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Prawns in Ginger and Soya Sauce

By admin on April 3, 2008 in Seafood

Ingredients:

Prawns 1 kg (washed in salt and garlic water)
Garlic 15 cloves (peeled and thinly sliced)
Lemons 4
Black pepper 1 tsp ground
Soya sauce 1 tbsp
Cooking oil 3 tbsp
Salt to taste
Ajinomoto 1 tsp

Method:

Heat oil in pan. Add prawns with the salt and fry. When all the water has evaporated from the prawns add sliced garlic, black pepper and Soya sauce to it. Also sprinkle Ajinomoto on the prawns; cover with a tight lid. Cook on medium heat for 15 minutes. Remove from heat and serve.

Dried Prawns Curry

By admin on April 3, 2008 in Seafood

Ingredients:

Dried prawns ½ kg (soak in water for half an hour)
Onions 2 large, thinly sliced
Green chilies 6
Fresh coriander 1 bunch finely chopped
Ginger and garlic paste 1 tbsp
Red chili powder 1 ½ tsp
Turmeric powder 1 tsp
Lemons 4
Salt to taste
Cooking oil ¾ cup

Method:

Clean the soaked prawns. Then heat oil in a pan and fry the prawns in it. Remove from the oil and in the same pan-fry the onions until golden brown. Add all the spices to it, stir well until it becomes a smooth paste and oil begins to separate. Add the prawns to it. Sprinkle fresh coriander. Cover and cook on low heat for about 20-25 minutes. Remove from heat and serve.

Hot & Sour Prawns with Macaroni

By admin on April 3, 2008 in Seafood

Ingredients:

1/2 kg large prawns
1/2 tsp roasted cumin seed powder
1/2 tsp black pepper powder
1/2 tsp salt
1 cup coconut milk
1 cup macaroni, boiled
1 tbsp sugar
1 tbsp lime juice
1 tsp garlic/ginger paste
1 tbsp oil
2 tsp tamarind pulp
2 tbsp soya sauce
3 green chillies, de-seeded and finely sliced
3 tbsp fried onion paste

Method:

*Shell and de-vein the prawns. Heat oil in a deep pan, add garlic/ginger paste, cumin seed powder, fried onion paste and coconut milk, and stir over medium heat till it starts to boil.
*Add the prawns and let them simmer for five minutes. Add the tamarind pulp, soya sauce, sugar, chillies, black pepper powder, salt, lime juice and macaroni.

Prawns & Vegetable Stir Fry

By admin on April 3, 2008 in Seafood

Ingredients:

1 tsp chili powder
2 garlic cloves, finely chopped
3 cups mixed vegetables, cut Chinese style for stir-fry
3 tbsp cooking oil

To marinate the prawns:
1/2 kg prawns
1/2 tsp salt
1 tbsp lemon juice

To make sauce:
1 tbsp cooking oil
1 tsp sugar
1 pinch Chinese salt
1 tbsp tomato ketchup
4 tbsp soya sauce
Salt to taste
1/4 cup water

Method:

*Clean and de-vein the prawns. Wash thoroughly and drain excess water. Take the prawns in a mixing bowl, add salt and lemon juice, mix well and put aside for 10 minutes.
*In a small mixing bowl, add all the ingredients for the sauce and mix well. Put aside. Now, heat oil in a wok on a high flame. Add the chopped garlic and mixed vegetables. Fry on high flame for a couple of minutes or until the vegetables are slightly cooked.
*In another wok, heat a little oil and fry the prawns for five minutes. Add the sauce and pepper powder and cook for five more minutes. Add all the fried vegetables, mix and fry on high flame for a couple of minutes more. Serve hot.

Prawns with Green Masala

By admin on April 3, 2008 in Seafood

Ingredients:

½ kg prawns peeled
½ cup oil
1 tsp garlic paste
1 tsp green chillies paste
½ tsp cardomom powder
½ tsp cumin powder
2 tbsp fresh cream
½ cup yogurt
2 onions paste

Method:

*Heat oil in a pan, fry onion paste and prawns, add green chillies paste along with other ingredients and cook on low heat.
*Mix fresh cream and yogurt. Transfer in a bowl and sprinkle lemon juice and fresh coriander leaves.

Shrimp (Jhinga) Turai

By admin on April 3, 2008 in Seafood

Ingredients:

½ kg prawns or shrimps, raw
1-2 medium onions, sliced
¾ tsp turmeric
1½ tsp chili powder
1 tsp garlic paste
3 medium tomatoes
250 g turai/sponge gourd
3 tbsp oil
Slat to taste

Method:

* Heat oil in pan, fry sliced onions and prawns together over medium heat. When onions are transparent add garlic, turmeric, chili powder and salt and fry for a further minute or two.
* Add chopped tomatoes and fry.
* Add peeled and sliced sponge gourd.
* Simmer on low heat until vegetables are done.

Finger Prawns

By admin on April 3, 2008 in Seafood

Ingredients:

Prawns ½ kg (small size)
Bread slice 6
Sugar ½ tsp
Corn flour 1 tsp
Eggs 2 (beat white and yolk separately)
Salt to taste
Pepper (powder) 1 tsp
Almond 12 (grounded)
Bread crumbs 1 packet
Oil 2 cups

Method:

Wash and clean the prawns and for one hour marinate them in the mixture of maida, corn flour, baking powder, salt and sugar. Make cuts in the prawns with a fork. From the slices remove the hard brown part on each slice then with a brush spread egg white on each of the slices, then spread bread crumb over it and sprinkle almond pieces on top and deep fry these slices in a wok. When slices turn golden brown, take them out in a serving plate and serve with ketchup.

Prawns with Pomegranate

By admin on April 3, 2008 in Seafood

Ingredients:

Jumbo prawns 800 gm/8
Cheddar cheese 30 gm/2 tbs
Coriander leaves, chopped 10 gm/2 tsp
Cumin (jeera) seeds 2.5 gm/ ½ tsp
Garlic paste 10 gm/2 tsp
Ginger, chopped fine 5 gm/1 tsp
Ginger paste 10 gm/2 tsp
Lemon juice 30 ml/2 tbs
Malt vinegar 30 ml/2 tbs
Peas, fresh 120 gm/ ½ cup
Pickled onions, chopped 60 gm/ ¼ cup
Pomegranate seeds
(anaar dana), fresh 240 gm/1 cup
Salt to taste
Tomato ketchup 45 ml/3 tbs
White pepper powder 2.5 gm/ ½ tsp
Yellow chili powder 2.5 gm/ ½ tsp

Method:

Remove the head from the prawns, slit, devein and pat dry. Mix malt vinegar, salt, yellow chili powder, ginger and garlic pastes and marinade prawns in it for half an hour. Place each prawn on a separate 10 inch square piece of greased aluminum foil. Boil, drain and crush peas with a rolling pin. Mix in cheese, onion, coriander, ginger, cumin, lemon juice, white pepper powder, tomato ketchup and pomegranate seeds. Top each prawn with this mixture. Grate cheese on each and wrap up the foil. Place the parcels in a baking tray and bake in a preheated oven at 275 ºF for 10-12 minutes.

Fried Prawns with Hot Sauce

By admin on April 3, 2008 in Seafood

Ingredients:

Prawns 12, large
Eggs 4 separated, beat egg whites thoroughly
Brown vinegar 3 tbsp
Sugar 1 tsp
Corn flour ½ tsp
White flour/ chicken stock cube mix 1 tbsp
Cold water 2 tsp
Salt to taste
Oil for frying

Ingredients for hot sauce:
Spring onions 3, separate green leaves and crush the white onions
Ginger 1 tsp, finely chopped
Garlic 6 cloves, peeled and crushed
White pepper 1 tsp, crushed
Black pepper 1 tsp, crushed
Thick Soya sauce 2 tbsp

Chicken stock 1 cup
Honey ½ tbsp
Corn flour 1 tbsp

combine these above 3 ingredients
Salt to taste
Sesame seed oil few drops
Oil 2 tbsp

Method:

1. Clean prawns. Dip in brown vinegar and marinate in ingredients given on gage 169 for 1 ½ hour. Mix the well-beaten egg whites with two tsp very clod water, corn flour and sugar. Dip prawns in egg white mixture and deep fry on low heat till golden brown.
2. Drain on absorbent kitchen paper. For sauce, heat oil and fry spring onions, ginger and garlic, add Soya sauce, white and black pepper along with the combined honey, chicken stock and white and black pepper along with the combined honey, chicken stock and corn flour. Stir using a wooden spoon till it thickens. Add sesame seed oil. Dip prawns in very hot sauce and serve.

Shrimp Fingers

By admin on April 3, 2008 in Seafood

Ingredients:

Shrimps ½ kg
Bread 6 slices, stale bread
Eggs 2 separated, beat egg yolks and whites separately
Corn flour 1 tsp
Black pepper ½ tsp
Bread crumbs 1 pkt
Almonds 10, crushed
Sugar ¼ tsp
Salt to taste
Gram flour pinch
Oil for deep frying

Method:

1. Follow directions given on page 169 for cleaning and marinating shrimps. Marinate for half hour. Mix shrimps with salt, black pepper and corn flour and crush with a fork. Remove the brown edge from bread slices and spread the shrimp paste on one side.
2. Brush with beaten egg whites; dip in breadcrumbs and crushed almonds and deep fry till golden brown. Drain on kitchen paper and sprinkle with a pinch of gram flour.

