Home » Howto & Style » [ENG] Alleppey Fish Curry / كاري السمك – CookingWithAlia – episode 569

[ENG] Alleppey Fish Curry / كاري السمك – CookingWithAlia – episode 569

Spicy Fish cooked with coconut milk and curry sauce! It’s tangy, tasty and flavorful. Definitely you will like it. Chef Sarab and Fuzzy simplified the recipe for us and showed us how to make it in their @Slurp Studio in Bangalore, India. Try it and let me know what you think!
RECIPE: https://goo.gl/3sryFA

300 grams Fish fillet
1 onion, Chopped
2 tomatoes, Chopped
200ml Coconut milk
1tsp Turmeric powder
1tsp Mustard seeds
20 nos Curry leaves
1tsp Chilli powder
1tsp Coriander powder
1tsp Ginger garlic paste
5tbsp Oil

Step 1: Cooking the Fish
1- Cut the fish into medium size cubes.
2- Add salt and turmeric. Combine all ingredients well and let it to marinate for 10 minutes.
3- Add oil in a pan on medium heat. Once the oil is hot, add the fish and fry on both sides.
4- Once the fish is half done, remove from oil and transfer to a plate.

Step 2: Making the Curry
1- In the same oil pan, add the mustard seeds and curry leaves. Mix.
2- Add the onions. Mix and cook for 3 minutes until the onion becomes soft.
3- Add tomatoes. Mix then add some ginger garlic paste, turmeric, chilli powder, and some salt. Combine well together.
4- Add a little bit of water (about ½ cup). Mix well and continue cooking for another 5 minutes.
5- Once the tomatoes are cooked and the gravy becomes thick, add the coconut milk and mix well.
6- Add some water to finish up the sauce and mix well .

Step 3: Combine and Enjoy
1- Add the fish to the sauce and cover the pan and cook on low heat for 5 minutes.
2- Serve hot. Bon Appetit!

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Vegetable Cigars / سيكار بالخضر – CookingWithAlia – Episode 771

RECIPE: https://www.cookingwithalia.com/771-vegetable-cigars/ INGREDIENTS: 500 grams (17.64 OZ) warka dough (Phyllo dough or spring roll wrappers) 3 medium leeks, chopped 3 medium carrots, peeled and grated 3 medium zucchinis, grated 100 grams (0.2 pound) black mushrooms, soaked in hot water then roughly chopped 1/2 preserved lemon, finely chopped 80 grams (0.2 pound) pitted green olives, chopped 2 tablespoons finely chopped fresh parsley and cilantro 2 tablespoons olive oil Salt and pepper, to taste 1 teaspoon ground ginger 1 teaspoon ground paprika 100 grams (0.2 pound) grated cheese 2 tablespoons all purpose flour 3 tablespoons water 50 grams (0.1 pound) melted butter DIRECTIONS: Step 1: Prepare the filling 1- Heat the olive oil in a frying pan over medium heat. Add the leeks and cook for 3 minutes while stirring regularly with a spatula. 2- While stirring the mixture, add one by one: black mushrooms, carrots, zucchini, green olives, lemon, parsley and cilantro, and all the spices. Cook for 5 minutes until the vegetables are done.  3- Turn off the heat, then add the cheese and mix. Let the filling cool down. Step 2: Shape the cigars 4- Using scissors, remove the edges of the warka sheets. 5- On top of one warka sheet, place about a tablespoon of the filling onto the edge closest to you, leaving about 0.5 cm (1/4-inch) border along the sides. 6- Fold in the warka dough edge closest to you over the filling. 7- Fold in the left and right sides of the warka towards the center. 8- Roll up the edge tightly, as if you were rolling a carpet. 9- In a bowl, mix together the flour and water then use the mixture to brush the tip of the warka and secure the cigar. Step 3: Cook the cigars 10- Place the cigars in a baking pan covered with parchment paper, then brush them with melted butter. 11- Bake the cigars in a preheated oven at 180°C/356 F for 30 minutes until they become deep golden brown. Serve right away.

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