Fish cutlet

Ingredients :

1. 200 grams boneless fish
2. 3 onions
3. 3 small potatoes
4. 5 big garlic flakes
5. 2 inches ginger
6. 4 green chillies
7. 1 tspn pepper powder
8. 2 tspn garam masala
9. 3 eggs, ½ cup bread crumbs
10. 1 tbspn chopped coriander leaves
11. oil for frying and salt to taste.

Steps To Cook :

1. Boil the fish flesh with a little salt and keep it aside.

2. Boil the potatoes and mash them.

3. Finely chop the green chillies, ginger, garlic and onion and keep it aside.

4. Now take a pan and pour 4 tablespoons oil and bring to heat.

5. When the oil is very hot add the onions, ginger, garlic and green chillies and sauté till the onions are golden brown.

6. Now add the boiled fish and cook till all the water evaporates and it becomes a dry mixture.

7. Sprinkle the pepper powder and garam masala (hot spice mix). Mix well and then add the mashed potatoes and cook till an aroma begins to rise.

8. Turn of the flame and add the coriander leaves and salt to taste. Now mix it all up and make small balls of this mixture and set it aside.

9. Take a bowl and beat the eggs. In another plate spread the powdered bread crumbs.

10. Now take the small balls and make it a little flat like a patty and dip it in the egg and then roll it in the bread crumbs, so that each cutlet is coated evenly on all sides.

11.Heat oil for deep frying in a frying pan and then deep fry all the cutlets.

Serve Fish cutlet with some tomato sauce.

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Coconut Shrimp

Ingredients :
1. 1 egg
2. 1/2 cup all-purpose flour
3. 1 1/2 tspn baking powder
4. 1/4 cup all-purpose flour
5. 2 cups flaked coconut
6. 24 shrimp
7. 3 cups oil for frying

Steps To Cook :

1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.

2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined

3. with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.

4. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain.

Serve Coconut Shrimp with your favorite dipping sauce.

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Marinated Grilled Shrimp

Ingredients :
1. 3 cloves garlic, minced
2. 1/3 cup olive oil
3. 1/4 cup tomato sauce
4. 2 tbspn vinegar
5. 2 tpspn chopped fresh basil
6. 1/2 tspn salt
7. 1/4 tspn cayenne pepper
8. 2 pounds fresh shrimp, peeled and deveined skewers


Steps To Cook :

1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper.

2. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.

3. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

4. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Serve  Marinated Grilled Shrimp with your favorite dipping sauce.

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PRAWN COCONUT MASALA

Ingredients :
1. Prawns (shelled and headless) 400 gms
2. Cinnamon 1 inch stick
3. Cloves 8-10
4. Cumin seeds 2 tsps
5. Coriander seeds l tbsp
6. Red chillies who1e 8-10
7. Coconut (scraped) Y2 cup
8. Malt vinegar. 2 tbsps
9. Onions 3 medium sized
10. Ginger 1 inch piece
11. Garlic. 1 0 cloves
12. Oil.. 3 tbsps
13. Salt to taste

Steps To Cook :

1. De-vein and wash prawns thoroughly. Drain well.

2. Grind together the cinnamon, cloves, cumin seeds, coriander seeds, red chillies, coconut and vinegar to a smooth paste.

3. Peel, wash and chop onions finely. Peel, wash and grind ginger and garlic to a fine paste.

4. Heat oil in a kadai. Add onions and saute for about five minutes or until light brown.

5. Add ginger-garlic paste and masala paste and saute for two to three minutes.

6. Add three-fourth cup of water and cook on high heat for four to five minutes. Add prawns and salt to taste. Cook for five minutes on medium heat or till prawns are tender.

Serve hot PRAWN COCONUT MASALA with boiled rice.

