Coconut Fish curry

Weekends call for a satisfying, scrumptious meal and what better than Coconut Fish Curry! Perfectly and tenderly cooked, fish curry is deceptively simple, well-balanced and inviting to the senses. It truly is a classic, winning dish 🙂

The tanginess of the kokum and fragrant flavors of the spices blend wonderfully to give you an aromatic, super delicious fish curry that’s comforting for your palate.


  • Fish – 6 pieces
  • Onion – 1 medium sized
  • Grated coconut – 5 tbsp
  • Ginger garlic paste – 1 tsp
  • Red chili powder – 1 tsp
  • Kashmiri red chili powder – 1 tsp
  • Coriander seeds – 2 tsp
  • Cumin seeds – 1 tsp
  • Turmeric powder -1/4 tsp
  • Garam masala – 1/4 tsp
  • Kokum – 4 pieces
  • Curry leaves 9-10
  • Mustard seeds – 3/4 tsp
  • Oil 2 -3 tbsp
  • Salt as required


  • You can use king fish, tilapia, mackerel, or any fish you like. Wash thoroughly.
  • Soak Kokum in some warm water and keep aside.
  • Roughly chop onions.
  • Grind together onions, grated coconut, ginger-garlic paste, coriander seeds, cumin seeds, red chili powder into smooth paste.
  • Heat oil in a wok. Once the oil is hot, add mustard seeds. Once they splutter add curry leaves.
  • Add the ground masala and fry well. Add turmeric powder, garam masala and salt.
  • Once the masala forms a lump and oil separates, add about 4 cups of water and bring it to boil.
  • Make sure the gravy is of medium consistency and be careful while adding water. Add 3 cups first and depending on the consistency you desire, add more water accordingly.
  • Mix little water in Kashmiri red chili powder and add it to the gravy.
  • Also add the soaked Kokum with the water.
  • Once the gravy comes to a boil, add the fish pieces and cook on medium flame for 10-15 minutes. Fish cooks faster.
  • Serve with steamed white rice, boiled rice or rice rotis and enjoy J

Aloo Bonda Recipe


For potato mixture:

  • Boiled potatoes – 4 large
  • Finely chopped onions – 1 small
  • Green chilies – 2-3
  • Finely chopped Coriander leaves – 2 tbsp
  • Finely chopped curry leaves – 5
  • Finely chopped ginger – 1/2 inch
  • Mustard seeds – 1 tsp
  • Turmeric powder -1/4 tsp
  • Oil 2tbsp

For the batter:

  • Besan/ chickpea flour –1 1/2 cup
  • Rice flour – 3 tbsp
  • Ginger garlic paste – 1/2 tsp
  • Red chili powder – 1/2 tsp
  • Coriander powder – 11/2 tsp
  • Cumin powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Soda – a pinch
  • Salt as required
  • Oil for deep fry


  • Mash the boiled potatoes
  • Heat oil in a wok
  • Add mustard seeds. Once they crackle add curry leaves and ginger. Fry for a few seconds.
  • Add onions and fry till translucent
  • Add green chilies, turmeric powder, salt and fry
  • Now add the mashed potatoes and mix well
  • Add coriander leaves. Remove from fire and keep aside
  • For the batter, take a bowl, mix all ingredients from besan to salt
  • Add water little by little to make a batter of medium consistency (not too thin or thick)
  • Make small lemon sized balls of the potato mixture
  • Heat oil in a wok and once the oil is hot, dip each potato balls into the batter and deep fry until slightly golden brown
  • Serve hot and enjoy with spicy green chutney

Rice puri with mutton curry

rice puri with mutton curry - noorsrecipes

Rice puri/poori with mutton curry — Always, brings back a pleasant memory 😊
A favorite for us sisters and everyone at home, rice puri, and mutton curry combo is complete bliss! A recipe that’s handed down for generations, it’s a perfect meal with tons of flavor.

Thank you, Ammi, Mummy, Mami, and our Maasi for spoiling us with these delicious rice puris.


  • Raw Rice – 1 cup
  • Par boiled Rice – 1 cup
  • Coconut grated – 6 tbsp
  • Cumins seeds – 1tsp
  • Onion – a small piece just for flavor
  • Oil for deep fry
  • Salt as required


  • Wash and soak the rice for 4-5 hours
  • Drain all the water from the rice
  • Slightly coarse grind without water. In the end, add grated coconut, cumin seeds and just a small piece of onion for flavor
  • Knead to make a soft dough
  • Make small equal sized balls
  • Take a clean white cloth (about the size of a handkerchief) and wet it
  • Place it on a flat circular rolling board or chakla
  • Now, place a small ball of dough on the cloth, press it with the top of your fingers to make a round-shaped puri. Don’t make it too thick or thin
  • Meanwhile, heat oil in a kadai
  • Remove the puri slowly from the cloth and drop into the boiling oil carefully
  • Let the puri cook for a minute and puff up with the help of a slotted spoon, turn carefully and cook for another minute
  • Remove from fire and serve hot with mutton curry

Set Dosa Recipe

Those of us who grew up in Bangalore, must be familiar with set dosa 🙂 A hearty breakfast, the spongy and fluffy dosas are delicious when paired with chutney or sagu.

Here’s a simple recipe on how you can make set dosas.

set dosa - noorsrecipes


  • Dosa rice/ Raw rice – 2 ½ cups
  • Parboiled rice – 1 ½ cups
  • Methi/Fenugreek seeds – 3 tsp
  • Urad/ Black gram Dal – 1/2 cup
  • Puffed rice – 1 ½ cups Soda – a pinch
  • Oil
  • Salt as required


Making the dosa batter:

  1. Take dosa rice, parboiled rice, and methi in a big bowl; wash them thoroughly and soak.
  2. In another bowl, take urad dal and wash it thoroughly. Add the puffed rice and soak.
  3. Make sure to soak ingredients in 1 & 2 points separately for at least 5 hours.
  4. Mix all the soaked ingredients into one bowl after draining all the water.
  5. Grind into a smooth paste in batches using a wet mixer grinder or just a mixer. If you are using a mixer, make sure you use ice cold water little by little while grinding. This is to keep the mixer cool, and it helps in fermentation too.
  6. Cover the container of the batter. Allow it to ferment in a warm place overnight or for at least 8 hours.
  7. The batter doubles up.  Add salt as required and a pinch of soda and give a gentle mix without disturbing the air bubbles.

Making dosa:

  • Heat a griddle or tawa and pour a ladle full of batter in the middle. Drizzle a few drops of oil on top.
  • Cook for a few minutes and flip using a spatula. Cook for a few more seconds. Make the rest of the dosas in the same manner.
  • Take a small onion and poke it with a fork. Dip it in water and rub it on the griddle each time you make the dosa. This prevents the dosas from sticking to the griddle; it also makes it golden brown and crispy and adds a nice flavor.
  • Serve the Set dosas hot with vegetable sagu and chutney.

All time favorite: Curd rice

One of our favorites is curd rice 🙂 Some days, Mum would make Bisi Bele Bath and Curd rice with potato chips for lunch. That would leave us drooling!

Here’s how you can add some flavor to the humble curd rice.

curd rice noorsrecipes


  • Cooked rice – 2 bowls
  • Curd / Yogurt – 1 ½ cups
  • Whole Milk – 1/3 cup
  • Cucumber – ¼ cup
  • Grated carrot – ¼ cup
  • Finely chopped cilantro – 2 tbsp
  • Pomegranate seeds – ¼ cup
  • Ginger – ½ inch
  • Rai / Mustard seeds – 1 tsp
  • Urad dal/Black Gram dal – 1 tsp
  • Dry Red Chili – 2
  • Curry leave – 9-10
  • Oil –  1 tbsp
  • Salt a required


  • Take 1 ½ cups of yogurt in a bowl, add salt to taste and whisk to make it smooth. I like my yogurt to be smooth J
  • Take a large bowl, add the cooked rice, yogurt, milk, cucumber, grated carrot, cilantro, pomegranate seeds (serve some for garnish) and mix everything well.
  • Finely chop the ½ piece ginger and keep it aside.

To Temper:

  • Heat oil in a small pan. Add Mustard seeds.
  • Once the mustard seeds splutter, add the black gram dal, broken red chilies, finely chopped ginger, curry leaves and fry well (make sure not to burn them).
  • Add it to the rice and mix well. Garnish with a few pomegranate seeds.
  • Serve with papad and any pickle of your choice.