Deliciously Served - Goan Fish Curry

Goan Fish Curry

Serves for 4.

Ingredients

Sear fish cubes            400 g    

Kashmiri Red chilies   10 nos

Methi seeds                  1 tblsp

Fennel seeds                 2 tsp

Grated coconut             ½

Cashew nut                   50 g

Coriander seeds            2 tblsp

Tomato                          250 g

Coconut oil                    50 ml

Coconut milk                200 ml

Onion                            150 g

 

Preparation

 

1. Heat a kadai and put  20ml  coconut oil, methi seeds and mustard & boiled it till it gets roast. Then add fennel, coriander seeds, red chilies, cashew nut, coconut, tamarind and 100g onion and stir till it gets good flavor. Cool it, then ground it as fine paste.

2. Ground the tomato as puree and keep it aside.

Method

1.     Keep a heavy pan on flame, put coconut oil and fry the onions. Add the grounded masala paste and fry it for 2 minutes. Then add tomato puree and cook it for 15 minutes.

2.     Add the fish cubes and cook it for 5 minutes.

3.     When the fish gets cooked, add the coconut milk and stir it very slowly till the curry gets boiling.

4.     Put off the flame and serve hot with Stem Rice.

 Recipe By:- Chef  Francis

Bhuna Chicken

Bhuna chicken

Serves 4

Ingredients

Chicken                           1     kg

Oil                                   100 g

Cloves                             04   nos.

Green Cardamom            04   nos.

Onion                              350 g

Ginger & Garlic Paste     30  

Red chilli Powder             01  tsp

Coriander Powder           02   tsp

Turmeric Powder             ½   tsp

Powdered Kasuri Methi   1     tsp

Tomato                           250 g

Coriander Leaves              2   springs

Salt To Taste

Method

1.  Keep a heavy cooking pan on the flame and pour the oil, then put the cloves and cardamom for tempering and add the sliced onions. Fry it till it gets golden brown in color.

2.  Add turmeric powder, red chili powder  and coriander powder. Then add the ginger & garlic paste and stir it for 1 minute. Add the chicken and salt. Slowly stir it for 5 minutes

3.  Add the sliced tomato and powdered kasuri methi. Stir it slowly and cook it for 15 minutes. Garnish with chopped coriander leaves.

4. Serve it hot.  

Recipe By :- Chef Francis 

Barra Kebab

Ingredients:

• 1000 grams chopped lamb pieces
• 600 grams hang curd
• 20 ml malt vinegar
• 40 grams ginger garlic paste
• 20 grams raw papaya paste
• 10 grams Kachri powder
• 30 grams Chilli powder
• 5 grams Shahi Jeera
• 5 grams Garam Masala
• 25 ml oil
• 20 grams butter
• Juice of two lemons
• Salt to taste

Preparation:

• Place the meat in a large bowl. Add the curd, vinegar, salt, red chilli powder, ginger garlic paste, shahi jeera and garam masala. Mix them well until the meat is properly coated with the spices.
• Add kachari powder and oil, and mix well. Add the curd to the mix and mix well again.
• Marinate the meat for 4 hours at room temperature and place it in the refrigerator till required.
• Place the meat in a skewer and cook in a moderate tandoor oven.
• Once it is cooked, sprinkle kebab masala, lemon juice and melted butter over it.
• Arrange the kebabs on a plate and garnish with sliced cucumber, onion rings, sliced tomatoes, lemon wedges and green chillies.

Amritsari Macchi

Ingredients:

• Fish, sliced, preferably Basa 1 kg
• 1 tbs garlic paste
• 1 tbs ginger paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp carom seeds (ajwain)
• 1 tbs Chilli powder
• Salt to taste
• Juice of one lime
• 400 grams of gram flour.

 Preparation:

• Mix all the ingredients except the fish and lime wedges, in a large, shallow dish. Form a thick paste.
• Gently fold the fish into this paste, making sure to coat each piece well. Allow to marinate for 1 hour.
• In a wide, flat pan, heat enough oils to shallow fry the fish till each piece is golden and crisp on both sides.
• Serve hot, arranged in a platter. Squeeze lemon juice over the pieces just before serving. Garnish with lime wedges.

Lazeer Keema Naan

Ingredients(For one portion):

• 100 mls of refined flour.
• 5 grams of salt.
• 50 grams of mutton keema.
• 2 grams of red chilly powder.
• 5 grams of chopped coriander.
• 5 grams of chopped green chilly.
• 5 grams of chopped ginger.
• 10 grams of Amul cheese.
• 2 grams of cumin powder.
• 5 grams of butter.

How to prepare:

• Take the minced mutton and sauté slightly in a pan.
• Add the chopped ginger, green chilly, powdered red chilly, cumin powder, chopped coriander, salt and Amul cheese.
• Make equally sized patties out of them.
• Stuff the patties in dough made out of the refined flour and flatten with a rolling pin.
• Cook the naan in a pre-heated clay even.
• Butter both sides once prepared.

Dum Ka Paneer

Ingredients: 

110 grams of cottage cheese (08 dices)

20 ml refined oil

10 grams garlic

40 grams onion

10 grams Chironji paste

20 grams cashew nut paste

30 grams yogurt

4 springs saffron

5 grams yellow chilli powder

5 grams salt

5 grams coriander powder

20 grams poppy seeds

20 grams butter

20 grams cream

How to prepare the gravy: 

• Make a mixture of the oil, garlic, onion paste, Chironji paste, poppy seeds, cashew nut paste, yoghurt, saffron, yellow chilli powder, coriander powder and salt.
• Marinate the cottage cheese dices in the resultant mixture for 30 minutes.
• Transfer the cottage cheese along with the excess marinade onto an oven proof dish.
• Seal with dough and cook in a preheated oven (180C/350F) for 20 minutes.
• Once done, remove the dish from the oven.
• Garnish with butter, cream and saffron springs.
• Serve hot with naan.

Lazeez Arbi ke Kebab

Ingredients:

250gms Arbi ( Coloccassia)

20gms Ginger

5gm Cumin Powder

3gms Black Salt

5gms Green Chilly

50gms Hang Curd

20gms Chop Coriander leaves

50gms Refined Oil

Method:

Heat sufficient water in a deep non stick pan, add colocassia and boil till soft. Cool, peel and mash. Place ginger and green chillies in a deep bowl. Chop mint leaves and add. Add mashed colocassia, salt, cumin seed powder and crushed black peppercorns and mix well with greased hand.

Heat a little oil in a non stick pan. Shape the mixture into even sized round kababs. (You can make the kababs in advance and keep them in the refrigerator till it is time to shallow fry.) Shallow fry the kababs, turning sides, till evenly golden and crisp on both sides.Grill over pre-heated hot plate and serve hot.