Friday, January 21, 2011

Fish in Tangy Coconut Sauce



Ingredients to Marinate:


Fish: 12 pieces
Lemon Juice- 1tsp
Turmeric Powder- 1/4 tsp
Chilly Powder- 1 tsp
Salt

Rest of the Ingredients:
Onion: 1 medium, diced
Green Chillies: 3
Curry Leaves: 1 sprig
Turmeric Powder: 1/4 tsp
Chilly Powder: 2 tsp
Corn Flour: 1 Tbsp with 4 Tbsp of water
Coconut Milk: 1.5 cup
Tamarind Paste: 1 tsp (with 1/4 cup of water)
Salt & Oil

Method:
  • Clean the fish and rub with lemon juice, salt, and chilly powder and set aside for an hour
  • Heat oil in a pan and shallow fry the fish pieces and set aside
  • In the same pan add little oil and saute onion, green chilly, and curry leaves until onion is light golden brown
  • Add turmeric powder, chilly powder, and tamarind paste diluted in water and mix well
  • Let that cook for about 5 minutes on medium-high heat
  • Add coconut milk and cook for another 5 minutes in medium heat
  • Add corn flour mixed with water to thicken the gravy
  • Place the fried fish into the gravy and cook for another 5- 10 minutes on low heat
Serve hot with Rice


Thursday, January 20, 2011

Eggplant Stirfry (Vazhuthanaga Mezhukkuperrati)


Ingredients:
Eggpant: 2 cups (cut lenghtwise)
Onion: 1 medium (thinly sliced)
Green chilly: 1 (cut lengthwise)
Garlic: 2 cloves (diced)
Curry Leaves: few
Turmeric Powder: 1/4 tsp
Chilly Powder: 1 1/2 tsp
Mustard Seeds: 1/2 tsp
Salt & Oil

Method:
Heat oil in a pan, add mustard seeds and let it splutter
Add onion, garlic, green chilly, and curry leaves and stir it until onion is transparent
Add turmeric powder, salt, and chilly powder and mix it well with onion until the raw smell is gone
Add eggplant to the onion mixture and let is cook until eggplant is soft and tender

Monday, January 10, 2011

Beef Fry




To Marinate:
Beef: 2 ½ lbs
Ginger Garlic Past: 3 tsp
Curry Leaves: few
Shallots: 4, thinly sliced
Chilly Powder: 2 tsp
Corainder Powder: 2 tsp
Turmeric Powder: 1 tsp
Garam Masala: ¼ tsp
Fennel Powder: 1 tsp
Salt: To taste

For Preparation:
Pepper Powder: 1 tsp
Chilly Powder: 1 Tbsp
Coriander Powder: 1 tsp
Curry Leaves: 2 sprigs
Salt: To taste
Oil: As needed  (I shallow fried the meat.  You could deep fry if you wish)

Method:

1.      Cut beef into cubes. Wash and drain until all water is gone
2.     In a pressure cooker mix the beef with the rest of the ingredients to marinate and 1/4th cup of water
3.     Pressure cook the beef until it is almost done (I did 3 whistles)
4.     Wait till the pressure is gone before you open the pressure cooker
5.     Open the pressure cooker and Reserve 2 cups of beef stock
6.     Heat a deep pan and pour 1 ½ cup of beef stock to it
7.     Add Coriander Powder, Chilly Powder, and Pepper Powder to the stock and let it boil in medium heat
8.     Once the stock is boiling add the beef to the pan and let it cook and wait till the beef is dry
9.     Transfer cooked beef to a plate and pour some oil in the same pan
10. When the oil is hot add small bathes of beef along with few curry leaves in each batch and fry
11.   Garnish with few sliced shallots
Serve hot with Chapathi or Rice