Sanjeev Nv Fish

Non-vegetarian Dishes (Fish) – Contents Item Parsi Fried Fish Creamed Prawns Machha Ambil Stuffed Crab Chutney Fish Rolls Crab curry Fish Caldine Prawn Korma Macher Jhaal Baked Fish with Herbs & Almond sauce Kashmiri Fish Curry Prawn & Curd Curry Grilled Fish Dry Crab Curry Mackerel Curry Spanish Prawns Bengali Fish Curry Peshawari Machhi Prawn Kababs Sunkattam Koddi Macchi Ka Salan Yogurt Fish / Doi Maach Fish Kofta Curry Fish Ambotik Patrani Machhi Fish Curry Fish Amritsari Prawn Coconut Masala Malvani Fish Curry Bhappa Chingri Tandoori Fish

Description Pomfret slices marinated for about an hour and deep fried. Minced prawns cooked with paneer, mustard paste and seasonings. Fried fish cooked in a thick spicy tomato gravy. Cooked crab meat stuffed in the shell, coated with breadcrumbs and baked in a preheated oven. A crunchy dish made of fish fillets stuffed with green chutney, coated with egg, rolled in bread crumbs and deep fried in hot oil. Crabs cooked in a roasted masala gravy. Fish pieces cooked in a simmering mild coconut gravy. Prawns cooked in a thick cashew nut gravy. Fried rui fish cooked in a thin spicy gravy. Baked fish fillets topped with almond sauce and herbs. Fish fillets fried in mustard oil & cooked in a thick masala gravy. Prawns cooked in a spicy curd gravy. Grilled spiced pomphret. A real treat for sea-food lovers ! A delicious dish made with crab cooked in a thick coconut gravy. A typical coastal delicacy with coconut as the main ingredient. Prawns cooked in a sauted` mixture of onions, garlic, tomatoes etc. Curry made of Hilsa fish slice - a Bengali delicacy. Fish fillets cooked in an exotic gravy with aromatic spices. Round balls made of a mixture of prawns, spices and egg and deep fried till golden brown. Prawns in coconut . A Goan all time favorite! Fish cooked in coconut and tamarind gravy. A hyderabadi delight ! Fish prepared with yoghurt. A delicacy of the east ! Fish balls in cooked in tomato and yoghurt gravy. A Goan delight. Fish cooked in tamarind juice and kokum. The traditional Zoroastrian preparation of steamed fish. Boneless fish fillets cooked in a blend of coastal spices and coconut milk. A typical Indian curry! Marinated fish flavoured with Amritsari spices and fried crisp. Jumbo prawns cooked in an inimitable Goan style with all the goodness of fresh coconut. A coastal delight. Delicous Eastern India preparation of Prawns steamed in banana leaves. Delicious grilled fish marinated in Yogurt and spices.

1

Pomfret, cut into slices Lemon wedges Oil To Mix Chili powder Turmeric powder Salt

1 no. As required 1 cup 1 tsp. 1 tsp. 1 tsp.

Method: 1.Clean, slice, wash and dry the fish nicely. 2.Then apply salt, chili and turmeric powder to the fish slices. 3.Keep the slices aside for an hour or more so that the fish slices absorb the masala. 4.Heat oil in a deep frying pan and deep fry the fish till it is cooked. 5.Serve hot garnished with lemon wedges. Prawns, cooked & minced Paneer, cut Lime juice Mustard paste Worcestershire sauce Green chilies, minced Coriander leaves, chopped Pepper Chili powder Onion, minced (small)

2 cups 1 cup 2 tsps. 1 tsp. 1/4 tsp. 2 tbsps. A handful To taste To taste 1 no.

Salt

To taste

Method: 1.Blend the paneer with lime juice, mustard and spices. 2.Add a little water if necessary while blending. 3.Keep the creamy paste ready and mix the prawns, chilies, onions & coriander just before serving.

