Bombli Tawa fry is a lip smacking, delicious and popular fish fry dish prepared in most places in Mumbai, Konkan and the Western coastal areas. Made with fresh fish which is called as Bombay duck or Bombli is nicely marinated with few spices and pan fried until golden in colour and crisp. This dish is an ultimate and delightful gastronomic experience for all seafood diners.
Bombay duck is a very popular fish in the state of Maharashtra and Konkan regions especially largely prepared in Mumbai. It is also called as Bummalo or Bombil. This variety of fish is a kind of lizardfish from southern Asia particularly abundant in the Ganges Delta and Arabian Sea of western India. Bombay duck is a small fish, boned and the fresh fish is very delicate and should be gently fried or else will break into pieces.
Bombli tawa fry, the fish is moist and succulent from inside and crisp outside. It goes extremely well with hot steamed rice and dal fry. Bombay duck fish is also sun-dried and used as a condiment. The fresh fish used in curry in tender and soft. It is also very light on spices but tastes exceptionally good. The fresh Bombil fish is gently coated with aromatic spices mostly available at most homes and then pan fried until golden in colour. When fried to perfection, it makes an incredible snack, delicate, creamy and full of flavours.
Fresh Bombay duck is very delicate and a soft fish which is susceptible to spoilage, hence most of the catch is sun dried for further use. Dried Bombay duck is generally fried and eaten with hot steamed rice and dal tadka. The raw dried Bombay duck is awfully salty with a pungent smell and crisp. It has a strong fishy flavour, very salty to taste, brittle and has a crumbly texture. One bite of fried dried Bombay duck would give the feel of the ocean salt in your mouth, but it is an ultimate gourmet delicacy when served roasted or fried and one should get accustom to the taste to actually like the dish.
The Bombay duck or bombil is native to the waters from Mumbai to Kutch in the Arabian Sea and a few numbers found in the Bay of Bengal. Generally the fish is often dried and salted as its meat does not have a distinctive taste of its own. Hence the dried fish has a fusty strong odour. They are usually transported in airtight containers. Fresh Bombay duck are usually fried and served as a starter in most restaurants in Mumbai, Konkan regions. Bombay duck is available fresh in Canada in cities with large Indian populations, such as Toronto and Montreal and is generally known as bumla. Although mainly popular with Indians from Bengal, southern Gujarat, coastal Maharashtra, Goa and Karnataka, it is increasingly consumed by the other South Asian populations, Bangladeshis in particular.
To prepare this crispy, succulent and yummy Bombli Tawa fry, firstly wash, clean fresh Bombay duck fish and cut them into two halves and put in a mixing bowl. Add crushed green chillies, ginger garlic paste, garam masala powder, turmeric powder, red chilli powder, chopped coriander leaves, salt and about 1 tbsp rice flour (this helps in coating the masala to the fish). Mix all the ingredients well so that the fish is nicely coated with the spices. Heat oil in a hot pan or tawa and pan fry the fish pieces until crisp and golden in colour.
Do try it once and you will surely love the taste and ask for more. Click on the link to watch the making of this mouth-watering Bombli tawa fry:
Gavran Chicken curry is a spicy Village style Chicken curry cooked with very few ingredients yet the curry tastes spicy and delicious. This dish is a typical Maharashtrian village style of cooking the country chicken. Country chicken with bones spiced with green chillies, red chilli powder, flavoured with garlic and garam masala cooked in tomato based thick gravy and seasoned with browned grated copra powder enhances and highlights the flavours of this chicken curry.
Gavran Chicken or Village style Chicken curry recipe is not a very fancy one, it’s simple, rustic, straightforward and quick to make. The taste of real country is truly awesome and must add very few masalas to keep it simple as the natural flavours and juices of country chicken is not to be masked. You need to really taste this to understand the flavours well. This recipe is very simple yet gives country flavours even when cooked with poultry chicken.
The Kodi Iguru or Country Chicken with Channa (Natu Kodi) is very famous traditional Chicken curries from Andhra Pradesh. They are popularly known mainly for its heavy use of spices, chillies and fiery flavours. The spice level of this curry is especially high to actually bring out the wonderful flavours of the country chicken and enhance the taste of the chicken. There are endless variations to the chicken curry and this Gavran chicken curry is prepared with the same basic ingredients as any normal chicken curry, the only other major ingredient browned copra powder (dry coconut).
