fish fry · non veg · sea food

Gongura thalimpu (Khatta saag or Ambadi)

A favourite amongst Andhraites, this is a must try recipe if you haven’t already.

Its basically a green leafy vegetable which is tangy in taste. In Mumbai its called Ambadi and in Andhra its called Gongura. If both the names don’t ring a bell to your vendor, you can ask him for khatta saag, The recipe is just like how you would make spinach, only difference is, you don’t add tomatoes here because its already tangy.

Here is the recipe that I follow


Ambadi or gongura leaves (Atleast 3 bunches of the size of spinach that you get in market)
5 garlic cloves
2 green chillies finely chopped
2 onions finely chopped
2 tsp chana dal 
5 methi seeds
1 heaped tsp besan (optional) 
Pinch of asoefotida
1 tsp mustard seeds
2 tsp vegetable oil
Salt to taste

Wash the leaves thoroughly and bring them to boil in pressure cooker by adding half a cup of water.

Grind the pulp finely using an electric blender.

For the tempering

Heat oil in a kadhai.
Add asoefotida, methi seeds, chana dal and mustard seeds. When seeds start to splutter,  add coarsely crushed garlic and let it turn brown. 
Now, the optional part, add besan and stir fry till light brown. This helps reduce the tanginess of saag. 
Add onions and green chillies and fry till onions turn transparent.
Add pulp of saag to it. 

Bring to boil, and add salt to taste.

Enjoy this saag with steam rice. Prawns or fish makes for great accompaniment with it. The recipe of crispy fish fry in this picture can be found here

fish fry · non veg · sea food

Simply Fish Fry

Hope you all are enjoying Sunday.. some of us are having a holiday tomorrow also on the occasion of Eid, so fun continues!! I had major plans of trying out lots of recipes during the long weekend, but guess what! I did not do any of it and instead stuck to simple recipes. Here is one such recipe of fish fry that I made last night for dinner… simple and effective 

Ingredients (The portion of ingredients is sufficient for 5 pieces of fish)

Surmai fish pieces for frying (King fish)
2 tsp Ginger garlic paste 
1/2 tsp Mustard sauce 
Salt to taste
Red chilli powder as per taste
Pinch of turmeric
1 tsp corn flour
2 tsp oil for marinade
3/4 cup sooji rawa
2 tbsp oil for frying

Clean and pat dry fish pieces and place them on a plate.
Add ginger garlic paste, corn flour, chilli powder, salt, mustard sauce on top and gently spread the masala to coat all the pieces.
Set aside for 30-45 mins.

In a separate plate, add the rawa, some turmeric, salt and chilli powder. Mix well. 

Heat oil in a frying pan.

Coat each piece with rawa on all sides and fry.

Fry on medium flame and gently turn after every 2 minutes. You should be done in 10 minutes.  

Serve crispy fried fish in few simple steps!!

A tip, if you have buttermilk masala at home, you can add that to sooji. Tastes yummy!
Here is another photo of fish fry that I made to go with gongura or khatta saag