Fish Curry/Salmon Curry with Coconut.

I feel that Salmon doesn't pair up well with the South Indian fish Kulambhu. I usually make a simple salmon curry with tomato paste which I have blogged here or bake the fish like I mentioned here.But this delicious curry is my recent favorite and as salmon is loaded with Omega 3 fatty acids I make it at-least once a week now.

Ingredients:
Salmon Fillets -4 (I used frozen)
1 medium onion chopped
1 medium tomato chopped
2 tblsp chopped garlic
1 tblsp chopped ginger
1 tsp chilli powder
2 tsp coriander powder
1/2 tsp turmeric powder
1 tsp fennel/sombhu seeds
few curry leaves

To grind
3 tblsp shredded cococut
1 tblsp whole black pepper seeds
1 tblsp jeera/cumin seeds

Method:
In a wide pan, add 2 tblsp of olive oil.
To the hot oil  add the fennel seeds and curry leaves.
Now add the chopped onion, garlic and ginger, fry till the onion is browned.
Add the chopped tomatoes, salt and turmeric. Fry till the tomatoes turns mushy.
Add the chilli and the coriander powder, fry till the oil is released from the tomatoes.
Now add 1/2 cup of water, mix well and bring it to a boil. Add the fish gently , reduce the heat to medium and close with a lid.
After 5 mins open the lid and gently turn over the fish. Again close and cook for another 3 mins.
Meanwhile grind the coconut, pepper and jeera and add the paste to the gravy along with 1/2 cup of water.
Mix gently and cook till it comes to a boil. Add chopped coriander leaves and switch off the stove.

Note:
The gravy should be slightly thick and not very thin.
Do not over cook the fish, else it will turn rubbery.
If you want to avoid coconut, substitute with 3 tblsp of Dhalia /pottukadalai. Fry the chutney dhal in a pan without oil for 2 mins and then grind with pepper and jeera.

Fish Fry

Fish fry is one of the simplest method or way to cook fish. My Mom always fries fish in the dosa pan(kal) with generous amount of oil. I have chosen the less greasy version of using a nonstick pan with 1 to 2 tsps of oil, works fine for me. The trick to get a good fish fry without being dried out on the inside is to fry the fish in medium to medium high heat. If fried for a long time in low heat, the fish tends to become dry.

Baking is another option, but it depends on the variety of fish, I do that for salmon as here.

Ingredients:

Fish steaks or fillets(8 pieces)

1 tsp chili powder

1 tsp fennel /sombu powder

1/2 tsp turmeric powder

2 tsp chopped garlic

salt as required

Method:

Clean and wash the fish fillets. 

Add the chilli powder, fenel powder, turmeric, garlic, and salt and mix well to coat.

Marinate for atleast 15 mins.

Take non stick pan, add about 2 -3 tsps of oil.

Fry the fish in batches under medium heat until crisp and brown on both sides.

Remove and place in the paper towel to drain excess oil.

Enjoy with white rice and rasam my favorite combination.

Mutton Kuzhambhu / Lamb Curry

Here is a delicious recipe for mutton kuzhambhu passed on by my grandmother to my mother and now to me. We rarely include mutton/lamb in our diet probably once a year and that's the reason why it took so many years  for this recipe to be posted in this blog.The original recipe calls for grinding the masala one by one to a smooth paste. Ya, they did that in the good old days when they did'nt have any access to ready made masala powders, using the 'Ammi kal'  (stone grinder) by hand. Though my mom followed the method for quite some time she switched to the mixer eventually. She also adds some potatoes which gives a unique flavor to this dish.
I have given the original recipe as such and also some modifications needed to suit our kitchen :)

Ingredients :
500 gm Mutton/lamb chopped
1 medium onion
1 medium tomato
1 tsp chilli powder
2 tsp coriander powder
1 tsp turmeric powder
2 medium potatos peeled and cubed
1/2 cup chopped coriander leaves
for tempering 
1 tsp sombhu/ fennel seeds
few curry leaves
Paste 1
8 cloves garlic
1 inch piece of ginger
Paste 2:
1 inch cinnamon
4 cloves
Paste 3:
1 tsp whole pepper
2 tsp jeera/cummin
 Paste 4:
1/4 cup shredded coconut
1 tsp poppy seeds (optional)  - I didnt use


