Masala Fish & Khurri Kitchri

CREDITS

Rec credit: @when_ruhana_cooks
(Previously known as mama taught me well)
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INGREDIENTS

Khurri (curd):2 tablespoon oil¼ teaspoon Methi (Fenugreek) (fenugreek) seeds¼ teaspoon whole cumin seeds1 stem curry leaves500ml sour-milk/ or plain yoghurt3 tablespoon chana (gram) flour½ -1 teaspoon fine saltGround green chutney (ground coriander & green chillies- to taste)¼ teaspoon turmeric powder¼ teaspoon coriander powder¼ teaspoon cumin powder
Kitchri (rice):2 tablespoon oil1 onion (sliced)2 cups basmati rice½ cup oil dhal (soaked)1 teaspoon rough saltPinch turmeric powder½ teaspoon cumin seeds1 piece cinnamon stick4 cups water
SIDES-Aloo (potato fry):4 potatoes (peeled, cut into flat discs or medium diced cubes)2-3 tablespoon oil¼ teaspoon black mustard seeds¼ teaspoon cumin seeds1 stem curry leaves1 teaspoon fine salt1 teaspoon chilli powder¼ teaspoon turmeric powder1 teaspoon coriander powder1 teaspoon cumin powder
Pumpkin:400g packet pre-cut pumpkin cubes+/- 2 teaspoon brown sugar¼ teaspoon fine salt¼ teaspoon turmeric powder¼ - ½ teaspoon chilli powder¼ teaspoon coriander powder¼ teaspoon cumin powder¼ teaspoon cumin seeds¼ teaspoon mustard seeds1 piece cinnamon stick
Brinjal (eggplant/aubergine):2 large brinjal (sliced)¼ teaspoon chilli powder¼ teaspoon cumin powder¼ teaspoon coriander powder¼ teaspoon salt ¼ teaspoon turmeric powder
Bherji:1 big bunch spinach/ or 500g packet washed & cut spinach1 small onion (sliced)2 tablespoon oil¼ teaspoon salt¼ teaspoon chilli powder¼ teaspoon turmeric powder½ teaspoon coriander powder½ teaspoon cumin powder1 tomato (liquidized)
Fish-Hake fillets/ medallions (or white fish of choice)Pure Spice Fish Masala (wet marinade)

METHOD

Rice:1. In a deep pot, braise onion with oil, cumin and cinnamon stick.2. When translucent, add water and washed dhal.3. Add salt and turmeric.4. Bring water to boil, then add in washed rice.5. When ¾ way cooked, reduce heat to low and steam, till rice fluffed.
Khurri:1. Heat oil in a pot with cumin, curry leaves and Methi (Fenugreek) seeds.2. Whisk remainder ingredients with the sour-milk/ or yoghurt.3. When the pot is fragrant and hot, pour the sour-milk/yoghurt mix into the pot, being careful as it may splash.4. Stir continuously with whisk, and allow to thicken. When it starts to boil, remove from stove.
Aloo fry:1. Heat oil in a pan with mustard seeds, cumin and curry leaves.2. Spice the potato slices, and when pan is fragrant, add potatoes.3. Allow the potatoes to heat through, then reduce heat and cook till golden on outside, but soft on the inside.4. I add in a little water to cook the potatoes tender.5. Mix now and then when cooking so it does not stick to bottom of pan, as well as allowing all pieces to cook evenly, but do not over mix making it mushy.
Bherji:1. Braise onion till golden and add spices.2. When fragrant, add bherji and tomato. Allow to wilt.3. Mix frequently, adding water as needed, to allow to cook till one likes.
Pumpkin:1. Heat oil with mustard seeds, Jeeru (Cumin) (Cumin) and taj.2. Add spices to pumpkin and toss. Add to hot oil.3. Leave to cook on medium heat, add water as necessary, to cook through.
Brinjal:1. Slice only when required.2. Mix and rub the spices onto the thick slices of brinjal.3. Fry before serving, or fry beforehand until tender, grill in oven before serving making sure not to dry it out.
Masala Fish-Hake fillet that's marinated in Pure Spice fish masala and shallow fried till done.
Fried Papar:Store bought papar, fried in pan, with very hot oil just before serving.#whenruhanacooks #ruhanaebrahimrecipes #mamataughtmewellrecipes

POSTED ON

17 Jul 2025

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