Mourala (Fish) Fry:

Ingredients:

Mourala fish  – 100 gms

Lemon wedges – 3 nos

Oil –  for deep frying

For marinating:

Garlic juice – 1 tsp (fresh)

Ginger juice  – 1 tsp

Lemon juce – 1 tsp

Turmeric powder – ¼ tsp

Kashmiri red chilli powder – ½ tsp

Salt – to taste

For batter:

Rice flour – 1 tsp

Maida – ¼ tsp

Corn flour – 2 tsp

Salt – to taste

Method:

Wash and pat dry fish. Rub lemon juice, ginger juice, garlic juice, kashmiri red chilli powder, salt and turmeric powder properly to the fish and marinate for 20-15 min. Prepare batter with all the batter ingredients. Heat oil for deep frying. Mix the batter to the marinated fish. When the oil is hot add the marinated fish and fry till crisp. Serve hot.

Note: To avoid bitterness discard the head and insides of the fish.

Hara Keema(spicy green mince curry)

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Ingredients:

Mutton Keema – ½ kg

Green Cardamom – 2 nos

Cloves – 3 nos

Cinnamon – 1 inch stick

Bay leaf – 1

Red chilli powder – ½ tsp

Ginger paste – 1 tsp

Onion chopped fine – 1 large

Chopped green chilli – 1 tsp

Yogurt – 2 tbsp

Salt  - 1 tsp or to taste

Oil – 1 tbsp

For paste:

Spinach – 2 cups

Mint leaves – 20-25 nos

For garnishing:

Whipped cream – 1 tbsp

Chopped green chilli – 1 tbsp

Chopped green coriander – 1 tbsp

Method:

Heat oil in a pan. Put cardamom, cloves, cinnamon and bay leaf and sauté for 1 min. Add chopped onion and fry till golden in colour. Add the keema and sauté till it changes colour. Add ginger paste, red chilli powder, yogurt and chopped green chilli, mix well. Cover and cook for 5 min. Uncover, add spinach and mint and cover again. Cook for 5 min.  Remove the cover and sauté till the water dries up. Transfer to a serving dish and garnish with cream, green chilli and chopped coriander leaves.