Chilli Fish

Ingredients

Fish Pieces  (4 Tilapia Fillets)
Eggs (2)
Onion Cubes (1/2 Cup)
Bell Pepper Cubes (1/2 Cup)
Green chillies chopped (1/4 Cup)
Ginger Chopped (1/4 Cup)
Garlic Chopped (1/4 Cup)
Green Onion Chopped (1/4 Cup)
Pepper (3 Tbsp)
All purpose flour (3 Tbsp)
Corn Starch (3 Tbsp)
Rice Flour (3 Tbsp) ( required only if you want your fish to be very crispy)
Ginger Garlic Paste (1 Tbsp)
Soy Sauce (3 Tbsp)
Tomato Ketchup (2 Tbsp)
Green Chili Sauce (2 Tbsp)
Salt as required

Fish Fry Process

1. Beat the eggs in a bowl and add All purpose flour, Corn Starch, Rice Flour(for crispiness), soy sauce (1Tbsp), Pepper(1 Tbsp), Ginger Garlic Paste(1 Tbsp) Salt, and lastly add the raw fish pieces.
2. Heat oil and deep/shallow fry your fish pieces and keep them aside.

Chilli Fish Process

1. In a bowl take 1 Tbsp cornstarch add water and keep it aside.
2. In another bowl add soy sauce, Green chilli sauce, Ketchup, pepper and keep it aside.
3. Now heat some oil in a wok/pan and saute some chopped garlic, ginger, onion cubes and bell pepper cubes.
4. Time to add salt and the sauce mixture fry for a few minutes and then add 1/2 cup water and let it cook for another 2 - 3 minutes.
5. Now add the cornstarch liquid and let it boil for a minute.
6. Time to add the fried fish pieces and saute until desired consistency and also you can adjust the the pepper and salt now before you take it off from the pan.
7. Garnish with some chopped green onions.

 Serve with Chinese Fried Rice/Noodles 🍝

Fish Dum Biriyani

Marination - 1hr

Prep & Cooking - 1hr

Serves - 4 People

For Marinade

Note : I used Frozen Tilapia Fillets from Costco. King Fish/Pomfret is another amazing option for this Biriyani.

Fish Fillet (Tilapia) - 4

Hung Curd - 1 Cup

Ginger Garlic Paste - 1 Tbsp

Turmeric Powder - 1/4 Tsp

Red Chili Powder - 2 Tbsp

Coriander Powder - 1/2 Cup

Elahchi Powder - 1 Tsp

Mint/Coriander leaves - 1/2 Cup

Curry Leaves - 1/4 Cup

Green Chilli - 3

Fried Onions - 1/2 Cup

Garam Masala - 1Tbsp

Lemon Juice - 1/2 Cup

Salt to taste

Basmati Rice - 3 Cups

Cloves - 2

Cardamom Pods - 2

Bayleaf - 2

Star Anise - 2

Mace

Salt to taste

Oil

For Cooking Rice

Basmati Rice - 3 Cups

Cloves - 2

Cardamom Pods - 2

Bayleaf - 2

Star Anise - 2

Mace

Salt to taste

Oil

For Biriyani

Ghee/Oil - 2 Tbsp

Cloves - 4

Cardamom Pods - 4

Bayleaf - 3

Piece of Cinnamon

Onions - 2 large thin sliced

Tomatoes - 2 large thin sliced

Green Chilli - 4 Ginger Garlic Paste - 1 Tbsp

Red Chili Powder - 2 Tbsp

Coriander Powder - 1/2 Cup

Biriyani Masala - 1 Tbsp

Elahchi Powder - 1 Tsp

Fried Onions - 1 Cup Mint/Coriander leaves - 1 Cup Salt to taste

Fish Marination

1. Marinate the fish pieces with the above listed ingredients.
2. Marinate this overnight or at least for 1hr.                       

Rice

1. Soak Basmati rice for 30 min and drain the water and keep aside. This will remove some of the starch and will make the rice fluffy.
2. Water has to be a little salty so that you don't have to add salt later in the rice.
3. Now in a vessel add the rice and water with the above listed spices, oil, salt and boil till the rice is 70% cooked.               

