Ingredients
500g Fish Fillets
2 tbsp Ghee
1 Onion, finely chopped
2 Garlic Cloves, finely chopped
1 tbsp Fresh Coriander, chopped
1 tbsp Fresh Mint, chopped
1 tsp Ground Cumin
1 tsp Tumeric
1 tsp Chilli Powder
1 Ripe Tomato, chopped
1 tsp Salt
1 1/2 tsp Garam Masala
Lemon Juice to taste
Method
Clean the fish and cut into large pieces.
Heat the ghee in a saucepan and on low heat fry the onion, garlic, coriander and mint until onion is soft and golden.
Add the cumin, turmeric and chili powder and stir until the spices are cooked.
Add the tomato, salt and garam masala, stirring, until tomato is cooked to a pulp.
Add lemon juice and check whether more salt is needed.
Place the pieces of fish into the sauce, spooning it over the fish. Cover and simmer for 10 minutes, or until fish is cooked.
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Butter Chicken
Ingredients
1/2 cup Natural Yoghurt
1 tbsp Lemon Juice
1 tsp Turmeric
2 tsp Garam Masala Powder
1 tsp Chilli Powder
1 tsp Ground Cumin
2 tsp Fresh Ginger, Grated
2 Garlic Cloves, Crushed
4 Chicken Breasts, Chopped
125g Cashews, Roasted
60g Unsalted Butter
1 tbsp Sunflower Oil
1 Onoin, Finely Chopped
1 tsp Ground Cardamom
1 Cinnamon Stick
1 Bay Leaf
2 tsp Sweet Paprika
425g Can Crushed Tomato
150ml Chicken Stock
1 cup Thickened Cream
Method
Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add chicken and stir well. Cover and refrigerate overnight.
Reserve half the cashews and place remaining cashews in a food processor. Process until finely ground.
Heat the butter and oil in a pan over medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften.
Reduce heat to low, then add chicken and marinade, paprika, tomato puree, cashew powder and stock. Simmer for 15 minutes. Stir in cream and cook for a further 10 minutes.
Garnish with cashews, chopped coriander and serve with rice.
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1/2 cup Natural Yoghurt
1 tbsp Lemon Juice
1 tsp Turmeric
2 tsp Garam Masala Powder
1 tsp Chilli Powder
1 tsp Ground Cumin
2 tsp Fresh Ginger, Grated
2 Garlic Cloves, Crushed
4 Chicken Breasts, Chopped
125g Cashews, Roasted
60g Unsalted Butter
1 tbsp Sunflower Oil
1 Onoin, Finely Chopped
1 tsp Ground Cardamom
1 Cinnamon Stick
1 Bay Leaf
2 tsp Sweet Paprika
425g Can Crushed Tomato
150ml Chicken Stock
1 cup Thickened Cream
Method
Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add chicken and stir well. Cover and refrigerate overnight.
Reserve half the cashews and place remaining cashews in a food processor. Process until finely ground.
Heat the butter and oil in a pan over medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften.
Reduce heat to low, then add chicken and marinade, paprika, tomato puree, cashew powder and stock. Simmer for 15 minutes. Stir in cream and cook for a further 10 minutes.
Garnish with cashews, chopped coriander and serve with rice.
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Rogan Josh
Ingredients
500g Lamb, cubed
1 tbsp Coriander Seeds
1 tsp Poppy Seeds
1 tsp Cumin Seeds
4 Black Peppercorns
4 Cloves
1 in Cinnamon Stick
1 tsp Black Cardomom Seeds
1 tbsp Shredded Coconut
1 tbsp Ground Almond
1/2 tsp Ground Mace
1/2 tsp Grated Nutmeg
75 ml Vegetable Oil
1 tsp Onion Seeds
1 Onion, finely chopped
4 Cloves Garlic, crushed
1 in Ginger, finely chopped
3 Bay Leaves
1/2 tsp Ground Red Chilli
1/2 tsp Ground Turmeric
225g Canned Tomatoes
2/3 cup Natural Yoghurt
1 cup Water
Salt, to taste
Method
Heat a frying pan and fry the coriander, cumin and poppy seeds, the cloves, peppercorns, cinnamon and cardamom until golden. Cool then grind to a powder. Heat a pan and fry the coconut, almonds, mace and nutmeg until lightly browned.
Heat the oil in a heavy based pan and fry the onion seeds for 30 seconds. Add the onion, garlic, ginger and bay leaves and fry until golden brown.
Stir in the lamb and fry for 5 minutes. Stir in the roaster spices, the chilli, turmeric and salt then add the tomatoes and cook until all the liquid has been absorbed and the oil appears on the surface.
Add the yoghurt and cook until all the liquid has been absorbed. Add the water, bring to the boil. Cover and cook over a low heat for 10 minutes, until the meat is tender.
