GOAN FISH CURRY

Wow!! I’m cooking after three days. I missed cooking. But this was one hectic week, and the next one seems much worse.

At least I managed to cook for sometime today. I haven’t been sleeping much lately; and I’ll be honest, I’m so tired I’ll start getting into fights with people soon. Yeah!! I do that when I’m tired.

Also, I’m sorry for any typos or bad photography today. And I’m going to keep this post short. So off to the recipe.

• Servings: 3-4persons
• Time: 15 minutes cooking, 10 minutes preparation
• Difficulty: easy
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1/2 kg or 1 pound sole fillet, cubed
lemon sized ball of tamarind
1 tomato, large
1 onion, large
3/4 cup dessicated coconut
1″ peice of ginger
4-5 garlic cloves
2-4 green chillies(can be adjusted as per taste)
2 tbsp oil
1/2 tsp coriander powder
1/4 tsp turmeric powder
1 tsp salt
1/4 tsp black pepper

In a small bowl, put hot water and tamarind and allow to stand for a few minutes. When tamarind is soft, mash well with fingers and strain strain through a sieve. Retain water.
Put the onion and tomato in a little water, and microwave for 2 minutes, till soft. Remove the tomato peel.
Put the tamarind, tomato, onion, coconut, ginger, garlic and chillies in a grinder and form a paste.
In a pan, heat 2 tbsp oil, and add the coconut paste, coriander powder, turmeric powder and salt. Saute well, till oil seperates.
Add 2 cups of water, and the fish. Cook till the fish is tender, about 10 minutes.
Add black pepper and adjust salt.
Serve with rice or chappati.

KOHLAPURI MASALA CHICKEN

The heat here in Delhi is unbelievable. It is driving me crazy. I don’t want to eat anything but ice cream.

If you’ve read my post from yesterday, you might remember that I was supposed to go on a diet from today. However, diet in my case means topping my hot chocolate with either caramel or whipped cream, never both. Also i only eat desserts once a day when on a diet.

So today I made Kohlapuri Masala Chicken, using very little oil, and it was scrumptious. This is a dish from the town of Kohlapur in Madhya Pradesh in India.

However,  as I type, there’s a belgian ice cream brownie sunday on it’s way to my place, and i’ll be eating it. That’ll be my one dessert of the day. I’ll complain of the weight again in a day or so. :))

Also, I’m now on bloglovin and hope to keep in touch with my fellow bloggers.

And now print the recipe and go make yourself some nice supper.

• Servings: 4 persons
• Time: 40 minutes
• Difficulty: easy
• Print

12 chicken drumsticks

2 tbsp chicken tikka spice blend

½ tsp salt

8-9 medium tomatoes, (boiled peeled and pureed)

5 tbsp oil(preferably ghee)

3 green cardamoms

7-8 cloves

1 tsp black pepper corn

1 tsp black cumin

1” stick of cinnamon

2-3 dry red chillies

5 medium onions sliced lengthwise

1 tsp garam masala

In a bowl, marinade 12 chicken drumsticks with 2 tbsp chicken tikka spice blend and ½ tsp salt.

Boil tomatoes with ½ cup of water. Cool, peel and puree.

In a big wok, heat 2 tbsp oil, add 3 green cardamoms, 7-8 cloves, 1 tsp black pepper corn, 1 tsp black cumin, 1” stick of cinnamon, 2-3 dry red chillies. Fry for 2 minutes on medium heat and add sliced onions. Fry onions till golden brown(7-8 minutes). Remove on a plate. When onions are cool enough, add some water and make a paste.

In the same wok, add 3 tbsp oil, add marinated chicken and stir-fry for 7-8 minutes till white on the outside. Add onion paste and ½ cup of water, and stir fry again for 5-7 minutes.

Add tomato puree, increase heat cook till water evaporates. Stir-fry till oil seperates from the gravy.

Add 1-2 cups of water, depending on how thin you want the gravy. Adjust salt. Add 1 tsp garam masala and bring to a boil.

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