Last week, I had made this Mushroom CapsicumMasala, for dinner. I had a pack of mushrooms and a capsicum but no tomatoes, so instead I used a little yogurt in the dish and flavored it with kasuri methi/dried fenugreek leaves
Ingredients1 Black Pomfret - you get approximately 7 to 8 medium sized pieces2 teaspoons salt + 2 teaspoons turmeric - to marinate the fish15 dried red chillies (I used byadgi mirchi)3 teaspoons tamarind paste12 cloves garlicsalt to tastea mixture of semolina and rice flour for coatingoil to shallow fry MethodClean the fish and marinate it in the salt and turmeric mixture and let it rest for atleast 1/2 hour
We usually add diced/chopped capsicum along with other vegetable gravies /rice varieties. Now addall the spices powder and stir well until the masalas mix evenly
By the time I reached home it was time to decide today's menu and after having one look at my bag full of vegetables I knew what I want to make for lunch, immediately I rushed to my pantry to check if I have some Tawa Masala in stock, I usually make it in advance and store it for such kitchen emergencies, yes I had enough for today but made a note in my diary to grind another batch for storing
Masala egg fry or egg masala fry, is a quick and easy starter or appetiser from Malabar. Usually, whole boiled eggs are roasted in coconut oil and masalas and most "chayakada" (tea shop) or "thattukada" (street food stall) does proudly display masala egg fry
Tricolour capsicummasala stir fry. You can optionally add some diced capsicum too, bell-peppers give a nice flavour to the curries and also makes a compatible pair with mushrooms
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