Hot Curry Recipes

Chicken Karahi

Chicken 1 (1-1/2 Kg)

Onion chopped 3

Tomatoes 8

Ginger Garlic paste 1 Table spoon

Salt 1-1/2 teaspoon

Red Chillies 1 teaspoon

Turmeric 1/4 teaspoon

Dhania powder 1/2 teaspoon

Black pepper 1/2 teaspoon

Green Chillies whole 4

Cooking Oil 3 or 4 desert spoon

Method:-

Heat Oil in pan.Put Onion in it. Fry till it is soft, not brown.Add tomatoes. Mix it. Then cover the lid for five minutes .so tomatoes become soft. Then add Ginger garlic past, salt, red chillies, turmeric powder, Dhania powder. Fry (bhono) for five minutes, make sure it may not become over cooked, put little water,2 Table spoon. Then add chicken. Fry for 5 minutes adding little water. Then with 1/2 cup water, cover the lid for 10 minutes. Add green chillies whole. Put on dum. When it is ready, sprinkle black pepper.

Delicious Khandwiyan

Ingredients For Khandwiyan:-

Baisan 1 Cup

Green chillies (paste) 4,5

Ginger (paste) 1 teaspoon

Curd mixed with water (lassi) 3 Cups

Salt ½ teaspoon

Ingredients For Curry:-

Onion thinly chopped 2

Salt as required.

Red Chillies powder 1-1/2 teaspoon

Turmeric powder ½ teaspoon

Dhania Zeera powder 1 teaspoon

Garam masala powder 1 teaspoon

Roasted Zeera powder 1 teaspoon

Curd 1 Cup

Oil ½ Cup

Mint leaves to garnish

Green Chillies 2,3 to garnish

Method:-

Mix all the ingredients well, so that no lumps are left. Boil, till it becomes thick. Take out in a round pan. Cool it. Put it in refrigerator for some time. Cut into small pieces.

In another pan heat oil, add onion & fry little. Then add Red chillies powder, turmeric, dhania zeera powder. Fry adding a little water. Cook some time then add beaten curd. Mix & Cover the lid for some time. Then add salt & khandwiyan pieces. Cover & cook on low heat for 5 minutes. Sprinkle garam masala & zeera powder. Mix.

Take out in serving bowl. Sprinkle mint leaves & green chillies.

Dilpasand korma

Ingredients
1/2 kg mutton
1/2 cup coconut paste
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1 cinnamon stick
1 pinch nutmeg powder
1 tsp red chillie powder

1 tbsp garlic-ginger paste
1 cup onions, finely chopped
1 tsp roasted coriander powder
2 tbsp poppy seed paste
3 bay leaves
4 green cardamoms
4 tbsp oil
6 cloves
Salt to taste

Method
Dry roast the cloves, cardamom, nutmeg powder, cumin seeds, cinnamon stick and grind into a fine paste. In a pan or a pressure cooker, heat oil and add bay leaves and chopped onions to it. Once the onions are golden-brown, add the ginger-garlic paste, mutton pieces and fry for a while. Now add grounded masala paste, turmeric powder, red chillies powder and some water. Sprinkle salt, cover the pan and cook for a while. Once the mutton is tender, add the poppy seed paste, coconut paste and coriander powder. Add more water if the gravy is too dry, and cook on low heat for another 10 minutes. Serve hot.

Chicken makhani

Ingredients

700gms whole chicken
For the marinade
30gms salt
2-1/2 tsp red chillies powder
1 cup yogurt
1 cup vinegar
2tbsp ginger/garlic paste

For the gravy
50gms butter
2tbsp ginger/garlic paste
30gms khoya
30gms cashew nuts, ground
500gms tomatoes, blanched, peeled and chopped
8gms turmeric powder
3gms all spices
2 1/2 tsp red chillies powder
1 cup cream

Method

Make slits on the chicken. Rub marinade all over it and keep aside for at least 15 minutes. Put it on the skewer and grill for 15 minutes. Let it rest for 10 minutes and then grill again for 10 minutes. Cut into small pieces and keep aside.

