FISH FIESTA


This a lovely dish made with lightly fried

fish,browned onions and tomato purée with

finishing touches of coconut milk.

Can be served with any rice,rotis,or any dishes

you like.I served it with Yellow rice (coconut

milk rice).

To the recipe

INGREDIENTS

500 gm barracuda slices

2-3 onions chopped fine

2 tomatoes ground

1/2 tsp ginger garlic paste

2 tsp thinly sliced ginger

3 green chillies cut into strips

1 inch piece cinnamon

1 tblsp chilli powder

1/2 tsp turmeric powder

1 tsp kasuri methi ( dried fenugreek leaves)

1/2 tsp. cummin powder

1/2 tsp.garam masala powder

1 tblsp.vinegar

1/2 cup coconut milk

Salt to taste

Curry leaves

For the marinade

1 tblsp.red chilli powder

Salt

Oil for frying fish

METHOD

First marinade the fish. Shallow fry to a golden

brown and set aside

Heat 2-3 tblsp oil ,and add the chopped onions

with cinnamon and fry till brown .

Remove a little of the onions and grind

coarsely.

Add ground tomatoes ,ground onions,sliced

ginger ,ginger garlic paste ,salt and turmeric

and sauté till tomatoes are well cooked.

Add the rest of the ingredients , except coconut

milk .

Now add the fried fish .

Add coconut milk and simmer for 5-7 minutes.

Remove from fire .

KIDNEY BEANS,MUTTON GOST


Rajma/Kidney bean is widely used in Northern India.

There are different types of legumes in this

category of beans.

The red variety,the striated and black.(to my

knowledge)

Red tiny variety can be used to make brownies,

and sweet steamed buns(Chinese cuisine).

Rajma is protein packed,and can be served

with rice or rotis.

The famous ‘Dal makhani’ ( recipe uploaded) is

a signature dish belonging to Punjabi cuisines.

Rajma dishes are mostly originated from the

North Indian cuisines.

Today’s dish is rajma with mutton,with a blend

of ground onions and tomatoes.

Let’s get into the recipe..

INGREDIENTS

1/2 cup rajma ( soaked overnight)

250 gm mutton ( goat / lamb meat)

2 onions ground

2 -3 tomatoes ground

2 tsp ginger-garlic paste

1 tsp garam masala

1 tsp Kashmiri chilli powder

1 tsp chilli powder

2 tsp coriander powder

2 green chillies slit

2 black cardamons

1 piece cinnamon

3-4 cloves

1 tsp saunf

1/4 cup curd

Few kasuri methi leaves ( dried fenugreek leaves)

2-3 tblsp ghee+oil

Salt to taste

METHOD

First pressure cook the soaked beans for 8-9

whistles. Allow the steam to release on its own.

Transfer the cooked beans to another bowl.

Heat oil in the same cooker , and add the whole

spices.

Next add the ground onions with salt, and

sauté for 5 minutes.

Next add ground tomatoes,ginger-garlic

paste,the spice powders.

Add the mutton pieces, and cook for 3-5

whistles.Remove from fire.Open lid after the

steam is released and add the cooked rajma ,

and cook for another 2 whistles.

Remove lid and add curd .

Cook on a slow fire till slightly thick.

Add kasuri methi leaves,and remove from fire.

You can add a tsp of heated ghee if you like.

Serve with rice, chappathi or rotis.

You can add minced meat for a variation.

Do try this recipe and send in your comments!

CRAB CURRY WITH COCONUT MILK


Crab curry ….tempered with moringa leaves is

irresistible!

Tops my favourite in seafood list.The aroma it

creates when it is cooking is really excellent.

Finger licking curry…also has health benefits.

A crab soup is a good cure for cold ,and for

treating long settled phlegm .

To the recipe now…

INGREDIENTS

1 kg any crab

2-3 onions chopped

2-3 green chillies

1 tsp ginger-garlic paste

2-3 tomatoes

1-2 potatoes cut

2-3 cups coconut milk

1/2 cup tamarind extract ( adjust to your taste)

1/2 tsp garam masala powder

1/2 tsp.turmeric powder

1 tblsp chilli powder

1.5 tblsp coriander powder

1 cup moringa leaves

2-3 tblsp coconut oil

1/2 tsp mustard

1 tsp methi seeds/fenugreek seeds

METHOD

Heat 2 tblsp oil, add mustard seeds.Next add

chopped onions and sauté till light brown.