For those who love coconut, its aromatic and exotic flavours would love relishing this dish. The naturally sweet taste of coconut adds a humble sweet contrast to this extremely spicy dish as copra (dry coconut) has a fine, oily aroma and a sweet nutty flavour.
Dried coconut is delicious and widely used in South Indian cuisines. They are used as flavouring the curries or making a dry spice mix combined with spices, lentils, herbs or leaves that are roasted in oil and ground to make a crumbly powder dry coconut spice mxi powder. This is simple to make, aromatic, packed with proteins, tasty and easy on stomach. Dry coconut is also used in making biscuits, cakes or various other baked goods. It can also be used in smoothies or sprinkled over salads.
To prepare this simple yet delicious Gavran Chicken curry, firstly heat oil in a pan, when it is hot enough, add onions, salt and fry the onions until they turn golden in colour. Add 1 tsp crushed garlic, crushed green chillies, sauté and cook for a minute till the raw flavours are gone. Add turmeric, red chilli powder and garam masala, mix and then add the chicken pieces. Sauté the chicken pieces well with the spices and cook for a minute. Then cover the pan with a lid and cook for another 2-3 minutes.
Remove the lid, mix, add little water and again cover and cook for at least 10 minutes (if its country chicken, then it will take 30 mins to cook) or until the chicken is cooked. Add chopped tomatoes and cook for 2 minutes and finally add 2 tbsp of grated browned copra and mix. Sprinkle some chopped coriander leaves on the top and switch off the flame. The dish is ready to be served. Serve with rice, roti, naan etc
Tips: As the name suggest, generally the country chicken is used for preparing this dish, but you can also use broiler chicken.
Adjust the spices according to your choice. Do not over fry the masala too much or burn it as it’s the masala paste which gives the chicken its flavor.
This is a very authentic country side chicken curry dish, gives immense taste and flavour. The roasted masala is the key ingredient that adds its part of flavour in the dish. Do try this recipe and is definitely an unbeatable winner dish. Click on the below link to view the making of the dish:
Chicken Roast cooked in Kerala style is a super-delicious and one of the most common side dishes made in Kerala. This dish is widely seen in most Christian weddings and is a favourite among all age groups. The dish is simple, not complicated with many ingredients, has amazing flavours emanating from the shallots, curry leaves, fresh grated coconut and vinegar.
Generally when it comes to eating Indian food, people do not think beyond popular choices like the biryanis, butter chicken, tandoori chicken, parathas or naan. This is because you find exquisite choices from simple to sumptuous dishes in India and unexpectedly most of the wonderful flavours from the southern, eastern and western regions are less discovered outside India.
In southern India, food is lighter, spicier with predominant flavours of chilli powder, pepper powder, fresh curry leaves and coconut. These ingredients not only enhance the taste and aroma to its fullest but also essentially bring out a perfect aromatic dish with goodness. The addition of other herbs and spices used in preparing the curries has their own health-benefits and healing properties.
The traditional style of cooking the Chicken roast has a total Kerala flavours as the two most important ingredients, i.e., fresh grated coconut and curry leaves lend its typical flavours of this land. Apart from these ingredients, the tiny sliced caramelized shallots give wonderful mild flavours to the succulent chicken pieces. This dish is perfect paired with roti, chapatti, naan or rice and is a total comfort food with minimal effort.
The simplicity of this recipe is great and lends itself well to variations. Adding vinegar during the cooking process fits in well for those who want their food to reflect a natural healthy lifestyle. When it comes to cooking, vinegar plays a vital role then just appearing as an ingredient in recipes. It can perform miraculous tricks for improving flavours, preserving food, filling in for missing ingredients and even making food look better. In fact, if you add a drop here and there during the preparation process, vinegar will change the whole personality of the dish.
Vinegar in any kitchen is a versatile, tasty and healthy ingredient that has endless culinary uses. This amazing liquid is a major ingredient that adds zest to condiments such as tomato ketchup and mayonnaise. Because of its nutrients and acidic nature, vinegar is used to tenderize meats and vegetables, to inhibit the growth of bacteria, to make beans less gas producing and to bring out the flavours in many foods. Vinegar can also be used as a substitute to salt for those wishing to reduce the amount of table salt in their diet.