To prepare the gravy, heat butter in a saucepan and sauté ginger/garlic paste on a slow flame until it begins to turn brown.

Add khoya and cashew paste. Stir in remaining ingredients except cream and cook for 20 minutes. Stir in cream on low heat to make thick gravy. Add chicken and cook for 10 minutes.

Paneer Manchurian

Ingredients:

1/2 cup flour
1/2 tsp Chinese salt
2 tbsp cornflour
2 tbsp spring onions, chopped
2 tbsp Soya sauce
3 green chillies, chopped
4 tsp ginger-garlic paste
6 garlic cloves, finely chopped
200 gms homemade paneer or cottage cheese
Salt to taste
Oil for frying
Egg white of one egg
Few coriander leaves, chopped

Method:

Cut the paneer into square pieces. Marinate the pieces with salt and two teaspoons of ginger-garlic paste and keep aside for 10 minutes. Mix cornflour, flour, egg white, ginger-garlic paste, salt in a bowl and make a batter using little water. Dip the paneer pieces in this batter and fry in hot oil until they turn golden.

In another pan heat oil and fry the chopped garlic cloves. Now add Soya sauce, spring onions, fried paneer pieces, green chillies, salt, Chinese salt, one and a half cups of water and let the ingredients simmer. Take three teaspoons of cornflour and half a cup of water and mix well. Add this to the boiling mixture and cook well until the sauce thickens. Add coriander leaves and serve hot.

Hare Masale Vala Murgh - Chicken in Spinach Sauce


Ingredients:-
1/2 c vegetable oil
6 bay leaves
12 cardamom pods
4 inch piece cinnamon stick
10 whole cloves
4 dried hot chilies
4 1/2 lbs skinless chicken pieces -- cut into servings
1/2 c golden raisins
3/4 c plain yogurt
2 1/2 tsp salt
freshly ground black pepper
1/2 tsp cayenne pepper -- or to taste
4 inch piece fresh ginger root -- coarsely chopped
4 fresh hot green chilies, with seeds -- coarsely chopped
2 bunch fresh cilantro leaves
2 10 oz pack frozen chopped spinach -- defrost and drain
3/8 c grainy mustard

Method:-

Put oil in large wide nonstick pan and set over medium-high heat. When oil is hot put in bay leaves cardamom, cinnamon, cloves, red chilies. Stir. Add chicken pieces and brown. Put in raisins, stir, put in yogurt, salt, black pepper and cayenne. Stir and bring to simmer. Cover tightly, turn to low and simmer for 15 minutes. While chicken simmers put ginger in the container of blender along with 3 tablespoons water; blend until it is a smooth paste. Add green chilies and cilantro and continue to blend. Add lightly drained spinach. Blend briefly. Spinach should have coarse texture. When chicken has cooked for 15 minutes remove cover and add green sauce. Stir. Bring to a simmer cover again and cook for 10 minutes or until chicken is tender. Turn chicken a few time during this
period. Remove hard spices before serving.

Delicious Chicken Handi

Literally, delectable chicken from the cooking pot.

Ingredients:-
Boneless chicken thighs 800 gm
Cardamoms 4
Chicken stock ½ litre/2 cups
Cinnamon 1” stick
Cloves 10
Garlic paste 20 gm/4 tsp
Garlic chopped 30 gm/2 tbs
Ginger paste 20 gm/4 tsp
Onions, sliced 90 gm/ 1/3 cup
Refined oil 75 ml/5 tbs
Saffron 1 gm/ a pinch
Salt to taste
Yellow chillies powder 2.5 gm/ ½ tsp

