Golap Pitha

Fish Shami Kabab

Chomchom

Orange Chiffon Cake

Saturday, July 30, 2011

Pineapple Hilsa Fish Curry(আনারস ইলিশ)

Ingredients:
  1. Hilsha fish- 1 (around 900 gm)
  2. Ripe sweet pineapple-1/2 (around 500 gm)
  3. Onion-2 medium(chopped)
  4. Green chili-7-8 pieces or your choice(slited from middle)
  5. Turmeric powder-1 ts+1 ts
  6. Cumin Powder-1 ts
  7. Garlic paste-1 Tbs
  8. Lemon juice-2 Tbs
  9. Mustered seed-3/4 ts(paste)
  10. Sugar-1 ts(optional)
  11. Oil-around 1 cup
  12. Salt-1 ts +1 ts or according to your taste
Procedure:
  1. Clean,cut and wash hilsa fish properly. Add 1 ts turmeric powder,1 ts salt and lemon juice to the fish. Mix gently and keep it for 10-15 minutes.
  2. Grate pineapple and set aside.
  3. Heat 1/2 cup oil in a pan. Fry fish both side lightly. Remove from the pan and set aside.
  4. Heat remaining oil in a large pan. Add onion and stir until tender. Add remaining turmeric powder, salt, garlic paste, green chili and cumin powder. Stir around 1 minute. Add pineapple and stir. Add 1 cup water and bring it to a boil. Add fish and cover the pan with lid. Cook until water almost evaporated.
  5. Then add mustered seed paste and sugar. Stir gently. Cook another 2-3 minutes and then turn off the heat.
  6. Serve Pineapple hilsha curry with white rice or khicuri.

Friday, July 29, 2011

Masala Rice

Ingredients:

  1. Parboiled cooked rice- 5 cup
  2. Tomato-2 large(chopped)
  3. Capsicum-1(chopped)
  4. Cumin seed-1 ts
  5. Black pepper-1 ts
  6. Bay leaves-3 pieces
  7. Cardamom-4 pieces
  8. Cinnamon stick-3 pieces
  9. Turmeric powder-1/2 ts
  10. Butter/ghee-4 Tbs
  11. Salt-1 and 1/2 ts or according to your taste
Procedure:
  1. Heat ghee in a pan. Add cumin seed, bay leaves,cardamom and cinnamon stick. Stir for few seconds. Add tomato,capsicum and turmeric powder. Stir around 2-3 minutes. 
  2. Add rice, salt and black pepper. Stir thoroughly to mix all of the spices.
  3. Stir in medium heat around 4-5 minutes. Remove from the pan and serve. 

Thursday, July 28, 2011

Chicken Drumstick Fry

Ingredients:

  1. Chicken drumstick-10 pieces
  2. Onion paste-1 ts
  3. Turmeric powder-1/2 ts
  4. Red chili powder-1 ts
  5. Ginger paste-1 ts
  6. Garlic paste-2 ts
  7. Cumin powder-1/2 ts
  8. Coriander powder-1/2 ts
  9. Garam masala powder-1/2 ts
  10. Plain Yogurt-2 ts
  11. Lemon juice-1 Tbs
  12. Salt-1 ts
  13. Oil-around 2 cup 

Procedure:

  1. Clean and wash drumstick. Slit them with a knife.
  2. Mix all ingredients except oil with drumstick and keep it for 2 hours.
  3. Heat oil in a frying pan and fry drumstick in low heat until it become deep golden brown.
  4. Remove from the pan and place a paper tissue to soak extra oil. 

Wednesday, July 27, 2011

Foli Fish Curry(ফলি মাছের দোপেঁয়াজা)

Ingredients:
  1. Foli fish-6 medium (around 600 gm)
  2. Tomato-2 medium(cut into 4-6 pieces each)
  3. Onion-2 cup(finely chopped)
  4. Turmeric powder-1 ts+1 ts
  5. Red chili powder-1 ts+1 ts
  6. Cumin powder-1 ts
  7. Garlic paste-1 and 1/2 ts
  8. Oil-around 1/2 cup
  9. Salt-1 ts+ 3/4 ts or according to your taste
Procedure:
  1. Clean and wash fish. Make the fish half. Put 1 ts turmeric powder,1 ts red chili powder and 1 ts salt into the fish. Mix gently.
  2. Heat 4 Tbs oil in a pan. Add fish and fry both side until brown. Remove fish from the pan and set aside.
  3.  Add remaining oil in the pan. Add onion and fry until tender. Add the rest of the ingredients except frying fish  and stir around 2-3 minutes.
  4. Add 1/2 cup water and bring it to boil. Then add the fish, stir gently and cover the pan.
  5. Cook until the gravy become thick and then turn off the heat. 
  6. Your fish curry is now ready to serve.

