Palak Chicken | Green Chicken Curry | Palak Murgh

Ingredients

Chicken – 300 gm

Make a puree of 1
small bunch of spinach leaves

Onion –  3 medium sliced

Ginger Garlic paste
– 2 tsp

Cumin seed – 1 tsp

Cinnamon – 1 small
stick

Cloves – 4

Cardamom - 2

Red chilli powder –
2 tsp

Coriander powder –
1 tbl.sp

Cumin powder – 1
tsp

Garam masala – ½
tsp

Turmeric powder –  ½ tsp

Yogurt – 1 tbl.sp

Salt as per taste

Make a puree of

Tomato – 2

Green chilli - 1

Method

Heat 3 tbl.sp of
oil and add whole spices. Let it splutter.

Add onion and a tsp
of onion sliced and cook till golden brown in color.

Add a tsp of salt
to it for the onions to cook fast.

When onions are
cooked, add ginger garlic paste and sauté for few seconds.

Then add tomato
puree and yogurt and all the powdered masala.

Stir fry for few
seconds.

Add chicken pieces
and cover and cook for a minute.

Add chicken pieces
and a cup of water and cover and cook on a medium flame till chicken is done.

Keep stirring in
between.

Add spinach puree,
mix well and cook for a minute.

Serve hot with
rice, roti or paratha

Karonde Ka Achar | Karvand Lonache | Cranberry Pickle

Ingredients
Cranberry/Karonda - 500 gm
Sesame seed oil - 200 ml
Green Chilli - 4 to 5 slit open
Red chilli powder - 1 tbl.sp
Turmeric powder - 1 tsp
Yellow mustard seed - 2 tbl.sp
Fenugreek seed - 1 tsp
Salt - 3 to 4 tbl.sp

Method

Wash and soak cranberry in water for 3 to 4 hours.
Spread it on a muslin cloth  and let it dry overnight.
Next day, cut into half or leave it whole.
Mix salt to it and keep aside for some time.
Dry roast fenugreek seed and make a powder of it.
Heat sesame seed oil in a pan. When it becomes very  hot, off the flame. Add green chillies. Let it cook.
When it has stopped boiling, and oil is little warm, add all the other ingredients.
Mix well and let it cool down completely.
Mix with karonda with the help of a dry spoon.
Take a dry bottle and add this pickle. Close the lid tightly.
With the help of a dry spoon mix it once in a day. You will say the oil starts to float on top.
After three days it is ready.

Achari Bhindi | Okra in Pickle Masala |

Ingredients

Onion – 2 small
chopped

Tomato – 2 small
chopped

Garlic cloves – 4
crushed

Cumin seed – 1 tsp

Green chilli – 1
slit

Red chilli powder –
1 tsp

Turmeric powder – ¼
tsp

Salt as per taste

Mustard oil for
cooking

Roast and make a powder of

Mustard seed – ½
tsp

Cumin seed – ½ tsp

Fennel seed – ½ tsp

Onion seed/kalonji
– ½ tsp

Fenugreek seed – ¼
tsp

Method

Heat a pan and to
it add spices to be roasted. Blend it to a fine powder when done. Keep aside.

Heat 2 tbl.sp of
mustard oil in a pan and to it add cumin seed. When it splutter add garlic
flakes and cook for few seconds.

Add chopped onion
and cook till it becomes soft. Add bhindi, mix well and let it cook till it
shrink in size. Keep stirring in between.

Add chopped tomato
and all the powdered masala and green chilli and salt. Mix well and cook on a
low flame till tomatoes have become soft.

Off the flame and
serve hot with rice, roti or paratha.

Dal Gosht | Dalcha | Hyderabadi Dal Gosht

Ingredients
Mutton - 300 gm
Onion - 3 sliced
Ginger garlic paste - 1 1/2 tsp
Red chilli powder - 2 tsp
Corriander powder - 2 tbl.sp
Roasted cumin powder - 1 tsp
Turmeric powder - 1 tsp
Garam masala - 1 tsp
Cinnamon - 1 stick
Cloves - 3 to 4
Cardamom - 2
Cumin seed - 1 tsp
Toor dal - 1/4 cup
Masoor dal - 1/4 cup
Urad dal - 1/4 cup
Moong dal - 1/4 cup
Chana dal - 2 tbl.sp
Few chopped corriander and mint leaves
Salt as per taste


Make a puree of 
Tomato - 3 medium
Green chilli - 2

Method
Clean and wash the mutton pieces and keep aside.
Make a puree of tomato and green chilli.

