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.

SHRIMP SCAMPI MASALA


Scampi is one tasty dish no one could resist.

It is made with pastas, stir fry, battered or different types of rice.

Today’s recipe is scampi masala with few ingredients, but rich in taste.

Do try this and post in your comments.

To the recipe now.

INGREDIENTS

400-500 gm scampi

1 big onion

2-3 green chillies

7-8 cloves garlic

1 inch piece ginger

1 tblsp. chilli powder

1 tblsp coriander powder

1 tblsp.cummin seed powder

3-4 tblsp oil

Few curry leaves

Salt to taste

A sprinkle of pepper powder( to be added last)

METHOD

Clean the scampi, ( let the tails on).

Wash and add turmeric powder and salt and leave it in the fridge for some time. ( you

could marinade overnight too)

Grind the onion ginger, garlic,and green chillies to a paste.

Heat oil , slightly toss the shrimp in oil for 2 minutes and remove from fire.

Add the ground paste to the same hot oil and cook with a little salt for 5 minutes.

Next add the rest of the ingredients.

Add 3/4 cup water and cook till slightly thick.

Next add the scampi, and cook till thick ( not more than another 5-7 minutes).

Remove from fire and sprinkle pepper. Serve hot.

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.

KASHMIRI FISH ‘N’LOTUS STEM CURRY


I love lotus stem prepared in any way.This time when I bought lotus stem I thought to

make a hot curry with fish.So…searched for similar curries and found this awesome

recipe.

As I habitually share only,tried good recipes with you all ,this is an addition to an

amazing fish curry.

INGREDIENTS

500 -750 gm fish (any good fish)

2 onions ( large)

6 pips of garlic

2 onions ( chopped roughly)

7-10 red chillies

1 piece cinammon

2-3 black cardamon

4-5 cardamon

2 tblsp dry ginger powder

2 tblsp.black cummin seeds

2 tblsp.ghee

oil forfrying fish.

few pieces kokum or goraka

1 lotus stem (peeled and cut )

1 tsp.turmeric powder

2-3 cinammon sticks

3-4 green cardamons

4-5 cloves

1 black cardamon

1tsp.red chilli powder (kashmiri )

1 tblsp garlic paste

1 tsp.dry ginger powder

salt to taste

METHOD

Apply little salt on the pieces of fish and set aside.

Heat oil ,and fry the fish to a golden brown color and set aside.

Slice the large onions,fry till golden brown and grind to a fine paste.

Add hot water to kokum pieces ,and extract kokum water and discard the pieces.

Grind all the ingredients listed in bold italics to a paste with little water.

This masala paste is called ‘Kashmiri Vadi’.

Heat 1 tblsp.oil and add the whole spices.Next add the garlic paste.

Let the garlic paste brown,add the lotus stems,turmeric,and chilli powder.

Now add the ‘vadi masala’ and saute for few minutes.

Add kokum water.Next add the brown onion paste and saute for further 5-10 minutes.

Now add the fried fish pieces,and sprinkle ginger powder.Check  salt.

Simmer for few minutes and serve hot.

Can be served with rotis or rice.

 

 

 

 

CRAB KORMA


This is one of my tic tac toe recipe.It’s flavourful,and good to serve with any dish .

Any type of crab can be used for this korma.

Let’s get to the recipe rightaway….

INGREDIENTS

1 kg crabs cleaned and cut

1 tblsp red chilli powder

1/2 tsp turmeric

1 tsp garam masala

2 tblsp oil

Salt

2 big onions chopped

1 green chilli

2-3 garlic cloves

Small piece ginger

1/2 cup coconut gratings

1 tomato pureed coarsely

1/2 cup curd

1 tblsp oil for tempering

1 tsp.mustard seeds

1 piece rampe (pandan leaf)/curry leaves

METHOD

First mix all the bold listed ingredient in a thick bottomed pan and cook on a

low flame till the liquid has dried up .

Grind the ingredients in italics together and add with tomato puree and curd and cook

on a slow flame for 10 minutes.Add 1 cup of water.

Temper with mustard onions,and rampe and pour over crab mixture.Simmer for 10

minutes and remove from fire.

