Thursday, April 28, 2011

Chicken Bolognese Spaghetti



After few days off, here I am. Tight schedule, caught with fever and cold, and bla bla  bla.... At last I found valuable time to spent on my blog.

My crave for spaghetti continues for several weeks.  Unfortunately couldn't find one to satisfy my taste buds. Finally attempt to cook myself in my pantry.  It's incredible! Just imagine, my hubby who do not have any preferences for  spaghetti in his life could finish a plate without any grumbling. Ha ha ha... im praising too much!

Ingredients:

  • Spaghetti pasta

  • 500 gm chicken breast minced

  • 1 can of tomato puree

  • 2 cups of tomato cherries chopped

  • 5 fresh mushrooms sliced (i use fresh shitake)

  • 1 yellow bell pepper sliced

  • a handful fresh parsley chopped

  • 1 tbsp black pepper

  • oregano and basil leaves

  • 3 clove garlic minced

  • 1 onion chopped

  • Parmesan cheese grated

  • 1 tsp chili powder(opt)

  • salt

  • Extra Virgin Olive Oil

Preparation Method :

Boil water in a heavy bottom vessel. Add pasta with salt. Cook for 9 minutes until cooked. Drain the pasta. Keep 1/4 cup of pasta cooked stock in a separate vessel. Wash the pasta in clean water immediately. Drizzle few drops of extra virgin olive oil and mix well. Keep aside.

Heat 2 tbsp oil in pan. Add minced chicken. Stir irregularly until the meat cooked tender and juicy for about 9 minutes. Transfer the chicken with the juice in a plate.

Add another  spoon of oil. Add chopped onions and garlic as well. Stir to fry for few minutes. Add chopped tomatoes and sprinkle freshly ground black pepper to the mixture. Cook the tomatoes until soft and pulpy. Add little bit of salt too.

Turn down the heat to medium flame. Add sliced mushrooms and yellow pepper  to the mixture. Stir for 2 minutes. Add tomato puree or any ready-made, pasta sauce and mix to well combine. At this point add reserved pasta stock and chili powder into the sauce.  Simmer for 3 minutes. Sprinkle with oregano and basil herbs. I used dried version.

Finally add the cooked chicken with its juices to the sauce. Let the sauce simmer under slow fire for 10 minutes while stirring regularly. Add fresh chopped parsley and  salt to taste.

Serve the pasta with scoop the sauce on top and sprinkle with Parmesan cheese.


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Wednesday, April 20, 2011

Bread



White Bread accompanied by spicy chicken curry. Yet simple dinner for entire family. Very basic recipe which i need to improve further.

  • 3 cups high protein flour

  • 1 tsp baking soda

  • 1 tbsp sugar

  • 1 tsp salt

  • 11g (1 packet) instant yeast

  • 1 whole egg

  • 1 cup milk

  • 1/4 cup water

  • 1 tbsp vegetable oil

Preparation Method :

Mix yeast, sugar and lukewarm water in a bowl. Let for 5 minutes. Meanwhile measure 3 cups of flour in a separate bowl. May sieve together 1 tsp of baking soda to the flour. Make a well in the center. Add frosted yeast mixture, milk, egg, oil and salt together. By using your hands slowly combine all the ingredients and knead the dough to form pliable dough for 10 minutes.

Grease the bowl with oil and let the dough stand for at least 1 hour or more. We need to leave the dough to rise double of its size.

Preheat oven to 200 degree C for 10 minutes before baking. Transfer the dough into greased bread pan. Let it bake for 30 minutes.

Serve while hot. Its just fresh from the oven. This bread can be stored in air tight container up to 3 days.


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Special Dal Curry



This Dal recipe specially made for Naan. Its very simple and ideal for bread varieties.

Ingredients :

(A)

  • 1 cup Channa dal soaked for 10 minutes

  • 1 tsp turmeric powder

  • 1 green chili

  • 1 tsp cumin powder

  • 1/2 cut tomato

  • salt

  • water

  • 1 tbsp vegetable oil

(B)

  • 1 tsp mustard seeds

  • 1 tsp cumin seeds

  • asafoetida

  • 1/2 onion sliced

  • 1 tbsp lime juice

  • 1 tbsp ghee

Pressure cook dal with all the ingredients A until cooked.

