Mangalorean fish curry

Super spicy and full of flavor, this Mangalorean fish curry will surely satisfy your taste buds. Serve Mangalorean fish curry along with steamed rice for a perfect Mangalorean meal (And if you have banana leaves to serve it, Bang on!!)

Ingredients

1. Fish (king fish or Pangasius or any of your choice) 
2. Black pepper powder - 1 tsp
3. Red chilli powder - 1 tsp
4. Turmeric powder - 1 tsp
5. Salt - 1 tsp
6. Dry red chilli - 3-4
7. Cumin seeds - 1 tsp
8. Coriander seeds - 1 tsp
9. Green chillies - 3-4
10. Garlic - 5-6
11. Mustard oil 
12. Onion - 1 big finely chopped
13. Curry leaves - handful 
14. Curd - 2 tsp
15. Coriander leaves - for garnishing

Process 

1. In a bowl, add black pepper powder, red chilli powder, turmeric powder and salt. Add little water and mix them properly and keep aside.

2. Heat a frying pan and add red chillies, cumin, coriander, green chillies, garlic and roast them till aromatic. Let them cool down and them make a coarse grind. 

3. Add oil in the frying pan and saute chopped onion and curry leaves. Once the onions are little brown add the grinded masala. Mix well and let it fry for few minutes

4. Now add the powdered masala paste and check the salt, if required you can add little more. Fry for few more minutes and then add curd and little water. Mix well and add the fish pieces. Let it cook for 2-3 minutes, cover with a lid.

5. Sprinkle some fresh coriander leaves once done. Serve hot with steamed rice. 

P.S. The recipe reel is up on my Instagram page. Check it out @romisrecipe

KASHMIRI MUTTON ROGAN JOSH

Rogan josh is an aromatic curried meat recipe of Kashmiri origin. It is made with red meat, traditionally lamb or goat. It is coloured and flavoured primarily by alkanet flower or Kashmiri chillies. It is one of the signature recipes of Kashmiri cuisine and really takes time and much effort to prepare this dish. I made this Rohan Josh using @elthecook Kashmiri Rogan Josh tadka with a very less effort and my family loved it. They have a great range of veg and non veg tadka. 

Ingredients

1. Mutton - 500 gram
2. EL THE COOK Kashmiri Rogan Josh Tadka - 2 tsp
3. Salt to taste
4. Curd - 2-3 tsp
5. Oil of Ghee - 2 tsp
6. Hot water - 1-2 cup (or as required)

Process

1. Marinate the mutton pieces with salt and the Kashmiri Rogan Josh tadka masala and let it rest for at least 1-2 hours.

2. Heat 2 tsp of oil / ghee in a deep bottomed pan and pour the marinated mutton in it. Add salt if required. Let it simmer on high flame. Add hot water and let it simmer on mid-high flame, covering with a lid till the mutton pieces become soft and tender. (You can also do it in the pressure cooker to save time)

3. Serve hot with steamed rice or plain chapati. Your quick and easy Mutton Rogan Josh is ready.

LEMON PEPPER CHICKEN

Lemon pepper chicken is the name of several dishes found in cuisines around the world which includes chicken pepper and lemon. There are various kinds of recipes for making this dish. Here is a super quick and refreshing one enriched in lemon and pepper flavor, very simple and delicious.

Ingredients

For Marinade

1. Chicken 1 kg
2. Lemon juice 2 tsp
3. Garlic paste 1 tsp
4. Ginger paste 1 tsp
5. Black pepper 1 tsp (powder)
6. Curd - 1/2 cup
7. Salt to taste

For the curry

1. Bay leaf - 1
2. Black pepper - 5-6 pic
3. Garlic - 1 tsp (finely chopped)
4. Ginger  - 1 tsp (chopped)
5. Green chilli - 4-5
6. Cinnamon stick - 1/2 inch
7. Black pepper powder - 1 tsp
8. Salt to taste 
9. Lemon juice - 2 tsp
10. Water - 1/2 cup
11. Cornstarch - 1 tsp

Process

1. Wash and clean the chicken pieces and place them in a large bowl. Add lemon juice, garlic and ginger paste, black pepper powder, salt and curd. Give it a good mix and marinade for 30-45 minutes.