2

Fish ( Rohu / Catfish/Hilsa) Onion Tomatoes Garlic paste Ginger paste Turmeric powder Red chili powder Chili Lemon juice Cumin seeds

1 kg. 1 no. 2 nos. 2 tbsps. 2 tbsps. As required As required 1 no. ½ no. 2 tbsps.

Poppy seeds Tamarind paste Molasses ( Jaggery) Panch Phutana Sugar

2 tbsps. ¾ tbsp. 150 gms. As required ½ tbsp.

Garam Masala Powder Coriander leaves, chopped Mustard Oil Water Salt

As required As required As required 1 cup To taste

Method: 1.Clean, cut and marinate the fish with lemon juice, salt, turmeric and chili powder for about 15-20 minutes. 2.Heat mustard oil in a pan, add the fish pieces, fry till they are just half done and remove and keep aside. 3.Soak the tamarind paste in water and boil the tomatoes and blend into a fine puree. 4.Mix the tamarind water with the tomato puree, turmeric powder, chili powder, molasses, sugar, salt, water and then add this mixture to the pan and simmer for a few minutes 5.Heat little mustard oil, add panch phutana and when it starts crackling add the tomato and tamarind mixture. 6.Grind the onion, chili, cumin seeds, poppy seeds with water to a fine paste, then add the ginger-garlic paste. 7.Heat mustard oil in another pan, add the onion paste, turmeric powder, chili powder and fry till the oil floats on top. 8.Next add the tomato mixture and let it simmer for 5-6 mins, then add the fried fish. 9.Cook till the fish is nicely done, then add the garam masala powder and garnish with coriander leaves. 10.Serve hot with rice. Large crabs Onion, finely chopped Garlic, finely chopped Tomatoes, chopped Green chilies, finely chopped Coriander, finely chopped Lemon juice Black pepper Breadcrumbs

2 nos. 2 nos. 4 cloves. 2 nos. 2 nos. 4 tbsps. 2 tbsps. As required 6 tbsps.

Oil Salt

4 tbsps. ¾ tsp.

Method: 1.Remove all the meat from the crabs and reserve the back shell. 2.Heat 3 tbsps of oil, add the onions, garlic and stir until they turn golden. 3.Next add the tomatoes and stir until the tomatoes are soft. 4.Then add the chilies, chopped coriander, crabmeat, lemon juice, ½ tsp. salt, pepper and stir well. 5.Remove from the heat, mix well and spoon the mixture into the two crab shells. 6.Spread the breadcrumbs over the top, pour some oil over the crabs and bake in a pre-heated oven for 10-15 minutes until heated thoroughly. 7.Serve with a salad.

3

Pomfrets Breadcrumbs Eggs Oil for frying Salt For the Chutney Green chilies Coconut Sugar Coriander

2 nos. As required 3 nos. As required As required

Lemon juice Garlic Salt

1 no. 6 slices. ½ tsp.

6 nos. 1 no. 1 tsp. 1 bunch

Method: 1.Grind all the above masala for the chutney, add lemon juice and keep aside. 2.Cut fillets of the pomfret, apply salt and keep for ½ hour. 3.Then wash the fillets and cut each fillet crosswise into two. 4.You will get 16 pieces, then lay each fillet flat on the board and with a sharp knife slice into half but don't disjoint. 5.Flatten each fillet and apply chutney and roll up and seal with a toothpick. 6.Put them in the fridge and just before serving roll in eggs and coat with bread crumbs. 7.Deep fry in hot oil, until crisp and golden.

4

Crabs, cleaned and cut Chilies Coriander seeds Cummin seeds Fenugreek seeds Pepper Turmeric powder Garlic Tamarind Coconut, grated

12 nos. 25-30 nos. 2 tbsps. 1 tsp. 1 tsp. 1 tsp. 1/2 tsp. 6-8 flakes Lime size 1 no.

Onion, chopped Salt For Seasoning Onion, chopped Coconut oil

1 no. To taste 1 no. 2 tbsps.

