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1 tsp turmeric powder 1 cup yoghurt 1 tbsp mustard paste 2-3 green chillies, slit 1 tsp nigela seeds (kalounji) 3 tbsp mustard oil 1 tbsp coriander leaves salt to taste METHOD Wash and apply salt and turmeric powder on the fish. Heat 2 tbsp mustard oil. Add kalounji. Then add the fish. Fry on both sides. Take out and keep aside. In the remaining oil, add mustard paste, green chillies, yoghurt, salt and turmeric powder. Stir fry for 2 minutes. Add 1/2 cup water. Cook till the gravy thickens. Add the fish back in the pan. Pour 1 tbsp mustard oil on the fish. sprinkle coriander leaves. Served best with steamed rice.
INGREDIENTS : 6 slices Pomfrets 6 pieces banana leaves 1/4 coconut - grated 1 bunch coriander leaves 4 green chillies 1 onion 1" piece ginger 1/2 tsp sugar 3 tbsp oil juice of 1 lime table salt to taste METHOD Grind coconut, coriander leaves, green chillies, onion and ginger to a paste. Sprinkle salt on fish and leave aside for 10 minutes. Mix the ground paste with lime juice, sugar and oil and apply on the fish.Cut the leaves into squares and dip in hot water to make them pliable. Grease one side of the leaf and wrap each slice seperately and secure with a string. Heat 1 tb.spoon oil in a frying pan and arrange the slices in it. Cover and cook over gentle heat for 10 minutes. Turn over and cook again for 10 minutes more. This could also be steamed or baked.
INGREDIENTS : 1 Cup boiled and flaked fish 1 bunch salad leaves 1 no beet-root boiled 1 no tomato a few mint leaves mayonnaise Click Here METHOD In a flat serving dish, arrange the salad leaves all round in a circle. Slice the beet root in fancy shapes and arrange in another raw. Place fish flakes in the center and pour mayonnaise over it. Keep a tomato flower in the center. |
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