Non-Veg set meal

Non-Veg platter

Fish masala Curry: Village style/ Simple, spicy & tangy flavor

Ingredients:

Roopchand Fish curry cut: 500 gm

Red onion – 1 big size, diced

Garlic cloves – 10 medium size

Fresh coconut – ¼ cup

Fenugreek seeds – 1 tsp

Roasted peanuts – ¾ tbsp

Turmeric powder – 1 tsp

Coriander powder – ½ tbsp

Red chillie powder – ½ tbsp

Tamarind – 1 large lemon size

Fresh coriander leaves – 1 medium size bunch

Mustard seeds – ¼ tbsp

Curry leaves – 2 sprigs

Salt as per taste

Oil for sautéing and tempering

Instructions:

In a small kadai, add fenugreek seeds and stir fry until they slowly start to turn brown. Into the same kadai, add red onions, garlic cloves, a tea spoon of oil and saute. When the onions turn translucent add fresh coconut, coriander leaves and saute for less than a minute.

Add the sautéed mixture into the blender along with roasted peanuts, turmeric powder, coriander powder, red chillie powder and water. Blend them well into a fine paste. Meanwhile, soak tamarind in a small cup of water for 15 minutes. When it is soaked well, squeeze out the pulp into the water and remove the fibre.

In a thick bottomed kadai add some oil for tempering and heat it. When the oil is heated, add mustard seeds and let them splutter. Add curry leaves and let them sizzle. Add the blended paste into the tempering and saute well. When the masala is half cooked add tamarind pulp and mix well. Let this mixture cook under low flame for about 2 minutes. Add salt, some water and mix well. Please do note that the fish would release some water while cooking and so adjust the consistency of the masala accordingly.

When the masala is well cooked, you would notice that the oil is separating out from the spice blend. This is when you may add the fish steaks slowly into the masala. Make sure that all the fish steaks are covered with the masala. Close the lid and cook under low flame for 2 to 3 minutes. Open the lid and check. There should be a layer of oil formed on the surface of the masala. Dish out a fish steak and check. If it’s well cooked, switch off the flame and let the fish masala cool down for 5 to 7 minutes before you serve.

This dish can be served both hot or cold along with rice, millet rice, ragi ball, chapati, roti or puri.

TIP 1: Fish cooks very fast and so it is advisable to check it in small intervals.

TIP 2: Fish that is cooked just right is tender and juicy whereas an overly cooked fish becomes harder.

TIP 3: After switching off the flame, do not disturb the pan either by stirring or dishing out. There are chances for the fish steak to detach from the bone and fall out. Let the fish masala cool down for 5 to 7 minutes before you serve. This helps the fish steak to stay firm while serving.

TIP 4: As the fish masala ages, it tastes much better than when it was freshly prepared. This applies to all the non-veg dishes. That is why, my granny always used to prepare fish curry in the morning and serve it for dinner. This doesn’t mean that you can store the curry for long. Do finish the curry in a day or 2 than refrigerating for days :).

Try out this simple yet tangy fish masala curry and let me know your comments. Happy cooking and learning!

Chicken Kheema: Tasty and quick recipe

Ingredients:

Boneless chicken – 400 gm
Green chillies – 8 medium size
Shallots/ Red onion – 1 medium size
Ginger – 2 ¼ inch
Garlic cloves – 10 medium size
Fresh coconut – ¼ cup
Roasted peanuts – ½ tbsp
Cinnamon stick – ½ inch
Cloves – 5
Turmeric powder – 1 tsp
Coriander powder – ½ tbsp
Fresh mint leaves – 1 small bunch
Fresh coriander leaves – 1 small bunch
Salt as per taste
Oil for sautéing

Instructions:

         For this preparation, we need to use boneless chicken. Since I was unable to find the boneless chicken, I bought the chicken with bones. When you cut the flesh of the chicken into tiny pieces separate the bones and set aside. These bones can also be used to make yummy chicken broth or chicken soup. If you have boneless chicken, then, you may also mince it in the blender and use instead of cutting the meat into tiny bits.

