How to Make Fish Curry (Green)? Fish Curry Recipes


Fish Curry (Green)

Fish Curry Recipes


Ingredients:

Fish  – 450 gm

Ginger  – 1/2 inch

Garlic –  8 to 9 cloves

Turmeric  – 1/4 tsp

Coriander leaves –  1 bunch

Salt – to taste

Coconut –  30 gm

Cumin – 1/4 tsp

Fennel  – 1/4 tsp

Green chillies – 4 to 5

Lemon – 1/2

Oil – 30 ml

Fish Curry (Green)

Method:

Clean and cut fish. Wash again. Apply Salt.

Grind coconut, cumin, fennel, three-fourth of the garlic, ginger, turmeric and green chillies.

When almost done, add coriander.

Add juice of 1/2 lemon.

Heat oil and fry 2 to 3 cloves of crushed garlic, add spices, water and a little salt, cook till required amount of gravy remains.

Add fish; simmer till fish is cooked.

Serve with lemon.

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How to Prepare Bearnaise Sauce?


Bearnaise  Sauce  (280 ml)  (5 – 8 portions)

Serve with grilled meat and fish

Ingredients:

Butter – 225 gm

shallots (chopped) – 15 gm

Tarragon  – 1 tbsp

Egg yolks – 3

Peppercorns (crushed) –  6

Vinegar –  15 ml

Method:

Mix  together shallots, peppercorns, and vinegar.

Reduce completely.

Add 1 tbsp cold water. Allow to cool.

Mix in egg yolks with a whisk.

Return to gentle heat and whisking continuously, cook till it becomes like cream.

Remove from heat and cool slightly.

Whisk in the method warm butter until thoroughly combined.

Add seasoning to taste.

Pass through a tammy cloth.

Serve warm with grilled meat and fish.

How to Make Poulet Saute Chasseur?


Ingredients:  ( For4)

Chicken (young) – 500 gm

Mushroom – 50 gm

Shallots – 50 gm

Oil – 100 ml

Onion – 100 gm

Tomato – 100 gm

Flour – 50 gm

Chicken Stock  – 1 cup

Salt and Pepper  – to taste

Worcestershire Sauce – 10 ml

Celery – 10 gm

Method:

Joint the Chicken. Marinate it.

Take oil in a saute pan heat it then add small pieces of neck part winlets.

Saute it till it become brown then add chopped onion.

Add flour to it and make it brown then add tomato concasse to it. Then add chicken stock to it and cook it properly.

Add chopped celery to it.

Take oil in a frying pan and fry the maintained joints of chicken.

When the sauce get well-cooked add sauteed joints of chicken to it and cook it till 3/4th done.

Strain the sauce and put on slow fire.

Now pour the sauce over the chicken.

Garnish it with sliced mushroom and shallots.

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