Fish Fingers
Ingredients:
500 gm boneless Fish
1 Egg
1 tsp Salt
2 tsp Maida
2 tsp Lemon juice
Oil for deep frying
¼ tsp White Pepper
6 tsp cooking Sauce
¼ tsp Mustard powder
Bread crumbs for coating
Method:
1. Remove the skin and bones from the fish. Cut it into long pieces.
2. Make a paste of lemon juice, white pepper, mustard powder, cooking sauce and salt to taste.
3. Rub this paste over the fish and leave it to soak for 5 mins.
4. Now make a paste of maida and egg. Dip and coat each fish finger in this mixture and roll it in the bread crumbs.
5. Deep fry the fish twice in hot oil till it is golden brown.
6. Serve it hot with ketchup or mint chutney.
Fish Sticks
Ingredients:
500 gm boneless Fish
1 Egg
1 tsp Salt
2 tsp Maida
2 tsp Lemon juice
Oil for deep frying
¼ tsp White Pepper
6 tsp cooking Sauce
¼ tsp Mustard powder
Bread crumbs for coating
Method:
1. Remove the skin and bones from the fish. Cut it into long pieces.
2. Make a paste of lemon juice, white pepper, mustard powder, cooking sauce and salt to taste.
3. Rub this paste over the fish and leave it to soak for 5 mins.
4. Now make a paste of maida and egg. Dip and coat each fish finger in this mixture and roll it in the bread crumbs.
5. Deep fry the fish twice in hot oil till it is golden brown.
6. Serve it hot with ketchup or mint chutney.
Fish Sticks
Ingredients:
Oil for frying
1 Egg, beaten
Juice of 1 Lime
2 tbsp Fish stock
1 tsp Chilli powder
Salt according to taste
½ tsp Turmeric powder
500 gms any Fleshy Fish
Breadcrumbs as required
½ tsp Black Pepper powder
3 Potatoes, boiled and minced
Method:
1. Boil the fish in a little water and salt. Save the water.
2. Remove bones if any and mash together with the minced potatoes, turmeric, chilli and pepper powders.
3. Add lime juice and required amount of stock. Salt may be added if necessary.
4. Form into cylindrical sticks, dip into beaten egg, coat with bread crumbs and deep fry until golden brown.
5. Serve hot with chutneys.
Grilled Pomfret
Ingredients:
1 tbsp Besan
1 tbsp Lemon juice
2 tsp Garlic crushed
Salt according to taste
½ tsp Tandoori powder
2 Green Chillies crushed
1 Pomfret (washed with incisions in the fish)
Method:
Marinate fish for 5-6 hours with all ingredients and grill the fish.
Fish Fried
Ingredients:
2 Eggs
½ kg Fish
Salt to taste
5 gm Ajwain
100 gm Curd
200 gm Besan
20 ml Lemon juice
Oil for deep frying
10 gm Chilli powder
50 gm Ginger-Garlic paste
Method:
1. Clean, wash and cut the fish into fillets or fingers.
2. Apply salt, lime juice, ginger garlic paste and chilli powder.
3. Make a batter of besan, curd, eggs, ajwain, salt and water.
4. Marinade the fish in the batter for 10 minutes.
5. Heat oil in a pan and deep fry the fish until lightly brown and crisp.
6. Serve sprinkled with chaat masala and lemon wedges.
Fish Cutlets
Ingredients:
200 gms cooked Fish
1 Egg
1 tbsp Butter
150 gm Potatoes
1 chopped Onion
Few Bread crumbs
1 tbsp Chilli, minced
Salt & Black Pepper to taste
Method:
1. Flake (chipping or breaking into thin pieces) the cooked fish.
2. Mix together all the ingredients except egg and bread crumbs.
3. Then make flatten balls from the mixture, dip into beaten egg, roll on the bread crumbs and keep aside for 5 minutes.
4. Now deep-fry the patties on both sides in a non-stick pan with little butter or oil until brown in color.
5. Serve hot with ketchup.
Fish Souffle
Ingredients:
1 tsp Oil
1 tsp Butter
3 Egg White
50 gm Capsicum
3 tsp Wheat Flour
25 gm Spring Onion
100 gm Pomfret Fish
100 ml Skimmed milk
Salt and Pepper to taste
Method:
1. Steam fish and flake it.
2. Chop spring onions and capsicum and saute them in oil. Keep aside.
3. Prepare white sauce. Roast the flour lightly in butter. Remove from fire. Stir milk into the flour gently to prevent lumps and return to heat, Keep stirring the mixture till it thickens. Remove from fire and add the vegetables and the flaked fish to the sauce.
4. Beat egg whites; fold it into the white sauce mixture, season with salt and pepper.
5. Pour into a greased souffle dish and bake at 150o C for 30-40 minutes.
Baked Fish
Ingredients:
2 Eggs
1 cup Milk
¼ tsp Mustard powder
Salt and Pepper to taste
2 medium Onions, chopped
3-4 Green Chillies, chopped
2 tbsp Coriander leaves, chopped
½ kg boneless Fish (Sole or Sanghara)
Method:
1. Wash fish and drain excess water.
2. Cook the fish in milk and dry it out completely.
3. Mash fish and add all ingredients.
4. Pour in baking dish and bake in oven at 180 degrees till it becomes light brown.
5. Serve hot.
Pomfret Masala
Ingredients:
4 Tomatoes
Oil for frying
2 pods Garlic
½ tsp Turmeric
3 small Pomfret
½ tsp Deghi mirch
Chilli powder to taste
3 Onions, thinly sliced
Salt according to taste
2-3 green Chillies, chopped
Method:
1. Fry onions in oil till golden brown.
2. Remove from oil and make a paste in blender by adding little water.
3. Also grind tomatoes and galic together.
4. Heat oil in in a wok, add put onion paste. Fry a little then add tomatoes and garlic paste. Cook till it leaves oil.
5. Add green chillies, deghi mirh, chilli powder and turmeric powder. Cook for 3-4 minutes and keep aside.
6. Marinate each pomfret with juice of one lemon, salt and chilli for tase.
7. Deep fry till golden brown.
8. Add the fried pomfret to the masala and serve hot.
Fish Makhanwala
Ingredients:
2 tbsp Ghee
125 ml Cream
750 gms Tomatoes
1 tbsp Lemon juice
½ tsp Chilli powder
1 tsp Garam Masala
3 tsps ground Cumin
Salt according to taste
200 gms Onion, sliced
4 pods Garlic, crushed
½ tsp ground Cinnamon
2 tsps Coriander powder
1 tbsp grated fresh Ginger
4 Cardamom pods, bruised
750 gms boneless Fish fillets
2 tbsp chopped Coriander leaves
Method:
1. Cut fish into 4 cm pieces.
2. Heat ghee in large pan; sauté onion until brown and tender.
3. Add garlic, ginger, spices and salt, cook stirring until fragrant.
4. Add tomatoes, cream and lemon juice; simmer uncovered, for about five minutes or until the sauce is slightly thickened.
5. Add fish; simmer, covered, about 10 minutes or until fish is tender. Just before serving sparkle with coriander.Serves: 4
Dahi Machhi
Ingredients:
¼ cup Oil
Salt to taste
¼ cup Curd
2 tbsp Butter
Garlic paste 2 tsp
1 kg Pomfret Fish
1 tsp Ginger paste
4 slit Green Chillies
3 tbsp Garam Masala
¼ cup Tomatoes peeled
2 cups Onions thinly sliced
Method:
1. Marinate fish with curd and salt.
2. Heat oil and sauté garlic, ginger, onions, tomatoes and add butter also.
3. Now stir with green chillies and garam masala.
4. Add one and a half cup water and when it boils, add fish. Close the lid and cook.
5. When it is done and gravy fairly thick, remove from fire and garnish with fried potatoes
Masaaledar Machchi
Ingredients:
750 gms Singhara fish (boneless)
3 tbsp Oil
Salt to taste
½ cup Water
1½ tsp Cumin
6 dry Red Chilli
1 tsp Chilli powder
2 tbsp Lemon juice
1½ tsp Onion seeds
2 tsp chopped Garlic
2 Tomatoes, chopped
1 large Onion, chopped
2 tbsp Coriander leaves
1½ tsp Coriander powder
3 tbsp desiccated Coconut
Method:
1. Wash and pat dry the fish.
2. Heat oil in a frying pan, add onions and fry until soft.
3. Add kalonji, rad chilli and garlic, cook for 2-3 minutes.
4. Add tomatoes, coconut, salt, coriander, cumin and chilli powders. Cook for 10 minutes.
5. Add the fish pieces alongwith water, cook for 10 minutes, until fish is tender and water has almost evaporated.
6. Mix in lemon juice and coriander leaves. Serve hot.
Fish Curry
Ingredients:
10-12 pcs of boneless Fish
2 tbsp Oil
1 tbsp Sirka
5 Green Chilli
Coriander leaves
8-9 Curry leaves
3 tsp Garlic paste
1 tsp Ginger paste
3 pureed Tomatoes
1 tsp Mustard seeds
½ tsp Garam Masala
Salt according to taste
2/3 cup grated Onions
2 cups of Coconut Milk
½ tsp Turmeric powder
½ tsp Red Chilli powder
½ tsp Coriander powder
Method:
1. Heat oil in a pan and season with mustard seeds over medium heat until they begin to splutter.
2. Add garlic and ginger and stir for a minute. Add green chilies & onions and sauté until brown. Add turmeric powder, curry leaves and tomatoes. Fry for 2-3 minutes.
3. Add the coconut milk. Bring to a boil.
4. Add fish, salt and vinegar. Cover and simmer for a few minutes till the fish is tender. Stir only once or twice and very gently to make sure that the fish pieces do not break.
5. Taste and adjust the seasoning. Garnish with coriander leaves and serve hot.
Ginger Garlic Fish
Ingredients:
1 Egg
3 tsps Sirka
2 tsps Cornflour
2 tsps Soy sauce
Oil for deep frying
½ kg boneless Fish
Salt according to taste
2 tbsp Garlic, finely chopped
1 tbsp Ginger, finely chopped
1 tbsp Coriander, finely chopped
Method:
1. Cut fish into equal sized pieces, 3" each.
2. Make a batter with cornflour, egg, salt and water.
3. Dip fish pieces in it and deep fry till golden brown. Keep aside.
4. Heat little oil in a pan and sauté ginger and garlic till golden brown.
5. Add one cup water, soy sauce and sirka and salt to taste.
6. Adjust the consistency of the sauce by adding little cornflour mixed in water.
7. Add fried pieces of fish, garnish with coriander and serve with steamed rice.
Coconut Fish Curry
Ingredients:
2 tbsp Oil
Salt to taste
200 ml Curd
2 pods of Garlic
3-4 Red Chillies
8-10 Curry leaves
½ kg Fish (boned)
1 tbsp Lemon juice
1 tsp Mustard seeds
¼ tsp Curry powder
100 ml Coconut Milk
2 medium Onions, chopped
Method:
1. Wash and dry the fish.
2. Grind together onions and garlic.
3. Heat oil, add mustard seeds, red chillies and onions garlic paste. Cook till it leaves sides of the pan.
4. Remove from heat and add beaten yoghurt, coconut milk, salt, turmeric, curry powder and curry leaves.
5. Add fish and cook.
6. Put lemon juice over it and serve hot.
Chock-a-block Fish in Black Beans Sauce
Ingredients:
½ cup Oil
Salt to taste
1 tbsp Flour
½ tsp Sugar
300 gms Fish
1 cup Fish Stock
2 tsps Dry Sherry
2 tsps Soya sauce
½ tsp Garlic, chopped
½ tsp Ginger, chopped
2 medium Spring Onions, chopped
1 tbsp Fermented Black Beans, chopped
2 tsp Cornstarch mixed with 1½ tbsp water
1 tbsp shredded Red Pepper (blanched 1 minute in boiling water)
Method:
1. Heat oil in a pan. Add fish and fry on both sides, until it turns golden. Remove to serving plate.
2. Heat some more oil in the pan and add ginger, garlic and black beans.
3. Stir-fry the fish on both sides. Season lightly with salt, then coat with flour.
4. Add sherry, soya sauce, sugar and stock.
5. When boiled, mix in blended cornstarch and let it thicken.
6. Add spring onion, and garnish with red pepper.
Stuffed Fish
Ingredients:
2 tsp Salt
Juice of 1 Lemon
2 Large Pomfrets, or Dover or Lemon SoleMasala
2 tsp Sugar
6 Pods Garlic
1 tsp Cumin seeds
2 tsp Lemon Juice
8 Fresh Green Chillies
8 tbsp Coconut, shredded
115 gms Fresh Coriander, including the tender stalks
Method:
1. Scale the fish and cut off the fins. Cut the fish and remove the heads, if desired. Using a sharp knife, make 2 diagonal gashes on each side, then pat dry with kitchen paper.
2. Rub the fish inside and cut with salt and lemon juice and allow to stand in a cool place for about 1 hour. Pat dry thoroughly.
3. For the masala, grind all the ingredients together using a pestle and mortar or food processor.
4. Stuff the fish with the masala mixture and rub any remaining into the gashes and all over the fish on both sides.
5. Place each fish on a separate piece of greased foil. Tightly wrap the foil over each fish. Place in a steamer and steam for 20 minutes, or bake for 30 minutes at 200 degrees C/400 degrees F/Gas 6 or until cooked.
6. Remove the fish from the foil and serve hot.
Elish macher paturi
(hilsa with mustard smoked in banana leaves)Ingredients:7-8 pieces of hilsa.1 1/2 tablespoons of mustard paste very finely ground., 1/2 tablespoon turmeric paste.,
1/2 teaspoon chili paste., 100 grams of mustard oil.4-5 green chilies, washed and slit., 4-5 banana leaves, halved.Steps:place the fish pieces in a flat dish. Add masala pastes and salt.mix the fish and masala pastes together. add mustard oil and green chilies and mix again.on the tawa or iron griddle place, 2-3 banana leaves one on top of the other and another 2-3 leaves crosswise over the first ones.now carefully place the masala coated fishes in the center of the leaves.pour the extra oil and masala on the top.fold the banana leaves like a packet and tie it with a string.place the tawa or the girdle on hot fire and cook for 20-25 mins.remove from tawa and place the packet on a large platter.untie it carefully and serve hot with rice.Microwave method:-follow the same recipe but make individual packets and place it in a flat dish and cook for 15-20 mins in medium heat.