Add ginger-garlic paste,tomatoes,spice powders

and sauté till tomatoes are soft.

Add the cleaned crabs and potato,let it cook in

the masalas for few minutes. Add tamarind

extract.

Add the coconut milk and cook till required

consistency.(if you need thick consistency

mix 1 tsp.rice flour and add to curry)

In another vessel heat the remaining oil and

sauté moringa leaves for just 2 minutes and

pour over the curry . Cook on a slow fire for 5

minutes and remove from fire.

CHILLI GRAVY ( MIRCH KA SALAN)


This is a famous dish from the Hyderabadi

cuisine served with biriyani or pula is.

Even, though chilli is the key ingredient, it isn’t

hot and spicy . The heat of the chillies, can be

tolerated and enjoyed .

You could use julienned capsicums to substitute

for chillies

This recipe can be tried with baby brinjal,onion

cherry tomatoes….

So do try this awesome recipe, and post in your

comments!

INGREDIENTS

Green chillies/ capsicums

1 tsp mustard seeds

2 dry chillies

1/2 tsp cummin seeds

1/4 tsp fenugreek seeds

Curry leaves

1/4 cup tamarind water

1 tblsp chilli powder

1/2 tsp turmeric

1/4 tsp garam masala

1/2 tsp roasted cummin powder

3-4 tblsp oil

Dry roast and grind to a paste

1/4 cup peanuts

1 tblsp coriander seeds

2 tblsp sesame seeds

2 tblsp poppy seeds

1/4 coconut/2 tblsp copra / desiccated coconut

1-2 tblsp jaggery

Salt to taste

Coriander leaves

METHOD

First dry roast the bold listed , grind to a paste

and set aside.

Heat oil in a pan , add mustard seeds,cummin

seeds,fenugreek seeds,dry chillies . When the

mustard seeds starts to splutter add the green

chillies and sauté till the chillies turn color .

Next add the spice powders, and tamarind

water and let it boil.

Next add the ground peanut paste , jaggery and

cook on a low flame till oil separates.

Garnish with coriander leaves

SOUTH INDIAN VADA CURRY


‘Awesome’ no more words to express the taste of this dish!

Super combination with iddli and dosa .

This is made with channa dal ( kadala paruppu) ground paste, fried / steamed and added

to the curry .

I made this by making one big flattened vada ( less oil, less time),and added to the curry .

It’s your choice to fry, or steam .

So ..let’s get to the recipe now

INGREDIENTS

1 cup channa dal soaked for 2 hours.

1 big onion chopped

2 tomatoes

2 green chillies chopped

1 tsp. ginger-garlic paste

3-4 dry chillies

1 tsp. Saunf ( perumjeeragam)

Curry leaves

1 tblsp chilli powder

1 tsp coriander powder

1/2 tsp turmeric

1/2 tsp garam masala powder

3 tblsp grated coconut / 1/4 coconut chips

3-4 cashewnuts

Mint leaves

1 inch piece cinnamon + 1/2 tsp saunf ( tempering)

Oil

METHOD

First grind the lentil, dry chilies, and saunf, little salt to a coarse paste .

Heat a tblsp of oil and flatten the paste into one big dosa.( see photo above).Once

browned turn over . Cook till brown on both sides and set aside.

Heat 2 tblsp.oil ,add a little saunf ,cinnamon, curry leaves and onions and sauté till

translucent.

Add ginger garlic paste,green chilli, tomatoes , salt .

Cook till tomatoes are soft . Add the masala powders and stir ,till everything well

corporates.

Add about 3-4 cups water ( the dal will absorb water so you have to add more)

Once it comes to a boil , crumble the dal dosa into pieces, and add to the curry.

Grind coconut and cashewnuts to a paste , and add to the boiling curry. Add the mint

leaves and simmer for 5-7 minutes.

Cover for few minutes , and serve hot.

My suggestions : Minced meat can be added to the dal and made the same way .

Send in your suggestions and comments!