Wash and soak all the dal in water for half an hour.

Heat oil in a pan and add whole spices and cumin seed and let it splutter.
Add sliced onions and cook till golden brown in color.
Add ginger garlic paste and saute for few seconds till the raw smell goes.
Add tomato puree and powdred masala and cook for a minute.
Add mutton pieces, few chopped corriadner and mint leaves and stir fry for few seconds.
Add one or two cup of water and pressure cook it  till 4 to 5 whistles.
Remove mutton curry in another pan.
In the same cooker, pressure cook dal by adding little more water.
When cooked mix with the mutton curry. Garnish with chopped mint and corriander leaves. Serve hot.

Paneer Butter Masala | Paneer Makhani Recipe | Restaurant Style Paneer B...

Ingredients
Cottage cheese /paneer cubes - 200 gm
Onion roughy chopped - 2 medium
Ginger garlic paste - 1 tsp
Tomato - 1 chopped
Red chilli powder - 1 tsp
Corriander powder - 1 tsp
Roasted cumin powder - 1 tsp
Garam masala - 1/4 tsp
Butter - 50 gm
Salt as per taste
Few chopped corriander leaves

Method
Heat little butter in a pan and saute onion for few minutes till  it become soft.
Add tomato and cook for a minute.
Off the flame and let it cool down.Blend it  to a fine paste.
In the same pan, heat butter and little oil.
Add blended masala, ginger garlic paste and cook for few seconds.
Add all the powdered masala and cook for a minute.
Add paneer cubes and mix well and cook for for 2 minutes.

Oreo Ice Cream | Eggless Ice Cream

Ingredients
Oreo biscuits - 7 to 8
Cream - 200 ml
Condensed milk - 200 ml
Vanilla essence - 1 tsp

Method
Blend biscuits in a blender and keep aside.
Blend cream till thick. Add condensed milk and vanilla essence. Blend it well. Add powdered oreo biscuit. Mix it. Keep it in the refrigerator till it set. Garnsih with broken oreo biscuits.

Black Pepper Mutton Curry | Kali Miri Ka Gosht | Spicy Mutton Gravy

Ingredients
Mutton pieces - 250 gm
Onion - 2 slived
Ginger garlic paste - 1 tbl.sp
Red chilli powder - 1 1/2 tsp
Turmeric powder - 1/2 tsp
Corriander powder - 1 tbl.sp
Roasted cumin powder - 1 tsp
Garam masala - 1/2 tsp
Few chopped corriander leaves
Salt as per taste

Whole spices
Cinnamon - 1 small stick
Cloves - 3
Cardamom - 2
Cumin seed - 1 tsp

Make a puree of 
Tomato - 3 small
Green chilli - 1


Make a powder of 
Black pepper - 2 tbl.sp

Method
Heat oil in a pan and add whole spices. Let it splutter.
Add ginger garlic paste and saute for few seconds till the raw smell goes.
Add tomato puree and saute for a minute. Add all the powdered masala and black pepperpowder. Cook for a minute. Add mutton pieces and again pressure cook till 4 to 5 whistle.
Garnish with corriander leaves and serve hot with rice or roti.

Sweet and Sour Mango Pickle (Andhra Style) | Indian Pickle | Sweet and S...

Ingredients
Mango pieces -1/2 kg
Jaggery - 250 gm
Red chilli powder - 4 tbl.sp
Yellow mustard seeds - 3 tbl.sp
Fenugreek seed powdered - 2 tsp
Asafoetida/hing - 1 tsp
Turmeric powder - 1 tsp
Salt - 3 to 4 tbl.sp
Sesame seed oil - 200 gm

Method
Wash raw mangoes, cut into small pieces and let it dry on a cloth over night.
Dry roast fenugreek seed and make a powder of it.

Next day, mix all the ingredients given in a bowl with a dry spoon.
Take a dry glass jar and fill pickle into it. Close the lid tightly.
Keep it in sun for next three days. With the help of a dry spoon mix it once in a day.
On third day, the pickle is ready to serve.

Mango Ice Cream | Homemade Ice Cream | 3 Ingredients Ice Cream

Ingredients
Cream - 200 ml
Condensed milk - 200
Pulp of two mangoes

Method
Take ice cubes in a bowl. In another pan put cream and put on top of the ice bowl and beat it with a hand blender till it thickens.
Add condensed milk and mango pulp, again beat for a mintue. Pour it in a container and refrigerate it for 7 to 8 hours.
In between you can again remove and beat it with a blender.

