Chandrapuli

 Chandrapuli 

It’s a quintessential Bengali sweet dish made with Coconut and Mawa. The name of this sweet derived from the shape of the sweet “Chandra” means shape of the moon.. I remember during my childhood days in Kolkata, there use to be a sweet seller visiting my Aunty’s house to sell sweets required for offerings to God. One of my favourite sweet that is mostly offered to God mainly during Durga Puja and Laxmi Puja and during other pujas too and then for our pet puja as Prasad.. 

There are many ways of making this sweet. Wooden moulds are available in the market to make this sweets. I am using a clay mould which I have inherited from my mother. Here is one of the easy way you can make this sweet at home.  

Preparation time - 15 minutes 

Cooking  time - 30 minutes 

Number of Sweets made - 14 pieces 

Ingredients 

1 small Coconut grated (around 1 cup) 

1/2 cup Mawa 

1/2 cup  Milk or Coconut Milk 

1/4 tsp Cardamom powder 

5 tbsp  Sugar 

1/4 tsp Salt 

1 tsp Ghee for greasing 

Method 

Add the grated coconut, mawa, salt, cardamom powder and coconut milk in a grinding jar. Grind all the ingredients into a smooth paste. 

Add the paste into a non stick pan. Cook the paste on low heat. We have to keep stirring the paste. When the paste thickens, add the sugar and continue to cook. Continue to cook and stir further on low heat until the paste starts to leave the side of the pan. To check take a very small portion of the mixture, when the mixture begins to roll easily without breaking then the paste has cooked well. Remove the paste on a plate. Grease the Chandrapuli mould, with ghee. Take small portion of the mixture while it is still warm, gently press the mixture and shape the mixture with the help of the mould. Gently demould the sweet  and keep it on a greased plate.  Repeat the same process for the remaining mixture. Keep the sweet aside for 3 to 4 hours before consuming. 

We got 14 pieces as our mould was small. 

Bhapa Dimmer Malai Curry (Steamed Egg Curry with Coconut Milk)

Malai Curry is an authentic Bengali delicacy and is made on occasions. It's a gravy dish. It’s made with big size prawns. Here I have twisted the recipe with steamed eggs. You can enjoy this dish with hot steaming rice. 

For Steamed Egg

Ingredients

8 Eggs 

1 Onion chopped 

1 Green chilli or as per your requirement chopped

1/2 tsp Ginger paste

Salt to taste

2 tbsp Milk

2 tbsp Coriander leaves chopped 

Method

Break the eggs in a bowl. Add the salt, onions, green chilli, ginger, coriander and milk. Beat the eggs. Grease a plate or idli moulds. Pour the beaten egg on the plate or in idli moulds. Steam the beaten egg. Once done cool it down and cut the steamed egg into cubes, if you have steamed it in a plate or remove the dim bhapa from the idli moulds. Keep it aside while making the gravy. 

For the Gravy

Ingredients 

Dim Bhapa

1 big size Onion paste

1 big size Tomato paste

1 tbsp Garlic - Ginger paste 

2 Green Chillies slit

1/4 tsp Garam Masala powder

1/2 tsp Turmeric powder 

1/2 tsp Chilli powder 

3/4 tsp Cumin powder 

1 tsp Sugar 

Salt to taste

2 Cloves 

2 Green Cardamom 

1 small piece of Cinnamon 

2 Bay leaves

1 Dabur Coconut Milk pack

1/4 cup Mustard Oil 

1 tsp Ghee

Method 

Take oil in a wok, heat it up to a smoking point. Reduce the flame. Add the bay leaves, cinnamon, cloves, cardamom. Let it crackle. Add the ginger - garlic paste, stir for a minute. Add the onion paste, continue to stir, add the green chillies, continue to sauté, add the sugar and salt. Sauté the onion till it changes it's colour. Add the tomato paste, stir and add the turmeric powder, chilli powder and cumin powder.  Continue to sauté till the oil releases from the paste. Adjust and add water as per your requirement for the gravy, as I wanted thin gravy, I added 2 cups of water and stirred it. Let the gravy simmer for 2 minutes. Add the dim bhapa and cover the wok. Cook it for 2 minute. Remove the lid. Add the coconut milk, stir and cover the wok and let it simmer for 5 minutes. Remove the lid. Add the  ghee and sprinkle the garam masala powder. Switch of the flame. Serve the Bhapa Dimmer Malai Curry with hot steaming rice.

