Thursday, October 28, 2010

Fish Curry

 Fish curry is a weekly delicacy in our homes. This is usually prepared  every Saturday and it tastes the best when eaten the next day. I have used Promfret for the curry which is skinned and cut into cubes. However all variety of fishes can be used for this curry. This is a typical traditional south indian style.


Cleaned and Cubed Fish (Preferably Promfret or King Fish) -  1/2 KG
Tamarind - Soaked in Hot Water
Curry Leaves - 5 to 6
Jeera - 1/2 tsp
Mustard - 1/2 tsp
Methi - 1/4 tsp
Onion - 1 (Sliced)
Garlic - 4 Pods

Onion - 1 (Small, chopped)
Tomato - 1 (Small, chopped)
Coconut - 1 cup
Dry Chilli Powder - 2 tsp
Coriander Powder - 2 tsp
Ginger Garlic Paste -1 tsp

Cooking Method

In a Kadai, add one spoon oil, add coconut and roast till golden brown, add Chilli Powder, Coriander Powder,Ginger Garlic Paste and roast for a minute. Add onions and tomato, Fry for a minute.
Once cooled, grind the mixture into a smooth paste.

In a wide vessel, Pour oil, add mustard, curry leaves, Jeera and Methi seeds.
Add sliced onions and garlic, Fry till golden brown, add the Masala paste and fry till the oil leaves the sides, Add tamarind pulp and salt and allow the mixture to fry for an other minute.
Now pour water and adjust the consistency of the curry.
Once the curry starts boiling, Add the fish pieces and cook for 5 minutes.

Serve hot with Rice / Dosa

Cooking Time : 30 Minutes
Serves : 3

Monday, October 11, 2010

Bottle Gourd curry

Bottle Gourd is very effective in many ailments. Specially raw juice of this vegetable mixed with lime juice is very effective in curing UTI infections. Its also very effective in curing diarrhea. I used to ignore this vegetable until i knew its medicinal properties. Now this  is a part of my die.

This is a beautiful blend of Moong Dhal and Gourd. This curry goes very well with hot rice/Chapati and ghee :)

Moong Dhal - 1 cup (soaked for 1 hour)
Bottle Gourd - Finely chopped one cup
Tomato - 1
Onion - 1
Garlic - 4 finely chopped
Ginger Garlic Paste - 1 tsp
Chilli Powder - 1 tsp
Asafoetida - 1/4 tsp
Curry leaves - 5
Jeera - 1/4 tsp
Mustard - 1/4 tsp
Coriander leaves

Cooking Method
Heat oil in a kadai, add mustard, jeera and curry leaves.
Add finely chopped onion and garlic and fry till translucent. Add tomatoes, Chilli Powder, Asafoetida.
Fry till the oil leaves the sides and the masala gives a good aroma.
Add soaked dhal, Fry for a minute. add 2 cups of water and cook till the dhal becomes soft but not mushy.
Now add the chopped bottle gourd and cook for 5 min
Garnish with ghee and coriander leaves.

Cooking time : 30 min
Serves - 3

  • For fast cooking, pressure cook dhal with garlic and asafoetida. Add to the onion masala, followed by bottle gourd.
  • You can substitute bottle gourd with white pumkin or cucumber.