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Showing posts with label fish recipes. Show all posts
Showing posts with label fish recipes. Show all posts

Tuesday, March 21, 2017

Patra Ni Macchi ( Navroz Collaboration with ADollopOfThat & DelishPotporri )

The Parsi New Year Navroz or Nowruz literally means a new day or new light ! Celebrated on the first day of the first month of the Shehenshai calendar, it almost always falls on March 21st according to the Gregorian calendar. And just like everyone else, Parsis celebrate the day with new clothes and some great food. Of course there is the mandatory visit to the Fire Temple and the laying of the festive table with various items that symbolize the Parsi way to life. A copy of the Gathas, a lit lamp that symbolizes fire, a bowl with live goldfish, sprouted wheat, silver coins, painted eggs, flowers and sweets along with seven food items are some of the things that one can expect to find in every Parsi home on this day. Each one of these things is supposed to hold some kind of significance in life.

For the rest of us, it can be just about the food. While it does sound cliched, almost everyone thinks that Parsis are synonymous with great food. Of course they are but that is not all. Parsis are actually a very intelligent breed with an added sense of humor ( did anyone say Cyrus Broacha ) and immense business acumen ( Tata, Godrej, Wadia and so on.....). For an ethnic group with a population that does not even breach 6 digits, they sure have a way of making themselves seen and heard !

Getting back to the food (thank God for that), there are some favorites that feature on the Navroz menu every year. Prawn Patio, Ravo, Mithu dahi, Sev, Patra ni Macchi, Sali Chicken, Faludah are some of delicacies that are simple and yet sure to make one drool.

And simplicity was what I was looking for when I zeroed in on the 'Patri Ni Macchi' which literally means fish wrapped in leaves. Yup, it is a Pomfret or Ravas smeared in simple spices and very little oil, wrapped up carefully in tender banana leaves and steamed till done. That's it. Simple, rite ? But wait the best part is yet to come ! As one unfolds the leaves, a tantalizing aroma starts tickling the nostrils and as if one cue, the mouth starts watering. The final blow to the senses comes when one takes a bite of the succulent flesh. It can only be described as 'heady'. Trust me, I am not going to be thinking about grilled or fried fish for a long time.

But save some of that drool for there is more delicious to be sampled. Check out  Parinaaz's  and Saswati's !

Read on for the recipe of 'Patra Ni Macchi' -

Preparation Time - 40 mins

Ingredients -
  • 6 pieces of rawas (fillets)
  • 2 tsp lime juice
  • 1 tsp oil
  • salt to taste
  • 2 banana leaves

For the green chutney -
  • 1 cup freshly grated coconut 
  • 1-2 green chilis
  • 1 cup coriander leaves (lightly packed)
  • 1/2 cup mint leaves (lightly packed)
  • 1/2 inch ginger
  • 5-6 garlic cloves
  • 2 pinch cumin seeds
  • 2 pinch sugar (optional)
  • salt to taste

Preparation - Wash the fish pieces and dry with a paper towel. Add 1 tsp lime juice and salt to taste. Mix and let it stand for 20 mins.

Take all the ingredients mentioned under 'green chutney' into a mixer jar. Make a smooth paste using as little water as possible. Mix the lime juice into this paste.

Wash the banana leaves and dry them. Remove the stiff middle spine and cut into decent sized squares for wrapping the fish.

Brush a little oil on each leaf. Place a teaspoon of the chutney in the center and a fillet over it. Heap the fish fillet with more of the green chutney till it is completely smeared with a thick layer.

Fold each leaf individually and tie it up with a string. Repeat the process for each fillet.

Cooking - Get a steamer ready . Place the parcels inside it and steam for 20 to 25  mins.

Transfer to the serving dish and remove the strings.

