Fish Curry Rice - The Seafood Saga!

Fish Curry Rice - The Seafood Saga! 

Never have I ever heard so many good reviews about a restaurant. Be it in newspapers or food forums, everyone always has wonderful things to say about this eatery. I always wondered if the reviews were hyped. This restaurant is at the other end of town hence it had been on my ‘to visit’ list for a long, long time. Finally, on Tuesday night, I and my bestie trudged all the way to Law College Road to savor the food that we had heard so much about.

As we had traveled a long way we requested for a cold drink. We were told cold drinks were not a part of their menu. They only serve Mineral water. The server offered to bring us cold drinks from a shop next door but we turned down the offer as we did not want them to go out of their way. I must say, though, it was an extremely kind gesture. I really do wish they give the inclusion of cold drinks on their menu a thought. They did serve us a delicious kokum based welcome drink. Very refreshing!

We decided to order two different thalis and share them so we’d get a variety of fish and curries to taste. We ordered for the Crab Thali (Rs 500) and the Special Fish Thali (Rs 600).

Each thali consisted of two curries and one dry preparation. One thali had Surmai (King fish) curry and Bangda curry, while the other had Prawn Curry and Crab Curry/Masala. For the dry preparation one thali was served with crisp fried (boneless) fresh Bombay Ducks, while the other thali had fried Pomfret in it. As we were sharing everything and also because we gluttons were too busy hogging on the delicious food, I do not remember which thali served what curries. We love prawns so in spite of each thali being quite enough for one person, we order for a portion of Prawns Green Fry (Rs 350). They also served us three chapattis and a bowlful of fluffy steamed rice, with each thali, to go with the curries.

Okay, now for the positives and the negatives: I plan to state the negatives first because that is not what I want the readers to remember. The negatives have been penned by me only to bring the points to the notice of the management so that they may improve on the negatives pointed out.

Please note: The few small negatives that I am listing have ABSOLUTELY NOTHING to do with the AWESOME food they serve. FCR should have a small list of cold drinks on their menu. They should not charge the customer (Rs 20) for the Mineral water bottle kept at the table if it is unopened and unused. The servers need to be trained better. They should not lean over me (customers) to pick up cutlery from the table. They may request the customer to pass it to them or bring in cutlery from the kitchen to cut the Pomfret/fish at the table. They should also be taught not to take cutlery from one (my) table and use it at the neighboring table. (That one had me and my bestie stunned! :-O ). But, having said that, I clumsily tipped over a bowlful of Sol kadi, and two servers rushed forward to help me soak it up with tissue papers. The servers are EXTREME POLITE & HELPFUL! They just need to be trained better and need a bit of finesse in regard to table manners. I speak Marathi but my vyakarn (grammar) sucks big time and I end up making big boo-boos. :( Not a good thing at all, hence it would be nice if the servers spoke a bit of Hindi and English. They also need to make some arrangement for a washroom. People may need to use a clean washroom if they have traveled a distance to visit FCR. I ventured towards the washroom and immediately made a 180 degree turn when I saw where/how it was located.

Now for the positives: EXCELLENT - FRESH seafood. There were a total of four curries and each curry was different in taste and truly mind blowing. They were delicious and very flavorful. Not many restaurants can manage that with so many curries. Kudos FCR, you did! (y) They served two types of coconut chutneys (green and orange). Both were so darn good that I requested the server to bring me some more. The Bombay ducks were crisp, just as they should be. The Pomfret was flaky and fried to perfection! That extra order of Prawns Green Fry was brought to the table piping hot and the prawns were perfectly cooked/fried. Not at all rubbery and over cooked. A 10/10 dish! For all the food I ate, truly as an avid foodie, I give FCR a big A+. There was not a single food item that I could find fault with. Not a single item! I mean it! And let me add, the great reviews they get for their food are reviews they well and truly deserve.

As mentioned, there were a few small boo-boos in regard to the service so will I visit the restaurant again? You bet your sweet patootie I WILL!

Do not go to FCR for a ‘fine dining’ experience, if you do, you will come away disappointed. BUT, if it’s a ‘no frills’ FANTASTIC SEAFOOD experience you are looking for then, truly, look no further than FCR. I promise, you will not come away disappointed.

