Lady fish Recheado

-


INGREDIENTS:
4  lady fish cleaned
oil for cooking fish

 FOR THE MASALA PASTE:

15 Byadgi / Kashmiri red chillies
1 tsp jeera / cumin seeds
8 pepper corns
2 cloves /lavang
1 green cardamom (I didnt use)
6 garlic cloves
1/2 inch ginger 
2 tsp vinegar
Salt to taste

 PROCEDURE:

  • Soak the red chillies in water for 20 mins (just enough to soak it)
  • Grind the chillies with the remaining ingredients into a smooth paste
  • Marinate the fish with the paste according to your taste and refrigerate it for minimum 2 hours
  • Heat non stick tava ,put the marinated fish on tava and drizzle 2 teaspoons of oil
  • Cook on a slow flame until the fish is cooked well
  • Cook the fish both sides ,serve hot with hot rice or pulav.
NOTE: You can store the leftover masala in the freezer 
Try this recipe with
 Mackerel / Bangda 
Anjal / King fish
Pomfret / Maanji

Comments

Post a Comment

Popular posts from this blog

Cheesy Garlic Pull-Apart Bread

-
Image
  INGREDIENTS:  For the bread  1.5 cups all-purpose flour/maida 1/2 cup lukewarm water 2 tbsp milk (vegan can substitute with coconut milk) 1/2 tbsp active dry yeast 1 tsp salt 1 tbsp sugar For the filling 4-5 tsp unsalted butter 5 tbsp grated cheese 2 tbsp finely grated garlic A hand full of chopped coriander leaves 1 tbsp red chilli flakes 1/2 tsp salt 1/2 tbsp milk for brushing PROCEDURE: Firstly activate the yeast in a bowl by dissolving it in lukewarm water and sugar. If you are using instant yeast skip this step.  Cover the bowl with a lid and set aside for 10 minutes. Once the yeast is proofed (it turns foamy and rises up), add flour, salt, and milk. knead well until smooth. Roll into a tight ball, cover bowl with cling wrap or a wet towel, and let it rise in a warm spot for one hour or until doubled in size FILLING AND ROLLING THE DOUGH: Mix softened butter, salt, garlic, red chilli flakes and chopped coriander leaves. Set aside. Grease an eight-inch round ti...
Read more

Udupi style Sihikumbalakayi Huli / Pumpkin Sambar and Thondekayi palya

-
Image
INGREDIENTS: 250 gms yellow pumpkin/ doodhi/ sihi kumbalkayi 1/2 cup cooked toor dal 1 tomato 3 tbsp fresh grated coconut Salt to taste jaggery to taste (optional) Chopped coriander leaves For the masala paste: In 1 tsp oil roast  3 tsp coriander seeds / daniya 1 tsp cumin seeds  / jeera 6-7 fenugreek seeds / methi Chana dal size hing/ asafoetida 4-5 red chillies Roast these ingredients on a low flame till they turn brown and you get a nice aroma Grind it with the coconut and little tamarind. For the tempering: 3 tsp oil 2 tsp mustard Curry leaves Pinch of Hing PROCEDURE: Wash and cut the pumpkin into big chunks, add a little salt and 1 cup water and cook till it is cooked (don't cook in cooker) Transfer the pumpkin pieces, cooked dal, in a vessel, add the masala, salt, and water to adjust the consistency Boil it for 5 mins, add the chopped coriander leaves and turn off the flame Temper with the mentioned ingredients and serve hot with rice and papad ...
Read more

kulitha doddak

-
Image
Kulitha doddak is a typical Konkani style thick dosa prepared in thick bottomed deep kadai with a tempering of mustard.Kulithu is also called HORSEGRAM  in english and HURULI KAALU in kannada. We make such doddak using idli batter also. This is my dear Amma's recipe :) So sharing it with all of you !! INGREDIENTS: 1 cup urad dal 1 cup horsegram(kulithu) 2 1/2 cups idli rava Salt to taste Oil mustard PROCEDURE: Soak urad dal and horsegram in water for 4-5 hours Grind to a fine batter  Wash idli rava and mix to the batter Keep the batter for 2-3 hours for fermentation (dont keep over night) Add salt to taste and mix well(batter consistency like idli batter) Heat a thick bottomed kadai ,put 1 tsp oil,add 1/2 tsp mustard When mustard starts crackling add bid laddle of batter n spread a little and cover with a lid After 5 minutes when it is cooked flip it  Add 2 tsp oil and roast it till it becomes crispy Serve with butter or chutney of your choice ...
Read more