Method

1. Heat Ghee/oil in a deep non stick pan and add the whole spices, onion, green chili, curry leaves.
2. Saute the onions, fried onions until golden brown and add ginger garlic paste, tomatoes and saute for another 5 minutes.
3. To this add chili powder, coriander powder, biriyani masala, mint leaves, coriander leaves and saute for few minutes.
4. Now add the marinated fish pieces and fry for 5 min. Make sure you don't break the pieces.
5. Now add a layer of fried onions, mint and coriander leaves, elahchi powder and garam masala.
6. On top of this add the cooked rice and spread it evenly.
7. Top it off again with some fried onions, mint/coriander leaves and sprinkle some garam masala and elahchi powder.
8. Cover it tight with a lid and cook for about 20 min on low flame.
9. Once the Biriyani is done take a large plate and place it over the pan and carefully reverse the pan and transfer the biriyani on to it so the fish pieces do not break.
10. Fish Dum Biriyani is ready to be served.

                                      Enjoy it with a glass of Coke and Chips 🍷

Chicken Fry Piece Biriyani

My successful attempt to replicate Vizag's Kamat (Beach Road)/ Hyderabad's Sri Kanya     
Chicken Fry Piece Biriyani. Brings back lot of childhood memories every time I think of this dish.
It is a simple meal consisting of Flavored Rice and Roasted Curry Chicken with Fried Egg as a side.

Serves 5 - 6 People
Cooking Time : 1 hr

Click on the Pulao/Bagara link for recipe.

Ingredients for Chicken Fry

3 pounds    Chicken with Bone
4 Big          Onions

8                Green Chillies
1 Tbsp       Chilli Powder
1 Tbsp       Pepper powder
2 Tbsp       Garam Masala
2 Tbsp       Any brand Chicken/Mutton Biriyani Masala

2 Tbsp       Ginger Garlic Paste (Homemade)

1 Cup        Curry Leaves

1 Cup        Cilantro

Salt

Ghee/Butter/Oil

Spices

6                Cloves

1"              Cinnamon Stick

3                Bay Leaves

10              Cashew

Egg Fry Recipe

1. Boil the eggs and shallow fry them in a pan
2. Remove and keep them aside and toss them with some Chilli powder, Salt, Garam Masala , Cumin Powder & Cilantro.

Chicken Fry Recipe

1. Take a large pan and add Ghee/Butter/Oil and fry all the spices (cloves, cinnamon, bay leaves, cashew) for 5 min on medium flame.
2. To this add  curry leaves, green chillies(adjust according to your spice levels) , ginger garlic paste and fry until the raw smell goes away.
3. Now add the finely chopped onions, salt, turmeric powder. Let the onions caramelize on low flame and until they turn brown in color. 
4. Once you get the desired color add the chicken pieces and cover the pan and let it cook for 5 - 10 min on low flame letting all the water to ooze out from the meat(do not add any water yet).
5. Now add chilli powder, garam masala, biriyani masala powder, pepper and some water and again cover the pan and let it cook for 10 - 15 min on low flame.
6. Remove the lid now and cook the chicken on low flame till you get the consistency you want & garnish with some cilantro.

                             Serve hot with Pulao/Bagara Rice, Fried Egg, Onions & Lemon!!!

Chicken Tikka Masala

Chicken Tikka Masala is a dish made of grilled marinated chicken in a spiced creamy curry sauce.
It can also be substituted with Paneer or Tofu.

Serves - 4 People
Cooking Time - 45 Min

INGREDIENTS
2 Full         Chicken Breast Pieces
2                   Onion
2                   Tomatoes
2                   Green Chillies
4                   Red Chillies
6                   Cashew
1/2 Cup    Cilantro
1 Tsp          Kasoori Methi
1 Tbsp       Chili Powder
1 Tbsp       Jeera Powder
1 Tsp         Garam Masala
1 Tsp         Coriander Powder
1 Tbsp       Sugar/Jaggery/Brown Sugar
1/2 Cup     Heavy Whipping Cream
1/2 Cup     Yogurt
2 Tbsp       Oil
Salt As Required

PROCEDURE

• Marinate the chicken over nite by adding Salt, Chili Powder, garam masala and yogurt. 
• Grill the chicken pieces either in a Grill Oven or a Pan or an Air Fryer.

• Heat oil in a pan and add onions, tomatoes, green chillies, red chillies, cashew, salt and saute until they are cooked. Switch off the flame and let it cool down.
• Grind all the above ingredients and keep it aside.
• Take the same pan and add some oil and add the ground paste to the pan and add some water if the consistency is too thick. 
• To this add chili powder, coriander powder, Jeera powder, garam masala, heavy whipping cream and let it cook on low flame for 5 min. 
• Time to add the grilled chicken pieces and cook for another 5 - 8 min on low flame.
• At this point add Kasoori Methi and cook till you reach the consistency you want and switch off the flame.
• Garnish with some cream & cilantro.

                                                   Serve hot with Tandoori Roti /Pulao Rice!!!!