REASON’S WHY YOU’LL LOVE FETTUCCINE ALFREDO

• It’s incredibly fast to make. This fettuccine alfredo will be one of the fastest pasta dishes you’ll ever make. You only need 15 minutes from start to finish for this meal to come together—which makes it a great last-minute dinner idea that’s especially perfect for busy weeknights.
• It’s a great beginner recipe. Whether you’re a seasoned cook looking for an easy meal or someone new in the kitchen, you’ll love fettuccine alfredo. This recipe is so simple anyone can make it—even kids can help!
• It’s got cream and carbs. What else can you ask for? The cheese, cream, and carbs in this dish are enough to make anyone’s day better. Total comfort food goals.
• You can add your own veggies. Fettucine alfredo is a classic dish that pairs well with any green veggies. Add your own twist with some spinach, broccoli, or asparagus.

Also Read: Beetroot Falafel Recipe

FETTUCCINE ALFREDO RECIPE

Recipe by RecipeWikkiCourse: MainCuisine: Italian, AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

450

kcal

Ingredients

• 1 (10 oz.) package fettuccine pasta noodles

• 1 teaspoon salt

• ½ cup butter

• 1 tablespoon garlic, minced 

• 1 cup heavy cream

• ⅓ cup Parmesan cheese, freshly grated

• ½ teaspoon ground black pepper (or to taste)

Directions

• Bring a large pot of water to a boil over medium-high heat. Add fettuccine noodles and salt and cook until al dente (fully cooked but still firm) according to package directions, about 2-3 minutes for fresh fettuccine noodles and 8-10 minutes for dried noodles. Reserve ½ cup pasta water and then drain and set aside.
• In a large skillet, melt butter over medium high heat for 1 minute. Add garlic and sauté until fragrant, about 1 minute.
• Add heavy cream and Parmesan cheese. Stir well and bring the sauce to a simmer. Reduce heat to medium and keep stirring until thickened to a desired consistency, about 3-4 minutes.
• Stir in cooked fettuccine and toss well to combine. If you like it a bit saucier, slowly add ¼ cup to ½ cup reserved pasta water and stir well to combine.
• Sprinkle extra Parmesan and freshly ground black pepper on top.

Notes

• Don’t overcook the pasta: Follow the package instructions and set a timer so you don’t accidentally overcook the pasta. Also keep in mind that the fettuccine will cook slightly more once it’s introduced to the hot pan with the alfredo sauce.
• How to store pasta: Allow the fettuccine alfredo pasta to cool to room temperature before placing it in an airtight container. Store in the refrigerator for up to 3-4 days.

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This apple pie is my family’s most requested pie during the holidays. I usually make two of them so we can enjoy one for leftovers. Nothing better than pie for breakfast, right?

What Are the Best Apples for Apple Pie?

It’s best to use a mix of different types of apples in your pie. Some apple varieties cook up faster than others. Some cook up firm, some more soft; some apples are more tart, some more sweet.

By combining them, you’ll get a more complex, deeper flavor. Look for a combination of tart and sweet apples, and a combination of apples that cook up firm and soft. That said, some apples are better for cooking into a pie than others. I like to use:

Also Read: Authentic Marinara Recipe

• Granny Smith – Green and tart, Granny Smith apples have wonderful flavor, but they they often lose their shape and turn mushy when cooked. So use no more than 2 Grannies in your pie, and combine with other varieties.
• Jonagold – A cross between a Golden Delicious and a Jonathan, Jonagolds have a lovely aromatic flavor, they’re both sweet and sharp, and they hold their shape with baking.
• Fuji – Crisp, firm, juicy, balance of sweet and tart, holds its shape in baking.
• Golden Delicious – Yellow and sweet, holds its shape after baking
• Braeburn – Sweet and crisp, bakes up firm and juicy
• Cortland – Juicy and tart, relatively soft, great all purpose apple for baking.
• Honey Crisp – Honey sweet and tart flavor, crisp and juicy, holds shape in baking.
• Avoid Red Delicious apples for pies, they don’t cook well.

