Fish Receipies

[jassheela]

Ingredients: 1 kg singhara-cut into thick slices and with skin
1 tbsp powdered yellow peppers
1 tbsp chilli powder
2 tsp ajwain
2 tbsp gram flour
salt to taste
2 tsp garlic paste
mustard oil to deep-fry the fish
chaat masala and lemon wedges for garnish



Method: Mix all the ingredients except the oil and apply to the fish. Marinate for about 1/2 an hour.

Heat the oil in a kadahi; when hot, add as many pieces as fit in comfortably. Fry over high heat till lightly coloured, and the masala forms a coat over it.

Remove fish from oil, and set aside over a colander. Heat oil again, before frying the remaining pieces.

Before serving, heat the oil and add the pieces of fish to it; press them down a little and fry till cooked through and crisp on top.

Drain on an absorbent paper and serve hot, sprinkled with chaat masala and lemon wedges on the side.

[jassheela]

FISH MASALA

boneless fish fillets - 5, cut into 4 pieces each
marinade:
lemon (juice) - 1 no
chilli powder - 1/2 tsp
garam masala - 1/4 tsp
salt
ginger garlic paste - 1/2 tsp

oil - 2 tbsp
onion - 2, chopped
tomato - 2, chopped
turmeric - 1/4 tsp
red chilli powder - 1 tsp
coriander powder - 1/2 tsp
cumin powder - 1/2 tsp
amchur - 1 tsp
garlic paste - 1 tsp
ginger paste - 1 tsp
salt
corinder leaves
more lemon juice(optional)

1. marinate the fish for 10 minutes and grill/ fry till golden.
2. heat oil, add onion and fry; add tomatoes , garlic-ginger and spices.
3. sprinkle water and fry till masala is cooked.
4. add the grilled/fried fish pieces and mix without mashing them.
5. add more lemon juice if needed. serve garnished with coriander leaves.
goes well with rasam rice/ dal chawal/ chappati

[jassheela]

KINGFISH GASHI

king fish - 1 kg
sliced and cleaned

grind to a fine paste the following:
onion - 2
red chilli - 8
coriander seeds - 2 tbsp
turmeric - 1/4 tsp
tamarind pulp - lemon size
garlic - 6 to 8 cloves
ginger - a small piece
salt
fresh coconut - 1 cup grated
black pepper - 5 corns
rice - 1 tbsp, soaked

1. heat oil and add the paste , fry.
2. add water and bring to boil till the raw smell is gone.
3. simmer and add fish.
4. cook till done.
5. serve with boiled rice.

[jassheela]

MACHER JHAL
a bengali fish curry

any fish slices - 500 gms, cleaned

sprinkle little salt and turmeric on both sides of fish and leave for 15 minutes. Then shallow fry both sides in heated mustard oil till light brown; keep aside.

masala: paste the following with a tsp of vinegar
garlic - 4 cloves
red chilli - 3
coriader seeds - 1 tbsp
green chilli - 1
turmeric - a few pinches
mustard seeds - 1 tsp
cumin seeds - 1 tsp

tempering:
methi seeds - 1 tsp
red chilli - 1
cumin seeds - 1 tsp
onion seeds/ kalonji - 1 tsp
onion - 2 , grated
tomato - 1 , finely chopped
salt

1. in the same mustard oil in which fish was fried, add the methi , red chilli , cumin and kalonji.
2. add onion and saute.
3. add tomato and fry till oil separates.
4. add the masala paste and needed salt.
5. add water and simmer; gently slide in the fried fish pieces and simmer without breaking.

garnish with coriander leaves and serve with plain boiled rice.

[jassheela]

Rui fish curry using onion
Serves: 4 persons
Ingredients:
Rui fish cut into required pieces
1 big or 2 medium sized onion
1 inch ginger
4-5 cloves of garlic
1 medium size tomato
½ teaspoon of turmeric powder
½ teaspoon of red pepper powder (if required)
1 teaspoon of garam masala
2-3 green chilly (if required)
2 cups of water
mustard oil to cook
salt and sugar to taste

Process:
Grind the onion, garlic and ginger together to make a smooth paste. Separately grind the tomato, to make the puree. Keep it aside and cover.
Before frying the fish, sprinkle a teaspoon of salt and 1 teaspoon of turmeric powder over both the sides of the raw fish. Put ½ cup of mustard oil into the frying pan. Heat it till it quite hot – and fry the fish moderately. Do not deep fry the fish.
Take off the pieces of the fried fish from the pan and put ½ teaspoon of sugar in the remaining oil. Once the sugar gets brown, put the tomato puree over it and fry for few minutes.
Now put the paste of onion, ginger and garlic into the frying pan. Add ½ teaspoon of turmeric powder, ½ teaspoon of red pepper powder (if required) and fry this whole thing, till you get the smell of fried onions and it gets reddish color.
Next you add the fried fish and then add the water. If you want it hotter, add the green chilly by slicing it vertically. Add salt to taste. Simmer the heat and let it boil for few minutes, till the water turns into a thick gravy.
Now it's done, sprinkle the garam masala powder over it.