Tel Koi (Climbing Fish)
Ingredients:Koi Fish- 500gms. -Mustard oil-200gms.Turmeric powder, 1 tea spoon, Chili powder- 1 tsp.Coriander powder- 1 teaspoon. -Cumin powder- 1/2 teaspoon, Ginger paste-1 tea spoon, Bay leaves- 1
Yogurt (doi)-50 gms., Green chilies- 6, Salt according to taste. Steps:After cleaning and washing the fishes apply salt and turmeric and keep aside for a while. Heat oil in a pan and fry the fishes and keep them aside.Add rest of the oil in the pan and fry the bay leaf, 2 slit chilies, cumin and ginger.Mix ginger paste, coriander powder, chili powder, turmeric in little powder and add in the pan and fry well.After frying well when the oil separates add the yogurt.Stir well and add a cup of water, salt according to taste and the rest of the chilies.Let it simmer in low heat until it almost dries up and the oil separates. Remove from fire.
Chingri Maacher Kalia (Prawn Curry)
Ingredients:500 gms. of prawns. -Potatoes- 2 cut lengthwise.Green peas- 1/2 cup -Onion paste-2 tbsp. Ginger paste-1 tsp, Chili powder-1 tsp, Turmeric powder-1 tsp -Tomato-1, Oil- 150 gms
Bay leaves-1, Pinch of sugar., Garam masala powder- 1/2 tspSalt according to tasteSteps:Peel, clean and wash the prawns. Apply salt and turmeric and fry.Fry potatoes and keep aside. Heat the oil in a pan. Fry the bay leaf with onion, ginger and garlic paste and fry. Mix turmeric and chili powder in little water and add in the pan. After frying the masala add tomato pieces and fry well.When the oil separates from frying add potatoes, peas, prawns, sugar and salt and water and cover the pan. Let it simmer until the gravy thickens. Add garam masala powder and remove from heat.
Rui with mustard (Carp Curry)
Ingredients:300 gms. of Rui fish cut into 6 pieces.White Sesame (Til)- fried and powered 4 tbl sp.Mustard- 2 tsp. -Green chilies- 7 to 8
Garlic paste-1 tbl sp., Ginger paste-1 tea spoon, Mustard oil- 3/4 cup, A pinch of turmeric powder, Salt according to taste , Milk- 2 tbl sp.Steps: Wash the fish pieces and rub salt and turmeric. Heat oil in a pan, fry the fishes lightly, remove and set aside. Grind Sesame, 2 chilies and mustard together.Heat oil in pan add ginger and garlic paste and the slit chilies. Fry. Mix half spoon of mustard paste with milk and little water and add to the pan.Add the fried fish. To a cup of water mix the chili, mustard and sesame paste and pour it over the simmering fish. Cover the pan for some minutes. Add salt according to taste. Boil the contents for 2-3 mins.
Kochu Elish
Hilsa head cut into 2 piecesCut into pieces and Boiled Cola cassia stems (Kochu saag)- 3 bunches Grated Coconut- 1/2, Green Chilies- 2tlbs, Mustard oil- 50gms.Coriander powder- 2 tsp, Red chili powder- 1 tsp, Salt according to taste, A pinch of Sugar, Cumin seeds, Bay leaves- 2
Steps:Wash the fish head. Add salt and turmeric. Heat oil in pan and fry. Remove from oil. Fry in the same oil cumin seeds, bay leaves and sugar. Paste the boiled Cola cassia stems and add it to the pan. Stir well and add the coconut, green chilies, chili powder, corriander powder and salt. Stir well and add the fried fish head. Cook for sometime until it is dry and break the fish head with the stirring spoon. Remove from fire.
Elisher Tak
Ingredients:Hilsa head and the tail- 500gms., Tamarind- 1/2 cup, Sugar- 100gms.Gur (Molasses)-250gms., Mustard seeds- 1/2 tsp., Red dry chilli-1Mustard oil-1tlbs.
Steps:Wash the fish pieces. Apply salt and a pinch of turmeric. Heat oil in a pan and add the mustard seeds and the chili and then fry the fish pieces. Add water in the pan. To it add tamarind, sugar and molasses. Remove from heat and cool and serve.
Keema Elish (Hilsa)
Ingredients:The mid section of the Hilsa cut into pieces - 1 kg., Cholar dal- 2 cupsMutton (minced) Keema- 200 gm., Poppy seeds- 1 tsp.Red Chili powder- 1tbls., Tomato paste-1, Green Chili paste- 1tbls.Oil to fry, Salt according to taste, a pinch of sugar, Baking powder- 1/2 tsp.
Steps:Wash the fish pieces thoroughly in water. Apply salt and keep it aside. Wash Cholar dal and mutton keema in warm water and boil them in water. When they are almost tender, paste them well and add poppy seeds, chili powder, chili paste, tomato paste, salt and sugar and mix well. Then add baking powder to this mixture. Apply this paste to the fish pieces and fry them in hot oil. Serve them hot.
Baked Green Hilsa
Ingredients:Hilsa cut into 10 pieces- 1 kg, Pudina Leaves-1 ts, Ginger paste- 1tsJaiphal powder (Nutmeg)- 1 tsp. , Butter-50gms., Capsicum-3tlbsSalt according to taste, a pinch of Sugar, Green Chili paste-1ts.
Steps: Wash the fish pieces thoroughly in water. Apply salt and sugar, 25gms. of butter and all the ingredients to the fish pieces. Wrap the baking dish with an aluminum foil and place the fish pieces in it. Sprinkle the rest of the butter on the pieces. Bake at 200 degree C until the pieces turn golden in colour.
HILSA BARISHALI
Ingredients:Hilsa (500 grams),Mustard oil (4 tablespoon),Turmeric powder (1/2 teaspoon),Red chili powder (1/2 teaspoon),Mustard paste (1 tablespoon),Coconut paste (2 tablespoon),Yogurt(100grams),
Green chili (2),Cumin seeds (10grams),Salt (according to the taste)
Steps:Mix salt and turmeric powder with the fishes. Then heat the oil in a pan. Put the cumin seeds and green chili in the boiling oil. Make the mustard paste with salt and green chili and set aside. Mix chili powder and turmeric powder with yogurt and give it in the pan. Stir it in the low flame. Then give the mustard paste and coconut paste into it. When these get boiled then give salt, fishes and little water into it. After 10-15 minutes give a little more water to dissolve the spices that may be sticking to the pan and leave it for another 15 minutes in a medium heat. Spread tablespoon of oil for smell and green chili for garnishing.
MEGHNA HILSA
Ingredients:Hilsa fish (1k.g),Mustard oil(4tablespoon),Green chili (2 or 3),Cumin seeds (10grams),Red chili powder (1/2 teaspoon),Salt, turmeric powder, Brinjal or pumpkin (4-6 pieces)
Steps:Coat the fishes with salt and turmeric powder. Heat the oil in the pan. Put the cumin seeds in the boiling oil. Then dilute turmeric and chili powder in water. Then give the brinjal or pumpkin in it. If you prefer pumpkin then fry it but if you prefer brinjal then no need to do it. Put the fishes in a medium heat and leave it to boil. Then give enough water to just barely over the fish. And add salt according to the need. Cook it for 5-7 minutes. Garnish it with slit green chilis and serve.
SMOKED HILSA
Ingredients:Hilsa fillet (500 gram),Vinegar (4tablespoon),Ustarshire Sauce (4 tablespoon),Tomato Sauce (4 tablespoon),Onion ginger paste (2 tablespoon),Chopped tomatoes, onions (3 each)Mashed potatoes (boiled potatoes with milk, salt and peeper)
Steps:Cut the fishes into 3 inch pieces (fillet). Rub it with oil, tomato sauce, vinegar, ustarshire sauce and sugar and set aside for 2 hours. Simply lay a steamer plate on the bottom of the pan in a way that the fishes can get the smoke only. Spread the seeded green chilies on it and lay the fish on top. When it get browned then examine it with the fork if it is soft or not.Mix the tomato sauce with the onion ginger paste and add. Mix with the skinned and chopped tomatoes and finely chopped onions and mashed potatoes. Spread evenly over the fish and continue cooking. Do not stir. Serve right away.
DAHI HILSA
Ingredients:Hilsa fish (4 pieces),Yogurt (100gm),White mustard paste (1 teaspoon),Black mustard paste (1teaspoon),Mustard oil (4 tablespoon),Green chili (3-4),Raisin (1 tablespoon),Salt, sweet, turmeric powder (according to taste)
Steps: Clean and wash fish pieces thoroughly. Apply salt and turmeric powder and keep aside for 10 minutes. Mix all the items with the fishes, except green chili and raisin. Leave at least 10 minutes for marination. Now add the green chili and raisin with it and bake the fish in the oven for 6-7 minutes. Now it is ready to serve.
HILSA WITH CUCUMBER
Ingredients:Hilsa fish (4-6 piece),Coconut (60grams),Mustard paste (25grams),Turmeric powder (5grams),Grated Cucumber (125grams),Cumin seeds (5grams), Maida (15grams),Musrard oil (100 m.l.),
Green chili (2-4),Red chili (2-4),Salt and sweet (according to the need).
Steps:First make a smooth coconut paste. Make a mixture of maida, mustard paste, coconut paste, green chili and mustard oil in a bowl and set aside. After washing the hilsa pieces marinate it with salt and sweet for 15-20 minutes. Heat the oil in the pan. Then give the cumin seeds and red chili into the heating oil. After 2 minutes you can put the grated cucumber, sweet and a little water into it. Stir this continuously until water will come out from the cucumber. Leave it for sometimes to dry up the water. Then put the fishes and spread the spicy mixture evenly on it in a single layer. Add the remaining masala mixture into the gaps of the fishes. Then put a lid on the pan and leave it to boil it again in a light flame. When the mixtures will get into the fishes and when the fishes become cooked then serve it with the warm rice.
CHANA HILSA
Ingredients:Hilsa, preferably belly side (2pieces),Turmeric powder (10 grams),Lemon juice (4 tablespoon),Dahi (150grams),Red chili whole (5-6),Red chili paste (30 grams),Mustard oil (200 grams),Chana dal paste
(50 grams),Salt, sugar (according to the need)Banana Leaf (for decoration)
Steps:Make a mixture with red chili paste, turmeric powder, lemon juice and little mustard oil. Spread the mixture on the fishes evenly and leave it to marinate for 15-20 minutes. Heat the rest mustard oil in a pan. Fry the dal paste till it becomes dry and put it aside in a small bowl. Then cover the marinated fishes with an Aluminum foil and bake it in the oven. After that when it becomes cool then you can remove the bones as far as possible. Then put the dahi in a bowl and stir it continuously to make a smooth paste. Add salt, sweet, red chili paste and the dried, fried dal in it. Again heat the oil in a pan and put the dried chili into the heating oil. Then pour the mixture of dahi and dal into it. Put a lid on it and leave it for 5 minutes in a light flame. Then wrap off the fishes and put those on the oven proof dish. Now spread the mixture on the fishes evenly and grill it in an oven again. When it becomes brownish on top then examine it with a fork whether it is cooked or not. If that, then lay the fishes with the spicy mixture on the Banana leave to serve.
HILSA WITH BINDWEED
Ingredients:Hilsa (6-8piece),Bindweed (50 grams),Mustard oil (75 m.l.),Cumin seeds (10grams),Green chili (6-8),Mutard paste (25 grams),Turmeric powder (10grams),Cassia leaf (3-4),Salt (1 tablespoon)
Steps:Add salt and turmeric powder with the Hilsa fish and leave it 20-25 minutes for marination. Wash the Bindweed well and then grate it. Heat the oil in the pan and put the cumin powder, green chili and cassia leaf in the boiling oil. Then fry the bindweed until it becomes soft. Put the marinated fish into it; add some water and turmeric powder. Put a lead on it to boil in a moderate flame. When it gets boiled then you can add the mustard paste and masala in it. When the masala get mixed well with the hilsa and looking delicious then you can pour a spoonful of mustard oil on it. Serve it hot as a side dish and can be enjoyed with rice.
HILSA WITH BASMATI RICE
Ingredients:Hilsa (500 grams),Basmati rice (2 cups),Water (6 cups), Cumin seeds (1 tablespoonp.), Garam masala powder (1 tablespoon),Salt & chili powder (according to the need),Mango oil (1 tablespoon.),Curd (35grams),
Onion-ginger-garlic paste.
Steps: Cut the hilsa fish into half inch thick steaks. Wash and semi dry the basmati rice. Mix the onion-ginger-garlic paste, a little salt, chili paste, mustard paste, curd and mango oil to marinate the fish for at least 1 hour. Fry the marinated fish until it becomes brown. Add half a cup of hot water and cook for another few minutes on moderately high heat. The water should have evaporated and the fish cooked. Remove the fish and set aside. Leave the gravy in the pan. Add rice to the pan and cook on high heat until it changes colour. Add 3 cups of hot water, sugar, salt and stir well. Let it come to the boil, reduce heat, cover and cook for 10-12 minutes. The rice should be almost done but still moist. Layer it with rice and fish alternately beginning and ending with rice. Add the mango oil and garam masala powder with it for smell. Cover it with a tight fitting lid. Bake the pulao in an oven for 5 minutes .Serve hot with raita and salad.
FISH MOILEE RECIPE
Ingredients:
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
Preparation:
· Marinate fish in salt for 15-30 minutes and semi-fry carefully.
· Saute the onion, ginger, chillies, curry leaves, tomato in oil till light brown.
