- Memoni Prawn Curry
Prawns cleaned ½ kg
Onion grated 1 large
Curry leaves few
Oil ½ cup
Salt 1 tsp
White Whole cumin 1 tsp
Peanuts roasted and ground 1 tbsp
Sesame seeds roasted and ground 1 tbsp
Mustard seeds ½ tsp
Turmeric ½ tsp
Ginger garlic paste 2 tsp
Coriander powder 2 tsp
Chili powder 2 tsp
Desiccated coconut roasted and ground 2 tbsp
Tamarind pulp 4 tbsp
Raw rice ground 1 ½ tsp
Method
Heat ½ cup oil, add few curry leaves, ½ tsp mustard seeds, 1 tsp whole white cumin seeds, fry for 1 minute, add 1 large grated onion and fry till its color turn to light pink, add in 2 tsp chili powder, 2 tsp coriander powder, 2 tsp ginger garlic paste, ½ tsp turmeric, 1 tsp salt and all roasted and ground Masala. Fry well, now add ½ kg prawns with ½ cup of water, cook for 5 minutes, lastly add 4 tbsp tamarind pulp and 1 ½ tsp ground rice paste. Serve with plain boil rice.
- Fish Tempura
Beckti fish (cut into fingers) ½ kg
Salt ½ tsp
White pepper ½ tsp
Ingredients for Batter
Egg 1
Oil ¼ cup
Baking powder ½ tsp heaped
Corn flour 2 tbsp heaped
Flour 3 tbsp heaped
Chilled water to make batter
Method
Marinate ½ kg fish fingers with ½ tsp salt and ½ tsp white pepper, make a medium consistency batter with 3 tbsp flour, 2 tbsp corn flour, ½ tsp baking powder, 1 egg, ¼ cup oil and chilled water as required, dip the marinated fish in batter, deep fry for 5 minutes till light golden, remove and re fry once again before serving.
- Fish Kababs
Ingredients:
Fish boneless ½ kg
All spice powder 1 tsp
Whole cumin 1 tsp
Chili powder 1 tsp
Turmeric ¼ tsp
Salt 1 tsp
Ginger garlic paste 1 tsp
Gram flour (roasted) 1 tbsp
Coriander leaves (chopped) as required
Green chilies chopped as required
Brown onion 2 tbsp
Egg white 1
Method:
1. Boil and mash fish
2. Mix all above in fish
3. Make into kababs and pan fry
- HARYALI FISH STEAKS
Ingredients:
Surmai fish 4 steaks
Garlic paste 1 ½ tsp
Green chilies 6
Coriander leaves 3 tbsp
Cumin powder ½ tsp
Coriander powder 1 tsp
Salt 1 tsp, heaped
Oil 2 tbsp
Vinegar 2 tbsp
Method:
1. Grind all together in a blender to a fine paste.
2. Then marinate fish steaks in this masala for 10 minutes.
3. Pan fry in 2 tbsp oil for 10 minuets.
- Southern Fried Fish
Ingredients:
Fish ½ kg, fillets
Onion 2 tbsp, chopped
Green chilies 2, chopped
Coriander leaves 1 tbsp, chopped
Egg 2
Flour 3 tbsp
Baking Powder 1 tsp
Chilly powder ½ tsp, heaped
Crushed red pepper ½ tsp
Salt ½ tsp, heaped
Oil 2-3 tbsp
Method:
1. Mix all above together.
2. Make into a batter of medium consistency.
3. Dip the fish in batter & deep fry.
4. Serve with mushrooms sliced & pineapple fried in 1 tbsp butter.
5. Pour or top of the fish.
6. Garnish with sprigs of parsley.
- Chutney baked Fish
Fish fillets ½ kg
Ingredients for chutney:
Green chili 6
Coriander leaves 4 tbsp
Salt 1 tsp
Garlic paste 1 tsp
Black pepper ½ tsp
Lemon juice 2 tbsp
Desiccated coconut 2 tbsp
Method:
Grind together green chilies, coriander, salt, garlic paste, black pepper, lemon juice and coconut into fine chutney.
