Friday, 18 December 2020
Tuesday, 8 December 2020
Made this heavenly delicious kerela fish curry .
I used seer fish but even pomfret can be used for the preparation of this curry .
Though traditionally no coconut is used in this curry I added some thick coconut milk as coconut gives a divine flavour and thicker consistency to fish curries .
I also used my special Karwari sambar masala ( not the south indian sambar ) as I am used to having it in all our fish preparations .
The taste was superb but of course it can be completely omitted .
8-10 pieces of pomfret or seer fish ( properly washed n cleaned )
2 onions - thinly sliced
2 tbsp - grated ginger garlic
2 tbsp - very finely chopped curry leaves
half cup - thick coconut milk
half tsp - mustard seeds
1/4 tsp - fenugreek seeds
2 tsp - dry chilly powder
1 tsp - turmeric powder
1 tsp - karwari sambar masala
2 tbsp - kokam agal ( without sugar )
1 tbsp - thick tamarind pulp
freshly chopped coriander leaves
2 to 3 tbspn - coconut oil
salt as per taste
Heat oil in a flat vessel and add mustard and fenugreek seeds .
When the crackle add sliced onion and saute till slightly golden in colour .
Now add grated ginger garlic and chopped curry leaves and saute on medium gas till the raw smell is gone .
Now in a bowl add red chilly powder , turmeric powder , karwari sambar masala , salt and kokam agal or tamarind pulp and add little water to make a thick paste .
When dry dry masalas are directly added in the oil sometimes they get burnt .
Making a paste and adding these masalas enhances their flavour .
Now add this paste in the vessel and again saute till you get a nice aroma of all the masalas .
Now adjust water and make the gravy thick or thin as per your liking .
When the gravy starts boiling add the fish pieces .
Immediately after 2 minutes turn them only once .
Cook the fish on low flame and move the vessel in a circular motion so that the fish pieces are evenly coated with gravy .
Do not turn the fish pieces while cooking as they may break as cooked fish becomes very soft .
In the end add thick coconut milk , cook for just a minute and switch off the gas .
Garnish with finely chopped coriander leaves and serve the curry hot with plain rice .
Sunday, 22 November 2020
Usually we get readymade tandoori masala which is made of dry spices . But I prefer making tandoori masala with ginger garlic and freeze it . This tastes amazing and is really very convenient when is very less time we want something really delicious . This masala comes handy at such times and in just minutes you can make mouth watering kababs , tandoori or tikka with chicken , paneer , mushrooms and the list is just never ending .
3 tbsp - coriander seeds
1 tbsp - cumin seeds
10/12 - cloves
8/10 - cardamoms
1 1/2 inch - cinammon
half - nutmeg
1 tsp - ajwain
1/2 tsp - pepper
2 inch - ginger ( grated )
15/20 - garlic flakes
2 tbsp - chilly powder
Dry roast all the spices separately in a pan till a nice aroma comes .
While still warm grind in the mixer adding grated ginger , garlic and chilly powder .
Don't add water at all .
Fill the masala in a air tight glass bottle and store in fridge .
This masala can be used for 3/4 months if kept in fridge .