Fish Cookbook

Fish Cook Book of 23

Baked Fish

INGREDIENTS

Oven Temp: 350F-180C8 fillets of fish-marinated in lemon juice and salt for 15-20 minutes and rinsed

oil a thin layer in a frying pan1/4 cup finely chopped onions1/4 cup de-seeded and finely chopped tomatoes2 cups milk2 tbsp refined flour1 tbsp butter1 tsp salt1 tsp powdered black pepper 1/4 cup grated cheese

METHOD

Wipe fish dry. Heat the oil and add the fish over high heat. Brown on both sides, and keep aside. In the same pan, saute the onions and tomatoes over high heat, till glossy. Keep aside.

To make sauce: Melt the butter and add the refined flour, keeping the heat low.

Sauté till just a suggestion of brown. Take the pan off the fire and add the milk very gradually, stirring vigorously all the time. Put the pan over the fire again and let it come to a boil, stirring often to avoid scorching. When it comes to a boil, lower the heat and simmer for 1-2 minutes, continuing to stir.

Add the salt and pepper. Transfer the fish on to an oven-proof serving dish, sprinkle the onions and tomatoes over the fish. Pour the white sauce over it. Sprinkle the cheese over it and bake in a pre-heated oven for 1/2 an hour or till cheese melts.

Fish Gassi (Mangalorean Fish Curry)

INGREDIENTS

For the masala1 tsp coconut oil3 tsp coriander powder1 pinch of fenugreek seeds1 tsp fennel seeds8 pieces of pepper corn1 tsp mustard seeds2 tsp cumin seeds15 red chillies1 grated coconut2 sliced onions8 pieces of garlic100 ml water

For the main preparation2 tbsp coconut oil2 sliced onions10 curry leaves2 chopped tomatoes500 gm filleted fish

METHOD

For the masala, heat oil in pan. Add coriander powder, fenugreek seeds, fennel seeds, pepper corn, mustard seeds, cumin seeds and red chillies and dry roast them.

Now add grated coconut, onions and garlic. Sauté till the onion turn light brown. Then add water and grind them together. The masala is ready.

For the main preparation, heat oil in pan. Add sliced onions, curry leaves and sauté the onions till it looses colour.

Then add chopped tomatoes and prepared masala, and stir-fry till fat separates. Add fish and stir fry. Add salt, tamarind paste and coconut milk. Mix it well.

Cook till fish is cooked through. Garnish with curry and coriander leaves and serve hot.

http://www.ndtvcooks.com/glossary/cookclass.asp


http://www.ndtvcooks.com/glossary/glossary.asp







prepared masala1 tsp salt2 tbsp tamarind paste100 ml coconut milk

Lemon Fish

INGREDIENTS

4 fillets fish 30gms butter Juice of 3-4 lemons 1 tsp sugar, or to taste 1 tsp chopped parsley

METHOD

Rub the fish with lemon juice and season well with salt and pepper. Keep aside.

Make the sauce. Heat the butter, when melted add the sugar, then add the lemon juice.

Taste and adjust the seasoning. Keep aside.

Now take the fish. Roll in a little seasoned flour and lightly sauté in olive oil.

When done, put on the serving plate and spoon the sauce over the fish and it is ready to serve!

Fish Kobiraji (Bengali Fish Fillets)

INGREDIENTS

500 gm (8pc) fish fillet (bhetki or cod)4 green chillies 100 gm onions8 eggs 10 cloves garlic250 gm breadcrumbs 25 gm ginger 8 tbsp oil 1 lemon1/2 cup coriander-chopped1/4 cup mint-chopped100 gm besan

METHOD

Wash the fish fillets properly.

Soak the fish in salt, lemon juice and 4 cups of water for about 10 minutes

Drain and wipe dry. Now marinate the fish for 1hr with onion, garlic, ginger, green chilli paste and with finely chopped mint and coriander and salt to taste.

Mix the gram flour and little salt

Now put the fillets the mixture and taking out sprinkle breadcrumbs on the fillets.

Beat the eggs with little salt. Heat the oil in the pan. Coat the fillets with beaten egg and bread-crumbs.

Put the fillets in the pan to deep fry till brown on both sides.

Note:Substitute the fish with boneless pieces of chicken breasts, beaten flat for Chicken Kobiraji










Goan Fish Curry

INGREDIENTS

2 pomfrets½ lemon1 tbsp salt1 grated coconut½ tsp cumin seeds4 flakes garlic½ tsp turmeric powder8 pieces red chillies1 tbsp coriander leaves3 tsp tamarind water5 cups water1 onion2 green chillies

METHOD

Cut the pomfret into desired number of pieces. Add salt and lime juice to fish and marinate for 10 minutes.

Grind coconut, cumin seeds, garlic, turmeric, red chillies, coriander leaves, with tamarind water and ½-cup water to a paste. Add remaining water to paste and place on fire.

Add sliced onion and slit green chillies to gravy on fire. Wait for 2 boils and add marinated fish.

If boneless give the gravy one more boil. If with bone, give it 2-3 more boils.

Serve hot with unpolished rice.

