Ingredients:
Tengra fish, 4 nos (300gm).
30 ml mustard oil
1/3 tsp fenugreek seeds
1 tsp cumin powder
1/2 tsp red chilli powder
1/2 freshly ground black pepper
4 green chillies
Turmeric powder
Sat as per taste
Method:
Clean and wash the fish and marinate with some salt and turmeric powder. Set aside for 5 minutes.
Heat oil in a saucepan/ kadai. Fry the fish until it becomes light brown. remove and keep aside.
Now put fenugreek seeds in the oil. After 5 seconds add cumin powder, salt, turmeric, pepper, chilli powder and 1/2 cup water. Cook the spices for about 4-5 minutes.
Add 2 cups water and bring it to boil over a medium heat.
Add fried fish and green chillies. Cover with a lid and cook until they become soft.
Turn off the heat and. Serve hot with rice.
Ingredients:
2 large tiger prawn, cleaned
1 ripened tomato
1/2 cup green peas
7 tsp peanut oil
1 cup chopped spring onion
2 green chillies for garnishing
For the curry:
1 medium onion, chopped
3 garlic cloves, crushed
2 green chillies, deseeded and chopped
1.5cm fresh ginger, chopped
1/2 tsp paprika
1/2 tsp garam masala
1/3 tsp ground black pepper
1/2 tsp turmeric powder
Salt as per taste
Method:
For make the curry paste put the onion, ginger and garlic into a blender with 1tsp of water and blend until smooth. Transfer to a bowl and keep aside.
Boil the prawns in salted water for around 10 minutes, Remove and keep aside.
Heat 4 tsp oil in a frying pan over a medium heat, fry the prawns for 2 minutes. Remove and keep aside.
Add the remaining oil over a medium heat, add the paste and fry for 2 minutes. Add salt turmeric powder, paprika, black pepper.
Add chopped tomato and peas. Fry for 4-5 minutes, then add 2 cups water and simmer for another 3 minutes.
Add the fried fish and spring onion and bring it to boil. Cook the mixture until it becomes thick.
Turn off the flame and garnish with green chillies.
Serve hot with rice.
Ingredients:
Tengra fish, 8-10 nos.
60 ml mustard oil
1tsp mustard seeds
1 large onion, finely diced
1 large potato, boiled and smashed
1 tsp cumin powder
1/2 freshly ground black pepper
4 green chillies
Some chopped coriander leaves for garnishing
Turmeric powder
Sat as per taste
Method:
Clean and wash the fish and marinate with some salt and turmeric powder. Set aside for 5 minutes.
Heat oil in a saucepan/ kadai. Fry the fish until it becomes light brown. remove and keep aside.
Put the mustard seeds into the oil. After 10 seconds, Add chopped onion and chillies and fry for 3 minutes.
Add cumin powder, salt, turmeric, pepper. After 2 minutes, mashed potato and fry for 5 minutes with some water.
Add 3 cups water and bring it to boil.
Add fried fish and cook for further 5 mintues.
Turn off the heat and.
Garnish the gravy with chopped coriander leaves and serve hot with rice.
Ingredients:
400 gm koi maach
50 ml mustard oil
1/5 tsp fenugreek seeds
1/2 tsp turmeric powder
1 tsp cumin powder
1/2 tsp coriander powder
3 green chillies
Salt to taste
Method:
Clean and wash the fish.
Marinate the fish with salt and turmeric powder.
Heat up a deep botton saucepan/ wok/ kadai. Add mustard oil and let it heat up properly. Fry the marinated fish both the sides well to crisp and brown. Take out and let it cool a little bit.
Now if you have some oil still left after frying, then do not throw it, add 2 tsp mustard oil more.
Temper this oil with fenugreek seeds and green chillies.
Then add all the masalas with some water. Fry it for 2 minutes at mid heat.
Now add 2 cups plain water and let the masalas cook for 5 minutes. stir occasionally.
Add the fried fish to the gravy. Cover it and cook for further 6-8 minutes or till the fish becomes soft.
Turn off the gas and serve hot with rice.
Ingredients:
250 gm cleaned moa/ pale carplet fish
2 sliced onion
5 green chillies
Some chopped coriander leaves
1/3 tsp fenugreek seeds
1/4 tsp turmeric powder
4 tsp mustard oil
Salt to taste
Method:
Wash the fish
Heat oil in a saucepan and fry fenugreek seeds, green chillies and onion for 4 minutes in medium flame.. Stir frequently.
Add fish, salt and turmeric. Fry for 20 minutes.
Reduce the heat and add chopped coriander leaves and mix gently.
Turn off the gas and serve hot with rice.
Ingredient:
1/2 kilo medium size prawn , shelled and deveined 2 finely diced onion 2 medium sized tomato fined diced 1 cup green peas (use the fresh one not frozen) 1 cup finely sliced spring onion 1/2 tsp freshly ground black pepper 1 tsp red chilly powder 4 Green chillies 1 tsp fish sauce 1 tsp red wine vinegar some coriander leave roughly sliced 7 tsp olive oil 1 tsp turmeric powder Salt to taste
Method:
Marinate the fish with little turmeric powder and salt for 10 minutes. Heat 4 tsp of oil in a saucepan and fry the fish for around 3 minutes. Then transfer the fish to a bowl. Again heat 3 tsp of oil in the same saucepan and when very hot put the onions and fry for about 1 minute. Add the sliced tomato, green peas and fry for 2 minutes. Now add turmeric powder, salt, ground black pepper, chilly powder, green chillies, fish sauce, red wine vinegar. Fry for 2 minutes, stir frequently. Add the fried fish and chopped spring onion and fry for further 1 minutes. Add 3 cups water and cover it up and cook for 10 minutes in a medium heat. Transfer this prawn curry to a bowl and garnish with the coriander leave and serve hot with plain rice.
Ingredients:
500 grams pork cut into cubes
2 bunches mustard leaves, finely chopped
Salt to taste
6-8 green chilies cut in middle
1/4 teaspoon turmeric powder
2 red onions, finely chopped
2 teaspoon garlic-ginger paste
Procedure:
Put the pork and salt in a cooker and pour water up to one third level of pork.
Boil for 45 minutes and let the vapor come out.
Put chopped onion, garlic-ginger paste, green chilies and turmeric powder into the pork and keep stirring in low steam for 2 minutes.
Put mustard leaves into the boiled pork and stir for 5 minutes in the cooker. Keep stirring until water dries out. Serve hot.
