It is difficult to get fresh seafish here in Hyderabad. However got some really good pomfret the other day at Matsya darshini which is on Road no 10, Bajara Hills. Cooked a variation of the normal Konkani fish fry with slightly added south indian flavors from Kadipatta and garlic. 
We liked this variation over my normal fish fry...

Deep fried Pomfret (Konkani Style)


  1. Crush handful of curry leaves and 3-4 garlic pods using a mortar and pestle. Add pinch of turmeric, 1/2 tsp of jeera powder, 1/2 tsp coriander powder, 1 tsp red chilli powder,1 tsp tamarind extract and salt according to taste. I applied this paste to approximately 1 kg(before cleaning) of fish.
  2. Marinate thinly cut slices of black pomfret with this paste.
  3. Heat oil for deep frying in a pan. Mix 2 tbsp of Rawa (sooji) and 1 -2 tsp rice powder in a  plate. Roll the fish pieces in this powder and then deep fry till crispy brown.
  4. Serve hot!

Decided to cook some boneless chicken for dinner...thought that I should cook something low fat. Decided to use Dahi for the gravy and came up with this dish. 

Pretty simple dish to cook - The flavors of the dahi, capsicum and kasoori methi go very well in making this a very tasty dish.

Dahi Chicken


  1. Take 2 cups of dahi. Mix 2 green chillies slit finely. Add 1 tsp cumin powder, 1 tsp garam masala, 1-2 tsp chilli powder, 1 tsp ginger garlic paste, pinch of haldi, a pinch of kasoori methi and salt.
  2. Mix 500 gms of boneless chicken in this marinade and set aside for atleast 30 mins.
  3. In a hot pan, add 2 tsp oil. When its hot, add 1 tsp cumin seeds. When they start spluttering, add 2 finely chopped onions. Fry well. Add 2-3 finely chopped garlic cloves.
  4. When onion is translucent, add 2 finely chopped tomatoes. 
  5. When the tomatoes are soft, add the above marinade with the chicken. 
  6. Cover and cook on a slow flame till the chicken is cooked. When chicken is 80% done, add finely cubed capsicum. Cover and cook for a few more minutes.
  7. You can adjust the consistency of the gravy according to your taste. You can open the lid and let all gravy cook till its dry if you want less gravy. I added a pinch of sugar to balance the tanginess.
  8. Garnish with coriander leaves and kasoori methi and serve with chapatis or rice.

As usual I love my one pot dishes for Sunday cooking - something that is easy to cook and tastes good too. Wanted to try something different today and came up with this recipe. Its my own creation and the combination of spices and vegetables my own too. Needless to say, yummy it was ;) - total comfort food for a lazy Sunday afternoon.

Chickpeas Pulao with Cucumber Mint Raita

  1. Soak 1 cup of chickpeas overnight and pressure cook it in the morning for 3-4 whistles.
  2. Wash and soak 1 cup of Basmati rice in water for at least 10 minutes.
  3. Make a powder of 1 tsp aniseed, 3-4 cloves, 2 inch of cinammon and keep aside.
  4. Heat 2 tsp butter and 2 tsp ghee in a pressure cooker. When hot, add 1 tsp cumin seeds. When the start crackling add the aniseed powder mentioned above. Add grated 1 inch ginger and 3-4 pods of garlic. Add 2 finely sliced green chilies and mix well
  5. While sauteing, add 2 finely sliced onions and continue sauteing. Add some salt and saute till pink in color
  6. Add 2 finely chopped tomatoes and 1/2 cup of blanched spinach and cook for 2 mins. 
  7. Add 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala powder and mix well.
  8. Let it cook for 2 mins, till the raw taste of the masalas is gone.
  9. Add rice and chick peas and add 3 cups of water and pressure cook for 2 whistles. After 2 whistles, let the pressure cooker cool before you open it.
  10. Sprinkle some  chaat masala while serving.
  11. I served this with Cucumber Mint raita, the recipe for which follows.

Cucumber Mint Raita
  1. Grate 1 cucumber; place it into a sieve and drain out the excess water
  2. Add 1 handful of finely chopped mint. Add 1 finely chopped spring onion(both whites and greens). Add 2 small green chillies finely chopped. 
  3. Now add 1 cup curd, salt, 1/2 tsp cumin powder, 1/2 tsp chat powder and 1/2 tsp rock salt. Add normal salt while adjust for salt and mix well.
  4. Refrigerate before serving

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