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Sunday, June 12, 2011

Fish fry


fish Pieces 750 gm
Chili powder 2-3 tsp
Turmeric powder 1/2 tsp
Salt to taste
Juice of one small lemon
Green chilies, slit, 8-10
Curry leaves 2-3 sprigs
Garam masala powder
Fresh coriander leaves, washed and finely chopped, 2 bunches
Oil to fry


Clean and wash the fish pieces. Add the turmeric powder, chili powder, salt to taste, and lemon juice to the fish fillets and toss thoroughly. Set aside for a minimum of one-half hour preferably in the refrigerator.

Heat a pan on medium heat. Add three to four tablespoons of oil. Add a few of the curry leaves. Add three to four fish pieces and cook on medium heat till crisp. Add one or two of the slit green chilies. Flip and cook on the other side till crisp. Sprinkle a pinch of the garam masala and a few chopped coriander leaves and cook for a few more seconds. Drain and transfer onto an absorbent paper along with the curry leaves and green chilies. Repeat the process for the remaining fish fillets. Serve hot garnished with onion rings and lemon wedges.

Egg Masala


3-4 boiled eggs

2 cloves,

1/2″ cinnamon

pinch of mustard seeds

1 large onions, chopped

1/2 tsp ginger garlic paste

1 large tomato, blanched, peeled and pureed

1 tsp coriander pwd

1 tsp red chilli pwd

pinch of garam masala pwd

salt to taste

2 tbsps oil

coriander leaves for garnish

Make paste:

little less than 1/4 tsp cumin seeds, lightly roast for 2 mts

2 tbsps fresh coconut

3/4 tsp Poppy seeds, soak in a tbsp of water for 15 mts

2-3 cashew nuts

4-5 curry leaves

1 green chilli


1 Heat 2 tsps oil in a heavy bottomed vessel, add the boiled eggs and saute of low to medium flame for 2-3 mts. Add a pinch of turmeric pwd and combine. Remove and keep aside.

2 In the same pan, add the remaining oil and add the cloves, cinnamon, elaichi and star anise and mustard seeds and saute for a few secs till the mustard splutters. Add chopped onions and saute till onions turn transparent. Add ginger garlic paste and saute for 4 mts.

3 Add chilli pwd, coriander pwd and salt and combine.

4 Add the tomato puree and cook for 3-4 mts.Add the ground paste and cook for 8-10 mts. Add 1/4 to 1/2 cup of water and bring to boil.

5 Add the boiled eggs and let it cook in this masala for 7-8 mts on medium flame. Reduce flame and cook till you get the desired curry consistency.

6 Add garam masala pwd and combine. Garnish with coriander leaves. Turn off heat and serve hot with rotis or white rice.