Heat ghee in wok. Add asafoetida, cumin seeds, and mustard seeds. Let mustard seeds splutter. Add sliced onions. Fry for few minutes. Transfer cooked dal .  Let it simmer. Add 1 tbsp lime juice and little bit salt to taste. Let the gravy thickens. Remove from heat.

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Raspberry Yogurt Smooties



A simple fresh yet healthy fruit smoothies to share with you.

  • 1 cup Raspberries

  • 3/4 cup plain yogurt

  • 1/2 orange juice

  • 1 tbsp honey

Blend all together in a blender till smooth. Serve chill.



Raspberries are healthy and delicious fruit which may added in our diet. These fruits were rich in antioxidants. Raspberries can be eaten as fresh fruits or added to many dessert recipes.

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Tuesday, April 19, 2011

Cengkodok Pisang (Banana Fritters)



Cengkodok pisang another favorite snack during tea time.  All these Malaysian evergreen handy snacks preferred by most. Cengkodok pisang basically made from fresh banana's preferably 'berangan'. Can be eaten just as its without any condiments.

Ingredients :

  • 6 banana's (preferably berangan)

  • 1 1/2 cup all purpose flour

  • 1 tsp salt

  • 2 tbsp sugar

  • 1 tsp baking soda

Preparation Method :

Mashed the banana's with fork to puree. Add sugar to the mashed banana. Mix flour, salt and baking soda in separate bowl. Whisk together with mashed banana.

Heat oil in a deep heavy vessel. Scoop a spoon of banana batter and deep fry in hot oil. Don't bother about the shapes. Its shapeless.

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Monday, April 18, 2011

Badam Halwa


Badam Halwa is a rich, mouth watering Indian sweets.  Its a sweet from pureed badam mixed with fresh milk and sugar. Ghee was added too. Tingle your taste buds on  special day of  Sitthirai Tamil New Year with this awesome Indian sweets.


  • 1 cup almond soaked and peeled (soak approximately 4 hours or more)

  • 1 cup 1 tbsp milk

  • 1/2 cup ghee

  • 1 1/2 cup sugar

  • yellow coloring

  • almond nibs for garnishing

Preparation method.

Blend almond with 1/2cup milk to smooth paste.  Add yellow coloring.

Heat pan and dissolve remaining milk with sugar. Add smooth paste to the sugar syrup.

Keep on stirring while adding ghee  little by liitle.

When the halwa thick and starts leaving the adges it shows, ready to transfer to plate.

Spread in plate which greased with ghee earlier.

Garnish with almond nibs.  Halwa ready to serve.

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Friday, April 15, 2011

Nasi Goreng Kampung



Malay fried rice or village fried rice better known as Nasi Goreng Kampung in Malaysia.  Fried anchovies, water convolvulus, bird eye chilies is a must identity for Nasi Goreng Kampung. I prefer this fried rice to be spicy, that's why i tend to use a lot chilies. Please adjust to your tolerance level. Even some add chicken or prawns. I have tried many versions before. This is the  finest recipe on earth preferred.

Ingredients :

  • 2 cup cooked rice

  • 1/2 cup anchovies

  • 1 cup water convolvulus (kangkung) chopped

  • 6-7 bird eye chili slit

  • 1/2 onion sliced

  • 1/2 cup long beans chopped finely

  • 1 tbsp oyster sauce

  • 1 tbsp soy sauce

To blend:

  • 3 bird eye chili

  • 3 shallots

  • 4 cloves garlic

  • 2 tbsp anchovies

  • 1 tbsp oil

For Garnishing :

  • 1 Egg fried

  • Fish crackers fried

Preparation Method :

Puree ingredients for blend to a fine paste.

Heat oil in wok. Deep fry 1/2 cup anchovies until crispy. Keep aside.

With the remaining oil, add sliced onions and stir fry. Followed by pureed paste and fry for few minutes.

Add oyster sauce and salt. Mix with the paste.

Add slit bird eye chillies.

Now add cooked rice, and toss with the mixture for high heat.

Mix well. Sprinkle with soy sauce.

Add chopped long beans and water convolvulus. Toss for another 3 minutes.

Turn off heat. Mix with fried anchovies.

Serve with fried egg and fish crackers.

