Mixed Fish With Mustard Gravy | Morich Khola Fish Recipe
Ingredients:
500-gram fish fillet
10 shrimp
1 large onion
1 tbsp garlic paste
1 tsp turmeric
1 ½ tsp red chili
4 green chilies
3 tbsp fresh coriander
1 tsp salt
2 tbsp desiccated coconut
½ cup mustard oil
Instructions:
1. Slice the fish fillet in bite size along with shrimps
2. Mix sliced onion, garlic paste, turmeric, red chili, fresh coriander, salt, desiccated coconut, mustard oil and green chilies
3. Add the fishes to the mixture bowl and gently marinate
4. Steam the fish for 10 minutes then transfer to a pan to cook for 5 minutes on medium heat with lid on
5. Ready to Enjoy!
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THE BEST GREEN CHILI | Healthy + Easy One Pot Meal
This is the BEST Green Chili Recipe, made with chicken, tomatillo salsa, green chilies & Anaheim peppers - it's packed with flavor!
???? PRINTABLE GREEN CHILI RECIPE:
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Timestamps
0:00-0:44 Intro
0:45-1:33 Prep veggies
1:33-1:55 Cook veggies
1:55-3:59 Add remaining ingredients & simmer
4:00-4:18 Shred chicken
4:19-4:38 Serve chili
4:39-5:25 Storing & reheating
5:26-5:55 Repurpose leftovers
5:56-6:34 Outro
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Shab Daig Recipe By Food Fusion
Here is our version of Shab Daig, simplified for home cooking. #HappyCookingToYou .
Written Recipe:
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Shab Daig
Recipe in English:
Ingredients:
Koftay:
-Pyaz (Onion) 1 medium
-Hari mirch (Green chili) 4-5
-Hara dhania (Green coriander) Chopped 3 tbs
-Beef qeema (mince) ½ kg (Without fat)
-Adrak lehsan paste (Ginger garlic paste) ½ tbs
-Garam masala powder (Whole spice powder) 1 tsp
-Lal mirch powder (Red chili powder) 1 & ½ tsp
-Jaifil & Javatri powder (Nutmeg & Mace powder) ½ tsp
-Anda (Egg) 1
-Namak (Salt) 1 tsp or to taste
-Pani (Water) as required
Gravy:
-Pani (Water) ½ cup
-Lal mirch powder (Red chili powder) ½ tbs or to taste
-Dhania powder (Coriander powder) 1 tbs
-Namak (Salt) 1 tsp or to taste
-Haldee powder (Turmeric powder) ¼ tsp
-Badi elaichi (Black cardamom) 2
-Laung (Cloves) 4-5
-Sabut kali mirch (Black peppercorns) 6-7
-Darchini (Cinnamon stick) 1
-Cheeni (Suagr) 1 tsp
-Tez paat (Bay leaf) 1
-Oil ¾ cup
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Dahi (Yogurt) 1 cup
-Shalgam (Turnips) Peeled 250 gms
-Gajar (Carrots) Peeled 250 gms
-Pani (Water) 5 cups
-Pyaz (Onion) Fried & crushed 3 medium
-Hari elaichi seeds (Green cardamom seeds) Crushed ¼ tsp
-Jaifil & Javatri powder (Nutmeg & Mace powder) ½ tsp
-Garam masala powder (Whole spice powder) ½ tsp
Directions:
For Koftay:
-In chopper,add onion,green chilies,green coriander and chop well.
-Add beef mince,ginger garlic paste,whole spice powder,red chili powder,nutmeg & mace powder,egg,salt,water and chop well until all combined,set aside.
For Gravy:
-In water,add red chili powder,coriander powder,salt,turmeric powder,whole spice,sugar,and bay leaf mix well and set aside for 5-8 minutes.
-In pot,add oil,ginger garlic paste,spice mixture and mix well for 1-2 minutes.
-Add yogurt,cook until water evaporated.
-Add turnips (prick with fork) and carrots,mix well.
-Add water and cook for 3-4 minutes.
-Wet your hands with water,take mince mixture and make koftay/meat balls and add in gravy.
-Cover and cook on low flame for 1 hour.
-Now add crushed fried onion and give it a good mix.
-Add green cardamom seeds,nutmeg & mace powder and whole spice powder.
-Cover and cook on low flame until oil separates (6-8 minutes).
-Garnish with green coriander.
Recipe in Urdu:
Ajza:
Koftay:
-Pyaz (Onion) 1 medium
-Hari mirch (Green chili) 4-5
-Hara dhania (Green coriander) Chopped 3 tbs
-Beef qeema (Mince) ½ kg (Without fat)
-Adrak lehsan paste (Ginger garlic paste) ½ tbs
-Garam masala powder (Whole spice powder) 1 tsp
-Lal mirch powder (Red chili powder) 1 & ½ tsp
-Jaifil & Javatri powder (Nutmeg & Mace powder) ½ tsp
-Anda (Egg) 1
-Namak (Salt) 1 tsp or to taste
-Pani (Water) as required
Gravy:
-Pani (Water) ½ cup
-Lal mirch powder (Red chili powder) ½ tbs or to taste
-Dhania powder (Coriander powder) 1 tbs
-Namak (Salt) 1 tsp or to taste
-Haldee powder (Turmeric powder) ¼ tsp
-Badi elaichi (Black cardamom) 2
-Laung (Cloves) 4-5
-Sabut kali mirch (Black peppercorns) 6-7
-Darchini (Cinnamon stick) 1
-Cheeni (Suagr) 1 tsp
-Tez paat (Bay leaf) 1
-Oil ¾ cup
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Dahi (Yogurt) 1 cup
-Shalgam (Turnips) Peeled 250 gms
-Gajar (Carrots) Peeled 250 gms
-Pani (Water) 5 cups
-Pyaz (Onion) Fried & crushed 3 medium
-Hari elaichi seeds (Green cardamom seeds) Crushed ¼ tsp
-Jaifil & Javatri powder (Nutmeg & Mace powder) ½ tsp
-Garam masala powder (Whole spice powder) ½ tsp
Directions:
For Koftay:
-Chopper mein pyaz,hari mirch aur hara dhania dal ker chop ker lein.
-Beef qeema,adrak lehsan paste,garam masala powder,lal mirch powder,jaifil & javatri powder,anda,namak aur pani dal ker ache tarhan chop ker lein,side per rakh dein.
For Gravy:
-Pani mein lal mirch powder,dhania powder,namak,haldee powder,sabut garam masala,cheeni aur bay leaf dal ker ache tarhan mix ker lein aur 5-8 minute kliya side per rakh dein.
-Pot mein oil,adrak lehsan paste,spice mixture dal ker 1-2 minute kliya paka lein.
-Dahi dal ker pani sukh janay tak paka lein.
-Shalgam (Prick with fork) aur gajar dal ker ache tarhan mix kerlein.
-Pani shamil karein,3-4 minute kliya paka lein.
-Haathon ko pani sa geela ker lein,qeema mixture ka koftay/meat balls bana lein aur gravy mein shamil kertay jayein.
-Dahk ker halki ancch per 1 hour kliya paka lein.
-Ab crushed fried pyaz dal ker mix ker lein.
-Hari elaichi seeds,jaifil & javatri powder aur garam masala powder dal dein.
-Dhak ker halki ancch per oil alag hunay tak paka lein (6-8 minutes).
-Hara dhania sa garnish karein.