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 .

METHI FISH BIRIYANI


This recipe is my own creation.It’s a layered

fish biriyani, without mint or coriander but

only dry methi leaves.Any seafood mixed with

methi produces a lovely flavour,and I thought

to try with biriyani .I made the biriyani masala

also,with dried methi leaves ( kasuri methi ).

Methi is fenugreek for those who do not know

the translation.So let’s get into the recipe now

For the biriyani masala powder

7-8 dry chillies

1.5 tbsp coriander seeds

7-8 cardamons

2 black cardamoms

2-3 marati moggu ( Kapok buds)

1 tbsp dried methi leaves ( kasuri methi )

2 inch piece cinnamon

1/2 nutmeg

1 tsp white poppy seeds

2 star anise

1 tsp sea moss

5 cloves

2 tsp cumin seeds

2 tsp saunf ( sombu)

Dry roast lightly and powder. Use 1 tbsp for

300-400 rice .

For the fish marinade

250-300 gm boneless fish ( I used Mahi Mahi)

2 tsp chilli powder

1/2 tsp turmeric powder

1 tbsp biriyani masala powder

Juice of 1 lime

Salt to taste

Wash the fish,and marinade till rice is done

To cook the rice

300-350 gm basmati rice ( soaked )

1 black cardamon

1 tsp cummin seeds

1 tsp saunf

A small piece cinnamon

1 star anise

1 bay leaf

2-3 cloves

1 tsp coconut oil

Salt to taste

Pound the spices with a pestle lightly ( for

enhanced flavour).

Boil 3 cups water ,add all the spices,oil and salt

Once the water reaches boiling point ,add

soaked rice,and cook till done .

Strain the water,and set aside the cooked rice .

To cook the fish

3 big onions sliced

4-5 green chillies slit

2 tbsp ginger garlic paste

1/2 cup curd

1 tsp peppercorns

3 tomatoes

1 tbsp kasuri methi leaves

Salt to taste

3-4 tbsp ghee+ oil

•Heat oil,and fry the onions till golden colour.

•Reserve half of the fried onions for layering.

•Now add tomatoes with salt,and cook till

tomatoes are soft.

•Add ginger garlic paste ,and the marinated fish

pieces .

•Lightly beat curd and add to the fish with the

rest of the ingredients.

•Do not add water.

•Take care not to break the fish ,so gently

shake the pan .

•The fish takes only few minutes to cook,so do

not overcook.5-7 minutes is just enough.

•Remove from fire .

Final assembly

A little colouring mixed in water

2-3 tsp ghee

Method

•Take a thick bottomed pot,and add half of

the rice .

•Add fried onions,and spread half of the

curry,and fish slices.Sprinkle colouring.

•Cover with the remaining rice , fried onions

curry and a sprinkle of colour.

•Add a handful of rice to finish off .

•Sprinkle ghee .Cover tight and place on a

slow fire ( dum) for just 10 minutes.

•It’s best to keep a thick dosa pan,and then

cook on dum.

•Transfer to a serving plate,to get the layers

and the fish pieces right . ( To avoid the fish

breaking ).

•Serve with raita, and accompaniments of

your choice.

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.

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 .

PRAWN ‘N’ BASIL FLAT BREAD


This is a bread flattened like a pizza,made with

semolina and flour .

Made a very sticky dough first,allowed a single

rise,and then added a little flour to only enable

handling of the dough.

Just spread the dough on the baking tray .

Though it looked uneven and rustic ,the bread

was soft .

Made the filling with sautéed garlic,prawns and

fresh basil leaves. ( I cut the prawns, but my

suggestion is to leave it whole ).

Made a white sauce mixed it with the prawns ,

and placed portions of soft cheese (quark) .

Sprinkled chilli flakes,mixed with apple cider

vinegar and olive oil before serving .

It was a lovely dinner ,easy off the table 😀.

So let’s get into the recipe

INGREDIENTS

For the dough

1 cup semolina flour

2 cups flour

1.5 tsp instant yeast

2 tbsp sugar

A pinch of baking soda

1 tbsp olive oil

1 tsp salt

METHOD

Set aside 1/2cup flour.

Mix in the rest of the ingredients with

lukewarm water to a sticky dough .

Allow 1 rise.

Add remaining flour and mix .

Divide into portions of your choice .( 1 made 2

big bases ). You can try mini bases too.


For the filling

Ingredients

250-300 gm cleaned and peeled prawns

1 capsicum chopped

2 big tomatoes chopped

1 small zucchini chopped

5-6 garlic cloves

2 tsp Kashmiri chilli powder

1 cup milk

2 tbsp flour

2 tbsp butter/oil

1/2 tsp pepper

100-200 gm Quark cheese or any of your choice

Method

Heat butter in a pan ,add the prawns chilli

powder and salt ,and sauté for 5 minutes.

Add basil leaves and garlic and mix well .

