Keep them recipes coming. Suresh can get hungry as much as he wants. These are gems! Next time in Mangalore, I will look for these specialities.
Cheers, On Thursday 4 August 2016, Shenoy N <sheno...@gmail.com> wrote: > The GSBs (Gowd Saraswat Brahmins) from whose ranks come I, have at least > four different gravy dishes based on which fish is being cooked. > 1. Alle-piyau: - Literally, Ginger-Onion. The sauce is made from ground > coconut to which is addded red chillies and tamarind. THis is ground to a > fine paste in a grinding stone which, once the consistency is like > sandalwood paste, is mixed with water and heated. Fish is added at some > point (hazy about this. At the start? Midway? When it begins to boil?) > When it begins to boil, a few crushed onions and a little crushed ginger > (both raw) are added. Used for delicate fish such as pomfret and a fish > called Nogli or, in Shetty type restaurants, Kane. For some reason, this is > called 'Lady Fish' in English, which, unless they've been fooling me about > biological processes, is a definite misnomer. They can't all be lady fishes > > 2. Kotthambari-Metthi:- Coriander-Fenugreek. Hazy about how this is exactly > made. The base is the same, grated coconut, tamarind and red chillies. I > think the coriander seeds and fenugreek seeds are roasted and ground with > the coconut and like 1 above, brought to a boil with the fish in it. Used > for strongly flavored fish such as mackerel and sardines > > 3. Hinga-udda: - Literally, asafoetida water. Same as 1, except instead of > the onions and ginger, this is seasoned with a liberal pinch of the > strongest asafoetida you can find, added to smoking hot coconut oil and > tossed into the gravy before the asafoetida has a chance to burn. Used for > prawn. > > 4. Phanna-upkari: - Don't know the transaltion for this. Spicy red chilly > based gravy, seasoned with mustard sputtered in coconut oil and thickened > with finely chopped onions in one version and just lots of red chilli > powder in another. Also used of the strong fish, mackerel and sardine. > > > > On 4 August 2016 at 10:54, Deepa Mohan <mohande...@gmail.com > <javascript:;>> wrote: > > > Wow, what a collection. I thought "meen kuzhambu" was just one > > dish...I realize now, there is a whole variety. Being an impure > > vegetarian (I'll try anything once!), my researches have necessarily > > been very cursory. I don't like the taste of most fish. Rohu and > > Bhetki maacher jhol being made in the landlord's home downstairs from > > us was never a very happy memory....it's only now, with layers of > > nostalgia sanitizing the remembered smell, that I am able to look > > back. > > > > And.... I am intrigued by the word "saivam" for vegetarian in Tamil. > > Saiva would be a follower of Siva...so how does that go with > > vegetarianism? Many followers of Siva are staunch non-vegetarians.... > > so is Saivam as opposed to Vaishnavyam (followers of Vishnu)? The > > association of certain foods/diets with certain religion is most > > interesting. Would like some information on this word and its origin. > > > > > > On Thu, Aug 4, 2016 at 10:37 AM, Suresh Ramasubramanian > > <sur...@hserus.net <javascript:;>> wrote: > > > Thejaswi Udupa [04/08/16 10:29 +0530]: > > > > > >> On 04-Aug-2016 10:28 AM, "Suresh Ramasubramanian" <sur...@hserus.net > <javascript:;>> > > >> wrote: > > >>> > > >>> > > >>> Almost every coastal state has a fish in gravy sort of dish > > >> > > >> > > >> This is a good time to mention fellow silklister Samanth's excellent > > book > > >> Following Fish > > > > > > > > > There's also this collection of fish recipes - hosted on the > > paradoxically > > > named "syvum.com" > > > > > > "syvum" / "saivam" is a tamil word - or maybe euphemism - for > vegetarian > > > > > > http://www.syvum.com/recipes/inf/ > > > > > > --srs > > > > > > > > > > -- > Narendra Shenoy > http://narendrashenoy.blogspot.com >
