Monday, November 30, 2009

Palli Chikki - Palli Patti/ Peanut Brittle

This is the treat most of us enjoyed from our chailhood......and many many memories surely attached to these....So, these chikkies are surely heart rob of mine... not only for taste but also for memories...........


  • 2&1/2 cup Peanuts/palli/verusenaga pappu
  • 3/4cup Jaggery
  • 1/2cup Sugar
  • 1/4cup Water
  • 1/4tsp.Cardamom(powdered)
  • 1/4tsp.ghee


  • Roast pea nuts, keep aside.
  • In a thick bottomed, wide pan, heat jaggery, sugar with 1/4 cup of water, bring them to boil, now you see lots of bubbles, keep stirring until it gets to a thick syrupy consistency.( to check the consistency, drop few drops of syrup in a bowl of water, it should solidify into soft threads). Now add cardamom powder, pea nuts and stir constantly for few minutes, then turn off the heat and pour this mixture onto a ghee greased pan, leave it to cool. When cooled, break them to pieces (need not be fancy, I like to brake them in random shapes, which is quite easy). Store them in an airtight container.

Wednesday, November 25, 2009

Goruchikkudukaya Pulusu/Cluster Beans in Tamarind Sauce

This is one simple house hold curry in the Kitchens of Andhra..........

  • Goruchikkudukayalu/Cluster Beans – 1lb
  • Onion -1(finely chopped)
  • 1Ttomato (diced)
  • Mustard Seeds – 1tsp.
  • Cumin Seeds – 1tsp.
  • Fenugreek Seeds – few(5-6seeds)
  • Curry Leaves – 1spring
  • Turmeric Powder – 1/4tsp.
  • Salt to Taste
  • Red Chili Powder – 2tsp.
  • Tamarind – Small Goose Berry Size(soak in 3/4 cup of water for 15min.)
  • Oil – 4tsp.


  • Wash, cut the cluster bean into 1''pieces. Add salt(little), turmeric powder to the bean pieces, steam them(give 1 whistle in the pressure cooker), once they are cooled, squeeze out the excess water and keep them aside. Heat oil in a pan, once hot, add fenugreek seeds,mustard,cumin seeds and fry till they splutter, now add chopped onions and curry leaves and fry till the onions are translucent, then add tomato, turmeric powder and fry till the tomatoes are pulped up. Now add the cooked bean pieces, salt, red chilli powder, tamarind juice(extracted from soaked tamarind), mix well, cover and cook until you get the saucy consistency to the curry(it takes about 15min.).....This curry tastes good with steamed white rice.

Tuesday, November 24, 2009

Madatha Kaja/ Kakinada Kaja

The very mention of the name Kaja reminds everyone of Kakinada kaja, this crispy, cylindrical flaky, sticky sweet treat is popular not only across Andhra Pradesh but also across the nation......

All purpose flour/Maida - 2 cups
Sugar - 2cups
Rice Flour - 3 tsp
Ghee - 3tsp
Soda bi carb. - 2 pinches
Oil for deep frying

Procedure :

  • Take maida/flour in a bowl, add ghee, baking powder to the maida/ flour, add sufficient water to make a dough, knead well. The dough should be like puri or chapathi dough. Pinch the dough, roll the dough into big chapathi, and keep it aside, and roll two more chapathies. Mix rice flour and ghee in to a paste, lightly smear this paste on the chapathi, place another chapathi on top of it and again smear the paste on chapati and place another chapathi(it should be stack of 3 chapathies), and roll it like a mat and cut it into 1''pieces, roll them little, lengthwise. Keep aside. Now make a sugar syrup with one string consistency. Keep aside. Heat oil and deep fry the kajas and drop them into the sugar syrup. Let the kaja absorb the syrup for a while. Remove from the syrup and keep aside. Repeat the process for the remaining kajas. Once again drop the kajas in the sugar syrup so that they nicely absorb the sugar syrup. Remove from the them in the container, they can be stored for 15days.

This flaky Kakinada Kaja is going to "Speciality Food Event" hosted by Simple Indian Food-An Easy Cooking Blog.

Friday, November 20, 2009

Kobbari Pachadi/ Coconut Chutney

Coconut I am not talking about the regular coconut chutney that is served with idli and dosa. What I’m talking about is the coconut pachadi that is prepared only to be eaten with rice. The magic taste of this pachadi/chutney is all bout its texture, which should be coarsely ground but not to a smooth paste. Of course, not to mention the seasoning with curry leaves make it more flavourful.


