Rara Fish
Servings - 2 - 3
INGREDIENTS
Pomfret fish - 400 grams
Salt - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Oil - 2 tablespoons
Black cardamom - 2 pods
Green cardamom - 3 pods
Dry red chili - 2
Bay leaf - 1
Garlic paste - 1 teaspoon
Ginger paste - 1 teaspoon
Onions - 100 grams
Tomato - 140 grams
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Water - 110 milliliters
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
PREPARATION
1. In a mixing bowl, add 500 grams mutton, 90 grams curd, 1 teaspoon salt, 1 teaspoon coriander powder, 1 teaspoon cumin powder and mix it well.
2. Marinate the mutton for 1 hour.
3. Heat 4 tablespoons oil in a heavy skillet, add 4 pods cloves, 2 pods black cardamom, 2 pods green cardamom, 1 inch cinnamons tick, 1 bay leaf and stir well.
4. Add 1 teaspoon garlic paste, 1 teaspoon ginger paste, 1 teaspoon green chili and saute for 2 - 3 minutes.
5. Then, add 230 grams onions and fry till translucent.
6. Now, add 115 grams tomato and saute for 3 - 5 minutes.
7. Add 1/2 teaspoon turmeric and stir well.
8. Add 1 teaspoon red chili and stir again.
9. Now, add 200 grams mutton keema and mix it well.
10. Cook for 7 10 minutes on low heat.
11. Then, add the marinated mutton and mix it well.
12. Add 500 milliliters water and mix it well.
13. Bring it to a boil.
14. Cover it with lid and cook for 30 - 40 minutes on low heat.
15. Open the lid and add 1 teaspoon garam masala and mix it well.
16. Garnish with coriander.
17. Serve hot with naan or roti.
