Fish Mappas

Ingredients

King Fish – ½ lb, cubed

Onion – 1 medium, sliced

Green Chilly – 2, sliced

Ginger – ½ inch, sliced

Garlic – 2 pods, sliced

Mustard Seeds – ¼ tsp

Red Chilly Powder – 1 tsp

Coriander Powder – 1 tsp

Turmeric Powder – ¼ tsp

Fish Masala – ¼ tsp, optional

Kudampuli(Gambooge) – 1 piece

Thick Coconut Milk – ½ cup

Water – 1 ½ cup

Curry Leaves – 1 Sprig

Salt – to taste

Oil – for shallow frying

For Marinating

Red Chili Powder – 2 tsp

Turmeric Powder – ¼ tsp

Pepper – 1 tsp, crushed

Salt – to taste

Preparation

Marinated fish should keep aside for minimum 30 min.

Shallow fry the fish in heated oil and keep aside. In the same pan and in the same oil add mustard seeds. After it splutters add onion, green chilies and curry leaves. When onions are transparent, add ginger and garlic then add turmeric powder, red chili powder, coriander powder and fish masala .

When the masalas are done, add water bring to a boil. In medium heat add kudampuli, fried fish and salt. Cover and cook for 10-15 minutes. Now turn off the gas and add thick coconut milk and mix well.

Garnish with curry leaves.

And you are all set for a delicious fish mappas for your dear and near ones. It goes well with rice and roti.

Beef Roast

Ingredients

Beef – 1 lb, cubed

Onion – 3 medium, sliced

Mustard Seeds – ½ tsp

Green Chilly -2, sliced

Garlic – 1 tbsp, crushed

Ginger – 1 tbsp, crushed

Cinnamon – ¼ inch stick

Cardamom – 2

Cloves – 4

Bay Leaf - 1

Red Chili Powder – 1 tsp

Coriander Powder – 1 tsp

Tomato – 1, chopped

Curry Leaves – A sprig

Salt – to taste

Oil – 2 tbsp

To Marinate

Red Chili Powder – 1 tsp

Coriander Powder – 1 tsp

Turmeric Powder – ¼ tsp

Pepper – 1 tsp, crushed

Fennel Seeds – ½ tsp, crushed

Salt – to taste

Preparation

Marinated beef should be kept aside for minimum 20 to 30 minutes. Then pressure cook it till it is well done. Reserve the beef stock as we can use this later.

Take a deep skillet and heat oil. When the oil is hot add mustard seeds and after it splutters add cinnamon stick, cardamom, cloves and bay leaves (Garam masala powder).Add onion and fry until it becomes dark brown in color. Then add ginger, garlic, green chilies fry them for another 30 seconds. Add chopped tomatoes fry well until it breaks down, then its time for red chili powder, coriander powder. After 30 seconds add beef stock. When it boils add cooked beef and curry leaves. Leave it in a low flame until the water dries out and it turns into dark brown color.

This yummy beef roast goes very well with rice as well as roti.

Egg Mushroom Curry

Ingredients

Mustard Seeds – ¼ tsp

Cumin Seeds – ¼ tsp

Onion – ¾ cup, finely chopped

Green Chilly -2, finely chopped

Ginger – 1 ½ tsp, finely chopped

Garlic – 1 ½ tsp, finely chopped

Turmeric Powder – ¼ tsp

Mushroom – 8 oz, finely chopped

Egg – 2, beaten

Coconut Milk – ½ cup

Cilantro – 2 tbsp, finely chopped

Salt – to taste

Oil – 2 tbsp

Preparation

Take a non-stick skillet with oil and heat it .When the oil is hot add mustard seeds and cumin seeds. After it splutters fry ginger and garlic for 30 seconds then add onion, green chilly, mushrooms and turmeric powder. When the mushrooms are done add beaten egg and scrambled it. Reduce the heat from medium to low flame and add coconut milk and salt. Cook for 2 more minutes and garnish with cilantro. This easy to make delicious curry goes well with roti.