Putu Ayu Ketan Hitam (Black Glutinous Rice and Coconut Steamed Cake)

It's an Indonesian steamed cake recipe. It's can be served as snacks and believe me it is moist, healthy and super tasty.

I have followed Anna dina's blog for this recipe, but I have reduced the quantity of the ingredients to half and recreated the recipe as per my convenience.

The Black Rice was one of the ingredient that I had received as prize from Original Indian Table in collaboration with Commeat. I have plated it on a Tapas plate which again was one of the prizes I had received from Le Creuset...

I made the rice flour at home. I took 125 grams of rice and ground it. Then sieved it. I have used dried grated coconut, but the fresh coconut is more preferred.

Black Rice known as forbidden rice, it is less popular than the other rice varieties, it is also an ancient grain that has been eaten in Asia for thousands of year. It has a powerful disease-fighting antioxidants, and it also contains dietary fiber, anti-inflammatory properties, and has the ability to help stop the development of diabetes, cancer, heart disease and even weight gain.

For the Coconut Layer

Ingredients

50 grams grated Coconut

3 drops of Vanilla Essence

A Pinch of Salt

1 Pandan Leaf

Methods

Add the coconut, salt, vanilla essence and pandan leaf into the bowl. Mix the ingredients and steam it for 2 minutes. Let it cool. Discard the leaf and keep it aside.

For the Cake

Ingredients

120 grams of Black Glutinous Rice Flour

60 grams Caster Sugar as per the sweetness required

A Pinch of Salt

1 Large Egg

100 ml Coconut milk

1 Pandan Leaf

Oil for greasing

Method

Boil coconut milk with pandan leaf. Let it cool then remove the leaf from the coconut milk. Boil a liter of water in a pot. Grease the putu ayu moulds or mini bundt moulds with oil. Put 2 tsp of the coconut into the mould. Press the grated coconuts well until it sets. Keep the mould aside.

Remove the pot of hot water from the flame. Take another bowl which can fit onto the pot. Add the egg, sugar and salt into the bowl. Beat on low speed until the sugar dissolves. Increase the speed of the beater and  beat until the batter becomes thick and pale. Add the flour in the batter in batches. Beat it further till the flour has mixed well. Now gradually add the coconut milk little at a time and continue to beat the batter until the ingredients are well incorporated.

Fill the moulds with the batter until full till the edge, steam it for 15 minutes or till the cake is done. Let the cake cool down before remove it from the moulds.

Whole Wheat Banana and Coconut Cake Loaf...

This is a very easy vegetarian rustic tea time cake loaf. I had few bananas which had completely ripped and that went into the batter along with the other ingredients. Love the flavour of coconut and banana in the cake. 

Whole Wheat Banana and Coconut Cake Loaf...

This is a very easy vegetarian rustic tea time cake loaf. I had few bananas which had completely ripped and that went into the batter along with the other ingredients. Love the flavour of coconut and banana in the cake. 

Ingredients 

2 cups Whole Wheat Flour 

1/2 cup Fine Semolina 

1/2 cup Desiccated Coconut 

1 1/2 cup Powder Sugar 

1/2 tsp Cardomom powder 

1 1/2 tsp Baking powder 

1 tsp Soda bicarbonate 

1/4 tsp Salt 

1/4 cup Almond flakes 

1 tbsp Coconut essence 

1 cup Butter Milk  (1/4 cup Curd + 3/4 cup Milk)

1 1/4 cup Milk

3 Ripe Bananas 

3/4 cup Oil

Method

Add the bananas, oil, butter milk, powder sugar and coconut essence into the blender. Blend the ingredients until smooth. Pour the batter into a mixing bowl. Add the cardomom powder and desiccated coconut. Beat it well. Add the semolina and beat it again. Add half of the whole wheat flour and 1/2 of the milk. Beat it again. Now add the rest of the flour, milk, baking powder, soda bicarbonate and salt. Beat it well. The batter should be thick dropping consistency. Add more milk if required to get the right consistency. 

Take 2 and a half loaf tins. Grease the baking tins. Fill in the batter into each tin till the tin is half filled. Sprinkle some almond flakes on the top. Bake it at 180 degrees celcius for 45 to 50 minutes or until done. Remove the cake loafs  from the oven and cool it completely before slicing.

