Coconut Fish Curry

Ingredients: -

Fish Fillet 1kg
Ginger garlic paste 1tbsp
Salt as per taste
Onion 1 medium
Tomatoes 2 medium
Red chilli powder 1 tbsp
Tumeric powder 1 tsp
Coriander 1tbsp
Cumin seeds 1tsp
Fenugreek seeds 1/2 tsp
Coconut Milk 1 1/2 cup
Mustard seed 1/2 tsp
Cooking oil 4 tbsp
Garnish
Green onion (chopped)
Fresh Coriander (chopped)

Method : -

1. In a pot slightly heat cooking oil on a low heat for 3-4 minutes
2. Add fenugreek and mustard seeds
3. When they pop, add onion and saute until slightly soft
4. Add ginger garlic paste, red chilli powder, tumeric powder, coriander, cumin and tomatoes
5. Stirr well until oil separates
6. Add fish fillet and slightly shake the pot with pot holders
7. This will preserve the shape of the fillets and also coat them with spices
8. Add coconut milk and bring to boil for 3-4 minutes on a high heat
9. Then cover and simmer on low heat for 5-7 minutes
10. Serve with boiled rice

Khandwiyan

Ingredients

Curry
Onion (blended to form paste) 2-3
Yogurt 1 cup Salt 1tsp
Red chilli powder 1tsp
Tumeric powder ½ tsp
Kari patta 2
Oil ½ cup
Khandwiya
Gram flour
1cup Oil 1tsp
Salt ½ tsp
Red chillipowder ½ tsp
Garam masala powder ½ tsp W
ater 3-4 cups

Method:-

Khandwiya

1. Add oil, salt, red chilli powder and Garam masala powder to gram flour.
2. Simmer on low heat and stir, keep stirring until it become thick. Stir continously without any breaks till it becomes thick. (Its thickness should be like halwa so that it it could be cut into pieces when it becomes cool)
3. Take it out into a flat greased tray
4. Cut it into thick strip shapes when cool down

 Curry

1.  Heat oil, add curry leaves in it then salt, chilli powder, then ginger garlic paste and fry for 30 sec.
2. Add yogurt to it and saute till all the water evaporates and it leaves oil
3. Add onion paste and saute about 10-15 min on a high flame, fry till edges leave oil
4. lower the flame and add 2 cups of water to form a liquid curry
5. Simmer on a low heat for 5 min
6. Close the flame and add khandwiya to it.
7. Khandwiya curry is ready to be served!

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Chicken qorma

Ingredients:-

Chicken 1kg

Yogurt 500gm/2cup

Ginger garlic paste 2tsp

Red chilli powder 1tsp

Salt to taste

Cardamom 3

Nutmeg/jaifal powder ¼ tsp

Mace/Javtri powder ¼ tsp

Kewra ¼ tsp

Onion (thin sliced) 3-4

Oil 10tbsp

Method:-

1. Fry onion till golden brown, blend in the grinder with water, keep it aside

2. Fry chicken in the remaining oil with ginger garlic paste

3. Add red chilli powder and salt.

4. Add yogurt and fry till the gravy leaves oil

5. Add the blended onion and some water and leave it to simmer till chicken get tender

6. Mix mac, nutmeg and cardamom and grind to make a ½ tsp powder

7. Just when chicken is tender add this powder and kewra and cover it for 5 min

8. Chicken qorma is ready to be served!