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With pictures of huge stockpots boiling above and becoming chained into a hot stove and oven for countless hours at the end, it’s no wonder that so many people stay away from the concept of cooking meals for large audiences with more tenacity than they prevent being last in the supper line.
The fantastic news is the fact that it doesn’t need to be the terrifying proposition that all these make it out to be. When it comes to cooking for a large audience, the preparation phase is the most significant. You absolutely must plan your meals when feeding a large set of people. This goes far beyond the idea of spaghetti or grilled chicken since the meals you are planning. You will need to understand how many portions you will need. While you never know how starving people would be or who’ll eat how much in regards to cooking for a big audience it is a good idea to always search for a few additional mouths in case some need a little more than you might think (you may want to double servings for adolescent and college aged men that will be dining).
You will need to know at least a overall number of portions to prepare and adapt your recipe in order to accommodate those requirements. Some people find it a lot easier if they could double or triple snacks as opposed to scaling them to particular serving sizes. If this works best for you by all means include this clinic when cooking for audiences. One thing you must be conscious of is you will have to include to be able to produce the meal you’re planning.
Possessing the proper ingredients and the proper quantities of ingredients is far more important in bulk recipes than it’s often necessary in smaller recipes because there is less leeway in regards to creating the proper consistency.
This might indicate that rather than cooking a really big pan of lasagna for a double sized sized crowd, they’d instead cook three normal sized pans of lasagna. This accomplishes two things extremely and can be something you might wish to remember regardless of the extra time spent at the kitchen.
First of all, even if something goes, wrong only 1 third of this meal is in shambles rather than the entire dinner. Second, you have a better chance of finding consistency problems before the baking starts if you’re using dimensions and cooking containers which you are familiar with and comfortable with. It’s almost always wisest to detect errors and omissions sooner rather than later when it comes to cooking as very few ingredients could be properly added after the actuality.
While cooking for crowds may send some into dizzying charms with heart disease it helps if you take some deep breaths, then sit down, then plan your menu, plan your meals, create a list of your ingredients, and cook in a fashion that is comfortable for you. If you would rather get it all over with in one fell swoop, then by all means do exactly that. If you are more comfortable making numerous dishes of household favorites then that is probably going to be the best plan of action so as to meet your large crowd cooking needs.
Most importantly you should remember when searching for crowds is that you might have just made yourself a pleasant night off afterwards. Cooking for audiences is time consuming and should be approached if well-intentioned (if that is even possible) for best outcomes. There is something which is really extremely satisfying about knowing that you have fed a crowd and fed up well.
In case you have only a couple campers and are searching for some simple camp cooking, try out the simple and quick technique of tin can cooking. All you will need is a fresh tin can – a 1 gallon size may works nicely. Your source of heat can be a small campfire, or when wood burning is illegal, a small buddy burner may work nicely, which may be seen at sporting good stores or online. Place your meal in the tin can and simply heat the contents of your own can over a fire. This technique works great for sauces, beans and tuna fish.
A more time-consuming camp cooking technique that also produces tasty meals is pit cooking. Pit cooking is good for items which may be wrapped in aluminum foil to be cooked. It’s also a great camp cooking system if you’re using a dutch oven or cast iron cookware. Pit cooking calms your meals by heating stones and coals that are buried in the floor. As the rocks cool away, their emitted heat cooks the food. To pit cookfirst dig a hole that is approximately three times larger than your cookware. Line the pit with stones and build a fire in the center. When the fire has burned rapidly for about one hourpush the hot coals and stones into the middle. Twist your wrapped meals or covered skillets in addition to the rocks and coals and place more on top. Following a few hours, you will have some delicious camp food to relish.
We hope you got insight from reading it, now let’s go back to shankar mach r curry or ray fish curry recipe. You can have shankar mach r curry or ray fish curry using 13 ingredients and 12 steps. Here is how you achieve it.
The ingredients needed to cook Shankar mach r curry or Ray fish curry:
- Take 1 kg Shankar mach
- Prepare 2 piece potato, cut into small pieces
- Use 1 big onion paste
- Provide 4 piece green chilies grated
- Take 2 tablespoons Garlic and ginger paste, both
- Get 1 tsp Turmeric powder
- Provide 1 tsp Kashmiri Mirch powder
- Use 1 tsp Jira powder
- Prepare 1 tablespoon shajira and shamorich powder(homemade)
- Take 1 tsp Garam masala
- Get Sugar and salt as per taste
- You need Refine oil for frying
- Get Mustard oil for gravy
Instructions to make Shankar mach r curry or Ray fish curry:
- Heat refine oil in a kadai.
- Fry fish pieces and potato pieces.
- Now take a Kadai and heat 3tablespoons mustard oil.
- Now fry onion,green chillie,ginger and garlic paste.
- Now add all spices.
- When masala is frying properly add water.
- Now add sugar and salt as per taste.
- Now fry the mixture until the oil get separated.
- Now add fish and potato pieces.
- Cover with lid,
- Now add garam masala.
- The curry is ready to serve.
Take all the spice powders along with salt, ginger garlic paste, tomato sauce (tamarind pulp or lime juice) and form a thick paste. Apply on the fish and leave it in refrigerator overnight for spices to blend. In India, the best parts of a fish are often reserved as a fillet and served grilled, broiled, or cooked alongside a fish stew or curry containing the less attractive portions of fish. The contrasting texture combination is worth trying at your dinner table. Chingri Macher Malai Curry (Bengali prawn curry with coconut).
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