Sanoli's Kitchen: Non Veg Curry
Showing posts with label Non Veg Curry. Show all posts
Showing posts with label Non Veg Curry. Show all posts

Saturday, December 28, 2013


This is a very easy, quick and extremely delectable shrimp recipe, seasoned with garlic lemon butter. It is originated from Italian cuisine, but now-a-days familiar with maximum food lovers. A very healthy twist with vegetables (bell pepper & asparagus) and shrimp, is a refreshing spring meal. When shrimp cooked in the heavenly buttery and delightful juices, will surely snach your tastebuds luscious and it will be a pleasure to all too.
1 lb Asparagus
1 Green Bell Pepper
1 medium Onion
1/2 tsp freshly gratedLemon Zest
1/2 Tomato (chopped)
5 cloves minced Garlic
35 medium sized Shrimp (peeled & deveined)
1/2 cup Milk
1/2 cup Vegetable/chicken broth
1 tsp Cornstarch
1 tbsp Lemon Juice
1/2 tsp Garlic pepper (coarsely pounded)
1/2 tsp Black pepper powder
1 tbsp finely chopped Parsley
3 tbsps Olive Oil
1 tbsp Butter
Salt to taste


Trim asparagus and cut in 1" lenghs. Cut onion and bell pepper in cubes.

Heat 2 tbsps olive oil in a non stick pan. Add onion, bell pepper and asparagus in it. Saute for 3-4 minutes.

Add lemon zest and 1/2 tsp salt in it.

Add tomato in it. Cover and cook for another 4-5 minutes.

Sprinkle little garlic pepper and black pepper powder on it. Fold nicely. Transfer the cooked vegetables on a serving tray. Keep it warm.

Add another 1 tbsp olive oil and butter in the same pan.

Add minced garlic in it. Saute for 40 seconds, till it gives a nice aroma. Add shrimp, remaining garlic pepper , black pepper powder and little salt in it. Fry for another 3-4 minutes, till shrimp turns pinkish in colour.

Combine milk, vegetable/chicken broth and cornstarch in a bowl. Stir nicely, so that cornstarch dissolves in it. Now pour in on the shrimp. Keep stirring till the gravy gets medium thick and shrimp gets cooked. Remove from heat. Add lemon juice and parsley in it. Fold nicely.

Serve shrimp and sauce over the cooked vegetables. Enjoy this delicious dish with pasta or quinoa or French bread.


'Mocha' or banana blossom is one of a complex Bengali cooking dishes which brings out a flavour of rural Bengal. Fresh rains of earth, drooling paddy field and the green ponds; a true smell of a Bengali life is now coming in mind. 'Mocha Ghonto' or stirfried banana flower is a common dish in each and every Bengali household. But this recipe I came to know from my great Grand Ma, she cooked this dish very efficiently and still today it is memorable to all of us, the very traditional and exceptional dish of kofta curry made with banana blossom and shrimp. A mouth watery, very delectable dish from my Grand Ma's kitchen is here for you..............


1 Medium Banana Blossom (mocha)
300 gm Small Sized Shrimp
1 tbsp Ginger Paste
1 tbsp Garlic Paste
1 tsp Coriander Powder
1 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
4 tbsp Gram Flour (besan)
1/2 tsp Garam Masala
2 tbsp Corn Flour
Salt to taste
2 tbsp Oil + Oil for frying

1/2" Cinnamon, 2 cloves, 2 Green Cardamom (for tempering)
1 Large Onion (paste)
1 Large Tomato (pureed)
2 tbsp Beaten Yogurt / Curd
1 tsp Poppy Seeds
4-5 nos Cashewnuts
2 Green Chilli
1/4 tsp Turmeric Powder
1/2 tbsp Red Chilli Powder
1/2 tbsp Coriander Powder
1/2 tsp Garam Masala
1/2 tbsp Sugar (for flavour)
1 tsp Clarified Butter (ghee)
1 tbsp Finely Chopped Coriander Leaves / Cilantro (optional)
3 tbsp Oil
Salt to taste


First of all, clean banana blossom and chop it finely. Set it aside.

Pressure cook banana blossom with very little oil and turmeric powder and cook till 2 whistles. let is cool down naturally. Squeeze out as much water as possible and keep it aside.

De shell and devein shrimp.

Take shrimps in a grinder and give a quick pulse to crush them.

In a pan heat 2 tbsp oil. Add ginger and garlic paste in it, saute till raw smell disapprears. Add crushed shrimp in it. Fry for 2 minutes (will see shrimp are crumbled). Now add coriander powder, red chilli powder, turmeric powder and garam masala. Fry nicely.

Add boiled banana blossom and salt in it. Fold nicely and fry for 3-4 minutes till everything incorporated very well. Switch off heat now. 

Add gram flour in it and mix well.

In a bowl, mix corn flour with 1/2 Cup water to make a smooth batter. Keep it aside.

Make into small balls, dip balls in corn flour batter and deep fry in oil till golden.

When done, remove from oil and drain on paper towel. Koftas are ready now.

Grind poppy seeds, cashewnuts and green chillies to make a smooth paste. Set it aside.

Heat 3 tbsp oil in a kadai. Temper with cinnamon, cardamon and cloves. Saute for few seconds, till spices turn into light brown. Add onion paste in it.

Saute for 3-4 minutes on medium heat, till onion turns into golden. Add tomato puree in it. Fry till oil comes out from it.

