Haute Cuisine

Ingredients
1 kg rohu fish, washed and cut into pieces
1.5 kg curd
50 gms cashews
50 gms raisins
100 gm khus-khus
600 gm onions, sliced
1 tsp cornflour
500 gm refined vegetable oil
2 tsp salt
2-3 green chillies, chopped
1 tsp mustard seeds
3-4 curry leaves

Method
Apply a little salt on the fish pieces and keep aside. Grind together the cashews, raisins and khus-khus to make a paste. Mix this paste with the cornflour and add to curd. Heat oil in a kadhai and carefully fry the fish till light golden brown. Drain. In the same oil, fry the onions till brown and keep aside. Now add the curd mixture and keep stirring till it boils. Gently add the fish, salt and green chillies, heat for about one minute and remove from the flame.

In a separate pan, heat a little oil and prepare a tarka with mustard seeds and the curry leaves. Add this and the fried onions to the fish dish, and heat for 30 seconds. Your curd-fish is ready.

Prawn Curry

Ingredients
500 gm fresh prawns
200 gm tomatoes, peeled
100 gm onions, sliced
5-6 cloves garlic, chopped
25 gm ginger, julienned
100 gm refined
vegetable oil
2 tsp salt
1 tsp turmeric
1 tsp cardamom seeds, ground
1 tsp dry mustard, ground
1/2 tsp cloves, ground
2-3 green chillies, chopped
3 bayleaves (tejpatta)
Coriander for
garnishing

Method
Add salt and turmeric to prawns. Heat oil in a kadhai and add the prawns in batches; fry till all the water evaporates. In another kadhai, heat 1 tsp oil over medium heat for one minute. Add bay leaves, onions, ginger, garlic and cook slowly for 6-7 minutes, till onions are soft and transparent but not brown.
Add ground spices and cook for another three minutes. Then add tomatoes, water, salt and chopped chillies and bring to a boil. Add the prawns. Garnish with chopped coriander and serve hot.