• 1 kg (2.2 lb) Fish, cut into boneless pieces
• 1/2 cup (100 g) 3 1/2 oz Ghee
• 1 tsp (2 g) Carom (ajwain) seeds
• 100 g (3 1/2 oz) Onions, chopped
• 2 tsp (12 g) Ginger (adrak), chopped
• 4 Green chillies, chopped
• 1 tsp (2 g) Red chilli powder
• 1 tsp (1 1/2 g) Coriander (dhaniya) powder

For The Gravy:

• 1/4 cup (50 g) 1 3/4 oz Ghee
• 4 tsp (24 g) Garlic (lasan) paste
• 2 tsp (3 g) Coriander powder
• 1 tsp (2 g) Red chilli powder
• 4 Green chillies, chopped
• 2 tbsp (48 g) 1 3/4 oz Ginger, julienned
• 100 g (3 1/4 oz) Tomatoes, julienned
• 1 tsp Dry fenugreek (kasoori methi) powder
• Salt to taste
• 500 g (1.1 lb) Tomatoes, chopped
• 1 tsp (2 g) Garam masala
• 2 tbsp (8 g) Green coriander (hara dhaniya), chopped

Method:

• For the gravy, heat the ghee in a wok (kadhai); add garlic paste and saute for a few minutes.
• Add all the other ingredients for the gravy except garam masala and green coriander and cook till the gravy thickens. Remove from heat and keep aside.
• Heat the ghee on a griddle (tawa); add the fish pieces and saute till half done. Remove the fish pieces to the sides of the griddle.
• Add carom seeds and saute. Add onions along with all the ingredients and the fried fish. Stir-fry for a few minutes. Stir in the gravy and cook till the gravy dries.
• Sprinkle garam masala and green coriander. Remove from heat and serve hot.

• 5Large Potatoes
• 5tbsp Cornflour
• 2 tbsp Soy Sauce
• 1 tbsp Vinegar
• ½ tsp Sugar
• Salt to taste
• Oil for frying
• ¼ tsp Ajinomoto
• 2 Capsicum (diced)
• 1 Large Onion (diced)
• 1tbsp Red Chili Powder
• 1 tbsp Garlic (chopped)
• 3-4 Green Chilies (slit sideways)

Method:

• Boil the potatoes until just fork tender. Peel the potatoes and cut them into wedges.
• Coat the potato wedges with cornflour and deep fry until golden brown.
• Heat 2tbsp of oil in a pan rate pan. Add garlic, onions and capsicum tothe oil. Stir fry for 10-15 sec.
• Add soy sauce, salt, half-cup water, sugar and ajinomotto to the above.Stir it.
• In a bowl, take 1tbsp cornflour and add a little water to it. Mix it well. Now, add this mixture to the above-made gravy.
• Add vinegar, potatoes and green chili to the above. Mix well and cook it for another 2 minutes.
• Chili Potato is ready to eat. Serve hot.

• Ghee 1 tablespoon
• Chicken thigh fillets, trimmed and halved 750g
• Onion, sliced 1 large
• Green capsicum, seeds and membrane removed, sliced 1
• Red capsicum, seeds and membrane removed, sliced 1
• Green chilli, chopped 1
• Cloves garlic, chopped 2
• Grated ginger 2 teaspoons
• Ground cumin seed 1 teaspoon
• Ground coriander seed 1 teaspoon
• Garlic paste 1 tsp.
• Ground garam masala ¼ tsp.
• Haldi powder ½ tsp.
• Dhuniya powder ½ tsp.
• Salt according to taste
• Crushed tomatoes 1 tin
• Water ½ cup
• Green chilli, sliced, for garnish
• Coriander sprigs to garnish

Method:

• Heat ghee in a medium sized heavy based frying pan. Add chicken and cook until browned on each side, but not cooked through. Remove and set aside.
• Add onion and cook over low heat until soft and golden. Add capsicums and cook a further couple of minutes.
• Add chilli, garlic and ginger. Cook for thirty seconds. Add cumin, coriander and curry paste.
• Add tomatoes and water and simmer for 5 minutes. Return chicken to the pan and season with salt. Cook, stirring for another couple of minutes, until chicken cooks through.
• Serve, garnished with coriander, with rice.

Serving size: Serves 8
Cooking time: More than 1 hour