2. In a small bowl, add cornstarch with 2 tsp of water, mix well and keep aside.

3. Heat oil in  heavy bottomed pan, add cinnamon stick, bay leaf and black peppercorns. Saute for 30 seconds. Add chopped garlic and ginger and stir in high medium flame for couple of minutes.

4. Now add the chicken pieces and fry on each side for at least 10 minutes. The chicken should have golden brown texture. 

5. Add green chilli, black pepper powder and lemon juice. Stir and mix everything properly. Cover with a lid and cook for 15-20 minutes over low-medium flame.

 

6. When the chicken becomes tender add the cornstarch mixture and mix everything. Once the gravy reaches the desired consistency, remove the flame. Serve hot with steamed basmati rice. 

Fish Curry in Kerala Style

Kerala Fish Curry is a delectable option to prepare for regular meal, if you love coconut based curries. This fish curry recipe comes with special additions of tamarind extract and curry leaves, simmered with fish and coconut paste. You can pair with simple steamed rice for an easy lunch menu.

Note - Boneless fishes are best to make this recipe. I have used Catla (Labeo catla), which is also known as the major South Asian Carp. We bong loves Rui Catla equally. 

Ingredients

1. Fish (cut into cubes) - 250 gram
2. Onion - 1
3. Tomato - 1
4. Green chillies - 2-3 (as per your taste)
5. Oil - 5-6 tsp
6. Coconut paste - 1/2 cup
7. Red chilli paste / powder - 1/3 tsp
8. Coriander powder - 1 tsp
9. Turmeric powder - 1/2 tsp
10. Salt to taste
11. Dry red chilli - 2
12. Mustard seeds - 1/2 tsp
13. Curry leaves - 2-3
14. Tamarind extract - 2 tsp
15. Water - 1 cup

Process

1. In a pan, heat oil and saute the fish pieces adding pinch of salt and turmeric powder. You can add raw fish pieces to the curry also, I have fried them little bit.

2. Make a paste of onion, tomato and green chilies and keep aside.

3. Heat the pan, add coconut paste and cook until golden brown. Add dry spices and cook for 2-3 minutes, keep stirring. Remove from heat and keep aside.

4. Heat oil in the pan and add dry red chilli, curry leaves and mustard seeds and fry until the seeds start spluttering. Add the onion tomato paste and coconut paste and fry until brown, stirring continuously. Add the tamarind extract and a cup of water, stir well and bring to a boil.

5. Add fried fishes or raw fish pieces (whichever you are using) and salt as per your taste and simmer for about 10 minutes. 

6. Serve hot with steamed rice.

GOAN FISH CURRY (With Shark Fish)

Of all the region's dishes, one of the most well known is GOAN FISH CURRY. Pronounced go-an (as opposed to "groan" without the "r"), it's an aromatic curry with a blend of spices, garlic, ginger and onion along with fresh tomato and coconut. Goan Fish curry has a touch of tang to it which cuts through the richness of the sauce. You can use any fish in this curry, I have used SHARK FISH to make this rich curry, and trust me, it was so yummy. 

