Fish Cookbook

Fish Cook Book

Page 1 of 27

Baked Fish INGREDIENTS Oven Temp: 350F-180C 8 fillets of fish-marinated in lemon juice and salt for 15-20 minutes and rinsed oil a thin layer in a frying pan 1/4 cup finely chopped onions 1/4 cup de-seeded and finely chopped tomatoes 2 cups milk 2 tbsp refined flour 1 tbsp butter 1 tsp salt 1 tsp powdered black pepper 1/4 cup grated cheese

METHOD Wipe fish dry. Heat the oil and add the fish over high heat. Brown on both sides, and keep aside. In the same pan, saute the onions and tomatoes over high heat, till glossy. Keep aside. To make sauce: Melt the butter and add the refined flour, keeping the heat low. Sauté till just a suggestion of brown. Take the pan off the fire and add the milk very gradually, stirring vigorously all the time. Put the pan over the fire again and let it come to a boil, stirring often to avoid scorching. When it comes to a boil, lower the heat and simmer for 1-2 minutes, continuing to stir. Add the salt and pepper. Transfer the fish on to an oven-proof serving dish, sprinkle the onions and tomatoes over the fish. Pour the white sauce over it. Sprinkle the cheese over it and bake in a pre-heated oven for 1/2 an hour or till cheese melts.

Fish Cook Book

Page 2 of 27

Fish Gassi (Mangalorean Fish Curry) INGREDIENTS For the masala 1 tsp coconut oil 3 tsp coriander powder 1 pinch of fenugreek seeds 1 tsp fennel seeds 8 pieces of pepper corn 1 tsp mustard seeds 2 tsp cumin seeds 15 red chillies 1 grated coconut 2 sliced onions 8 pieces of garlic 100 ml water For the main preparation 2 tbsp coconut oil 2 sliced onions 10 curry leaves 2 chopped tomatoes 500 gm filleted fish prepared masala 1 tsp salt 2 tbsp tamarind paste 100 ml coconut milk

METHOD For the masala, heat oil in pan. Add coriander powder, fenugreek seeds, fennel seeds, pepper corn, mustard seeds, cumin seeds and red chillies and dry roast them. Now add grated coconut, onions and garlic. Sauté till the onion turn light brown. Then add water and grind them together. The masala is ready. For the main preparation, heat oil in pan. Add sliced onions, curry leaves and sauté the onions till it looses colour. Then add chopped tomatoes and prepared masala, and stir-fry till fat separates. Add fish and stir fry. Add salt, tamarind paste and coconut milk. Mix it well. Cook till fish is cooked through. Garnish with curry and coriander leaves and serve hot.

Lemon Fish INGREDIENTS 4 fillets fish 30gms butter Juice of 3-4 lemons 1 tsp sugar, or to taste 1 tsp chopped parsley

METHOD Rub the fish with lemon juice and season well with salt and pepper. Keep aside. Make the sauce. Heat the butter, when melted add the sugar, then add the lemon juice. Taste and adjust the seasoning. Keep aside. Now take the fish. Roll in a little seasoned flour and lightly sauté in olive oil. When done, put on the serving plate and spoon the sauce over the fish and it is ready to serve!

Fish Cook Book

Page 3 of 27

Fish Kobiraji (Bengali Fish Fillets) INGREDIENTS 500 gm (8pc) fish fillet (bhetki or cod) 4 green chillies 100 gm onions 8 eggs 10 cloves garlic 250 gm breadcrumbs 25 gm ginger 8 tbsp oil 1 lemon 1/2 cup coriander-chopped 1/4 cup mint-chopped 100 gm besan

METHOD Wash the fish fillets properly. Soak the fish in salt, lemon juice and 4 cups of water for about 10 minutes Drain and wipe dry. Now marinate the fish for 1hr with onion, garlic, ginger, green chilli paste and with finely chopped mint and coriander and salt to taste. Mix the gram flour and little salt Now put the fillets the mixture and taking out sprinkle breadcrumbs on the fillets. Beat the eggs with little salt. Heat the oil in the pan. Coat the fillets with beaten egg and bread-crumbs. Put the fillets in the pan to deep fry till brown on both sides. Note: Substitute the fish with boneless pieces of chicken breasts, beaten flat for Chicken Kobiraji

Goan Fish Curry INGREDIENTS 2 pomfrets ½ lemon 1 tbsp salt 1 grated coconut ½ tsp cumin seeds 4 flakes garlic ½ tsp turmeric powder 8 pieces red chillies 1 tbsp coriander leaves 3 tsp tamarind water 5 cups water 1 onion 2 green chillies

METHOD Cut the pomfret into desired number of pieces. Add salt and lime juice to fish and marinate for 10 minutes. Grind coconut, cumin seeds, garlic, turmeric, red chillies, coriander leaves, with tamarind water and ½-cup water to a paste. Add remaining water to paste and place on fire. Add sliced onion and slit green chillies to gravy on fire. Wait for 2 boils and add marinated fish. If boneless give the gravy one more boil. If with bone, give it 2-3 more boils. Serve hot with unpolished rice.