Fish Biryani

INGREDIENTS

1 kg fish fillets-cut into 1 1/2 " cubes2 tbsp oil1 cup onions-grated1 tsp ginger paste1 tsp garlic paste1 tsp cumin seeds1 tsp garam masala1 tbsp coriander powder1 tsp chilli powder1 tsp turmeric powder1 1/2 tsp salt1 cup hung yogurt1 cup coriander leaves-choppedgreen chillies to taste-finely chopped1 tsp biryani masala1/3 cup browned onions

For the rice2 cup rice-cleaned and

METHOD

Heat oil and add cumin seeds. When they splutter, add onions and ginger-garlic pastes. Stir fry till fat separates.

Add the garam masala, coriander powder, chilli powder, turmeric powder, salt and yogurt and sauté till fat separates.

Mix in the fish and cook over high heat till opaque. Mix in the browned onions, coriander, green chillies and biryani masala.

To make the rice, heat oil and add cloves, peppercorns, cinnamon and cardamoms. When they darken a bit, add rice, water and salt. Mix well and cook till rice is tender but still holds its shape.

To serve, put the fish layer at the bottom of the dish, cover with the rice and sprinkle the rice milk mixture. Keep in an oven or over low heat, over a tawa for about 15 minutes. Mix to break up the layers and serve.










washed2 tsp oil4 cloves4 peppercorns1 cinnamon-broken4 green cardamoms1 tsp salt3 cups hot watersaffron or color mixed in 1 cup warm milk

Kerala Fish Fry (Meen Varathathu)

INGREDIENTS

500 gm fish - scaled and cut diagonally into 3cm pieces oil – for frying1 tbsp ginger - chopped 1 tbsp chilli powder 1 tsp coriander powder 1 tsp turmeric powder1 tsp methi seeds 1 tbsp vinegarsalt - to taste

METHOD

Wash fish, drain and keep aside.

Grind ginger, chilli powder, coriander, turmeric, methi, vinegar and salt into a paste.

Marinate the fish with the paste and keep aside for an hour.

Heat oil and fry the fish pieces till they turn light brown in colour. Make sure that the flame is not too high.

Pierce the fish with a knife and if it flakes easily it is cooked.

Place the fish pieces on an absorbent paper to drain out the excess oil.

Serve hot.

Kolhapuri Fish

INGREDIENTS

1 kg fish filleted and cubed

METHOD

Mix turmeric, chilli powder, garlic paste, salt and lemon juice into the yoghurt and










2/3 cup yoghurt1 tsp turmeric powder2 tsp chillie powder1 tsp garlic paste1 1/2 tsp salt or to taste1 tsp lemon juice2 tsp oil1 bay leaf1 tsp broken cinnamon6 cloves1 tsp crushed black pepper1 cup chopped onions2 tsp grated coconut2 tsp oil1 cup chopped tomatocoriander leaves for garnish

marinate fish in it for 10 minutes.

Heat oil, add bay leaf, cinnamon, cloves, black pepper and onions. Sauté till onions are soft. Add coconut and sauté till a light brown.

Add tomatoes and cook till access water dries. Blend the whole mixture in a blender.

Heat the rest of the oil and add the fish. Stir fry over high heat till opaque. Add the ground paste and simmer over low heat till fish is cooked through. Garnish with coriander leaves and serve.

Parsi Fish Curry

INGREDIENTS

½ kg white pomfret fillets1 tsp salt1 tbsp limejuice1-2 tbsp sesame oil1 large onion-ground1"piece ginger2 tsp chopped garlic1 tsp turmeric powder3 tsp cumin seeds4 tsp coriander seeds¼ tsp green cardamom seeds2 tbsp grated coconuts2 tomatoes-blanched, seeded and chopped2-3 tbsp tamarind pulp250 ml water250 ml coconut milk1-2 lemon juice

METHOD

Rub the fish with salt and limejuice. Set aside for 30 minutes.

Heat oil, fry onion until golden in color.

Grind ginger, garlic, coconut and spices together. Add to the pan tomatoes, tamarind and 250ml water. Simmer fro 10 minutes.

Pour in coconut milk. Strain liquid through a muslin cloth. Return liquid to the pan.

Reheat and add the fish. Simmer for 5 minutes. Season and sharpen with lemon juice. Serve with boiled rice.

Hui Bari








INGREDIENTS

2 shallow fried brinjals3-4 brown sautéed onions3 tbsp red chili paste3 tsp coconut oilsalt to taste2 tsp chopped tomatoes¼ cup tamarind water½ cup coconut milk

METHOD

Heat oil in pan. Add red chilli paste, salt and chopped tomatoes. Now add tamarind water and coconut milk.

Wait for the first boil then add the shallow fried brinjals. Cook for ten minutes. Remove from fire and add the brown sautéed onions.

Serve hot with paranthas.

Meen Biryani

INGREDIENTS

2 cups water½ cup coconut milk1 cup raw rice4 pieces of any boneless fish2 tsp coriander powder½ tsp red chilli powder½ tsp black pepper powdersalt to taste2 tsp chopped onions2 tsp chopped tomatoes1 tsp coconut oil

METHOD

Place pan on fire. Add water, coconut milk, raw rice, fish cubes, coriander powder, red chilli powder, black pepper powder, salt, chopped onions and chopped tomatoes.

Cook for 20 minutes on full flame. Before removing from fire, add coconut oil. Serve hot on banana leaves for tastiest results.

