Ingredients :
1.4 cups Basmati rice
2.1 tbsp garlic-ginger paste
3.1 1/2 cup fish pieces
4.3 red dry chillies, ground
5.1/4 tsp turmeric powder
6.1 lemon
7.2 medium onions
8.15 peppercorns
9.6 cloves
10.2 1-inch sticks cinnamon
11.8 white cardamoms, crushed
12.1 1/2 tsp cumin seeds powder
13.2 bay leaves
14.salt to taste
15.ghee and oil as required
Preparations:
1.Wash the rice clean and put in a colander to drain out the water.
2.Remove the black threads running at the back of the fishs and wash these fish pieces with water.
3.Smear with a little salt and lemon juice.
4.Keep aside for 1/2 an hour.
5.Cut the onions into thin slices.
6.Heat 3 tablespoons of refined oil in a heavy-bottomed dekchi and season it with peppercorns, cloves, cinnamon sticks, crushed cardamoms and bay leaf.
7.Add the ground chillies and the pastes of ginger and garlic.
8.Stir and put in the fish. Fry till oil starts oozing out.
9.Put in the rice, turmeric, cumin seeds powder and enough salt.
10.Fry for some time so that the rice comes to a pale yellow colour.
11.Pour 3 cups of hot water and squeeze in the juice of the lemon. Make the fire medium.
12.Let cook till the fish are tender and rice is cooked.
13.Heat 1 1/2 tablespoons of good ghee in another dekchi.
14.Put in the onion slices.
15.Fry till they are browned and become crisp.
16.Take out and keep aside.
17.Pour the ghee remaining in the dekchi over the ready fish pulav and mix well.
18.Transfer the pulav in a nice serving dish.
19.Garnish with the fried onion slices.
20.Serve hot.
21.This easy-to-make pulav is simply delicious.
Blog Archive
Baked Fish Masala
Ingredients:
1.1 kg Fish (boneless)
2.2 big Onions (paste)
3.1 tbsp Ginger Garlic paste
4.1 tsp Turmeric
5.2 tbsp Chilli powder
6.1 tbsp Coriander powder
7.1 tsp Jeera powder
8.1 tsp Methi powder (fenugreek seeds)
9.Tamarind - lime size (soak in water)
10.Salt to taste
11. Oil for frying
Preparations:
1.Put oil in a wok and fry onion paste, add ginger garlic paste and turmeric.
2.Then add chili powder and salt. Pour tamarind pulp and boil for 5 to 10 minutes.
3.Put fish pieces and boil for 5 minutes, add coriander powder to it.
4.Remove from fire and sprinkle cumin and fenugreek seed powder.
5.Pour into baking dish.
6.Preheat oven at 200 degrees C.
7.Place the dish and bake for 30 minutes.
8.Sprinkle little coriander and serve cooled.
9.Baked Fish Masala is ready.
1.1 kg Fish (boneless)
2.2 big Onions (paste)
3.1 tbsp Ginger Garlic paste
4.1 tsp Turmeric
5.2 tbsp Chilli powder
6.1 tbsp Coriander powder
7.1 tsp Jeera powder
8.1 tsp Methi powder (fenugreek seeds)
9.Tamarind - lime size (soak in water)
10.Salt to taste
11. Oil for frying
Preparations:
1.Put oil in a wok and fry onion paste, add ginger garlic paste and turmeric.
2.Then add chili powder and salt. Pour tamarind pulp and boil for 5 to 10 minutes.
3.Put fish pieces and boil for 5 minutes, add coriander powder to it.
4.Remove from fire and sprinkle cumin and fenugreek seed powder.
5.Pour into baking dish.
6.Preheat oven at 200 degrees C.
7.Place the dish and bake for 30 minutes.
8.Sprinkle little coriander and serve cooled.
9.Baked Fish Masala is ready.
