Fish Kabab

Ingredients:

½ kg. Fish, boneless

1 tsp. All spice powder

1 tsp. Cumin seeds

2 tsp. Red chili powder

¼ tsp. Turmeric powder

2 tsp. Lemon juice

Salt to taste

1 tsp. Ginger garlic paste

2 -3 tsp. Gram flour

1 tbsp. Coriander leaves, chopped

3-4 Green chilies, chopped

½ cup- Onion, finely chopped

1- Egg white

Oil for shallow frying

Method:

1. Cook the fish in salted boiling water with turmeric powder. Remove from water and mash the fish.

2. In a bowl add mashed fish and rest of the ingredients. Mix well to form a dough.

3. Divide dough into equal portions. Take each portion on your palm and roll into a ball, and then flatten it slightly.

4. Heat oil in a frying pan and fry until they turn golden brown and serve.

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Fish Tikka

Ingredients:

500 gm. Fish, boneless

1 tsp. Red chili powder

¼ tsp. Turmeric powder

½ tsp. Cumin powder

¼ tsp. Carom seeds powder

¼ tsp. Black pepper powder

1 tsp. Gram flour

1 tsp. Ginger paste

½ tsp. Garlic paste

1 tsp. Yogurt

Salt to taste

Oil for brushing

1 small- Lemon

Method:

1. Wash the fish then dry with a cloth.

2. In a small bowl add red chili powder, turmeric powder, cumin powder, carom seeds powder, black pepper powder, gram flour and salt.

3. Then add ginger paste, garlic paste, yogurt and mix well.

4. Rub this mixture onto the fish pieces and keep it in the refrigerator for one hour.

5. Preheat oven at 180 degree C.

6. Thread the fish pieces on skewers and bake in preheated oven for about 8-10 minutes, turn fish frequently.

7. Apply a little oil with brush and squeeze lemon juice on fish and bake another 2-3 minutes or until nicely brawn.

8. Serve it with green salad & Nan bread.

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Fish Pulao

Ingredients:

6 pieces- Fish

2 cups- Basmati rice, soaked for ½ an hour

2- Onions, sliced

1- Tomato, chopped

½ tsp. Red chili powder

1 tsp. Coriander powder

¼ tsp. Turmeric powder

3- Green chilies

3 tbsp. Coriander leaves, chopped

4- Garlic cloves

2 tbsp. Yogurt

¼ cup- Carrot julienne

4 tbsp. Oil

Few Curry leaves

4 cups- Water

Method:

1. Grind together green chili, coriander leaves and garlic cloves.

2. Heat oil in a pan add curry leaves, onions and fry till light brown and soft.

3. Add the ground paste along with tomato, cook until a distinct aroma arises and oil rises to the surface.

4. Add red chili powder, coriander powder, turmeric powder and yogurt fry for few minute.

5. Add 1 cup water and bring to boil.
6. Add the fish pieces. Simmer over low heat until fish is done.

7. Remove fish from gravy and keep aside.

8. Add remaining water to the pan, when the water boils add rice, carrot and simmer for 10-12 minutes or until the rice is done.
9. Dish the rice on a platter along with the prepared fish.
10. Fish Pulao is ready to serve.

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Fish Katakat

Ingredients:

1 kg- Fish, boneless and cut in to cubes 

½ kg- Tomatoes, chopped

½ cup- Yogurt 

1 tsp. All spice powder

1 tsp. Cumin seeds

1 tsp. Coriander powder

50 gm. Butter

1 tbsp. Fenugreek leaves

1 tbsp. Ginger-Garlic paste

¼ tsp. Turmeric powder

2 tsp. Red chili, crushed

2- Whole red chilies

½ cup- Oil

1 cup- Water

½ cup- Coriander leaves

4- Green chilies

Salt to taste

Method:

1. Heat oil on a griddle, add cumin seeds, whole red chili, fenugreek leaves, ginger-garlic paste and sauté well.

2. Add tomatoes, crushed red chili, coriander powder, turmeric powder, salt and soute for 2-3 minutes.

3. Add water, cover and cook till tomatoes are tender.

4. Now add yogurt, all spice powder, green chili and fry well.

5. Add fish cubes and cook for 5 – 6 minutes.

6. Chop well fish cubes on a same griddle.

7. Lastly sprinkle with butter and coriander leaves.

8. Serve hot with chapatti or naan.

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Fish Manchurian

Ingredients:

250 gm. Fish fillets

4 tbsp. Corn flour

1 tsp. All-purpose flour

1 tbsp. Lemon juice

1 ½ tsp. Ginger-garlic paste

1- Egg

3 tsp. Soy sauce

1 tsp. Red chili powder

½ tsp. Black pepper powder

2 tsp. Tomato sauce or ketchup

1 tsp. Red chili sauce

1- Onion, chopped

2- Garlic cloves, chopped

½ cup- Bell peppers (Red and Green)

3- Green chilies, chopped

½ tsp. Chinese salt

Salt to taste

Oil for frying

Spring onion for garnish

Method:

1. Cut the fish fillet into medium-size pieces. Wash it and drain out excess water.

2. Add red chili powder, black pepper powder, 1 tsp. ginger-garlic paste, 1 tsp. soy sauce, 1 tsp. tomato sauce, salt and lemon juice to the fish and mix well. Let it marinate for minimum 2 hours.

3. Cut bell peppers into square shaped pieces and keep aside.

4. In a bowl add corn flour, all-purpose flour, beaten egg and mix well to get a batter. If required add more salt (Keep that in mind that you have added salt already to fish and soy sauce contains salt).

5. Heat oil in a pan, coat the fish pieces well with the batter drop into the oil and deep fry them in low flame first and then increase the flame until it become crisp and golden brown in color. Take it out and keep aside.

6. Heat little oil in a large pan and add chopped garlic, green chili and then onion. Fry for a couple of minute in high flame and then add remaining ginger-garlic paste and bell pepper pieces.

7. Sauté for a few minute and add 2 tsp. soy sauce, 1tsp. tomato sauce, and Chinese salt. Stir well continuously for about 4 to 5 minutes in high flame until vegetables becomes soft.

8. Now add fried fish pieces and mix thoroughly. If you want to make thick gravy, dissolve 1 tsp. corn flour in ½ cup of water and add that. Switch off the flame and let it covered for some time.

9. Garnish with chopped spring onion.

10. Serve hot with fried rice or noodles...

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Tandoori Fish

Ingredients:
2 lbs. of- Fish, boneless, cut into 2-3-inch pieces
1 tbsp. Ginger, crushed
1 tbsp. Garlic, crushed
1/3 cup- Vinegar
Salt to taste
1 tbsp. Ground Coriander seeds
1 tbsp. Ground Cumin seeds
1 tsp. Ground Cayenne pepper
1/2 cup- Vegetable oil

Method:
1. Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
2. Marinate the fish pieces into the paste for about 6 hours in the refrigerator.
3. Pre-heat the oven on maximum heat at broil.
4. Cover the oven tray with foil to avoid mess.
5. Place the marinated fish pieces on the tray and broil for about 10 minutes.
6. Turnover and broil for about 8 minutes again.
7. Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.
8. Serve the tandoori fish hot with raitha

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Chettinad fish Masala

Ingredients:
6 pieces of- Fish

2 med sized- Onions, chopped finely
3 med sized- Tomatoes, pureed

6 cloves- Garlic, crushed
3 tbsp. Coriander seeds
1 tsp. Cumin seeds
2 tsp. Fennel seeds
2 tsp. Chili powder
½ tsp. Turmeric powder  
Tamarind, med lemon sized, soaked in 1/2 cup of water.
10-12 Curry leaves
½ tsp. Black gram dal
½ tsp. Whole pepper corns
½ tsp. Fenugreek seeds 

3- Green chilies
3 tbsp. Oil
Salt to taste

Method:
1. Marinate fish with salt and turmeric powder and keep it aside.

