Ingredients
Difficulty : Medium
Serves : 8
Cooking Steps
- 11.Pulao
- 2Heat ghee and oil in a large pot.
- 3Add cardamom, cinnamon, cloves, black peppercorns, and cumin seeds. Sauté until aromatic.
- 4Add the sliced onion and curry leaves and sauté until the onion turns lightly golden.
- 5Add 12 cups of water, green pulao leaves, and salt. Mix well and bring to a boil.
- 6Add the washed and soaked basmati rice. Mix gently.
- 7Cook until the rice is tender and the water is completely absorbed.
- 8Fluff the rice gently with a fork. Hot and fragrant pulao is ready to serve.
- 92.Spicy Red Chilli Fish Curry
- 10Add tomatoes, onions, red chilli paste, and vinegar to a blender. Blend into a smooth paste.
- 11Heat oil in a pan and add cumin seeds.
- 12Add curry leaves and coriander leaves. Sauté briefly.
- 13Add the prepared paste and cook until the oil separates.
- 14Add salt and mix well.
- 15Pour a little water into the same blender, shake well, and add the water to the pan.
- 16Mix well and let the gravy simmer.
- 17Add the fish pieces and cook until tender and fully cooked.
- 18Garnish with coriander leaves.
- 193.Bitter Gourd Sukka
- 20Peel the bitter gourd, remove the seeds, and cut it into small pieces.
- 21Add 3 tbsp salt, mix well, and let it rest for 20–25 minutes.
- 22Wash the bitter gourd thoroughly 3–4 times and drain.
- 23Grind the peanuts into a smooth paste.
- 24Heat oil in a pan. Add cumin seeds, cardamom, cloves, and cinnamon.
- 25Add sliced onions and sauté until lightly golden.
- 26Add green chillies, tomato, salt, ginger-garlic paste, and coriander leaves. Cook well.
- 27Add the peanut paste and mix well.
- 28Add the bitter gourd, fresh coconut, and a little water.
- 29Mix well, cover, and cook until the bitter gourd is tender.
- 304.White Fish Curry
- 31Heat 2 tsp ghee in a pan.
- 32Add onion, fresh coconut, green chillies, cloves, cardamom, cinnamon, fennel seeds, and turmeric powder. Roast until aromatic.
- 33Add the almonds and roast for another minute.
- 34Allow the mixture to cool, then transfer it to a blender.
- 35Add a little water and blend into a smooth paste.
- 36Transfer the prepared paste to a bowl.
- 37Pour a little water into the same blender, shake well, and strain the masala water into another bowl.
- 38Heat oil in another pan. Add cardamom, cloves, and cinnamon. Sauté for a few seconds.
- 39Add sliced onions, curry leaves, and green chillies. Sauté until lightly golden.
- 40Add the tomatoes and salt. Cook until the tomatoes become soft.
- 41Pour in the prepared masala water and mix well. Cover and cook until it comes to a boil.
- 42Add the prepared masala paste and mix well.
- 43Add ginger-garlic paste, coriander leaves, and water as needed. Mix well.
- 44Add vinegar and bring the curry to a boil.
- 45Gently add the fish pieces and cook until the fish is tender and fully cooked.
- 46Garnish with fresh coriander leaves.
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