Fish Thali
GHEE RICE INGREDIENTS:
INGREDIENTS:
1 cup basmati rice
6-7 tsp ghee /oil
2 sliced onions
2 slit green chillies
2 cloves/lavang
1/2 inch cinnamon/ dalchini
1 bay leaf
1 tsp ginger garlic paste
Salt to taste
Chopped coriander leaves
PROCEDURE:
- Wash and soak rice in water for 1/2 an hour
- In cooker put ghee /oil and add lavang,dalchini and bay leaf and fry for a minute
- Put the green chilli and onion slices and saute for 5 minutes
- Add ginger galic paste and fry till raw smell dissappears
- Drain water from the rice and add to it and fry for 3-4 mins
- Add 1 1/2 cups water, salt and close the lid
- Switch off the gas after 2 whistles
- Open the cooker and gently mix the rice, garnish with chopped coriander leaves and shallow fried onion
- Serve hot with raita or any spicy gravies!!
Anjal Masala Fry
INGREDIENTS:
4 slices of Anjal / seer fish
1 finely chopped Onion
7 tsp coconut oil or refined oil
Coriander leaves
Curry Leaves ( 8-10)
For the Masala :
15 Kashmiri or Byadgi Red Chillies
1/2 tsp Corriander seeds
1/2 inch Ginger
4 cloves of Garlic
1 tsp Tamarind pulp
Salt to taste
PROCEDURE:
INGREDIENTS:
250 gms prawns,cleaned and deveined
2 medium onions finely chopped
5 tsp oil
1 tsp lemon juice
Salt to taste
FOR MARINATION:
1/2 tsp turmeric pdr
1 tsp coriander/ daniya pdr
1/2 tsp cumin/ jeera pdr
1 tsp chat masala
1/2 tsp red chilli pdr
For the masala :
2 green chillies
5 garlic cloves
1/2 inch ginger
1/2 cup coriander leaves
1/4 cup fried onion slices
Grind the above into fine paste
PROCEDURE:
4 slices of Anjal / seer fish
1 finely chopped Onion
7 tsp coconut oil or refined oil
Coriander leaves
Curry Leaves ( 8-10)
For the Masala :
15 Kashmiri or Byadgi Red Chillies
1/2 tsp Corriander seeds
1/2 inch Ginger
4 cloves of Garlic
1 tsp Tamarind pulp
Salt to taste
PROCEDURE:
- Grind the ingredients of the masala to a fine paste.
- Marinate the cleaned fish with 1 tsp masala for 1/2 hour.
- In a pan heat 7 tsp of oil , Saute chopped onions and curry leaves.
- Now add the remaining Masala and fry for 8-10 mins.
- Add 1/4 cup of water and the marinated fish.
- Add salt if needed.
- Keep the pan covered till the fish is cooked .
- NOTE: It tastes better if coconut oil is used instead of refined oil. You can also use Lady fish or Pompfret for the same recipe.
Jhinga Hariyali
INGREDIENTS:
250 gms prawns,cleaned and deveined
2 medium onions finely chopped
5 tsp oil
1 tsp lemon juice
Salt to taste
FOR MARINATION:
1/2 tsp turmeric pdr
1 tsp coriander/ daniya pdr
1/2 tsp cumin/ jeera pdr
1 tsp chat masala
1/2 tsp red chilli pdr
For the masala :
2 green chillies
5 garlic cloves
1/2 inch ginger
1/2 cup coriander leaves
1/4 cup fried onion slices
Grind the above into fine paste
PROCEDURE:
- Marinate the cleaned prawns with the mentioned ingredients and ground masala paste and refrigerate for one hour
- In oil saute chopped onions till light brown, add the marinated prawns and cook till done
- Add lemon juce and mix well
- If you want gravy add little water and cook
- Serve with hot ghee rice ,fried rice or jeera rice
INGREDIENTS:
4 medium sized Anjal / Visonu / Seer fish slices
Salt to taste
4 tsp coconut oil
1 medium size onion finely chopped
2 slices green chillies
1/2 inch ginger finely chopped
FOR THE MASALA :
1 cup fresh grated coconut
little tamarind
4-5 red chillies roasted in 1/2 tsp oil
Grind the above ingredients into a fine paste and keep aside
PROCEDURE:
4 medium sized Anjal / Visonu / Seer fish slices
Salt to taste
4 tsp coconut oil
1 medium size onion finely chopped
2 slices green chillies
1/2 inch ginger finely chopped
FOR THE MASALA :
1 cup fresh grated coconut
little tamarind
4-5 red chillies roasted in 1/2 tsp oil
Grind the above ingredients into a fine paste and keep aside
PROCEDURE:
- Clean the fish slices and apply 1/2 tsp salt and mix
- Put the ground masala in a vessel,add water and adjust the consistency of the gravy according to your taste
- Put the salt ,chopped onion,ginger,green chillies and make it boil for 5 mins
- Now add the fish slices and cook till the fish is cooked
- Add the coconut oil and give a quick boil and your curry is ready to serve with rice!!!
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