Method:
Traditionally each masala set is ground seperately.
But here is how I made it.
Grind the garlic, ginger, cinnamon, cloves, pepper and jeera to a smooth paste.keep aside.
Next grind the coconut and the poppy seeds (optional) to a smooth paste. keep aside.
Pressure cook the mutton with salt, turmeric, and 1/2 tsp of chilli powder and 1 cup water for  upto 4 - 5 whistles.


In a thick bottomed sauce pan, add 2 tblsp of oil.
Add the fennel seeds and curry leaves when the oil is hot.
Then add the chopped onion and fry till translucent.
Reduce the heat to medium and add the ground masala paste and fry for couple of minutes.
Then add the chopped tomatoes and salt fry till the oil seperates on the sides.
Now add the chilli powder, coriander powder, and turmeric powder and mix well. 
Add the cubed potatoes and about 1/2 cup of water and cook covered for 3-4 minutes.
Then add the cooked mutton along with the water. Mix well, cover and cook for 10 mins.
At last add the ground coconut mixture, chopped coriander leaves and cook uncovered for another 2 mins or just until it comes to a boil again. 
 Serve hot with steamed white rice

Notes/Variations:

• Poppy seeds are optional, I didnt use it for this dish
• I follow the same recipe to make chicken kuzhambhu
• This recipe is a bit on the spicier side, reduce the spice levels or increase the coconut to 1/2 cup for a mild/less spicy version and vice versa.
• If its difficult to make the paste in your blender  try the following - Mix together 2 tblsp of ginger garlic paste(readymade) with 2 tsp of garam masala , 1 tsp pepper powder and 1 tsp jeera powder. 
• You can also use thick coconut milk instead of coconut paste although there will be a slight difference in taste.
• Cauliflower and potatoes makes a great vegetarian substitution.

Other Related recipes:
Chettinad chicken kuzhambhu/curry 
Lamb/Mutton soup
Mutton Chops Pepper fry

Radish/Mulangi Curry With Prawns

I don't make prawns at home often but when I cook them its always in combination with some vegetable.

I bet most of you might not have heard about this dish, but it is a favourite in the areas around Cuddalore and Pondicherry in TamilNadu. Whenever Prawn is in the menu for the sunday lunch, my mom always keeps aside a handful of them in the freezer to make this delicious thokku/curry the next day. 

Other vegetables that can be used in combination with Prawns are Ridgeguard, Bottleguard, Drumsticks and  Raw Plantain.

Ingredients:

1 medium white daikon raddish 

8 - 10 large Prawns, cleaned (if small use about 1/2 cup)

1 large onion

6 cloves of garlic

1 tsp of fennel seeds

1 1/2 tsp chilli powder

1/2 tsp turmeric

curry leaves

salt as required

Method:

Take 1 tblsp of oil in a pan

Add the fennel seeds and curry leaves when the oil is hot

When the fennel changes colour add the chopped garlic and onions, fry well till translucent

Now add the cleaned Prawns, chilli powder, turmeric powder and salt

Saute till the prawns turns pink for about 2 mins. 

Now add the chopped up radish and mix well to coat the masala.

Add about 1/2 cup of water , close with a lid and let it cook for about 10 mins.

Add some chopped coriander and switch of the stove. 

The consistency of the curry should be semi dry

Serve with plain hot rice.

KFC style Fried Chicken

Have you ever wondered how the combination of just flour, salt, pepper and chicken can taste so good?

I have, many a times, whenever I happen to snack at KFC. Back in 2000 when I came to US for the first time, I was so much addicted to this food, that this became the evening snack on the way back home from work.  Ahh..those carefree days...:)

Last week I made these for my kid. Something interesting for him to eat as he was giving me a hard time, literally eating nothing for the past two weeks because of cough and cold. He seemed to like it and had a few pieces, which made me happy..:)

Ingredients:

Boneless chicken pieces , cut into thin strips

salt and pepper as required

1 egg

2 cups all purpose flour

Method:

Marinate the chicken with little salt and  pepper.