Homemade Apple Pie Recipe

Recipe by RecipeWikkiCourse: MainCuisine: American, ItalianDifficulty: Difficult

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

467

kcal

This amazing apple pie recipe belonged to my grandmother. I have never seen another one quite like it! It will always be my favorite and has won several first place prizes in local competitions. It makes the perfect dessert for family dinners or during the holidays, topped with whipped cream or ice cream, or alongside a slice of Cheddar cheese.

Ingredients

• Dough for double-crust pie

• 1/3 cup sugar

• 1/3 cup packed brown sugar

• 1/4 cup all-purpose flour

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 6 to 7 cups thinly sliced peeled tart apples

• 1 tablespoon lemon juice

• 1 tablespoon butter

• 1 large egg white

• Optional: Turbinado or coarse sugar, ground cinnamon, vanilla bean ice cream and caramel sauce
  

Directions

• Preheat oven to 375°. On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Chill while preparing filling. In a small bowl, combine sugars, flour and spices. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. Add filling to crust; dot with butter.
• Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. If desired, sprinkle with turbinado sugar and ground cinnamon.
• Bake on the lowest rack 60-70 minutes, until crust is golden brown and filling is bubbly, covering with foil halfway if crust begins to get too dark. Cool on a wire rack. If desired, serve with ice cream and caramel sauce.

Notes

• Pies always seem to take longer to cook than one expects. (Perhaps it’s because we’re always opening the oven to check on how the pie is doing?) The filling should be visibly bubbling, which you should be able to see through the steam vents.
• If you’re going to freeze your apple pie, it’s best to freeze it before baking—but you can freeze it after baking as well. Place either baked or unbaked pie uncovered in the freezer. Once it’s frozen solid, wrap the pie or store it in an airtight container and place it back into the freezer. Then, you can keep it frozen for 3 to 4 months. If unbaked, let the pie fully thaw before baking.

The post Homemade Apple Pie Recipe appeared first on RecipeWikki.

You can fill the spring roll wrappers with anything you’d like. This recipe uses a traditional vegetarian filling but chicken, pork or even a shrimp filling would be amazing! Especially shrimp, because the light tender seafood goes great with the other flavors and textures in Spring Rolls.

Serve these as an appetizer with Sweet and Sour Sauce and Chinese Hot Mustard for dipping. A wonderful recipe to serve this alongside is actually General Tso’s Chicken because the sauce from the recipe is the PERFECT dipping sauce!

Also Read: Galinhada (Brazilian Chicken and Rice) Recipe

Spring Rolls Recipe 

Recipe by RecipeWikkiCourse: SnacksCuisine: InternationalDifficulty: Medium

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

125

kcal

spring rolls recipe | veg spring roll recipe | veg roll with spring roll sheet with step by step photo and video recipe. Asian or Indo Chinese snacks are very popular among Indian audience for its spicy and flavorful taste. these are generally made with a combination of sauces like soy, Chilli tomato and vinegar. but there are some other types of deep-fried snacks and veg spring roll recipe is one such crispy and tasty snacks known for its lip-smacking taste and flavour.

Ingredients

• 1/4 cup canola oil , divided

• 8 cups napa cabbage , sliced thinly

• 2 cloves garlic , minced

• 2 carrots , sliced thinly

• 8 ounces bamboo shoots , sliced thinly

• 2 tablespoons mirin

• 1/4 cup low sodium soy sauce

• 2 teaspoons sesame oil

• 2 tablespoons cornstarch

• 24 8 inch square spring roll wrappers

• canola oil , for frying

Directions

• Add half the canola oil to a large heavy skillet on medium high heat and add in the napa cabbage cooking 8-10 minutes while stirring until almost all the liquid it releases has cooked off.
• Add in the garlic, carrots and bamboo shoots and cook for 1 minute while stirring before adding in the mirin, soy sauce and sesame oil and stirring again then let filling cool completely.
• Mix cornstarch with two tablespoons of water.
• Lay out the spring roll wrapper, brush cornstarch slurry around the edges to moisten and add about 2 tablespoons of filling in a long rectangle shape, folding in from the sides and rolling the wrappers closed tightly.
• Heat 3 inches of oil in a dutch oven to 325 degrees and fry the spring rolls until golden brown (about 2-3 minutes).

