FISH CURRY WITH SORREL LEAVES(GONGURA)


Sorrel leaves,Pulitchakeerai ( Tamil ),Gongura

(Telugu),Anduru( Sinhalese),Saurel( Hindi).

This leaf has a tangy taste and mostly used in

stir fries,and the famous ‘Gongura pickle’ is

made with these leaves.

Can be mixed with root vegetables,and dhal.

I have posted recipes with chicken before..Click

link for recipe .

https://calinskitchen.com/2018/11/15/gongura-chicken/

I have these leaves in my culinary patch in my

garden,so it’s easy to grab some,when I need.

It’s easy to grow too.If you happen to get it

fresh from the market,just insert the stalks in

soil(after removing the leaves )and you will see

it sprouting .So,there’s a tip to gardening too.

Now to the recipe …,

This time I used lady fish,you could use any fish

of your choice.

INGREDIENTS

500 gm fish ( any fish of your choice )

Marinade the fish -1 tsp chilli powder,1 tbsp

coriander powder,1/2 tsp turmeric powder ,salt

and juice of 1 lime.

For the curry

1-2 onions chopped

1 tbsp ginger garlic paste

2-3 green chillies slit

1 heaped tsp Kashmiri chilli powder

1 small tomato

A big handful of sorrel leaves cut

To grind to a paste

1/2 cup coconut gratings

1 tsp saunf ( fennel seeds,sombu)

1 tsp gram flour / rice flour

For tempering

1 tbsp ghee+ 2 tbsp coconut oil

1 tsp fennel seeds

1/2 tsp mustard seeds

1 tsp cumin seeds

1/2 tsp methi seeds

1 stick cinammon

2 dry chillies

METHOD

Heat oil,and first temper with tempering

ingredients.

Add onions,green chillies,tomatoes,ginger

garlic paste, leaves,salt and sauté till tomatoes

are soft

Add coconut paste,and sauté further for 3

minutes.

Add 1 cup water,and add in the fish marinade.

•Cook on a low flame for 15 minutes .

•Remove from fire .

FRIED SARDINE CURRY WITHOUT COCONUT MILK


This is a rich curry made without coconut milk.

Tangy,Tasty and finger licking taste .

Curries like this should be made with shallots

( small red onions ).The tamarind should be

soaked in hot water, to get thick tamarind

extract ,which contributes to the thickness of

the curry .

This is good to serve with rice,hoppers,crunchy

bread,rotis ,iddli,dosa,string hoppers.

To the recipe now

INGREDIENTS

500 gm sardines ( mathi )

Lemon sized tamarind soaked in hot water

25-30 red onions or 2 big onions chopped

2 green chillies slit

2 tomatoes ground ( very coarse )

10 garlic cloves ( peeled)

1 tsp crushed pepper corns

1 tsp Kashmiri chilli powder

1 tsp red chilli powder

3 tsp coriander powder

1/2 tsp turmeric powder

1 tbsp roasted gram dal ( pottukadalai)

Fresh curry leaves

1 tsp jaggery powder

Salt to taste

For tempering

1/2 tsp mustard seeds

1 tsp fenugreek seeds ( venthiam,methi)

1/2 tsp cumin seeds

To fry

1 tsp chilli powder

1/4 tsp turmeric

Salt

Coconut oil

METHOD

•Clean the fish ( wash three times),and add the

ingredients for frying .

•Fry till golden brown,and set aside.

•Take 2 -3 tbsp from the fried oil and heat in a

clay pot ( preferably ).

•Add ingredients for tempering.

•Add onions and garlic and sauté till light

brown

•Add tomatoes ,Kashmiri chilli powder with

salt,and cook till tomatoes are cooked well.

•Take 2 tbsp of this cooked mixture,and set

aside.(This is my tip for a good texture and

taste.)

•Add the rest of the spices, and sauté well.

•Next add tamarind extract and allow to boil.

•In the meantime,add the roasted gram dal to

the reserved mix ,and grind to a paste.

•Add this paste to the curry,mix well .

•Once the curry,reaches a good boil ,add the

fried fish and simmer till required consistency.

MEAT BALLS IN GINGER SAUCE


A good dish fit for any menu or a filling for a

wrap .

