SEA FOODS:7 FISHRecipes
Cooking Mantras: Mrs. P.S.SHYLAJA
1. Fish Cooked in Coconut Milk
1 kg of Pomfret Fish, Cut into medium Slices
1cup of Coconut milk
1 tsp of Corriander powder.
1 Medium Raw Mango to be peeled off seed should be taken
out and grinded to paste with 4 Hot Green Chillies.
1 tsp of Garlic paste or 4 Garlic Pods to be finely chopped.
1 tsp of Garam Masala powder.
2-3 Bay Leaves
1 tsp of Curry Leaves
1/2 tsp of Whole Jeera
1/4 tsp of Mustard seeds.
200ml of Cooking Oil.
Heat oil in non stick kadai. In the meantime marinate the fish slices with 1 tsp salt.Fry the pieces but not deep fry it. Remove it from the kadai and keep it aside. Fry the chopped onions in oil till brown in colour but it should not burn Add bay leaves, curry leaves, jeera and mustard seeds. Again fry it for 2 minutes. Now add the garlic paste fry it for another 2 minutes Add the Mango paste in it with 1 tsp of salt. Add the coconut milk in it and slow the flame. Now add the fish pieces and garam masala powder in it stir Cover it with lid on slow flame for another 5 minutes. Simmer it for sometime andserve it with plain rice.
2. Spicy Fish Patties
1 pound skinned haddock, coley or cod
2 potatoes boiled and mashed
4 scallions, finely chopped
4 or 2-inch piece ginger root chopped
4 green chiles finely chopped fresh cilantro
and mint leaves, chopped
2 eggs. bread crumbs, vegetable oil
salt and black
Put the fish in a lightly greased steamer and cook for 10 minutes, remove the
steamer from the heat and leave the fish on the steaming tray to cool. Flake the fish with with a fork and place in a large bowl. Add the potatoes, scallions, chilies, ginger, cilantro, and mint, seasoning and 1 egg; beat the reamaining egg in a bowl. Shape the mixture into patties. Dip the patties in egg, then coat in bread crumbs. Heat the oil and fry the patties, until brown. Serve hot with chili sauce or chutney.
3. Fish Soup
6 slices - surmai / pomfret fish
4 cups water
5-6 cloves garlic roughly pounded
1 tsp soya sauce
1 very flat spoon of sugar
1/2 tsp pepper powder
salt to taste
1/2 cup shredded cabbage
Put all the ingredients in a vessel .Bring to a boil.Simmer for about 7 mins or more. Make sure fish is cooked. Serve hot.
4. Fish Cutlets
1 tin of tuna fish
1 large onion, chopped fine
1/4 piece ginger, chopped fine
3 cloves garlic, chopped fine
2 green chillies chopped fine
One small bunch cilantro, chopped fine
1 tsp garam masala & cayenne pepper
Salt to taste
2 eggs, beaten well
1 large potato boiled and mashed
half a cup of cooked peas
Fry the fish in some oil, till slightly brown, with some salt and garam masala and keep aside. Fry the onions till brown. Add the ginger and garlic and fry for a while. Add the salt and garam masala and fry some more. Then add the green chillies and cilantro and stir for a little while Add the onion masala from step 5, peas and the mashed potato to the fish and mix well. Shape into cutlets. Heat oil in a deep frying pan. Take one cutlet at a time, dip in egg, then dip in the bread crumbs. You may repeat this step for crisper cutlets. Deep fry the cutlets Drain them on paper towels and serve hot with an onion salad and mint / tamarind chutney.
5. Fish Fry
1 Pound any fish, but I prefer pomfret or cat fish.
2 tps red chilli powder
1 tps salt
1 tps turmeric powder
1 tps of ginger garlic paste
1 tps of garam masala powder
1/2 tps of dhania powder
1/2 tps of lemon juice
oil for frying
Marinate the fish with the above powders and mix well. Keep it aside for 10 to 15 mins and deep fry in hot oil. Remember the oil should be hot at the starting and you can reduce the flame afterwards. Garnish it with finely chopped coriander leaves.
6. Kerala Fish Curry
King Fish or (Salmon or Mahi Mahi) - 1 kg
Chili powder - two tablespoonful
Turmeric powder - half teaspoonful
Fenugreek - half teaspoonful
Mustard seeds - one tea spoonful
Red onions - 4 cut pieces
Garlic - 3
Ginger - 4 pieces
Coconut oil - 1/4 cup
Curry leaves - 10 stems
Salt - As required
In a frying pan, heat about a quarter of a cup of coconut oil or vegetable oil until the oil is hot enough to break a few mustard seeds in this oil. Now add the chopped onions, few curry leaves and split green chilies and stir fry. To this add a mixture of turmeric, chilli powder, water and cook. When the oil begins to clear add the remaining spices previously ground, half a cup of `tamarind water' and sufficient additional water to make enough gravy Cook until the gravy is thick. Put this aside.
In a separate large frying pan, prepare a bed of curry leaves. Arrange the pieces of fish on this bed. Pour the previously prepared gravy over this, the pieces of fish should be completely covered. Add the remaining curry leaves and tamarind, cover with a lid and cook slowly. Do not stir, if necessary you can lift the frying pan by it's handle and give it a gentle rotating or rocking motion during cooking to spread the gravy evenly. Stop cooking when the fish pieces are cooked sufficiently and the gravy is thick.
7. Goan Fish Curry
Fresh Fish (like Pompfret, King Fish, etc)
Red Chilly Powder - quarter tsp (for marinating the fish)
Turmeric powder - quarter tsp ( for marinating the fish )
Fresh Grated Coconut - one cup
Red Chilly Powder - half tsp.
(depends on how hot you want the curry. If you like hot food,
you may increase the quantity)
Turmeric powder - half tsp.
Tamarind - half inch
Onion - one (small)
Dried coriander seeds - 1 tsp
Pepper - quarter tsp
Oil - 1 tsp
Salt - to taste
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