Bread Uttapam | Instant Bread Uttapam | Indian Snack

Ingredients

Make a paste of
Bread slices - 4
Semolina - 100 gm
All purpose flour - 2 tbl.sp
Yogurt - 1/2 cup
Few curry leaves
Salt as per taste


Carrot - 1 grated
Tomato - 1 chopped
Onion - 1 medium chopped
Green chilli - 2
Cumin seed - 1 tsp
Ginger - 1 small piece chopped
Few chopped corriander leaves

Method
Make a paste of the ingredients given.
Remove in a bowl and to it add the ingredients given above.
Mix well and leave it for 10 minutes.
Heat a flat pan and pour small thick circle like pancakes. Cook on both the sides. Serve hot with chutney.

Aam Ka Murabba | Raw Mango Murabba | Kacche Kairi Ka Murabba

Ingredients

Raw mango – ½ kg

Sugar – 200 gm

Cardamom powder – ½ tsp

Roasted cumin powder – 1 tsp

Red chilli powder – 2 tsp

Turmeric powder – ½ tsp

Salt as per taste

Method

Peel the skin of mangoes and grate it.

Heat a pan,  add grated mangoes and sugar. Cook till the syrup is two thread consistency.

Add rest of the ingredients and cook for 2 minutes. Serve with chapatti or paratha or as a spread.

Aam Ka Panna | Raw Mango Drink | Mango Aapshola

Ingredients

Raw mango – ½ kg

Sugar – 200 gm

Black salt – 1 tsp

Roasted cumin powder – 1 tsp

Black pepper powder – 1 tsp

Few mint leaves

Method

Either pressure cook raw mangoes or roast it. If you want smoky flavour to the juice, I recommend you to roast it on a gas stove.

Let it cool down. Peel the burnt skin and extract the pulp in a blender along with sugar and mint leaves. Blend it to make a smooth paste.

Add black salt, cumin powder and pepper powder to it. Mix well. Add enough water to make a juice. Serve cold with ice cubes or refrigerate it before serving.

Methi Chicken | Chicken with Fresh Fenugreek Leaves | Methi Murgh

Ingredients

Chicken – 500 gm

Fenugreek leaves/methi leaves – 1 small bunch

Onion – 3 sliced

Potato - 1 (optional)

Ginger garlic paste – 2 tsp

Yoghurt – 1 tbl.sp

Red chilli powder – 2 tsp

Coriander powder – 1 tbl.sp

Roasted cumin powder – 1 tsp

Garam masala – ½ tsp

Turmeric powder – ½ tsp

Salt as per taste

Make a paste of

Two tomatoes

Whole pepper – 1 tsp

Green chilli – 1

Method

Clean and wash chicken and keep aside.

Heat oil in a pan and add whole spices cumin, cardamom, cloves, cinnamon and cook till it splutter.

 Add onion sliced. Cook till it turns golden brown in color.

Add ginger garlic paste and cook for few seconds till the raw smell goes.

Add tomato pepper paste and cook for two minutes.

Add all the powdered masala and salt and cook till oil separates from masala.

Add chicken pieces, potato , mix well and cook for 2 minute.

Add a cup of water, mix well and cover and cook till chicken is cooked well.

 Keep stirring in between.

When chicken is cooked, add  chopped methi leaves, mix well and cook for a minute.

Serve hot with rice or roti.

Masala Rice | Spiced Rice | Fried Masala Rice

Ingredients

Rice – 200 gm

Cumin seed – 1 tsp

Cinnamon stick – 1 small piece

Cloves – 2 to 3

Cardamom - 2

Onion – 2  medium sliced

Ginger garlic paste – 1 tsp

Few curry leaves

Puree of one tomato

Green chilli – 1 slit

Red chilli powder – 1 tsp

Coriander powder – 1 tsp

Rosted cumin powder – 1 tsp

Garam masala – ½ tsp

Turmeric powder – ½ tsp

Juice of half lemon

Salt as per taste

Few chopped coriander leaves

Method

Wash and soak rice in water for half an hour.

Slice onion and keep aside.

Heat oil in a pan and add whole spices like cumin seed, cardamom, cloves and cinnamon and cook till it splutter.

Add curry leaves, green chilli and ginger garlic paste and sauté for few seconds

 Add sliced onion and cook till translucent. Add puree of tomato and cook for a minute.

Add all the powdered masala and salt. Mix well. Add coriander leaves. Add juice of half lemon.

Add water. It should be double the quantity of rice.

