fish coconut curry

Ingredients:

1 pound oneless, skinless fish fillets1 tablespoon vegetable oil1/2 onion, grated on large holes of box grater1 teaspoon grated fresh ginger2 cloves garlic, finely minced1 fully ripe tomato, diced or 1 1/2 cups canned diced tomatoes1 teaspoon garam masala1/4 teaspoon chili powder (cayenne)1/2 teaspoon saltfreshly ground black pepper1 cup coconut milk1/4 cup water1-2 fresh chili peppers, cut in half lengthwise (optional)

Directions:

1. Wash the fish and pat very dry. Cut the fish into 2-inch pieces.
2. Heat a medium saucepan over medium heat and swirl in the oil. When the oil is heated, add the onion, ginger and garlic. Turn the heat to medium-low and let the aromatics cook slowly. Saute until very fragrant, about 5 minutes. Take care not to let it burn!
3. Add the tomato and saute for another 3 minutes, stirring frequently. Use your spatula and smash the tomatoes a bit, to break them up.
4. Add the garam masala, chili powder, salt and pepper. Stir to combine and cook for 2 minutes. This is the masala (spice base).
5. Turn the heat to medium-high. Pour in the coconut milk and the water. Add in the chili pepper if using. When the mixture comes to a good boil, add in the fish and cook for 4 minutes or so, until the fish is cooked through.

Ingredients:

For Biryani Base

• Whole Garam Masala
• 2 Black Cardamom
• 1 Javetri
• 3 Bay Leafs
• 5 Black Peppercorns
• 2 Cinnamon Stick
• 5 Cloves

Vegetables

• 8 to 10 Potato Cubes
• 1/4 cup Green Peas
• 5 cubes of Green Pepper
• 8 thick slices of Carrots
• 7 to 8 Paneer Cubes
• 4 to 5 Mushrooms cut in half

Other Ingredients

• 3 tbsp Oil
• 1 cup finely chopped Onion
• 1 cup finely chopped Tomatoes
• 1/2 cup Yogurt
• 1/4 cup chopped Coriander Leaves
• 1/2 cup chopped Mint Leaves
• 1 1/2 tsp Coriander powder
• 1 tsp Ginger Garlic paste
• 2 slit Green Chili
• 1 tsp Red Chili powder
• 1/2 tsp Garam Masala

For Boiling Rice

• 1 cup Basmati Rice
• 6 cups Water
• 3 Bay Leaves
• 2 Black Cardamom
• 2 Cinnamon Stick
• 5 Black Peppercorns
• 5 Cloves
• 1 Javetri
• 1 tbsp Salt

For Biryani Layers

• 1 tsp Biryani Masala
• 1/4 cup Fried Onions
• 1/4 cup Fried Cashew nuts
• 1/4 cup Chopped Coriander Leaves
• 8 Saffron strands dissolved in water
• 2 tbsp Desi Ghee or Butter

Method

Cooking the veggies and Masala Preparation

• Heat oil in a pan. Once oil is hot add in cumin seeds and all whole spices and allow them to sizzle up.
• The add onions and cook until it gets light golden color.
• Then add ginger garlic paste, turmeric powder, coriander powder, mix very well and cook for 2 minutes.
• Add tomatoes, chili powder, garam masala and cook for 3 to 4 mts or until tomatoes softens.
• Add in yogurt, coriander leaves, mint leaves, biryani masala and mix well.
• Add potato cubes, mix, add splash of water, cover and cook for 4 to 5 mts.
• Then add carrots, green pepper, cover and cook for 2 to 3 mts.
• Add mushrooms, paneer, again cover and cook for 2 mts.
• Add salt to taste and mix.

Boiling Rice

• Wash rice 3 to 4 times and soak in 3 cups of water for 30 mts.
• Boil 6 cups of water in a pan.
• After water comes to a boil, add in all whole spices mentioned in the list.
• Add salt and mix well.
• Then add soaked and drained rice in boiling water and boil for 7 to 8 mts or until rice is 90% done.
• After rice is done cooking, drain off all the excess water from boiled rice and keep drained rice aside.

