Pomfret fish masala fry - how to make fish masala fry

0

Udupi-Mangalore region in Karnataka has some special cuisines. Specially bunt cooking is known for chicken and sea food delicacies. One such recipe is fish masala fry. I have used pomfret fish in today's recipe. Lady fish (Kane fish) masala fry also tastes just as wonderful.

It's an easy recipe, needs no marination. Kundapura masala powder is mixed with tamarind juice and salt and slow cooked in garlic tempering to get the delicious masala for fish. It will leave you licking your fingers. Do try it and let me know how do you like it.

Ingredients:

Pomfret fish : 500 gms (10 small to medium pieces)

Kundapura masala powder : 1 tbsp

Tamarind juice : 1/2 cup

Turmeric powder : 1/4 tsp

Salt to taste 

Coconut oil: 2 tbsp

Garlic : 4-5 cloves 

Curry leaves : 2 sprigs

Method:

1. Wash and clean fish pieces, apply a little salt and keep aside for 15 minutes.

2. Mix tamarind juice, masala powder, salt and turmeric powder with little water in a bowl.

3. Heat oil in a wide pan and add finely chopped garlic and curry leaves, fry until garlic is slightly golden in color.

4. Pour the tamarind juice mixed with spice powders and cook on low flame until oil separates.

5. Line the fish pieces in the pan and coat with masala paste.

6. Let it cook on both sides on medium flame. Sprinkle little water if the masala is sticking to the pan.

7. It will take about 10 minutes for the fish to cook completely on both sides.

8. Serve hot with lemon wedges.

Please click here to know how to make kundapura masala powder:

http://bayiruchi.blogspot.sg/2015/10/kundapur-masala-powder.html

Read More »

Roasted chicken masala

2

Roasted Chicken Masala is a spicy, delicious chicken dish where chicken is marinated in a paste made with spicy red chillies, rich and flavorful whole spices, yogurt and Garlic. It's then roasted on a low flame until all the masala paste is absorbed and stuck to the chicken. You can use any boned chicken to make this dish although drumsticks or thigh pieces are preferred. It can be served as an appetiser or as a side dish with any Indian flat bread.

Ingredients: 
Chicken : 1 kg
Dry red chillies: 12-15
Green Cardamom:  5-6
Cloves: 6-8
Cinnamon: 2-3 inches
Turmeric: 1/2 tsp
Garlic: 8-10 cloves
Thick Yogurt: 1 cup
Finely chopped Coriander leaves : 1/4 cup
Salt to taste
Oil : 3 tbsp

Method:

1.  Soak Red chillies in warm water for 15 minutes.

2. Grind soaked chillies with Cardamom, Cinnamon, Cloves and Garlic to a slightly coarse paste in a blender.

3. In a large mixing bowl add yogurt, salt, turmeric powder and the ground paste and mix well.

4. Marinate cleaned chicken pieces in the yogurt mixture and refrigerate for minimum 2-3 hours.

5. In a deep non stick pan heat oil, once the oil is smoking hot add chicken piece by piece saving all the extra marinade paste for later use.

6. On a low flame saute chicken in hot oil until the masala has almost dried up.

7. Now add in the remaining marinade paste and coriander leaves.

8. Mix well and saute again for 8-10 mins. Keep mixing in between. 

9. Turn off the flame when all the masala has dried up and serve hot.

Notes:

1. I have dried it completely as I am serving it as a starter, keep a little gravy if you would like to serve with chapathi/roti.

Read More »

Bendekayi palya / masala bhindi /lady's finger

6

Bendekayi or lady's finger aka okra is one of my favorite vegetables. Some people do not like this vegetable because of the sliminess. Deep frying or shallow frying the okra on high flame reduces sliminess. 

Ingredients:

Lady's fingers/okra : 500 gms

Onion: 2 medium

Tomato: 1 big

Ginger: 1 inch

Garlic: 5-6 cloves

Green chillies: 5-6

Cumin seeds:1 tsp

Coriander powder: 1 tsp

Cumin powder: 1/2 tsp

Garam masala: 1/4 tsp

Turmeric powder: 1/4 tsp

Dry mango powder: 1/2 tsp

Oil: 2 tbsp +1 tbsp for shallow frying okra.

Salt to taste

Method:

1. Wash and clean the okra and dry them completely, Cut them into small pieces.

2. Heat 1 tbsp oil in a wok and shallow fry the okra on high flame until the sliminess is gone. Takes about 8-10 minutes. Remove and keep it aside.

3. Chop garlic, ginger and green chillies finely and chop onion roughly.

4. Heat 2 tbsp oil in a pan and add cumin seeds and fry for 30 seconds.

5. Add garlic and green chillies and sauté for a while then add ginger and onion and sauté until the onions turn translucent.

6. Add chopped tomatoes, turmeric and salt and mix well and let it cook until the tomatoes are soft.

7. Next add cumin powder, coriander powder, garam masala powder and sauté until all the masalas are blended.

8. Add fried okra and mix well. 

9. Add dry mango powder and sauté  on high flame for another 2-3 minutes and turn off.

10. Garnish with coriander leaves and serve hot with roti/chapathi or any bread of your choice.

Read More »