Ingredients:
- Fish: 4 (any fish which you would like)
- Ginger paste: 1 Tablespoon
- Garlic paste: 1 Tablespoon
- Chilli Powder: 2 Tablespoons
- Turmeric Powder: 1⁄4 Teaspoon
- Pepper Powder: 1 Teaspoon
- Salt
- Lemon: 1
- Coconut Oil to shallow fry
- Rawa (Semolina): to coat the fish.
Method:
- Clean the fish properly, make make small slits in to fish so that the marinade reaches the inner flesh
- In a bowl combine ginger paste, garlic paste, chilli Powder, turmeric powder, pepper powder, lemon juice, salt to taste and some water together. Remember water should be added so as to make a thick paste.
- Marinate the fish pieces with the thick paste. Apply proper amount of marinade in the slitted area and keep it aside for 30 mins.
- Heat coconut oil in a pan, you might also use regular oil.
- Now the dip the marinated fish pieces into semolina, and cover the fish with semolina properly.
- Shallow fry the fish pieces on both sides till golden brown on slow flame.
- Note : The quantity of the spices can be adjusted as per your taste.
Ingredients:
- Chicken cooked and cut : 500 grams
- Ginger chopped: 1 tbsp
- Dried mushrooms: 4
- Soy sauce: 2 tbsp
- Chili Sauce: 1/2 tbsp
- Onion finely chopped: 1
- Garlic clove crushed: 1
- Vinegar: 2 tbsp
- Sugar: 1 tsp
- Tomato puree: 1 tsp
- Salt to taste
- Black pepper powder to taste
- Chicken stock 1 1/2 cups
- Oil: 1 tbsp
- Corn flour : 1 tbsp
Method:
- First of all soak dried mushrooms in warm water for about 30 minutes then drain it and slice.
- In a non stick pan, add soy sauce, onion, ginger, garlic, vinegar, sugar, tomato puree, salt and pepper and chicken stock. Bring it to a boil and simmer for about 2 mins.
- Now heat oil in another non stick pan.
- Add boiled chicken and sauté for around 3 to 4 minutes.
- Add the soy sauce and chicken stock mixture and mix well.
- Now, dilute corn flour in water and add to the chicken.
- Cook the chicken, till the sauce thickens.
- Now add mushrooms soaked in warm water and mix well.
- Serve hot with steamed rice.
Ingredients:
- White prawns : 250 gm
- Kashmiri red chilly powder: 1/2 tsp
- Coconut oil: 4 tsp
- Turmeric powder: 1/4 tsp
- Pepper powder: 1/4 tsp
- Ginger garlic paste: 1/2 tsp
- Garam masala powder: 1/4 tsp
- Water: 1/2 cup
- Salt to taste
- Tamrind water: 1 tbsp
- Curry leaves: 2 string
- Red chilly flakes: 1/2 tsp
- Lemon juice: 1/4 tsp
Method:
- Wash and remove the dark dorsal vein of the prawns.
- Heat a wok and add prawn, ginger garlic paste, kashmiri red chilly powder, tamrind water, turmeric powder, water, salt and cook for about 8 minutes.
- Heat coconut oil in a pan and then add crushed red chilly flakes, curry leaves and add cooked prawn and fry for 5 minutes on low flame.
- Add pepper powder, lemon juice and garam masala powder to fried prawn.
- Mix well and turn off the flame.
- Serve hot with steamed rice.