Marinate fish fillet with pre pared chutney for 30 minutes raped fish fillet into foil and bake in a pre heated oven for 20 minutes on 180 degrees
- Herbed bake fish
Fish fillets ½ kg
Garlic paste 1 tsp
Ketchup 2 tbsp
Chili garlic paste 2 tbsp
Mixed herbs 1 tsp
Parsley 1 tbsp (chopped)
Lemon juice 2 tbsp
Salt 1 tsp
Black pepper crushed ½ tsp
Method:
Marinate fish with all above for 2 hours place fish on a greased baking tray and bake on 200 degree centigrade for 20 minutes.
- Tawa Fish
Ingredients:
Fish Steaks 4 pcs of surmai
Garlic paste 1 tbsp
Vinegar 4 tbsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Turmeric powder ¼ tsp
Chili powder 1 tsp
Salt 1 tsp
Oil 2 tbsp
Method:
1. Marinate fish steaks with 1tbsp garlic paste, 4 tbsp vinegar, 1tsp coriander powder, 1 tsp cumin powder, 1/4tsp turmeric powder, 1tsp chili powder, 2 tbsp oil.
2. Heat 2tbsp of oil in a pan and fry the fish steaks until well cooked.
3. Serve hot.
- Mahi Makhni Kabab
Fish boneless (boiled and mashed) ½ kg
Onion chopped 1 cup
Butter 4 ounces
Green chilies chopped 4
Bread slices 4
Egg 1 or 2
Ginger garlic paste 1 tsp
Sugar 1 tsp
Salt 1 tsp heaped
Chili powder 1 tsp
Turmeric ½ tsp
All spice ¾ tsp
Coriander leaves 2 tbsp
Oil 2 tbsp
Method
Soak 4 bread slices in water for few minutes and squeeze. Divide 4 ounces butter into 10 to 12 equal parts and freeze, steam the fish and mash well, heat 2 tbsp oil in a pan and fry one cup chopped onion, add 1 tsp ginger garlic paste fry till light golden, add ½ tsp turmeric, 1 tsp chili powder and ¾ tsp all spice powder, remove from heat, add in mashed and boiled fish with 4 chopped green chilies, 2 tbsp chopped coriander leaves, 1 tsp heaped salt and 1 tsp sugar. Also add in soaked bread slices, mix well, divide fish mixture into 12 equal parts and roll each portion into ball. Stuff with the piece of frozen butter and roll again, slightly flatten. Beat the eggs, dip kabab in beaten eggs, roll in bread crumbs, refrigerate for 1 hour and deep fry till golden.
- Lemon Fish
Boneless fish slices ½ kg
Lemon juice 1 tbsp
Soya sauce 1 tbsp
White pepper ½
Garlic paste ½ tsp
Salt ½ tsp
Ingredients for Batter
Flour ½ cup
Baking powder ½ tsp
Oil 3 tbsp
Corn flour 4 tbsp
Chilled water as required
Egg 1
Ingredients for lemon sauce
Lemon (cut into round slices) 1
Yellow color a pinch
Salt a pinch
White pepper a pinch
Water 1 cup
Lemon juice ¼ cup
Corn flour 1 tbsp
Sugar 3 tbsp
Method
Marinate fish slices with ½ tsp salt, ½ tsp white pepper, ½ tsp garlic paste, 1 tbsp soya sauce and 1 tbsp lemon juice, make batter with ½ cup flour, 4 tbsp corn flour, ½ tsp baking powder, 3 tbsp oil, 1 egg, and chilled water as required, dip marinated fish pieces in batter, deep fry till light golden and crisp, keep aside.
Method for Lemon Sauce
In a pan, put ¼ cup lemon juice, 1 cup water, 3 tbsp sugar, a pinch of yellow color, a pinch of salt and a pinch of white pepper, cook till boiling, thicken sauce with corn flour paste, pour on top of fish, garnish with lemon slices and serve.