Sweet and Sour Prawns

By admin on April 3, 2008 in Seafood

Ingredients:

Prawns ½ kg (shell prawns using sharp knife, cut down back and remove back vein)
Flour 3 tbsp
Eggs 4 (yolks separated)
Salt to taste
Ajinomoto (Chinese salt) ½ tsp
Cooking oil for deep-frying

Whisk egg whites in a bowl till soft peaks are formed. Add salt, Ajinomoto and flour in it, whisk well. Heat oil in a frying pan. Dip prawns in the batter and deep-fry a few at a time. Drain on absorbent paper.
Tomato sauce 1 small bottle
Soya sauce 2 tbsp
Vinegar 1 tsp
Corn flour 2 tbsp
Ajinomoto ½ tsp
Jaggery 1 small
Salt to taste
Garlic 4 cloves sliced
Water 1 cup
Cooking oil 2 tbsp

Mix all the ingredients together, whisk to a smooth paste. Heat 2 tbsp Cooking oil in a pan, pour the mixture and make a thick sauce.
Cauliflower 1 (cut into small flowerets)
Carrots 2 (peeled and sliced)
Green shallots 4 (separate the green portion and cut the white onions into quarters)
Turnip 1 cut into cubes
Green peppers 2 cut into small squares
Cooking oil 3 tbsp
Black pepper 2 tsp (ground)
Vinegar 1 tbsp
Ajinomoto 1 pinch

Method:

Heat oil in a pan and sauté the vegetables. Sprinkle black pepper and Chinese salt, also add vinegar and Soya sauce. Remove from heat. Just 10 minutes before serving add fried vegetables and fried prawns to the tomato sauce and cook for 10 minutes sprinkle a little Ajinomoto on it. Serve hot.

Fried Lobster

By admin on April 3, 2008 in Seafood

Ingredients:

5 lobsters
4 egg whites
4 tsp tomato sauce

For the Masala:
1 tbsp ginger
1tsp of pepper
8 cloves of garlic
½ tsp of turmeric
Salt to taste

Method:

* Clean lobsters without removing the tail.
* Grind ingredients for the masala.
* Marinate the lobsters with it and keep for half an hour.
* Beat the egg white with tomato sauce well.
* Dip the lobsters in the egg mixture and fry in oil till golden brown.

Prawn Shrimp Pakoras

By admin on April 3, 2008 in Seafood

Ingredients:

12-15 medium sized prawns
3 green chillies
1tbsp ginger
3-4 garlic cloves
1/4th cup coriander
1 tsp red chili powder
1/4 tsp turmeric powder
1 tsp all spice powder
1 tsp salt
1 tsp gram flour
1 tsp Chinese salt
3 tbsp capsicum
2 tbsp onion
2 tbsp Soya sauce
3 tbsp spring onion
1 1/2 cup oil
1/4 tsp pepper powder
Pinch of sugar

Method:

* Mix all the ingredients for the batter.
* Dip the cleaned prawns in it and deep fry.
* When it turns reddish brown, drain and remove.
* In a pan heat oil, add chopped garlic and when it turns to golden brown, add chopped ginger, green chillies, onions and capsicum and toss them well.
* Add the fried prawn with salt, pinch of sugar, pepper powder, Chinese salt and Soya sauce.
* Toss it well adding a little water.
* When half cooked, add the spring onions and mix well.
* Serve hot.

Prawns with Coconut Curry

By admin on April 3, 2008 in Curry, Seafood

Ingredients:

1 kg fresh prawns, shelled and deveined
1 tsp cumin seed powder
2 tsp chili powder
1 tsp salt
4-5 tbsp oil
3 medium onions, ground
5 green chillies, ground
1 bunch fresh coriander, ground
1 tsp garlic paste
4-5 tomatoes, pureed
2 stalks curry patta
2 tbsp instant coconut powder

Method:

* Heat the oil and fry the ground onions until pink. Add the cumin seed powder, salt, chili powder, green chillies, coriander, garlic and curry patta and fry until the masala is cooked.
* Add the prawns and pureed tomatoes and fry for 4-5 minutes. Pour in 1½ cup water, bring to a boil and let simmer for about 5 minutes.
* Mix coconut powder with a cup of water and add to prawns. Simmer for about 10 minutes or till the prawns are tender.
* Do not overcook. Serve with boiled rice and lemon.

Baked Tuna with Noodle

By admin on April 3, 2008 in Seafood

Ingredients:

200 g elbow macaroni, boiled
225 g canned tuna fish, drained
100 ml mayonnaise
1 medium onion, finely chopped
1 medium capsicum, finely chopped
1 medium pimento, finely chopped
½ tsp salt
300 ml cream of mushroom soup can or packet or celery soup
100 ml milk
125 g strong cheddar cheese, grated
100 g almonds, roasted (optional)

Method:

1.Preheat oven to gas mark 5/190º C. Combine soup and milk in a heavy based pan, heat through, stirring constantly. Add the cheese and continue cooking until the cheese melts.
2.Pour into a two-quart oven proof casserole dish. Add all other ingredients, except almonds and mix together.
3.Sprinkle almonds on the noodle mixture and bake for 30-40 minutes or until bubbly and cooked through. Serve hot.

Chinese Prawns

By admin on April 3, 2008 in Seafood

Ingredients:

½ kg prawns
2 tbsp Worcestershire sauce
½ tsp Chinese salt
1 tsp salt

For Batter:
2 cups cornflour
3 tbsp flour
¼ tsp baking sod
4 -5 eggs
Oil for frying
½ tsp white pepper

Method:

*Peel and remove the red veins from the prawns.
*Marinate the prawns in salt, Chinese salt, pepper and Worcestershire sauce.
*Make batter by mixing eggs, cornflour, flour and baking powder, salt and pepper with water.
*Dip the prawns in the batter and fry till crispy.

Prawns with Broccoli and Ginger

By admin on April 3, 2008 in Seafood

Ingredients:

11 large prawns (reserve shells for stock)
½ kg broccoli, trimmed and washed
50 g spring onions, roughly chopped
1 tsp fresh ginger, chopped
2-3 tomatoes, skinned and thinly sliced
1 tbsp parsley, chopped
A squeeze of lemon juice
1 tbsp onion, finely chopped
1-2 cloves garlic, peeled and chopped
few sprigs of parsley
225 ml fish stock
chili powder to taste
Salt to taste

Method:

* Prawn stock: sauté the prawn shells for 2 minutes. Add onions, garlic and parsley. Sauté for a further 5 minutes. Add fish stock and bring to boil, cover and simmer for 20 minutes. Strain through fine muslin and season to taste.
* Sauté the spring onions and ginger lightly, add the broccoli and sauté for 1 minute, then add 150 ml of the prawn stock. Add tomatoes and simmer for 2-3 minutes until the stock reduces slightly.
* Add parsley and lemon juice and season with salt and red chili powder. Season the prawns with salt and pepper and poach in remaining stock for 2 – 3 minutes.
* Remove and add the stock to the vegetables. Arrange the mixture in a dish.
* Place the prawns on top and garnish with parsley.

Prawns Balchao

By admin on April 3, 2008 in Seafood

Ingredients:

Prawns, small size 1 kg
Black peppercorns 2.5 gm/ ½ tsp
Cardamoms 12
Cinnamon 4 sticks, 1” each
Cloves 5 gm/15
Cumin (jeera) seeds 2.5 gm/ ½ tsp
Curry leaves 12
Garlic paste 30 gm/2 tbs
Ginger paste 15 gm/1 tbs
Groundnut oil 160 ml/ 2/3 cup
Malt vinegar 160 ml/ 2/3 cup
Onions, chopped 160 gm/ 2/3 cup
Red chillies, whole 15
Sugar 25 gm/5 tsp
Tomatoes, chopped 120 gm/ ½ cup

Method:

Shell, devein, wash and pat dry prawns. Blend the peppercorns, cardamoms, cinnamon, cloves, cumin and red chillies with the vinegar in a blender. Keep aside. Heat oil in a kadhai and deep fry prawns to a golden brown. Remove. Add the onions to the hot oil. Sauté till golden brown. Add the ginger and garlic pastes and stir for a minute. Add the tomatoes and the blended paste. Stir for 2-3 minutes. Add the fried prawns, curry leaves and sugar and cook till prawns are tender.Serve hot with steamed rice or any Indian bread.

Baked Fish with Potatoes and Tomatoes

By admin on April 3, 2008 in Seafood

Ingredients:

Whole fish 2 medium cleaned
Onion 2 medium, cut in wedges
Potatoes 500 g thickly sliced
Tomatoes 250 g small
Olive oil 3-4 tbsp
Juice of lemons 2
Coriander and mint leaves 1 cup chopped
Salt and freshly ground pepper
Garlic, roughly chopped 4 cloves

Method:

* In an oven proof dish, lay the potatoes and onions in a single layer, top with tomatoes. Sprinkle with salt and pepper and drizzle with oil. Wash fish inside and out and cut flesh in three slashes, down to the bone.
* Season well and stuff with coriander and mint, inside as well as in the slashes. Bake vegetables in a medium-hot oven for 20 minutes. Add fish to vegetables, top with garlic and some olive oil. Bake for another 10-15 minutes or until fish is done. Sprinkle with lemon juice before serving.

Baked Fish with French Fries

By admin on April 3, 2008 in Seafood

Ingredients:

2 whole fish
½ cup lemon juice
1 tbsp vinegar
2 tsp garlic paste
1 tsp salt
2 tbsp red chili powder
¼ tsp turmeric powder
1 tsp cumin powder

Method:

*Make cuts on both sides of the fish and marinate with salt and lemon juice for two hours.
*In a bowl mix vinegar,garlic paste,chili powder,turmeric powder and cumin powder.
*Dip marinated fish in the mixture and transfer in a baking dish and bake for half an hour.
*Remove from the oven and serve with fries, cucumber slices and onion rings.

Salmon with Mushrooms

By admin on April 3, 2008 in Seafood

Ingredients:

1 kg salmon fillets
Juice of 1 lemon
250 g mushrooms
1 small onion
2 tbsp butter or margarine
2 tbsp bread crumbs
2 eggs, 225 ml sour cream
Salt, pepper

Method:

* Preheat oven to gas mark 4/180º C. Wash and dry salmon fillets and cut into four rectangles. Sprinkle with lemon juice. Chop mushrooms and onion roughly. Melt butter or margarine and fry mushrooms and onion for about 5 minutes.
* Add the breadcrumbs. Separate one egg and mix the egg white into the mixture. Spread the stuffing on the salmon fillets and roll them up, securing them with wooden cocktail sticks.
* Grease an oven proof dish and place the fish rolls upright, adding any remaining stuffing around the rolls. Mix egg yolk, egg and sour cream and season well with salt and pepper.
* Pour over the fish rolls and cook on the middle shelf for 30 minutes.

