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Great Tastes - Mutton Rogan Josh

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  Recipe from Ruby's Kitchen ( as prepared in Kashmir ) Ingredients Mutton----1/2kg Hing (Asafetida) – 1/4 teaspoon Cinnamon (darchini)- 2 pieces (1” each) Clove (labanga) - 5 pieces Black cardamom (boro elaich) - 3 pieces Whole black pepper  1/2 teaspoon Juice of one whole large onion coriander powder - 1 teaspoon Cumin powder - 1 teaspoon Ratan Jote  - 1 teaspoon Kashmiri Mirch powder – 2/3 Tsp Hung Curd   250gm Fennel  powder - 1teaspoon Ginger powder - 2 teaspoon Vegetable oil – 1 tablespoon Boil 500 gm mutton in roughly 500ml water until soft and keep the stock and the mutton aside. Put a large pan on the gas and add oil. When the oil is hot (but not smoking), add the whole garam masala and black pepper. When the spices start popping, add the meat and slowly add the onion juice. Stir fry on low heat. When meat becomes almost dry and the onion juice has been completely absorbed, add hung curd, coriander powder, cumin powder, fennel powder, asaf...
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FRIED SARDINE - More on 'GREAT TASTES'

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From Ruby’s Kitchen


SARDINE FRY
Ingredients
Fish – 2 whole pcs (medium size)
Ginger Paste – 1 tsp
Onion Paste – 1 tbsp
Black Pepper(crushed) – 1 tbsp
Olive Oil – 1.5 tbsp
Parsley (finely chopped) – 1 tbsp
Salt – 1.5 tbsp
Vinegar - 1 tbsp
Lemon – 2 pcs
Besan – half tsp
Capsicum, tomato, cauliflower, beans - all chopped into tiny cubes

Method of Preparation.
Clean fish and keep it soaked for about one hour in vinegar, lemon juice (two medium sized fresh lemons) and 1 tablespoon salt. After that wash the fish thoroughly and then dry it with towel napkin. Marinate the fish with onion paste, ginger paste, salt and parsley, preferably for about two hours. Once marinated, apply a thin layer of Besan coating on the entire fish. Then place the fish in one table spoon oil on a frying pan, cover it with a lid and let it fry in low flame for, say 10 minutes,. Next, flip the fish to the other side, apply half teaspoon black pepper and continue the frying process for 10 minutes. After that turn the fish again, apply rest of the black pepper on the the exposed side, raise the flame, place all vegetables in the frying pan and fry each side of the fish for two minutes. Try to keep the pan covered with lid when frying takes place. Pour rest of the lemon juice once the frying is over, and your fried sardine is ready. Bon appétit!

Cheesy Variation

Cover the fried fish with one tablespoon of grated Parmesan cheese and a sprinkle of crushed black pepper. Place the lid for one minute to allow the cheese to melt over the fish. Serve the dish with toast. Bon Appétit!


The Process Pics
















 Photographer : Arundhati Sengupta (Recipe & photographs are from her Kitchen Diary)

      





India 3, Pratapaditya Rd, Sahanagar, Kalighat, Kolkata, West Bengal 700026, India

Comments

Authentic Food Quest said…
loves sardines! looks delicious, a great recipe for this summer
7 July 2021 at 17:02
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