Archive for December, 2006

• Tuna curry

  Date: 2006.12.26 | Category: Fish Recipes | Response: 0

  Ingredients:-  300 grams tuna in oil, 1 cup grated coconut, 1 teaspoon chopped ginger garlic, 1 tablespoon tamarind paste, 2 teaspoons red chilly powder, ½ teaspoon turmeric powder, 1 teaspoon coriander powder, 1 onion, 4 green chillies, ½ cup water, few curry leaves and salt to taste.

  Preparation time:- 7 minutes    Serves:- 2

  HOW TO PREPARE:- Finely chop the onions and green chillies. Take a blender and add the coconut, ginger garlic, green chillies, onion, coriander powder, turmeric, red chilly powder and make a fine paste. Add very little water if required. Now take a pan and put the paste in it, pour in the water, add the tamarind paste and curry leaves. Mix well and let it boil. Now remove the tuna from the cans drain off all the oil and then put in the fish only. Sprinkle salt to taste, cover and cook for five to six minutes and serve.

• Patra ni machhi

  Date: 2006.12.23 | Category: Indian Recipes | Response: 0

  Ingredients:- 2 big mackerels, 2 tablespoons slightly coarse rice powder, ½ tablespoon tamarind paste, ½ teaspoon coriander powder, 1 tablespoon ginger garlic paste, ½ teaspoon turmeric, ½ tablespoon lemon juice, 2 teaspoons red chilly powder, oil for deep frying and salt to taste.

  Preparation time:- 15 minutes      Serves:- 2

  HOW TO PREPARE:- Wash the mackerels and cut then into two or three pieces each. Clean the insides thoroughly and wash well. Now put these pieces in a bowl. Add a little turmeric, salt and lemon juice and mix it all up. Let it marinate for ten minutes. Now put in all the other ingredients except for the rice powder. Mix it all up and let it marinate for an hour at least in the refrigerator. Take the rice powder and spread it out on a plate. Now take each piece and roll it in the rice powder in such a way that all the sides are coated with rice powder. Take a frying pan and pour oil enough to deep fry. Now when the oil is very hot, slowly slide in two or three pieces at a time. Fry them by turning them over and over so that all the sides get cooked evenly. Fry till the fish is crisp and are slightly dark brown in shade. Remove from the oil and pat dry the extra oil with some paper towels. Garnish with onion rings and a little bit lemon juice and serve.

• Kashmiri fish

  Date: 2006.12.22 | Category: Indian Recipes | Response: 0

  Ingredients:- 500 grams pomfret, 2 tablespoons chopped coriander, 1 teaspoon garam masala(hot spice mix), 2 cloves, 2 teaspoons coriander powder, 1 teaspoon cumin seeds, 2 teaspoons grated ginger, 2 cups curd(yoghurt), 4 green chillies, 1 cup water, 1 pinch turmeric, 1 pinch asafoetida, 3 tablespoons ghee(clarified butter) and salt to taste.

  Preparation time:- 30 minutes     Serves:- 2

  HOW TO PREPARE:- Slit the green chillies and remove all the seeds. Take the curd and add a little salt. Beat the curd to fine state. Take the fish slices and apply some turmeric and salt on it. Let it marinate for five minutes. Now take a pan and pour a little bit ghee and fry the fishes till they are golden brown. Remove onto some newspaper and pat dry all the extra oil. Now heat the remaining ghee in a pan. When the ghee begins bubbling add the cumin seeds. Let it crackle and sauté till they are golden brown. Now add the ginger, asafoetida and cloves and sauté briefly. Simmer and slowly pour in the curd. Cook till the curd becomes a reddish brown and then add the coriander powder. Mix well and then put the fish slices. Now pour the water and sprinkle salt to taste. Bring to boil and then simmer, cover and cook for 20 minutes or till the fish is ¾ th cooked. Add the green chillies, garam masala, coriander leaves and stir well. Cook covered for another ten minutes or till the fish is cooked and the gravy is as thick as you want. Remove from flame and keep it covered till you serve.