FISH GRAVY/ FISH CURRY

These marine delights are rich in protein, minerals and vitamins like A and D. They are a valuable source of the much talked about Omega-3 fatty acids. Being blessed with a long coastline, India is home to brilliant variety of fish like King Fish, Pamfret, Katla, Hilsa to name a few. It is not just the variety that confuses you but also the diversity of cooking styles. Indian cuisine is known for its large assortment of fish curries. It is a staple in most coastal areas where flavours, cooking techniques and local ingredients are as varied as the population.

West Bengal and Orissa boast of Maccher Jhol, a white fish stew liberally seasoned with turmeric, garlic, onions and ginger. A variant of this curry is the Di Machh, created by marinating fish in curd or yogurt. Another white fish recipe popular in Andhra Pradesh is the Hyderabadi Shahi Macchi Korma. Like the name suggests, this is a rich gravy with small pieces of fried fish that stays true authentic flavours of Hyderabad. West Bengal, Andhra Pradesh, Goa, Kerala, Tamil Nadu, Maharshtra and North Eastern states form the heart of fish delicacies in the country.

Calling all spice lovers! This fiery fish curry is just what you need. The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from  region to region. Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.  Hope you like this fish curry of mine which looks like a South Indian Style fish curry but it’s doesn’t taste like that due to the use of spices. It is one of the best curry I made but mind you it’s way too spicy and masaledar ie due to spices , it’s more on a heavy side. You can adjust them and turn down the curry a bit but it will be still spicy. Try this once and there will be no looking back I assure you just, make sure to cook the masala properly too avoid any rawness and use good quality red chilli for a nice colour. I used Kashmiri lal mirchi and I simply loved the look for this fish curry isn’t it looks fabulous ? So try this fish curry and if loved it then don’t forget to comment. 

INGREDIENTS:

500 gms Fish 

First Marination:

1 tablespoon Lemon Juice

1 teaspoon Turmeric Powder

Salt

Second Marination:

½ Cup Coriander Leaves

2 Green Chillies

3-4 Cloves of Garlic

½ inch Piece of Ginger

Sooji / Semolina ¼ cup

Red Chilli powder

Salt to taste

Oil for frying

For Gravy:

2 tablespoon Onion Coconut Paste

2 tablespoon Oil

2-3 teaspoon Red Chilli Powder

¼ teaspoon Turmeric Powder

Salt [as required]

2 teaspoon Dry Coriander Powder [dhana powder]

2 teaspoon Kala Masala [if not available use garam masala] 

METHOD:

STEP 1 – First wash the fish under running water.

STEP 2 -  To remove typical fishy smell sprinkle some lemon juice, turmeric powder and salt over fish [first marination]and let it rest for 10 minutes.

After 10 minutes wash it under cold running water and pat dry the fish.

STEP 3 – Make green sauce for marinade.

For this combine coriander leaves, chillies, ginger, garlic cloves and salt together and blend it in a blender. Add water if required. [second marination]

STEP 4 – Apply the  marinade to all the fish and keep aside for 1 hour.

STEP 5 – Now take red chilli powder and some salt in a flat plate.

Deep the fish pieces in red chilli powder from both the sides.

In another plate take sooji and coat with sooji.

STEP 6 – Heat pan on a medium high. Pour 1 teaspoon oil in a pan and fry the fish for 3 minutes.

After 3 minutes flip the fish and cook it from other side for 3 minutes.

For Gravy :

STEP 1 – Heat oil in a wide pan and add onion coconut paste to it and sauté for 2-3 minutes.

STEP 2 – Now add the dry spices and roast well.

STEP 3 – Add sufficient water to it and make a gravy.

Let the gravy cook for some time.

STEP 4 – Add fried fish in the gravy and cook for just 4-5 minutes.

[ Fish don’t need much time as it is fried.]

STEP 5 – Switch off the flame and add chopped coriander and serve.

                                    Serve fish gravy/curry with chapatti/ bhakari or simply with rice.

COCONUT CREAM ROLLS

Before we jump into our dessert let me share something with you. Actually this  is my sister-in-law’s recipe and I am very happy and thankful to her for this easy and quick dessert recipe. I kept it simple but you can flavour it with chocolate, butterscotch or your liking flavours too. I tried it first at my mom’s place and that time we made it for midnight hunger.

                                                             [this is my sister-in-law's make]
So I was not able to catch the procedure pics but for second time I tried it myself in my kitchen and now here is the step by step recipe with pictures.  I was so impressed that I made it perfect and people appreciated it. I was surprised to see that a recipe with few simple ingredients can turn into a super soft dessert.  So here I am sharing the easy, quick and off course very yummy dessert recipe of coconut cream rolls.

                                                                       [this one is mine]
 INGREDIENTS:

1 Cup Cream [ malai]

1 Cup Sugar [adjust it accordingly]

Desiccated Coconut as per required [for recipe as well as for rolling the rolls in it]

Few Strands of Saffron soaked in 2 tablespoon of warm milk

 Few Almonds and Pistachios Chopped Finely

METHOD:

STEP 1 – Heat a non-stick pan over a low heat.

Add cream in it and allow it to melt.

STEP 2 – Stir it at short intervals. After the cream melts completely, add sugar in it.

