Monthly Archives: January 2021

Fried Fish Curry


I always loved this curry when my mother made it. Searing the fish or lightly frying it with just a little salt and turmeric powder and then including it in a curry that is not too spicy, just made the fish and the curry absolutely delicious. The same curry can be made with Rawas (Indian Salmon) or Surmai (King Fish) and is sometimes made into a Roce curry with coconut milk added to the curry at the end of cooking and then garnished with some golden fried onions. Absolutely lip smacking!

Fried Fish Curry

Ingredients

  • 2 medium pomfrets (750 gms. Total approx.)
  • ¼ tsp. salt
  • ¼ tsp. turmeric

For tempering

  • 1 medium onion
  • 2 green chillies
  • 1” pc. Ginger
  • 2 tbsp. coconut oil

Masala to grind to a paste

  • 4 Kashmiri chillies
  • 4 heaped tbsp. coconut powder
  • ½ tbsp. coriander seeds
  • ¼ tsp. cumin seeds
  • 6 to 8 peppercorns
  • 1 small onion
  • 2 flakes garlic
  • 1/4 tsp. turmeric powder
  • Small marble sized ball tamarind
  • 1 tsp. salt or to taste

Method

  1. Clean the fish and cut into desired pieces. 
  2. Wash well and drain.  
  3. Apply salt & turmeric powder and toss the fish lightly.  Set aside for 10 to 15 minutes.  Meanwhile prepare the spices for the masala and grind to a smooth paste adding a cup or two of water.
  4. Heat a frying pan and add 2 tbsp. of oil to the pan and fry the fish pieces lightly on both sides.  Remove and set aside.
  5. For tempering, slice the onion, shred the ginger and slit the green chillies. 
  6. Heat the oil in a pan and add the chillies, ginger and onion and fry till light brown. 
  7. Add the masala paste with the masala water, 1 tsp. salt, bring to a boil and simmer 5 minutes. 
  8. Add the fried fish, bring to a boil and cook 10 minutes till oil surfaces.
  9. Serve hot with boiled rice, vegetable and some pickle for a light but delicious meal.

Mutton Green Curry with Turnips & Veggies


This is my mother-in-laws signature mutton curry which she served with much love Sunday after Sunday. Sadly she passed away too early for me to enjoy her delicious cooking. Apart from our holiday trips, after marriage, I was fortunate to stay three months with her before joining my husband in Kuwait.

My husband has just not had enough of this mutton curry and the turnips that go with it! He relishes the curry especially the turnips. Whenever turnips are in season, he invariably picks them up and when they enter our home they must end up in this curry. No, they absolutely cannot be cooked in any other way! But the truth of the matter is that they are amazingly delicious in this mutton curry. For those who are not very fond of turnips, potatoes are included and make sure to cut them in a shape different from the turnips, either in wedges or halves if the turnips are in cubes, because once cooked it is difficult to differentiate between the potatoes and the turnips in the curry. My children rarely eat turnips so the usual question when serving will be “Mama are the long pieces potatoes”?

So do cook and enjoy this tasty lip smacking curry, the only dish I learnt from my mother-in-law!!

Ingredients

To cook meat

  • 1 Kg.  Mutton/Lamb
  • 2 medium onions
  • 2 tomatoes
  • 2” pcs. Cinnamon
  • 4 to 5 cloves
  • 3 to 4 cardamoms
  • ¼ tsp. peppercorns
  • 1 tsp. salt or to taste

Vegetables

  • 1 or 2 turnips
  • 1 or 2 potatoes
  • 1 to 2 cups French beans
  • 1 cup green peas

Grind to a paste

  • One bunch coriander leaves
  • 6 green chillies
  • 1.5”pc. ginger
  • 6 flakes garlic
  • 1 small onion
  • 1 tbsp. coriander seeds
  • 1 tsp. cumin seeds
  • ½ tsp. mustard seeds
  • ¼ tsp. pepper corns
  • ¼ tsp. turmeric powder
  • 1” pc cinnamon
  • 4 cloves
  • 4 cardamoms
  • 4 to 5 flakes tamarind
  • 4 tbsp. heaped coconut powder
  • 2 to 3 tbsp. coconut oil or ghee