Method: 1.Fry the chilies, grated coconut, coriander seeds, cumin seeds, fenugreek seeds and pepper in a little oil. 2.Grind together the chilies, grated coconut, coriander seeds, cumin seeds, fenugreek seeds, pepper, turmeric powder, garlic and tamarind to a fine paste. 3.Saute the onions in oil, till slightly brown. 4.Then add the crabs, mix well & keep for a while till they change colour. 5.Next add the roasted ground masala and cook for a while. 6.Now add the tamarind water and simmer on low heat. 7.If you require gravy then add water or else keep it dry. 8.Serve hot with rice. Fish fillets or prawns Coconut, grated Cumin seeds Peppercorns Coriander seeds Turmeric Onions, sliced Tomato , sliced Oil

1/2 kg. 1 no. 1/4 tsp. 6 nos. 2 tsps. 1" piece 2 nos. 1 no. 2 tbsps.

Green chilies, slit lengthways Salt and vinegar

2 nos. To taste

Method: 1.Clean, wash and cut the fish fillets into pieces the fish. 2.Apply salt and vinegar to the fish and set aside. 3.Then make a paste of all the spices and remove thick juice from the grated coconut. 4.Take the leftover coconut and mix it with the ground spices and blend in a blender to make thin juice. 5.Saute the onions and tomato, then add the thin coconut juice and boil. 6.Now add the chilies, fish and thick coconut milk and simmer on low heat until the fish is cooked. 7.Serve hot with rice.

5

Prawns, shelled Curd, beaten Til Poppy seeds(khus-khus) Cashewnuts Green chilies, slit lengthwise Ginger garlic paste Garam masala Turmeric powder

1 cup 1/2 cup 1 tsp. 1 tsp. A handful 3 nos. 1/2 tsp. 1/2 tsp. 1/4 tsp.

Coriander, chopped Oil Salt

As required 1 1/2 tbsps. To taste

Method: 1.Grind the cashewnuts, til, khus-khus and coriander to a fine paste. 2.Marinate the prawns with curd, ginger-garlic paste, green chilies, turmeric powder and salt. 3.Fry the cashewnut paste in heated oil and cook till the oil separates. 4.Add the marinated prawns and cook till a thick gravy is formed. 5.Serve hot sprinkled with garam masala.

6

Rui fish, cut into pieces Green chilies Chili powder Turmeric powder Onions, chopped Mustard oil Butter Salt

500 gms. 3 nos. 1½ tsp. 1 tsp. 1 tbsp. As required ¼ cup To taste.

Method: 1.Apply turmeric & salt to the chopped fish, fry slightly in oil and keep aside. 2.Make a paste by mixing the remaining turmeric powder and chili powder with water. 3.Sauté the onions in hot mustard oil until brown in colour. 4.Now put the turmeric-chili paste and ½ cup of water. 5.Boil for a few minutes, then add the chilies and a tsp. of mustard oil. 6.Serve hot with rice. Fish fillets Bread crumbs Butter Salt For the sauce Almonds, shredded Butter

12 nos. ¾ cup 4 tbsps. As required ½ cup ¼ cup

Method: 1.Apply salt to the fish fillets and leave aside for a while. 2.Wash and roll in bread crumbs and keep for ½ hour. 3.Melt butter and fry the fish over a high flame till brown on both sides. 4.Then put the fish in a moderate oven and bake until cooked. 5.Melt the butter, add the shredded almonds and sauté until light brown. 6.Add a pinch of salt and pepper and pour this sauce over the baked fish fillets.

7

Fish Red chili powder Turmeric powder Ginger powder Fennel powder Cloves Pepper Black cumin Vari masala Garlic

1 kg. 2 tsps. 2 tsps. 2 tsp. 3 tsps. 5 nos. 6 nos. ½ tsp. 1" piece. 4 cloves

Water Mustard oil Salt

4 cups 250 ml 2 tsps.

