Chili Fish Pakistani Style Recipes

Steps:

• Melt butter in large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied, 30 minutes to 1 hour.
• Stir kidney beans, baby corn, and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture, about 1 hour.
• Stir crab meat and canned tomatoes with liquid into kidney bean mixture, breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty.
• Stir shrimp, scallops, and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.

Steps:

• In a pan add the chicken & stir fry till its half cooked or the water dries up.
• Next add 2 tablespoons tandoori spice mix & 2 tablespoons lemon juice & cook on high heat till the chicken is completely done.
• Now add the remaining tandoori masala, lemon juice, red food color, & red chili paste. Cook for 5 minutes on high medium heat.
• In the end add jalapeno, curry leaves (kari patta) and oil & simmer on medium heat for another 5 minutes.
• Your chillie chicken is done. Serve with rice, naan or parathas with chutney, raita & salad.

Steps:

• First of all take drumstick wash it with warm water.
• Take a bowl put flour, sugar, vinegar, soya sauce, honey, black pepper, salt, egg yellow marinate it in drumstick and leave it for 1 hour.
• when you are going to fry then take egg white dip drumstick in it and fry it over slow flame.
• when it gets golden brown in color then remove it from oil.

Steps:

• Heat oil in the bottom of a large soup pot.
• Add ground hamburger, onion, chili peppers, and bell peppers.
• Once meat is cooked through, add Italian diced tomatoes and all spices.
• Simmer for 10 minutes.
• Add tomato sauce, tomato paste, and kidney beans and simmer for another 20 minutes on low heat.

Steps:

• Heat oil in a pot.
• Add onions and saute until brown.
• Grind the onions.
• Put the ground onions in a large mixing bowl.
• Add yoghurt to the ground onions.
• Add fish pieces to this, mix well and marinate the fish in this mixture for 2 hours.
• In the same oil which was used to saute the onions, add the methi seeds.
• Allow to sizzle a bit, then remove them once they turn brown.
• Add ginger-garlic paste to the same oil.
• Saute until the raw smell is gone.
• Add red chilli and turmeric powders.
• Mix well and continue to stir-fry for a few minutes.
• Add the marinated fish pieces.
• Add half a glass of water and mix well.
• Keep on low flame for 10 minutes.
• Garnish with corriander leaves.
• Serve hot with chappatis.