Saag  Paneer  (Spinach with Cheese)

Bhindi  Dopiaza (Okra with 2 Onions)

Mushroom Matar  (Mushroom with Peas)

Vegetable  Curry

Mashli Gashi (Fish with Coconut)

Goan Lamb Curry

Aloo Gobi Masala  (Potato with Cauliflower)

Kashmiri Dum Aloo (Deep fried Potato)

Kheer (Rice Pudding)

Mattar Paneer (Green Pea with Cheese)

Palak Paneer (Spinach with Cheese)

Sambar Masala (Spicy Lentils with Vegetables)

Dal Makhani (Toor Dhal)

Doi Maach (Creamy Fish Curry)

Mysore Rasam (Spicy Dipping Soup)

Kerala Style Brinjals (Aubergine Curry)

Channa Dal Curry (Split Yellow Peas)

 Samosa

Rogan Josh (Lamb Curry)

Masala Kulcha (Stuffed Bread)

Kashmiri Pulao (Fruit Rice Dish)

Reference List

food-image.com

fabfoodpix.com

indianfoodforever.com

spicesofindia.co.uk

indianfood.about.com

indianchild.com

jezpybus.com

Mashli Gashi  (Fish with Coconut)

Ingredients

1 medium onion
1 teaspoon tamarind paste
2 teaspoons coriander powder
4 tablespoons coconut oil
750 gms fish sea bass or salmon or monk fish
5 cloves garlic
1 cup hot water
1 teaspoon red chilli powder
1 teaspoon turmeric powder
salt to taste
2 tablespoon coconut milk

Cooking  Mashli Gashi

Clean and wash the fish thoroughly.  Take off the scales, but leave the skin on.

Halve the fish lengthwise and sprinkle half the salt on pieces.  Set aside for 20 minutes.

Chop the onion and garlic.

Take a wide shallow pot, wide enough to hold the fish pieces in a single layer.

And heat up oil over a medium heat.

Mix in the chopped onions fry until they are golden, stirring frequently.

Mix in the chopped garlic and fry for 30 seconds.

Mix in coriander powder, fry for 1 minute, stirring constantly.

Stir in the red chilli powder and turmeric powder.

Mix in the coconut milk to the spices.  Mix in hot water.

Mix in the tamarind pulp and remaining salt and simmer gently for 2-3 minutes.

Assemble the fish in the pot in a single layer and cover, simmer for five minutes.

Turn the fish over once, cover again and simmer for a further five minutes.