Shahi Fish

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Ingredients

2 fish (preferable promfret, catfish)
2 onion, chopped finely
6 garlic flakes
5 tbsp oil
1 tbsp fresh cream
1 /2 tsp cummin seeds
1 /4 tsp asafoetida
Salt as per taste
Oil for frying

Make paste of:
1 ginger
1/2 tbsp poppy seeds
7 cashewnuts
1 /2 dry coconut

Mix al the powder:
1 /2 tsp turmeric powder
2 tsp red chilli powder
2 tsp coriander powder
1 tsp cummin seeds powder

Method:


Remove the head and tail of fish
Cut then into pieces
Wash and dry the fish pieces
Heat oil for frying
Fry the pieces till golden brown
Keep aside
Heat 1 tbsp oil in a pan
Fry onion till golden brown
Remove and keep aside
Remaining other oil in a pan
Add asafetida and cummin seess
When seeds splutter, add the paste
Simmer for 2-3 minutes adding 2tbsp water
Add the mix powder and salt
Fry on slow flame till oil stars showing on top
Simmer for another 3-4 minutes
Put the boiled pieces
Add cream and mix well
Cook for 2-3 minutes
Serve hot

Pomfret Curry

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Ingredients

2 promfrets (Butter Fish)
1 onion, chopped finely
6 garlic flakes
4 green chillies
1 bunch coriander leaves
1/2 cup groundnuts
1/2 cup finely grated coconut
1 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1 tsp red chilli powder
5 black peppers
2 cloves
2 bay leaves
3 tbsp oil
Salt as per taste
1 tbsp gram dal

Method:


Clean and wash the fish
Cut into medium size pieces
Apply salt and turmeric powder to the fish pieces
Make paste of garlic, chillies, coriander leaves
Apply this paste to the fish pieces
Keep aside for 1/2 hour
Roast the groundnuts and remove the covering
Make fine paste of groundnuts, gram dal, coriander seeds, cumin seeds, and coconut
Heat oil in a pan
Add mustard seeds, pepper, cloves and bay leaves
Add onion and fry till golden brown
Add the coconut paste and simmer for 6-7 minutes
Add 3 cups water
Bring it to boil and let it boil for 2-3 minutes
Add fish pieces
Add salt as per taste
Cook till fish is done (approx 5-10 mins)
Garnish with coriander leaves
Serve hot

Fish with Moong Dal

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Ingredients

1 cup moong dal
2 fish heads (preferably carp or red snapper)
1 onion, chopped finely
1 tomato, chopped finely
1 tsp garlic paste
1 tsp ginger paste
2 green chillies, chopped finely
1 tbsp turmeric powder
1 tsp cummin seeds powder
1 tsp coriander seeds powder
3 dry red chillies
2 bay leaves
2 cardamoms
1/4" cinnamon
4 cloves
3 black pepper
1 tsp garam masala
1 tbsp lemon juice
A pinch of hing
Salt as per taste
Oil for frying

Method:


Wash the dal and soak for half an hour
Pressure cook the dal (2 whistles) with 1/2 tsp turmeric powder
Clean the fish heads and make into big pieces
Marinate the heads with 1/2 turmeric powder, salt and lemon juice
Keep aside for 45 mins
Heat oil for frying
Deep fry the fish heads till golden brown
Drain and keep aside
Remove the oil from pan keeping only approx 3 tbsp of it
Add hing, bay leaves, cloves, cardamoms, red chillies, and black pepper
Add onion and fry till transparent
Add ginger, garlic and green chillies
Simmer for 2 minutes
Add chopped tomatoes and simmer for 5 minutes
Add cummin powder, coriander powder
Add fish heads and simmer till they crumble
Add dal and 1 cup water
Let it boil till the required consistency of curry
Sprinkle garam masala
Serve hot with rice

Fish in Green Masala

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Ingredients

1/2 kg fish (Pomfret or king fish)
1 onion chopped finely
1 cup curd
1/2" cinnamon
3 cardamom
5 green chillies, chopped
4 garlic flakes, minced
1/4" ginger, minced
1 cup coriander leaves, make a paste
1 tsp turmeric powder
1/4 tsp cummin seeds
3 tbsp oil
Salt as per taste

