pineapple chicken rice

cooking time : 20 minutes
preparation time : 15 minutes
serve:5  












ingredients :

pineapple           1 cup chopped 
rice                       1/2 kg soaked in water basmati rice 
chicken boneless    1 cup 400 grams 
chicken cube           1 
salt to taste 
ginger garlic paste       1 tsp
green peas       1 cup 
cabbage                1 cup chopped 
celery                  1/2 cup 
carrot                   1/2 cup chopped finely 
pepper powder         1 tsp
soya sauce               1 tbsp
sesame oil              1 tbsp
oil                          4 tbsp

method :

• in a mixing bowl take chicken strips and add ginger garlic powder , salt and pepper powder mix well set aside for 30 minutes to marinate . 

• later heat oil in a pan add marinated chicken and sauté for 2 to 4 minutes ,add chopped cabbage chopped carrot and green peas and sauté , cover and cook for 2  minutes .

• add pineapple chunks , salt , crumbled chicken cubes  , rice, soya sauce , sesame oil and mix well . 
• add 2 cup water (according to rice )and cover and cook till done . 
• remove in a platter garnish with celery and serve hot . 

here in this recipe you can add mushrooms , any other vegetable you want like cauliflower , beans etc according to your choice , you can add fried eggs too . but for that whisk egg in a separate bowl and season it with pepper and salt . heat 1 tbsp oil in a frying pan and fry it . then  add in rice . 

chicken with potato ( chicken kadai )

cooking time : 20 minutes  
preparation time : 15 minutes
serve:6




ingredients :


skin less chicken              1 kg 
potato                3 to 4 chopped in large cubes 
yogurt                        200 grams
lemon juice                 3 tbsp
salt to taste 
ginger garlic paste           2 tbsp
onion finely chopped             3 
garam masal powder           1 tsp
green chilly                      3 
bay leaf              2 
turmeric powder               1 tsp
green chilly paste          1 tbsp 
coriander powder             1 tbsp 
cumin powder                     1.5 tsp
red chilly powder                 1 tsp
coriander leaf                    1 cup chopped 
oil                                     1 cup 
tomato                            1 chopped 


method :  

• heat 1 cup oil in a kadai ( pan ) and sauté for   2 to 3 minutes and remove in a platter and set aside . 
• in same oil add chopped onion and saute till onion get nice golden color .  remove half of onion and set aside to make gravy . 
•  in same oil with left onion add chicken pieces and sauté for 1 minute . add ginger garlic paste , and chilly paste and mix well . cover and cook for 3 minutes . 
• open the pan and sauté chicken pieces add . lemon juice , salt to taste and yogurt and sauté for 5 to 6 minutes . when oil comes out close the flame and set aside . 

• take fried onion , chopped tomato , green chilly and make fine paste . . now in a separate pan heat 1/2 cup of oil , add 1/2 tsp ginger garlic paste and add this mixture , bay leaf , coriander powder , red chill powder , turmeric powder , cumin powder  gram masala powder and   mix well . cover and cook on slow flame  for 2 to 3 minutes . 

• sauté this mixture till oil comes out . add fried chicken along with its mixture and mix well . 
• now add 2 cup of water , potato , and cover and cook till potato get fully done . 
• remove in a platter and add chopped fresh coriander leaf and serve with rice . or  with naan . 

how to make kasturi chicken

cooking time : 20 minutes
preparation time : 15 minutes
serve:5  











ingredients :

chicken skin less                 500 grams
salt to taste 
ginger garlic paste          1 tbsp
pepper powder               1 tsp
lemon juice                    5 tbsp
white pepper powder         1/2 tsp
gram flour roasted              24 tbsp
butter                                5 tbsp
crushed cumin                1 tsp roasted 
crushed red chilly powder        1 tsp
almond powder                 2 tbsp
pistachio powder                1 tbsp
grated cheese                           1 cup 
oil                                     1/2 cup 
onion                             2 finely chopped 



method :  

• in a large mixing bowl take chicken pieces  add salt , ginger garlic paste , and lemon juice , mix all gently . and marinade it for 20 minutes . 
• after that add roasted gram flour , pepper powder , crushed chilly crushed cumin , butter ,white pepper powder ,  pistachio and almond powder mix well and cover the bowl with plastic wrap and marinate in fridge for over night . 
• in a pan heat cooking oil and add chopped onion and sauté till it get golden brown color . add marinated chicken and cover and cook for 20 minutes or   when oil comes out and chicken get cooked . 
• place the chicken over a baking tray and put cheese over it . and grill it in oven for 5 minutes . 

