Bangali Maachher Jhol ( বাঙালী মাছের জোল )

Ingredients

1 lb fish (preferably fresh water like carp or catfish with skin and bones cut into steaks ¾ ” thick), 1 cup mustard oil, 1-1 5 tbsp mustard paste,  2 tbsp turmeric, 5-6 hot peppers,Juice of 1 lemon Salt to taste.

Method

Smear fish pieces with 1 tbsp turmeric and salt and set aside for a few minutes. Heat mustard oil in a deep pan and fry fish lightly until golden yellow, Dissolve mustard paste, remaining turmeric and salt in 1 5 cups hot water. Slice hot peppers lengthwise and add to the mustard sauce, Add a few drops of mustard oil to the sauce. Bring sauce to boil in a saucepan and add fish to it. Simmer until fish is tender and sauce has thickened slightly. Remove from heat, allow to cool, sprinkle lemon juice and serve with white rice.

Kerala Fish Fry

Ingredients

500 grams skinless firm white fish slices or pieces well washed, 1 tablespoon(s) finely sliced garlic, 1 tablespoon(s) ginger julienne, 4 green chillies slit, 1 medium onion(s) finely sliced ,1 teaspoon(s) red chilli powder, ½ teaspoon(s)turmeric powder, 1 small raw mango sliced or tomato chopped 2 cup(s) water 1 sprig(s) curry leaves 2 tablespoon(s) oil Salt to taste .

Method

Heat the oil in a heavy-bottomed pan till hot. Add the garlic, ginger, green chillies and onions. Saute for about 4 minutes. Add the turmeric powder, red chilli powder, curry leaves and salt, Saute briefly. Add the water and raw mango slices / chopped tomato. Allow it to boil. Drop in the fish and mix gently. Cover and cook on low for about 10 minutes or till the fish is cooked and the gravy is semi-dry.

Lobster Curry

Ingredients

Olive oil 1tbsp, Lobster 1(Peeled & diced), Curry Powder 1 spinach, Turmeric 1 spinach, Coriander 1 spinach, Ginger paste 1 spinach chopped parsley 1 tbsp, Double cream 150 ml, Tomato puree 1 tsp, sliced lemon to garnish.

Method

Heat oil in a pan; Put the diced lobster in the heated oil. Fry for 1-2 minute & remove it from oil. Add all the ingredients (except for cream, parsley& tomato puree) into the oil, cook it for a while, Combine chopped pars-1ey into the oil & cook if for another 1-2 minutes.  Add cream & tomato puree, occasionally stir & simmer it for a few minutes. Garnish the lobster with sliced lemon & serve it hot.

Marinated Grilled Shrimp

Ingredients

3 cloves  garlic,  minced,  1/3 cup  olive  oil ¼ cup tomato sauce  2 tablespoons  red wine  vinegar 2 tablespoons  chopped  fresh basil  ½ teaspoon  salt ¼ teaspoon cayenne  pepper  2 pounds  fresh  shrimp, peeled  and  divined  Skewers.

Method

In a large bowl, stir together the garlic, olive oil, tomato sauce. And red wine vinegar. Season with basil, salt, and cayenne pepper. Combine shrimp to the bowl and stir until evenly coated.  Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and near the head.  Discard marinade,  Lightly , oi1 grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side or until opaque.

Kashmiri Fish

Ingredients

500 gram(s) pomfrets or any firm-flesh fish sliced and cleaned, 2 cup(s) yoghurt lightly whisked, 2 teaspoon(s) ginger grated,1 teaspoon(s) cumin seeds, 2 teaspoon(s) coriander powder, 4 green chillies deseeded and slit, 2 cloves, 1 teaspoon(s) garam masala (hot spice mix) 2 tablespoon(s) chopped fresh coriander,3 tablespoon(s) ghee (clarified butter) / oil 1 cup(s) water Salt to taste and a pinch of asafetida and turmeric powders.