Gokul Pitha

To make this pitha, first stuffing is made. Then the batter is made. Little portion of the stuffing is taken and dipped in to the batter and fried. Then the fried balls are dipped into the sugar syrup.
For the Stuffing
Ingredients
2 cup Coconut grated
3/4 cup Date Jaggary grated
2 tbsp Sugar or more as per the taste
4 tbsp Mawa / Khoya
1/4 tsp Cardomom powder
Pinch of Salt
1 tsp Raisins

Method
Take a pan, add the coconut, sugar, Jaggary and salt, stir it on a low flame till the coconut becomes dry. Add Mawa , cardamom and raisins.Cook for another couple of minutes till the mixture is dry. Pour in a bowl and let it cool down.

For the Batter
Ingredients
1 cup All Purpose Flour
1/2 cup Semolina
1 cup Milk or more
Pinch of Salt
1 tbsp Sugar

Method
Take a mixing bowl. Add flour, salt, sugar and semolina. Mix it. Add milk little at a time to make the thick batter. Cover and let the batter stand for 30 minutes.

For the syrup
Ingredients
1 cup Sugar
1/2 cup Water

Method
Take a heavy bottom pan, add all the above and boil it to get thick syrup.

For making the Gokul Pitha
Ingredients
Oil for Frying
Batter
Stuffing
Sugar Syrup

Method
Heat the oil in a wok. Mean while make lime size balls of the stuffing. Dip these balls one by one in the batter and coat the balls. Add the balls in the hot oil. Fry on very low heat till they are golden brown in colour. Drain the oil and immediately drop them in the warm syrup. Let it stand for an hour to soften. Gokul pitha is ready to be eaten and celebrate Poush Sankranti.

Bhaja Puli

This Pitha is made with rice flour which is kneaded into a dough. A lime size portion is taken from the dough and stuffed with coconut and jaggary. Then it is given a shape and fried in oil.
For the Stuffing 
Ingredients
1 cup Coconut grated
1/2 cup Date Jaggary grated
1/4 tsp Cardomom powder
Pinch of Salt

Method
Take a pan, add the Jaggary, Cardomom and salt, stir it on a low flame till it melts. Add the coconut and stir on low heat till the mixture becomes dry. Switch off the flame and let it cool down.

For the Rice Dumplings 
Ingredients
2 cups of Rice Flour
1 Pinch Salt
Warm water

Method 
To make the dumplings, take the flour and add the salt in a mixing bowl, add warm water little at a time. Knead it into a soft dough. Keep the dough covered as the dough will becomes hard if kept open.

For the Final step
Ingredients 
Stuffing 
Rice Dough 
Oil or Ghee for Frying

Method 
Take lemon size balls from the dough. Flatten the balls with your fingers in the shape of a bowl. The shell would be medium thin. Fill the stuffing into it. Close, fold and seal the edges of the dough. Give it a boat shape with 2 edges pointing outwards. Heat oil or ghee in a wok, Heat the oil or ghee. Add the stuffed dumplings in the oil and fry it till golden brown.

Dudhpuli

This Pitha is made with rice flour which is kneaded into a dough. Then the little portion of the dough is stuffed with coconut and jaggary. Then it is given a shape and boiled in milk.
For the Stuffing 
Ingredients
1 cup Coconut grated
1/2 cup Date Jaggary grated
1/4 tsp Cardomom powder
Pinch of Salt

Method
Take a pan, add the Jaggary, Cardomom and salt, stir it on a low flame till it melts. Add the coconut and stir on low heat till the mixture becomes dry. Switch off the flame and let it cool down.

For the Rice Dumplings 
Ingredients
2 cups of Rice Flour
1 Pinch Salt
Warm water

Method 
To make the dumplings, take the flour and add the salt in a mixing bowl, add warm water little at a time. Knead it into a soft dough. Keep the dough covered as the dough will becomes hard if kept open.

For the kheer
1 liter  Full cream Milk
1 cup Date Jaggery 
Pinch of Salt 
Pinch of Cardomon Powder

Method
Add the milk in a pot and keep it on low flame till it reduces a bit. Add salt, Cardomon powder and Jaggary and let it simmer for 15 minutes. Meanwhile we will get the dumplings ready.

For the Final step
Ingredients 
Stuffing 
Rice Dough 
Kheer

Method 
Take lemon size balls from the dough. Flatten the balls with your fingers in the shape of a bowl. The shell would be medium thin. Fill the stuffing into it. Close, fold and seal the edges of the dough. Give it a boat shape with 2 edges pointing outwards. Once the kheer has simmer for 15 minutes, add the dumplings into the kheer. Let it simmer for 10 to 15 minutes more, till the dumplings are cooked.