Users Comments Lets make it better. Fry the fish peices applying red chilli powder and salt. Put this fied peices in the masala and cook for a little time. Then put rice...- Babu x lant horrible taste. Niru : Even though this is not my recipe, I would think it would be better to cook the masala in the coconut oil, till fat separates, add the fish cube, rice and coconut milk and water and cook. Should be tastier, else the masala would taste very 'raw'

Meen Mulligatanni

INGREDIENTS

2 tbsp coconut oil1 ½ tbsp chopped onions

METHOD

For the Mulligatanni masala, soak dry red chillies for 1/2 an hour. Grind with coriander powder to a fine paste. Add vinegar. The masala is ready.












½ tsp ginger juliennes½ tsp chopped garlicgreen chillies to taste5 curry leaves3 tbsp Mulligatanni masala½ cup water½ tsp salt8 pc of any fish6 tbsp coconut milkMasaladry red chillies3 tbsp toddy vinegar1 tsp coriander powder

For the preparation, heat coconut oil in pan. Add chopped onions, ginger juliennes, chopped garlic, green chillies and curry leaves.

Now add the mulligatanni masala with water and salt. Add fish, cover pan and cook for 10 minutes. Before removing from fire add coconut milk and serve hot with rice.

Fish Mur-Moro

INGREDIENTS

1 kg fish fillets 22 long red chillies6 short red chillies1 1/2 tbsp coriander seeds 10 pepper corns (sabut kali mirch)1 tbsp ginger- chopped 1 tsp cumin seeds 1 pinch saffron 3/4 cup onion- chopped20 gms tamarind6 cloves garlic 2 tbsp oil 1/2 cup tomatoes- chopped2 tbsp green chillies- chopped8 cloves garlic- chopped 1 1/2 cups onions- chopped 1 1/2 tsp sugar 2 tbsp coriander leaves (hara dhania)

METHOD

Grind together the red chillies, coriander, peppercorns, ginger, cumin, saffron, 3/4 cups onion, tamarind and the 6 cloves of garlic.

Heat the oil and add onions. Stir-fry till brown. Add ground masala and stir-fry till fat separates.

Add the chopped tomato, green chillies and garlic and stir-fry till fat separates.

Add sugar and coriander leaves and remove from fire.

When cool enough to handle, smear masala on to the fish to cover the fish with it.

Place the fish in the same pan.

Place the pan over live coals, cover with a lid and place live coals on the top of the lid too.

Leave thus for 15- 20 minutes or till cooked through.

Please note this is a side dish so minimize the water added, as it has to be kept semi dry.

Note: This is a Mangalorean Catholic home recipe made with either pomfret or fillet of fish and flavoured with burning coal served like a dry side dish

Fish in Green Masala






INGREDIENTS

For Green Masala:3/4 cup coriander leaves - chopped2-3 green chillies - chopped2 tsp ginger - chopped6 pepper corns6 cloves1/4 cinnamon - powdered1 tbsp salt2 tbsp lemon juice

METHOD

Grind all the ingredients together.

Grease a piece of plantain leaf and place some masala in the centre.

Place a piece of filleted fish over it and cover fish also with some masala.

Wrap the fish in the leaf, secure with thread and steam.

Thair Saadam (Curd Rice)

INGREDIENTS

250 gm overcooked white rice250 gm yoghurt05 gm green chillies05 gm coriander leaves05 gm gingersalt

Tempering20 ml oil05 gm mustard seeds03 gm skinned black gram03 gm channa dal02 gm dried red chilli02 gm curry leaves03 gm asafoetida

METHOD

Chop ginger, coriander leaves and green chillies. Mix with yoghurt, rice and salt.

Break red chillies into 1/2 inch pieces.

Heat oil and add the mustard seeds. When they start crackling, add the dals and sauté until golden.

Add curry leaves, red chillies and asafoetida.

Pour tempering on the rice and serve cold.

Users Comments Add green grapes and pomegranate to the curd rice,it tastes better.- Swetha Bhansali ([email protected]) In the actual curd rice, ginger and green chillies must also be added tot he hot oil so that it does not taste very raw... excellent! Well this is thair saadam. thair meaning curd(yogurt for the uninitiated) and saadam means rice. If you add some butter to it will taste much better.- Kumar ([email protected]) curd rice has always been my faourite....simple, nutricious and yet very filling. but i never got the recipe right. now i will...today. thanks- tulika ([email protected]) there is nothing to beat this in the world. i grew up in madras and this is the integral part of all tamil food.










you cannot dream of tamil food without thair sadham. it is also the best food for tropical palce like tamilnadu- mukesh ([email protected]) very tasty and less fat- ritu ([email protected]) Great food.- vishwa This recipe is one of my favourites. It is so easy to make and the ingredients used are also available at home any time. It is a very good dish which can be made during extreme summer and relished by everyone young and old.- Trupti Try adding green grapes and pomegranate to the curd rice,its tastes much better.- Swetha Bhansali ([email protected]) nothing better to come home to on a warm afternoon- vivek

Barbecue Fish Tikka

(SIT-DOWN : 4-6)

INGREDIENTS

600 gm boneless fish200 gm yogurta pinch of red chilli powder0.5 tsp garam masalajuice of 1 lemon2 cloves of garlic0.5 inch gingerpinch 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 yogurt. 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.

