MALVANI BOMBLACHI KALVAN
| Author | anubond101 | Yield | No Value |
|---|---|---|---|
| Published | Sep 13, 2012 | Cooking Time | 25 Minutes |
| Recipe Type | Non Veg-Main | Preparation Time | 10 Minutes |
| Ingredient | Standing Time | 25 Minutes |
Description:
malvani is one community from maharastera and their cooking style is with different ingrediants.this recipe bombli fish cooked with malvani spices in simmer process to infuse the masala into the fish .we can serve it with hot rice.
Recipe of MALVANI BOMBLACHI KALVAN
| Ingredient Name | Quantity | Unit |
|---|---|---|
| Water As Needed | ||
| Triphad Spice | 4-5 | Piece |
| Malvani Ground Masala Paste | 1/2 | Cup |
| Turmeric Powder | 1/4 | Teaspoons |
| Malvani Masala Dry Powder | 2 | Teaspoons |
| Green Chillies, Crushed | 1/2 | Teaspoons |
| Ginger, Crushed | 1/2 | Teaspoons |
| Garlic Cloves, Crushed | 1/2 | Teaspoons |
| Oil | 2 | Tablespoons |
| Curry Leaves | few | Leaf |
| Fresh Bombay Duck Fish, Cut Into Two Halves | 6-8 | Piece |
| Kokum Water | 2 | Tablespoons |
| Coconut Milk | 1/2 | Cup |
| Coriander Leaves, Chopped | 1 | Bunch |
| Salt To Taste |
Directions
1. Heat oil in a hot pan and add few curry leaves, crushed garlic, ginger and green chillies. Sauté until the raw flavour are gone.
Reduce the flame add Malvani masala powder, turmeric, Malvani masala paste and 4-5 pieces of triphad spice and mix.
2. Add little water, salt to taste to the spices and mix.
3. Add very little kokum juice, cover and cook this on a slow flame for about 5 minutes. After 5 minutes, add the fresh Bombay duck or bomli fish pieces, cover and cook over a slow flame for 3 minutes.
4. Add coconut milk and simmer for a minute. Do not mix the fish too much as they are very delicate and would break. Sprinkle some coriander leaves and switch off the flame.
2. Add little water, salt to taste to the spices and mix.
3. Add very little kokum juice, cover and cook this on a slow flame for about 5 minutes. After 5 minutes, add the fresh Bombay duck or bomli fish pieces, cover and cook over a slow flame for 3 minutes.
4. Add coconut milk and simmer for a minute. Do not mix the fish too much as they are very delicate and would break. Sprinkle some coriander leaves and switch off the flame.
Posted Sep 13, 2012
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2 Comments
http://en.wikipedia.org/wiki/Sichuan_pepper#Culinary_uses
please check under indian subcontinent.