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INGREDIENTS
Fish - 6 pieces
Turmeric powder - 1 teaspoon
Salt as required
Lemon juce if half lemon
Asafoetida - few pinches
Coriander seeds - 3 teaspoon
Cumin seeds - 1 teaspoon
Carom seeds - 1/4 teaspoon
Mustard seeds - 1/4 teaspoon
Dried red chilies - 8
Garlic cloves - 10
Ginger - 3 inch
Tamarind little
Oil as required
Coriander and curry leaves

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BAINGAN KA SALAN/BRINJAL CURRY CHENNAI STYLE
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HOMEMADE GARAM MASALA POWDER
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RESTAURANT STYLE PANEER BUTTER MASALA
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RESTAURANT STYLE CHICKEN BUTTER RECIPE
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HYDERABADI DUM KA CHICKEN
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TANDOORI CHICKEN WITHOUT OVEN
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DHABA STYLE POTATO GRAVY
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CRISPY RESTAURANT STYLE CHICKEN FRY
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HOMEMADE CHICKEN PICKLE
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CRISPY BREAD POTATO ROLLS
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FISH TIKKA MASALA
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FISH FRY - VILLAGE STYLE
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CHENNAI STYLE FISH CURRY
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CRUNCHY FISH FRY RECIPE
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