Karimeen Pollichathu

INGREDIENTS

1 pearl spot fish2 red chillies¼ tsp turmeric powder1 tsp chopped green chillies½ tsp chopped ginger½ tsp chopped garlic3-4 chopped curry leaves3-4 chopped shallotssalt to taste

METHOD

Mix red chillies, turmeric powder, chopped green chillies, chopped ginger, chopped garlic, chopped curry leaves, chopped shallots, salt and lime juice to a coarse paste.

After cleaning the fish, apply a thick layer of the paste on the inside and on the outside.

Wrap the fish in the banana leaf and tie it with the stem. Heat oil in pan and place the wrapped fish in it. Cook each side for 5-6 minutes. Serve hot with rice.











1 tbsp lime juice1 large banana leaf1 thin soaked banana tree stem1 tbsp coconut oil

Kullu Trout

INGREDIENTS

1 trout/fish

For marinade1/2 tsp salt1 tsp dill leaves1 tsp crushed coriander seeds1/4 tsp red chilli flakes1/2 tsp lemon rind2 tsp lemon juice1 tbsp mustard oil

For the sauce2 tbsp mustard oil1/2 tsp mustard seeds1 1/2 tbsp diced onions1 tsp chopped coriander2 tsp lemon juice1/4 tsp salt

METHOD

Clean and wash the fish. In a bowl, add the fish, salt, dill leaves, crushed coriander seeds, chilli flakes, lemon rind, lemon juice and mustard oil. Rub the marinade all over the fish and keep aside for about 10 minutes.

Heat oil in a pan and add the marinated fish and cook on both sides on low flame for 10 minutes.

For the sauce, heat oil in a pan. Add the mustard seeds and onions and sauté till it turns a light brown.

Remove from fire and add the coriander leaves, lemon juice and salt and mix well.

Pour the sauce over the fish and serve hot with rice.

Mus Kavaab

INGREDIENTS

1 tsp turmeric powder½ grated coconut2 tsp red chili powder2 tsp coriander powder10 crushed cardamoms10 cloves4 tsp coconut oil1 sliced onion4-5 curry leaves½ cup water1 chopped tomato

METHOD

Grind turmeric powder, grated coconut, red chili powder, coriander powder, crushed cardamoms and cloves to a fine paste and keep aside.

Heat oil in pan and sauté onions till brown. Add curry leaves and 2 tsp of the prepared paste. Add water, tomatoes and salt.

Wait for the 1st boil, then add the fish cubes. Cook for 10 minutes with the lid on.

Serve hot with rice.










salt to taste4 cubes of any boneless fish

Yetti Masala

INGREDIENTS (Serves 4)

2 tbsp coriander leaves2 chopped green chillies2 red chillies1 tsp ginger paste1 tsp garlic paste4 pieces of clove1" cinnamon stick4 pieces green cardamom1 tsp poppy seeds1 tsp coriander seeds600 gm prawns 3 sliced onions1 tbsp ghee1 tsp lime juicesalt to taste

METHOD

Make a fine paste of coriander, green chillies, red chillies, ginger, garlic, cloves, cinnamon, cardamom and poppy seeds.

Heat a little ghee in the pan and sauté the sliced onions.

Add the prawns(with the tail) and stir fry for 2-3 minutes.

Add the ground spices and fry for 3-4 minutes.

Add salt, water and lemon juice.

simmer till the prawns are cooked.

garnish with chopped coriander leaves and serve with rice.

Doi Machch

INGREDIENTS

500 gm fish (Rohu/Carp)-sliced into desired sized pieces; washed, wiped and rubbed with some turmeric and salt1 cup curd 3 tbsp onion paste1 tbsp ginger paste1 tsp garlic paste 1 tsp chilli powder 1 tsp turmeric4 tbsp mustard oil

METHOD

Mix together the curd, onion, ginger, garlic, chilli powder, turmeric and keep aside.

Heat oil and fry the fish over high heat till brown. Lift fish out of oil and keep aside.

In the same oil, add the bay leaves, cumin, cloves, cardamom and cinnamon. When the seeds splutter, add the curd mixture and sauté till fat separates.

Add the fish and sauté till cooked through, add sugar and salt and serve hot.










2 bay leaves 1 tsp cumin seeds 2 cloves 4 cardamoms 1 tsp cinnamon-broken 1 tbsp sugarsalt to taste

Dried Fish Curry

INGREDIENTS

Dried fish cooked with raw mango and coconut-Kerala style

500 gm dried fish (small variety)- cleaned and washed20 shallots (cheriyulli)- cut small10 green chillies-slit in half2 sprigs curry leaves1/2 cup coconut- grated1 raw mango-cut into thin slices2 tsp coconut oil1/2 tsp chilli powder1/4 tsp turmeric powdersalt-as required

METHOD

Grind the coconut with 1-2 shallots into a fine paste.

Cook the dried fish with green chillies, raw mango shallots, salt, turmeric powder and chilli powder till done.

Add the coconut paste and cook till the raw smell goes off on a low flame. Switch off the stove.

Add the coconut oil and curry leaves. Keep it closed for 2 minutes.

Note- Can prepare sardine or mackerel in the same way, but need to increase the quantity of ingredients.

Masala Fish Fry (by: siri)

INGREDIENTS

Tilapia Fish - 1(Cut into 1inch thick pieces)Marinate:Raw peanuts- 1/2 cupEgg - 1Ginger Garlic paste - 1TbspChilli pWd -2 TspMasala Pwd- 1/2 tspFood Color(red) - pinchsalt to tasteOil for shallow fryGarnish

METHOD

Method:

Wash the fish pieces and keep it aside.