Posto - Narkel - Dhonepata Ar Tiler Bora / Poppy seeds - Coconut - Coriander leaves and Sesame seed Fritters....

Narkle Postor Bora is a delicacy from Bengal. It is a side dish served with hot dal and rice. My Ma use to prepare this dish adding coriander leaves and sesame seeds into it mostly on a vegetarian day and I use to enjoy it with Korair (Urid) Dal and Aloo Posto. Usually the poppy seeds are ground into a paste and then mixed with the other ingredients. Today I have ground the poppy seeds into a powder and mixed it with the other ingredients. 

Ingredients 

1/2 cup Poppy seeds powdered 

1/3 cup desiccated Coconut or fresh grated Coconut 

2 tbsp White Sesame seeds

3 tbsp Rice flour 

Salt to taste 

2 Green Chillies chopped 

1/3 cup Coriander Leaves chopped 

Oil for shallow frying 

Method

Take a mixing bowl and add all the above ingredients except oil. Add just enough water to make a dough. Divide the dough into lime size equal portion. Take a portion and make a ball and flatten it. Repeated the process for other portions too. Heat oil in a fry pan. Place the fritters in the pan and fry it on medium low heat till brown on both the sides. Serve it hot with rice and dal. 

Chingri Macher Paturi ......

Macher Paturi is a very popular dish of Bengal. It can be made with fish like Hilsa, Bhetki or Prawns. It is cooked in a banana leaf or incase the banana leaf is available then pumpkin leaf or bottle gourd leaf. The main ingredients for the paturi are fish and mustard paste which is wrapped into a parcel made with banana leaf and then steamed. 

Here is my version of making the paturi. 

To Marinate the Prawns

Ingredients

270 grams medium sized cleaned Prawns 

1/4 tsp Turmeric powder

Salt to taste

Method

Marinate the prawns with salt and turmeric powder and keep it aside for 15 minutes.

For the Paste

Ingredients

1 1/2 tbsp Mustard seeds

3 tbsp shredded fresh Coconut or Desiccated Coconut

5 small Green Chillies

1 Garlic clove

1/2 tsp Turmeric powder

3 tbsp Curd

Salt to taste

1/2 tsp Sugar

1 to 2 tbsp Water 

Method

Soak the mustard seeds in water. Drain the water out.  Blend the mustard seeds and all above ingredients in a blender into a fine paste.

To make the Paturi

Ingredients

Marinated Prawns

5 Green chillies slited lengthwise

5 Red Chillies  (Optional) 

3 tbsp Mustard oil

Banana Leaves

Thread

Method

Take the wet paste in a bowl. Add the mustard oil. Mix it. Add the marinated prawns. Mix it with the paste. Let it rest for 15 minutes. Cut the banana leaves into rectangular pieces. To make it more pliable, slightly warm up the banana leaves over low flame for few seconds.  Apply mustard oil on the lighter side of each leaf. Place 6 prawns along with the mustard paste in the center of the leaf. Place one green and red chilli on top of it and fold the sides of the banana leaf by overlapping each other to make a parcel. Tie a thread around the parcel to secure it. Steam the parcels in a steamer for 10 minutes. Cut the thread to open the parcel before serving it. Seve it with hot steaming rice.

Whole Wheat Banana Muffins With Organic Coconut Sugar

Whole Wheat - Banana Muffins With Organic Coconut Sugar...

Coconut sugar (also known as coco sugar, coconut palm sugar or coco sap sugar) is a sugar produced from the sap of cut flower buds of the coconut palm. It is very popular in the south and south east Asian Countries. Coconut sugar is different both in taste, texture and manufacture methods from palm sugar. Coconut sugar comes in crystal or granule form, block or liquid. Coconut sugar is subtly sweet almost like brown sugar but with a slight hint of caramel. Since coconut sugar is not highly processed, the color, sweetness and flavor can vary depending on the coconut species used, season when it was harvested, where it was harvested and/or the way the "sap" or "toddy" was reduced.

Coconut sugar provides 16 calories per teaspoon and contains relatively low content of essential nutrients, with the exception of potassium at about 25% of the Daily Value per serving of 100 grams.

