Fish Curry | How To Prepare Fish Curry | Sea Food Recipes

Preparation time : 20 mts

Cooking time : 20 mts

Serves : 4 people 

Ingredients: 

1 lb mackerel fish / Bangda

1 Onion finely chopped

2 tbsp Oil

1 tbsp finely chopped Garlic

1 tsp Coriander powder

1 tbsp Red Chilli powder

1/2 tsp Garam masala

1 tbsp Tamarind Pulp

1 tsp Turmeric powder

1 tsp Ginger Garlic paste

1 tbsp Lemon juice

1 cup fresh coconut

Method :

Rub salt and lemon juice on fish pieces very well and keep for 20 mts.

Take fresh coconut in to mixie pot, add garam masala, red chilli powder, water and grind to make smooth puree.

After 20 mts wash fish very well under cold water and pat dry using paper towel.

Once fish is dried to that add ginger garlic paste, turmeric powder and keep aside.

Heat up oil, add chopped onion and cook until onion becomes soft.

Add chopped garlic and cook for a minute.

Add coriander powder and cook for 2 mts.

Add coconut paste and cook for 7 mts.

Add water, mix, add salt, tamarind pulp and mix well.

Add fish pieces, cover and cook for 5 mts.

After 5 mts open cover flip the fish and cook for 5 more mts.

Fish curry is ready to be served. Serve hot with Rice Roti or Jawar Bhakari!

Chicken Masala Curry | Spicy Chicken Curry

Introduction:

Chicken masala is incredibly rich without being too heavy. The chicken is boiled and spiced with just the right amount of heat. The thick creamy onion and tomato sauce melts deliciously in mouth.

Ingredients:

Chicken 3 lbs

4 Onions chopped in to small cubes

2Â  Onions chopped finely

2 Tomatoes chopped finely

3 Cloves of garlic

1 inch piece of ginger

1/4 tsp turmeric powder

Oil 8 tsp

5 tsp Grated coconut

Whole garam masala

1 1/2 tsp Ginger garlic paste

Salt to taste

1 1/2 tsp Red chilli powder

1 tsp Cumin powder

2 tsp Coriander powder

Tomato sauce 3 tsp

Chicken Masala  

 

Method

1.Heat oil in a pressure cooker. Add finely chopped onion and fry till it becomes translucent. Then add turmeric powder and ginger garlic paste and fry till raw smell from ginger garlic goes away. Then add chicken, mix it and add 1/2 cup water. Sprinkle some salt and cook it until 3 whistles.

2.Microwave cubed onions for 4 minutes and grated coconut for 1 mts. Combine garlic, ginger and whole garam masala in a blender and crush it. then add oniona and coconut and blend to form a smooth paste.

3 .Heat oil in a pan. Once oil is hot add masala paste and fry till all the moisture from onions evaporates.

4.When masala is slightly dry add cumin powder, coriander powder and red chilli powder and fry till oil starts loosing out from the spices.

Once oil starts loosing out from spices add tomatoes and cook until tomatoes get mashed up with the gravy. For this add 2 to 3 tsp of chicken stock, cover it and cook for 5 mts.

5. Then add tomato sauce.

6.Finally add boiled chicken and butter and cook on low flame for 10 mts.

Chicken masala is ready.

 

Nadan Meen Kari | Kerala Style Fish Curry Recipe

This Nadan meen kari is traditional Kerala recipe. It’s a red spicy curry which uses kodumpuli (Malabar tamarind) and shallots and tastes delicious with rice or kappa (Cooked Tapioca). You can use sardine or any other fish.

