Weekend Cooking: 2 Easy-To-Make Non-Veg Dishes You Can Make Without Onions

Onion prices hurting? We got chefs to rustle up some appetising dishes without the staple veggie.

recipe

Onion prices are touching the roof everywhere across India. In Kolkata, it actually touched Rs 160 a kilogramme! But how does one make mouth-watering non-vegetarian dishes without onions, you ask? Well, we’ve got you some quick-fix solutions that you can try at home without any hassle at all. Here are the recipes of two tasty dishes shared by top chefs from across the country. If you want to try out more recipes, you can watch the popular Zee Bangla cookery show Rannaghar below.

Fish Ambulthyel
Fish Ambulthyel

Ingredients:

500 g fish (tuna is most suitable)

½ onion, sliced

8 tbsp black pepper

5-6 gamboge (goraka)

1 tbsp chilli powder

1 tbsp curry powder

¼ tsp turmeric

3-4 sprigs of curry leaves

3-4 garlic cloves

Salt, to taste

About 2-3 cups of water

Method:

Roast curry powder, chilli powder and turmeric until they turn golden brown. Wash, clean and cut the fish into pieces and put it into a saucepan. Grind all other ingredients into a paste including the gamboge. Make a layer of curry leaves on the bottom of the pan. Then layer the fish pieces without breaking those. Add the spice mix on top and add remaining water. Cook the fish in medium heat till the gravy becomes thick or till there is no gravy. Serve with rice.

Recipe Courtesy: Chef Anurudh Khanna, Multi-Property Executive Chef, The Westin Gurgaon, New Delhi.

Kundapuri Prawn
Kundapuri Prawns

Kundapuri Prawns

Ingredients:

250 g prawn

1 tsp ginger garlic paste

½ tsp chilli powder

2 tbsp yoghurt

½ tsp salt

¼ tsp green chillies, chopped

2 tbsp rice flour

1 tbsp corn flour

2 tsp Kundapuri masala

1/2 tsp lemon juice

10 curry leaves

Ingredients for Kundapuri masala:

2 tbsp dry coriander

15 dry chillies

2 tbsp roasted garlic

1 tbsp cumin seeds

1/2 tbsp fennel seeds

¼ tsp dry curry leaves powder

½ tsp black pepper powder

Method:

Firstly, clean and de-vein the prawns. Wash them well with water and drain the excess water. In a bowl, add the prawns, salt, ginger, garlic, coriander powder, cumin, pepper, tamarind, garam masala, green chilli, red chilli paste, turmeric, rice and corn flour. Mix all together. Add oil in a wok and heat it. Once oil is heated, add the prawns and deep fry. Garnish with chopped coriander, fried curry leaves and lemon wedges. serve hot.

Recipe Courtesy: Chef Irfan Pabaney, SodaBottleOpenerWala.

For more recipes, watch all seasons of Rannaghar on ZEE5.

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