Love that dish.
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Curry Leaves !!!
Looks delicious!
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Nominations are happening now for Cookbook of the Month / Quarter:
Fall COTQ nominations also open: Fall 2024 (Oct-Dec) Cuisine of the Quarter - NOMINATIONS
FISH AMBOTIK - Goan Hot and Sour Fish Curry
This is the Goan style fish ambotik from Maunika Gowardhan’s Thali. 10 Kashmiri chiles, cumin, coriander seed, cloves, garlic, ginger, vinegar, and tomato all form the base flavorings. It is finished at the end with a little tamarind paste. I used local fluke for my fish.
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It looks fantastic! Did you like it? Would you make it again?
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This is the third time I’ve made it. We really like this a lot! She has a version on her web site that is almost the same, but uses shrimp and fresh coconut. It is also excellent!
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KANAVA VARUVAL
I’ve made this a few times already and it is one of my favorites. I can’t believe I didn’t make and post this during the summer while we were doing this cuisine!
This is a “dry curry”. First clean and cut up your squid. Then toss it with some turmeric and chili powder (I used cayenne here). Next, get some mustard seeds and curry leaves into a good sputter in some oil. Add about a cup of chopped red onion and cook over medium until it gets brown (about 10 minutes). Then ginger-garlic paste, a couple serranos, and a small, chopped tomato. Cook until everything gets tight and the oil releases back out into the pan. Then in goes some unsweetened coconut flakes that have been soaked and rehydrated. Continue cooking for another couple minutes. You are directed to add Kashmiri chile powder, ground coriander, and a little garam masala at this point. I added 7 Kasmiri chiles, toasted and ground together with coriander seeds and black peppercorn. I used a spoon of my Konkani style koli masala in place of the garam masala. Once that is well incorporated, add the squid and cook until the squid is just about cooked through (~4 minutes) and finish the dish with some tamarind concentrate (1-2 tablespoons, depending on how strong yours is). It only needs to simmer for another 1-2 minutes at this point. Garnish with cilantro and serve.
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- I LOL’d at “squid fish” (although I’ve heard Indian folk say “salmon fish” also).
- I am definitely making this.
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It’s really good! I hope you like it as much as I do 
There’s not much you can do to squid that I won’t like.
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My kit is complicated
Tiny print, telling me to add a dozen ingredients that are not inside the spice kit.
Most of which I have on hand, but this kit is not making things simpler.
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The Masala for a Biryani is not the most Labor intensive Part, kinda like Cake Mixes, you still need Eggs, Milk, Oil/Butter… 
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I have been spoiled by the Spice Trader and Patak 3 part kits with the dry spice packs.
Short cut curry kits for Dummies.
Does it say what’s in the masala in the package? Is that all that’s in the package? I’d be likely to just make everything myself, with a recipe like this one - Malabar Mutton Biryani
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The effort involved makes me want to get take-out Biryani
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I feel ya. I have a recipe for making biryani from this sort of box masala mix. It’s filed under the title ‘Project Biryani’, because there’s so much involved in the planning and execution!
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