white chicken korma / chicken qorma

cooking time : 20 minutes
preparation time : 15 minutes
serve: 5



ingredients :


chicken skin less             1 kg chopped in large pieces 
salt to taste
green cardamom               4
bay leaf                          1
clove                      2
onion                        2
ginger                      1 tsp grated
garlic cloves              5
cumin powder           1 tsp
cinnamon stick             1
lemon                           1 
white pepper               1/2 tsp
yogurt                     250 grams
almond paste                3 tbsp
fresh mint leaf              1 tbsp
green chill paste           1 tsp
garam masala powder      1 tsp
mint leaf to garnish
oil                                1 cup
lemon slice        to garnish


method :  

• take chicken pieces in a bowl add garlic cloves crushed and squeeze 1 lemon juice and mix well . add 1 cup yogurt and mix again . and marinate it for at-least 1 hours . 

• now heat oil in a pan add cinnamon stick bay leaf , cloves , and chopped onion and sauté  till onion get nice golden color . 

• add marinated chicken, salt and  sauté for 3 minutes on high flame . then a cover the pan on slow flame for 5 more minutes . 
• add green chilly paste , cumin powder , white pepper powder, garam masala powder  and again mix well . cover and cook till chicken get cooked fully . 

• add almond paste , and chopped mint leaf , and again cover and cook for 2 to 3 minutes on slow flame . when oils comes out remove in a serving bowl . 
• garnish it with mint leaf and lemon slice . 

• serve with naan . or with  rice . 

how to make Hawaiian Haystack Or Chicken Sundae

cooking time : 20 minutes
preparation time : 15 minutes
serve: 4


ingredients :

skin less whole chicken        1 
lemon juice                        5 tbsp
garam masala powder              1 tsp
red chilly powder               1 tsp
clarified butter                     1/2 cup
grated onion                   2
ginger garlic paste            1 tbsp
crushed pepper                  1/2 tsp
egg                                     1
oil                                   1 tbsp



to serve with :



mixed salad                  1 cup 
lemon slice                    1 



method :  

• in a large mixing bowl take lemon juice , , garam masala powder , salt to taste , ginger garlic paste , grated onion , crushed pepper , red chilly powder mix well .  add chicken and rub this paste over the chicken nicely . cover the bowl with plastic wrap and set in fridge for 2 hours to marinade . 
• after that heat 1 tbsp oil in a pan and add marinated chicken with its whole marinade . and cover and cook chicken for 15 minutes . flip the chicken side after each 10 minutes . so that chicken get cooked evenly . 
• add 1/2 cup of clarified butter in the chicken being cooked and sauté continues for 5 to 6 minutes . or till oil comes out and spices get coked . 
• remove in a platter and serve with tandoori naan , and garlic bread . 

bhuna keema paneer / spicy cottage chees with mutton mince

cooking time : 20 minutes
preparation time : 15 minutes
serve: 4













ingredients :


beef or mutton mince             500 grams 
salt t taste 
ginger garlic paste                1 tbsp
lemon juice                     2 tbsp
green chilly chopped            4 
tomato chopped                2 
onion                             1 chopped 
fenugreek seeds             few 
sour powder              1 tsp
garam masala powder       1 tsp
oil                            1/2 cup 
cumin powder           1 tsp
cumin seeds             1 tsp
turmeric powder         1 tsp
cottage cheese  chopped         200 grams
red chilly powder                  1 tsp
green fresh coriander           1 cup chopped 






method :  

• heat  1/2 cup oil in a pan add chopped onion cumin seeds , and sauté till it get nice golden color . 
• add mutton mince and sauté for 2 to 5 minutes  or till the water evaporates . 

• add salt , lemon juice , turmeric powder , sour powder ,chopped tomato  , garam masala powder , red chilly powder , chopped green chilly , cover and cook for 20 minutes .

•  in the end add 1 cup crumble cottage cheese and cover and cook for 5 minutes , mix well . 

