Coconut Fish Curry

My daughter just loves fish curry. So thought of making fish curry yesterday. I had a fresh coconut that i brought a while ago and so wanted to use it before it gets spoiled. So i goggled for a recipe of fish curry with coconut in it. I got a few links and made one which is a mixture of all the links. But luckily it turned out to be very tasty and it did not take too much time to cook also. Below is the recipe.

Fish Cut into Pieces
Onions - 1
Coconut - 1
Ginger
Garlic
Tamarind
Chillies
Curry leaves
Fennel seeds
Urad daal
Jeera
Garam Masala
Coriander Leaves(Cilantro)
Salt
Chili powder


Cut the fish into pieces and keep it aside. In a blender mix the Onions. Coconut, Ginger, Garlic, Tamarind and green chillies. Add some water so that it turns into a thick paste. Heat Oil in a pan and add curry leaves, Fennel seeds, Jeera and Urad daal seeds a let them splitter. Then add the paste made above. Add Salt and Chilli powder as per your taste. Add the Fish pieces and let them cook on medium heat for about 25 to 30 minutes. Just before switching off add little bit Garam Masala and coriander leaves. Make sure that you don't mix the curry after the fish is cooked. I made this mistake the first time i cooked fish and it was a disaster.

Vegetable Broth and Soup.

I was reading about how to prepare vegetable broth from one of the blogs. It primarily says to boil all the vegetables and prepare a broth out of it. I prepared the stock as suggested and then with the left over veggies i pureed them and made soup out of it. I put some moong daal in it which i had in my fridge. It made a delicious soup.

Carrot,Capsicum and Pesarapapu Fry

I have a new recepie inspired by pepper carrot palya of Monsoon spice.
I made little changes to the original recepie. I added soaked moong daal(unspilt) to the carrot and capsicum mixture. Here goes the recepie.

Ingredients
-------------
Carrots - 3
Capsicum - 1
Pesarapappu pressure cooked.
Lime
Jeera
Toor Daal
Curry Leaves.
Salt
Chilli Powder.

Heat Oil in a bowl and add jeera, toor daal and curry leaves in it. Add the capsicum let it fry for about 2 mins and then add grated carrots. Let the carrots and capsicum cook for about 3 mins and then add the cooked pesarapappu. Add salt and chili powder as per your taste. This can be eaten with rice and rasam or with chapathi. It hardly takes any time to prepare. So it is good for week days when you don't have much time to cook.

Panner Butter Masala

And finally i did make panner butter masala and it turned out to be very tasty. My husband who is not really a great panner fan, also ate it like its his fav dish. And my daughter just loved it.
So here is how i made the dish.

Ingredients:
Panner - 1 Slab from the Indian Store.
Onion - 1 Large one
Tomatoes - 2
Cashews - handful
Ginger
Garlic
Garam Masala
Salt
Chilli Powder
Butter



Heat the butter in a pan and fry the onions and tomatoes. Soak the cashews for few minutes. Puree the fried onions, tomatoes and the cashews. In the same pan put some oil/butter and fry the ginger garlic paste and mix the tomatoes onion puree in the pan. Add salt, chilli powder and garam masala as per taste and let it cook for 5 mins. Mean while cut the panner into small cubes and put them in the pan. Let it cook for another 10 mins. Your tasty and delicious panner butter masala is ready.

You can sever it with capathis, puris or rice. I had it with chapathi. My husband is a big rice fan so he had it with rice and my daughter had both rice and chapathi and panner.

My First Post

After looking at so many blogs I finally took the initiative to start my own blog. Even though I have started a blog sometime back I haven't been truly loyal to it. After reading so many food blogs I got this new enthusiasm to start a blog of my own and chronicle my experiments mainly with cooking and life in general. This is mainly for my reference so that I remember my recipes and probably pass it on to my family and friends.