Method:-

Cut chicken into bite-sized pieces. Soak saffron in a little water in a spoon for 10 minutes. Crush and keep aside. Heat oil in a saucepan and add chopped garlic. Sauté till brown. Add the onions and sauté till light brown. Add cinnamon, cloves and cardamoms and sauté till the onions turn golden brown. Add the ginger and garlic pastes, chicken, salt and yellow chillies powder. Stir for 3-4 minutes. Add chicken stock and bring to boil. Cover and simmer till chicken is tender. Remove from fire. Take out the chicken pieces from t he gravy. Strain the gravy into another pot through a soup strainer. Cook the gravy till reduced to a sauce-l ike consistency. Add the chicken pieces and cook for a minute. Time: Preparation: 20 minutes, Cooking: 30 minutes To Serve: Stir in the prepared saffron and serve hot with an Indian bread of your choice.

Achaari Gosht

A lamb delicacy with a pickled effect which tastes best when fresh.

Ingredients:-
Leg of lamb 1 kg

safoetida (heeng) 1 gm/a pinch
Cloves 5
Cooking oil 60 ml/4 tbs
Cumin (zeera) seeds 2.5 gm/1 tsp
Garlic, shredded 10 gm/ 2 tsp
Ginger, shredded 5 gm/1 tsp
Jaggery 25 gm
Lemon juice 30 ml/2 tbs
Mustard oil (sarson ka tel) 20 ml/4 tsp
Mustard (sarson) seeds 2.5 gm/ ½ tsp
Nigella (kalonji) 2.5 gm/ ½ tsp
Red chillies powder 5 gm/1 tsp
Red chillies, whole 6
Salt to taste
Turmeric (haldi) powder 2.5 gm/ ½ tsp
Yogurt 240 gm/1 cup

Method:-

Clean and cut lamb into 1 inch pieces. Put to boil with 1.5 litres/5 cups of water, turmeric and salt. Reduce heat and simmer till lamb is tender. Remove pieces and reserve stock. Smoke mustard oil in a pan, reduce flame and add the other cooking oil.
Add whole red chillies and sauté till chillies turn black, then discard the chillies.
Crackle mustard seeds, cloves and asafoetida in the oi l. Add the lamb pieces, red chillies powder, cumin seeds, nigella, jaggery, ginger and garlic and stir. Cook till the meat pieces turn brown. Stir in stock and lemon juice and simmer for 2 minutes. Reduce flame and stir in the yogurt stirring vigorously. Cook till the fat surfaces.
Time: Preparation: 30 minutes, Cooking: 1 hour
To Serve: Serve with naan or paratha. Garnish with deep fried onion rings, if desired.

Delicious Nihari

Ingredients:

1 kilogram of Beef (with bones)
(Ask for Nihari meat at the butcher shop.)
3 medium Onions (thinly sliced)
2 tbsp. of All-Purpose Flour (Maida)
1 small piece of Dry Ginger (Sounth)
2 Small White Cardamoms (Choti Safaid Ilaichi)
2 Bay Leaves (Tezz Pattay)
1 Cinnamon Stick (Dal Cheeni)
2 tsp. of Garam Masala Powder
2 tbsp. of Aniseeds/Fennel Seeds (Sounf) (grounded)
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
2 pinches of Nutmeg
1/2 tsp. of Turmeric Powder (Haldi)
Salt (to taste)

1 small piece of Black Salt (Kaala Namak)
1 tbsp. of Garlic Paste
1 tbsp. of Ginger Paste
1/2 cup of Plain Yogurt
1/2 cup of Clarified Butter (Ghee) or Cooking Oil

Ingredients For Garnishing:

1 medium Onion (sliced, fried to brown and dried) (or a cup of ready-fried onions)
3 Green Chillies (chopped)

1 (2" piece) of Ginger (cut in strips)
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)

Method:

1) In a pot, heat the clarified butter or cooking oil. Once the oil gets hot add in the 3 sliced onions. Turn the stove down to medium. Fry the onions to golden brown. Remove from oil and put the onions on a paper towel to absorb any excess oil. Crush the onions.

