nonveg

Chilli Fish & shrimp

Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of Vegetarian & Non-Vegetarian dishes.Ingredients used to prepare Indo-Chinese cuisines are  Hot chilli, ginger, garlic, sesame seeds, dry red chilis, black peppercorns, soy sauce, red chilli sauce etc.Most dishes are served with gravy, dry, deep Fried & stir fried without gravy.Check my more  Indo-Chinese recipe.

I am sharing my version of  Chilli Fish & Shrimp, In its two-stage preparation, the first stage Boneless Fish & shrimp is marinated & deep fried  & second stage, the deep fried fish & shrimp are sautéed with chopped onion, garlic, bell pepper &sauce.

Ingredients

Boneless Fish & Shrimp(deveined)   500 gm/1 lb

For marination Ginger Garlic Paste 2-3 tsp

Ginger Garlic Paste 2-3 tsp

Vinegar 1 tsp

Egg 1

Soy sauce 2 tsp

Salt to taste(marination & gravy)

Black Pepper to taste

Cornflour 2 tbsp

for gravy Onion small (diced)1

Onion small (diced)1

Green Bell Pepper (diced) 1

Vinegar 1/2 tsp

Red chilli sauce 1 tsp

Garlic chopped 2-3

Soy sauce 1 tsp

Red chilli flakes 1 tsp (optional)

Tomato sauce 1/2 tbsp

Salt to taste

Cornstarch 1tsp (Dissolve with water)

Oil for  Deep frying

Oil 1 tsp for sauteeing

Method

Wash & clean fish & shrimp.Pat dry using paper towel cut fish into the desired shape.Take a big bowl put fish,shrimp& marinated ingredients mentioned above.keep aside for 30 min.Heat a pan adding oil deep fry marinated fish & Shrimp.drain on a paper towel to remove excess oil.Heat oil in another pan add garlic, chilli & saute.add onion & bell peppers saute.now add sauce mixture & corn starch mix gives a boil.add fried fish & shrimp.mix properly so that sauce coat Fish & shrimp properly.turn off heat & sprinkle red chilli flakes.Serve hot !!

My Tip: Adjust spices & sauce as per own tastebuds

Butter Chicken

Butter chicken or murgh makhani is an Indian dish  of chicken in a mildly spiced curry sauce.Chicken is marinated for several hours in a Yoghurt and Indian spice mixture. The chicken is usually cooked in a tandoor but may be grilled, roasted, or pan-fried.Cooked/baked chicken Simmered in a Makhni Gravy.

Makhni means cream based gravy which is prepared using tomatoes cooked along with Indian spice ,butter & cream .Fresh Cream used in the sauce for a smooth texture or as a garnish.

I am sharing my way of Butter Chicken ,Marinated,Baked in Oven & simmered in Cream based Gravy.

Ingredients

800 gm chicken pieces (boneless)

for marination 2 tsp red chilli powder

1 tsp Ginger garlic paste

1 tbsp coriander powder

Salt to taste

500 gm yoghurt

For gravy 150 gm butter

500 gm tomato,blanched ,deseeded & pureed

Salt to taste

100 gm cream

kasoori methi powder 1 tsp

sugar 1 tsp (optional)

1 tsp Kashmiri chilli powder

1 tsp red chilli powder

1 tsp cumin powder

Method

Marinate chicken with above-mentioned ingredients.for 6-8 hrs or preferably overnight.cook chicken 3/4 Th in tandoor or oven.Heat a kadhai add half quantity of butter .add 1 tsp of oil to prevent burning of butter.add tomato puree,red chilli powder ,sugar,Kashmiri chilli powder ,kasoori methi powder,cumin powder & cook for 5-6 min.add chicken rest of butter & cream cook till chicken Cooked & gravy thicken.Serve with Rice/naan.

Egg Curry

Boiled eggs simmered in Indian spices

Ingredients
Boiled egg -6 & saute in pan using 1tsp oil
Onion 1 large(chopped)
Tomato -3 chopped
Garlic ginger & green chilies paste 1tbsp
Turmeric powder 1/2tsp
Red chilli powder 1tsp (to taste)
Cumin powder 1/2tbsp
Coriander powder 1tbsp
Garam masala powder 1/2 tsp
Cilantro 1/2 cup chopped
Salt to taste
Curry leaves 10-12
Cumin seeds 1tsp
Bay leaf (tej patta)-2
Dry red chillies -1
Cauliflower (grated) 1/4 cup
Mustard oil for cooking
Water for gravy
Method
Heat a pan add oil.add cumin seeds, bay leaf & dry red chillies & curry leaves.add onion sauteed till it became pink in color.add garlic ginger & chillies paste.till it raw smell goes .add chopped tomatoes , dry spices (except garam masala) saute 4-5 min till tomatoes cooked .add grated cauliflower & cook.once it starts leaving oil & add cilantro & garam masala.now add boiled eggs & water.boil 5 min or till u get desired consistency.
Serve with rice, chapati /paratha.

Shrimp Curry

Shrimp in a mustard flavor gravy.

Ingredients
shrimp 500 Grams/1 lb
Mustard oil 4 Tbsp
Green chilly 1-2
Garlic 8 Clove
Yellow Mustard seeds 2 Tsp
Black mustard seeds- 1/2 tsp( for tempering)
Tomatoes 5 (medium )chopped
Curry leaves few springs(optional)
Salt -to taste
Red chilly powder 1 tsp or to taste
Turmeric powder- 1 tsp
coriander leaves -chopped (optional)
water -for gravy
method
soak yellow mustard seeds in a water for 20-30 min
take a blender in this add garlic, green chilly and add soaked yellow mustard seeds, make a paste.
Heat mustard oil in a pan add black mustard seeds, reduce the flame add shrimp fry them for a minute and take out from the oil,
using same oil,add paste,saute it add salt, turmeric, curry leaves, tomatoes,chilly powder & cooked till paste start leaving oil & nice aroma comes. put the lid on let it cook for 5 minutes in a slow flame, add water, once come to boil .add fried shrimps put the lid on then it cook for 5 minutes in a slow flame, once u get desired consistency add chopped coriander leaves & served with steamed Rice/chapati .

tips:-
Adjust chilly powder & green chilly as per your Spice level
Enjoy Mustard flavor Shrimp curry .