Fish Recipes - Page 2
Shahi Fish Recipe
Ingredients
1. Fish (2)
2. finely chopped onion (2)
3. oil (5tbsp)
4. cumin seeds (1/2tsp)
5. asafoetida (1/4tsp)
6. fresh cream (1tbsp)
7. garlic (6flakes)
8. oil (for frying)
9. salt (to taste)
Make paste:-
1. Cashew nuts (7)
2. dry coconut (1/2)
3. ginger (1)
4. poppy seeds (1/2tbsp)
Make powder:-
1. Cumin seeds powder (1tsp)
2. red chilli powder (2tsp)
3. coriander powder (2tsp)
4. turmeric powder (1/2tsp)
Method of preparation:-
1. Take fish, remove the tail and the head of fish and then cut them into pieces. Wash the fish pieces and then pat dry them.
2. Take a frying pan, heat oil in it and then fry the fish in hot oil until it turns golden brown and keep it aside. Heat 1 tablespoon of oil in the pan. Fry onions in it until get golden brown. Remove the onions and keep them aside. Add asafoetida and cumin seeds in the remaining oil.
3. When the seeds get splutter then add garlic, paste and keep it to simmer for 2-3 minutes. Add 2 tablespoon of water and mix powder and salt. Keep it to fry on low heat until the oil starts showing on the top.
4. Keep it to simmer for another 3 to 4 minutes. Now put the boiled pieces. Add cream and mix it well. Cook it for 2 to 3 minutes and serve it hot.
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Patrani Machchi Recipe
Ingredients
1. Fish sole, diced with pocket (400gms)
2. malt vinegar (50ml)
3. lemon juice (3tbsp)
4. sugar (1tsp)
5. red chili powder (1tsp)
6. pepper corn (4-5)
7. jeera (1tsp)
8. coriander seeds (1tsp)
9. garlic (6-7cloves)
10. green chilies seedless (3)
11. chopped coriander (20gms)
12. grated coconut, white part only (50gms)
13. oil to fry (4tbsp)
14. corn flour to dust the fish (100gms)
15. garlic (100gms)
16. ground nut oil (1tbsp)
17. banana leaves (to wrap the fish)
18. lemon wedges (for garnish)
19. salt (to taste)
Method of preparation:-
1. Take fish, marinate it with vinegar and salt in a bowl. Keep it aside for about 20-30 minutes. Make coconut paste out of all the remaining ingredients except banana leaves and lemon wedges.
2. Take banana leaves, wash them and wipe them and then apply the ground nut oil on them. Stuff the pockets in the fish with coconut chutney or paste. Spread the remaining on both sides of fish.
3. Wrap the each piece in banana leaves separately. Now steam the wrapped fish for about 30 minutes. Now unwrap the steamed fish and serve it with lemon wedges.
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Fish Biryani Recipe
Ingredients
1. Basmati Rice (2c soaked in water for 30 minutes)
For fish:-
1. Fish pieces make a paste with little water (1kg)
2. lemon juice (2tbsp)
3. green chilies (3tbsp)
4. red chili powder (1/4tbsp)
5. coriander powder (1tbsp)
6. chopped green chilies (2)
7. sliced onions (2large)
8. besan (1tbsp)
9. salt (to taste)
Powdered together:-
1. Green cardamom (4)
2. yogurt (400gms)
3. clarified butter or ghee (3to 4cup)
4. chopped coriander leaves (4tbsp)
5. cloves (6)
6. carom seeds (1/2tbsp)
For the bouquet garnish:-
1. Cinnamon stick (2 inch)
2. cloves (10)
3. black peppercorns (10)
4. brown cardamom (3)
5. bay leaves (4)
6. lemon juice (1tbsp)
7. caraway seeds or shahi jeera (1tbsp)
Method of preparation:-
1. Take fish pieces, smear the pieces with the paste and keep them aside for about 30 minutes and then wash it and pat dry it.
2. Take a pan, boil the rice in water with salt, bouquet garnish and the lemon juice. Cook rice until gets 90% cooked and then drain and discard the bouquet garnish.
3. Heat the clarified butter in the pan, saute the bay leaves and then fry the onions until get pink in color. Add the ginger garlic paste and the green chilies and then sauté them until get brown. Add coriander and red chili powder and sauté for 15 seconds.
4. Add whisked yogurt and caraway seeds, clove and cardamom powder and then cook for about 5 minutes. Now add the fish pieces and cook for about 5 minutes.
5. Take off the pan from the heat. Sprinkle 1 tablespoon of lemon juice and coriander leaves on the fish and then layer the fish on the rice.