Serve with the banana leaves. (To be opened just before eating)

And before you set off to buy fish, just take a few minutes to go through these two delicious recipes !! Maybe it will save you another trip to the market ;)

Check out the delicious Mithu Dahi by Parinaaz on 'A Dollop Of That!'

and the luscious Lagan Nu Custard by Saswati on 'Delish Potpourri'.

Tuesday, February 28, 2017

Mackarel Fish Curry ( With Mustard paste and dried mango )

Changing priorities dictates our changing preferences. From working out to eating out, nothing has been left untouched as we (my husband and me) inch towards the mid-thirties. With lifestyle diseases already taking a toll on some of our dear friends and colleagues, it could have hardly left us unaffected. Weight gain from a slowing metabolism, hyper-acidity from faulty eating habits, back ache and joint pains from the body being subjected to years of abuse, the signs of ageing slowly but surely start to manifest themselves. And hence the desire to hold on to 'youth' for a little longer. Not just to hoodwink death, even if it is for a fewer more breaths. But to live a life that is uncomplicated by health problems.

These days the workouts have become more regular and intense. Eating out has reduced drastically and even on those rare occasions, the menu is thoroughly scrutinized for healthier choices. The menu at home has not been spared either. Mutton is on the way out and fish is the preferred non-vegetarian favorite. So, it was but natural that we would start with exploring new varieties. While fish like Basa and Seer fish are undoubtedly tasty, they produce less than amazing results when prepared the traditional way. The mustard gravy is as essential part of the Odia meal and we love to stick to it also because it is lower in calories as compared to other curries. Out of the varieties that we experimented with, the Mackarel is the only one which passes the 'taste' test with flying colors. And thank god for it ! One of the richest sources of omega 3, it is one of your best bets to combat the aging process .

So, read on for this easy-to-prepare recipe -

Preparation Time - 30 mins

Ingredients -
  • 600 gm Mackarel 
  • 1 large potato 
  • 1 large tomato
  • 1 small onion
  • 2 green chilis
  • 2 garlic cloves
  • 1/4 tsp mustard seeds
  • 3 tsp mustard oil
  • 1 tsp turmeric powder
  • salt to taste
  • juice of half lime
  • cilantro for garnishing
  • 1-2 dried mango pieces 

For the mustard paste -
  • 3 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 5-6 garlic cloves
  • 1-2 green chili

Preparation - Wash and clean the Mackarel fish.

Soak it in warm water ( 15 mins ) to which 1 tsp salt and lime juice has been added. This helps in removing the fishy odors to some extent.

Remove and pat dry with paper towel. Marinate with salt and turmeric.

Make a fine paste out of the mustard seeds, cumin seeds, green chilis and garlic cloves.

Chop the onion in small pieces . Quarter the tomato.

Peel and dice the potatoes.

Soak the dried mango in 1/2 cup warm water.

Cooking - Heat 2 tsp oil in a non stick pan. Add the fish and fry for 6-7 min on both sides on a medium flame.

Remove and keep aside.

Now throw in the potatoes and fry till light brown. Remove and keep aside.

Add the remaining oil to the same wok. Add the mustard seeds and let them start popping. Then add the slit green chili and crushed garlic.

Once garlic turns light brown, add onion pieces. Fry to a translucent.

Then add the tomato pieces and sprinkle little salt. Cover and cook till mushy.

Add the mustard paste along with two cups of warm water. Slide in the fried fish and potatoes.

Add a little turmeric and adjust the salt. Cover with a lid and let it simmer till the potatoes are done.

Add the soaked mango pieces along with the water used for soaking. Simmer for 3-4 mins.

Remove from the flame and garnish with the chopped cilantro.

Serve hot or warm with steamed rice.

Tuesday, February 21, 2017

Fish Head Masala ( Fish Head cooked in Typical Punjabi Style )

Food innovations are all about following one's instincts and cravings. And breaking all those rules can sometimes lead to delicious results. Most of my signature recipes are lessons in sheer craziness and yet they are delectable without a doubt. This Sunday my family had to put up with yet another episode of madness when I decided to cook the much revered Rohu fish head in a Punjabi style gravy topped up with a dash of Chinese flavoring.