Fish Cutlet
Ingredients:
1.Canned tuna fish 200 gm
2.Potato(mashed) 1 cup
3.Onion(chopped) 1/2 cup
4.Ginger(chopped) 1 tsp
5.Garlic(chopped) 1 tsp
6.Green chillies(chopped) 2 nos
7.Pepper powder 1tsp
8.Garam masala powder 1/2tsp
9.Coriander leaves(chopped) 1/2 cup
10.Salt 1 tsp
11.Egg 1 no
12.Bread crumbs 1 cup
13.Oil for frying
Preparations:
1.Mix together tuna, mashed potato, chopped onions, ginger, garlic, green chillies,pepper powder,garam masala powder, coriander leaves and salt.
2.Make small oval shape balls with this mixture.
3.Dip these balls in beaten egg and roll in bread crumbs.
4.Heat oil in a pan.
5.Deep fry in oil, till they become golden brown in colour.
1.Canned tuna fish 200 gm
2.Potato(mashed) 1 cup
3.Onion(chopped) 1/2 cup
4.Ginger(chopped) 1 tsp
5.Garlic(chopped) 1 tsp
6.Green chillies(chopped) 2 nos
7.Pepper powder 1tsp
8.Garam masala powder 1/2tsp
9.Coriander leaves(chopped) 1/2 cup
10.Salt 1 tsp
11.Egg 1 no
12.Bread crumbs 1 cup
13.Oil for frying
Preparations:
1.Mix together tuna, mashed potato, chopped onions, ginger, garlic, green chillies,pepper powder,garam masala powder, coriander leaves and salt.
2.Make small oval shape balls with this mixture.
3.Dip these balls in beaten egg and roll in bread crumbs.
4.Heat oil in a pan.
5.Deep fry in oil, till they become golden brown in colour.
Goan fish curry
Ingredients :
1.500 grams pomfret
2.1 onion
3.1 small tomato
4.3 green chillies
5.½ cup coconut milk
6.8 red chillies
7.1 tablespoon coriander seeds
8.½ teaspoon cumin seeds
9.½ tablespoon chopped ginger
10.½ teaspoon chopped garlic
11.½ tablespoon tamarind paste
12.½ teaspoon turmeric
13.1 tablespoon oil and salt to taste.
Preparations:
1.Clean the fish and slice it.
2.Finely chop the onion and tomato each separately.
3.Slit the green chillies and remove all the seeds.
4.Now rub some salt and turmeric into the fish and keep it aside for a while.
5.This will help in beating the foul smell of the fish.
6.Wash it well and then drain the water completely.
7.Take a blender and add the coriander seeds, turmeric powder, tamarind paste, garlic, ginger, cumin seeds, red chillies into a fine paste.
8.Now take a pan and pour the oil.
9.Bring to heat and add the onions.
10.When the onions are golden brown add the paste and tomatoes.
11.Sauté briefly and add the coconut milk and water as desired.
12.Let it boil and then put in the fish, green chillies and salt to taste.
13.Now stir well and cook on a low flame for five to six minutes.
14.Ensure that the fish should be cooked and still firm.
1.500 grams pomfret
2.1 onion
3.1 small tomato
4.3 green chillies
5.½ cup coconut milk
6.8 red chillies
7.1 tablespoon coriander seeds
8.½ teaspoon cumin seeds
9.½ tablespoon chopped ginger
10.½ teaspoon chopped garlic
11.½ tablespoon tamarind paste
12.½ teaspoon turmeric
13.1 tablespoon oil and salt to taste.
Preparations:
1.Clean the fish and slice it.
2.Finely chop the onion and tomato each separately.
3.Slit the green chillies and remove all the seeds.
4.Now rub some salt and turmeric into the fish and keep it aside for a while.
5.This will help in beating the foul smell of the fish.
6.Wash it well and then drain the water completely.
7.Take a blender and add the coriander seeds, turmeric powder, tamarind paste, garlic, ginger, cumin seeds, red chillies into a fine paste.
8.Now take a pan and pour the oil.
9.Bring to heat and add the onions.
10.When the onions are golden brown add the paste and tomatoes.
11.Sauté briefly and add the coconut milk and water as desired.
12.Let it boil and then put in the fish, green chillies and salt to taste.
13.Now stir well and cook on a low flame for five to six minutes.