- Tandoori Jal Pari
Pomfret fish ½ kg (2 whole)
Gram flour 1 tbsp heaped
White pepper ¼ tsp
Ginger garlic paste 2 tsp
Carom seeds ½ tsp
Yogurt 3 tbsp
National Tandoori Masala 2 tbsp heaped
Lemon juice 2 tbsp
Method
Wash and dry fish, marinate with 3 tbsp yogurt, 2 tbsp national Tandoori Masala, ¼ tsp white pepper, 2 tbsp lemon juice, 2 tsp ginger garlic paste, 1 tbsp gram flour, ½ tsp carom seeds. Mix well and leave it for 30 minutes, bake in a preheated oven for 20 minutes on 180 degree C.
- Grilled prawn wrap with National Tandoori Masala
Prawns 250 gm
Tomato 1 chopped in tiny cubes
Cucumber 1 chopped in tiny cubes
Onion 1 small cut in tiny cubes
Thousand island dressing ½ cup
Garlic paste 2 tsp
Yogurt 2 tbsp
National tandori masala 2 tbsp
Iceberg lettuce as required
Ingredients for tortillas
Flour 2 cups
Baking powder ½ tsp
Salt ½ tsp
Oil 2 tbsp
Warm water to knead
Method
Marinate 250 gm prawns with 2 tsp garlic, 2 tbsp yogurt, 2 tbsp national Tandori Masala, grill in 2 tbsp oil for 5 minutes, remove and keep aside, spread tortillas with iceberg lettuce, chopped vegetables, prawns, drizzle lavishly with ½ cup thousand island dressing, wrap tightly, cut diagonally in halves and serve.
- Machli Ka Salan
Fish ½ kg
Fenugreek leaves 2 bunches
Yogurt 1 cup
Oil ½ cup
Chili powder 2 tsp
Coriander powder 2 tsp
Cumin powder 2 tsp
Turmeric ½ tsp
Brown onion grinded 4 tbsp
Salt 1 ½ tsp
Garlic paste 1 ½ tsp
Ingredients for Baghar
Curry leaves 20
Fenugreek seeds ¼ tsp
Mustard seeds ¾ tsp
Method
Heat oil, add 20 curry leaves, ¼ tsp fenugreek seeds and ¾ tsp mustard seeds, fry for 2 minutes. Then add all the dry seasoning 2 tsp Chili powder, ½ tsp Turmeric, 1 ½ tsp Salt, 1 ½ tsp Garlic paste, 2 tsp Coriander powder and 2 tsp Cumin powder With ½ cup of water and fry well, then add 1 cup whipped yogurt with 4 tbsp grinded brown onions. Also add in fish, cover and cook for 10 minutes, lastly add 2 bunch of fenugreek leaves. Simmer for 5 minutes and serve with boiled rice.
- Prawns Red Curry
Prawns 250 gm
Tomato (cut into 16 square pieces) 1
Kaffir leaves 6
Coconut milk ½ cup
Oil ¼ cup
Sugar 1 tsp
Fish sauce 1 tbsp
Lemon juice 1 tbsp
Salt ½ tsp
Coriander leaves chopped 2 tbsp
Red curry paste 3 tbsp
Method
Heat ¼ cup oil in pan, add 6kaffir leaves with 3 tbsp red curry paste, fry for 2 minutes, add 250 gm prawns with ½ cup coconut milk, 1tsp sugar and ½ tsp salt, cook for 5 minutes till thick add 1 tbsp lemon juice, 1 chopped tomato and 1 tbsp fish sauce. Garnish with 2 tbsp chopped coriander leaves and serve.
- Fish Nuggets
Fish cubes boneless 250 gm
Salt ½ tsp
Black pepper ½ tsp
Mustard powder ½ tsp
Lemon juice 2 tbsp
Ingredients for batter
Self raising flour 3 tbsp
Corn flour 2 tbsp
Baking powder ¼ tsp
Salt ¼ tsp
White pepper ¼ tsp
Water to make batter
Bread crumbs as required
Method
Marinate fish cubes with salt, pepper, mustard and lemon juice, dip in prepared batter, roll in bread crumbs and deep fry.