STEP 3 – Mix the sugar totally in the cream.

Here add the soaked saffron to the mixture.

STEP 4 – Then add desiccated coconut in it.

Keep stirring and add the coconut till the mixture gets thickened.

Add that much quantity of coconut that you can manage to roll the mixture.

STEP 5 – Immediately switch off the flame.

STEP 6 – Now take small portion of the mixture

and roll it and try to give the shape with your hands. [shape depends on your choice] Be fast here, you must roll them when it is hot only.

STEP 7 – Then coat the ready rolls in the desiccated coconut .

STEP 8 – Garnish them with chopped almonds and pistachios. Your creamy coconut rolls are ready to serve.

Serve them to your loved ones immediately or keep them in refrigerator for 1-2 hours and then serve. Both the way they taste awesome.

Hope you love the recipe.

NOTE: Don’t overcook the mixture. Manage to roll them when it is hot. Here I have used the cream which was removed from the milk daily. As everyone does it regularly, so it is easily available at home anytime.  

DAL MAKHANI

Dal makhani is one of the most popular Punjabi recipe. You could see dal makhani being served in marriages, engagements and almost any parties in India. It is not only popular in North India, but also South India. It is called Dal Makhani as it is made with Dal/ Lentils –whole black lentils and red kidney bean and makhani [white butter] and full fat cream. For some unknown reason, dal makhani tastes even better on the second day. There are some Punjabi recipes like sarson ka saag, langarwali dal and dal makhani which tastes better on second day. But be careful, don’t eat too much dal makhani as it is heavy on the stomach. This dal makhani is the simplest and easiest version. There are many methods like one pot method in which all the ingredients are thrown in the pressure cooker and then cooked together. However, a pot can also be used. Though cooking in a pot will take a lot of time. Traditionally, the pot of dal makhani is simmered on  a slow charcoal fire overnight. Due to this cooking method the charcoal flavour infuses in the dal makhani giving it a nice rustic flavour and taste. So give a try to this dal makhani recipe of mine and share your experience.

INGREDIENTS:    

¾ Cup Whole Urad Dal [whole black lentils]

¼ Cup Rajma [red kidney beans]

1 Medium Onion Finely Chopped

2-3 Green Chillies Chopped

2 teaspoon Ginger-Garlic Paste

½ teaspoon Cumin Seeds

2-3 Cloves

2-3 Green Cardamoms

1 Black Cardamom

1 Inch Cinnamon

1 Small to Medium Tej Pattta/ Bay Leaf

1/ teaspoon Red Chilli Powder

2 pinches of Nutmeg Powder or Grated Nutmeg

Water as required

1/3 Cup Low Fat Cream

½ tablespoon Low Fat Cream for garnish

¼ teaspoon Kasuri Methi

3 tablespoon Butter [salted/unsalted]

Salt as required

METHOD:

STEP 1 – Wash and soak the urad dal and rajma separately in enough water for about 9-10 hours or overnight.

Later drain the water. Wash the lentils for couple of times in water.

STEP 2 – Drain again and then add them to the pressure cooker.

Add sufficient water and pressure cook for 18-20 whistles on high flame, till both the urad dal and rajma have cooked thoroughly and softened. If they are not cooked, then add ½ cup of water and again pressure cook for 4-5 whistles more.

The urad dal should melt in mouth and should not give and bite or resistance when eaten. Same with the rajma.

STEP 2 – In a blender or mixer jar,

take blanched tomatoes and blend till smooth puree. Keep aside.

STEP 3 – In a pan, heat 3 tablespoon butter [salted / unsalted].

STEP 4 – Add whole spices to it and roast them well. Saute till the spices become aromatic.

STEP 5 – Then add chopped onions and sauté till the raw smell goes away.

STEP 6 – Then add ginger garlic paste and sauté well.

Then add chopped green chillies.

STEP 7 – Now add tomato puree, mix it well and cook for some minutes.

STEP 8 – Add red chilli powder and nutmeg powder. Stir well and sauté this mixture on a low medium flame, till you see fat releasing from sides.

STEP 9 – Then add cooked urad dal and rajma along with the stock.

Also add 1 cup water or as per required.

STEP 10 – Stir well and simmer the dal makhani uncovered on a low flame.

STEP 11 – Keep stirring often, so that the lentils don’t stuck to the bottom of the pan.

STEP 12 – Once the dal makhani has begun to thicken, add salt as required.

STEP 13 – Stir well and continue to simmer on a low flame. When simmering you can add more water to adjust the consistency of the dal. The longer you keep the dal makhani to simmer, the better it tastes. I kept for about 20-25 minutes on alow flame. Don’t forget to stir at intervals while simmering.

STEP 14 – when the gravy has thickened enough, add 1/3 cup of cream.

Dal makhani is not too thick or too thin. It should be in medium consistency.

STEP 15 – Stir the cream and mix well and switch off the flame.

STEP 16 – Now add crushed kasuri methi, mix well and add chopped coriander and garnish with a tablespoon of cream.

Serve hot dal makhani with any type of paratha, chapatti or rice.  

NOTE: You can also just mash the urad dal with a back of spoon or with your fingers to check while it is done or not. Same with the rajma too.