Bangali Fish Curry

Ingredients

• 500 g Basa fillets, cut into bite-sized pieces
• 2 dried red chilies 
• 2 tsp black mustard seeds
• 4 tsp turmeric powder
• 2 tsp cumin powder
• Salt to taste
• 2 tsp red chili powder
• 1 cup of chopped tomatoes
• 3 fresh green chilies, split in half 
• 3 tsp ginger-garlic paste
• 1 cup of chopped cilantro
• 3/4 cup of mustard oil

Method
- Marinate the fish with salt and 2 tsp turmeric powder in a fridge for 5-10 minutes.
- Heat oil in a pan, shallow fry the marinated fish over medium heat for a few minutes then remove from the pan and keep aside.
- In a small bowl, mix 2 tsp turmeric powder, cumin powder, red chili powder and ginger-garlic paste.
- In the same pan, add the dried chilies and black mustard seeds, when the seeds pop, add the mixed spices into the pan and stir for a few minutes. Then add the chopped tomatoes, green chilies and salt. Stir well.
- When the tomatoes are cooked, add a cup of water, stir and bring it to a boil. Then add the fried fish into the gravy. Cook under cover for 1-2 minutes. Season to your taste with salt and pepper.
- Add the chopped cilantro. Serve hot with steamed rice.

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Bangalore Chicken Curry

 Ingredients

• 750g chicken drum stick or curry cut
• 2 medium onions, thinly sliced
• 4 cloves
• 1 inch cinnamon 
• 3 green cardamoms 
• 2 medium tomatoes, roughly chopped
• 1 tbsp ginger-garlic paste
• 1/4 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp cumin
• 1 tsp coriander powder
• 1 tsp meat masala 
• 2 tbsp oil
• Salt to taste

Method
- Heat oil in a wok, add cloves, cinnamon and cardamom. Saute well.
- Add onion and saute for 15 minutes or until golden brown. Then add ginger-garlic paste, mix well and cook for 2 minutes.
- Add all the powder masala. Mix well and saute for 2 minutes or until the oil leaves the masala.
- Add tomato and salt, mix well and cook until soft. Then add chicken, mix and cook  under cover until the chicken is fully done.
- Garnish with coriander leaves and serve hot.

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Vietnamese Fried Fish Cakes (Chả Cá Chiên)

Ingredients

• 500g Feather-back knife fish paste
• 1 cup of spring onion stems, finely chopped
• 2 tbsp wheat flour
• 2 tsp chicken stock
• 2 tsp salt
• 1 tsp ground pepper
• 1 tbsp sugar
• 1 egg
• Oil to fry

Method

- In a large mixing bowl, combine all the ingredients and mix well until combined. 

- Grease a pestle with some oil, then use it to grind the mixture till consistent, it takes about 5-10 minutes. This helps create a chewy texture of the fish cake. Cling wrap and refrigerate the mixture for at least 1 hour.

- To shape the fish cake, place a large piece of plastic wrap on a round plate, transfer a portion of the fish paste onto it. Place another piece of plastic wrap on top of it and use your hand to flatten and shape the paste into 1 inch disk.

- Heat oil in a frying pan over medium heat, fry the fish cakes on both sides until golden brown.

- Serve hot.

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