Kadai Chicken

Ingredients

Chicken – 1 ½ lb

Onion – 1, finely chopped

Tomato – 2, chopped

Ginger – 1 tbsp, finely chopped

Garlic – 1 tbsp, finely chopped

Red Chili Powder – 1 tbsp

Coriander Powder – 1 tbsp

Turmeric Powder – ¼ tsp

Cumin Powder – 1 tsp

Cilantro – handful, finely chopped

Salt – to taste

Oil – 2 tbsp

To Marinate

Red Chili Powder – 1 tbsp

Coriander Powder – 1 tbsp

Turmeric Powder – ¼ tsp

Chicken Masala - 1 tsp, optional

Salt – to taste

Preparation

Marinate chicken with red chilly powder, coriander powder, turmeric powder, chicken masala and salt. Keep aside for at least 30 minutes.

In a heated kadai, add oil. Add onion and sauté till it gets soft. Add ginger, garlic and fry for 30 seconds. Add tomatoes and sauté well. Add masalas: red chilly powder, coriander powder, turmeric powder, cumin powder and fry for a minute. Add chicken and mix well. Pour half cup of water and mix well. Close it with a lid. Cook in medium heat for 20-25 minutes or until chicken cook well and gravy thickens. Garnish with cilantro.

Adjust spice to your taste.

Fish Pickle

Ingredients

For Frying

King Fish – 1 lb, cut into small pieces

Red Chili Powder – 1 tbsp

Pepper – 1 tsp, crushed

Rice Flour – 1 tsp

Salt – to taste

Oil – ¼ cup

For Pickle Sauce

Mustard Seeds – ½ tsp

Fenugreek Seeds – ½ tsp

Ginger – ¼ cup, sliced

Garlic – ¼ cup, sliced

Chili Powder – 1 ½ tbsp

Vinegar – ¾ cup

Preparation

Marinate fish and keep aside for 20-30 minutes. Fry fish till both side turn golden brown and crispy. Mean time, soak fenugreek seeds in 2 tbsp of water for 5 minutes and crush. Use the same oil, add mustard seeds. When it pops, add curry leaves. Then add crushed fenugreek seeds. Add ginger, garlic and fry till golden brown. Switch to low flame, add chili powder and fry for 2 minutes. Add fried fish and vinegar. Mix well.

Salmon Cakes

Ingredients

Onion – ¾ cup, finely chopped

Green Chilly – 2, finely chopped

Ginger – 1½ tsp, finely chopped

Garlic – 1½ tsp, finely chopped

Garam Masala – ¼ tsp

Red Chilly Powder – ½ tsp

Fish Masala – ½ tsp

Egg – 1

Bread Crumbs – ½ cup

Mayonnaise – 1 tbsp

Dijon Mustard – 1 tsp

Lemon Juice – 1 tsp

Mint Leaves – 1 tbsp, finely chopped

Cilantro – handful, finely chopped

Salt – to taste

Oil – for shallow frying

Roasting Fish

Salmon Fillet – ½ lb

Black Pepper – 1 tsp, ground

Salt – to taste

Oil – 1 tsp

Preparation

Preheat oven to 350 degrees F. Keep salmon on a greased sheet pan. Brush oil and sprinkle salt and pepper. Roast for 30 minutes. Shred salmon. Drizzle lemon juice on fish. Add salt if needed. Mix well and keep aside.

Meantime, in a saute pan, add oil. Put onion, green chilly, ginger and garlic. Saute for a minute. Add red chilly powder, garam masala, fish masala and salt. Fry for 30 seconds. Add shredded salmon, mint leaves and cilantro. Mix well. Make fish patties and keep it aside.

In another bowl, whisk egg. Mix mayonnaise and dijon mustard and salt to it. Dip fish patties in egg batter, then roll over bread crumbs. In a frying pan, heat oil. Shallow fry salmon cakes till both sides turn brown. Serve hot.