Tuesday, July 26, 2011

Kochur Loti With Hilsha Fish (ইলিশ মাছে কচুর লতি)

Ingredients:
  1. Kochur loti-500 gm
  2. Hilsha fish-4 pieces 
  3. Cumin powder-1/2 ts
  4. Coriander powder-1/2 ts
  5. Turmeric powder-1 ts
  6. Onion-1 medium 
  7. Green chili-7-8 pieces or your choice
  8. Salt-1 ts or your choice
  9. Oil- around 6 Tbs
Procedure:
  1. Peel and wash loti. Cut loti 3-4 inch long shape.
  2. Put 1 liter water in a pan in high heat and bring it to boil. Add loti and boil it for 2-3 minutes,drain water and keep aside.
  3. Make onion and green chili paste and set aside.
  4. Clean and wash fish. Mix 1/2 ts turmeric powder and 1/4 ts salt with fish.
  5. Put 2 Tbs oil in a frying pan in medium heat and fry the fish.
  6. Heat 4 Tbs oil in a pan in medium heat. Add loti and all ingredients and stir. Add 1/2 cup water and cover the pan with lid and wait til all liquid evaporate.
  7. Then stir it for around 2 minutes and add 1 cup water. Bring the water into a boil and then add the fish and carefully stir them.
  8. Cover the pan and cook until gravy become thick and oil comes out by the side of the pan.
  9. Now the curry is ready. Serve with plain rice.

Monday, July 25, 2011

Whole Cauliflower Curry(আস্ত ফুলকপি ভুনা)

Ingredients:
  1. Cauliflower-1 medium
  2. Tomato-2 medium(chopped)
  3. Green peas-1 cup
  4. Onion-2 cup(finely chopped)
  5. Turmeric powder-3/4 ts
  6. Red chili powder-1 ts or your choice
  7. Garlic paste-1 Tbs
  8. Cumin powder-1 ts
  9. Oil-around 5 Tbs
  10. Salt-2 ts or according to your taste 
Procedure:
  1. Wash and remove the outer green portion of the cauliflower. Boil in a deep large pan around 10-15 minutes in medium heat. Add 1 ts salt while boil. Turn off the burner and do not remove the lid. Allow it to cool.
  2. Heat oil in a large pan. Add onion and fry until tender. Add the rest of the ingredients and fry around 2-3 minutes. Add little water and bring it to boil. Add cauliflower to the pan. Carefully handle the cauliflower while transferring. Spread the gravy over cauliflower and cover the pan with lid. Cook in lower medium heat around 10 minutes. (Tips)
  3. Then serve the curry with khicuri or plain polao.
Tips:

  1. You can fry the boiled cauliflower in little oil before cooking it.
  2. You may also bake the cauliflower. After boiling place the cauliflower in a baking dish. Gently spread the gravy over the cooled cauliflower. Bake it in electric oven at 400 degrees for 20-25 minutes.

Saturday, July 23, 2011

Mango Chutney(আমের চাটনি)

Ingredients:
  1. Raw(green) mango-600 gm
  2. Roasted red chilli powder-1/4 ts
  3. Roasted panch phoron powder-1 ts
  4. Sugar-1/2 cup or your choice
  5. Roasted cumin seed powder-1/2 ts
  6. Mustard oil-1 Tbs
  7. Black salt-1 pinch
  8. Salt-1 ts or your choice
Procedure:
  1. Peel and grate mango.
  2. Boil the grated mango in medium heat until it become tender.
  3. Remove from heat and drain water.
  4. Heat mustard oil in a pan. Add all ingredients and stir. Cook until the chutney is thickened.
  5. Allow it to cool and refrigerate. 