SRI LANKAN ‘AMBULTHIYAL’


This is an authentic dish of Sri Lanka. This dish descended from people with lesser

privileges in olden times , before the birth of the refrigerator .The need to preserve fish

for  quite some time led to the discovery of this recipe .

The fish used in this recipe should be like tuna preferably with less bones , fillets will be

best suited.

The key ingredient is kokum/ garcinia Cambogia/kodumpuli.

Like Sri lankans Keralites  too,use this ingredient widely in their preparations.

As, this ingredient aids in fatburn many people add this in many drinks and dishes now.

This a blackish curry made with few ingredients and no oil.

Rice , milk rice, or coconut rice with this curry and pol sambol ( coconut sambol) is a

good treat and good combination.

Before you make the curry ,add a handful of kokum / Goraka to half a cup water Boil for few minutes till soft to grind . Grind to a paste and use . This could be stored in the refrigerator and used when needed.

To my version of the recipe…

INGREDIENTS

500 gm fish cubes ( medium)

2-3 tblsp of kokum paste

1 tblsp. Pepper powder

1/2 tsp turmeric powder

3/4 -1 tsp chillie powder

1 tsp fenugreek or methi seeds

2-3 pieces of cinnamon

1 piece rampe/pandan leaf

Lots of curry leaf sprigs to cover the bottom of the pot

7- 8 cloves of garlic

3-4 green chillies cut

1 tsp sugar

Salt to taste

1 onion cut into rings ( to be added finally )

METHOD

Wash the fish and apply kokum paste ,pepper powder,turmeric,chilli powder  with salt .

(Check for sourness you prefer and gradually add paste)

Spread the curry leaf sprigs and cinnamon at the base of the clay pot ( some use banana

leaf too). This is done to prevent the ingredients from burning.

Arrange the marinaded fish pieces without clumping, and cook covered with the rest of

the ingredients for 5 minutes.

Next add a little water and cook for a few minutes . In between just shake the pot and

cook on a very slow fire for 10 minutes.Add onion rings and remove from fire and keep

it covered.Serve hot.

This dish is semi dry so don’t use lot of water.

Try this dish from the Lankan cuisine and post in your comments.

FRIED FISH MANGO CURRY


This is a fusion of Malabar fish curry made my way ,with mango and coconut milk.

Good with rice,stringhoppers,hoppers and rotis.

Do try, and send in your comments and suggestions!

INGREDIENTS

500 gm mackeral or any fish

2 onions chopped fine

3-4 green chillies slit

2-3 strips of ginger cut fine.

1 tblsp.red chilli powder

1/2 tsp turmeric powder

1 tsp.whole peppercorns

1 cup thick coconut milk

2-3 cups second extract coconut milk

Salt to taste

1 tomato

1/2 cup light tamarind water or  1-2 pieces of kokum

1/4 tsp garam masala

1/2 tsp mustard seeds

1/2 tsp fenugreek seeds

1 tsp sugar

Oil

For fried fish marinade

1 tsp.chilli powder

a pinch of turmeric

Salt.

METHOD

Mix in the masalas listed for fried fish and fry  till brown.

Heat a little of the leftover fried oil,add mustard, fenugreek seeds and onions and cook

till onion is translucent.

Add ginger, green chillies, mango,chilli powder,turmeric, chopped tomato and salt and

saute dry till masalas are well blended.

Add tamarind and second extract of coconut milk and cook till mango is soft.

Add garam masala

.Next add the fried fish and thick coconut milk and simmer for 5-7 minutes.

Remove from fire and add coriander leaves.

FISH FILLET CURRY


This is my tic- tac -toe curry which turned to be very tasty.For those of you who don’t like

the crunch of onions and other ingredients in the curry this is a good to try recipe.

Smooth,silky texture good to serve with chappathis .rice,iddlis,dosas.stringhoppers…..

So..let’s get into the recipe now..

INGREDIENTS

500-1 kg fish fillet

For grinding

2 big onions chopped

3 tomatoes

1/2 cup grated coconut

4-5 pips of garlic

2-3 tblsp curd or yoghurt

1 tblsp mustard oil +1 tblsp coconut oil

few curry leaves

few kasuri methi ( dried fenugreek leaves)

1 tblsp chilli powder

1 tblsp coriander powder

1 tsp turmeric powder

salt to taste.