• remove in a platter and serve with rice , naan , roti , garnish with green fresh coriander . 

how to make cheesy chicken chilly

cooking time : 20 minutes
preparation time : 15 minutes
serve: 5




ingredients :



chicken                 500 grams ( boneless skin less )
tomato                  2 
ginger garlic paste        1 tbsp
cream cheese              1 cup
green chillies                7
salt                            1/2 tsp
black pepper             1 tsp
paprika                      1 tsp
grated onion          1 cup
roasted cumin seeds    1 tsp
lemon juice                       4 tbsp
oil                             1/2 cup
fresh coriander leaf             1/2 cup 



method :  

• heat 1/2 cup oil in a pan add grated onion and sauté for 3 to 4 minutes then ad ginger garlic paste , salt , paprika , cumin , and pepper powder add chopped tomato and cook for 2 to 4 minutes . 

• then add chicken pieces and cover and cook for 10 minutes .

• cut the green chillies length wise ( shown in picture ) and remove seeds , and fill cream cheese in it . and set aside .

• when chicken get cooked add stuffed chillies and  4 tbsp lemon juice and cover and cook 4 more minutes .

• remove in a platter and garnish with cream and chopped parsley( o coriander leaf ) . enjoy with garlic naan .

schezwan fish

cooking time : 20 minutes
preparation time : 15 minutes
serve: 4  


ingredients :


fish                       1
refined flour               1/2 cup
grated garlic             2 tbsp
schezwan sauce             4 tbsp
oil to deep fry
salt to taste
green onion to garnish


method :

• take whole fish in a platter and rub 2 tbsp grated garlic over it , and salt , and marinate it for 2 hours in fridge .
• in a platter take refined flour and season t with pinch of pepper and salt .
• after that coat it with refined flour and and deep fry it in oil .
• remove in a platter and cut into pieces . 
• spread schezwan sauce over the fried
  
  
  fish , and garnish it with green onion . 

how to make roasted garlic chicken / 5 spices roasted chicken

cooking time : 20 minutes
preparation time : 15 minutes
serve:  4  


ingredients :


chicken skin less            1 
chaat masala                   1 tbsp
garlic paste                        1 tbsp
roasted cumin powder              1 tbsp
lemon juice                             4 tbsp 
crushed pepper                       1 tsp
salt to taste 
crusged red chilly                    1 tbsp
oil                                  5 tbsp 
garam masala                    1 tsp
lemon slices                      to garnish (optional)
tomato slices                  to garnish (optional)

method :  

• cut the chicken into 4 pieces . set aside . 

• in a pan take 1 cup of water and put the chicken pieces in it and cook on slow flame for 5 to 7 minutes . or till chicken get half done. or steam . 

• after that remove chicken and set aside to cool down . 

• in a large mixing bowl take chaat masala , garlic paste , lemon juice , crushed red chilly , crushed pepper , and roasted cumin powder , garam masal and mix well . 

• now add chicken pieces in the bowl and rub all the spices over the chicken pieces nicely . ( make sure spices get well coated with chicken ) set aside to marinate for 1 hour in fridge .

• after that heat 5 tbsp oil in a pan and put the marinated chicken pieces in it and  cover and cook on very slow flame for 10 minutes . flip after each 5 minutes . so that chicken get nice golden patches over it . 

• remove in a platter spread pinch of chaat masala over it and serve as a starter . 

how ever you can bake it in oven as well as you can grill it . choice is yours . i am sure you will love it too. its one of the favorite recipe of my best friend , you too make it for your love ones . 

how to make schezwan chicken fried rice

Chinese foods are hot favorite among the youngster and children, we pay many dollars in restaurants for this . with the help of little efforts you can save many dollars . so here is the recipe of schezwan fried rice . 



cooking time : 10 minutes
preparation time : 15 minutes
serve: 5  




ingredients :


chopped onion               1
boiled rice                    2 -1.5 cup
schezwan sauce             4 tbsp
chicken boneless         300 grams 
ginger garlic paste             2 tbsp
crushed pepper               1/2 tsp
oil                                   4 tbsp
chines salt                         pinch of 
vinegar                             2 tbsp
salt to taste 
soya sauce                        3 tbsp
chopped vegetables        1 cup ( grated cabbages , carrot and capsicum )
green onion chopped         1/8 cup
egg                                   1 

     

method :  

• beat egg in a bowl and season it with pinch of salt and heat 1 tbsp oil in a pan and stir fried it . set aside .