This is made with minced meat,a handful of

wheat flour and finely chopped cabbage.

Cabbage can be replaced with bokchoy,leeks or

even finely chopped palak(spinach).

Let’s get into the recipe right away!

Any meat can be used to make this recipe.

INGREDIENTS

250 gm minced meat

1/2 cup wheat flour

1 cup finely cut cabbage

1 tsp pepper powder

1 tsp fennel seeds

Salt to taste

Oil to fry

For the sauce

2 inch piece ginger ground

1 big onion chopped

2 tomatoes puréed

1/2 cup tomato sauce

1 tsp sugar

1/4 cup vinegar

1 piece cinnamon

1 tsp chilli powder

1/2 tsp Kashmiri chilli powder ( for colour)

Salt to taste

1 heaped tsp cornflour mixed in half cup water

To garnish

2 green chilli strips

Spring onion

METHOD

First bind the ingredients listed for meat balls,

and fry in oil till golden brown ( deep / shallow

fry) and set aside

For the sauce

Take 2 tbsp from the fried oil and heat .

Add cinnamon,cut onions,salt and sauté till

onion is brown.

Next add the ginger,tomato purée,chilli powder

sugar and cook for 5 minutes on high heat .

Add the remaining ingredients excluding green

chillies .

Add cornflour mix and cook .Once it reaches a

boil ,add the fried meat balls,and cook on a

slow flame for 5 minutes .

Garnish with green chillies and spring onions .

COCONUT MUSTARD PRAWNS


There are some dishes with few ingredients,but

turn out to flavourful.

This recipe is one of that kind .You can make

the same with fish fillet.

You can make this without frying the prawns

too.If you are using fish you could skip the

frying step .

This is good to be served with rice,or any pulao,

stringhopper ,hoppers,chappathi .

Now to the recipe

INGREDIENTS

500 gm peeled prawns marinated in a little

chilli powder and salt

2 cups thick coconut milk

2 tsp mustard

4 green chillies slit

1/2 tsp turmeric

A little vinegar / lime

4-5 crushed garlic

1/2 tsp pepper.

Salt to taste

1 -2 tbsp oil ( preferably coconut oil)

METHOD

•First lightly fry / grill the prawns,and set aside.

•Add garlic,pepper turmeric to the coconut

milk ( use only 1 cup )and cook on a low

flame .

•Add the prawns.

•Heat the oil ,add the slit green chillies and

sauté till chillies turn colour .

• Add the remaining coconut milk and the rest

of the ingredients and simmer cook for 10

minutes .

•Add fried curry leaves if you like .

POMFRET PEPPER STEW


This is a stew which can be served with any

meal .

This stew is made with grilled/ fried fish and

coconut milk .

Good to serve with rice , stringhoppers ,rotis,

hoppers , bread….

When preparing fish like this, grilling or frying

lightly and then adding to curries , brings out a

lovely flavour .I want to share a tip with you

to get the exotic flavour of curries . Once you

have fried or grilled seafood like this reserve a

tbsp of the fried oil,and pour over the finished

curry . This gives a good flavour and colour to

the curries .

So let’s move on to the stew recipe

INGREDIENTS

500 gm fish slices marinated in turmeric and

salt.

1 tsp ginger garlic paste ( coarse)

3-4 green chillies slit

3/4 – 1 tbsp pepper powder

2 tsp cummin powder

1/2 tsp fennel seed powder

1/2 tsp garam masala powder

1/2 tsp chilli powder

1-2 onions sliced

1 tomato

Kokum water / tamarind water/ 1/4 cup vinegar

Curry leaves , a small piece of lemon grass stall

Salt to taste

1 cup thick coconut milk

Coconut oil

METHOD

•Heat a little oil and grill the fish pieces , till

light brown ( you could grill till golden brown

too)and set aside.

•Take a little oil from the grilled pan ,and heat

in another pan ( 1-2 tbsp).

•Add onions with curry leaves and lemon grass

and sauté till translucent .

•Add ginger – garlic paste,tomato ,green chillies

with salt and cook for few minutes.

•Next add the spices,vinegar or kokum water.