  • 1 1/4 cup of fresh coconut(pieces)
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. urad dal
  • 1 Tbsp. chana dal
  • 1tsp.coriander seeds
  • 1/2tsp.peanuts
  • 7-8 dry red chillis
  • gooseberry sized tamarind(soaked in water for about 15min.)
  • 3tsp.oil
  • salt to taste


  • 1/2tsp. mustard seeds
  • 1tsp. split urad dal
  • 2springs curry leaves
  • 1/2tsp. oil


  • Heat oil in a pan, add cumin, fry for for few seconds,then add whole red chillies, urad dal, chana dal, coriander seeds, peanuts and fry them until they get nice golden brown color, at last add the coconut pieces, fry for a minute, remove from heat and let it cool.
  • Once cool, grind the toasted ingredients, tamarind, salt to a slightly coarse paste by adding very little water, it shouldn't be made to a smooth paste.
  • Heat oil in a small pan, once hot, add mustard seeds, once they splutter add black gram and let it get light golden brown color, then add curry leaves and fry them for a few seconds, til the curry leaves turn dark green in color. Then add the seasoning to the ground kobbari/coconut, mix well. For additional flavor add big pieces of onion(totally optional), mix well and serve it with steamy white rice and ghee.

Thursday, November 19, 2009

Kodi Guddu Beerakaaya Kura/ Egg, Ridgegourd Curry

This is one vegetable that has mild sweet taste and which can be paired with Boiled eggs,fresh prawns and even with dried prawns.....these combinations are unique in our coastal region. Among them, one delectable combination is ridge gourd with boiled eggs, these simple combinations make the meal delicious with roties or steamed rice....

  • Ingredients:
    2lb.ridge gourd(peeled and chopped), eggs(as required, boiled, shelled, make 3 slits along the sides), 1 large onion(roughly chopped), 1tomato(diced), 1/2tbsp. oil, 1/2tsp. mustard seeds, 1/2tsp. cumin seeds, 2 green chillis( slit length wise), 1/ chilli powder(adjust as per taste, but this curry is intended to be mild), 1/4tsp.coriander powder, 4garlic pods(slightly crushed), 2springs curry leaves, 1/4tsp.turmeric, salt to taste.


  • Add 1/2tsp. of oil, once it's warm add little turmeric powder, slit eggs, roast them for a min., remove and keep aside( the other crust can be little brown), in the same pan, add the remaining oil, once it's hot enough add mustard seeds, cumin , once they start to splutter add the crushed garlic, curry leaves, green chillis, mix well, fry til curry leaves turn dark green in color, now add the chopped onions and saute till transparent, then add tomato and fry until the tomatoes are pulped up. Add the chopped ridge gourd, mix well and cook for 8-10 mins., on medium heat, now water oozes from ridge gourad , then add salt and cook for another 7mins., on medium heat, then add the roasted eggs, reduce the flame, and simmer for 5 min., and cook until you get the desired consistency(it should be little watery), then turn off heat and serve hot with rotis or steamed white rice.

Wednesday, November 18, 2009

Bendakaya Masala/ Bhindi Masala(Andhra Style)

This is one more tasty curry of Bhindi.....this is little different from North Indian Bhindi's totally infused with Andhra's an age old recipe from my grand mother, I cook Bendakaya Pulusu/Bhindi In tamarind sauce and Bendakaya Vepudu/Bhindi fry, these two curries only go with rice, but this curry will go well with both rice and roti.....when I was young, I'm not much into this, as it is not as crunchy as Bhindi I simply love this curry.......tastes do change as we grow( we cook!!!).

  • 1lb.Bendakaya/bhindi(cleaned, cut in 1''pieces).

To Grind:

  • 2tsp.shredded coconut, 1/2tsp.dhania powder, chilli powder, 1/4tsp.jeera, 1/4 medium onion. Grind all these ingredients to a coarse paste by adding little water(onion should be very coarse, not smooth paste).


  • 4tsp.oil, 1/2tsp.mustard and jeera each, 1spring curry leaves.


