Salmon curry with Ambada Khatta

Its been ages that I blogged anything. Its just that the priorities have shifted a bit. Some other things have just been moved up the priority and bogging was pushed down. Anyway, here I am today I made Salmon curry with a side gravy of Sorrel leaves which are might sour, and I love them

Salmon Curry (Salmon Steak pieces in a simply yummy gravy)

Salmon Steak curry

Ingredients:

1. two pieces of 1 inch thick salmon steaks cut into 4-5 pieces each
2. 1 medium onion
3. 1/2 teaspoon cumin
5. 1/2-2/3 inch ginger
6. 2 green chillies slit
7. 2 garlic pods
8. 1/2 teaspoon each of salt, chilly powder, turmeric, methi powder, coriander powder
9. 1 tablespoons oil

Marinate the fish with all the powdered ingredients and oil and set aside for 5-10 minutes. Grind the onions and ginger and garlic  and cumin to a fine paste. Heat the oil and fry the onion paste until it starts getting dark. Add fish to it, add about 2 cups of water and slit green chillies simmer for 12-15 minutes.  Garnish with cilantro and enjoy fish curry


Ambada Khatta (Simple Sorrel leaves gravy)

Ambada Khatta

Ingredients:

1. 1 big bunch sorrel leaves separated
2. 1 small onion sliced
3. 1/2 teaspoon each of cumin, urad dal, mustard seeds
4. 1/2 teaspoon each of turmeric,
5. 1/2 tablespoons oil
6. 1 teaspoon each of salt, roasted peanut powder
7. 1/4-1/2 teaspoon red chilly powder (optional)
8. 1 garlic clove chopped fine
9. 2 dried red chillies broken

Pressure cook the sorrel leaves with 1/2 teaspoon turmeric and 1/4 sup water. Let the steam escape, open the cooker and grind the leaves to a smooth paste.

                 In a heavy bottomed pan heat the oil and fry the urad dal, cumin and mustard seeds till they start to splutter. Add onions, red  chillies and fry for 3-4 minutes. Add garlic and fry for a minute. Add the rest of the ingredients, 2 cups of water and simmer for 10 minutes,. Give it a taste test and add more water it it is very sour or salt as per taste. Enjoy

I deep fried some store bought yogurt chillies (green chillies marinated in yogurt and sun dried ). DELICIOUS. I put them in the ambada khatta and served them

Dahi Mirchi

Bagara Kaddu aur Ambada

Ambada or Ambade ki bhaji is what Red Sorrel Leaves are called in Hindi. Gongura in Telugu. I forgot what Gongura was called in Hindi and so I started searching or googling it but I didn't find the hindi name and finally it just popped in my head AMBADA. I made Ambada with some lamb bones (less meat more bones) so it is not exactly Gongura Mutton.

Anyway, I made Bottle gourd peel chutney and I made a simple stirfry with the flesh of the bottle gourd which I grated. And served these two with white rice. Enjoy

Bagara Kaddu (Bottle gourd stir fry)

Bagara Kaddu

Ingredients:

1. 1 medium bottle gourd peeled , seeded and grated
2. 2 tablespoons oil
3. 1/2 teaspoon each of cumin, mustard, urad dal, chana dal (soaked in water for 5 minutes)
4. 3 dried red chillies broken
5. few curry leaves
6. Cilantro for garnishing
7. 1/2 teaspoon each of salt and turmeric

In a pan heat the oil and fry the cumin, mustard seeds, urad dal and chana dal for 3 minutes. Add broken red chillies and curry leaves and fry for a couple of minutes. Add the grated kaddu and cover and cookf ro 10 minutes. Stir occasionally. Add salt and turmeric, stir to combine and fry for 5 more minutes. Garnish with cilantro and enjoy

Ambada (Red Sorrel leaves gravy with mutton)

Ingredients:

1. 1 big bunch sorrel leaves separated
2. 1 small onion sliced
3. 1/2 ln mutton (pieces with less meat)
4. 1/2 teaspoon each of turmeric, ginger-garlic paste
5. 2 tablespoons oil
6. 1 teaspoon each of salt, chilly powder

Pressure cook the sorrel leaves with 1/2 teaspoon turmeric and 1/4 sup water. Let the steam escape, open the cooker and grind the leaves to a smooth paste.
In a pressure cooked, heat the oil and fry the onions till translucent. Add slit green chillies and ginger-garlic paste and fry for a couple of minutes. Add the rest of the ingredients except ground paste, cover and cook for 4 whistles. Once the steam escapes, add the ground paste to the meat, add a cup of water and bring to a boil. Simmer for 10 minutes. Serve