KHEEMA MATAR

KHEEMA MATTAR

Ingredients:

Oil - 6 tbsp

Onion - 1 (Sliced)

Fresh red chillies - 2

Cilantro - 1 bunch

Tomato - 2 (Chopped)

Salt – 1 tsp

Ginger - 1 tsp (Finely chopped)

Garlic - 2 (Crushed)

Chilli powder - 1 tsp

Ground lamb - 1 lb (450 g)

Peas - 1 cup

Fresh green chillies - 2

Method:

1. Heat the oil in a medium size pan. Add the onion slices and cook until golden brown, stirring.

2. Add the red chillies, half of the chopped cilantro, and the tomatoes to the pan and reduce the heat to a simmer.

3. Add the salt, ginger, garlic and chilli powder to the mixture in the pan and stir well.

4. Add the ground lamb to the pan and stir-fry the mixture for 7- 10 minutes.

5. Add the peas and cook for an additional 3-4 minutes, stirring occasionally.

6. Transfer the lamb and pea mixture to warm serving plates and garnish with green chillies and the remaining cilantro.

7. Serve hot with chapatti, rice, poori, dosai.

CURRY PASTE

Curry paste!

Ingredients:

Coriander seeds - 4 tbsp
Cumin seeds - 2 tbsp
Fenugreek seeds - 1 tbsp
Fennel seeds - 1 tbsp
Curry leaves - 2 sprigs
Red chilies - 4
Turmeric - 2 tsp
Chili powder - 2 tsp
Vinegar - 5 tbsp
Water - 2 tbps
Vegetable oil - 1/2 cup


Method:

1. Grind the coriander, cumin, fenugreek and fennel seeds, curry leaves, and dried red chilies in a spice grinder or with a mortar and pestle.

2. Transfer to a bowl and stir in the turmeric, chili powder, vinegar and water to make a smooth paste.

3. Heat the vegetable oil in a large heavy-bottom skillet, then add the paste and cook over low heat, stirring constantly, for 10 minutes, or until all the water has been absorbed and the oil rises to the surface.

4. Let cool, then spoon into a glass jar with a lid.

5. To preserve the curry paste, heat a little more oil in a clean pan and pour it over the surface.

6. Store in the refrigerator for up to 1 month.

MEEN KUZHAMBU(FISH CURRY)

Meen kuzhambu (Fish curry)

Ingredients:

Fish – 1 whole (Cut in to thin slices) (Or) Small fishes 8 to 10 Pieces

Onion – 1

Tomato – 1

Cumin – ½ tsp

Peppercorns – 10

Turmeric – 1 tsp

Garlic – 5

Oil – 4 tsp

Fennel seeds – 1 tsp

Tamarind – 1 lemon size

Chili powder – 3 tsp

Seasoning:

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Cumin – ½ tsp

Methi – 1 tsp (Fenu Greek)

Curry leaves – 1 sprig

Make paste:

½ Onion, tomato, garlic, peppercorns, cumin, and turmeric, make a fine paste.

Method:

1. Heat a big pan and add oil. Then add all the ingredients for the seasoning.

2. Let it splatter, and then add the onion Sauté for 2 mins.

3. Now add the paste and ½ cup of water and let it boil for 15 mins.

4. Extract the tamarind juice and filter it add the chili powder and set aside for 10 mins.

5. After the 15 mins add the tamarind mixture.

6. Let it boil and make it to a gravy consistency.

7. Now add the fish and cover with a lid and boil it exactly for 5 mins and turn the heat off.

8. Serve hot with rice.