Fish Curry with Coconut Milk

Ingredients:
500 grms. Mackerel Fish
1 Lemon Juice or tamarind juice
1 Onion cut into cubes
3 - 4 Cloves of Garlic grated
2 – 3 Coins of Ginger (2 mm Thickness)
1 Cinnamon stick (2” length) (Crushed)
4 Cloves (Crushed)
2 – 3 Cardamom
1 litre Coconut milk
½ bunch of Coriander leaves (Copped)
1tsp. Cumin and Coriander Powder (each)
Salt and Pepper to taste.
1-2 tblsp. Of Canola / Olive oil

Method of Preparation:
Clean the fish and keep it aside.

Crush onion, garlic, ginger, Cinnamon, Cloves, Cumin and coriander powder in a blender (Don’t smash it too much).

In a deep pot, heat oil, add the crushed mixer, fry over moderate heat for 1 – 2 minutes. Add Turmeric powder, Green Chilli, Salt and fry for 30 seconds. Add coconut milk. Add fish once it starts to boil. DON’T Stir. Boil it until the fish is tender. Add coriander leave and serve with white rice.

Note: To prepare 1 cup of coconut milk, add 3 table spoon of coconut milk powder to 1 cup of warm water and stir.

Hammour Fish Fillet with Sour Cream & Garlic Sauce

Ingredients:
500 grms. Hammour Fish Fillet (Any other fish works good)
1 Lemon Juice
1 tbls. Apple Cider Vinegar
2 tbls. Milk
6 Cloves of Garlic grated
½ bunch of Parsley (Discard the stem)
½ Cup of Sour Cream
½ Cup of Water
½ tsp. Cumin & Coriander Powder (each)
Salt and Pepper to taste.


Method of Preparation:
For Marinating – Cut the Fillet to desired size and shape. In a deep bowl, combine 2 cloves of grated garlic, 1 tbls. of Apple Cider Vinegar, ½ Lemon juice, Pepper, Salt, Cumin & Coriander Powder. Add milk just before you combine the fillet to the mixture. Set it aside for 30 minutes.

To prepare the sauce, combine sour cream, Water, Salt, pepper, Half of chopped Parsley and remaining grated garlic in a deep pot. Boil it over low flame.

Heat a non stick pan, sprinkle some salt (little) then cook the fillet on it. Don’t add any oil and don’t burn it. Once you finish cooking the fish, shift the fish from the pan to the sauce pot, continue the boil it for 10 minutes or until the sauce thickens to the desired consistency. Check for salt. Garnish with Parsley and serve hot.

Boiled Chicken

Ingredients:
1 whole Chicken (Skinless)
1 large Onion Cut into long slices (Add more Onions if you like)
1-2 tbls. Canola or Olive Oil
4 Cloves of Garlic crushed
2 Coins of Ginger (2 mm thickness)
2 Chicken Stock Cubes
5 Curry Leaves (Optional)
Potatoes Cut into Big Cubes (Optional)
1 Litre Water

Method of Preparation:
Clean the chicken and Cut it to 4 pieces (or as many as you wish).

Heat oil on the pan, add onion and fry it for two minutes. Then add Chicken to it fry it with onions stiring continuously for another 2 minutes.

Add Garlic, Ginger, Curry leaves, Chicken Stock Cubes and Potatoes. Stir it for another minute. Then add water (Approximately 1 Litre) Bring to Boil over high heat. Then reduce the heat, cover the pot and boil it for another 25 – 30 minutes or until the chicken is tender.

Check for salt and enjoy when it is still hot.