[jassheela]

Rui fish curry without onion
Serves: 4 persons
Ingredients:
Rui fish cut into required pieces
1 inch ginger
1 medium size tomato
½ teaspoon of cumin seeds
½ teaspoon of turmeric powder
2 teaspoons of cumin powder
½ teaspoon of red pepper powder (if required)
1 teaspoon of garam masala
2-3 green chilly (if required)
2 cups of water
mustard oil to cook
salt and sugar to taste
Process:
Grind the tomato, to make the puree. Keep it aside and cover.
Before frying the fish sprinkle a teaspoon of salt and 1 teaspoon of turmeric powder over both sides of the raw fish. Put ½ cup of mustard oil into the frying pan. Heat it till it quite hot – and fry the fish moderately. Do not deep fry the fish.
Take off pieces of the fried fish from the pan and put ½ teaspoon of sugar in the remaining oil. Once the sugar gets brown, put cumin seeds into the oil. Wait till these seeds start popping up in heated oil and then put the tomato puree over it and fry for few minutes.
Next add 2 teaspoons of cumin powder, ½ teaspoon of turmeric powder, ½ teaspoon of red pepper powder (if required) and fry this whole thing, till it gets reddish color.
Next you add the fried fish and then add the water. If you want it hotter, you can add the green chilly by slicing it vertically. Add salt to taste. Simmer the heat and let it boil for few minutes, till the water turns into a thick gravy.
Now it's done, sprinkle the garam masala powder over it.

[jassheela]

Hilsa with mustard paste Serves: 4 persons
Ingredients:
Hilsa fish cut into required pieces
½ teaspoon of kalaunji (kaalo-jeera or black sesame seeds)
4 teaspoons of mustard paste
½ teaspoon of turmeric powder
2-3 green chilly (if required)
1 cups of water
mustard oil to cook
salt to taste
Process:
Before frying the fish sprinkle a teaspoon of salt and 1 teaspoon of turmeric powder over both the sides of the raw fish.
Put ½ cup of mustard oil into the frying pan. Heat it till it quite hot – and fry the fish moderately. Do not deep fry the fish.
Take off the pieces of fried fish from the pan and put ½ teaspoon of kalaunji in the remaining oil. Once the kalaunji starts popping up, add the fried fish and then put the mustard paste over it.
Put the turmeric powder into it. Then add the water and the green chilly by slitting it vertically.
Add salt to taste. Simmer the heat and let it boil for few minutes, till the water turns into a thick gravy.

[jassheela]

Steamed Hilsa with mustard paste
Serves: 4 persons
Ingredients:
Hilsa fish cut into required pieces
4 teaspoons of mustard paste
½ teaspoon of turmeric powder
2-3 green chilly (if required)
4 tablespoon of mustard oil
salt to taste
Process:
Marinate the fish with all the ingredients – mustard paste, turmeric powder, mustard oil and salt.
Put this into air-tight steel tiffin-box. Add the green chilly. Sprinkle another teaspoon of mustard oil over this. Close the cover of tiffin box tightly.
Pour water around 1 ½ inch depth into the pressure cooker. Put the box into it. Close the pressure cooker lid with the whistle on.
Keep the burner on medium flame. Wait for 3-4 whistles (or around 5 minutes). Serve this with hot rice.

[jassheela]

JALPARI MASALA

lobsters - 4, meat removed and cubed
marinate in lemon juice and salt

oil - 4 tbsp
onion - 50 gms, chopped
garlic - 50 gms, chopped
green chilli - 20 gms, chopped
tomatoes - 100 gms, chopped
potli masala - 1 tbsp
kashmiri spice mix - 1 tbsp
fresh aspargus tips - 100 gms
spring onions - 100 gms
ginger minced - 25 gms
chopped coriander - 50 gms, for garnish.
salt

my note:
Potli masala is made up of 36 such herbs as khas ki kadi, paan ki gad, sandal ki lakdi, saunf powder, pathar ka phool, dhania, elaichi, lavang, dalchini, gulab ki pati, whole kali mirchi, etc. It is commercially available in hyderabad.

kashmiri spice mix can be made with the following:
Equal quantities of :
kashmiri chillis
Coriander seeds
Cumin seeds
Cloves
Black peppercorns
Cinnamon stick
Nutmeg powder
Big Cardamom
Grind all these spices together to a powder.