Grind the raw peanuts into fine pwd.

Now Mix it along with egg, G&G paste,chilli pwd,masala pwd, food color and salt.

Put the fish pieces into this mixture and marinate atleast for 3 hours longer would be great as the pieces will grab all the spices in.

Now take a pan and put some oil and shallow fry the pieces one by one.

Remove from oil and place it on paper towel.

Garnish with onions and Lemon


OnionLemon

Coriander Fish (by: Meenakshi Das)

INGREDIENTS

4 pieces of rahu/katla fishkalonji (kala jeera)few hari mirch4 tbsp green coriander pastehaldi saltmustard oil

METHOD

First wash the fish and marinate for 5 minutes with haldi and salt.

Put the oil in a frying pan, heat well and fry the pieces of fish. Remove fish from the kadai.

Put the kalonji and hari mirchi into that same oil, add haldi, salt and coriander paste. Mix well.

Add a very little water. After 2 minute add the fish, when the gravy became thick remove the kadai from heat and serve hot with rice.

Fish Fry (by: Meenakshi Das)

INGREDIENTS

250 gm Bhetki filletsbread crumbseggsonion-ginger pastelemon juiceoil for deep fry

METHOD

Wash the fillets and put it in a bowl. Marinate the fillet with onion ginger paste and lemon juice for 2/3 hours.

Lift the fillet and coat with egg and breadcrumbs and keep aside. Put oil in a kadai and heat well.

Fry the fillets one by one. Serve with dahi/tomato sauce/chutney and salad.

Fish Curry (by: Preena Narayan)

INGREDIENTS

2 cups coconut1/2 cup onions - chopped1/2 cup garlic - chopped5 sprigs curry leaves2 tbsp pepper3 tbsp coriander seeds10 red chillies2 tbsp jeera seedsturmeric powdersalt1 tbsp tamarind extractfish - washed and cleaned

METHOD

Heat oil in a saucepan add coriander seeds, jeera seeds, red chillies, pepper and fry.

Add garlic, onion and curry leaves and fry for a while and then add coconut and turmeric powder.

Fry till the coconut changes colour and then take off from the stove.

Make a smooth paste of it.

Heat a pan with coconut oil and season it with mustard seeds, methi seeds and curry leaves.

Then add the grounded masala and let it boil. Add fish, tamarind and salt. Cook till the fish is done.

Serve hot.


Hot Fish Biriyani (by: Papia Kundu)

INGREDIENTS

1/2 kg fresh water fish (Rohu), 1/2 kg Long Grained Raw rice (Basmati) ,4 Onions, 6 cloves Garlic, 1" piece Ginger , 6 nos red dry chilly (pepper) tbsp Cumin seeds , 1 tsp Coriander, 2 bay leaves & 2 sticks cinnamon, 4 cloves , 2 big cardamom ,2 small green cardamom, 1 tsp saunf, 1 tomato,1 cup refined Oil, 2 Tbsp Ghee, Salt as required.

METHOD

METHOD: Wash and dry the rice, and keep aside. Grind into a fine paste 2 Onions, Ginger and red chilies. Cut Tomatoes and keep aside. Fry fish pieces in 1/2 cup oil.Keep aside the fried fish pieces. In the leftover oil, fry the masala (onion, ginger, red chilly) paste, tomatoes, salt until an aroma comes out. Add the fish pieces to the masala, mix well and keep aside. In another wide bottom pan heat rest of the oil and add bay leaves, cardamoms, Cinnamon and cloves, until it sputters. Add thinly cut onions (2 noose) and fry for some time until it changes its color to red. Then add the rice to the pan and fry for some time. Once the Rice is properly fried (you will smell the aroma), then add twice the volume of water and cover the pan with a lid. Once the Rice is done add the masala fish slowly and mix into the rice. Distribute hot butter oil (ghee) over the rice mixture and keep covered after taking it out of the flame. Serve with curd (yogurt) and salad.

Madras Red Fish Curry (by: Sheetal Mehta)

INGREDIENTS

1 1/2 pounds of skinless and boneless non-oily fish fillets (sole or flounder)-cut into 4 pieces 1 tbsp of curry powder 1/2 cup of unbleached flour for dustingcoarse salt to taste 3 tbsp of light vegetable oil 1/2 cup of finely chopped onions 1 tsp finely chopped garlic 1 tsp ground red pepper, paprika, or their combination 1 tsp mustard powder 12 curry leaves or 2 bay leaves 2 cups water 1/2 pound of plum tomatoes-peeled, seeded, and chopped 1/4 cup tamarind

METHOD

Place the fish on a plate and rub over with the curry powder and salt. Heat 3 tablespoons of oil in a large non-stick frying pan until hot.

Lightly dust fish pieces with flour and add to the oil. Cook until fish is lightly browned, about 1 minute, turning once. Do not fully cook fish. Remove fish to the plate.

To the same pan add onions, garlic, red pepper, mustard, and curry leaves; cook until the onions are soft, about 3 minutes. Stir in the water, tomatoes, and tamarind and bring to a boil.

Simmer until the sauce is reduced and thickened, about 8 minutes. Gently slip in the fish and the accumulated juices. Cook until the fish is heated through, about 2 minutes. Serve garnished with herbs.

