Fish ball curry

Method:
For gravy

1. Fry the fish balls and keep aside.
2. In a wok, heat mustard oil and whole cardamom, cloves and bay leaves. Add 1 1/2 tsp garlic paste, 1 tsp ginger paste. Saute a little.
3. Then add 1 large tomato puree, cumin powder, turmeric and red chili powder. Add green chilis cut in halves and a pinch of cinnamon powder.
4. Cook well till oil separates.  Add 1/2 cup warm water for gravy if you need to cook it more thoroughly. Serve with steamed rice.

Sunday brunch: Poached egg on Portobello

Poached egg on Portobello (with grated parmesan, parsley, and chili flakes)

I pan-fried it though you can also bake.

Add 1 tbsp olive oil on a non-stick. Place the portobello. Sprinkle Himalayan pink salt and chili flakes. Break the egg on top of the mushroom. Cover and cook until the egg and mushrooms are cooked through. For bigger/deeper mushrooms, you may choose to saute the mushroom first and then poach the egg. Add grated parmesan, parsley, and chili flakes on top and serve hot.

I added raspberries to the plate for some color and Vitamin-C.

Tip: Make sure the portobello is not broken on the sides or the egg might flow down to the pan and overcook

Basil chicken fried rice

1. Saute some red cabbage, red bell pepper and red onions in a non-stick.
2. Add some cooked chicken (deep fried when we made chili chicken) green peas, finely chopped Thai chilies, cracked pepper, salt, chili oil and low-sodium soy sauce.
3. Add parboiled rice (you may use Jasmine rice if you want), washed with cold water in a strainer (to prevent the rice from sticking later). Stir well. Add chopped basil leaves when the rice is almost done.

I had it with lobster in dry shrimp paste from New Penang Garden, Milpitas. You may also enjoy it with a chili-garlic hot sauce.