PREPARATION

1. In a mixing bowl, add 400 grams pomfret fish, 1/2 teaspoon salt, 1/2 teaspoon turmeric and mxi it well.

2. Marinate for 30 minutes.

3. Heat 2 tablespoons oil in a pan, add 2 pods black cardamom, 2 pods green cardamom, 2 dry red chili, 1 bay leaf and stir well.

4. Add 1 teaspoon garlic paste, 1 teaspoon ginger paste and saute for 1 - 2 minutes.

5. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color.

6. Now, add 140 grams tomato and saute until it turns soft and pulpy.

7. Cook for 3 - 5 minutes on medium heat.

8. Add 1/2 teaspoon turmeric and stir well.

9. Then, add 1 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon cumin powder and mix it well.

10. Cook for another 3 - 5 minutes on medium heat.

11. Add 110 milliliters water and stir well.

12. Bring it to a boil.

13. Now, add the marinated fish in it and mix it well.

14. Cook for 7 - 10 minutes on medium heat or until the fish is cooked.

15. Serve hot with roti.

Rara Mutton

Servings - 2 - 3

INGREDIENTS

Mutton - 500 grams

Curd - 90 grams

Salt - 1 teaspoon

Coriander powder - 1 teaspoon

Cumin powder - 1 teaspoon

Oil - 4 tablespoons

Cloves - 4 pods

Black cardamom - 2 pods

Green cardamom - 2 pods

Cinnamon stick - 1 inch

Bay leaf - 1

Garlic paste - 1 teaspoon

Ginger paste - 1 teaspoon

Green chili - 1 teaspoon

Onions - 230 grams

Tomato - 115 grams

Turmeric - 1/2 teaspoon

Red chili - 1 teaspoon

Mutton keema - 200 grams

Water - 500 milliliters

Garam masla - 1 teaspoon

Coriander - for garnishing