I am generally not someone who opts for spicy food. But sometimes I really do not mind it if it is a dish which my senses can tolerate. And then it's also getting cold here ... huh. At least now my complaints on the heat will rest for a while. The nights are pleasant and outdoors are so much fun.
To help warm up in this weather and keep things interesting, I’m looking for perfect recipes that suit the cold days, beat the winter blues and that which tickle your senses. This time of the year is perfect to nibble on hot, spicy fritters and fast foods with a perfect cup of warm tea to go with it. Don’t you agree?
This is another no fuss recipe. Your family will enjoy the balance of flavors and textures offered by this delicious, warm fish curry. Oh, and it's healthy too—total guilt free indulgence! I hope you try it and enjoy it as much as we did.
I used Kingfish as it is very popular here. But you can feel free to try this out with any fish of your choice.
INGREDIENTS:
400 gms Kingfish
2 tsp Chilli powder
2 tsp Coriander powder
1 tsp turmeric powder
5 tbsp Oil
2 tbsp Coconut Oil (optional but it contributes heavily for that authentic flavor)
2 tsp Mustard seeds
1/2 tsp Fenugreek seeds
2 tbsp each Ginger and Garlic paste
12 Shallots finely chopped
1 cup thick coconut milk
10 curry leaves
HOW TO MAKE:
1) Mix chillli, coriander and turmeric powders with the coconut oil to make a paste.
2) Heat vegetable oil in a heavy pan. Add mustard and fenugreek seeds. Add ginger-garlic paste and stir on low heat for 3 to 4 minutes.
3) Add the prepared spice paste, season with salt and saute until oil begins to appear on the surface and the sides of the pan.
4) Add a little water to dilute the sauce slightly then add the fish. Sir gently to ensure that the fish is well coated.
5) Cover and simmer on low heat for about 25 minutes or until the fish is cooked thorough and the sauce thickens.
6) Serve with rice, breads etc.
To help warm up in this weather and keep things interesting, I’m looking for perfect recipes that suit the cold days, beat the winter blues and that which tickle your senses. This time of the year is perfect to nibble on hot, spicy fritters and fast foods with a perfect cup of warm tea to go with it. Don’t you agree?
This is another no fuss recipe. Your family will enjoy the balance of flavors and textures offered by this delicious, warm fish curry. Oh, and it's healthy too—total guilt free indulgence! I hope you try it and enjoy it as much as we did.
I used Kingfish as it is very popular here. But you can feel free to try this out with any fish of your choice.
INGREDIENTS:
400 gms Kingfish
2 tsp Chilli powder
2 tsp Coriander powder
1 tsp turmeric powder
5 tbsp Oil
2 tbsp Coconut Oil (optional but it contributes heavily for that authentic flavor)
2 tsp Mustard seeds
1/2 tsp Fenugreek seeds
2 tbsp each Ginger and Garlic paste
12 Shallots finely chopped
1 cup thick coconut milk
10 curry leaves
HOW TO MAKE:
1) Mix chillli, coriander and turmeric powders with the coconut oil to make a paste.
2) Heat vegetable oil in a heavy pan. Add mustard and fenugreek seeds. Add ginger-garlic paste and stir on low heat for 3 to 4 minutes.
3) Add the prepared spice paste, season with salt and saute until oil begins to appear on the surface and the sides of the pan.
4) Add a little water to dilute the sauce slightly then add the fish. Sir gently to ensure that the fish is well coated.
5) Cover and simmer on low heat for about 25 minutes or until the fish is cooked thorough and the sauce thickens.
6) Serve with rice, breads etc.
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