Spices and Recipes

Ingredients :

• Cod fish - 1
• Lemon juice - 2 tbsp
• Ginger - 1
• Garlic cloves - 7
• Green chillies - 5
• Yogurt - 1/2 cup curd
• Salt to taste
• Oil - 2 tbsp
• Garam masala - 1/2 tsp
• Coriander seeds (roasted) - 1 tsp
• Cumin seeds (roasted) - 1 tsp
• Red chilli powder - 1/2 tsp
• Dry red chillies - 2
• Turmeric powder - 1 tsp

Method :

1. Make masala by roasting Coriander and Cumin seeds and then mixing Garam masala, Red chilli powder, Dry red chillies, Turmeric powder
2. Clean the fish. Remove gills and eyes. Cut slits on both the side of the fish
3. Apply salt and lemon juice over the fish. Keep aside for ½ hour
4. Grind green chillies, ginger and garlic to a paste. Beat curd thoroughly
5. Add ground spices and ginger-garlic paste. Add oil and color and strain through fine sieve. Rub the batter all over the fish and well inside the slits.
6. Keep aside for 5-6 hours. Place the fish in tandoor.
7. Remove when golden brown. Ready to serve hot.

Ingredients :

• Whole chicken,cut into small pieces - 1
• Yogurt - 1 cup
• Onions, chopped - 6
• Ginger - 1
• Garlic - 10 cloves
• Cloves - 6
• Cinnamon - 2
• Cardamoms
• Cashewnuts - 10
• Almonds - 10
• Coconut Milk - 1 Cup
• Turmeric - ½ tsp
• Red Chilli Powder - ½ tsp
• Oil
• Salt to taste

Method :

1. Grind ginger, garlic, cloves, cinnamon, cardamom, cashews and almonds altogether to make a paste
2. Heat oil in a big vessel
3. Add the chopped onions and fry them till they turn golden
4. Put the paste and fry very well
5. While frying the paste add 3-4 tbsp of water and you will notice that oil floats on top
6. Now add the yogurt and the chicken pieces
7. Season it well with salt, turmeric powder and red chilli powder
8. Cook for 10 mins and then add the coconut milk
9. Cook till done, garnish with coriander leaves

Ingredients:

• Fish (Preferrable Pomfret) 4-5
• Turmeric powder 1 tsp
• Lemon juice 2-3 tsp
• Dry red chillies 3
• Cumin seed 1 tsp
• Coriander seeds 2 tbsp
• Black peppercorns 1 tsp
• Garlic cloves 6
• Ginger clove 1
• Grated coconut 2-3 cups
• Onion large, chopped fine 1
• Vegetable oil 1 tbsp
• Tamarind 1
• Kokum juice or Half lemon juice
• Tomatoes 1 large
• Green chillies 3

Method:

1. Marinate the fish fillets with the turmeric, a little salt, and lemon juice for an hour
2. Grind the seeded red chili peppers, cumin and coriander seeds, and peppercorns to a fine powder
3. Grind the garlic, ginger and coconut to form a smooth paste
4. Fry the onion until golden brown
5. Add the ground paste and cook on a low flame for 10 minutes
6. Pour in 2 cups of boiling water and simmer for 20 minutes
7. Now put in the fish and it’s liquid, together with the tamarind juice and the kokums
8. Cook gently for 10 minutes
9. Just at the very end, add the chopped tomatoes and de-seeded green chillies

Serve hot with Roti or Naan

Method:

• Fish slices - 1 Lbs
• Chilli powder - 2 tsp
• Turmeric powder - ½ tsp
• Garlic - 2 tsp, minced
• Onion - 2 tbsp, minced
• Egg - 1
• Rice flour - 2 tbsp
• Oil to deep fry
• Salt to taste

Ingredient:

1. Wash the fish slices and drain completely
2. Combine all the ingredients from chilli powder to salt together
3. Add the lightly beaten egg and mix well
4. Coat both sides of fish slices with this mixture and keep aside for ½ hour
5. Sprinkle the slices with rice flour
6. Deep fry in hot oil till the fish is cooked
7. Avoid over frying, which makes the fish tough
8. Drain on kitchen paper and serve hot

Ingredients:

• Fish 2
• Onions finely chopped 2
• Garlic flakes 6
• Oil 5 tbsp
• Fresh cream 1 tbsp
• Cummin seeds 1 /2 tsp
• Asafoetida 1 /4 tsp
• Salt as per taste
• Ginger 1
• poppy seeds 1/2 tbsp
• Cashewnuts 7
• Dry coconut 1/2
• Turmeric powder 1 /2 tsp
• Red chilli powder 2 tsp
• Coriander powder 2 tsp
• Cummin seeds powder 1 tsp

Method:

1. Remove the head and tail of fish
2. Cut the fish into pieces
3. Wash and dry the fish pieces
4. Heat oil for frying
5. Fry the pieces till golden brown
6. Keep aside
7. Heat 1 tbsp oil in a pan
8. Fry onion till golden brown
9. Remove and keep aside
10. Heat remaining oil in a pan
11. Add asafoetida and cummin seeds
12. When seeds splutter, add the paste
13. Simmer for 2-3 minutes adding 2 tbsp water
14. Add the mix powder and salt
15. Fry on slow flame till oil stars showing on top
16. Simmer for another 3-4 minutes
17. Put the boiled pieces
18. Add cream and mix well
19. Cook for 2-3 minutes
20. Serve hot