Fried Fish
Ingredients

¾ kg Pomfret /Sole 
2 teaspoons ginger paste 
2 teaspoons garlic paste 
2 teaspoons Ferns' Mild Curry Paste 
½ cup chick pea flour (besan) 
1 cup rice flour 
2 lemons
Salt to taste
Oil for frying
Method
Clean wash and cut fish into even slices. Marinate the fish with salt, Ferns' Mild Curry Paste, ginger-garlic paste and juice of 1 lemon for at least 1 hour. Sieve together the chickpea flour and rice flour. Coat the fish slices with flour mixture and deep fry till golden brown. Serve hot with slices of lemon.
  Chicken Korma
Ingredients

1 medium onion, chopped fine
2 tablespoons vegetable oil
½ kg chicken breast, cubed
2 tablespoons Ferns' Mild Curry Paste
150 ml water
2 tablespoons ground almonds/ cashew nuts
3 tablespoons double cream or yogurt
Method
Fry onion in oil till golden brown. Add the chicken and Ferns' Mild Curry Paste and stir fry for 10 minutes. Add water, cover tightly and simmer for 10 minutes, till chicken is tender, adding more water, if required. Stir in cream (or yogurt) and ground nuts and serve.
  Tangy Prawn Curry
Ingredients

500g prawns, shelled, de-veined
1 tablespoon lemon juice
1 tablespoon clarified butter (ghee)/ oil
3 tomatoes, quartered
10 garlic cloves
1" ginger, cut into fine strips
2 green chillis, slit
2 tablespoons Ferns' Mild Curry Paste
Salt to taste
Method
Marinate prawns in lemon juice for 10 minutes. Wash and set aside. Heat ghee or oil and add tomatoes. Stir and add the garlic, ginger and green chillis. Sauté till tomatoes are soft, but not broken. Add Ferns' Mild Curry Paste and fry. Add ½ cup water and bring to the boil. Lastly add prawns and simmer for 10 minutes till cooked.
  Shahi Chicken

Ingredients

1 chicken (approx.1 kg)
2 cups boiled onion paste  
¼ teaspoon turmeric powder 
2½ teaspoons Ferns' Mild Curry Paste 
1½ teaspoon ginger garlic paste 
¼ cup curd / yogurt
¼ cup cream 
¼ cup cashew nut paste
Almonds, cashew nuts, raisins for garnish 
Salt to taste 

Method
Joint the chicken and marinate with ginger-garlic paste, Ferns' Mild Curry Paste and beaten curd. Heat oil, fry the boiled onion paste until raw flavour is lost, add the turmeric. Add the chicken pieces and fry well. Add the remaining marinade liquid and 1 cup hot water. Cover and cook until chicken is tender. Stir in the cashewnut paste and cream. Simmer for 5 minutes. Garnish with almond slivers and raisins. Serve hot with parathas.
  Tadka Dal

Ingredients

75g red lentils (masoor dal)
75g split yellow peas, soaked overnight
450ml water
½ teaspoon turmeric powder
½ teaspoon salt
1 tablespoon Ferns' Mild Curry Paste
1" piece ginger, sliced fine
5 cloves garlic, crushed
2 tablespoons pure ghee or oil
1 medium onion, thinly sliced

For tadka
1 teaspoon onion seeds
1 teaspoon whole mustard seeds

Method
Wash the lentils and peas. Bring water to boil, add turmeric, salt, Ferns' Mild Curry Paste, ginger, garlic and pulses. Cover and simmer for 15-20 minutes, until the lentils are soft. Mash the mixture to a thick sauce and simmer for a few minutes. Just before serving, heat ghee separately and fry the mixed seeds till the mustard seeds splutter. Immediately add onions and fry till golden brown. Pour the hot mixture (tadka) over the dal and serve.
  Vegetable Kofta Curry

