Pepper Fish Fry

Tried and tasted by Nivedita 

Hi All,

Out of blue moon my blog gets the taste of Non-vegetarian food.!! Fish!!!!! I love only King fish and Pomfret in sea food and that too fried ones. We do not like curry so much other than the way my Laxmi aunty prepared in her South Indian style!! I miss her a lot!!

My family loves Fried Fish. When I was in UAE, every alternative weekend, I used to prepare fish fry and fish kheema. It was a feast for my daughter. She used to wait for her pappa to come home. They both used to wash, clean and cut the salad and keep ready. I used to keep the fish fry ready. Thats all was our dinner!! We three used to enjoy a big bowl of salad and Hot Fish fry directly from the pan. It was a heaven. I miss the days.  

My regular fish fry was with red chilly powder and other masalas. I will try to post the recipe soon. Check the photo here.

But sometimes, I used to make this Pepper fish fry which was my favorite. My daughter never liked it as the pepper taste was very strong for her. These photos were taken in UAE only. But posting the recipe now!! Good I clicked the photos!!! 

Coming to the recipe,

King fish - 5 to 6 big pieces

To Marinate

Pepper corns - 1 tbsp or little more

Salt to taste

Ginger paste - 1 tbsp

Lime juice - 2 tbsp

Oil - 2 tbsp

Just check the paste is enough for all the fish pieces. If you feel its less, prepare some more again. The taste depends on your taste buds!! 

to fry

Oil 

1. Clean the fish pieces. 
2. Crush the pepper powder to almost powder but not fine powder.
3. Mix all other ingredients with the pepper powder. 
4. Prick the fish all around so that the masala goes into it.
5. Marinate the pieces with the ready paste and keep it for 4 to 6 hours at least if you want to get that real pepper taste in the mouth. Or even one hour will do for fast cooking.
6.  Heat tawa on high flame till its very hot with 2 tbsp of oil and spread it with spatula.
7. Reduce the flame and spread the fish pieces carefully on tawa. 
8. Cover with the lid and cook for 2 minutes. 
9. Open the cover and turn the pieces.
10. Drizzle some more oil.
11. Fry on the other side with lid open.
12. Cook till the fish is fried and changes its color.

Sorry! I have not decorated this fish plate! 

Sending this to Padma of Padma's Recipes  ongoing event cooking with seeds-pepper   and I am linking this to Priya's Priyas event announcement

Keep Smiling,

Sausage and onion masala fry

Tried and tasted by Nivedita

Hi All,

If  I ask my daughter that what she misses from Sharjah, first thing it comes in her mind is Sausage!! She loved to eat sausage, plain boiled, barbecued or sausage stuffed pizza and this one.  I learnt this Sausage and onion masala fry from my co-sister Archana.  And when I had it first time, I just fell in love with it, even though Sausage is not my so favorite food.

This photo is actually taken in Sharjah, when I prepared it there!! But somehow, I went on postponing the posting! Now here is the recipe for those who likes sausage and get in your place. We do not get sausages in our place  

Ingredients I have used here,

Chicken sausage - 1 pack (I used to get frozen one from the store)

De freeze the sausages or bring into room temperature.  Boil in a water  for few minute. Drain the water and cut into round slices and keep aside.

Onion - 1 big, sliced

Green Chilly - 1 slit

Curry leaves - 10 to 12

Salt to taste, (use less as there will be salt in the sausages)

Oil - 1 tbsp

Haldi - 1tsp

Red chilly powder - 1 tsp

Coriander powder - 1 tsp

Cumin seeds - 1 tsp(optional)

Lime juice - 1 tsp

Procedure to make : 

Add oil in a thick bottomed kadai. Add cumin seeds and onion. Fry till onions change the color. Add curry leaves, green chilly and fry till the onions turn brown. Add sausages and other dry powders. Mix well and cook for few minutes to make sure the masala mixes well with sausages. Remove from fire and add lime juice. Mix well.

Indianized sausage is ready to serve hot with chapati or rice or just as a starter!!

Served for 2 to 3 persons

Keep smiling,

Mutton Curry

Tried and tasted by Nivedita

Hi All,

What I will write about this recipe! I just love it. This curry goes well with rotti, chapati, idiappam, dosa, rice noodles,bread and the list goes on..... I am missing the aroma I get when it is cooked and ready to eat! The whole building or chawl or area where ever you are staying will come to know that what is cooked in your house!! 

Mutton curry, easy to make, good to eat and can keep for 2 days and save your time to cook. 2 days in the sense, the day you cook it and the very next day., Not good to keep it for more than that.

(I forgot to take seperate photoes! So for all the three recipes, the same photo will be posted!!)

I am coming to the recipe,

Mutton - 1/2 kilo

Apply salt and turmeric to the chops for half an hour. Then clean it 2 to 3 times with good water.

For marinating,

Ginger and Garlic paste - 1 tbsp each

Oil - 1 tbsp

Curds - 2 tbsp

Salt - 1 tbsp

Garam masala(ready) - 1 tsp

Marinate the mutton with above ingredients at least for 2 hours. If it is marinated over night, it tastes better as mutton will be tender and all the flavors goes inside it.

Once it is marinated, Transfer it into a cooker and give 3 to 4 whistles. Remove the stock and keep aside to add it to the curry.

For curry masala

Onion - 3 big, washed and chopped

Tomato - 2 big, washed and chopped

Fresh coconut - 1/4 cup grated

Cardamom - 3 

Cloves - 3

Cinnamon - 1

Poppy seeds - 2 tbsp

Shajeera - 1 tsp

Nut meg powder - 1/2 tsp

Put all the ingredients directly in the mixer and grind it into a fine paste.

For tempering,

Onion - 1 big, washed and chopped into thin slices

Curds - 2 tbsp

Bay leaf - 1

Chilly powder - 3 tbsp

Oil - 1/2 cup or 1/4 cup as per your diet. But this curry tastes better with more oil

Ginger garlic paste - 1 tsp

Mutton stock

Salt to taste

Coriander or dhania powder - 1 tbsp

Haldi or turmeric powder - 1 tsp

Final step:

Take a thick bottomed kadai or cooker. Keep on high flame and add oil. When the oil is hot add chopped onion and fry on high flame till the onion becomes brown. Reduce the flame, add bay leaf, ginger garlic paste. When the raw smell of the paste goes, add the ground paste. Roast the masala till it turns out brown and starts leaving oil on the sides. The raw smell of onion should go.

Add curds, salt, dhania powder and turmeric powder. Mix properly and add cooked mutton. Again roast it for some time. Now add the mutton stock and more hot water if required. Cover the lid and cook it for 15 to 20 minutes. Check the seasoning.

Garnish with fresh coriander and serve it with a slice of lime and onion.

Sending this one to Srilekha's  EFM - MUTTON SERIES! event. 

Keep Smiling,