Break an egg in a wide bowl, add salt and pepper, and whisk well

Take the flour in a plate .

Heat oil in a saucepan for frying.

Dip the chicken in egg , and the coat with flour, again dip in the egg and coat with the flour.

Drop in the hot oil and fry till golden.

Serve with your favorite sauce.

Note:

Dipping the chicken twice in egg gives a nice crunchy layer, but its up to the individual's taste. To make it more spicy, you can also add some hot sauce to the egg.

Family Favorites: Lamb/Mutton Soup and Pepper fry

Lamb /Mutton is one of my favorite Non-Veg dish while growing up, especially the soup. In my family we prefer to take the soup as the final course, like rasam along with rice. Due to the high fat and cholestrol scare, we stopped taking red meat after marriage. Sometimes when I get the cravings I buy lamb ( completly trimmed of fat ) in a little quantity and make this soup. This happens once or twice in a year.
But lately, since my son has lost a lot of weight due to frequent sickness, I was suggested both by my parents and in-laws to start adding mutton to his diet.
So now once in two weeks I make this soup for my kid and this delicious pepper fry for us with the cooked meat.

For the Lamb /Mutton Soup:

Ingredients:

4 pieces of lamb/Mutton Chops
4 galic cloves, finely chopped
1 inch piece of  finely chopped/grated
1 small onion finely chopped
1 small tomato

1/2 tsp of turmeric
1 tsp of coarse pepper powder
1 tsp of coarse jeera powder
salt as per taste

for tempering

1 tsp of sombu/fennel seeds

1/4 inch cinnamon stick
2 cloves

Method.
In a pressure cooker add the meat, onion , tomato, garlic , ginger, turmeric, pepper , jeera and salt.Add 3 cups of water and mix well.
Pressure cook for 4-5  whistles.
When the pressure subsides, remove the meat from the soup and keep aside.
In a small tempering pan add a tsp of oil and all the tempering ingredients when the oil is hot.Pour this over the soup and bring it a boil . Add a handful of chopped coriander leaves.

Serve with hot rice.

Lamb /Mutton Pepper fry.

 Ingredients:
4 piece of lamb chops  cooked as said above.
(reserve 1/2 cup of meat stock before tempering the soup)
1 small onion finely chopped
1 tsp ginger garlic paste or ginger and garlic finely minced
1/2 tsp of chilli powder.
1 tsp of coarse black pepper
1/2 tsp of jeera powder
Method:

Heat a pan and add 2 tsp of oil.To this add the onion and fry till translucent.
Add the ginger garlic paste and chilli powder, fry till the raw smell goes and oil leaves the sides of the pan.Now add the meat along with the pepper and jeera powder, stir well to be coated with the masala.
Add the reserved liquid and close with a lid and cook for 10 mins or till all the water disappears. Garnish with chopped coriander leaves

Methi Chicken for T&T

From the begining of this month I have been trying to make this dish specially for this months T&T which featured one of my favourite blogger.Although I have tried many recipes from Sailu's Kitchen never blogged about it.This time I took the time to click a few pictures of this delicious  Methi chicken curry.
I had a packet of frozen methi and wanted to use it. Unfortunatly this one had frozen pureed methi cubes. Anyways I went ahead and used it and hence the colour was totally different from hers. Nevertheless the curry was very delicious and well appreciated.
Next time I will definitly try this out with fresh methi leaves.