Thursday, July 21, 2011

Mutton Dopiaza(মাটন দোপেঁয়াজা)


Ingredients:
  1. Mutton-500 gm
  2. Onion-500gm (finely chopped)
  3. Red chili powder-1 ts
  4. Turmeric powder-3/4 ts
  5. Cumin powder-1 ts
  6. Coriander powder-1 ts
  7. Cardamom-5 pieces
  8. Cinnamon-2 stick
  9. Bay leaf-2 pieces
  10. Ginger paste-1 ts
  11. Garlic paste-1 ts
  12. Ghee-1/2 cup
  13. Yogurt-1 and 1/2 cup (beaten)
  14. Coriander leaf-1/2 cup (finely chopped)
  15. Salt-1 ts
Procedure:
  1. Cut mutton into small pieces,wash and drain water.
  2. Heat ghee in a pan in medium heat.Add half chopped onion and fry until golden brown. Remove from the pan and set aside.
  3. Add remaining half onion in ghee and cook until tender. Now add bay leaf,cinnamon and cardamom. Fry for few seconds.
  4. Add mutton and all ingredients except yogurt and coriander leaf. Stir thoroughly to mix them well. Cover the pan with lid. Cook until all moisture evaporated.
  5. Add beaten yogurt to the mutton and cook  in low heat until mutton become tender and all liquid evaporated .(if mutton is not tender add little hot water).
  6. Add fried onion to it and cook for 2-3 minutes in medium heat.
  7. Then add the chopped coriander leaf on top of the Mutton and turn off the heat.
  8. Mutton dopiaza is now ready to serve.

Wednesday, July 20, 2011

Shrimp Shashlik

Ingredients:
  1. Shrimp-20-25 pieces(medium)
  2. Capsicum-1(cut into 1 and 1/2 inch cube)
  3. Onion-1 medium(cut into 1 and 1/2 inch cube)
  4. Tomato-2 medium(cut into 1 and 1/2 inch cube)
  5. Red chili powder-1/2 ts
  6. Turmeric powder-1/2 ts
  7. Cumin powder-1/4 ts
  8. Ginger paste-1/2 ts
  9. Garlic paste-1/2 ts
  10. Soy sauce-1 Tbs
  11. Yogurt-2 Tbs
  12. Oil- for spray
  13. Salt-1/2 ts or your choice 
Procedure:
  1. Clean and wash shrimp. Remove shell from shrimp. Cut all the vegetables.
  2. Add all the ingredients to the shrimp except oil. Mix them well and keep it for 10 minutes.
  3. Skew shrimp and vegetables to the skewers closely like one piece shrimp,one piece onion, one piece capsicum, one piece tomato and so on.
  4. Take a baking tray. Spray or brush oil over the baking tray. Put the skewers on it and spray or brush oil on the skewers properly.
  5. Preheat oven 400 f  for 5 minutes. Then turn it to 350 f. Place the tray into the oven for 20-25 minutes. Remove the tray from the oven and turn over the skewers.(be careful if you use metal skewers) Again place the tray to the oven and bake another around 20 minutes or until golden and cooked through.

Watermelon Juice

Ingredients:
  1. Watermelon-2 cup (cut into small pieces)
  2. Honey-1 Tbs
  3. Lemon juice - 1 Tbs
  4. Water-1 cup
  5. Ice cube 3-4 pieces
Procedure:
  1. Place all ingredients in a blender and blend it until smooth.
  2. Remove from the blender and serve.

Tuesday, July 19, 2011

Potol Fry(পটল ভাজি)

Ingredients:
  1. Potol- 8-10 pieces
  2. Onion-1 cup(finely chopped )
  3. Green chilli-4 (cut into length wise)
  4. Turmeric powder-1/2 ts
  5. Oil- 1/2 cup
  6. Salt-1/2 ts or your choice
Procedure:
  1. Scrape the outer portion/ green portion from the potol with knife or spoon.
  2. Wash and make it half like pic.
  3. Add salt,turmeric powder and mix with potol. Keep it for 10 minutes.
  4. Heat oil in a pan in medium heat and fry both side of potol until it turns golden brown.
  5. Remove potol from oil and place in a paper towel to soak extra oil.
  6. Add onion and green chili into the remaining oil. Add remaining mixture(turmeric and salt) and fry it until it turns light brown color.
  7. Add fried potol and cook for 2 min in low heat.
  8. Now it is ready to serve.

