Fish Moilee

For the Masala:

Peppercorn - 1 tsp

Clove - ½ tsp

Coriander seeds - 1 tbsp.

Cumin seeds - 1 tsp

Green chillies - 5

Garlic cloves - 8

Ginger - 1 inch

Coconut - 2 cup

Turmeric - ½ tsp

Chilli powder - 1 tsp

For the Moilee:

Coconut oil - ¼ cup

Onion - 1, chopped

Tomato - 1, chopped

Tamarind juice - 1 cup

Green chilli - 5, slit

Water - 2 cups

Pomfret - 1 whole, cut into pieces

Salt

Grind all masala ingredients to a fine paste.

Heat coconut oil, sauté onion till soft and pink.

Add tomato and cook till completely soft, adding ½ cup water if needed.

Add tamarind pulp, green chillies, ground masala, water, coconut milk, and salt. Bring to a boil.

Add fish pieces and cook for about 5 minutes without stirring. Switch off once the fish turns opaque.

Chicken Tikka Masala

For the Marinade:

Yogurt - 1 cup, whisked until smooth

Ginger Garlic paste - 3 tbsp.

Salt & Pepper

Chicken Thighs - 1 lb., boneless and cut into cubes

For the Sauce:

Oil - 2 tsp

Butter - 3 tbsp.

Ginger Garlic paste - 2 tbsp.

Green Chilli - 2, minced

Tomato - 2, pureed

Garam Masala - 1 tsp

Chilli powder - 1 tsp

Kasuri Methi - 1 tbsp.

Heavy Cream - 1/2 cup

Salt

Oil

Cilantro

In a large bowl, mix together the marinade ingredients. Add the Chicken and toss to coat. Marinate at least 30 minutes, or overnight in the refrigerator.

Heat Olive oil and Butter in a large skillet over medium heat.

Add Ginger-Garlic Paste and Green Chilli saute until the raw smell goes away.

Add the Tomato puree and cook closed for about 5 min.

Season the mixture with Garam masala and Chilli powder.

Once the raw smell of the masala go away add Salt and 1 cup Water. Bring the gravy to a rolling boil, and cook until thickened, about 20 minutes. Puree using a hand blender until smooth.

Place the chicken on hot grill and cook until it's charred, about 2 minutes on each side.

Add the grilled Chicken and Fenugreek leaves to the gravy. Simmer and cook the gravy for about 10 minutes.

Add the Cream and stir through. Turn off heat and garnish with minced fresh cilantro.

Serve over Rice, Naan, or a crusty piece of bread!

Shrimp Malai Curry

https://www.youtube.com/watch?v=lYXq8h4nCls