I have used Lyva Organic Coconut Sugar for the muffins... It taste less sweeter than the normal sugar and is more healthier than the sugar. The product is good for people suffering with diabetes. It taste good too.
 Here is my review and recipe for Plattershare and Go India Organic Belly Nirvana Program

Ingredients

1 cup Whole wheat flour

1/2 cup Semolina

3/4 tsp Baking powder

1/2 tsp Soda bicarbonate

3/4 cup Organic Coconut sugar

2 tbsp Desiccated Coconut

2 Pinch of Nutmeg powder

1 tbsp Walnut chopped

1 Banana chopped

200 ml Coconut Milk

1/4 cup Water

2 tbsp Curd

1/4 cup Oil

Method

In a blender, add sugar, oil and coconut milk. Blend it well. Add the desiccated coconut, nutmeg and semolina. Blend it once more. Add the flour, baking powder and soda bicarbonate little at a time and blend it. Add water and curd. Blend it. Remove the batter from the blender into a bowl. Add the chopped banana and walnuts. Mix it. Take a muffin tray. Place the muffin liners. Fill in 3/4 of the liners with the batter. Bake it at 180 degrees celcius for 25 to 30 minutes or until the toothpick comes out clean. Cool it before eating...

Eggless Ripe Jackfruit Coconut and Semolina Loaf Cake....

Eggless Ripe Jackfruit Coconut and Semolina Loaf Cake....

Ripe Jackfruit is one of my favourite fruit. The flesh of the jackfruit is starchy and fibrous and is a source of dietary fiber. It has a strong and distinct aroma. Many dishes are made from the ripe jackfruit... Since my daughter likes to carry tea time cakes to school... Today I added some jackfruit and coconut along with semolina into the cake.

Ingredients

1 cup All Purpose Flour

1 cup Fine Semolina

1 cup Caster Sugar

2 tbsp Dessicated Coconut

1 tsp Baking powder

1 tsp Soda bicarbonate

3/4 cup Coconut Milk

4 tsp Curd

3/4  cup Olive oil

1/2 cup Jackfruit chopped

Method

Take a mixing bowl. Add the curd, oil, coconut milk and sugar and jackfruit. In another bowl add flour, semolina, dessicated coconut, baking powder and soda bicarbonate. Mix it. Take a beater and beat the liquids till the sugar has dissolve. Gradually add half of the the dry ingredients and beat it. Add rest of the dry ingredients and beat it again. Pour the batter in a greased bread loaf tin. Tap the tin once. Sprinkle coconut on top. Bake it at 180 degrees celcius for 35 minutes in a preheated oven. Insert a toothpick to check. Cool it completely before cutting. Serve it with whip fresh cream or ice cream or just have it at tea time....

Mango Coconut Kesar Laddu

Mango Coconut Kesar Laddu 

Ingredients 

2 cups Mango pulp 

1 1/2 cup Desiccated Coconut 

1/2 cup Milk Powder 

1/2 cup Sugar 

1/4 tsp Cardomom powder 

2 Pinch of Salt 

2 Pinch of Saffron 

Few Almond Flakes

1 tbsp Ghee

Method 

Take a wok, add  3/4 cup coconut and other remaining ingredients in the wok. Keep stirring on a low flame for 5 minutes. Add 1/4 cup coconut, keep stirring till the mango pulp becomes thick and sticky. Add 1/1 tbsp ghee.  Stir it, too check, take a small portion and try rolling it. It will be sticky, but it will form a ball. Take a plate, grease it with ghee. Pour the hot mixture into the plate. Spread it. Keep it till it is easy to handle. Take the remaining coconut on a plate. Apply ghee on the palms. Divide the mixture in to equal portions. Roll it into a ball. Coat it with coconut.

Pathisapta

For the Stuffing
Ingredients
2 cup Coconut grated
3/4 cup Date Jaggary grated
2 tbsp Sugar or more as per the taste
4 tbsp Mawa / Khoya
1/4 tsp Cardomom powder
Pinch of Salt
1 tsp Raisins

Method
Take a pan, add the coconut, sugar, Jaggary and salt, stir it on a low flame till the coconut becomes dry. Add Mawa, Cardomom and raisins.Cook for another couple of minutes till the mixture is dry. Pour in a bowl and let it cool down.

For the Crepe
Ingredients
1 cup All Purpose Flour
1/2 cup Semolina
1 cup Milk or more
Pinch of Salt
1 tbsp Sugar
Ghee for drizzling on the pan
Liquid Date jaggary for drizzling (optional)

Method
Take a mixing bowl. Add flour, salt, sugar and semolina. Mix it. Add milk little at a time to make the batter. Cover and let the batter stand for 30 minutes. The batter will be just a little runny-consistency that is easy to spread and swirl on the pan. Heat a small heavy bottom non-stick pan on medium-low heat and add just enough oil or ghee once the pan is hot. Add 1 or 2 ladle full of batter to the pan and immediately tilt the pan and swirl the batter to cover the entire surface. Soon it will start to set. Give the pan a gentle wiggle. If the crepe moves, it is ready. Add 1 or 2 tbsp of the stuffing lengthwise in the center. Fold the crepe from both the sides. Drizzle the Jaggary syrup on top of the pathisapta (optional).

