Fish Curry [Bengali] - Indian Fish Curry Recipe

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Indian Mutton Curry - Curry Recipes

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Egg kulambu Or Muttai Kulambu

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Fish Curry - South Indian

Ingredients


To serve 6 -8  persons


Pomfret or any other fish (meen)    :    2

Coconut     :    1

Garlic    :    6 pods

Poppy seeds    :    2 tbsp

Coriander seeds    :    1 tbsp

Curry leaves    :    a few

Dry red chilli    :    6

Cumin    :    1 tsp

Sesame    :    1 tbsp

Salt    :     1 dessert spoon

Lime juice    :    juice of two limes

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Stuffed Brinjal Curry - South Indian

 Ingredients:

brinjals- small round size-10
if round size brinjals are not available,then you can use little long brinjals also
sesame seeds-fist full
ground nuts-fistfull
onions-2 cut into big pieces
green chillies-6
red chilli powder-2 tsp
salt-2 tsp
cinnamon stick-1 inch size
cloves-6
coriander leaves-to garnish
oil-3 tbsp
cashew nuts-5
tamarind-lemon size soaked in a halp glass of water.
ginger garlic paste-3tsp




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Prawn Malai Curry - Bengali Recipe

 

Ingredients:

10-12 Prawn
2 Bay leaves
2 tsp Onion paste
1 tsp Ginger garlic paste
2 tsp Tomato Puree
halfcup coconut milk
1 tsp ghee
1/2 tsp turmeric powder
1 tsp chilli powder
Salt to taste
1/2 tsp sugar
1/2 tsp garam masala powder
few corriander leaves
3 tsp oil

Prawn Curry - South Indian

Ingredients

Prawn - 500 gms (before cleaning)
Oil - 2 tsp
Cumin Seeds - 1/2 tsp
Ginger Garlic paste - 1/2 tsp
Clove - 1
Cinnamon - 1 "
Fennel Seeds - 1/2 tsp
Onions - 2 medium
Tomatoes - 2 medium
Salt to taste
Turmeric a pinch
Chili powder - 1 tsp
Coriander powder - 1 tsp
Water - 250 ml
Coconut Milk - 100 ml

Method to prepare:

Clean the prawns and let it drain.

Heat a pan with oil, add cumin seeds, then add the ginger garlic paste to the oil. Fry for 1 min, then add cloves, cinnamon. and fennel seeds. Fry for 1 min

Then add finely chopped onions. Sauté till they turn pink. Then add tomatoes. Fry till they become mushy. Then add the prawns, Fry on high flame till they are well mixed. Add salt and turmeric. Simmer for 5 mins. Water will come out of the prawns, fry till it evaporates.

Then add the chili powder, Coriander powder. Simmer for 5 mins. Oil should come out by now. Then add 250 ml water. Bring to boil. Let it boil for 10 mins, by when the water will go down to 100 ml. It depends on the thickness you want in the gravy. Then finally add the thick coconut milk and bring to boil.

Garnish with coriander leaves. Serve with pooris.

This can be done without adding the coconut milk too.

Rajma Curry - Nortth Indian

Ingredients.

1 teacup red kidney beans (rajma)

2 onions, grated

1 teaspoon chilli powder

500 grams tomatoes

2 teaspoons sugar

3 tablespoons ghee

Salt to taste

To be ground into a paste.

7 cloves garlic

7 green chillies

25mm. piece ginger

How to proceed.

1. Soak the red kidney beans over night.

2. Next day, cook in a pressure cooker. Drain.

3. Heat the ghee and fry the onions for 2 to 3 minutes. Add the paste and chilli powder and fry

again for 1 minute.

4. Add the cooked red kidney beans.

5. Cut the tomatoes intobig pieces, add 2 teacups of water and cook. When cooked, take out a thick soup through a sieve.

6. Add the tomato soup to the rajma mixture.Add the sugar and salt.

7. Cook for a few minutes.

Bittergourd Curry - South Indian

Ingredients:

Bittergourd- 250 gms
onions-3-4(medium sized)
garlic-3-4
red chillies-according to taste(usually I put  4-5)
jaggery(3Tablespoonfuls)
oil-sufficient enough for frying)

Procedure

Clean all the bittergourds by washing,peeling outer skin and cut them into circles.Take afry pan add oil enough to fry  them.Meawhile grind onions,red chi;;ies and garlic to rough paste.When u notice bittergourds are red to brown color add this paste and fry until oil starts leaving to corner.Now add salt and finally add jaggery and just toss.

Now its ready to go with plain rice.

