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Mutton Vindaloo
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Posted on 20 April 2003 @ 13:43:28
This dish is a favourite of East Indians and Goans it has a full robust flavour. The same ingredients can be used for a Pork vindaloo, too, simply by replacing the quantity of mutton by pork. It serves well with plain boiled rice, or fresh loaves of bread.
Ingredients
1 kg. mutton
For Seasoning: 3 sp. ghee few coriander leaves 1/2 onion finely sliced Salt to taste
For Vindalu Masala: (Grind these ingredients to a smooth paste) 3 sp. jira 12 dry kashmiri chillies 1/2 an inch turmeric 2 pods cardamoms 10 pod garlic 2 tbsp. vinegar
Method
Cut and wash the mutton and make pieces. Grind masala in vinegar. Fry sliced onion till brown, add coriander leaves and stir, put masala and fry it. Stir frequently. Now add meat and salt to taste. Cover the dish. Allow the meat to cook in its own gravy. Stir frequently, so that it does burn. Boil the potatoes, peel and cut into fours. Add them to the meat. Simmer for 10 minutes. Serve with plain white rice.
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Crisp-Fried Surmai Fish
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Posted on 20 April 2003 @ 13:44:50
Ingredients
6-8 thickish slices of Surmai fish rubbed with a mixture of some turmeric and salt 3 lemons, juice extracted 1 1/2 teaspoon chilly powder oil as required, salt to taste 25 gm ginger 8 cloves 20 gm black cardamoms 20gm cinnamon 15 gm cumin seeds 25 gm ani seeds 8 peppercorns
Method:
Wash the Surmai slices very nicely with water and place them on a layer of papers so that the water gets absorbed in the paper. Pound finely ginger, cloves, cardamoms, cinnamon, cumin and aniseed powders and peppercorns. Mix these in the lime juice along with chilly powder and salt to taste. Cover the fish slices with this mixture and let them marinate thus soaked in the mixture for half an hour. Place a frying pan on fire and fry these slices two or three at a time by adding oil as required. When they are fried brown and crisp serve them directly from the pan with any chutney.
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Fish Pulav
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Posted on 20 April 2003 @ 13:45:35
4 cups Basmati rice, soaked in water 1 tablespoon each of garlic-ginger paste 1 1/2 cup fish pieces (approx 1") 3 red dry chillies, ground 1/4 teaspoon turmeric powder 1 lemon 2 medium onions 15 peppercorns 6 cloves 2 1-inch sticks cinnamon 8 white cardamoms, crushed 1 1/2 teaspoon cumin seeds powder 2 bay leaves salt to taste ghee and oil as required.
Method:
Wash the rice clean and put in a colander to drain out the water. Remove the black threads running at the back of the fishs and wash these fish pieces with water. Smear with a little salt and lemon juice. Keep aside for 1/2 an hour. Cut the onions into thin slices. Heat 3 tablespoons of refined oil in a heavy-bottomed dekchi and season it with peppercorns, cloves, cinnamon sticks, crushed cardamoms and bay leaf. Add the ground chillies and the pastes of ginger and garlic. Stir and put in the fish. Fry till oil starts oozing out. Put in the rice, turmeric, cumin seeds powder and enough salt. Fry for some time so that the rice comes to a pale yellow colour. Pour 3 cups of hot water and squeeze in the juice of the lemon. Make the fire medium. Let cook till the fish are tender and rice is cooked. Heat 1 1/2 tablespoons of good ghee in another dekchi. Put in the onion slices. Fry till they are browned and become crisp. Take out and keep aside. Pour the ghee remaining in the dekchi over the ready fish pulav and mix well. Transfer the pulav in a nice serving dish. Garnish with the fried onion slices. Serve hot. This easy-to-make pulav is simply delicious.
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Fish Manchurian
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Posted on 20 April 2003 @ 13:46:26
Ingredients
250 gms fish pieces 1 small bunch spring onion finely chopped 2 tsp. ginger finely chopped 1 tsp. garlic finely chopped 1/4 cup plain flour 3 tbsp. cornflour 1/4 tsp. red chilli powder 2 red chillies, dry 3 tbsp. oil 1 1/2 cups water 1 tbsp. milk
Method:
Boil the fish for 10 minutes in plenty of water, to which a tbsp. of milk has been added. Drain and pat dry on a clean cloth. Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste. Dip the pieces in the batter one by one and deep fry in hot oil. Keep aside. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1 1/2 cups water and bring to a boil. Add 1 tbsp. cornflour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent. Add florettes and soya sauce. Boil for two more minutes and remove. Serve hot with noodles or rice.
