FISH CURRY IN COCONUT GRAVY- HOTEL STYLE

        FISH CURRY IN COCONUT GRAVY- HOTEL STYLE

                                       

Today's recipe is a hotel style Coconut Gravy Fish curry.I have added raw mango for this curry.Every one knows that mango added  fish curry is always a tempting one.Since mango is a seasonal fruit we generally use cambogia,vinegar or tamarind for preparing fish curry.Let us see the step by step presentation now....

                                                INGREDIENTS

• Promfet fish                          -  500 gms
• Cococnut grated                    -  3/4 cup
• Onion                                    -  1/4 portion of a small onion
• Coriander powder                 -  1 tsp
• Red chilly powder                -  1.5 tsp
• Ginger                                  -  1/2 tsp+1/2tsp
• Garlic                                   -  1 tsp
• Creen chilies                        -  2 slited
• Raw mango                          - 1 cut into pieces
• Water                                   -  2 cups
• Coconut oil                          -  2 tbsp
• Curry leaves                        -  2 sprigs

                                           METHOD

                                       

• Clean the fish and keep it aside.

• Grind the grated coconut, coriander powder, red chilly powder, ginger, garlic and onions to a fine paste.

• Take a bowl and pour this grinded coconut masala to it.

• Add green chilies,1/2tsp crushed  ginger and salt.

• Then add cut raw mangoes to it.

• Add coconut oil to it.

• Add curry leaves to it.

• Bring it to boil.

• When it starts boiling add the cleaned fish to it.Cook this for half an hour in low flame till oil appears on the sides.Then switch off the flame.

                          So our Hotel Style Mango added Fish curry is ready to serve hot!!!

CHICKEN HARIYALI

                                             CHICKEN HARIYALI

Today I am preparing  a north Indian yummylicious recipe for all Non veg people.Chicken boneless is also good  for this recipe but here I have used bone pieces.Chicken Hariyali is a Punjabi cuisine.It's a green gravy chicken dish prepared in an Indian style.It has a tempting aroma of mint & coriander leaf paste.Finally adding of fresh cream gives the dish its complete taste and flavor.Let us see how to prepare this Green colored Chicken gravy dish.

                               

                                                        INGREDIENTS

For marination

• Chicken                                  - 1/2 kg
• Coriander leaves                    - 1 cup paste(take 1tsp paste for marination  and keep the                                                                 balance for gravy)
• Mint leaves                           -  1/2 cup paste(take 1tsp paste for marination  and keep the                                                             balance for gravy)
• Onion Paste                          - 1/4 cup
• Ginger paste                         - 1tsp
• Garlic paste                          - 1 tsp
• Green chilies                        - 10 nos(take 1/2 tsp for marination and keep the balance for gravy                                                 purpose)
• Coriander powder             -   2 tsp
• Pepper powder                  -  1 tsp
• Garam masala                   -  1/4 tsp
• Lemon juice                      -  from half piece
• Salt to taste

For Gravy

• Onion                            -  2 nos pasted
• Ginger paste                  -  2 tsp
• Garlic                            -  2 tsp
• Coriander powder         -  2 tsp
• Pepper powder              -  1/2 tsp
• Garam masala               -  1/2 tsp
• Cinnamon                     -  3
• Cloves                          -  6
• Star anise                     -  1
• Curd                             - 1/2 cup
• Cashews                      -  1/4 cup
• Oil
• Fresh cream                - 3 tbsp

                                               METHOD

• Paste  mint leaves, coriander leaves , green chilies,separately.
• Make a fine paste of curd,cashews  and keep aside.       

                                     
                                     

• To marinate chicken add lemon juice and salt first.

                 

• Add 1tsp mint paste , 1 tsp coriander leaves, 1/2 tsp green chilly paste and coriander powder to it.

• Now add pepper powder and garam masala to it.

                                      

• Add garlic paste to it.

                                       

• Add ginger paste to it.

                                        

• Add onion paste to it.

                                       

• Mix everything with hands and keep aside for 30 mins.

                                      

• Heat a pan.

• Add cinnamon sticks to it.

• Then cloves to it.

• Then add star anise to it.

• Mix all the above masalas along with balance mint and coriander paste.

• Saute this masala in the oil.

• Then add chicken to it.

• Saute it for few minutes.

• Cover it with a lid and cook.

• When the gravy thickens add the curd and cashew paste.Mix well.

• Cook for 10 more mins .

• When the gravy thickens add fresh cream to it.

• The Punjabi Chicken Hariyali is ready to eat.

                        Serve it on a plate and garnish with fresh cream and tomato julienne!!

KOLLAM STYLE FISH CURRY WITH DRUMSTICK

        

Kerala is a place famous for delicious  Fish curries.The fish dishes are prepared in different styles in different places Fish curry with vegetables is a famous fish recipe in Kollam district of Kerala..Here I have used Promfet fish and drumstick as the vegetable. This is prepared in coconut milk and crushed red chilies which give the main taste to the recipe.Let us see the step by step preparation now.

                                      INGREDIENTS

• Promfet fish                      - 750 gms
• Onions chopped                - 3/4 cup
• Ginger crushed                 - 2 tbsp
• Garlic crushed                  - 1 tbsp
• Cambogia                         - 3 piece
• Turmeric powder             - 1/2 tsp
• Red chilly crushed           - 3 tbsp
• Salt to taste
• Coconut milk                  - 2 cups
• Drumstick                       - 2 cut into small pieces
• Curry leaves                   - 2 sprigs
• Oil                                  - 3 tbsp

                                  METHOD

• Take a kadai add some oil and saute chopped onions, crushed ginger, garlic together.

• While sauting add the cambogia too.

• Add turmeric powder to it.

• Add crushed red chilies too.

• Add salt and saute well.

• Add coconut milk to it.

• When the gravy starts boiling add fish pieces to it and mix well.

• Add drumstick pieces and cook it well for 20 mins in low flame.

When the gravy thickens switch off the flame,garnish with curry leaves and serve hot with rice!!!!!