MASALA STEAMED FISH RECIPE

INGREDIENTS:


Fish - 500 gms
Chilly Powder - 2 Tbsp
Turmeric Powder - 1 tsp
Vinegar - 1 tsp
Salt to taste
Onion (sliced) - 1
Garlic Powder
Mint Powder.

METHOD:

Marinate the fish with chilly powder, turmeric powder, salt and a dash of vinegar and keep aside for 2 hours.
On a silver foil, add sliced onions, place the fish on the onions and sprinkle garlic powder and mint powder.
Wrap and steam cook for 20 minutes.
Serve hot.

PRAWNS PEPPER MINT RECIPE

INGREDIENTS:

Prawns - 500 gms
Ginger paste - 1 Tbsp
White Pepper - 2 tsp
Mint
Vinegar - 1 tsp
Salt to taste.
Shallots - 5-6 (chopped)
Garlic powder - 2 tsp

METHOD:

Marinate prawns with the above ingredients and grill or cook on a non stick pan.

For the sauce:
Pour some oil in a pan
Add in shallots, mint and garlic powder. Cook for a while. Serve this sauce with the prawns.

FRIED FISH

INGREDIENTS:

1/2 kg Tuna Fish
2 tsp Chilly Powder
1 tsp Turmeric Powder
1 tsp Coriander Powder
2 tsp Ginger paste
1 tsp Whole Pepper
2 Star Aniseed
3-4 sprigs Curry Leaves
Coconut Oil
Salt to taste.

METHOD:

Grind together the curry leaves, whole pepper and star aniseed
Mix all the above ingredients including the ground mixture
Marinate the fish slices with the masala and keep aside for atleast an hour
Pan fry in coconut oil.

SPICY STEAMED FISH RECIPE

INGREDIENTS:


7oz of  fish fillet (salmon / white fish) of 1" thickness
2 stalks of leeks chopped
5-6 garlic cloves cut lengthwise
1'' piece of julienned ginger
1tsp white wine
5-6 lengthly chopped red chili pepper
1tsp tabasco sauce
few strands of lemon grass
salt to taste
Kitchen foil

METHOD:

Wash and pat dry the fish .
On a large square of foil scatter some chopped garlic, ginger, leeks, lemon grass,
red chili and drizzle some white wine the sauce and salt.
Nestle the fish on top of this mixture and scatter the rest of the chopped ingredients, sauce, and the salt and firmly wrap the fish and steam cook for 15 to 20 minutes.
Can be served with any fried rice or simple steamed rice.

ACHAARI FISH CURRY RECIPE

INGREDIENTS:

1/2 kg of any bony fish
2 onions made into paste
1 tsp ginger n garlic paste
3-4 slited green chillies
2 Tbsp mustard oil
1 Tbsp grated mango pickle
if pieces then it has to be chopped well
1/2 tsp turmeric powder
1 tsp kashmiri chilly powder
1/4 tsp fenugreek seeds powdered
1/2 cup yogurt
1/2 tsp cumin seeds




METHOD:

Heat mustard oil until it smokes, splutter the cumin seeds. Add the onion paste, saute well till its cooked.
Put in the ginger garlic paste and the green chillies fry until brown.
Add the spices and the mango pickle mixture.
Next add the yogurt and cook on medium heat . Add a slash of water if the gravy is too thick.
Add the fish and cover and cook on low heat until fish is  cooked through.
Serve with plain boiled rice or rotis.
   

CRAB IN CREAMY COCONUT SAUCE RECIPE

INGREDIENTS:

1/2 Kg Crab
2 Onions, grounded into paste
1/2 inch piece of Ginger
3 Star annaseed
2-3 Sprigs of Curry Leaves
1/2 Tsp Turmeric Powder
1/2 Coconut
8-10 Whole Red Chillies
1 Tbsp Tamarind Pulp
1/2 Tsp Fenugreek Seeds, to be powdered
2 Tbsp Coconut Oil

METHOD:

Grind onions with Star annaseed and curry leaves.
Grind Coconut with Red Chillies.
Heat oil. Put some curry leaves and then add the onion paste. Saute till its cooked.
Put in the turmeric powder and then add the coconut mixture. Cook for a while.
Put in the crabs and pour adequate water.
Add tamarind pulp and powdered Fenugreek.
Cook till the crab is done.

