Fish and Chips

Fish and chips is a hot dish consisting of fried fish in batter served with chips. The dish originated in England and is an example of culinary fusion of its two main ingredients.

Fish and Chips

Fish and chips is a popular dish in England, New Zealand, and Australia.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4


  • Deep Fryer


  • 1 ½ lb cod fillets
  • 4 potatoes
  • 1 egg
  • 1 cup all purpose flour
  • 1 cup milk
  • 1 qt vegetable oil
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp black pepper


  • Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
  • Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
  • Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
  • Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
  • Fry the potatoes again for 1 to 2 minutes for added crispness.

Curry Chicken

Chicken curry is a dish originating from the Indian subcontinent. It is a common delicacy in the Indian subcontinent, Southeast Asia, Great Britain as well as in the Caribbean (where it is usually referred to as curry chicken). A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, cardamom and so on. Outside South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

Chicken Curry

This dish isn't that hot unless you make it that way. In fact, change the ingredients to suit your own taste and it will probably taste better. Instead of coconut cream or milk you can use thickening cream.
Cook Time15 minutes
Servings: 4 people


  • 1 whole cooked chicken
  • 1 tsp curry powder
  • 1 tin coconut milk or cream
  • 2 onions
  • 4 drops Tabasco sauce
  • 2 tsp garam masala
  • 2 tsp salt
  • 2 tsp olive oil
  • 4 cloves garlic
  • 2 tsp red chilli powder
  • 2 bay leaves
  • 20 coriander leaves
  • 120 ml yoghurt
  • 4 cashews
  • 1 tsp red pepper powder


  • Cut a full chicken into medium size pieces of about 5 to 7 cm each and slice them at edges with a knife.
  • Make a solution of 150ml Yoghurt, 1 tsp salt, 1 tsp Red chilli powder, 1~2 tsp garam masala powder, 1 tsp red pepper powder, 4 to 6 cloves of cut garlic, 10 to 20 coriander leaves, half tsp black pepper powder ground. Don't add water to it.
  • Soak chicken pieces in the above solution and let that marinade for about 8 hours. Store the above in a fridge overnight.
  • When you start cooking, cut 2 onions into large rings and fry them in olive or sunflower oil over low heat.
  • Add 1 tsp garam masala, red chilli powder, two or three green chillis and fry them in 3 or 4 table spoons of oil until onions are light yellow in color.Add two or three cashew nuts which are grounded. Add one finely chopped tomato if desired.
  • Add chicken pieces to the above oil and fry them for about 5 minutes while stirring them.After this, Add the solution prepared above and add water until all chicken pieces are completely immersed in water. You would need a large cooking pot which is vertical for better results.
  • Heat the above under low to medium heat for about 30 to 45 minutes or slightly more. Add 100ml coconut milk if desired.
  • Wait for a few minutes until the chicken pieces are tender and have absorbed the solution.
  • When serving, use a small onion and sprinkle some juice over chicken. This recipe works well with long grain Basmati rice.

Creamy Prawn Soup

Creamy Prawn Soup

A fresh combination of prawns and real cream is made delicious and mixed with tomato purée, flour, and cream, enriched with butter, and cooked to smooth perfection. Fish stock always replaces water and works for this, too.

Servings: 4 people


  • 250 grams unshelled prawns
  • 2 tbsp butter
  • 1 onion red, white, or yellow
  • 1 clove
  • 2 cloves garlic
  • ¼ tsp basil
  • 1 chicken or fish cube
  • 2 tbsp tomato purée or (4 ¾ tbsp. tomato sauce)
  • cup flour
  • ½ cup cream
  • 5 ⅓ cups water
  • 1 tbsp salt
  • 3 tsp black pepper


  • Wash prawns thoroughly. Heat 5 cups of water in a medium saucepan and add prawns. Bring to a boil and lower heat.
  • Simmer uncovered for 20 minutes. Remove from flame.
  • Strain liquid and reserve. Shell and devein prawns. Chop the onion finely.
  • Peel and chop the carrot roughly. Crush garlic and chop the deveined prawns finely.
  • In a large saucepan, heat butter. Add the onion, carrot and garlic and fry on moderate flame for 3 minutes.
  • Add prawn stock, basil, chicken or fish cube, salt, black pepper, and tomato puree. Bring to a boil, lower heat, and simmer, uncovered, for 5 minutes.
  • Remove from flame and blend in batches in a mix until smooth. Return to the flame.
  • In a bowl, mix flour and ? cup water into a smooth paste. Add to the soup, stirring constantly. Bring to a boil and allow soup to thicken.
  • Lower heat and mix with cream and half the prawns. Heat gently for 5 minutes without allowing the soup to boil. Serve hot and garnished with remaining prawns.

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