How to cook mustard fish curry

Fish curry is one of the favourite food for many people but most of the people don't know how to cook it. Hence today i will tell you how to cook mustard fish curry.

Ingredients
1) Fish 1-2 kg
2) Yellow raw mustard (not available then take black raw mustard )
3) Garlic (15-20 pieces )
4) Ginger
5) 2-3 chopped tomato
6) 1 onion
7) 2-3 green chilly
8) Raw Jeera
9) Red Chilly
10) Chopped Corriander
11) Turmeric powder
12) Corriander powder

Marination of Fish
Wash the fish properly then add salt as per the quantity, 1 teaspoon turmeric and squeeze  1/4 lemon. Leave it for half an hour.
Prepare masala
Add 1 and half spoon of yellow mustard in grinder jar and grind it without adding water then add ginger, garlic,green chilly & little water and grind it. Then grind tomato and onion separately.
Fry the Fish
Keep the pan on stove and switch on the gas at high flame. Remember you have to fry the fish in high flame only. Put the little more mustard oil and let it get real hot. If oil is not hot and at that time if you will put the fish then it will stick to pan so wait for oil to get hot. Then put the fish for fry and fry till it will get dark brown.
Fish Curry
After fish get fry then you will left with lots of oil. Remove extra oil that you can use in other thing. Rest oil make it hot again then put Raw yellow mustard, raw Jeera and raw red chilly ( break it from middle). Remember cook in low flame. Then add mustard paste and fry it properly otherwise you will get bitter taste. If it's getting dry then add little water . Close the pan and keep it for 4-5 minute . Once the bubble is coming means your mustard is ready then add your grinded onion and mix it well.Cook it again for 4-5 min by covering the pan then add tomato puree and mix it again. Then again cover the pan and leave it for 4-5 minute. Once you will open the pan it's almost watery then add half spoon of turmeric and Corriander. Then mix it well and close the pan so that masala will get cook properly.  After 2-3 min just check masala should not has to touch the kadai. If it's sticking then add little more water and then cover the kadai again. After 4-5 minutes when all the masala is ready then add the water as per your requirement. Then mix it well. Put the gas in high flame. Cover the kadai leave it for 2 minute. Then uncover the kadai and you can see it's boiling. Then mix it well , cover the kadai and put the gas in low flame. Let masala will mix with water. Open the kadai and add salt ( remember you had already added the salt initially) and mix it well. Close the kadai again and cook it until it's ready. Once the masala is ready then add fish and check the salt again. If salt is ok then add chopped  coriander, close the pan and switch off the gas. Hence your fish is ready now to serve.

How to cook tasty mutton curry in half an hour!!!

Everybody know Mutton will take lots of time to get cook and that's what people hate to cook it. Today I will tell you how to cook mutton in half an hour.
Ingredients:
1) Tezpatta
2) Raw Garam Masala
3) Illaychi ( Break it from middle)
4) Laung
5) Raw Jeera
6) Raw Black Pepper ( Break and make it as powder )
7) Raw Dry Red Chilly ( Break it from middle)
8) Turmeric
9) Mutton
10) Mutton Masala
11) Garam Masala
12) Onion 4-5 ( Chopped it medium )
13) Tomato 2-3 ( Chopped it medium )
14) Corriander leaves ( Chopped it medium)
15) Corriander powder
16) Raw ginger and garlic ( else ginger garlic paste )
17) Green Chilly (2-3 pieces as already adding raw dry red chilly)

Marinate Mutton
Wash mutton thouroghly then add little salt, squeeze 1/4 lemon , 1 spoon turmeric  ( it will kill all the bacteria) and leave it for half an hour.

Cooking
Switch on the stove in high flame. Keep the cooker onto it. Wait till cooker will get warm. Then put 3-4 spoon of mustard oil ( or less oil as mutton will produce oil ) , then wait till oil get warm. When oil is warm then put the gas in low flame. Add raw ginger garlic or ginger garlic paste, raw cumin seed , clove, cardamom, raw garam masala , Tezpatta, green chilly and raw dry red chilly. Let it get cook. Then add onion and cook till it get light brown . After that add tomato and cook it till everything get watery. Then add mutton and mix everything well . Add the later amount of salt ( remember you had added the salt at the time of marination). Cover the cooker then let it cook for 4-5 min. Remember don't close the cooker. Once the mutton produce the water then add mutton masala , Corriander powder and little garam masala powder. Mix it well then cover the cooker and cook it for 4-5 min. Then add half an glass of water or water as per your requirement. Mix it well the cook for another 2-3 min so that all the masala will mix well with water. Then close the cooker. Put the gas on high flame. Wait for first whistle after that put it for medium flame and then wait for 4 more whistle.  Then switch off the gas. Wait till pressure to get release and then check whether mutton become soft. If not then switch on the gas keep it for low flame and cover the cooker and cook it for sometime until and unless mutton is soft.Before switching off the gas add chopped Corriander and mix it well. Then cover the cooker and switch off the stove.
Open the mutton after 10 minutes and it's ready.

