Recipe for a simple fish curry made with pureed tomatoes, Bolsts hot curry powder, spices and finished with coconut milk. Perfect accompaniment for rice.
I have never come across Bolst’s curry powder while growing up. In Fact the first time I came across this little spice tin was at the Indian store in California. The mind passed it off as an anglo version of the mild curry blend (maybe the name) and was never curious to try. But I recently came to know that it’s very much a Bangalore product from the colonial times with a lot of history. Thanks to Kaveri Ponnapa for bringing this curry blend into my life. I took the concept of pureed tomatoes from her “Chinnaswamy’s Sunday Special Prawn Curry” and made it into a fish curry. She writes that some curry powder, like Bolst’s, had personality and I have to agree with her. It’s a robust blend of coriander, turmeric, chillies, mustard, ginger, cumin and fenugreek. It’s perfect in meat dishes and I am happy I found it.
Here are some of the things you can buy online for making this recipe. Bolst’s Curry Powder https://amzn.to/3pS2G5Q Carote Ceramic Pan https://amzn.to/3HD1VnA Tempering Kadai https://amzn.to/3EVQXHT Victorinox Serrated Knife https://amzn.to/3qPdjWl Wooden Chopping Board https://amzn.to/3qLwAbi
Here is the video of how to make Tomato Fish Curry Recipe
For Making the Curry
2 tablespoon coconut oil 1/2 teaspoon cumin seeds 1 sprig curry leaves 1.5 tablespoon minced ginger 1/2 cup onions, sliced 1 tablespoon Kashmiri red chilli powder 1 teaspoon turmeric powder 1 tablespoon coriander powder 2 teaspoon Bolst’s hot curry powder 1 teaspoon salt 6 tomatoes, deseeded and pureed 200 ml coconut milk 1 cup water 1/2 teaspoon sugar 500 grams fish steaks (seer fish) 1/2 of a lime juiced
For tempering the curry
1 tablespoon coconut oil 1/4 teaspoon fenugreek seeds 1/2 teaspoon mustard seeds 2 sprigs curry leaves 3 green chillies, chopped
Making the fish curry
Deseed and puree the tomatoes. Set aside. Heat coconut oil in a pan and add in the cumin seeds, curry leaves and the minced ginger. Saute for a minute. Add in the sliced onions and sauté the onions until soft. Add in the Kashmiri red chilli powder, turmeric powder, coriander powder and the Bolst’s curry powder. Saute on a low flame for a few seconds. Kashmiri red chilli powder adds a bright red colour to the curry but is not very hot. Add in the salt and the pureed tomatoes. Mix well. Cover the pan with a lid and cook for 6-7 minutes till the tomatoes are completely cooked. Add in the coconut milk. I have used canned coconut milk for making this recipe. Add in the water. Mix well. Add in the sugar. The little sugar nicely balances out the taste. Add in the fish steaks. I have used seer fish for making this recipe. Any firm fish will work well. Cover the pan with a lid and cook for 7-8 minutes. Add in juice of half a lime to the curry and remove the curry from heat.
Tempering the curry
Heat coconut oil to a small tempering kadai. Once the oil is hot, add in the fenugreek seeds and the mustard seeds. Let the mustard seeds crackle. Add in the curry leaves and the chopped green chillies. Saute on a low flame for a minute. The chillies will blister. At this stage, remove the tempering from heat and add it to the curry.
