Kerela Fish Curry ( Seer Fish )

 

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 .  

Ingredients 

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 )

or 

1 tbsp - thick tamarind pulp 

freshly chopped coriander leaves 

2 to 3 tbspn - coconut oil 
salt as per taste 

Method 

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 . 

Tandoori Masala ( तंदुरी मसाला )

 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 . 

Ingredients

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

Method

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 .

Mathari ( मठरी )

Made this lovely savory snack for Diwali this year . Known as Nimki , Namakpare , Mathri and many other names this snack will definitely become a sure shot addition to your Diwali snacks list . 

Ingredients 

3 cups - maida ( all purpose flour )

12 tsp - oil 

3 tsp - ajwain ( can also use cumin or kalounji i.e onion seeds ) 

3 tsp - rice flour 

3 tsp - ghee 

salt according to taste 

oil for frying 

Method 

First in a bowl mix the ghee and rice flour very well and keep aside . 

This paste has to be applied of rolled matharis . 

Now in another vessel take maida and add oil to it . 

Rub the flour well with fingers till it becomes crumbly and when you try to mould it with your fist it holds the shape . 

Now add crushed ajwain , cumin or kalounji and make a dough with cold water . 

The dough should not be very hard or very soft . 

Now make 3 balls of this dough and roll very thin on kitchen platform with a rolling pin . 

Apply little paste on the rolled portion and again make a tight roll . 

Cut this roll into small balls . 

Press each ball and again roll a small puri . 

Again apply the paste on rolled puri . 

Now four fold this puri and prick it with a fork . 

Pricking prevents the puris from puffing up while frying . 

Made all folded puris and keep ready . 

Head oil in the kadhai and deep fry the matharis till crisp and golden . 

When completerly cold store in airtight container . 

 

Nimona ( Green Peas vegetable )

Once again the season has come when the markets are full of fresh green veggies , carrots and green peas . This is one of my favourite seasons because you get to see all the lovely colourful vegetables . Green peas karanji ( gujhiya ) , kachories , stir fry , rassa  bhaji are some of my favourites and I usually make it a point to make these dishes in winter season . And to that list now onwards I can add one more North Indian yummy dish called Nimona . You will be surprised as to how simple and easy  it is to make this Nimona and yet it tastes amazingly delicious .  

Ingredients 

2 cups - fresh green peas ( shelled ) 

5 to 6 - green chillies 

8 to 10 - garlic flakes 

half and inch - ginger 

fistful - coriander leaves 

2 tbsp - coriander seeds 

1 tsp - cumin seeds 

1 - tomato 

1 - potato 

5 to 6 - urad daal wadi (called sandge in marathi) or mangode ( optional ) 

 3 - 4 tbsp oil 

salt according to taste 

Method 

It is better to use non stick pan for this as else you will have to use lot of oil . 

Keep 1/4 th green peas aside and grind rest of the peas very coarsely in the mixer . 

Also make a paste of ginger garlic green chillies coriander leaves and cumin and coriander seeds with very less or no water . 

Peel the skin of potato and cut it in cubes . 

Also make vert thin slices of tomato . 

Now in the pan add oil and stir fry potato cubes on medium flame . 

Take out the potatoes when crisp and golden in colour and keep them aside . 

In the same oil add ground paste of ginger garlic and saute till oil starts separating . 

Add to it coarsely ground green peas and saute well . 

Now add 1/4 th green peas kept aside , tomatoes and udid wadi . 

Again saute till oil starts separating . 

Now add salt and just enough water . 

The gravy should be thick . 

Cover with the lid and let everything cook very well . 

In the end add crispy potatoes and cook for just 2/3 more munutes . 

Serve hot with rotis or parathas .