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Thursday, April 14, 2011

Stir Fry FrenchBeans with Egg



This is very simple but really tasty and crunchy.  This is very common recipe which most used.

What you need:

  • 1 cup French beans chopped

  • 1 egg

  • 1/2 onions sliced

  • 2 cloves of garlic crushed

  • salt

  • 2 piece of baby corn chopped

Preparation Method :

Heat oil in pan. Add crushed garlic and stir for few minutes. Then add sliced onions and saute till tilted. Add chopped French beans and baby corn. Fry uncovered for 4 minutes. Crack a egg in the center. After few seconds stir all together. Add salt. Stir to well mixed and cooked. Remove from heat and serve .

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Wednesday, April 13, 2011

Masala Prawns with Onions



Spicy prawn dish which goes well with rice. Wanna try something different ? You may try this out.

Ingredients :

1 kg prawns, medium or large, shelled

oil

For frying :

  • cinnamon

  • 8 cardamoms

  • 5 cloves

  • 1 1/2 tsp coarsely pounded fennel seeds

  • 2 bay leaves

3 large onions, diced

3 large tomatoes, diced

2 tbsp yogurt

To chopped :

  • few sprig of coriander leaves

  • 3 cm ginger

  • 8 cloves garlic

Spices :

  • 2 tsp ground coriander

  • 2 tsp turmeric powder

  • 3 tsp chili powder

  • 2 tsp black pepper

Salt

Method :

Soak prawn with 2 tsp sugar for about 20 minutes.

Heat oil in a pan. Add ingredients for frying and fry till fragrant.

Add the diced onions and tomatoes and saute till they turn soft.

Add yogurt, chopped ingredients and spices powders and salt.

Over gentle heat, stir fry till the gravy thickens.

Add prawns and stir fry till prawns are cooked.

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Thursday, April 7, 2011

Naan



Naan usually grilled in hot clay tandoor oven. At home, we don't have such facility, so mostly used oven to bake. I prefer hot griddle to get fluffy naan. Usually naan served with mint chutney and Indian curry. It will be complete with Tandoori chicken or fish.

Ingredients :

  • 3 cups All purpose flour

  • 1 tsp Salt

  • 1 tsp Sugar

  • 1/2 cup Yogurt

  • 1/4 cup Milk

  • 1 tsp Instant yeast

  • 2 tbsp Warm water

  • a pinch of baking powder(opt)

  • a pinch of baking soda(opt)

  • 2 drops of oil

Garnishing :

  • Butter

  • Garlic

  • Cheese

Preparation Method :

Mix yeast and sugar in warm water to frost. Add salt

Place all purpose flour in a wide bowl. Sieve together baking powder and baking soda.

Make a well in the center. Now add yeast mixture, oil and yogurt slowly knead the dough. Add milk occasionally till to get uniform.

Transfer the dough to a flat surface and knead it well for few minutes. Add flour if its too sticky.

Grease the deep bowl with oil and leave the dough covered with damp cloth to rise for 2 hours.

After 2 hours, punch the dough to release the air.

Divide the into balls and roll to flat circular shapes and let it rest for 2 - 3 minutes.

Heat the griddle till hot. Cook the bread by flipping both sides. I prefer to grill in hot griddle then bake.

For Butter Naan , brush with butter both sides before serve. I used plenty of butter, don't care about calories!

For Garlic Naan - Brush with butter and sprinkle with garlic which chopped finely.

For Cheese Naan - Brush with little butter and sprinkle grated cheese on one side of Naan bread.

Naan best served while hot with ant dall curry accompanied by Tandoori fish or Tandoori Chicken.

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Wednesday, April 6, 2011

Tandoori Fish



I prefer tandoori fish more than chicken actually. I feel its more healthy since used minimal oil and oven baked. Tandoori fish is a seafood delicacy marinated with yogurt and Indian hot spices for hours. Then grilled using special clay charcoal oven. The smoked and irrestible aroma would make anyone to feel hungry.

Usually i used small snapper fish and oven baked.  This is first time i used red snapper for tandoori. Instead of oven baking, i tried using hot flame to grill the fish. It was absolutely delicious,  with the white juicy flesh.

Here i don't  use any food coloring. Paprika replaced food coloring. Tandoori ready made masala powder can be used as well for marinating. Make sure to slit the fish before marinate. The long hours you marinate, will produce better taste.