Monday, July 18, 2011

Mango Morobba(আমের মোরব্বা)


Ingredients:

  1. Green/raw mango-4 (large)
  2. Sugar-5 cup
  3. Cardamom powder-1/2 ts
  4. Water-2 cup
Procedure:
  1. Wash and peel mango. Cut the mango 2 or 4 pieces in long shape. Remove seed. Poke the mango with fork.
  2. Boil water in a deep pan. Add mango. Boil mango until tender.
  3. Remove from the pan and drain water properly.
  4. Put sugar in a heavy bottom pan. Add 2 cup water and boil until the syrup become very thick. Remove from the burner and add mango pieces.
  5. Leave it in room temperature for 12 hours. Remove mango pieces from the syrup and boil the syrup again. Boil it around 10 minutes. Add mango pieces and cardamom powder.
  6. Remove from the pan and allow it to cool. Now your morobba is ready to eat.

    Green Tomato Fry(কাঁচা টমেটো ভাজি)

    Ingredients:
    1. Green tomato-4 medium(cut into 8 pieces)
    2. Green chili-5-6 pieces or your choice
    3. Onion-1 medium(chopped)
    4. Turmeric powder-1/2 ts
    5. Sugar-1 ts
    6. Oil-around 4 ts
    7. Salt-1/2 ts or your choice
    Procedure:
    1. Wash and cut tomato.
    2. Heat oil in a pan. Add chopped onion and stir until tender. Add green chili and stir. Add tomato, turmeric powder and salt. Stir well. Cover the pan with lid. Cook in medium heat around 5 minutes  or until tomato become tender.
    3. Remove the lid from the pan. Add sugar and fry around 2/3 minutes.
    4. Place tomato to a serving bowl and enjoy with plain rice.

      Thursday, July 14, 2011

      Spicy Whole Olive Pickle(জলপাইয়ের ঝাল আচার)


      Ingredients:
      1. Olive(jolpai)-12-14 pieces(large)
      2. Garlic-20-22 cloves(whole)
      3. Ginger-1 Tbs(paste)
      4. Mustered seed-1 Tbs(powder)
      5. Mustered seed-1 ts(whole)
      6. Panch foron-1Tbs(powder)
      7. Panch foron-1 Tbs(whole)
      8. Turmeric powder-1/2 ts
      9. Red chili powder-1 ts or your choice
      10. Cumin powder-1/2 ts
      11. Whole red chili-4 pieces
      12. Bay leaves-2 pieces
      13. Vinegar-1/2 cup
      14. Sugar-2 ts
      15. Mustered oil-around 1/2 cup
      16. Salt-1/2 ts
      Procedure:
      1. Boil olive (jolpai) until tender. Remove and drain water. Slit boiled jolpai 4-5 times.
      2. Put panch foron powder,mustered seed powder,turmeric powder,red chili powder and cumin powder to a bowl and make a paste with little vinegar. Add olive and mix with the paste and keep it aside for a while.
      3. Heat oil in a pan. Add whole mustered seed,whole panch foron, whole red chili and bay leaves. Saute it for a while. Add whole garlic,ginger paste and salt, and stir well. Then add olive and all the paste, and mix them. Add vinegar,sugar and stir. Cover the pan with lid. Turn the heat low and cook around 15-20 minutes. Stir occasionally. Remove from the pan. Let it cool and store in a airtight glass jar. To store for long term, keep your pickle in the sun occasionally.

      Wednesday, July 13, 2011

      Jafrani Payesh(জাফরানি পায়েস)

      Ingredients:
      1. Bashmati rice-1/2 cup
      2. Carrot-1 cup(grated)
      3. Milk-2 liter
      4. Condense milk-1 (14oz)
      5. Sugar-1/4 cup(optional)
      6. Cardamom-3 pieces
      7. Saffron-1/2 ts(dissolve with 1 Tbs water)
      Procedure:
      1. Wash rice and dissolve rice with 1 cup water around 2 hours. Roughly break rice with hand.
      2. Heat milk in a heavy bottom pan. Bring milk to boil and then turn the heat in medium.
      3. Add rice,carrot and cardamom. Cook until milk become almost half. Stir occasionally to prevent burn bottom of the pan.
      4. Add condense milk and sugar. Cook another 10-12 minutes.
      5. Add saffron and stir. Cook again around 5 minutes. Remove from the pan. Let it cool and serve.