Kofta Curry - South Indian

Ingredients:

Raw bananas - 2
Dry bread crumbs - 1 tbsp
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Channa masala powder - 1/2 tsp
Ginger paste - 1 tsp
Coriander leaves - 1 small bunch
Salt to taste
Oil for deep-frying

For Stuffing:

Khoya - milk koa - 2 tbsp
Paneer - 1/2 cup (crumbled)
Almonds - 6 (chopped)
Red chilli powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Nutmeg powder - 1 tsp

For Gravy:

Tomatoes - 2 medium (chop finely)
Fresh coconut - 1 tbsp (Grated)
Red chilli powder - 1/2 tsp
Dhania powder - 1 tsp
Cardamams - 4 powdered
Turmeric powder - 1/2 tsp
Oil - 1 tbsp

Grind into a coarse paste:

Onion - 1 big
Ginger - 1 inch piece
Garlic - 6 flakes

Method :

1. Peel bananas and cut into pieces, add I tsp salt and turmeric powder to boil it til1 tender and mash well.
2. Mix coriander leaves, ginger paste, 11/2 tbsp of dry bread crumps with salt, chil1i powder, chana masala powder and mix properly.

For stuffing:

3. Mash khoya and paneer, nutmeg powder, chopped almonds, chilli powder, garam masala powder add little banana mixture.
4. Make wall nut sized balls and make a hole in the centre to fill the khoya - paneer mixture and re shape like round.
5. Roll in the rest of the bread crumbs.
6. Deep fry in hot oil till light brown and keep aside.

For gravy:

7. Blanch tomatoes in hot water, peel the skin and make into a thick puree.
8. Heat oil and fry the ground paste till light brown, add tomato puree and spice powders with salt. Fry till oil separates.
9. Add grated coconut and 11/2 cups of water and cook till the gravy becomes thick. Add koftas to simmer on a low heat until the koftas becomes soft.
10. Serve hot, garnish with chopped coriander leaves and garam masala powder.

Aloo Gobi Curry - Indian Curry Recipes

Ingredients

POTATO - 2 LARGE - washed and cubed with the skin.
CAULIFLOWER - 1 MEDIUM - washed and cut into florets.
ONION - 3 SMALL - chopped finely.
GINGER PASTE - 1 tsp
GARLIC PASTE - 1 tsp
GREEN CHILLI PASTE - 1 to 1 1/2 tsp
TURMERIC - 1 tsp
CUMIN - 1 tsp
OIL - 2 tsp
SALT TO TASTE
FRESH CORIANDER - 2 tbsp - finely chopped

Method

Heat a kadai with oil. The heat should be medium. Once the oil is midly hot add the cumin seeds. Once it splutters add the onions and saute till it turns pink and translucent. 
Add the ginger paste, the garlic paste and the green chilli paste and saute well. Add a bit of water so that it doesn't burn and to mix well.
Now add the turmeric and mix well. Add the potato cubes and mix well cover and cook till partially done.
Now add the cauliflower florets and mix well so that it combines well with the masala. 
Add the necessary amount of salt and cover and cook in low heat till done.
If you want it a bit dry remove the cover and cook for a further few minutes in high heat till the veggies become dry. 
Garnish with fresh coriander leaves and serve hot with the bread of your choice.

Chicken Capsicum Curry - South Indian

Ingredients:

1.Chicken legs - 3 pieces
2.Onion- 1 big or 2 small
3.Green Chili - 3
5.Capsicum - 1
6.Ginger
7.Garlic
8.Tomato
9.Cilantro for garnish

Spices:

1.Chicken masala - 2 tablespoon
2.Coriander powder - 1 tablespoon
3.Turmeric powder - less than 1/2 teaspoon
4. Chili powder - 1/2 tablepoon(can be increased)
5.Garam masala - 1/2 teaspoon
6.Mustartd for seasoning
7.Salt to taste

Procedure:


          Cut the Chicken into small  pieces, wash it properly and keep aside.Now lets start for the gravy.Chop the onions into long slices then ginger,garlic,Capsicum,Tomato and greenchili.Take a pan, pour oil into it and allow the oil to be heat.After that add the Mustard and let it splutter.Then add the chopped Ginger,Garlic, green chili and mix it for 2 secs, after that add the Onions and mix it untill the onions become golden brown.Put salt also so it cooks fast. Once onion is done add the Capsicum and Tomato.Let the tomatoes cook properly. Add in salt as required.

        Now goes in the masalas.Before adding the masalas into the Onion gravy,slightly heat it so that the rawness of Masalas will go off,then add it to the Onion gravy.Mix nicely for 1 mnts on low heat.Add the Chicken also into this mixture and mix properly so that all the masalas coats the Chicken.Do this on low heat.Take the pressure cooker and put this chicken mixture into it and allow 3-4 whistles then turn off the stove.After 2-3 mnts open the cooker and turn on the stove on low heat and add the garam masala.Stir it well and Chicken curry is ready to be served.Put it in a bowl and garnish with Cilantro leaves.

