Skip to main content

Shallow fish fry

Fish fry take any kind of fish. I prefer king fish or snapper. wash it thoroughly.




INGREDIENTS

 Fish  -  1/2 kg
Turmeric powder  -  1/2 teaspoon
chilli powder  - 1/2 teaspoon
fennel powder -  1  teaspoon
cumin powder -   1  teaspoon
pepper powder -  1/2 teaspoon
kashmiri chilli powder  - 1/2 teaspoon  
Garlic  -    5 pulse( crushed )
Curry leaves  -    1 Bunch 
Oil (coconut or peanut)  -  As required 
Lemon  -  half
Salt  - As required

If u want more spicy add more chilli powder



PREPARATION
  1. Add all spices and salt together in the bowl.
  2. squeeze lemon.
  3. Make it paste.
  4. Mix it with fish one by one.
  5. Rest this fish for 20 to 30 minutes.
  6. Add oil in the pan, I prefer coconut oil gives a rich taste.
  7. Finally fry the fish. Add curry leaves together.
Fish is ready.

Labels:

Comments

Post a Comment

Popular posts from this blog

pepper chicken (chettinad pepper chicken)

  Pepper chicken curry or Chettinad pepper chicken delicious south Indian dish, chicken made with fresh grounded masala. Hot and aromatic dish serve with rice, chapatti, kuska, jeera rice etc. preparation time - 20 minutes Cooking time - 35 minutes Ingredients Chicken -500gm Onion or shallots - 250 gm  Tomato -1 large Ginger garlic paste -1 teaspoon. Garam masala - ½ teaspoon Turmeric ¼ teaspoon Salt Oil- 3 tablespoon Ingredients for ground masala Pepper- 1 ½ tablespoon Cumin seeds - 1 tablespoon Fennel seeds - 1 tablespoon Coriander seeds - 1 tablespoon Cinnamon - ½ stick. Cardamon - 3 Cloves - 3 small Peaces coconut -1 tablespoon Make a fine powder. Preparation Heat a kadai in medium flame, add red chillies, fennel seeds and curry leaves, let it sizzle, add onion and sauté it for 5 minutes. until onions get tranprent. Add ginger garlic paste and saute it for a few minutes. Add tomato mix well until it turns mushy.            Add chichen along with turmeric powder and Garam masala.
1 comment
Read more

Yellow rice with chicken curry

  Yellow rice made with turmeric powder and saffron goes well with chicken curry. Ingredients Jeeraga samba rice or jasmine rice - 1 cup (250 gram) Water - 2 cup Ginger garlic paste - 1 teaspoon Onion - 1 medium sized Cinnamon - 1 inch Cardamon - 1  Cloves - 2 Turmeric powder - ¼ teaspoon Red chilli powder - ½ teaspoon Coriander powder - ½ teaspoon Pinch of saffron sock in the water Stone flower or Kadal paasi - small size Butter - 1 tablespoon PREPARATION Heat butter or ghee in a large saucepan. Add whole spices, let sauté until aroma comes out. Sauté  finely chopped onion until  softened. Add ginger garlic paste. Sauté until the raw smell goes out. Add all spices Red chili powder, coriander powder and turmeric powder and salt Let it cook for 5 minutes. Pour 2 cups of water or chicken broth and bring it to a boil. Check the salt. Add the rice, mix it well, let it cook for 5 minutes. Close the tight lid and low flame for 25 minutes. Chicken curry Ingredients Chicken - 500 gm Ginger gar
2 comments
Read more

chocolate brownie

A Chocolate brownie is a simple dessert. The brownie was developed in the United States at the end of the 19th century and popularized during the 1st half of the 20th century. Brownie mostly forms like a fudgy, chewy, crack on the top. Sometimes it forms like a cakey. We can serve the brownie with ice cream on the top, whipped cream, and chocolate ganash. We can make perfect brownies with basic simple ingredients in our home.  Difference between brownie and cake  Chocolate cake and brownie have the same sugar, butter, flour, cocoa powder. Another contrast between cake and brownie is that the leavening agents, like baking soda or baking powder, are generally not used in the brownies. Also, the brownies contain more chocolate than chocolate cake.                                  Ingredients dark chocolate chips -1 cup Butter - 1/2 cup. Egg - 2 Sugar - 1 cup. All-purpose flour - 3/4 cup. Milk - 1/3 cup (optional) Coco powder -1 tablespoon Vanilla essence- 1/2 teaspoon Preparation  In larg
3 comments
Read more