Bengali Fish curry

Here I have for you another yummy fish curry…I keep updating more and more fish curry recipes because fish is good for health. I want my readers to be healthy, happy always… This is a bengali fish curry from Tanvi of Sinfully Spicy. Thank you Tanvi for such a yummy fish curry, my husband and I loved it.

Here is the first dekho of the fish curry



Fish – ½ Kilo (I used black Bittar)

Turmeric powder – ½ tsp

Mustard oil – 1 tblsp (recommended is mustard oil, but you can use any other oil as well)

Onion – 1 (chopped)

Ginger – 2”peices (chopped)

Garlic – 3-4 (Chopped)

Tomatoes- 2 (chopped)

Chilly powder – 1 ½ tsp

Coriander powder – 1 ½ tsp

Turmeric powder – ½ tsp

Dry Mango powder (amchur)- ½ tsp

Kasoori Methi _ 1 tsp (crushed)

Water- as required

Salt – to taste

Coriander leaves – for garnish



Briefly marinate the fish peices with turmeric powder and keep aside for a couple of hpours in the fridge.

In a kadai, add the mustard oil and till it smokes. Reduce heat to medium.Add the onion and sauté till brown. Toss in the garlic and fry for a minute. Add tomatoes, ginger, chilly powder, coriander powder, and turmeric powder. Cook until oil sepearates, (Tanvi’s advice: Cook thoroughly to reduce water. This slow cooking is very important to develop flavors and colour of the paste, please do not rush. Allow the masala to reduce till it acquires beautiful reddish to brown colour.)

Add the fish, with kasoori methi and amchur. Also add salt to taste. Stir around gently so that the fish steaks are coated in the masala. Cover the pan and let the fish cook on low for 5 -8 minutes. (This cooking time will depend on the variety, cut and thickness of steaks. Adjust accordingly.) When the fish is almost done, add the water and let simmer for another couple of minutes.

When the fish curry is ready, keep it aside for half an hour to let the flavours develop. Garnish with chopped coriander leaves and serve.





Prawn Pulao

Looking for something that’s quick, tasty, and filling. Like seafood … well then this recipe is for YOU… A quick and easy pulao that is fragrant with spices. Tangy, tasty and yummy… eat it to believe it. It is adapted from here.


Prawns – ½  kg (cleaned- fresh is best, frozen will do too)
Whole Garam masala

List found here

Use the garam masala whole don’t powder it
Onions 3 (finely chopped)
Green Chilly-3 – 4
Ginger Garlic Paste – 1 1/2 tbsp
Tomato – 2 (finely chopped)
Red Chilly powder – 1 tsp +  1 tsp
Mint leaves – 1/2 cup
Coconut Milk 1 1/2 cup
Basmati Rice – 1 1/2 cup
Water – 1 cup + 1/4 cup
Oil – 3 tbsp
Salt – to taste

Prawn Pulao (2)


To make the puloa first we marinate the prawns with the chilly powder and salt. Meanwhile soak the  rice for 1/2 hour and drain. Heat oil, add whole garam masala and sauté it. Add the onions, chilly and saute till translucent. Add the ginger garlic paste, chilly powder and sauté till well mixed. Add the tomatoes, prawns, mint leaves and salt. Add the coconut milk and water. Bring to a boil.
When the mixture boils add the rice. Stir well. Close with a lid and cook on high flame till the water comes to a boil.
Reduce heat to low. Cover with a lid and let cook (appox. 15 minutes on low flame). When you open it. the rice may or may not look wet and totally unappetizing (mine looked like a dunked chicken), not to fret just leave it open for 5 – 10 minutes, you will get separate fluffy grains of rice.
It is yummy and as you can see easy preparation. Great for those mid week NV cravings. It makes a great lunch box material.

I hope you will ALL try it and tell me how it was.

Prawn Pulao (4)


P.S This is the wet and soggy picture the dry rice was much more appetizing looking.

Pindi Channa

Today’s recipe is from the king of Indian cooking – Sanjeev Kapoor. Needless to say there is not much talking to do. I tried his Pindi Channa and loved it. It was a great side with chapathi. So here I am presenting Pindi channa from Rawalpindi district in Pakistan. I hope you will try it out and enjoy it as much as I did.

The recipe link is here.

Here are a few images of what my pindi channa looked like.



ciao then

Vegetable Farfalle

I am sure everybody in the blogsphere knows Priya of priyaeasyntasty fame. Like many other bloggers I just watch in awe as she spins one great recipe after the other. Unlike a lot of blogs her recipes are easy and doable. The ingredients more often than not found in your own pantry. I am super impressed with this wonderful blogger. I have bookmarked many of her recipes and one such recipe is her Vegetable Farfalle. I made it for dinner one night and both Binish and I really like it.

Vegetable Farfalle

So here it is a totally easy, tasty, and wholesome pasta recipe for all you pasta aficionados out there. The recipe is here.

This post goes to bookmarked recipes by Priya and Aipi.

Till we meet again