Sunday, 27 November 2016

Boneless Fish in Onion Masala

I generally do not use onions when I am making fish, as I have not seen either my mother or my mother-in-law using onions. Though I have now starting making a Kerala style fish curry which uses sliced onions or shallot, never as a ground paste, but the other day I used just that. That is what I am posting today, a fish curry with an onion-tomato gravy.


200 grams boneless fish fillet,
Salt to taste,
½ tsp turmeric powder,
2 tsp of mustard sauce,
2 tbsps mustard oil,
1 medium sized red onion,
Green chillies to taste,
1 inch piece of ginger root,
14-15 garlic cloves,
½ cup of chopped coriander stalks,
1 large chopped tomato,
2 tsps of Kashmiri chilli powder,
1 tsp powdered coriander seeds,
1 tsp powdered cumin seeds,
¼ tsp garam masala powder
1 pinch of mustard seeds,
1 pinch of fenugreek seeds


Wash the fish and apply salt, turmeric powder and 1 tsp of mustard sauce. Let it stand for half an hour.

Grind the onion, green chillies, ginger, garlic and coriander stalks to a fine paste.

Heat the mustard oil till it reaches a smoking point and add the mustard seeds and fenugreek seeds. Once they splutter add the prepared paste and fry for about 3-4 minutes. Then add all the dry spices and cook on a very low flame till the oil separates. I always do this step on a very low flame stirring occasionally and continue with some other task during this duration.

Once the oil separates add the chopped tomato and cook covered till the tomoto softens. Now add salt as required, the remaining mustard sauce and about a cup and a half of water. Let it come to a boil and add the marinated fish.

Cook till the fish is done.

Goes well with rotis as well as plain steamed rice.

Saturday, 15 October 2016

Steamed Fish with Pickled Potatoes

Now that I have again started posting on my blog, decided to try out an elaborate recipe I had noted from one cookery competition on television – Foodistan. This was made by an Indian chef Sunil Chauhan. I have by and large used his recipe with a few minor tweeks here and there.


350 grams of white-fleshed fish fillet,
1 lemon,
1 tbsp mustard paste,
A handful of coriander leaves,
1 tsp powdered red chilli
1 inch piece of ginger,
8-9 small garlic cloves,

For the potato pickle

250 grams boiled and peeled baby potatoes,
2 small seedless cucumbers,
½ a lemon,
1 tbsp white sesame seeds,
½ tsp turmeric powder,
1 tsp red chilli powder,
1 tbsp mustard oil,
A pinch of fenugreek seeds,
A pinch of kalonji,
3 small slit green chillies

For cooking

Banana leaf
Thread for tying


Clean and wash the fish. Pat dry and cut into pieces. You can cut them to the size and shape as you desire.

Grind the following ingredients into a fine paste – coriander leaves, mustard paste, salt, lemon juice, red chilli powder, ginger and garlic. Apply this to the fish chunks and let it stand for about half an hour.

After the marination time, place about 5 chunks of the marinated fish on a clean and dry square of banana leaf. Wrap it to form a packet and secure with a thread. Wrap all the fish and place the packets on a hot girdle.

Cook on both sides for about 8-10 minutes.

Potato Pickle

Roast the seasame seeds and coarsely pound them.

If the potatoes are a little big in size, cut them into halves or quarters. You can leave them as is if they are very small potatoes.

Dice the cucumbers and toss them in with the potatoes.

Add the roasted and pounded sesame seeds, lemon juice, turmeric powder, salt and red chilli powder to the potato-cucumber mix.

Heat the mustard oil and temper with the fenugreek seeds, kalonji and slit green chillies. Pour this over the prepared salad and toss them well.


Unwrap the fish pieces and serve with the potato-cucumber salad.

Saturday, 1 October 2016

Spicy Egg Curry with Potatoes

Eggs are truly versatile. You add them to sweet and savoury alike and also have them just on their own. They are also wonderful source of protein. If you have issues with your cholesterol, just go easy on the yolks.

Today’s post is of a spicy egg curry with potatoes.


6 hardboiled and shelled eggs,
2 medium-sized peeled and cubed potatoes,
1 ½ medium sliced onion,
1 large tomato,
1 inch piece of ginger root,
6-7 garlic cloves,
Half a cup of chopped coriander stems,
2 green chillies,
1 tsp Kashmiri chilli powder,
1tsp cumin powder,
1 tsp coriander powder,
1 tsp curry masala powder (optional) I just used it as I had it at home, I usually don’t
½ tsp ground garam masala,
Salt to taste,
Water as required,
2 tbsp mustard oil,
2 small bay leaves


Make superficial slits on the boiled eggs.

Heat the mustard oil till it is smoking (You can use any other oil too, I am only partial to mustard oil in a few recipes). Add the sliced onion and fry till they turn golden brown. Be careful that they do not burn. Keep aside.

In the same oil add the eggs in batches and fry till golden brown all over. Keep aside.

Now add the potatoes to the hot oil and let them cook for a while till half done over a low flame. Cover the utensil during this duration.

In the meanwhile, grind the fried onions with the tomato, ginger, garlic, coriander stems and all powdered spices except for the garam masala. Grind to a fine paste.

Once the potatoes are half done, remove and keep aside with the eggs.

In the same oil add the bay leaves and fry for a minute, then add the masala paste and fry well till oil separates. I prefer to do this on an extremely low flame stirring occasionally. This gives a nice rich colour to the dish.

Once the colour turns a rich red and the oil separates add about 2 cups of water and the salt. Once it comes to a boil add the fried potatoes and eggs and cook on a medium flame till the potatoes are done and gravy is as per the consistency you require. Turn off the flame and sprinkle the garam masala powder.

Goes well with phulkas as well as steamed rice.


  • You can also add fresh green peas to this recipe
  • You can alter the number of eggs or potatoes in this recipe according to your requirement