2) Add the meat and garam masala powder (whole spices), plain yogurt, ginger paste, garlic paste, salt, red chilli powder, bay leaves, cinnamon and turmeric powder, continuously fry by stirring until the oil separates.

3) Add in the nutmeg, cardamoms, aniseeds and black salt. Stir, add in enough water to cover meat and cook on low heat covered for 2 to 3 hrs.

4) Once the meat is cooked and tender, add in the flour and cook on low heat for about another 10 minutes.

5) Garnish with coriander/cilantro leaves, fried onions, green chillies and ginger strips.

Serving Suggestions: Serve Hot With Tandoori Nan
Preparation Time: 3-4 Hours

Hyderabadi gosht

Ingredients

1 kg mutton
1 cup oil
1 tsp cumin seeds
1 tsp garlic paste
2 tsp coriander powder
2 tsp red chillies powder
3-4 onion slices
4 cloves
4 cardamoms
10 black peppers
Salt to taste
A pinch of turmeric powder
Ginger slices for garnishing

Method

Heat oil in a pan, add all the spices and cook for a while and then add the meat. Cover the pan and cook on low heat. When tender, add onion and tomato slices and mix well. Cook for three to four minutes and serve.

Delicious Karhi (Quick Recipe)

Ingredients:-

Yogurt 500 gms.

Baisan 3 Tbsp.

Onion 2.

Tomato 2.

Methidana 1/4 tsp

Curry leaves 5-6

Salt to taste

Red Chillies powder 1-1/2 tsp.

Turmeric (Haldi) powder 1/2 tsp.

Method:-

Chop onion & tomatoes together. Blend the Yogurt & Baisan well. Mix onion & tomatoes.

In 2 Tbsp oil fry Methidana, add the yogurt mixture & make it boil. Keep stirring, so that lumps may not for. Add salt, haldi & red chillies powder. Mix well.

Add 2-3 glasses of water. Put 5-6 curry leaves. Let it cook for some time, atleast 1/2 to 1 hour.

For Pakoras:-

Baisan 1 Cup

Onion slices 2

Salt to taste

Crushed Red Chillies 1-1/2 tsp

Zeera 1/2 tsp.

Sabit Dhania 1/2 tsp.

Mint leaves 1/2 bunch.

Soda 1/8 tsp.

Method:-

Mix all the pakora ingredients well, adding water as required. Put it aside for 10 minutes.

Deep fry round shape pakoras, using a table spoon to golden.

When karhi is little thick, put pakora in Karhi & turn the stove off.

For Baghar:-

Oil 1/4 Cup

Red whole chillies 4-5

Onion sliced 1 small

Garlic chopped 3-4 cloves

Curry leaves 4-5

Zeera 1/2 tsp.

Method:-

Heat Oil. Add Red whole chillies & onion. When onion is soft, add garlic.

When all is about to golden, add curry leaves & zeera. Put it on prepared Karhi.

Serve with Nan or Chapati.

Dum ka Gosht

Ingredients:-

Beef or Mutton Boneless 500 gms

For Marinade:-

Onion thinly chopped 2
Ginger garlic paste 2 TBsp
Raw Papaya ground 1 Cup
Salt to taste
Red Chillies powder 1 tsp
Turmeric powder 1/4 tsp
Curd 1 Pao

For Baghar:-

Oil 1/2 Cup
Onion thinly sliced 1

To Garnish:-

Green Chillies chopped 2-3
Coriander leaves 1/2 bunch

Method:-

• Mix onion, ginger garlic paste, raw papaya, salt, red Chillies powder, Turmeric powder in beef & put it in the refrigerator for marination for over night.
• Burn coal on fire very well.
• In a pan put the marinated beef mixed with curd in sides & put the hot coal in the center. Pour little oil on coal. Smoke starts, cover lid immediately for 5-7 minutes.
• After that remove coal & cook on low heat until beef is tender. In needed put some water to cook.
• When beef is tender & water dries, take oil in another pan & fry onion for baghar to golden brown.
• Pour this baghar on beef & mix it. Take out in a dish.