Machchi Methi

By admin on April 3, 2008 in Seafood

Ingredients:

Fish, Rahu or any other variety, washed, dried 500 gm
Vegetable oil ½ tbsp / 7½ ml
Fenugreek seeds (methi dana) ½ tsp / ½ gm
Coriander (dhaniya) powder 2 tsp / 3 gm
Cumin (jeera) seeds 1 tsp / 2 gm
Turmeric (haldi) powder ½ tsp / 1 gm
Red chili powder 1 tsp / 2 gm
Yogurt (dahi), hung 1 cup / 180 gm
Onion, medium, ground 1
Ginger (adrak), 1” piece, ground 1
Fenugreek (methi) leaves 1 small bunch
OR
Dry fenugreek leaves (kasoori methi) 1 tsp / ½ gm

Method:

Heat the oil in a pan; add the fenugreek seeds. When the seeds turn black remove them from the oil and discard. Now add the remaining ingredients and sauté till the oil separates. Add the washed fish, mix gently and cook on dum for about 15 minutes. Serve hot with steamed rice.

Fried Bomly Fish

By admin on April 3, 2008 in Seafood

Ingredients:

1 kg bombal / Bombay duck (10-12 pieces)
3 tsp chili powder
2 tsp garlic, ground
1 tsp cumin seed powder
¾ tsp turmeric
2 tbsp wheat flour
1 pkt potato wafers
1 lemon, sliced
Salt to taste

Method:

* Mix the chili powder, garlic, cumin seed powder, turmeric and salt and marinate the fish in it for half an hour or longer. Refrigerate in warm weather.
* Sprinkle wheat flour on a board and roll fish in the flour, ensuring that your hands are not wet. Fry in very hot oil on high heat.
* When completely done on one side, turn the fish and fry the other side to a golden brown.
* Serve immediately with lemon slices and potato wafers.

Fried Pomfret Fish

By admin on April 3, 2008 in Seafood

Ingredients:

Pomfret 4 (remove heads)
Vinegar ½ cup
Red Chilies powder ½ tsp
Lemons 2
Salt to taste
Cooking oil 2 cups

Method:

Wash the fish inside and out with salt and garlic water. Squeeze 1 lemon in a bowl; add vinegar and red chili powder to it. Then cut the second lemon and with it spread vinegar and lemon mixture on each fish. Leave for 1 hour. Then deep fry in hot oil.

Chutney Baked Fish

By admin on April 3, 2008 in Seafood

Ingredients:

1 kg sole fish fillets
2 tbsp tomato ketchup
1 tbsp cheddar cheese, grated

White Sauce:
Green Chutney (grind to a paste)
½ bunch fresh coriander
6 long green chillies
Salt to taste

Method:

*Grease a rectangular baking dish. Wash and dry fish thoroughly. Blot out water by wrapping fish in a clean towel.
*This is important so that excess water does not accumulate during baking. Layer the dish as follows: fillets of fish, white sauce, ground green chutney, tomato ketchup, some more white sauce and sprinkle the top with grated cheese.
* Bake at gas mark 3/160º C for 10-15 minutes only. Over baking will spoil the fish.
* Serve with fried grapes or fried raisin.

Fish Qourma

By admin on April 3, 2008 in Seafood

Ingredients:

Fish 1 kg (Super Fresh frozen fish)
Red chili (powder) 1 tbsp
Coriander powder 2 tbsp
Ginger / garlic (paste) 1
Salt per taste
Green chillies 6 only
Cumin powder 1 tsp
Garam masala (powder) 1 tbsp
Lemon 3 only
Oil 2 cup
Green coriander 1 bunch

Method:

* Buy the clean and washed packet fish of super fresh. Marinate it with vinegar and salt for 10-15 minutes. Wash. In a pan heat oil and fry all the ingredients in it. In a frying pan heat oil and golden brown fish in it. Add these fish in it. Add these fish pieces in masala pan.
* Mix well. Season with green chillies, coriander and lemon juice. Now add 1 ½ cup of water and cook on low flame until fish is tender and oil floats on top. Garnish with coriander.
* Serve with chapatti or naans.

Fish with White Sauce

By admin on April 3, 2008 in Seafood

Ingredients:

½ kg fish
½ cup lemon juice
1 tsp salt
Oil for frying

For White Sauce:
4 tbsp butter
½ cup flour
2 cups milk
½ tsp Chinese salt
1 tsp white pepper
½ tsp sugar

Method:

*Marinate the fish in salt and lemon juice for half an hour.
*Heat oil in a pan and fry the fish on both sides and remove.
*For white sauce heat oil in another pan, add flour and roast on low heat, pour milk and stir for two minutes.
*Add Chinese salt, pepper and sugar and put the sauce on the fish and serve

Fried Pomphret Fish

By admin on April 3, 2008 in Seafood

Ingredients:

1 kg pomphret or any White Fish
3-4 tsp red chili powder
3 tsp turmeric
3 tsp cumin seed powder
3-4 tsp garlic paste
5 tbsp oil for frying
3 tbsp water
Salt to taste

Method:

1. Mix chili powder, turmeric, cumin seed powder, garlic paste and salt with water into a paste. Apply paste to fish and marinate for 2 – 4 hours.
2. Heat oil in frying pan, fry fish on low to medium heat for 7 – 10 minutes on one side and repeat for the other side, taking care not to burn the masala. Carefully place fish onto serving dish scraping remaining masala and oil from frying pan onto fish.
3. Serve with hot chappaties.

Cheesy Salmon Fish Pie

By admin on April 3, 2008 in Seafood

Ingredients:

½ kg fresh salmon
100 g rice (soak for a few minutes)
400 ml hot water
2 medium onions, chopped
½ tsp salt
2-3 cloves garlic
1 tsp prepared mustard
½ tsp paprika or chili powder
100 g cheddar cheese, grated
2 tsp parsley, chopped
3 eggs, beaten
1 bay leaf
white sauce

Method:

1. Poach the fish in ¼ cup water with garlic, a pinch of salt and bay leaf. Drain the liquid, skin and flake the fish. Heat butter, sauté onions and rice together with salt. Add hot water and let it cook for 10-12 minutes on high heat till the water is absorbed.
2. Remove from heat, add 1 beaten egg and mix well. Press the rice onto the base and sides of a 10 inch pie dish. Spread salmon over the rice.
3. Make a thick white sauce, half the quantity of the recipe. Add grated cheese, mustard, parsley and 2 eggs. Pour this sauce carefully over the salmon.
4. Dust with paprika or chili powder. Cook in a moderate oven for 15-20 minutes or until set. Serve.

Lemon Fish Tikka

By admin on April 3, 2008 in Seafood

Ingredients:

Fish 8 pieces
Ginger 1 tsp
Garlic 1 tbsp
Salt 1 ½ tsp
Lemon 2 (only juice)
Cumin grounded 1 ½ tbsp
Black pepper grounded ½ tsp
Tikka masala 2 tbsp
Corn flour 3 tbsp
Oil for frying

Method:

Marinate the fish with all spices for 1 hour. Heat oil in a frying pan at medium heat and take a warm coal pieces also. Coat fish pieces in corn flour and fry, then place coal over fish in pan, add oil and steam the fish. Serve with salad.

Seafood Salad

By admin on April 3, 2008 in Seafood

Ingredients:

2 oz freshly cooked or canned crab meat, drained
2 oz freshly cooked or canned shrimps, drained
1 large, unpeeled red apple diced
3 green pepper cut into pieces
1/2 tbsp lemon juice
4 slices lemon
Lettuce leaves
Parsley
Curry sauce
3 tbsp light sour cream
2 tbsp light mayonnaise
1/8-tbsp curry powder
1 tbsp chopped green onion

Method:

* In a bowl, mix together crab meat, shrimps, diced apple, green pepper pieces and lemon juice.
* In a separate bowl, mix all curry sauce ingredients.
* Refrigerate both.
* Just before serving, mix the curry sauce and the seafood mixture.
* Arrange lettuce leaves onto individual plates.
* Evenly top with seafood mixture and decorate each plate with a slice of lemon and parsley.

Surmai Fish Kofte

By admin on April 3, 2008 in Seafood

Ingredients:

Surmai or any other variety (remove its skin and bone, cut it into small pieces, wash thoroughly).
bullet Marinate fish pieces with salt, vinegar and garlic for half an hour and then wash it.

Ingredients of Koftas:
Cumin (white) 1 tsp
Red chilies 1 tsp
Black pepper 1 tsp
Green chilies (crushed) 4 only
Coriander (green, thinly cut) 1 bunch
Mint 1 bunch
Salt to taste
Lemons 2 only
Eggs 1 only

Ingredients of gravy:
Black pepper 1 tsp
Red chilies 1 tsp
White cumin powder 1 tsp
Green chilies finely cut 4 only
Mint thinly cut ½ bunch
Salt to taste
Lemons 1 only
Egg 1 only
Onion thinly cut 2 only
Coriander powder 1 tbsp
Ginger/ garlic paste 1 tbsp
Red chilies powder 1 tbsp
Turmeric 1 tsp
Salt to taste
Yogurt ½ cup
Oil 1 cup

Method:

* Heat oil in a non-stick frying pan. Rub again on fish pieces white cumin, vinegar, salt and fry them in the frying pan until water dries up and pieces turn brown.
* In a bowl place fish pieces and crush them with hand to make mince. Add all ingredients of koftas in this mince and mix well till cooking time. In another pan heat oil and brown onion in it. Place fried onion on newspaper to absorb its oil and make it crispy.
* In a bowl mix all the ingredients of gravy, then pour them in a pan and add fried onion (first crush it by hands). Add half cup of water to mix all masalas and cook until water dries up. Stir-fry until oil floats on top. Now add enough water to make gravy and cook on low flame.
* In this gravy place koftas and cook on low flame until koftas are tender. (Do not cover the pan and don’t stir, as koftas will break.) Then lower the flame and simmer.
* If required add half cup of water and cook until oil floats on top and good odor comes out. Surmai koftas can be served with naan, chapatti or boiled rice

Crisp Chinese Fish

By admin on April 3, 2008 in Seafood

Ingredients:

½ kg pomphret (whole)
1 tsp chili powder
125 ml soya sauce
oil for deep frying
salt to taste

Method:

* Keep fish whole and cut diamond shape incisions on both sides. Marinate fish in soya sauce, salt and chili powder for at least two hours, turning it every 15 minutes.
* Heat enough oil in wide frying pan or wok to deep fry fish. When oil is hot, fry fish on one side until crisp and repeat for the other side.
* Drain off excess oil on slotted spoon and serve on a flat dish with lemon slices.