•Once it reaches a boil add coconut milk,and

the grilled fish and simmer cook for 10

minutes .

•Remove from fire .

•Garnish with coriander leaves.

APPLE CURRY


Boiled apple has numerous health benefits.

Keeping this in mind thought to make a curry

with the fruit.

We make fruit curries like mango curry,

ambarella ( Asian fruit)or June plum curries .

All these curries are suggested healthy , and in

addition to this you could try making apple

curry .

Pointing to a few health benefits of boiled apple

•Boosts immunity against cold and flu

•Lowers acidity,reduces inflammation

•Good for diabetic patients ……

So,do try this recipe and post in your comments

and suggestions!

INGREDIENTS

3-4 apples ( cored and cut into 4 )

6-8 cloves garlic

Small strip of rampe( pandan leaf)/lemon grass

1/2 tsp mustard

1/2 tsp fenugreek seeds

1-2 dry chillies

Few curry leaves

1/2 tsp peppercorns

1 tsp chilli powder

1 tsp Kashmiri chilli powder

2 tsp coriander powder

1 piece cinnamon

1/4 tsp garam masala powder

1 cup coconut milk

1/2 cup tamarind water / 2 tbsp vinegar

1 tsp sugar

2 tbsp coconut oil / any oil you use

salt to taste

Few curry leaves

METHOD

•Heat oil ,add cinnamon,rampe,mustard,

fenugreek, dry chillies

•Next add the Kashmiri chilli powder and salt .

•Immediately add the cut apples and garlic and

sauté for 5 minutes.

•Next add the rest of the spice powders,and

mix.

•Add tamarind water,sugar and cook till apples

are soft .

•Add coconut milk and cook further on a low

flame for few minutes .

•Curry should be thick

•Can be served with rice .

RAJMA KOFTA PEPPER CURRY


This is an awesome recipe to be served with

rice or rotis .Kidney beans or Rajma has loads

of proteins and many nutrients.

The same kidney beans may create anti-

nutrients if not cooked properly. Any type of

kidney beans has to be soaked overnight or 5-6

hours.When it comes to cooking ,it’s best done

in a pressure cooker .

Now to the recipe .

INGREDIENT

For kofta

1 cup rajma ( soaked overnight and cooked)

1/2 cup breadcrumbs

1 tsp chilli paste

1/2 tsp ginger garlic paste

Salt to taste

Oil for frying

METHOD

Blend the rajma coarse in a mixer,and mix with

the rest of the ingredients,and make koftas

( slightly flattened to shallow fry).

Shallow fry till golden brown and set aside.

For the gravy

INGREDIENTS

2 onions chopped fine

1 tsp ginger- garlic paste

2 green chillies slit

1 tomato chopped

1/4 tsp chilli powder

1/2 -3-4 tbsp pepper powder

1 tsp cumin powder

1/4 tsp.turmeric powder

1 tsp saunf powder ( perumjeeragam)

1 tbsp coriander powder

1 tsp amchur powder

1 tsp garam masala powder

1 cup thick coconut milk or cream

1/2 tsp mustard seeds

Few curry leaves

Salt to taste

METHOD

Heat 1 tbsp oil ( from the fried oil).

Add mustard seeds,curry leaves and cinnamon.

Add onions and sauté till translucent.

Next add the tomato,ginger garlic paste,salt ,

turmeric and cook till tomato is soft and well

blended.

Next add the rest of the spices and sauté for 2-3

minutes.

Finally add the coconut milk and allow to reach

a boil .

Add the fried koftas and simmer for 10 minutes

Garnish with coriander leaves or methi leaves

and remove from fire .

MUSTARD FISH CURRY


This is a different type of fish curry !Mustard is

widely used in Bengal cuisines mostly for

seafood preparations,and it really has a unique

taste. Loved this recipe,and I love to share with

you all.

INGREDIENTS

500 gm fish (pomfret, seer ,barracuda …)

1 tbsp ginger-garlic paste

2 tbsp oil

1 tsp Kashmiri chilli powder

2-3 green chillies cut


Grind to a paste

A handful of small onions

1/4 of a coconut cut

1 tbsp chilli powder


Slightly roast and powder

1 tsp cummin seeds

3/4 tsp mustard seeds


Marinade the fish with

1/2 tsp turmeric

1 tsp chilli powder

Salt

A tsp of oil


METHOD

After marinating the fish for 20 minutes .Heat a

frying pan,and lightly fry the fish on both sides.

