1 large bottle gourd
250 gm d-veined shrimp
1 tsp Onion seeds(kala zeera) spices
1 tsp sugar
3 Green chili – torn into 2 parts & seeded
1/2 tsp ground turmeric
1 Whole dry red chili- torn in two pcs
1 tsp mustard oil
1/2 tsp salt
Bottle gourd – Peel the gourd and cut off from both ends. Cut into 1-1/2″ length circles.Cut all the gourd circles into 1/4″ thick matchsticks by cutting lengthwise and then perpendicular – like you would for french fries.
Shrimp – To the d-veined and peeled raw shrimp, add 3/4 tsp salt and 1/2 tsp turmeric powder. With clean hands, mix well and leave it for 10 minutes.Then Fry the prawns in a little oil till it gets the red color and half cooked.
To the same pan, add 1 tbs oil and heat for about 30 seconds. Add the Onion seeds and whole red chilli.
Allow the spices to crackle for a few seconds and once they begin to turn a slight golden brown, quickly add the bottle gourd & stir immediately.
Add 1 tsp salt & 1/4 tsp turmeric & stir.
On low heat, cover with a tight lid & cook for about 20 minutes. Remove the lid & stir.cook till the gourd is soft. Once the gourd is cooked it will shrink considerably and release its moisture so the vegetable may have a lot of liquid.Add turmeric powder,green chilis, sugar and salt. Taste and adjust seasonings.
Saute on medium- high heat till almost all of the liquid is absorbed and the vegetable is moist but not soupy.
Add the sauteed shrimp and stir.Cover with a lid and rest for 5 minutes so the shrimp finish cooking in the steam.
Serve hot with steamed rice.
6-7 pieces of Rui (rohu)
2 Potato cut in lengthwise
2 tsp Ginger Paste
1/2 tsp Turmeric powder
1 tsp Cumin powder
1 tsp Red chilly powder
1/4 tsp tsp Onion seeds/ Kala zeera
1 Tomato cut into small cubes
2-3 Green chilies (slit in half)
2 tbsp Mustard oil
1 1/2 cup of Water
Salt to taste
Few coriander leaves, chopped
Wash the fish pieces. Pat dry with paper towel, marinate with turmeric, salt and red chilly powder for 10-12 minutes.Take a broad frying pan and heat mustard oil till smoking point, reduce the heat and gently lower the fish into the oil. Fry fish pieces on both the sides till it is light brown. Now very carefully without breaking the fish pieces place them on paper to soak extra oil and keep aside. Fry potatoes till they are light brown.
Now in another pan heat some oil thoroughly and add onion seeds and 2 green chilies and saute for 1 minute. Add Ginger paste and fry till it turns light brown. Add turmeric powder, cumin and chilly powder,salt n sugar.Fry for a minute and do no let the masala burn.Add tomato let it be cooked. Now add 1 1/2 cup of water, fried potato and adjust the salt. cover and let this cook for 5-6 minutes.
Gently slide in the fried fish pieces to the gravy, rest of the green chilies and cover it again for 2-3 minutes. Remove from flame. Add coriander leaves and cover the lid again. Serve this simple fish curry with piping hot rice.
1 kg fish with firm white flesh cut into 1 1/2 ” thick pieces (Preferred Rohu for this dish)
1 tbsp ginger paste
1 tbsp garlic paste
1 medium-sized onion ground to a paste
1 cup yogurt
1/2 tsp turmeric powder
1/2 tsp red chili powder
4 tbsp mustard oil
2 green cardamom
1″ stick of cinnamon
1/2 dried bay leaf
1 large onion finely Sliced
Salt to taste
1/2 tsp Sugar
Heat 3 tbsp of the mustard oil on medium heat, in a deep pan till hot. Add the whole spices – cloves, cardamom, cinnamon, bay leaf and fry till slightly darker. Now add onion paste and then sliced onion and fry till transparent.
Add ginger and garlic pastes fry it for 5 minutes.Add red chilli powder, turmeric,salt,1/4 cup of water and fry it for 5 minutes.Now switch off the flame then add beaten curd stir it well then switch on the flame on medium flame.Add Fish pieces and 1/2 cup of water and cover it for 15-20 minutes stir occasionally. Do this gently to avoid breaking the pieces of fish. Cook till fish is done.
Garnish it with some coriander leaves and and serve with hot plain boiled rice.