Method: 1.Clean, wash and cut the fish into medium pieces. 2.Rub salt and turmeric powder on the pieces and keep aside. 3.Heat oil in a kadhai, when sizzling hot fry the fish pieces till brown in colour. 4.Take 4 cups of water in a heavy-bottomed pan and gently put the still warm fried fish pieces into it. 5.Add the turmeric powder, salt, ginger and fennel powders, cloves, pepper, crushed garlic and place the red chili powder right on top. 6.Quickly heat 6 tbsps of oil and pour. 7.Cook on a high heat till the gravy becomes thick and the fish pieces become soft. 8.Before removing from the heat sprinkle the crushed vari and cumin. 9.Serve hot. Prawns, cleaned Red chilies Green chilies Onions, small Coconut Curd Curry leaves Turmeric powder Coriander powder Cumin seeds, roasted & powdered Salt

1 kg. 6-10 nos. 3-4 nos. 4 nos. ½. 3 cups A few ¼ tsp. 1 tsp. 1 tsp. To taste

Method: 1. Grind the chilies and mix with the prawns along with all the spices and salt. 2. Grind together green chilies, onions and coconut. 3. Mix with curds and beat well. 4. Add water to prawns and cook till done. 5. Heat the curd mixture thoroughly and mix with prawns. 6. Serve with rice.

8

Pomphret,big Garam masala Coriander powder Vinegar Ginger garlic paste Chilli powder Oil Salt

1 no. 1 tsp. 1 tsp. 2 tbsps. 1 tbsp. To taste 1 tsp. To taste

Method: 1.Rub the fish with salt, chilli powder, garam masala, vinegar, coriander powder and ginger garlic paste. Keep it aside. 2. Line a pan with oil and grill the fish. 3. Serve hot. Crabs Coconut, grated Red Chilies Coriander seeds Cumin seeds Fenugreek seeds Peppercorns Turmeric Powder Garlic Tamarind

12 nos. ¾ scraped 25-30 nos. 2 tbsps. 1 tbsp. ½ tsp. 1 tbsp. ½ tsp. 6-8 flakes medium

Onion chopped Jeera Garlic Onion chopped Salt

½ ½ tbsp. 6 flakes 1 no. To taste

For Seasoning Coconut Oil Onion chopped Garlic chopped

2 tbsps. 1 no. 4-5 flakes

Method: 1.Wash the crab properly at least 3-4 times before opening. 2.Then break the crab into two and keep only the part with the flesh in it. 3.Fry the masala ingredients red chilies, coriander seeds, cumin seeds, fenugreek seeds, peppercorns, and oama, in a little oil. 4.Then grind all the above mentioned ingredients along with turmeric powder, garlic, tamarind, & onion. 5.Remove the masala and add to the cleaned crab. 6.Also grind to a paste coconut, jeera and garlic flakes. 7.Add chopped onion and salt to the crab and cook till done. 8.Now add the rough coconut paste and cook on slow fire till it becomes almost dry. 9.Keep coconut oil in a vessel and add chopped onion and garlic flakes and fry. 10.Then pour curry over seasoning. Cover and remove from fire.

9

Mackerels, cleaned & cut in two For the Masala Coconut, grated Red chilies Coriander seeds Jeera Methi seeds Pepper Garlic

12 nos.

Tamarind Salt For the Seasoning Onion, chopped fine

Size of 2 big limes Green chilies, chopped To taste Ginger, chopped Curry leaves 1 no. Coconut oil

2 tbsps. 25-30 nos. 2 tbsps. 1 tsp. 10-12 nos. 2 tbsps. 8-10 flakes

10-12 nos. 2 " piece 1 sprig 1 tbsp.

Method: 1.Fry the red chilies, coriander seeds, jeera, and methi. 2.Then grind the fried ingredients with coconut, pepper, garlic, tamarind and salt to a coarse paste. 3.In a flat dish add finely chopped onions, chilies, ginger, curry leaves and place the fish pieces on top and boil. 4.Then add 1 tbsp. of coconut oil and keep on slow fire until almost dry.