  • Heat oil in a pan, once it's hot add mustard and jeera, once they start to splutter, add curry leaves, bhindi pieces, turmeric, mix well, cover and cook on medium heat, cook covered till little soft, now remove the lid, add salt and continue frying on medium heat until bhindi is totally cooked and crunchy, now add the ground paste to bhindi pieces, mix well, increase the flame to medium high, stir continiously to avoid sticking at the bottom(coconut has the tendency of sticking fast)and cook till the raw smell of the paste is gone and the masala is totally dry and well coated to bhindis........serve it with steamed rice or roties.

Tip: Salt should not be added in the starting, as salt leaves water and makes bhindi soggy and gooey, so it's better to add once the bindi is 1/4done.

Tuesday, November 17, 2009

Restaurant Style Rasam

I know all of us mostly like home made comfort food......but, sometimes feel like a change to the restaurant.....such time we do have the favorite comfort food in restaurant such change is this yummy yum.....Rasam, that too in Andhra Restaurant style, I have not name it "R.S Rasam....", people who have tasted this rasam at my place could not resist it, they named it so .....most of them act like kids while eating this.....humm...they even lick their finger too.....some of them drink it in cups, most of them end up in pulling the recipe......need not take my word for this.....if u try u will know it......need not be a Southern Indian relish Rasam.......the best combination for Veg-people, is Rasam Rice with potato curry and if Non-Veg-people it's always with chichken.....ok.ok..I know I have already told lot about rasam, Now the recipe fallows..............

  • 1cup cooked toor dhal, 2medium ripe tomatoes( boiled, peeled and pureed), 2tsp.tamarind extract(soak a small Gooseberry sized tamarind in 1/4cup of water and squeeze the extract), 2tsp. Rasam powder of your choice(I use MTR rasam powder or Home made powder), 1/4tsp.turmeric powder, salt to taste, 2pods garlic(crushed), 1/2tsp.jaggery, 2springs curry leaves, coriander leaves for garnishing, 1tsp.oil(if generous add ghee, it enhances the taste of rasam), 2no.whole redchillies,1tsp.jeera, 1tsp.mustard, 1/4tsp.Asafoetida.


  • Add cooked dhal, tamarind extract, tomato puree, turmeric, salt and 3&1/2cups of water in a pan, cook on medium high heat til it comes to a rolling boil, then reduce the flame to medium, add rasam powder and allow to boil. Meanwhile in a pan add oil/ghee, once it is hot, add whole red chillies, mustard, jeera, crushed garlic, asafoetida, once they start to splutter, add this seasoning, jaggery, curry leaves, coriander leaves to rasam, increase the flame to medium high and cook it until it comes to a rolling boil(it takes about a min.), immediately remove from the flame(rasam should not be cooked for a long time after adding rasam powder and seasoning, over boiling spoils the taste of rasam)....serve it with steamed white rice.......

Monday, November 16, 2009

Vada Pav

Love Street Foods of Mumbai...........

How to make Vadas for Vada Pav: Click *here*

Garlic Powder:

  • 1cup dessicated coconut, 2Tbsp.chili powder, 1tsp.chopped garlic, 1/4 tsp.tamarind extract( I used 2'' piece of tamarind), Salt to taste.


  • Dry roast coconut, tamarind till they turn slightly brown, grind them with all other ingredients, do not add water while grinding, it's a dry powder. It can be stored in air tight containers for about a month.
  • Sweet chutney :

    • Tamarind (berry sized tamarind, soaked in warm water for about 30min.), 1/2 tsp. jaggery, Salt to taste, grind them to a fine paste. In a pan add this paste and boil until you get saucy consistency, then remove from the flame, cool it and store it in a air tight container, refrigerate it, can be preserved for 2-3months.

    Making vada pav:

    • Take pav (I used Sunbeam Dinner rolls, which are slightly smaller than the actual pav that we get in India). Cut open the rolls horizontally, taking care one end is still connected to pav, spread 11/2tsp. garlic powder(adjust as per spice levels), then sweet chutney and can add little onion for crunch(optional) and place vada and relish yummy Vada Pav.

    Friday, November 13, 2009

    Jeedipappu Pakam/ Cashew nut Burfi

    Jeedipappu pakam/ Cashew nut Burfi.......yep, this is all about the popular sweet that we get in G. Pulla Reddy sweet shops in Andhra Pradesh, this is hot favorite of many......I myself enjoyed it a lot when we were in Hyderaba, now missing it, so I have tried it myself.....It came out so good. Here is the recipe for this most tempting sweet.........