Method:


Wash fish and cut into big pieces
Heat oil in a pan (preferably wide bottomed)
Add cumin seeds
When splutter, add onions
Fry till golden brown
Remove the pan from the fire
Arrange fish pieces in a pan (without overalapping it)
In a bowl, beat the curd
Add all the remaining ingredients to the curd
Mix it well
Pout the curd over the fish pieces (covering all of them)
Cover it and keep aside for 45 minutes
Put the pan on flame again
Add 1/2 cup water
Cook till fish is tender
Serve hot

Fish Korma

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Ingredients

1/2 kg fish
2 onions, chopped finely
Oil for frying
1/2 cup beaten curd
Salt as per taste
1 tbsp lemon juice
Coriander leaves for garnishing

Make paste of:
5-6 garlic flakes
1/2" ginger
2 green chillies, chopped finely

Make powder of:
1 tsp cummin seeds
1 tsp coriander seeds
4 cloves
1/2" cinnamon
1 cardamom
3 cashewnuts
6 black pepper
2 red chillies
1/2 tsp turmeric powder

Method:


Wash and dry the fish
Cut into serving slices
Marinate the pieces with lemon juice and 1/4 tsp salt
Keep aside for 1 hour
Heat oil in a pan
Fry the fish pieces till golden brown
Drain and keep aside
Remove the oil from the pan except about 3 tbsp
Fry onion till golden brown
Add the paste (ginger, garlic, chillies)
Simmer for a minute
Add masala powder and simmer again for a minute
Add curd and stir continuously for 3-4 minutes
Add 1/2 cup water and salt as per taste
Let the gravy cook till thickens, stirring occasionally
Add fish pieces and stir slowly
Let it cook till fish pieces are tender
Garnish with coriander leaves
Serve hot with rice or roti

Fish Manchurian

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Ingredients

250 gms fish pieces
1 small bunch spring onion finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk

Method:


Boil the fish for 10 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
Dip the pieces in the batter one by one and deep fry in hot oil.
Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute.
Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.

Fish Pulav

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4 cups Basmati rice, soaked in water
1 tablespoon each of garlic-ginger paste
1 1/2 cup fish pieces (approx 1")
3 red dry chillies, ground
1/4 teaspoon turmeric powder
1 lemon
2 medium onions
15 peppercorns
6 cloves
2 1-inch sticks cinnamon
8 white cardamoms, crushed
1 1/2 teaspoon cumin seeds powder
2 bay leaves
salt to taste
ghee and oil as required.

Method:


Wash the rice clean and put in a colander to drain out the water.
Remove the black threads running at the back of the fishs and wash these fish pieces with water.
Smear with a little salt and lemon juice.
Keep aside for 1/2 an hour.
Cut the onions into thin slices.
Heat 3 tablespoons of refined oil in a heavy-bottomed dekchi and season it with peppercorns, cloves, cinnamon sticks, crushed cardamoms and bay leaf.
Add the ground chillies and the pastes of ginger and garlic.
Stir and put in the fish. Fry till oil starts oozing out.
Put in the rice, turmeric, cumin seeds powder and enough salt.
Fry for some time so that the rice comes to a pale yellow colour.
Pour 3 cups of hot water and squeeze in the juice of the lemon. Make the fire medium.
Let cook till the fish are tender and rice is cooked.
Heat 1 1/2 tablespoons of good ghee in another dekchi.
Put in the onion slices.
Fry till they are browned and become crisp.
Take out and keep aside.
Pour the ghee remaining in the dekchi over the ready fish pulav and mix well.
Transfer the pulav in a nice serving dish.
Garnish with the fried onion slices.
Serve hot. This easy-to-make pulav is simply delicious.