2. Heat oil in a kadai and after the oil becomes hot add the black gram dhal, fenugreek seeds, and pepper corns.

3. After they start spluttering add the chopped onions, curry leaves and garlic.

4. Fry till the onions give out an aromatic smell and become translucent.

5. Grind together the coriander seeds, cumin seeds, fennel seeds, turmeric powder and chili powder.

6. Add a little water to the ground powders and add it to the onions. Fry for a few minutes.

7. Now add the tomatoes. Fry till the oil separating from the masala.

8. Add about 2 cups of water to this.

9. Add tamarind paste and green chilies.

10. Add the fish pieces and some salt as required. The fish will cook very quickly.

11. Serve hot with white rice.

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Fish Curry

Ingredients:

12 pieces of- Fish

8- Dry red chilies

Golf-ball sized lump of Tamarind

2 tbsp. Coriander powder

1/2 tsp. Turmeric powder

1 small- Coconut, grated

1 cups- Coconut milk

Salt to taste

2 tbsp. Oil

1 tsp. Fenugreek seeds

10- Curry leaves

2- Green chilies

2- Onions, ground to a paste

1- Tomato, chopped

1 tbsp. Garlic paste

1/2 tsp. Ground pepper

1/2 tsp. Cumin powder

Method:

1. Use a mortar and pestle to pound the dry red chilies into a coarse paste with a teaspoon of water.

2. Squeeze the soaked tamarind well to release all the pulp from it. Strain to get thick tamarind juice and discard the pith and seeds.

3. Mix the red chili paste and tamarind juice with the coriander and turmeric powders and salt to taste.

4. Also add the grated coconut and half the coconut milk. Mix well.

5. Put the pieces of fish in a flat dish and pour the above mixture over it to cover. Make sure all the pieces are coated. Marinate for 1 hour.

6. Heat the cooking oil in a pan, on a medium flame till hot. Add the curry leaves, fenugreek seeds, and green chilies. Fry till spluttering stops.

7. Now add half the onion paste. Fry till the onion begins to brown very slightly.

8. Add the chopped tomato. Fry till the masala starts to release its oil and turn darker. Stir frequently while frying.

9. Now add the fish marinade and stir. Bring to a boil.

10. Add the remaining onion paste, the garlic paste, pepper, cumin and remaining coconut milk.

11. Simmer and cook till oil begins to appear on top of the gravy. Add the pieces of fish now and cook till done. If stirring, do so very gently to avoid breaking the pieces of fish.

12. Turn off heat and serve Fish Curry with rice.

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Fish Fry

Ingredients:
4 slices of – King Fish
2 tbsp. Chili paste
1 tsp. Ginger paste

1 tsp. Garlic paste
½ tsp. Turmeric powder
1 tsp. Lemon juice
Salt to taste
3 tbsp. Oil


Method:
1. Wash fish and marinate with salt for few minutes.
2. Mix all other ingredients and prepare a thick paste with little water.
3. Wash the fish once, drain all water and marinate in the above paste for 1-1 1/2 hours.
4. In a flat pan, add oil and shallow fry the fish on both sides, for about 8-10 minutes.
5. Delicious fish fry is ready to serve.

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Fish Biryani

Ingredients:

8 pcs- King Fish
3 glass- Basmati rice

4- Onion
3- Tomato
1 tsp. Lemon juice

8- Green chilies

2 tsp. Garlic chopped.
3 tsp. Ginger chopped.
Whole garam masala
(Cinnamon, Cloves, Cardamom etc...)
A few- Coriander leaves
20- Raisins
15- Cashew nut
Salt - As reqd
¼ cup- Oil/Ghee

Few drops of food color

For marinating:
3 tsp. Red chili powder .
1 tsp. Turmeric powder.
1 tsp. Black pepper powder.
Salt - As reqd
1 tsp. Vinegar

2 tsp. Lemon juice.

Method:

1. Marinate fish with red chili powder, turmeric powder, black pepper powder, salt, lemon juice and vinegar for 4 hrs.

2. Half fry them and keep aside.

3. Fry green chilies, garlic and ginger and make it into a dry paste.
4. Heat oil/ghee in the kadai.

5. Add whole garam masala (full cinnamon, cardamom, clove etc.).

6. Add thinly chopped onions and fry it till brown.

7. Add the above dry paste into it.

8. Add tomatoes to the onions & heat it for 5 - 10 mins.

9. Add lemon juice in the gravy.

10. Add the fried fish to it & slowly mix the gravy in such a way that fish should be covered under gravy.

11. Wash rice & keep aside for an hr.

12. Add salt in it & then cook it.

13. Make layers of fish gravy & rice.

14. Garnish Fish Biryani with coriander leaves, food color, raisins & cashew nuts

15. Close the fish biryani with a lid and put it on dum for 15 mts. keep the fish biryani on light fire for 15 mts. Fish Biryani is ready.

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