Kingfish (surmai/arka) Varutharacha Curry

Cut the fish into medium size and wash it carefully. Marinate with 1/2 tsp turmeric and a pinch of salt.

Prepare the masala: In a saucepan, dry fry cinnamon, cloves, cardamom, black pepper corns &, coriander powder, red chili powder, 1/2 tsp turmeric powder & bay leaf for around 3-4 mins in low heat. Add shredded coconut and stir well for another 2-3 mins. Take this off from the heat and wait to cool. Blend this masala to make a fine paste. Add little bit of water if required.

In an another deep saucepan, heat oil. Add sliced onion & garlic and sauté till lightly browned.  Add green chilies, ginger julienne and tomato and saute for another 2-3 mins. Add blended masala and cook this for 4-5 mins in low heat. Stir occasionally. Transfer this masala into a small bowl and keep this aside.

In the same saucepan, add tamarind pulp and carefully place the fish pieces. Add water and cook this for 5-10 mins in medium heat. Transfer the prepared masala into this and stir slowly. Cook it for another 2-3 mins.

Seasoning

Season your dish with coriander leaves or curry leaves.  Serve hot with Veg Pulav or Steamed Rice.

Kingfish in a tender coconut based gravy

Arka Varutharacha Curry

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Kingfish (surmai/arka) Varutharacha Curry

Ingredients

Kingfish (Surmai/Arka): 1kg
Green chilies: 8 (finely sliced in lengthwise)
Ginger – 10gm (finely sliced like lengthwise)
Onion: 2 medium size (finely sliced)
Black pepper corns – 10gm (crushed)
Coconut: 1 (Grated)
Oil: 100gm
Tamarind: 25gm (approx. size of a small lemon)
Turmeric Powder: ½ sp
Dried Red Chillies: 10-15
Dried Coriander Seeds: 25 gm
Salt: as require
Coriander leaves/Curry leaves: 5gm (for garnishing)

Preparation

Cut the fish into medium size pieces. Wash it and add turmeric powder and keep aside. Put tamarind into ½ cup of water. Now put fish into a kadhai and pour the tamarind pulp and salt into this. Cook it for 5 min.

In the meantime blend grated coconut, red chillies, coriander seeds and turmeric powder. Make a thick paste. Heat the kadhai or pan and pour oil. Add chopped onion and fry it till golden brown. Mix it with the thick coconut paste.

Transfer this into the kadhai and stir well. Add salt if required. Close the lid and cook it for 15 mins in medium heat. Don’t forget to check the taste in between. When the gravy is getting thick its ready to serve.

Seasoning

Season your dish with coriander leaver or curry leaves. Serves hot with Veg Pulav or Steamed Rice.

Kingfish in tender coconut gravy

Arka Varutharcha Curry

Lemon Chicken

Ingredients

Chicken: 500gm
Lemon juice: ¼ cup
Green chilies: 8
Ginger garlic paste – 250gm
Onion: 4
Black pepper – 50gm
Butter or desi ghee – if you are using desi ghee (250gm) and butter (1 ½ packet)
Coriander leaves: 50gm
Salt: as required

Preparation

Wash the chicken and drain the water completely. Slice the onion and green chilies. Now we have to crush the black pepper.

Pour 3 tbsp ghee on a frying pan (kadhai) and keep it in low flame. Add sliced onion. Fry it till golden brown. Add ginger garlic paste. Stir well for 3 mins. Add chopped green chilly. Mix it well. Add chicken  into the garlic-onion mixture. Mix it well. Add 3 tbsp lemon juice, crushed black pepper and 2 tbsp ghee. Add salt as  required. Stir well and close the pan. Cook this  for about 10 mins. (Note: In this preparation we don’t need water at all. Also remember that if you are using butter instead of ghee then reduce the usage of salt.)  Check it after 10 mins. If the chicken is not yet cooked well, again add 1 tsbp ghee and 2 tsp lemon juice. You can also add black pepper if necessary for getting that spicy feeling.

Seasoning

Garnish the dish with chopped coriander leaves. Serve hot with Jeera rice, Pulav, or veg biriyani. Also you can try this with bread, butter roti etc.

Lemon Chicken

Lemon Chicken

Lemon Chicken

Ingredients

Chicken: 500gm
Lemon juice: ¼ cup
Green chilies: 8
Ginger garlic paste – 250gm
Onion: 4
Black pepper – 50gm
Butter or desi ghee – if you are using desi ghee (250gm) and butter (1 ½ packet)
Coriander leaves: 50gm
Salt: as required

Preparation

Wash the chicken and drain the water completely. Slice the onion and green chilies. Now we have to crush the black pepper.

Pour 3 tbsp ghee on a frying pan (kadhai) and keep it in low flame. Add sliced onion. Fry it till golden brown. Add ginger garlic paste. Stir well for 3 mins. Add chopped green chilly. Mix it well. Add chicken  into the garlic-onion mixture. Mix it well. Add 3 tbsp lemon juice, crushed black pepper and 2 tbsp ghee. Add salt as  required. Stir well and close the pan. Cook this  for about 10 mins. (Note: In this preparation we don’t need water at all. Also remember that if you are using butter instead of ghee then reduce the usage of salt.)  Check it after 10 mins. If the chicken is not yet cooked well, again add 1 tsbp ghee and 2 tsp lemon juice. You can also add black pepper if necessary for getting that spicy feeling.

Seasoning

Garnish the dish with chopped coriander leaves. Serve hot with Jeera rice, Pulav, or veg biriyani. Also you can try this with bread, butter roti etc.

Lemon Chicken

Lemon Chicken