Fish and Mango Curry

Fish and Mango Curry
Fish and Mango Curry
  • PREP TIME 15 MINS
  • COOKING TIME 30 MINS
  • SERVES 3-4
  • 2 tablespoon oil
  • ½ cup sliced shallots
  • ½ teaspoon methi seeds
  • 8 curry leaves
  • 4 cups water
  • 500 gm Fish Fillets
  • 1 cup sliced sour green mango
  • 1 teaspoon salt
  • Coconut paste
  • 1 cup fresh grated coconut
  • 1 teaspoon fresh ginger
  • 2 green chilies
  • 8 cloves garlic
  • ½ cup water

Marinate the fish in turmeric, salt and little bit of tamarind pulp and keep it for 5 to 10 minutes."

For the Coconut Paste: In a blender add 1 cup of grated coconut, ¼ teaspoon of turmeric, ½ teaspoon of chilli powder, 2 green chilies, 1 teaspoon of ginger, 8 cloves of garlic and ½ a cup of shallots. Grind it well with some water to make a smooth paste."

In a pan add a tablespoon of coconut oil, in that add some Methi seeds and Jeera let it crackle add the coconut gravy which we made before and toast it well for some time, then add some water stir it nicely to make a gravy, you can add more water in to it if required. Now it’s time to put the marinated fish and a cup of sliced sour Mangoes. Close the pan with a lid and allow cooking for 5 to 10minutes. Finally put some curry leaves on top of it. The mouth watering Fish and mango curry is ready to eat."

  • Don’t overcook fish ever as it’s very soft and bound to break if you overcook.
  • The taste of any fish curries depend on the masala / tamarind you use. You could use any tamarind or kokum locally available near you.
  • Kerala has a typical tamarind which they use of only fish curries.
 

Chicken Biryani

Chicken Biryani
Chicken Biryani
  • PREP TIME 15 MINS
  • COOKING TIME 10 MINS
  • SERVES 2
  • 16 pieces chicken (750 grams of chicken)
  • 1.5 cups Basmati Rice (Soaked and drained)
  • 2-3 black cardamom (Salt to taste)
  • 1 inch Cinnamon
  • 1 bay leaves
  • 2-3 Green Cardamom
  • 3-4 cloves
  • 2 tbsp ghee (Plus for drizzling)
  • 1 tbsp caraway seeds (shahi jeera)
  • 2 medium onions (sliced)
  • 1 tbsp Ginger-garlic paste
  • 1/4 teaspoon Turmeric powder
  • 2 teaspoon Red chilli powder
  • 1 teaspoon coriander powder
  • 1 tbsp biryani masala
  • 3/4 cup Yogurt
  • 1/2 cup chopped fresh coriander leaves
  • 1 cup fresh mint leaves
  • 1 cup browned onions + for garnishing (A generous pinch of saffron, soaked in warm water)
  • 5-6 Green Chillies (slit)
  • 1 inch fresh ginger (cut into juliennes )
  • 2 teaspoons rose water (Whole wheat dough (atta) to seal)

Boil sufficient water in a deep non-stick pan. Add salt, black cardamoms, cinnamon, bay leaf, green cardamoms, cloves and Daawat Biryani Basmati Rice, cover and cook till the rice is fully done. Strain and set aside"

Heat ghee in a deep non stick pan, add caraway seeds and onions, mix and sauté till onions turn golden."

Add ginger-garlic paste and mix. Add turmeric powder, red chilli powder and coriander powder, mix well and sauté for 2-3 minutes."

Add chicken pieces, salt, biryani masala, mix well and cook for 3-4 minutes. Add yogurt and mix. Add half the chopped coriander, half the mint leaves, half the browned onions and cooked rice. Spread the rice evenly."

Drizzle saffron water on top and add green chillies, ginger juliennes, remaining browned onions, remaining chopped coriander and remaining mint leaves. Drizzle some more ghee and rose water and top."

Roll the dough into a long cylinder and press onto the edges of the pan. Place the lid on top, press to seal and cook on low heat for 15-20 minutes."

Let it stand for 5 minutes. Open the lid and transfer the biryani onto a serving plate. Serve hot garnished with browned onions and mint sprig"

Cooking Tips • In order to keep the rice fluffy with each grain separate, pre-soak the rice for about an hour and drain. When ready to cook, heat a pot, add 75g ghee (clarified butter), followed by the rice. Sauté for 3-4 minutes. Add 1.5 litres of water, cover and cook till al dente. • Instead of cooking oil, use ghee as it will make the biryani tastier and flavorsome. • If cooking with meat, marinate with spices, salt and yoghurt to tenderize and to ensure the meat is well flavored. • To avoid the biryani from sticking to the bottom of the serving dish, place sliced tomatoes as the bottom layer, and then top with biryani. • When adding saffron, soak in a small quantity of hot water for about 10-15 minutes. When ready, use the strands as well as the water, which will add yellow color. • If you burn the biryani, turn off the heat immediately. Transfer the good portions into a different dish, and add dried lemon to balance out the charred flavor. • When cooking dum style, use pastry sheets to cover the clay or copper pot. It is faster than rolling out the dough yourself. • A mistake most people make when making biryani is overcook it. Turn off the heat at the right time. (This tine varies depending on whether you are cooking meat, vegetable or fish.) • Lamb will result in the most flavorsome biryani, but takes the longest to cook. For quick biryanis, use shrimp or vegetable.