· Soak the grated coconut in warm water and then remove and keep aside first milk.
· Take rest of the milk, pour into fried masala and put in fish pieces.
· Cook for 10 minutes. When cooked add cornflour dissolved in water and boil.
· Then add first milk. Add juice of half a lime or to taste.
Goan fish curry:
Serves: 4 Cooking time (approx.): 11 minutesStyle: Goan Non-Vegetarian
800 gram(s) pomfret sliced and cleaned 1 onion sliced 1 small tomato chopped 4 green chillies slit and deseeded 1 cup(s) coconut milk 1 tablespoon(s) oil 4 tablespoon(s) water salt to taste
Grind to a fine paste: 12 dry red chillies 2 tablespoon(s) coriander seeds 1 teaspoon(s) cumin seeds 1 tablespoon(s) chopped ginger 1 teaspoon(s) chopped garlic 1 tablespoon(s) tamarind paste 1 teaspoon(s) turmeric powder 12 tablespoon(s) water or as required
1. Rub the fish slices with some salt and a pinch of turmeric powder. Keep aside for 5 minutes. Wash well and drain.
2. Heat the oil in a heavy-bottomed pan and saute the onions on medium heat for about 5 minutes or till the onions are golden brown. Add the paste and the tomatoes. Fry briefly.
3. Add the coconut milk and water. Bring to a boil. Add the fish, green chillies and salt. Mix very gently and simmer on low heat for about 6 minutes or till the fish is cooked but firm.
Kashmiri Fish Curry:
Serves: 4 Cooking time (approx.): 30 minutesStyle: Indian Non-Vegetarian 500 gram(s) pomfrets or any firm-flesh fish sliced and cleaned 2 cup(s) yoghurt lightly whisked 2 teaspoon(s) ginger grated 1 teaspoon(s) cumin seeds 2 teaspoon(s) coriander powder 4 green chillies deseeded and slit 2 cloves 1 teaspoon(s) garam masala (hot spice mix) 2 tablespoon(s) chopped fresh coriander 3 tablespoon(s) ghee(clarified butter) / oil 1 cup(s) water salt to taste and a pinch of asafoetida and turmeric powders
1. Rub the washed fish slices with some salt and turmeric powder. Keep aside for 5 minutes. In a bowl, whisk the yoghurt with a little salt. Heat half the ghee (clarified butter) / oil in a heavy-bottomed pan and gently stir-fry the fish slices till they become light golden in color. Drain and place on absorbent paper.
2. Heat the remaining ghee (clarified butter) / oil in the same pan and drop in the cumin seeds. As they crackle, put in the asafoetida, cloves, and grated ginger. Fry briefly. Reduce the heat and stir in the yoghurt. Cook whilst stirring on low heat till the yoghurt gets a nice reddish-brown color. Add the coriander powder and mix well. Add the fish slices, salt and water. Stir gently and bring to a boil. Cover and simmer on low heat for about 20 minutes or till the fish is almost cooked and the gravy has thickened.
3. Add the garam masala (hot spice mix), slit green chillies and the chopped fresh coriander. Mix very gently and cook tightly covered on very low heat for about 10 minutes or till the fish is cooked but firm.
Fish Steamed in Banana Leaf: (parsi)
Serves: 4 Cooking time (approx.): 25 minutesStyle: Indian Non-Vegetarian (Parsi)
800 gram(s) pomfret fillets cleaned and washed 4 tablespoon(s) lemon juice salt to taste banana leaves to wrap each fillet
Grind to a fine paste: 1 cup(s) grated coconut 1 cup(s) chopped coriander leaves 6 green chillies 1 tablespoon(s) coriander seeds 4 teaspoon(s) cumin seeds 2 tablespoon(s) chopped garlic 2 tablespoon(s) lemon juice salt to taste lemon slices to garnish
1. Make horizontal slits in the fish fillets to create pockets. Rub the fish fillets with some salt and lemon juice. Keep aside for at least 30 minutes.
2. Apply the green paste to the fish fillets and marinate them for at least 15 minutes. Place each marinated fish fillet on a banana leaf (or a portion of the leaf) along with a little of the marinade spread on both the sides. Wrap each piece separately. Arrange the fish packets in a steamer and steam for about 25 minutes.
3. At serving time, unwrap each fish fillet and arrange on a platter. Garnish with lemon slices.
AMRITSARI FISH RECIPE
Ingredients:
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
How to indian fried fish :
· Clean, wash and cut fish into one and a half inch size cubes.
· Apply salt, lime juice, ginger paste, garlic paste and red chilli powder.
· Keep aside for 20 minutes.
· Make a batter of gram flour, curd, egg, ajwain, salt and water.
· Keep marinated fish pieces dipped in this batter for 15 minutes.
· 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.
Kerala Fish Curry recipe
Description
Ingredients
Fish or Prawns - 2 lbs Corriander pwd. - 1 tsp Red Chillies - 6 nos Turmeric - 1 tsp Onions - 2 Coconut - 1 Garlic - 6 flakes tamarind - 1 small lump. Salt - to taste Ghee
Preparation
Grate coconut & extract the milk from half of it . Grind coriander , chillies , turmeric , 1 onion and garlic to a paste . Soak the tamarind in water and strain the juice from it. Brown the sliced onion in ghee and add the masala & the remaining half of the grated coconut. Fry for 5 minutes on brisk fire . Add the coconut milk and the fish or prawns ( whatever u are using ) & simmer till fish is tender . Add tamarind juice and bring to a boil once .
Fish Molly recipe
Description
A fish curry in coconut milk.
Ingredients
fish - 2 lbs, Tomato - 2 nos, Whole chilli(red) - 10 nos, Onion - 1 big, Garlic - 5 cloves, Turmeric powder - ¼ tsp,Green chilly - 5 nos, Coconut milk - 1 cup, Salt To taste, Lemon juice - 3 tsp or for taste, Curry leaves - 2 stems, Ginger - 1 inch piece, Oil - 2 tbp
Preparation
Clean the fish and cut into 1 inch pieces. Crush the red chili with garlic and keep aside. Slice the onion thinly. Cut the green chilly lengthwise. Chop the ginger.Put the oil in a cooking pan and sauté the onion and green chilies for five minutes. Then add the crushed pepper, garlic and ginger. Fry for 3 minutes until the smell of chili comes out. Add the coconut milk, turmeric powder and let it boil. Then add the fish and salt. Cook well and add the tomato pieces. Cook for 5 minutes. Add the lemon juice and curry leaves.
Kerala Fish Fry recipe
Description
Ingredients
Fish - 1/2 Kg (King Fish or any other good fish)Red Chilli Powder - 5 tea spoonsTurmeric Powder - 2 pinchGinger - 1 small pieceBlack Pepper - 8 to 10Vinegar - 1 tea spoonSalt, Oil
Preparation
Clean and drain the fish properly. If it is a full flat fish, then slice into pieces.Make a fine paste of ginger and pepper, mix with the chilli powder, turmeric powder, salt and vinegar. Add few teaspoons of water to make a thick, smooth paste. Apply this mix on both sides of the fish slices as a very thin layer. Keep aside for 30-45 minutes.Deep fry the fish pieces on either side until golden brown. Drain the oil.
Coconut Fish fry recipe
Description
Ingredients
750 gms : Sole/ Bekhti fillets 3 tsp : Red Chillies (fresh) 2 tbs : Cocunut dessicated 2 tsp : Ginger, chopped 6 : Garlic cloves 1 1/2 tbs : White Vinegar3 tbs : Maida (flour)Salt to taste Oil for frying Lemon wedges for garnishing
Preparation
Wash the fish fillets and pat dry. Sprinkle maida over fillets and keep aside. Grind togeather,red chillies, cocunut, ginger, garlic, vinegar and just enough water to make fine paste. Add salt and evenly coat fillets with this paste. Heat oil in a frying pan and fry fish till crisp. Serve immediately, accompanied by lemon wedges.
Mangalore Masala Fish:
Ingredients:Pomfret 1Dry roasted coconut 2 tea spnLemon juice 1 tbl spnOnions 1/2 cupRed chillies 10Garlic 3Ginger 1″ pieceCinnamon(dalchini) 1″ pieceCloves 3Vinegar 1 tea spnBanana leaves or foil (to wrap)Oil 1 tea spnSalt
In the picture, I reduced the amount of red chillies to make it less spicy. I liked the thick coating of the masala on fish, this can be reduced if you wish to have a thin masala layer.
Method:Clean the fish. Make 2-3 slits in the fish with a sharp knife. Rub lemon juice and salt on the fish and keep it aside for 1hr.
Heat oil and fry finely chopped onions till slightly brownish. Take out one tea spn of onions and keep aside to be used later in the dish. Add coconut to remaining onions and fry for 4-5mins. Grind it with ginger-garlic, cinnamon, cloves, vinegar and salt without adding water.Add the onions (preserved earlier) to the masala. Rub the masala on the fish to make a thick/thin coating. Wrap it in banana leaf or foil.
Preheat the over to 400F. Bake the fish for 25-30min. Open the oven after every 10mins and turn the fish.
Mangalorean Lady Fish Curry(Nogli / Kane Ghashi)
Lady Fish (Nogli / Kane) simmered in a thick coconut gravy with spices and seasoned with browned onions, exactly the way it is made by the people of Mangalore (south India). Served with plain boiled rice and best enjoyed without a spoon or fork.
Serves: 4 Cooking time (approx.): 10 minutesStyle: South Indian (Mangalore) Non-Vegetarian
500 gram(s) lady fish cleaned and cut into two pieces each 1 onion(s) finely chopped 2 tablespoon(s) coconut oil salt to taste
Grind to a fine paste: 1 medium coconut grated 8 dry red chillies roasted in coconut oil 1 tablespoon(s) tamarind paste water as required
1. Combine the ground paste, lady fish pieces and salt in a heavy-bottomed pan. Add water (to make a gravy of a thinner consistency if desired) and mix gently. Bring to a boil on medium heat. Cover and cook on low heat for about 10 minutes or till the fish is cooked and the gravy is thick. Do not overcook the lady fish because the pieces may disintegrate.
2. Heat the oil in a pan till hot. Add the chopped onions and saute on medium-low heat till it is medium browned. Do not allow it to brown too much. Pour the onions on the curry (do not mix). Cover tightly. While serving, swirl the vessel gently so as to mix the onions in the gravy.
TIPS:
Traditionally, coconut oil is a must. However, it can be substituted with any other cooking oil.
When cooking fish, it is always a good idea to swirl the vessel carefully and slowly so as to mix the fish with the gravy once it is cooked. Mixing can be done gently with a spatula, although sometimes cooked fish tends to disintegrate.
There is an abundance of coconuts on the Mangalore coast, so naturally the Mangaloreans are liberal in using coconuts and simply love their gravies to be thick and spicy. Therefore, thicker the gravy, more delicious it is!
Serve hot with: plain boiled rice
Fish Mangalore
Ingredents: 2 half inch steaks King fish or Surmai juice of 1 lemon 2 tsp dry roasted desiccated coconut 2 tsp browned chopped onions banana leaves to wrap salt to season For Mangalore masala you need12-15 dry whole red chillies 3 cloves garlic 1" piece ginger 1" piece cinnamon stick 1 star anise 2 cloves 2-3 button / madrasi onions vinegar salt to tasteTo make Aromatic masala you need1/2 tsp coriander seeds 1/2 tsp fennel or saunf 1/2 tsp cumin or jeera 2-3 seeds fenugreek or methi dana Method: To make the Mangalore masala, soak all ingredients overnight in vinegar. Then, puree in a mixer. For the Aromatic masala, dry roast all ingredients and grind to a powder. Rub the fish with lemon juice and salt. Mix 4 tsp chilli paste, 1 tsp of the aromatic masala, 5-6 curry leaves, browned desiccated coconut, 2 tsp browned chopped onions. Mix well. Spread the mixture evenly on the fish steaks. Wrap the steaks in banana leaves and bake in the oven for 12-15 minutes or till done. Serve hot.
Marwai (Shell Fish) Sukka
Ingredients
1. Shell fish (Marwai) 150-200
For Masala
2. 1 coconut scraped
3. 15 red chillies
4. 2 tbsp corainder seeds
5. 1 tbsp cumin seeds
6. Fenugreek seeds (methi) around 10
7. Pepper corns 6-8
8. 1 pinch Ajwain (oama) (optional)
9. Pinch of turmeric powder
10. 10 flakes garlic
11. Small ball tamarind
12. 1 onion chopped
13. 1 onion chopped
14. Salt to taste
For seasoning
15. 2 tbsp coconut oil
16. 1 onion chopped
17. 8 flakes garlic,crushed
18. Mustard seeds 1 tsp.
Method
Wash the shell fish (Marwai) and break the shell fish into two and keep only the part with flesh in it.
Fry the masala ingredients from 3 – 8 in a little coconut oil. Then grind all the ingredients from 3 – 12 to a fine paste. Remove the masala and add to the cleaned shell-fish. Grind coconut with jeera and garlic flakes to a rough paste. Remove.
Add chopped onion and salt to the shell-fish and cook till done. Add the rough coconut paste and cook on slow fire till it becomes almost dry.
Keep coconut oil in a vessel and add chopped onion and garlic flakes and fry. Add Mustard seeds. Then pour curry over seasoning. Cover and remove from fire.
Fish Curry
Ingredients
1. Fish : Sardines/Mackarels/Pomfrets 4 medium sized
2. Dry Red Chillies 20-25
3. Pepper Corns 10
4. Methi seeds 1/2 tsp
5. Tamarind 1 lemon sized ball
6. Full Coriander 2 tsp
7. Garlic 5 pods
8. Jeera 1 tsp
9. Grated Coconut 3-4 tbsp
10. Ginger 1 1/2 in. piece (grated / fine chopped)
11. Turmeric powder 1/2 tsp
12. Onion 1 large fine chopped
13. Green chillies 2-3 cut along the length into quarters
14. Lime 1 small
Method
Cut and clean the 4 medium sized fish.