Fresh Green Spicy Fis

By admin on April 3, 2008 in Seafood

Ingredients:

Pomfret 1 ½ kg (whole)
Fresh coriander leaves 2 bunches
Green chilies 10
Juice of lemons 4
Garlic 1 pod
Tomatoes 2 finely chopped
Curry leaves 6
Salt to taste
Vinegar 3 tbsp
Cooking oil for frying

Method:

Clean fish with salt and one tablespoon vinegar. Marinate fish with half of the lemon juice for 1 hour. Grind the tomatoes, garlic, green chilies and coriander leaves. Fry this mixture in one-tablespoon oil and then add the remaining lemon juice. Lightly deep-fry the marinated fish and then spread the green spice on it. Add curry leaves and simmer for a little while, sprinkle with a little lemon juice and serve.

Bombal Fish Curry

By admin on April 3, 2008 in Curry, Seafood

Ingredients:

1 kg bombal / Bombay duck
3 tsp chili powder
1½ tsp ground coriander
1½ tsp cumin seeds
1 tsp turmeric
1½ tsp garlic paste
250 g desiccated coconut, finely ground or 50 g instant coconut powder
8 fenugreek seeds
2 stalks curry patta
100 ml oil
200 ml water
Salt to taste

Method:

* Wash and pat dry the fish. Mix together garlic,chili powder, coriander powder, turmeric, salt and freshly ground cumin seeds. Set aside.
* Heat oil, add the fenugreek seeds and curry patta and fry for a few seconds. Add the spices with some water to avoid burning the spices.
* Fry for a few minutes. Add the Bombay duck and let it come to a boil. Do not stir; shake the pan gently otherwise the fish will break.
* Add coconut mixed with warm water and again bring to a boil. Shake the pan and remove from heat.
* Serve with boiled rice and slices of lemon.

Sikandari Fish

By admin on April 3, 2008 in Seafood

Ingredients:

Fish fillets ½ kg
Parsley (Ajwain) ½ tsp
Chat masala ½ tsp
Garlic-ginger paste 1 tbsp
Maida 4 tbsp
Lemon juice 2 tbsp
Red chilly powder 1 tps
Turmeric ½ tsp
White vinegar 2 tbsp
Oil 1 cup

Method:

In a bowl mix all the ingredients except fish and oil. Make a fine paste. Marinate fish fillets in this paste for one hour. In frying pan heat oil, shallow fry fish fillets in this oil, until golden brown. In a platter take out all the fish fillets and serve with salad and chatney.

Fish Stuffed in Tomatoes

By admin on April 3, 2008 in Seafood

Ingredients:

Cooked and mashed fish 500 gms
Tomatoes 8 (large size)
Medium sized potatoes cooked, peeled and mashed.
Bread crumbs 3 tbsp
Garam masala ½ tsp
Chili powder ½ tsp
Salt to taste
Coriander leaves for garnish (chopped)

Method:

* Scoop out the tomato pulp by removing the top with a sharp knife. Mix in the cooked fish, the garam masala, chili powder, salt and coriander leaves. Roast the mixture in a teaspoon of oil. Stuff the mixture in the hollow of the tomatoes.
* Plug the tomatoes opening with mash potatoes. Sprinkle breads crumbs over it. Bake the stuffed tomatoes in a preheat oven at low temperature 150oC till they become tender. Serve hot with sauce.

Hara Masala Pomphret Fish Curry

By admin on April 3, 2008 in Curry, Seafood

Ingredients:

1 kg pomphret, surmai or any white fish
1½ bunch fresh coriander leaves
8 large green chillies
25 g garlic
4 tbsp instant coconut powder
½ tbsp fenugreek seeds
225 g yogurt
4 tbsp oil
2-3 stalks curry patta
150 ml water
Salt to taste

Method:

* Slice fish into 1-1½ inch slices, and wash. Finely grind coriander leaves, chillies and garlic.
Heat oil, add fenugreek seeds, immediately add ground paste and salt and stir.
* Add water and cook on low heat, stirring continuously; add more water when needed until the masala is cooked and a distinct aroma emanates.
* Add fish, coat with masala taking care not to break the fish slices. Mix coconut powder with hot water and stir into fish. Simmer for 10 minutes or until fish is cooked.
* To serve, heat fish, place in dish and pour whipped yogurt over it. Gently shake the dish in order to mix the yogurt with the fish.
* Serve immediately with plain yellow khichri.
* Do not reheat.

Sauce in Machhi (Fish)

By admin on April 3, 2008 in Seafood

Ingredients:

Shrimp/pomfret darnes 600 gm
Chili powder 2.5 gm/ ½ tsp
Coriander leaves, chopped 30 gm/2 tsp
Cumin (jeera) seeds 2.5 gm/ ½ tsp
Eggs, whipped 2
Garlic, chopped 10 gm/2 tsp
Gram flour (besan) 25 gm/5 tsp
Green chili, chopped 4
Oil 45 ml/3 tbs
Sugar 25 gm/5 tsp
Tomatoes, chopped 225 gm/1 cup
Vinegar 120 ml/ ½ cup

For Khichdi:
Basmati rice 125 gm/ ½ cup
Cumin (jeera) seeds 2.5 gm/ ½ tsp
Clarified butter (ghee) 15 ml/1 tbs
Fenugreek (methi) seeds 2.5 gm/ ½ tsp
Lentils 60 gm/ ¼ cup
Onions, sliced 60 gm/ ¼ cup
Turmeric (haldi) powder 5 gm/1 tsp

Method:

Apply salt to the fish and set aside for 10 minutes. Heat the oil in a kadhai and fry garlic till pink. Add cumin, coriander leaves, chillies and gram flour. Sauté together till light brown. Add the chopped tomatoes, 0.5 litre/2 cups water and cook for 4 minutes. Season. Add the fish and cook for 2-3 minutes. Remove from fire. Whisk the eggs with vinegar, then heat the mixture in another pan. Add to the fish and gravy. Return the kadhai to very low heat and cook for 6 minutes.

For Khichdi: Wash rice and lentils in plenty of water, then soak for 15 minutes. Fry onions in the ghee till brown. Add turmeric, cumin and fenugreek and sauté. Drain rice and lentils and add to the pan. Fry for 3-4 minutes. Add 360 ml/1 ½ cups boiling water, cover and cook till rice and lentils are well mashed, about 10-15 minutes.

Meen Moily Fish Curry

By admin on April 3, 2008 in Seafood

Ingredients:

Pomfret/sole darnes or small whole fresh fish 900 gm
Cardamoms 2
Cinnamon 1” stick
Cloves 2
Coconut, grated 120 gm/ ½ cup
Coriander, chopped 10 gm/2 tsp
Fenugreek (methi) seeds 2.5 gm/ ½ tsp
Groundnut oil 80 ml/ 1/3 cup
Lemon juice 30 ml/2 tbs
Mustard (sarson) seeds 5 gm/1 tsp
Oil to fry fish
Onions, sliced 80 gm/ 1/3 cup
Red chillies, whole 6
Salt to taste
Tamarind (imlee),
soaked in ½ cup water 25 gm/5 tsp
Tomatoes, chopped 120 gm/ ½ cup
Turmeric (haldi) powder 5 gm/1 tsp

Method:

* Apply lemon juice to fish and leave for half an hour. Then wash with fresh water, squeeze lightly and pat dry. Fry the fish lightly in oil and set aside. In a small pot heat 1 tablespoon/15 ml groundnut oil. Add mustard seeds, fenugreek seeds, cardamoms, cinnamon, cloves, whole red chillies and sauté lightly then cool. Blend to a smooth paste in a blender with the grated coconut. Mash the soaked tamarind with your fingers, then squeeze out and discard the pulp. Keep the extract aside. Heat the rest of the groundnut oil in a pot and sauté onions till brown. Add the tomatoes and turmeric and stir-cook for 4 to 5 minutes.
* Add the tamarind extract and bring to boil. Reduce flame and let simmer for another 5 minutes. Add coconut paste to the gravy. Cook till gravy thickens. Add salt and curry leaves. Gently add the fried fish to the curry and simmer for 5 minutes.

Goan Fish Curry

By admin on April 3, 2008 in Seafood

Ingredients:

Pomfret darnes 600 gm
Coconut, grated 160 gm/ 2/3 cup
Coconut milk 160 ml/ 2/3 cup
Coriander seeds 15 gm/1 tbs
Cumin (jeera) seeds 5 gm/1 tsp
Garlic paste 5 gm/1 tsp
Ginger paste 20 gm/4 tsp
Green chillies 4
Groundnut oil 60 ml/ ¼ cup
Lemon juice 60 ml/ ¼ cup
Onions, chopped 60 gm/ ¼ cup
Red chillies, whole 15
Salt to taste
Tamarind (imlee), deseeded 45 gm/3 tbs
Tomatoes, chopped 60 gm/ ¼ cup
Turmeric (haldi) powder 5 gm/1 tsp.