Ambiance: 2/5 (simplistic décor is perfectly okay but the washroom issue is a big NO)

Food: 5/5

Service: 2.5/5 (if the servers stop leaning over me at my table and if they stop using cutlery from my table at the next table, then next time I will give them a 4/5. In return, I promise I will do my best to talk to them in Marathi and hopefully they will understand the gibberish I mouth. :D )

Address: Law College Road, Intersection of Canal Road and Law College Road, Pune

Tel no: 9021101234

Batata Wada

Batata Wada

Anu (my daughter, of 24 years, from another mother) suddenly comes up to me and says, ‘Batata wada banna rahi hu. Aap khaoge?’ (Translation: I’m making batata wadas. Will you eat?) One of the silliest questions (sigh!) ever put to me in all of 46 years that I have walked this earth. :P Who in their right mind ever says ‘no’ to batata wada? I ate the first wada and immediately forgave her for having asked, ‘Aap khaoge?’ ;) Please, please don’t ask me how many I gobbled up. I don’t like mentioning (obscene) details that get me into trouble with my physiotherapist and I’m pretty damn sure that little rascal watches my blog like a hawk. :P :D There was a time when I used to frequent Pune’s most famous wada-pau vendor regularly because I love them. Ever since the day Anu began making them at home I hardly ever buy batata wadas from outside. This recipe of hers is a keeper. Go on; make these delicious, spicy babies at home for evening tea while the rain lashes at your window. It’s the perfect season for piping hot batata wadas! :) 

Ingredients for Wada:

½ kg potatoes, boiled and mashed (mash them but do not mash them smooth)

½ teaspoon turmeric powder

2 onions, finely chopped

5 green chilies, finely chopped

One sprig curry leaves

½ teaspoon mustard seeds

6 cloves garlic, finely chopped

1 teaspoon coriander seeds

A few sprigs coriander leaves, chopped

Salt, to taste

1 tablespoon oil

Oil, to deep fry

Ingredients for batter:

1½ cup chick pea flour

Pinch of salt

Water, as needed to make a batter (not too thick)

Method: 

1. .Heat 1 tablespoon oil. Add green chilies; curry leaves, mustard seeds, garlic, coriander seeds and splutter (do not burn).
2. Add onion, sauté till soft (do not brown).
3. Add salt, turmeric powder to the onion and sauté for a few seconds.
4. Add the potatoes to the onion mixture and mix very well to ensure the spices blend well with the potatoes. Check seasoning.
5. Cook on low heat for a minute or two allowing the flavors to blend.
   
   
   
   
6. Cool the potato mixture. Take a bit of the mixture, shape into patties. (this mixture will make about 9-10)
7. Heat oil in a kadai / wok.
8. Mix the chick pea flour, salt and water to make a smooth batter (not too thick).
9. Dip the patties in the batter and carefully lower into the wok to fry. (Do not add too many all at once).
10. Fry till beautifully golden. Drain on kitchen towel.
11. Serve piping hot wadas with chutney of your choice or sandwiched between ladi pau (bread). 
    
    
    
    

Chef Notes:

1. Please adjust the green chilies to suit your taste buds. I love my batata wadas really spicy hence prefer using 5 chilies or more. ;)
2. IMPORTANT: Please make only one wada when you begin frying it. Check the batter covering once it’s fried; add water or chick pea flour to adjust if the consistency if the batter needs adjustment. If the coating of the wada is perfect then go right ahead and fry the others without any change in the batter.
3. Do not burn the batata wadas but please allow the batter to get to a beautiful golden color. Dull golden wadas look quite insipid and unappealing when served.
4. We in the Western region of India (Maharashtra) usually make batata wada in the patty shape as shown in the photographs on this blog but people from North India usually make round wadas. Another name for batata wada is aloo bonda.
5. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.
   
   

Coriander Mint Yogurt Chutney

Coriander Mint Yogurt Chutney

Once again, it's time for a basic recipe. When as a newbie you wander into the kitchen wondering how to make chutney, begin with this simple one. Restaurants serving Italian or Continental cuisine set a bread basket at the table before the main course; similarly, Indian restaurants serve papadums. One of my favorite things to eat at an Indian restaurant before the main course is this chutney slathered over plain, crisp papadum. This is versatile chutney and goes beautifully with simple stuff like batata wadas and also with exotic stuff like tikkas. And yes, for crazy souls like me, slathered on papadums. ;) 

Ingredients:

1 cup mint

½ cup coriander

1 green chili

1 teaspoon cumin seeds

5-6 cloves garlic

1 inch piece fresh coconut, chopped into tiny bits

Salt, to taste

Sugar, to taste

Lime juice, to taste

4-6 teaspoons yogurt, smoothened

Method:

1. Grind mint, coriander, green chilies, cumin seeds, garlic and coconut to a fine paste. Use water only if you need it and if you do please use as little as possible.
2. Add salt, sugar and lime juice to taste. Give it one more whiz in the grinder.
3. Check for balance of flavor (spicy with a dash of sweet and sour). Adjust salt, sugar and lime juice accordingly. Remove in a bowl.
4. Just before serving add smoothened yogurt and mix it well to incorporate it into the chutney.
5. Serve with hot pan fried chicken drumsticks or slathered over pau (bread) with batata wada or chicken tikkas and more…..
   