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“Indian recipes that are easy to prepare and great for people on a diet„
500g Lamb, cubed
1 tbsp Coriander Seeds
1 tsp Poppy Seeds
1 tsp Cumin Seeds
4 Black Peppercorns
4 Cloves
1 in Cinnamon Stick
1 tsp Black Cardomom Seeds
1 tbsp Shredded Coconut
1 tbsp Ground Almond
1/2 tsp Ground Mace
1/2 tsp Grated Nutmeg
75 ml Vegetable Oil
1 tsp Onion Seeds
1 Onion, finely chopped
4 Cloves Garlic, crushed
1 in Ginger, finely chopped
3 Bay Leaves
1/2 tsp Ground Red Chilli
1/2 tsp Ground Turmeric
225g Canned Tomatoes
2/3 cup Natural Yoghurt
1 cup Water
Salt, to taste
Method
Heat a frying pan and fry the coriander, cumin and poppy seeds, the cloves, peppercorns, cinnamon and cardamom until golden. Cool then grind to a powder. Heat a pan and fry the coconut, almonds, mace and nutmeg until lightly browned.
Heat the oil in a heavy based pan and fry the onion seeds for 30 seconds. Add the onion, garlic, ginger and bay leaves and fry until golden brown.
Stir in the lamb and fry for 5 minutes. Stir in the roaster spices, the chilli, turmeric and salt then add the tomatoes and cook until all the liquid has been absorbed and the oil appears on the surface.
Add the yoghurt and cook until all the liquid has been absorbed. Add the water, bring to the boil. Cover and cook over a low heat for 10 minutes, until the meat is tender.
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Lamb Korma
Lamb Korma
Cooking time: 2 hours
Serving: 4
Ingredients
500g Lamb, cubed
4 tbsp Natural Yogurt
3 Onions, chopped
2 Cloves Garlic, chopped
3 cm Ginger
3 tbsp Ghee
8 Black Peppercorns, crushed
4 Green Cardamom pods, coarsley crushed
2 Cloves, crushed
1 tsp Chilli Powder
2 tsp Ground Coriander
2 cup Water
Salt, to taste
Fresh Coriander, chopped
Method
Place 2 of the onions, garlic and ginger in a blender or food processor and blend to a smooth paste.
Heat the ghee in a wok. Add the remaining roughly chopped onion, and stirring frequently, fry to a pale golden colour. Add the crushed spices, salt and lamb. Stirring constantly fry the meat for 5 to 8 minutes to a rich brown colour. The ghee will start to separate at this stage.
Add the ground onion paste. Continue to stir for another 10 minutes until the mixture is well browned.
Add the chilli powder and ground coriander. Stir well, then add the yoghurt 1 tablespoon at a time stirring continuously, fry until the ghee again starts to separate.
Soon after this the sauce or the masala will start to stick to the bottom of the pan. Add the water at this stage. Mix well.
Cover with a tight fitting lid, reduce the heat and simmer for 1 1/2 hours or until the meat is tender and the sauce has thickened. Transfer to a serving dish sprinkle with fresh coriander.
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Cooking time: 2 hours
Serving: 4
Ingredients
500g Lamb, cubed
4 tbsp Natural Yogurt
3 Onions, chopped
2 Cloves Garlic, chopped
3 cm Ginger
3 tbsp Ghee
8 Black Peppercorns, crushed
4 Green Cardamom pods, coarsley crushed
2 Cloves, crushed
1 tsp Chilli Powder
2 tsp Ground Coriander
2 cup Water
Salt, to taste
Fresh Coriander, chopped
Method
Place 2 of the onions, garlic and ginger in a blender or food processor and blend to a smooth paste.
Heat the ghee in a wok. Add the remaining roughly chopped onion, and stirring frequently, fry to a pale golden colour. Add the crushed spices, salt and lamb. Stirring constantly fry the meat for 5 to 8 minutes to a rich brown colour. The ghee will start to separate at this stage.
Add the ground onion paste. Continue to stir for another 10 minutes until the mixture is well browned.
Add the chilli powder and ground coriander. Stir well, then add the yoghurt 1 tablespoon at a time stirring continuously, fry until the ghee again starts to separate.
Soon after this the sauce or the masala will start to stick to the bottom of the pan. Add the water at this stage. Mix well.
Cover with a tight fitting lid, reduce the heat and simmer for 1 1/2 hours or until the meat is tender and the sauce has thickened. Transfer to a serving dish sprinkle with fresh coriander.
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Theeyal recipe
Ingredients
1 cup Baby onions
5-6 nos. Curry leaves 1/2 teaspoon Mustard seeds
2 tablespoons Tamarind paste
1/2 teaspoon Sugar
1 pinch Asafoetida
1/2 cup Grated coconut
7 nos. Red chillies
1 tablespoon Coriander seeds
1/4 teaspoon Cumin seeds
7-8 nos. Black peppercorns
1/4 teaspoon Turmeric powder
3 tablespoons Oil
Salt
Preparation
Heat 1 tbsp. oil in a small pan and saute coconut till it is light brown. Add 5 red chillies, coriander seeds, cumin seeds, peppercorns and fry till it emits an aroma. Add the turmeric powder. Stir-fry for 2-3 seconds. Keep aside to cool. Grind into a coarse powder.
Heat 2 tbsp. oil and add the mustard seeds, curry leaves and remaining red chillies. When the seeds start spluttering, add asafoetida and onions. Saute for 5 minutes on a medium flame. Add the ground masala powder and cook for a few seconds. Add water, tamarind extract, salt and sugar and bring to a boil. Simmer for 5-7 minutes. Serve hot with steamed rice.
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