Recipe sharing
- Thread starter Ichayan
- Start date
moved
Karimeen Fry
Ingredients- Karimeen or pearl spot fish, cleaned and with head intact
- 2 tbsp ginger-garlic paste
- 2 tbsp red chilli powder
- 1 tsp pepper powder
- 1 tsp lemon juice
- 1/2 tsp turmeric powder
- Salt to taste
- Coconut oil for frying
- In a bowl, mix the ginger-garlic paste, turmeric, red chilli, pepper, salt and lemon juice.
- Smear the masala on the Karimeen and leave for 30 minutes.
- Deep fry in coconut oil. Serve hot.
Karimeen, or pearl spot fish, is a favourite of the sea-food lovers in Kerala. Living in the backwaters, the fish gets uniquely flavoured with the salinity of the seawater and the sweetness of the freshwater. At the toddy shops in the state, it is shallow fried in coconut oil. This recipe comes from one such toddy shop.
Its also called silver fish rightKarimeen FryIngredients
Preparation
- Karimeen or pearl spot fish, cleaned and with head intact
- 2 tbsp ginger-garlic paste
- 2 tbsp red chilli powder
- 1 tsp pepper powder
- 1 tsp lemon juice
- 1/2 tsp turmeric powder
- Salt to taste
- Coconut oil for frying
- In a bowl, mix the ginger-garlic paste, turmeric, red chilli, pepper, salt and lemon juice.
- Smear the masala on the Karimeen and leave for 30 minutes.
- Deep fry in coconut oil. Serve hot.
Karimeen, or pearl spot fish, is a favourite of the sea-food lovers in Kerala. Living in the backwaters, the fish gets uniquely flavoured with the salinity of the seawater and the sweetness of the freshwater. At the toddy shops in the state, it is shallow fried in coconut oil. This recipe comes from one such toddy shop.
I love fish fried in coconut oil it enhances its taste yum yum
Gongura lamb / mutton curry (Sorrel Leaves and Mutton Curry)
Gongura lamb / mutton curry (gongura mamasam in telugu) is one of my favourites and very close to my heart dish. It is an authentic and popular non-vegetarian dish in Andhra Pradesh. I like this dish very much because of its tangy and spicy taste. Gongura is called as sorrel leaves in English, khatti bhaji or ambadi ki bhaji in Hindi, pulicha keerai in Tamil. There are 2 types of sorrel leaves – one is red stem sorrel leaves and the other is green sorrel leaves. There is not much difference between them. The red one has its stem red and will be more sour than the green one.
Preparation time: 20 mins
Cooking time: 1 hour
Cuisine: Andhra Pradesh, India
Serves: 2 to 3
Spiciness: Hot and sour
Ingredients
For lamb curry
- Oil – 3 tbsp
- Onion (medium, chopped) - 2 1/2
- Tomato (big, chopped) – 2 or 230 gms
- Mutton/lamb (with bones) – 500 - 600 gms
- Ginger and garlic paste – 1 tbsp
- Chilli powder – 1 1/2 tbsp
- Turmeric powder – 1/2 tsp
- Salt - as per taste
- Water – 1 to 1 1/2 cup
- Whole spices
- Cloves – 5
- Green cardamom – 4
- Cinnamon stick (1 inch pieces) – 3
- Oil - 1 tsp
- Gongura leaves – 214 gms or 2 big handfuls
- Onion (medium) – 1
- Tomato (big) – 1 or 130 gms
- Green chillies (slit) – 4
- Ginger and garlic paste – 1 tsp
- Turmeric powder – 1/2 tsp
- Water - 1 cup
- Tadka (tempering)
- Oil – 4 tbsp
- Mustard seeds – 3/4 tsp
- Cumin seeds – 1 tsp
- Onion (small) – 1
- Dry chillies – 4
- Green chillies (slit) – 4
- Garlic (big, crushed or sliced) - 3
- Curry leaves - 25
Method
There are 4 steps in this recipe.
1. Cooking mutton curry
2. Cooking gongura leaves
3. Mixing both mutton curry and gongura leaves
4. Tadka (tempering)
Cooking mutton curry
1. Chop onions and tomatoes (except gongura leaves and green chillies) keep it aside.
2. Take a pressure cooker; add all the ingredients for mutton curry with oil and water 1cup to 11/2 cup as seen in the
picture.