        Bottle Gourd Fry(লাউ ভাজি)

        Ingredients:

        1. Bottle gourd(লাউ)-1 (around 1 and 1/2 lb)
        2. Onion-1 large(chopped)
        3. Turmeric powder-1 ts
        4. Green chili-7-8 pieces or your choice(slited from middle)
        5. Oil-around 6 Tbs
        6. Salt-1 ts or according to your taste
        Procedure:
        1. Peel and wash bottle gourd. Chop thinly.
        2. Heat oil in a pan. Add onion and fry until tender. Add green chili and stir. Add chopped bottle gourd and stir. Add turmeric powder and salt. Stir thoroughly to mix all of them.
        3. Cover the pan with lid. Cook around 10 minutes in medium heat or until tender. Remove the lid and fry another 3-4 minutes. 
        4. Remove from the pan and serve.

        Tuesday, July 12, 2011

        Thai Soup

        Ingredients:
        1. Chicken stock- 6 cup
        2. Lemon grass- 3 pieces
        3. Green chili-3/4 
        4. Mushroom-1/2 cup
        5. Shrimp-10-12 count or chicken breast(cut in cube size)-1/2 cup
        6. Egg yolk-3
        7. Corn starch- 3 Tbs
        8. Sugar-5 ts
        9. Vinegar- 3 Tbs
        10. Ketchup-3 Tbs
        11. Chili sauce/chili garlic sauce-2 Tbs
        12. Salt-1 ts
        Procedure:
        1. Take the chicken stock in a sauce pan and bring it to a boil,then add lemon grass, mushroom, green chili and if you are using chicken breast add it and keep it in a lower medium heat to boil.
        2. In the mean time beat the egg yolk, then add the corn starch and mix it smoothly with egg yolk and set it aside.
        3. Then add sugar, vinegar, ketchup, chili sauce, salt in the stock and stir it well.
        4. Now take the egg yolk mix and add 5-6 Tbs stock from the saucepan and mix it smoothly with egg yolk. (it is important to do so because this will help to adjust the temperature of egg yolk mixture; otherwise when you add this into the soup it may get clotted and your soup may not be smooth). Then stir the soup in one hand and carefully add the yolk mixture with other hand. Stir the soup continuously to make it smooth. When it is done add the shrimp, bring the soup to boil and then turn off the heat.
        5. Serve your soup hot.
        Courtesy:  
        Ishita Rahman
        (Columbia, SC, USA)

          Monday, July 11, 2011

          Gravy Whole Tilapia


          Ingredients:
          1. Whole tilapia-1 (around 2 lb)
          2. Tomato-2 medium(chopped)
          3. Onion-2 cup(chopped)
          4. Turmeric powder-1 and 1/2 ts
          5. Red chili powder-2 ts or your choice
          6. Cumin powder-1/2 ts
          7. Garlic paste-1 ts
          8. Chili garlic sauce-2 ts(optional)
          9. Salt-1 and 1/2 ts or according to your taste
          10. Oil-around 6 Tbs

          Procedure:
          1. Clean and wash the fish.Slit both side of the fish with knife. Put 1 ts salt,1 ts red chili powder and 1 ts turmeric powder in a bowl. Add a little water and mix well. Add the mixture to the fish gently.
          2. Heat 4 Tbs oil in a large pan. Add fish. Fry the fish in lower medium heat until golden brown. Fry both side of the fish well. Carefully handle the fish when you turn over.
          3. Remove the fish from the pan and set aside. Add 2 Tbs oil in the pan with remaining oil. Add chopped onion and fry until tender. Add tomato and fry around 2 minutes. Add the remaining ingredients and stir. Add 1/2 cup water and bring it to boil.
          4. Add fried fish to the pan. Spread the gravy with a spoon over the fish. Turn the heat low. Cover the pan and cook around 5 minutes.
             
