Appam & Chicken ( only photos)

I am not writing the recipe as I picked up processed dosa mix from haiko at Powai & vindaloo paste to make quick dinner for myself. But I love the pictures.

Pabda in mustard poppy gravy

I had to start this blog with fish. For me, fish is about fresh water fish. I love Rohu & Katla which were predominantly eaten in my home.

This is a pabda fish recipe which I got introduced to a little later but I love the dish.

Here it goes

Ingredients

For frying

Pabda fish (4-5 pieces)
Turmeric
Red chilli powder
Salt to taste
Mustard oil

For the gravy




Mustard Seeds (yellow)
Mustard seeds (black)
Poppy seeds
Garlic paste
Ginger paste
Diced tomatoes (4 small tomatoes)
Green chilies (3- 4 for paste)
Green chilies ( 2-3 slit for the gravy)

For garnish

Fresh coriander leaves


Preparation

Wash the pabda. Cut into halves if you find the size too big. Marinate with Salt, turmeric powder & red chilli powder.





Set aside for 15 -20 minutes.




Heat mustard oil in a shallow pan. Fry the pabda in the pan with the lid covered. Remove when crispy red on both sides.








Set aside.



Gravy

Grind the green chilies, mustard seeds and poppy seeds in a mixer with a little water.

Heat mustard oil in a separate wok. Fry the garlic ginger paste over a low flame. Pour the poppy – mustard-chilli paste in the wok next and shallow fry. Pour 2/3rd of the diced tomatoes and 2 slit green chilies and fry till the spices leave the edges of the wok.




Pour water if needed while frying this to a yellow – golden color. Put the rest of the diced tomatoes & left over green chilies and fry some more.

Pour water into the wok and bring to boil twice by adjusting the flame. Add salt.

Put the fried fishes the dish and bring to boil once more on a high flame.



Pour into the serving dish and garnish with fresh coriander.

Day 1

I want my epitaph to read

"She told good stories, took pleasing pictures and cooked great meals."

This blog is going to be about food.

I intend to update it every week either with my own coctions or those borrowed from others.