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  1. #1
    Science Editor SHAMAS's Avatar
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    Fish Pakora

    Crispy Fish Pakora
    Preparation time : 1.5 hours
    (including marination time)
    Cooking time : 10 minutes
    Serves : 6-7


    Ingredients
    • 2 lbs Boneless fish
    • Oil, for deep frying
    Marination for fish :
    • 1/4 cup Lime Juice
    • 2 tsp ginger and garlic paste
    • 1 tsp ground Black Pepper
    • 1 tsp cumin seeds powder
    • 1 tsp Salt
    Ingredients for Batter
    • 3/4 cup Besan (Chickpea flour)
    • 1/4 cup rice flour
    • 1 tsp ajwain
    • 1 tsp Whole red chili, crushed
    • 1 tsp Baking powder
    • 2 tbsp white onion, finely chopped
    • 3/4 tsp salt
    • Water, as required

    Preparation :
    • Wash fish thoroughly and cut into 1 inch cubes . In a bowl combine all the ingredients for fish marination , mix well. Stir in fish and let it stand for an hour in the refrigerator.
    • Except water, combine all the ingredients together for the batter in a bowl. Now by pouring little water at a time make a smooth batter (neither too thick nor too loose). I have added rice flour in this recipe to add an extra crunch to every bite you take.
    • Remove fish from the marinade and stir in the fish in the batter. Let it stand for 20 minutes.
    • Heat oil in a deep skillet and fry the battered fish until golden brown.
    • Serve hot with mint chutney and tomato ketchup.
    The Following 7 Users Say Thank You to SHAMAS For This Useful Post: Aryan_B,bilalhaider,Khanda,Neo,rmi5,Speed 01,Spring


  2. #2
    Science Editor SHAMAS's Avatar
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    Party kabli channa dish

    PARTY KABLI CHANNA

    Ingredients
    2 tin of (boiled) chickpeas
    I medium sized onion, thinly sliced
    1 tomato diced
    1 teaspoon tomato puree
    Half-dozen fresh curry leaves
    Pinch of sugar
    1 green chilli diced
    1 teaspoon of garlic paste/puree
    1 teaspoon of crushed/grated ginger
    Half teaspoon salt
    One and a half tablespoons of cooking oil
    Quarter to half teaspoon of Haldi
    Three-quarters teaspoon Garam Masala
    1 teaspoon of ground Zeera
    1 teaspoon of ground Dhania (Coriander) seeds
    Handful of fresh dhania leaves (roughly chopped)
    I medium sized potato chopped into roughly centimetre cubes
    4- 6 black peppercorns
    I black cardamom pod
    Small piece of cinnamon

    Tamarind Dressing
    2 teaspoons of Tamarind paste/extract
    Mug of boiling water
    2 teaspoons of brown sugar (- preferably, equivalent amount of jaggery)

    Topping
    Crispy puri (or something else savoury that provides a crunch)
    Diced tomatoes
    Natural yoghurt


    Method
    • To very hot cooking oil, add black cardamom, curry leaves, cinnamon and peppercorns and cook about 30 seconds
    • Add onions, chillies, salt and cook over moderate heat, stirring regularly until onions begin to soften
    • Add haldi and cook until onions begin to brown
    • Add ginger and garlic and cook over low heat until onions are golden brown
    • Add diced tomatoes, tomato puree and pinch of sugar and cook for about 15 minutes over moderate to low heat. Stir regularly.
    • Add mug of boiling water to mixture and cook for further 10-15 minutes until mixture is a thick smooth sauce. (Add more water and cook longer if necessary until sauce is correct consistency.)
    • Add pieces of potato and cook over low/moderate heat until potatoes are half cooked. (If mixture is drying out before potatoes are correct consistency, add some more water and cook further.)