Ingredients for marinate :

  • 2 tbsp chili powder

  • 1 tsp cumin powder

  • 2 tsp coriander powder

  • 1 tsp garam masala

  • 1 tsp ground coarsely fennel seeds

  • 1 tsp ajwain / carom seeds

  • 1 tbsp paprika powder

  • 1/2 cup yogurt

  • 1 lemon squeezed

  • salt

  • 2 tbsp ginger -garlic paste

  • few drops of olive oil

Butter

Lemon wedges

Onion slices

Preparation Method :

Clean the fish and make few slits on it. Marinate with all the ingredients for 8-10 hours at least.

Cover with banana leaf or aluminium foil. Either grill on hot flame or oven baked at 200 degree C for 25 minutes both sides.

Brush with butter occasionally.

Squeeze lemon before serving.

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Mutton Curry




Mutton curry is a wonderful and excellent combination to serve with rice, dosa or idli. Eating idli with piping hot mutton curry is kind of heaven for me. During my pregnancy, almost a week i bought idli with mutton curry for breakfast. I had to force myself,  to stop my cravings since its would end up with over weight and high cholesterol.

Cooking mutton needs skills to discard the raw smell and tender meats. Furthermore, its advisable to trim excess fat of mutton or lamb meat since, its saturated fat hardly dissolve in our body system. Indian spices always has uniqueness when added makes the gravy more flavorful, and mouth watering.

I hardly cooked mutton at home. Since

Ingredients :

  • 1 kg mutton pieces, chopped

  • 2 tbsp yogurt

  • oil

  • 3 stick cinnamon

  • 8 cardamoms

  • 5 cloves

  • 3 tsp fennel seed, coarsely pounded

  • 1 big onion sliced

  • a sprig of curry leaves

  • 12 cloves garlic

  • 4 cm piece ginger

  • 3 green chillies

  • 1 onion

  • 6 cups water

  • 15 blanched almonds

  • 5 candlenut (buah keras)

  • 4 tbsp coriander powder

  • 2 tbsp chili powder

  • 1 tsp cumin powder

  • enough salt

  • 2 potatoes quartered

  • 4 tomatoes, halved

  • coriander  leaves for garnishing

Preparation Method:

  • Mix yogurt with mutton pieces and leave aside for about 20 minutes.

  • Blend garlic, 1 onion, ginger and green chillies with a cup of water to smooth paste. Reserve.

  • Blend blanched almonds and nutmeg with water till fine.

  • Heat oil in a deep vessel pan. fry cinnamon, cardamoms and cloves till fragrant. Add fennel seeds, onion slices, and curry leaves.

  • Transfer mutton pieces and stir fry about 3 minutes.

  • Add blended ginger mixture and fry for few minutes. Then add water and cook covered until mutton is about 3/4 cooked.

  • Mix the curry powders and let it boil for few minutes.

  • Add blended almond mixture and salt. Simmer.

  • Add potatoes, tomatoes and let it cooked.

  • Simmer to let gravy thickens.

  • Turn off heat.

  • Garnish with red chili and coriander leaves.

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American Sponge Cake



This was the cake i bake for my little son for his birthday which adapted from Joy of Baking.  During the first trial, it did not turn out well as expected.  Then after learned from mistakes, tend  to bake better for following. The rising of  its full volume solely depends on the beating of eggs. Besides, over folding would deflate the batter too much.  The cake tin must not be greased to allow the cake batter cling to the sides of the pan and reach its full volume. Once the cake baked perfectly, make sure to invert the cake immediately to retain the full volume and prevent shrinking at the bottom once it cools.  Using this simple recipe, able to bake perfect spongy, fluffy and lemonise flavored American Sponge Cake.

Ingredients :

  • 6 large eggs separate

  • 1 cup granulated sugar divided

  • 1 tsp pure vanilla extract

  • 1 tbsp water

  • Zest of one medium lemon

  • 1 cup sifted self raising flour

  • 3/4 tsp cream of tartar

Whipped cream

  • 1 cup heavy whipping cream

  • 1/2 tsp pure vanilla extract

  • 1 tbsp granulated white sugar

Preparation Method:

Preheat oven to 200 degrees C.