Needless to say, husband had his reservations. He argued that the most prized part of the Rohu's anatomy could have been put to better use. "With a plethora of Odia recipes available, what is the need to try something else ?", he put forward his views. But I had become smitten by another recipe posted by a dear friend on Facebook and I just had to try this variation. The Chinese bit was my addition as I did not want a dominant 'garam masala' flavor. And the final product turned out to be drool-worthy.

Read on for the recipe -

Preparation Time - 35 mins

Ingredients -

  • 1 Fish head ( big one cut into two halves )
  • 1 Fish Tail 
  • 1 mediun sized potato
  • 1 medium sized onion
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 bay leaf
  • 3 cloves
  • 2 inch cinnamon
  • 6-7 peppercorns
  • 1 large country tomato 
  • 1/2 tsp chili powder
  • 1/4 tsp coriander powder
  • 1/2 tsp turmeric
  • 1 tsp soy sauce
  • 1/2 cup finely chopped spring onions
  • 1-2 slit green chilis
  • 1-2 finely chopped garlic cloves 
  • salt to taste
  • 3 tsp oil

Preparation - Marinate the fish head and tail with 1/4 tsp turmeric and salt . Let it stand for 15 mins.

Grind the onion to a fine paste and keep aside.

Puree the tomato and keep aside

Cooking - Heat 2 tsp oil in a non-stick . Add the fish head and tail and fry for 7-8 mins . Then lightly crush the fish head so that it turns up a little more crisp. The whole process should take about 15 mins on a medium flame. Remove and keep aside.

Peel and cut the potato into 4 parts. Add it to the same wok and fry till they turn light brown on the sides. Remove and keep aside.

Add the remaining oil to the wok. Add the whole spices and fry till fragrant.

Add the ginger and garlic paste and cook for 2-3 mins.

Add the onion paste and cook to a light brown.

Finally add the tomato puree with the soy sauce and remaining powdered spices. Cook till oil starts to leave the sides.

Add the fried fish head, tail and potato pieces. Saute for 1-2 mins before adding 1 cup hot water. Cover and let cook for 6-7 mins or till potatoes are done.

Now add the chopped garlic and spring onions. Simmer for a minute.

Remove from the flame and serve hot with steamed rice or rotis !!

Wednesday, August 31, 2016

Maccha Poda ( Kancha Maccha Besara )

One of the authentic odia recipes that has always been close to my heart is the 'Maccha Poda' which literally translates into burnt fish. It is prepared by first marinating the fish in a mustard paste, then wrapping it up in 'sala patra' or Sal leaves and finally popping it in the dying embers of a wood/charcoal fire. But as more conventional cooking appliances came up, people started putting all the ingredients together in a thick bottomed vessel and cooking it on a very low flame. While this variant tastes quite yummy, the authentic version flavored with the smokey scent of the Sal leaves just happens to be out of this world. I myself dream of making this in an OTG in case I get my hands on some Sal leaves.

I happen to have a rather emotional connection with this dish. My grandmother absolutely loved it and did brilliant job of preparing it . Infact I havn't tasted a better one . Though it is quite easy to prepare, one has to get proportion of the ingredients right and use the right quantity of spice/oil.

Read on for the recipe -

Preparation Time - 40 mins ( including standby time )

Ingredients -

  • 3 pieces of Rohu/Catla fish
  • 2 tsp mustard seeds
  • 7 garlic cloves
  • 1 dry red chili
  • 2 green chilis
  • 2 pinch turmeric
  • salt to taste
  • 1 1/2 tsp mustard oil
  • 1 tsp chopped coriander leaves

Preparation - Wash the fish pieces. Marinate with a pinch of salt and turmeric. Let it sit for 5 mins.