Notes

• Serve: Spring Rolls are best enjoyed hot and fresh. Do not leave Spring Rolls at room temperature longer than 2 hours.
• Store: Keep cooked Spring Rolls in and airtight container in the refrigerator up to 4 days.
• Freeze: It is best to freeze Spring Rolls before frying, and you can fry them fresh from frozen to enjoy any time. You can also freeze cooked Spring Rolls and reheat in a 375 degree oven for 10-14 minutes. Freeze in a single layer then transfer to an airtight container for up to 3 months.

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Lemon, chicken, dried chilli, garlic and some seriously delectable sugarcane juice is all you need for this fantastic recipe. Try this different yet amazingly delicious version of a chicken at your next dinner party and you wouldn’t be able to resist coming back to this chicken recipe!

Tips for Making Lemon Chicken

Lemon is acidic and helps balance the stronger flavor of the dark meat in thighs and legs, and the fat from the chicken skin.

Of course, you can use chicken breasts if you prefer. Depending on the size of your pieces, you probably won’t need to cook them as long as thighs.

Don’t like the skin? Not everyone does. But do cook with the skin-on if you can. Cooking with the skin on not only protects the meat from drying out, the chicken gets bathed with the flavor from the skin while it cooks.

Also Read: Spring Rolls Recipe 

Lemon Chicken Recipe

Recipe by RecipeWikkiCourse: DinnerCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

2

hours 

Calories

300

kcal

A melt in your mouth chicken recipe with a tangy twist. Lemon chicken made with citrus juices, sugarcane juice and some basic Indian spices. Try this tangy yet delicious version of chicken at your next dinner party and you wouldn’t be able to resist coming back to this chicken recipe!

Ingredients

• 6 Chicken thighs (without skin)

• For the base:

• 3-4 tbsp refined oil

• 2 tsp cumin seeds

• 2 onions, julienne

• 6 garlic cloves, chopped

• 1/2 inch ginger, chopped

• 3-4 Green chillies

• 3/4 tsp turmeric powder

• 1 tsp coriander powder

• to taste salt

• 1 cup fresh lemon juice

• 1/2 cup orange juice

• 1/4 tsp fresh sugarcane juice

• for garnishing fresh coriander

Directions

• Heat a heavy cooking vessel on a high heat and once its hot, add the refined oil and swirl the pan to coat the base evenly. Once the oil is nice and hot, add the cumin seeds and saute them until crackling and fragrant.
• Now add the onions, garlic and ginger and sauté them gently until they take on a light golden brown color. Turn up the heat and then add the spice powders.
• Toast the spices on a high heat until they are intensely aromatic and well toasted. Then add a little water and bhuno the base ingredients repeatedly until the oil rises to the top and the masala is well cooked out.
• Add some salt and mix well, then add the chicken thighs to the pan. Turn up the heat and fry the chicken in the masala until it is evenly coated with the flavor of the base and is a very light yellowy golden brown in color.
• Now add the lemon and orange juice to the chicken and deglaze the pan well, scraping up the flavor packed pan deposits on the base of the pan.
• Stir everything together well to combine, then add a little sugarcane juice to balance the acidity of the lemon juice.
• Bring the chicken to a boil, then turn the heat to low, cover the pan and let the chicken simmer away until it is cooked to perfection and almost falling off the bone.
• Once the chicken is cooked, uncover the pan and simmer the light gravy until slightly reduced and concentrated in flavor. Turn off the heat, then garnish with fresh coriander and serve with hot rotis or rice.