Separate the egg whites and yolks in separate bowl.  Its better to separate eggs while its cold. If you did so, please cover the bowls with cling wrap at room temperature. Let it stand for about 30 minutes.

Meanwhile, sift the flour and whisk together 1/4 cup (50 g) granulated white sugar together.

Measure another 1/4 cup granulated white sugar and reserve to beat with white eggs.

Place final 1/2 cup sugar in a electric cake mixture and whisk in high speed with egg yolks for about five minutes or until thick, fluffy and light colored. At this point please add vanilla extract, water and lemon zest. Sift the sugar flour mixture over the batter but do not fold in.

In another bowl, whip the egg whites until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add 1/4 cup sugar and continue beating.

Gently fold a little egg whites into the batter to lighten it. Then add rest of the whites, folding just to incorporate. Be careful not to over mix, or else it will end up flatten batter.

Pour the batter onto the ungreased cake tin. Spread evenly on top. Bake for 30 - 35 minutes.

Dust the cake with icing sugar on top, or decorate with whipped cream.

Whipped cream:

In a large bowl, place heavy whipping cream, vanilla extract, sugar and stir to combine. Cover and chill the mixture in fridge for at least 30 minutes. When chilled, beat the mixture, until stiff peaks form.

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Monday, April 4, 2011

Plain Dosa (Thosai)



Thinking of thosai, my cravings towards my mom's thosai, create a desire for me to do it myself.  Of course, the taste wouldn't be same. Anybody who have tasted my mom's thosai will crave for next.  Just imagine my hubby would request it personally  through me each time we go back to hometown.  Almost every Sunday's Thosai will be listed as our breakfast item accompanied by favorite peanut chutney.  We love so much until tend to eat max 4 or 5 thosai's. She was so patient to prepare us (siblings) hot and crispy thosai  fresh from the stove.  When I ask her secret recipe, she just gave me a humble smile and replied nothing secret. Sure my sister, who read this will miss my mom's thosai as well. Ha ha ha.... Just one more month to go back. I still able to recall back memories, first time i ordered Thosai from a restaurant, when i was away from home for further studies.  As time flies, finally i adjusted myself.

Dosa or Thosai made from fermented batter, which consist of rice and split black lentils. Its a Indian traditional cuisine favored by Malaysians as well. From the basic recipe, it can be varied into masala dosa, ghee dosa, egg dosa, crispy tissue dosa, uttapam and so on. Here im presenting the basic plain dosa recipe. This is not my mom's original recipe since im not still major her skills of doing thosai. She would not use either, fenugreek or sago.

  • Rice – 2 cups

  • Split black lentils (Urad dal) – 1 cups

  • Sago – 2 tbsp

  • Fenugreek seeds- 2 tsp

  • salt

  • yeast – 1 tsp

  • cooked rice – 1/4 cup

Preparation Method:

  • Wash and soak rice with black lentils for 6 to 8 hours. Add sago and fenugreek seeds before 1 hours to soak.

  • Ground soak lentils with cooked rice with adequate water until very smooth.

  • Transfer the batter into large pot. Add yeast and salt. Mix it well.

  • Cover tightly and let it ferment overnight or 7 - 8 hours.

  • Fermented batter should be stirred.

  • Grease your hot tawa with ghee or gingerly oil.

  • Pour a ladleful of batter on to the center and swirl to spread in circular motion to get thin layer pancake.

  • Let it cook and transfer to a plate. Serve with chutney, sambar, podi or curry.

Smear a tsp or desired amount of ghee on top of thosai. That's ghee thosai. I love ghee thosai. Don't care about the calories. Basic thosai can be serve with toppings such as ghee, butter, onion, or egg.

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Saturday, April 2, 2011

Chicken Gravy



This chicken gravy I made especially for Thosai (Dosa). I grind the masala powders myself rather using chicken curry powder which available in the market. I just follow my instinct. It turn out really hot and spicy and perfect for Those (Dosa).  Before i forgot the recipe let me jot it down in my diary for future use.

