rasvyanjan-non veg-recepie

REHU FISH (SOUTH INDIAN STYLE) INGREDIENTS 1 kg fish ½ cup coconut milk 2 tsp black mustard seed 2 tsp dhania powder, 2 tsp chilies powder 2 tbsp coconut oil or any other oil 1 onion finely sliced, 10 -12 garlic flakes 3-4 curry leaves, 4-6 green chilies To Marinate 1 tsp black pepper 1 tsp turmeric powder 1 tbsp tar mind water PREPARATION Wash the fish; make cut with sharp knife, rub chilly and turmeric powder, black pepper and tar mind water for at least 45 minutes. Heat some oil in a kadahi, add garlic flakes and curry leaves and let it splutter; add onions, green chilies, cook for some time. Allow to cool and the grind to a fine paste METHOD 1 Heat rest of the oil in kadahi, put mustard seeds and curry leaves, allow it to splutter; add the pate to it and cook for some time. 2 Add red chilly powder, dhania powder, cook for a while, add coco nut water and cook for few minutes. 3 Now add fish, cook on low flame for 15 minutes, let the gravy become very thick or the...

PEARL FISH (KARIMEEN) (A SPECIAL SOUTH INDIAN DISH) INGREDIENTS 2 karimeen or pearl fish 2 tsp ginger-garlic paste 1 tsp turmeric powder, 2 tsp crushed pepper corns 1 tsp mustard seed, 1 dry red chilly 3 tsp red chilly powder, 2 tbsp rice flour 2 tbsp lemon juice, 2 tbsp tamarind pulp ½ cup coconut milk, ¼ cup oil ½ cup shallots, 8-10 curry leaves Salt to taste METHOD 1 Make a paste of ginger-garlic paste, salt, turmeric powder, lemon juice, crushed pepper corns; marinate the fish with this paste for 2 hrs. 2 Coat it with rice flour, deep fry till half done, keep aside. Heat oil, add red chilly, mustard seed and let it splutter, add the sliced shallots and curry leaves, sauté till light golden brown 3 Add chilies and turmeric powder, cook for a while, add tamarind pulp, cook for few minutes till the oil separates out, add the coconut milk and cook till the gravy is thick. 4 Add the fried fish to it and cook till the masala coats the fish. 5 Wrap the masala coated fis...

MACHER JHOL It is a very popular dish in Bengal and Eastern part of the country; it is delicious and should be taken with steamed rice. INGREDIENTS 1 small size fish (Prefer Rehu pr Katla) 2 medium potatoes, boiled , peeled and mashed 1/4 tsp onion seeds (kalaunji), 1 tbsp coriander seeds 6-8 garlic flake finely chopped, 8 green chilies finely chopped 1’’x1 ginger finely sliced, 1 tsp mustard seed, 1 tsp cumin seeds 1 tsp turmeric powder, 1 tsp red chilly powder, ¼ cup mustard oil Salt to taste METHOD 1 Clean inside of the fish, wash thoroughly, and take off fish head. Cut the fish into half-inch thick slices, add salt and turmeric and red chilly powder, and keep aside. 2 Dry roast coriander and cumin seeds, cool and grind to a fine paste. 3 Heat oil in a kadahi, let it attain the smoking point, remove and cool. Heat the oil again on medium heat, add fish and fry for a minute, take it out and keep aside. 4 Heat remaining oil in the same pan, add kalaunji, slit green c...

