Fish Curry

Ingredients: Servings: 6-8 Units: US | Metric 2 lbs fish fillets (best with tilapia) 2 tablespoons garlic paste 2 inches gingerroot 5 teaspoons mustard seeds 4 bay leaves 1/2 tablespoon coriander powder 5 medium shallots or 2 medium onions 7 red chilies 1 tablespoon cumin seed 3 teaspoons turmeric powder 3 tablespoons salt 2 big tomatoes oil, to deep fry fish 3 cups water Directions: 1 In a grinder grind the onions, ginger, 2 bay leaves, red chili, mustard seeds, cumin seed all together. 2 Preserve some cut pieces 1 cup) of onion. 3 Cut small pieces of tomatoes. 4 Make small pieces of fish fillets, about 3 inches in length. 5 Clean them properly if you are using the whole fish and make it into small pieces. 6 Take a big plate, put the fish in it and sprinkle 2 teaspoon of salt, two teaspoon of turmeric powder and the garlic paste. 7 Mix all of them properly. 8 Allow to marinate for 1/2 hour. 9 Take a pan or a wok (preferable), heat it and put oil to deep fry the fish. 10 Once the oil is much hotter, fry the fish, 3-4 pieces at a time, 3-4 minutes on each side. 11 Keep all of them in a separate plate. 12 When all the pieces are fried, clean all the black residues from the oil in the wok with the spatula and put 2 tablespoon of fresh oil in the it. 13 Then put a pinch of cumin seed, a pinch of mustard seed, 2 red chili, 2 bay leaves, a pinch of aniseed (all together is called panch-phoran) and allow them to splutter. 14 Then put the cut onion pieces and allow it to just a little brown. 15 Then put all the ground paste,tomatoes,left over turmeric powder and salt to taste. 16 Keep stirring it until the paste becomes a little brown (it takes around 10 minutes). 17 You can also identify it by looking at the wok, that the paste will start leaving the oil and paste will now no more stick on the wok. 18 The paste is now perfectly fried. 19 Now pour 3 cups of water to it, or as much thick gravy you want. 20 Once the gravy comes to boil, start dropping the fried fish pieces and allow to boil for 15 minutes. 21 Switch off the gas. 22 Use coriander leaf for garnishing. 23 This dish should be served with fresh steamed rice and squeeze some lime some juice on top.

Topic by joyachowdhury   |  last reply


Is Curry Good For You?

I am sure the onions, garlic, ginger and some of the meats are good for you. but the amount of oil is quite bad. So is Curry Good Or Bad for your health?

Question by NuclearGreyhound   |  last reply


Currie Electic Bike conversion kit

I inherited a Currie E Bike conversion kit which included the rear wheel and drive motor assembly and battery pack/charger combo. It did not include the wiring harness or throttle. I did find a generic throttle/control on ebay. The kit did not have the rack that I've seen in other pictures, so I will make my own. Does anyone know enough about these to know the wiring layout or any other parts that are needed? I have a bike already to convert. I can solder and do most of my own bike repairs and some fabrication, so this doesn't appear above my usual skill level. Thanks in advance for any help. Jim

Topic by jimmilt   |  last reply


Food Creator and dispensor

This project is currently in the research stage. Having been reading the books 'Zero to Maker' by David Lang (OpenROV) and 'The Toaster Project' by Thomas Thwaites I have realised what I need is a project with a goal to take me out of the Arduino blinky light and solder kit zone, in to real making/hacking. Lang suggests an 'Unknown Project' which as I understand it is one that has been unexplored or under-explored, and he also suggests that using a popular forum to log, share and discus ideas would help the process along. So my idea, is an open hardware food creating machine, that will produce a large array of food, from a limited array of ingredients (approx 50) that can be made easily, and a ingredient markup language. 3d food printers in current development are either impractical or unappealing to me. They range from candy makers, ones that still need to be hand finished and cooked or the one publicised for receiving NASA funding recently used dead bugs. They seem all to focus on the gimmick, and not the food, and I like food. The other approach is the barbots, which seem to mostly perform flawlessly, but are unable to produce food. So my approach is to work through the process logically and break it down to sub projects. Design meals by hand using the limited ingredients for proof of concept, choose the ingredients to provide the widest possible range of nutrients and transpose the recipies to psudocode that can be easilly transformed in to a markup language later. Design a process for mixing and cooking ingredients. I envision a system of different food processors, steamers, boilers etc. and a range of extruding dies. Design a self cleaning system. Possibly ultrasonic or ionic. To that end, here is my preliminary list of ingredients. sugar, salt, oil, water, co2,Alcohol 37.5%,pectin,bicarb,nutritional yeast coffee,tea,mint,cocoa,garlic,oregano,chilli powder, paprika rice,soya,corn,wheat lemon extract,orange extract,tomato powder,dried apple,dried carrots,dried peas,potato powder. These ingredients can be used to make among other things, sausages, burgers, curry's, pasta, fries, soups, cereals, 'cider', cocktails, deserts, sodas, sauces, egg cheese and milk substitutes. So that's my plan. What do you guy think, and what ingredients would you add and why? And what would you call it? There are loads of things I left out as everything will change as I work through the process. Thanks for reading, Haydn

Topic by HaydnJones   |  last reply


Corner Bakery's New Spicy Thai Coconut Soup Recipe anyone?

