Mangalorean Fish Curry

Ingredients :

4 large Pomfret darnes
10 Red Chillies
1 tsp Coriander Seeds
1 tsp Cumin Seeds,
1/2 tsp Mustard Seeds,
8 Peppercorns,
1/2 Coconut Grated
1/4 Turmeric Powder
1 Ballsize Tamarind
6 Plump Clover garlic,
2 Onions
Salt to Taste
2 tsp Oil,
Curry Leaves

Preparation Method 

Soak the tamarind in 1/2 cup water for 15mins, squeeze out the juice and discard the tamarind. Grind the red chillies, coriander seeds, cumin, mustard seeds, peepercorns, coconut, turmeric and tamarind juice along with half the quantity of garlic and onion. Slice the remaining onion and garlic.

Heat oil in a frying pan and saute slices of onion, garlic and curry leaves till golden brown. Add the ground masala. Cook for2 mins. Now add the darnes of pomfret and cook till done with 1 cup of water. Adjust seasoning and serve hot.

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Alu-Mutter from Punjab

Ingredients

2-3 Medium Sized Onions (chopped finely)

1/2 kg Green Peas

2-3 Potatoes

2 Tomatoes (make it puree)

Ginger Garlic Paste

Cumin Seed

Turmeric Powder

Red Chilli Powder

Salt

Garam Masala

Coriander Powder

Oil

Method

Heat oil in a pressure pan, add cumin seed and chopped onions when the onions become brown, add ginger garlic paste and tomato puree, add salt, chilli, coriander and turmetic powders and stir for two mins, then add the green peas and potatoes, fry for a while then add two cups of water and pressure cook for 10 mins garnish with chopped coriander leaves and sprinkle garam masala. serve hot

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Pepper Chicken Recipes

Ingredients

1kg Chicken
1kg Onions (sliced)
5 pods of Garlic (mashed)
Lemon Juice
Salt to taste
Pepper

Method of Preparation

Marinate the chicken with salt and lemon juice for half an hour. Then boil it for 10 mins. Fry Onions till it turns pinkish brown. Add mashed garlic and pepper. Remove excess water from the chicken and stir well. Cook for another 5mins. Serve Hot.

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Fish Biriyani

Ingredients

3cups cleaned and washed basmati rice
1/2kg King fish or seer fish
1tbsp chilly powder
1/2tsp turmeric powder
1cup oil
2tbsp ginger,garlic and green chilly paste
4nos cardamom seeds
4nos cinnamon pieces
4nos cloves
4nos pepper
4-5 sliced onion
1 chopped tomato
1tsp garam masala powder
1tbsp curd
1/4cup thick coconut milk
1cup chopped coriander leaves
Ghee
Salt to taste


Preparation Method

For rice
Heat 2tbsp ghee in a pan add cardamom, cinnamon, cloves and pepper stir it, then add onion fry for 5mins, add basmati rice stir for 5mins, pour boiled water and salt, cook till it done

For fish
Marinate fish pieces with chilly powder, turmeric powder and salt for 1hour. After an hour fry those fishes in oil. Take a pan and heat the same oil which we used to fry the fish, add sliced onion fry it in a low flame till it become slightly brown, then in medium flame, add ginger, garlic and chilly paste and tomato, stir it for 6 mins then add curd, coconut milk, coriander leaves and salt. Stir it for 5mins and then add fried fish pieces keep it in a low flame till it get boiled. Take a deep bottom vessel layer put rice and fish masala, then pour 2tbsp ghee and tightly cover with a lid and keep it in a very low flame for 10mins. Garnish it with roasted nuts and raisins.

For Fish Biriyani bonesless fish is the best choice. For that you can choose fish like tuna, salmon, akoli.... etc, but it will be very tasty if we use king fish.

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