Parshe Fish in mustard curry

Parshe Fish in mustard curry

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INGREDIENTS:

8 parshe mach (medium size fish)

6 tablespoon mustard oil

2 teaspoon salt

1/2 teaspoon turmeric powder

3 tablespoon mustard powder or mustard paste

INSTRUCTIONS:

• Soak mustard powder in a cup of water with little salt for 10 minutes. Mix it well. Note -You can make it using homemade mustard paste instead of readymade powder.
• Marinate the fishes with turmeric powder and salt.
• Heat oil in a pan and fry the fish and keep in a dish.
• Add kalonji to the remaining hot oil.
• Add the mustard paste and chili paste with little salt to the pan.
• 3 green chili.
• 1/2 teaspoon kalonji or kala zeera.
• Cook the mix for 1-2 minutes. Add about 1 cup (medium) of water and allow the mix to cook for 4-5 minutes. Add fishes and lower the flame, and then allow cooking for 4-5 minutes till the gravy is thick.

Source: bongong

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Chicken Vindaloo

Chicken Vindaloo

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INGREDIENTS:

1 teaspoon ground turmeric

 1/2 teaspoon ground cardamom

 1/2 tablespoon ground cinnamon

1/2 teaspoon ground coriander

 1/2 teaspoon ground cloves

 1/2 teaspoon ground cumin

 1/2 teaspoon paprika

1/4 teaspoon cayenne pepper, or to taste

 1 tablespoon olive oil

2 cups chopped onion

3 cloves garlic, minced

1 tablespoon grated fresh ginger root

 1 tablespoon tomato paste

1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces

 2 large potatoes, cut into 1/2-inch cubes

 2 (14.5 ounce) cans diced tomatoes, drained

1 1/2 cups chicken broth

 2 tablespoons wine vinegar

1 bay leaf salt

Black pepper to taste

INSTRUCTIONS:

• Toast the turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until the spices are fragrant, about 2 minutes.
• Stir the spices constantly as they toast, taking care that they do not burn. Stir in the olive oil, onion, garlic, and ginger. Increase heat to medium, and cook until softened, about 5 minutes.
• Stir in the tomato paste until no lumps of paste remain.
• Add the chicken, potatoes, tomatoes, chicken broth, wine vinegar, and bay leaf.
• Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, and the chicken is no longer pink in the center, about 15 minutes.
• Remove the cover, and cook 5 minutes more to thicken slightly. Season to taste with salt, black pepper, and cayenne pepper to serve.

Source: allrecipes

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