Notes

• Freshly squeezed lemon juice provides the best flavor. Be sure to remove any seeds before adding the juice to the recipe. The lemon zest adds a wonderful citrus aroma, so try to use organic lemons for the zest, as they are free from wax or pesticides.
• Flour coating: Coating the chicken breasts in flour helps to create a golden crust and helps thicken the sauce. If you prefer a gluten-free version, you can use a gluten-free flour blend or almond flour instead.

The post Best Lemon Chicken Recipe appeared first on RecipeWikki.

About Keema Biryani Recipe

Biryani is a dish that has able to unified our country in a unique sense with its simmering aromatic flavours which has touched the soul of each one of us. A popular Biryani recipe from the south India spread all across the globe, Keema Biryani is the delicious amalgamation of rice with aromatic spices is a delight to relish on. Perfect for dinner parties with friends and family, to impress everyone with your culinary skills!

Whether enjoyed on festive occasions, family gatherings, or as a special weekend treat, Keema Biryani offers a delightful culinary experience that showcases the vibrant and diverse flavors of Indian cuisine. Its tantalizing aroma, flavorful meat, and perfectly cooked rice make it a standout dish that is sure to please both meat lovers and biryani enthusiasts alike.

Also Read: Best Lemon Chicken Recipe

Keema Biryani Recipe

Recipe by RecipeWikkiCourse: Recipes, DinnerCuisine: IndianDifficulty: Medium

Servings

4

servings

Prep time

25

minutes

Cooking time

1

hour 

25

minutes

Calories

450

kcal

Keema Biryani is a delectable rice dish from the Indian subcontinent that combines fragrant basmati rice with minced meat (keema) and a blend of aromatic spices. This dish offers a delightful fusion of flavors and textures, making it a favorite among biryani enthusiasts.

Ingredients

• 500 Gram rice

• 1 cup almonds

• 5-6 raisins

• 1 cup yogurt

• 2 tbsp desi ghee

• 1 cups onions, sliced

• 1 tbsp garlic paste

• 1/2 tsp ginger paste

• 2 tsp coriander powder

• 1 tsp red chilli powder

• 1/2 kg lamb keema

• 1 glass milk

• 50 gram butter

• 1 tbsp rose water

• 5-6 mint leaves

• 1 piece ginger, sliced

• For the Garam Masala:

• 2 tsp cumin seeds

• 2 tsp coriander seeds

• 3-4 pods green cardamom

• black cardamom

• 3-4 cinnamon sticks

• 2 tsp mace

• 1 tsp black peppercorns

• 5-6 cloves

• Water

• Salt

Directions

• Wash and soak rice in water for some time.
• Dry roast cumin seeds, coriander seeds, green cardamom, cinnamon, mace, black peppercorns and cloves. Cool and grind to a fine powder.
• Blanch almonds in water, peel and cut them into small pieces. Chop raisins finely. Heat desi ghee in a pan and add sliced onions. Cook on low heat.
• Whisk yoghurt, garlic paste, ginger paste, coriander powder, black cardamom and red chilli powder and add it to the onions. Cook for two minutes.
• Add lamb keema and saute. Add salt and garam masala. Cook for sometime.
• Add a cup of water and allow it to simmer. Transfer the keema to another pan. Add milk, butter, almonds and raisins.
• Boil the rice. Add rose water and salt and stir.
• Put half of the rice into the jhol. Add some mint leaves and ginger.
• Put rest of the jhol on top and then the rice.
• Cover it and allow it to cook.
• Serve the keema biryani hot.

Notes

• Soak the basmati rice for at least 30 minutes before cooking to ensure longer, fluffier grains. Parboil the rice until it is about 70% cooked to maintain its texture during the baking process.
• Layering the partially cooked rice and the cooked keema is a key step. Make sure to spread the rice evenly and sprinkle mint and coriander leaves between the layers to enhance the aroma and taste.

