Daanghor
July 16, 2013
An authentic Goan accompaniment to rice and Goan fish curry
Cuisine
Indian
Course
Snacks
Serves
10
Method
Fry
Difficulty
Easy
Cook Time
30 minutes
- Cuisine Indian
- Course Snacks
- Serves 10
- Method Fry
- Difficulty Easy
- Cook Time 30 minutes
Ingredients
finely chopped onion
2 cup
disecated coconut
1 cup
frshly chopped corianderr leaves / cilantro
1/2 cup
finely chopped green chillies
1 teaspoon
prawns or clams.
1 cup
corn starch (do not use if using egg)
2 teaspoon
turmeric powder
1 teaspoon
tamarind paste
3 teaspoon
red chilli powder
1 teaspoon
coriander powder
1 teaspoon
garam masala powder
1 tablespoon
salt to taste
2-3 teaspoon
egg (can be used instead of corn starch)
1
rava or semolina
2 tablespoon
Instructions
1. Clean the clams or prawns and keep aside.
2. Add 2 cups of onion, 1 cup of desiccated coconut, 1/2 cup of finely chopped coriander leaves and 1 teaspoon of finely cut green chillies
3. Add 1 teaspoon each of turmeric powder, red chilly powder, coriander powder, 2 teaspoons of garam masala powder, 2 tablespoons of Rava, 3 teaspoons of tamarind paste and salt to taste
4. Heat oil on medium heat in a non stick pan. Once oil is hot place small portion of mixture as shown in the picture Turn the daanghor after 1-2 minutes. Fry till golden brown on both sides.
5. Serve hot with fish curry and rice or enjoy with a squeeze of lime.
HEY THERE!