900 g / 2 lb – trout
90 ml / 6 tbsp – mustard oil
4 – tomatoes, skinned and chopped
2 – white radish, sliced
2.5 ml / 1/2 tsp – ground turmeric
2.5 ml / 1/2 tsp – chilli powder
2.5 ml/1/2 tsp – ground ginger
4 – cloves
2 – cinnamon sticks
2 – cardamom pods
pinch – asafoetida salt Continue reading
1 stephen ceideburg
1/2 teaspoon to 3/4 ts cayenne pepper
3 tablespoon mustard oil or light olive oil
1 lb fresh salmon or red snapper filet
1/2 cup broccoli florets
1/4 cup red bell pepper julienne
1/2 cup peeled, sliced carrots
1/4 cup petite peas, fresh or frozen
5 whole cloves
1 two-inch piece cinnamon stick, broken
2 green cardamom pods Continue reading
Turmeric powder : 1/2tsp,
Black pepper powder : 1 tsp,
Chilly powder : 2tbsp,
Ginger chopped : 1 tbsp,
Garlic chopped : 1tbsp,
Green chilly[slitted] : 4 nos,
Fenugreek :1 tsp,
Vinegar: 3 tsp,
Gingly oil Continue reading
1 pkg. dried codfish
1 green pepper
Pinch of thyme
1 pkg. chives
Steps For Preparation:
- Marinate the fish for 8hrs.
- Next boil the fish for 30 minutes.
- Douse the fishes 3 times.
- Mince fish and onions, chives and green pepper. Continue reading
Fish pieces – 6
Fennel seeds – 1 tsp
Grated coconut – 1/4 cup
Pearl onions – 2
Red chilly powder – 3 tsp
Salt – as per taste
Turmeric powder – 1 tsp
Oil – for frying
Curry leaves – 1 string
Steps For Preparation: Continue reading
1/2 Kg neatly cut through the center, when cut this way the masala gets in more deeper.
Chilli Powder : 2 spoons
Salt : 1/2 – 1 spoon (as your taste bud requires)
Ripe tomatoes : 1 – 2 based on the size.
If its too big just use one If you are really courageous try other sauces along a) Vinegar, Chilli and Tomato ( Tip from my father, but I never had the courage to try it) Continue reading
- Chilly Powder, Turmeric powder, Ginger, Garlic, Salt
- Coconut grated, Small onion
- Curry leaves, green chilly
Make a thick paste of ingredients mentioned in (2) and (3). Mix enough water and tamarind (kudam puli is the best.If not available add normal tamarind. In central Kerala we use kudam puli only). Boil the gravy and add cleaned fish pieces.Cook it in law flame for 15-20 minutes. After 10-12 minutes you can check whether its ready by tasting. Add some curry leaves and fried green chilly if you like.
Use a clay pot to make fish curry. It will taste authentic.
Mix some black pepper with ingredients mentioned in (2) and make a thick paste. Apply this on the fish pieces and keep it for 10-15 minutes. Heat a frying pan and pour enough cooking oil and fry it (please don’t deep fry- fry 1 side at a time).I know your mouth is watering- i don’t argue that its because of my tasty recipe. I know. But these photos are really tempting.
300 gram(s) headless prawns shelled, deveined and cleaned
½ teaspoon(s) turmeric powder
1 large onion chopped
1 teaspoon(s) each of coriander and red chilli powders
1 teaspoon(s) cumin seeds
4 bay leaves
2 cup(s) long-grain rice, preferably Basmati
4 cup(s) hot water
1 tablespoon(s) ghee(clarified butter) / butter
salt to taste Grind to a fine paste:
1 teaspoon(s) cinnamon pieces Continue reading
Description: Pakoda made of fish. Serves as an evening snack to children. It is delicious and tasty.
Category: Fish Prep.
Type: Non Veg
Cuisine: North Indian Prep.
Time: 30 mins. Continue reading