Desi Fish Curry

Fish is said to be the food of the wise. Maybe it is or maybe I just made this up like right now because a lot of wise men have said different things regarding fish.

At one instance a wise man said "Fish in the sea, you know how I feel." and those who follow me since the start know how much I love and adore fish in my food.

At another instance a wise man said "Fish nahi teh kuj nahi." EXACTLY !!! NO FISH NO LOVE NO LIFE.

Previously I was making fish biryani when I was stopped by I do not remember who but she asked me to tell her how to make it in curry style. So here it is ladies and gentlemen.

I want to thank that person whoever it was that suggested towards making this recipe. Mom used to make it for dad specially and would save a portion for me. A lot of nostalgia and flavor this has brought me and I have started to talk like Yoda.

INGREDIENTS:

800 grams or 4-6 big pieces of your choice of fish (boneless or with bone)

4 medium tomatoes finely chopped

4 teaspoon of ginger garlic paste (2 for fish marination and 2 for gravy)

salt to taste

3 teaspoon red chili powder

3 teaspoon coriander powder

1 teaspoon turmeric powder (half for fish marination and half for gravy)

1 teaspoon whole cumin or zeera

2 tablespoon lemon juice

Pinch of mustard seeds

First we need to marinate the fish in vinegar (so the smell of the fish goes away) pinch of salt, half teaspoon of turmeric and 2 teaspoon of ginger garlic paste. Keep it away for 10-15 minutes.

Fry the fish on medium high heat until both sides are golden brown.

Take the fish out of the pan and add 3 tablespoon of oil to the same pan or a shallow pan.

Turn the heat to medium and add cumin and mustard seeds into the oil. Let it fry for 30 seconds and add chopped tomatoes.

Add salt, red chili powder, coriander powder, the remaining turmeric and ginger garlic paste.

Fry and mash the tomatoes with the spatula for 2-3 minutes.

Add a glass of water to the pan, cover with lid and cook on medium heat for 5-7 minutes.

Take off the lid and see if the oil is surfaced then your masala is ready, add the cooked fish in the pan, cover it with masala. Add one and a half glass of water.

Cook till the water boils. Lower the heat, cover the pan with a lid and simmer it for 7-9 minutes.

Uncover the pan, add lemon juice and give this a stir. Fish curry is ready to be served.

Have with na'an or khameeri roti and I promise you will love it and also love me. There is nothing like love jbtw.

Kabuli Pulao

One of my all time favorite Afghan recipe is Kabuli Pulao.

Making a Pulao is so fun. It is like making a baby. There are steps involved. You have to make it in different places and then everything comes along.

This recipe is quite lengthy and has different stages but it is easy to make and the only hard work involved is cutting the DAMN CARROTS.

INGREDIENTS FOR MEAT:

1 kilogram lamb

1 large onion or 2 medium onions

6 garlic cloves

1 glass of water

INGREDIENTS FOR RICE:

10 cups water

4 cups rice

2 tablespoons salt

INGREDIENTS FOR RICE GRAVY:

4 tablespoons sugar

1/2 cup oil

1 tablespoons Salt

1 teaspoon cumin powder

1 teaspoon garam masala powder

meat broth (from the cooked lamb)

INGREDIENTS FOR GARNISHING:

4 carrots

1 tablespoon sugar

1/4 cup water

6 tablespoons oil

1 cup raisins

First of all we will boil the rice.

Cook it until is 3/4th done. Because we have to cover and cook it again.

If you cook it completely right now it will get softer and soggy afterwards.

The rice is done. Time to cook the lamb.

In a pressure cooker add the lamb meat, one onion (without cutting it) and garlic cloves.

Add one to two glass of water. Cook it on whistle for 15 minutes.

Separate the cooked lamb in a bowl.

With your wooden spatula mash and SMASH the cooked onion and garlic until they dissolve with the broth to some extent.

Take the meat broth out in a separate bowl.

Now it is time to caramelize the carrots and prepare the garnishing.

In a non  stick deep pan we will put carrots on low heat. Add 1 tablespoon sugar to it and 1/4 cup of water.

Cover it with a lid.

On a second burner we will add 6 tablespoons vegetable oil in a frying pan and cook the raisins on medium low flame until they become small fluffly balls. LOL.

Then we add the raisins to the carrots and mix them gently.

Place the carrots and raisins in an aluminum foil and wrap it properly just like in the pictures below.

Time to prepare the rice gravy. This will give the rice flavor and color as well.

Melt 4 tablespoons of sugar in a non stick pan on medium low heat and add 1/2 cup of oil.

Add the meat broth which was extracted from the pressure cooker to this mixture.

Add 1 teaspoon garam masala, 1 teaspoon cumin powder and 1 tablespoon of salt in this mixture.

Let everything combine and keep your utensil in movement during all this process or the sugar won't mix properly.

Time to move to the final stage of this recipe.

Put the cooked rice in a pan and drizzle all the gravy on them.

Mix the rice properly and place the carrot/raisin aluminum parcel on it.

Wrap the lid of this pan with kitchen cloth and cover the pan.

Cook for 5 minutes on high heat and 10 minutes more on low heat.

That is it. Kabuli pulao is ready to serve.

The traditional way to serve Kabuli Pulao is to put a layer of rice on the tray, put a layer of cooked lamb on the layer of rice and cover the layer of lamb with another layer of rice. On top of this savory mountain add the carrots and raisins for garnishing and flavor boost.