14.Ensure that the fish should be cooked and still firm.
Fish Pakoda
Ingredients:
1.4 white fish fillets (steamed and cut into pieces)
2.2 eggs
3.A large pinch of salt
4.A pinch of red chili powder
5.2 tbsp corn flour
6.2 tbsp lemon juice
7.1 tsp chopped coriander leaves
8.Oil for deep-frying paoda
Preparation:
1.Beat the eggs, salt, chili powder, lemon juice and coriander leaves together to make a batter.
2.Add corn flour and mix well to form a smooth batter.
3.Heat oil in a kadhai or deep-frying pan.
4.Dip each fish piece into the batter and fry in batches till golden and crisp all over.
5.Serve the fish pakora hot with your favorite chutney or ketchup.
1.4 white fish fillets (steamed and cut into pieces)
2.2 eggs
3.A large pinch of salt
4.A pinch of red chili powder
5.2 tbsp corn flour
6.2 tbsp lemon juice
7.1 tsp chopped coriander leaves
8.Oil for deep-frying paoda
Preparation:
1.Beat the eggs, salt, chili powder, lemon juice and coriander leaves together to make a batter.
2.Add corn flour and mix well to form a smooth batter.
3.Heat oil in a kadhai or deep-frying pan.
4.Dip each fish piece into the batter and fry in batches till golden and crisp all over.
5.Serve the fish pakora hot with your favorite chutney or ketchup.
Kashmiri Fish
Ingredients:
500 gram(s) pomfrets or any firm-flesh fish sliced and cleaned
2 cup(s) yoghurt lightly whisked
2 teaspoon(s) ginger grated
1 teaspoon(s) cumin seeds
2 teaspoon(s) coriander powder
4 green chillies deseeded and slit
2 cloves
1 teaspoon(s) garam masala (hot spice mix)
2 tablespoon(s) chopped fresh coriander
3 tablespoon(s) ghee(clarified butter) / oil
1 cup(s) water
salt to taste and a pinch of asafoetida and turmeric powders
Preparations:
1.Rub the washed fish slices with some salt and turmeric powder. Keep aside for 5 minutes.
2.In a bowl, whisk the yoghurt with a little salt. Heat half the ghee (clarified butter) / oil in a heavy-bottomed pan and gently stir-fry the fish slices till they become light golden in color.
3.Drain and place on absorbent paper.
4.Heat the remaining ghee (clarified butter) / oil in the same pan and drop in the cumin seeds.
5.As they crackle, put in the asafoetida, cloves, and grated ginger.
6.Fry briefly. Reduce the heat and stir in the yoghurt.
7.Cook whilst stirring on low heat till the yoghurt gets a nice reddish-brown color. 8.Add the coriander powder and mix well.
9.Add the fish slices, salt and water.
10.Stir gently and bring to a boil.
11.Cover and simmer on low heat for about 20 minutes or till the fish is almost cooked and the gravy has thickened.
12.Add the garam masala (hot spice mix), slit green chillies and the chopped fresh coriander.
13Mix very gently and cook tightly covered on very low heat for about 10 minutes or till the fish is cooked but firm.
TIP:
Ghee (clarified butter) makes this dish very aromatic. However, if not available, oil can be used instead.
Serve hot with: steamed rice, roti (Indian bread) or slices of bread.
500 gram(s) pomfrets or any firm-flesh fish sliced and cleaned
2 cup(s) yoghurt lightly whisked
2 teaspoon(s) ginger grated
1 teaspoon(s) cumin seeds
2 teaspoon(s) coriander powder
4 green chillies deseeded and slit
2 cloves
1 teaspoon(s) garam masala (hot spice mix)
2 tablespoon(s) chopped fresh coriander
3 tablespoon(s) ghee(clarified butter) / oil
1 cup(s) water
salt to taste and a pinch of asafoetida and turmeric powders
Preparations:
1.Rub the washed fish slices with some salt and turmeric powder. Keep aside for 5 minutes.