Mix it with salt (2 tblsp) and keep aside until it's ready to go into the curry.
Fry the red chillies in a little oil (1 tsp) and keep aside
In the same pan (dont add any more oil), roast the coriander, pepper corns, methi and keep aside.
Put the fried chilli, roasted pepper, methi, coriander, jeera, garlic, coconut, tamarind and the turmeric powder into a mixie and grind till a fine paste (if you have a grinding stone then there's nothing like it). You might have to add a little water (but not too much) to get the mixie going - 1/2 a cup should be enough.
Take a large enough vessel - put in the fine ground paste also clean the mixie/stone in some water and pour all that into the vessel. Use around 2-3 cups of water to clean the mixie.
Turn on the gas, then add the chopped onions, green chillies, grated ginger. Rinse the fish in water to get the salt off and add that too.
Add some salt (according to taste) and let the curry cook. Keep it covered and stir occasionally. Cook on a low-medium flame, once it comes to a boil.
It should take around 20-30 minutes of cooking - you will know its done when the fish and onions are cooked.
Finally you can squeeze the juice of a lime all over the curry.
Serve with boiled rice.
Fish Ambot Theek curry
Ingredients
Fish-Pompfret, seer or any other.
Onions 2 for frying
For Masala
1. 8-10 red chillies.
2. Cloves- 3
3. Peppercorns around 6.
4. Jeera-1 tsp.
5. Cardamom-1 pod.
6. Muastard-1 tsp.
7. Ginger-small piece
8. Garlic 6 flakes
9. Vinegar
10. Salt to taste
Method
Grind masala ingredients to a fine paste.
Cut 2 onions and fry in oil.
Add the ground masala and fry till raw smell is removed.
Add 2 cups of water to the Masala.
Add green chillies, 1 spoon vinegar and tamarind water.
when boiling put fish, boil till it cooked.
Add salt to taste..
Kane (Lady fish curry)
Ingredients
1. 12 Medium sized lady fish.
2. 2 tbsp coconut oil
3. 2 onions- finely cut
4. Salt to taste
For Masala
5. Small ball of tamarind
6. ½ coconut grated
7. Pinch of turmeric powder
8. 5-8 flakes garlic
9. 10-12 red chillies, roasted
10. 2 tbsp corainder seeds, roasted
11. 1 tbsp peppercorns, roasted
12. 1 tsp jeera roasted
13. 6 fenugreek (methi) seeds roasted
14. 1 onion chopped
Grind masala ingredients to a fine paste. Mix enough water to the masala to make it into medium consistency. Keep coconut oil in a flat vessel and fry onion, until brown. Add the ground masala with salt to taste. When the masala boils add the cut fish and keep on slow fire until cooked. Season with fried onions.
Kane (Lady fish) Rawa fry
Ingredients
Kane fish (Lady fish)
Rawa (Samolina) For coating
Onion Fried (Optional)
Red chilly paste (According to your taste) mixed with Tamarind juice or Vinegar.
Salt to taste
Lemon juice 1/2 lemon (Optional)
Oil for deep frying
Method
Coat the cleaned fish with mixture of red chilly paste,lemon juice and salt and marinate for an hour. (This can replaced with Puli Munchi)
Later roll in Rawa (Samolina) and deep fry till golden brown.
Serve with fried onions.
Deep Fried King Fish Steaks:: Mangalore Style
King Fish is my favorite both for curry as well as fried. As I have said in the past, some like to panfry but I prefer deep frying! Another Spicy Mangalore delicacy.
King Fish is my favorite both for curry as well as fried. As I have said in the past, some like to panfry but I prefer deep frying! Another Spicy Mangalore delicacy.Â
Ingredients:
Red chilly powder - 4 tbsp
Garlic ginger paste - 1 tbsp
Asafoetida liquid - 1/2 tsp
Salt to taste
Soji or Rawa - 2 tbsp
Sufficient water to mix above to make thick paste
Rice powder - 4 tbsp
Vegetable oil to deep fry
Method: Wash and dry King fish steaks, mix the above ingredients except rice flour and apply to steaks and set it aside for 30 minutes.
Now heat oil in a deep bottomed vessel, dip the steaks in rice powder to cover all sides and deep fry. Once done, remove with slotted spoon and place it on paper towel to remove excess oil. Goes very well with Daal and rice!
Ginger-Onion Fish Curry:: Mangalore Style Dedicated to fish lovers!
This is one of the best fish curries I make and always a 'hit' with my family and friends alike. I use King Fish, Isvon in Konkani also called Surmai, one of the meatiest of fishes and in my opinion ideal for Ginger-Onion Curry.
Normally two medium to large steaks are enough for four people, am sure next time you invite the same people, you will need more! Cut each steak into four pieces like shown in the photograph, wash thoroughly and dry them with paper towel.
Place the pieces in a bowl, slice three long green chillies into thin rings, grate a one inch piece of ginger, chop a medium sized onion. Sprinkle all this over the fish and add one tablespoon of salt and toss gently to mix well. Cover and keep it aside to marinate for about an hour.
While the fish is marinating, add 1/4th cup of grated coconut, 8 to 10 fried dry red chilli, marble sized tamarind into a electric grinder and grind to puree. It should be extremely fine and not coarse. Empty this masala into a steel bowl or 'kulle', wash the blender with little water and add it to the bowl. Add extra water if necessary but do not make it too liquid.
Boil the masala by itself, do not add the fish pieces now! Once the masala has thoroughly boiled, add the fish pieces with the marinade, bring it boil again then lower the heat low to medium and cook for approximately 5 to 10 minutes until the fish pieces turn white.
Taste for salt and serve hot with boiled rice!
Barbecue Fish Tikka
Ingredients: boneless fish 600 gm yoghurt 200 gm red chilli powder pinch garam masala 1/2 tsp lemon juice 1 garlic 2 cloves ginger 1/2 inch pinch of chaat masala Method: Wash and clean the fish, cut into cubes, apply salt, red pepper and lemon juice and keep aside Apply the marinate ingredients into the yoghurt. 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.
Recipe -- Black Pomfret -Green Masala Curry
Fish Required:
1 big black pomfret
For masala:
2 tbsp. coconut
2 big onions
1 medium tomatoes
Coriander fresh leaf-half bunch
8-10 green chilies
6-8 pods garlic
Small pcs. ginger
4-5 flakes dried kokum
4-5 seeds whole methi
1 tbsp. whole coriander
2 tsp. whole jeera
10-15 pepper
5-8 Sounp
Grind to paste above ingredients.
For seasoning: 1 medium onion spring cut; 1 medium tomato - cut into 6 pcs.
Method:
Cut spring onion and fry in oil, till it gives aroma and becomes brown in color. Then add tomato pieces. (Don’t break tomatoes in the oil) Then add masala paste fry for 2-3 minutes, add sufficient water, salt and vinegar. Leave it to get its mild first boil then add fish (cut into medium size pieces. You will enjoy with rice or if you make curry little thick you can have with wheat bread.
Recipe -- Fish Curry – Mangalorean Type
Fish Required:
1 kg King Fish (Surmai) White Pomfret or Lady Fish
Ingredients:
4 tbsp. coconut milk powder mixed in little warm water
1 – 2 tbsp. vinegar
Salt to taste
4 tbsp. sun flower oil for seasoning
Cut-ups:
1 medium size onion
1 medium size tomato
¼” ginger
4 cloves garlic
3 green chilies
1 to 2 tbsp. vinegar
Seasoning: 1 medium size onion
For Masala:
6 kashmiri chilies
3 short chilies (round type)
4 long red chilies
6 tbsps. fresh grated coconut
¼ tsp. turmeric
1 ¼ tbsp. coriander seeds
½ tsp. jeera
3 pepper corns
½ tsp. raw rice
1 medium onion
1 small clove garlic
¼” ginger
Small ball of tamarind
Method:
Clean the fish & cut into pieces & keep aside. Grind ingredients of masala into a fine paste & keep aside. Clean mixer / grinder with little water & keep aside. Cut onion into thick slices. Slit green chilies lengthwise, cut ginger into small pieces cut each garlic flake into 3 pieces, peal tomato skin by heating tomato on fire & cut into pieces. Cut the onion for seasoning in to thin slices. Heat oil in a vessel. Fry onion till brown. Put the masala water, which is kept aside & cut-ups except onion, boil till green chilly changes colour. Add fish, ground masala and the onion which is cut into thick slices. Add required quantity of water, vinegar and salt. When the curry starts boiling add coconut milk and put off the fire. Serve hot with boiled Rice.
Recipe -- Fish Curry with Yoghurt
Ingredients:
½ kg fish ( King fish/ pomfret )
1 medium onion
5-6 cloves garlic
¼" cinnamon stick
1 clove
½” ginger
1 green chilli
Salt, according to your taste
2-4 curry leaves
½ tsp. mustard seeds
½ tsp. cumin powder
1 tsp. corriander powder
¼ tsp. turmeric powder
1 tomato (deseeded)
½ - 1 tsp. red chilli powder
1 serving spoon yoghurt (for thicker gravy add 1 more spoon of yoghurt)
¼ cup water
1-2 tbsp. oil
Method:
Clean and cut the fish into desired pieces and keep aside. Now in a pan heat the oil, splutter mustard seeds. Add curry leaves and fry, later add ginger,garlic,onion,green chilli,clove,cinnamon stick and fry for 1-2 minutes on medium or low flame. Now add all other powdered spices and fry for a few seconds. (do not burn). Add the chopped or sliced tomato and mix well, cover for a minute and stir again. In the mixer whip the yoghurt with salt, add the fried masala and grind to a fine puree, keep aside in a bowl. Reserve the water used to rinse the mixer in a seperate bowl. Using the same pan, fry the fish on medium or high flame for few seconds. Pour the yoghurt & masala puree over the fish and cover. Cook on medium flame for 12 minutes or till the fish is well cooked. Add the masala water for thin gravy. For thicker gravy no need to add water.
Recipe -- Fish Masala Fry
Ingredients:
½ kg fish of your choice ( king fish, lady fish, pomfrets ,mackerels)
2 tsp. bafat powder or ½ tsp. chilly powder
¼ tsp. turmeric
2 tbsp. lime juice
1 onion finely chopped
3 tbsp. oil
Few curry leaves
Salt as per taste
Masala ingredients: (To grind)
6 kashmiri chillies
1 tsp. cumin
1 small onion
2 flakes garlic
1 small tomato
1 tbsp. vinegar
Method:
Cut ,clean fish and set aside. Mix bafat / chilly powder, turmeric, lime juice and little salt into a paste with little water if required. Apply this paste on the fish and set aside for about 30 minutes. In a non stick pan heat 1 tbsp. of oil and shallow fry the fish on both the sides till light brown and set aside.
Grind the masala ingredients into a fine paste. Heat 2 tbsp. of oil in a heavy bottomed pan. Fry finely chopped onion with curry leaves till pink. Add the ground masala and fry till you a get good aroma and oil separates from masala. Add salt as per your taste. Place the fried fish over the masala in the pan and coat the fish gently with the fried masala. Cook on slow fire for 5 minutes.
Recipe -- Pomfrets in Green Masala
Ingredients: 1kg. Pomfrets (washed and sliced)
To grind:5 large onions1 bunch coriander leaves1 tsp. cumin seeds8 green chillies½ tsp. turmeric powder3 mint leaves¾ " ginger5 garlic flakes3 cloves¼ tsp. Methi seeds 6 pepper corns Small ball of tamarind
To fry:1 onion1 tomato1 tbsp. chopped coriander leaves1 tbsp. chopped capsicumOil as required
To boil: 2 medium sized potatoes (peel the skin and cut into quarters)
Method:Marinate the fish in salt for 15 minutes. Shallow fry the fish pieces, drain and keep aside. Grind the masala to a fine paste. Heat oil, fry onion, chopped coriander leaves, chopped capsicum and tomato for 4-5 minutes. Add the ground masala and fry till the masala leaves oil in the sides. Add water and salt according to your taste. When the masala boils, add the fried fish pieces and boiled potatoes. Cook till done.
Recipe -- Squid Dry Curry (Sukka)
Ingredients:
½ kg squid (Bandas)
1 cup grated coconut
1½ tbsp. bafat powder
2 big tomatoes chopped finely
1 big onion chopped into lengthy size
2 green chillies
1” ginger - chopped
3-4 cloves garlic – chopped
3- 4 tbsp. oil
Salt
3 tbsp. chopped coriander leaves
4-5 bay leaves
1 cup water
Method:
Clean the Squids nicely & cut into small pieces and drain the water thoroughly. Heat oil and add bay leaves, chopped onion. Fry till onion turns into brown colour. Then add ginger, garlic and green chilly. Fry for five minutes and add chopped tomatoes. Once the tomato cooks, add bafat powder and fry for two minutes. Finally add cut squid pieces, grated coconut, salt and one cup water. Stir it nicely and cook for 15 minutes on a slow fire. Once the water dries up put-off the flame and sprinkle chopped coriander leaves over it.
Recipe -- Squid Rings
Ingredients:
½ kg squids
1 egg (white only-beaten)
½ tsp. pepper powder
1 tbsp. corn flour
2 tbsp. maida
1 tbsp. ginger /garlic paste
1 tbsp. soya sauce
Salt to taste
Method:
Clean squids and cut into rings. Mix all the ingredients for the marinade and marinate the squid rings for at least 2 hours. Deep fry till golden brown. Serve hot and crisp as a starter with any sauce of your choice.
Mangalore Sea fish curry
Required: 1 kg. fish. This can be either king fish(Anjal), pomfret(manji) or mackerel(bangude) or any sea fish.
METHOD: Wash the fish pieces well, smear salt and turmeric and keep aside.
