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.

Sardine Curry - Mangalorean Style

Ingredients:

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.

Method:

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.

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

Method 

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 !!!

Jala Roti

Jala roti was on my mind from a very long time but couldn't make it as I didn't have the mold.

A big thanks to my friend Faisal who brought it for me from Singapore.

These lacy, net like crepes look very delicate and beautiful. They look very simple to make but they are not until you practice and master it. Both of us (me and sabu) first practiced it on a plate and finally we could make it.

Infact, Sabu made them all. Good job Sabu.

We relished them with yummy, tangy Malaysian chicken curry.

 Ingredients :

 400 gms flour
2 cups of coconut milk
440 gms water
2 large eggs
1/2 tsp salt
1/4 tsp turmeric powder
3-4 tbsp cooking oil to grease the pan

 Method :

 1. Mix all ingredients in a mixing bowl with a whisk it into a smooth batter.

2. Let the batter sit for 1/2 hour.
3. Place a non-stick pan over medium heat.
4. Fill the Roti Jala mold with batter and quickly move the mold in a circular motion to form a lacy pattern.  
    Leave it for few seconds.

5. Flip it over the plate, once it cools, fold it on each side and roll them.

6. Repeat the same with rest of the batter.

7. Enjoy with chicken curry.

Siopao (Char Siu Pao) Steamed Bbq Pork Buns

Ingredients for the dough: 
1 1/2 cup luke warm water
1/2 cup sugar
1 tbsp dry yeast
4 1/2-5 cup plain flour
6 tbsp oil 1
1/2 tsp salt

Put 1/2 cup of warm water in a mixing bowl and add the 2 tbsp of sugar and the yeast. Stir, then leave for 10 to 15 minutes until frothy.
In a mixing bowl add flour and the rest of the ingredients and knead it well to form a soft dough. In an oiled mixing bowl, keep the dough covered with a cling film to rise in a warm place till it doubles in size (approx 1 hour). Punch the dough divide it into 24 pcs. Flatten each piece with fingers into circular disc. Add 1 tbsp of filling in the middle pulling the edges in the center.

Lay each of them in a cupcake case and leave it to rest again until it doubles in size (45 minutes). Leave it to rise properly as the buns will come out very soft.

Steam on high heat for 20 minutes.

For the BBQ Pork Filling :
3 cup of finely chopped pork roast (You can use leftover pork roast)
1/2 onion finely chopped
2 tbsp oil 1 tbsp oyster sauce
1/2 tsp black pepper powder
1/4 tsp star anise powder
5 Tbsp Hickory barbecue sauce
 1 1/2 tsp sesame oil
1 1/2 tbsp corn flour
2 tbsp water

In a pan add 2 tbsp oil and heat it, now add the onion saute it for a minute. Add the chopped pork. Add black pepper powder and the star anise powder. Add the sesame oil, oyster sauce, Barbecue sauce, Stir and let it simmer on slow flame for 3-4 minutes. Mix the corn flour with the water and add to the mixture, stir well to coat it with the mixture. Leave the mixture aside in a bowl to cool.

Use the cooled mixture to fill the buns. You can also substitute pork with chicken roast. For vegetarians you can substitute it with Tofu or Paneer

Spaghetti Bolognese

Ingredients :
400 gms beef mince
4 strips of Bacon chopped finely
2 slices of ham chopped finely
500 gms Spaghetti ( I used Barilla - size 13.)
2 inch piece of ginger minced
8 flakes of garlic minced
5 green chilies minced
2 packs of KDD tomato paste
1 tsp black pepper powder
1 tsp dry rosemary
5 big onions finely chopped
3 tsp dry oregano
1 tsp salt
5 tbsp tomato ketchup
1/2 cup of water
6 tbsp oil
1 tsp sugar

Method of Preparation : Heat the oil in a large saucepan and fry the bacon until golden over a medium heat. Add the onions, garlic, ginger and chilies, frying until soft. Add the tomato paste, stir it and now add the dry spices (black pepper, oregano and Rosemary). Fry for 2-3 minutes. Add the beef mince and ham, now add the salt and sugar. Add water, stir and cover the lid. Let it simmer over slow heat for 20 minutes until the sauce is thickened. Keep stirring in between.

Now Cook the spaghetti in plenty of salted boiling water for 15-17 minutes. Drain and leave it aside.

Serve the pasta with the bolognese sauce and sprinkle some parmesan cheese over it and enjoy.