'Green Curry is always a great idea to celebrate the weekend. Try this amazing recipe for dinner tonight! Watch this Masala TV video to learn how to make Green Curry and Bheeda Per Eedoo Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 14 August 2020. If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our website: https://www.masala.tv/ #MasalaTV #Food #MasalaRecipes #Recipe #EveningWithShireen #ShireenAnwar#Dawat #AbidaBaloch #Lazzat #SaminaJalil #FlameOnHai #IrfanWasti #Tarka #RidaAftab #MehboobsKitchen #MehboobKhan #FoodDiaries #ZarnakSidhwa #Breakfast #Dinner#Lunch #Chef #Cooking#Baking #Eating #KarachiFood #FastFood #DesiFood #Desi #RecipeHomemade #FoodTube #Yummy #Foodie Green Curry: Ingredients: Coconut grated ½ Coriander 1 bunch Mint leaves ½ bunch Cumin seeds 2 tsp Green chilies 6 White sesame seeds 1 tsp Garlic 10 – 12 cloves Tomatoes chopped 2 Turmeric ½ tsp Red chili powder 1 tbsp Curry powder 1 tsp Curry leaves 2 stalks Potatoes, cubed 2 Oil 2 tbsp Salt to taste Fish ½ kg Ginger garlic paste 1 tbsp Green color a drop To Serve: Boiled rice as required Kachumbar as required Method: To make the curry paste, grind the coconut and garlic first with little water before adding in the other ingredients like mint, coriander, sesame seeds, cumin seeds, green chillies. Once you have a fine paste, heat oil in a pan. Add the curry paste. Fry until the masala is no longer coating the sides of the pan. Add in 3 cups water, potatoes, curry leaves, red chili powder, curry powder and turmeric powder. Let the curry simmer on low until the potatoes are cooked. Marinate the fish in ginger-garlic paste and salt and let it sit for 10 – 15 minutes while the curry simmers. When the potatoes are half cooked, carefully drop in the fish pieces into the curry and give it a slow stir. If you stir the curry too much you risk the fish pieces breaking so be careful. Cover the pan and let the curry simmer on slow for another 10 – 15 minutes until the fish is cooked. Add a drop of green color. Serve the curry with some boiled rice and kachumbar. Bheeda Per Eedoo: Ingredients: Oil 3 tbsp Onion chopped 1 Salt ¼ tsp Black pepper to taste Lady fingers ¼ kg Sugar a pinch Eggs 4-6 Method Heat oil, add the onion. Fry till golden brown. Discard the top of the ladyfingers and slice them into 1/4 inch pieces. Add them to the onion with the salt and sugar. Spread the ladyfingers in the pan and make 4-6 depressions (depends on the number of eggs being used) with the back of a spoon. Break the eggs in and sprinkle each one with salt and pepper. Cover the pan, lower the heat and cook till eggs are set. Serve immediately.'
Tags: Chef , quick recipe , cooking show , Indian food , recipes for kids , vegetarian recipes , Cooking Recipe , food diaries , indian food recipes , Non Veg Recipes , food cooking , recipes in urdu , Masala Tv , Masala Tv show , Recipes for Mutton , Cooking Recipes Pakistani , cooking classes recipes , Food Recipes in Urdu , Food Recipes Pakistani , Chef Zarnak Sidhwa , recipe in Urdu , HUM Masala , Green Curry , Bheeda Per Eedoo , 14 August 2020
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