Coconut Jelly Hearts

Enjoy this delicious dessert on this valentines day with your loved ones 💕💕💕
For the colour  layer
Ingredients
1 pandan leaf knotted 
1 tbsp agar agar powde
2 1/2 cups water
200 grams  white sugar
Colour of your choice

For the coconut  layer
Ingredients
1 tbsp agar agar powder
1 cup water
2 cups coconut cream
1/2 cup condensed milk
1 pandan leaf knotted
1 Pinch salt

Method
To make the colour layer place the agar agar powder and water in a small  pot and heat until agar agar is completely dissolved. Add the sugar and the pandan leaf and cook until dissolved, do not boil. Take the pandan leaf out. To make the colour layer of your choice  separate the sugar syrup in to different bowls or as many bowls you want to add colours of your choice. Keep the bowls in a tray of hot water as the sugar syrup should not cool completely.  Next, make the coconut  layer. Place the agar agar powder in a small pot and cook until the agar agar has completely dissolved. Add the condensed milk, coconut cream, pandan leaves and salt stir till all the ingredients have incorporated well. Strain out the liquid  and place the mixture in a small bowl sitting in a bowl of hot water. You do not want to let the mixture cool off. While the two batches of layers are still warm, take heart shape silicon mould and  place 2 tablespoons of the coconut cream layer in the silicon mould. Let the layer almost set, then place 2 tablespoons of the colour sugar syrup layer in the cups. Repeat this process until all cups are full.  Let the jellies set completely. To serve, remove the jellies from the mould and enjoy.

Tanzanian Coconut Rice - Wali wa Nazi and Tanzanian Fish Curry - Mchuzi wa Samaki

Searching for new recipes and cooking it in my kitchen has become an obsession for me. I found this Rice and Fish curry recipe on the net from East Africa ..... So I thought of cooking it and it is so similar to our Indian curry...

Tanzanian Coconut Rice - Wali wa Nazi
Ingredients
2 Cups Basmati rice
2 cups Coconut milk
1 1/2 cups water
Salt to taste
1/4 cup Peas
1/4 cup Carrot chopped

Method
In a big pot mix the coconut milk, water, peas and carrots and salt, and bring to a boil. Stir in rice and boil the rice on a high flame. Then reduce the heat to a low simmer, cover and cook for 20 minutes or till the rice has cooked. Serve with Fish Curry - Mchuzi wa Samaki

Tanzanian Fish Curry  - Mchuzi wa Samaki
Ingredients
6 medium size Tilapia fish  cleaned and washed
Salt to taste
1/2 tsp Pepper
1 tbsp Oil
2  Onions chopped
2 Tomatoes chopped
3 tbsp a Tomato purée
2 green Chilli  chopped
1 tbsp  Garlic crushed
1/2 tsp Ginger paste
2 tsp Curry powder - recipe given below
1/2 cup water
1/4 cup Coriander leaves chopped
1 tbsp Coriander leaves for garnishing
1 tbsp Lime juice 

Method
Pat dry the fish with paper towel, and season with salt and pepper to taste. Let them rest for 15 minutes. Meanwhile heat the oil over medium low heat and add the onions and green chillies. Sauté them till the onions are golden in colour. Add garlic, ginger and curry powder. Stir fry for about 2 minutes. Add the chopped tomatoes and tomato purée. Stir well and cook for about 3 minutes. Add water and  coriander leaves mix well. At this point, add some salt and pepper to the sauce. Mix well.Place the fish over the sauce, cover the pan and cook for 8 to 10 minutes until the fish is completely cooked.Turn off the heat and drizzle the lemon juice over the fish. Then turn the fish very carefully on the other side. Garnished it with coriander leaves. Serve hot with Tanzanian Coconut Rice - Wali wa Nazi

African Curry Powder
Ingredients
1 tsp Ginger powder
1 tsp Garlic powder
2 tbsp Coriander powder
2 tbsp Cumin Powder
1 tbsp Turmeric powder
2 tbsp Red Chilli powder
Method
Mix all the ingredients together , store it in a bottle.