Shallots or Madras sambar onions are popular with gourmets, being used in fresh cooking in addition to being pickled. Shallots probably originated in Central or Southeast Asia, travelling from there to India and the eastern Mediterranean. The name “shallot” comes from Ashkelon, an ancient Philistine city, where people in classical Greek times believed shallots originated.
Shallots are generally used for preparing the popular and delicious Onion Sambar which originates from Southern India. Finely sliced, deep fried shallots are used as a condiment in Asian cuisine, often served with porridge. Shallots pickled in red vinegar are common in many Indian restaurants, served along with sauces and papad on the condiments tray. Indians also use it as a home remedy for sore throats, mixed with jaggery or sugar. In Nepal, shallots are used as one of the ingredients for making momo. They have a mild taste that combines the flavours of a sweet onion with a touch of garlic.
For preparing this spicy Chicken roast in Kerala style, firstly take the chicken pieces and clean them thoroughly. Marinate the chicken pieces with chilli powder, salt, coriander powder, little turmeric powder and ginger garlic paste. Mix all the ingredients well so that the chicken pieces are well coated and keep aside for at least 4 hours.
Take a pan and add little oil. When the oil gets hot, add cumin seeds, sliced shallots, fresh curry leaves and sauté well. Add fresh grated coconut and sauté. Now add the marinated chicken pieces and mix well. Close the pan with a lid and cook in its own juices until the chicken is 70-80% done.
Remove the lid, add vinegar, pepper powder, whole green chillies, Kerala garam masala and mix well until the chicken pieces gets completely dry and oil oozes out. Keep the flame on medium heat and fry. At this point do not cover the pan with the lid. All the moisture needs to dry off. Once the chicken is completely dry or browned then garnish with chopped coriander leaves and serve.
Tenderize meats by marinating them in vinegar mixed with herbs. This will also enhance the meat flavour.
Improve the flavour and texture of boiled meat by cooking with vinegar. Add a tablespoon of vinegar to the cooking water.
This dish is a fantastic blend of Chicken, shallots, coconut, curry leaves and spices that ticks all the palates for deliciousness. It much quicker and easier to cook, the creaminess from the coconut meat, tang from the vinegar and heat from the green chillies, red chilli powder and black pepper imparts a totally indulgent fiery flavour that’ll make you go for seconds.
I am sure you would surely grab this lip-smacking Chicken roast packed with the goodness of spices. Do watch the video and your taste-buds would surely wake up for this spicy dish. Check out the link for the recipe:
Haleem is one of the most popular dishes available all over the streets, food stalls, restaurants etc. in the city of Hyderabad during the Islamic month of Ramadan. Hyderabadi Haleem is a type of stew consists of meat, lentils and pounded wheat which is cooked on slow heat for long hours to make a thick porridge like paste. This is served with ghee, browned onions, dash of lime juice and garnished with coriander leaves.
History states that Haleem originated as an Arabic dish and was introduced to the Hyderabad state by the Arab diaspora during the Nizam’s rule. It later became an integral part of Hyderabadi cuisine during the rule of the seventh Nizam, Mir Osman Ali Khan. Saif Nawaz Jung Bahadur, an Arab chief from Hadhramaut, Yemen, who was among the Nizam’s court nobility, popularized Haleem in Hyderabad. Over a period of time, local influences brought modifications and changes to the original recipe and taste which made Hyderabadi Haleem distinct from other types of Haleem. Blended with regional traditional spices, this unique dish became a popular food among the native residents in the early 19th century.
Haleem with its origins in Persia is actually wheat porridge. A lip-smacking, aromatic delicacy prepared in Hyderabadi style is usually available during the month-long Ramadan. This delicacy is relished by hard-core meat-eaters. The dish is prepared with a mix of wheat, lentils, mutton and oodles of ghee and then hand-blended with large oar-shaped wooden spoons. Popular for its nutritional value, haleem takes up a daylong session as cooks gather to mash the wheat before adding it to the boiled meat and the spices. The dish is then garnished with a dash of mint and lemon.
Haleem is a special dish which is prepared throughout the world during Ramadan or Ramzan particularly with Pakistani and Indian Muslims. High in calories and very nutritious, it’s the perfect meal to break ones fast with. Legend has it that it takes one entire week to make a perfect dish of Haleem! Hyderabad is the epicentre of Haleem and in September 2010 Hyderabadi Haleem was given GIS (geographical indication status) status by the Indian GIS registry office, making it the first non-vegetarian dish in India to be listed as GIS.
