The East Indian Community

Original Inhabitants of Bombay, Salsette & Thana.



1 Medium size Pomfret.

3 onions sliced round

3 green chillies – slivered

1 tbsp bottle masala

1/2inch ginger – cut lengthwise

8 flakes garlic – cut lengthwise

vinegar to taste.



Slice the pomfret into pieces, wash and add salt.

Fry the pieces and keep aside. 

In a vessel fry the onions, chillies, ginger, garlic – till onions are brown; t

hen add the bottle masala, half cup of water, vinegar and salt;

let it simmer for a few minutes;

Then add the fried fish and allow to boil for a few minutes.



Fish Kujit


1 Pomfret or Gole or Kupa or Surmai. (Cut the fish of your choice to pieces, wash and salt.)

1 big onion

6 green chillies

1” piece ginger

2 tomatoes.

Juice of  half coconut to be extracted i.e coconut milk, salt to taste


Grind to paste:

6 flakes garlic

1 tsp. jeera

1 1/2dsp. Dry coriander

1/2tsp turmeric powder

6 pepper corns.



Slice the onions, ginger, chillies & tomatoes.

Heat oil and fry the ginger, chillies, onions and then the tomatoes.

Now add the ground paste masala & its masala water and cook for a while.

Now add the coconut milk, salt to taste and finally the fish.

When the curry comes to a boil add 2 tbsps vinegar.


Prawns Atwan


1/4Kg  Prawns shelled

1tbsp Bottle masala

To be cut:

2 onions

3 green chillies

1 inch piece ginger

6 flakes garlic

a few coriander leaves

tamarind to taste – soak in water and make pulp



Heat oil, add ginger, garlic & chillies, fry for  awhile.

Add the onions and bagar.

Add bottle masala  and tamarind juice. 

Mix well.

Now add the prawns, 1/4cup water salt to taste and simmer till prawns are cooked.

Remove from fire and serve hot.





Pomfret (Shark or Skate) Pieces




To be Ground:

6 red chillies

1 tsp. jeera

1/4 coconut

1 piece turmeric

8 flakes garlic



Heat a tbsp. oil, fry the Masala. Add water, tamarind juice, the fish and salt to taste. Simmer for 15 minutes. When ready, serve.


Lonvas (Prawn & Drumstick)


1 Cup prawns – shelled, de-veined & washed

8 drumsticks– clean, cut into 3 inch pieces, wash.(You may also use pumpkin or cauliflower or white raddish instead of drumsticks)

2 onions – cut long

Half coconut – extract juice (coconut milk)

2 tsps. Bottle masala

Tamarind to taste

Salt to taste

2 tbsp. oil.



In a vessel, fry the onions till transparent.

Add prawns, fry till pink in colour.

Add bottle masala, fry a little. 

Add the drumsticks, add enough water, salt, cook till tender. 

Add coconut juice, cook for a few minutes.

Lastly add tamarind pulp.

When well mixed and boiled, take the vessel off the fire.

Serve hot with plain cooked rice.


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