Separately dry roast the following: 8 - 10 kashmiri red chillies (which is commonly called Byadige Manasu), 1 fistful of coriander, 1 tablespoon jeera seeds, 1 tsp.mustard seeds, 1 tsp.black pepper corns, 1/2 tsp. fenugreek seeds(methi). Grind the above ingredients together with 8 tablespoons of grated coconut, half an onion, 8 cloves of garlic and 1 medium sized ball of tamarind.(Juice can be extracted and used for grinding). The mixture should be ground very fine.
In a saucepan, add 1 tbsp.of oil, fry half onion chopped lengthwise . When the onions are browned, add one sprig of curry leaves. Chop 2 green chillies and 1 small piece of ginger and add to this. Now add the ground masala, one . cup of water( the quantity of water depends on how much gravy is needed for your curry). When the gravy boils, add the fish pieces and cook for 2 minutes. Overcooking can damage the fish pieces. This is the typical Mangalore style fish curry.
Oil for frying
1 Egg, beaten
Juice of 1 Lime
2 tbsp Fish stock
1 tsp Chilli powder
Salt according to taste
½ tsp Turmeric powder
500 gms any Fleshy Fish
Breadcrumbs as required
½ tsp Black Pepper powder
3 Potatoes, boiled and minced
Method:
1. Boil the fish in a little water and salt. Save the water.
2. Remove bones if any and mash together with the minced potatoes, turmeric, chilli and pepper powders.
3. Add lime juice and required amount of stock. Salt may be added if necessary.
4. Form into cylindrical sticks, dip into beaten egg, coat with bread crumbs and deep fry until golden brown.
5. Serve hot with chutneys.
Grilled Pomfret
Ingredients:
1 tbsp Besan
1 tbsp Lemon juice
2 tsp Garlic crushed
Salt according to taste
½ tsp Tandoori powder
2 Green Chillies crushed
1 Pomfret (washed with incisions in the fish)
Method:
Marinate fish for 5-6 hours with all ingredients and grill the fish.
Fish Fried
Ingredients:
2 Eggs
½ kg Fish
Salt to taste
5 gm Ajwain
100 gm Curd
200 gm Besan
20 ml Lemon juice
Oil for deep frying
10 gm Chilli powder
50 gm Ginger-Garlic paste
Method:
1. Clean, wash and cut the fish into fillets or fingers.
2. Apply salt, lime juice, ginger garlic paste and chilli powder.
3. Make a batter of besan, curd, eggs, ajwain, salt and water.
4. Marinade the fish in the batter for 10 minutes.
5. Heat oil in a pan and deep fry the fish until lightly brown and crisp.
6. Serve sprinkled with chaat masala and lemon wedges.
Fish Cutlets
Ingredients:
200 gms cooked Fish
1 Egg
1 tbsp Butter
150 gm Potatoes
1 chopped Onion
Few Bread crumbs
1 tbsp Chilli, minced
Salt & Black Pepper to taste
Method:
1. Flake (chipping or breaking into thin pieces) the cooked fish.
2. Mix together all the ingredients except egg and bread crumbs.
3. Then make flatten balls from the mixture, dip into beaten egg, roll on the bread crumbs and keep aside for 5 minutes.
4. Now deep-fry the patties on both sides in a non-stick pan with little butter or oil until brown in color.
5. Serve hot with ketchup.
Fish Souffle
Ingredients:
1 tsp Oil
1 tsp Butter
3 Egg White
50 gm Capsicum
3 tsp Wheat Flour
25 gm Spring Onion
100 gm Pomfret Fish
100 ml Skimmed milk
Salt and Pepper to taste
Method:
1. Steam fish and flake it.
2. Chop spring onions and capsicum and saute them in oil. Keep aside.
3. Prepare white sauce. Roast the flour lightly in butter. Remove from fire. Stir milk into the flour gently to prevent lumps and return to heat, Keep stirring the mixture till it thickens. Remove from fire and add the vegetables and the flaked fish to the sauce.
4. Beat egg whites; fold it into the white sauce mixture, season with salt and pepper.
5. Pour into a greased souffle dish and bake at 150o C for 30-40 minutes.
Baked Fish
Ingredients:
2 Eggs
1 cup Milk
¼ tsp Mustard powder
Salt and Pepper to taste
2 medium Onions, chopped
3-4 Green Chillies, chopped
2 tbsp Coriander leaves, chopped
½ kg boneless Fish (Sole or Sanghara)
Method:
1. Wash fish and drain excess water.
2. Cook the fish in milk and dry it out completely.
3. Mash fish and add all ingredients.
4. Pour in baking dish and bake in oven at 180 degrees till it becomes light brown.
5. Serve hot.
Pomfret Masala
Ingredients:
4 Tomatoes
Oil for frying
2 pods Garlic
½ tsp Turmeric
3 small Pomfret
½ tsp Deghi mirch
Chilli powder to taste
3 Onions, thinly sliced
Salt according to taste
2-3 green Chillies, chopped
Method:
1. Fry onions in oil till golden brown.
2. Remove from oil and make a paste in blender by adding little water.
3. Also grind tomatoes and galic together.
4. Heat oil in in a wok, add put onion paste. Fry a little then add tomatoes and garlic paste. Cook till it leaves oil.
5. Add green chillies, deghi mirh, chilli powder and turmeric powder. Cook for 3-4 minutes and keep aside.
6. Marinate each pomfret with juice of one lemon, salt and chilli for tase.
7. Deep fry till golden brown.
8. Add the fried pomfret to the masala and serve hot.
Fish Makhanwala
Ingredients:
2 tbsp Ghee
125 ml Cream
750 gms Tomatoes
1 tbsp Lemon juice
½ tsp Chilli powder
1 tsp Garam Masala
3 tsps ground Cumin
Salt according to taste
200 gms Onion, sliced
4 pods Garlic, crushed
½ tsp ground Cinnamon
2 tsps Coriander powder
1 tbsp grated fresh Ginger
4 Cardamom pods, bruised
750 gms boneless Fish fillets
2 tbsp chopped Coriander leaves
Method:
1. Cut fish into 4 cm pieces.
2. Heat ghee in large pan; sauté onion until brown and tender.
3. Add garlic, ginger, spices and salt, cook stirring until fragrant.
4. Add tomatoes, cream and lemon juice; simmer uncovered, for about five minutes or until the sauce is slightly thickened.
5. Add fish; simmer, covered, about 10 minutes or until fish is tender. Just before serving sparkle with coriander.Serves: 4
Dahi Machhi
Ingredients:
¼ cup Oil
Salt to taste
¼ cup Curd
2 tbsp Butter
Garlic paste 2 tsp
1 kg Pomfret Fish
1 tsp Ginger paste
4 slit Green Chillies
3 tbsp Garam Masala
¼ cup Tomatoes peeled
2 cups Onions thinly sliced
Method:
1. Marinate fish with curd and salt.
2. Heat oil and sauté garlic, ginger, onions, tomatoes and add butter also.
3. Now stir with green chillies and garam masala.
4. Add one and a half cup water and when it boils, add fish. Close the lid and cook.
5. When it is done and gravy fairly thick, remove from fire and garnish with fried potatoes
Masaaledar Machchi
Ingredients:
750 gms Singhara fish (boneless)
3 tbsp Oil
Salt to taste
½ cup Water
1½ tsp Cumin
6 dry Red Chilli
1 tsp Chilli powder
2 tbsp Lemon juice
1½ tsp Onion seeds
2 tsp chopped Garlic
2 Tomatoes, chopped
1 large Onion, chopped
2 tbsp Coriander leaves
1½ tsp Coriander powder
3 tbsp desiccated Coconut
Method:
1. Wash and pat dry the fish.
2. Heat oil in a frying pan, add onions and fry until soft.
3. Add kalonji, rad chilli and garlic, cook for 2-3 minutes.
4. Add tomatoes, coconut, salt, coriander, cumin and chilli powders. Cook for 10 minutes.
5. Add the fish pieces alongwith water, cook for 10 minutes, until fish is tender and water has almost evaporated.
6. Mix in lemon juice and coriander leaves. Serve hot.
Fish Curry
Ingredients:
10-12 pcs of boneless Fish
2 tbsp Oil
1 tbsp Sirka
5 Green Chilli
Coriander leaves
8-9 Curry leaves
3 tsp Garlic paste
1 tsp Ginger paste
3 pureed Tomatoes
1 tsp Mustard seeds
½ tsp Garam Masala
Salt according to taste
2/3 cup grated Onions
2 cups of Coconut Milk
½ tsp Turmeric powder
½ tsp Red Chilli powder
½ tsp Coriander powder
Method:
1. Heat oil in a pan and season with mustard seeds over medium heat until they begin to splutter.
2. Add garlic and ginger and stir for a minute. Add green chilies & onions and sauté until brown. Add turmeric powder, curry leaves and tomatoes. Fry for 2-3 minutes.
3. Add the coconut milk. Bring to a boil.
4. Add fish, salt and vinegar. Cover and simmer for a few minutes till the fish is tender. Stir only once or twice and very gently to make sure that the fish pieces do not break.
5. Taste and adjust the seasoning. Garnish with coriander leaves and serve hot.
Ginger Garlic Fish
Ingredients:
1 Egg
3 tsps Sirka
2 tsps Cornflour
2 tsps Soy sauce
Oil for deep frying
½ kg boneless Fish
Salt according to taste
2 tbsp Garlic, finely chopped
1 tbsp Ginger, finely chopped
1 tbsp Coriander, finely chopped
Method:
1. Cut fish into equal sized pieces, 3" each.
2. Make a batter with cornflour, egg, salt and water.
3. Dip fish pieces in it and deep fry till golden brown. Keep aside.
4. Heat little oil in a pan and sauté ginger and garlic till golden brown.
5. Add one cup water, soy sauce and sirka and salt to taste.
6. Adjust the consistency of the sauce by adding little cornflour mixed in water.
7. Add fried pieces of fish, garnish with coriander and serve with steamed rice.
Coconut Fish Curry
Ingredients:
2 tbsp Oil
Salt to taste
200 ml Curd
2 pods of Garlic
3-4 Red Chillies
8-10 Curry leaves
½ kg Fish (boned)
1 tbsp Lemon juice
1 tsp Mustard seeds
¼ tsp Curry powder
100 ml Coconut Milk
2 medium Onions, chopped
Method:
1. Wash and dry the fish.
2. Grind together onions and garlic.
3. Heat oil, add mustard seeds, red chillies and onions garlic paste. Cook till it leaves sides of the pan.
4. Remove from heat and add beaten yoghurt, coconut milk, salt, turmeric, curry powder and curry leaves.
5. Add fish and cook.
6. Put lemon juice over it and serve hot.
Chock-a-block Fish in Black Beans Sauce
Ingredients:
½ cup Oil
Salt to taste
1 tbsp Flour
½ tsp Sugar
300 gms Fish
1 cup Fish Stock
2 tsps Dry Sherry
2 tsps Soya sauce
½ tsp Garlic, chopped
½ tsp Ginger, chopped
2 medium Spring Onions, chopped
1 tbsp Fermented Black Beans, chopped
2 tsp Cornstarch mixed with 1½ tbsp water
1 tbsp shredded Red Pepper (blanched 1 minute in boiling water)
Method:
1. Heat oil in a pan. Add fish and fry on both sides, until it turns golden. Remove to serving plate.
2. Heat some more oil in the pan and add ginger, garlic and black beans.
3. Stir-fry the fish on both sides. Season lightly with salt, then coat with flour.
4. Add sherry, soya sauce, sugar and stock.
5. When boiled, mix in blended cornstarch and let it thicken.
6. Add spring onion, and garnish with red pepper.
Stuffed Fish
Ingredients:
2 tsp Salt
Juice of 1 Lemon
2 Large Pomfrets, or Dover or Lemon SoleMasala
2 tsp Sugar
6 Pods Garlic
1 tsp Cumin seeds
2 tsp Lemon Juice
8 Fresh Green Chillies
8 tbsp Coconut, shredded
115 gms Fresh Coriander, including the tender stalks
Method:
1. Scale the fish and cut off the fins. Cut the fish and remove the heads, if desired. Using a sharp knife, make 2 diagonal gashes on each side, then pat dry with kitchen paper.
2. Rub the fish inside and cut with salt and lemon juice and allow to stand in a cool place for about 1 hour. Pat dry thoroughly.
3. For the masala, grind all the ingredients together using a pestle and mortar or food processor.
4. Stuff the fish with the masala mixture and rub any remaining into the gashes and all over the fish on both sides.
5. Place each fish on a separate piece of greased foil. Tightly wrap the foil over each fish. Place in a steamer and steam for 20 minutes, or bake for 30 minutes at 200 degrees C/400 degrees F/Gas 6 or until cooked.
6. Remove the fish from the foil and serve hot.
Elish macher paturi
(hilsa with mustard smoked in banana leaves)Ingredients:7-8 pieces of hilsa.1 1/2 tablespoons of mustard paste very finely ground., 1/2 tablespoon turmeric paste.,
1/2 teaspoon chili paste., 100 grams of mustard oil.4-5 green chilies, washed and slit., 4-5 banana leaves, halved.Steps:place the fish pieces in a flat dish. Add masala pastes and salt.mix the fish and masala pastes together. add mustard oil and green chilies and mix again.on the tawa or iron griddle place, 2-3 banana leaves one on top of the other and another 2-3 leaves crosswise over the first ones.now carefully place the masala coated fishes in the center of the leaves.pour the extra oil and masala on the top.fold the banana leaves like a packet and tie it with a string.place the tawa or the girdle on hot fire and cook for 20-25 mins.remove from tawa and place the packet on a large platter.untie it carefully and serve hot with rice.Microwave method:-follow the same recipe but make individual packets and place it in a flat dish and cook for 15-20 mins in medium heat.