Method

  1. Clean, cut and wash mutton.  Drain and set aside. 
  2. Chop the onions and tomatoes. 
  3. Heat oil in a wide vessel. 
  4. Add the onion and saute.
  5. Add the whole spices. 
  6. When onions are light brown, add the tomatoes and fry till soft.
  7. Add the meat and saute, cook till meat changes color.
  8. Then add sufficient hot water to cook the meat and bring to a boil. 
  9. Lower heat and cook for one hour, stirring once or twice in between. 
  10. After one hour add 1 tsp. salt, and check if meat is cooked. 
  11. If still to cook, add hot water if required and cook further 15 to 20 minutes till tender.
  12. As the meat is cooking, clean and prepare the vegetables. 
  13. Cube the turnip into 8 pieces each, the potato into four wedges each, the French beans break into 2 to 3 pieces.  Shell the green peas clean if using fresh. Set the vegetables aside.
  14. Meanwhile grind the masala to a paste. 
  15. When the meat is tender add to the meat with the masala water and check required consistency. 
  16. Bring to a boil and simmer 5 minutes.
  17. Add the  turnips and French beans and cook 10 minutes. 
  18. When turnips and French beans are almost done, add the potatoes and green peas and cook further 10 minutes till potatoes are cooked. 
  19. Check seasoning and take off heat when oil surfaces. 
  20. Serve with steamed rice, pulao, sannas, panpole, appam, bread, etc.

Yakhni Pulao


Yakhni Pulao

A one pot meal certainly satisfying and comforting!

Any party at Farah Khan’s home is incomplete without this dish.

Ingredients
1/2 kg mutton
1/2 kg Basmati rice
3 onions sliced
3 large potates cut into large cubes
250 gms yoghurt whipped
3 tablespoon ginger garlic paste
5-6 whole Kashmiri red chillies
4-5 cardamoms
2 inch cinnamon sticks
6-7 cloves
6-7 black pepper
1 teaspoon chilli powder
Oil or ghee for frying
Salt to taste


 Method
Marinate the meat in yoghurt and keep aside. Then fry the onions till golden brown in a cooker or thick bottom pan. Add ginger-garlic paste, whole spices. Fry for a few minutes and then add the potato pieces. Add the marinated meat and let it cook till five whistles in a cooker or 1 hr in a vessel. Let it cool till the cooler lid can be opened. Add the rice and cook for another three whistles. In normal vessel, check meat after one hour, if yet to cook, add some water if required and cook furthre 20 to 30 mintes. Then add rice, and 3 cups hot water, check seasoning and bring to a boil. Cover, reduce flame and cook till rice is cooked and water is absorbed. Serve with raita.

You may wish to also check out the Traditional Yakhni Pulao here

Kesari Baath


Kesari Baath

It has taken me a lot of courage to make Kesari Baath due to the amount of ghee and sugar used (equal to quantity of rava), but trust me it was truly satisfying and didn’t feel weighed down after consuming this delicious dish!  It is a must try!!

My other rava or sooji halwa recipes have half the quantity of ghee/sugar, but this recipe turns out truly melt in your mouth.  This is usually served as prasad at temples and at pooja ceremonies.

Ingredients

  • 1 cup Rava (Sooji, Semolina, Farina)
  • 1 cup sugar
  • 1 cup ghee
  • 1 tbsp. oil
  • 2 tbsp. cashewnuts, broken
  • 2 tbsp. raisins
  • ½ tsp. Saffron (Kesar)
  • ½ tsp. cardamom powder (optional)

Method

  1. Heat 2 tbsp. ghee (from the one cup) in a kadai, fry the cashewnuts and raisins to golden brown. 
  2. Remove and set aside. 
  3. In the same ghee, roast the rava on low heat till aromatic, 10 to 15 minutes on low flame.  Remove. 
  4. Add three cups water to the kadai, 1 tbsp. oil and half the remaining ghee, and the sugar and bring to a boil. 
  5. Add the kesar and cook till sugar dissolves. 
  6. Reduce flame to low and add rava and stir making sure no lumps are formed. 
  7. Stir cook for 2 minutes. 
  8. Cover and cook till all the water is absorbed, mix well till rava is well cooked. 
  9. Add the remaining ghee and stir cooking till the ghee is incorporated and the rava begins leaving the sides of the kadai and ghee begins to separate.
  10. Add the cardamon powder and mix well.
  11. Add the nuts and mix.  
  12. Serve hot.
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