6. Now pour the melted clarified butter over the rice and close it with tight lid. Place the pan on the top of griddle and cook it for 6-8 minutes on very low heat. Now serve the fish biryani hot with raita.
No. of servings – 2
Cooking time – 45-60 minutes
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Palang Saakar Tenga (Fish In Spinach) Recipe
Ingredients
1. Rohu fish, cut into pieces (500gms)
2. spinach (500gms)
3. lime juice (3-4tbsp)
4. turmeric powder (2tsp)
5. fenugreek seeds (1/2tsp)
6. mustard oil for frying the fish
7. salt (as per taste)
Method of preparation:-
1. Take fish pieces in a bowl, sprinkle salt and 1 teaspoon of turmeric powder and keep it aside for about 10 minutes.
2. Take a frying pan, heat mustard oil in it for frying the fish. Fry few pieces of fish at a time until they get crispy and golden brown. Now drain the pieces and keep them aside.
3. Take spinach, cut it into small pieces. Remove the oil left over from frying the fish, leaving only 2tablespoon of oil in the pan. Add the fenugreek seeds and allow them to splutter. Add the spinach leaves and one cup of water.
4. Keep it to boil and then add the remaining turmeric powder and season it to taste. Keep the gravy to simmer for few minutes and then add the fried fish.
5. Cover the pan with lid and cook it for another 2-3 minutes. Take off the pan from heat and add the lime juice. Serve it hot with boiled rice.
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Lady Fish In Tomato Recipe
Ingredients
1. Lady fishes (8-10)
2. green chilies (2)
3. grated fresh coconut (1 1/2tbsp)
4. onions (3small)
5. oil (1/2c)
6. tomato pulp (1c)
7. chopped coriander leaves (1tbsp)
8. curry leaves (5)
9. mustard seeds (1/2tsp)
10. poppy seeds (1/2tsp)
11. cumin seeds (1/2tsp)
12. garlic flakes (15)
13. red dry chilies (3)
14. salt (to taste)
Method of preparation:-
1. Make a very fine paste of chilies, cumin seeds, coconut, 1 small onion, garlic and half of fresh coriander leaves by grinding them. Chop the remaining 2 onions very finely.
2. Take a wide deckhi, add oil and season it with mustard seeds and curry leaves. Add the chopped onions and fry them until get golden. Put the ground lump and fry it until the oil gets separate. Add tomato pulp, salt and ¼ cup of water.
3. Keep it to boil and then reduce the heat to low. Put the fish pieces and keep them to simmer until the fish gets tender. Sprinkle the chopped coriander and serve it hot.
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Hyderabadi Fish Recipe
Ingredients
1. Fish (2-3cans)
2. oil (4tbsp)
3. bay leaves (2)
4. split green chilies (4)
5. sugar (1/2tsp)
6. salt (to taste)
7. coconut milk (1c)
8. garam masala (1tsp)
9. melted butter (1 1/2tsp)
For paste:-
1. Ginger (3cm piece)
2. red chilies (5)
3. cumin seeds (3tsp)
4. aniseed or saunf (2tsp)
5. turmeric powder (1tsp)
6. coconut (2-3tbsp)
7. tamarind (1lemon size)
Make a paste of all these ingredients in a blender.
Method of preparation:-
1. Take a pan, heat oil in it. Add bay leaves, split green chilies and the paste or blended mixture. Fry them until the oil starts to separate. This will take around 10 -12 minutes.
2. Add the fish, sugar and salt to taste. Add a little water and keep it to simmer for a while. Just before taking it off from the heat, add garam masala, coconut milk and then keep it to boil.
3. When it gets ready then you can add melted butter to enhance the taste. Serve it hot.
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Fish with Moong Dal Recipe
Ingredients
1. Moong dal (1c)
2. finely chopped onions (1)
3. finely chopped tomato (1)
4. ginger paste (1tsp)
5. garlic paste (1tsp)
6. finely chopped green chilies (2)
7. fish heads (2)
8. turmeric powder (1tbsp)
9. coriander seeds powder (1tsp)
10. red chilies (3dry)
11. bay leaves (2)
12. cumin seeds powder (1tsp)
13. cloves (4)
14. cinnamon (1/4”)
15. cardamom (2)
16. garam masala (1tsp)
17. lemon juice (1tbsp)
18. hing (a pinch)
19. black pepper (3)
20. oil (for frying)
21. salt (to taste)
Method of preparation:-
1. Take dal, wash it and soak it in a bowl for half an hour. Cook the dal in pressure cooker with ½ teaspoon turmeric powder.