         In a thick bottomed kadai, add some oil and heat it. When the oil is heated, add green chillies and saute until they are well cooked. Add shallots/ red onions into the same pan and saute until they turn translucent. Add some oil if required. Add garlic cloves and saute for a minute or 2. Now, add fresh mint leaves, coriander leaves and saute until they wilt.

        Add the sautéed mixture into a blender along with fresh coconut slices, ginger, cinnamon stick, cloves, roasted peanuts, turmeric powder, coriander powder, water and blend into fine paste. 

         In a thick bottomed kadai, add some oil and heat it. When the oil is heated, add the chicken and saute. Slowly, the color of the chicken starts to change. When the chicken is 70% done, add the blended masala, salt into the kadai and mix well. Saute this mixture until the masala is well cooked. When the masala is well cooked you would notice that the oil is separating out from the spice mix. This mixture would also start to thicken as it’s losing the moisture while sautéing. When the chicken seems to be roasted well, dish it out and serve hot. You may also garnish with some freshly chopped coriander leaves before serving.

          This dish goes well with rice, dosa, chapati and puris. Simple and spicy chicken kheema is ready within minutes. Since there are no bones, young kids and senior citizens enjoy having it the most. Try it out and let me know your comments 😊. Have fun cooking!

Fish fry: Simple & quick recipe

Ingredients:

Catla fish steaks – 500 gm

Roasted peanut powder – 1 tbsp

Grated coconut powder – 1 tbsp

Turmeric powder – 1 tsp

Red chillie powder – ½ tbsp

Coriander powder – ½ tbsp

Garlic cloves – 9 medium size

Mustard seeds – 1 tsp

Curry leaves – 2 sprigs

Coriander leaves – small bunch for garnish

Salt as per taste

Oil for deep frying and tempering

Instructions/ Procedure:

Add roasted peanut powder, grated coconut powder, salt, turmeric powder, red chillie powder, coriander powder and garlic cloves into a blender and blend them well.

In a thick bottomed kadai, add some oil for deep frying and heat it. When the oil is heated, add fresh fish steaks into the oil. Be careful as it starts to sizzle. Fry them on medium flame. Flip onto the other side and fry evenly on both sides. When the bubbles start to reduce it is a sign that the fish steaks are almost cooked. When they are 90% done, dish them out into a plate and set aside.

In the same pan, add some oil for tempering and heat it. When the oil is hot enough, add mustard seeds and let them splutter. Add curry leaves and let them sizzle. Add the blended spice mix into the hot oil and saute for a minute under low flame. Add the fried fish steaks into it and toss or flip them slowly. This way the spice mix gets evenly coated onto the fish steaks. Leave them under low flame for a minute and then switch off the flame. Garnish with fresh coriander leaves. Dish out and serve them hot or cold! Crispy and spicy fish steaks are ready!

TIP 1: While frying the fish do not keep flipping the fish steaks continuously. They tend to detach from the bone or skin and wouldn’t remain firm.

TIP 2: Once the fish is dropped into the hot oil, look out for reduction of bubbles or sizzles. Then, slowly flip it to the other side and fry. This way, the steak remains firm and well fried.

TIP 3: Always use less boned fish steaks for frying.

Since you don’t need to spend time fishing out the tiny bones, everyone including the kids and old age people enjoy eating these crispy fish steaks.

Time is precious especially when guests are around. Try out this simple and quick recipe. Impress your family and guests with your magical culinary skills. Do share your comments so that I can serve you better :). Enjoy!

Non-Veg platter:

All the 3 dishes that we have prepared today are quite easy to make. They help us save time especially, when there are guests at home. Surprise them with these varied varieties and let them BINGE on the delicacies prepared by your magical fingers. Memories made today will last your life time! So, what are you waiting for? Start up and share your experiences.