Beef Chili

Ingredients 

Beef – 1 lb, cut into 1 inch cubes

Onion – 1, chopped

Ginger – 1 tbsp, crushed

Garlic – 1 tbsp, crushed

Bay Leaves – few

Tomato – 3, chopped

Tomato Sauce/Tomato Paste – 2 tsp

Red Chili Powder – 1 tbsp

Coriander Powder – 1 tbsp

Cumin Powder – 1 tsp

Oregano Leaves – ½ tsp, dried

Lemon Juice – 1 tsp

Chicken Stock/Beef Stock – 1 cup

Red Kidney Beans – 1 cup, cooked

Kidney Bean Stock – 1 cup

Cilantro – 2 tbsp, chopped

Salt – to taste

Oil – for shallow frying

To Marinate

Red Chili Powder – 1 tsp

Turmeric Powder – ¼ tsp

Black Pepper – 1 tsp, ground

Meat Masala – ½ tsp, optional

Salt – to taste

Preparation

Marinate beef and shallow fry till both sides turn brown. Use the same oil, add bay leaves. Then sauté onion till soft. Add ginger, garlic and fry for few seconds. Sauté tomatoes. Add tomato sauce and lemon juice. Add masalas: red chili powder, coriander powder and cumin powder. Pour chicken stock. Add fried beef. Cover and cook in low flame for an hour. Add cooked kidney beans and its stock. Mix well. Add oregano as well. Cover and cook in low flame for another half an hour. Garnish with cilantro.

Chicken Teriyaki

Ingredients

Chicken – 1 lb, cut into stripes

Onion – 1, sliced

Carrot – ¼ cup, sliced

Mushroom – ¼ cup, sliced

Broccoli – ½ cup, boiled

To Marinate

All- Purpose Flour – 1 tsp

White Pepper Powder – ¼ tsp

Egg – 1

Salt – to taste

To Make Sauce

Soy Sauce – ¼ cup

Water – ¼ cup

Ginger – 1 tsp

Garlic – 2 tsp, finely chopped

Teriyaki Sauce – 2 tsp

Sugar – 2 tsp

Preparation

Marinate chicken and fry till its done.

In pan, add soy sauce, water, ginger, teriyaki sauce and sugar. Boil until sauce gets thicken.

In another pan, add oil. Once oil gets heated, add vegetables and sauté till they get soft. Add broccoli and mix well. Add fried chicken and sauce. Cook in low flame for 5 minutes. Garnish with chopped spring onion and toasted sesame seeds.

Spicy Tilapia Fillet

Ingredients

Tilapia Fillet – 2

Cornmeal Flour – 2 tbsp

All-Purpose Flour – 1 tbsp

Egg – 1, beaten

Oil - for frying

To Marinate

Chili Powder – 1 ½ tsp

Turmeric Powder – ¼ tsp

Pepper – ½ tsp

Fish Masala – ½ tsp

Garlic Powder – ¼ tsp

Oregano – ¼ tsp

Cilantro – 2 tbsp, finely chopped

Salt – to taste

Oil – 1 tbsp

Preparation

Marinate fillets and keep aside for 30 minutes. Combine cornmeal & flour. Dip fish into egg, then coat with cornmeal mixture. Shallow fry or bake in oven over 500 degree F for 10-12 minutes. Drizzle oil on fish before baking.

Shrimp Tikki

Ingredients

Shrimp – 2 cup, cooked

Onion – ½ cup

Green Chilly – 1 or to taste

Pepper – ½ tsp or to taste

Ginger – ½ inch

Red Chili Powder – 1 tsp or to taste

Turmeric Powder – ¼ tsp

Fish Masala – ¼ tsp

Cilantro – handful

Curry Leaves – few

Salt – to taste

Oil – for shallow frying

Preparation

Grind all ingredients in a food processor. Make sure the mixture is dry. If not, add little flour. Divide the mixture into equal portions. Make balls and flatten them. Heat oil in a griddle and shallow fry till both sides turn golden brown.

Meen Pathiri

Ingredients

King Fish – ½ lb, cut into cubes

Oil – for frying

To Make Dough

Rice Flour – 2 cup, roasted

Thick Coconut Milk – 1/3 cup

Turmeric Powder – ½ tsp

Water – 2 cup

Salt – to taste

To Marinate

Chilly powder – 2 tsp

Turmeric Powder – ¼ tsp

Pepper Powder – ½ tsp

Garlic Paste – 1 tsp

Ginger Paste – 1 tsp

Salt – to taste

Filling Masala

Onion – 1, finely chopped

Tomato – ¼ cup, finely chopped

Green Chilly – 3, finely chopped or to taste

Ginger – 2 tsp, finely chopped

Garlic – 2 tsp, finely chopped

Chili Powder – ½ tsp or to taste

Fish Masala – ½ tsp

Garam Masala – ½ tsp

Curry Leaves – handful

Cilantro - handful

Salt – to taste

Oil – 2 tbsp

Preparation

Marinate fish with masalas and keep it aside for 30 minutes. Heat oil in a frying pan. Fry fish and drain excess oil. Remove skin and bones from fish and shred them. Keep aside.