    

Chef Notes:

1. If fresh coconut isn’t available in your pantry you can substitute coconut with a few peanuts. It will change the taste of the chutney but the combination of peanuts with mint and coriander does work.
2. Increase the quantity of green chilies to two if you prefer spicier chutney.
3. Please make sure you incorporate the smoothened yogurt really well into the chutney.
4. This was a recipe made many moons ago. Please forgive the quality of the photograph. It’s an old photograph of the time when I’d just begun blogging. I would at the time take these silly bird-eye view clicks. I’d never click a photograph in this way now but in those days, I did. I had it in the archives of my comp hence posted it.
5. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism. 

Künefe

Künefe

The first time I heard of this dessert was when my nephew and his fiancé (now his better-half) posted a photograph of this dessert on Facebook. This is one of the most delicious Middle Eastern desserts ever. The crisp sweet exterior, made of Kataifi (shredded phyllo dough) mingling with delicious molten cheese is gastronomically orgasmic. I served Künefe by itself as Grumpy (by now i'm quite sure you all know Grumpy stands for 'husband' :P ) and Anu are diabetic but you can serve this with ice cream or with whipped cream. The fragrance of orange blossom lingers at each bite. ‘Theobroma’, in certain cultures translates to ‘Food of the Gods’; to me this was a dessert fit for the Gods. If Kataifi is available in stores near you then this one is a must-try!

For Syrup:

2 cups sugar

2 cups water

A dash of orange blossom water

2-3 drops of lime juice 

For Künefe:

450 grams shredded phyllo dough

300 grams unsalted mozzarella cheese, shredded

100 grams ricotta cheese, shredded

1 cup butter, melted

½ cup milk

For Garnish:

3 tablespoons pistachios, chop half the pistachios and finely grind the other half

Method:

1. Add the sugar to the water and bring the mixture to a boil. Add in a few drops of lemon juice to clear the syrup. 
2. As soon as the syrup clears, remove from heat and allow it to cool.
3. When cool, add a dash of orange blossom water. Cover and keep aside.
4. Cut the shredded phyllo dough pastry into tiny pieces with a pair of scissors.
5. Add melted butter to a non-stick pan, when it heats up a bit add the chopped phyllo and stir continuously. Keep mixing until the phyllo shreds have turn crispy and the butter dries out.
   
   
   
   
6. Add milk and mix till the butter and milk are completely incorporated into the chopped pyhllo shreds. Remove from heat.
7. Place half the buttered phyllo dough in a round spring-pan or a Pyrex dish. Press the phyllo shreds into the base of the dish to form an even layered base.
   
   
   
   
8. Combine mozzarella and ricotta cheese evenly on top of the phyllo shreds and evenly press the cheese on top of the phyllo shred base.
   
   
   
   
9. Layer the rest of the buttered phyllo shreds and once again press evenly on top of the cheese.
   
   
   
   
10. Pre-heat the oven to 190º C for ten minutes. Place the dish in the oven and bake for 45-50 minutes or until golden brown. Remove Künefe from oven and pour the cool sugar syrup over the hot Künefe.
    
    
    
11. Allow the Künefe absorb the syrup for about 5 to 7 minutes. Sprinkle the finely ground pistachios. (Variation: If you prefer a crispy version of Künefe, pour the syrup on top just before serving.) Serve Künefe by itself or with vanilla ice cream. Enjoy!
    
    

Cheat Kataifi:

Tried and tested by Nandita, a foodie friend at Facebook. Heartfelt thanks Nandita for allowing me to share the cheat Kataifi idea on my blog.

Get you local mithai shop to make UNSWEETENED Suterfeni for you and use that as a substitute to Kataifi. It works quite beautifully. This is quite, quite the same in taste as Kataifi. The texture of Suterfeni strands is very similar to Kataifi hence this substitute works. At the cost of sounding repetitive, please remember it has to be unsweetened because if you use the regular sweet Sutarfeni the end result of Künefe will be sickeningly sweet. Now you don’t have to wait to get your paws on Kataifi, go make it guys. :) 

Chef Notes: 

1. Sautéing the shredded phyllo dough properly till the butter dries out is an important procedure for the pastry to turn out crisp.
2. Künefe, is not easily available but you may find it in the ‘Middle Eastern cuisine’ section of gourmet shops.
3. I used two types of cheese but you can choose to use only Mozzarella cheese if you so wish.
4. Please serve this dessert hot, as soon as the Künefe has absorbed all the sugar syrup and while the cheese is still hot.
5. I have specially added the photographs at the blog of the shredded phyllo dough carton, and its inner contents, so that readers may get a perfect idea of what is to be used.
6. Before you ask me whether you can use vermicelli in place of shredded phyllo dough, the answer to that is, ‘no’. :P
7. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.