    While potatoes are cooking, prepare the Tamarind dressing as below:
    • To small saucepan containing roughly a mug of boiling water, add about 2 teaspoons of Tamarind extract and gently simmer
    • Now add brown sugar or jaggery a little at a time ensuring it dissolves.
    • Taste the mixture to ensure a balance between the tang of Tamarind and the sweetness of the sugar.
    • Add the Tamarind dressing to the potatoes you’ve been cooking and bring to a gentle boil

    • Wash the chickpeas thoroughly in tepid water to remove brine/preservatives and
    • Drain and then stir chickpeas into the cooking mixture
    • Add the dry spices of Zeera, Dhania powder and Garam Masala to the mixture
    • Cook over moderate heat until the mixture dries out (- and the potatoes are cooked-) to leave a mix of chickpeas, potatoes and onion.
    • Stop cooking and mix in fresh green chopped coriander leaves

    Serving Method
    To a serving of chickpeas add the following layers:

    • A dollop of natural yoghurt
    • Some diced tomatoes
    • Crumbled puri to add a bit of crunch
    The Following 7 Users Say Thank You to SHAMAS For This Useful Post: Aryan_B,bilalhaider,Khanda,Neo,rmi5,Speed 01,Spring


  3. #3
    Science Editor SHAMAS's Avatar
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    SHAMAS recipes

    ZARDA RECIPE
    Serves 8 - 10 people


    Ingredients
    2 mugs of Basmati Rice
    1 Ύ mugs of sugar
    190g Butter (Three-quarters of a half-pound pat of butter)
    4 - 6 green cardamoms
    Saffron strands (or yellow food colouring)
    Boiling water
    Teacup of blanched almonds
    Teacup full of golden (or green) sultanas
    Couple of tablespoons of freshly grated coconut (or desiccated coconut)
    Zest of one orange

    Method
    1. To make the sugar syrup

    • Add butter and cardamom seeds
    • Add sugar
    • Add approximately 2 mugs of boiling water
    • Mix and then simmer until syrup is of correct consistency. (Diagnostic sign is when the liquid is becoming tacky and does not drip off normally off the end of a spoon)
    • Add orange zest, almonds, sultanas and coconut

    2. Preparing the Rice

    • Wash rice thoroughly three or four times in tepid water, drain and set aside
    • Boil suitable volume of water in which to boil the rice
    • Add good pinch of saffron (or yellow food colouring) to boiling water
    • Add rice to boiling water and cook on moderate to high heat, stirring regularly for even cooking
    • Switch off heat and drain rice in colander when rice is half-cooked (e.g. al dente)

    3. Completing the dish

    • When syrup is ready fold in the boiled rice until ingredients are thoroughly and evenly mixed
    • Place tight lid on pot (or seal pot with aluminium/tin foil) and place in preheated oven at 150C
    • Remove pot from oven after 30 – 40 minutes
    • Serve rice while still hot (but once rice cools down, it can be stored in the freezer for several months)

    4. Serving Suggestion:
    • You can serve the rice topped with a dollop of natural yoghurt to either tone down some of the sweetness or just to produce a sweet and tangy flavour
    The Following 5 Users Say Thank You to SHAMAS For This Useful Post: Aryan_B,bilalhaider,Neo,Speed 01,Spring


  4. #4
    Administrator Aryan_B's Avatar
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    Re: SHAMAS recipes

    [MENTION=8056]SHAMAS[/MENTION] great idea love your recipes. Please keep all your recipes on this thread

  5. #5
    Science Editor SHAMAS's Avatar
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    Multi-Purpose Mince Recipe

    Multi-Purpose Mince Recipe

    Ingredients

    • 1lb (500g) lamb/beef/goat mince
    • Large onion, diced
    • 2-3 green chillies, diced
    • 2 tsp garlic paste
    • 1.5 tsp ginger paste
    • 0.75 tsp salt ( or to taste)
    • Quarter pound (100g) peas/or diced potato pieces (optional)
    • 1 small tomato (optional)
    • 0.25 tsp Haldi powder
    • 1.5 - 2 tsp Zeera powder
    • 1.5 – 2 tsp Garam Masala
    • 1.5 – 2 tsp Dhania powder
    • 0.5 tsp chilli powder
    • Fresh Dhania, roughly chopped

    Method

    • Add everything, except Garam Masala, Zeera, Dhania powders, tomato and fresh dhania to pot. (Exclude peas if you are using peas/potato in this dish.)
    • Mix and cook on medium to high heat. Stir mixture regularly
    • When mixture begins to dry out, add peas or diced potato and cook until these vegetables are cooked. Add a little water if vegetable not cooked and mixture begins to stick to the pot.
    • Add the dry spices and cook until mixture is dry.
    • Stop cooking
    • Mix in fresh chopped dhania


    Serving Suggestions

    The cooled mixture can be used

    1. as a samosa filling.