(I found this recipe on the internet. I tried it and it's a v. good recipe. You might want to alter the amount of tamarind according to your taste. This recipe is courtesy Julie Sahni's School of Indian Cooking)


watercurry leaves or cilantro sprig for garnish

Curry Powder2 tbsp coriander seeds 2 tsp fenugreek seeds 1 tsp mustard seeds 1 tsp cumin seeds 1 tsp black peppercorns 1/2 tsp fennel seeds 1 (3-inch) stick cinnamon 5 whole cloves 1 tbsp turmeric 1 tsp ground red pepper

Combine coriander, fenugreek, mustard, cumin, black pepper, fennel, cinnamon, cloves, and grind to a fine powder using an electric grinder. Stir in the turmeric and red pepper and transfer into a jar. Cover tightly and keep in a cool dry place. Yield: 1/4 cup

Hyderabadi Fish Curry (by: Bhargava Pavel)

INGREDIENTS

2 fillets pomfret or other large fish20 gm sesame seeds10 gm cumin seeds20 gm coriander seeds1/2 dry coconut30 gm tamarind 250 gm onionsfew sprigs of curry leaves50 ml sweet oil4 red chilliespinch of asafetidasprigs of coriander leavessalt to taste

METHOD

Clean and cut fish in to slices. Bake onions in the oven.

Roast together the coriander seeds, red chillies, cumin seeds, sesame seeds and grated dry coconut.

Grind the masala with the onions, till it forms a thick paste. Soak the tamarind in the hot water. Squeeze out pulp.

Heat oil. Add few seeds of cumin, asafoetida and curry leaves. Remove the pan from the fire. Add groundnut paste. Return to fire. Fry well.

Add the tamarind pulp and salt. Cook for 10 minutes. Add sliced pieces of fish and cook till fish is done. Served garnished with chopped coriander leaves.


Mince Fry (by: Shakunthala Bhaskar)

INGREDIENTS

1/4 kg mincesalt to tasteturmeric powder2 onions-chopped5 green chillies-chopped1 tomato-chopped1/4 tsp pepper powder

METHOD

Boil mince with salt and turmeric powder.

In a kadai fry chopped onions, green chillies nicely, then fry chopped tomatos after frying tomatoes add pepper powder and fry for some time, when done add the cooked mince and fry nicely.

Coriander Fish (by: Shruthi)

INGREDIENTS

Marination of Fish

KIng FishGaram MasalaRed Chilli PowderTurmeric PowderLemon JuiceSaltBadi Saunf Ginger Garlic PasteOil for shallow fry

Gravy

ClovesCinamon StickCardamomBay LeafCoriander LeavesCashewnutgreen chillyTomatoesOnionGInger Garlic pastesalt

METHOD

Marinate the fish with all ingredients mentioned above and keep it aside for half an hour. take a pan pour oil and shallow fry the fish.till golden brown. keep it aside.

For the Gravy

In a pan, pour oil put the whole garam masala, when it splutters, put ginger garlic paste, saute it then put onion sliced, saute it nicely when its golden brown put chopped tomatoes, cook covered till tomatoes are soft. then put the paste (coriander leaves, cashewnut,green chilly) and cook for 5 min or till oil seperates , put salt according to taste. lastly put fried fish and let it cook for 2 min.

serve it hot with rice or chapati.

Fish Aviyal (by: Anuradha Chandrasekar)

INGREDIENTS

1/2 kg fish1 cup grated coconut6 green chillies1 tsp cumin seeds

METHOD

Grind together the coconute, chillies, cumin seeds,turmeric powder and onions to a partly fine paste.

Add the tamarind pulp, curry leaves, salt, cleaned fish pieces, slit green chillies to the paste.


3 small onionssalt to taste1/2 tsp turmeric powdercurry leaves1/4 tsp mustard seedstamarind pulpcoconut oil

Mix well adding some water and then put this mixture in a pan and cook till the fish is done to the required consistency.

In a separate tawa, add 2 tbsp of coconut oil; heat and add the mustard seeds and let them crackle.

Add this tarka into the dish and Fish Aviyal is ready to be served!

Fish Hariyali (by: shonali)

INGREDIENTS

4 thick fillet of rohu 2 med onion made into a paste3 flakes of garlicone bunch of spinachcoriander leavesturmericgreen chilliesoilsalt to taste2 tsp of lemon juice

METHOD

Boil the spinach and blend it to make a paste.

Wash the fish and apply the lemon juice and keep it for some time to remove the fishy smell. Wash it off. Now marinade the fish in turmeric and salt. Heat oil in kadai and fry the filets on both sides.

In the same oil add the onion paste and fry till the oil separets. Now add the garlic-coriander-chillies(made into a paste) and continue frying. Then add the turmeric powder and the spinach paste and fry for some more time. At last season it with salt.

When it is done add the fried fish pieces and coat it with the masala on both the sides.

Serve with jeera rice

Mustard Fried Fish (by: Gayatri Patnaik)

INGREDIENTS

500 gm sea fish or prawns-cleaned and cut to size100 gm mustard-ground to a fine paste250 gm onions-chopped10 green chillies-cut to small pieces250 gm tomatoes-choppedcoriander leaves1 tsp turmeric powdersalt to tasteoil

METHOD

Soak the fish with a little salt and and half the turmeric powder for about 10 minutes.

Shallow fry the the fish till both sides are cooked.