T &T is a monthly event created by Zlamushka to appreciate fellow bloggers.This months it is hosted by Lakshmi of Kitchen Chronicles

Spicy Chettinad Chicken Fry / Chettinadu Kozhi Varuval

We have had an overdose of chicken lately for the past few weeks which made me try out some special chicken dishes and thus ended up with this wonderful recipe. I learned this one from a TV show in which some famous Chettinad ladies showcased their family recipes. At that time I wondered how few red chillies can bring spiceness to the dish, but I should warn you, It was really really hot and awesome. I generally try to avoid Chettinad dishes because of the grinding of the spices involved( as I dont have a smaller mixer), and also because of the amount of coconut involved( as I try not to use coconut in our diet). But after trying out this recipe I started searching for chettinad recipes for each and every vegetable that I had in my refrigerator and the whole week was like a chettinad fiesta. In this process I also stumbled upon Solai's chettinad kitchen blog, very nice blog for people who love spicy food with some fabulous recipes.
Here is the recipe for Chettinad Chicken Fry:

Ingredients

Chicken - 1/2 kg

For Marination:

red chilli powder - 1/2 tsp

turmeric powder - 1/2 tsp

ginger garlic paste - 1 tsp

lemon juice - 1sp
For frying

red chillies  - 4-5
cinnamon - 1 inch piece

cloves - 2 nos

fennel seeds/sombhu - 1tsp

chopped garlic - 2 tsp

chopped ginger - 1tsp

1 medium onion finely chopped

few curry leaves

salt to taste
Method:

Wash and marinate the chicken pieces with chilli powder , turmeric, ginger garlic paste,salt and lemon juice for atleast 1/2 an hour or overnight.

In wide pan heat few tblsp of oil.

Add cinnamon, cloves, curryleaves, sombhu and redchillies to the hot oil.

Give it a stir for a minute and add the chopped onions, garlic and ginger. Fry till translucent. Now add the marinated chicken pieces, stir well, add 1/2 cup of water and close with a tight lid. Cook in medium flame for 10 mins. Open the lid, stir well , check for salt and cook till the water is absorbed(approx 10 more mins). Garnish with chopped coriander leaves. 

Special Note:-Alternatively you can cook the marinated chicken first by adding them to a pot of boiling water along with cinnamon, cloves for about 6-7 mins.Strain well and reserve the liquid for making soup. Then follow the above process by adding little amount of water. Both method works well.

Some pictures of the Chettinad Chicken Kuzhambhu/Curry and Pepper Rasam that I made on the next day for lunch.

Easy breezy salmon curry

I try to cook fish almost twice a week.Mostly it is salmon and rarely it is some other white fish. We all know that Salmon is one of the richest source of omega 3 fatty acids and it reduces bad cholestrol.

But Salmon doesn't fit in the usual south Indian 'meen kulambhu ' that we prefer (somehow it makes the fish rubbery) I reserve that dish for some trouts or any other fish from the market. So I always make this quick and delicious curry to be relished with white rice or roti's.

Its a must try recipe for people who love to eat salmon.Even if you dont like (like I used to be ) you will start liking it after this recipe.

Ingredients:

2 - (15 oz) salmon strips cut into cubes.(you can also use frozen ones)

3 cloves of garlic finely chopped.

1 onion finely chopped

1/2 cup of tomato paste

1/2 tsp turmeric power

1 tsp red chilli powder

1/2 tsp coriander powder

1 tsp whole peppers

1/2 tsp fenugreek seeds(optional)

1/2 tsp fennel seeds/powder(optional)

curry leaves

Method:

Take 2 tblsp of olive oil in a flat bottommed vessel.

Add the curry leaves, whole pepper, fenugreek and the fennel seeds when the oil is hot.

Add the chopped garlic and onions and fry till the onion turns translucent

Now add the tomato paste, turmeric powder, coriander powder , chilli power and salt.

Add half cup of water and mix well.Close with a lid and allow it to boil for 10 mins in a medium flame.

After the raw smell o the tomato paste disappears, add the salmon pieces , gently give it stir, reduce the flame to low , cover and cook for 10 more mins.

Note:

The gravy should be thick. So cooking in the low flame after adding the fish is a must to avoid burning. Adjust the salt and spice to your taste, before adding the fish.

