Fish Korma

         Fish Korma is a very popular dish among fish food lovers of Northern India  as well as other parts of India.Various methods are prevalent to prepare it.So give a try to this one too.

Ingredients:

• Fish [rohu or tengan] [cut into round pieces]
  
  
     500 gm   

     To clean it--

•  Salt  1 tsp
•  Lemon juice  2 tsp
• Turmeric powder  1 tsp 
• Asafoetida [hing]  1/4 tsp
  
  
  

For masala to wrap fish--

•         Ginger  50 gm
•         Curd  250 gm
•         Garlic cloves  20
•         Salt to taste

Others:

• Onion  4 medium 
• Tomato  3 medium
• Green coriander leaves  1 bunch
• Dry garam masala powder  1 tsp
• Coriander powder
• Fenugreek seeds  1 tsp
• Red chili powder  1 tsp
• Oil [Mustard or refined]  1 cup

Preparation:

    1.To clean the fish pieces,rub hing on pieces and wash with water.Now rub the pieces with a mixture of salt [1 tsp] and lemon juice [2 tsp]. Mix turmeric powder and leave for 1/2 hour.Then wash thoroughly and let the excess water drain.

     2.To prepare masala to wrap the fish pieces,grind garlic and ginger.Add salt and beaten curd.Wrap the pieces with this paste and leave for about an hour.
    3.Chop finely the onions,tomato,green chili and green coriander leaves.
    4.Soak the fenugreek seeds in 1/2 cup of water.

Method:

• Heat a deep pan on full flame.Add  oil.
• Fry chopped onion till golden brown.Take out the fried onion.
• Grind fried onion,tomato and soaked fenugreek seeds.
• To this paste,add turmeric powder,red chili powder and coriander powder.Mix well to get a thick paste.
• Now ,take fish pieces out from curd mixture and fry in the pan till fish becomes light brown & tender.Take out the fried fish and keep separately.Save the remaining curd paste for later use.
• Now add the above thick paste to the pan.Fry by stirring continuously for a few seconds.
• Add gradually remaining curd paste of curd & garlic etc.,keep on stirring till all the paste is used and masala turns golden,oil starts oozing in the pan.
• Now add fried fish pieces,saute till all pieces are well wrapped.
• Add dry garam masala powder and 2 cup of water.Cook on low flame for 5 minutes.
• Ensure the gravy is thick.Close the flame.
• Garnish with chopped coriander leaves.

Serve hot.  Ideal companion- Rice and paratha,roti or naan.

 

Fish and Yogurt Curry

For fish dish lovers, here is a light and very tasty fish curry.

Ingredients:

• 
• Fish-10 pcs (rohu fish is preferable)
• Onion paste-6 tbs
• Garlic & ginger paste-2 tbps
• Turmeric powder-2 tsp
• Garam masala-1 tbps
• Mustard oil-4 tbsp
• Salt-3 tsp
• Curd/Yogurt-2 cup
• Sugar-2 tsp
• Red chilli powder-1 tsp
• Green chillies-5 pcs(cut into length wise pieces)
• water-1/2 cup

Method:

• Wash the fish properly with water,then mix with heeng(asafoetida),wash again.Now,rinse every fish piece with wheat flour and wash again so that its smell and stickiness go off.
• Marinate the fish with the 1 tsp of salt,1 tsp of turmeric powder and half of the oil and keep the mixture for 30 minutes.Keep aside.
• Beat the curd with sugar and a little of water.Add onion paste [ 2 tbps ] & chilli powder [1/2 tsp].Chillis can be skipped if desired so.Keep aside.
• Take out the marinated fish from marinating mixture & throw the residual water.
• Add marinated fish into curd paste and keep the mixture aside for 30 minutes again.

• Heat the rest of oil in deep frying pan on the flame.
• Fry the onion and garlic & ginger paste till it is well cooked and starts oozing oil.
• Add rest of turmeric powder,green chilli,garam masala and 1/2 tsp of red chilli into fry pan.Mix well and cook for half minute.
• Now add the fish mixture into the fry pan,mix well.Cover the fry pan and let it cook for 20-30 minutes on low flame.
• Ensure that fish is properly cooked,then close the flame.Keep the dish covered for 5 minutes.
• Serve hot with rice and naan.

