Mangalore Restaurant Guide> Gajale Sea Food Restaurant

Text by: Tanya Munshi

This is one place I am glad has several branches in Mumbai, one in Singapore and the other in Mangalore. I have visited Gajale in Mumbai (the Andheri East branch) and in Mangalore and I am a huge fan of the restaurant. Had I known they had a branch in Singapore, I would have surely made a beeline for a good meal there during my trip to Singapore last year.

Anyway, coming back to the important part of my restaurant review, Gajale is a seafood lover's paradise and I can safely say, I have found mine in the Mangalore branch. Set in the Old Circuit House Compound, the ambience of Gajale is that of an old British bungalow/ circuit house, with a drive way and parking on one side and a panoramic view of Mangalore on the other. Take a stroll before or after your  meal at Gajale to complete the sea food dining expereince and relish the view from the top. Their staff is so courteous that it makes us want to go there every time we visit Mangalore.

What is good there? Well, quite everything and its very difficult to choose from the list. I can guarantee that when you read the menu card, you'll start salivating in auto. Don't believe me, go try it yourself.

You must try one of Gajale's signature dishes the Bombil Fry (Bombay Duck - no it's not duck, but a sea fish). Since this fish is so delicate and soft, they deep fry it in a masala batter and serve it hot with a spicy dip. Have one, and you'll ask for more.

For starters, Squid Butter Pepper Garlic, Crispy Prawns or Golden Fried Prawns taste divine with the Soul Curry or Solkadi - a heavenly blend of spice and tang that consists of coconut milk, ginger, curry leaves and kokum which serves as a digestive. You can go for beer as well to compliment your sea food; but as they say, 'When in Rome, do as to Romans do', so when in Gajale, drink Solkadi with sea food. A fantastic combination, I can totally vouch for that.

An ideal way to do justice to an awesome meal at Gajale is to order for Pomfret Fish Curry in Konkan style accompanied with steamed rice. You will not need anything else to go with this as this combination in itself is perfect. The Pomfret is absolutely divine, its soft, succulent and melts in the mouth the moment you take one bite.; what's more, the curry does full justice to the fish by keeping the flavour of the fish intact. A hint of coconut in the gravy with all the masalas is what you would like to lighten up your day.

Sorry, after eating all this, we usually refrain from having desserts as we don't want to spoil the taste of the sea food. So on your next trip to Mangalore, I suggest you pay Gajale a visit.


*Pricing:
Squid Chilly - Rs. 125/-
Crispy Prawns - Rs. 275/-
Golden Fried Prawns - Rs. 275/-
Tandoori Crab - Rs. 1,300/- (as per catch)
Pomfret Curry - Rs. 1,200/- (as per catch)
Plain Rice - Rs. 25/-
Steamed Rice - Rs. 35/-
Squid Butter Pepper Garlic - Rs. 125/-
Cream of Chicken Soup - Rs. 70/-
Neer Dosa - Rs. 12/-

Overall Rating:
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Location:

Gajalee Mangalore
Circuit House Compound,
Kadri Hills,
Mangalore 575004
Phone - +91 824 222 1900,

*Please Note - Pricing may change/ vary according to location and time.

Recipe> Red Prawn Curry

Image: An ideal meal - prawn curry with steam rice

Text by: Tanya Munshi

My love for sea food knows no bounds. Just yesterday I prepared large prawns in a simple way, which was light (my favourite type) and soothing. I dislike sea food made with loads of masalas, as it tends to rid the actual taste of the meat. So here goes my simple red prawn curry.

Ingredients

• 250 gms - large prawns, de-veined and cleaned
• Red chili powder - 1 tsp
• Turmeric powder - 1 tsp
• Coriander powder - 1 tsp
• Water - 1-2 cups
• Salt to taste
• Coconut Milk - 1/2 cup
• Clarified butter (ghee) - 1 and 1/2 tsp
• Curry leaves - 5-8 nos.
• Mustard seeds - 1/2 tsp
• Fenugreek seeds (methi) - 1/2 tsp
• Mustard oil (preferably), or any other cooking oil of your choice
• Coriander leaves - a handful, finely chopped

Method:

1. Shallow fry the prawns till they are slightly cooked and keep aside.

2. In the same oil, add a mixture of chili powder, turmeric and coriander powder in the oil. Stir for a few seconds and add 1 cup of water. (You can add the second cup, a few minutes later).

3. Once the mixture has blended well, you can add the rest of the water. This forms your gravy.

4. Once it comes to a boil, gently drop the prawns and cook well. Add salt and mix. Boil it to bring it to a consistency you want. If you want a thick gravy, then boil it longer.

5. Before taking off the flame, add the coconut milk and stir.

6. Give it a boil and shut off the gas.

7. Before serving, heat ghee in a tempering dish, add curry leaves, methi and mustard seeds and once they start to splatter, pour it over the prawn curry.

8. Garnish with fresh chopped coriander leaves and serve hot with steamed rice.

Recipe> Prawn Pulao

Image: Yummy Prawn Pulao
Image by: Avlxyz

Text by: Tanya Munshi
Prawns are all time favourite seafood. You can have it as fry, curry, grilled – whatever takes your fancy. Prawn pulao is a non-vegetarian –cum- seafood lover’s delight. Along with the main course, prawn pulao can offer itself a mild flavour that gels perfectly well with accompaniments.
Personally, I would go for the raita and prawn pulao combination. The raita would be curd whipped with grated cucumber and onions and seasoned with green chillies and salt.

Ingredients:

• 500 to 750 gms medium size prawns
• 1 large Onion –sliced in rings
• 1 tej patta (Bay leaf)
• Salt – to taste
• 1½ tsp Ginger – finely chopped
• 1 ½ tsp Garlic – finely chopped
• ½ tsp Turmeric
• ½ tsp Chilli powder
• 1-2 tbsp Cooking oil/ ghee/ butter
• 1-2 cups of Basmati rice – cleaned and soaked
• 1½ -2 cups of water

Method:

1. In the wok, heat the oil/ ghee/ butter and add the bay leaf.
2. Add the onion rings and fry till golden brown and set aside.
3. Add the ginger, garlic and sauté it for about a minute and the prawns.
4. Add the turmeric, chilli powder and salt and mix well.
5. Cook the entire mixture with a lid to allow the steam cook the prawns.
6. Ideally, the prawns should be half cooked, so that they don’t melt or crush when rice is added.
7. Add the soaked Basmati rice and mix well. Add the water and allow the entire thing to cook in the steam.
8. Keep checking for doneness. Taste the cooked rice; it should have enough salt that you can have it as an independent dish. But if you have accompaniments like curries then less salt in the prawn pulao is better.
9. Serve hot, with chilled raita on the side (my choice).
10. Or serve hot with accompaniments.