From the popular monument, Charminar to the traditional attire Sherwanis worn during Ramadan and the traditional and exotic biryanis (mutton and chicken) signals the onset of Haleem frenzy. The aromatic fragrance of spices, meat etc. lingering around most eateries is the Hyderabadi Haleem which makes the city looks truly colourful, festive air with joy and harmony. Traditionally this thick pasty stew made of pounded wheat, lentils and mutton is served as a starter at formal dinners, but during Ramadan it takes centre stage and becomes the main course at Iftar – the breaking of the fast. Hundreds of makeshift stalls compete with regular eateries to cater to the seasonal demand. It is interesting to note that Haleem, like so many other ‘Hyderabadi’ dishes, is not a local invention. Hyderabad has a history of continuous influx of migrants from all over the world.
Over centuries, generations of Hyderabadis have shared and never let regional or national sentiments dictate their choice of cuisine. This is what makes the local cuisine so unique. Refinement has been the hallmark of the Hyderabadi gourmet. Biryani for instance is prepared all over India, but the Hyderabadi variety is supreme. There is much more to Hyderabadi cuisine than just Biryani and Haleem. For the connoisseur, the city offers an endless choice in food that includes Mughlai, Turkish, Afghani, European, Chinese, Telangana, Seemanshra dishes vie for space on the table with Dakhni preparations at feasts. A gourmand with an adventurous spirit will relish Chakna (hot spicy tripe stew with chunks of liver and kidneys) and Nihari (trotter soup) which is best eaten with the Kulcha (flat baked bread). There are other less adventurous dishes like the kebabs, kormas, pulaos, tandoori chicken and desserts like double ka meetha or kubani ka meetha to choose from.
If biryani is the staple of a die-hard Hyderabadi then Hyderbadi Haleem is another delicacy that is relished by many. Traditionally, the Haleem is being prepared with meat but to reach out to the entire vegetarian connoisseur, the haleem goes green. The preparation and procedure being the same, but added with mixed vegetables and dry fruits using the same spices and seasoning to bring out the right flavours and taste. Finally the final product surely look alluring and appetizing with carrots, beans and potatoes cooked with pulses and wheat, coarsely ground and garnished with crisp fried onions to be served with a dash of mint and lemon.
Hyderabadi Haleem is a simple yet delicious dish to prepare at home. Firstly take pan and add 1 tbsp of ghee. Add half the whole spices (peppercorns, cardamom, cinnamon, cloves and kabob chini), cumin seeds, shahi jeera and lightly fry. Add lentils (channa dal, masoor dal, yellow moong dal and barley), wheat and sesame seeds (optional). Roast all the ingredients on a slow flame till they get flavourful. Do not brown the ingredients. Put this in the blender and blend to a coarse powder and keep aside.
Take a pressure cooker and add 1 tbsp ghee. When it gets hot, add the remaining half of whole spices. Once they sizzle, add sliced onions, salt and sauté well till they turn golden in colour. Add little turmeric powder, ginger garlic paste, green chillies cut into two halves and sauté well till the raw flavours of ginger and garlic are gone. Add one kg meat (lamb meat with bones) and sauté. To this add enough water to cover the meat (the meat too will ooze out its moisture during the cooking process). Wait till the cooker gives one whistle and then simmer the flame and cook for another one hour until the meat is very tender.
In another pressure cooker, add the coarse spices, wheat and lentils powder. Add water, 3 times the quantity of the ingredients and cook till the cooker gives one whistle and then reduce the flame, remove the lid and cook for another half hour. Check the consistency and add water at this time.
After half hour, switch off the flame and mash the mixture well till it gets silky, pasty and soft. Take the meat and mash well. Remove the big bones if any. Take a wide mouth big handi or heavy bottomed vessel, add the meat mixture first and then the wheat mixture and mix well. Put it on a slow flame and cook. Add salt to taste, ghee and mix. Mix both the mixtures thoroughly and keep mashing. Be careful that it does not get burnt at the bottom. Mash till you get the right consistency (check video). Top it with golden browned onions.
Serve hot in a bowl topped with ghee, browned onions, finely chopped coriander leaves and a dash of lemon juice to make it zesty.