Add coriander powder, red chilli powder, turmeric powder, garam masala and sugar. Fry for a minute.

Mix cashewnut and poppy seeds paste and fold nicely for 2 minutes.

Pour curd in it, mix thoroughly. Add 1 cup warm water and salt in it. Cook for another 5 minutes on medium heat.

Add coriander leaves and clarified butter. Remove from heat now.

Arrange koftas on a tray or bowl, pour this delicious gravy on it. Delectable kofta curry is ready to serve with plain rice or pulao.
NOTE: If you want to add potato in gravy, can add potato also. For that fried potato cubes before and add it at the time of adding water in it.
If you are in hurry to make koftas, then you may mix boiled banana flower, shrimp, spices, salt and gram flour all together and mix it well by using hand. Make koftas with it. But if we saute everything in little oil, then the raw smell of shrimp goes away and koftas will be more tasty and flavourful.
I used corn flour batter to dip koftas before frying, thats why koftas will be more crispy, crunchy and tasty.
Except gravy, this kofta is a very incredible snack. You may serve it as a starter or side of a main course.
Sending to:  Cook with Comfort ~Blog Anniversary EventHoliday Recipes ~ 3rd Blog Anniversary Event

Friday, December 27, 2013


Goalondo Chicken curry / Steamer curry or boatmen style chicken curry is a very special dish made with fresh chicken and basic spices. This chicken curry used to be made by the muslim boatmen on these river routes. Ofcourse, there were very limited resourses to make the chicken curry in boat or steamer. So this chicken curry usually made with fresh basic un-ground spices.
(Picture of Goalondo Ghat in undivided Bengal) Photo Courtesy: Google
Here is a brief on the importance of 'Goalundo Ghat' in earlier years: "If one goes from Calcutta to Dacca the rail journey is broken at Goalundo and from there to Narayanganj is continued by steamer. The night mail from Calcutta deposits one at Goalundo in the early hours of the morning. It is situated at the junction of the Padma (branch of the Ganges) and the Brahmaputra. Daily services of steamers connect it with the railway systems at Narayanganj and chandpur, and with the steamer services to Madaripur, Baisal, Sylhet and Cachar.(from wikipedia)


500 gm Chicken, Cut into Medium Sized Pieces
1 Cup Chopped Onion
2 tsp Minced Ginger
1&1/2 tsp Minced Garlic
5-6 Chopped Green Chilies (according to taste)
3/4 tsp Turmeric Powder
4 tbsp or 1/4 Cup Mustard Oil
Salt to taste


Clean and wash the chicken nicely, drain water completely and make it pat dry.
In a wok or frying pan, combine chicken, ginger, garlic, onion and turmeric powder. Mix well. Set it aside for atleast an hour.
Add oil and stir over medium heat for 5 minutes.
Now add green chilies and salt in it. Cover and cook about 30 minutes on medium heat or till the chicken is tender. Stir occassionally. Turn off heat now.
Serve Goalondo chicken curry with warm steamed rice.

TIPS: Ginger, green chilies and garlic need to be fresh to get the                exact flavor of spices.
          No water is used in this recipe.
          Except Mustard oil, no other cooking oil is to be used for 
          getting the   authentic taste.
Sending to: Cook with Comfort ~Blog Anniversary EventFavorite Recipes: Christmas Recipes 2013 Lets Cook for ChristmasHoliday Recipes ~ 3rd Blog Anniversary Event

Tuesday, November 26, 2013


Kormas are typically made by mutton marinating in yogurt. With other spices, it is then cooked in its own juice. This is a zesty, my all time favorite mutton recipe cooked in coriander and other rich flavours. As much you put it on low flame, its getting more tasty and delectable. First time I had this yummilicious mutton curry made by my mom, since then I am a great fan of it. Just explore it in your kitchen, you'll definitely admire this dish.


800 gm Mutton (goat meat), cut into medium sized pieces
200 gm Plain Yogurt (curd)
2/3 Cup Grated Coconut
100 gm Onions (thinly sliced)
50 gm Cilantro / Coriander Leaves
1&1/2" Ginger
8 Pods Garlic
5-6 Green Chillies (as per taste)
2-3 Red Chillies (as per taste)
1 tbsp Coriander Seeds (dhania)
Garam Masala (3 Green Cardamoms, 1" Cinnamon, 2-3 Cloves, 2 Mace Blade & pinch of Nutmeg)
50 gm Clarified Butter (ghee)
Salt to taste


Clean and wash mutton very nicely in luke-warm water. Drain water completely. Marinate mutton with beaten yogurt and set it aside for atleast 1 hour.
Dry roast garam masala for 3 minutes. Pound coarsely and keep it aside.
Grind ginger, garlic, 1/2 portion of onions, green chillies, coriander leaves, coconut, red chillies and coriander seeds together to make a smooth paste.
Heat oil in a kadai/wok. Fry onion till it turns into golden brown.
Add grinded spice paste in it and fry till spice leaves oil from sides.
Now add marinated mutton in it. Fold well. Cover and cook for 30 minutes on medium heat. Stir occassionally.
Pour mutton with gravy in a pressure cooker, add 1 cup warm water in it. Pressure cook upto 4-5 whistle or till it is tender.
Wait till pressure releases normally, open the lid now. Sprinkle pounded garam masala on the top, mix well.

Serve hot with roti, naan, paratha or rice.