Ingredients
For the Kofta
3 - 4 medium size potatoes
1 medium size carrot 
1 small cauliflower 
7 - 8 French beans 
¼ cup green peas (shelled) 
2 onions (optional)  
1 teaspoon cummin (jeera) powder 
1 teaspoon coriander (dhania) seed pdr 
½ teaspoon ginger paste 
½ teaspoon garlic paste 
3 green chillies 
Few sprigs coriander leaves 
1 cup corn flour or chick pea flour 
Salt to taste
For the Gravy
2 ½ teaspoons Ferns' Mild Curry Paste 
¼ cup curd 
½ cup cream 
¼ cup cheese 
½ cup coconut milk/ cream 
1 cup boiled onion paste 
¼ teaspoon turmeric  
½ teaspoon ginger garlic paste  
¼ cup cashew nut paste

 
Method:
Boil and mash potatoes. Chop finely all the vegetables. Heat oil. Add onions, chopped vegetables, salt, cummin and coriander powder. Sauté until vegetables are soft. The mixture should be dry. Remove from heat and cool.
Add boiled mashed potatoes, green chillies and ginger and garlic paste. Shape into equal round portions, dip in corn flour or chick-pea flour and deep fry to a golden brown colour. 
Heat oil, add onion paste and fry until lightly coloured. Then add Ferns' Mild Curry Paste, ginger garlic paste and turmeric and salt. Add water to make a thick gravy simmer for 10 minutes. Stir in the coconut milk or cream.
Put fried 'koftas' into the gravy and simmer for 1 minute.
Serve garnished with grated cheese and chopped coriander leaves. 
  Murg Massallam
Ingredients

1 chicken (1-1½ kg)
2 tablespoons ginger garlic paste 
1 inch stick cinnamon
2 cardamom  
2 cloves  
1½ cups onion paste 
4 tablespoons tomato paste 
3 teaspoons Ferns' Mild Curry Paste 
Salt to taste
¼ cup oil / ghee 
1 egg 
Few sprigs coriander leaves
Method
Clean and joint chicken into 4-6 pieces. Apply salt and ginger-garlic paste, and Ferns' Mild Curry Paste on the chicken pieces and marinate for ½ hour. Heat fat. Add whole spices, onion and tomato pastes and sauté until fat separates from the mixture. Add marinated chicken pieces and sauté for 4-5 minutes. Add 1½ cups of stock or water, cover and cook until tender. The gravy should be thick and coating the chicken pieces. Garnish with hard boiled egg and chopped coriander leaves.

A variation of this dish can be made by stuffing the masala into a whole chicken and roasting it in a hot oven.

  Rajmah

Ingredients

200 g or 1 large cup Rajmah/ Kidney beans
4 onions 
1 cup tomato paste 
2½ teaspoon Ferns' Mild Curry Paste 
½ teaspoon ginger juliennes 
½ teaspoon chopped garlic 
Few sprigs coriander leaves 
¼ cup oil
2 sticks cinnamon 
2 pods cardamom 
2 cloves
2 bay leaves

Salt to taste
Method
Soak the rajmah overnight. Pressure cook for 20 minutes until soft. Heat oil in a pan, add whole spices, chopped onion and fry until golden in colour. Add chopped garlic, ginger juliennes, and tomato paste. Fry until fat separates from the mixture. Add Ferns' Mild Curry Paste, sauté for 2 minutes. Add boiled rajmah and salt. Simmer for 10 minutes. Garnish with chopped coriander leaves. Serve with Indian bread of your choice.
  Kadhai Paneer
Ingredients

½ kg cottage cheese (paneer)
1 teaspoon ginger garlic paste  
2 tablespoons tomato purée  
1 teaspoon fenugreek powder 
1 teaspoon cumin (jeera) powder 
1 teaspoon coriander (dhania) powder
¼ cup cream 
2 teaspoons Ferns' Mild Curry Paste 
Few sprigs coriander leaves 
2 teaspoons sugar
Method
Cut paneer into even cubes and marinate with salt, cumin powder and coriander powder. Heat oil, add ginger garlic paste. Sauté for 30 seconds and add Ferns' Mild Curry Paste. Stir for one minute. Add tomato purée and sauté until oil separates from the mixture. Add the paneer pieces and ½ cup water. Adjust the salt and simmer for 10 minutes. Stir in the cream, fenugreek powder and sugar. Serve hot garnished with chopped coriander leaves and ginger juliennes.
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