Have you tried the Corner Bakery's Spicy Thai Coconut soup?! ZOMG IT'S SO AH-MAH-ZING. I'm trying to look for a recipe but can't find one that is like it so I'm asking help from the Instructablions: Do you know where I could find this recipe? OR Can you make a recipe that tastes like this soup?! I had it for the first time yesterday and I was MIND BLOWN. It was so awesome and I want some more today but Corner Bakery only sells that soup from Wednesdays to Saturdays so I'm fresh out of luck. Any help here? haha

Topic by Julianne fights Dragons!   |  last reply


Best Recipe

Hey everyone,     What is your best recipe? It can be something you made up or something you just found in a cookbook. I want to hear all about your cooking adventures! I will post my recipe for curried spinach soon.

Topic by nerdfighter73   |  last reply


Build Day at Pier 9 - 9.27.13

It is the last Friday of the month again and you know what that means...Build Day!!! It is another crazy kitchen day at Pier 9 while everyone runs around making their own delicious dish!  Check back to see what tasty dishes they have cooked up today! Projects in the works! Tote Bags Curly Fries Pasta Curry What are you guys making today?

Topic by Penolopy Bulnick 


What could be inside of this? It is something for removing earth's radiation? Answered

What can be inside of this (Attachment) ? It should be a device you put under your bed to neutralize health effects of Hartman and Curry grids - Earth radiation. I am guessing a simple coil, but what is happening if you connect it to the power outlet's ground? What do you think about it? Is this bogus device, and would there be a way to neutralize those radiations? (I do not have this thing, I just want to prevent my father from wasting $50... by the way there are no possible returns)

Question by jakovn   |  last reply


Christmas 2009 inspiration

Each year I do a "Christmas Project" that I give to friends and family. I'm completely uninspired this year. Anyone have something great they've made? I have to be able to make it for 15 or so people and the cost is usually $5 to $10 a person (though some years I have a more expensive project so I give to fewer people). I've done velvet scarves, candles, curry mix, blacken seasoning, kleenex holders, spiced nut mixes, caramels, painted dinner napkins, bent rebar garden art, and a few more I can't think of (I wish I had step-by-step photos for all of these!). Thanks for the ideas.

Topic by obsessed   |  last reply


Graphics display from HP Printer. Any information?

I grab any chance to part out old printers, scanners etc. for the shafts, motors and other parts. I just parted out an HP printer/scanner and one of the pieces is an LCD color display.  Would be great if I could found out something about it as it might be useful with an Arduino or other project. It shows up as a replacement part ( they want more the the display than the whole printer costs LOL ) any hooo. Part: Q8100-60206  Revision A S/N SMo470118 B0629 Made in Indonesia.  I know it is a long shot but no harm in asking. Thanks .. now back to my pot of Curry Happy Tinkering.

Topic by paulckruger 


11/20/10 Nominating Instructables to be "Featured" Group

Hello again! I haven't been able to get on instructables lately so I haven't been updating. Good news: I'm back for now. I'm looking for new members so please join! There were so many good instructables to choose from this time but these are the ones that have been nominated: Food Pesto Bread by italiancooking Dutch Oven Thai Curry Noodles by 3leftturns Living Blokey Flowers from Electrical Tape for Valentine's Day by wisechicken Technology iPhone Stand by laxap How to make a Duck tape Laptop computer sleeve / cover by innvert Workshop Silence your spanner by Kiteman Some new updates are: Instead of leaving private messages in the nominated author's mailbox, I decided to leave comments. This will allow more people to see that the instructable they were viewing was actually nominated. New members that have just joined are: megametal8 knexman1999 k-n-e-x I'm looking forward to see what instructables will be nominated for next time.

Topic by SkysTheLimit   |  last reply


Pre-peeled versus fresh garlic?

In what dishes can you tell the difference between pre-peeled and fresh garlic. How about Chinese versus Californian pre-peeled garlic?If you can tell the difference, how can you be sure? I love garlic, and use a lot of it. I'll toss a handful of chopped cloves into almost any savory dish that involves a sauteing step. Using so much and being pressed for time, I primarily buy Californian pre-peeled garlic, and chop it right before I use it. I'm curious if you judge pre-peeled garlic to be less flavorful, and if so, can that flavor be returned by an increase in total garlic or if there are fleeting compounds that escape as soon as the garlic is peeled.Another thing I've noticed is that I need to be careful when I make dishes where I food-process the garlic to mince it. I've ruined a curry or two by using food-processed fresh turmeric, fresh peppers, and pre-peeled garlic that smelled fine but had probably spent a week in the fridge. In the finished dish, the garlic contributed a pretty nasty "raw vegetal" taste. Similarly, Christy once food-processed and sauteed some onions and older pre-peeled garlic only to have the whole mixture turn blue and taste horrible. http://whatscookingamerica.net/Q-A/bluegarlic.htmThe discoloration is due to pigments that form between sulfur compounds in garlic and amino acids. When the garlic tissue is disrupted, as happens in processing, an enzyme is liberated and reacts with it to form thiosulfinates compounds that then react with the natural amino acids in the garlic to form blue pigments. The age of garlic determines how much isoalliin there is in the first place, and the nature of the processing determines how much enzyme is liberated.The blue color apparently shouldn't harm the taste, so it would be neat to develop a dish that naturally turned blue using this reaction while still tasting great.

Topic by ewilhelm   |  last reply