          5. Remove the fish from the pan to a serving dish and serve.

          Mashed Eggplant(বেগুন ভর্তা)

          Ingredients:
          1. Whole eggplant -1
          2. Mustard oil- 1 Tbs 
          3. Onion (chopped)- 1/4 cup
          4. Green chili- 4-5 pieces or your choice (you can chop it or you can dry roast it first & then mash it.)
          5. Coriander leaf(chopped)- 2 Tbs(optional)
          6. Salt - 1 ts or to yours taste
          Procedure:
          1. Roast the eggplant until it become soft. Several ways to roast the eggplant :
            • The best way is to roast the eggplant on top of the burner. In this way carefully turn the side and roast all the side of eggplant. Roast it until the skin seems roast and inside of the eggplant become soft (be careful about your fire alarm because this process may switch on the alarm ).
            • Another way is to broil the whole eggplant. For this brush oil all over the eggplant, cover it with foil paper and broil around 40-45 minutes or until it become tender.)
            • If you do not have the above two option than you can bake the whole eggplant to make it soft. In this way first prick the eggplant with a fork and bake it in a preheated oven at 400°For until it become tender or until the flesh yields easily to pressure.
          2. In this recipe, we have broiled the whole eggplant. First wash the eggplant and soaked the water  from the outside with a paper towel and then brush around 1 Tbs oil all over the eggplant and cover it with foil paper and broil it in the oven for around 40-45 minutes or until it become soft in the inside.


          3. Turn off the oven and keep the eggplant to cool down. Then peel the skin, mash the flesh properly.


          4. Add onion, chili, salt and coriander leaf, and mix them properly.
          5. Enjoy with plain rice.

          Sunday, July 10, 2011

          Chicken Manchurian


          Ingredients:
          1. Boneless chicken breast- 500 gm
          2. Cornflour-2 Tbs+2 Tbs
          3. All purpose flour-2 Tbs 
          4. Egg-1 (beaten)
          5. Black pepper-1/2 ts 
          6. Garlic-6 cloves(crushed or very finely chopped)
          7. Ginger-2 Tbs(crushed or very finely chopped)
          8. Green chili-6 pcs
          9. Chicken stock-1 cup
          10. Soy sauce-3 ts
          11. Sugar-1/4 ts
          12. Ajinomoto(tasting salt)-1/8 ts
          13. Onion-1 medium (chopped)
          14. Coriander leaves-2 Tbs(chopped)
          15. Oil-1 cup+ 3 Tbs
          16. Salt-around 1/2 ts or your choice
          Procedure:
          1. Cut chicken into 1 and 1/2 inch square shape.Clean and wash it. Add 2 Tbs corn flour,flour,half salt,half pepper,1 ts soy sauce and beaten egg to the chicken. Mix all of them well.
          2. Heat 1 cup oil in medium heat in a pan and  fry chicken pieces till golden brown and place in a paper towel to remove extra oil.
          3. For manchurian sauce heat 3 tbs oil in a pan in medium heat.Add onion,ginger, garlic and fry it till light brown.
          4. Add green chilli and coriander leaf and cook for 1 minute.
          5. Reduce heat and add chicken stock, remaining soya sauce, salt, sugar, remaining pepper, ajinomoto(tasting salt) and bring it to a boil.
          6. Add fried chicken in the stock and cook  around 5 minutes.
          7. Mix 2 tbs cornflour in 1/4 cup water and add this to chicken.Cook for another 2-3 minutes.
          8. Chicken manchurian is ready and serve it hot.

          Friday, July 8, 2011

          Hilsha curry (ইলিশের ঝোল)

          Ingredients:
          1. Hilsha fish- 6 Piece(around 200 gm)
          2. Eggplant(cut in cube size)- 7-8 pieces (around 50 gm)
          3. Tomato- 1 medium size
          4. Onion paste- 1/4 cup
          5. Garlic paste- 1 ts
          6. Green chili paste- 2 Tbs or to your taste
          7. Turmeric powder- 1 ts
          8. Cumin powder- 1 ts
          9. Salt -1 ts
          10. Coriander leaf(chopped)- 1 Tbs(optional)
          11. Oil-1/4 cup
          Procedure:
          1. Wash the fish pieces and set it aside.
          2. Heat oil in a pan in a medium heat. When oil is heated enough put all masala (onion paste, garlic paste, chili paste,turmeric powder, cumin powder, and salt) into it and stir it .
          3. When oil is started to separate from the masala put the eggplant in it.
          4. Stir the eggplants until they become little soft. Then add the fish pieces and carefully mix it with masala so that all pieces are coated with masala. Keep it for few minutes(around 3-4 minutes) and then add around 1 cup of water and bring it to a boil.
          5. Now cover the pan and let it cook for around 15-20 minutes. In the middle of time carefully flip the side of fish, add the tomatoes and spread the coriander leaf on the curry and cover it again.
          6. When the fish are cooked turn off the heat and enjoy it with plain rice.