Cover and let it boil. Add rice and cook on a medium flame.

When it is 90% done, slow the flame and let it simmer on a low flame till it is fully cooked.

Serve hot with veg or non veg curry.

Chole Bature | Punjabi Chole Bhature Recipe | Yeast Free Bhature

Ingredients

For making the dough
Maida/all purpose flour - 250 gm
Semolina - 1/4 cup
Yoghurt - 2 tbl.sp
Baking soda - 1/2 tsp
Salt - 1/2 tsp

For making chole
Chole/kabuli chana/chickpeas - 250 gm
Cumin seed - 1 tsp
Cinnamon stick - 1 small piece
Bay leaf - 1
Onion - 2 medium sliced
Garlic crushed - 4 to 5
Ginger - 1 inch grated
Chole masala - 1 tsp
Amchur powder - 1 tsp
Red chilli powder - 2 tsp
Corriander powder - 1 1/2 tsp
Cumin powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/2 tsp
Puree of two tomatoes
Green chilli - 1 chopped
Salt as per taste

For garnishing
Few chopped corriander leave
Slices of lemon
Onion rings
Ginger juliens

Method
Make a soft dough by adding water wtih the ingredients given. Cover and keep aside for half an hour.

Soak kabuli chana in water for 7 to 8 hours or overnight.

For making chlole - Heat oil in a pan add cinnamon stick, bay leaf and cumin seed. When it splutter add ginger, garlic, green chilli and saute for a second till raw smell goes.
Add sliced onion and cook till translucent.
Add puree of tomatoes and all powdered masala and salt. Cook till oil seprates from masala.
Add soaked kabuli chana and water and pressure cook till it becomes soft.
Garnish with corriander leaves, slice of lemon, onion rings and ginger juliens.

For making Bhature
Take a small ball and roll it in a medium size circle. Deep fry in oil and serve hot with chole.

Lapsi Rava Kheer | Broken Wheat Kheer | Payasam Recipe

Ingredients
Lapsi rava/ broken wheat - 200 gm
Jaggery - 1 cup or as per taste
Cardamom powder - 1/4 tsp
Chopped dry nuts and raisins - 1 cup
Cardamom powder - 1/2 tsp
Nutmeg powder - 1/2 tsp
MIlk - 1/2 litre

Method
Heat a tbl.sp of ghee/butter in apan and add chopped nuts and raisins and fry till raisins puff up.
Remove and keep aside.
In the same fry lapsi rava or broken wheat for 2 to 3 minutes.
Add water and pressure cook till 3 to 4 whistle or till soft.
Open the lid, add jaggery, cardamom powder, nutmeg powder and milk. Mix it well and let it cook on a medium flame.
As it becomes warm, it will become more thick, so you can add more milk as required.
Garnish with fried nuts and raisins. Serve hot or cold.

Rice Sevai Upma | Vermicelli Upma | Bombino Rice Sevai Upma | Easy B...

Ingredients
Rice sevai - 200 gm
Onion - 2 medium sliced
Mustard seed - 1 tsp
Cumin seed - 1 tsp
Split chickpeas/chana dal - 1 tsp
Black gram dal/ urad dal - 1 tsp
Red or green chilli - 2
Few curry leaves
Asafoetida/hing - 1/4 tsp
Juice of half lemon
Salt as per taste
Few chopped corriander leaves

Method
Dry roast sevai for 2 to 3 minutes on a medium flame stirring continously. Remove and keep aside.
Heat oil in a pan and add mustard seed and cumin seed. When it splutter add chana dal, urad dal, fry for a minute and add red chillies, curry leaves, hing and then add onion.Cook till it turns translucent.
Add 1 cup of water for one cup of sevai. Add salt as per taste. Cover and let it boil.
When it starts boiling, add rice seviyan, mix well and cook on a medium flame. When it is 90% done, slow the flame, add juice of half lemon, corriander leaves and cover and cook for a minute.
Garnish with corriander leaves and serve hot.

Here I have used bombino rice sevai available in Indian super market.

Mango Pickle with Ginger Garlic | Mango Pickle | Aam Ka Achar

Ingredients

Raw mango – ½ kg

Carrot – 250 gm

Red chilli powder –
4 to 5 tbl.sp

Yellow mustard
seeds – 2 tbl.sp

Turmeric powder – 1
tsp

Asafoetida/hing – 1 ½
tsp

Garlic flakes – 15 to
20

Ginger – 1 big
piece chopped

Few curry leaves

Mustard oil – 250 gm

Salt – 3 to 4
tbl.sp

Method

Wash, cut and dry
mango and carrot.

