Sneha's Recipe: Zavla

My Mother's recipe, a traditional East Indian one. My Mother's recipe is different from many East Indian households. My Mother uses dry coconut to make these patties, its gives a different flavor and a nutty taste to these patties.

For this we require fresh tiny baby shrimps which we East Indians call it Ola Zavla. This is easy to make but cleaning these shrimps is time consuming. These tiny baby shrimps when fresh are white with a tint of pink glaze . They look shiny then these are fresh.

When cleaning these you will find tiny glass like particles which look like shrimp heads, but they should be removed and thrown, all extra stones or shells too should to removed. Its takes time, but once you taste these patties you will love them. Crusty from outside, soft inside. They are delicious, that I, bet you can't stop at one and these are the ones you'll die for!!

I, really don't know, whether, they are available outside Mumbai or aboard, but this is available in the Mumbai and Malvan / Ratanagiri coastline.

You can freeze these patties after frying, I do them since, am, the only fish eating mammal in my house!😊. Husband and Son-in-law vegetarian, Daughter vegan.. ha aa.. only one to enjoy these 😋.

Made these for our Fish Friday Foodies event for this month, am, the Host which, I, completely forgot, till Karen could buzz me on FB. Thank you Karen for the reminder.

Ingredients

3 Cups Packed Zavla - washed and drained
2 Tablespoons Bottle Masala - see notes
4 -5 Cloves Garlic - finely chopped
1 Inch Piece of Ginger - finely chopped
1 Spring Onion - finely chopped
1 Medium Onion - finely chopped
3 -4 Green chillies - - finely chopped
2 Tablespoons Grated Dry Coconut -roasted
½ Cup Finely Chopped Coriander leaves
Salt to taste
1/3 Cup Chickpea Flour / Besan
Oil as required to pan fry

Method

Clean and wash the shrimps in a fine mesh strainer. Then with your hands squeeze out all the water as much as you can or else place them in cheese cloth and squeeze out the water.

Dry roast the coconut and keep aside. In a small mixer jar take the coconut, ginger, garlic and green chillies, grind them to a coarse paste, using not a drop of water.

In a deep bowl or deep flat tray take the zavla, add the onions, coriander leaves, ground coarse coconut paste, chickpea flour, bottle masala, spring onions and salt.

Mix all the ingredients well ( I used a fork),so that shrimp should get mashed and then form it into a ball. At this stage if you feel it too watery and wet, then add a tablespoon or more of chickpea flour.

Wet your hands lightly and divide it into equal ball and press it on your palms, shape them into patties, these should be thin or esle after frying they will not become crisp.

Heat 2 or 3 tablespoon oil in a frying pan and shallow fry till crisp on both sides.

Serve hot, enjoy them plain or as an accompaniment to a main course meal or as a burger.

I love to have these in between soft Laadi Pav they are yum, no need to butter the bread, if it's hot and fresh.

My Notes

If you do not have bottle masala then use chilly powder with garam masala.

Labels : Zavla, Fresh Tiny Baby Shrimps, Bottle Masala, Patties, East Indian, Fish Friday, Seafood/Fish

An InLinkz Link-up

This is an East Indian dish that is a mostly prepared in Monsoons where in fresh fish is not easily available because of rains. Dry fish is stocked in East Indian homes in the month of February or March wherein you get fresh dried fish. This is a most easy quick and delicious dry / side dish.

Sending this to Fish Friday Foodies our Host choose the theme prepare a Fish dish with " Preserved Fish- Pickled, Canned, Dried".

Ingredients

2 Cups Zavla / Baby Shrimps
2 - 3 Baby Brinjals - cut into pieces
2 Spring Onions - finely chopped - green and white separated
8 Cloves Garlic - minced
1 Inch Ginger - minced
3 Green Chillies - minced or according to taste
2 Tablespoons Coriander Leaves - finely chopped
1 Tablespoon Heaped Bottle Masala - see note
2 Tablespoons Oil
1 Teaspoon Tamarind Juice or 4 -5 Kokam
Salt to taste

Method

Clean the dried baby shrimps well to remove any dirt, stones or any other dried fish. Wash the zavla / dried shrimps well in a bowl of water taking only what come on top ( at the bottom will be all the dirt that settles down) and then soak it in clean water for 10 - 15 minutes (this step is very important - do not use the dry fish directly it to needs to be soaked in water first). After 15 minutes place the shrimps in a fine mesh strainer to drain all the excess water. Keep aside.

Slice the brinjals and keep in the water to avoid darkening.

In a vessel/ pan heat oil add chopped onions, green chilly, ginger and garlic, saute for 5 minutes.

Add the chopped spring onions and saute for 2 -3 minutes.
Now add the the soaked & drained shrimps /zavla and fry for 2 minutes then add the bottle masala and and chopped brinjals.

Mix well just sprinkle water and cover with lid and cook over medium low flame till the shrimps and brinjals are done. Now add the tamarind pulp and cook for few more minutes. Garnish with chopped coriander leaves.