Boil water in a wide open pan. Add salt, turmeric powder, thick coconut milk. Switch to low flame and add roasted rice flour and mix well. Remove from flame. Slowly knead it to soft dough. . Divide them to equal sized balls and roll it out into pathiri of uniform size (6 inch diameter). Keep one pathiri, brush water around its edges and add fish filling and cover it another pathiri. Press gently on the edges with your fingers to seal its edges. Keep parchment paper into the steamer and place stuffed pathiri and cook for about 10 minutes. When its done, lift the parchment paper and keep in a plate. When it cools down, remove the parchment paper and transfer pathiri to a plate.

Fish Cutlet

Ingredients

King Fish – 1 lb

Potato – 2, boiled & mashed

Onion – 1, finely chopped

Green Chilly – 4, finely chopped, or to taste

Turmeric Powder – ½ tsp

Red Chili Powder – 1 tsp, or to taste

Pepper – ½ tsp, crushed

Ginger – 2 tsp, finely chopped

Garlic – 2 tsp, finely chopped

Fish Masala – ½ tsp

Curry Leaves – handful, finely chopped

Cilantro – handful, finely chopped

Lemon Juice – ½ tsp

Bread Crumbs – for coating
Egg white-1

Salt – to taste

Oil – for frying

Preparation

Cook fish with turmeric powder, lemon juice, pepper and salt. Remove bones and skin, shred them and keep aside.

Heat oil in a skillet. When it gets hot, add onion fry till soft. Add ginger, garlic and green chilly. Fry for 30 sec, then add masalas: red chili powder, pepper, fish masala. Fry well. Add shredded fish and mashed potatoes. Mix gently. Add salt, curry leaves and cilantro. Mix well.
Keep bread crumbs in a plate. Make cutlets of desired shape, dip in egg white and roll in bread crumbs. Make sure it should coat well with bread crumbs.
Fry in oil till both sides get golden color. Serve hot with tomato ketchup.

Fish Peera

Ingredients

King Fish – ½ lb

Mustard Seeds – ¼ tsp

Turmeric Powder – ½ tsp

Shallots – ¼ cup, sliced

Green Chilly – 2, chopped or to taste

Dry Red Chilly – 2

Kudampuli(Gambooge)- 2, medium

Lemon Juice – ½ tsp

Pepper – ½ tsp, crushed

Water – ¼ cup

Curry Leaves - handful

Salt – to taste

Oil – 2tbsp

To Ground

                                    

Coconut – ½ cup

Turmeric Powder – ½ tsp

Shallots – 2

Ginger – ½ inch size

Preparation

Cook fish with turmeric powder, lemon juice, pepper and salt. Remove bones and skin. Shred them and keep aside. Soak kudampuli in a quarter cup of water.

Heat oil in a skillet. Add mustard seeds. When it splutters, add curry leaves, shallots, green chilly and sauté till shallots get soft. Meantime ground coconut, turmeric powder, shallots and ginger. Add shredded fish, ground coconut mix and kudampuli along with soaked water to the pan and mix well. Add salt if needed. Cook till water gets evaporated.

Serve with rice.

Stuffed Fish Paratha

 

Ingredients

King Fish – ½ lb, cut into cubes

Oil or Butter– 2 tbsp

To Make Dough

All-Purpose Flour – 1 cup

Salt – to taste

To Marinate Fish

Chili powder – 2 tsp

Turmeric Powder – ¼ tsp

Pepper Powder – ½ tsp

Garlic Paste – 1 tsp

Ginger Paste – 1 tsp

Salt – to taste

Filling Masala

Onion – 1, finely chopped

Tomato – ¼ cup, finely chopped

Green Chilly – 3, finely chopped or to taste

Ginger – 2 tsp, finely chopped

Garlic – 2 tsp, finely chopped

Chili Powder – ½ tsp or to taste

Fish Masala – ½ tsp

Garam Masala – ½ tsp

Curry Leaves – handful, finely chopped

Cilantro – handful, finely chopped

Salt – to taste

Oil – 2 tbsp

Preparation

Marinate fish with masalas and keep it aside for 30 minutes. Heat oil in a frying pan. Fry fish and drain excess oil. Remove skin and bones and shred them. Keep aside.