• heat oil in a pan add chopped onion and sauté for 1 minutes , then add ginger garlic paste and sauté, add chicken boneless ( chopped in strips), sauce to 2 to 4 minutes . add schezwann sauce , chines salt, white vinegar  , soya sauce , and sauté for 2 to 4 minutes .

• add chopped vegetables ( capsicum , carrot , grated cabbage ) and cover and cook for 2 minutes . 

• in the end add rice , fried egg, and give it a nice toss . add green onion and mix remove in a platter and serve . 

anjeer gosht ( spicy mutton with fig )

cooking time : 20 minutes
preparation time : 15 minutes
serve: 5  




ingredients :



mutton with bone              1 kg 

fig                     250 grams
ginger garlic paste             2 tbsp
salt to taste 
chopped tomato              4 
onion                            2 chopped 
red chilly powder         2 tbsp
coriander powder     1 tsp
turmeric powder           1 tsp
crushed black pepper               1 tsp
oil                             1 cup
garam masala              1 tsp
green fresh coriander             2 tbsp chopped 



method :  

• heat 1 cup oil in a pan add ginger garlic paste and stir for a minute. then add chopped onion sauté till it get nice golden color . 
• now add mutton and sauté for 4 to 5 minutes on high flame . 
• add tomatoes , crushed black pepper , turmeric powder , red chilly powder , coriander powder , garam masala  and fig and sauté for 3 to 4 minutes . 
• add 1 cup of water and cover and cook till mutton get fully cooked . 
• after that sauté for 5 to 8 minutes . till oil comes out . remove in a serving platter and garnish it with fresh chopped coriander . 
• serve with roti  , naan . 

chicken malai kadai

cooking time : 20 minutes
preparation time : 15 minutes
serve: 5  

ingredients :



chicken                      1 kg
salt to taste
curd                         250 grams
crushed pepper             1/2 tsp
crushed chilly flakes        1 tsp
green chillies                     10
lemon juice                      2 tbsp
ginger garlic paste               1 tbsp
cream                            1/2 cup
garam masala powder          1 tbsp
crushed coriander seed       1 tbsp
crushed  cumin                     1 tbsp
green coriander leaf             1 /2 cup
salt to taste
oil                                1 cup




method :

• rub 1/2 tsp garlic with chicken and marinate it for 1 hours . 
• heat 1 cup oil in a pan and add chicken and sauté for 1 minutes add 5 green chillies and cover and cook it for at-least 2 to 3 minutes on medium flame . add 1 tbsp ginger garlic paste and sauté for 1 more minute. 
• after that whisk 1 cup curd in a bowl and add it into chicken being cooked along with  lemon juice , salt , crushed pepper , crushed chilly flakes , crushed coriander seed , garam masala powder ,  salt , crushed white cumin , and cover and cook for 10 minutes .on slow flame . 
• when oil comes out sauté for 2 to 3 minutes . add  left of green chillies , and fresh coriander leaf , cover and cook on very slow flame for more 2 minutes . 
• remove in a platter and add cream . serve with roghni naan .

how to prepare baked chicken

cooking time : 5 minutes
baking time :45 minutes . 
preparation time : 50 minutes
serve: 3-4





ingredients :

skin less whole chicken                 1 ( 1 kg to 1.5 kg )
yogurt                            200 grams
pepper powder                 1/2 tsp
ginger garlic paste                     1 tbsp
papaya paste                     1 tbsp
lemon juice                      5 tbsp
salt to taste 
crushed chilly flakes             1 tsp
butter                                 3 tbsp
hard boil egg                    2 
corn                             1 tbsp
dry plum                 10 ( soaked in water)
tomato                       1 finely chopped 
mint leaf               1 cup 
onion fried                1 tbsp
cheese                       3 tbsp grated 



method :  

• in a large mixing bowl take chicken add ginger garlic paste , salt , lemon juice , 1 tsp pepper powder, 1 tbsp butter , 1 tsp crushed chilly flakes , fried onion , papaya paste , and yogurt and mix well . massage this mixture over the chicken nicely , after that cover it with plastic wrap and set it in fridge for over night to marinate . or at-least 6 hours . 

• brushed oven proof dish with butter and put the chicken along with its marinates over it . and bake it in preheated oven at 180 degree for 30 minutes . 
• after that put cheese over the chicken and again bake it for 10 minutes . 