10

Prawns, peeled Garlic, slices Chili powder Water Sugar Onions Tomatoes, peeled, seeded & chopped Bay leaves Olives, chopped

4 cups 8 cloves 1 tsp. 1 cup 1 tbsp. 4 nos. 6 nos.

Pepper Butter

1 tbsp. 4 tbsps.

6 nos. 2 tbsps.

Salad oil Salt

4 tbsps. 1 dsp.

Method: 1.Chop onions and garlic and sauté in a mixture of oil and butter until golden brown. 2.Add tomatoes and cook for 10 minutes, then add cleaned prawns, salt, pepper, chili powder, sugar and ½ cup of water. 3.Cook till the prawns are pink, add the bay leaves and olives. 4.Serve hot. Hilsa fish Mustard Green Chilies Turmeric Mustard oil Salt

1/2 kg. 3 tbsps. 10 nos. 1 tsp. 2 tbsps. To taste

Method: 1.Clean, wash and slice the fish. 2.Apply turmeric, salt and keep aside for 1/2 an hour. 3.Clean, soak the mustard and grind along with green chilies to a fine paste. 4.Coat the fish slices with little oil and cook on high for 5 minutes. 5.In a casserole add the remaining oil, ground masala and cook covered on high for 2 minutes. 6.Add the cooked fish slices and salt. 7.Cook at 70º C for 4 minutes. White-flesh fish, cut into slices Garam masala Turmeric powder Mango powder Tomatoes, blanched & sliced Curds Onion Garlic

1 kg. 1 tsp. 1 tsp. 1 tsp. 100 gms. 250 gms. 2 nos. 4 flakes

11

Cumin seeds, roasted & ground

1 tsp.

Green chilies, minced Coriander leaves, chopped

4 nos. A handful

Chili powder Lime juice Ghee Salt

As required As required 2 tbsp. To taste

Method: 1. Apply lime juice blended with mango powder and salt on the slices of fish. 2.Fry lightly and set aside. Grind the onion, ginger and garlic to a paste. 3.Heat 2 tbsps. ghee and fry the ground paste to a golden brown colour. 4.Put in tomatoes, chilies, salt and turmeric powder and ground cummin seeds and fry till ghee floats to the top. 5.Put in 2 cups water and cook till dry and mash to a smooth paste. 6.Then beat the curds with 1 cup water to a very smooth paste and pour in. 7.Heat slowly, put in the fish slices and cover tightly an dcook till the fish is done. 8.Serve hot and garnish with garam masala and coriander leaves. Prawns, shelled and deveined Cummin seeds Green Chili, finely chopped Onion, finely chopped Garlic, finely chopped Coriander leaves, finely chopped Turmeric powder Worcestershire sauce Egg

300 gms. 1 tsp. 1 no. 1 no. 6 flakes 1 tbsp. 1/2 tsp. 1 tbsp. 1 no.

Oil

For deep frying Salt and pepper

As per required

Method: 1.Wash and apply salt to the prawns and keep for atleast 30 minutes. 2.Wash again and pound them and add the rest of the ingredients except the eggs and pound again until well blended. 3.Knead in the egg and make into small balls and deep fry for 7-10 minutes, until golden brown. 4.Serve hot. Prawns, medium Coconut grated Garlic Coriander Turmeric Cumin seeds Red chilies Tamarind concentrate Bhendi (okra) Bimblis

1/4 kg. 1 no. 8 flakes 1 tbsp. 1/2 piece 1/2 tsp. 10 nos. 1/2 tsp. 10 nos. 10 nos.

or Dry Mango (solan) Onion (chopped fine) Chilies (slit in half)

5 slices 1 large 2 nos.