    2. a puff pastry filling and baked in the oven.

    3. as a topping to pizza.

    4. Frozen, and used at a later date
    The Following 3 Users Say Thank You to SHAMAS For This Useful Post: bilalhaider,Neo,Speed 01


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    Science Editor SHAMAS's Avatar
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    Allu mattar paneer (dry)

    ALLU MATTAR PANEER (DRY)

    Ingredients
    Two medium sized onions, sliced thin
    3 - 4 tablespoons of cooking oil
    Block of Paneer, chopped rough (or crumbled into pebble sized pieces)
    1 tomato, diced
    1 teaspoon tomato puree,
    Pinch of sugar
    Medium sized potato, chopped into roughly centimetre cubes,
    Large handful of peas
    3-4 sections of garlic clove, diced fine/crushed
    Inch of root ginger crushed/grated
    3 – 4 green chillies, diced
    0.25 -0.5 teaspoon salt
    1 black cardamom (or 3 – 4 green cardamom)
    Inch of cinnamon bark
    Pinch of black mustard seeds (optional)
    Half a dozen curry leaves (optional)
    Half teaspoon of Turmeric powder
    1.5 – 2 teaspoons of ground Cumin (Zeera)
    1.5 teaspoons of ground coriander powder
    1 – 1.5 teaspoon of Garam Masala powder
    Handful of fresh coriander leaves, roughly chopped

    Method
    • Heat oil in pot
    • Add mustard seeds, curry leaves, cardamom and cinnamon
    • Add onions and chillies and cook over low – medium heat until onions soften and begin to brown a little
    • Mix in Turmeric powder
    • Mix in ginger and garlic and cook over a low heat until onions golden brown colour
    • Mix in tomato and tomato puree and bring to simmer. Cook on low-medium heat for about 15 minutes, stirring every 4 – 5 minutes
    • Add 0.75 mugs of boiling water and cook for about 10 – 15 minutes without lid on pot
    • Mix in potato pieces and cook until potato half cooked
    • Add peas and cook for about 5 minutes
    • Mix in crumbled paneer and cook until potato and peas are tender
    • Add ground cumin, ground coriander and garam masala
    • Cook on low heat for further 5 minutes or until clear pools of oil appear
    • Dress with fresh coriander leaves
    • Serve with naan bread, pitta or roti/chapatti
    The Following 3 Users Say Thank You to SHAMAS For This Useful Post: bilalhaider,Neo,Speed 01


  7. #7
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    Semolina halva recipe

    SEMOLINA HALVA RECIPE
    (Serves 4 – 5 people)

    Ingredients
    5 tablespoon of semolina powder
    3 tablespoon of sugar
    500 ml (half litre) of full fat milk
    1 egg
    A few drops of vanilla essence
    4 green cardamoms (hari lychee)
    Cup full of golden/green sultanas
    Handful of blanched almonds
    150 grams butter (two-third of a half-pound block) -preferably unsalted
    3 - 4 tablespoons of cream (optional)


    Method
    • Add milk, egg, sugar, vanilla essence (and cream) together and whisk
    • Set aside this milky mixture

    • Melt butter in pot and add cardamoms
    • Add sultanas and heat until they swell up
    • Add semolina and fry until golden brown colour
    • Add milk mixture and stir continuously over medium to high heat – liquid content will thicken as semolina grains absorb the milk
    • Add blanched almonds and continue to stir over a medium heat
    • When contents begins to leave the sides, stop cooking
    • Pour contents into suitable serving dish and sprinkle with or dress with blanched almonds (or even pistachio)
    • Serve hot – or serve chilled
    The Following 4 Users Say Thank You to SHAMAS For This Useful Post: Khanda,Neo,Speed 01,Spring