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Banana Leaf Fish Recipe

Ingrediants :

800 gms fish
little vinegar
salt to taste
banana leaves to wrap each fillet
30 ml goundnut oil
3 lemons

Method :

1. Clean and wash fish.

2. Make fillets and cut each fillet into two.

3. Make horizontal slits on the pieces. Sprinkle vinegar and salt and miarinate for 30 minutes.

4. Trim, wash and wipe banana leaves. Cut coconut into pieces. Clean and chop coriander.

5. Wash, slit and remove the seeds from the green chillies. Peel garlic.

6. Now put all these and the remaining ingredients in the mixie to make a smooth paste. Keep aside.

7. Stuff fish pieces with chutney and spread the rest on both sides. Apply oil on banana leaves and wrap each piece separately.

8. Steam the wrapped fish pieces for 30 minutes. Cut lemon into wedges.

9. After 30 minutes, remove fish from steam, unwrap arrange on a platter and serve with lemon wedges.

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Macchi Ka Salan

Ingrediants :

500 gms fish cut into slices
1 coconut grated
2 tsp til
2 tsp dhania powder
1 tsp mustard seeds
1 tsp jeera
2 tsp khus khus
1/2 tsp haldi
2 tsp chilli powder
2 green chilies
3-4 tbsp oil
1 onion sliced fine
few curry leaves
lemon size tamarind
salt to taste

Method :

1. To make Masala grind the til, dhania, jeera, mustard, khus khus, 1 tbsp grated coconut, chili powder, haldi garlic and 1 onion to a fine paste.

2. Extract 2 cups milk from the grated coconut. Extract the pulp from the tamarind soaked in 1 cup of water.

3. Heat oil and add the 1 sliced onion and fry till crisp. Put in the masala paste and fry till the oil separates.

4. Now add the fish pieces and fry a little. Pour in the coconut milk and add salt to taste along with the curry leaves.

5. Gently simmer till nearly done. Lastly add the tamarind water and again simmer a little.

Serve machhi ka salan hot.

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Bengali Fish Fry

Ingrediants :

800 gms white-fleshed fish
1/2 tsp ground turmeric
1/2 tsp salt
2/3 mustard oil or vegetable oil
1 tbsp ground coriander seeds
1 tsp ground cumin seeds
1 1/2 tsp finely grated ginger
1 tsp ground turmeric
1/2 tsp red chilli powder
1/2 tsp salt
1/4 tsp kalonji
4 whole red chillies dried
2 bay leaves
1 large onion peeled, chopped
3 whole green chillies

Method :

1. Cut the fillets in about 4cm size.

2. Rub the fish well with the 1/2 tsp of turmeric and 1/2 tsp of salt and set aside for 10-15 minutes.

3. Heat the oil in a non-stick frying pan over a medium flame. If you are using mustard oil, let it get smokingly hot.

4. Now put in the fish pieces and brown lightly on all sides without cooking them through.

5. Gently lift the fish out of the oil and put it on a plate. Turn off the heat.

6. Combine the ground coriander seeds, the cumin, ginger, 1 tsp turmeric,chilli powder (cayenne pepper) and 1/2 tsp of salt in a small bowl. Add 3 tbsp of water and mix.

7. Remove all but 5/6 tbsp of oil from the frying pan. Heat the frying pan over a medium flame.

8. When hot, put in the nigelia seeds. A few seconds later, put in the red chillies.

9. As soon as they darken a bit, put in the bay leaves. When the bay leaves start to darken, put in the onion.

10. Stir and fry the onion, lowering the heat, if necessary, until it is translucent and lightly browned. Add the spice paste. Stir and fry it for about 1 minute.

11. Now put in the fish in a single layer as well as 1 cup of water. Lay the green chillies over the fish.

12. Simmer over a medium heat for 2 minutes, spooning the sauce over the fish pieces as you do so. Now cover, turn the heat to low and cook the fish for 10-15 minutes or until it is just done.

Serve machher jhol (fish in bengali sauce)with rice.

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South Indian Fish Curry

Ingrediants :

400 gms fish pieces
1/2 cup chopped onion
1 tsp chopped ginger
2 tbsp tamarind pulp
1/2 cup coconut milk
1/2 cup fresh grated coconut
2 dry red chili
1 tsp red chili powder
1 tbsp soaked rice
1 tsp cumin seeds
2 tsp coriander seeds
1/2 tsp turmeric powder
2 tbsp oil
Salt To Taste

Method :

1. Apply salt, turmeric powder and red chili powder to the fish pieces and keep aside for 15 minutes.

2. Lightly roast cumin and coriander seeds. Mix with dry red chillies, soaked rice and grated coconut.

3. Grind it to a smooth paste. Soak tamarind in half a cup of hot water. Heat oil in a pan.

4. Add chopped onions and chopped ginger. Cook on a high flame till onions are golden brown. Stir in fish pieces and add 2 cups of water.