The post Keema Biryani Recipe appeared first on RecipeWikki.

The exact recipe for Chicken Bukhara can vary, as it is often prepared differently by different chefs and households. However, some common ingredients and techniques are typically involved.

Also Read: Keema Biryani Recipe

Chicken Bukhara Recipe

Recipe by RecipeWikkiCourse: DinnerCuisine: UzbekistanDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

455

kcal

Exotic chicken curry made with juicy chicken pieces simmered in luscious gravy of tomato puree followed by variety of aromatic spices. And yes, the star ingredient which adds the tangy twist to it is none other than the Aloo Bukhara (Plums).

Ingredients

• 750 gms Chicken

• 1/2 cup Hung Curd

• 1 cup Chopped onions

• 1 cup Tomato Puree

• 1 tbsp Ginger-garlic paste

• 1 tbsp Almonds and cashews paste

• 7-8 Dried plump

• 1 cup Oil

• 1 tbsp Tandoori masala

• 1 tbsp Corn flour

• 1 tsp Black Pepper

• 1/2 tsp Haldi (turmeric)

• 1/2 tsp Garam Masala

• 1/2 tsp Red chilli powder

• 1/2 tsp Kashmiri mirch powder

• Salt as required

• Water as required

Directions

• In a bowl, marinate chicken with ginger-garlic paste, half of your hung curd, tandoori masala, salt and corn flour. Let it marinate for minimum 30 mins but it would be ideal to let it sit for 2 hours.
• While the chicken is marinating, let us make the gravy. In a pan heat oil and add chopped onions, fry them carefully and don’t let them brown.
• After 2 mins, add ginger-garlic paste and cook until the raw smell is gone.
• Now add your salt, haldi, red chilli powder, Kashmiri chilli powder, black pepper and let these cook.
• After a while, add the tomato puree and let it cook until the oil sticks to the surface.
• Now add your remaining curd, almond-cashew puree and star ingredient, Aloo Bukhara.
• Let this cook properly, till then in another pan fry the chicken in medium heat.
• Now add the fried chicken and 1 cup of water, with the lid on let it cook for another 10 mins or till the time you feel the chicken is cooked.
• In the end, sprinkle some kasuri methi and garam masala, cook for 2 mins and serve warm with roti, rice or however you like it.

Notes

• The chicken may be marinated beforehand to enhance its flavor and tenderness. Common marinade ingredients include yogurt, lemon juice, ginger-garlic paste, and a blend of spices such as turmeric, cumin, coriander, and chili powder.
• Chicken Bukhara is often prepared using a slow-cooking method to allow the flavors to develop and the chicken to become tender. It can be cooked in a traditional clay pot (known as a “handi”) or a regular pot or pan.

The post Chicken Bukhara Recipe appeared first on RecipeWikki.

Barbecue Fish Tikka is a delightful dish that brings together the smokiness of the grill, the tenderness of fish, and the aromatic flavors of spices. It is a true crowd-pleaser and a must-try for seafood lovers seeking a burst of flavors.

Also Read: Chicken Bukhara Recipe

Barbecue Fish Tikka Recipe

Recipe by RecipeWikkiCourse: DinnerCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

300

kcal

A delicious Indian appetizer, this fish tikka recipe is easy to prepare in just a few ingredients which are easily available in our kitchens. Prepare for a dinner party and you’ll not be able to resist coming back to this recipe again.

Ingredients

• Boneless Fish

• 600 gram Yogurt

• 200 gram Red chilli powder

• A pinch of Garam masala

• 1/2 tsp Lemon juice

• 1 Garlic clove

• 2 Cloves

• 1/2 inch Ginger

• A pinch of Chaat masala

Directions

• Wash and clean the fish, cut into cubes, apply salt, red pepper and lemon juice and keep aside.
• Apply the marinade ingredients into the yogurt.
• Add the fish and let it marinate for half a day.
• On a thin skewer gently put the fish tikkas and cook in a hot tandoor.
• Garnish with lemon, chaat masala and serve.

