Name: Kashmiri Machhali
Ingredients: 8 Onions; 4 minced and 4; ; sliced; 12 Cloves garlic; 6 minced and 6; ; slivered; 1 tb Minced ginger; 3 tb Ghee; 1 tb Garam masala; 2 ts Curry powder; 1 ts Cumin seeds; 2 ts Coriander seeds; 3 tb Poppyseeds; ground; 3 tb Blanched almonds; chopped; 3 tb Pistachio kernels; 300 g Plain yoghurt; 3 Red chillies; finely chopped; 1 Pinches Krokos Greek red saffron*; 1 ts Cardamom powder; 5 md Tomatoes; finely diced; 600 g Shelled prawns; 1 kg White fish eg. "blue eye"; 1 ts Rosewater essence; 2 tb Fresh coriander; 2 tb Fresh mint; Salt to taste

So when we sin, even as Christians, we experience guilt. We experience the shame of disappointing our heavenly Father. We are broken and contrite. The Lord wants us grieved over the times we offend Him. It breaks fellowship with Him. It breaks His heart and it should break our heart as well. We experience guilt. But we don’t stay in the guilt. Again, the guilt turns us to Christ. We confess the sin, repent of the sin and experience the blessing of His full pardon. 1 John 1:8-9, “If we say that we have no sin, we are deceiving ourselves and the truth is not in us. If we confess our sins, He is faithful and righteous to forgive us our sins and to cleanse us from all unrighteousness.” Here is how David put it in Psalm 32:5. “I acknowledged my sin to You, and my iniquity I did not hide; I said, ‘I will confess my transgressions to the LORD’; and You forgave the guilt of my sin.'

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood	Kashmiri	Tamara2	1	servings

INGREDIENTS

8		Onions; 4 minced and 4
		; sliced
12		Cloves garlic; 6 minced and 6
		; slivered
1	tb	Minced ginger
3	tb	Ghee
1	tb	Garam masala
2	ts	Curry powder
1	ts	Cumin seeds
2	ts	Coriander seeds
3	tb	Poppyseeds; ground
3	tb	Blanched almonds; chopped
3	tb	Pistachio kernels
300	g	Plain yoghurt
3		Red chillies; finely chopped
1		Pinches Krokos Greek red saffron*
1	ts	Cardamom powder
5	md	Tomatoes; finely diced
600	g	Shelled prawns
1	kg	White fish eg. "blue eye"
1	ts	Rosewater essence
2	tb	Fresh coriander
2	tb	Fresh mint
		Salt to taste

INSTRUCTIONS

Heat the ghee in a frypan and add the onions, garlic and ginger until
golden, about 10 minutes. Add the garam masala, curry powder, cumin seeds
and coriander seeds and continue cooking for 5 minutes. Add the ground
poppyseeds, chopped blanched almonds and pistachio nuts and cook further 2
minutes.
Add the shelled prawns, blue eye (cut into cubes), diced tomatoes, saffron,
cardamom powder and red chillies and stir well to coat the fish and cook
slightly.
Add the yoghurt, rosewater and salt to taste and continue cooking gently
until heated through.
Sprinkle with mint and coriander and serve.
Converted by MC_Buster.
Per serving: 1068 Calories (kcal); 60g Total Fat; (46% calories from fat);
25g Protein; 128g Carbohydrate; 105mg Cholesterol; 111mg Sodium Food
Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 21 1/2 Vegetable; 0 Fruit; 11
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Been taken for granted? Imagine how God feels”