Category Archives: spices

Fish in Pomegrante Sauce

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I have tried out this dish from the BBC’s The Incredible Spice Men with little changes. I love this progam to the core, all the recipes are worth trying. Also I have tried apple crumble, stay tuned for the recipe. The dish was awesome and very everyone loved this especially my kids. Fish in Pomegranate sauce – Kids Friendly Recipe.

In this dish, fish is fried with flour and spices, served with a ginger pomegranate sauce. Let us move on to the recipe…

Fish in Ginger-Pomegrante Sauce

Fish in Ginger-Pomegrante Sauce

Ingredients:

  • Plain flour / Maida – 4 tbsp
  • Chili powder – 1 tsp
  • Pepper powder – ½ tsp (freshly ground)
  • Fish (anything of your choice) – 500 gms
  • Vegetable oil – 2 tbsp
  • Unsalted Butter – 100 gms
  • Ginger – 50 gm
  • Lime juice – 4 tbsp
  • Pomegranate – 30 gms
  • Coriander leaves – 2 tbsp
  • Banana – 5 nos
  • Salt to taste

Preparation:

  • Clean and finely slice the fish into equal parts.
  • Take flour, chili powder, and pepper together in a bowl and dust fish in it, shake off the excess.
  • Heat oil in a non-stick pan, place the fish on the pan, drizzle oil along the sides and cook them on both sides (be careful the sole should not come out).
  • Grind ginger and lemon juice together to a fine paste.
  • In another pan, melt the butter over medium heat; let it bubble for three min wait until turn golden brown color.
  • Reduce the heat to low, add the ginger- lime paste, pomegranate seeds and chopped coriander leaves. Cook for few mins.
  • Peel and halve the banana into equal size (lengthwise). Heat a tsp of clarified butter/ghee in a pan; toast the pan for a minute, both the sides.
  • Serving: Take a plate, keep the toasted banana and then keep the fish over it and then spoon the pomegranate seeds over it and pour a tsp of that pomegranate sauce over it.

Note: You can also substitute toasted bread for banana and serve for dinner.

 

 

Ginger-Garlic Paste

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There are few basic things or recipes which are to be the most in the kitchen, since they are used most frequently in most of the dishes and the one such thing in my cooking was this Ginger-garlic paste. I use to get the fresh ginger, garlic, green chilies and grind them to fine paste by sprinkling little water. After grinding I transfer the into a airtight box and refrigerate them for a week. Let us move on to the recipe…

Ginger-Garlic Paste

Ginger-Garlic Paste

Ingredients:

  • Garlic – 200 gm
  • Ginger – 100 gm
  • Green chilies – 5 gm

Preparation:

  • Peel the garlic and separate them into cloves.
  • Peel and was the ginger. Chop them roughly into medium pieces.
  • Take Garlic, ginger and green chilies in a jar and grind them together by sprinkling little water.
  • Transfer it to an airtight container.

Refrigerate them for a week.

 

Bunts Chili Powder

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As usual when I started hunting recipes came across Bunts recipe, as the name was new, I was happy that I got something different and interesting. Started scrolling out the recipe, it was too good.

Bunts were a group of people in Mangalore, Karanataka. This coast is lush with paddy fields, coconut-laden palms and sun kissed beaches. This fish curry is the version of the “Bunts Fish Curry”. The Bunts liberally known for the red chilies and coconut, utilising the coconuts and red chillies grown locally, they have their own technique of combining spices and ingredients together to create dishes with very distinctive flavours. The base of many Bunts recipes are the Bunts masala with and without coconut. Now I am here posting the without coconut Bunts Chili Powder. Let us move on to the recipe…

Bunts Red Chili Powder

Bunts Red Chili Powder

Bunts Chili Powder (without coconut)

Ingredients:

  • Red chilies – 9 nos
  • Coriander powder – 2 tbsp
  • Cumin powder – 2 tsp
  • Fenugreek / Methi / Vendayam seeds – ¼ tsp
  • Carom / Ajwain / Oma seeds – ¼ tsp
  • Garlic cloves – 6 nos
  • Black peppercorns – 1 tsp
  • Turmeric powder – ¼ tsp
  • Salt to taste

Preparation:

  • Dry roast all the ingredients together, be careful it should not be burnt.
  • Remove from the heat, when the raw smell goes off.
  • Transfer it to a plate and bring them to room temperature.
  • Grind them to a fine powder and store in a airtight container.

Note: Roast only in a low flame. You can refrigerate the powder for about 6 months in an airtight container. This powder can be used for non-veg and veg curries.