Tel Koi (Climbing Fish)
Ingredients:Koi Fish- 500gms. -Mustard oil-200gms.Turmeric powder, 1 tea spoon, Chili powder- 1 tsp.Coriander powder- 1 teaspoon. -Cumin powder- 1/2 teaspoon, Ginger paste-1 tea spoon, Bay leaves- 1
Yogurt (doi)-50 gms., Green chilies- 6, Salt according to taste. Steps:After cleaning and washing the fishes apply salt and turmeric and keep aside for a while. Heat oil in a pan and fry the fishes and keep them aside.Add rest of the oil in the pan and fry the bay leaf, 2 slit chilies, cumin and ginger.Mix ginger paste, coriander powder, chili powder, turmeric in little powder and add in the pan and fry well.After frying well when the oil separates add the yogurt.Stir well and add a cup of water, salt according to taste and the rest of the chilies.Let it simmer in low heat until it almost dries up and the oil separates. Remove from fire.
Chingri Maacher Kalia (Prawn Curry)
Ingredients:500 gms. of prawns. -Potatoes- 2 cut lengthwise.Green peas- 1/2 cup -Onion paste-2 tbsp. Ginger paste-1 tsp, Chili powder-1 tsp, Turmeric powder-1 tsp -Tomato-1, Oil- 150 gms
Bay leaves-1, Pinch of sugar., Garam masala powder- 1/2 tspSalt according to tasteSteps:Peel, clean and wash the prawns. Apply salt and turmeric and fry.Fry potatoes and keep aside. Heat the oil in a pan. Fry the bay leaf with onion, ginger and garlic paste and fry. Mix turmeric and chili powder in little water and add in the pan. After frying the masala add tomato pieces and fry well.When the oil separates from frying add potatoes, peas, prawns, sugar and salt and water and cover the pan. Let it simmer until the gravy thickens. Add garam masala powder and remove from heat.
Rui with mustard (Carp Curry)
Ingredients:300 gms. of Rui fish cut into 6 pieces.White Sesame (Til)- fried and powered 4 tbl sp.Mustard- 2 tsp. -Green chilies- 7 to 8
Garlic paste-1 tbl sp., Ginger paste-1 tea spoon, Mustard oil- 3/4 cup, A pinch of turmeric powder, Salt according to taste , Milk- 2 tbl sp.Steps: Wash the fish pieces and rub salt and turmeric. Heat oil in a pan, fry the fishes lightly, remove and set aside. Grind Sesame, 2 chilies and mustard together.Heat oil in pan add ginger and garlic paste and the slit chilies. Fry. Mix half spoon of mustard paste with milk and little water and add to the pan.Add the fried fish. To a cup of water mix the chili, mustard and sesame paste and pour it over the simmering fish. Cover the pan for some minutes. Add salt according to taste. Boil the contents for 2-3 mins.
Kochu Elish
Hilsa head cut into 2 piecesCut into pieces and Boiled Cola cassia stems (Kochu saag)- 3 bunches Grated Coconut- 1/2, Green Chilies- 2tlbs, Mustard oil- 50gms.Coriander powder- 2 tsp, Red chili powder- 1 tsp, Salt according to taste, A pinch of Sugar, Cumin seeds, Bay leaves- 2
Steps:Wash the fish head. Add salt and turmeric. Heat oil in pan and fry. Remove from oil. Fry in the same oil cumin seeds, bay leaves and sugar. Paste the boiled Cola cassia stems and add it to the pan. Stir well and add the coconut, green chilies, chili powder, corriander powder and salt. Stir well and add the fried fish head. Cook for sometime until it is dry and break the fish head with the stirring spoon. Remove from fire.
Elisher Tak
Ingredients:Hilsa head and the tail- 500gms., Tamarind- 1/2 cup, Sugar- 100gms.Gur (Molasses)-250gms., Mustard seeds- 1/2 tsp., Red dry chilli-1Mustard oil-1tlbs.
Steps:Wash the fish pieces. Apply salt and a pinch of turmeric. Heat oil in a pan and add the mustard seeds and the chili and then fry the fish pieces. Add water in the pan. To it add tamarind, sugar and molasses. Remove from heat and cool and serve.
Keema Elish (Hilsa)
Ingredients:The mid section of the Hilsa cut into pieces - 1 kg., Cholar dal- 2 cupsMutton (minced) Keema- 200 gm., Poppy seeds- 1 tsp.Red Chili powder- 1tbls., Tomato paste-1, Green Chili paste- 1tbls.Oil to fry, Salt according to taste, a pinch of sugar, Baking powder- 1/2 tsp.
Steps:Wash the fish pieces thoroughly in water. Apply salt and keep it aside. Wash Cholar dal and mutton keema in warm water and boil them in water. When they are almost tender, paste them well and add poppy seeds, chili powder, chili paste, tomato paste, salt and sugar and mix well. Then add baking powder to this mixture. Apply this paste to the fish pieces and fry them in hot oil. Serve them hot.
Baked Green Hilsa
Ingredients:Hilsa cut into 10 pieces- 1 kg, Pudina Leaves-1 ts, Ginger paste- 1tsJaiphal powder (Nutmeg)- 1 tsp. , Butter-50gms., Capsicum-3tlbsSalt according to taste, a pinch of Sugar, Green Chili paste-1ts.
Steps: Wash the fish pieces thoroughly in water. Apply salt and sugar, 25gms. of butter and all the ingredients to the fish pieces. Wrap the baking dish with an aluminum foil and place the fish pieces in it. Sprinkle the rest of the butter on the pieces. Bake at 200 degree C until the pieces turn golden in colour.
HILSA BARISHALI
Ingredients:Hilsa (500 grams),Mustard oil (4 tablespoon),Turmeric powder (1/2 teaspoon),Red chili powder (1/2 teaspoon),Mustard paste (1 tablespoon),Coconut paste (2 tablespoon),Yogurt(100grams),
Green chili (2),Cumin seeds (10grams),Salt (according to the taste)
Steps:Mix salt and turmeric powder with the fishes. Then heat the oil in a pan. Put the cumin seeds and green chili in the boiling oil. Make the mustard paste with salt and green chili and set aside. Mix chili powder and turmeric powder with yogurt and give it in the pan. Stir it in the low flame. Then give the mustard paste and coconut paste into it. When these get boiled then give salt, fishes and little water into it. After 10-15 minutes give a little more water to dissolve the spices that may be sticking to the pan and leave it for another 15 minutes in a medium heat. Spread tablespoon of oil for smell and green chili for garnishing.
MEGHNA HILSA
Ingredients:Hilsa fish (1k.g),Mustard oil(4tablespoon),Green chili (2 or 3),Cumin seeds (10grams),Red chili powder (1/2 teaspoon),Salt, turmeric powder, Brinjal or pumpkin (4-6 pieces)
Steps:Coat the fishes with salt and turmeric powder. Heat the oil in the pan. Put the cumin seeds in the boiling oil. Then dilute turmeric and chili powder in water. Then give the brinjal or pumpkin in it. If you prefer pumpkin then fry it but if you prefer brinjal then no need to do it. Put the fishes in a medium heat and leave it to boil. Then give enough water to just barely over the fish. And add salt according to the need. Cook it for 5-7 minutes. Garnish it with slit green chilis and serve.
SMOKED HILSA
Ingredients:Hilsa fillet (500 gram),Vinegar (4tablespoon),Ustarshire Sauce (4 tablespoon),Tomato Sauce (4 tablespoon),Onion ginger paste (2 tablespoon),Chopped tomatoes, onions (3 each)Mashed potatoes (boiled potatoes with milk, salt and peeper)
Steps:Cut the fishes into 3 inch pieces (fillet). Rub it with oil, tomato sauce, vinegar, ustarshire sauce and sugar and set aside for 2 hours. Simply lay a steamer plate on the bottom of the pan in a way that the fishes can get the smoke only. Spread the seeded green chilies on it and lay the fish on top. When it get browned then examine it with the fork if it is soft or not.Mix the tomato sauce with the onion ginger paste and add. Mix with the skinned and chopped tomatoes and finely chopped onions and mashed potatoes. Spread evenly over the fish and continue cooking. Do not stir. Serve right away.
DAHI HILSA
Ingredients:Hilsa fish (4 pieces),Yogurt (100gm),White mustard paste (1 teaspoon),Black mustard paste (1teaspoon),Mustard oil (4 tablespoon),Green chili (3-4),Raisin (1 tablespoon),Salt, sweet, turmeric powder (according to taste)
Steps: Clean and wash fish pieces thoroughly. Apply salt and turmeric powder and keep aside for 10 minutes. Mix all the items with the fishes, except green chili and raisin. Leave at least 10 minutes for marination. Now add the green chili and raisin with it and bake the fish in the oven for 6-7 minutes. Now it is ready to serve.
HILSA WITH CUCUMBER
Ingredients:Hilsa fish (4-6 piece),Coconut (60grams),Mustard paste (25grams),Turmeric powder (5grams),Grated Cucumber (125grams),Cumin seeds (5grams), Maida (15grams),Musrard oil (100 m.l.),
Green chili (2-4),Red chili (2-4),Salt and sweet (according to the need).
Steps:First make a smooth coconut paste. Make a mixture of maida, mustard paste, coconut paste, green chili and mustard oil in a bowl and set aside. After washing the hilsa pieces marinate it with salt and sweet for 15-20 minutes. Heat the oil in the pan. Then give the cumin seeds and red chili into the heating oil. After 2 minutes you can put the grated cucumber, sweet and a little water into it. Stir this continuously until water will come out from the cucumber. Leave it for sometimes to dry up the water. Then put the fishes and spread the spicy mixture evenly on it in a single layer. Add the remaining masala mixture into the gaps of the fishes. Then put a lid on the pan and leave it to boil it again in a light flame. When the mixtures will get into the fishes and when the fishes become cooked then serve it with the warm rice.
CHANA HILSA
Ingredients:Hilsa, preferably belly side (2pieces),Turmeric powder (10 grams),Lemon juice (4 tablespoon),Dahi (150grams),Red chili whole (5-6),Red chili paste (30 grams),Mustard oil (200 grams),Chana dal paste
(50 grams),Salt, sugar (according to the need)Banana Leaf (for decoration)
Steps:Make a mixture with red chili paste, turmeric powder, lemon juice and little mustard oil. Spread the mixture on the fishes evenly and leave it to marinate for 15-20 minutes. Heat the rest mustard oil in a pan. Fry the dal paste till it becomes dry and put it aside in a small bowl. Then cover the marinated fishes with an Aluminum foil and bake it in the oven. After that when it becomes cool then you can remove the bones as far as possible. Then put the dahi in a bowl and stir it continuously to make a smooth paste. Add salt, sweet, red chili paste and the dried, fried dal in it. Again heat the oil in a pan and put the dried chili into the heating oil. Then pour the mixture of dahi and dal into it. Put a lid on it and leave it for 5 minutes in a light flame. Then wrap off the fishes and put those on the oven proof dish. Now spread the mixture on the fishes evenly and grill it in an oven again. When it becomes brownish on top then examine it with a fork whether it is cooked or not. If that, then lay the fishes with the spicy mixture on the Banana leave to serve.
HILSA WITH BINDWEED
Ingredients:Hilsa (6-8piece),Bindweed (50 grams),Mustard oil (75 m.l.),Cumin seeds (10grams),Green chili (6-8),Mutard paste (25 grams),Turmeric powder (10grams),Cassia leaf (3-4),Salt (1 tablespoon)
Steps:Add salt and turmeric powder with the Hilsa fish and leave it 20-25 minutes for marination. Wash the Bindweed well and then grate it. Heat the oil in the pan and put the cumin powder, green chili and cassia leaf in the boiling oil. Then fry the bindweed until it becomes soft. Put the marinated fish into it; add some water and turmeric powder. Put a lead on it to boil in a moderate flame. When it gets boiled then you can add the mustard paste and masala in it. When the masala get mixed well with the hilsa and looking delicious then you can pour a spoonful of mustard oil on it. Serve it hot as a side dish and can be enjoyed with rice.
HILSA WITH BASMATI RICE
Ingredients:Hilsa (500 grams),Basmati rice (2 cups),Water (6 cups), Cumin seeds (1 tablespoonp.), Garam masala powder (1 tablespoon),Salt & chili powder (according to the need),Mango oil (1 tablespoon.),Curd (35grams),
Onion-ginger-garlic paste.
Steps: Cut the hilsa fish into half inch thick steaks. Wash and semi dry the basmati rice. Mix the onion-ginger-garlic paste, a little salt, chili paste, mustard paste, curd and mango oil to marinate the fish for at least 1 hour. Fry the marinated fish until it becomes brown. Add half a cup of hot water and cook for another few minutes on moderately high heat. The water should have evaporated and the fish cooked. Remove the fish and set aside. Leave the gravy in the pan. Add rice to the pan and cook on high heat until it changes colour. Add 3 cups of hot water, sugar, salt and stir well. Let it come to the boil, reduce heat, cover and cook for 10-12 minutes. The rice should be almost done but still moist. Layer it with rice and fish alternately beginning and ending with rice. Add the mango oil and garam masala powder with it for smell. Cover it with a tight fitting lid. Bake the pulao in an oven for 5 minutes .Serve hot with raita and salad.
FISH MOILEE RECIPE
Ingredients:
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
Preparation:
· Marinate fish in salt for 15-30 minutes and semi-fry carefully.
· Saute the onion, ginger, chillies, curry leaves, tomato in oil till light brown.
· Soak the grated coconut in warm water and then remove and keep aside first milk.
· Take rest of the milk, pour into fried masala and put in fish pieces.
· Cook for 10 minutes. When cooked add cornflour dissolved in water and boil.
· Then add first milk. Add juice of half a lime or to taste.
