Fish Curry With Potato And Cauliflower

Ingredients:

1 tsp salt

 ½ pint fish stock

 1 thumb ginger

 2 garlic cloves

 1 chilli 1 sliced onion (large)

 1 tbsp oil 

1 tbsp cumin seeds

 1 tbsp coriander seeds

 1 tbsp mustard seeds

 1 tsp turmeric

 5 chopped tomatoes (fresh)

 6 oz any fish

 2 oz cauliflower 

2 oz potato 

 Chopped coriander 

Method:

1.Make a paste with ginger, garlic and chilli.

2. Marinade the fish in ½ tsp turmeric and 1 tsp of the ginger, garlic and chilli paste. 

3.Heat oil in a pan until smoking and add cumin, coriander and mustard seeds.

4. Take off the heat and add ginger, garlic and chilli paste, stir for two minutes.  Return to the heat and add sliced onion and cook until golden brown.

 5.Add chopped tomatoes and turmeric and cook for 15 minutes.

6. Add fish stock and salt, put the potatoes and cauliflower into the curry and cook for 6 minutes.

7. Add the fish for a further 5-6 minutes, sprinkle with coriander and serve it.

Bori diye Macher Jhol ( Light fish curry with lentil dumplings)

Ingredients:

Rohu fish - 6 pieces

Potato - 1 medium (cut lengthwise)

Tomato - 1 medium (cut lengthwise)

Bori ( dried lentil dumpling) - a handful ( i used the urad dal bori here) 

Mustard oil - 2 tbsp for frying + 1 tsp for the curry

Nigella seeds (kalojeera/kalonji) - a pinch

Cumin paste (Jeera) - 1 big tbsp (soak whole jeera seeds in warm water and then grind into a fine paste)

Ginger paste - 1 tbsp

Turmeric powder - 1 tsp + 1 tsp

Kashmiri red chilli powder - 1 tsp ( i use it mainly for the colour)

Salt - to taste

Warm water - 2 cups

Green chillies - 8-10 nos 

Method:

Wash and clean the fish pieces . Smear with turmeric and salt and keep aside.

In a pan heat 2 tbsp mustard oil. Once the oil heats up, add the boris (lentil dumplings) and fry till light brown in colour. Keep aside.

In the same oil , fry the fish and keep aside.

In the same pan add the remaining mustard oil. Once the oil reaches smoking point , reduce the heat and add the nigella(kalojeera) seeds.Once it splutters add the cut potatoes and tomato. 

Fry till the potatoes turn light brown in colour. Next add the ginger paste , cumin paste , turmeric , red chilli powder and salt.

Mix well and roast the masala mixture well adding some warm water in between.

Once the masalas are fried add 2 cups warm water, cover the pan and let it simmer for 10 mins till the potatoes are cooked through.

Next add the fried boris, fish pieces and the green chillies and mix well into the gravy.

Give it a quick simmer and remove from heat.

Serve with hot rice and some lemon wedges.

Chicken With Potato And Boiled Egg Currry

Ingredients:

Whole Chicken - 1 cleaned, removed fat and cut into pieces.

Onion Medium size - 2,

Ginger paste - 1 1/2 tablespoons

Garlic paste - 2 tablespoons

Green Chili paste - 2 tablespoons

Red chili powder - 1/2 tablespoon

Turmeric powder - 1 teaspoon

Coriander powder - 2 teaspoons

Nutmeg powder 1/4 teaspoon

 mace powder - 1/4 teaspoon

Cinnamon powder - 1 pinch

Bay leaf - 1

Cardamom pods - 4/5

Cloves - 5/6

Cinnamon stick - 1

Whole milk yogurt - 1 cup

Egg - 4 hard boiled

Potato - 2 large cut into big pieces

Mustard oil - 5 tablespoons

Ghee - 2 tablespoons

Method:

1.Take the boiled eggs and potatoes and marinate them with little salt and turmeric and keep them aside for 10 minutes. Now Heat oil in a large pan and fry the eggs and potatoes and keep them on a paper towel.

2.Now finely chop 1 medium size onion and make a paste of the other one and set aside. Now take half of the chopped onion and fry them till light brown and put on a paper towel and let it cool. When the fried onion will be cold enough make a paste of the onion along with 2 tablespoons of yogurt.