  8. #8
    Science Editor SHAMAS's Avatar
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    Hariyali chicken

    HARIYALI CHICKEN

    Ingredients for Chutney Marinade
    Two bunches of coriander leaves
    3-4 section of garlic clove, diced/pureed
    1 inch root ginger diced/grated
    2 -4 green chillies, diced
    1 medium onion diced
    0.25 tsp salt
    Handful of mint leaves
    0.5 – 1 tsp of Amchoor powder (or tablespoon of lemon juice)
    2 tablespoons of freshly grated coconut
    Half pint of (natural) yoghurt, (hung in muslin bag to drain off excess water)
    0.5 tsp red chilli powder
    0.5 tsp ground cumin
    0.5 tsp ground coriander seeds


    Other Ingredients
    Two chicken breasts cut into roughly inch sized pieces


    Method
    • Make marinade by blending all the marinade ingredients and set aside
    • Coat the chicken pieces in the marinade and let it sit for 1 – 2 hours
    • Cook the chicken pieces in oven at approximately 150 degree centigrade (or grill.) This can be done either in a flat baking tray or on skewers. If using a baking tray ensure the excess water is drained off while cooking (so that chicken is baked not boiled!)
    • After 30-40 minutes the chicken should be tender, cooked and moist in thick gravy (Cook longer if necessary)
    • Serve with Naan bread and/or green salad


    Note: The chutney marinade can be used with fish in the same way.
    The Following 2 Users Say Thank You to SHAMAS For This Useful Post: Neo,Speed 01


  9. #9
    Media Editor Khanda's Avatar
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    Re: SHAMAS recipes

    [MENTION=8056]SHAMAS[/MENTION]

    Do you do the cooking yourself?

  10. #10
    Science Editor SHAMAS's Avatar
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    Help needed with a recipe

    Can anyone provide a recipe for 'missy roti'?

  11. #11
    Media Editor Khanda's Avatar
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    Re: Help needed with a recipe

    Quote Originally Posted by SHAMAS View Post
    Can anyone provide a recipe for 'missy roti'?
    MISSI ROTI RECIPE

    Missi roti is an Indian bread made with a combination of wheat flour and gramflour and seasoned with spices. Missi roti is generally ordered in restaurants along with makhani dal and jeera aloo.


    Ingredients:

    1 cup Whole Wheat Flour (atta)
    1/2 cup Gram Flour (Beasn)
    1/2 tsp Saboot Dhania (Coriander Seeds)
    1/2 tsp Ajwain
    1/4 tsp Jeera Powder
    1/4 tsp Garam Masala
    1 - 2 tsp fenugreek leaves (kasoori methi)
    1/2 tsp Red chili powder
    1/2 tsp Salt
    1 Green chilli
    1 tblsp chopped Coriander Leaves
    Pinch of Baking soda
    1/4 tsp Turmeric powder
    2 tbsp oil
    Water to knead

    How To Make Missi Roti:
    Mix Wheat flour, gramflour, salt, chili powder, turmeric powder, ajwain, jeera powder, corainder seeds, garam masala, soda, finely chopped green chilly, finely chopped corainder leaves and crushed kasoori methi. Mix well.
    Now add oil and rub it into the flour. Slowly add water little by little and make a soft dough and keep it covered with damp cloth for 30 minutes.
    Knead the dough again and make small balls.
    Roll into a slightly thick chapati than usual. Pre-heat the girdle (tawa) and cook the missi roti with or without oil.
    Before serving cut it into half and smear some butter on it. Serve hot with pickle and curd.
    Note: 1.It can also be cooked in an oven or tandoor.
    2. Instead of tawa you can bake them in a home tandoor as well.
    3. Variations: You can also add fresh methi leaves instead of dried methi, grated ginger and even chopped onion.
    The Following 3 Users Say Thank You to Khanda For This Useful Post: Neo,rmi5,Spring


  12. #12
    Science Editor SHAMAS's Avatar
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    Re: Help needed with a recipe

    [MENTION=2139]Khanda[/MENTION], thanks for the recipe.

