1 kg good fish such as Hilsa or Trout
3 tablespoons oil
2 tablespoons mustard powder
1 teaspoon turmeric powder
8 to 10 green chillies
Salt to taste
Make a paste of the mustard with about 6 tablespoons of water. Heat oil in a non-stick pan and fry the mustard paste and turmeric powder for about 5 minutes on low heat. Add 3 cups of warm water and mix well. Bring to boil. Add the fish, green chillies and salt and cook on medium heat till the fish is cooked and the gravy thickens a bit.
Anglo-Indian Recipes from Bridget White-Kumar. Easy to follow recipes and instructions of popular and everyday Anglo-Indian Dishes
ANGLO-INDIAN COOKERY BOOKS BY BRIDGET WHITE
Subscribe to:
Post Comments (Atom)
ANGLO-INDIAN LIVER AND ONIONS FRY
ONION AND LIVER FRY Ingredients ½ kg lamb liver sliced thinly 4 large onions chopped 1teaspoon chillie powder ...
-
DODOL OR DHOL DHOL (BLACK RICE HALWA) Dodol or Black Rice Halwa is a delicious Christmas Sweet purported to be another legacy of ...
-
Japonaise cakes are often mistakenly called Japanese cakes. Surprisingly, the Japonaise Cake did not originate in Japan but is act...
No comments:
Post a Comment