Add flour and mix well .

Gradually add milk with the rest of the

ingredients .

Once it starts to thicken remove from fire.

Now spread this filling on the prepared dough.

Bake in a preheated oven 200C for 20 minutes .

Remove from oven .

Spread chilli paste.

Serve!


For the paste

3-4 tbsp chilli flakes

1/4 cup Apple cider vinegar

1-2 tbsp olive oil

A little salt

Mix all ingredients together and apply lightly

on baked bases and serve.

SQUID FRY


Squid in seafood is good source of protein and

good cholesterol . Deep frying increases the bad

cholesterol levels,like fried calamari . When

cooked or baked the effects are vice-versa.So do

your check before cooking . Once in a way

having dishes like this is no sin,but considering

healthattacks it’s best to give prominence to

what you put on the table .

This recipe is boiled and stir fried with less oil.

An excellent side dish for any meal !

To the recipe now

INGREDIENTS

500 gm cleaned and cut squid

2 onions sliced

2-3 tomatoes

1/4 of a coconut

A little tamarind soaked in water ( size of

gooseberry) or kokum or vinegar

1 tbsp chilli powder

3/4 tbsp coriander powder

1/2 tsp turmeric powder

1/2 tsp coarsely ground pepper

1 tsp cummin seed powder

1/2 tsp garam masala

1 tsp ginger garlic paste

Curry leaves

Salt to taste

2 tbsp coconut oil + a little butter or ghee

1 tsp rice flour ( to thicken )

1 tsp chilli powder (for cooking in pressure )

METHOD

•First cook the squid with 1 tsp chilli powder

and salt in a pressure cooker for 2 whistles.

•Allow the steam to release on it’s own.

•Heat oil in a kadai add curry leaves and

onions and sauté till light brown.

•Grind the tomato,tamarind and coconut

together,and add to the onions .

•Add in the rest of the spices and cook till oil

starts to separate .

•Add the cooked and strained squid ( reserve a

cup of the liquid ) and mix well.

•Next add the reserved stock with rice flour

and cook till thick mixing at intervals .

•Finally add a tsp of ghee or butter and remove

from fire .

Garnish with kasuri methi or curry leaves

•Serve!

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.

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.

CUTTLE FISH FRY


Cuttle fish is one dish to long for , if done with

extra care . I have erred many times , in getting

the correct texture, but this recipe is perfect.

Even a beginner will not fail to get the correct

texture. So here’s to the failproof recipe.

INGREDIENTS

500 gm cleaned and cut cuttle fish

1 tblsp ginger garlic paste

2-3 slit green chillies

1 tomato

1 tblsp red chilli powder

1/2 tsp turmeric powder

1 tblsp coriander powder

1 tsp cummin powder

1 tsp pepper powder

1 tsp Kashmiri chilli powder ( for color)

Salt to taste

Curry leaves

2-3 tblsp oil

METHOD

Add the fish ,chilli powder, coriander,turmeric

powder,ginger garlic paste ,1/2 cup water,

tomato and pressure cook to 2 whistles.Let

steam release on its own.

Heat oil in a kadai/ wok and add onions and

sauté till light brown .

Add the cuttle fish ( water drained) with the

rest of the spices, and a little of the stock and

cook till semi dry .Remove from fire and serve.

CORIANDER KEBAB IN SPICED CURD


Confused in naming this dish,came up with this

Simple title .

Lots of coriander leaf + seed . Flavourful,mild

and good to be served with biriyani,rotis,side

dishes.

Do try this easy and elegant dish, and send in

your comments and suggestions!

I think I should go to the recipe right away!

INGREDIENTS

For the kebab

250 gm mutton/ lamb cubes

1/2 cup channa dal ( kadala parippu)

3-4 dry chillies

1 inch piece ginger

A handful of coriander leaves

1 tblsp of roasted coriander

1 tsp of roasted cummin seed

Salt to taste

METHOD

Leaving out the bold listed ,cook the rest of the

ingredients with a little water ( 1/2 cup) till dry.

Powder the coriander + cummin seed powder,

and set aside .

Now mince all the cooked ingredients with the

coriander leaves in a mincer or a mixer to a

coarse paste.

Add the rest of the ingredients, divide into

portions and shallow fry till golden brown.

For the curd sauce

Ingredients

1 tblsp ghee/butter

1 tblsp chilli flakes

1/4 tsp turmeric

1/4 tsp mustard powder

1/4 tsp cummin seed powder

Salt to taste

1 cup curd ( lightly beaten curd)

1/2 tsp sugar /jaggery powder

Method

Heat the ghee ,add chilli flakes and turmeric,

with 1/4 cup water.Once it reaches a boil,add

curd and salt to taste .Drop in the fried kebabs

Add 1/4 tsp mustard powder and 1/4 tsp

cummin powder.

Mix and remove from fire .

Garnish with coriander leaves.