Tip – This dish needs pre-preparation and planning and is a little bit time consuming. But will definitely love it once you try it. It is a balanced, delicious and famous Hyderabadi one meal dish.
Haleem is a classic and enticing Hyderabadi dish having several medicinal properties as it has unique feature and contains both slow digesting and fast burning ingredients. The fibre content is also relatively high. The legumes that go into its production increase muscle strength and gives instant energy. The ingredients added in the Haleem are also rich in potassium and magnesium that includes the whole grains like wheat, nuts, vegetables and dry fruits. It also contains proteins and it has anti-aging ingredients, such as dry fruits which are rich in anti-oxidants.
Do try this high calorie dish which is a must to eaten at least once during the Ramadan month. Click onto the link and view the recipe at:
Gongura Prawns also popularly known as gongura royyala kura is a winner and exotic dish from the Andhra cuisine. It is an amazing dish where the luscious prawns/ shrimp are cooked in a thick, tangy gongura sauce. This dish is generally served dry or with gravy and is a wonderful accompaniment to chapatti or rice.
Prawns – Shrimp cooked in sour greens gongura is an excellent, typical Andhra style side dish. This gravy is mixed with rice and eaten (pretty much like eating sambhar and rice or dal and rice). It is an awesome seafood dish that is almost liked by all the seafood lovers.
Gongura is a leafy plant having a distinctive natural sour taste. These fresh greens are used in many culinary uses; the most popular is the Gongura pickle. Gongura comes in two varieties, green or red stemmed leaf. The red stemmed variety is sourer than the green stemmed variety. Gongura is a fresh green veggie popular in the state of Andhra Pradesh. It is used for making the Gongura Pappu (dal based dish), Gongura Mutton, Gongura Chicken etc. In Maharashtra, it is called as Ambadi. Ambadi ki bhajji is a very popular dish in this region. Gongura greens is a summer crop and the hotter the place the more sour the leaf gets. Andhra Pradesh produces the best quality Gongura. Gongura is called as Kenaf leaves in English.
Gongura or Sorrel leaves are mainly prized for its distinctive sour and tangy taste. It is one of the vital ingredients in authentic Andhra cuisine. The Prawns cooked in sour greens gongura just wakes up your taste buds and makes you crave for its unique taste. Apart from making the tangy pickle or using it in dals, gongura pulihora is a wonderful rice based dish. Gongura Prawns and Gongura Mutton is the most relished combo dish all over Andhra Pradesh. Prawns are a versatile ingredient that can be added to rice to make an exotic and delicious Prawn biryani. Methi prawn is also a wonderful dish, flavourful and delicious to eat.
Gongura Prawns is easy and simple to prepare. The gongura leaves are slightly cooked with green chillies and later made to a fine paste. The prawns are seasoned with some spices and then the gongura paste is added and nicely cooked in its own until done.
For preparing Prawns – Shrimp cooked in sour greens gongura, firstly wash the greens and keep aside. Heat little oil in a pan and when it gets hot, add few green chillies, gongura leaves and cook well until the leaves becomes soft. Grind these two ingredients together in the blender to a paste and keep aside.
Now in the same pan, add some oil and add mustard seeds. When they start crackling, add chopped onion, salt and fry until the onions are browned. Add turmeric powder, ginger garlic paste, coriander powder, cumin powder and shrimp and mix well. Let it cook for few minutes and then add the gongura paste, garam masala. Mix well and cook until the shrimps are done.
Tips -The green chillies can be increased or decreased according to you spiciness. You can also add more quantity of gongura leaves according to your taste. When the sorrel leaves are cooked it becomes very soft and reduces to a very smaller quantity.
Gongura is a very rich source of Iron, vitamins C, folic acid and anti-oxidants essential for human nutrition. They are rich in calcium, zinc and Vitamin A. In addition, they also are a very good source of riboflavin, another important B vitamin for cardiovascular health since it is necessary for the proper functioning of B6.
Pearl Spot – Karimeen fry is a sought after delicacy in Kerala. The pearl spot fish is marinated in a mixture of lemon juice, red chillies, other ingredients and deep fried until crisp and golden brown. This recipe is an exotic dish of Karimeen fry cooked in Kerala style. The Karimeen fry is a spicy fried fish coated with zesty masala. Karimeen is one of the most important fish species in Kerala state and is also the state fish of Kerala.
