Tamarind & Fish Curry Recipe

Ingredients:

500g fish (snapper, chopped into curry pieces)

Pinch of black mustard seeds

1/4 cup olive oil

Pinch of cumin seeds

10-15 curry leaves

1 onion (finely chopped)

14 cloves of garlic (crushed)

3 cardamon pods

3 cloves

1/2 cinnamon quill

1-star anise

3 chillies slit in halves (may vary with your taste)

1 teaspoon turmeric powder

1 tablespoon masala powder

Salt to taste

A handful of coriander (finely chopped)

2 cups tamarind mixture (2 cups water & 1.5 teaspoons tamarind paste)

Methods:

1) In a heated pot, add oil. Then, add cumin seeds and black mustard seeds and splutter.

2) Then, add onions and garlic, saute' until light brown.

3) Also, add cardamom pods, cloves, cinnamon quill, star anise and curry leaves.

4) Add and saute' masala and turmeric powder.

5) Throw in fish pieces, salt to taste and pinch of asafoetida. Gently, stir fish with spices and cook for 5 minutes over medium heat.

6) Pour the tamarind mixture and cook for another 10 minutes over medium-to-low heat.

7) Finally, top fish curry with coriander leaves.

*Serve with rice or roti.

Comments

Phulia or Foolia Puri Recipe

Ingredients: 3 cups of flour Pinch of salt Pinch of sugar 1 teaspoon cumin powder 1 tablespoon yeast 250ml warm water 4 teaspoons ghee 2 cups canola oil Methods: 1) In a mixing bowl add flour, salt, sugar cumin powder ad yeast. Mix all the ingredients. 2) Add ghee and stir further. 3) Add warm water in small portions and mix with a spoon. 4) Knead with your hands to form dough. Add 1 teaspoon of ghee and knead further form smooth dough 5) Cover dough with a cloth and place a warm place for half-an-hour. 6) Knead further and break dough into smaller pieces. 7) Roll dough to a thickness of 4mm. Use a glass and cut dough into smaller phuli. 8) Add canola oil in a heated frying pan. 9) Add 4-5 phulia(s) and fry till light brown. Ensure to cover phulia for softeness. Serve with your favorite dish.

Pineapple Pie

Ingredients: *Pastry 125g butter 1/2 cup sugar 2 eggs 2 cups flour 2 teaspoons baking powder *Pineapple Filling 1 medium pineapple (grated/chopped) 1/4 cup water 1 teaspoon butter 1 lemon 3 tablespoon custard powder 1 cup sugar Methods: *Pastry 1) Preheat oven to 180C. Grease a cake tin with margarine or butter. 2) In a mixing bowl, cream butter and sugar till mixture turns whitish. Add eggs and beat further. 3) Fold flour and baking powder. Transfer mixture unto the greased cake tin. Spread mixture over the length of cake tin with your finger. Use a fork and make tiny holes all along the pie pastry. 4) Place pastry into the oven and bake for 10 minutes till golden brown. 5) Remove from oven and cool the pastry. *Pineapple Filling 1)Add water and pineapple in a pot and boil with sugar. Add lemon juice and butter. 2) Remove from heat and stir custard powder. 3) Pour over cooled pastry and spr...

Khatta Bhaji/ Rosella Leaves Chutney

Ingredients: Pinch of black mustard seeds Pinch of cumin seeds Salt to taste Pinch of asafoetida 5-6 cloves of garlic (crushed) 10-15 curry leaves 1/4 cup cooking oil 2-3 chillies 1/2 onion (finely chopped) 250g khatta bhaji chopped (rosella leaves) Methods: 1) In a heated pot, add cooking oil. 2) Add pinch of cumin seeds and black mustard & splutter. 3) Add 10-15 curry leaves. 4) Add onions and garlic and saute' until light brown. 5) Add khatta bhaji, chillies, salt & pinch of asafoetida. 6) Mix to combine, cover with a lid and cook for 15 minutes. *Remove from pot, cool and serve as a side dish.

Kittyz Kitchens

Search This Blog