Fish and Yogurt Curry

Mutton Korma

Mutton korma is a very popular and delicious non veg dish as well as a rich and spicy meat curry.It has a very unique taste.While making mutton korma it is important to use all the noted ingredients to get the flavour right.

 

 

Ingredients:

• Mutton-750 gms
• Onion-200 gms
• Ginger(adrak)-50 gms
• Garlic(lahsun)-10-15 flakes
• Cinnamon(dalchini) sticks-2 pcs(1 inch each)
• Cloves(laung)-7-8 pcs
• Green cardamom(elaichi)-4-5 pcs
• Bay leaves(tej patta)-2-3 pcs
• Black pepper(kali mirch)-8-10 pcs
• Turmeric powder(haldi)-1/2 tsp
• Red chilli powder-1 tsp
• Coriander(dhaniya) powder-2 tbsp
• Garam masala-11/2 tsp
• Curd(dahi)-150 gms
• Mustard oil or Ghee-150 gms
• Coriander(dhaniya) leaves-25 gms(chopped)
• Kesar(saffron)-1 pinch
• Kewara essence-1/4 tsp
• Water-200 ml(approx 1 glass)
• Salt to taste

Method:

• Clean mutton pieces properly.Keep it separately.

 

• Take onion(50gms),garlic and ginger.Make paste through grinder.Keep the paste aside.
• Slice the rest of the onion into fine pieces(length wise).
• Heat ghee in deep frying pan or cooker(5 ltr). Add cinnamon,cloves,black pepper,green cardamom and bay leaves.Fry a little.
• Add sliced onion in cooker.Fry it until it turns transparent.
• Add mutton pieces,a few at a time till all the pieces are added and fry till they turn brown and the water discharged from the mutton is dried up.
• Add the paste and stir occasionally for 4-5 minutes and fry till oil shows separately in the bottom.
• Add turmeric powder,coriander powder and red chilli powder.Stir occasionally for 5-6 minutes.
• Add salt and curd,stir well.

• Add garam masala and stir to mix well.
• Keep stirring constantly for a few minutes making sure all the mutton pieces are coated with spices.Keep on scrapping the bottom of the pan/cooker occasionally.If the mixture gets too dry,splash some water.
• Close the lid and cook for 2 whistles then cook for 10 minutes on low heat.Turn off the heat.

Note: In case pan is used instead of cooker,cover the pan and simmer for about 1 and half an hour on low heat until the meat is very tender.If necessary, splash in a little water from time to time.

• While the pressure is released(or the mutton is cooked in pan), prepare the mixture of kewara essence and kesar.
• Open the lid of cooker/pan and add the mixture and cover with the lid again.
• Garnish with coriander leaves and serve hot.
  
  
  
   

Hara Murg

A light chicken dish for diet loving people.

 

 

Ingredients:

• Chicken-750 gms(chopped)

• Tomatoes-150 gms(3 medium size)

• Onions-150 gms(3 medium size)

• Coriander leaves-100 gms

• Spinach-100 gms

• Red chilli powder-1 tsp

• Green chilli-3 pcs 

• Cinnamon sticks-1 inch stick

• Cloves-5 pcs

• Green Cardamom-4-6 pcs

• Javitri(mace)-1 small pc

• Turmeric powder-1/2 tsp

• Cumin powder-1 tbsp

• Garam masala-1/2 tsp(optional)

• Ginger paste-2 tbsp

• Salt to taste

• Vegetale oil or butter-3 tbsp

Method:

• Finely chop onion and tomatoes.Wash and chop spinach and coriander leaves.Keep them aside.

• Heat the oil in a large deep non-stick pan(kadahi).Add cloves and cardamom.Add onions and fry them until onions turn golden brown.

• Add ginger paste in same pan and fry it little.Add chopped tomatoes and turmeric powder.Fry until tomatoes are kind of mushy.Keep aside.

• Make paste of coriander leaves,cumin powder,spinach,green chilli,cinnamon sticks,javitri,and red chilli powder in blender using water.

  

• Add paste to onion-spices mixture and fry for couple of minutes.Add salt to the paste and cook on high heat for 3-4 minutes.

• Add chicken pieces in fried paste(add garam masala if opted)and fry on high heat for 3-4 minutes.

• Add a glass of water and mix well.Let it cook for about 40 minutes on low heat.Stir occasionally.

• Serve hot with

  • Roomali roti or Chapati or Naan.