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Thursday, December 18, 2008

1 cup Shrimp
2 big Onion (chopped finely)
2 Roma Tomatoes (diced)
5 Green chili (small)
1/4 cup mint leaves/pudina
1/4 cup Coriander leaves
1 tbsp Ginger garlic paste
1/4 tsp Red chili powder
Salt to taste
2 tsp Ghee
2 tbsp Oil
2 cup Basmati rice
3 nos Cloves
3 nos Cinnamon stick
1 tsp Fennel seeds
1/2 cup curd
4 cup Hot Water
1 lemon
Clean the shrimp, wash in cold water and set aside. Chop the onions finely, dice the tomatoes and slit open the green chilies. Chop mint leaves and coriander leaves. Beat the curd and keep aside. Wash the rice till the water is clear.
Now take a big kadai, heat oil and ghee, add all the fennel seeds, whole cloves, cinnamon,one by one and let them sizzle for a while. Add the ginger garlic paste and fry till raw smell goes away. Add mint leaves and coriander and fry till the leaves are wilt. Add the onions and green chilies and fry till translucent. Add tomatoes and shrimp pieces. Cover and cook over medium flame for 5 minutes to cook the shrimp thoroughly. Now add the red chili powder, curd and salt. Fry till the masala leaves the sides and add rice and fry for 3 minutes to coat the masala well. Then add hot water and bring to boil and check salt to taste. Cover the lid. Simmer at medium-low flame for 10 minutes or till rice is cooked. Serve after 30 minutes.

Pregnant women should strictly cut down the intake of shark, king mackerel, swordfish and tilefish totally as the toxin content in these fish is very high. The fish with lower content of mercury should be avoided that may harm an unborn baby or young child's developing nervous system. Shrimp, canned light tuna, catfish, pollock, tuna streak, marlin and grouper and salmon
The consumption of these products should be confined to only 12 ounces a week.
Sending this entry for Maryann's Seven Fishes Feast and Sangeeth's Eat Healthy - During Pregnancy

Baked Fish Fry:
Pomfret 2
Red chilly ground 1 tsp
Ground cumin 1 tsp
Ground black pepper 1 tsp
Ginger garlic paste 2 tsp
Lemon juice 1 tsp
Salt to taste
Crisco Oil 3 tsp

Wash the fish and marinate it with ground redchilly, ground cumin, ground pepper, ginger garlic paste, lemon juice and salt for 30 minutes or overnight.
Preheat 450 degree F, grease the oven plate and place the fish on it. Spray the fish with crisco and bake for 10 minutes on each side by turning it and cooked through.


Maryann said...

Thanks for joining us :)

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