PUNJABI STYLE FISH CURRY

This is one of my family's favourite food . My friend from Chandigarh thought me this yummy recipe . Thank you dear.

INGREDIENTS: 

Fish -- any variety 500 gms 

Mustard -- 1 tsp 

Shahjeera - 1 tsp 

Fennel seeds - 1 tsp 

Ginger-garlic paste - 1 tsp 

Green chilies - 5 

Onions - 1 big chopped 

Turmeric powder -- 1 tsp 

Tomatoes -- 4 

Salt to taste

Chilli powder -- 2 tsps 

Fish curry powder - 2 tsps 

Coriander powder - 1 tsp 

Lemon juice - 1 tsp 

METHOD OF PREPARATION : 

1) Marinate fish with turmeric powder,ginger-garlic paste, salt,coriander powder and lemon juice for 30 minutes.

 

2) Heat the oil in a pan . Add mustard , Jeera , Fennel seeds, Bay leaves, Cloves and Cinnamon .When it splutters,add onion and saute till tender. 

3) Add in the blended tomato puree with little water and turmeric powder. 

4) Meanwhile, shallow fry the fish in a dosa pan for few minutes. Once done, keep it aside.

5) Add in the spice powder in the curry and mix it well. Add a spoon of oil, mix it well and bring it to boil.

6) Finally, add in the fried fish to it and cook for 5 minutes, till the oil separates out.

Serve hot with Rice.

Rush your lovely recipes to FAMILY'S FAVOURITE FOOD EVENT . Here is my next recipe for this event .

PUNJABI CHOLE BATURA

Batura is one of most loved recipe, because of its softness and unique taste. 

BATURA :

Ingredients :

Maida / Plain flour -- 2 cups
Wheat flour -- 1 cup
Curd / Yogurt - 1 / 2 cup
Baking powder - 1 tsp
Salt
Sugar - 1 tsp

METHOD OF PREPARATION :

1) Mix the above said ingredients with little water , knead a soft dough and keep aside for 30 minutes .

2) Roll them out a bit thin and large size.

3) Deep fry them in oil till done.

PUNJABI CHOLE :

INGREDIENTS :

White channa / Kabuli channa -- 3 cups
Onion - 2 medium size
Biriyani leaves
Cinnamon sticks - 2
Cloves - 2
Garam masala powder - 1 tsp
Chilli powder - 2 tsps
Turmeric powder - 1 tsp
Salt to taste
Curry leaves
Elachi - 2
Mustard and Shah jeera - 1 tsp each
Green chillies- 2
Ginger-garlic paste - 1 tsp
Lemon juice -- 1 tsp

FOR GRINDING :

Cashew - 5 pieces
Fennel seeds - 1 tsp
Ripen Tomatoes -- 4
Fresh cream - 2 tsps
Red chillies- 2

METHOD OF PREPARATION :

1) Soak channa overnight . Pressure cook for 4 whistles , strain the stock and keep aside .
2) Heat oil in a kadai . Add Mustard and Shah jeera . Once it splutters , add green chillies and chopped onion . Saute till tender .
3) Then add ginger-garlic paste , cloves , biriyani leaves , elachi and cinnamon sticks . Saute it for a min . Add curry leaves .
4) Then add channa , all the powders and saute till the raw smell leaves .
5) Then add the grinded masala with little salt .
6) Add little water , cover with a lid and cook in slow flame till the oil separates .

Garnish with coriander leaves and lemon juice . Serve hot with roti's / paratha / poori .
This goes to "CWF - LB : Chickpeas", hosted by Nithubala and started byKiran.