Oil Salt

Method: 1. Shell and devein prawns, wash and apply salt. 2. Extract coconut milk of half the grated coconut. 3. Dilute tamarind in 1-cup water and cut bhendi into 1" pieces. 4. Cut bimblis lengthwise into quarters. 12

3 tbsp. To taste

5. Grind together the remaining coconut, and all the spices. 6. Sauté onion in 3 tbsp. oil for 3 minutes. 7. Add prawns and continue to sauté until prawns are pink. 8. Now put in the ground spices, and fry well. Add 1 cup of water and bring to a boil. 9. Add the bhendis, salt and tamarind water and let it cook for 10 minutes 10. Add bimblis/solan and cook for 5 minutes more. 11. Finally, add coconut milk, green chilies and cook for 10 minutes longer.

13

Fish, cut into slices Coconut grated Til Dhania Mustard seeds Jeera Khus Khus Haldi Chili powder Green Chilies slit

500 gms. 1 nos. 2 tps. 2 tsp. 1 tsp. 1 tsp. 2 tsp. 1/2 tsp. 2 tsp. 2 nos.

Refined Oil 3-4 tbsp. Tamarind walnut sized Onions sliced fine 2 nos. Salt To taste Curry patta leaves Few Method: 1. 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. 2. Extract 2 cups milk from the grated coconut. 3. Extract the pulp from the tamarind soaked in 1 cup of water. 4. Heat oil and add the 1 sliced onion and fry till crisp. Put in the masala paste and fry till the oil separates. 5. Now add the fish pieces and fry a little. 6. Pour in the coconut milk and add salt to taste along with the curry patta. 7. Gently simmer till nearly done. Lastly add the tamarind water and again simmer a little. 8. Serve hot, sprinkled with chopped kothmir. Fish (rahu or hilsa preferably) Yoghurt /curd (blended smooth) Mustard Oil Flour Bay Leaf Cinnamon Cardomom Ginger (ground to paste) Onion (ground to paste) Red Chilly Powder Turmeric Powder

500 gms. 2cups. 4 tbsp. a little 1 nos. 1 nos. 1 nos. 2 pieces 1 nos. 2 tsp. 1 tsp.

Cummin Powder 1 tsp. Sugar 1 tsp. Salt To taste Method: 1. Cut fish onto cubes, or as traditional cross-section. 2. Roll pieces separately in flour. 3. Heat 2 tbsp. oil. 4. Fry fish till pale golden.Drain and keep aside. 5. Add remaining oil and fry bay leaf, cardamom and cinnamon. 6. Add ginger, onion, chilli powder turmeric and cummin. 7. A little water may be added if it becomes too dry. 8. Fry for a while. 9. Add blended yoghurt/ curd. 10. Simmer on slow fire till oil comes up on top. 11. Add fish with a little water,salt and sugar. 12. Simmer till gravy is thick golden.

14

Any white- fleshed fish Tomatoes - blanched & diced Beaten curd/yogurt Ginger Garlic Cloves Turmeric powder Cloves Turmeric powder Cinnamon stick Garam Masala powder

1 kg. 250 gms 2 tbsp. 1" piece 6 flakes 2 nos. ½ tsp. ½ tsp. ½ tsp. ¼" piece 1tsp.

Cardamom Onion Mint leaves Bread - soaked & squeezed dry Cumin seeds Coriander seeds

1 big & 1 small 1small A few 1 slice 1tsp. 1 tsp.

Green chilies Coriander leaves Chili powder Oil Oil Salt

8 nos. A handful To taste 3 tbsps. To fry To taste

Method: 1. Boil the fish and remove the bones. 2. Mince the small onion, 4 green chilies, mint, coriander leaves and blend with the fish along with bread, salt and Garam Masala Powder. 3. Knead to a smooth mixture, form into small balls and deep fry to a golden brown colour. Drain and set aside. 4. Pound together the remaining spices to a fine powder. 5. Grind onion, ginger and garlic to a paste. 6. Heat 3 table spoons of ghee and fry the ground paste to a golden brown colour. 7. Put in spices and fry for a couple of seconds, then put in tomatoes and Curd/Yogurt. Cook till the ghee floats to the top. 8. Put in 2 cups of water, mix nicely and cook over a low fire till all the liquid dries. 9. Mash to a smooth paste with the help of a wooden spoon and then pour in 2 more cups of water. 10. Bring to a rolling boil, reduce heat and simmer gently for 5 minutes. 11.Put in the fish balls and simmer for 5 more minutes. 12.Serve hot garnished with coriander.