First grind the mustard seeds and dry red chili. Then add 1 green chili and 4 garlic cloves along with a little water. Grind again into a fine paste.

Add the mustard paste to the fish. Also add the slit green chili, crushed garlic cloves, salt, turmeric, 1 tsp mustard oil and about 1 cup of water. Mix and let it sit for 15-20 mins.

Cooking - Take everything in a thick bottomed pan. And let it cook uncovered for about 15 mins till the gravy forms a thick layer around the fish. Remove from the flame.

Drizzle the mustard oil and sprinkle chopped cilantro before serving (hot). Tastes best with steaming hot rice and yellow dal !

Tuesday, August 16, 2016

Chettinad Fish Curry

A few days back, we had purchased Seer fish in a larger quantity than usual. After preparing a batch of Rawa fry on the same day, I had popped the rest into the deep freeze as I wasn't too sure of making a routine Odia style fish curry with it. The fish curries in Odisha are usually done with river fish like Rohu, Catla or Mirkali ( a golden version of Rohu ) which have a different texture and smell as compared to sea fish like the Seer fish. Hence the dilemma.

So, I ended up looking for various Seer fish preparations on the net. Quite a few of them seemed to be too spicy for our liking and I had almost resigned myself to preparing another batch of rawa fry with a little twist in the flavor. I even marinated the fish with salt, turmeric and lemon juice for the purpose of preparing a fry. Simply out of habit (though sheer boredom is more like it ), I kept surfing for curries even as the fish was being fried ( without the rawa layer which I wanted to add at a later stage ). And I stumbled upon this wonderful blog Chettinad Recipes which had the recipe for a light yet seemingly delicious fish curry. Without any deliberation, I went ahead and prepared it with the pan fried fish ( the original used raw one ) and it turned out every bit as delicious as I had envisioned it would be.

Read on for the recipe -

Preparation Time - 35 mins

Ingredients -

For the marination -

  • 500 gm Seer fish 
  • juice of 1 lemon
  • 1/4 tsp red chili powder
  • 1/3 tsp turmeric
  • salt to taste
For the curry -

  • 1 cup chopped shallots
  • 1 head of garlic ( peeled and finely chopped )
  • 2 medium size Tomatoes ( country variety is preferable )
  • 1/2 tsp Tamarind paste  ( depends on the sour content of the tomatoes/one's preference )
  • 1 tsp chili powder
  • 1 tsp coriander powder
  • 1/4 tsp turmeric
  • 1 tsp mustard seeds
  • 2 pinch fenugreek seeds
  • 1/2 tsp black peppercorns
  • 1/4 tsp cumin seeds
  • 1/4 tsp fennel seeds
  • 1 sprig of curry leaves
  • 2 tbsp Fortune Vivo oil
  • salt to taste
  • chopped cilantro for the garnishing

Preparation - Wash and clean the fish. Marinate with salt, turmeric, red chili powder and lemon juice for 20 mins.

Peel and finely chop the tomatoes.

Cooking - Heat the oil in a wok. Add the fish pieces and fry them lightly on both sides. Remove and keep aside.

In the same wok, add the mustard, black peppercorns, cumin, fennel and fenugreek seeds. Once they crackle, add the chopped onions and garlic. Saute till the onions start to sweat. Then add the tomatoes and sprinkle a bit of slat over them. Cook till tomatoes turn mushy.

Add all the powdered spices and cook for 3-4 mins.

Add the tamarind dissolved in about 2 1/2  cups hot water. Adjust salt. Bring it to boil.

Add the fried fish and let it simmer for 15 mins. Stir 2-3 times in between to that it does not get burnt at the bottom .

Once the curry acquires the desired consistency, add the chopped cilantro and the roughly torn curry leaves.

Cover with a lid and remove from flame. Let it stand aside for sometime.

Serve at room temperature .

