Storm In My Kitchen

Red Fish Curry with Kudumpuli Recipe by Nicole mason from AIK First take 3 med-large silver pomfret, clean and marinate it salt for 10 minutes & wash it cold water & drain it well. Cut each fish into 4 pieces i.e. Head, tail & mid section cut into two pieces.  Take & set aside the choice pieces to fry. Sprinkle them with chilli powder, turmeric & salt and set aside to marinate (pic 6).  Use the rest for the Fish Curry: Marinate the sliced fish pieces set aside for curry with 1 tsp hot chilli powder, 1/2 turmeric and 1/2 tsp salt (pic 2).  Heat oil in a pan, add 1/2 tsp mustard, 1/4 tsp fenugreek seeds & curry leaves. When the mustard splutters add 10 sliced baby red shallots (Indian), 1/2 head of garlic thinly sliced & 1" of ginger finely sliced. The ginger should be half the qty of garlic.(pic1) Add 5 thai sliced green chillies. Let it soften, when the onions turn translucent add 1 tbsp ginger & garlic paste. Let it fry well.(pic 3) N

Bottle Gourd Curry 200 gms or about 5 inches of a medium sized bottlegourd chopped into one inch cubes 1 tablespoon ginger garlic paste 1/4tsp turmeric 1 tsp red chilli powder 1/2 tsp garam masala 1 onion and 1 tomato (medium sized) ground to a puree together 1 tsp tamrind paste or juice of a lime (see note below) 1 tsp of panch phoran. (equal quantities of methi, mustard, fennel, kalonji, jeera seeds) 1 tablespoon oil A couple of green chillies Heat oil, add the panch phoran. When it sputters add the bottlegourd and stir, add the ginger garlic paste, the turmeric and chilli powder and fry a minute on high heat continuously stirring. Then add the onion tomato tamrind puree. Add salt to taste. Cover and cook till the bottlegourd is done. Add garam masala and slit green chillies and switch off the flame. Let it be covered for 10 minutes. Serve hot with rotis or rice If using lime, add it at the very end with the garam masala and green chillies, after switching off the

Sabudana Wadas Soak about 500 gms of sabudana overnight or for a minimum of 4 hours...when pressed between the fingers, the sabudana should mash completely. Put it in a strainer to drain out the water Boil half kg potatoes, peel and mash Chop finely or roughly grind two whole pods of garlic, 5 to 7 green chillies, two onions and about 150 gms of skinned peanuts. Dry roast and coarsely powder 1 tablespoon of cumin seeds. Chop finely two hands full of coriander leaves and squeeze the juice of 2 big limes. Mix all the ingredients together and add salt to taste. Heat oil in a deep pan or wok. Wet your palms and shape into patties and deep fry. Serve hot with sweetened curd and green chutney