Goan fish curry:
Serves: 4 Cooking time (approx.): 11 minutesStyle: Goan Non-Vegetarian
800 gram(s) pomfret sliced and cleaned 1 onion sliced 1 small tomato chopped 4 green chillies slit and deseeded 1 cup(s) coconut milk 1 tablespoon(s) oil 4 tablespoon(s) water salt to taste
Grind to a fine paste: 12 dry red chillies 2 tablespoon(s) coriander seeds 1 teaspoon(s) cumin seeds 1 tablespoon(s) chopped ginger 1 teaspoon(s) chopped garlic 1 tablespoon(s) tamarind paste 1 teaspoon(s) turmeric powder 12 tablespoon(s) water or as required
1. Rub the fish slices with some salt and a pinch of turmeric powder. Keep aside for 5 minutes. Wash well and drain.
2. Heat the oil in a heavy-bottomed pan and saute the onions on medium heat for about 5 minutes or till the onions are golden brown. Add the paste and the tomatoes. Fry briefly.
3. Add the coconut milk and water. Bring to a boil. Add the fish, green chillies and salt. Mix very gently and simmer on low heat for about 6 minutes or till the fish is cooked but firm.
Kashmiri Fish Curry:
Serves: 4 Cooking time (approx.): 30 minutesStyle: Indian Non-Vegetarian 500 gram(s) pomfrets or any firm-flesh fish sliced and cleaned 2 cup(s) yoghurt lightly whisked 2 teaspoon(s) ginger grated 1 teaspoon(s) cumin seeds 2 teaspoon(s) coriander powder 4 green chillies deseeded and slit 2 cloves 1 teaspoon(s) garam masala (hot spice mix) 2 tablespoon(s) chopped fresh coriander 3 tablespoon(s) ghee(clarified butter) / oil 1 cup(s) water salt to taste and a pinch of asafoetida and turmeric powders
1. Rub the washed fish slices with some salt and turmeric powder. Keep aside for 5 minutes. In a bowl, whisk the yoghurt with a little salt. Heat half the ghee (clarified butter) / oil in a heavy-bottomed pan and gently stir-fry the fish slices till they become light golden in color. Drain and place on absorbent paper.
2. Heat the remaining ghee (clarified butter) / oil in the same pan and drop in the cumin seeds. As they crackle, put in the asafoetida, cloves, and grated ginger. Fry briefly. Reduce the heat and stir in the yoghurt. Cook whilst stirring on low heat till the yoghurt gets a nice reddish-brown color. Add the coriander powder and mix well. Add the fish slices, salt and water. Stir gently and bring to a boil. Cover and simmer on low heat for about 20 minutes or till the fish is almost cooked and the gravy has thickened.
3. Add the garam masala (hot spice mix), slit green chillies and the chopped fresh coriander. Mix very gently and cook tightly covered on very low heat for about 10 minutes or till the fish is cooked but firm.
Fish Steamed in Banana Leaf: (parsi)
Serves: 4 Cooking time (approx.): 25 minutesStyle: Indian Non-Vegetarian (Parsi)
800 gram(s) pomfret fillets cleaned and washed 4 tablespoon(s) lemon juice salt to taste banana leaves to wrap each fillet
Grind to a fine paste: 1 cup(s) grated coconut 1 cup(s) chopped coriander leaves 6 green chillies 1 tablespoon(s) coriander seeds 4 teaspoon(s) cumin seeds 2 tablespoon(s) chopped garlic 2 tablespoon(s) lemon juice salt to taste lemon slices to garnish
1. Make horizontal slits in the fish fillets to create pockets. Rub the fish fillets with some salt and lemon juice. Keep aside for at least 30 minutes.
2. Apply the green paste to the fish fillets and marinate them for at least 15 minutes. Place each marinated fish fillet on a banana leaf (or a portion of the leaf) along with a little of the marinade spread on both the sides. Wrap each piece separately. Arrange the fish packets in a steamer and steam for about 25 minutes.
3. At serving time, unwrap each fish fillet and arrange on a platter. Garnish with lemon slices.
AMRITSARI FISH RECIPE
Ingredients:
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
How to indian fried fish :
· Clean, wash and cut fish into one and a half inch size cubes.
· Apply salt, lime juice, ginger paste, garlic paste and red chilli powder.
· Keep aside for 20 minutes.
· Make a batter of gram flour, curd, egg, ajwain, salt and water.
· Keep marinated fish pieces dipped in this batter for 15 minutes.
· 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.
Kerala Fish Curry recipe
Description
Ingredients
Fish or Prawns - 2 lbs Corriander pwd. - 1 tsp Red Chillies - 6 nos Turmeric - 1 tsp Onions - 2 Coconut - 1 Garlic - 6 flakes tamarind - 1 small lump. Salt - to taste Ghee
Preparation
Grate coconut & extract the milk from half of it . Grind coriander , chillies , turmeric , 1 onion and garlic to a paste . Soak the tamarind in water and strain the juice from it. Brown the sliced onion in ghee and add the masala & the remaining half of the grated coconut. Fry for 5 minutes on brisk fire . Add the coconut milk and the fish or prawns ( whatever u are using ) & simmer till fish is tender . Add tamarind juice and bring to a boil once .
Fish Molly recipe
Description
A fish curry in coconut milk.
Ingredients
fish - 2 lbs, Tomato - 2 nos, Whole chilli(red) - 10 nos, Onion - 1 big, Garlic - 5 cloves, Turmeric powder - ¼ tsp,Green chilly - 5 nos, Coconut milk - 1 cup, Salt To taste, Lemon juice - 3 tsp or for taste, Curry leaves - 2 stems, Ginger - 1 inch piece, Oil - 2 tbp
Preparation
Clean the fish and cut into 1 inch pieces. Crush the red chili with garlic and keep aside. Slice the onion thinly. Cut the green chilly lengthwise. Chop the ginger.Put the oil in a cooking pan and sauté the onion and green chilies for five minutes. Then add the crushed pepper, garlic and ginger. Fry for 3 minutes until the smell of chili comes out. Add the coconut milk, turmeric powder and let it boil. Then add the fish and salt. Cook well and add the tomato pieces. Cook for 5 minutes. Add the lemon juice and curry leaves.
Kerala Fish Fry recipe
Description
Ingredients
Fish - 1/2 Kg (King Fish or any other good fish)Red Chilli Powder - 5 tea spoonsTurmeric Powder - 2 pinchGinger - 1 small pieceBlack Pepper - 8 to 10Vinegar - 1 tea spoonSalt, Oil
Preparation
Clean and drain the fish properly. If it is a full flat fish, then slice into pieces.Make a fine paste of ginger and pepper, mix with the chilli powder, turmeric powder, salt and vinegar. Add few teaspoons of water to make a thick, smooth paste. Apply this mix on both sides of the fish slices as a very thin layer. Keep aside for 30-45 minutes.Deep fry the fish pieces on either side until golden brown. Drain the oil.
Coconut Fish fry recipe
Description
Ingredients
750 gms : Sole/ Bekhti fillets 3 tsp : Red Chillies (fresh) 2 tbs : Cocunut dessicated 2 tsp : Ginger, chopped 6 : Garlic cloves 1 1/2 tbs : White Vinegar3 tbs : Maida (flour)Salt to taste Oil for frying Lemon wedges for garnishing
Preparation
Wash the fish fillets and pat dry. Sprinkle maida over fillets and keep aside. Grind togeather,red chillies, cocunut, ginger, garlic, vinegar and just enough water to make fine paste. Add salt and evenly coat fillets with this paste. Heat oil in a frying pan and fry fish till crisp. Serve immediately, accompanied by lemon wedges.
Mangalore Masala Fish:
Ingredients:Pomfret 1Dry roasted coconut 2 tea spnLemon juice 1 tbl spnOnions 1/2 cupRed chillies 10Garlic 3Ginger 1″ pieceCinnamon(dalchini) 1″ pieceCloves 3Vinegar 1 tea spnBanana leaves or foil (to wrap)Oil 1 tea spnSalt
In the picture, I reduced the amount of red chillies to make it less spicy. I liked the thick coating of the masala on fish, this can be reduced if you wish to have a thin masala layer.
Method:Clean the fish. Make 2-3 slits in the fish with a sharp knife. Rub lemon juice and salt on the fish and keep it aside for 1hr.
Heat oil and fry finely chopped onions till slightly brownish. Take out one tea spn of onions and keep aside to be used later in the dish. Add coconut to remaining onions and fry for 4-5mins. Grind it with ginger-garlic, cinnamon, cloves, vinegar and salt without adding water.Add the onions (preserved earlier) to the masala. Rub the masala on the fish to make a thick/thin coating. Wrap it in banana leaf or foil.
Preheat the over to 400F. Bake the fish for 25-30min. Open the oven after every 10mins and turn the fish.
Mangalorean Lady Fish Curry(Nogli / Kane Ghashi)
Lady Fish (Nogli / Kane) simmered in a thick coconut gravy with spices and seasoned with browned onions, exactly the way it is made by the people of Mangalore (south India). Served with plain boiled rice and best enjoyed without a spoon or fork.
Serves: 4 Cooking time (approx.): 10 minutesStyle: South Indian (Mangalore) Non-Vegetarian
500 gram(s) lady fish cleaned and cut into two pieces each 1 onion(s) finely chopped 2 tablespoon(s) coconut oil salt to taste
Grind to a fine paste: 1 medium coconut grated 8 dry red chillies roasted in coconut oil 1 tablespoon(s) tamarind paste water as required
1. Combine the ground paste, lady fish pieces and salt in a heavy-bottomed pan. Add water (to make a gravy of a thinner consistency if desired) and mix gently. Bring to a boil on medium heat. Cover and cook on low heat for about 10 minutes or till the fish is cooked and the gravy is thick. Do not overcook the lady fish because the pieces may disintegrate.
2. Heat the oil in a pan till hot. Add the chopped onions and saute on medium-low heat till it is medium browned. Do not allow it to brown too much. Pour the onions on the curry (do not mix). Cover tightly. While serving, swirl the vessel gently so as to mix the onions in the gravy.
TIPS:
Traditionally, coconut oil is a must. However, it can be substituted with any other cooking oil.
When cooking fish, it is always a good idea to swirl the vessel carefully and slowly so as to mix the fish with the gravy once it is cooked. Mixing can be done gently with a spatula, although sometimes cooked fish tends to disintegrate.
There is an abundance of coconuts on the Mangalore coast, so naturally the Mangaloreans are liberal in using coconuts and simply love their gravies to be thick and spicy. Therefore, thicker the gravy, more delicious it is!
Serve hot with: plain boiled rice
Fish Mangalore
Ingredents: 2 half inch steaks King fish or Surmai juice of 1 lemon 2 tsp dry roasted desiccated coconut 2 tsp browned chopped onions banana leaves to wrap salt to season For Mangalore masala you need12-15 dry whole red chillies 3 cloves garlic 1" piece ginger 1" piece cinnamon stick 1 star anise 2 cloves 2-3 button / madrasi onions vinegar salt to tasteTo make Aromatic masala you need1/2 tsp coriander seeds 1/2 tsp fennel or saunf 1/2 tsp cumin or jeera 2-3 seeds fenugreek or methi dana Method: To make the Mangalore masala, soak all ingredients overnight in vinegar. Then, puree in a mixer. For the Aromatic masala, dry roast all ingredients and grind to a powder. Rub the fish with lemon juice and salt. Mix 4 tsp chilli paste, 1 tsp of the aromatic masala, 5-6 curry leaves, browned desiccated coconut, 2 tsp browned chopped onions. Mix well. Spread the mixture evenly on the fish steaks. Wrap the steaks in banana leaves and bake in the oven for 12-15 minutes or till done. Serve hot.
Marwai (Shell Fish) Sukka
Ingredients
1. Shell fish (Marwai) 150-200
For Masala
2. 1 coconut scraped
3. 15 red chillies
4. 2 tbsp corainder seeds
5. 1 tbsp cumin seeds
6. Fenugreek seeds (methi) around 10
7. Pepper corns 6-8
8. 1 pinch Ajwain (oama) (optional)
9. Pinch of turmeric powder
10. 10 flakes garlic
11. Small ball tamarind
12. 1 onion chopped
13. 1 onion chopped
14. Salt to taste
For seasoning
15. 2 tbsp coconut oil
16. 1 onion chopped
17. 8 flakes garlic,crushed
18. Mustard seeds 1 tsp.
Method
Wash the shell fish (Marwai) and break the shell fish into two and keep only the part with flesh in it.
Fry the masala ingredients from 3 – 8 in a little coconut oil. Then grind all the ingredients from 3 – 12 to a fine paste. Remove the masala and add to the cleaned shell-fish. Grind coconut with jeera and garlic flakes to a rough paste. Remove.
Add chopped onion and salt to the shell-fish and cook till done. Add the rough coconut paste and cook on slow fire till it becomes almost dry.
Keep coconut oil in a vessel and add chopped onion and garlic flakes and fry. Add Mustard seeds. Then pour curry over seasoning. Cover and remove from fire.
Fish Curry
Ingredients
1. Fish : Sardines/Mackarels/Pomfrets 4 medium sized
2. Dry Red Chillies 20-25
3. Pepper Corns 10
4. Methi seeds 1/2 tsp
5. Tamarind 1 lemon sized ball
6. Full Coriander 2 tsp
7. Garlic 5 pods
8. Jeera 1 tsp
9. Grated Coconut 3-4 tbsp
10. Ginger 1 1/2 in. piece (grated / fine chopped)
11. Turmeric powder 1/2 tsp
12. Onion 1 large fine chopped
13. Green chillies 2-3 cut along the length into quarters
14. Lime 1 small
Method
Cut and clean the 4 medium sized fish.
Mix it with salt (2 tblsp) and keep aside until it's ready to go into the curry.
Fry the red chillies in a little oil (1 tsp) and keep aside
In the same pan (dont add any more oil), roast the coriander, pepper corns, methi and keep aside.
Put the fried chilli, roasted pepper, methi, coriander, jeera, garlic, coconut, tamarind and the turmeric powder into a mixie and grind till a fine paste (if you have a grinding stone then there's nothing like it). You might have to add a little water (but not too much) to get the mixie going - 1/2 a cup should be enough.
Take a large enough vessel - put in the fine ground paste also clean the mixie/stone in some water and pour all that into the vessel. Use around 2-3 cups of water to clean the mixie.
