Ingredients: Kani macha _ slices(king fish) 1/2 tbsp ginger/garlic paste 1/2 teaspoons chili powder 2 teaspoons coriander powder 1/2 teaspoon turmeric powder 1/2 tbsp masala powder 1 pinch orange food coloring 1 tablespoon curd salt oil Preparations: Mix together all the spices with the curd and salt. Coat the fish with the paste and keep aside for half and hour. In a frying pan, heat oil until smoking. Reduce heat and shallow fry fish turning once, until nicely browned. Serve with lemon and onion wedges. |
No onion, Garlic, ginger, tomato. Just simple and delicious chenna potala rassa. Flavourful Odia-style curry with potal and chenna simmered in a creamy, mildly spiced gravy with a hint of kasoori methi to give it an exotic flavor dimension. Ingredients.... 250 gm Paneer 6 nos.Parwal into half cross cut ⅓ tsp Cumin seeds ½ tsp Turmeric Powder ½ tsp Kasuri methi 4 nos. Green chillies chopped Salt to taste Oil For the paste : Half of Coconut 1 tbsp Poppy Seeds 6 nos. Spicy Green Chillies 4 tbsp Milk powder 1 tsp Garam masala powder(HM) 4 Cardamom 1 bay leaf Preparation.... Soak all the paste ingredients for 10 minutes before grinding them into a smooth paste. Heat oil in a kadhai, add parwal along with a little salt, fry until half cooked, and remove to a plate. No need to fry paneer and add it as it was. Before you add, cut and soak in warm water, squeeze slightly, and then add to the gravy so that the paneer cubes soak up the flavor of the gravy. On the same kadh