Posts Tagged Tinned food

Aloo/Potatoes and Tinned Mutton Curry

Ingredients:

  1. 1 Tin Mutton (Corned/Canned)
  2. 3 Potatoes
  3. Salt to taste
  4. oil to fry
  5. Garlic paste 1 tbsp
  6. Ginger paste 1/4 tsp
  7. Methi 5 to 6 pcs
  8. Jeera 1/4 tsp
  9. Sarso 1/4 tsp
  10. Curry leaves 5 to 6 pieces
  11. Masala 1 tbsp
  12. Tumeric 1/2 tsp
  13. 2 Tomatoes
  14. 1 onion
  15. Fresh Chillies chopped in pieces
  16. Coriander for garnishing (Optional)
  17. Carrots (Optional)

Method:

  1. Take off the onion skin and cut it lenghtwise  in thin long pieces.
  2. Use a vegetable peeler to take a thin layer of skin off the potatoes, rinse the potatoes and cut it into 1 cm to 2 cm cubes.
  3. Rinse the tomatoes and cut it into very small cubes.
  4. Cut the Tin.
  5. Heat oil and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso, and stirr.
  6. After a few seconds add garlic and curry leaves. Fry this till garlic is light brown.
  7. Add masala, tumeric, potatoes, chillies and salt and mix well. Add 2 cups of water and let it boil for 5 minutes.
  8. Add the  Tinned mutton and Tomatoes and cook till Potatoes are tender and water is evaporated.
  9. Garnish with coriander leaves and serve with roti and chutney.
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Rating: 10.0/10 (1 vote cast)
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Rating: +2 (from 2 votes)

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Tinned Tuna and Potato Curry (Aloo Machri)

Ingredients:

  1. 1 Tin Tuna
  2. 3 Potatoes
  3. Salt to taste
  4. oil to fry
  5. Garlic paste 1 tbsp
  6. Ginger paste 1/4 tsp
  7. Methi 5 to 6 pcs
  8. Jeera 1/4 tsp
  9. Sarso 1/4 tsp
  10. Curry leaves 5 to 6 pieces
  11. Masala 1 tbsp
  12. Tumeric 1/2 tsp
  13. 2 Tomatoes
  14. 1 onion
  15. Fresh Chillies chopped in pieces
  16. Coriander for garnishing (Optional)
  17. Carrots (Optional)

Method:

  1. Take off the onion skin and cut it lenghtwise  in thin long pieces.
  2. Use a vegetable peeler to take a thin layer of skin off the potatoes, rinse the potatoes and cut it into 1 cm to 2 cm cubes.
  3. Rinse the tomatoes and cut it into very small cubes.
  4. Cut the Tin.
  5. Heat oil and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso, and stirr.
  6. After a few seconds add garlic and curry leaves. Fry this till garlic is light brown.
  7. Add masala, tumeric, potatoes, chillies and salt and mix well. Add 2 cups of water and let it boil for 5 minutes.
  8. Add the tuna fish and Tomatoes and cook till Potatoes are tender and water is evaporated.
  9. Garnish with coriander leaves and serve with roti and chutney.

Notes:

I have used the brunswick brand of tinned tuna fish.

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Rating: 7.4/10 (5 votes cast)
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Rating: +1 (from 1 vote)

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Tinned Fish Curry

Ingredients:

  1. 1 Tin Fish
  2. Salt to taste
  3. oil to fry
  4. Garlic paste 1 tbsp
  5. Ginger paste 1/4 tsp
  6. Methi 5 to 6 pcs
  7. Jeera 1/4 tsp
  8. Sarso 1/4 tsp
  9. Curry leaves 5 to 6 pieces
  10. Masala 1 tbsp
  11. Tumeric 1/2 tsp
  12. 1/2 tsp Lemon Juice
  13. 1 onion
  14. Fresh Chillies chopped in pieces

Method:

  1. Take off the onion skin and cut it lenghtwise  in thin long pieces.
  2. Cut the Tin and pour the fish in a plate, drain out the liquid. Take out the thin layer on top of the fish and take out the bone from the middle of the fish.
  3. Heat oil and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso, and stirr.
  4. After a few seconds add garlic and curry leaves. Fry this till garlic is light brown.
  5. Add masala, tumeric, the fish and salt and mix well. If it is too dry than add 1/4 cup of drinking water to help it cook well.
  6. Cook for 5 to 10 minutes and serve with roti and chutney.

Notes:

I have used the brunswick brand of tinned fish.

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Rating: 8.5/10 (2 votes cast)
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Rating: +1 (from 1 vote)

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Tinned Tuna Curry

Ingredients:

  1. 1 tinned tuna (1 recommend brunswick brand small tin tuna)
  2. 1 onion
  3. 4 cloves garlic paste
  4. Jeera
  5. Methi/Fumagreek seeds
  6. Sarso
  7. Salt
  8. Curry leaves
  9. Oil
  10. Masala
  11. Haldi/Tumeric
  12. Lemon Juice

Method:

  1. Open the Tined tuna.
  2. Cut the onion in slices.
  3. Heat oil in a frypan and splatter in Jeera, Methi and Sarso. When it starts to get brown, add garlic paste and curry leaves.
  4. When garlic paste starts to get brown, add masala and haldi.
  5. Pour the tuna and Lemon juice and stir.
  6. Add salt and cook for 5 minutes.
  7. Drain any excess oil and serve with roti or rice.
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Rating: 0.0/10 (0 votes cast)
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