“Manje Panna Upkari (Pomfret /Pamplet Spicy Curry)” … Sunday Bonanza, A delicious spicy curry from Konkani Saraswat Cuisine that is a favorite of all Amchi fish eaters … Goes well with Ukde SheetHa (Red Boiled Rice) or you can serve with plain rice too … Yummilicious …
** Panna Upkari is a very spicy dish from Konkani Saraswat Cuisine that is very famous amongst our community people. This dish is prepared both in Veg and Non-Veg form. I have written in detail about the fascination for this spicy curry among amchies in many times before in my other Panna Upkari post, both of Veg and Non.Veg. So I will not keep repeating myself again and avoid filling the blog with reams of repeats. However, do try this out if you love spicy fish curries and enjoy them with any accompaniment dish of your choice. This fish curry tastes best when served with any type of rice though tastes better with Red Boiled Rice (Ukde SheetHa), which is once again a favorite staple rice of South Indians. You can also serve it with with panpolo ie neer dosa or Khotto / Idly too or Shevai/String Hoppers. I am sharing a common link to this spicy curry which if you follow will give you a list of panna upkari posted before both Veg and Non.Veg. Do check out on the same, prepare them and enjoy it with your family and friends.
** Here is my Recipe for " Manje Panna Upkari (Pomfret /Pamplet Spicy Curry)” … My Style ….
** Wash and clean the Manji/Pomfret/Pamplet fish pieces that are cut into desired size, rub some salt and keep them ready aside. I had about 7-8 medium sized pieces of Pomfret. Just before preparing the curry wash them in plain water and keep it ready.
** Peel of the outer skin and chop 3-4 large sized Onions finely and keep it ready aside.
** For the Masala: Grind to a very fine paste 3 tblsp of coconut (optional), 1 tsp coriander seeds, 12-15 kashmiri red chillies and small lemon sized tamarind with little bit of water. Do not make the ground masala too thin by adding in too much water while grinding. Remove and keep it aside ready.
** Heat about 1/2 cup oil in a thick bottomed kadai. When hot add in the finely chopped onions and fry them till they are evenly browned. Do not let them burn or the dish will turn bitter. Now add in 1 tblsp of Kashmiri Red Chilly Powder and fry for a second or two. Add in a few curry leaves (kadipatta/karbevu) if desired. I do so at times.
** Finally add in ground masala and continue frying for 2-3 minutes. Add about one cup of water and bring to a boiling point on medium flame, once it boils, lower and simmer for 2 minutes and then add in the cleaned and kept aside pomfret pieces, salt to taste and mix well.
** Lower the heat to minimum, cover and let simmer for a good 10-15 minutes. Do stir in one or twice and check the consistency. If need be do add in some water. This is a semi dry dish with slightly thinner textured gravy, but spicy one.
** “Manje Panna Upkari (Pomfret /Pamplet Spicy Curry)” is done and ready to be served. This dish is a semi dry consistency dish that tastes great when served as side dish along with dalitoy and Rice or with chapatti. We even relish this curry with dosa specially panpolo as it tastes awesome. Another combo that tastes awesome with this one is homemade rice shevai.
** Do try out various options with this dish as accompaniment and enjoy them with your family and friends. If simmered well, once cooled you can put this in the fridge and it remains good for almost 3 days and can be reheated and served too. Saves on time and tastes great too, a boon when you are having busy schedule or guest coming over.
** Note 1 : Many people do not add coconut while grinding, but I do as in my home we like to have a little bit of gravy for any dishes.
** Note 2 : Again, sometimes I add in finely chopped tomatoes which is a matter of choice. Traditionally it is not added, but if you are to add in tomatoes add them finely chopped after frying the onions and let cook till mushy and then continue the remaining procedure. Also decrease the amount of tamarind while grinding to just a marble size.
** Note 3 : Addition of red chilly powder once the onions are fried is my variation as it imparts a lovely color to the dish when added to oil. I always do so for non-veg. curries, however it is again a matter of choice and you may not add if not desired.
** Note 4: Always grind some red kumte chillies or red kashmiri chillies for the masala as it gives thicker texture to the gravy than when only powder is added, so do not substitute by adding in extra chilly powder only, though the same can be done, if it is for very small quantity.
** I am sharing a common link for all types of “Panna Upkari” below, where in the same dish is prepared with different types of veggies, you can check out the same too …
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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