3. Cook it by closing the lid, until it gives 4 whistles or cook until meat is cooked.
4. Wait for few minutes, until the pressure is released from the cooker, and then open the lid.
5. If the gravy is watery and too thin, cook it by keeping the lid open until the consistency of the curry becomes thick, and
it starts leaving oil add salt and mix well and keep it ready.
6. You can cook the meat in an ordinary vessel, but first add whole spices and onion cook until soft and caramel, then
add rest of the ingredients and roast for 4minutes, add water, cook until meat is cooked and oil starts leaving the
curry. Meanwhile cook the gongura curry.
Cooking Gongura (Cooking Sorrell curry)
1. Pluck the leaves of Gongura from the stems. After plucking the weight was 214gms. Wash, clean and keep it aside. Wash the gongura leaves twice or thrice to remove the dirt and soil from it and drain the water well.
2. Take a pressure cooker, add all the ingredients with 1cup water for cooking gongura (except salt) and cook it for 4 to 5 whistles, on medium flame by closing the lid. Switch off.
3. When pressure is released, open the lid, if the liquid is still there and gongura leaves have not combined well with onion and tomatoes, then cook for 10 minutes more until tomatoes and onion are softened, until little liquid is left and gets blended with the gongura leaves. Switch off.
4. If it gets dry add water as per the requirement.
5. If it is in a vessel then cook it like chicken curry, add all the ingredients including water, and cook for 15 to 20 minutes until all liquid is absorbed, onion and tomatoes are softened and gongura leaves are cooked well.
6. You can see that the volume of gongura leaves is reduced (shrink).
7. Take any big spoon or the wooden masher (dal ghotni) which I use for mashing dal; mash the cooked leaves with other ingredients, by adding salt, so that all the ingredients are blend well with each other. Keep it ready.
Mixing both mutton curry and gongura leaves
1. Now add the gongura curry into the mutton /lamb curry and mix well.
2. Add 1/2cup water, mix well and cook for 5 minutes on medium flame and 10 to 12 minutes on simmer flame, by closing the lid or until gongura and mutton/lamb curry are blended well, starts leaving oil and is as per the consistency required.
3, At this stage if you want can avoid tempering and serve gongura mutton/lamb curry.
Tadka (tempering)
1. Heat a small kadai or any vessel, add oil, when hot, add mustard seeds and cumin seeds, and let it splutter for few seconds.
2. Add dry chillies, garlic crushed with its skin, green chillies slit, curry leaves, stir well for 30 sec to 1minutes, until garlic cloves get golden colour.
3. Add the tempering to the curry, mix well and cook for 10minutes on simmer flame by closing the lid, switch off.
4. Add little water if the curry becomes too thick and cook according to your taste and consistency you want.
5. Gongura curry is ready as oil starts leaving the curry and is well blended with spices and tempering.
Serve gongura mamasam with plain rice with few drops of ghee or with roti or any pulav dish.
Silver fish! I think an insectIts also called silver fish right
I love fish fried in coconut oil it enhances its taste yum yum
Gongura lamb / mutton curry (Sorrel Leaves and Mutton Curry)
Gongura lamb / mutton curry (gongura mamasam in telugu) is one of my favourites and very close to my heart dish. It is an authentic and popular non-vegetarian dish in Andhra Pradesh. I like this dish very much because of its tangy and spicy taste. Gongura is called as sorrel leaves in English, khatti bhaji or ambadi ki bhaji in Hindi, pulicha keerai in Tamil. There are 2 types of sorrel leaves – one is red stem sorrel leaves and the other is green sorrel leaves. There is not much difference between them. The red one has its stem red and will be more sour than the green one.