Notes

• Barbecue Fish Tikka is a popular dish that involves marinating fish and grilling it.
• The fish is typically marinated in a mixture of yogurt, lemon juice, ginger-garlic paste, and spices like cumin, coriander, turmeric, and red chili powder.
• The marinade helps tenderize the fish and infuses it with rich flavors.
• After marinating, the fish is skewered and cooked on a grill until it develops a smoky char and a juicy texture.

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Chicken Malai Kebab is a beloved dish that showcases the richness of Indian cuisine, combining tender chicken with a creamy marinade that delights the taste buds with its delightful flavors and smooth texture.

Also Read: Barbecue Fish Tikka Recipe

Chicken Malai Kebab Recipe

Recipe by RecipeWikkiCourse: DinnerCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

258

kcal

Chicken Malai Kebab is an easy-to-make appetizer recipe that you can prepare for your family and friends on occasions like kitty party, game night, pot luck and even anniversary. This dish of the Mughlai Cuisine is prepared with boneless chicken pieces which is marinated in a melange of spices and then grilled. Tossed with mint chutney, kebab masala or garam masala powder, and coriander leaves, this is a succulent kebab recipe that will make your mouth water. 

Ingredients

• 15 small chicken pieces

• 1 cup sour cream (You can substitute it with hung curd)

• 1 tsp ginger paste

• 1 tsp garlic paste

• A pinch of nutmeg powder

• 1 tsp green cardamom powder

• 1/2 tsp black pepper powder

• 2 Tbsp lemon juice

• 1 cup cream cheese

• 2 Tbsp grated mozzarella cheese

• 1 Tbsp cornflour

• Salt to taste

• Oil to cook

Directions

• Preheat the oven at 180 degree Celsius. Place chicken pieces in a bowl.
• Add ginger paste, garlic paste, nutmeg powder, green cardamom powder, black pepper, salt and lemon juice. Mash the cream cheese and mozzarella cheese, add corn flour and mix well.
• Add the chicken and mix it well. Add sour cream and mix lightly. Now keep this to marinate for 1 hour.
• String the chicken pieces onto skewers and place them on baking tray lined with aluminum foil.
• Drizzle the remaining marinade on them and drizzle little oil over the chicken.
• Now place the tray in the preheated oven for about 20 minutes or until evenly golden.
• Transfer the chicken onto the serving plate and serve with coriander chutney.

Notes

• Choose the right cut of chicken: Opt for boneless chicken pieces such as chicken breast or thigh meat, as they work well for kebabs. Ensure the pieces are of similar size for even cooking.
• Marination time: Allow the chicken to marinate for at least 2-4 hours, or preferably overnight. This will help the flavors penetrate the chicken and make it tender.
• Yogurt and cream ratio: Use a combination of yogurt and fresh cream in the marinade. The yogurt helps tenderize the chicken, while the cream adds richness. Adjust the ratio based on personal preference.

The post Chicken Malai Kebab Recipe appeared first on RecipeWikki.

The addition of milk or cream helps to create a creamy and soft texture in the scrambled eggs. Whisking the eggs vigorously helps to incorporate air, resulting in a lighter and fluffier consistency.

When cooking the eggs, it’s important to use low to medium heat and stir gently to form small curds. This method prevents overcooking and keeps the eggs moist and soft.

Fluffy scrambled eggs can be enjoyed on their own or served with a variety of accompaniments, such as toast, bacon, sausage, or vegetables. They are a versatile dish that can be customized with additional ingredients like cheese, herbs, or spices to enhance their flavor.

Also Read: Best Homemade Chicken Soup

Best Fluffy Scrambled Eggs

Recipe by RecipeWikkiCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

281

kcal

Making moist, fluffy scrambled eggs is easy! Cook your eggs evenly and get great results every time with a few simple tips.

