Thursday, January 24, 2013

Silver Pomfret Curry

Another yummy fish curry. You can use your choice of fish from Black Pomfret, Silver Pomfret, Fresh Bombay Duck (Bombill), Silver Anchovies. I'm using Silver Pomfret.

Ingredients :

1 Medium Silver Pomfret clean, cut into pieces, wash & keep it aside.

Masala for Grinding 

1/2 bunch of coriander leaves
5 dry kashmiri chilies
4 green chilies
5 flakes of garlic
1/2 onion sliced
1" pc of ginger
marble size of tamrind
3 tomatoes chopped
1 tsp cumin seeds
2 tsp coriander seeds
5-6 black pepper corns

For Tempering 
1 big onion sliced
3 tbsp Oil

Method :
Grind the above masala with approx 1  cup of  water to a fine paste.
Take a cooking pot , heat oil.
Add the sliced onion , brown it.
Add the ground masala, stir and close the lid & let it fry on slow flame for 8-10 minutes until the masala leaves the oil. (The masala will splash so please put the lid on & keep stirring at intervals of 2-3 minutes ).

Add 1 1/2 cup of water to the masala, add 1 1/4 tsp salt (you may add salt as per your taste). Let the curry come to a boil., add the pieces of  fish. Lower the flame , close the lid & let the fish simmer in the curry for 5 minutes.

Enjoy the curry with steamed rice.

Monday, January 21, 2013

Sardine Curry - Mangalorean Style


10-12 pcs. Sardines clean, wash & keep aside. 

Masala for Grinding : 

8 Kashmiri Chilies
1 tsp jeera
5 black pepper corns
1 tbsp coriander seeds
1/4 tsp. turmeric powder
marble size ball of tamarind
1/4 cup coconut ( I use dessicated)
1/2 onion
2 flakes of garlic
1/4 tsp. methi (fenugreek seeds)
Salt as per taste.
Vinegar 2 tsp (as per taste - add 1 tsp first but if you like it more tangy then add another tsp)

For Tempering 

1 Medium Onion thinly sliced
2 green chilies sliced into 2
small piece of ginger finely chopped.


Grind  the above masala with 1/2 cup water to a fine paste. 
In a cooking pot heat oil, add the chopped ginger, fry till it is slightly brown.
Now add the thinly sliced onion &  green chilies till it is translucent.
Add the ground masala paste, fry for 1-2 minutes.
Add 11/2 cup of water. If you like thinner gravy add another 1/4 cup of water.
Add salt to taste, vinegar as per taste.
Once the gravy starts boiling add the sardines.
Let the sardines simmer in the gravy for 2-3 minutes till its cooked.
Serve it with steamed rice.

Saturday, January 19, 2013

Goa Sausage Pulao

Ingredients :

2cups Basmati rice (washed & soaked in luke warm water for 1 hour)
1/4 kg Goa Pork Sausages
1 big onion chopped finely
1 big tomato chopped finely 
2 Veg. maggi cubes
1/4 tsp turmeric powder
1/4 bunch coriander leaves chopped finely
6 cups hot water
4-5 tbsp oil

Heat oil in a big cooking pot.
Add the onions, fry till it is golden brown.
Add the tomatoes, fry till it leaves the oil.
Add turmeric powder, add the  chopped sausages, stir well.
Add  hot water, veg. maggi cube & let the water come to a boil.
Add the chopped coriander leaves.
Add the strained rice, let it boil  on high flame till the rice absorbs the water.
Seal the pot with a foil & put the lid on the foil.
Cook it on very very slow flame for 10 minutes. 
Enjoy !!!