Can be served with puttu and appams.

FISH AND CHIPS RECIPE

INGREDIENTS:

500 gms Fish

125 gm flour
1/2 tsp salt
1 tsp baking powder
1/2 tsp ground turmeric
1/4 tsp chilli powder
200 ml water
Potatoes
Oil, for deep frying
Lemon wedges, to serve
Salt
Freshly ground black pepper

METHOD:

Sift 125 grams flour with the salt, baking powder, turmeric and chilli powder into a mixing bowl.
Pour half the water and whisk, gradually incorporating the flour from around the bowl to make a thick batter.Whisk in the remaining water.
Cover and leave to stand for 1 hour in the fridge.
Peel and cut the potatoes into 1.5cm thick slices then cut across each slice to make chunky chips.
Put the chips in a bowl, pour in cold water to cover and leave until ready to cook. (You can prepare the potatoes several hours in advance.)
Pat the fish dry with kitchen paper and cut into 4 chunky pieces. Season each piece on both sides.
Cover and refrigerate until you are ready to cook.
Heat the oil.

Drain the potatoes and pat dry.
Add half the potatoes to the pan and fry for 10-12 minutes until golden and tender.
Remove the fish from the fridge and sprinkle with the remaining flour, turning them until they are coated.
Before frying the fish, you will probably need to reduce the heat as the oil will get hotter once the chips are removed.
Dip the pieces of fish in the batter until completely coated.
Carefully lower the fish into the hot fat. Fry for about 4 minutes until crisp and golden on the outside.
Drain on kitchen paper on a plate and keep warm while coating and frying the remaining pieces.
Serve hot with the chips, lemon wedges.

LEMON FISH RECIPE

INGREDIENTS:

200 gms Fish
30 gm Butter
Juice of 3-4 Lemons
1 tsp Chopped Parsley and garlic powder

2 Sliced Lemon 

Oil (refined or olive)


METHOD:

Rub the fish with lemon juice and season well with salt and pepper.
Keep aside. Make the sauce.
Heat the butter, then add the parsel and garlic.

Saute for sometime and then add the lemon juice and slices.
Taste and adjust the seasoning. Keep aside.
Take the fish and pan fry on a slow flame in a non-stick pan.
When the fish is cooked, place it on a serving plate and pour the sauce over the fish and serve with sauteed vegetables and rolls. 

COASTAL FISH CURRY RECIPE

INGREDIENTS:


1 kg Butter Fish/ Salmon
250 gms Shallots
2 nos Tomato
100 ml Coconut Oil
2 flowers Star Anna Seed
1/2 Coconut
10 nos Green Chilies
5 gms Methi seeds powder
10 gms Pepper
1/2 tsp Turmeric Powder
1/2 cup Tamarind Pulp
2 tsp Dhaniya Powder
2sprigs Curry Leaves
1 tsp Vinegar
1 tbsp Ginger Paste

METHOD:

PASTE:
Grind Coconut, star anna seed, curry leaves, green chili together and keep aside.
Coarsely chop shallots.
 
COOKING:
Add coconut oil to the kadai and stir fry shallots until brown.
Add ginger paste and cook for 2 mins.
Add the masala paste and cook for 6-7 mins.
Add turmeric, dhaniya, methi seed powder & pepper powder and cook for some time.
Add the fish, chopped tomatoes and tamarind pulp.
Cook until the fish is cooked well.
Add vinegar

CRISPY FRIED SQUID (KOONTHAL) RECIPE

INGREDIENTS:

500Gms Squids
1Tbsp Ginger n garlic paste
2Tbsp Curd
1sprig Curry leaves
6 Green chillies
1tsp Pepper powder
1tsp Chilly powder
1/2tsp Jeera powder
1 pinch Asfoetida
1/2tsp Ajinomoto
2Tbsp Besan powder

METHOD:

Clean and cut the squids into rings.
In a mixing bowl put the rest of the ingredients with a little if required and add the squids and salt to taste and leave it to marinate for half n hour.
Add besan flour to this mixture and crispy fry the squids along with slit green chillies and curry leaves in refined oil.

