Pour 1-2 ml raw mustard oil and cover the container. Pour some water in the pressure cooker ensuring that half the container is under water. If the container floats, put a heavy weight on the lid ...

Add three cups of water to the mustard paste and strain the liquid to discard mustard skin. Now add the mustard water to the gravy and bring the mixture to boil. Now it’s time to add fresh fish pieces ...

1. In a bowl, combine the fish, 1 teaspoon of the turmeric, and the salt. 2. In a coffee grinder or a spice grinder, work the black and yellow mustard seeds and poppy seeds until smooth.

Lower the heat to a medium, cover and cook flipping the fish over gently two times for about 10 minutes until the steaks are cooked and the curry reduces to at least half it's original quantity.

He’s known as the King of Curry. And on Wednesday, Nip joined The Morning Show to make a Sri Lankan salmon curry.

Ingredients. 4 fillets of any white fish preferably skin less (hake, tilapia , cod, sea bass) Approx. 2 tbsp lime or lemon juice; ½ tsp turmeric powder ...

These broiled salmon burgers with curry remoulade might be the answer to burger blues. Recipe developer Julie Kinnaird shares her favorite way to make tender and juicy salmon burgers topped with an ...

Soak the cumin and mustard seeds in 4 teaspoons of warm water for 10 minutes, then put the seeds in a blender with the ginger and onions. Blend, using a little water as needed (we used one-quarter ...

¼ tsp jeera or cumin seeds; 10-12 black peppercorns; 1 heaping tbsp rai or yellow mustard seeds; 1-2 green chillies; 1½ tsp ginger-garlic paste; 100 gm tomato, pureed; Water; For the curry. 2½ ...

Add the mustard seeds and cook, stirring, until sputtering and fragrant, about 1 minute. Add the onion and cook, stirring, until translucent, about 3 minutes. Add the garlic and curry powder and ...

Consider healthy homemade fast food. These diet-worthy dishes won’t tie you to the kitchen, but also won’t weigh you down. Consider having a burger night where you serve pre-made veggie ...