Mix onions, green chillies, tomatoes, coriander leaves, salt and turmeric powder with the mustard paste and cover the fish on the frying pan.

Cover the pan and cook on a low flame till the ingredients are cooked by changing the sides of the fish.

Serve with boiled rice and sambar.

Can be served as snacks as well.

Fish Kola

Ingredients for Cooking


Salmon Fish or any fish which is fleshy with less bones- 1/2 kgSplit peas dhal - 50 gramsEgg -1Oil to fry

To Grind:Pearl OnionGinger - 1 inch pieceGarlic - 5Saunf - 1spoonCinnamon - small piececloves -2Cardomom - 1(small)coriander - few leavesgreen chillies -2red chillies 3salt to taste

Method:

1. Wash the fish and steam boil it. 2. After it cools down remove the skin and smash well. 3. Grind split peas dhal to find powder and keep it aside. 4. Grind all the items given for grinding to fine thick paste. 5. Add very small amount of water while grinding. 6. Now add the ground paste, egg, split peas dhal powder to the smashed fish and smash well. 7. Now make small balls of gooseberry size and deep fry it in oil. This can be served with rice.

Enjoy!!!

Patra Ni Macchi

Ingredients

2 large Pomfrets2 tsps SaltBanana Leaves1 Lemon

For the Chutney


1 fresh Coconut1 cup chopped Kothmir8 Green Chillies1 tsp Jeera seeds6 large cloves Garlic2 tsp Sugar1 tsp Salt2 tsp Lemon Juice

Method

1. Rub salt and lime into fish. 2. Coat each slice with chutney. 3. Rub a little oil on the inside of the banana leaf. 4. Wrap each slice in a leaf and tie with cotton string. 5. Place the fish pieces on a vessel with holes at the bottom over a vessel with boiling water

and allow to steam for about 10 minutes.

Fish in Methi and Garlic

Ingredients

Few leaves of methi (preferably Fresh)Few leaves of Corriander leaves5-6 Garlic flakes1/2 inch piece of Ginger3-4 Green Chillies1/2 teaspoon Haldi1 teaspoon Corriander PowderSalt as per taste2-3 Tomatoes1 Tablespoon OilFish

Method:

1. Wash the fish and marinate it with salt and haldi, put aside for 1/2 an hour. 2. Again wash it and deep fry it in 1 tbsp oil. Make sure the oil is really hot before you put the

fish or else the fish will stick to the base of the pan. Fry the fish till golden brown in color and keep it aside.


3. Wash methi nicely and squeeze it completely and remove all the water from it. Now finely chop the methi and washed corriander leaves and grind them along with garlic, ginger and green chillies.

4. Heat little oil in the pan put all the above methi, corriander, ginger, garlic and cook it slightly on low flame.

5. Now put all the dry masalas (haldi and corriander powder) and salt and cook it on low flame for few more minutes.

6. Then add finely chopped tomatoes cook it till ghee oozes out. 7. Now add fried fish and turn it on both sides cook it fow 5-6 more minutes. Finally add jeera

powder, elaichi powder before serving.

Note:The above receipe is made with very less gravy. If u need with gravy then add water in the mixture before adding the fried fish and boil it properly so that the mixture is blended well and then add fish and cook it as above and add jeera and elaichi powder before serving. Enjoy.

Chilli Fish

Ingredients

Fresh Bass (diced into mid-size pieces)(You can also use fresh Salmon)Garlic (fresh garlic sliced into very small pieces; use about 6 mid-size garlic cloves)Onions (2-3 onions)Ginger (use paste; about 2-3 tablespoon)Green Chilly (2-3; cut into pieces)Green and red bell peppers (2-3; sliced into pieces)Jalapeno peppers (fresh) (about 1 big; sliced into pieces)Tomatoes (2 tomatoes, sliced into pieces)Thai or Chinese Chilli paste (about 1 teaspoon or more, depending on taste)Thai or Chinese Chilli Oil (to cook the fish slices; use about 3-4 tablespoonful)Salt (to taste)Sugar (Just a sprinkle; about 1 teaspoon)Corn Starch (about 2-3 tea spoons)

Method :

1. Marinate the fish pieces in a little vinegar and ginger paste for about 2 hrs. 2. Then fry the fish slices in a little oil till they are a little brown. Take care not to break the

pieces. Keep aside. 3. Then in a wok or a frying pan heat the Thai/Chinese Chilli oil in medium heat. Then saute

the garlic cloves, the onions, the ginger paste, the green chillies, the jalapeno peppers, the bell peppers & the tomato slices. Saute for several minutes in low-medium heat.

4. Then add the fish slices, the Thai/Chinese chilli paste, sugar, and salt. 5. Saute further and lower the heat. Keep the wok or the pan covered as you cook. When the

vegetables become soft, dilute the corn starch in a little water (about quarter of a cup) and add to the dish. Stir for 4-5 minutes more.

