Bengali Fish Curry Recipe

Ingredients

• 4 Fish Pieces
• 1 Potato
• 1 onion
• 1 tsp Lemon juice
• 1 tsp ginger garlic paste
• 2 tsp curd
• 1 tsp Turmeric powder
• 1 1/2 tsp Kashmiri chilli powder
• 1 tsp coriander powder
• 1/2 tsp Yellow Mustard paste
• 2 Green chilies
• Salt to taste

For seasoning
• mustard oil
• Mustard seeds
• 2 Bay Leaf
• 2 Dry Red Chilli
• 1/2 tsp Nigella seed / Onion seeds

Method
1. Keep all the ingredients ready.
2. Mix chilli powder, turmeric powder, salt and lemon juice in a bowl and marinate fish in it for 1/2 an hour.
3. Then marinate the cubed potatoes in the same masala.
4. Heat oil in a pan; fry fish pieces in it until 3/4th cooked. Fry potatoes in the same oil.
5. Remove fried potatoes and add all ingredients under “For seasoning” in the same oil; let it splutter. Then add and saute onions.
6. Add slit green chillies and ginger garlic paste; saute.
7. Then add curd and all spice powders; saute till raw smell leaves.
8. Add mustard paste and saute.
9. Add required water and bring it to boil.
10.Add fried fish and potatoes; cook covered.
11.Cook for 10 minutes and remove from heat.
12.Tasty bengali fish curry is ready to serve with steamed rice.

Kerala Style Spicy Mutton Curry

Ingredients:
• Mutton,cut into medium pieces-500 gms
• Turmeric powder – 1/2 tsp
• Ginger – garlic paste – 1 tsp
• Green chilies,sliced – 1 (or according to taste)
• Shallots,sliced – 1/2 cup
• Curry leaves – 1 or 2 sprigs
• Water – as required
• Mustard seeds – 1/4 tsp
• Curry leaves – 1 or 2 sprigs
• Green chilies,sliced – 1 or 2 (or according to taste)
• Ginger,julienned – 1″ piece
• Garlic,sliced – 3 large cloves
• Onion ,thinly sliced – 1 cup( 1 large)
• Coconut,sliced – 2 to 3 tbsp
• Kashmiri chili powder – 1/4 to 1/2 tsp (optional)
• Tomato,chopped – 1/4 cup (one small)
• Coconut oil – 1 tsp
• Salt – to taste
• Oil – as required
To roast and grind:
• Dry red chilies- 4 ( see notes)
• Coriander seeds -1 and 1/2 tsp
• Cinnamon – 1/2″ piece
• Cumin seeds – 1/2 tsp
• Fennel seeds – 1/2 tsp
• Cloves- 2
• Black peppercorns – 1/2 to 3/4 tsp

Instructions:
• Heat a heavy bottomed pan and dry roast all the ingredients listed under ” To roast and
grind”,stirring continuously for 2 to 3 minutes.Allow this to cool completely and grind to
form a fine powder.
• In a pressure cooker add the prepared masala powder,mutton,turmeric powder,gingergarlic paste,one green chili,shallots , curry leaves ,salt to taste and sufficient amount of water( about 3/4 to 1 cup).Cook until mutton is done.( For best result, cook covered in a heavy bottomed pan for about 45 to 60 minutes.).Set aside.
• Heat oil in a claypot/manchatti.Add mustard seeds and let it splutter.Add curry leaves,green chilies,ginger and garlic.Saute for few seconds.
• Next add onion and sliced coconut . Cook until onion turns soft ,stirring frequently .(Onions should turn really soft and it will take about 15 to 18 minutes over medium low flame.)
• Next add chopped tomato and mix well.
• Cook until tomato turns mushy.Add kashmiri chili powder,if using and saute for about 1
minute.
• Add the cooked mutton along with the stock into the onion mixture.Add more salt if
required.Mix well until combined.
• Cover and cook over medium flame for about 10 to 12 minutes or until gravy turns
thick.Finally add 1 tsp coconut oil and few curry leaves , switch off the stove.Serve with rice or Ari pathiri or kerala parotta.

ANDHRA CHICKEN CURRY RECIPE

Ingredients:
• Chicken – 500 gram with bone
• Oil – 1 tblspn
• Fennel Seeds / Saunf / Sombu – 2 tsp
• Cinnamon / Pattai – 4 cm piece
• Cumin Seeds / Jeerakam – 1 tsp
• Cardamom / Yelakai – 4
• Cloves / Krambu – 4
• Bay Leaf – 1
• Onions – 1 large finely chopped
• Ginger Garlic Paste – 2 tblspn
• Green Chillies – 2 slit
• Curry leaves – 2 sprigs
• Chilli Powder – 1 tblspn
• Coriander Powder / Malli Podi – 2 tblspn
• Turmeric Powder / Manjal Podi – 1 tsp
• Cumin Powder / Jeeraka Podi – 1 tsp
• Garam Masala Powder – 1 tblspn
• Salt to taste
• Butter – 2 tblspn
• Coriander leaves – 3 tblspn finely chopped

Method:
• Take chicken in a bowl, add in all the spice powders, salt, and ginger garlic paste. Mix well. Leave it to marinate for 30 mins.
• Heat oil in a pot. Add in all whole spices and let them sizzle. Now add in onions, green
chillies and curry leaves. Saute till the onions turn golden.
• Once it turns golden, add in the marinated chicken and toss well in the onion mix. Once the chicken is well seared add a splash of water, bring it to boil, cover the pot and simmer for 30 to 35 mins.
• Now the chicken should be cooked, open the lid, add in garam masala powder and butter. Mix well.
• Add in coriander leaves and mix.
• Serve.