In a skillet, heat oil. Add onion and sauté till it becomes soft. Add green chilly, ginger, garlic and fry for 30 secs. Add tomatoes and sauté till soft. Add masalas: red chili powder, fish masala , garam masala and fry for a minute. Add shredded fish, curry leaves and cilantro. Mix well.

Combine flour and salt. Add enough water and knead to a soft dough. Divide them to equal sized balls and roll it out into chappathi of uniform size (6 inch diameter). Keep one chappathi, add fish masala and cover it with another chapathi. Roll one more time using rolling pin. Do rest of the dough like this. Place the rolled parathas in a heated tawa . Apply oil or butter on both sides and cook till both sides turn brown color.

Chicken Macaroni

Ingredients

Elbow Macaroni – 1 ½ cup, uncooked

Chicken – ½ lb

Onion – 1 cup, chopped

Green Pepper & Red Pepper – 1 cup, diced

Ginger – 1 tsp, chopped

Garlic – 1 tsp, chopped

Coriander Powder – 3 tsp

Chili Powder – 2 tsp

Turmeric Powder – ¼ tsp

Chicken Masala – ½ tsp

Tomato Sauce – 2 tsp

Cilantro – to garnish

Salt – to taste

Oil – 2 tbsp

Preparation

Bring water to boil, add macaroni, salt and 2 drops of oil. Cook until it gets tender. Rinse under cold water and drain. Keep aside.

In a heated pan, add oil. Add onion and sauté till soft. Add green and red peppers and sauté for a minute. Add ginger, garlic and fry for 30 seconds. Then add masalas: red chili powder, coriander powder, turmeric powder and fry for a minute. Add chicken and mix well. Add water and salt. Cook till chicken is done. Add tomato sauce, Macaroni and mix well. Cook for 5 minutes. Garnish with cilantro.

Egg Curry

Ingredients

Egg – 4, hard boiled

Onion – 2, sliced

Mustard Seeds – ½ tsp

Ginger – 1 tsp, grated

Red Chili Powder – 1 tsp

Coriander Powder – 1½ tbsp

Turmeric Powder – ¼ tsp

Pepper – ½ tsp, ground

Garam Masala – ¼ tsp

Tomato Sauce – 1 tbsp

Mint Leaves –1 tsp, finely chopped

Curry Leaves – few

Preparation

Remove the shell of boiled eggs and keep it aside. Heat oil in a pan, add mustard seeds. When it splutters, add sliced onion and sauté well. Add turmeric powder, ginger, curry leaves and fry for 30 seconds. Add chili powder, coriander powder, pepper and garam masala. Fry for 30 seconds. Add tomato sauce and mix well. Pour a cup of water and when it boils, add eggs. Cook for 10 minutes. Switch off the flame, add mint leaves and mix well.

Chicken Kofta Curry

Ingredients

For Frying Koftas

Ground Chicken – 1 lb

Onion – 1 cup, chopped

Green Chilly -1, chopped

Coriander Powder – 1 tsp

Red Chili Powder – 1 tsp

Turmeric Powder – ½ tsp

Chicken Masala(optional) – ½ tsp

Garam Masala – ½ tsp

Cilantro – handful, finely chopped

Salt – to taste

Oil – for frying

To make Sauce

Onion – 2 medium, chopped

Tomato – 1, chopped

Coriander Powder – 2 tsp

Red Chili Powder – 2 tsp

Turmeric Powder – ¼ tsp

Cumin Powder – ½ tsp

Cinnamon – ½ inch piece

Cardamom – 2

Cloves – 3

Yogurt – 3 tbsp

Tomato Paste – 1 tbsp

Cashew Nuts – 4 to 6 whole

Ginger – 1 tsp, chopped

Garlic – 1 tsp, chopped

Cilantro – 2 tbsp, finely chopped

Salt – to taste

Oil – 2 tbsp

Preparation

For frying kofta,  combine all ingredients by hand or use a food processor. Make lemon-size balls and deep fry. Keep aside.

