Seafood Secrets: Bapama's Crispy Tallal Raaju - Traditional & Authentic GSB Konkani Family Recipe
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- Опубликовано: 12 сен 2024
- Hello Everyone, Welcome Back to Bapama's Kitchen! Today, we're diving into the rich tapestry of Konkani cuisine with a culinary gem-Mackerel Fry, also known as Tallal Raaju or Bangude Fry. This recipe holds a special place in our hearts as it is a cherished legacy passed down from my great-grandmother in Manjeshwar to my grandmother, creating a culinary connection that spans generations.
Watch as she transforms humble Mackerel into crispy golden delights. You'll learn the precise and unique cuts, the aromatic spice blend of red chilies and turmeric, and the secrets of achieving that perfect, flaky texture. We guide you through the art of cutting, cleaning, and frying this flavorful fish, a process steeped in family heritage and tradition. Every step of this recipe is a testament to the skills imparted by my great-grandmother, making it more than just a dish-it's a journey through time and taste.
It's a celebration of Konkani coastal life, where the freshest fish dances with fiery spices. It's the aroma that fills childhood memories, the laughter shared around a family table, and the stories whispered by the waves. I will show you how to cut. clean and fry this fish and of course eat it! :)
INGREDIENTS:
8 Small- Medium Sized Mackarel (Raaju/Bangude)
2 Marble sized Balls of Asafoetida
4 Teaspoons Red Chilli Powder
1.5 Teaspoons Turmeric Powder
Salt to taste
Fine Rice Rava - Crispy Outer Coating
Oil to Fry
As we prepare this Mackerel Fry, you'll not only learn the art of cooking but also discover the stories and traditions that make this recipe a part of our family legacy. I hope you enjoyed the recipe. #happycooking
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This method is new to me Bappamma. 👌👌😍
Wow she cleaned it so well! Never knew about de-skinning and marinating with asafoetida water to remove the strong smell of mackerels! Will try this method soon! Thank you
Yummy. Bapama is fussier than me while cleaning fish😜😜. I deskin kaane, vison and pomfret. The raaju looked so clean. Even the hingu part ,I never knew. Will try next time. Also hats off to bapama for training the grandson so well.
Oh my God! I have such mixed feelings when she cleans fish like that. Fussy is an understatement 😂
@@gsbrecipes my children tell me , nothing will remain of the fish if you clean that much. But what do old habits die hard😁😁
So delicous! Can you explain again why turmeric powder is essential (apart from the colour). You mentioned something in the video, but it went by too fast and I couldn't catch it. Thanks!
To remove the toxins that are present in the seafood
Does GSB"s eat non veg?
Yes we do!
Tamarind is must for fish recipes
Some fish.
Ashwin, my guess is correct ( yesterday I told you, what Bapama is preparing)
You are correct! But there are 2 more bonus recipes 😊
Chance tugelee😊
Super 👌
Cleaning was at next level!😮 How is that the rice powder does not fall in the oil? 🤔 When I make it, the oil becomes a mess with all the left over rice powder.🙁
It is very fine rice powder. Even I didn't get it at first. 👍
@@gsbrecipesheads of the fish are extremely good for the brains. People who eat fish heads have good memory even when they get very old .
@@gsbrecipesskin of the fish is also rich in good fats. The fish is completely wasted.
@@gsbrecipesfish should never be washed so many times. The entire fish taste and nutrition is destroyed
Thank you for this comment. I understand your perspective, and I agree. Even I would not destroy the fish 😂
In my family, we've been making fish in this way for generations, and it's a tradition I value. However, my grandmother, who is a vegetarian, has an excellent memory, showing that good memory isn't solely linked to eating fish.
Let's appreciate the variety in dietary choices and family traditions 😊🙏
Hai bapama
Add coriander powder
Ashi poloche makka nonveg jaina bapama sorry🙏