Fish Cook Book

Page 4 of 27

Fish Biryani INGREDIENTS 1 kg fish fillets-cut into 1 1/2 " cubes 2 tbsp oil 1 cup onions-grated 1 tsp ginger paste 1 tsp garlic paste 1 tsp cumin seeds 1 tsp garam masala 1 tbsp coriander powder 1 tsp chilli powder 1 tsp turmeric powder 1 1/2 tsp salt 1 cup hung yogurt 1 cup coriander leaveschopped green chillies to tastefinely chopped 1 tsp biryani masala 1/3 cup browned onions For the rice 2 cup rice-cleaned and washed 2 tsp oil 4 cloves 4 peppercorns 1 cinnamon-broken 4 green cardamoms 1 tsp salt 3 cups hot water saffron or color mixed in 1 cup warm milk

METHOD Heat oil and add cumin seeds. When they splutter, add onions and ginger-garlic pastes. Stir fry till fat separates. Add the garam masala, coriander powder, chilli powder, turmeric powder, salt and yogurt and sauté till fat separates. Mix in the fish and cook over high heat till opaque. Mix in the browned onions, coriander, green chillies and biryani masala. To make the rice, heat oil and add cloves, peppercorns, cinnamon and cardamoms. When they darken a bit, add rice, water and salt. Mix well and cook till rice is tender but still holds its shape. To serve, put the fish layer at the bottom of the dish, cover with the rice and sprinkle the rice milk mixture. Keep in an oven or over low heat, over a tawa for about 15 minutes. Mix to break up the layers and serve.

Fish Cook Book

Page 5 of 27

Kerala Fish Fry (Meen Varathathu) INGREDIENTS 500 gm fish - scaled and cut diagonally into 3cm pieces oil – for frying 1 tbsp ginger - chopped 1 tbsp chilli powder 1 tsp coriander powder 1 tsp turmeric powder 1 tsp methi seeds 1 tbsp vinegar salt - to taste

METHOD Wash fish, drain and keep aside. Grind ginger, chilli powder, coriander, turmeric, methi, vinegar and salt into a paste. Marinate the fish with the paste and keep aside for an hour. Heat oil and fry the fish pieces till they turn light brown in colour. Make sure that the flame is not too high. Pierce the fish with a knife and if it flakes easily it is cooked. Place the fish pieces on an absorbent paper to drain out the excess oil. Serve hot.

Fish Cook Book

Page 6 of 27

Kolhapuri Fish INGREDIENTS 1 kg fish filleted and cubed 2/3 cup yoghurt 1 tsp turmeric powder 2 tsp chillie powder 1 tsp garlic paste 1 1/2 tsp salt or to taste 1 tsp lemon juice 2 tsp oil 1 bay leaf 1 tsp broken cinnamon 6 cloves 1 tsp crushed black pepper 1 cup chopped onions 2 tsp grated coconut 2 tsp oil 1 cup chopped tomato coriander leaves for garnish

METHOD Mix turmeric, chilli powder, garlic paste, salt and lemon juice into the yoghurt and marinate fish in it for 10 minutes. Heat oil, add bay leaf, cinnamon, cloves, black pepper and onions. Sauté till onions are soft. Add coconut and sauté till a light brown. Add tomatoes and cook till access water dries. Blend the whole mixture in a blender. Heat the rest of the oil and add the fish. Stir fry over high heat till opaque. Add the ground paste and simmer over low heat till fish is cooked through. Garnish with coriander leaves and serve.

Fish Cook Book

Page 7 of 27

Parsi Fish Curry INGREDIENTS ½ kg white pomfret fillets 1 tsp salt 1 tbsp limejuice 1-2 tbsp sesame oil 1 large onion-ground 1"piece ginger 2 tsp chopped garlic 1 tsp turmeric powder 3 tsp cumin seeds 4 tsp coriander seeds ¼ tsp green cardamom seeds 2 tbsp grated coconuts 2 tomatoes-blanched, seeded and chopped 2-3 tbsp tamarind pulp 250 ml water 250 ml coconut milk 1-2 lemon juice

METHOD Rub the fish with salt and limejuice. Set aside for 30 minutes. Heat oil, fry onion until golden in color. Grind ginger, garlic, coconut and spices together. Add to the pan tomatoes, tamarind and 250ml water. Simmer fro 10 minutes. Pour in coconut milk. Strain liquid through a muslin cloth. Return liquid to the pan.

Reheat and add the fish. Simmer for 5 minutes. Season and sharpen with lemon juice. Serve with boiled rice.

Hui Bari INGREDIENTS

METHOD

2 shallow fried brinjals 3-4 brown sautéed onions 3 tbsp red chili paste 3 tsp coconut oil salt to taste 2 tsp chopped tomatoes ¼ cup tamarind water ½ cup coconut milk

Heat oil in pan. Add red chilli paste, salt and chopped tomatoes. Now add tamarind water and coconut milk. Wait for the first boil then add the shallow fried brinjals. Cook for ten minutes. Remove from fire and add the brown sautéed onions. Serve hot with paranthas.

Fish Cook Book

Page 8 of 27

Meen Biryani INGREDIENTS 2 cups water ½ cup coconut milk 1 cup raw rice 4 pieces of any boneless fish 2 tsp coriander powder ½ tsp red chilli powder ½ tsp black pepper powder salt to taste 2 tsp chopped onions 2 tsp chopped tomatoes 1 tsp coconut oil

METHOD Place pan on fire. Add water, coconut milk, raw rice, fish cubes, coriander powder, red chilli powder, black pepper powder, salt, chopped onions and chopped tomatoes. Cook for 20 minutes on full flame. Before removing from fire, add coconut oil. Serve hot on banana leaves for tastiest results.