2.In a bowl, whisk the yoghurt with a little salt. Heat half the ghee (clarified butter) / oil in a heavy-bottomed pan and gently stir-fry the fish slices till they become light golden in color.
3.Drain and place on absorbent paper.
4.Heat the remaining ghee (clarified butter) / oil in the same pan and drop in the cumin seeds.
5.As they crackle, put in the asafoetida, cloves, and grated ginger.
6.Fry briefly. Reduce the heat and stir in the yoghurt.
7.Cook whilst stirring on low heat till the yoghurt gets a nice reddish-brown color. 8.Add the coriander powder and mix well.
9.Add the fish slices, salt and water.
10.Stir gently and bring to a boil.
11.Cover and simmer on low heat for about 20 minutes or till the fish is almost cooked and the gravy has thickened.
12.Add the garam masala (hot spice mix), slit green chillies and the chopped fresh coriander.
13Mix very gently and cook tightly covered on very low heat for about 10 minutes or till the fish is cooked but firm.
TIP:
Ghee (clarified butter) makes this dish very aromatic. However, if not available, oil can be used instead.
Serve hot with: steamed rice, roti (Indian bread) or slices of bread.
King Fish Tava Fry
Ingredients:
1.500 gram(s) thick slices of king fish cleaned
2.1 tablespoon(s) lemon juice
3.salt to taste
4.lemon wedges, finely sliced onion rings, cucumber and tomato slices to garnish.
Grind to a fine paste:
1 tablespoon(s) red chilli powder
½ teaspoon(s) black pepper powder
½ teaspoon(s) turmeric powder
½ teaspoon(s) cumin seeds
½ teaspoon(s) coriander seeds
1 small onion chopped
2 teaspoon(s) garlic chopped
2 teaspoon(s) ginger chopped
4 curry leaves
salt to taste
water to grind as required
Preparations:
1.Apply a little salt and lemon juice to the washed fish slices. Keep for 5-10 minutes.
2.Wash and drain well. Marinate the fish slices in the ground paste and keep preferably refrigerated for about an hour.
3.Heat a griddle on medium flame and smear a little oil on it. Place the slices in batches of 2 or 3 depending upon the size of the griddle.
4.Do not overcrowd the griddle.
5.Pour a little oil around each fish slice with a teaspoon and let it roast on a medium flame till aromatic and crisp.
6.Flip and repeat the procedure for the other side.
TIPS:
Any white firm flesh fish can be used instead of king fish (surmai).
To make this recipe a low fat one, the marinated fish slices can be grilled with minimum or no oil.
Serve hot: on a bed of onion rings, cucumber and tomato slices garnished with lemon wedges and accompanied with a tall glass of chilled
1.500 gram(s) thick slices of king fish cleaned
2.1 tablespoon(s) lemon juice
3.salt to taste
4.lemon wedges, finely sliced onion rings, cucumber and tomato slices to garnish.
Grind to a fine paste:
1 tablespoon(s) red chilli powder
½ teaspoon(s) black pepper powder
½ teaspoon(s) turmeric powder
½ teaspoon(s) cumin seeds
½ teaspoon(s) coriander seeds
1 small onion chopped
2 teaspoon(s) garlic chopped
2 teaspoon(s) ginger chopped
4 curry leaves
salt to taste
water to grind as required
Preparations:
1.Apply a little salt and lemon juice to the washed fish slices. Keep for 5-10 minutes.
2.Wash and drain well. Marinate the fish slices in the ground paste and keep preferably refrigerated for about an hour.
3.Heat a griddle on medium flame and smear a little oil on it. Place the slices in batches of 2 or 3 depending upon the size of the griddle.
4.Do not overcrowd the griddle.
5.Pour a little oil around each fish slice with a teaspoon and let it roast on a medium flame till aromatic and crisp.
6.Flip and repeat the procedure for the other side.
TIPS:
Any white firm flesh fish can be used instead of king fish (surmai).
To make this recipe a low fat one, the marinated fish slices can be grilled with minimum or no oil.
Serve hot: on a bed of onion rings, cucumber and tomato slices garnished with lemon wedges and accompanied with a tall glass of chilled
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