Thursday, August 20, 2015

Masor Tenga (A simple Assamese Fish Curry)

"Your place or mine ??". "Let's go to yours. I have spent most of the morning cleaning up mine. Don't want to mess it up just yet".

Before most of you start smirking at the impure thoughts that have started to form in your heads (thanks to watching repeated episodes of that immensely popular show Savdhan India), let me inform you that it was just a banal discussion about where the kids should play. It has become the topic of regular conversation among my neighbors ever since the Dengue infested mosquitoes have started swarming Bangalore.

It was on a day like this when I had ended up exhausted with a marathon cleaning session and did not want to do much cooking. I remembered the fish sitting in my fridge. Thinking about a simple fish curry to go with white rice, I jogged my grey cells which are dying off at an alarming pace thanks to the Saas Bahu soaps that I am forced to watch these days. Masor Tenga. I did not have elephant apple which is the souring agent of choice but I went ahead with lemon juice instead. And it was just what I wanted for lunch.

Read on for the recipe -

Preparation Time - 20 mins

Ingredients -

  • 2 pieces Rohu fish
  • 2 medium sized tomatoes
  • 3-4 green chilis
  • 2 pinch fenugreek seeds
  • 1 /2 tsp turmeric
  • salt to taste
  • good quality mustard oil
  • lemon juice as per taste
  • cilantro for garnishing

Preparation - Wash the Rohu fish and pat it dry. Rub 1/4 tsp turmeric and salt to taste over the pieces. Let it marinate for 10 mins.

Chop the tomato into small pieces.

Cooking - Add sufficient oil for shallow frying the fish. When it is hot and just about to start smoking, add the fish. Fry on both sides to a light brown on medium flame. Remove from the pan and keep aside.

Add 2 pinch fenugreek seeds to the oil. When it turns brown, remove the seeds from the pan.

Add the slit green chili and chopped tomato. Cook till the tomato turns mushy.

Add the remaining turmeric and a little salt. Cook for 2 mins.

Add 1 1/2 cup warm water . Bring to boil and add the fried fish. Lower flame and let it simmer uncovered for 10 mins.

Switch off the flame. Add lemon juice as per taste and garnish with fresh cilantro.

Serve immediately with white rice.

Note - One can use the sour country tomatoes instead of lemon juice for better flavor !!

Friday, April 17, 2015

Mackerel Masala Fry

When one lives in an area which has a good density of restaurants and home delivery is just a call away, the temptation to forgo cooking becomes quite strong. Change of taste, tiredness , lethergy or just plain boredom, the excuses are too many and too frequent. But thank God, I am addicted to blogging and hence the urge to try out new dishes keeps me from eating out/ordering food too frequently. Whether it is a recipe that I have caught on TV or something that a fellow blogger has shared, I have something cooking on my mind at all times. And this dish is inspired by an episode of 'Strictly Street' on Travel XP.

Mackerel is a very common fish that is consumed in India. And one can find it almost everywhere ranging from the local fish markets to the non vegetarian sections of the most posh supermarkets. And I got this lot from a supermarket near my apartment. Though the fish was fresh, I was not happy with the way the guy had cleaned it ( a section of the head is missing :( ). I thought it looked terrible.

Read on for the recipe -

Preparation Time - 25 mins

Ingredients -

For marination -

  • 4 pieces of Mackerel
  • 1/2 tsp GG paste
  • 2 pinch turmeric
  • 2 pinch chili powder
  • 1 tsp vinegar
  • salt to taste

For frying -

  • 1 tsp coriander seeds
  • 1/2 tsp cumin powder
  • 3 dry red chilis
  • 2-3 garlic flakes
  • 1 tsp vinegar
  • 2-3 tsp oil

Preparation- Clean the fish, make 4-5 gashes on each side and marinate it with all the ingredients listed under 'for marination'. Do rub the marinade over the pieces for 3-4 mins to ensure that it goes into the gashes. Keep aside for 15-20 mins.

