Tuesday 23 February 2016

Kathi roll

Kathi roll
Kathi roll


Lamb - 500 grams (boneless, cut into cubes)
Lime juice) - 2 table spoon
Chilli flakes - 1 teaspoon
Garam masala - 1/2 teaspoon
Ground cumin - 1/2 teaspoon
Ground black pepper - 1/4 teaspoon
Salt - 1/2 teaspoon (or to taste)
Oil - 2 table spoon

Parathas chapatti or other flatbread - 6
Eggs - 6 large 
Coriander - 2 table spoon (chopped)
Vegetable oil - 2 table spoon

Red onions - 2 (Halved and very thinely sliced)
Green chillies - 2 (finely chopped)
White vinegar or lime juice - 3-4 table spoon
Salt - 1/2 teaspoon (or to taste)
Coriander - 2 table spoon (chopped)

  1. Rinse the meat in cold water. Add the rest of the ingredients and mix. Set aside in the fridge for at least an hour or overnight to marinate.
  2. For the salad. Mix the onions in a bowl with chillies, vinegar/lime juice, coriander and salt. Set it aside.
  3. Lightly beat the eggs in a bowl with chopped coriander. 
  4. Heat a frying pan over medium heat, then add a flat bread. Cook for 30 sec. Drizzle 1 tsp oil around the edge and let it run under the pan. 
  5. Pour one sixth of the egg mixture on top of the bread and spread it around. Using a spatula, quickly flip the bread over so the egg is underneath (most of the egg will fall off the bread into the pan). Cook for 1-2 minutes, pressing down gently with a spatula, until the egg sets. Flip the bread over and brown the other side for 30 seconds. 
  6. Repeat with the remaining bread and eggs. Wrap in foil and keep warm in the oven
  7. Heat a griddle pan, grill or barbecue to very hot. Drain the beef of its marinade, pat dry with kitchen paper and thread onto skewers. Drizzle the kebabs with the 2 tbsp vegetable oil and cook for 3 – 4 minutes or so. until lightly charred in places but still pink in the middle. Remove the meat from the skewers to a warm plate.
  8. To serve, put the warm wraps egg-side up on plates and arrange the meat down the middle of each.
  9. Drain the onion and chillies of the vinegar or lime juice, then toss with the chopped coriander. Scatter the salad over the meat, then roll up the wrap and serve.

Saturday 13 February 2016

Fish Molee (Kerala)

Fish Molee /Moli or Meen Molee is a famous fish curry from Kerala (South India). The word molee literally means “stew”. Fish Molee is a preparation where fish is stewed in coconut milk and very low spiced flavor in masala is prepared, so that flavor of the fish dominates the taste of the curry.

Fish Molee (Kerala)

Fish Molee (Kerala)


Basa Fish (or any white fish) - 600 gm (cubed)
Coconut Milk - 200 ml
White Onions - 2 medium (finely sliced)
Ginger -  1 and ½ inch (finely shredded)
Garlic - 4 cloves (cut in half, length-ways)
Black Cardamom - 2 (lightly crushed)
Cloves - 4
Cinnamon Stick - 2 (3 cm pieces)
Bay-leaf - 1
Turmeric Powder - 1 and ½ teaspoon (or 2 teaspoons)
Plain Flour - 1 teaspoon
Green Chily - 2 (split in half, length-ways)
Salt (to taste) - 2 teaspoon
Oil (mustard) - 5 tablespoons (90 ml approx.)
Water - 1 cup
Lemon - ½


Add oil to a wok (Karahi), when it is hot add onions.
Fry till the edges start to turn golden brown (approx 10 minutes).
Add cardamom, cloves, cinnamon and bay leaf, fry for another 1 minute.
Add ginger garlic, green chilly and turmeric and fry for another 1 minute.
Add flour and salt and stir in for another 1 minute.
Add fish, pour water just to cover and simmer for 3 minutes (until fish is part cooked).
Add coconut milk, bring to simmer and cook for further 2-3 minutes (until fish is cooked through).
Sharpen with lime juice.

PS: Serve with boiled Basmati rice.