  • Chicken preferably 500 gm

  • Oil

  • curry leaves

  • spices such as cloves(4), cardamom(4), cinnamon,

  • 1 tsp garam masala powder

  • 1 tsp turmeric powder

  • 1 Onion

  • 3 small onions

  • 3 clove garlic

  • 1 inch ginger

  • 1 green chilli

  • 1 tomato chopped

  • 1 potato

Masala powder :

  • 10 dry chillies

  • 2 tbsp coriander seeds

  • 1 tbsp fennel seeds

  • 1 tsp cumin seeds

  • 1 tsp black peppercorns

Dry blend all the spices for masala powder in blender to fine powder. Then mix with garam masala powder and turmeric powder. Add little water to make it paste. Keep aside.

Blend both onions, ginger, garlic and green chili with little water.

Heat oil in pan. Add spices such as cinnamon, cloves and cardamom. Let it fry till fragrant.

Add curry leaves.

Add onion-ginger-garlic paste. Saute until raw smell goes off. Let the oil oozes out.

Now add masala powder paste. Fry for few minutes.

Add chicken pieces and potato.  Add some water. Cover with lid. Let the chicken cooked.

After 10 minutes, remove the lid. Let the gravy boils to thicken. At this point add tomato. If preferred may add 1 tsp kas kas as well. Simmer the gravy in slow fire till it thickens.

Add salt to taste. Add another sprig of curry leaves.

Turn off fire.

Serve with Those (Dosa).

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Vegetarian Homemade Pizza



I did this pizza with the balance dough which i use for Hawaian Chicken Pizza.  Dough can be kept covered with cling wrap in fridge for 3 days maximum.  Pizza just a matter of topping.  Choice is yours.  The recipe for dough can be referred to previous Homemade Hawaian Chicken Pizza recipe.

Ingredients for topping :

  • button mushroom

  • green pepper

  • tomato slices

  • onion slices

  • 3 tbsp spaghetti sauce

  • 2 tsp of chili powder

  • pinch of mixed herbs

  • drizzle of olive oil

  • mozzarella cheese.

Preparation Method :

Roll out thin pizza base. Transfer to a floured pizza pan. Now mix spaghetti sauce with chili powder and spread over the base. Sprinkle with cut vegetables. Drizzle some olive oil followed by mix herbs. Finally sprinkle mozzarella cheese on top. Bake in preheated oven for 20 minutes. I add chili powder to add some spiciness, since too blunt and  taste-buds always prefer hot and spicy.

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Asam Fish



Assam fish is my favorite dish to order besides sweet and sour in restaurants. It was Nyonya style of cooking wherebye it has influence from both Malay and Chinese cuisines. The asam (sour) and spicy gives perfection and satisfy our taste buds.  Asam fish and Asam pedas is not same eventhough ingredients which used almost similar. Now days, instant assam curry paste sold in market.  Anyway i prefer to do it myself.  It goes well with  hot steam rice. Perfect lunch for two.

Ingredients:

For Fish

  • 1 Garoupa Fish

  • salt

  • turmeric powder

  • corn flour

  • pepper powder

For Gravy prepare the chili paste first :

  • 5 shallots

  • 3 clove garlic

  • small piece of ginger

  • small piece of galangal

  • 1 stalk lemon grass

  • 10 dry chilies

  • 1 tbsp shrimp paste (belacan)

  • 2 buah keras

Vegetables :

  • 1 tomato chopped four

  • 2 ladies finger cut lengthwise

  • 1 eggplant cut cut into wedges

  • 30 gm pineapple chunks

  • 2 long beans

  • 1 onion sliced

Others :

  • 1/2 cup tamarind juice

  • salt as needed

  • 1 tsp sugar

  • Oil

Preparation Method :

Clean the fish and rub turmeric powder and salt all over the fish. Marinate for 10 minutes. Even fresh turmeric grounded can be used as well.

Mix corn flour with pepper powder in a plate. Now cover the fish with corn  flour. Mean while, heat the oil in a wok. Deep fry  the fish in hot oil and keep aside in wide plate.

Now prepare for the gravy.

Blend all the ingredients for chili paste in a blender or food processor. Heat oil in a pan. Add sliced onions and stir fry till golden brown. Add chili paste and cook the paste till oil floats on top layer. Add tamarind juice and add water if needed.  Let it boil. Add all the vegetables except pineapple (long beans, eggplant, tomato ). Let the vegetables cooked and gravy thickens.  Finally add pineapple chunks, salt and sugar. Simmer for 3 minutes. Turn off heat. Pour the gravy over the fried fish. Its now ready to serve. Its best to serve hot.

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