5. Bring it to a boil. Stir in coconut and spice paste. Mash tamarind dissolved in water to make a pulp.

6. Strain and add to the gravy. Simmer for 2 minutes and finish with coconut milk.

7. Add fish pieces and cook on a medium flame for 7-8 minutes or till the fish is done.

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Fried Fish Tikka

Ingrediants :

500 gms fish pieces of any type
150 gms vegetable oil
1 tbsp ajwain
45 ml cream
2 tsp cumin seeds powder
2 tsp garam masala
1 tbsp garlic paste
20 gms flour (beasn)
30 ml lemon juice
5 tbsp mint or coriander chutney
1/2 tsp white pepper powder
1 onion, chopped in circles.
60 gms curd / plain yogurt
Salt To Taste
chili powder to taste

Method :

1. Mix cream garlic paste, ajwain , chili powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt.

2. Add fish pieces to the above mixture and mainate them for about 3 hours.

3. Heat oil in a pan, fry fish pieces on both sides till golden & crisp.

Serve fried fish tikka with chopped onions.

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Fish Pakoda (Fish Fitter)

Ingrediants:

4 white fish fillets (steamed and cut into pieces)
2 eggs
A large pinch of salt
A pinch of red chili powder
2 tbsp corn flour
2 tbsp lemon juice
1 tsp chopped coriander leaves
Oil for deep-frying paoda

Method :

1. Beat the eggs, salt, chili powder, lemon juice and coriander leaves together to make a batter. Add corn flour and mix well to form a smooth batter.

2. Heat oil in a kadhai or deep-frying pan.

3. Dip each fish piece into the batter and fry in batches till golden and crisp all over.

Serve the fish pakora hot with your favorite chutney or ketchup.

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Fish Moilee

Ingrediants :

1 fish Rawas, Surmai or Halwaa
1 onion cut in strips
1 inch ginger griunded to paste
10-12 green chillies chopped
few curry leaves
1 tomato cut in strips
1/2 coconut grated
1/2 tsp cornflour
1/2 tsp lime juice

Method :

1. Marinate fish in salt for 15-30 minutes and semi-fry carefully.

2. Saute the onion, ginger, chillies, curry leaves, tomato in oil till light brown.

3. Soak the grated coconut in warm water and then remove and keep aside first milk.

4. Take rest of the milk, pour into fried masala and put in fish pieces.

5. Cook for 10 minutes. When cooked add cornflour dissolved in water and boil.

6. Then add first milk. Add juice of half a lime or to taste.

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Indian Fish Kurma

Ingrediants :

1 kg fish
1/2 cup curd
1/2 cup onion paste
2 tsp ginger paste
1 tsp garlic paste
1 tbsp coriander paste
6 cardamom
1 inch cinnamon
2 tsp salt
3/4 cup ghee or oil
6 green chilli
2 tbsp kewra
1 tbsp sugar
1 tbsp lemon juice

Method :

1. Use large fish for korma.

2. Do not cut the fish into too small pieces.

3. Carp is great for Korma.

4. Except for the green chilles and kewra, add all the rest of stuff into the cooking dish. Mix well. Heat covered in low heat.

5. Turn over the fish once (be careful).

6. When the water has almost dried up, add the green chilli and the kewra heat for another half hour in very low heat.

7. When the oil begins to float on top, you are done.

Serve fish korma hot with tandoori roti or rice.