1. heat oil and saute onion and garlic till golden.
2. add green chilli, tomato and the masala powders. fry till oil separates.
3. add the lobster meat, fry for a few minutes.
4. add the rest of the items and cook till asparagus is done but crunchy. can sprinkle water as needed.
5. garnish with coriander and serve with rice or rotis.

[jassheela]

PRAWN CHETTINAD STYLE 1

prawns - 500 gms, cleaned, deveined

tomatoes - 250 gms , chopped
cashew nuts - 50 gms

cook tomatoes and cashew in some water and grind to a fine paste.

oil / butter - 3 tbsp (or both)
onion - 2 large, chopped
ginger - 2 tbsp
garlic - 2 tbsp
salt
turmeric - 1/4 tsp
chilli powder - 2 tsp
coriander powder - 2 tsp
pepper - 3 tsp, freshly ground
garam masala - 1 tsp
green chilli -2, chopped
coriander leaves - chopped , for garnish

1. heat oil and fry onion till golden and add ginger garlic pastes.
2. when golden , add all the dry masala powders and fry.
3. add the tomato-cashew paste and simmer till oil separates.
4. add the prawns and simmer till cooked.
5. garnish with coriander leaves.

[jassheela]

PRAWN AMBOTIK


jumbo prawns - 500 gms, cleaned and deveined

oil - 2 tbsp
tamarind - a lemon size, soaked in water
salt

to grind:
onions - 2, sliced thin, golden fried
garlic cloves - 6
ginger - a small piece
cumin seeds - 1 tsp, dry roasted
peppercorns - 1 tsp, dry roasted
dry red chillies - 5, dry roasted
turmeric powder - 1/4 tsp

1. heat oil and fry the ground mixture
2. add the tamarind water strained; boil for 5 minutes.
3. add prawns and cook till done and dry.

do not over cook.
4. serve garnished with coriander.

[jassheela]

GRILLED PRAWNS

large prawns - 12 nos.

marinade
garlic paste - 1 tsp
lemon juice - 2 tbsp
oil - 1 tbsp
turmeric - 1/4 tsp
onion paste - 2 tbsp
green chilli paste - 1 to 2 tsp
cumin powder - 1 tsp
salt

marinade for 20 minutes, put on skewers and grill till done

[jassheela]

FISH KOFTAS

boneless fish - 500gm, steamed and flaked
small potato - 1, boiled and mashed
onion - 1, finely chopped
ginger paste - 1/2 tsp
garlic paste - 1 tsp
green chilli paste - 1/2 tsp
black pepper - 1 tsp, ground
coriander leaves - 2 tbsp, chopped
salt
1 slice bread soaked and squeezed

1. mix the above together and make small balls.
2. beat an egg white with salt and pepper; dip the fish balls in the beaten egg white, roll on bread crumbs and deep fry till golden.
3. serve hot with ketchup.

[jassheela]

FISH 'N' CHIPS

fish fillet - 500 gms
use plain flour seasoned with salt and pepper to dust the fillets.

batter:
plain flour - 1 cup
cornflour - 2 tbsp
milk - 1/2 cup
water - as needed
egg - 1, beaten
salt, pepper
paprika/chilli powder, if preferred
lemon juice - 1 tbsp

1. dip the flour dusted fillets in the batter and deep fry till golden.
2. serve with french fries or potato wedges.

dip: chilli mayo / tomato mayo

[jassheela]

FISH FRY

fish - 500 gms
(king fish, salmon, tuna, pomfret, mackerel, sardines, mullet, etc)
salt to taste
turmeric - 1/2 tsp
chilli powder - 1 tsp
coriander powder - 1/2 tsp
cumin - 1/2 tsp
ginger paste - 1/2 tsp
garlic paste - 3/4 tsp
garam masala powder - 1/2 tsp
black pepper powder - 1/2 tsp
lemon juice - 2 tbsp or tamarind water
orange colour - optional

1. mix all together and let stand for 20 to 30 minutes.
2. heat oil and fry till done.