• in another pan melt 2 tbsp butter add corns , tomato , hard boil egg ,  , and sauté for 1 minute. then season it with pepper and salt . remove in a serving platter and serve with  our lavish baked chicken . 
• garnish it with fresh mint leaf . a thanks giving lunch is ready for your guest . 

( people don't have oven at there home they can simply fry it with 3 tbsp oil . and cover and cook for 30 minutes . they can add 1/4 cup of water if needed. instent of baking you can grill it too . )

how to make mutton kebabs / keeme ke kabab

cooking time : 10 minutes
preparation time : 15 minutes
serve: 6-8













ingredients :


mutton mince           1 kilo grams 
bread slices             5 to 6
chopped onion             2 
white vinegar            1 tbsp
crushed chilly flakes     1 tsp
chopped green chillies     7
chopped green coriander    1 cup
mint leaf                                 few
salt to taste 
ginger garlic paste           1 tbsp
egg                                  1 
lemon slices                 1  to serve . 
oil to fry                      1 cup 





method :  

• roughly chop the bread slices and put it in grinder jar run it . when it get crushed add mutton mince with ginger garlic paste , salt , white vinegar , crushed red chillies , and chopped onion and again run it . remove in a mixing bowl . 

• now add chopped green chillies , chopped green coriander , break one egg in it and mix well . now make small shapes of kebabs and stir fry both the side in oil .

• serve with  lemon slices and paratha or roti or with naan . 

how to make lobia chicken ( chicken with red kidney beans)

cooking time : 20 minutes
preparation time : 15 minutes
serve: 7



ingredients :

kidney beans               1 cup soaked in warn water over night 
onion                        2 large size finely chopped 
oil                           1 cup
mutton/ chicken             1/2 kg
ginger garlic paste           2  tbsp
red chily powder           1 tbsp
turmeric powder              1 tsp
garam masala powder       1 tsp
yogurt                          1/2 cup 
green chillies                 5 chopped 
lemon juice                  3 tbsp
fresh coriander / parsley         1/2 cup
salt to taste 


preparation :

• in a mixing bowl take skin less chicken pieces add 1 tbsp garlic paste 1/2 tsp salt and 3 tbsp yogurt and mix well . set aside to marinate for 1 hours in fridge . 
• in a pressure cooker take soaked red kidney beans add 1/2 tsp salt and 1/2 tsp turmeric with 1 cup of water and boil it .set aside . 

method :

• heat oil in a pan add 2 finely chopped onion and sauté till it get nice golden color remove half of it in a platter and set aside . in another half add marinated chicken along with ginger paste and sauté till chicken changes the color . 
• add red chilly powder , turmeric powder , left of yogurt , chopped green chillies , chopped tomato , garam masala powder , and boiled beans cover and cook on slow flame for 10 minutes  . ( 1/4 cup of water if required ).
• after that saute for at-least 5 to 7 minutes till oil comes out . and chicken tender .
• in the end add chopped fresh coriander  , lemon juice and 1 cup of water . cover and cook for 5 more minutes remove in a bowl and garnish with green coriander and left of fried onion . and serve with rice or with naan . 

chicken pulao biryani

cooking time : 20 minutes
preparation time : 30 minutes
serve: 6-8

ingredients :

chicken                        1 or 1.5 kg in large pieces 
salt to taste 
ginger garlic paste          2 tbsp
black whole pepper corn         5 
fennel seeds                          1 tsp
coriander seeds                  1 tbsp
garlic clove                        1 
ginger                      1 small pieces 
rice                        1 kg  ( soaked in water )
curd                        1 cup
fresh milk             1 cup
clarified butter        1 cup
mint leaf              1 bunch 
biryani masala           1 packet 
chopped onion          3
lemon                   3
green chillies       8
yellow food color          pinch
salt to taste 


method :  

• in a pan take 1 glass water along with chicken pieces , ginger piece, garlic cloves , fennel seeds , coriander seeds , black whole pepper and and cove and cook 15 minutes or till chicken get cooked , drain the water in a bowl and set aside this stock will use later , remove the chicken pieces in separate bowl . 

• drain the water of rice and cook it with prepared chicken stock till it get 90 %done . set aside . 
• heat clarified butter in a pan add chopped onion and sauté till it get golden brown remove half of it in a bowl add ad ginger garlic paste with left of onion and stir for a while then add biryani masala , curd , green chillies and chopped fresh mint leaf , and squeeze 2 lemon juice and give it a gentle stir , cook for 3 minutes . then add chicken pieces .