    My mother used to make them when I was younger. All I remember her saying about them was that if the besan content was more than a third, the roti should not be cooked on the tawa. They should be fried like pouri.

  13. #13
    Science Editor SHAMAS's Avatar
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    Re: SHAMAS recipes

    [MENTION=2139]Khanda[/MENTION]

    Yes, all the recipes I post, I cook myself. My wife cooks certain recipes, I often cook different ones. My son gets the best of both worlds that way.

  14. #14
    Media Editor Khanda's Avatar
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    Re: Help needed with a recipe

    Quote Originally Posted by SHAMAS View Post
    [MENTION=2139]Khanda[/MENTION], thanks for the recipe.

    My mother used to make them when I was younger. All I remember her saying about them was that if the besan content was more than a third, the roti should not be cooked on the tawa. They should be fried like pouri.

    Optional I guess. Too oily for me frying it.

  15. #15
    Science Editor SHAMAS's Avatar
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    Saag recipe

    SAAG RECIPE

    Since I never cook the same amount, it is difficult to give exact measurements, but the method does work.

    Ingredients

    Fresh spinach leaves chopped (or use frozen chopped spinach)
    Fenugreek chopped fine
    Chillies diced
    Ginger crushed
    Garlic crushed
    Pinch of black mustard seeds
    Polenta (Yellow Cornflour)
    Salt
    Butter
    Onions chopped fine
    Tomatoes diced
    Green Coriander roughly chopped


    Method

    • Into pressure cooker put chopped spinach, diced chillies, small amount of fresh fenugreek (methi), generous amount of ginger and cook for 45 minutes
    • To the cooked spinach slowly add cornflour/polenta and mix it in to absorb any excess liquid in the pot.
    • Blend the mixture with hand-held food blender until smooth, and set aside

    • Using butter and a pinch of black mustard seeds, salt, chillies, garlic and a generous amount of ginger, soften and brown a very generous amount of onions
    • When onions have browned, add chopped tomatoes and cook until the tarka is completed
    • Now add the tarka to the spinach cooked earlier
    • Cook on low heat for a good 15 – minutes (pressure cooking not required)
    • Sprinkle with chopped coriander leaves


    Serve preferably with Makkai Ki Roti
    The Following 2 Users Say Thank You to SHAMAS For This Useful Post: Khanda,Neo


  16. #16
    Media Editor Khanda's Avatar
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    Re: SHAMAS recipes

    Never use tinned Spinach. Tastes nasty!!

  17. #17
    Science Editor SHAMAS's Avatar
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    Re: SHAMAS recipes

    Agreed about tinned spinach. The tinned spinach is also preserved in brine. That is why I usually keep frozen chopped spinach in the freezer.

  18. #18
    Science Editor SHAMAS's Avatar
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    Dhodi and Chana Daal

    AKA Lentil and Marrow Curry

    Ingredients
    • 2 mugs of yellow split peas (soak over night or for at least 6 – 8 hours)
    • I large Spanish onion sliced fine
    • 5 – 6 cloves of garlic (crushed or grated)
    • Approximately 1” piece of ginger (grated or pureed)
    • 2-3 green chillies (chopped fine)
    • 2 tablespoons of Madras curry powder
    • 4 tablespoons of Greek yoghurt
    • 3 – 4 tomatoes (skins removed, pureed and sieved) alternatively you could use Passata
    • Pinch of sugar to add to the tomatoes
    • Juice of ½ a large lemon
    • 1 large marrow/dhodi (diced)
    • Salt to taste
    • Oil
    • Chopped fresh coriander for garnish

    Method
    • Fry onions until golden brown
    • Add ginger, garlic and chillies
    • When sizzling add Madras curry powder
    • Add tomatoes, yoghurt and salt
    • Add courgettes and drained lentils. Cook on medium heat for 10 minutes stirring all the time
    • Add enough boiling water to cover all the ingredients.
    • Cover the pan and simmer gently for 45 mins to an hour.
    • Add lemon juice and garnish with coriander

    Serve with fresh naan bread or roti.
    The Following User Says Thank You to SHAMAS For This Useful Post: Neo


  19. #19
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    Paneer & sweetcorn bhajias/pakoras

    [MENTION=8044]Bubbles[/MENTION], [MENTION=2139]Khanda[/MENTION], I think you'll like this recipe. We don't make it very often but it is a firm favourite in our family and with friends and relatives!

