MA, nothing personal bud, was fed up with all the "know all" idiots!!!
Regards, Adey.

Hi all. This is a great little starter and one of our most ordered:
TUNA BORA:

In a bowl empty 2 x 185g (drained) tins of tuna chunks. To this add 1 tsp g/g paste, 1 tsp garam massala, 1 tsp haldi, 1/2 tsp fresh ground elaichi (green cardamom) powder, 1 tblsp mix powder, 4 green chillies finely chopped, 1 tblsp spring onion finely chopped, 1 tblsp finely chopped cucumber and tomatoad 1 tblsp fresh chopped coriander.
Now add 1 egg and 1 tsp salt and mix thoroughly by hand.
Now squeeze out any excess moisture and drain off.
In a seperate bowl take a pack of golden breadcrumbs and add to it 3 tsp Deggi mirch (Kashmiri chilli powder) 1 tblsp mix powder and 2 tsp of smoked paprika and a handful of fresh chopped coriander and mint leaves.
Now form into balls or fishcake shape patties,dust with flour, beaten egg and then the breadcrumbs. Repeat this twice.
Deep fry @ 150c for 4-5 mins until golden brown.
Drain on kitchen towel.
Serve on a bed of lettuce with side salad,drizzle with yoghurt mint sauce and dust with chat massala.
DONE

Concur. Deggi mirch is normally Kashmiri chilli powder, and as stated is rather mellow (in a nice way) to std chilli powder. Personally I would go for 1 1/2 x but as advised, test it out

Hi all, this is an amazing fish staff curry, cooks in minutes and tastes amazing. If you cant find snapper, by all means use a fish of your choice
Get your fish monger to fillet the snapper for you but leave the heads on. This recipe is for use for 2-3 medium size snapper that will serve 4-5 people.
In a pan on low heat add 2tblsp veg oil and 2 green cardamom pods and 1 bay leaf.Add 2 cloves of sliced garlic and and one medium onion diced.Fry off until the onions soften, then add the fish heads and 1ltr boiling water, bring to the boil and simmer for 20 mins, sieve the stock and set aside.

Prepare your fish fillets by making slices in both sides of the fillets . Wash in cold water and pat dry. In a bowl, mix together 1tblsp mix powder, 2 tsp haldi, 2 tsp chilli flakes, 1 tsp salt, 1 tsp fresh cracked black pepper,1 tsp G/G paste, 1 tsp fresh garam masalla and 2 tblsp natural yoghurt. Mix together then rub all over the fish, into the cuts and into the fillet cavities.cover and leave for 2 hours.
After a min of 2 hours take your fillets and cut into bite sized pieces.

Put a pan on med heat and add 2 tblsp butter ghee and 3 tsp veg oil. Add the fish chunks and gently "seal" the fish, turning and slightly browning for 5 mins.Now add 1 tsp cumin seeds,4 green cardamom, 2x 1 inch piece of cassia bark, 1/2 tsp fennel seeds,4 bay leaf, 2 cloves and 4 gloves of chopped garlic.
Fry off the garlic and spices, add one med red onion diced, 6 chopped tomatoes,3 tsp lemon juice,4 green chillies, chopped,2 tsp haldi and 1 tblsp mix powder. Cook out the spices, but DO NOT burn them! Cook the onions for 2-3 mins If the pan is too dry add a little of the fish stock to aid the cooking.
Once the spices are cooked out add an equal qty of milk and fish stock, cook for 15 mins until sauce has reduced and you are left with a fairly dryish dish.Add fresh chopped coriander, Dust with chat masalla and Serve with plain rice and chapatti.

Enjoy

Hi george. If I had my way i would not choose colour in anything apart from the naturals in the likes of Haldi (Turmeric) etc. However, in this neck of the woods, people eat with their eyes!, in that, if the keema wasn't red they would say thats not correct, thats not BIR! Same applies to Tikka and Tandoori. When i cook at home or for guests and am not at the restaurant, i avoid colourings like the plague! Purely your choice though, as in optional