Indian Food

2 Indian recipes only

Fish Curry

Prep in

20 M

Cooks in

20 M

Total in

40 M

Makes:

4 Servings

Ingredients

• 400 Grams Fish fillet , used salmon fillet here
• 2 cans of Coconut Milk
• 1/2 cup of
• 1 teaspoon Turmeric powder (Haldi)
• 1 Onion , finely chopped
• 2 Tomatoes
• 2 cloves Garlic
• 1/2 Inch Ginger
• 3 Green Chilies
• 2 Tablespoon Coriander (Dhania) Leaves
• 1 Tablespoon Oil
• 1 teaspoon Red Chili powder
• 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
• 8 Curry leaves
• 1/2 teaspoon Coriander Powder (Dhania)
• 1/4 teaspoon Cumin powder (Jeera)
• A pinch of Salt , to taste

How to make That Good Stuff

1. To begin making the South Indian Style Fish Curry Recipe, marinate the fish with turmeric powder and little salt and keep it aside for 20 minutes.
2. Make a puree of tomatoes, cloves, ginger, garlic, chilies and coriander leaves in a mixer grinder. Keep It aside.
3. Heat oil in a saucepan over medium heat. Once the oil is hot, add fenugreek seeds.
4. Add chopped onion and fry till they become soft and translucent.
5. Once the onions are soft, add in the curry leaves and fry for about 10 seconds. After 10 seconds, add the prepared puree and let it cook for about 5 minutes.
6. After 5 minutes, add coriander powder and cumin powder and coconut milk. Mix well and cook for a minute.
7. After a minute, add the marinated fish and mix gently. Cover and cook on low heat for about 10 minutes.
8. Open the cover and check whether fish is cooked. Sprinkle some salt and serve hot.
9. Serve South Indian Style Fish Curry along with Steamed Rice. You can also serve Rava Fried Prawns as a side dish along with it to complete the meal

Butter Chicken

Ingredient

Ingredients

• 1 cup Butter  (divided)
• 1 Onion  (minced)
• 1 tablespoon Garlic  (minced)
• 1 (15 ounce) can Tomato Sauce
• 3 cups Heavy Cream
• 2 teaspoons Salt
• 1 teaspoon Cayenne Pepper
• 1 teaspoon Garam Masala
• 1 ½ pounds Boneless Chicken Breast  (skinless, cut into bite-sized chunks)
• 2 tablespoons Vegetable Oil
• 2 tablespoons Tandoori Masala

Directions

1. Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C)
2. Melt 2 tablespoons butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
3. Meanwhile, combine cream, tomato sauce, remaining butter, salt, cayenne pepper, and garam masala in a saucepan over medium-high heat; bring it to a simmer.
4. Reduce heat to medium-low, cover, and simmer, stirring occasionally, for 30 minutes. Stir in caramelized onions.
5. While the sauce is simmering, toss chicken with vegetable oil until coated. Season with tandoori masala and spread out onto a baking sheet.
6. Bake chicken in the preheated oven until no longer pink in the center, about 12 minutes.
7. Add cooked chicken to the sauce and simmer for 5 minutes before serving.