FISH CUTLET (Type I)

1/2 c. onion (finely chopped)

1 c. oil

1 c. boiled mashed potatoes

1 can mackerel or salmon

2 tsp. lemon juice

1/2 tsp. oil (for sauteing)

salt to taste

1/2 tsp. red pepper powder 1/4 tsp. black pepper powder 3 egg whites

2 c. bread crumbs

Remove bones and drain oil from fish. Saute onion in oil until golden brown. Add mashed potatoes, fish pieces, lemon juice, salt, red and black pepper and cook for 3 minutes. Mix it well and make it into small balls about the size of a lime. Dip the balls in egg whites, coat them with bread crumbs and deep fry in oil until golden brown. Makes into 30-35 cutlets.

FISH CUTLET (Type II)

1can mackerel or salmon2greenpeppers (chopped)
1c. boiled mashedpotatoes2c. bread crumbs
11/2 c. onion (finely chopped)1egg  
2tsp. lemonjuice(concentrate)salttotaste
1/2 tsp. redpepper (powder)1c.oil 

Remove bones, drain oil and mix fish with next 8 ingredients. Make the mixture into small round balls (about the size of a lime). Dip each ball in egg, coat with bread crumbs and deep fry in oil until golden brown.

FRIED FISH

1 lib. fish (any kind)

1 Tbsp. lemon juice (Concentrate)

1/2 tsp. red pepper (powder)

1 tsp. salt

1/8 tsp. turmeric powder

1/2 tsp. cumin seeds (powder) 1/2 tsp. coriander powder 3/4 c. oil

Clean fish well. If it’s big, cut it into medium sized pieces, and mix next 6 ingre-dients with it. Set it aside for 15 minutes. Heat oil in a skillet and set the pieces of fish on top of the oil. When one side is cooked, carefully turn it over for the other side to be evenly cooked. Let the fish cook in oil until golden brown. Deep frying is not recommended since it would wash out the masala (spices) from fish into the i11. 4 servings.

KIMA

1 onion (chopped)

2 Tbsp. butter

1 tsp. salt

1 tsp. cumin powder

1/8 tsp. turmeric powder

1 1/2 tsp. ginger (powder)

1/8 tsp. black pepper powder

1/8 tsp. garlic powder

1 tsp. red.pepper powder

1 tsp. coriander powder

1 tomato (large)

1/4 c. tomato sauce

1 lb. ground beef

10 oz. green peas (frozen)

MASALA MEAT FRY

In a heavy saucepan, saute onion in melted butter until golden brown. Add spices (cumin powder, turmeric powder, ginger, black pepper, garlic powder, red pepper and coriander) into it and saute for 2 minutes. Then add the ground beef and brown evenly. Add the peas, cut tomatoes and tomato sauce. Stir and cover tightly. Reduce heat and simmer for 30 minutes. Add a little water if necessary but only to keep the meat from burning. This dish should be moist but not stewy. Note: You may use ground lamb instead of beef. Potatoes can be used in addition to peas.

11/2 tsp. whole peppercorns11/2tsp. turmeric
2tsp. whole cuminseeds11/2largeonions (chopped)
2lb. stewing beef 4Tbsp. oil 

salt to taste

Grind peppercorns and cumin seeds in the blender, adding enough water to make it into a fine paste. Cook beef with the masala paste, salt and turmeric until beef becomes tender. Saute onion in 4 tablespoons of oil until golden brown. Add the meat to the onions and fry until meat becomes nice and brown. Serve hot.

MEAT FRY

1/2 tsp. redchili powder3/4 lb. meat
1tsp. coriander powder2medium onions
1tsp. cuminpowder1tsp. lemon juice
1/8 tsp. turmeric powder6Tbsp. oil
1tsp. salt   

Cut meat in small cubes, and onions lengthwise. Saute onions in 6 tablespoons of oil. When they turn into golden color, add first 6 ingredients. Cook meat covered over medium heat. Every now and then stir it nicely. When the water evaporates (after 1/2 hour) add lemon juice. When lemon juice blends with the meat and when meat is soft and cooked, remove from fire. Takes about 3/4 to 1 hour to be cooked. Note: Meat has to be cooked in its own water. Do not add water unless it’s very necessary .

MEAT (Lamb) BALLS

1 lb. ground lamb (buy shank half of leg of lamb and ask butcher to remove outer layer of fat and central bone)

4 to 6 hot green peppers 1/4 x 1/4 inch fresh ginger 4 cloves garlic

2 Tbsp. dry roasted chick peas 1/4 medium size chopped onion 1/4 tsp. fennel seeds

2 x 2 inch fresh coconut

1 tsp. salt

2 Tbsp. crushed curry or mint

or coriander leaves

oil to deep fry

bread crumbs

Grind first 9 ingredients except lamb, adding very little water to make it into a coarse thick paste. Mix it with ground meat and make balls about the size of big cherry. Roll them in bread crumbs and deep fry in low heated oil. Serve as snacks

with ketchup. Note: You may make kurma or curry of your choice and cook meatballs in it, without coating with bread crumbs and without deep frying in ail. For meatball kurma, make meatballs about the size of small lime.

LAMB KEBAB

1lb. lamb (1/2 inch, cubed)4cloves
1/4 chana dhal2cardamom
1onion, chopped1piece cinnamon
3green peppers1tsp. salt
1/4 c. yogurt1/2 x 1/2 in ginger
1/4 tsp. chili powder4cloves garlic
1/2 tsp. coriander powder1/2 c. water
1eggoil for frying

Mix first 12 ingredients and pressure-cook for 6-7 minutes. Blend in a food-processor or blender with egg into coarse paste adding a little water if needed. Make paste into 15 balls, flatten and deep-fry until both sides are golden brown.

SHRIMP MASALA FRY

12 oz. shrimp1/2tsp. turmeric powder
2largeonions chopped1/4c. oil
2greenchillies choppedsalt to taste
2tomatoes chopped  

Soak shrimp in warm water and wash well. Heat 1/4 c. oil in a fry pan and saute onions until golden brown. Add chilies and tomatoes, and when tomatoes are soft, add shrimp and turmeric powder. After 3 minutes add 1/4 cup water, salt, and cook on low heat until shrimp is cooked and the gravy thickens.

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