— SUITABLE FOR PURE VEGETARIAN FOOD —
bafat pito is one of the most commonly used spice mix in Mangalorean homes, especially for preparing dukarmaas (bafat style pork). But besides the very famous pork dish, the pito (powder) is used in a variety of dishes—vegetables, seafood and meats—for its characteristic color, aroma, and flavor. Use it to prepare fish and prawn curries. Make kombi sukhi (chicken with coconut), Chicken curry, stir fried vegetable and many, many more delicious Mangalorean dishes.
Red Chili, Coriander Seed, Turmeric, Cumin Seed, Black Pepper.
Usually 2 tsp for each ¼kg of main ingredient.
12 months from date of packaging
THIS PRODUCT IS PACKED IN PET JARS WITH TIGHT LID: Always store in a cool dry place – Away from sunlight and heat – Keep lid tightly closed after use – Don’t expose jar to temperature over 65° C.
MASALA FRIED PRAWN
½ kg Prawns | jumbo, shelled, but tail intact and deveined.
Apply ½ tsp salt to the cleaned prawn, and keep aside.
Prepare masala paste using:
1 cup Coconut (fresh, grated)
1 tsp Cumin seed
1 tsp Rice (flour)
1½” Ginger (chopped)
6 Garlic cloves
1 tsp Kashmiri chili powder
1 tsp Tamarind pulp
4 tsp bafat pito
3 Tbs Coconut Oil
¼ cup water
Grind to a very fine paste. Pour out the paste from the grinder into karahi and add 3 Tbs Coconut Oil and blend it with the paste. Add the salted prawn, mix thoroughly with the paste and keep side for 30 minutes.
Put the karahi over on medium heat and add 1 cup water and mix well. When the gravy starts to boil lower heat to lowest and continue cooking for 3 minute. Check salt. Adjust the gravy thickness—should be very thick and coating the prawn—and remove heat.
Heat 1 Tbs coconut oil in a pan on high. Add 20 curry leaf and fry till crisp. Pour the pan contents onto the prawn and cover keep covered for 2 minutes. Mix and serve hot with neer dosa.
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