Karimeen which is also known as Pearl Spot fish or Green chromide is a freshwater fish found in southern India, especially in back waters of Kerala. It’s a species of Cichild family and Etroplus genus. This fish is locally known as Karimeen in Malayalam. Karimeen was officially announced as the state fish of Kerala in the year 2010. It is the most influential fish in the lifestyle of Kerala. Karimeen has the power to tingle our taste buds and you would surely crave for more. A boat ride in the backwaters while relishing the Karimeen fry or Karimeen pollichadhu is an integral part of an average tourist’s Kerala experience. It is too hot a delicacy and one of the most expensive fish in Kerala.
Karimeen is cooked in various ways with varying flavours to attract the tourist and promote their culinary arts. Karimeen fry is a delicacy in most of the houseboats and is prized high for its flavours, taste and nutritive values. These varieties of fishes have the special ability to live equally in both pure and saline waters. They are mainly found in rivers, ponds, farm fields, canals and estuaries. Karnataka and Orissa are the other major states where karimeen is found in India. The Kuttanad region in Alappuzha district is considered the home of this fish species.
Karimeen have an elliptical black body with shiny white diamond like spots all over the body. It is this physical appearance which gave fish the name ‘pearl spot’ or ‘Karimeen’. Even though the word ‘kari’ point to a dark black colour the fish has a mixed combination of green and black on its body. Dark black strips (usually 8 in number) are found from head to tail. A fully grown Karimeen have about 40 cm length and about one and half kilograms of weight.
Karimeen fry is one of the authentic dishes of Kerala. It more or else looks like a grilled fish in spicy and tangy gravy. This dish is a very popular dish among the tourists in Kerala especially in Alleppey regions. Karimeen is also cooked wrapped in banana leaf with spices and grilled. This is popularly known as Karimeen pollichathu. Pollichathu means burnt fish.
Karimeen is cooked in various styles like fried, cooked in spicy and tangy coconut gravy or slowly grilled in charcoal with spices. Pearl spot is extremely a tasty fish hence very pricy as well and sometimes beyond the reach of ordinary people. The signature dish of Kerala could well be the delicacy, ‘Karimeen Pollichathu”, fish sauteed with masala and cooked over low fire in coconut milk, wrapped in plantain leaves. This seems to be the most famous dish among the tourists who visits Kerala especially if you go to regions like Alleppey. This fish delicacy is among the fabulous food served in houseboats as you take a ride enjoying the beauty of Kerala backwaters. Different regions have different versions. The popular dishes made using Karmeen are “Karimeen fry”, “Karimeen Pollichathu” and ” Karimeen Mappas” and the toddy shops and house boats are famous for serving these dishes.
To prepare this exotic, delicious and divine dish of Kerala, firstly wash fish and slit on both side and stomach (as shown in the video). Now take a bowl and add red chilli powder, salt, turmeric, ginger garlic paste, coriander powder, lime juice and mix well. Divide into two parts.
In one part for pan frying, add coriander leaves, curry leaves finely chopped and maida to the spice mix and mix well. Apply this paste to the fish on both sides, into the cuts, stomach and keep aside for 15-30 minutes and then pan fry by adding oil till golden in colour.
For other part – for deep frying, add cornflour to the spice mix, mix well and apply to the fish well coated on both side and rest for 15-30 mins and deep fry the fish till golden in colour.
Any variation of Fish fry is an essential item on the menu anywhere in Kerala. It’s simply that the fish varies, the marinade varies but a noon meal is not a meal without a fish fry. A simple meal of Keralite for those who love fish can consist of rice, pulisseri, a couple of fried fish pieces and some pappadams to compliment. This is a simple comfort food. How can we ever forget the dishes exceptional and delicious of this land of Kerala, especially well known for coconuts, fish moilee, puttu, idiyappam, egg roast and kadala curry.
Karimeen is a highly nutritive food along with a good amount of meat Karimeen also includes fat, phosphorus, calcium, ash, iron and water. The fish is acknowledged for high nutritional value, rich aroma, longer shelf life, delicious taste and cost-effectiveness.
You must try this dish. Yeah! It will surely give you the feeling of staying at the backwaters along side with coconut trees and the nice smell of the water all around you. Go ahead and try this recipe. You’ll surely enjoy the flavours and taste. Check out the video on making of this dish or click the link: