1.Amritsari Fish
Ingredients:
8 fish fillet
200 gms gram flour
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp ajwain
1 tbsp red chili powder
1 tbsp lemon juice
1 egg
100 gms curd
oil for deep frying
Salt To Taste
How to indian fried fish :
- Clean, wash and cut fish into one and a half inch size cubes.
- Apply salt, lime juice, ginger paste, garlic paste and red chilli powder.
- Keep aside for 20 minutes.
- Make a batter of gram flour, curd, egg, ajwain, salt and water.
- Keep marinated fish pieces dipped in this batter for 15 minutes.
- Heat oil in a kadai and deep fry the fish till golden brown and crisp.
- Serve amritsari fish hot sprinkled with chaat masala and lemon wedges.
2.Machher Jhol
Ingredients:
800 gms white-fleshed fish
1/2 tsp ground turmeric
1/2 tsp salt
2/3 mustard oil or vegetable oil
1 tbsp ground coriander seeds
1 tsp ground cumin seeds
1 1/2 tsp finely grated ginger
1 tsp ground turmeric
1/2 tsp red chilli powder
1/2 tsp salt
1/4 tsp kalonji
4 whole red chillies dried
2 bay leaves
1 large onion peeled, chopped
3 whole green chillies
How to make bengali fish fry:
- Cut the fillets in about 4cm size.
- Rub the fish well with the 1/2 tsp of turmeric and 1/2 tsp of salt and set aside for 10-15 minutes.
- Heat the oil in a non-stick frying pan over a medium flame. If you are using mustard oil, let it get smokingly hot.
- Now put in the fish pieces and brown lightly on all sides without cooking them through.
- Gently lift the fish out of the oil and put it on a plate. Turn off the heat.
- Combine the ground coriander seeds, the cumin, ginger, 1 tsp turmeric,chilli powder (cayenne pepper) and 1/2 tsp of salt in a small bowl. Add 3 tbsp of water and mix.
- Remove all but 5/6 tbsp of oil from the frying pan. Heat the frying pan over a medium flame.
- When hot, put in the nigelia seeds. A few seconds later, put in the red chillies.
- As soon as they darken a bit, put in the bay leaves. When the bay leaves start to darken, put in the onion.
- Stir and fry the onion, lowering the heat, if necessary, until it is translucent and lightly browned. Add the spice paste. Stir and fry it for about 1 minute.
- Now put in the fish in a single layer as well as 1 cup of water. Lay the green chillies over the fish.
- Simmer over a medium heat for 2 minutes, spooning the sauce over the fish pieces as you do so. Now cover, turn the heat to low and cook the fish for 10-15 minutes or until it is just done.
- Serve machher jhol (fish in bengali sauce)with rice.
3.Bharawan Macchli
Ingredients:
1 kg fish
1/2 cup curd
1/2 cup onion paste
2 tsp ginger paste
1 tsp garlic paste
1 tbsp coriander paste
6 cardamom
1 inch cinnamon
2 tsp salt
3/4 cup ghee or oil
6 green chilli
2 tbsp kewra
1 tbsp sugar
1 tbsp lemon juice
Preparation:
- Use large fish for korma.
- Do not cut the fish into too small pieces.
- Carp is great for Korma.
- Except for the green chilles and kewra, add all the rest of stuff into the cooking dish. Mix well. Heat covered in low heat.
- Turn over the fish once (be careful).
- When the water has almost dried up, add the green chilli and the kewra heat for another half hour in very low heat.
- When the oil begins to float on top, you are done.
- Serve fish korma hot with tandoori roti or rice.
4.Deep Fried Fish
Ingredients:
700 gms steaks with bone fish
Salt To Taste
1 tbsp lemon juice
1 1/4 cup fresh green coriander
6 green chillies
4 - 6 cloves garlic peeled
3/ 4 cup plain yogurt
oil for deep frying
How to make deep fried fish :
- Cut fillets into pieces that are about 5-6. 5 cm long and 4 cm wide.
- Spread the pieces out in a single layer in a large plate and sprinkle with about 1/3 tsp of salt and 1 tbs of lemon juice.
- Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. Set the plate at a tilt and leave it tilted for 2-3 hours.
- As water accumulates at one end, discard it. Put the green coriander, green chillies, garlic, 1/4 tsp of salt and tbsp of water into the blender.
- Blend until you have a paste. Empty the paste into a deep dish or shallow bowl. Put the yogurt into another deep dish or shallow bowl.
- Add 1/4 tsp of salt to the yogurt and mix it in. Set the oil to heat in a wok, karhai or frying pan over a medium flame.
- When very hot, dip 2 or 3 pieces of fish, first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil.
- Fry for about 5 minutes, turning the pieces over once, until the fish is cooked through. Remove with a slotted spoon.
- Fry all the pieces of fish this way.
- Serve the fried fish hot with green chutney.
5.Fish Curry
Ingredients: for fish curry indian :
700gms / 11/2 lb white fish fillet
2 medium Onions
4 cloves garlic (paste)
1 tbsp ginger (paste)
4 tbsp tomato puree
2/3rd cup water
Salt To Taste
1/2 cup ghee Spices :
1tsp white cumin seeds
1tsp turmeric powder
1tsp garam masala powder
How to make curry fish:
- Cut the fish into medium-sized pieces.
- Heat the ghee in a frying pan and fry the fish pieces gently for 5 minutes. Drain the fish on absorbent kitchen paper and set aside.
- Chop one onion finely and grind the other one.
- Add the chopped onion to the ghee in the pan and fry until golden.
- Add all spices and cook stirring for 10 seconds.
- Now add the grinded onion, garlic, ginger and tomato puree. Fry the mixture until the ghee starts to separate.
- Add the water and salt. Bring the mixture to the boil. Add fried fish pieces. Reduce the heat and simmer for about 10 minutes.
- Serve the indian fish curry hot with rice or roti.
6.Fish Kofta Curry
Ingredients:
1 kg white fleshed fish
250 gms tomatoes blanched & diced
2 tbsp beaten curd
1 inch piece ginger
6 flakes garlic
2 cloves
1/2 tsp turmeric powder
small piece cinnamon bark
1 tsp garam masala powder
2 cardamom
1 onion
few mint leaves
1 slice bread soaked & squeezed dry
1 tsp cumin seeds
1 tsp coriander seeds
8 green chillies
small bunch coriander leaves
1 tsp chilli powder
3 tbsp oil
oil to fry
Salt To Taste
How to make indian fish kofta curry :
- Boil the fish and remove the bones nicely.
- Mince the small onion, 4 green chilies, mint, coriander leaves and blend with the fish along with bread, salt and garam masala powder.
- Knead to a smooth mixture, form into small balls and deep fry to a golden brown colour. Drain and set aside. Pound together the remaining spices to a fine powder.
- Grind onion, ginger and garlic to a paste. Heat 3 table spoons of ghee and fry the ground paste to a golden brown colour.
- Put in spices and fry for a couple of seconds, then put in tomatoes and curd.
- Cook till the ghee floats to the top. Put in 2 cups of water, mix nicely and cook over a low fire till all the liquid dries. Mash to a smooth paste with the help of a wooden spoon and then pour in 2 more cups of water.
- Bring to a rolling boil, reduce heat and simmer gently for 5 minutes.
- Put in the fish balls and simmer for 5 more minutes.
- Serve fish kofta curry hot garnished with coriander leaves.
8.Fish Korma
Ingredients:
1 kg fish
1/2 cup curd
1/2 cup onion paste
2 tsp ginger paste
1 tsp garlic paste
1 tbsp coriander paste
6 cardamom
1 inch cinnamon
2 tsp salt
3/4 cup ghee or oil
6 green chilli
2 tbsp kewra
1 tbsp sugar
1 tbsp lemon juice
Preparation:
- Use large fish for korma.
- Do not cut the fish into too small pieces.
- Carp is great for Korma.
- Except for the green chilles and kewra, add all the rest of stuff into the cooking dish. Mix well. Heat covered in low heat.
- Turn over the fish once (be careful).
- When the water has almost dried up, add the green chilli and the kewra heat for another half hour in very low heat.
- When the oil begins to float on top, you are done.
- Serve fish korma hot with tandoori roti or rice.
9.Fish Moilee
Ingredients:
1 fish Rawas, Surmai or Halwaa
1 onion cut in strips
1 inch ginger griunded to paste
10-12 green chillies chopped
few curry leaves
1 tomato cut in strips
1/2 coconut grated
1/2 tsp cornflour
1/2 tsp lime juice
Preparation:
- Marinate fish in salt for 15-30 minutes and semi-fry carefully.
- Saute the onion, ginger, chillies, curry leaves, tomato in oil till light brown.
- Soak the grated coconut in warm water and then remove and keep aside first milk.
- Take rest of the milk, pour into fried masala and put in fish pieces.
- Cook for 10 minutes. When cooked add cornflour dissolved in water and boil.
- Then add first milk. Add juice of half a lime or to taste.
10.Fish Pakora
Ingredients:
4 white fish fillets (steamed and cut into pieces)
2 eggs
A large pinch of salt
A pinch of red chili powder
2 tbsp corn flour
2 tbsp lemon juice
1 tsp chopped coriander leaves
Oil for deep-frying paoda
Preparation:
- Beat the eggs, salt, chili powder, lemon juice and coriander leaves together to make a batter. Add corn flour and mix well to form a smooth batter.
- Heat oil in a kadhai or deep-frying pan.
- Dip each fish piece into the batter and fry in batches till golden and crisp all over.
- Serve the fish pakora hot with your favorite chutney or ketchup.
11.Fish Tikka
Ingredients:
500 gms fish pieces of any type
150 gms vegetable oil
1 tbsp ajwain
45 ml cream
2 tsp cumin seeds powder
2 tsp garam masala
1 tbsp garlic paste
20 gms flour (beasn)
30 ml lemon juice
5 tbsp mint or coriander chutney
1/2 tsp white pepper powder
1 onion, chopped in circles.
60 gms curd / plain yogurt
Salt To Taste
chili powder to taste
Preparation:
- Mix cream garlic paste, ajwain , chili powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt.
- Add fish pieces to the above mixture and mainate them for about 3 hours.
- Heat oil in a pan, fry fish pieces on both sides till golden & crisp.
- Serve fried fish tikka with chopped onions.
12.Fried Fish
Ingredients:
900 gms./ 2lb Fish
1cup gram flour (besan)
1 green chili (chopped)
Salt To Taste
1/2 tsp turmeric powder
3 tbsp fresh bread crumbs
1/2 tsp red chili powder
1/2 black pepper powder
2 cups water
3 tbsp chopped coriander leaves For Garnishing :
1 lemon (sliced)
2 tomatoes (sliced)
How to make deep fried fish:
- Wash the fish thoroughly and cut into pieces. Rub the turmeric over the fish pieces with about 1tsp salt and set aside for 15-20 minutes.
- Rinse the fish under running water.
- Mix gram flour, bread crumbs, salt, chili & pepper powder, green chili, coriander and water and form a smooth batter.
- Heat the oil in a kadhai or wok .
- Coat the fish nicely with batter and deep-fry until golden all over on a moderate heat for about 8-10 minutes.
- Serve batter fried fish hot garnished with lemon & tomato slices.
13.Indian Fish Curry
Ingredients:
250 gms fish washed, sliced
1 cup coriander leaves chopped
2 tomatoes finely chopped
8 cloves garlic
2 green chillies chopped
1 tsp methi seeds
1 tsp coriander powder
A pinch turmeric powder
Salt To Taste
oil as required.
How to make indian fish curry:
- Marinate the fish in salt and turmeric powder for 15 minutes.
- Shallow fry the fish pieces, drain and keep aside.
- Grind the coriander leaves, garlic and green chillies.
- Heat oil, add masala paste and fry till the oil separates out.
- Add tomatoes, methi seeds and powder masalas and fry till the oil begins to float on top.
- Add about 1 cup water. Bring the gravy to a boil.
- Add the fish slices and cook for 10 minutes.
- Serve fish curry hot.
14.Machhi Ka Salan
Ingredients:
500 gms fish cut into slices
1 coconut grated
2 tsp til
2 tsp dhania powder
1 tsp mustard seeds
1 tsp jeera
2 tsp khus khus
1/2 tsp haldi
2 tsp chilli powder
2 green chilies
3-4 tbsp oil
1 onion sliced fine
few curry leaves
lemon size tamarind
salt to taste
Preparation:
- To make Masala grind the til, dhania, jeera, mustard, khus khus, 1 tbsp grated coconut, chili powder, haldi garlic and 1 onion to a fine paste.
- Extract 2 cups milk from the grated coconut. Extract the pulp from the tamarind soaked in 1 cup of water.
- Heat oil and add the 1 sliced onion and fry till crisp. Put in the masala paste and fry till the oil separates.
- Now add the fish pieces and fry a little. Pour in the coconut milk and add salt to taste along with the curry leaves.
- Gently simmer till nearly done. Lastly add the tamarind water and again simmer a little.
- Serve machhi ka salan hot.
15.Kerala Fish Curry
Ingredients:
400 gms fish pieces
1/2 cup chopped onion
1 tsp chopped ginger
2 tbsp tamarind pulp
1/2 cup coconut milk
1/2 cup fresh grated coconut
2 dry red chili
1 tsp red chili powder
1 tbsp soaked rice
1 tsp cumin seeds
2 tsp coriander seeds
1/2 tsp turmeric powder
2 tbsp oil
Salt To Taste
How to make kerala fish curry:
- Apply salt, turmeric powder and red chili powder to the fish pieces and keep aside for 15 minutes.
- Lightly roast cumin and coriander seeds. Mix with dry red chillies, soaked rice and grated coconut.
- Grind it to a smooth paste. Soak tamarind in half a cup of hot water. Heat oil in a pan.
- Add chopped onions and chopped ginger. Cook on a high flame till onions are golden brown. Stir in fish pieces and add 2 cups of water.
- Bring it to a boil. Stir in coconut and spice paste. Mash tamarind dissolved in water to make a pulp.
- Strain and add to the gravy. Simmer for 2 minutes and finish with coconut milk.
- Add fish pieces and cook on a medium flame for 7-8 minutes or till the fish is done.
16.Patrani Macchi
Ingredients:
800 gms fish
little vinegar
salt to taste
banana leaves to wrap each fillet
30 ml goundnut oil
3 lemons
For coconut chutney :
100 gms fresh coconut
50 gms coriander
6 green chillies
20 gms garlic
5 gms chilli powder
15 gms coriander seeds
15 gms cumin seeds
60 ml lemon juice
Salt To Taste
15 gms sugar
Preparation:
- Clean and wash fish.
- Make fillets and cut each fillet into two.
- Make horizontal slits on the pieces. Sprinkle vinegar and salt and miarinate for 30 minutes.
- Trim, wash and wipe banana leaves. Cut coconut into pieces. Clean and chop coriander.
- Wash, slit and remove the seeds from the green chillies. Peel garlic.
- Now put all these and the remaining ingredients in the mixie to make a smooth paste. Keep aside.
- Stuff fish pieces with chutney and spread the rest on both sides. Apply oil on banana leaves and wrap each piece separately.
- Steam the wrapped fish pieces for 30 minutes. Cut lemon into wedges.
- After 30 minutes, remove fish from steam, unwrap arrange on a platter and serve with lemon wedges.
17.Sarsoon Machhi
Ingredients:
1/2 kg Rohu or Hilsa fish, cut into small pieces
1/2 tsp coriander leaves chopped
1 tsp mustard seeds
1 tsp poppy seeds
1 tsp cumin seeds
4-5 kashmiri chillies
8 garlic flakes
1/2 tsp turmeric powder
1/4 tsp kalonji
1 small raw mango cut into pieces or 2 tomatoes
4 green chillies chopped
a little curry leaves
Salt To Taste
4 tbsp mustard oil
Preparation:
- Clean and wash fish pieces well.
- Apply one tsp. turmeric powder and two tsp. salt to the fish and keep aside.
- Heat oil in a flat vessel.
- Add kalonji and curry leaves .
- When the kalonji splutters, add the fish pieces and light fry them. Grind the rest of the ingredients to a paste.
- Add 2 cups of water for the gravy and stir well.
- Add the garam masala and salt. Simmer till the gravy becomes thick.
- Garnish with coriander leaves and green chillies. Serve sarsoon machhi hot with plain rice.
18.Tandoori Fish
Ingredients:
2 lbs of any white fish fillets (cut into 2-3-inch pieces)
1 tbsp chopped fresh ginger
4 cloves garlic
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
How to make barbecued fish :
- Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
- Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
- Pre-heat the oven on maximum heat at broil.
- Cover the oven tray with foil to avoid mess.
- Place the marinated fish pieces on the tray and broil for about 8-10 minutes.
- Turn over and broil for about 8 minutes again.
- Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.
- Serve the tandoori fish hot with your favorite chutney.
19.Yogurt Fish
Ingredients:
500 gms fish
2 cups curd blended smooth
4 tbsp mustard oil
a little flour
1 bay leaf
1 cinnamon
1 cardomom
2 ginger grounded to paste
1 onion grounded to paste
2 tsp red chilly powder
1 tsp turmeric powder
1 tsp cummin powder
1 tsp sugar
Salt To Taste
How to make masala fish curry:
- Cut fish onto cubes, or as traditional cross-section.
- Roll pieces separately in flour.
- Heat 2 Tbl.sp oil.
- Fry fish till pale golden.
- Drain and keep aside.
- Add remaining oil and fry bay leaf, cardamom and cinnamon.
- Add ginger, onion, chilli powder turmeric and cummin.
- A little water may be added if it becomes too dry.
- Fry for a while.
- Add blended curd.
- Simmer on slow fire till oil comes up on top.
- Add fish with a little water,salt and sugar.
- Simmer till gravy is thick golden.
- Serve yogurt fish with plain rice.
Heat oil in deep frying pan on medium low heat.
Heat oil in deep frying pan on medium low heat.
