Bilkul Online | Sunday Special | 26 Oct 2025
By Sadia Shaikh
Fiery Kashmiri Rogan Josh — A Winter Royalty in a Bowl
A royal lamb curry to warm your heart and senses.
Ingredients:
- 500g mutton/lamb (bone-in pieces)
- 3 tbsp mustard oil (or ghee)
- 2 medium onions (finely sliced)
- 2 tbsp yogurt (whisked)
- 1 tsp ginger-garlic paste
- 1 tsp Kashmiri red chilli powder
- 1 tsp fennel powder
- ½ tsp dry ginger powder (saunth)
- 1 tsp garam masala
- 1 black cardamom, 3 green cardamoms, 1 bay leaf, 2 cloves
- Salt to taste
- Fresh coriander for garnish
Method:
- Heat mustard oil till smoky, cool slightly, and add whole spices.
- Add onions, sauté until golden. Add ginger-garlic paste and mutton pieces.
- Fry on medium heat until the meat turns brown.
- Add yogurt, red chilli powder, fennel, and dry ginger powder. Mix well.
- Add 1½ cups hot water and salt. Cover and cook (pressure cook 3–4 whistles or simmer for 45 mins) until tender.
- Sprinkle garam masala, simmer 5 minutes, garnish with coriander.
Serve with: Steamed basmati rice or saffron pulao.
Spicy Malvani Fish Curry
A fiery, coconut-based coastal delight from Maharashtra.
Ingredients:
- 500g firm white fish (surmai, pomfret, or seer fish)
- 1½ cups grated coconut
- 1 medium onion (sliced)
- 3–4 dried red chillies
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 4–5 garlic cloves
- ½ inch ginger
- 1 small tamarind ball (soaked)
- 2 tbsp oil
- Salt to taste
Fresh coriander for garnish
Method:
- Dry roast coconut, chillies, coriander, cumin, pepper, garlic, and ginger till aromatic.
- Grind to a smooth paste with a little water.
- Heat oil in a pan, sauté onions till golden, then add the masala paste. Cook till oil separates.
- Add tamarind pulp, 1½ cups water, and salt. Bring to a boil.
- Gently slide in fish pieces and cook on low flame for 8–10 minutes until just done.
- Garnish with coriander.
Serve with: Steamed rice or bhakri (rice roti).