15

Fish Red chilies Coriander Cumin seeds Peppercorns Cloves Cinnamon Turmeric Garlic Kokum

1kg. 16 nos. 2 tsp. 1 tsp. 6 nos. 4 nos. ½" piece 1" piece 12 flakes 4 nos.

Tamarind concentrate Onion , finely chopped Tomato,finely chopped

1 tsp. 1 large 1 medium

Sugar Oil Salt

¼ tsp. 2 tbsp. To taste

Method: 1. Grind chilies, coriander, cumin, peppercorns, cloves, cinnamon, turmeric and garlic. 2. Salt fish and set aside. 3. Sauté onion and then add tomato. Cook for a few minutes before adding ground spices and 1 cup water. 4. When this comes to a boil, add fish. 5. Let it cook for 10 minutes, then add tamarind juice and kokum. 6. Cook until fish is done. 7. Finally add 1/4 teaspoon sugar. 8. Serve hot with Steamed Rice. Boneless fish Juice of a Lemon Mint leaves Coriander leaves Ginger Coconut Green chillies Salt

300 gms. 1 no. 2 bundles 1bundles Few ¼.cup 3-4 nos.. To taste

Method: 1.Cut the boneless fish into small pieces. Carve it from the centre. 2.On it sprinkle salt, lemon juice. Marinate for 10-15 minutes. 3.Fill in the chutney in the centre of the fish pieces. 4.Wrap up the fish pieces in banana leaf and steam for 6-7 minutes. 5.Serve hot, sprinkled with lemon juice. For Chutney Grind together mint leaves, coriander leaves, green chilies, ginger and coconut into a fine paste.

16

Boneless fish Mustard seeds Garlic, chopped Ginger, julienne 1" Green chilies, slit lengthwise, deseeded and julienned Onions, grated Curry leaves Tomatoes, pureed and strained Turmeric powder Coconut milk Vinegar Coriander leaves Oil Salt

12 fillets 1 tsp. 8 cloves 1 no. 6 nos. 150 gms. 24 nos. 3 nos. ½ tsp. 2 cups 1 tbsp. 1 tbsp. 2 tbsp. To taste

Method: 1.Heat oil in a pan and season with mustard seeds. 2. Stir over medium heat until they begin to splutter. 3. Add garlic and ginger and stir for a minute. Add green chilies. Add onions and sauté until brown. Add turmeric powder,curry leaves and tomatoes. Fry for 2-3 minutes. 4. Add the coconut milk. Bring to a boil. 5. Add fish, salt and vinegar. Cover and simmer for a few minutes till the fish is tender. Stir only once or twice and very gently to make sure that the fillets do not break. 6. Taste and adjust the seasoning. Garnish with coriander leaves and serve with Steamed Rice. Fish Fillet Gram flour Garlic paste Ginger paste Ajwain Red chili powder Lemon juice Egg Curd (yogurt) Oil for deep frying

8 nos. 200 gms. 1 tbsp. 1 tbsp. 1 tsp. 1 tbsp. 1 tbsp. 1 110 gms. -

Salt

To taste

Method: 1. Clean, wash and cut fish into one and a half inch size cubes. Apply salt, lime juice, Ginger Paste, Garlic Paste and red chili powder. Keep aside for 20 minutes. 2. Make a batter of gram flour, Curd/Yogurt, egg, ajwain, salt and water. Keep marinated fish pieces dipped in this batter for 15 minutes. 3. Heat oil in a Kadhai and deep fry the fish till golden brown and crisp. 4. Serve hot sprinkled with chaat masala and lemon wedges.