Crisp-Fried Surmai Fish

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Ingredients

6-8 thickish slices of Surmai fish rubbed with a mixture of some turmeric and salt
3 lemons, juice extracted
1 1/2 teaspoon chilly powder
oil as required, salt to taste
25 gm ginger
8 cloves
20 gm black cardamoms
20gm cinnamon
15 gm cumin seeds
25 gm ani seeds
8 peppercorns

Method:


Wash the Surmai slices very nicely with water and place them on a layer of papers so that the water gets absorbed in the paper.
Pound finely ginger, cloves, cardamoms, cinnamon, cumin and aniseed powders and peppercorns.
Mix these in the lime juice along with chilly powder and salt to taste.
Cover the fish slices with this mixture and let them marinate thus soaked in the mixture for half an hour.
Place a frying pan on fire and fry these slices two or three at a time by adding oil as required.
When they are fried brown and crisp serve them directly from the pan with any chutney.

Mutton Vindaloo

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This dish is a favourite of East Indians and Goans it has a full robust flavour. The same ingredients can be used for a Pork vindaloo, too, simply by replacing the quantity of mutton by pork. It serves well with plain boiled rice, or fresh loaves of bread.

Ingredients

1 kg. mutton

For Seasoning:
3 sp. ghee
few coriander leaves
1/2 onion finely sliced
Salt to taste

For Vindalu Masala:
(Grind these ingredients to a smooth paste) 3 sp. jira
12 dry kashmiri chillies
1/2 an inch turmeric
2 pods cardamoms
10 pod garlic
2 tbsp. vinegar

Method

Cut and wash the mutton and make pieces.
Grind masala in vinegar.
Fry sliced onion till brown, add coriander leaves and stir, put masala and fry it. Stir frequently.
Now add meat and salt to taste.
Cover the dish. Allow the meat to cook in its own gravy.
Stir frequently, so that it does burn.
Boil the potatoes, peel and cut into fours. Add them to the meat. Simmer for 10 minutes.
Serve with plain white rice.

Liver with Lentils and Rice

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Ingredients

1 whole fresh liver
1/4 cup each of moong and gram dal
1/2 cup basmati rice, washed clean
2 medium onions, thinly sliced
1 onion small, chopped finely
1 medium carrot, thinly sliced
1 teaspoon chilly powder
1/4 teaspoon turmeric powder
1/2 teaspoon pepper
2 teaspoons coriander powder
1 1/2 teaspoon finely ground ginger
1 tablespoon finely ground garlic
1/4 cup thick tamarind pulp
1 teaspoon cumin seeds
6 cloves
1- inch stick cinnamon
4 white cardamoms
1 bay leaf
3 1/2 tablespoons oil,
Salt to taste
1 tablespoon mint leaves chopped

Method:

Wash both the dals and keep them along with washed rice in a colander to drain out the water.
Heat 1 1/2 tablespoons of oil on high flame. Lower the flame to medium and season the oil with cumin seeds, cinnamom, cloves, cardamoms and bay leaf. Stir for a while and put in the dals and rice.
Fry for 2-3 minutes and add the finely chopped onion, sliced carrots pepper and salt to taste. Fry for a while and pour 2 cups of hot water. When it starts bubbling, make the fire medium. Cover the pan and let cook. There should be just a hint of moisture in the mixture when it is cooked to the desired tenderness.

Cut the liver into medium-size pieces and wash them thoroughly well with water.
Heat 2 tablespoons of oil in a stainless steel dekchi, put in the sliced onions and fry to a deep golden colour. So that they become crisp also. Take them out by pressing them in between two flat perforated spoons. Keep aside.
In the same oil put in the liver pieces and fry briskly. When the liquid almost dries up, add ground ginger and garlic, chilly, coriander and turmeric powders and enough salt. Fry for a few minutes.
Pour 1 cup of warm water, power the fire and cover the dekchi. Let cook.
When the liver is cooked to the desired tenderness, pour the tamrind pulp and fry till almost dry. Remove from fire.
In a beautifully designed serving dish, spread the rice-dal mixture in a thick layer. Make a hollow in the middle and put the ready liver in it. Garnish with fried onions and mint leaves. Serve hot.