Other Salmon Receipes:


Salmon Curry with Coconut

Baked Salmon Cubes


Meen Kuzhambhu - Tamilnadu style

Baked Salmon Cubes

I try to make salmon atleast once a week.Usually I whip up a quick curry to go with rice, but this weekend I wanted to have something very spicy for my brinjal and mango sambhar.Since my DH gives a big no to Fish fry, I baked the marinated fish pieces coated with tblsp of olive oil in the Oven .The taste was amazing and I did not miss my Pan fried fish at all. This is a must try recipe for those who love fish.

Ingredients:
2 Salmon Fillets cubbed.
1 tsp chilli power

2 garlic cloves chopped finely
1 tblsp Olive oil
1 tblsp lemon juice
1 tsp fennel seeds/powder (optional)

salt as required
Method:
Mix all the above ingredients and marinate for an hour(atleast a minium of 15 mins)
Preheat the oven at 250C

Place the Fish cubes in a tray lined with slightly greased foil.
Bake for 10 mins, and then turn the pieces and bake for another 10 mins .After this turn the fish pieces again, set the oven in the broiler mode and broil for 5-8 mins or until the colour turns to red.Depending on the oven the timings may vary. Just keep an eye on it so that the fish doesnt get burnt.
Make sure that its not broiled for a longer time as the fish will become dry and rubbery.

Chettinad chicken curry

Chettinad chicken is one of my all time favourites among chicken dishes.

Chettinad is a small part in southern tamilnadu which is famous world over for its unique cuisine.The flavour of freshly grinded chillies, coriander and fennel, coconut and all other spices gives it a fiery taste.Once you taste any chettinad dish you will never forget the taste of it.
I adapted this receipe from one of the Tamil cookbook magazine and it turned out great.

ingredients:

Chicken 1.5 lb - cleaned and cut into medium sized pieces
to marinate - 1 tsp chilli powder, 1 pinch of turmeric and some salt

2 medium size onions
8 garlic cloves
1 inch ginger
1 medium size tomato chopped
few sprigs of curry leaves

To roast and grind:

1 inch cinnamon
4 cloves
8 red chillies
2 tblsp coriander seeds
1 tsp black pepper
1 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp fenugreek seeds
2 tsp shredded coconut

Method:

Clean the chicken pieces and marinate them by adding the chilli powder, turmeric for atleast 30 mins.Cut 1 onion into small pieces, peel the garlic and ginger.Fry these in a pan and grind them to a smooth paste.Roast all the spices without oil, finally add the coconut and grind them together to a smooth paste

Chop the remaining 1 onion and the tomatoes.

Take 3 tsp of oil in a pan and add the curry leaves, chopped onion and fry well.
To this add the onion-ginger-garlic paste and fry till the raw smell leaves.
Now add the roasted spice paste and fry well.To this add the chopped tomatoes, 1/2 tsp of turmeric and fry well till the oil leaves the sides of the pan.Now add the chicken pieces and stir well so the masala coats the chicken well. Add salt and check for the spice level.
Add 1/2 cup of water and close tightly with a lid.Reduce the heat to medium and allow it cook for 10 - 15 mins. Add 1/2 cup of chopped coriander leaves and mix well before switching of the stove.

Serve it hot with Rice, chappati, puri's or even Idli's

Updated with some new pictures that I took when I made this curry recently.

Check out my other interesting chicken recipes below:
 'Chettinad Chicken Varuval / fry'
Chicken/Muttton Kuzhambhu

My Version of Fish Cutlets

Since my travel date to India has been confirmed, Iam trying to clear up my pantry by exhausting the supplies and limiting my shopping just to vegetables.The Starkist tuna cans has been sitting in my pantry for more than two months now.I thought of completing my long pending quest to make fish cutlets as we had some friends over last weekend.The last time I remember making this dish was for some potluck party 2 years back in seattle.I learned this receipe from one of my friend who was my roommate back then..
By now you would have known many versions of Cutlets however Iam posting my version of it which is much quicker to make.Do try it and let me know your feedback.

Ingredients:

2 small cans/packets of Tuna.
1 large potato or 2 medium size potatoes
1/2 medium size onion chopped very finely
1 tsp chilli powder
1/2 tsp garam masala
2 tsp ginger garlic paste
1/2 tsp turmeric
1/2 cup finely chopped cilantro
some curry leaves finly chopped (op)
2 tsp lemon juice

2 tsp maida dissoved in 1/2 cup of water
1 cup bread crumbs
Oil for frying.