Preparation time: 20 mins
Cooking time: 1 hour
Cuisine: Andhra Pradesh, India
Serves: 2 to 3
Spiciness: Hot and sour
Ingredients
For lamb curry
For gongura
- Oil – 3 tbsp
- Onion (medium, chopped) - 2 1/2
- Tomato (big, chopped) – 2 or 230 gms
- Mutton/lamb (with bones) – 500 - 600 gms
- Ginger and garlic paste – 1 tbsp
- Chilli powder – 1 1/2 tbsp
- Turmeric powder – 1/2 tsp
- Salt - as per taste
- Water – 1 to 1 1/2 cup
- Whole spices
- Cloves – 5
- Green cardamom – 4
- Cinnamon stick (1 inch pieces) – 3
- Oil - 1 tsp
- Gongura leaves – 214 gms or 2 big handfuls
- Onion (medium) – 1
- Tomato (big) – 1 or 130 gms
- Green chillies (slit) – 4
- Ginger and garlic paste – 1 tsp
- Turmeric powder – 1/2 tsp
- Water - 1 cup
- Tadka (tempering)
- Oil – 4 tbsp
- Mustard seeds – 3/4 tsp
- Cumin seeds – 1 tsp
- Onion (small) – 1
- Dry chillies – 4
- Green chillies (slit) – 4
- Garlic (big, crushed or sliced) - 3
- Curry leaves - 25
Method
There are 4 steps in this recipe.
1. Cooking mutton curry
2. Cooking gongura leaves
3. Mixing both mutton curry and gongura leaves
4. Tadka (tempering)
Cooking mutton curry
1. Chop onions and tomatoes (except gongura leaves and green chillies) keep it aside.
2. Take a pressure cooker; add all the ingredients for mutton curry with oil and water 1cup to 11/2 cup as seen in the
picture.
3. Cook it by closing the lid, until it gives 4 whistles or cook until meat is cooked.
4. Wait for few minutes, until the pressure is released from the cooker, and then open the lid.
5. If the gravy is watery and too thin, cook it by keeping the lid open until the consistency of the curry becomes thick, and
it starts leaving oil add salt and mix well and keep it ready.
6. You can cook the meat in an ordinary vessel, but first add whole spices and onion cook until soft and caramel, then
add rest of the ingredients and roast for 4minutes, add water, cook until meat is cooked and oil starts leaving the
curry. Meanwhile cook the gongura curry.
Cooking Gongura (Cooking Sorrell curry)
1. Pluck the leaves of Gongura from the stems. After plucking the weight was 214gms. Wash, clean and keep it aside. Wash the gongura leaves twice or thrice to remove the dirt and soil from it and drain the water well.
2. Take a pressure cooker, add all the ingredients with 1cup water for cooking gongura (except salt) and cook it for 4 to 5 whistles, on medium flame by closing the lid. Switch off.
3. When pressure is released, open the lid, if the liquid is still there and gongura leaves have not combined well with onion and tomatoes, then cook for 10 minutes more until tomatoes and onion are softened, until little liquid is left and gets blended with the gongura leaves. Switch off.
4. If it gets dry add water as per the requirement.
5. If it is in a vessel then cook it like chicken curry, add all the ingredients including water, and cook for 15 to 20 minutes until all liquid is absorbed, onion and tomatoes are softened and gongura leaves are cooked well.
6. You can see that the volume of gongura leaves is reduced (shrink).
7. Take any big spoon or the wooden masher (dal ghotni) which I use for mashing dal; mash the cooked leaves with other ingredients, by adding salt, so that all the ingredients are blend well with each other. Keep it ready.
Mixing both mutton curry and gongura leaves
1. Now add the gongura curry into the mutton /lamb curry and mix well.
2. Add 1/2cup water, mix well and cook for 5 minutes on medium flame and 10 to 12 minutes on simmer flame, by closing the lid or until gongura and mutton/lamb curry are blended well, starts leaving oil and is as per the consistency required.
3, At this stage if you want can avoid tempering and serve gongura mutton/lamb curry.
Tadka (tempering)
1. Heat a small kadai or any vessel, add oil, when hot, add mustard seeds and cumin seeds, and let it splutter for few seconds.
2. Add dry chillies, garlic crushed with its skin, green chillies slit, curry leaves, stir well for 30 sec to 1minutes, until garlic cloves get golden colour.
3. Add the tempering to the curry, mix well and cook for 10minutes on simmer flame by closing the lid, switch off.
4. Add little water if the curry becomes too thick and cook according to your taste and consistency you want.
5. Gongura curry is ready as oil starts leaving the curry and is well blended with spices and tempering.
Serve gongura mamasam with plain rice with few drops of ghee or with roti or any pulav dish.
Egg corn fried rice
Egg Corn fried rice recipe is a simple and easy-to-make recipe of corn with just a few ingredients. You can prepare this with either leftover or fresh rice.