Garnish with coriander leaves & green chillies.

Serve with hot nan & onion rings mixed with lemon juice & salt.

Delicious Nargisi Koftay

Ingridients:-

For Curry:-

Oil 1/2. cup
Red Chillies Powder 1-1/2tsp heaped
Dhania Powder 1tsp
Garam Masala powder 1/2 tsp
Ginger Garlic Paste 2tsp heaped
Onions 2-3 sliced brown and ground
Salt to taste
Water 1/2 cup
Yogurt 1 cup
Turmeric Powder 1/2 tsp

FOR- KOFTA:-

Minced Meat 1/2Kg
Small cardimon (illachi) 2
Cinnamon (darchini) 1inch piece
Salt to taste
Onion 1 big fried & ground
Black Pepper Powder 1/4 tsp
Red Chilly powder 1/2 tsp
Ginger Garlic Paste 2tsp
Khashkhash 3TBsp
Baisan 2-3TBsp
White Zeera Powder 1tsp
Bari illachi ground 1

Eggs boiled 5-6

Method:-

For Curry:-

Heat oil in a pan.Add little water with all above masala and yogurt. Fry (bhono) well. Then add brown ground onion, fry & mix well by adding little water in it, then add about 1/2cup of water and cook on medium heat, till the gravy remains slightly thick & oil comes up.

For Kofta:-

Grind all the ingredients except eggs then mix with mince & chop it in the chopper, so that a smooth mixture is formed. Now add 1 beaten egg. Mix well.

Half your boiled eggs, take little portion of the mince, put a piece of boiled egg on it. shape into Kofta, then fry little golden brown in a frying pan.

Put fried Koftas in the curry prepared earlier & cook on low heat. The Koftas will swell up.

Take out in the serving dish. Sprinkle garam masala powder on top.
Serve with chappatis, salads.

Garnish with fresh coriander leaves.

Tip:-

You can make plain Koftas without using boiled eggs with the same recipe.

Palak Gosht:-

Ingredients:
Chopped Spinach 1 to 1-1/2 Kg
Chopped Maithi 1 bunch

Lamb Cooking:-
Lamb cubes 1/2 kg
Ghee: ½ cup
Finely Chopped Onions 1 Big
Ginger garlic paste 2 Tablespoon
Coriander powder 1 Tablespoon
Cumin Powder 1 Tablespoon
Cloves 3
Cinnamon sticks 1
Cardamom 3
Taz Path 1
Black pepper 1/2 tsp
Water 1½ Cup
Salt 1 teaspoon
Red Chillies powder 1 teaspoon

Asli Ghee 2 TBsp


Method:-

• Heat Ghee in a pan. Add lamb. Fry till lamb is brown. take out in a plate & put aside.
• Add very finely chopped onions sauté till brown about 5 minutes
• Add ginger, garlic paste. Fry about two minute
• Add Coriander powder, Cumin Powder, Cloves, Cinnamon stick, Cardamoms, Taz patta, salt, haldi powder & red chillies powder. Fry for about one minute.
• Add browned lamb and water. Put it in cooker till tender for 20 minutes or cover it on low heat until tender.
• Add finely choped spinach & Chopped coriander to lamb. Stir. Keep cooking on a very low heat
• Add black pepper. continue cooking till spinach is soft & water dries.
• Sprincle asli ghee. Cover the dish. On a very low heat simmer for 10 minutes

Same recipe can be used for Sarson ka saag, just blend it without lamb.
Serve with Makai ki roti or Naan & fresh Lassi