For Layering Biryani

• Put the layer of boiled rice over cooked vegetables and spread that out evenly.
• Then sprinkle biryani masala over boiled rice.
• Add drops of saffron water.
• Add ghee and spread all over rice.
• Add splash of water over rice.
• Then sprinkle coriander leaves, mint leaves and fried onions.
• Put the cover.

Cooking time

• First set the stove temperature on high heat and put the layered biryani pan over high heat for 30 to 40 seconds.
• Then lower down the heat to medium and cook on a medium heat for 2 mts.
• Then lower down the heat to the lowest possible setting and cook for 20 mts.

- See more at: http://www.madhurasrecipe.com/veg-rice/Vegetable-Biryani#sthash.yWxd4bsj.dpuf

Ingredients:

For Biryani Base

• Whole Garam Masala
• 2 Black Cardamom
• 1 Javetri
• 3 Bay Leafs
• 5 Black Peppercorns
• 2 Cinnamon Stick
• 5 Cloves

Vegetables

• 8 to 10 Potato Cubes
• 1/4 cup Green Peas
• 5 cubes of Green Pepper
• 8 thick slices of Carrots
• 7 to 8 Paneer Cubes
• 4 to 5 Mushrooms cut in half

Other Ingredients

• 3 tbsp Oil
• 1 cup finely chopped Onion
• 1 cup finely chopped Tomatoes
• 1/2 cup Yogurt
• 1/4 cup chopped Coriander Leaves
• 1/2 cup chopped Mint Leaves
• 1 1/2 tsp Coriander powder
• 1 tsp Ginger Garlic paste
• 2 slit Green Chili
• 1 tsp Red Chili powder
• 1/2 tsp Garam Masala

For Boiling Rice

• 1 cup Basmati Rice
• 6 cups Water
• 3 Bay Leaves
• 2 Black Cardamom
• 2 Cinnamon Stick
• 5 Black Peppercorns
• 5 Cloves
• 1 Javetri
• 1 tbsp Salt

For Biryani Layers

• 1 tsp Biryani Masala
• 1/4 cup Fried Onions
• 1/4 cup Fried Cashew nuts
• 1/4 cup Chopped Coriander Leaves
• 8 Saffron strands dissolved in water
• 2 tbsp Desi Ghee or Butter

Method

Cooking the veggies and Masala Preparation

• Heat oil in a pan. Once oil is hot add in cumin seeds and all whole spices and allow them to sizzle up.
• The add onions and cook until it gets light golden color.
• Then add ginger garlic paste, turmeric powder, coriander powder, mix very well and cook for 2 minutes.
• Add tomatoes, chili powder, garam masala and cook for 3 to 4 mts or until tomatoes softens.
• Add in yogurt, coriander leaves, mint leaves, biryani masala and mix well.
• Add potato cubes, mix, add splash of water, cover and cook for 4 to 5 mts.
• Then add carrots, green pepper, cover and cook for 2 to 3 mts.
• Add mushrooms, paneer, again cover and cook for 2 mts.
• Add salt to taste and mix.

Boiling Rice

• Wash rice 3 to 4 times and soak in 3 cups of water for 30 mts.
• Boil 6 cups of water in a pan.
• After water comes to a boil, add in all whole spices mentioned in the list.
• Add salt and mix well.
• Then add soaked and drained rice in boiling water and boil for 7 to 8 mts or until rice is 90% done.
• After rice is done cooking, drain off all the excess water from boiled rice and keep drained rice aside.

For Layering Biryani

• Put the layer of boiled rice over cooked vegetables and spread that out evenly.
• Then sprinkle biryani masala over boiled rice.
• Add drops of saffron water.
• Add ghee and spread all over rice.
• Add splash of water over rice.
• Then sprinkle coriander leaves, mint leaves and fried onions.
• Put the cover.