Dry roast the coriander seeds, cumin seeds and red chilis. Grind into a paste with the garlic flakes and vinegar. Slather this paste all over the marinated fish.

Cooking - Heat a non-stick skillet. Drizzle the oil all over it. 

Place the fish on the skillet and cook on each side for 3 mins. Remove from the skillet and place over a tissue paper.

Serve hot.

Friday, April 3, 2015

Rawa Fish Fry

Those simple things are the ones that keep getting overlooked most of the times. This recipe is no exception. Being so easy and simply, it seems like a joke to even consider posting this recipe when one is in the South. But then I realize that not everyone who follows my blog has spent a good amount of time in South India. And quite a few of my readers from the North are totally clueless when it comes to cooking 'machli' . So, if you are one of those who want to try fish and are looking for something easy, then this is the one for you ( if it is of any solace, the connection between good skin and a fish based diet is legendary....no wonder most of our Bengali beauties was that beautiful luminous skin ) .

Read on for the recipe -

Preparation Time - 40 mins ( 30 mins standby )

Ingredients -

  • 4 pieces Rohu fish
  • 1/2 tsp lemon juice
  • 1/2 tsp GG paste
  • 1/4 tsp chili paste
  • 1/5 tsp turmeric
  • 1 tbsp cornflour (optional)
  • 1/2 cup semolina for coating the fish
  • salt to taste
  • 3-4 tsp oil (when using a non stick pan)

Preparation - Wash and pat dry the fish pieces. 

Take the salt, turmeric, lime juice,, GG paste and chili powder in a mixing bowl. Make a paste and then rub it all over the fish pieces. Allow to rest for 25-30 mins.

If using cornflour, make a thick paste with a little water, salt and red chili powder. Slather it over the fish.

Take the semolina in a bowl (wide enough to accommodate the fish slices ). Dip each fish in it and coat it evenly on all sides.

Cooking - Heat a non stick frying pan. Drizzle it with oil. Place the semolina coated fish over it and cook on a slow flame till one side turns light brown. Flip it over carefully, drizzle more oil and cook till brown on the other side as well. 

Remove from the pan. Serve hot with onions rings and a mint chutney .

[ It is a great side dish with Pakhala, the watery rice delicacy from Odisha ].

Wednesday, April 1, 2015

Fish Moilee ( Kerala Style Recipe )

Fish Moilee is one of those lightly spiced South Indian fish curries that does not make me reach for that second bottle of Bisleri or Aquafina . With minimal spices and coconut milk going into the gravy, it allows the natural flavour of the fish to shine through. The native population uses mostly King fish, seer fish or even pomfret for this recipe but I choose to go with a Rohu or a Bhakura (Catla) given my eastern preferences. This dish tastes best when served with appam but with a little tweaking ( more green chilis and tomatoes ), it works fine even with white rice.

Read on for the recipe -

Preparation Time - 20 mins (plus standby)

Ingredients -

The Marination -

  • 6 slices of Catla 
  • 1/5 tsp black pepper powder
  • 1/2 tsp GG paste
  • 1 tsp lime juice
  • 1/4 tsp turmeric
  • salt to taste

The gravy -

  • 1/4 tsp fennel seeds
  • 1 inch cinnamon
  • 1 green cardamom
  • 1-2 cloves
  • 1 large onion (finely sliced)
  • 1/2 tsp chopped ginger
  • 1/2 tsp chopped garlic
  • 2-3 green chilis (slit lengthwise)
  • 1 sprig curry leaves
  • 1 large tomato ( country one is better )
  • 1/2 tsp red chili powder ( adjust the heat as preferred )
  • 1/4 tsp black pepper powder
  • 1/5 tsp turmeric
  • 1 cup thick coconut milk
  • salt to taste
  • 3-4 tbsp oil ( or as required )

Preparation - Take all the ingredients for marination in a large plate/dish. Rub it evenly over the fish for about 2-3 mins. Allow to rest for 30-45 mins.

