This curry paste is commonly used in most of the Gujarati curries. Ingredients: 40g peeled ginger 20g peeled garlic 20g peeled turmeric or (can use 1 tsp turmeric powder) 20g chillies (use mixed green and red chillies) *use less if you prefer it mild. Method: Add ginger, garlic, turmeric, chillies into a blender/grinder and grind it into a paste. (You can add a little bit of water to help with the grinding). Curry paste can be refrigerated for a few days or frozen for a few months.
(Serves 4-6 people) Ingredients: 1.5 kg fish slices / fish fillets 400g tomatoes (tinned or fresh), puréed 8-10 curry leaves ¼ tsp fenugreek seeds 3 ¼ tsps Gujarati seafood curry paste or use: (1½ tsp garlic paste, 1 tsp chilli paste (optional) and ¾ tsp turmeric paste/powder) 2 tsps DKhat Spices Coriander & Cumin powder salt to taste oil 3 tsps chopped coriander leaves for garnishing Method: Marinate fish with 3 tsps Gujarati seafood curry paste or (1 heaped tsp garlic paste, 1 tsp chilli paste(optional) and ½ tsp turmeric paste/powder), 2 tsps coriander & cumin powder and 1 tblsp of oil. ...
This curry paste is commonly used in Gujarati seafood curries such as fish, prawns and crabs. Ingredients: 40g of peeled garlic 40g red chillies (use less if you prefer it mild) 20g of fresh peeled turmeric (or use 1 tsp turmeric powder) Method: Add all the ingredients in a blender/grinder and grind it into a paste. (You can add a little bit of water to help with the grinding). Curry paste can be refrigerated for a few days or frozen for a few months.
Note: (1/2 of this recipe will fill a 33cm x 32cm tray). Ingredients: 1 lb Arad ni dal flour / Urid dal flour 1 lb Chana besan flour 1 lb Almonds (you can use almond meal here, I usually grind the almonds slightly coarse to give the pak a crunchy texture) 1 lb Cassava flour / Singora flour ¾ lb Gundar (Edible Gum) * Please make sure you put this out in the sun in a stainless steel plate or a baking tray for a few hours. This is to make sure that the gum swells nicely when it is...
Onion Fritters (Serves 2-3 people) Ingredients: 1 onion, chopped. Batter mixture, please refer to Battered Fish recipe Method: Add chopped onion to the batter mixture. Mix thoroughly. Heat oil in a wok or deep fry pan. Gently drop spoonful of onion batter mixture into the hot oil. Deep fry until onion fritters are golden brown. Drain onion fritters on paper towel. Enjoy 😊