Ingredients:

• Kashmiri chilli - 1/2 tsp 
• Fenugreek - 1/4 tsp 
• Turmeric powder - 1/2 tsp 
• Coriander powder - 1/2 tsp 
• Cumin powder - 1/2 tsp 
• Ginger garlic paste - 1 tsp
• Tamarind - 3-4 
• Black mustard seeds - 1/4 tsp
• Chilli powder - 1 tsp
• Fresh Green chilli - 3-4 (as per taste)
• Coconut milk - 1/2 cup
• Tomato puree - 1 cup
• Onion - 2
• Sugar - 1/3 tsp
• Dry Red chilli - 2-3
• Shredded coconut - 1/2 cup
• Salt to taste
• Shark fish (you can use any fish) - half kg (cut into small pieces)

Process :

1. To start with, lets make the curry paste first - put all the ingredients (except fish, coconut milk, Dry red chilli and oil) in a jar and blend to a fine paste. 

2. In a frying pan, add some oil and deep fry the fish pieces, adding only salt and turmeric powder. Keep aside.

3. In the same pan, add oil and some black mustard seeds and dry red chillies. Then add this curry paste and saute for sometime to make the spice flavors bloom, you can add little water too. Once the fried aroma starts to come out, add coconut milk little by little. Add sugar and salt to balance the taste. Simmer for 5 minutes to reduce and bring the flavors together. Add the fish pieces, cover and cook for more 3-4 minutes. 

4. Garnish with shredded coconut and fresh coriander and serve hot with streamed rice. 

PALAK CHICKEN || SPINACH CHICKEN

My love for Chicken is never ending and this delicious Palak Chicken is all that I need to make my Sunday better. When it comes to easy and healthy chicken recipes, palak chicken or spinach chicken is one of them. This is a semi thick Indian curry of chicken and spinach that is cooked together along with spices. You can grind the spinach and cook this, I have not grinded the spinach and left them in the curry into pieces.

Ingredients:  

1. Chicken - 500 gram
2. Spinach - 500 gram (finely chopped or puree, whichever you are using) 
3. Tomato - 1 (finely chopped)
4. Onion - 2 (finely chopped)
5. Ginger garlic paste - 1 tsp
6. Green chilli - 3-4 (as per taste - slit)
7. Salt to taste
8. Turmeric powder - 1/2 tsp
9. Cumin powder - 1/2 tsp
10. Coriander powder - 1/2 tsp
11. Red chilli powder - 1/2 tsp
12. Garam masala powder - 1/2 tsp
13. Bay leaf -1
14. Dry red chilli - 1
15. Cinnamon stick - 1 inch
16. Cloves - 3-4
17. Mustard oil - 3 tsp (for cooking)
18. Butter - 1 cube / 1 tsp

Process:  

1. To start with, marinate the chicken pieces with ginger garlic paste, turmeric and keep aside for 30 minutes.

2. Heat butter and oil together in a pan and add cinnamon stick, cloves, bay leaf and dry red chilli and allow them to crackle. Add onion and fry them till soften and then add tomatoes and green chillies, saute for 5-7 minutes and then add all the powder spices and salt. Mix well. Cover with a lid and let it cook for 2-3 minutes. 

3. Add marinated chicken pieces and saute on high flame for 5-6 minutes. Stir in between. Add half cup of water, cover and simmer for 10-15 minutes. Once the chicken pieces half done, add the chopped spinach / or spinach puree (whichever you are using) and garam masala, mix well. Adjust the consistency if required and cook on medium flame for another 5-6 minutes or till done. Serve hot with steamed rice or chapati.

MUTTON GHEE ROAST

Mutton ghee roast is a recipe from Mangalore where the spicy & freshly ground masala paste is roasted in ghee and then tossed with cooked mutton which imparts a rich delicious flavor of the spices to the meat. Using ghee really brings out all the flavors out.