Tomato fish curry is ready. Serve with hot rice.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
For Making the Curry
2 tablespoon coconut oil 1/2 teaspoon cumin seeds 1 sprig curry leaves 1.5 tablespoon minced ginger 1/2 cup onions, sliced 1 tablespoon Kashmiri red chilli powder 1 teaspoon turmeric powder 1 tablespoon coriander powder 2 teaspoon Bolst’s hot curry powder 1 teaspoon salt 6 tomatoes, deseeded and pureed 200 ml coconut milk 1 cup water 1/2 teaspoon sugar 500 grams fish steaks (seer fish) 1/2 of a lime juiced
For tempering the curry
1 tablespoon coconut oil 1/4 teaspoon fenugreek seeds 1/2 teaspoon mustard seeds 2 sprigs curry leaves 3 green chillies, chopped
Making the fish curry
Deseed and puree the tomatoes. Set aside. Heat coconut oil in a pan and add in the cumin seeds, curry leaves and the minced ginger. Saute for a minute. Add in the sliced onions and sauté the onions until soft. Add in the Kashmiri red chilli powder, turmeric powder, coriander powder and the Bolst’s curry powder. Saute on a low flame for a few seconds. Kashmiri red chilli powder adds a bright red colour to the curry but is not very hot. Add in the salt and the pureed tomatoes. Mix well. Cover the pan with a lid and cook for 6-7 minutes till the tomatoes are completely cooked. Add in the coconut milk. I have used canned coconut milk for making this recipe. Add in the water. Mix well. Add in the sugar. The little sugar nicely balances out the taste. Add in the fish steaks. I have used seer fish for making this recipe. Any firm fish will work well. Cover the pan with a lid and cook for 7-8 minutes. Add in juice of half a lime to the curry and remove the curry from heat.
Tempering the curry
Heat coconut oil to a small tempering kadai. Once the oil is hot, add in the fenugreek seeds and the mustard seeds. Let the mustard seeds crackle. Add in the curry leaves and the chopped green chillies. Saute on a low flame for a minute. The chillies will blister. At this stage, remove the tempering from heat and add it to the curry.
Tomato fish curry is ready. Serve with hot rice.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/tomato-fish-curry-recipe/
Recipe for Vegetable Hakka Noodles. A very popular Indo Chinese restaurant dish. Simple restaurant style plain vegetable hakka noodles recipe. Recipe with video.
I used plain noodles for making the recipe today. If you eat eggs, use egg noodles for the recipe. Egg noodles have a different texture and are tastier too when compared to regular plain noodles. The important thing about the dish is to get the texture of the noodles right. If you cook the noodles for too long, they will stick to each other and will be very gummy.
An easy trick to getting the veggies crisp is to fry them on a high flame and add in the seasonings and the salt at the end. Adding the salt in the beginning will make the vegetables give out the moisture making it soft.
I like to use a lot of vegetables while making hakka noodles as the flavor for the dish comes from the vegetables only. I like to at least double the amount of veggies to noodles. We used 200 grams of noodles today. Use atleast 400-500 grams of veggies combined. More the better. Also use a good amount of cabbage as cabbage gives a nice flavor to the noodles.
Here are some of the things you can buy online for making this recipe
Here is the video of how to make Vegetable Hakka Noodles
For Boiling Noodles
200 grams plain noodles 1 teaspoon oil 2 teaspoon salt
For the Hakka Noodles
2 tablespoon Indian sesame oil 6 cloves garlic, chopped 2 spring onion, chopped 1/4 cup onion, sliced 2 carrots, julienne 2 cups cabbage, sliced 1/4 cup yellow bell pepper, sliced 1/4 cup green bell pepper, sliced 1/2 teaspoon black pepper powder 1 tablespoon soy sauce 1 teaspoon white plain vinegar 1/2 teaspoon salt 1/2 teaspoon sugar
For boiling the noodles
Bring a pot of water to a rolling boil. Add in the oil and the salt. Add in the noodles. It’s important that the water is really hot before adding the noodles. If you add the noodles to water that’s not hot, the noodles will stick to each other and the texture will also be gummy. So make sure that the water is boiling before adding the noodles.
Cook the noodles on a medium flame for about 5-6 minutes. After about 5 minutes, take a piece of noodle and try to break it between your fingers. It should break easily but still be very firm. At this stage, remove the noodles from the water.
Wash the noodles once in cold water to stop the cooking and to avoid the noodles from over cooking. This is a very important step.
Making the Vegetable Hakka Noodles
Heat sesame oil in a pan and add in the chopped garlic and white part of the spring onion. Saute for a few seconds.
Add in the sliced onion, carrots and the cabbage. Saute on high flame for 3-4 minutes.
Add in the capsicum. Saute for a minute. Capsicum doesn’t take a long time to cook. Add in the black pepper, soy sauce, vinegar, salt and the sugar. Mix well to combine.
Finally add in the cooked noodles and the spring onions. Toss well to combine.
Vegetable Hakka Noodles are ready.
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 20m