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Fish Korma
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Posted on 20 April 2003 @ 13:47:01
Ingredients
1/2 kg fish 2 onions, chopped finely Oil for frying 1/2 cup beaten curd Salt as per taste 1 tbsp lemon juice Coriander leaves for garnishing
Make paste of: 5-6 garlic flakes 1/2" ginger 2 green chillies, chopped finely
Make powder of: 1 tsp cummin seeds 1 tsp coriander seeds 4 cloves 1/2" cinnamon 1 cardamom 3 cashewnuts 6 black pepper 2 red chillies 1/2 tsp turmeric powder
Method:
Wash and dry the fish Cut into serving slices Marinate the pieces with lemon juice and 1/4 tsp salt Keep aside for 1 hour Heat oil in a pan Fry the fish pieces till golden brown Drain and keep aside Remove the oil from the pan except about 3 tbsp Fry onion till golden brown Add the paste (ginger, garlic, chillies) Simmer for a minute Add masala powder and simmer again for a minute Add curd and stir continuously for 3-4 minutes Add 1/2 cup water and salt as per taste Let the gravy cook till thickens, stirring occasionally Add fish pieces and stir slowly Let it cook till fish pieces are tender Garnish with coriander leaves Serve hot with rice or roti
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Fish in Green Masala
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Posted on 20 April 2003 @ 13:47:30
Ingredients
1/2 kg fish (Pomfret or king fish) 1 onion chopped finely 1 cup curd 1/2" cinnamon 3 cardamom 5 green chillies, chopped 4 garlic flakes, minced 1/4" ginger, minced 1 cup coriander leaves, make a paste 1 tsp turmeric powder 1/4 tsp cummin seeds 3 tbsp oil Salt as per taste
Method:
Wash fish and cut into big pieces Heat oil in a pan (preferably wide bottomed) Add cumin seeds When splutter, add onions Fry till golden brown Remove the pan from the fire Arrange fish pieces in a pan (without overalapping it) In a bowl, beat the curd Add all the remaining ingredients to the curd Mix it well Pout the curd over the fish pieces (covering all of them) Cover it and keep aside for 45 minutes Put the pan on flame again Add 1/2 cup water Cook till fish is tender Serve hot
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Fish with Moong Dal
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Posted on 20 April 2003 @ 13:48:03
Ingredients
1 cup moong dal 2 fish heads (preferably carp or red snapper) 1 onion, chopped finely 1 tomato, chopped finely 1 tsp garlic paste 1 tsp ginger paste 2 green chillies, chopped finely 1 tbsp turmeric powder 1 tsp cummin seeds powder 1 tsp coriander seeds powder 3 dry red chillies 2 bay leaves 2 cardamoms 1/4" cinnamon 4 cloves 3 black pepper 1 tsp garam masala 1 tbsp lemon juice A pinch of hing Salt as per taste Oil for frying
Method:
Wash the dal and soak for half an hour Pressure cook the dal (2 whistles) with 1/2 tsp turmeric powder Clean the fish heads and make into big pieces Marinate the heads with 1/2 turmeric powder, salt and lemon juice Keep aside for 45 mins Heat oil for frying Deep fry the fish heads till golden brown Drain and keep aside Remove the oil from pan keeping only approx 3 tbsp of it Add hing, bay leaves, cloves, cardamoms, red chillies, and black pepper Add onion and fry till transparent Add ginger, garlic and green chillies Simmer for 2 minutes Add chopped tomatoes and simmer for 5 minutes Add cummin powder, coriander powder Add fish heads and simmer till they crumble Add dal and 1 cup water Let it boil till the required consistency of curry Sprinkle garam masala Serve hot with rice
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Pomfret Curry
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Posted on 20 April 2003 @ 13:48:37
Ingredients
2 promfrets (Butter Fish) 1 onion, chopped finely 6 garlic flakes 4 green chillies 1 bunch coriander leaves 1/2 cup groundnuts 1/2 cup finely grated coconut 1 tsp coriander seeds 1/2 tsp cumin seeds 1/2 tsp mustard seeds 1/2 tsp turmeric powder 1 tsp red chilli powder 5 black peppers 2 cloves 2 bay leaves 3 tbsp oil Salt as per taste 1 tbsp gram dal
Method:
