oyster sauce                                                                                                                                                                                                                        1 green chili, minced                                                                                                                                                                                                                                   2 tablespoons chopped cilantro

Method of Preparation

1. Place the shrimp in a bowl and add the cloves of garlic through a press.                                                                                                                         2. Add in the fish sauce and let the shrimp marinate for at least 30 minutes.                                                                                                                  3. Add in the corn starch and coat the fish with the mixture and toss.                                                                                                                                4. In a large skillet add about 2 tablespoons of the oil and heat the oil until very hot, swirl the oil around and place the shrimp in a single layer and cook for 2 minutes on each side. The shrimp should curl up nicely and turn pink and lightly crisp.                                    5. Arrange the shrimp in a single layer in a serving plate.                                                                                                                                                       6. Add the remaining oil to the cooking pan and heat and add the onions and cook for 3-4 minutes on medium high heat, stirring frequently. The onions should soften and turn light golden. Reduce the heat and add in some of the wine and cook the onions stirring frequently until the onions absorb the wine and turn a slightly darker shade of golden.                                                                                             7. Continue the process until 1/2 cup of the wine is used up, this part takes a good 20 minutes and this is why is it is a good idea to get a good white wine that you can also drink while cooking.                                                                                                                                                 8. Add in the oyster sauce and the remaining wine and the green chili and simmer for 3-4 minutes, until a nice thick sauce is formed. 9. Pour the sauce carefully over the shrimp and garnish with the cilantro and serve.

Just a note here, that this dish does need to be eaten with rice or you might find it a little too salty.

 

Filed Under Fish and Seafood Tagged With Asian, cilantro, Main Dishes Non Vegetarian, Shrimp

Saucy Shrimp Vindaloo

January 28, 2011 4 Comments

Last week in class, I had a spice lover, I mean a serious about my chilies kind of guy. So at his request I wanted to scope out a spicy recipe. When you tend to think spice in Indian food, what comes to my mind actually is the thought of vindaloo. A vindaloo, is a dish that is most popular in the western coastline of India and has Portuguese roots. While popular versions include mostly pork, shrimp offers a good flavor base as well, pairing comfortably with simple white rice.

 I was looking for a recipe that was bold but not overwelmningly spicy since for a class setting, it is important to balance the flavors and the spice. So I went on a quest for a spice balanced recipe.

I did not have to go much further that my book shelf of my favorite cookbooks. I found a recipe in 660 curries that I adapted and a star was born. I used both red and green chilies in this recipe. Like so many other staples – the cumin, the garlic, the ginger and the cilantro I actually just tend to take the chilies in my life for granted.

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Filed Under Fish and Seafood, Regional Indian Tagged With Chilies, Class Notes, Goan, Main Dishes Non Vegetarian, Shrimp, Vinegar, Western India
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