Users Comments Lets make it better. Fry the fish peices applying red chilli powder and salt. Put this fied peices in the masala and cook for a little time. Then put rice... - Babu x lant horrible taste. Niru : Even though this is not my recipe, I would think it would be better to cook the masala in the coconut oil, till fat separates, add the fish cube, rice and coconut milk and water and cook. Should be tastier, else the masala would taste very 'raw'

Fish Cook Book

Page 9 of 27

Meen Mulligatanni INGREDIENTS 2 tbsp coconut oil 1 ½ tbsp chopped onions ½ tsp ginger juliennes ½ tsp chopped garlic green chillies to taste 5 curry leaves 3 tbsp Mulligatanni masala ½ cup water ½ tsp salt 8 pc of any fish 6 tbsp coconut milk Masala dry red chillies 3 tbsp toddy vinegar 1 tsp coriander powder

METHOD For the Mulligatanni masala, soak dry red chillies for 1/2 an hour. Grind with coriander powder to a fine paste. Add vinegar. The masala is ready. For the preparation, heat coconut oil in pan. Add chopped onions, ginger juliennes, chopped garlic, green chillies and curry leaves. Now add the mulligatanni masala with water and salt. Add fish, cover pan and cook for 10 minutes. Before removing from fire add coconut milk and serve hot with rice.

Fish Cook Book 27

Page 10 of

Fish Mur-Moro INGREDIENTS 1 kg fish fillets 22 long red chillies 6 short red chillies 1 1/2 tbsp coriander seeds 10 pepper corns (sabut kali mirch) 1 tbsp ginger- chopped 1 tsp cumin seeds 1 pinch saffron 3/4 cup onion- chopped 20 gms tamarind 6 cloves garlic 2 tbsp oil 1/2 cup tomatoeschopped 2 tbsp green chillieschopped 8 cloves garlic- chopped 1 1/2 cups onionschopped 1 1/2 tsp sugar 2 tbsp coriander leaves (hara dhania)

METHOD Grind together the red chillies, coriander, peppercorns, ginger, cumin, saffron, 3/4 cups onion, tamarind and the 6 cloves of garlic. Heat the oil and add onions. Stir-fry till brown. Add ground masala and stir-fry till fat separates. Add the chopped tomato, green chillies and garlic and stir-fry till fat separates. Add sugar and coriander leaves and remove from fire. When cool enough to handle, smear masala on to the fish to cover the fish with it. Place the fish in the same pan. Place the pan over live coals, cover with a lid and place live coals on the top of the lid too. Leave thus for 15- 20 minutes or till cooked through. Please note this is a side dish so minimize the water added, as it has to be kept semi dry. Note: This is a Mangalorean Catholic home recipe made with either pomfret or fillet of fish and flavoured with burning coal served like a dry side dish

Fish in Green Masala INGREDIENTS For Green Masala: 3/4 cup coriander leaves chopped 2-3 green chillies chopped 2 tsp ginger - chopped 6 pepper corns 6 cloves 1/4 cinnamon - powdered 1 tbsp salt 2 tbsp lemon juice

METHOD Grind all the ingredients together. Grease a piece of plantain leaf and place some masala in the centre. Place a piece of filleted fish over it and cover fish also with some masala. Wrap the fish in the leaf, secure with thread and steam.

Fish Cook Book

Page 11 of 27

Thair Saadam (Curd Rice) INGREDIENTS 250 gm overcooked white rice 250 gm yoghurt 05 gm green chillies 05 gm coriander leaves 05 gm ginger salt Tempering 20 ml oil 05 gm mustard seeds 03 gm skinned black gram 03 gm channa dal 02 gm dried red chilli 02 gm curry leaves 03 gm asafoetida

METHOD Chop ginger, coriander leaves and green chillies. Mix with yoghurt, rice and salt. Break red chillies into 1/2 inch pieces. Heat oil and add the mustard seeds. When they start crackling, add the dals and sauté until golden. Add curry leaves, red chillies and asafoetida. Pour tempering on the rice and serve cold.

Users Comments Add green grapes and pomegranate to the curd rice,it tastes better. - Swetha Bhansali ([email protected]) In the actual curd rice, ginger and green chillies must also be added tot he hot oil so that it does not taste very raw... excellent! Well this is thair saadam. thair meaning curd(yogurt for the uninitiated) and saadam means rice. If you add some butter to it will taste much better. - Kumar ([email protected]) curd rice has always been my faourite....simple, nutricious and yet very filling. but i never got the recipe right. now i will...today. thanks - tulika ([email protected]) there is nothing to beat this in the world. i grew up in madras and this is the integral part of all tamil food. you cannot dream of tamil food without thair sadham. it is also the best food for tropical palce like tamilnadu - mukesh ([email protected]) very tasty and less fat - ritu ([email protected]) Great food. - vishwa This recipe is one of my favourites. It is so easy to make and the ingredients used are also available at home any time. It is a very good dish which can be made during extreme summer and relished by everyone young and old. - Trupti Try adding green grapes and pomegranate to the curd rice,its tastes much better. - Swetha Bhansali ([email protected]) nothing better to come home to on a warm afternoon - vivek

Fish Cook Book 27

Page 12 of

Barbecue Fish Tikka (SIT-DOWN : 4-6) INGREDIENTS

600 gm boneless fish 200 gm yogurt a pinch of red chilli powder 0.5 tsp garam masala juice of 1 lemon 2 cloves of garlic 0.5 inch ginger pinch of chaat masala

METHOD Wash and clean the fish, cut into cubes, apply salt, red pepper and lemon juice and keep aside Apply the marinate ingredients into the yogurt. Add the fish and let it marinate for half a day. On a thin skewer gently put the fish tikkas and cook in a hot tandoor. Garnish with lemon, chaat masala and serve.

Karimeen Pollichathu INGREDIENTS 1 pearl spot fish 2 red chillies ¼ tsp turmeric powder 1 tsp chopped green chillies ½ tsp chopped ginger ½ tsp chopped garlic 3-4 chopped curry leaves 3-4 chopped shallots salt to taste 1 tbsp lime juice 1 large banana leaf 1 thin soaked banana tree stem 1 tbsp coconut oil

METHOD Mix red chillies, turmeric powder, chopped green chillies, chopped ginger, chopped garlic, chopped curry leaves, chopped shallots, salt and lime juice to a coarse paste. After cleaning the fish, apply a thick layer of the paste on the inside and on the outside. Wrap the fish in the banana leaf and tie it with the stem. Heat oil in pan and place the wrapped fish in it. Cook each side for 5-6 minutes. Serve hot with rice.

Fish Cook Book 27

Page 13 of

Kullu Trout INGREDIENTS 1 trout/fish For marinade 1/2 tsp salt 1 tsp dill leaves 1 tsp crushed coriander seeds 1/4 tsp red chilli flakes 1/2 tsp lemon rind 2 tsp lemon juice 1 tbsp mustard oil For the sauce 2 tbsp mustard oil 1/2 tsp mustard seeds 1 1/2 tbsp diced onions 1 tsp chopped coriander 2 tsp lemon juice 1/4 tsp salt

METHOD Clean and wash the fish. In a bowl, add the fish, salt, dill leaves, crushed coriander seeds, chilli flakes, lemon rind, lemon juice and mustard oil. Rub the marinade all over the fish and keep aside for about 10 minutes. Heat oil in a pan and add the marinated fish and cook on both sides on low flame for 10 minutes. For the sauce, heat oil in a pan. Add the mustard seeds and onions and sauté till it turns a light brown. Remove from fire and add the coriander leaves, lemon juice and salt and mix well. Pour the sauce over the fish and serve hot with rice.

Mus Kavaab INGREDIENTS 1 tsp turmeric powder ½ grated coconut 2 tsp red chili powder 2 tsp coriander powder 10 crushed cardamoms 10 cloves 4 tsp coconut oil 1 sliced onion 4-5 curry leaves ½ cup water 1 chopped tomato salt to taste 4 cubes of any boneless fish

METHOD Grind turmeric powder, grated coconut, red chili powder, coriander powder, crushed cardamoms and cloves to a fine paste and keep aside. Heat oil in pan and sauté onions till brown. Add curry leaves and 2 tsp of the prepared paste. Add water, tomatoes and salt. Wait for the 1st boil, then add the fish cubes. Cook for 10 minutes with the lid on. Serve hot with rice.

Fish Cook Book 27

Page 14 of

Yetti Masala INGREDIENTS

METHOD

(Serves 4)

2 tbsp coriander leaves 2 chopped green chillies 2 red chillies 1 tsp ginger paste 1 tsp garlic paste 4 pieces of clove 1" cinnamon stick 4 pieces green cardamom 1 tsp poppy seeds 1 tsp coriander seeds 600 gm prawns 3 sliced onions 1 tbsp ghee 1 tsp lime juice salt to taste

Make a fine paste of coriander, green chillies, red chillies, ginger, garlic, cloves, cinnamon, cardamom and poppy seeds. Heat a little ghee in the pan and sauté the sliced onions. Add the prawns(with the tail) and stir fry for 2-3 minutes. Add the ground spices and fry for 3-4 minutes. Add salt, water and lemon juice. simmer till the prawns are cooked. garnish with chopped coriander leaves and serve with rice.

Dried Fish Curry

Doi Machch

INGREDIENTS 500 gm fish (Rohu/Carp)sliced into desired sized pieces; washed, wiped and rubbed with some turmeric and salt 1 cup curd 3 tbsp onion paste 1 tbsp ginger paste 1 tsp garlic paste 1 tsp chilli powder 1 tsp turmeric 4 tbsp mustard oil 2 bay leaves 1 tsp cumin seeds 2 cloves 4 cardamoms 1 tsp cinnamon-broken 1 tbsp sugar salt to taste

METHOD Mix together the curd, onion, ginger, garlic, chilli powder, turmeric and keep aside. Heat oil and fry the fish over high heat till brown. Lift fish out of oil and keep aside. In the same oil, add the bay leaves, cumin, cloves, cardamom and cinnamon. When the seeds splutter, add the curd mixture and sauté till fat separates. Add the fish and sauté till cooked through, add sugar and salt and serve hot.

Fish Cook Book 26

Page 15 of

salt-as required

Masala Fish Fry (by: siri) INGREDIENTS Tilapia Fish - 1(Cut into 1inch thick pieces) Marinate: Raw peanuts- 1/2 cup Egg - 1 Ginger Garlic paste 1Tbsp Chilli pWd -2 Tsp Masala Pwd- 1/2 tsp Food Color(red) pinch salt to taste Oil for shallow fry Garnish Onion Lemon

METHOD Method: Wash the fish pieces and keep it aside. Grind the raw peanuts into fine pwd. Now Mix it along with egg, G&G paste,chilli pwd,masala pwd, food color and salt. Put the fish pieces into this mixture and marinate atleast for 3 hours longer would be great as the pieces will grab all the spices in. Now take a pan and put some oil and shallow fry the pieces one by one. Remove from oil and place it on paper towel. Garnish with onions and Lemon

Coriander Fish (by: Meenakshi Das) INGREDIENTS 4 pieces of rahu/katla fish kalonji (kala jeera) few hari mirch 4 tbsp green coriander paste haldi salt mustard oil

METHOD First wash the fish and marinate for 5 minutes with haldi and salt. Put the oil in a frying pan, heat well and fry the pieces of fish. Remove fish from the kadai. Put the kalonji and hari mirchi into that same oil, add haldi, salt and coriander paste. Mix well. Add a very little water. After 2 minute add the fish, when the gravy became thick remove the kadai from heat and serve hot with rice.

Fish Fry (by: Meenakshi Das) INGREDIENTS 250 gm Bhetki fillets bread crumbs eggs onion-ginger paste lemon juice oil for deep fry

METHOD Wash the fillets and put it in a bowl. Marinate the fillet with onion ginger paste and lemon juice for 2/3 hours. Lift the fillet and coat with egg and breadcrumbs and keep aside. Put oil in a kadai and heat well. Fry the fillets one by one. Serve with dahi/tomato sauce/chutney and salad.

Fish Cook Book 26

Page 16 of

Fish Curry (by: Preena Narayan) INGREDIENTS 2 cups coconut 1/2 cup onions chopped 1/2 cup garlic chopped 5 sprigs curry leaves 2 tbsp pepper 3 tbsp coriander seeds 10 red chillies 2 tbsp jeera seeds turmeric powder salt 1 tbsp tamarind extract fish - washed and cleaned

METHOD Heat oil in a saucepan add coriander seeds, jeera seeds, red chillies, pepper and fry. Add garlic, onion and curry leaves and fry for a while and then add coconut and turmeric powder. Fry till the coconut changes colour and then take off from the stove. Make a smooth paste of it. Heat a pan with coconut oil and season it with mustard seeds, methi seeds and curry leaves. Then add the grounded masala and let it boil. Add fish, tamarind and salt. Cook till the fish is done. Serve hot.

Hot Fish Biriyani (by: Papia Kundu) INGREDIENTS 1/2 kg fresh water fish (Rohu), 1/2 kg Long Grained Raw rice (Basmati) ,4 Onions, 6 cloves Garlic, 1" piece Ginger , 6 nos red dry chilly (pepper) tbsp Cumin seeds , 1 tsp Coriander, 2 bay leaves & 2 sticks cinnamon, 4 cloves , 2 big cardamom ,2 small green cardamom, 1 tsp saunf, 1 tomato,1 cup refined Oil, 2 Tbsp Ghee, Salt as required.

METHOD METHOD: Wash and dry the rice, and keep aside. Grind into a fine paste 2 Onions, Ginger and red chilies. Cut Tomatoes and keep aside. Fry fish pieces in 1/2 cup oil.Keep aside the fried fish pieces. In the leftover oil, fry the masala (onion, ginger, red chilly) paste, tomatoes, salt until an aroma comes out. Add the fish pieces to the masala, mix well and keep aside. In another wide bottom pan heat rest of the oil and add bay leaves, cardamoms, Cinnamon and cloves, until it sputters. Add thinly cut onions (2 noose) and fry for some time until it changes its color to red. Then add the rice to the pan and fry for some time. Once the Rice is properly fried (you will smell the aroma), then add twice the volume of water and cover the pan with a lid. Once the Rice is done add the masala fish slowly and mix into the rice. Distribute hot butter oil (ghee) over the rice mixture and keep covered after taking it out of the flame. Serve with curd (yogurt) and salad.

Madras Red Fish Curry (by: Sheetal Mehta) INGREDIENTS

METHOD

1 1/2 pounds of Place the fish on a plate and rub over with the curry powder and salt. Heat 3 tablespoons skinless and boneless of oil in a large non-stick frying pan until hot. non-oily fish fillets

Fish Cook Book 26 (sole or flounder)-cut into 4 pieces 1 tbsp of curry powder 1/2 cup of unbleached flour for dusting coarse salt to taste 3 tbsp of light vegetable oil 1/2 cup of finely chopped onions 1 tsp finely chopped garlic 1 tsp ground red pepper, paprika, or their combination 1 tsp mustard powder 12 curry leaves or 2 bay leaves 2 cups water 1/2 pound of plum tomatoes-peeled, seeded, and chopped 1/4 cup tamarind water curry leaves or cilantro sprig for garnish Curry Powder 2 tbsp coriander seeds 2 tsp fenugreek seeds 1 tsp mustard seeds 1 tsp cumin seeds 1 tsp black peppercorns 1/2 tsp fennel seeds 1 (3-inch) stick cinnamon 5 whole cloves 1 tbsp turmeric 1 tsp ground red pepper Combine coriander, fenugreek, mustard, cumin, black pepper, fennel, cinnamon, cloves, and grind to a fine powder using an electric grinder. Stir in the turmeric and red pepper and

Page 17 of Lightly dust fish pieces with flour and add to the oil. Cook until fish is lightly browned, about 1 minute, turning once. Do not fully cook fish. Remove fish to the plate. To the same pan add onions, garlic, red pepper, mustard, and curry leaves; cook until the onions are soft, about 3 minutes. Stir in the water, tomatoes, and tamarind and bring to a boil. Simmer until the sauce is reduced and thickened, about 8 minutes. Gently slip in the fish and the accumulated juices. Cook until the fish is heated through, about 2 minutes. Serve garnished with herbs. (I found this recipe on the internet. I tried it and it's a v. good recipe. You might want to alter the amount of tamarind according to your taste. This recipe is courtesy Julie Sahni's School of Indian Cooking)

Fish Cook Book 26

Page 18 of

transfer into a jar. Cover tightly and keep in a cool dry place. Yield: 1/4 cup

Hyderabadi Fish Curry (by: Bhargava Pavel) INGREDIENTS 2 fillets pomfret or other large fish 20 gm sesame seeds 10 gm cumin seeds 20 gm coriander seeds 1/2 dry coconut 30 gm tamarind 250 gm onions few sprigs of curry leaves 50 ml sweet oil 4 red chillies pinch of asafetida sprigs of coriander leaves salt to taste

METHOD Clean and cut fish in to slices. Bake onions in the oven. Roast together the coriander seeds, red chillies, cumin seeds, sesame seeds and grated dry coconut. Grind the masala with the onions, till it forms a thick paste. Soak the tamarind in the hot water. Squeeze out pulp. Heat oil. Add few seeds of cumin, asafoetida and curry leaves. Remove the pan from the fire. Add groundnut paste. Return to fire. Fry well. Add the tamarind pulp and salt. Cook for 10 minutes. Add sliced pieces of fish and cook till fish is done. Served garnished with chopped coriander leaves.

Mince Fry (by: Shakunthala Bhaskar) INGREDIENTS 1/4 kg mince salt to taste turmeric powder 2 onions-chopped 5 green chillieschopped 1 tomato-chopped 1/4 tsp pepper powder

METHOD Boil mince with salt and turmeric powder. In a kadai fry chopped onions, green chillies nicely, then fry chopped tomatos after frying tomatoes add pepper powder and fry for some time, when done add the cooked mince and fry nicely.

Coriander Fish (by: Shruthi) INGREDIENTS Marination of Fish KIng Fish Garam Masala Red Chilli Powder Turmeric Powder

METHOD Marinate the fish with all ingredients mentioned above and keep it aside for half an hour. take a pan pour oil and shallow fry the fish.till golden brown. keep it aside. For the Gravy In a pan, pour oil put the whole garam masala, when it splutters, put ginger garlic paste,

Fish Cook Book 26 Lemon Juice Salt Badi Saunf Ginger Garlic Paste Oil for shallow fry Gravy

Page 19 of saute it then put onion sliced, saute it nicely when its golden brown put chopped tomatoes, cook covered till tomatoes are soft. then put the paste (coriander leaves, cashewnut,green chilly) and cook for 5 min or till oil seperates , put salt according to taste. lastly put fried fish and let it cook for 2 min. serve it hot with rice or chapati.

Cloves Cinamon Stick Cardamom Bay Leaf Coriander Leaves Cashewnut green chilly Tomatoes Onion GInger Garlic paste salt

Fish Aviyal (by: Anuradha Chandrasekar) INGREDIENTS 1/2 kg fish 1 cup grated coconut 6 green chillies 1 tsp cumin seeds 3 small onions salt to taste 1/2 tsp turmeric powder curry leaves 1/4 tsp mustard seeds tamarind pulp coconut oil

METHOD Grind together the coconute, chillies, cumin seeds,turmeric powder and onions to a partly fine paste. Add the tamarind pulp, curry leaves, salt, cleaned fish pieces, slit green chillies to the paste. Mix well adding some water and then put this mixture in a pan and cook till the fish is done to the required consistency. In a separate tawa, add 2 tbsp of coconut oil; heat and add the mustard seeds and let them crackle. Add this tarka into the dish and Fish Aviyal is ready to be served!

Fish Hariyali (by: shonali) INGREDIENTS 4 thick fillet of rohu 2 med onion made into a paste 3 flakes of garlic one bunch of spinach coriander leaves turmeric green chillies oil salt to taste 2 tsp of lemon juice

METHOD Boil the spinach and blend it to make a paste. Wash the fish and apply the lemon juice and keep it for some time to remove the fishy smell. Wash it off. Now marinade the fish in turmeric and salt. Heat oil in kadai and fry the filets on both sides. In the same oil add the onion paste and fry till the oil separets. Now add the garliccoriander-chillies(made into a paste) and continue frying. Then add the turmeric powder and the spinach paste and fry for some more time. At last season it with salt. When it is done add the fried fish pieces and coat it with the masala on both the sides.

Fish Cook Book 26

Page 20 of Serve with jeera rice

Mustard Fried Fish (by: Gayatri Patnaik) INGREDIENTS 500 gm sea fish or prawns-cleaned and cut to size 100 gm mustardground to a fine paste 250 gm onionschopped 10 green chillies-cut to small pieces 250 gm tomatoeschopped coriander leaves 1 tsp turmeric powder salt to taste oil

METHOD Soak the fish with a little salt and and half the turmeric powder for about 10 minutes. Shallow fry the the fish till both sides are cooked. Mix onions, green chillies, tomatoes, coriander leaves, salt and turmeric powder with the mustard paste and cover the fish on the frying pan. Cover the pan and cook on a low flame till the ingredients are cooked by changing the sides of the fish. Serve with boiled rice and sambar. Can be served as snacks as well.

Fish Kola Ingredients for Cooking Salmon Fish or any fish which is fleshy with less bones- 1/2 kg Split peas dhal - 50 grams Egg -1 Oil to fry To Grind: Pearl Onion Ginger - 1 inch piece Garlic - 5 Saunf - 1spoon Cinnamon - small piece cloves -2 Cardomom - 1(small) coriander - few leaves green chillies -2 red chillies 3 salt to taste

Fish Cook Book 26

Page 21 of

Method: 1. 2. 3. 4. 5. 6. 7.

Wash the fish and steam boil it. After it cools down remove the skin and smash well. Grind split peas dhal to find powder and keep it aside. Grind all the items given for grinding to fine thick paste. Add very small amount of water while grinding. Now add the ground paste, egg, split peas dhal powder to the smashed fish and smash well. Now make small balls of gooseberry size and deep fry it in oil. This can be served with rice.

Enjoy!!!

Patra Ni Macchi Ingredients 2 large Pomfrets 2 tsps Salt Banana Leaves 1 Lemon For the Chutney 1 fresh Coconut 1 cup chopped Kothmir 8 Green Chillies 1 tsp Jeera seeds 6 large cloves Garlic 2 tsp Sugar 1 tsp Salt 2 tsp Lemon Juice Method 1. 2. 3. 4. 5.

Rub salt and lime into fish. Coat each slice with chutney. Rub a little oil on the inside of the banana leaf. Wrap each slice in a leaf and tie with cotton string. Place the fish pieces on a vessel with holes at the bottom over a vessel with boiling water and allow to steam for about 10 minutes.

Fish Cook Book 26

Page 22 of

Fish in Methi and Garlic Ingredients Few leaves of methi (preferably Fresh) Few leaves of Corriander leaves 5-6 Garlic flakes 1/2 inch piece of Ginger 3-4 Green Chillies 1/2 teaspoon Haldi 1 teaspoon Corriander Powder Salt as per taste 2-3 Tomatoes 1 Tablespoon Oil Fish Method: 1. Wash the fish and marinate it with salt and haldi, put aside for 1/2 an hour. 2. Again wash it and deep fry it in 1 tbsp oil. Make sure the oil is really hot before you put the fish or else the fish will stick to the base of the pan. Fry the fish till golden brown in color and keep it aside. 3. Wash methi nicely and squeeze it completely and remove all the water from it. Now finely chop the methi and washed corriander leaves and grind them along with garlic, ginger and green chillies. 4. Heat little oil in the pan put all the above methi, corriander, ginger, garlic and cook it slightly on low flame. 5. Now put all the dry masalas (haldi and corriander powder) and salt and cook it on low flame for few more minutes. 6. Then add finely chopped tomatoes cook it till ghee oozes out. 7. Now add fried fish and turn it on both sides cook it fow 5-6 more minutes. Finally add jeera powder, elaichi powder before serving. Note:The above receipe is made with very less gravy. If u need with gravy then add water in the mixture before adding the fried fish and boil it properly so that the mixture is blended well and then add fish and cook it as above and add jeera and elaichi powder before serving. Enjoy.

Chilli Fish Ingredients Fresh Bass (diced into mid-size pieces)(You can also use fresh Salmon) Garlic (fresh garlic sliced into very small pieces; use about 6 mid-size garlic cloves) Onions (2-3 onions) Ginger (use paste; about 2-3 tablespoon) Green Chilly (2-3; cut into pieces)

Fish Cook Book 26

Page 23 of

Green and red bell peppers (2-3; sliced into pieces) Jalapeno peppers (fresh) (about 1 big; sliced into pieces) Tomatoes (2 tomatoes, sliced into pieces) Thai or Chinese Chilli paste (about 1 teaspoon or more, depending on taste) Thai or Chinese Chilli Oil (to cook the fish slices; use about 3-4 tablespoonful) Salt (to taste) Sugar (Just a sprinkle; about 1 teaspoon) Corn Starch (about 2-3 tea spoons) Method : 1. Marinate the fish pieces in a little vinegar and ginger paste for about 2 hrs. 2. Then fry the fish slices in a little oil till they are a little brown. Take care not to break the pieces. Keep aside. 3. Then in a wok or a frying pan heat the Thai/Chinese Chilli oil in medium heat. Then saute the garlic cloves, the onions, the ginger paste, the green chillies, the jalapeno peppers, the bell peppers & the tomato slices. Saute for several minutes in low-medium heat. 4. Then add the fish slices, the Thai/Chinese chilli paste, sugar, and salt. 5. Saute further and lower the heat. Keep the wok or the pan covered as you cook. When the vegetables become soft, dilute the corn starch in a little water (about quarter of a cup) and add to the dish. Stir for 4-5 minutes more. 6. Serve hot with fine rice.

Indocheeni Fish Ingredients One whole fish (pan size, serves 2, can use 2 or more fish depending on serving, pls add the ingredients accordingly) Oil (enough for frying) Mushrooms (4-6 medium size) Green/red Chillies (2-4, can add more if required more hot) Onions (2-3 medium size) Garlic (5 pcs) Soy Souce (3 table spoon) Lemon (one) Aata (Flour) ( 3 table spoon to spread over the fish) Haldi powder (one tea spoon) Basil ( 8-10 leafs) Method: Step 1: 1. Clean the fish but do not chop. 2. Spread some salt and rub with your finger on fish to remove the smell.