• place a layer f coked rice and pour 1 cup of milk and clarified butter . lemon juice (2) and cover and cook on very slow flame for 15 minutes . 
• serve with any raita . 

10 minutes chicken boti

cooking time : 10 minutes
preparation time : 10 minutes
serve: 4  

ingredients :

skinless chicken breast             4 chopped 
ginger paste                            1 tbsp
salt to taste 
white vinegar                  1/2 cup
lemon juice                 5 tbsp
crushed pepper            1 tbsp
oil                             1/2 cup


method :  

• in a sauce pan take chopped chicken breast add 1/2 cup of vinegar and salt to taste  and cook till water dries . 
• now add 5 tbsp lemon juice , 1 tbsp crushed pepper , 1 tbsp ginger paste and sauté for 5 minutes . 
• spicy chicken serve with naan . 

chicken korma

cooking time : 20 minutes
preparation time : 15 minutes
serve: 6-7  


ingredients :

chicken skin less             1 kg 

salt to taste 
grated coconut               2 tbsp
cumin seeds                     1 tsp
black pepper                 1 tsp
mace powder              1/2 tsp
turmeric powder          1/2 tsp
chilly powder                1 tsp
coriander powder             1 tsp
green cardamom whole           6 
bay leaf                             2 
kewra                          1/2 tsp
taatri                              1/2 tsp
yogurt                             250 grams
clarified butter               250 gram
fried onion                        250 gram 
milk                                 1/2  cup ( optional)
green coriander leaf              2 tbsp
green chillies slices              4 
Julian chopped ginger             1 tbsp



method :

• in a grinder jar put 1 tsp cumin seeds , 1 tsp pepper whole , 2 tbsp dessicated coconut , and 1/2 tsp mace powder , run it make fine powder ,set aside . 

• take this spices mixture in a large mixing bowl and add , 1/2 tsp turmeric powder , 1 tsp chilly powder , 1/2 tsp salt , 1 tsp coriander powder , 2 bay leaf , 5 to 6 green cardamom , 1/2 tsp kewra essence , 1/2 tsp taatri mix well , 

• now add 250 grams yogurt and mix well . 
• now add chicken pieces and mix well , cover it with plastic wrap and set aside for 2 hours to marinate ( put it in fridge ). 

• after that melt 250 grams of clarified butter in a pan and add marinated chicken in it . cover and cook on  slow flame for 10 minutes . 

• add 250 grams fried onion and sauté till oil comes out from mixture .
• add 1/2 cup of milk to make gravy , cover and cook for another 5 minutes , 
• in the end add Julian chopped ginger , slices green chillies , chopped coriander leaf . and serve with naan . 

fish curry

cooking time : 20 minutes
preparation time : 15 minutes
serve:6  


ingredients :

for fried fish :

surmai fish (king fish )                 1 kg 
ginger garlic paste                2 tsp
salt                        1/2 tsp
carom seeds powder        1/4 tsp
pepper powder                      1  tsp
oil                                     3 tbsp
rice flour                      4 tbsp 
red chilly flakes              1 tsp
lemon juice                     1 tbsp

for sauce :

curry leaf                        6 to 10
tomato paste                 1 cup
coriander powder             1 tsp 
turmeric powder                    1 tsp
finely chopped ginger               1 inch 
red chilly powder                       1 tsp
onion paste                             1/2 cup
lemon juice                            2 tbsp
oil                                     1/2 cup 
coriander leaf              1/2 cup chopped 


method :  

for fried fish :

• in a large mixing bowl take fish pieces , ginger garlic paste , pepper powder , carom powder , salt 1/2 tsp , rice flour , lemon juice , red chilly flakes , 2 tbsp oil  and mix well , set aside for 30 -40 minutes to marinate . 

• after that heat 2 cups of oil in a pan and deep fry it . until golden brown , remove in a platter and set aside . 

to make gravy :

• to make gravy heat 1/2 cup of oil in a pan add curry leaf , and sauté for 30 seconds then add onion paste , red chilly powder , coriander powder and sauté  for 5 minutes . 

• add tomato puree salt and cover and cook till oil comes out , and it simmer . 

• add fried fish and give it a gentle stir , add lemon juice and fresh parsley / coriander leaf , and finely chopped ginger , close the flame . 

• remove in a platter and serve  with plan white rice .