Method:

• First boil the potatoes in microwave.Wash in water, poke it with a fork or knife in 2 -3 places and the cook in high for 5 mins or you can cook it in pressure cooker for 3 whistles.Remove the skin when cooled.
• Next open the tuna packets or can, discard the liquid transfer it to a microwavable dish and cook covered for 2 mins.(cover and cook , otherwise the fish will splatter)
• When the fish and potatoes are cooled mix them together and mash well without any lumps.
• To this add all the other ingredients except the maida and bread crumbs.
• Mix well and check for salt and spice level.Make small lemon sized balls out of it.
• Heat the oil in a kadai for deep frying.Spread the bread crumbs in a plate.
• Take one ball dip in the maida liquid,flatten the ball and then roll over the bread crumbs.The bread crumbs should coat all sides of the cutlet. Drop it in the hot oil and deep fry. Continue with other balls.
• Place them in paper towel to drain excess oil before transfering to a serving tray.

Note:
The maida liquid should be watery rather than like a paste.Most cutlet receipe call for egg white for binding, but maida water works well for me.If you are short of flour , you can also use besan flour to make this liquid, that too works just fine.Its just used for the bread crumbs to stick well. Do not add water to the fish-potato mixture at any point.Always use unsalted plain bread crumbs.

Oven Roasted King Fish Steak

Both me and my husband love Fish compared to chicken or other nonveg items. But the grocery store we visit do not have much variety in fish, so we always end up buying tilapia fillets, not that its not great or anything, but we get bored of it sometimes.The past few weeks I found some king fish steaks which were very tempting, but the size of it made me think, morever I have not tasted king fish before..it looked more like 'vanchiram' in our place.But this week I decided to give it a try and brought back a nice beautiful piece of king fish steak.
Since the piece was very thick, I decided to roast it in the oven, as I do the chicken sometimes.
It turned out good and we both enjoyed it.
So here's how I did it.

Ingredients:
1 King fish steak (large)
1 tsp chilli powder
1/2 tsp sombhu/fennel seeds powder( optional)
1tsp lemon juice
1 tsp olive oil
1 tsp chopped garlic
salt to taste

Method:
Mix all the ingredients and make a paste.
smear oer the fish on all sides, and allow it to marinate in the refrigerator for minimum 30 mins
Preheat the oven to 425F, place the fish in a tray covered with foil
bake for 10 mins on each side and then broil for 3 mins on each side.

Enjoy.

.

Prawns varuval/fry

This weekend I made Prawns after a very long time.The taste of the prawns/shrimps that we get here nowhere matches the taste of those we get in India, I dont know why, may be because they are precooked, anyway..because of this we have stopped eating shrimp for quite a long time. Still once in a while when I get the cravings to eat shrimp we would get the uncooked ones from the store in small amount.
When we were kids, my mother used to make a dish called prawn thokku on sundays, which we would always prefer to eat with just white rice and rasam.The combination of rasam and this thokku is absolutely delicious.
I wanted to do the same this weekend... so made prawn thokku, sambhar and rasam for the weekend lunch.

Ingredients:
Prawns/Shrimp - 1 lb
1 mediun sized onions
1 medium sized tomato
1 tsp chilli pwd
1 tsp sombhu powder (fennel powder)
1 tblsp minced garlic
few curry leaves.

Method.
Clean and wash the shrimp.Sprinkle with turmeric pwd, mix and keep it aside
In a pan add 2 tsps of oil, when the oil is hot add garlic, onions, curry leaves and fry well.
When the onions is golden brown, add the chopped tomatoes and fry till oil seperates.
Now add the chilli powder, sombhu powder and salt. add 1/2 cup of water and close with a lid.
When the gravy is bubbling, add the shrimp and mix well till its coated well with the masala.
reduce the flame and allow it to be cooked for 5 mins or till the gravy thickens.
Switch of the stove and garnish with cilantro.