Ingredients

• 4 large eggs

• 1/4 cup milk

• Salt and pepper to taste

• 2 tablespoons unsalted butter

Directions

• Crack the eggs into a bowl and add the milk. Whisk the eggs and milk together until well combined. Season with salt and pepper according to your taste.
• Heat a non-stick skillet or frying pan over medium heat. Add the butter and allow it to melt completely, coating the bottom of the pan.
• Pour the whisked egg mixture into the pan. Let it sit for a few seconds until the edges start to set.
• Using a spatula, gently stir the eggs, pushing them from the edges towards the center. Continue to stir slowly and gently, breaking up any large curds that form.
• Cook the eggs for a few minutes, stirring occasionally, until they reach your desired level of doneness. Be careful not to overcook them, as they will continue to cook slightly even after being removed from the heat.
• Once the eggs are cooked to your liking, remove the pan from the heat. They should be soft, fluffy, and slightly runny, as they will continue to firm up a bit while standing.
• Serve the scrambled eggs immediately while they’re still hot. You can garnish them with fresh herbs, such as chopped chives or parsley, if desired.
• Enjoy your fluffy scrambled eggs!

Notes

• Variation: Saute 1/4 cup chopped bell pepper and 1/4 cup chopped mushrooms in 1 tablespoon olive oil until soft, about 5 minutes. Stir into eggs just before serving.
• You can add blistered tomatoes and shredded aged and/or soft cheeses to this if you like; add just before serving.

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The heat from the spices adds a delightful zing to the soup, complementing the natural sweetness of the fish. With each spoonful, the spicy fish soup warms the palate and invigorates the senses. It’s a perfect choice for those who crave a bold and comforting meal that marries spice and seafood in perfect harmony.

Also Read: Easy Grilled Salmon Recipe

Spicy Fish Soup Recipe

Recipe by RecipeWikkiCourse: Dinner, LunchCuisine: British, IndianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

273

kcal

A healthy recipe for fighting colds! This Spicy Fish Soup is full of spices giving you optimum health benefits. A great starter, lunch or main meal.
Red Onions, garlic, red & yellow bell peppers and chopped tomatoes cooked on the hob with cumin, turmeric and ground pickling spices.
Finally, white fish is added (any of the following fish can be used, Haddock, Tilapia, Cod, Bass, Grouper) sprinkled with coriander for a curry flavoured soup.

Ingredients

• cooking spray

• ½ medium onion, chopped

• 1 clove garlic, minced

• 1 tablespoon chili powder

• 1 ½ cups chicken broth

• 1 (4 ounce) can canned green chile peppers, chopped

• 1 teaspoon ground cumin

• 1 ½ cups canned peeled and diced tomatoes

• ½ cup chopped green bell pepper

• ½ cup medium shrimp, peeled and deveined

• ½ pound cod fillets, cut into chunks

• ¾ cup plain nonfat yogurt

Directions

• Spray a large saucepan with cooking spray and heat over medium-high heat. Add onion and sauté, stirring often, until translucent, about 5 minutes.
• Add garlic and chili powder; sauté until fragrant, about 2 minutes. Stir in chicken broth, chile peppers, and cumin; bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
• Add tomatoes, bell pepper, shrimp, and cod; increase the heat to medium and return to a boil. Reduce the heat to low, cover, and simmer for 5 more minutes. Gradually stir in yogurt until heated through.

Notes

• Freshness is key: Use fresh fish for the best flavor and texture. Opt for firm-fleshed varieties like salmon, cod, or tilapia.
• Spices and heat level: Adjust the spice level to your preference by adding spices like chili flakes, cayenne pepper, or fresh chilies. Start with a small amount and gradually increase it to avoid overpowering the soup.
• Aromatics: Enhance the soup’s flavor with aromatic ingredients like garlic, ginger, and lemongrass. These ingredients add depth and complexity to the broth.

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