Lamb Chops

  • Servings: 4
  • Difficulty: medium
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A traditional family recipe of Lamb chops marinated with ginger garlic and Indian spices.

0468-10 pieces lamb chops
3 tbsp ginger garlic paste
2 green chillies (based on your tolerance for spice)
1 cup fresh coriander leaves and stem, finely chopped
1 cup water
½ tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala
1 egg
1 tbsp lemon juice
bread crumbs
salt to taste
oil for shallow fry


Wash all lamb chops and cook in a pressure cooker with 1 cup water, salt and 1 tbsp ginger garlic for 10 to 15 minutes or cook in a large pan until lamb is half cooked. Once done, remove chops and keep aside.

(Tip: Lamb stock can be reserved to a quick delicious clear lamb soup.)

Grind remaining ginger-garlic paste along with green chillies and corianders into a fine paste using little water. In a bowl, whisk one egg, then add the above paste with turmeric powder, red chilli powder, garam masala powder and lemon juice. Mix well.

Add lamb chops to the above mixture and coat each lamb pieces thoroughly. Be very careful while mixing so as not to break the chops. Cover the lamb with cling film and leave to marinate in refrigerator for at least 3-4 hours.

In a pan, add some oil for shallow frying. Once the oil is hot, coat each lamb chop with breadcrumbs and fry until it turns golden brown and crispy on both sides for about 8-10 min.

Once done, sprinkle some chopped coriander. Serve hot with green chutney and crunchy salad.

Goan King Fish Rava Fry

  • Servings: 4
  • Difficulty: easy
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Goan-Konkani fish marinated in spicy masala and coated in semolina before frying.

0454 king fish pieces, medium to large size thinly cut
½ tsp turmeric powder
3 tsp red chilli powder
1 tsp coriander powder
2 tbsp lemon juice / ½ tsp tamarind paste
fine rava (semolina) for coating
chopped coriander for garnish
salt to taste
oil for shallow fry


Clean and wash the fish thoroughly. Then cut into thin equal slices. Apply a pinch of salt and turmeric powder on both sides and keep aside for 5 mins.

In a large bowl, mix red chilli powder, coriander powder, lemon juice or tamarind paste, 1 tsp oil and add little water to make smooth paste.

Coat all fish pieces with above paste. Keep aside for 10-15 mins to marinate.

Take some Rava/semolina in flat plate.

In a pan, add some oil for shallow frying. Once the oil is hot, coat every marinated fish piece in rava. Coat the fish slices well.

Then shallow fry over low flame until the fish turn brown and crispy on both sides. Once done, sprinkle chopped coriander.

Serve hot with onion tomato salad. Traditionally it is eaten with rice and fish curry.

Sweet Corn Cakes Thai (Tod Man Khao Pod)

  • Servings: 3-4
  • Difficulty: easy
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A delicious Thai snack recipe of sweet corn cakes – crunchy on the outside and spicy inside.

044400 gms corn kernels
2 tbsp shallots, finely chopped
1 tbsp curry paste
1 tbsp fish sauce
1 red chilli, chopped
3 tbsp rice flour
1 egg
2 tbsp coriander leaves, finely chopped
salt to taste
oil for shallow frying (traditionally peanut oil is used)

For Sauce:
1 large ripe avocado
1/2 cup greek yogurt
juice of 1 lime
¼ tsp ground black pepper
salt to taste


In a bowl, whisk egg and combine corn kernels, shallots, curry paste, fish sauce, red chilli, rice flour and coriander leaves.

Shape the mixture into small patties. If the mixture is too smooth add rice flour to thicken.

Heat oil in a heavy-bottomed non-stick pan and fry the corn cakes until crisp and golden brown on each side. Transfer to a plate and cover with foil to keep warm until all cakes are fried.

To prepare Avocado sauce, slice the avocado in half and remove the pit. Scoop the flesh into a food processor and add yogurt, lime juice and a big pinch of salt and pepper. Blend until smooth.

Serve corn cakes with Avocado sauce.