How to cook yummy Chicken curry

If you are a non-vegetarian then generally your favourite dish is Chicken Curry Masala so today i will teach you how to cook mouthwatering chicken masala.

Ingredients:
Below is the list of things which are required to prepare chicken curry.
1) Chicken-500gm
2) Onion-7-8 pieces
3) Tomato- 2-3 pieces
4) Green chilly- 5-6 pieces
5) Red chilly- 1 spoon
6) Turmeric powder- 1-2 spoon
7) Coriander powder- 1-2 spoon
8) Lemon - 1/2 piece
9) Chicken Masala Powder - 2 and half spoon
10) Garam Masala Powder - 1 spoon
11) Salt- 2-3 spoon depends upon spoon size
12) Coriander leaves - Around one bowl properly chopped
13) Ghee - 1-2 spoon
14) Red Chilly dry - 2 pieces
15) Clove - 1-2 pieces
16) Cardamom - 1-2 pieces
17) Raw garam masala - 1-2 pieces
18) Cassia - 1 piece
19) Garlic - 10 - 15 pieces
20) Ginger - 1 finger long
21) Cumin seed - A pinch of cumin
22) Black paper powder - A small pinch of black powder

                           How to cook

Marinate the chicken: Wash the chicken thoroughly then add 1 spoon of Turmeric powder ( which will act as an antiseptic and kill all the germs ) , total salt which we have to use in chicken will be divided into three part, one part we will add in chicken which help to chicken get soft and squeeze 1/2 lemon(you can use vinegar or curd instead of lemon but I prefer lemon). Keep this for at least one hour.
Start cooking : Take one cooker, put 3-4 spoon of mustard oil and put it into low flame. Add ginger-garlic,Cassia  ( break into two pieces),raw garam masala,cardamom  ( open it then add),clove and dalchini for 1 minute. After 1 minute add green chilly, red chilly ( break   into two pieces and add) and a pinch of cumin seeds, cook it for another 1 minute then add chopped onion ( you can make big slices also as we will melt in cooker, this will help you to reduce your cutting work, generally one onion you can make 8 slices ) mix it with oil and raw masala. Add 2nd part of salt in onion which help it to melt faster. Wait for 1-2 minute then add tomato ( again make one tomato into 8 slices). Mix it well and wait for 1 minute then close the cooker and put the stove in high flame.

Why I cooked for less time and close the cooker so that juice on onion and tomato will be there which will not get burn even though cooker put for whistle.

When the first whistle will come then switch off the gas and let pressure to get release automatically from cooker. This will melt your onion and tomato and there is no need to use grinder. Generally in all the cooking videos it is suggest to use grinder which is too hectic. So switch to cooker it will save lots of your time.

Note: Some time may cooker can burn your onion and tomato mixture so to avoid add little bit water and then close the cooker.

When the pressure got release then check  anything is burn or not. If not well and good. If it's little you can mixed it up with gravy . There will be no change in the taste. But its too much then remove the not burnt part in any container and wash the cooker then put the not burnt gravy again. Yes again there will be no alterations in the taste. It will remain the same.

Note : I am giving you the worst scenario generally  it's not getting burn.

Now switch on the gas and put it into low flame. Add chicken then last part of salt ( Salt will help chicken to melt fast) and mixed it with gravy. Then close the cooker with plate and leave it for 1-2 min. Chicken will start producing water then add chicken masala 2 spoon, coriander 1 spoon , 1/2 spoon of garam masala and mix it well. Again cover the cooker with plate and wait for 1-2 min. After that add 1 spoon of ghee which will make your gravy thick and you will get a nice taste. If you don't like ghee then you can skip this step.Then again cover the cooker with plate and leave for some time and after every 2 min mix it well. Do this procedure until chicken will get soft. Once chicken is soft then add coriander leaves and mix it well and switch off the gas.If you want to add the water then do once your chicken get soft and then check salt again if its less then add it.Cook for some time so that masala will mix properly with the water.