Method:

*Sprinkle salt and lemon on the fish and marinade for an hour. Meanwhile, blend the coconut, whole chillies, cumin seeds, coriander seeds, turmeric, tamarind and the ginger and garlic pastes together in a blander with the coconut milk. Heat oil in a kadhai. Add the onions and sauté till golden brown.
*Add the tomatoes and cook for 3 to 4 minutes till the tomatoes are mashed. Add the blended mixture and 240 ml/1 cup water and bring to boil. Add the green chillies and the fish and simmer for 7 minutes. Bring to a boil and then let simmer again for 2 minutes. Do not cover the pot at any stage while the curry is being cooked.

Fish Steamed in Banana Leaves

By admin on April 1, 2008 in Seafood

Ingredients :

750 g Fish fillets
1 Large lemon
2 Medium onions
1 teaspoon Finely chopped fresh ginger
2 cloves Garlic
2 Fresh green chilies, seeded and chopped
1/2 cup Chopped fresh coriander leaves
1 teaspoon Ground cumin
1/2 teaspoon Ground fenugreek
1/2 cup Fresh grated coconut
2 tablespoons Ghee or oil
2 teaspoons Salt
1 teaspoon Garam masala
Banana leaves
Salt

Method :

*Wash the fish, dry with paper towels and rub over with salt. Leave aside while preparing masala.
*Peel the lemon, removing all the white pith.
*Cut the lemon in pieces and discard all seeds.
*Put into container of electric blender with one roughly chopped onion, ginger, garlic, chilies, fresh coriander, cumin and fenugreek.
*Blend on high speed until pureed, then add coconut and blend again.
*Heat oil and fry remaining onions, finely chopped, until soft and golden.
*Add blended mixture and fry, stirring, for a few minutes.
*Remove from heat.
*Add salt and garam masala.
*Coat each fillet with the mixture.
*Wrap securely in banana leaves and steam over gently simmering water for 30 minutes, turning parcel once.
*Serve in the leaf parcels.
have a bowl or plate to collect leaves as each person unwraps the fish fillets.

Fried Fish

By admin on April 1, 2008 in Seafood

Ingredients:
Ingredients:

Fish slices 1/2 kg
Ginger Garlic paste 1 Tbsp
Lemon juice 2
green chillies paste 1
Zeera powder 1/2 tsp
Garam Masala powder 1/2 tsp
Gram flour 1 cup
Zeera 1/2 tsp
Salt to taste
Red chillies 2 tsp.

Method:

Mix together fish, Ginger garlic paste,zeera powder,garam masala powder, alt,green chillies paste, red chillies about 1-1/2 tsp, lemon juice. Put it aside for 1 hour.Mix gram flour with little salt, 1/2 tsp red chillies & zeera.Coat the marinated fish with this gram flour. Discard the access gram flour. Then put little water in the left over gram flour material. It should be thick. Dip & coat the fish in this liquid gram flour material & deep fry it in already hot oil to golden.

Sweet & Sour Fish

By admin on April 1, 2008 in Seafood

Ingredients:

Fish 1/2 kg boneless
Egg 1
Flour 1/2 Cup
Salt to taste
White Pepper ground 1tsp
Soya Sauce 2 Tbsp
Tomato Ketchup 2 Tbsp
White Vinegar 2 Tbsp
Agino Moto 1 tsp
Cornflour 1-1/2 Tbsp
Pineapple thin cubes of 3 slices
Onion cubes 1
carrot cubes 1
Capsicum cubes 1
Oil for frying

Method:
In a bowl put fish slices, salt, white pepper, egg. Mix well. Sprinkle & mix flour gradually, so that lumps may not be formed. Fry till golden. Take out in a plate.

Sweet & Sour Sauce:
In a pan take 2 Tbsp oil, put ginger garlic paste. Fry little. Then add onion cubes & carrot cubes, cook for 1 minute. Add sugar, vinegar, soya sauce, tomato ketchup, cornflour dissolved in water. keep stirring. Put agino moto, pineapple, capsicum. Cook on low heat for 1 minute. Put fish slices. Mix. Cook 1 minute & it is ready to serve.

Prawn Pakoras

By admin on April 1, 2008 in Seafood

Ingredients:

Prawns 1 Kg

For Batter:
3 Tbsp Flour
2 Tbsp Corn Flour
1/2 tsp Baking Powder
Salt to taste
1/2 tsp Red Chillies
1/2 tsp Black Pepper
1/4 tsp Chinese Salt
1 Egg

Method:

Mix all the ingredients to make bater, adding little water. Make it a thick mixture.
Dip Prawns in this mixture & deep fry them in hot oil to golden.

Serve with Chili Garlic Sauce or Tomato Ketchup.

Fish Balls

By admin on March 31, 2008 in Seafood

Ingredients:

2 Slices of white bread
1/3 cup heavy cream
1tsp Worcestershire sauce
1 egg salt to taste
1tsp red chili powder
1tbsp mayonnaise
coriander leaves chopped
1kgs crab or fish meat

Preparation:

First mix all seasonings together then add them into fish or crab meat and deep fry them.

Fish Crumb Fry

By admin on March 31, 2008 in Seafood

Ingredients:

Any one boned, firm fleshed fish: 500 gm.
Maida 1 cup
Egg 1
Salt to taste
Pepper powder

Breadcrumbs 1 cup
Potato 2 nos.
Tomato 2 nos.
Oil

Preparation:

Clean and slice the fish into thin big pieces. Beat the egg well and make a thick batter with the maida and enough water. Add salt and pepper to taste. Dip the fish slices in the maida egg batter. Roll in the bread crumbs and deep fry over low flame till the fish is browned.
Cut potatoes into thin strips and deep fry. Add salt and shake well. Cut tomatoes into rounds. Serve the fish with the fried potatoes and sliced tomatoes, bread and butter and a soup.

Thaistyle Broiled Chicken Wings

By admin on March 31, 2008 in Seafood

Ingredients:

2 pounds chicken wings (about 10)
2 garlic cloves, minced & mashed to a paste with 1 tsp salt
1 tablespoon vegetable oil

1 teaspoon dried hot red pepper flakes
1/3 cup light corn syrup
1/2 cup distilled white vinegar.

Preparation:

Cut off the tip of the wings, reserving them for another use such as stock if desired, and halve the wings at the joint. In a heavy duty resealable plastic bag toss the wings with the garlic paste and oil to coat them well and let them marinate, chilled, for at least 6 hours or overnight. Drain the wings and pat them dry. Arrange the wings, skin side up, on the oiled rack of a broiler pan; sprinkle them with salt and pepper to taste, and broil them under a preheated broiler about 4 inches from the heat for 8 to 10 minutes, or until they are golden brown. Turn the wings, sprinkle them with salt and pepper to taste, and broil them for 5 to 8 minutes, or until they are golden. While the wings are broiling, in a saucepan stir together the red pepper flakes, the corn syrup, and the vinegar. Bring the liquid to a boil, stirring, and transfer it to a bowl. Serve the wings with the sauce.

Golden Fry Prawns

By admin on March 31, 2008 in Seafood

Ingredients:

Jumbo prawns 8 nos.
Vegetable oil for deep fry
Salt to taste

For the batter:
Rice flour 115 gm

Desiccated coconut 3 tbsp
Egg, separated 1 no
Coconut milk 185 ml
Fish sauce 1 tsp
Salt to taste

Preparation:

Peel the prawns, leaving the tails, but cut the back of each prawn and remove the black spinal cord. Wash the prawns & apply salt.

For the batter, mix the flour and coconut together; gradually stir in the egg yolk, coconut milk, fish sauce and salt.
Whisk the egg whites until stiff and fold into the batter.
Coat the prawns with the batter and deep fry in batches of 23 in a kadai filled with oil.
Deep fry till golden, then remove with a slotted spoon and keep on absorbent paper.
Serve hot with dipping sauce garnished with coriander.

Fish Cutlet

By admin on March 31, 2008 in Seafood

Ingredients:

2 cups Fish(boiled, deboned)
1 cup Potato(mashed)
1 no. Onion(diced)
4 nos. Green Chilies
6 cloves Garlic
1 piece Ginger(1 inch)
1 bunch Coriander leaves
1 bunch Mint
Salt to taste
Black Pepper to taste
1 no. Egg
1 cup Bread Crumbs
Vegetable Oil for frying

Preparation:

In a frying pan, add 3 tbsp. of oil and fry diced onion, green chilies, garlic and ginger till the onion is golden brown. Add coriander and mint leaves.
Add boiled deboned fish and continue frying. Add salt and pepper to taste, remove from heat and cool.
Add mashed potatoes, salt and mix into a dough. Form into cutlets of desired shape [round, long fingers, oval, heart shaped etc.].
Beat egg with little salt and pepper. Coat cutlets in egg and roll in breadcrumbs.
Heat a 4 tbsp. of oil in a frying pan and shallow fry until golden brown on both sides.
Serve hot with onions rings and garnish with coriander leaves

Grilled Shrimp Or Jhinga

By admin on March 31, 2008 in Seafood

Ingredients:

1 pound Shrimp, deveined with skin
2 1/2 teaspoons Red chili powder adjust to required hotness
1 1/2 teaspoons Pepper powder
4 teaspoons Garlic paste
1 teaspoon Salt
5 tablespoons Lime juice
5 to 6 Wooden skewers
4 teaspoons Butter to baste
1/4th cup chopped Cilantro leaves

Preparation:

1. Deveined the shrimp, do not remove the skins. Soak the wooden skewers for 20 minutes in warm water.
2. Mix all of the marinade ingredients together. Rub the marinade on the shrimp let it marinate for 1 hour. Skewer the shrimp on the wooden skewers.
3. Grill on a high flame for 68minutes. Baste with butter in between.
4. Garnish with a dash lemon juice and cilantro leaves. Serve hot with Mint Chutney.