    • 2 cups Cashew nuts, 1/2 cup Jaggery, 1/2 cup Sugar, 1/2tsp.Cardamom powder, 1/4tsp. ghee to grease.
    • In a thick bottomed, wide pan, heat jaggery, sugar with 1/4 cup of water, bring them to boil, now you see lots of bubbles, keep stirring until it gets to a thick syrupy consistency.( to check the consistency, drop few drops of syrup in a bowl of water, it should solidify into soft threads). Now add cardamom powder, cashew nuts and stir constantly for few minutes, then turn off the heat and pour this mixture onto a ghee greased pan, leave it to cool. When cooled, break them to pieces (need not be fancy, I like to brake them in random shapes, which is quite easy). Store them in an airtight container.

    Thursday, November 12, 2009

    Pachi Pulusu

    Hi friends...........if u have strong palates try this Rasam.......This typical rasam is from coastal Andhra Pradesh. Pachi Pulusu means Raw Rasam, usually served cold with hot rice.

    • Tamarind(1/2 lemon sized), 1tsp.Jaggery, 1 medium Onion(finely chopped), 2red Chillis, 1tsp.Jeera, 2Green Chilli, A fist full of Coriander leaves(chopped), 2tsp.Oil, 2tsp.Mustard seeds, 1spring Curry Leaves, 3cups Water, Salt to taste.
    • Soak the tamarind in water if 15min., squeeze out the pulp. Add this pulp, jaggery to 3cups of water, let the jaggery dissolve. Char red and green chillies on the direct flame, if not dry roast them till the green chillies skin turn brown, crush them with ur had and add them to the water. Then add the chopped onions, coriander leaves, curry leaves, salt mix well and keep it aside for 15min., this helps to incorporate the flavors. In a pan heat oil, once it hot add mustard and jeera, once they start to splutter, add this seasoning to the tamarind mixture, mix well ...............Serve it with piping hot steamed rice.

    Wednesday, November 11, 2009

    Paav Bhaji

    Paav Bhaji is the most popular street food of India, which need no introduction.........I was born and brought up in southern part of India, and I had no idea what's Paav Bhaji until I was married and of to Bombay.....I was introduced to this by "J", who's a big fan of Phav Bhaji and Vada Pav. So, years after also, his love for them continued and it has become one of our comfort food.......

    • 5 medium size potatoes(boiled and peeled), 2cups tomatoes (diced), 1cup capsicum/green pepper, 1cup gen peas (I used frozen ones), 1/2cup cauliflower, 1/2cup carrot, 2cups onions(chopped), 2cloves garlic(chopped), 1/2cup coriander leaves, chilli powder, 1/2tsp. garam masala, 2tsp.paav bhaji masala, 2tsp. lemon juice, salt to taste.


    • Add green pepper, carrot, green peas, cauliflower in the food processor and chop them to fine pieces. In a pan add 4tsp.butter, once it's warm enough add chopped garlic, 1 cup chopped onions(use remaining onion for garnishing) and fry till they are translucent. Now add the garam masala, chilli powder,tomatoes and cook till they are soft. Now add the paav bhaji masala of your choice and cook the tomatoes until they pulp up. Then add the vegetable mixture to it, mix it well, cover and cook till the vegetables are totally cooked, then add the boiled and mashed potato, mix well and cook till the mixture thickens, add salt and boil it until you get the desired consistency. Then add generous amount of butter, mix it well and remove from the heat.


    • Apply butter to pav, and roast pav until they turn golden brown. While serving add chopped onions, coriander leaves, required amount of lemon juice to bhaji.

    Tuesday, November 10, 2009

    Aloo Vankaya Kura/ Potato & Brijal Curry

    This is an winning combination, the combination of these veggies itself give an unique flavor and texture to the curry.


    • 2potatoes, 1/2lb.brinjals(purple or green), 1medium onion(roughly chopped), 3tsp.oil, 1/2tsp.mustard and jeera each, 1/2tsp.ginger garlic paste, 1spring curry leaves, chilli powder, 1/4tsp.turmeric, 1tsp.coriander powder, 1/4tsp.garam masala, salt to taste.