Fish Cook Book 26

Page 24 of

3. Use knife to cross diagonally on fish to through spices. 4. Spread some haldi powder and rub on fish both side (leave it for 5 min) 5. Spread some aata (to crisp the fish) and repeat the process number 4 (leave it for 5 min) 6. On a frying pan pour some oil and fry the fish both side. 7. After the fish is fried removed it from the pan and place it on a big plate. 8. Use another pan (or clean up the old one) to fry onion and garlic (golden brown) 9. Add chopped mushrooms, green chillies, and basil. Stir it occasionally. 10. Add 3 table spoon soy souce and stir it for one minute. Step 2: 1. Squeeze lemon on fish and pour all the paste on the fish evenly. Serving style Cover the plate with Patta Gobhi (Cabbage) before placing the fish. After pouring the paste use some tomato slices for garnishing Here you go your South East Fish is ready to serve.

Spicy Kerala Fish Curry (Meen Vekichatu) Meen Vekichatu or Meen Mulakarachhatu, is a very traditional fish curry of Kerala. Prepared using coconut oil, with a good amount of chilli powder, and a special tamarind (kodampuli). Traditionally this curry is made in an earthen vessel, known as chatti. Even today it is made in chattis, as it contributes to the great taste of the curry. Ingredients King Fish 250 grams Cleaned Kodampuli 3 or 4 Boil in water Curry Leaves Small bunch Red Chilli Powder 3 teaspoons Turmeric Powder 1/4 teaspoon Fenugreek 1/4 teaspoon Coconut Oil 2 tablespoon Ginger 1 1/2 inch piece Garlic 3 cloves Salt To taste Mustard Seeds A Pinch Preparation 1. Remove the skin, and cut the fish into 1 x 2 inch size rectangular pieces, clean well, drain and keep aside. 2. Grind the red chilli powder, turmeric powder, ginger, and garlic with little water, to make a smooth paste.

Fish Cook Book 26

Page 25 of

3. Heat oil in a pan, put the mustard seeds, and when they start sputtering, add the curry leaves, and the grinded paste. 4. Fry the paste at a medium heat, till the paste becomes consistent. 5. Add the water containing the extract of Kodampuli, check the level of sourness. 6. When the water starts boiling add the fish pieces, and salt. Add water enough to cover the pieces. 7. Cook at a gentle heat. Keep stirring lightly (to avoid breaking of fish) in between, or just shake the pan. 8. When the pieces are almost cooked, increase the heat and cook till the gravy thickens, and the oil is visible. Serve hot with rice, or tapiocca. This dish could be preserved for a few days.

Ingredients 2 cans - tuna fish (drained) 1 - egg 1/2 - onion (finely chopped) 1/2 - tomato (finely chopped) 1 - green chilli (finely chopped) 1 tbsp - ginger garlic paste 2 - potatoes (mashed) 1/2 tbsp - soya sauce breadcrumbs chilli powder to taste pepper to taste salt to taste

Method 1. Heat oil in a large skillet. 2. Once the oil is heated, add the ginger-garlic paste and chopped onions and bagar (fry) it till it is lightly brown. 3. Next, Add the tomato and green chilli. 4. After about 5 minutes, add the tuna fish and mix it till it is evenly distrubuted with the previous mixture. 5. Add the soya sauce, salt, chilli powder and pepper powder to your liking. 6. Turn off the heat and add the mashed potato making a dough-type paste. 7. Let it cool until the paste is easy to work with. 8. Beat the egg and set aside. 9. Heat oil separately in a pan on medium-low. 10. Form 1-inch balls out of the tuna mixture. 11. Dip it in the egg first and then cover it with the bread crumbs, before setting it in the oil. 12. Once in the oil, watch them carefully so they dont over fry. 13. Once they are lightly brown on all sides, take them out of the oil and set them on a drain sheet. 14. Serve hot!

Ingredients Cat fish - 1 lb (cleaned and cut into pieces) Green Onions - 1 bunch (finely chopped) Onions - 2 (finely chopped) Green Chillies - 2 (finely chopped) Ginger Garlic paste - 3 tsp

Method 1. Take a pan and add oil. When the oil is heated, then add in the chopped onions, green chillies and fry for few min. 2. When the onions turn slightly golden brown then add in the ginger garlic paste and fry for 1 min. 3. Then add in the fish pieces, salt, chilli powder and turmeric. Mix well, cover the pan and allow the fish to

Fish Cook Book 26

Page 26 of

Cinnamon - 3 sticks cook. Cloves - 3 4. In the mean time grind khus-khus, grated coconut, Khus - Khus - 4 tsp. cinnamon, cloves adding little water to form into a Coconut (fresh ) - 1/2 cup grated smooth paste and keep aside. Coconut milk (optional) - 1/2 cup 5. Now check whether the fish is cooked. When its done Chilli powder - 3 tsp. add in the coconut paste, 1/2 cup of coconut milk and Turmeric - 2 tsp. mix very slowly. Add in the cilantro and cook for another Oil - 6 tsp. 7-10 min. Serve hot with Rice and Rasam. Salt - acc to taste Cliantro - 1/2 bunch (finely chopped) Note : You can use any type of fish you want. This curry also tastes good when made with prawns.