Cooking time

• First set the stove temperature on high heat and put the layered biryani pan over high heat for 30 to 40 seconds.
• Then lower down the heat to medium and cook on a medium heat for 2 mts.
• Then lower down the heat to the lowest possible setting and cook for 20 mts.

- See more at: http://www.madhurasrecipe.com/veg-rice/Vegetable-Biryani#sthash.yWxd4bsj.dpuf

Ingredients:

For Biryani Base

• Whole Garam Masala
• 2 Black Cardamom
• 1 Javetri
• 3 Bay Leafs
• 5 Black Peppercorns
• 2 Cinnamon Stick
• 5 Cloves

Vegetables

• 8 to 10 Potato Cubes
• 1/4 cup Green Peas
• 5 cubes of Green Pepper
• 8 thick slices of Carrots
• 7 to 8 Paneer Cubes
• 4 to 5 Mushrooms cut in half

Other Ingredients

• 3 tbsp Oil
• 1 cup finely chopped Onion
• 1 cup finely chopped Tomatoes
• 1/2 cup Yogurt
• 1/4 cup chopped Coriander Leaves
• 1/2 cup chopped Mint Leaves
• 1 1/2 tsp Coriander powder
• 1 tsp Ginger Garlic paste
• 2 slit Green Chili
• 1 tsp Red Chili powder
• 1/2 tsp Garam Masala

For Boiling Rice

• 1 cup Basmati Rice
• 6 cups Water
• 3 Bay Leaves
• 2 Black Cardamom
• 2 Cinnamon Stick
• 5 Black Peppercorns
• 5 Cloves
• 1 Javetri
• 1 tbsp Salt

For Biryani Layers

• 1 tsp Biryani Masala
• 1/4 cup Fried Onions
• 1/4 cup Fried Cashew nuts
• 1/4 cup Chopped Coriander Leaves
• 8 Saffron strands dissolved in water
• 2 tbsp Desi Ghee or Butter

Method

Cooking the veggies and Masala Preparation

• Heat oil in a pan. Once oil is hot add in cumin seeds and all whole spices and allow them to sizzle up.
• The add onions and cook until it gets light golden color.
• Then add ginger garlic paste, turmeric powder, coriander powder, mix very well and cook for 2 minutes.
• Add tomatoes, chili powder, garam masala and cook for 3 to 4 mts or until tomatoes softens.
• Add in yogurt, coriander leaves, mint leaves, biryani masala and mix well.
• Add potato cubes, mix, add splash of water, cover and cook for 4 to 5 mts.
• Then add carrots, green pepper, cover and cook for 2 to 3 mts.
• Add mushrooms, paneer, again cover and cook for 2 mts.
• Add salt to taste and mix.

Boiling Rice

• Wash rice 3 to 4 times and soak in 3 cups of water for 30 mts.
• Boil 6 cups of water in a pan.
• After water comes to a boil, add in all whole spices mentioned in the list.
• Add salt and mix well.
• Then add soaked and drained rice in boiling water and boil for 7 to 8 mts or until rice is 90% done.
• After rice is done cooking, drain off all the excess water from boiled rice and keep drained rice aside.

For Layering Biryani

• Put the layer of boiled rice over cooked vegetables and spread that out evenly.
• Then sprinkle biryani masala over boiled rice.
• Add drops of saffron water.
• Add ghee and spread all over rice.
• Add splash of water over rice.
• Then sprinkle coriander leaves, mint leaves and fried onions.
• Put the cover.

Cooking time

• First set the stove temperature on high heat and put the layered biryani pan over high heat for 30 to 40 seconds.
• Then lower down the heat to medium and cook on a medium heat for 2 mts.
• Then lower down the heat to the lowest possible setting and cook for 20 mts.

- See more at: http://www.madhurasrecipe.com/veg-rice/Vegetable-Biryani#sthash.yWxd4bsj.dpuf