Ingredients: 

To cook mutton:

1. Mutton - half kg
2. Ginger garlic paste - 2 tsp
3. Turmeric powder - 1 tsp
4. Ghee - 2 tsp
5. Salt to taste

To make the masala: (Blend all the below masala into a fine paste)

1. Dried red chilli - 4
2. Kashmiri red chilli - 2 (optional)
3. Coriander seeds - 2 tsp
4. Cumin seeds - 2 tsp
5. Fennel seeds - 1 tsp
6. Fenugreek seeds - 1 tsp
7. Pepper corns - 1 tsp
8. Cloves - 3
9. Cinnamon stick - 1"
10. Garlic - 5-6 pods
11. Ginger - 2" piece
12. Star anise - 1

To make the Gravy:

1. Curry leaves - 10-12
2. Ginger Garlic paste - 1 tsp
3. Masala paste - 3-4 
4. Onion - 2 big (finely chopped)
5. Yogurt - 2 tsp
6. Ghee - 3 tsp

Process: 

1. Heat ghee in a pressure cooker and add the turmeric powder to it and stir. Now add mutton chunks and ginger garlic paste to cook till the mutton changes color. Add salt and 2 cups of boiling water. Cover the cooker with the lid and cook on medium flame till 4 whistles. Switch off the flame and wait till the pressure drop to open the cooker. After opening the cooker, separate the mutton chunks from the broth. The mutton broth can be used for grinding the masala.

2. In a pan, melt some ghee and add the ground masala and also add yogurt to it and mix this well with ghee. Now add the broth which we have separated initially and mix well with the masalas. Add some salt if required. Need to cook this until the gravy thickens and reduces.

3. Now you can see the gravy is nice and thick, the ghee which we have added has oozed out and its time to add the cooked mutton pieces and mix well with the gravy. After mixing nicely cook this for another 5-10 minutes on medium flame. Finally add some curry leaves for garnishing and turn off the flame. Mutton ghee roast is ready to serve with hot steamed rice. 

COORG PANDI CURRY || COORG STYLE SPICY PORK

This cuisine is very popular in Karnataka. A spicy pork curry with freshly made simple and basic ingredients which are mostly available at home. Its a very unique dish with a tangy and spicy taste, semi dry in texture. This South Indian delicacy is a perfect option for lunch or dinner with simple steamed rice. 

Ingredients :

1. Pork - half kg
2. For the home made masala :  tsp Fenugreek seeds, 1/2 tsp cumin seeds, 1/2 tsp coriander seeds and 1 tsp pepper.
3. For making the masala paste : Onion 2 big (chopped), 1 inch piece ginger, 7-8 garlic cloves, 8-10 curry leaves, 4-5 green chillies, 6-7 cloves, handful of coriander leaves and 1/2 tsp oil.
4. For making the Curry : Salt as per taste, 1 tsp oil, 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 4-5 curry leaves, 1/2 tsp mustard seeds, the home made masala paste, 1 cup pork stock and 3-4 cup of water (or as per required)

Process :

1. In a kadhai, add water, 2 tsp lemon juice, salt and pork and let it simmer for 40 to 45 minutes.
2. For preparing home made masala add all the ingredients mentioned above (In home made masala) in a frying pan and roast them till it changes the color. Once roasted, grind them into powder and keep aside.
3. Now, let's make the masala paste. Take a pan and in a very low flame, first add onions, ginger, garlic, cloves, curry leaves and green chillies. Mix them well and let the onions turn brown in color. Once cooked, hand a handful of coriander leaves and half tsp oil. Turn off the flame and grind this into a smooth paste, keep aside to use later for making the curry.
4. Now we have everything ready, so let's start with the curry. Take a pan and add oil. Add mustard seeds, curry leaves and masala paste (that we have made) and mix well. Then add half cup of water, the home made powder masala and half cup of pork stork and red chilli powder. Let the masala fry for 5-6 minutes.
5. Once you can smell a good and strong aroma coming out from this masala fry, add the pork pieces, turmeric powder and salt to taste. Mix well and saute for 2-3 minutes ensuring the pork pieces are coated well with the masala. 
6. Add 4-5 cup of water and cover the pan, cook it till the pork becomes tender. It would take 30-40 minutes based on the quality of the pork.
7. Once the pork is cooked, garnish with coriander leaves and serve hot with steamed rice.