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Indian Fish Kofta Curry

Ingrediants :

1 kg white fleshed fish
250 gms tomatoes blanched & diced
2 tbsp beaten curd
1 inch piece ginger
6 flakes garlic
2 cloves
1/2 tsp turmeric powder
small piece cinnamon bark
1 tsp garam masala powder
2 cardamom
1 onion
few mint leaves
1 slice bread soaked & squeezed dry
1 tsp cumin seeds
1 tsp coriander seeds
8 green chillies
small bunch coriander leaves
1 tsp chilli powder
3 tbsp oil
oil to fry
Salt To Taste

Method :

1. Boil the fish and remove the bones nicely.

2. Mince the small onion, 4 green chilies, mint, coriander leaves and blend with the fish along with bread, salt and garam masala powder.

3. Knead to a smooth mixture, form into small balls and deep fry to a golden brown colour. Drain and set aside. Pound together the remaining spices to a fine powder.

4. Grind onion, ginger and garlic to a paste. Heat 3 table spoons of ghee and fry the ground paste to a golden brown colour.

5. Put in spices and fry for a couple of seconds, then put in tomatoes and curd.

6. Cook till the ghee floats to the top. Put in 2 cups of water, mix nicely and cook over a low fire till all the liquid dries. Mash to a smooth paste with the help of a wooden spoon and then pour in 2 more cups of water.

7. Bring to a rolling boil, reduce heat and simmer gently for 5 minutes.

8. Put in the fish balls and simmer for 5 more minutes.

Serve fish kofta curry hot garnished with coriander leaves

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Fish Curry Recipe

Ingrediants :

700gms / 11/2 lb white fish fillet
2 medium Onions
4 cloves garlic (paste)
1 tbsp ginger (paste)
4 tbsp tomato puree
2/3rd cup water
Salt To Taste
1/2 cup ghee
1tsp white cumin seeds
1tsp turmeric powder
1tsp garam masala powder

Method :

1. Cut the fish into medium-sized pieces.

2. Heat the ghee in a frying pan and fry the fish pieces gently for 5 minutes. Drain the fish on absorbent kitchen paper and set aside.

3. Chop one onion finely and grind the other one.

4. Add the chopped onion to the ghee in the pan and fry until golden.

5. Add all spices and cook stirring for 10 seconds.

6. Now add the grinded onion, garlic, ginger and tomato puree. Fry the mixture until the ghee starts to separate.

7. Add the water and salt. Bring the mixture to the boil. Add fried fish pieces. Reduce the heat and simmer for about 10 minutes.

Serve the indian fish curry hot with rice or roti.

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Fried Fish

Ingrediants :

700 gms steaks with bone fish
Salt To Taste
1 tbsp lemon juice
1 1/4 cup fresh green coriander
6 green chillies
4 - 6 cloves garlic peeled
3/ 4 cup plain yogurt
oil for deep frying

Method :

1. Cut fillets into pieces that are about 5-6. 5 cm long and 4 cm wide.

2. Spread the pieces out in a single layer in a large plate and sprinkle with about 1/3 tsp of salt and 1 tbs of lemon juice.

3. Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. Set the plate at a tilt and leave it tilted for 2-3 hours.

4. As water accumulates at one end, discard it. Put the green coriander, green chillies, garlic, 1/4 tsp of salt and tbsp of water into the blender.

5. Blend until you have a paste. Empty the paste into a deep dish or shallow bowl. Put the yogurt into another deep dish or shallow bowl.

6. Add 1/4 tsp of salt to the yogurt and mix it in. Set the oil to heat in a wok, karhai or frying pan over a medium flame.

7. When very hot, dip 2 or 3 pieces of fish, first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil.

8. Fry for about 5 minutes, turning the pieces over once, until the fish is cooked through. Remove with a slotted spoon.

9. Fry all the pieces of fish this way.

Serve the fried fish hot with green chutney.