In a heated skillet, add oil. Add onion and sauté till it gets soft. Add cashew nuts and fry for 45 seconds. Add ginger, garlic and fry for 30 seconds. Add masalas: red chilly powder, coriander powder, cumin powder, chicken masala and fry for a minute. Let it cool down and grind with ¼ cup of water to make a fine paste.

In a skillet, heat oil. Add cinnamon, cloves, cardamom and fry for 30 seconds. Add grinded paste. Switch to low flame and add well beaten yogurt. Add slowly to avoid curdling of yogurt. Add enough water to get a good consistency. Add tomato paste and mix well. Add koftas and chopped cilantro and cook for 10 minutes or till gravy gets thicken.

Note

I used chicken thighs and ground it in a food processor. Rest of the ingredients are mixed with chicken .Since used chicken thighs, fry koftas in low-medium flame to get cook its inside well.

Adjust spice to your taste.

Chicken-65

Ingredients

Chicken Thighs - 2 lb

Onion – 1 cup, chopped

Green Chilly(optional) – 1 tsp, chopped

Chili Garlic Sauce – 1 tsp

Red Chili Powder – ½ tsp

Lemon Juice – 1 tsp

Water – ¼ cup

Oil – for frying

To Marinate

All-Purpose Flour – 1 tsp

Rice Flour – 1 tsp

Chilly Powder – 1 tsp

Coriander Powder – 1 tsp

Turmeric Powder – ¼ tsp

Garam Masala – ½ tsp

Ginger-Garlic Paste – 1 tsp

Curd – 1 tbsp

Egg – 1

Pepper – ½ tsp

Salt – 1 tsp

Preparation

Marinate chicken and keep it for half an hour. Fry them till get golden brown color.

Heat oil in a pan. Add onion and sauté until it gets soft. Add chili garlic sauce, chili powder, curry leaves and lemon juice. Add ¼ cup water. Add chicken and mix well.

Methi Chicken

Ingredients

Chicken Thighs – 2 lb, cut into cubes

Methi/Fenugreek Leaves – 1 cup, chopped

Onion – 1, chopped

Cumin Seeds – ½ tsp

Green Chilly – 1 tsp, chopped

Ginger-Garlic Paste – 1 tsp

Turmeric Powder – ¼ tsp

Tomato – 2, chopped

Red Chili Powder – 2 tsp

Coriander Powder – 2 tsp

Cumin Powder – ½ tsp

Chicken Masala – ½ tsp

Water – ½ cup

Salt – 1 ¼ tsp or to taste

Oil – 2 tbsp

Preparation

In a heated pan, add oil and cumin seeds. When it splutters, add onion, turmeric, green chilly and sauté till onion get golden brown. Add ginger-garlic paste and fry for 30 seconds. Add tomatoes and fry till they get soft. Mix red chili powder, coriander powder, cumin powder, chicken masala in a ¼ cup of water and add it to the pan. Fry for a minute and add chicken pieces, half a cup of water and salt. Combine well. Cover with a lid and cook for 10 minutes. Then add methi leaves and cook for another 15 minutes.

Fish Molee

Ingredients

Fish- King Fish or Pomfret,6 pieces medium size

Onion – 1, thinly sliced

Tomato – 1, thinly sliced

Cinnamon – 1, ½ inch

Cloves - 3

Garlic – 1 pod, chopped

Ginger – ½ inch, chopped

Green chilly – 2, slit

Turmeric Powder – ¼ tsp

Fennel Seeds – 1 tsp,crushed

Thin Coconut Milk – 1 ½ cup

Thick Coconut Milk – ½ cup

Pepper – 1tsp, ground

Curry Leaves

Salt – to taste

Oil – 3tbsp

For Marinating

Turmeric Powder – ¼ tsp

All-Purpose Flour – 1 tsp

Pepper – 1tsp, ground

Salt – 1tsp

Preparation

Marinate fish and keep it aside for 15 minutes. Heat oil in pan and shallow fry the fish.When it is done, transfer to a plate. In the same pan, add cinnamon and cloves. Then add sliced onion, green chilies, ginger, garlic and saute well. Add turmeric powder, pepper and thin coconut milk. When it boils,fish and sliced tomato. Cook with a lid on for 10 minutes. Turn off the flame and add thick coconut milk.Add curry leaves

and serve.

Note

To get 1 ½ cup of thin coconut milk: add 1 cup water to a  ½ cup of thick coconut milk.