Cooking - Heat the oil in a wok. Add the fish slices and fry very lightly on both sides for about 5-6 mins. Remove and keep aside.

Add the fennel, cardamom, cinnamon and cloves. Fry till fragrant.

Add chopped onions and fry till translucent.

Add the slit chilis, chopped garlic, chopped ginger and curry leaves. Fry for 1-2 mins.

Add the finely chopped tomato along with the turmeric, chili powder and pepper powder. Cook till mushy.

Add 1 1/2 cup water and bring to a boil. Let in the fried fish pieces. Simmer for 5 mins with lid closed.

Remove the lid. Finally add the thick coconut milk and simmer for 10 mins.

Remove from flame and serve hot.

Tastes best with appams.

Note - Since this fish is lightly fried before adding to the gravy, it has a strong fishy odour as compared to the Odia/Bengali fish curries. If you are sensitive about it, do fry the fish to a light brown before adding it to the gravy.

Monday, July 4, 2011

Mudhi Ghanta ( Fish Head cooked with Lentil and select Vegetables )

Much before chicken became the meat of choice (though convenience is more appropriate word), fish was a regular feature in most Odia housholds. Except for the Sundays which were reserved for mutton, non-vegetarian preparations consisted of a variety of fish recipes. While fish is mostly cooked on it's own, the fish head is often prepared with lentils and/or select vegetables. Maccha Ghanta, Maccha Mahura and Mudhi Ghanta are example of such dishes.

Mudhi Ghanta used to a regular at weddings in the coastal districts of Odisha much like the Potolo Rasa, Aau/Ambada Khatta, Nadia Raee and Chenna Tarkari.

Read on for the recipe -

Cooking Time Required : 35 mins


  • 1 cup Channa dal, 
  • 1 large tomato 
  • 1 medium potato (cut into cubes)
  • 1/2 cup pumpkin cubes 
  • 2-3 potolo/pointed gourd ( peel and cut each into 3 pieces )
  • 1 fried fish head 
  • 1 fried fish tail (optional)
  • 1/2 tsp turmeric powder
  • 1/3 tsp cumin seeds
  • salt to taste
  • 5-6 tsp mustard oil ( can use any vegetable oil )

For the masala paste -

  • 1 medium onion
  • 1 inch ginger
  • 7-8 garlic cloves
  • 1 inch cinnamon stick
  • 2 green cardamom,
  • 2-3 cloves
  • 2 nos bay leaf, 
  • 2-3 dry red chilli 

Preparation: Wash and soak the channa dal for 2-3 hours.

Grind the onion, ginger and garlic along with the spices (except bay leaf) into a smooth paste.

Cooking: Cook the soaked channa dal with a little water, salt and turmeric in a pressure cooker for 1-2 whistles. Keep aside till steam escapes.

Heat 2 tsp oil in the wok. Add the potato, pumpkin and pointed gourd. Sprinkle some salt. Fry for 4-5 mins.

Transfer the fried vegetables into the pressure cooker. Cook for 1 whistle on a high flame along with dal. Keep aside.

Add another teaspoon of oil to the same wok. Add the fish and crush it with a spatula. Fry on medium high till it turns reddish. Remove and keep aside.

Heat remaining oil in the wok. Add the cumin seeds and bay leaf.

Allow seeds to crackle and then add a little turmeric ( for color ). Take care not to burn it.

Add the masala paste. Cook the masala for 5-6 mins till raw smell goes away.

Add the chopped tomato and cook for another 5 mins for it to soften. Add the boiled channa dal and veggies. Mix well and cook for 3 mins.

Add 1/2-1 cup of water and bring to a boil. Add more salt if required. Simmer for 5-6 mins or till you get the desired consistency.

Finally add the fried and crushed fish pieces . Mix well and remove from the flame.

Serve hot with dal-rice/rotis.

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