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Stuffed Fish

Ingrediants :

4 medium herrings (fish)
450 gms / 1/2lb potatoes (boiled, peeled and mashed)
1large onion
1tsp grated ginger
1tsp grated ginger
2 green chilies (finely chopped)
1tsp cumin seeds
Salt To Taste
1tbsp lemon juice
1tsp vinegar
3/4th cup gram flour (besan)
50gms / 1/4th cup butter
2/3 cup water
1tbsp fresh soft bread crumbs
Oil for deep frying
1tbsp coriander leaves (chopped)
1 lemon (sliced)
4 lettuce leaves

Method :

1. Heat the butter in a frying pan and fry onion until golden.

2. Add cumin, ginger, salt, green chilies and coriander.

3. Mix together with the lemon juice, mashed potatoes and vinegar.

4. Clean and cut herrings and stuff with potato mixture.

5. Make a batter by beating gram flour, water and bread crumbs together until smooth.

6. Heat oil in a kadhai / wok.

7. Dip each fish in the batter and fry until golden & crisp on a moderate heat.

8. Garnish bharawan macchli (stuffed herrings) with coriander, lemon slices and lettuce leaves and serve hot.

9. Goes well as a side dish with non- vegetarian menu.

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Deep Fried Fish

Ingrediants :

900 gms./ 2lb Fish
1cup gram flour (besan)
1 green chili (chopped)
salt To Taste
1/2 tsp turmeric powder
3 tbsp fresh bread crumbs
1/2 tsp red chili powder
1/2 black pepper powder
2 cups water
3 tbsp chopped coriander leaves
1 lemon (sliced)
2 tomatoes (sliced)

Method :

1. Wash the fish thoroughly and cut into pieces. Rub the turmeric over the fish pieces with about 1tsp salt and set aside for 15-20 minutes.

2. Rinse the fish under running water.

3. Mix gram flour, bread crumbs, salt, chili & pepper powder, green chili, coriander and water and form a smooth batter.

4. Heat the oil in a kadhai or wok .

5. Coat the fish nicely with batter and deep-fry until golden all over on a moderate heat for about 8-10 minutes.

Serve batter fried fish hot garnished with lemon & tomato slices.

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Punjabi Fried Fish

Ingrediants :

8 fish fillet
200 gms gram flour
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp ajwain
1 tbsp red chili powder
1 tbsp lemon juice
1 egg
100 gms curd
oil for deep frying
Salt To Taste

Method :

1. Clean, wash and cut fish into one and a half inch size cubes.

2. Apply salt, lime juice, ginger paste, garlic paste and red chilli powder.

3. Keep aside for 20 minutes.

4. Make a batter of gram flour, curd, egg, ajwain, salt and water.

5. Keep marinated fish pieces dipped in this batter for 15 minutes.

6. Heat oil in a kadai and deep fry the fish till golden brown and crisp.

Serve amritsari fish hot sprinkled with chaat masala and lemon wedges.

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Prawns Masala

Ingrediants :

Chemmeen - 500 gm
Onion - 1
Ginger - 1 piece
Garlic - 5
Tomato - 2
Red Chili Powder - 2 tsp
Turmeric Powder - ½ tsp
Oil, Curry Leaves - As required
Salt - As reqd

Method :

1. Clean the prawns and keep aside.

2. In a pan heat oil, add sliced onion, ginger garlic paste and sauté well.

3. Add red chili powder, turmeric powder, sliced tomato and sauté.

4. To this add prawns with required salt and water.

5. Close the pan and allow it to cook.

When cooked add curry leaves and remove from fire.

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Prawn Curry

Ingrediants :

Prawns: 200 gms
Coconut: ½ (grated)
Dry red chilly: 4
Pepper corns: ½ tsp
Coriander seeds (dhania): 1 tbsp
Tamarind : 1 tsp
Onion :1 medium sized
Ginger & garlic paste: ½ tsp
Green chilly: 2
Turmeric powder (haldi): ½ tsp
Garam masala powder: ½ tsp
Salt - As reqd

Method :

1. Clean & wash the prawns well. Grind coconut, dry red chilly, coriander seeds, pepper corns, ½ onion, tamarind, water as required and make a fine paste.

2. Marinate the prawns with little turmeric powder and salt.

3. fry the prawns till it is ¾th done, then keep it aside.

4. Fry the remaining half onion. add ginger & garlic paste, slit green chilly. Fry well then
add the above masala paste.

5. Fry the above masala well then add required amount of water, salt, garam masala powder.

6. When it boils add the fried prawns, cook till the prawns are done. Finally garnish with fresh coriander leaves

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