1 tblsp.lime or lemon juice

few mustard seeds,fenugreek seeds, for tempering

img_20180802_0912231601004169006.jpg

METHOD

Grind the ingredients listed for grinding to a paste and set aside.

Heat oil ,add ingredients for tempering with the curry leaves .Next add the chilli

powder,coriander powder,turmeric powder and then the ground paste,and cook for 10

minutes till the oil separates and you get a nice color.

Add required amount of water (this gravy should be thick not watery).After a boil add

the fish fillet and the rest of the ingredients and simmer for another 10 minutes.

FISH STEW CURRY


This curry can be made with seer ,tuna and salmon fish or whatever type suitable

to grill or fry.

I made the curry by only grilling the fish .It was pretty rich and awesome ,with

the inclusion of moringa leaves.Good with  rice,stringhoppers,hoppers,….or

any bread of your choice.

Let me share this recipe with you now.

INGREDIENTS

To grill the fish

1 kg fish slices

1 tblsp chillie powder

1 tblsp coriander powder

1 tsp.turmeric powder

salt to taste.

coconut oil

Mix the masalas and salt together and marinade for some time.Grill the fish in coconut

oil (do not use oil like for frying ,a little to seal the fish will be enough) till brown.Remove

and set aside.Do not discard the leftover oil after grilling.

For the curry

INGREDIENTS

1 kg fish slices

2-3 onions chopped

3-4 green chillies chopped

1 tblsp.ginger garlic paste

3 -4 big tomatoes chopped

1 tsp.turmeric

1 tblsp.chillie powder

1 tsp.garam masala powder

2 tsp sugar or jaggery

enough coconut milk

curry leaves

Moringa leaves

2 tblsp ghee or butter

img_20180717_0703430291650001470.jpg

METHOD

Heat the ghee and add onions and saute till brown .Next add the ginger-garlic

paste,tomatoes green chillie,turmeric and salt and cook till tomatoes are very soft and

well blended.

Add chilli powder and garam masala powder ,sugar and cook for another 3 minutes.Add

a little water (1/4 cup water) and cook till thick.Add coconut milk (2-3 cups) enough for

the quantity of gravy you require .

Add the grilled fish after a boil and cook on a slow flame .Add the moringa leaves and the

leftover oil .(about a tblsp only)and simmer for a few minutes and serve.

You can add dried methi or fresh leaves too if you dont have moringa leaves.

 

 

 

 

BUTTER BEANS ‘N’ EGG KORMA


Butter Beans has added taste when you add to korma or curry.It could be

boiled/steamed and added to salads .Boiled and tempered beans  could be

consumed as a snack.Added into grilled sandwiches ,stuffed parathas,samosas,or cutlets

can be good treat.Today i will be sharing a recipe for a korma which can be served with

rice,rotis,hoppers,stringhoppers .

For the recipe now.

INGREDIENTS

5-6 hard boiled eggs (vegans can add potato or cauliflower..)

1 cup butter beans

1 onion chopped

2 tomatoes

4-5 pips garlic

3-4 green chillies

1 inch piece ginger

1/2 cup grated coconut

2 tblsp white poppy seeds (khus khus)

1 tsp fennel seeds

a few cashewnuts

1/4 tsp turmeric

1/2 tsp garam masala

1/2 tsp red chilli powder (optional)

whole spices (1 piece cinnammon,2 cardamons,4 cloves)

1/2 fennel seeds

small piece sea moss

1 tsp kasuri methi leaves (dried fenugreek leaves)

1/4 cup beaten curd

2 tblsp.ghee /butter/oil

salt to taste.

METHOD 

Grind the bold listed and set aside (you can opt to roast it before grinding too)

Heat ghee in a pan and add the whole spices ,fennel seeds,sea moss and the onions and

saute till onions turn pink.

Add the chopped tomatoes and beans with turmeric and salt and cook till tomato is soft

and well blended.

Next add the ground mixture and  saute for another minute.Add 1 cup water and allow

to boil.(check if the beans are tender,or you can pre- boil too).You can add more water

to suit your requirement.

Add the rest of the ingredients and simmer for 10 minutes.Add curd and methi leaves .

Remove from fire.