3.Now marinate the chicken with salt, turmeric ,red chili, green chili paste, yogurt, ginger and garlic paste, coriander powder, raw onion paste and little oil and keep aside for 2-3 hours.

4.After 2-3 hours heat oil and add 1 tablespoon of ghee. Now add the whole garam masala like cinnamon, cloves, cardamom pods and bay leaf and fry till the fragrance comes from them.

5.Now add the half of the chopped onion into the pan and some salt and fry till light brown. Now add the marinated chicken pieces and the brown onion and yogurt paste into it and fry for 5-10 minutes. Now cover the pan and simmer the oven to lower medium heat for 20 minutes.

6.After 20 minutes open the lid and add the fried potatoes and eggs and cover the pan again for another 20 minutes. After 20 minutes open the lid and check if the chicken is cooked enough or not. If the chicken and the potatoes are cooked then higher the oven and boil the gravy on high flame for 10 minutes.

7.Now pour the Chicken Curry in a large serving bowl and sprinkle nutmeg powder, mace powder and cinnamon powder and some ghee on the top of the curry and serve with steamed rice or polao or chapati or parata.

Brain Curry (Eid Special No-6)

Ingredients:

•   2 brain cow or mutton
•     1 onion
•     2 tomato
•     to taste salt
•     to taste red chili powder
•     1/2 tsp turmeric powder
•     1 tbsp lemon juice
•     1 tbsp garlic paste
•     2-3 tbs oil

Method:

1. first wash the brain carefully n then add it in boiling water with some garlic cloves. cinnamon stick n vinegar n gave 2-3 boils, now drain all the water n keep it aside
2. now in another pan add oil suet garlic paste add onions give them a slightly golden color add tomatoes finely chopped, add masala n fry it until the oil is separated, now add brain, add lemon juice n fry it until it’s smell is finished garnish it with green chillies, fresh coriander, i don’t have at that time so i only used green chillies

Beef Masala (Eid Special no- 1)

Ingredients:

1.Meat (beef or mutton)-1/2 kg

2.Tomato- 2(pureed)

3.Onion- 2(pureed)

4.Ginger,garlic paste-2 tbsp

5.Red chili powder(as per taste)

6.Yogurt-1 cup

7.Salt to taste

8.Garam masala powder-1 tbsp

9.Black chumin-1 tbsp

10.White vinegar-1 tsp

11.Lemon juice-1 tsp

12.Cinammon and Cloves powder-1 tsp

13.Oil 2 tbsp

14.Coriander leaves- 2 tbsp (chopped)

15.Water- 1 cup

Method:

1.Wash and clean the meat thoroughly with water.

2.Heat oil in a pressure cooker,add black cumin seeds and fry for a medium heat.

3.Add the pureed onion and tomato.Cook for about 5-7 minutes.

4.Then add the ginger-garlic paste,cook for another 5 minutes.

5.Add yogurt,red chili powder,salt,garam masala powder,cinammom, cloves powder,lemon juice and white vinegar.Add mix well.

6.Now add the meat and simmer for another 10 minutes. Add water and close the lid of the cooker.

7.Cook on low flame for 3-4 whistles.

8.Once done,switch off the flame.

9.Garnish the dish with chopped coriander leaves.

Lobster Curry( Puja Special)

Ingredients:

For The Marination:

1 lobster (500 gm)

3 tbsp coconut milk

Pinch of salt

Pinch of sugar

1/2 tsp ginger paste

For The Curry:

11/2 tbsp mustard oil

3 tsp onion paste

1/2 tsp ginger paste

1/2 tsp garlic paste

3/4 tsp green chili paste

3 tsp tomato puree

1-2 cardamom

1-2 cloves

11-12 tbsp coconut milk

1 ladle full of lobster stock

Salt to taste

Method:

De-shell the lobster and put only the shell into a pot of boiling water to make stock, let it simmer for at least an hour. 

Now devein the lobster meat and dice it into bite size pieces. 

Put the diced pieces in a bowl and marinate it with the coconut milk, salt, sugar and ginger. 

Mix well and put it in the fridge for half an hour.

Heat oil in a vessel. 