Cocunut Fish Fry

By admin on March 31, 2008 in Seafood

Ingredients:

750 gms Roho/ Surmai fillets
3 tsp Red Chillies (fresh)
2 tbs Coconut dessicated
2 tsp Ginger, chopped
6 Garlic cloves
1 1/2 tbs White Vinegar

3 tbs Maida (flour)
Salt to taste
Oil for frying
Lemon wedges for garnishing

Preparation:

1. Wash the fish fillets and pat dry.
2. Sprinkle maida over fillets and keep aside.
3. Grind together,red chillies, coconut, ginger, garlic, vinegar and just enough water to make fine paste.
4. Add salt and evenly coat fillets with this paste.
5. Heat oil in a frying pan and fry fish till crisp. Serve immediately, accompanied by lemon wedges.

Fish Pakora

By admin on March 31, 2008 in Seafood

Ingredients:

boiled fish..any fish u like,
boiled potatoes, and mashed
coriander
salt
pepper
crushed chilies,
zeera, and one egg
oil fry karne ke lie, and fry pan

Preparation:

Boiled, fish and potato me namak, mirch, dhaniya, kutti laal mirch,or zeeraClick to find more about zeera daal ke achi tara mix kar lain, or us ke chote chote ball bana lain, ab tail garm karain or har ball ko egg me dibo ke tail me fry kar lain fry pain me .Lazeez maze daar fish pakora tayaar hain isse dhaniye or dahii ki chutni ke sath garm garm paish karain..or mujhe duyen dain

Fish N Lime

By admin on March 31, 2008 in Seafood

Ingredients:

6 pieces (fillet) Bhekti Fish
2 Lemon
1 tsp White Pepper
1/2 tsp Red Chili Powder

1 tbsp (powder or paste) Mustard seeds
3 tbsp Gram Flour
1/2 cup salt Cooking Oil
to taste Salt

Preparation:

1. Add lemon juice to the fish fillet. Add salt, pepper, mustard powder and red chili powder and marinate for 30 minutes

2. Add besan to the marinated fillet and cover both sides of each fillet well.

3. Heat oil to very hot and deep fry. Serve with mayonnaise and salad.

Crispfried Surmai Fish

By admin on March 31, 2008 in Seafood

Ingredients:

68 thickish slices of Surmai fish
3 lemons, juice extracted
1 1/2 tsp chilly powder
oil as required salt to taste
25 gm ginger
8 cloves

20 gm black cardamoms
20gm cinnamon
15 gm cumin seeds
25 gm anise seeds
8 peppercorns

Preparation:

Wash the Surmai slices very nicely with water and place them on a layer of papers so that the water gets absorbed in the paper.
Pound finely ginger, cloves, cardamoms, cinnamon, cumin and aniseed powders and peppercorns.
Mix these in the lime juice along with chilly powder and salt to taste.
Cover the fish slices with this mixture and let them marinate thus soaked in the mixture for half an hour.
Place a frying pan on fire and fry these slices two or three at a time by adding oil as required.
When they are fried brown and crisp serve them directly from the pan with any chutney.

Sweet And Sour Fish Slices

By admin on March 31, 2008 in Seafood

Ingredients:

3 tomato
1 tablespoon pickle, sweet
1 oz oil
1 tablespoon corn flour
12 tablespoon vinegar
2 tablespoon sugar

2 tablespoon soy sauce
1/4 bone stock
1 lbs fish fillets, white(hamoor/snip)
1 egg
2 tablespoon flour
deep fat for frying

Preparation:

1. Skin and slice the tomatoes, mix with the pickle. Heat oil and fry the tomatoes and pickle for 5 minutes.
2. Mix the cornflower to a smooth paste with the vinegar. Add the sugar, soy sauce and stock. Add to the tomato mixture, bring gently to the boil, stirring, until slightly thickened.
3. Cut the fish into 2 inch strips. Beat the egg and coat the fish with it, then dip fish in flour; do this twice. fry the fish in deep fat for about 5 minutes, drain and pile on a serving dish. Pour the sauce over.

Prawns In Spicy Coconut Sauce

By admin on March 31, 2008 in Seafood

Ingredients:

14 oz Canned coconut milk
8 Dried, red Chili peppers *
2 ts Cumin seeds
2 ts Coriander seeds
1 ts Turmeric
1 ts Grated fresh ginger
6 Garlic cloves, minced
5 tbs Peanut oil
1 lg Onion, thinly sliced
Salt
1 lb Prawns, shelled, deveined

Preparation:

Process the grated fresh coconut or the desiccated coconut with 3 1/2 cups hot water in a food processor. Drape a piece of folded cheesecloth over a bowl and pour the coconut mixture into the cheesecloth. Strain the liquid, squeezing the pulp to extract as much milk as possible. This is thick coconut milk; set aside.

Pour 2 1/2 cups hot water over the coconut in the cheesecloth and squeeze to extract more milk into another bowl. This second extract is thin coconut milk. Set aside.

If you are using canned coconut milk, skip this step and proceed with the recipe. Grind the chili peppers, cumin and coriander seeds in a spice grinder and set aside. Process the thick coconut milk (or canned coconut milk) with the ground spices, turmeric, ginger and garlic; set aside. Heat the oil in a heavy, shallow pan. Add the onions and cook until the edges begin to turn almost reddish brown (about 15 minutes), stirring frequently. Add the coconut spice mixture and cook until the liquid evaporates and oil separates from the paste. Cook this paste for 10 more minutes, stirring constantly. Stir in the reserved thin coconut milk (or 2 cups water, if you have used canned coconut milk) and let simmer until reduced to a creamy sauce. Add salt to taste.

Stir the prawns into the sauce and cook a few minutes until the prawns are just cooked. (Be careful not to overcook). Serve with steamed rice.

Grated fresh coconut: Pierce the eyes of a fresh coconut and drain off the liquid. Put the coconut in a preheated 375F oven for 20 minutes. Break it open with a hammer and separate the meat from the hard shell in large pieces. Break the pieces into smaller ones and, using a vegetable peeler, peel the brown skin off the meat. Grate the coconut meat in a food processor.

Prawn Sixty Six

By admin on March 31, 2008 in Seafood

Ingredients:

8 pieces medium sized prawns, shelled and deveined (with tall intact)

For the Batter:
1 egg white
2 tbsp plain flour
tbsp cornflour
a pinch salt
a pinch pepper
1 tsp ginger juice

For the Masala:
1 large onion, chopped
2 tbsp ginger/garlic paste
2 green chillies, chopped
1 tsp chili paste
16 curry leaves

1 tbsp ginger juliennes
1 tbsp tomato ketchup
1 tbsp tomato puree
1 tbsp soya sauce/oyster sauce
1 tbsp sugar
4 tbsp yogurt
1 tsp tomato paste, whisked into the yogurt
4 tbsp oil
2 tbsp coriander leaves, chopped
salt to taste
oil for deep frying

Preparation:

Mix all ingredients for the batter in a bowl with little water till a batter of dipping consistency is reached.Heat oil in a wok. Dip the prawns in the batter and deep fry for 23 min.Heat 4 tbsp oil in a wok and fry the chopped onions till pink. Add the green chillies and ginger garlic paste. Fry till onions are golden brown.Add the curry leaves and chili paste and saute for 30 seconds. Now add the yogurt and saute till the oil separates. Add the sauces, tomato puree, ketchup, sugar and ginger juliennes.Add the fried prawns and 2 to 3 tbsp of water if needed to coat the prawns over with the sauces.Stir fry for another 30 seconds on low heat. Serve garnished with coriander leaves.

Hot Prawn Curry

By admin on March 31, 2008 in Seafood

Ingredients:

Prawns 1 lb Curry leaves
few Red chillies dried
6 big long ones Haldi
1/2 tsp1 Onion medium chopped Zeera powder
1 tsp Ginger / Garlic
2 tsp leveled
Dhania Powder
1 tsp oil
1/4 cup chilly powder
2 tsp leveled Lemon juice
2 tbsp
Salt 1 tsp
1 cup coconut milk

Preparation:

Soak chillies in hot water for 5 minutes & put in blender with onion and ginger/ garlic. Heat oil and fry curry leaves for a minute. Add blended mixture and fry stirring constantly for 5 minutes until oil separates. Add ground spices & fry for 1 minute then add prawns & fry, stirring until they change color. Now add salt & coconut milk & simmer uncovered for 10 minutes. Remove from heat and add lemon juice to taste.

Dum Ki Fish

By admin on March 31, 2008 in Seafood

Ingredients:

Fish 1/2 kg
Curd 1/2 kg
Chilly powder 1 tsp
Oil 1/2 cup
Salt 1 tsp
Onion 1 big fried golden
Dhania 1 tsp

Garlic 1 tsp
Ginger1 tsp
Pinch of Haldi
All spices 1 tsp
Kewra water mixed with a pinch of zafran
Whole garam masala little

Preparation:

Wash fish well with lime and salt. Grind all the above masala and keep it aside. Fry onions light brown. Remove and grind. Beat curd and add in all the grinded masala with onion and apply on fish. Heat oil, add whole garam masala and put fish pieces with curd and masala. Fry for a while and sprinkle Kewra mixed with zafran. Cover the pan and put it on dum. Cook for 1520 minutes.

Fish Pulao

By admin on March 31, 2008 in Seafood

Ingredients:

Fish 1/2 kg
Rice 1/2 kg
Potatoes 2
Tomatoes 2 chopped
Methi 3 bunch small
Green Chillies whole 3
Onion brown 1/2cup
Oil 1/2 cup ful
Coriander leaves 1/2 bunch
Green Chillies 810 grinded
Dhania Powder 2 tsp
Zeera Powder 1 tsp
Haldi 1/2 tsp
Garlic 1 tsp heaped
Salt 1 & 1/2 tsp heaped
Curd 1 cup

Preparation:

Wash fish well. Soak rice. Heat oil fry onion golden and add methi leaves, garlic and all masala fry well by sprinkling little water add chopped tomatoes bhuno than add curd, potatoes and fish. Cook for 10 minutes till fish done. Remove fish pieces add whole green chillies and your soaked rice along with 2 cups of water. Cook on high flame till rice cooked and water dries. Lastly put fish pieces on top and put on dam.

