100 g lemon or lime jelly crystals 250 ml hot water 250 ml cold water 185-200 g canned tuna fish, drained and flaked or fresh tuna, boiled 1½ tsp salt 1 medium onion, finely chopped Dissolve jelly crystals in 250 ml hot water. Then add the cold water and refrigerate for 20 minutes. Whisk the […]
1 kg bombal/bombay duck (10-12 pieces) 3 tsp chilli powder 2 tsp garlic, ground 1 tsp cumin seed powder 3/4 tsp turmeric 2 tbsp wheat flour 1 pkt potato wafers 1 lemon, sliced salt to taste Mix the chilli powder, garlic, cumin seed powder, turmeric and salt and marinate the fish in it for half
1 kg bombal/bombay duck 3 tsp chilli powder 1½ tsp ground coriander 1½ tsp cumin seeds 1 tsp turmeric 1½ tsp garlic paste 250 g desiccated coconut, finely ground or 50 g instant coconut powder 8 fenugreek seeds 2 stalks curry patta 100 ml oil 200 ml water salt to taste Wash and pat dry
1 kg pomphret, surmai or any white fish 1½ bunch fresh coriander leaves 8 large green chillies 25 g garlic 4 tbsp instant coconut powder ½ tbsp fenugreek seeds 225 g yogurt 4 tbsp oil 2-3 stalks curry parta 150 ml water salt to taste Slice fish into 1-1½ inch slices, and wash. Finely grind
Hara masala pomphret curry Read Post »
11.g pomphret, surmai, or any white fish 3 tsp garlic paste 3 tsp chilli powder ½ tsp cumin seed powder 3 tsp turmeric ½ tbsp fenugreek seeds 4 tbsp instant coconut powder 225 g yogurt, whipped with a little milk 4 tbsp oil 2-3 stalks curry patta (optional) 150 ml water salt to taste Slice
Lal masala pomphret curry Read Post »
1 kg pomphret 3-4 tsp red chilli powder 3 tsp turmeric 3 tsp cumin seed powder 3-4 tsp garlic paste 5 tbsp oil for frying 3 tbsp water salt to taste Mix chilli powder, turmeric, cumin seed powder, garlic paste and salt with water into a paste. Apply paste to fish and marinate for 24
Lal masala pomphret fried Read Post »
2-2½ kg whole beckti fish 1 bottle prepared mango chutney sweet of sour 2 tsp chilli powder 1 lemon or 1-2 tsp vinegar 2-2½ tsp garlic paste salt to taste oil (heat the oil and let it cool before using) 1 cup green chutney or green coconut chutney Wash and scale fish, remove the cyes
1 kg small potatoes 4 tbsp kashmiri red chillies 2 tbsp garlic paste 1½ tbsp cumin seeds, roasted and ground 5-6 stalks curry patta 75 g tamarind 450-600 ml hot water 1½- 2 tbsp oil handful fresh coriander for garnish salt to taste Soak the tamarind in hot water for about 20 minutes. Work the
Khattay Mazadar Aloo Read Post »
1 kg tomatoes, sliced 1 tsp each kalonj/nigella seeds, mastard seeds, fenugreek seeds, cumin seeds. 4 cloves garlic, sliced 4 dried red chillies 1 medium onion, cut thick 1 tsp each ginger and garlic paste ½ tsp turmeric powder 1 tsp chilli powder 2 stalks curry patta 4-5 green chillies handful fresh coriander, chopped 2
6 eggs, separated 600 ml milk 50 g butter 225 g cooked spinach 75 g flour 50 g cheddar cheese, grated 1 tsp cream of tartar ½ tsp salt pinch of white pepper Preheat oven to gas mark 4/180° C. Mash cooked spinach by putting it through a sieve. Beat yolks, salt, pepper and flour.