17

Headless prawns Finely chopped onion Fresh grated coconut Dry red chili whole Coriander seeds Cumin seeds Cloves Cinnamon Malt Vinegar Garlic paste Ginger paste Oil

400 gms. 1 cup ½ cup 8 - 10 no. 1 tbsp. 2 tsp. 8 - 10 no. 1 stick 2 tbsp. 1 tbsp. 1 tbsp. 3 tbsp.

Salt

As per taste

Method: 1. Wash and Devein prawns. 2. Make a paste of cinnamon, cloves, cumin seeds, coriander seeds, whole red chilies and coconut with vinegar. 3. Heat oil in a Kadhai. Add chopped onions and cook for about 5 minutes until light brown. 4. Add prawns, Ginger Paste, Garlic Paste and ground masala. Add ¾ cup of water and cook on a high flame for 45 minutes or till prawns are tender. 5. Do not overcook prawns as they tend to become tough on overcooking.

18

Fish pieces Chopped onion Chopped ginger Tamarind (seedless) Coconut milk Fresh grated coconut Dry red chili whole Red chili powder Soaked rice Cumin seeds Coriander seeds Turmeric powder Oil Salt

400 gms. ½ cup 1 tsp. 10 gms. ½ cup ¾ cup 2 no. 1 tsp. 1 tbsp. 1 tsp. 2 tsp. ½ tsp. 2 tbsp. To taste

Method: 1. Apply salt, turmeric powder and red chili powder to the fish pieces and keep aside for 15 minutes. 2. Lightly roast cumin and coriander seeds. Mix with dry red chilies, soaked rice and grated coconut. Grind it to a smooth paste. Soak tamarind in half a cup of hot water. 3. 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. 4. Stir in coconut and spice paste. 5. Mash tamarind dissolved in water to make a pulp. Strain and add to the gravy. 6. Simmer for 2 minutes and finish with coconut milk. 7. Add fish pieces and cook on a medium flame for 7-8 minutes or till the fish is done. Shelled & deveined prawns Cumin seeds Red chilies Cinnamon Clove Garlic Salt Oil Turmeric powder Lime juice Lime cut into slices Banana leaves or aluminium foil (cooking foil) A container with a lid required

¼ kg. 1 tsp. 2 2 pieces 1 4 cloves 1½ tsp. 1 tsp. ¼ tsp. 1 tsp. ½

Method: 1. Wash shelled prawns under cold running water and pat dry with cloth. Rub with 1/4 teaspoon salt and lime juice. Let prawns stand for 15 minutes. Drain. 2. Grind ginger and garlic, cinnamon, red chili, clove and cumin seeds to a smooth paste. 3. Combine prawns, remaining salt, oil, turmeric. Mix well and set aside. 4. Line container with banana leaves covering the sides as well. Lay the prawns with the paste over it, covering the prawns completely with the banana leaves. Close the container with the lid. 5. Steam in a close container, covered, for 15 to 20 minutes. Before serving remove the upper banana leaf and either serve straight from the container with lime slices or turn out on a warmed platter. Surround the prawns with the lime slices and serve hot.

19

Fish Ginger Cumin seeds Chili powder Amchoor Turmeric powder Ghee Garlic Salt to taste Dry mint leaves Lime juice A little curd

800 gms. 1 cm. piece 1 tsp. ½ tsp. 1 tsp. ½ tsp. 1 tbsp. 1 tbsp. 1 tsp. 1 tsp.

Method: 1. Grind together garlic, ginger, cumin seeds to a smooth paste. Add amchoor, chili powder, salt and Curd/Yogurt. 2. Clean and remove the skin of the fish and cut the fish crosswise into desired size pieces. Sprinkle with lime juice and set aside for 10 minutes. 3. Marinate the fish with the ground paste for 3 hours. 4. Remove the excess marinade, brush the wire mesh with oil and place the fish on it in the preheated tandoor/grill.Cook for 3 to 4 minutes. 5. Turn the fish over and smear with Ghee. Continue cooking for another 3 to 4 minutes until done. Brush the ungreased side with ghee and return to tandoor /grill for another minute.

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