Monthly Archives: April 2015

Salmon Badun

Salmon-Badun

1 tin salmon, 2 big onions (sliced finely), 5 green chillies (sliced finely) 3 cloves garlic (sliced finely), 1 ½ tsp Mc Currie crushed pepper, 1 tbsp Mc Currie crushed chillie, ½ tsp Mc Currie fenugreek seeds, 2 tbsp Mc Currie curry leaves (chopped finely), juice of 1 lime, Mc Currie salt to taste, 2 tomatoes (sliced),½ tsp Mc Currie mustard seeds, Oil for frying.

Method

De-vein the salmon and break up into small pieces. Add the crushed pepper, fenugreek seeds, salt and lime and mix well. Set aside. In a wok heat the oil. Add the tomatoes, onions green chillies, garlic, curry leaves, mustard seeds and crushed chillies and sauté on a low flame, until the onions are a light brown colour. Add the salmon mixture and mix well until the onion mixture is well distributed. Saute once again on a low flame and take off the fire.

 

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Mutton Rolls

mutton-rolls

Ingredients

500 g boneless finely chopped mutton, 2 tsp Mc Currie ginger paste, 1 tsp Mc Currie unroasted chillie powder, ½ tsp Mc Currie turmeric powder, ½ tsp Mc Currie coriander powder, oil for cooking 2 green chillies (finely sliced), 1 tbsp Mc Currie curry leaves, ½ tsp Mc Currie pepper powder, 2 small onions (finely sliced), coriander leaves.
Method

In a little oil, fry mutton ginger paste, chillie powder, turmeric and coriander powder till mutton turns brown. Then pressure cook it for about 20 minutes. On a griddle, heat two tbsp oil and add the green chillies, curry leaves and the meat with about half tsp pepper powder. Roast till the mutton is fairly dry. Add onions and coriander leaves and roll the meat into freshly made paratas.

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