2. Take fish heads and cut into big pieces. Marinate the fish head pieces with ½ turmeric powder, salt and lemon juice. Keep it aside for 45 minutes.
3. Take a pan, heat the oil for frying. Deep fry the fish heads until get golden brown. Drain it and keep it aside. Take out the oil from pan keeping only approx. 3 tablespoon of it.
4. Add hing, bay leaves, cardamom, cinnamon, cloves, red chilies and black pepper. Add onion and fry until get transparent. Add garlic, ginger and green chilies. Keep it to simmer for 2 minutes. Add chopped tomatoes and keep it to simmer for 2 minutes. Add coriander powder and cumin powder.
5. Now add the fish heads and keep them it simmer until they get crumble. Add dal and 1 cup of water. Keep it to boil until you get the required consistency of curry. Sprinkle the garam masala and then serve it hot with rice.
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Fish Masala Recipe
Ingredients
1. Fish cut into medium pieces (500gms)
2. grated coconut (for garnish,1/4c)
3. oil (3tbsp)
4. garam masala powder (1tsp)
5. coriander powder (1tsp)
6. cumin powder (1tsp)
7. red chili powder (1tsp)
8. turmeric powder (1/4tsp)
9. garlic paste (1tsp)
10. ginger paste (1tsp)
11. tomato pulp (1/2c)
12. finely chopped tomato (1)
13. turmeric powder (1/2tsp)
14. coriander leaves (for garnish)
Method of preparation:-
1. Take a pan, heat oil in it. Saute the chopped onions until turn golden brown. Add the ginger- garlic paste and keep it to simmer for another 3 minutes. Add tomato, pulp and all the powders and salt.
2. Cook it until the oil gets separated. Add 1 cup of water. Add fish and cook it until the fish gets cooked properly. When the fish gets cooked take it out in a bowl. Garnish it with grated coconut and coriander leaves. Now the fish is ready to serve.
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Fish Korma Recipe
Ingredients
1. Fish (1/2kg)
2. finely chopped onions (2)
3. beaten curd (1/2c)
4. lemon juice (1tbsp)
5. oil
6. salt (to taste)
7. coriander leaves (for garnishing)
8. water (1/2c)
Make powder of:-
1. Cloves (4)
2. coriander seeds (1tsp)
3. cardamom (1)
4. red chilies (2)
5. turmeric powder (1/2tsp)
6. black peppers (6)
7. cinnamon (1/2”)
8. cumin seeds (1tsp)
Make paste of:-
1. Ginger (1/2”)
2. garlic flakes (5-6)
3. finely chopped green chilies (3)
Method of preparation:-
1. Take fish, wash it and dry it. Cut the fish into serving slices. Take a bowl, put the pieces in bowl, add ¼ teaspoon of salt and lemon juice. Keep it aside for 1 hour to marinate.
2. Take a pan, heat oil in it. Fry the fish pieces until get golden brown. Add the paste and keep it to simmer for 1 minute. Add masala powder and again keep it to simmer for a minute. Add curd and mix it continuously for 3-4 minutes.
3. Add 1/2cup of water and salt to taste. Keep the gravy to cook until it gets thickens by stirring it occasionally. Now add the fish pieces and mix it slowly.
4. Keep it to cook until the fish pieces get tender. When the fish korma gets ready then add coriander leaves. Serve it hot with rice or roti.
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Dum Machli Recipe
Ingredients
1. Pomfret steaks (8pcs)
2. ghee (3tbsp)
3. chopped green chilies (1tsp)
4. chopped coriander (1tbsp)
5. garam masala (2tsp)
6. saunf powder (1/2tsp)
7. water (1c)
8. roasted and ground poppy seeds (1tbsp)
9. beaten curd (4tbsp)
10. onion paste (2tbsp)
11. finely chopped ginger (1tbsp)
12. cumin seeds (1/2tsp)
13. hing (a pinch)
14. turmeric powder (2gms)
15. salt (5gms)
Method of preparation:-
1. Clean and wash fish steaks and then pat dry them. Rub salt and turmeric powder.
2. Take a shallow frying pan, heat 2 tablespoon of ghee in it and shallow fry the fish in it until it gets lightly colored. Heat 1 tablespoon of ghee in a pan, add cumin, chopped ginger and hing in the pan.
3. When the seeds start crackle then add onion paste, poppy seeds paste, 1 cup water and beaten curd. Reduce the heat to low and cook it on low heat for about 2 to 3 minutes.
4. Add chopped green chillies, coriander, garam masala, saunf powder, turmeric and fish steaks. Cover the pan with a lid and cook it. Bake it in oven with foil.
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