Pomfret Green Masala Curry

 

A very delicious curry, cooked with coriander leaves, spices and coconut. It’s a change from the usual onion and coconut based red curries.

What you need:

• 1/2 kg pomfret or kingfish (cleaned and cut)
• 1 cup water
• 1 tsp tamarind paste
• 1 small onion (sliced)
• 2 tsp coconut oil 
• Salt to taste

Grind to a paste: 

• 4 long green chillies 
• 1 tsp cumin seeds
• 3 cloves garlic 
• 6 pepper corns
• 1/2 tsp turmeric powder 
• One bunch coriander leaves 

Method: 

Heat oil in a pan. Add the onions and fry them until they turn slightly brown in colour. Add the ground paste. Fry for 10-12 minutes till it turns dry and aromatic. Add the tamarind paste, water and salt. Stir well and make sure the gravy is thick. When the gravy boils, add the fish, simmer. Cover the pan and cook for 3-4 minutes. Serve hot with rice. 

Sweet and spicy prawn fry

 

What you need:

• 50 medium sized prawns (cleaned and deveined)

• 1 tbsp ginger garlic paste

• 1 tsp red chilli powder 

• 1/2 tsp turmeric powder 

• 1 tbsp tomato sauce 

• 2 tbsp oil

• 2 large onions (finely sliced)

• 1 tsp lemon juice

• Few curry leaves

• Salt to taste

Method:

• Clean  the prawns and marinate with ginger garlic paste, red chilli powder, turmeric powder, lemon juice and salt. Keep aside for half an hour.

• Heat oil in a pan. Fry the sliced onions till they turn slightly brown in colour. Add the marinated prawns. Stir well. Let the prawns cook for a while. 

• Add the curry leaves. Cook the prawns on low heat till the excess water evaporates and they turn dry. Add the tomato ketchup and mix well. Check the salt and turn off the flame.

• Serve hot. 

Cheesy Garlic Bread

 

Garlic bread is a favourite among all ages. This garlic  bread recipe is easy and tastes better than the store bought ones. Garlic bread can be enjoyed as a side with pasta or on its own. 

What you need:

• 50g softened butter
• 4-5 cheese cubes
• 7-8 bread slices (cut lengthwise)
• 10-15 garlic cloves (peeled)
• 2 tbsp cilantro or coriander leaves 
• 2 tsp oregano / seasoning mix
• 3 tbsp olive oil
• Salt to taste 

Method: 

Combine butter, garlic, salt in a hand mixer. Beat it well. You can also use a stone crusher. Crush it and mix until all the ingredients are well combined. Add the coriander leaves.

Cut the bread lengthwise. Apply the garlic spread evenly or each slice. Sprinkle grated cheese and oregano. Fry it till it turned golden brown. 

Palak Soup / Spinach Soup

 

What you need:

• 1 bunch of palak (spinach) leaves (washed)
• 1 onion (small sized - finely chopped)
• 1 cup milk
• 1 tsp corn flour 
• 1/2 tsp pepper powder 
• 2 tbsp butter

Method:

Heat 2 tsp butter in a pan. Add the palak leaves and fry till they fade. Add little water and cook. Now, blend these leaves in the mixer and keep it aside.

Mix cornflour in the milk. Heat remaining butter in the pan. Add the onions and fry till they turn golden brown. Add the palak purée and the milk. Mix well. Let it boil well. Add the salt and pepper powder to taste.

Serve hot. 

Prawn Pulao

 

What you need:

• 3 cups basmati rice
• 100 medium sized prawns (deveined and cleaned)
• 3 big onions (chopped)
• 4 medium tomatoes (chopped)
• 2 tsp lemon juice 
• 2 tbsp ghee/oil
• Salt to taste 

For masala:

• 1/2 tsp turmeric 
• 1 tsp cuscus 
• 1/2 tsp cumin
• 6 green chillies 
• 2 red long chillies 
• 1" ginger
• 7 garlic peeled 
• 1/2 bunch coriander leaves 
• 1 tbsp grated coconut 

Method: 

Heat oil in a kadai. Fry the onions till they turn soft. Add the finely chopped tomatoes. Cook till the tomatoes turn soft and mushy. Add the ground paste. Fry till the oil separates.

Put in the prawns and cover and cook them for 5 minutes. Add salt and lime juice. Check the salt. Make sure the gravy is thick.

In a big saucepan boil 6 cups of water. Add salt to taste. Add the washed rice and 1/2 tsp turmeric powder. Close and cook. Reduce the heat when the water boils. Cook for 7-8 minutes and stir in between. Turn off the flame when the rice is well cooked. Keep it covered for a while.

Layering: 

Take a casserole. Palace a layer of cooked rice. Too it with a layer of the prawns gravy. Spread it evenly. Add another layer of rice and gravy over it. Make sure that the top most layer is rice. 

Garnish with fried onions. Cover the casserole and serve it hot with curds or raita.