Bengali Fish Curry - Indian Curry Recipe

Ingredients:

2 tblsp lemon juice2 tbsps.
mustard oil for frying
salt to taste 
8 fish fillets8 
1 tblsp red chilli powder
4 red chillies whole
salt to taste 
1 tsp mustard paste
1 tsp turmeric powder
4 green chillies slit
2 tblsp coriander powder
1 tblsp garlic paste
1 tsp mustard seeds
1 bay leaf
2 cup onions chopped
1 tblsp ginger paste
1 tsp turmeric powder
1 tsp onion seeds (kalonji)


How to make bengali fish curry :
Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt.
Keep aside for 30 minutes.
Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned.
Take off and keep aside.
Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment.
Mix in cut onion and stir fry until slightly brown in colour.
Mix in mustard paste, red chilli powder, coriander powder and turmeric powder, stir fry masala nicely until oil starts separating.
Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top.
Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.
Take off and decorate with cut green coriander leaves. 

Mutton Curry - Indian Curry Recipe

  Ingredients.

1 kg mutton
6-7 small potatoes with skin
3-4 large cubes of papaya (optional)
Mustard oil
Salt to taste
Haldi (turmeric powder)
6-7 large onions (1 cut into big pieces rest to be ground to paste)
2 garlics
½ inch ginger
2 green chilies
2 red chilies (optional instead use ¼ teaspoon black pepper)

Dry Mashala (soak for ½ hr before grind for good aroma)

¼  teaspoon Jeera
¼ teaspoon Dhania
¼ poppy seeds
2 pinches of saunf (I think caraway)

Grind separately for better aroma

2 big sticks of Dalchini (cinnamon)
1 big  ilaichi (cardamom)
1 small ilaichi (cardamom)

METHOD

Grind all the mashalas in to paste. Wash and clean the mutton pieces in water and pat dry. Marinade in salt, turmeric and oil (I tablespoon) keep aside for ½ an hr.

Put oil in a big non stick flat bottom pot. Add oil. Fry the Potatoes and papaya moderately with out salt or haldi. Keep aside. Add generous amount of oil and put the cut onions in it. As it starts turning red add the paste mashalas. Fry till it is halfway done. Add the mutton pieces and cook in a high heat till all the moisture dries up and oil shows up . Now put the lid and put it in low heat .Mutton will start leaving water. After 15-20 minutes remove the lid and stir continuously till the water dries up and mutton pieces stated glazing. Add the potatoes and papaya. Fry little bit. Transfer it into a pressure cooker.Add the Garam mashala or dalchini,elaichi powder) .Wait for two whistles one in high heat and one in low heat. Wait till pressure gets released. Serve hot with Basmati steamed rice or hot Chapattis.

Fish Curry - South Indian

Ingredients

To serve 6 -8  persons

Pomfret or any other fish (meen)    :    2
Coconut     :    1
Garlic    :    6 pods
Poppy seeds    :    2 tbsp
Coriander seeds    :    1 tbsp
Curry leaves    :    a few
Dry red chilli    :    6
Cumin    :    1 tsp
Sesame    :    1 tbsp
Salt    :     1 dessert spoon
Lime juice    :    juice of two limes



Method

Cut fish into pieces, smear salt and set aside.
Grate coconut and grind with all the other items except,curry leaves and lime juice to a fine paste.
Cut onion finely.
Heat ½ cup oil in a frying pan.
Add onion and fry till they are golden.
Add ground coconut,curry leaves and fry till oil floats above.
Add 2 cups of water,salt and when it starts boiling,add fish pieces and boil till the fish is cooked.
Add lime juice and serve.

 

Fish Curry - South Indian by asith-mohan-mangalore

Prawn Malai Curry - Bengali Recipe

Ingredients:

10-12 Prawn
2 Bay leaves
2 tsp Onion paste
1 tsp Ginger garlic paste
2 tsp Tomato Puree
halfcup coconut milk
1 tsp ghee
1/2 tsp turmeric powder
1 tsp chilli powder
Salt to taste
1/2 tsp sugar
1/2 tsp garam masala powder
few corriander leaves
3 tsp oil


Method:

1. Wash the prawn. Sprinkle salt and turmerice powder on them. Keep aside
2. Heat the oil, fry the prwan till the golden brown. Keep them aside.
3. Add the bay leaves in the remaining oil, add onion, ginger garlic paste and stir well. Add tomato puree turmeric powder, chilli powder, sugar and salt and stir till oils gets seperated from the mixture.
4. Add prawn now and mix it well.
5. Slowly add the coconut milk and then add half a cup of water and bring it to boil in low heat.
6. When the curry thickens, spread the ghee & garam masala powder evenly all round the pan.
7. Garnish with coriander leaves and serve hot with rice and Naan.




Prawn Malai Curry - Bengali Recipe by Asith Mohan Mangalore