It’s just to seal the juices , so don’t fry till brown

Add oil in a flat bottomed pan,and add the

ginger garlic paste,the onion paste and sauté

with salt for 5 minutes.

Add the rest of the ingredients except the

mustard and cummin powder ,and water

enough for gravy .

Allow to reach a boil,and add fish pieces and

reduce the flame .Add mustard-cummin

powder and simmer for 10 minutes .

Garnish with coriander leaves.

PEPPER CHICKEN CURRY


This is my mom’s chicken curry recipe . Cooked

with coconut milk.

I have posted my mom’s spice powder recipe

before and here’s the link https://calinskitchen.com/2019/09/07/moms-chicken-spice-powder/

This has to be used in this curry.

A word about it’s speciality is …..once my mom

adds this spice powder in meat curries,the

aroma immediately activates your taste buds.

So do try and post in your comments!

Can be served with rice ,any rotis , string

hoppers, hoppers..,

INGREDIENTS

1 kg chicken

2 potatoes

2 onions chopped

3 slit green chillies

1 tomato

1 tblsp ginger garlic paste

1/4 cup vinegar / tamarind extract

1 tbsp pepper powder

1 tsp cummin seeds

1 tsp saunf ( perumjeeragan)

1/2 tsp red chilli powder

1.5 tbsp coriander powder

1 cup thick coconut milk

2 cups second and third extracts of coconut milk

2 tsp spice powder (garam masala powder)

For tempering

2 tbsp coconut oil / sesame oil

1 tsp mustard seeds

1 tsp saunf

1/2 tsp cummin seeds

A small piece cinnamon

3 cardamons

3 cloves

Curry leaves

METHOD

Heat oil , add the ingredients listed for

tempering .

Next add onions , and when it turns brown,add

the tomato , ginger garlic paste , salt and green

chillies.

After 5 minutes add the chicken,the spices ,

potato,vinegar and stir well.Allow to cook for

another five minutes and add the thin coconut

milk.Cover and cook till potatoes are tender .

Now add the thick coconut milk extract,the

spice powder and cook on a low flame for 10

minutes and remove from fire.

This curry can be made thicker like a masala.

Any other meat can be made with the same

recipe.

EGG METHI CURRY


This is a nice creamy curry with lot of taste !

Can be served with rice,rotis,stringhoppers ,

hoppers or even bread.

The trick to the taste is how you sauté and

grind the masalas .

So let’s get into the recipe now.

INGREDIENTS

5-6 boiled eggs , poached, or fried egg

1 big onion chopped

5-6 cloves garlic

2 tomatoes

Tamarind ( size of a gooseberry)extract

2 green chillies

1 tblsp rice

1 tblsp gram dal or channa dal

1/4 coconut cut

Salt to taste

1 tblsp chilli powder

1.5 tblsp coriander powder

1/2 tsp turmeric powder

1/2 tsp cummin seeds powder

1 tblsp methi leaves ( optional)

1 tsp sugar

For tempering

2-3 tblsp oil ( gingelly/ coconut oil)

1/2 tsp mustard seeds

1/2 tsp methi seeds

Curry leaves

METHOD

First dry roast the rice and channa dal .

After it is 3/4th done , add a little oil and add

the coconut pieces and roast till you see the

edges of the coconut browning.

Grind this to a paste and set aside.

Next,heat oil in a pot add the ingredients for

tempering .

Add onions , tomatoes,garlic with salt and

turmeric and sauté till tomatoes are soft .

Now add the spice powders and mix well .

Roughly take some of the sautéed onion

tomatoes mixture and grind this to a coarse

paste, and add it back into the pot .

Add the tamarind extract and ground coconut

mixture now, and allow to cook for a few

minutes.

Add enough water to your requirements (approximately 2-3 cups).

Add eggs ,sugar and cook on a medium flame

till oil separates.

Add methi leaves and remove from fire.