Tandoori Chicken

Tandoori Chicken

This Weekend was very normal and not a very busy one for us.We spend most of the time at home, watching movies , and having nice food. Since I had lot of time this weekend , I decided to cook by long time favorite food - Tandoori chicken.
This is one dish I love to eat whenever I visit the Indian restaurants over here.
I retained the name Tandoori, though I used the regular oven to roast the chicken, may be I should have called this receipe 'Roast chicken'...nahhhh somehow I like the name 'Tandoori chicken'.Anyway its very easy to make and its a great party food, without consuming much of your time.

Ingredients:

4 chicken drumsticks
1 tsp chilli powder
1/4 tsp coriander powder
1/2 tsp of garam masala
1 tsp of ginger garlic paste
3 tsp of curd/yogurt
2 tsp lemon/lime juice
1 tsp of pepper powder
1 tsp of jeera powder
1 pinch of red food clour (optional)
green onions for garnishing
salt to taste

Method:
Remove the skin from the drumsticks and wash throughly and drain
add all the ingredients and mix well.you can mix all the ingredients first, check for salt and spice level and then add the chicken and stir well to coat.
marinate the chicken overnight.The minimum time to marinate is 1 hour.
When u r ready to bake, preheat the oven to 350C
Cover the baking tray with aluminum foil, spray with pam cooking oil.
place the chicken within 1 inch apart and then place the tray in the preheated oven.
Bake for 15 mins. Now take out the tray and flip the chicken pieces using a tong and then bake again for 15 mins.
Now take the tray out flip the chicken again and set the oven settings to Broil.
Allow it to broil for 5 mins, or until you get a nice golden red colour.
But be careful, if you keep in broil for a long time the chicken will get burnt.
Garnish with cilantro and spring onions.

Fish Curry using Canned Salmon
We have decided to include more fish in our regular diet. All Nutritionist and other health websites recommend 3 servings of fish per week.It becomes very difficult to buy and cook fish during the weekdays.So this week I thought of giving canned salmon a try, and the result was not as bad as we thought.It was quite delicious.Morever researchers and analysts say that the canned fish is always better compared to the fresh farm raised ones as the canned fish are canned immediately after they are caught in the wild and later are raised by lots of artificial food which are not very good for health.The only demerit I find in these are the level of sodium, but then I reduce the amount of salt I add to the dish and also rinse the fish well after opening the can. So here you go..A very good receipe for Canned Fish(salmon) which goes well with plain rice and also roti's.
Ingredients:
1 can of Wild Salmon 2 medium size onions, finely chopped.
2 ripe tomatoes, medium sized , finely chopped.
2 tsp finely chopped garlic
2tsp finely chopped ginger. (or u can use 2 tsp of ginger garlic paste).
1 tsp red chilli powder
1tsp coriander powder
1 tsp pepper powder
1 tsp cumin powder
1/2 tsp of turmeric
1/2 tsp of fenugreek powder
1/2 tsp of sombu(fennel powder) - op 1/2 cup chopped coriander leaves

Method:
Heat 2 tsp of olive oil , and add the ginger, garlic and curry leaves , and the add the chopped onions.Fry till translucent and the add the chopped tomatoes.fry well and then add all the dry powders except the fenugreek powder and fry well till the oil seperates. Add two glasses of water , close with a lid and allow it to boil. Now open the can and place the fish piece on a plate and rinse it with cold water.
Take care to not break the fish , as it will be very soft. just gently cut the fish loaf into 4 pieces without breaking. When the curry is boiling and all the masala smells goes,add the fenugreek powder and gently slide the fish pieces into it. close it with lid.after 5 mins open and turn over the fish and allow it to boil another 5 mins.garnish with coriander leaves and switch of the stove.

The fish gets broken into very small pieces, but dont worry, that itself will give the curry a nice taste and texture.Nowadays we have become so addicted to this curry that I have decided to make this curry twice during weekdays and fresh fish during weekend. (Have already stocked up the Pantry).Hope u will enjoy too.