Amritsari Machhi

Experience the best of Bao binging with our ready to cook Baos. Prepare your Bao meals in a jiffy with our Bao Buns.
Just steam them add a filling of your choice and they are ready to serve

Place your orders on
Call 9922960400

Enjoy the monsoons with perfectly made steaming hot wantons n momos. With a filling of your choice you can make it more special for your loved ones.
Don't have a wanton / momo steamer no worries,, get desi use the idli steamer instead.

- soft, tender, flaky with a neutral odour. Can be used for any type of cusine.
- thick n chunky fillets. Good for grill, fry as well as curry.

Manglorian Fish Curry


500 gms betki /surmai cut in cubes
1 Onion , very finely chopped
2 Green Chillies slit
3/4 cup Coconut milk
Cooking oil as required
2 tablespoons Coriander Powder (Dhania)
1 tablespoon Red chilli powder
25 grams Tamarind
1 tablespoon Turmeric powder (Haldi)
Curry leaves
Salt to taste.


•Marinate the fish with salt and turmeric and keep aside.
•Soak tamarind in 1/2 cup warm water, extract juice and keep aside.
•In a heavy bottomed pan, heat oil and sauté the onions and chillies till the onions are golden brown
•Add red chilli powder, coriander powder and turmeric powder and sauté for 1 minute.
•Add tamrind juice to the onion mixture. Add 3/4 cup of water and boil for 4 -5 minutes.
•Now add the marinated fish and cook till done.
•Reduce the heat and add coconut milk, curry leaves and simmer for a minute. After a minute turn off the heat.

Serve hot with Neer Dosa or Steamed Rice or Appams for a perfect Mangalorean meal.

Weekend Special 😀




°250gms cleaned deveined prawns
°3 dried whole red chillies
°1 small onion finely chopped
°4 garlic cloves
°1 inch pcs of ginger
°1 tsp cu**in seeds
°2 tsp coriander seeds
°one fourth cup of dried coconut flakes.
Tamrind paste as per taste
Salt to taste.
Oil to cook.

Heat a skillet / wide bottom kadai .
Dry roast the coconut, cu**in, coriander, whole chillies over moderate heat.
Keep string till d coconut turns golden brown.
Let it cool.
Transfer in a blender add ginger, garlic, tamrind paste n half cup water. Grind in a smooth paste/ puree
In d same skillet heat some oil, add onion n cook on medium heat till golden brown.
Add puree n bring to a boil.
Add Prawns n cook over medium heat for 2- 3 mins.
Add some water, to make a curry.
Done.
Season with chopped fresh coriander.
Serve with steam rice or rice bhakari.

Prawns (medium size) - Cleaned, deveined, tail on.
Pepper, oregano, salt n lemon juice.

Wash n pat dry the prawns.
Add salt, pepper, oregano n lemon juice. Mix well.
Add a little rice flour or tempura flour. Add some water to help coat nicely.
In a plate take some panko crumbs. Holding the tail of the prawns, roll it in d crumbs, they will get coated.
Once all are coated n ready to fry.
Heat oil in a kadai, once the oil is hot, drop the prawns one by one. (holding d tail so that d crumbs don't come out)
Deep fry till golden brown.
Serve hot with a mayo dip or ketchup.

Pawns cook easily, so don't over fry them or they will become chewy.

Easy to follow.
Quick to cook
Awesome to taste.

An awesome dish, ready in a jiffy.
Easy to make.
Happy you 😀
Happy Family.😀

Used for Oriental sandwiches, the taco style buns have an opening to add the filling/stuffing.