This dish serves as one of the best starters for the vegetarians. Quick and easy and irresistible.
Baby potatoes 1 kg ( washed thoroughly and boiled), Butter 2 tabsp, garlic chopped 2 tsp, chilli flakes 3 tsp, ground black pepper 1 tabsp, ground mustard seeds 1 tsp, Salt to taste, sugar 11/2 tabsp and juice of lemon . Coriander leaves chopped and crispy fried onions a tabsp of each for garnish.
Heat butter in a an iron wok and saute garlic for a few seconds, add mustard and pepper. Now add the boiled baby potatoes with skin cut into halves and salt. Add the chilli flakes and sugar, stir fry for 5 mins, sprinkle lemon juice and garnish it with coriander leaves and fried onions.
Enjoy with high spirited drinks 😉
Pomfret fish curry with loads of coconut cream….eaten with buns puri…deep fried bread in which the dough is sweetened by adding ripe bananas while kneading.
Pomfret fish cut and cleaned into medium pieces, fenugreek seeds 1tsp, ginger garlic paste 1 tabsp, coconut curry paste ( 1 tabsp of grated fresh coconut, red chilli powder 1 tabsp, ground nut powder 1 tabsp, turmeric 1 tsp, sambhar or rassam masala 1 tabsp, curds 1 tabsp and juice of 1 lemon – grind all the ingredients into fine paste), coconut milk 200ml. coriander leaves chopped for garnish. Oil 3 tabsp, Salt to taste. Curry leaves a few. Dried Kokum (garcinia) 3 to 4.
Heat oil and tamper curry leaves and fenugreek seeds, add the coconut curry paste and ginger garlic paste. Stir fry for 2 mins and pour 100 ml of water. let it boil. Now add the fish and Kokum and salt, cover it with the lid till the fish is half cooked. It takes not more than 3 mins. Now add the coconut milk. Cook till the fish is tender. Garnish with coriander leaves. Serve hot with rice or buns poori.