    • Boil the potatoes and cut them into 1''cubes, and cut the brinjals to 2''pieces.
    • In a pan heat oil, once it hot add jeera and mustard, once they start to splutter add onions, curry leaves and fry till the onions are translucent, add ginger garlic paste and fry for a min., then add the boiled potato pieces, brinjal pieces, salt, turmeric, red chilli powder, coriander powder, mix well, cover and cook till the brinjal pieces are 3/4 done.
    • Remove the cover and cook on medium heat until the brinjal pieces are totally cooked(I like to over cook the brinjal in this curry, this enhances the flavor and add a good texture to the curry).
    • Add garam masala, mix well and remove from the flame. Serve it as side for roti or rice.

    Monday, November 9, 2009

    Cauliflower Kurma

    This Kurma will go well with rice and roti...........this is one of my personal favorite. I even enjoy this Kurma with Idli too...


    • 2tsp.cashews(soaked for 15min.), 2tsp.coconut(shredded),1onion(finely chopped), 2tomatoes(diced), 1/2tsp.ginger garlic paste, 1medium sized Cauliflower(cut into bite size florets), chilli powder, 1/2tsp. coriander powder, 1/4tsp.garam masala, 1/4tsp.turmeric, salt to taste, 2tsp.oil, 1tsp.jeera, 2cloves, 2bay leaves, 2''cinnamon piece, 1spring curry leaves, coriander leaves for garnishing.


    • Grind coconut and cashew to fine paste and keep it aside. Heat oil in a pan, once it's hot add jeera, cloves, bay leaves, cinnamon once they start to spread the aroma add chopped onion and fry till they are translucent, then add ginger garlic paste, curry leaves and fry for a min. then add tomatoes, turmeric powder, red chilli powder, salt,coriander powder, cover and cook until the tomatoes are totally pulped up. Add cauliflower and fry for 2min., then add the ground masala paste, mix well, add about 1cup of water, cover and cook until the cauliflower is cooked(it takes appx.4-5min.). Don't cook for a long time or else the cauliflower will become too soft and soggy. Once the cauliflower is cooked and the gravy reaches the desired consistency, add garam masala, mix well (I like to have saucy consistency), remove from the heat and garnish with coriander leaves and serve it with steamed rice or roti.

    Friday, November 6, 2009

    Badam Palu/ Badam Milk

    Hurray!!!!! Hurray!!!!! I'm so exited to write this post, it's my 200th post....Hummm....About Badam Milk.......Simply....It's a delicately flavored milk with Almonds, Cardamom, crunchy Chironji and Saffron............ all these just make it tasty and a mighty nutritious punch ...The most lovely this about this drink is, it can be had as a hot drink on cold days and as a chilled one in summer.

    • 20no.Almonds (soaked for about 2hrs. or In boiled water for 30 mins.), 3cups Milk, 3Tbsp.Sugar, Few Stands Saffron(soaked in3Tbsp. warm milk for 5min.), 4no.Cardamom(powdered), 2Tbsp.Chironji(optional).

    • Peel the skin of the soaked almonds. Grind the Almonds to a coarse paste just by adding required amount of milk(if not using chironji keep 4almonds aside, finely chop them). In a thick bottom pan bring the milk to a boil, then add almond paste, saffron strands soaked in milk, sugar and cardamom powder, boil on low heat for bout 5min., Now garnish it with chironji or chopped almonds. Serve it hot or tastes delicious.

    Wednesday, November 4, 2009

    Tomato,Spring Onion Curry

    This is my fav. curry with simple flavors. I have learnt this from my mom...she used to make this curry with spring onions that are grown in our backyard....she even uses spring onions in gongura pachadi also.......


    • 2Onions(finely chopped), 4Medium Tomatoes(diced), 4Green chillies(finely chopped), 1cup Spring Onions(roughly chopped, green and white), 2cloves Garlic(crushed), 2springs Curry leaves, 1/4tsp.Turmeric powder, 2tsp.Oil,1/2tsp.jeera, 1/2tsp.mustard, 1/2tsp.Cumin powder, 1/2 tsp.Coriander powder, 1/2tsp.Garam masala, Salt to taste, 2tsp.Red chilli powder, 1tsp.Tamarind extract or paste.


    • Chop onions, tomatoes, green chillies and spring onions and keep aside. Heat oil in a pan, once it hot add mustard and jeera, once they start to splutter add onions, green chillies and curry leaves and fry till the onions are translucent, then add the tomatoes, chopped spring onions, salt, turmeric powder, tamarind extract, mix well, cover and cook till the tomatoes are soft(need not add any water, as tomatoes gives required water for the gravy), if the curry is too thick add 1/4cup of water, the consistency of the curry should be little saucy, now add cumin powder, coriander powder, garam masala powder, crushed garlic, mix well and cook for 2min. Serve it with rice or roti.

