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.