Add the onion paste, , then add the ginger paste, garlic paste and green chili paste. 

Cook till it becomes brown in colour. 

Add the tomato puree, mix well. Then add the cardamom, cinnamon and cloves. 

Stir well. Reduce the flame and stir in the coconut milk gradually, so that it doesn't curdle. 

Let this simmer for 6-7 minutes then add salt. 

Now add the marinated lobster, stir gently. 

Finally, add the stock and let the lobster cook for about 6-8 minutes it till the gravy becomes thick. 

Serve hot with steamed rice.

Shrimp Ridge Gourd Curry

Ingredients:

Jhinge 3-4 cut into long pieces (after peeling the green skin, you get soft fruit, cut approx 1 inch long piece)
1 tsp of salt

1 tsp of turmeric powder

1 ½ tsp of red pepper powder

2-3 tbs of mustard oil

Shrimp 1/2 kg

3/4 green chili

Cumin seed little bit

Bay leaf 2

Method:

1.Clean the fish, remove the head and tail, and slit the back of shrimp, take out the purple color vein and, de shell it, do the same with other shrimps.
2.Marinate the shrimp with turmeric powder and salt, fry them in hot mustard oil, till they change color to pink.
3.Temper the hot mustard oil with cumin seeds, add bay leaf  , now add Jhinge and fry for 5 mints  and now add salt, turmeric, red pepper powder, green chili and fry for another 2mints, jhinge coats well with the spices, it will take another 3-4 mints .

4.Now add Little bit of, water ( if need) and release the fried shrimp to it.

5.Cover and cook for 5 -7 mints at med .

6. Serve with rice .

Butter Chicken

Ingredients:

• 250 gm of boneless chicken, cubed

• 2 onions, minced

• 1 tomato, pureed

• 1 tbsp of tomato paste or sauce

• 1 tbsp of butter, ghee, or oil

• 1 tsp of minced garlic

• 1 tsp of minced ginger

• 2 tsp of coriander powder

• 1 tsp of chilli powder (use Kashmiri chilli powder for better results)

• 1 tsp of garam masala or chicken masala

• 1 large pinch of kasuri methi / dried fenugreek leaves

• 1 cup of milk

• 3 tbsp of cream or pureed cashew paste (soak and grind cashew nuts)

• 1-2 tsp salt (adjust to taste)

• 1/4 tsp of turmeric powder

• 1 small bunch of coriander leaves / cilantro, for ganish

Method:
1.Heat the butter in a pan and add the minced onions. Fry until golden brown.

2.Add the ginger, garlic, coriander, chilli powder, turmeric, and salt. Fry for a minute until fragrant.

3.Add the pureed tomato and tomato paste and cook for 3-4 mins until the mixture bubbles uniformly.

4.Thrown in the kasuri methi, milk, and the cubed chicken. Cook covered for 8-10 mins until the chicken is soft. The chicken will let out more water, just check once or twice in between and give the curry a stir. Keep the flame on sim.

5.When the chicken is cooked soft, open the lid and cook for a further minute or two. If the gravy is too thick, add some water at this stage.

6.When done, add the garam masala or chicken masala and the cream or cashew paste. Give it a good stir, but don't boil.

7.Adjust salt, garnish with the coriander leaves, and remove from fire.

8.Serve hot with tawa naan, pulao, or  rice .

Small Fish With Pumpkin

Ingredients:

1. Any small fish-200 gm

2.Pumpkin ( cut or grated in medium size)-200 gm

3.Onion (chopped) 1 cup

4.Garlic (chopped) 1 tbs

5.Tomato(chopped)1/2 cup

6.Turmeric powder 1/2 tbsp

7.Red chili powder 1/2 tsp

8.Cumin powder 1/2 tsp

9.Green chili 2/3 piece

10.Salt to taste

11.Oil 4 tbs

Method:

1.Wash fish properly, then add 1/4 tsp of turmeric powder and 1/4 tsp of salt, and mix well.

2.Take 1 tbs oil in a pan and heat it to a medium flame. Put fish into the oil and fry it lightly and take out it from oil and set aside.

3.Now add the rest of oil in the pan and heat it. Add chopped chopped garlic to to the oil and fry for 5 seconds, then add chopped onion and stir it.

