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FISH MASALA
Ingredients:
1 black pomfret (350 g cut into
4 pcs)
⅓ cup yoghurt
⅓ cup water
¼ tsp. salt
A: 1 tbsp. ghee
10 g coriander leaves (cut into 4
cm lengths)
10 g ginger (shredded)
50 g big onion (sliced)
5 g curry leaves
1 cm cinnamon stick
2 cloves
B: (to be blended with ¼ cup oil)
1 tbsp. cumin seed
20 g dried chilli (soaked)
10 g garlic
50 g small onion
Method:
1. Combine ingredients A and fry
in a casserole on power High,
uncovered for 2 minutes.
2. Stir in ingredients B and further
fragrant on power High for 4
minutes.
3. Add in fish, yoghurt, water and salt.
4. Cover and cook on power
Medium-High for 8 minutes.
5. Serve hot with rice.
Makes: 4-6 servings
FRIED RICE
Ingredients:
400 g cooked rice
150 g mix vegetables
2 tbs. thin soya sauce
2 tbsp. sesame oil
A: 150 g small prawns (shelled and
deveined)
50 g crab meat
1 tsp thin soya sauce
½ tsp. sugar
B: 10 g garlic (chopped)
20 g shallot (chopped)
3 tbsp. oil
Method:
1. Combine ingredients A and leave
aside.
2. Fry combined ingredients B in
22 cm casserole on power High,
uncovered for 2 minutes 30
seconds.
3. Stir in seasoned ingredients A
and further cook on power High,
uncovered for 3 minutes.
4. Add in remaining ingredients and
cook on power High, uncovered for
10 minutes. Stir every 3 minutes.
5. No standing time.
Makes: 3-4 servings
FRUIT JAM
Ingredients:
200 g fruit (such as strawberry,
apple, grape, kiwi berry.
etc.)
100 g castor sugar
1 tbsp vegetable oil
1 tsp. lemon juice
Method:
1. Peel and cut fruits into bite-size
(1-2 cm) pieces and place in 2-litre
casserole dish. Add castor sugar,
lemon juice and vegetable oil. Mix
well.
2. Cook on power Medium-High for
12-13 minutes. After cooking, stir
and cool.
NOTE: You cannot cook orange jam.
Preserve in the fridge.
You can adjust the level of the
sugar content if you like.
Less sugar makes preservation
term shorter.
NOTE: Dowble ingredients for 2 cups
fruits jam.
Makes: approximately 1 cup
Recipes (continued)
IP3914_3BB22HP_Eng_05_120625.indd Sec1:22IP3914_3BB22HP_Eng_05_120625.indd Sec1:22 2012-6-25 10:26:122012-6-25 10:26:12
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