    Aloo Bonda/ Batata Vada

    This is one simple snack and even can be used as Vada to make Vada Pav.........

    • For making these Bondas/Vadas we need to make Potato Curry and Besan Batter. For Potato Curry click Here. Make lemon sized balls with potato curry and keep them aside.

    Besan Batter:

    • In a bowl add 1 cup besan, 1/4cup rice flour, 1/ chilli powder, salt to taste, water and mix well and soft (the consistency should be little thick that of a dosa batter). In a pan heat oil, once it is hot dip the potato balls in the besan batter and drop them in the hot oil and fry them until they are light gold brown in color, drain them on paper towel .....Serve them with chutney of your choice. These can also be used as Vadas for Vada Pav.

    Tuesday, November 3, 2009

    Chow Chow Kootu

    This is one simple and delicious curry that I have tried from Priya Tasty Recipes, it turned out soo good. I have simply cut and copied the recipe below......


    • 1no Chayote (chopped), 1no Onion(chopped), 1no Tomato(chopped), 1cup Cooked moongdal, 1/2tsp. Turmeric powder, 2nos Green chillies( slit opened), Salt ro taste, 2tsp.Oil, 1/2tsp. Mustard seeds, 1tsp.Urad dal, 1no Dry red chillies, 1tbsp. Chopped coriander leaves.

    To roast & grind:

    • 2tbsp. Coriander seeds, 1tsp. Fenugreek seeds, 3tbsp. Grated coconut, 1/4tsp. Asafoetida, 4nos Dry red chillies, 1tbsp. Urad dal, Dry roast all these ingredients one by one in simmer flame, grind all these dry roasted spices into a coarse powder, keep aside..


    • Heat enough oil in a kadai, let splutters the mustard seeds, dry red chillies and urad dal, add the chopped onions, chopped tomatoes and slit opened green chillies and sauté until the onions turns transculent and tomatoes turns add the chopped chayote pieces, sauté for few minutes, add the cooked moongdal, turmeric powder, salt to the half cooked veggies..bring everything to boil, now add the coarse spice powder and chopped coriander leaves to the kootu, cook for a while and put off the stove...

    Monday, November 2, 2009

    Mamididaya Chepala Pulusu/ Fish Curry with Raw Mango

    Pulusu means a saucy gravy with tamarind juice, adding fish and mango to it make it so special. I want to share this recipe with you all, who crave for the tasty Chepala Pulusu.......................You can also find the recipe for "Nellore Chepala pulusu" Here.


    • 5 medium pieces of Fish( I used Salmon)1/2 cup Red Onions(sliced), 1Tomato(sliced), 1/2 cup big chunks of raw mango,Tamarind – lemon sized ball(soaked for 10min.),2-3tsp.Red chilli powder(adjust as per the taste), 1/4tsp.Turmeric powder, salt to taste, 1tsp.mustard seeds, 1tsp.2 springs curry leaves, 3tbsp.oil, 2 cups Water.

    Msala Powder:

    • 1tsp.methi seeds, 1/2tsp.mustard seeds, 1tsp. coriander seeds, 2 flakes of garlic. Dry roast all the ingredients except for the garlic and grind them into fine powder and then add garlic and crush it little and keep the powder aside.


    • Make thick tamarind pulp with 1/2 cup water and soaked tamarind and keep aside.In a pan heat the oil,once the oil is heated add mustard seeds and curry leaves. When the mustard seeds start spluttering add the onions pieces and saute them till soft, then add tomato pieces and raw mango pieces and Cook for about 3min. now add the tamarind pulp and 2 cups of water, cover it with the lid and let it come to boil. Then add salt, turmeric powder, Red chilli powder and mix well. Now add the fish pieces to the boiling gravy and cover it with the lid, cook on high flame for 10min. After 10min carefully turn the fish pieces and cook for another 15min. on medium flame, until the gravy comes to a saucy consistency(should not be very tick), now sprinkle the masala powder that we have prepared before, mix well and remove it form the flame...Serve it Hot with steamed rice........... This curry tastes even better the next the flavors incorporate into the fish.

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