STEAMED BUNS


Steamed buns originated from the Chinese cuisine is one good food for breakfast and take away.

This can be made sweet or savoury.The sweet buns are the traditional red kidney beans stuffing ,and the savoury ones i think it can be your choice of vegan,or non vegan.

I got this from an old chinese recipe book,and wished to share with you.

I will be giving the dough recipe and some suggestions for the filling.Do try and let me

know your comments.

INGREDIENTS

500 gm flour

2 tsp yeast

3 cups  milk (lukewarm)

1/4 cup oil

3 tblsp.sugar

1 tsp baking powder

1/2 tsp salt.

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METHOD

Mix all the ingredients and knead  to a soft dough.

Proofing  of dough  is required  twice (untill double ).

Make portions and steam for 10 miutes.

For red bean filling (Sweet)

Soak the beans overnight and cook till soft.Drain out the water and mash coarsely

Add sugar or jaggery to taste .Add a blob of butter or coconut which is optional and cook

for few minutes and use as filling .

Savoury filling have many options to choose from,and i will be giving a few.

1.Curried paneer and spinach 

2.Potato and beans or peas curried

3.Butter tossed vegetables like carrot,beans,cabbage,bokchoy…….with a little pepper.

4.Minced meat filling

5.Sea food filling

TIP: You can add ground spinach for green steamed buns…..

Do try your innovations too,and post in your ideas .!

PRAWN ‘N’ SPINACH FALAFEL


Falafel is one good and nutritious food anyone will relish.

I have posted recipes of falafel before..and in addition to that I’m sharing this recipe with

prawn ‘n ‘spinach.

The authentic falafel is made with coriander leaves ,but this one is made with the iron

rich spinach leaves.

Spinach leaves have amazing health benefits,and it is beneficial, if you can include it in

your diet daily in the form of salad and juices.

When cooked with dals,paneer or any meat it brings out an unique flavor and taste .

There are 3 types of spinach you could pick on in Asia

1. Baby spinach

2.Chinese spinach ( red)

3.Regular Spinach

You could use any of the variety for this falafel.

So let’s move on to the recipe.

INGREDIENTS

200-250 gm prawns ( shells removed)

2 cups channa ( kadala) soaked overnight(brown or white)

1 cup spinach leaves

3-5 green chillies or red chillies

4 pips garlic

1 tsp cummin seeds

Salt to taste.

1/2 tsp pepper.

1 onion chopped fine ( optional)

Oil for frying

METHOD

Grind all the listed ingredients, except onions to a coarse paste and fry to a golden color.

You could shallow fry or deep fry.

Serve hot with any dips of your choice.

Tip : A cube of your favourite cheese can be used in the centre before frying.

Prawns could be ground with tails on for that extra crunch.

 

 

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

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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

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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.

 

 

 

 

QUICK FISH WRAP


This recipe came up,when I had to prepare a quick dinner.I tried this simple and quick

recipe with sword fish fillets.You could try with any type of fish(boneless) you like. I’m

going to share with you the recipe for the simple fish filling.I have used chappathis for

the wrap( you could find the recipe for the dough in my previous posts.)CHAPPATHI EGG ROLL

So let’s get into the simple and quick wrap recipe.

INGREDIENTS

250 gm fish fillets or cubed

1 small bokchoy or any greens you like

Few pieces of capsicum julienned.

1-2 tsp.chillie flakes

1 inch piece ginger chopped fine.

1 tblsp vinegar

1 tsp cornflour

1/2 tsp pepper

1 tblsp.butter or oil

Salt to taste.

METHOD

Heat butter in a pan and cook the fish lightly on both sides for 2 minutes or untill light

brown.Shove the fish to a corner of the pan,add ginger,bokchoy,and the rest of the

ingredients,and saute for another 2 minutes.(do not add water).Remove from fire and

use to make the wrap. Make chappathis and apply beaten  egg on one side.After egg is set

and cooked,remove from fire keep the filling on the side of the egg .Roll and serve.

You can add grated cheese if you like.Can be served with pickled veggies or lettuce or any

salad leaf .Do send in your comments and suggestions.