Sour And Spicy Fish Curry

 Sour And Spicy Fish Curry

Ingredients:

1. 300 gm fish cut into big pieces( any big fish)
2. 5-6 tbsp white oil / sesame oil
3. 1/2 tsp fenugreek seeds
4. 1 medium size onion (finely chopped)
5. 1 large tomato (chopped)
6. 2 tbsp garlic chopped
7. 5-6 curry leaves
8. 1 tsp chilli powder
9. 1 tbsp turmeric powder
10. 1 tsp coriander leaves
11. 5-6 tbsp tamarind pulp
12. Salt to taste

Preparation:

• Firstly wash the fish pieces and spread little salt and keep aside.
• Take tamarind pulp into a bowl and add 1-2 cups of water. 
• Soak them for 25-30 seconds and mash it well.
• Take a pan and heat oil.
• Fry the both side of fish pieces lightly and keep it another bowl.
• Now add  fenugreek seeds,chopped garlic in the remaining oil.
• Fry it for few seconds on low heat.
• Next add onions and tomatoes.
• Mix it well and cook for 3-4 minutes
• Add curry leaves.
• After few seconds add tamarind water,chilli powder,coriander powder and turmeric powder.
• Add salt according to taste.
• Lastly add fried fish pieces and leave it to boil.
• When gravy becomes thick remove the pan from heat.
• Garnish with curry leaves.  

          Serve with rice.

Tips----

               If you like more spicy than add fried red chilli .

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Mutton Keema curry

Mutton Keema curry

Ingredients:

1. 500 gm mutton keema(minced meat)
2. 2 tbsp ginger paste
3. 2 tbsp garlic paste
4. 2  green chilli chopped
5. 1 onion chopped
6. 1 tbsp red chilli powder
7. 1 tbsp turmeric powder
8. 3-4 tbsp oil
9. 2 tbsp cashew nut paste
10. 1 tbsp garam masala (cinnamon, cardamom, clove) dry roast powder.
11. 1/2 tsp coriander leaves
12. Sliced lemon
13. Salt to taste

Preparation:

• Firstly clean mutton keema.
• Marinate with turmeric powder,chilli powder, salt and ginger-garlic paste.
• Add little oil, chopped green chilli and onion.
• Mix well and leave it for 20 minutes.
• After that take a cooking vessel and heat oil.
• Add marinated keema and cook it for 10 minutes.
• Add little water to boil properly.
• Fry it  in low heat until oils separate from masala.
• Add cashew nut paste and stir well.
• Finally add garam masala and remove the vessel from heat.
• Garnish with few coriander leaves and sliced lemon. 

        Serve hot with rice , paratha and roti.

Tips-----

                   Use lukewarm water to boil keema and without garam masala keema is not good.

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