    PANEER & SWEETCORN BHAJIAS

    Ingredients

    1tsp cumin powder
    4 tbsp coriander leaves chopped (add spring onion greens if you have any)
    Oil for deep frying
    6 tbsp corn flour
    1tbsp rice flour
    Salt to taste
    2 tsp ginger paste
    2 tsp garlic paste
    2 green chilli finely chopped
    Juice of 1 lime
    1 onion chopped fine
    200 gms paneer (crumbled)
    150gms sweetcorn
    1 tsp baking powder (NOT bicarbonate)

    Method

    1. Grind sweetcorn (coarse) in food processor.
    2. Add all the other ingredients and process until everything is well mixed together.
    3. You may need to adjust consistency of dough by adding more corn flour or a little drop of water. It should be firm to touch and you should be able to roll small balls fairly easily without the dough sticking too much to your hands. Bhajias should be just a bit smaller than ping pong ball.
    4. Heat oil for deep frying.
    5. Test with one bhajia first!
    6. Sometimes (it has happened to me) if there is not enough corn flour the bhajias disintegrate in the pan and make an awful mess!
    7. They should be cooked on medium heat to make sure not doughy inside.
    The Following 3 Users Say Thank You to SHAMAS For This Useful Post: Bubbles,Khanda,Neo


  20. #20
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    Fish tarkari

    FISH TARKARI

    Ingredients
    2 lbs fish fillets (best with tilapia or other firm white fish)
    2 tablespoons garlic paste
    2 inches ginger
    5 teaspoons black Mustard seeds
    4 bay leaves
    1/2 tablespoon Coriander (Dhania) powder
    5 medium shallots or 2 medium onions
    7 red chilies
    1 tablespoon Cumin (Jeera) seed
    3 teaspoons Turmeric (Haldi) powder
    2 teaspoons salt
    2 big tomatoes
    Oil, to deep fry fish
    3 cups water

    Method

    1. In a grinder/blender grind the onions, ginger, 2 bay leaves, red chilies, mustard seeds and cumin seed all together. Set this aside.
    2. Keep aside some (1 cup) diced onion for frying later.
    3. Cut tomatoes into small pieces or dice
    4. Cut fish fillets into pieces about 3 inches in length and wash thoroughly.
    5. Put the fish in a big plate and sprinkle 2 teaspoon of salt, two teaspoon of Turmeric (Haldi) powder and the garlic paste.
    6. Mix seasoning thoroughly onto fish pieces and then marinate for 1/2 hour.
    7. Use a deep pan or a wok (preferable), and heat oil to shallow fry the fish.
    8. Once the oil is hot, fry the fish, 3-4 pieces at a time, 3-4 minutes on each side.
    9. Set the fried fish pieces aside on a separate plate to drain.
    10. When all the fish pieces have been fried, clean all the black residues from the oil in the deep pan/wok with a spatula
    11. If necessary top up the oil with a further 2 tablespoon of fresh oil for frying the onions.
    12. To the hot oil add a pinch of Cumin (Jeera) seed, a pinch of Mustard seed, 2 red chilies, 2 bay leaves, a pinch of aniseed (all together these are called Panch-Phoran) and allow them to splutter.
    13. Add the diced onion pieces (you set aside earlier) and cook until they brown a little.
    14. Now add the ground paste (of ginger, chilies etc.), diced tomatoes, left over Turmeric powder and salt to taste.
    15. Keep stirring until the paste becomes a little brown (it takes around 10 minutes).
    16. Now pour 3 cups of water into it and bring to the boil.
    17. Add the fried fish pieces and allow to boil for 15 minutes or until the tarka is cooked and of the appropriate consistency.
    18. Garnish with roughly chopped Coriander (Dhania)
    The Following User Says Thank You to SHAMAS For This Useful Post: Neo


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