LUNG FUNG KANG RECIPE

INGREDIENTS:

50 gms Shrimp
1/2 inch Ginger
10 gms of Beans and Carrots - finely chopped and boiled

2 Sprigs Coriander leaves
2 nos Green Chilli
1 no. Eggs, beaten
Salt to taste
Ajinomoto
Cornflour

METHOD:

 

Mince shrimps, ginger, coriander, green chilli together

Add few drops of oil and saute the minced mixture add chicken stock bring the stock to a boiling   point.

Add the boiled vegetables.

Add ajinomoto, salt to taste and add beaten eggs stirring continuously.

Stir in corn starch, stirring continuously till the soup becomes thick.

FISH MASALA RECIPE

INGREDIENTS: 

500 Gms Fish (Mackerel)
2 Tbs Spoon Coconut Oil
2 Sprig  Curry Leaves
8 to 9 Green Chilies
2 whole Star Aniseed
2 nos Onion
1/4 Turmeric Powder
1 inch Ginger
1/4 Coconut
2 Tomatoes
1/4 tsp Fenugreek Powder
1/2 Tbs Red Chilly Powder(optional)
2 Tbs Tamarind Pulp
Salt to taste

METHOD:

Grind Onions & Curry Leaves together 
Ginger , Tomato & Coconut (to be grinded separately)  
Heat coconut oil in a kadai, add curry leaves, star aniseed & slit green chilies.
Add Onion Paste and cook until the onion turns brown. 
Add ginger paste and turmeric powder and cook for some time.
Add coconut paste and cook for few minutes, now add fenugreek power and add 2 cups of water and bring to the boiling point. 
Add cleaned fish and when the gravy is about to boil add tamarind pulp and cook until the gravy becomes thick.
Garnish with Onion rings and fried curry leaves & serve with rice or parathas.        

PEPPER PRAWNS RECIPE

INGREDIENTS:

10 - 12 nos medium size Prawns
2 nos Onions
1 inch Ginger
6 cloves Garlic
6nos Green Chilies
2 Tomatoes
2 spirit Curry Leaves
1 whole Star Aniseed
1/4 tsp Turmeric
1/2 tsp Chilly Powder
1 tbs Black Pepper Powder
1 tbs Aniseed 
3 nos Cardamon 
3 spirit Coriander Leaves
1 spirit Mint Leaves
 
METHOD:

Grind separately 

Onion, 
Ginger & garlic  

Ground together :

 Black Pepper, Aniseed  &Cardamon

Add coconut oil, drop curry leaves, star aniseed & slit green chilies
Add onion paste & turmeric until roasted 
add ginger / garlic paste & chilly powder and cook for some time
now add cleaned prawns and saute for some time.
Add chopped tomatoes and add salt to taste, when the prawn is half done 
add the powdered masala, chopped coriander & mint  and cook on slow flame 

TANDOORI FISH TIKKA RECIPE

INGREDIENTS:


300 gms Boneless Fish
100 ml Curd
2tsp Red Chili Powder
1/2 tsp Garam Masala
1/2 Jeera Powder
1/4 black Salt 

1/2 Pepper powders
1 no Lemon Juice
2tbs Garlic / Ginger paste
Salt
Chat Masala

METHOD:

Wash and clean the fish, cut into cubes, apply salt, red chilly and lemon juice and keep aside for 10mins.
Add all the ingredients into the mixing blow 
Add the fish and marinate for 6-8 hrs 
On a thin skewer gently put the fish and cook in a hot tandoor.(brush Butter when the fish is half done)
Garnish with lemon, chaat masala and serve with spicy mint chutney.