GOAN FISH CURRY INGREDIENTS ½ kg fish 1 tsp turmeric powder 1 tsp chilly powder 1 onion finely chopped 1 tsp ginger paste 1 tsp garlic paste ½ tsp lemon grass (optional) 1 tsp lemon juice 2 tbsp tar mind juice 1 tsp sweet Soya sauce 1 cup coconut milk ½ cup oil 2 tsp sambal oelek (Grinded mixture of dry Kashmiri chilly, vinegar and salt) Salt to taste METHOD 1 Marinate the fish with turmeric powder, chilly powder and lemon juice and salt for 45 minutes 2 Heat oil in a kadahi and deep fry the marinated fish, take it out and keep aside 3 In the same oil, add onion and sauté till light brown, add sambal oelek, lemon grass, tar mind juice, ginger and garlic paste, cook for few minutes, now add the coconut milk and Soya sauce, let it boil, place the fried fish and cook till the gravy is of desired thickness 4 Serve hot with rice -------------------------------------------------------------------------- copy right reserved Lalit Niranjan 24/09/2009

FISH IN MUSTARD SAUCE INGREDIENTS 1 kg Rehu or katla fish whichever is available ½ tsp black mustard powder ½ tsp yellow mustard powder ½ tsp turmeric Powder 10-12 green chilies finely chopped. ½ cup mustard oil for cooking. ½ tsp yellow mustard seed 1 bunch of coriander leaves for seasoning. 1 tsp jeera, 1 tsp mustard sauce Salt to taste METHOD 1 Clean and cut the fish, grind the mixed mustard seeds, 10-12 green chilies with water to make a fine paste. If the paste is made in the traditional pounded grinder the taste will be more. 2 Take a bowl, add fish along with the mustard paste and about 2 tsp of oil, marinate for 45 minutes. 3 Heat a kadahi, add rest of mustard oil, add jeera when the oil is hot let it splutter, add the marinated fish, sauté the fish on low heat, when it is done add 1 cup of water and bring it to boil, cook few minutes it is done 4 Garnish with fresh coriander leaves and serve hot with fine boiled rice -----------------------------------...

BENGALI MACHHER JHHAL INGREDIENTS 750 gm Rehu machhali 2 tsp turmeric powder, 2 tsp red chilly powder 2 tbsp red chilies paste ½ cup mustard oil ¼ cup tomato puree, 2 tbsp onion paste 1 tsp mustard seed, 1 tsp dhania powder ¼ cup yoghurt (Thoroughly Whisked) 4-6 green chilies, 2 tsp garlic paste, ½’ ginger 2 tsp yellow mustard paste or powder A bunch of coriander leaves finely chopped 2 tsp lemon juice Salt to taste METHOD 1 Wash the fish, marinate for 45minutes with turmeric powder, red chilly powder, lemon juice, garlic paste and salt 2 Heat oil in a kadahi, deep fry (mild) the fish, and keep aside. 3 Add the garlic and mustard seed and sauté it till it splutter, add tomato puree, onion paste and cook till the oil separates, add red chilly paste, dhania powder, ginger, whisk curd, cook for few minutes, add water as required to make jhhal (curry) 4 Now add the fried fish and cook on low flame till the curry is finally done 5 Garnish with coriander leaves an...

BENGALI FISH CURRY INGREDIENTS ½ kg Rehu fish 2 tbsp mustard oil 4 red chilies whole,1tbs red chilly powder 1 tsp mustard paste, 1 tsp turmeric powder 2 tbsp coriander powder, 1 tsp mustard seeds 1 tbsp garlic paste, 1 tbsp ginger paste 2 onions finely chopped 1 tsp turmeric powder 4 green chilies slit 1 tsp onion seeds (kalaunji) 2 tbsp lemon juice, 1 bay leaf, a bunch of coriander leaves finely chopped Salt to taste METHOD 1 Clean and cut fish, wash well, marinate for 45 minutes with lemon juice, turmeric, chilly powder and salt, 2 Heat a kadahi, add 1 tbsp oil, shallow fry marinated fish from both sides till light brown, take it out and keep aside. 3 Add remaining oil, put mustard seeds, kalaunji, whole dry red chilies and bay leaf, fry for a few minutes till splutter, add ginger, garlic paste and fry for a while. 4 Now add onion and fry till golden brown, add mustard paste, red chilly powder, coriander powder and turmeric powder, cook on small flame until oil s...