Add salt to it and
mix well.

Heat mustard oil in
a pan. When it becomes very hot, off the flame.

Add garlic, ginger
and curry leaves. Let it cook. When it stops cooking, add all the powdered
masala and yellow mustard seeds. Mix well and let it cool down.

Add it to the mango
and carrot mixture. Take a dry bottle and put this pickle and close it tightly.

For the next three
days, take a dry spoon and mix the pickle. You can even keep the bottle in hot
sun.  After three days the pickle is
ready to be used.

Paneer and Veggies In Teriyaki Sauce| Paneer Teriyaki | Paneer Teriyaki ...

Ingredients

Paneer/cottage cheese – 150 gm

Yellow pepper – ½ chopped

Green pepper – ½ chopped

Red pepper – ½ chopped

Mushroom – 100 gm sliced

Spring onion – 1 cup chopped

Garlic – 7 to 8 flakes crushed

Teriyaki sauce – 1 ½  tbl.sp

Honey – 1 tbl.sp

Green chilli sauce – 2 tbl.sp

Method

In a bowl add teriyaki sauce, honey, green chilli sauce, mix well. Add paneer, red, yellow and green pepper, mushroom and mix well. Cover and keep it to marinate for half an hour.

Heat 2 tbl.sp of sesame oil in a pan, add garlic flakes and sauté for few seconds. Add marinated paneer and veggies , half of spring onion chopped and mix well and stir fry till the veggies are cooked and the gravy becomes thick.

Remove in a serving bowl, garnish with spring onion leaves and roasted sesame seeds.

Chicken Curry With Cococnut Milk | Easy Chicken Curry |

Ingredients

Chicken – ½ kg

Onion – 3 medium sliced

Ginger garlic paste – 2 tsp

Cinnamom stick – 1 small

Cloves – 2 to 3

Cardamom – 2

Cumin seed – 1 tsp

Bay leaf - 1

Tomato – 2

Few chopped coriander and mint leaves.

 For marination

Yoghurt – 1 tbl.sp

Red chilli powder –  2 tsp

Coriander powder –  3 tsp

Cumin powder – 1 tsp

Turmeric powder – ½ tsp

Garam masala – ½ tsp

Salt as per taste

Roast in little oil

¼  coconut freshly grated

Poppy seed – 1 tsp

Small piece of mace

Half of star aniseed

Whole pepper – 1 tbl.sp

Method

Clean and wash chicken and marinate it with ingredients given for marination. Keep aside for half an hour.

Add a tsp of oil and roast grated coconut and other ingredients given. Blend it to a fine paste by adding little water. Extract milk and keep aside.

Make a puree of tomato and keep aside.

Heat 3 to 4 tbl.sp of oil in a pan and add whole spices like bay leaf, cardamom, cinnamon, cloves and cumin seed. Fry for  few seconds and then add sliced onions and cook till they turn brown in color. Keep stirring in between. Add little salt for onions to cook fast. Cover it and let it cook.

When onions turns brown, add ginger garlic paste and saute for  few secconds till the raw smell goes.

Add puree of tomatoes and stir fry for few seconds. Add marinated chicken, mix well, and let it cook on a medium flame for 2 minutes. Then add water and cover and cook for 5 to 10 minutes or till chicken is cooked. Slow the flame and add coconut milk. Low the flame and let it simmer for 2 to 3 minutes. Off the flame. Garnish with chopped corriander and mint leaves and serve hot.

Jeera Rice | Bagara Rice | Jeera Pulao | Fried Rice

Ingredients

Rice – 200 gm

Onion – 1 medium

Cumin seed – 1 tsp

Green cardamom – 2

Cloves – 3 to 4

Cinnamon – 1 small stick

Salt as per taste

Method

Wash and soak rice in water for half an hour.

Slice onion and keep aside.

Heat a tbl.sp of oil in a pan. When hot add cumin seed and let it splutter. Add cinnamon, cardamom and cloves and sauté for a second. Add onion and cook till it turns light brown in color.

Add water (It should be double the quantity of rice ). For one cup of rice take two cup of water.

Add salt, see that the water is little salty. Mix it, cover and cook till it starts boiling.

Add soaked rice to it. Mix well and let it cook on a medium flame.

Keep stirring in between.

When it is 90 percent done, slow the flame and let it simmer on a low flame  for 3 to 4 minutes or till rice is cooked.