Rice Recipes

Chicken Biryani Masala

Ingredients:-

1/2 kilogram chicken
2 cup rice, basmati
3 tablespoon yogurt
1 teaspoon red chili powder
1/2 teaspoon turmeric (haldi)
1 teaspoon coriander powder
1/2 teaspoon black pepper powder
1 teaspoon garam masala powder
4 medium Onions
3 tomato
1/2 tablespoon ginger paste
1/2 tablespoon garlic paste
1/2 teaspoon zeera
1 cinnamon stick
7 whole black pepper
2 black cardamoms (bari Iliachi)
4 cloves
3 dried plums (aaloo bukharay)
1/2 cup coriander, fresh chopped
2 drops kewra
1 pinch of saffron (zaffran)
As per taste salt

Method:-

Wash & soak rice for few hours Heat the pot, fry finely chopped onion till golden brown
Add ginger ,garlic paste & zeera Add chicken and fry it constantly for 5 min
Add dhania, haldi, salt, black pepper & red chilli powder
Add dahi and fry for 5 min
Now add tomatoes
Add enough water till chicken is cooked & tender
Now boil the rice with cinnamon stick, cloves, whole black pepper & black zeera
When chicken is cooked, add aloo bukhara , mint, corriander, green chilli & garam masala
Stir the chicken for 5- 7 mins
Finally add kewra
Soak the zafran in 2 tbsp of milk
Now take a pot , place 1layer of rice than 1 layer of chicken
Repeat till done
Finally add zafran and fried onion
Cover the vessel & cook 10 -15 on low flame
Serves 6 people
Preparation Time: 20 minutes
Cooking Time: 30 minutes

Hyderabadi Chicken Biryani

Ingredients:-

Chicken 1 ½ kg (cut into 12 pieces)
Yogurt 1 cup
Long grain rice 1 kg
Red chili powder 1 tsp
Ginger and garlic paste 1 tsp
Juice of lemons 4
Fresh mint leaves 1 bunch
Whole black peppercorns 6
Green chilies 4 finely chopped
Small cardamoms 6
Onions 2 medium size, thinly sliced
Banaspati Ghee or Cooking Oil 2 cups
Yellow food color ½ tsp (soaked in ½ cup milk)
Salt to taste

Method:-

Wash chicken pieces with cold water, drain well. In a separate bowl mix ginger and garlic paste and red chili powder with yogurt. Mix well to a smooth paste. Add chicken pieces to it. Leave for 30 minutes. Now cook on low heat without adding any water to the chicken. Remove from heat when the water dries up.
In a separate pan heat banaspati, fry the onions in it until golden brown; add mint leaves, 3-4 cardamoms and lemon juice.
Remove from heat. Then boil the rice in a large pan until the rice is parboiled. Grease pan add half the rice and then the chicken mixture, cover with the rest of the rice. Sprinkle with food color. Place the pan on a hot griddle (tava) and cook on low heat for 15 minutes. Remove from heat, fluff it and serve.

Sindhi Biryani

Ingredients:-
Mutton 1 kg
Basmati rice 1 kg
Yogurt 1 cup
Red chili powder 1 tbsp
Coriander powder 2 tbsp
Garlic and ginger paste 1 tbsp
Mixed spices 1 tbsp
Salt to taste
Dried apricots ¼ kg (soak in hot water)
Mint leaves 1 bunch (chop)
Green chilies 6
Juice of lemons 4
Bay leaf 1
Onions 4 (medium size, chopped)
Potatoes ½ kg
Tomatoes 4
Yellow food color ¼ tsp soaked in ½ cup milk
Cooking oil 1 ½ cups

Method:-

In a pan heat oil and brown onions; when golden brown, remove half the onions and place on absorbent paper. Add meat, all the spices and yogurt to the rest of the onions. Cook till water evaporates and the meat is tender. Add potatoes, tomatoes, pulp of dried apricots and green chilies. Cook on high heat for 5 minutes stirring continuously, when done keep aside.
Now in a big pan add 12 cups of water with salt, 3 green chilies, whole spices and mint leaves. When water boils, add rice, parboil and strain. Now put layers of rice, parboil and strain. Now put layers of rice and meat one by one with the layer of rice on top, and then add yellow food color. Put the pan on a griddle (tava) and cook on high heat.
When steam appears, lower the heat for 10-15 minutes. Serve hot, with raita and salad.