Ingredients

• 500 grams fresh sea fish (sardine, mathi, seer or any other fish)
• 1 cup shallots, chopped
• 2 small tomatoes, pureed
• 1-1/2 teaspoon ginger-garlic paste
• 1/2 turmeric powder
• 1 tablespoon red chili powder (add more if you like more spicy)
• 1 tablespoon coriander powder
• 1 teaspoon fennel powder
• 1-1/2 teaspoon pepper powder
• 3 - 4 pieces kodumpuli (malabar tamarind)
• 4 tablespoon coconut oil
• 1 teaspoon mustard seeds
• 1 sprig curry leaves
• salt to taste
• water

• Directions for Nadan Meen Kari | Kerala Fish Curry

  1. To prepare Nadan Meen Curry or Kerala Style Fish Curry, Clean the fish well and cut into pieces. Add salt and turmeric powder to the fish and let it sit for 15 minutes.
  2. Then wash the fish again well. Add 1 teaspoon of salt, 1 teaspoon red chili powder and 1/4 teaspoon turmeric powder. Rub it all over the fish, place them inside the fridge and leave it to marinade for 30 minutes to 1 hour.
  3. Heat coconut oil in a clay pot. When oil turns hot add mustard seeds and wait till it crackles. Then add chopped shallots and sauté till onions turn pink.
  4. Add ginger-garlic paste and cook till raw smell of the paste is gone.
  5. Add tomato puree and cook until the puree turns thick and oil separates from the sides of the pan.
  6. Mix all the spice powder with 1 tablespoon water into a thick paste. Add this paste into the pan and cook for about 3 minutes.
  7. Add 1 cup water and bring it to boil. Add salt to taste and continue to boil for another 3 minutes.
  8. Now add kodumpuli and boil for another 10 to 15 minutes until the curry turns a little thick.
  9. Now add the marinated fish, reduce flame, cover and continue to cook on low flame for about 7 to 10 minutes or until the fish is cooked well.
  10. Turn off flame. Nadan meen kari is ready to be served with steamed rice.

DRAGON CHICKEN | HOW TO MAKE DRAGON CHICKEN | INDO-CHINESE RECIPES -

Dragon Chicken: Today’s Sunday special post is Spicy Dragon Chicken. It is one of the easiest Indo-Chinese chicken dishes. It tastes irresistibly good and looks very appetizing due to its vibrant red color. I just love this recipe so much that whenever I prepare fried rice, the side dish choice goes for dragon chicken. Check out the yummy recipe below which will make your tummy twirl..:)

Ingredients:

For Marinating:

·         Boneless chicken breast            - ½ kg

·         Soya sauce                                  - 2 tsp

·         Egg                                               - 1

·         Red chilly paste                          - 2 tsp

·         Corn flour                                    -2 tbsp

·         Maida / all purpose flour           - 2 tbsp

·         Ginger garlic paste                     - 1 tsp

·         Pepper pwd                                 - ½ tsp

·         Salt to taste

·         Oil to deep fry

To prepare Gravy:

·         Oil                                    -2 tbsp

·         Cashews                          - 6 to 8

·         Onions                             - 2

·         Ginger garlic paste         - 1 tsp

·         Capsicum sliced              -  ¼ cup

·         Soya sauce                      - 1 tsp

·         Sugar                               - ½ tsp

·         Tomato ketchup              -2 tbsp

·         Red chilly sauce              - 1 tbsp

·         Corn flour paste              - 2 tbsp

·         Fresh coriander leaves & spring onions to garnish

·         Salt to taste

Method:

1.       Wash and slice boneless chicken to lengthwise pieces.

2.      Prepare a  marinade with the ingredients given above for marination.

3.      Add chicken and mix well so that the chicken is coated with spices well.

4.      Allow to marinate for 30 mins.

5.      Heat oil in a frypan.

6.      Drop the marinated chicken pieces gently.

7.      Deep fry till the chicken is cooked crisp and brown.

8.      Drain in kitchen tissue and set aside.

9.      Heat 2 tbsp oil in a frypan.

10.   Add cashews and red chilly.

11.    Saute for a minute and add sliced onions.

12.   Fry till transculent.

13.   Add ginger garlic paste and continue sautéing for few more seconds.

14.   Now add sliced capsicum and toss.

15.   Now add soya sauce, salt, sugar, tomato ketchup, red chilly sauce and mix well.

16.   Mix well and cook in low medium flame for 2 to 3 mins.

17.   Add 1 cup of water and corn flour paste.( mix 1 tbsp of corn flour in ½ cup of water and mix)

18.   Stir until it thickens and comes to boil.

19.   Now add the fried chicken and toss well in the sauce.

20.  Mouthwatering Dragon Chicken is ready.( if you prefer dry version of Dragon chicken, skip the step 17)

21.   Sprinkle freshly chopped coriander leaves and spring onions.

22.  Serve hot with fried rice, noodles or with any Indian breads.

Chinese Rice Porridge | Chinese Chicken Konji

Serving Size: 4 bowls

Ingredients:

For cooking rice

• 1/4 cup rice (short grain or basmati)
• 3 pieces of chicken with bones
• 2 inch piece ginger
• 2 cloves of garlic
• 1 green chili 
• 1 tsp salt
• 4 cups water (or more)

For tempering:

• 1 tbsp chopped ginger
• 1 tbsp chopped garlic
• 1 green chili finely chopped
• 1/4 cup chopped green spring onion
• 3 tbsp finely chopped green capsicum
• 2 tbsp white portion of spring onion finely chopped
• 1 tbsp soy sauce
• 1 tsp black pepper powder
• 1 tbsp vinegar
• 1 tsp sugar
• 3 tbsp cooking oil

Method:

1. In a medium size pot add all the ingredients for cooking rice. Cook for 20 to 25 minutes or till rice is cooked and mushy. The consistency should be of a thick soup. Add more water if needed.
2. When the rice is cooked, remove the chicken pieces and discard the bones. Finely shred the chicken and add it back to the rice.
3. Heat 3 tbsp cooking oil in a pan and fry chopped ginger, garlic, white spring onion and green chili till the raw smell disappears and they slightly change color.
4. Then add chopped capsicum, soy sauce, black pepper powder, vinegar and sugar. Add this tempering to the cooked rice porridge and stir well.
5. Cook the porridge on slow flame for 5 minutes and check the seasoning.
6. Finally garnish with chopped spring onion and serve hot. 

How to make KFC Chicken at home | Easy Fried Chiken

If you want to bring  KFC  chicken  at  home,  this is the yummy recipe & trust me its finger licking good..!

Ingredients:

• Chicken pieces with skin                       - ½ kg
• Eggs                                                    - 2
• Milk                                                      - 2 to 3 tbsp
• All purpose flour / Maida                          - 2 cups
• Garlic pwd                                            - 2 tsp
• Onion pwd                                            - 2 to 3 tsp
• Paprika pwd                                          - 1 tsp
• Pepper pwd                                          - ¼ tsp
• Bread crumbs                                       - 2 tbsp
• Crushed Oats                                        - 2 tbsp
• Oil                                                        - to fry
• Salt to taste

To marinate:

• Lemon juice                             - 1 tbsp
• Red chilly pwd                          - ½ tsp
• Pepper pwd                              - ½ tsp
• Salt                                          - ½ tsp

Method:

1. Wash & clean the chicken pieces. ( dont remove the skin )
2. Pat dry using paper towel & keep it aside.
3. Prepare marinade with the given ingredients.
4. Add chicken pieces to the marinade and turn to coat.
5. Marinate for 1 to 2 hrs.
6. In a bowl, beat the eggs,  pour the milk and whisk... till a smooth mixture is obtained, set it aside.

7. In a plate or bowl stir,  plain flour , garlic pwd, onion pwd, red chilly pwd/ paprika, pepper pwd, bread crumbs, crushed oats & salt until well mixed.

8. Take a piece of chicken, add to the flour mixture & cover the chicken with it.

9. Now dip in the whisked egg mixture.

10. And then again back into the flour mixture.

11. Shake off the excess flour and keep aside.

12. Repaeat the same dipping & covering process for all chicken pieces till they’re generously coated.

13. Meanwhile heat oil in a wide skillet.
14. Add 4 to 5 pieces of chicken and deep fry in hot oil.

15. Take care not to crowd pieces.

16. Turn the flame to low medium and fry chicken until it turns golden brown.

17. Turn over the pieces gently, every few minutes & cook to crisp.

18. Chicken is done, when it is browned on all the sides.

19. Remove from flame & place on kitchen tissue to drain.
20. Repeat with remaining chicken.

21. Homemade lipsmacking fried chicken is done.. 

22. And ready to be served..!

23. You can see the chicken is cooked crisp to edges with juicy & savory inside.

24. Serve hot with tomato ketchp or any sauce..!