To get a perfect tune, just keep your eyes when you boil the rice. It should not be over boiled.
Ingredients
Made by me
Egg Corn fried rice recipe is a simple and easy-to-make recipe of corn with just a few ingredients. You can prepare this with either leftover or fresh rice.
To get a perfect tune, just keep your eyes when you boil the rice. It should not be over boiled.
Ingredients
- Rice boiled -1 cup (Either basmati or the normal one)
- Egg - 1-2
- Onion sliced-1 medium sized
- Green Chili - 2-3 (sliced)
- Vegetables - 1/4 cup (optional)
- Sweet corn (boiled) - 1/4 cup
- Pepper powder -1 tablespoon
- Soy sauce -1/4 tablespoon
- Tomato sauce - 1/4 tablespoon
- Red Chili - a pinch
- Ghee -1/2 tablespoon
- Oil - as required
- Curry & Coriander leaves
- Salt and water - as needed
- Wash and soak the rice and drain the water. Keep it dry for 10 minutes before to start.
- Heat the pan with 1/4 tablespoon of ghee then gently fry the rice until it gets moisture free. (It will make the rice to a quick boil and a splitless.)
- Boil the rice and leave it to cool. (2 whistles & don't over boil)
- Heat oil in the medium flame once hot add curry leaves, Chili and onion then fries until it gets transparent.
- Then add Vegetables, baby corn with a pinch of salt continue to cook until it gets a boil. (stir often)
- Meanwhile, break and pour the egg in a bowl add a pinch of salt and red Chili power then beat the mix quite well.
- Heat 1/4 tablespoon of oil in the pan then add egg mix, blend until it becomes a fluffy scramble. once it has done switch off the flame.
- Once the vegetables and corn boiled add rice, soy sauce, tomato sauce with required salt then mix it thoroughly.
- Continue to cook under a low flame about 3-5 minutes.
- Now add scrambled egg and pepper powder then stir the mix eventually then switch off the flame.
- Finally, spray the ghee and garnish with coriander leaves. Your simple and delicious healthy egg corn rice is ready to serve
Made by me
Egg corn fried rice
Egg Corn fried rice recipe is a simple and easy-to-make recipe of corn with just a few ingredients. You can prepare this with either leftover or fresh rice.
To get a perfect tune, just keep your eyes when you boil the rice. It should not be over boiled.
Ingredients
Steps
- Rice boiled -1 cup (Either basmati or the normal one)
- Egg - 1-2
- Onion sliced-1 medium sized
- Green Chili - 2-3 (sliced)
- Vegetables - 1/4 cup (optional)
- Sweet corn (boiled) - 1/4 cup
- Pepper powder -1 tablespoon
- Soy sauce -1/4 tablespoon
- Tomato sauce - 1/4 tablespoon
- Red Chili - a pinch
- Ghee -1/2 tablespoon
- Oil - as required
- Curry & Coriander leaves
- Salt and water - as needed
- Wash and soak the rice and drain the water. Keep it dry for 10 minutes before to start.
- Heat the pan with 1/4 tablespoon of ghee then gently fry the rice until it gets moisture free. (It will make the rice to a quick boil and a splitless.)
- Boil the rice and leave it to cool. (2 whistles & don't over boil)
- Heat oil in the medium flame once hot add curry leaves, Chili and onion then fries until it gets transparent.
- Then add Vegetables, baby corn with a pinch of salt continue to cook until it gets a boil. (stir often)
- Meanwhile, break and pour the egg in a bowl add a pinch of salt and red Chili power then beat the mix quite well.
- Heat 1/4 tablespoon of oil in the pan then add egg mix, blend until it becomes a fluffy scramble. once it has done switch off the flame.
- Once the vegetables and corn boiled add rice, soy sauce, tomato sauce with required salt then mix it thoroughly.
- Continue to cook under a low flame about 3-5 minutes.
- Now add scrambled egg and pepper powder then stir the mix eventually then switch off the flame.
- Finally, spray the ghee and garnish with coriander leaves. Your simple and delicious healthy egg corn rice is ready to serve
View attachment 7197
Made by me
I wanted to ask for a cooking room separately for a long time n everytime I forgetshare your favourite Dish recipe here
TQ for reminding me @Ichayan kindly go through my request in suggestions