Prawns Rice Pulao

Ingredients:-

Prawns 2 kg (medium size, washed in salt and garlic water)
Long grain rice 1 kg (soaked in water for 20 minutes)
Ginger and garlic paste 1 tbsp
Shallots (spring onion leaves) 1 cup chopped
Cinnamon 1 inch (roasted and powdered)
Onions 2 medium size, thinly sliced
Lemons 4
Cooking oil 1 ½ cups
Salt to taste
Ajinomoto 1 tsp

Method:-

Heat oil in a heavy based pan. Fry the onions until golden brown. Add prawns and ginger and garlic paste to it. When water begins to evaporate, add powdered cinnamon and shallots to it and stir on medium heat for about 3-4 minutes.
Then add rice and Ajinomoto to the prawns. Again stir for 2 minutes. Pour in 5 cups of water and salt. Mix well, but carefully so that rice does not break. Tightly cover with a lid. Cook for 15 minutes, until all the moisture has been absorbed.
Lower the heat and cook for another 10 minutes. Removes from heat once the dish is cooked; leave it covered for a few minutes. Then remove the lid, fluff up the rice with a fork and serve hot.

Fish Biryani

Ingredients:-

450 grams rohu (any white fish fillets)
1/2 cup vegetable oil
1 level teaspoon cumin seeds, zeera
1/2 level teaspoon mustard seeds
1 clove garlic cloves, chopped
1 inch piece ginger fresh, peeled
1 teaspoon ajowan (carum)
4 green chillies
1/2 teaspoon red chili powder
As per taste salt
10 green cardamoms
4 black cardamoms
6 cloves
10 pieces black pepper
1 inch piece cinnamon stick
2 bay leaves (taze patta)
10 dried plums (aaloo bukharay)
Some ghee or cooking oil
6 pieces green chili, finely chopped
2 tablespoon coriander leaves, fresh
3 Pinch yellow food color

2 medium Onion

3 medium Tomatoes

Method:-

Wash the fish and pat dry. Cut into 1 inch pieces. In a blender grind the garlic ginger and chilies to a fine paste. Mix the paste with salt, chili powder and ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours In the meantime heat the oil in a shallow frying pan, add the cumin and mustard seeds; they should pop and splutter at once.

Add the chopped onions and , stirring frequently, fry them to a rich golden color. Add the chopped tomatoes, still stirring frequently, fry the onions for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate.

Add the fish and stir well to coat it with the tomato mixture. Reduce the heat to low, cover with a tight fitting lid and cook for 15 minutes until the fish is tender. Sprinkle with finely chopped coriander. Keep warm Soak the rice in water for half an hour. In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice are 3\4 cooked drain the water. Add 1\4 cup oil or butter and fluff with a fork to prevent the rice to stick each other. Keep rice to one side
In a large pan place 2 inch layer of rice at the bottom, then a layer of fish mixture and dried plums on top, repeating this until the fish and rice have been used up. sprinkle the coriander and mint leaves over the top layer of the rice Pour 1\2 cup water and seeds of cardamom over the rice. Do not stir. Mix the food color with a little water and sprinkle over the rice Cover with a tight fitting lid and allow to cook for 20 minutes until the rice are cooked.

Once the dish is cooked, leave it covered for a few minutes then remove the lid, fluff up the rice with a fork Serve with Raita
Serve Immediately
Serve Hot

Serves 6 people
Preparation Time: 30 minutes
Cooking Time: 30 minutes.