Clean and wash the fish Cut into medium size pieces Apply salt and turmeric powder to the fish pieces Make paste of garlic, chillies, coriander leaves Apply this paste to the fish pieces Keep aside for 1/2 hour Roast the groundnuts and remove the covering Make fine paste of groundnuts, gram dal, coriander seeds, cumin seeds, and coconut Heat oil in a pan Add mustard seeds, pepper, cloves and bay leaves Add onion and fry till golden brown Add the coconut paste and simmer for 6-7 minutes Add 3 cups water Bring it to boil and let it boil for 2-3 minutes Add fish pieces Add salt as per taste Cook till fish is done (approx 5-10 mins) Garnish with coriander leaves Serve hot
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Shahi Fish
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Posted on 20 April 2003 @ 13:49:19
Ingredients
2 fish (preferable promfret, catfish) 2 onion, chopped finely 6 garlic flakes 5 tbsp oil 1 tbsp fresh cream 1 /2 tsp cummin seeds 1 /4 tsp asafoetida Salt as per taste Oil for frying
Make paste of: 1 ginger 1/2 tbsp poppy seeds 7 cashewnuts 1 /2 dry coconut
Mix al the powder: 1 /2 tsp turmeric powder 2 tsp red chilli powder 2 tsp coriander powder 1 tsp cummin seeds powder
Method:
Remove the head and tail of fish Cut then into pieces Wash and dry the fish pieces Heat oil for frying Fry the pieces till golden brown Keep aside Heat 1 tbsp oil in a pan Fry onion till golden brown Remove and keep aside Remaining other oil in a pan Add asafetida and cummin seess When seeds splutter, add the paste Simmer for 2-3 minutes adding 2tbsp water Add the mix powder and salt Fry on slow flame till oil stars showing on top Simmer for another 3-4 minutes Put the boiled pieces Add cream and mix well Cook for 2-3 minutes Serve hot
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Fish Moilee (White)
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Posted on 20 April 2003 @ 13:49:54
It is traditionally a Goan recipe. The absolutely delicious kind which brings back memories of sitting around a huge dining table with the family, all chock full and content with good food and companionship. A true family winner, it tastes marvellous with white rice.
Ingredients:
Fish - Rawas, Surmai or Halwaa 1 Onion (cut in strips) 1 inch Ginger (make paste) 10-12 Green Chillies(chopped) 1 stem Curry leaves 1 Tomato (cut in strips) 1/2 Coconut (grated) 1/2 tsp Cornflower 1/2 Lime Juice Method:
Marinate fish in salt for 15-30 minutes and semi-fry carefully Saute the onion, ginger, chillies, curry leaves, tomato in oil till light brown. Soak the grated coconut in warm water and then remove and keep aside first milk. Take rest of the milk, pour into fried masala and put in fish pieces. Cook for 10 minutes. When cooked add cornflower dissolved in water and boil. Then add first milk. Add juice of half a lime or to taste.
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Fish Savoury Curry
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Posted on 20 April 2003 @ 13:50:26
A tongue tingler, this Fish Curry is in a red masala and has faintly tangy flavour.
Ingredients
Grind coarsely: 1/2" piece Ginger 5-6 Big Green Chillies 6-8 Small Red Onions 1 tbsp Red Chilli Powder Turmeric - a pinch 3/4 tsp Corriander Powder
Other Masalas: Curry Leaves Salt - to taste Dried Mango Powder or tomato puree Coconut Milk - 1/2
Method
Marinate fish in the ground masala for 10 minutes. Remove coconut 1st milk and keep aside. Cook the fish with the masala in 2nd or 3rd coconut milk. When cooked, add 1st milk and boil on full flame for 2-3 minutes. Seasoning :
Slice small red onions and fry in a little oil. Pour over fish curry.
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Indian Fish Curry
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Posted on 20 April 2003 @ 13:51:08
Ingredients
4 fish (preferably salmon) milk of 1/2 coconut 3 tbsp tomato sauce 3 green chillies 1/2 tsp mustard 1/4 bunch coriander 2 tbsp butter salt to taste
Method
Grind the chillies, ginger, mustard, coriander and salt to a fine paste. Rub it onto the cleaned fish, and marinate for 10 mins. Fry the fish lightly and keep aside. Fry the remaining spices,and then put the fish back in. Add the thick coconut milk and tomato sauce. Add the butter and simmer till just cooked Serve hot.
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