Turn on the gas, then add the chopped onions, green chillies, grated ginger. Rinse the fish in water to get the salt off and add that too.
Add some salt (according to taste) and let the curry cook. Keep it covered and stir occasionally. Cook on a low-medium flame, once it comes to a boil.
It should take around 20-30 minutes of cooking - you will know its done when the fish and onions are cooked.
Finally you can squeeze the juice of a lime all over the curry.
Serve with boiled rice.
Fish Ambot Theek curry
Ingredients
Fish-Pompfret, seer or any other.
Onions 2 for frying
For Masala
1. 8-10 red chillies.
2. Cloves- 3
3. Peppercorns around 6.
4. Jeera-1 tsp.
5. Cardamom-1 pod.
6. Muastard-1 tsp.
7. Ginger-small piece
8. Garlic 6 flakes
9. Vinegar
10. Salt to taste
Method
Grind masala ingredients to a fine paste.
Cut 2 onions and fry in oil.
Add the ground masala and fry till raw smell is removed.
Add 2 cups of water to the Masala.
Add green chillies, 1 spoon vinegar and tamarind water.
when boiling put fish, boil till it cooked.
Add salt to taste..
Kane (Lady fish curry)
Ingredients
1. 12 Medium sized lady fish.
2. 2 tbsp coconut oil
3. 2 onions- finely cut
4. Salt to taste
For Masala
5. Small ball of tamarind
6. ½ coconut grated
7. Pinch of turmeric powder
8. 5-8 flakes garlic
9. 10-12 red chillies, roasted
10. 2 tbsp corainder seeds, roasted
11. 1 tbsp peppercorns, roasted
12. 1 tsp jeera roasted
13. 6 fenugreek (methi) seeds roasted
14. 1 onion chopped
Grind masala ingredients to a fine paste. Mix enough water to the masala to make it into medium consistency. Keep coconut oil in a flat vessel and fry onion, until brown. Add the ground masala with salt to taste. When the masala boils add the cut fish and keep on slow fire until cooked. Season with fried onions.
Kane (Lady fish) Rawa fry
Ingredients
Kane fish (Lady fish)
Rawa (Samolina) For coating
Onion Fried (Optional)
Red chilly paste (According to your taste) mixed with Tamarind juice or Vinegar.
Salt to taste
Lemon juice 1/2 lemon (Optional)
Oil for deep frying
Method
Coat the cleaned fish with mixture of red chilly paste,lemon juice and salt and marinate for an hour. (This can replaced with Puli Munchi)
Later roll in Rawa (Samolina) and deep fry till golden brown.
Serve with fried onions.
Deep Fried King Fish Steaks:: Mangalore Style
King Fish is my favorite both for curry as well as fried. As I have said in the past, some like to panfry but I prefer deep frying! Another Spicy Mangalore delicacy.
King Fish is my favorite both for curry as well as fried. As I have said in the past, some like to panfry but I prefer deep frying! Another Spicy Mangalore delicacy.Â
Ingredients:
Red chilly powder - 4 tbsp
Garlic ginger paste - 1 tbsp
Asafoetida liquid - 1/2 tsp
Salt to taste
Soji or Rawa - 2 tbsp
Sufficient water to mix above to make thick paste
Rice powder - 4 tbsp
Vegetable oil to deep fry
Method: Wash and dry King fish steaks, mix the above ingredients except rice flour and apply to steaks and set it aside for 30 minutes.
Now heat oil in a deep bottomed vessel, dip the steaks in rice powder to cover all sides and deep fry. Once done, remove with slotted spoon and place it on paper towel to remove excess oil. Goes very well with Daal and rice!
Ginger-Onion Fish Curry:: Mangalore Style Dedicated to fish lovers!
This is one of the best fish curries I make and always a 'hit' with my family and friends alike. I use King Fish, Isvon in Konkani also called Surmai, one of the meatiest of fishes and in my opinion ideal for Ginger-Onion Curry.
Normally two medium to large steaks are enough for four people, am sure next time you invite the same people, you will need more! Cut each steak into four pieces like shown in the photograph, wash thoroughly and dry them with paper towel.
Place the pieces in a bowl, slice three long green chillies into thin rings, grate a one inch piece of ginger, chop a medium sized onion. Sprinkle all this over the fish and add one tablespoon of salt and toss gently to mix well. Cover and keep it aside to marinate for about an hour.
While the fish is marinating, add 1/4th cup of grated coconut, 8 to 10 fried dry red chilli, marble sized tamarind into a electric grinder and grind to puree. It should be extremely fine and not coarse. Empty this masala into a steel bowl or 'kulle', wash the blender with little water and add it to the bowl. Add extra water if necessary but do not make it too liquid.
Boil the masala by itself, do not add the fish pieces now! Once the masala has thoroughly boiled, add the fish pieces with the marinade, bring it boil again then lower the heat low to medium and cook for approximately 5 to 10 minutes until the fish pieces turn white.
Taste for salt and serve hot with boiled rice!
Barbecue Fish Tikka
Ingredients: boneless fish 600 gm yoghurt 200 gm red chilli powder pinch garam masala 1/2 tsp lemon juice 1 garlic 2 cloves ginger 1/2 inch pinch of chaat masala Method: Wash and clean the fish, cut into cubes, apply salt, red pepper and lemon juice and keep aside Apply the marinate ingredients into the yoghurt. 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.
Recipe -- Black Pomfret -Green Masala Curry
Fish Required:
1 big black pomfret
For masala:
2 tbsp. coconut
2 big onions
1 medium tomatoes
Coriander fresh leaf-half bunch
8-10 green chilies
6-8 pods garlic
Small pcs. ginger
4-5 flakes dried kokum
4-5 seeds whole methi
1 tbsp. whole coriander
2 tsp. whole jeera
10-15 pepper
5-8 Sounp
Grind to paste above ingredients.
For seasoning: 1 medium onion spring cut; 1 medium tomato - cut into 6 pcs.
Method:
Cut spring onion and fry in oil, till it gives aroma and becomes brown in color. Then add tomato pieces. (Don’t break tomatoes in the oil) Then add masala paste fry for 2-3 minutes, add sufficient water, salt and vinegar. Leave it to get its mild first boil then add fish (cut into medium size pieces. You will enjoy with rice or if you make curry little thick you can have with wheat bread.
Recipe -- Fish Curry – Mangalorean Type
Fish Required:
1 kg King Fish (Surmai) White Pomfret or Lady Fish
Ingredients:
4 tbsp. coconut milk powder mixed in little warm water
1 – 2 tbsp. vinegar
Salt to taste
4 tbsp. sun flower oil for seasoning
Cut-ups:
1 medium size onion
1 medium size tomato
¼” ginger
4 cloves garlic
3 green chilies
1 to 2 tbsp. vinegar
Seasoning: 1 medium size onion
For Masala:
6 kashmiri chilies
3 short chilies (round type)
4 long red chilies
6 tbsps. fresh grated coconut
¼ tsp. turmeric
1 ¼ tbsp. coriander seeds
½ tsp. jeera
3 pepper corns
½ tsp. raw rice
1 medium onion
1 small clove garlic
¼” ginger
Small ball of tamarind
Method:
Clean the fish & cut into pieces & keep aside. Grind ingredients of masala into a fine paste & keep aside. Clean mixer / grinder with little water & keep aside. Cut onion into thick slices. Slit green chilies lengthwise, cut ginger into small pieces cut each garlic flake into 3 pieces, peal tomato skin by heating tomato on fire & cut into pieces. Cut the onion for seasoning in to thin slices. Heat oil in a vessel. Fry onion till brown. Put the masala water, which is kept aside & cut-ups except onion, boil till green chilly changes colour. Add fish, ground masala and the onion which is cut into thick slices. Add required quantity of water, vinegar and salt. When the curry starts boiling add coconut milk and put off the fire. Serve hot with boiled Rice.
Recipe -- Fish Curry with Yoghurt
Ingredients:
½ kg fish ( King fish/ pomfret )
1 medium onion
5-6 cloves garlic
¼" cinnamon stick
1 clove
½” ginger
1 green chilli
Salt, according to your taste
2-4 curry leaves
½ tsp. mustard seeds
½ tsp. cumin powder
1 tsp. corriander powder
¼ tsp. turmeric powder
1 tomato (deseeded)
½ - 1 tsp. red chilli powder
1 serving spoon yoghurt (for thicker gravy add 1 more spoon of yoghurt)
¼ cup water
1-2 tbsp. oil
Method:
Clean and cut the fish into desired pieces and keep aside. Now in a pan heat the oil, splutter mustard seeds. Add curry leaves and fry, later add ginger,garlic,onion,green chilli,clove,cinnamon stick and fry for 1-2 minutes on medium or low flame. Now add all other powdered spices and fry for a few seconds. (do not burn). Add the chopped or sliced tomato and mix well, cover for a minute and stir again. In the mixer whip the yoghurt with salt, add the fried masala and grind to a fine puree, keep aside in a bowl. Reserve the water used to rinse the mixer in a seperate bowl. Using the same pan, fry the fish on medium or high flame for few seconds. Pour the yoghurt & masala puree over the fish and cover. Cook on medium flame for 12 minutes or till the fish is well cooked. Add the masala water for thin gravy. For thicker gravy no need to add water.
Recipe -- Fish Masala Fry
Ingredients:
½ kg fish of your choice ( king fish, lady fish, pomfrets ,mackerels)
2 tsp. bafat powder or ½ tsp. chilly powder
¼ tsp. turmeric
2 tbsp. lime juice
1 onion finely chopped
3 tbsp. oil
Few curry leaves
Salt as per taste
Masala ingredients: (To grind)
6 kashmiri chillies
1 tsp. cumin
1 small onion
2 flakes garlic
1 small tomato
1 tbsp. vinegar
Method:
Cut ,clean fish and set aside. Mix bafat / chilly powder, turmeric, lime juice and little salt into a paste with little water if required. Apply this paste on the fish and set aside for about 30 minutes. In a non stick pan heat 1 tbsp. of oil and shallow fry the fish on both the sides till light brown and set aside.
Grind the masala ingredients into a fine paste. Heat 2 tbsp. of oil in a heavy bottomed pan. Fry finely chopped onion with curry leaves till pink. Add the ground masala and fry till you a get good aroma and oil separates from masala. Add salt as per your taste. Place the fried fish over the masala in the pan and coat the fish gently with the fried masala. Cook on slow fire for 5 minutes.
Recipe -- Pomfrets in Green Masala
Ingredients: 1kg. Pomfrets (washed and sliced)
To grind:5 large onions1 bunch coriander leaves1 tsp. cumin seeds8 green chillies½ tsp. turmeric powder3 mint leaves¾ " ginger5 garlic flakes3 cloves¼ tsp. Methi seeds 6 pepper corns Small ball of tamarind
To fry:1 onion1 tomato1 tbsp. chopped coriander leaves1 tbsp. chopped capsicumOil as required
To boil: 2 medium sized potatoes (peel the skin and cut into quarters)
Method:Marinate the fish in salt for 15 minutes. Shallow fry the fish pieces, drain and keep aside. Grind the masala to a fine paste. Heat oil, fry onion, chopped coriander leaves, chopped capsicum and tomato for 4-5 minutes. Add the ground masala and fry till the masala leaves oil in the sides. Add water and salt according to your taste. When the masala boils, add the fried fish pieces and boiled potatoes. Cook till done.
Recipe -- Squid Dry Curry (Sukka)
Ingredients:
½ kg squid (Bandas)
1 cup grated coconut
1½ tbsp. bafat powder
2 big tomatoes chopped finely
1 big onion chopped into lengthy size
2 green chillies
1” ginger - chopped
3-4 cloves garlic – chopped
3- 4 tbsp. oil
Salt
3 tbsp. chopped coriander leaves
4-5 bay leaves
1 cup water
Method:
Clean the Squids nicely & cut into small pieces and drain the water thoroughly. Heat oil and add bay leaves, chopped onion. Fry till onion turns into brown colour. Then add ginger, garlic and green chilly. Fry for five minutes and add chopped tomatoes. Once the tomato cooks, add bafat powder and fry for two minutes. Finally add cut squid pieces, grated coconut, salt and one cup water. Stir it nicely and cook for 15 minutes on a slow fire. Once the water dries up put-off the flame and sprinkle chopped coriander leaves over it.
Recipe -- Squid Rings
Ingredients:
½ kg squids
1 egg (white only-beaten)
½ tsp. pepper powder
1 tbsp. corn flour
2 tbsp. maida
1 tbsp. ginger /garlic paste
1 tbsp. soya sauce
Salt to taste
Method:
Clean squids and cut into rings. Mix all the ingredients for the marinade and marinate the squid rings for at least 2 hours. Deep fry till golden brown. Serve hot and crisp as a starter with any sauce of your choice.
Mangalore Sea fish curry
Required: 1 kg. fish. This can be either king fish(Anjal), pomfret(manji) or mackerel(bangude) or any sea fish.
METHOD: Wash the fish pieces well, smear salt and turmeric and keep aside.
Separately dry roast the following: 8 - 10 kashmiri red chillies (which is commonly called Byadige Manasu), 1 fistful of coriander, 1 tablespoon jeera seeds, 1 tsp.mustard seeds, 1 tsp.black pepper corns, 1/2 tsp. fenugreek seeds(methi). Grind the above ingredients together with 8 tablespoons of grated coconut, half an onion, 8 cloves of garlic and 1 medium sized ball of tamarind.(Juice can be extracted and used for grinding). The mixture should be ground very fine.
In a saucepan, add 1 tbsp.of oil, fry half onion chopped lengthwise . When the onions are browned, add one sprig of curry leaves. Chop 2 green chillies and 1 small piece of ginger and add to this. Now add the ground masala, one . cup of water( the quantity of water depends on how much gravy is needed for your curry). When the gravy boils, add the fish pieces and cook for 2 minutes. Overcooking can damage the fish pieces. This is the typical Mangalore style fish curry.
No comments:
Post a Comment