Capsicum Egg Paratha | Egg Paratha | Anda Paratha | Stuffed Egg Paratha

Ingredients
Onion - 1
Ginger garlic paste
Tomato - 2
Capsicum - 3
Red chilli paste - 1 tsp
Corriander powder - 1 tsp
Roasted cumin powder - 1 tsp
Garam masala - 1/2 tsp
Salt as per taste
Few choppped corriander leaves
Eggs - 2

Method
Chop onion in to small pieces. Chop tomato and capsicum and keep aside.
Heat oil in a pan and add onion and saute till it becomes soft.
Add ginger garlic paste and saute for few seconds.
Add chopped tomato and cook till it is mashed.
Add chopped Capsicum ,mix well and let it cook for 2 minute.
Off the flame and let it cool down.
Add two eggs and mix well.
Take a chapati , place on one side stuffing and close from other side.
Cook the chapati on both the sides. The egg will cook inside and will stick to the roti.
Serve hot.

Dry Peanut Chutney | Shengdanachyi Chutney | Maharashtrian Recipe

Ingredients
Peanuts - 500 gm
Kashmiri red chillies - 3
Garlic flakes - 10 to 12
Tamarind - lemon size ball
Salt as per taste

Method
Dry roast peanuts and red chilli. Off the flame and let it cool down.
Remove red chilllies and keep aside.
Peel the skin of peanuts.
Take a blender, add peanuts, red chilli, garlic flakes, tamarind and salt as per taste.
Blend it to a powder.
Serve with snack or roti.

Achari Prawns

Ingredients

Prawns – 200 gm

For achari masala

Whole black pepper – 2 tsp

Mustard seed – 1 tsp

Cumin seed – 1 tsp

Fennel seed – 1 tsp

Onion seed / Kalonji – 1 tsp

Fenugreek seed – ½ tsp

Red chilli – 2

For the gravy

Onion – 2 medium

Mustard seed – 1 tsp

Puree of 2 tomato

Garlic crushed – 4 to 5

One small piece of ginger

Juice of half lemon

Few chopped coriander leaves

Salt as per taste

Mustard oil for cooking

Method

Roast achari masala ingredients and blend
to a fine powder.

Mix achari masala with prawns by adding ¼
tsp of turmeric powder and little salt and leave for half an hour.

Heat 2 tbl.sp of mustard oil in a pan. Add
mustard seed and let it splutter.

Add crushed ginger garlic and sauté till
garlic change its color.

Add onion and cook till light brown in
color.

Add puree of tomato and cook for 2 to 3
minutes till raw smell goes.

Add marinated prawns, mix well and cover
and cook for 2 minutes o a low flame.

Add little water, mix well and cook till
gravy becomes thick.

Add juice of half lemon and garnish with
coriander leaves and serve hot with rice or roti.

Instant Rava Vada | Sooji Vada | Vadalu | Semolina Donut

Ingredients

Rava/Semolina – 200 gm

One small piece of ginger chopped

Few curry leaves

Cumin seed – 1 tsp

Few curry leaves

Few chopped coriander leaves

Baking soda – ½ tsp

Yogurt – 4 to 5 tbl.sp

Salt as per taste

Method

Mix all the ingredients together, add
little water and make a thick batter.

Take a tbl.sp of batter and make a hole in
the centre.

Deep fry in oil till golden brown in color
and serve hot with chutney or sambar.

Goan Fish Curry | Fish Curry With Coconut | Coastal Curry

Ingredients

Fish slices

Half freshly grated
coconut

Red chilli – 3

Onion – 1

Garlic flakes – 7
to 8 small

Cumin seed – 1 tsp

Coriander seed – 1
tbl.sp

Kokam/mango steen –
3 soaked in water

Turmeric powder – ¼
tsp

Salt as per taste

Coriander leaves
for garnishing

To marinate fish

Turmeric powder – ¼
tsp

Little salt

Method

First clean, wash
fish slices and marinate by adding ¼ tsp turmeric powder and little salt. Keep
aside.

Blend together
coconut, onion, red chilli, garlic flakes, cumin and coriander seed to a fine
paste by adding little water.

Heat tbl.sp of oil
in a pan and to it add one small onion chopped and sauté till translucent.

Slow the flame and
blended coconut paste, add little water if it is too thick. Add turmeric powder
and salt and kokam pieces. Mix well. Add fish pieces and let it cook for 5
mintues on a slow flame.

Garnish with
coriander leaves and serve hot with rice or roti.

Remove kokam pieces after 2 to 3 hours or
else gravy will become very sour.