Spicy Baked Fish

By admin on March 31, 2008 in Seafood

Ingredients:

1 kg rohu or other firm white fish
2 tablespoon lemon juice
2 tablespoon salt
2 tablespoon garlic paste
2 tablespoon ginger paste
34 green chilies, crushed
2 teaspoon red chili powder

1.5 teaspoon ajwain
1/2 level teaspoon turmeric ground
2 teaspoon coriander seeds, ground
1 teaspoon garam masala
vinegar or lemon juice
1.5 teaspoon chat masala

Preparation:

1. Wash and pat dry fish. Cut into1inch cubes. Rub the fish pieces with lemon juice and 1 teaspoon salt. Cover and marinate for half an hour.
2. Combine garlic, ginger, green chilies, chili powder, ajowan, turmeric, coriander and garam masala in a medium bowl and mix well with enough lemon juice or vinegar to make thick paste.
3. Coat the fish pieces with spice paste. Cover and marinate for at least 6 hours in refrigerator.
4. Place fish in a greased baking tray and bake at 180C (375) mark 5 for about 2535 minutes or until cooked through. About 15 minutes before the end of the cooking time, turn the pieces over, baste well with oil and return to the oven until cooked.
5. Sprinkle with chat masala, if desire. Transfer to a serving plate and decorate with lemon slices.

Fish Kabab

By admin on March 31, 2008 in Seafood

Ingredients:

1 kg Fish, skinned and boneless
2 lemons
12 cup coriander leaves, chopped
4 green chilies fine chopped
1 teaspoon cumin, white, roasted and ground
1 teaspoon black pepper, freshly ground
1 teaspoon red chili powder
2 egg, beaten
bread crumbs
1 tablespoon vinegar
As per taste salt
oil for frying

Preparation:

1.Wash the fish pieces with salt and garlic. Then place the fish pieces on a hot griddle (tava) on low heat and sprinkle vinegar on them. When the water dries completely remove from heat and leave to cool.
2. Add all the spices including the fresh coriander and green chilies, mix well to a fairly smooth consistency. Divide the mixture into equal pieces (about 18-20), making them into flat round shapes about 1/2 inch thick.
3. Dip the fish kabobs first into the egg and then into the bread crumbs, and deep fry in hot oil. Drain on kitchen paper towel.
4. Serve them hot.

Spicy Garlic Fish Fry

By admin on March 31, 2008 in Seafood

Ingredients:

1.5 lbs fish fillets, White (sole,
As per taste salt
1 teaspoon cumin, grounded
oil for deep frying
1/2 teaspoon coriander seeds, ground
3 cloves garlic (crushed)

1 teaspoon anise seeds, ground
1/2 teaspoon chili powder
1 tablespoon lemon juice
lettuce leaves
radishes, sliced

Preparation:

Remove any skin and bones from fish, rinse and pat dry with paper towels. Cut into large chunks. Mix together cumin, coriander, ground anise, Chile powder, garlic, lemon juice and salt, blending to a smooth paste. Spread over fish, cover and refrigerate
1 hour. Half fill a deep pan or deep fryer with oil and heat to 350 F. (175C) or until a 1inch bread cube browns in 50 seconds. Cook fish, a few pieces at a time, 2 to 3 minutes, until golden brown. Drain on paper towels.Serve hot, garnished with lettuce and radish slices.

Fish Hara Masala Salan

By admin on March 31, 2008 in Seafood

Ingredients:

1kg fish
1/2 cup tamarind (dissolved in water & seeds removed)
1tsp coriander powder
1 tsp qasoori methi
1/2cup fresh dhania (cellantro)
1/4cup fresh mint
1tsp red chillies powder
1tsp zeera
34 green chillies
23 stems green or spring onions
12 stems of green garlic
1/2 cup oil

Preparation:

Add all dry spices into oil n fry on low heat till they give a strong smell n change color.add garlic,chillies, onions, tamarind water, mint n dhania(green cellantro) together and grind finely in liquidizer or food processor. pour the mixture in the heated oil n raise the heat. cook till it smells completely done n all water looks dried .add fish n lower heat immediately. carefully toss the fish fillets in masala and let them cook for 12 minutes add water enough to tender fish and maintain consistency of salan.

Shrimp In Tandoori Marinade

By admin on March 31, 2008 in Seafood

Ingredients:

4 pounds shrimp medium, deveined
16 ounces plain yogurt
6 tbs fresh lemon juice
1 1/4 tbsp cayenne
1 1/4 tbsp pepper
1 1/4 tbsp turmeric
1 1/4 tsp curry powder
4 tsp paprika
1/2 tsp salt
2 tsp garlic finely minced
2 tsp ginger root minced

Preparation:

Thread shrimp on 8 10 inch skewers and lay on a any pan that will hold them in one layer.

Marinate shrimp:
In a small bowl, mix all ingredients well and spoon over skewered shrimp, cover completely. Slip into a plastic bag and refrigerate for at least 6 hours.Grill shrimp:Grill skewered shrimp over ashed coals for 34 min. Turn and continue cooking 3 min. more until done. serve immediately with lemon wedges and onion slices.

Fried Prawns

By admin on March 31, 2008 in Seafood

Ingredients:

Frozen prawns 20-30
Black pepper 1/2 tsp
White pepper 1/2 tsp
Garlic paste 1 tbsp
soya sauce 1 tbsp
salt to taste
Corn flour 5 tbsp
White flour 5 tbsp

Preparation:

Mix prawns with all ingredients in left column.Dust the prawns with ingredients in right column.Deep fry.

Fish Kabobs

By admin on March 31, 2008 in Seafood

Ingredients:

Fish 1/2 kg boiled and mashed Mix spices
1 tsp leveled White zeera seeds
1 tsp Onion brown
2 grinded Green chillies
23 chopped Chilly powder
1 tsp leveled Coriander leaves chopped Ginger/ garlic
1 tsp leveled Haldi
1/2 tsp Chana flour
1 tbsp heaped Salt
1 tsp leveled
Egg 1

Preparation:

Boil and mash fish and mix all the ingredients in fish then make in shape of kababs and shallow fry.

Fish Curry

By admin on March 31, 2008 in Seafood

Ingredients:

1 kg rohu or other firm white fish
23 tablespoons lemon juice
2 teaspoons salt
12 cup oil
2 medium onions, finely chopped
1 tablespoon garlic, minced
1 tablespoon ginger, minced
2 teaspoons chili powder

14 teaspoon turmeric powder (haldi)
2 teaspoons coriander powder
2 teaspoons garam masala powder
3 large tomatoes, chopped
14 cup coriander leaves, chopped
34 green chilies chopped

Preparation:

Wash the fish and remove the scales, if any and cut the fish into 1 inch steaks. If the fish is boneless (fish fillets), then cut into 1 inch pieces.
2. Mix the lemon juice and 1 teaspoon salt and rub on the fish pieces and leave to marinate for 30 minutes.
3. Meanwhile prepare masala (gravy), heat oil in a heavy based pan and stirring frequently, fry the onions to light brown. Add ginger and garlic and stir fry for 35 minutes or until the mixture is golden brown. Add 23 tablespoons of water to prevent from burning.
4. Add chili powder, turmeric, coriander powder, garam masala powder, remaining salt and 34 tablespoons of water to prevent the spices from burning. Stir fry for a minute or two and then add chopped tomatoes. Stirring frequently, fry the mixture for 810 minutes or until tomatoes are reduced to a pulp and oil begin to separate from gravy.
5. Add fish and stir well to coat the fish pieces with spice mixture. Reduce the heat to low, cover with a tight fitting lid, and cook for 1520 minutes or until the fish is tender, stirring occasionally. (It may be necessary to add extra water to prevent the fish from sticking to the bottom of the pan.) Adjust the seasoning with salt.
6. At the end of the cooking time add coriander leaves and chopped chilies. Carefully transfer to a serving dish and serve with Chapati or boiled rice.

Shrimp Stuffed Potatoes

By admin on March 31, 2008 in Seafood

Ingredients:

8 medium baking potatoes
1/2 C. butter
1/2 C. milk or sour cream
2 T. grated onion
1 C. grated cheddar cheese

1 t. salt
1/2 t. pepper
1/2 t. paprika
1/2 lb. medium shrimp peeled, boiled and chopped

Preparation:

Scrub potatoes to clean. Bake potatoes at 425F. for 45 60 minutes, or until done. When cool enough to handle, cut in half. Scoop out the potato, leaving a firm shell, about 1/4 inches.Add to the potato, butter, milk/sour cream, onion, cheese, salt and pepper. Whip the potato until almost smooth. In a separate pan, melt butter or drizzle in oil and saute the shrimps with spices that you prefer like garlic, onions, coriander, etc. After the shrimps are done, stir in the sauted shrimps to the potatoes. Spoon potato mixture back into shells. Sprinkle paprika and grated cheese on top. Bake at 425F. for 15 20 minutes.Serves 8.

Fish Vegetable Deluxe

By admin on March 31, 2008 in Seafood

Ingredients:

Fish( Cat fish or tilapia) 1 Lb
Peas 1/2 cup
Carrots 1/2 cup diced
Beans 1/2 cup diced
Corn 1/2 cup
Tomatoes 1/2 lb ( Thinly sliced)
Onion 1 med. ( Thinly sliced)
Ginger garlic paste 1 tsp.
Oil 3/4 cup

Salt to taste
Red chili powder to taste
Cumin 1/2 tsp
Fenugreek seeds A pinch
Red chili Whole 2 or 3
Fennel Seeds A pinch
Kalonji 1/2 tsp.
Kari patta 3 or 4 leaves

Preparation:

Heat the oil in the pan. Add onion, fenugreek seeds, cumin and whole red chili. Fry till the onion is brown and then add kari patta. Fry for 1 min.Add tomatoes salt, chili powder and ginger garlic paste. Now bhonoo this mixture well till the oil separates. Now add veggies and water. Put on low heat. In the mean time, cut the fillet into small fingers. Marinate the fish with black pepper and lemon juice. Wait for 10 min. Grease the pan and put it on high heat. Now add the fish and wait till it gets browned.(For 35 min). Remember fish doesn’t take too long to cook. Now check your veggies if the beans and peas are done, bhonoo for about 3 min. Before adding fish make sure there is no water. Now add fish with kalonji and fennel seeds. Put on low flame for about 5 to 10 min. Your tasty fish vegetable deluxe is ready. Best if served with boiled rice or can be served with chapati.