4.When onion become soft,add turmeric powder,red chili powder,salt and little bit of water and stir it.

5.When oil start to separate from mix,add grated pumpkin and stir it for 2 minutes,then add chopped tomato and green chili and stir it.

6.Now add the fried fish,and carefully mix with the pumpkin and spice.Do not stir too much otherwise curry will be mashed.

7.Add 1/2 cup of water and bring it to a boil, then cover it for 4/5 minutes in a medium heat8.Spread the coriander leaves on the top, cover it and turn off the burner.9.Enjoy with steamed rice.

Prawn Curry With Jackfruit Seeds

Ingredients:

• Prawns- 500 g
• Jack fruit seeds- 300 g
• Grated coconut- 1 cup
• Chili powder- 2 teaspoon
• Coriander powder- 1 teaspoon
• Turmeric powder- ½ teaspoon
• Oil- 1 table spoon
• Shallots (sliced)- 1 table spoon
•  Tamarind-3-4 pieces
• Salt

Method:

• Peel and clean the prawns and jack fruit seeds, keep aside separately.
• Dry roast the coconut until golden brown add the spice powders and roast it in a low flame for a few minutes (until fragrant).
• Grind the roasted coconut and spice mixture to a fine paste using little water in a spice blender.
• Heat oil and sauté the sliced shallots until golden brown, then ground coconut paste,  tamarind, cleaned jackfruit seeds, salt and I cup of water.
• Simmer gently until the seeds soften, then add the prawn and cook for five minutes.
• Check the seasoning and serve with rice.

Beef Rendang

Ingredients:

1 kg stewing beef, cubed
1 cup desiccated coconut
6  red chilies, chopped
2  onions, chopped
6 cloves garlic, chopped
1/2 thumb size ginger, sliced
1 stalk lemongrass, finely chopped
1 turmeric leaf, finely chopped
6  lime leaves, sliced
4 tbsp curry powder
1 cup beef stock
1 cup coconut cream
1 tbsp dark soy sauce
3 tbsp cooking oil of choice
Salt

Method:

1. In a blender pour the oil then add the chilies, onion, garlic, ginger and lemongrass, blend to a paste.
2. In a pan add desiccated coconut and lightly toast. Once toasted place in a food processor to grind.
3. In a heavy pot fry the spice paste, lime leaves and turmeric leaves. Stir continuously for 3 minutes or until very fragrant.
4. Add the beef, ground desiccated coconut, curry powder, coconut cream, soy sauce and beef stock. Bring to a boil and simmer in very low heat for 2 hrs.
or until sauce dries out. While cooking don’t forget to mix it regularly to prevent beef sticking in the bottom of the pan, also if water is not enough add several tablespoons to have some moisture.
5. Season with salt then serve with freshly steamed rice.

Kechki Macher Tomato Jhol (Minnow Fish Curry)

Ingredients:

• Kechki mach (Minnow fish) - 500 gm
• Boiled potato - 1
• Tomato - 3
• Chopped onion - 2 tablespoons
• Chopped garlic - 1 teaspoon
• Ground turmeric - 1 teaspoon
• Chili powder - 2 teaspoons
• Fried cumin powder - ½ teaspoon
• Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - ½ cup
• Sliced green chili - 4 to 5
• Chopped coriander leaves - 2 tablespoons
• Salt - as needed
• Oil - 5 tablespo

Preparation:

• Clean the fish carefully in water. Rinse and drain properly.
• Heat a little bit of oil in a non-stick pan and add in the fish over low heat.
• Once the water dries up, turn off the heat and keep the fish aside.

• Peel the boiled potato and break it into smaller pieces.
• Cut the tomato into small, thin pieces. Keep aside.

• Heat oil in another pan and lightly fry the panchforon, onion and garlic.
• Add the tomato, turmeric, chili powder and salt, and fry for another 2 minutes.
• Stir in the potatoes with 2 cups of water.

• Once the water stars boiling, add the fish, green chili and coriander leaves.
• Keep over medium heat for 3 to 4 minutes.
• If the gravy dries up too much, add a bit more water.
• When the water starts boiling again, sprinkle the cumin powder on top and serve.