Fish Curry with Coconut Milk

Ingredients to cook Fish Curry with Coconut Milk:

Bhetki Fish - 4 pieces 
Onion Paste - 3/4 cup
Garlic + Ginger paste - 1 1/2 tbsp
Green Chili Paste  - 1 tbsp
Tomato (cut in cubes- 1 
Coconut Powder - 2 tbsp (Dissolved in warm water)
Garam Masala Powder - 1 tsp
Red Chili Powder - 1 tsp
Black Pepper Powder - 1 tsp
Kaffir Lime / Lime Leaf (Optional) - 2 
Oil for cooking
Salt for taste 
Water

Process to cook Fish Curry with Coconut Milk:

1. Heat oil in deep-bottom frying pan. Add Ginger+Garlic paste once the raw smell of Onion removes away. Cook slowly in slow-medium heat. Cook till they turn to golden colour. 
2. Then add cubes of Tomato. Spread salt as the tomato will become soft quickly. Cook till it has paste-like consistency. 
3. Add Coconut milk. Mix well. 
4. Add Garam Masala Powder and Red Chili Powder. Stir once. Let the curry come to a boil. 
5. Add Fish Pieces. Cook for few minutes. Now it's done. 

Serve Fish in Coconut Milk with Steamed Rice or Flat Bread.

Balushahi

Ingredients:

2 cups of all purpose flour (Maida)

1.5 tbsp of ghee

1.5 tbsp salt

Pinch of baking soda

1.5 cup of water to make dough and sugar syrup

2 cups of sugar for making sugar syrup and coating

Oil to fry

Method:

1. Take flour, baking soda, salt and ghee in a bowl. Mix them well to make soft dough. Add water while making the dough. Keep it aside for 1 hour at least.
2. After 1 hour make 7/8 round balls with this dough. Put any of your fingers to make a dent inside the each ball.
3. Heat oil in deep bottom pan and deep fry both the sides of each ball. Flip them carefully while frying. You can fry 3-4 balls at a time. Remove all fried balls from oil and keep aside.
4. Now make sugar syrup. Take 1 cup of sugar and 1 cup of water in a deep bottomed aluminum pot. Boil them till you find the sugar got dissolves in the water. It would take approximately 10 minutes. Keep all deep fried balls in the sugar syrup for 10/15 minutes. After that keep those balls (balushahi) aside. Your balushahi is made now.
5. If you want to make them sugar coated, you need to reserve the sugar syrup.
6. Take 3-4 tsbp. of sugar syrup in a pan and add 1 tbsp sugar to it. Boil and stir frequently till syrup thickens. Otherwise you can put your 2-3 fingers in hot syrup to check the thickness of the syrup. You will find a string appeared between your fingers.
7. Put balushahis in this sugar syrup one by one and gently stir for 10 minutes. Keep all balushahis aside over night or at least 6-7 hours. Next morning you will find bring sugar coating appeared on balushahis.

Urulai Roast

Ingredients:

6 Potatoes (cut into small pieces)

2/3 tbsp of Mustard Oil

A pinch of asofetida

½  tsp of mustard seeds, cumin seeds, urad lentil,

2 pc onions (chopped)

½ turmeric powder

Salt

To make spicy powder:

2 red chilli

1 tbsp urad lentil

1 tbsp chana lentil

½ tsp black pepper and coriander seeds

Method:

To make powder

1. Mix all lentils, red chillis, black pepper and coriander seeds and dry roast.
2. Let it cool down and then grind it to fine powder.
3. Keep it aside

To make the curry

1.      Wash potatoes and cut into small pieces.
2.      Boil it till soft. You can add salt to water while boiling the potatoes.
3.      Peel the skin of potatoes once the boiling is done.
4.      Heat oil in a deep bottom pan.
5.      Add asofetida and then mustard seeds, cumin seeds, urad lentil one by one and wait for few seconds to get it crackled.
6.      Add chopped onion and stir them still it gets the color like golden brown
7.      Add potato pieces and stir for few minutes.
8.      Add spicy power and stir them with potato pieces in low flame. Stir  gently so that potatoes get coated with spices, onion etc.
9.      Remove from the flame and serve with hot rice.