Fried Fish French Style

By admin on March 31, 2008 in Seafood

Ingredients:

1/2 Kg Chicken Fish
2 serving spoon Basin
2 tbs Corn Flour.Salt to taste
Red Chili to taste
Dhania Powder 1/2 teaspoon
Ajwine powder 1/2 teaspoon
Garlic Powder 1/4 teaspoon
Garam Masalah Mixed powder 1/2 teaspoon
1 cup vegetable oil
1/2 cup tap water

Preparation:

Mix all the ingredients except fish in 1/2 cup of tap water.Stir till a paste is formed.Dip the fish slices(finger shaped/ size)into the paste.Leave the fish in this paste for 15 minutes.Put the oil in a frying pan, heat it well and start pouring in fish fingers into it. Take out when fish fingers turn golden brown. Put in a serving plate, garnish with fried fruits (potato chips),sliced tomatoes,lemon slices and celeries.

Batter Fried Fish

By admin on March 31, 2008 in Seafood

Ingredients:

fish(cut into 3inch pieces,marinated with 1/2kg salt/pepper,and ajinomoto(1/2 tsp each) and kept for 1015minutes)

batter:
flour……………….1cup
corn flour………….2tbsp
baking powder……1/2tsp
eggs……………….1(beaten)
salt………………..pinch
habib cooking oil…6cups deep frying

Preparation:

Mix all ingredients for the batter and make a smooth paste.a little water can also be added dip fish pieces one by one into batter and deep fry till golden brown.serve with ketchup.

B.B.Q Fish

By admin on March 31, 2008 in Seafood

Ingredients:

2lbs fillet of fish about1&3/4inches thick
1 lemon sliced round shape
1 onion sliced round shape
2tsp fennel seeds(saunf)

3tbs Olive oil
salt&pepper
Aluminum paper for wrapping
Green fennel leaves for garnish

Preparation:

Wash and clean fillet of fish with dry cloth.Rub olive oil with brush or with hand on both side of fish and put on aluminum foil.Layer on top with onion& two lemon slices and sprinkle salt& pepper and fennel seed and wrapped the foil and put hot B.B.Q grill and cook on high on both sides .
when cooked garnish with lemon slice and green fennel leaves.

Salmon In Mustard Sauce

By admin on March 31, 2008 in Seafood

Ingredients:

Half salmon fish cut in five pieces
3Tbs Mustard sauce
1/4 cup Vinegar
Salt&pepper to taste
1/2 cup fresh cream
1tbs paste of garlic

Preparation:

Brush salmon pieces with garlic and salt&pepper.
Mix Vinegar with rest of ingredients and mix well with Salmon fish and put the pieces in oven dish and cover with foil.
Cook in preheated oven on mark 6 for half an hour the take it out and remove foil and again put in oven and now grill for 10 minutes.when turns brown take it out and eat with pasta.or baked potatoes.

Fish Tikka

By admin on March 31, 2008 in Seafood

Ingredients:

45 gms fish boneless
3 small pieces of ginger
6 green cardamoms
3 or 4 tsp yogurt
salt to taste
15 garlic flakes
1 1/2 tsp red chillies powder
1/4 tsp cinnamon powder
1 small piece of mace
1/2 tsp orange color

Preparation:

Wash the fish without bones then dry with cloth cut into medium size pieces grind garlic and ginger finely. mi all the ground ingredients, color,salt and red chillies powder into yogurt.Rub on the fish pieces and keep for one hour stick on iron rod.Then put on medium fire of charcoal grill
turn them frequently or grill until nicely browned.Serve with mint chutney and rice.

Filled Tomatoes

By admin on March 31, 2008 in Seafood

Ingredients:

6 big round tomatoes
6tbs rice
Laitus salad
1 tin of tuna fish natural
Mayonnaise 2tbs
salt&pepper to taste
cheese grated
2tbs cream

Preparation:

1)Cut the tomatoes in the form of basket and take out all it’s seeds.Put pinch of salt in each tomatoes and leave them a side for few minutes.
2)Boil the rice and let them cool.
3)take out tuna fish from tin and mix it with rice and mayonnaise.
4)Fill this mixture in tomatoes.
5)Spread and cover whisked cream on the top of tomatoes and then sprinkle grated cheese on the top.
6)Cook on fairly preheated oven 220C or on gas mark 7 for 10minutes.
7)Serve with Laitus salad.

Spicy Fish Fry

By admin on March 31, 2008 in Seafood

Ingredients:

45 cleaned & scaled fishes
10 green chillies (mirchi)
2 teaspoon garlic (lasun)
1 bunch coriander (dhania)
salt to taste
1/2 teaspoon of turmeric (haldi)
1 pinch of garam masala

Preparation:

Blend the green chillies, dhania and garlic in a blender.After you have a paste put in salt, haldi and a pinch of garam masala. Then take the fish make some slits on both sides and put in the paste and marinade for about 5 hours in refrigerator.When you are ready to eat it fry it in a deep fry dish.Served best with daal and rice.

Finger Fish

By admin on March 31, 2008 in Seafood

Ingredients:

fish 500gm
salt 1 tsp
chilly powder 1tsp
mustard powder 1/2 tsp
black pepper 1/2 tsp
soy sauce 1 tbsp
eggs 1 or 2
bread crumbs 1 cup
oil for deep frying

Preparation:

Cut the fish into finger fish pieces.mix red chilly, salt,mustard powder,black pepper in a bowl and add soy sauce and rub this mixture on the fish pieces.
beat the egg and add little salt.Dip the fish in the beaten egg ,roll on bread crumbs and deep fry in hot oil.Decorate with salad leaves and serve.

Mucchili Musalam

By admin on March 31, 2008 in Seafood

Ingredients:

2.2 lb fish cleaned but not boned
2 onion sliced
1 onion sliced and fried
1 teaspoon ginger paste
1 teaspoon garlic paste
3 green chilies
1 teaspoon fenugreek seeds
1 teaspoon salt
2 tablespoon sweet sesame oil
Yogurt
oil for cooking

Preparation:

Let the fish marinate for an hour or so in enough curds mixed with salt to cover it. Meanwhile grind separately one of the sliced onions, the fried onion, ginger, garlic and green chillies.
Put a pan with the oil on the fire, brown the fenugreek seeds in it and the sliced onion and the prepared onions, and when these turn brown, add the other spices. Add the fish carefully with the yogurt and a cup of water cover firmly and cook.

Fish Tandoori

By admin on March 31, 2008 in Seafood

Ingredients:

1 large fish, whole (about 2 lb.)
1 cup whipped yogurt(curd)
1 tsp garlic paste
1 tsp ginger paste
1 tsp green chili paste
1 tsp coriander powder
1 tsp tomato sauce
1 tsp red chili powder
1/2 tsp cumin powder
1 tsp tandoori masala powder
Salt to taste

Tandoori Masala Powder:
4 tsp ground coriander
3 tsp ground cumin
4 tsp garlic powder
4 tsp paprika
3 tsp ground ginger
2 tsp mango powder
1 tsp dried mint
3 tsp deep red coloring
1 tsp chili powder
1 tsp yellow coloring)

Preparation:

Method to make Tandoori Masala Powder:
Mix all together and store.
The coriander and cumin powders must be freshly ground.
Use as required.
This will keep for months if stored in an airtight
container.

For tandoori fish:
After cleaning the fish, make slanting gashes on
the fish on each side.Do this in such a way
that the fish remains a whole.
Marinate the fish in the combined masala for about 4 hours.
Prepare a baking dish and brush the bottom of the
dish with a little oil.
Carefully place the fish in the center of the dish and
brush with some oil on top.
pour any remaining marinade into the dish and bake
in a moderate oven at 375 deg F till the fish is
done and becomes golden brown at the top.
Serve garnished with coriander leaves and lemon
wedges.

Hot And Sour Shrimps

By admin on March 31, 2008 in Seafood

Ingredients:

1 lb. shrimps, cleaned and deviened
2 onions
Blend together to a smooth paste
1 small piece ginger
10 flakes garlic
34 black peppercorns
1 tsp cumin seeds
6 red chillies
1/2 tsp turmeric powder
1/2 cup thick tamarind juice or 2 tbsp vinegar
Cooking oil
Salt to taste

Preparation:

Slice and fry the onions in the oil till done.
Add the ground masala and fry till the oil begins
to separate.
Now add the shrimps and salt and some water and simmer
for a while.
Bring to a boil.
Add more vinegar if required and boil till done.
Eat with plain

Spicy Fish Curry

By admin on March 31, 2008 in Seafood

Ingredients:

1 cup oil
2 teaspoon tamarind paste
2 teaspoon chili powder
2 teaspoon paprika
2 teaspoon garlic & Ginger Paste
3 onions well blended
2 tomatoes
1 stock dhania coriander
1/2 teaspoon haldi
78 green chillies grounded
1 kilo fish any kind
allspice depend on taste
7 longclove
3 elaichii cardamum
5 kali mirch whole black pepper
1/2 teaspoon garam masala

Preparation:

First clean your fish thoroughly after you have cleaned it then put a little salt on it and leave it to the side. Get a frying pan add 1/2 cup oil heat it and then fry fish until half cooked and put aside.
Then in a separate dish heat the rest of the oil add the grounded onion, garlic and grounded green chili and fry till light brown. Then add dry masala clove, cardamom and whole black pepper. Add the tomatoes to get the masala a little wet then add all the powder masala. After you have cooked the masala well add two glasses of water cook masala till masala is cooked then add the fried fish and cook till fish is thoroughly cooked if you want a lot of thin gravy add water and salt to taste. After cooking add Dhania finely chopped and u have fish curry. Serve with white rice.