6. Serve hot with fine rice.


Indocheeni Fish

Ingredients

One whole fish(pan size, serves 2, can use 2 or more fish depending on serving, pls add the ingredients accordingly)Oil (enough for frying)Mushrooms (4-6 medium size)Green/red Chillies (2-4, can add more if required more hot)Onions (2-3 medium size)Garlic (5 pcs)Soy Souce (3 table spoon)Lemon (one)Aata (Flour) ( 3 table spoon to spread over the fish)Haldi powder (one tea spoon)Basil ( 8-10 leafs)

Method:

Step 1:

1. Clean the fish but do not chop. 2. Spread some salt and rub with your finger on fish to remove the smell. 3. Use knife to cross diagonally on fish to through spices. 4. Spread some haldi powder and rub on fish both side (leave it for 5 min) 5. Spread some aata (to crisp the fish) and repeat the process number 4 (leave it for 5 min) 6. On a frying pan pour some oil and fry the fish both side. 7. After the fish is fried removed it from the pan and place it on a big plate. 8. Use another pan (or clean up the old one) to fry onion and garlic (golden brown) 9. Add chopped mushrooms, green chillies, and basil. Stir it occasionally. 10. Add 3 table spoon soy souce and stir it for one minute.

Step 2:

1. Squeeze lemon on fish and pour all the paste on the fish evenly.

Serving style Cover the plate with Patta Gobhi (Cabbage) before placing the fish.After pouring the paste use some tomato slices for garnishing

Here you go your South East Fish is ready to serve.

Spicy Kerala Fish Curry (Meen Vekichatu)

Meen Vekichatu or Meen Mulakarachhatu, is a very traditional fish curry of Kerala. Prepared using coconut oil, with a good amount of chilli powder, and a special tamarind (kodampuli). Traditionally this


curry is made in an earthen vessel, known as chatti. Even today it is made in chattis, as it contributes to the great taste of the curry.

Ingredients

King Fish 250 grams CleanedKodampuli 3 or 4 Boil in water Curry Leaves Small bunch Red Chilli Powder 3 teaspoons Turmeric Powder 1/4 teaspoonFenugreek 1/4 teaspoon Coconut Oil 2 tablespoon Ginger 1 1/2 inch piece Garlic 3 cloves Salt To taste Mustard Seeds A Pinch

Preparation

1. Remove the skin, and cut the fish into 1 x 2 inch size rectangular pieces, clean well, drain and keep aside.

2. Grind the red chilli powder, turmeric powder, ginger, and garlic with little water, to make a smooth paste.

3. Heat oil in a pan, put the mustard seeds, and when they start sputtering, add the curry leaves, and the grinded paste.

4. Fry the paste at a medium heat, till the paste becomes consistent. 5. Add the water containing the extract of Kodampuli, check the level of sourness. 6. When the water starts boiling add the fish pieces, and salt. Add water enough to cover the

pieces. 7. Cook at a gentle heat. Keep stirring lightly (to avoid breaking of fish) in between, or just

shake the pan. 8. When the pieces are almost cooked, increase the heat and cook till the gravy thickens, and

the oil is visible.

Serve hot with rice, or tapiocca. This dish could be preserved for a few days.

Ingredients Method2 cans - tuna fish (drained)1 - egg1/2 - onion (finely chopped)1/2 - tomato (finely chopped)1 - green chilli (finely chopped)1 tbsp - ginger garlic paste2 - potatoes (mashed)1/2 tbsp - soya sauce

1. Heat oil in a large skillet. 2. Once the oil is heated, add the ginger-garlic paste and

chopped onions and bagar (fry) it till it is lightly brown. 3. Next, Add the tomato and green chilli. 4. After about 5 minutes, add the tuna fish and mix it till it

is evenly distrubuted with the previous mixture. 5. Add the soya sauce, salt, chilli powder and pepper

powder to your liking.


breadcrumbschilli powder to tastepepper to tastesalt to taste

6. Turn off the heat and add the mashed potato making a dough-type paste.

7. Let it cool until the paste is easy to work with. 8. Beat the egg and set aside. 9. Heat oil separately in a pan on medium-low. 10.Form 1-inch balls out of the tuna mixture. 11.Dip it in the egg first and then cover it with the bread

crumbs, before setting it in the oil. 12.Once in the oil, watch them carefully so they dont over

fry. 13.Once they are lightly brown on all sides, take them out

of the oil and set them on a drain sheet.

14.Serve hot!

Ingredients MethodCat fish - 1 lb (cleaned and cut into pieces)Green Onions - 1 bunch (finely chopped)Onions - 2 (finely chopped)Green Chillies - 2 (finely chopped)Ginger Garlic paste - 3 tspCinnamon - 3 sticksCloves - 3Khus - Khus - 4 tsp.Coconut (fresh ) - 1/2 cup gratedCoconut milk (optional) - 1/2 cupChilli powder - 3 tsp.Turmeric - 2 tsp.Oil - 6 tsp.Salt - acc to tasteCliantro - 1/2 bunch (finely chopped)

1. Take a pan and add oil. When the oil is heated, then add in the chopped onions, green chillies and fry for few min.

2. When the onions turn slightly golden brown then add in the ginger garlic paste and fry for 1 min.

3. Then add in the fish pieces, salt, chilli powder and turmeric. Mix well, cover the pan and allow the fish to cook.

4. In the mean time grind khus-khus, grated coconut, cinnamon, cloves adding little water to form into a smooth paste and keep aside.

5. Now check whether the fish is cooked. When its done add in the coconut paste, 1/2 cup of coconut milk and mix very slowly. Add in the cilantro and cook for another 7-10 min. Serve hot with Rice and Rasam.

Note :

You can use any type of fish you want. This curry also tastes good when made with prawns.

Fish Cookbook

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