Archive for the ‘Fish Recipes’ Category

• Goan fish curry

  Date: 2010.05.11 | Category: Fish Recipes, Indian Recipes | Response: 0

  Goan fish curry
  
  Ingredients : – 500 grams pomfret, 1 onion, 1 small tomato, 3 green chillies, ½ cup coconut milk, 8 red chillies, 1 tablespoon coriander seeds, ½ teaspoon cumin seeds, ½ tablespoon chopped ginger, ½ teaspoon chopped garlic, ½ tablespoon tamarind paste, ½ teaspoon turmeric, 1 tablespoon oil and salt to taste.

  Preparation time : – 10 minutes Serves : – 2

  HOW TO PREPARE : – Clean the fish and slice it. Finely chop the onion and tomato each separately. Slit the green chillies and remove all the seeds. Now rub some salt and turmeric into the fish and keep it aside for a while. This will help in beating the foul smell of the fish. Wash it well and then drain the water completely. Take a blender and add the coriander seeds, turmeric powder, tamarind paste, garlic, ginger, cumin seeds, red chillies into a fine paste. Now take a pan and pour the oil. Bring to heat and add the onions. When the onions are golden brown add the paste and tomatoes. Sauté briefly and add the coconut milk and water as desired. Let it boil and then put in the fish, green chillies and salt to taste. Now stir well and cook on a low flame for five to six minutes. Ensure that the fish should be cooked and still firm.

  
  Maharashtrian machhi gravy

  Ingredients : – 500 grams of any white fish, 2 tablespoons tamarind paste, ½ cup coconut milk, 1 green chilly, ½ teaspoon asafoetida powder, 2 garlic flakes, 2 teaspoons red chilly powder, ½ teaspoon turmeric, 2 teaspoons garlic paste, 1 tablespoon oil and salt to taste.

  Preparation time : – 25 minutes Serves : – 2

  HOW TO PREPARE : – Clean the fish slices thoroughly and wash them. Now put the slices in a bowl and add the tamarind paste, garlic paste, turmeric powder, red chilly powder, coriander powder and salt to taste. Mix all these ingredients and let it marinate for half an hour at least. Crush the garlic flakes and set it aside. Now take a pan and heat some oil. When the oil is very hot put in the crushed garlic, asafoetida, chopped green chilly and sate briefly. Now add the marinated fish slices along with the marinade, sprinkle a little water is required. Now cover, simmer and cook for 20 minutes or till the fish is ¾th cooked. Now pour in the coconut milk slowly and bring to boil. Again simmer, cover and cook for another three minutes. The fish should be ready and it must be firm. Remove from flame and serve with rice.
  fish recipes

• Chicken paratha

  Date: 2010.01.12 | Category: Chicken Recipes, Fish Recipes, Indian Recipes | Response: 0

  Ingredients: – 1 cup boneless chicken, 1 egg, ¾ cooked chapattis, 1 tablespoon coriander leaves, 2 green chillies, 1 small capsicum, ½ cup finely chopped onions, 1 tomato, 1 teaspoon garam masala(hot spice mix), 1 teaspoon roasted cumin powder, ½ teaspoon red chilly paste, little bit coriander leaves, 2 tablespoons oil and salt to taste.

  Preparation time : – 25 minutes Serves : – 2

  HOW TO PREPARE: – Take a pan and heat some oil and add the onions. Sauté till the onions are golden brown. Add the green chillies, red chilly powder, cumin powder, finely chopped capsicum, chopped tomatoes and chicken cut into tiny pieces. Sauté everything well till the oil begins to leave the edges of the pan and the chicken is done. Now add the coriander leaves and garam masala. Mix it up well and remove from flame. Now in a bowl add some gram flour, egg, salt, a pinch of garam masala, little bit water and make a thick batter. Now take the chapatti and fill it with the chicken and roll it. Then roll this stuffed chapatti in the gram flour coating and shallow fry it till all the sides are evenly cooked. Garnish with butter flakes and serve with pudina chutney.

  Chicken recipes

• Hyderabadi mutton

  Date: 2009.12.22 | Category: Chicken Recipes, Egg Recipes, Fish Recipes, Indian Recipes | Response: 0

  More Mutton Recipes

  Ingredients : – 500 grams mutton, 2 onions, 1 tomato, 2 tablespoons ginger garlic paste, 3 green chillies, 2 tablespoons grated coconut, ¼ teaspoon turmeric, 2 teaspoons coriander powder, ½ teaspoon cumin seeds, 1 teaspoon red chilly powder, ½ teaspoon garam masala powder(hot spice mix), 1 cup curd(yoghurt), 1 inch cinnamon, 4 cloves, 2 green cardamoms, 1 bay leaf, 1 tablespoon khus khus(poppy seeds), few strands saffron, 1 tablespoon cream, 2 tablespoons oil, 1 tablespoon ghee and salt to taste.

  Preparation time : – 55 minutes Serves : – 2

  HOW TO PREPARE : – Clean the mutton well. Soak the saffron in a tablespoon of warm milk. Soak the poppy seeds in a little water for ten minutes. Put the mutton pieces into a big bowl. Add the ginger garlic paste, green chillies, red chilly powder, coriander powder, cumin powder and curd, mix it all up and marinate it for an hour at least. Now grind the poppy seeds and the grated coconut into a fine paste. Take a pan and heat up the oil and ghee. When the ghee begins boiling add all the whole spices and sauté briefly. Add the onions and sauté till they are golden brown. Next put in the tomatoes and sauté till the oil begins to leave the edges of the pan. Put in the mutton and mix it up well. Cover with a lid, simmer and cook till the gravy thickens. Add the coconut and poppy paste and stir well. Cover and cook for another 2 minutes. Now add 1½ cup water and let it boil. When it begins boiling add salt to taste and stir well. Simmer, cover and cook till the mutton is tender. When the gravy reaches your desired level of thickness add the garam masala and stir once again. Pour the saffron solution and turn of the flame. Garnish with sliced almonds and coriander and serve.