 

Method

Rub the washed fish slices with some salt and turmeric powder keep aside for 5 minutes in a bowl; whisk the yoghurt with a little salt. Heat half the ghee (clarified butter)/oil in a heavy-bottomed pan and gently stir-fry the fish slices till they become light golden in color. Heat the remaining ghee (clarified butter)/ oil in the same pan and drop in the cumin seeds, As they crackle, put in the cafetiere cloves, and grated ginger Fry briefly Reduce the heat and stir in the yoghurt. Cook whilst stirring on low heat till the yoghurt gets a nice reddish-brown color. Add the coriander powder and mix well Add the fish slices salt and water. Cover and simmer on low heat for about 20 minutes or till the fish is almost cooked and the gravy has thickened. Add the garam masala (hot spice mix) slit green chillies and the chopped fresh coriander. Cook tightly covered on very low heat for about 10 minutes or till the fish is cooked but firm.

 

Tuna Fish Cutlets

Ingredients 

Tuna Fish (canned) or any other flesh of the fish - 200 gm, 3 Onion (chopped), 4 Green chillies (chopped) 1 tsp Garlic pods, 1 tsp Ginger ( Finely chopped), 3 Potatoes (Boiled & mashed) 1 tsp Pepper powder Coriander leaves-As requited 2 tsp Garam masala, 4 tsp Oil -4 tbsp 1/2 cup Bread crumbs 3 Eggs.

   

Method 

Heat oil in a pan. Add onion, ginger garlic & green chillies till their fresh smell goes or till they are little cooked. Add fish to it & mix well , Remember not to add water to It . We have to make this mixture dry. As the fish is cooked, we just have to cook it till all the water is evaporated. Add mashed potatoes & mix well. Add pepper powder & garam masala mix it well. Add coriander leaves. Allow it to cool. Make small flat round shape balls Beat the eggs in a bowl and take bread crumbs in another plate. Dip the balls in the egg mixture & then roll them on the bread crumbs. Fry the cutlets deep in oil.

Stuffed Pomfret

Ingredients

 

2 pc Pomfret Fish, 2 tbsp Vinegar, 2 medium onions,  8 Green Chillis, 6 tbsp (grated) Coconut, 8 flakes Garlic, 1 inch piece ginger, 1 tsp turmeric powder, 2 tbsp (Chopped finely) Cilantro, 2 tsp Coriander Powder,  2 tsp Cumin Seed Powder 1 lb tomato, 8 whole Red Chillis to taste salt.

Method

Wash and clean the whole pomfret. Make a slit on the right of each pomfret cut two slits on each side of the pomfret. Strain the tomatoes through a coarse trainer to make puree. Rub pomfret with turmeric powder and salt, Grind together all the ingredients except tomato puree. Shallow fry the pomfret to golden brown. Stuff into the fish the graham masala paste, Tie with thread. Place the fish in ovenware dish. Cover it with tomato puree. Dot with butter. Bake at 180 degree Celsius for 30 minutes. Serve hot with mashed potatoes or French fries.

 

Macchi Fry

Ingredients

1 lb white fish fillets, 2 tbsp lime juice, 3 tbsp plain flour, 3 tbsp chick Pea flour, 1 tsp garam masala, 1 tsp ground turmeric, 1 tsp chilli powder, 1 egg beaten, and groundnut oil for frying.

 

Method 

Put the fish fillets in a dish and squeeze over the lime juice. Season the flours with the garam masala, turmeric and chilli. Put the beaten egg in a bowl. Dip the fish first into the egg, then into the spiced flour. Fry in deep hot oil until golden about 3-4 minutes and Serve with lime.

Hot Prawns Pickly-Style

Ingredients

500 gram(s) headless fresh prawns shelled, divined and cleaned 4 onions finely chopped,4 tomatoes finely chopped , 2 green chillies deseeded and chopped , 1 sprig curry leaves. Ingredients for making a paste to marinate the prawns;4 tablespoon(s) oil Salt, sugar and vinegar to taste Grind to a fine past, 2 dry red chillies preferably Kashmir, 1 teaspoon(s) black peppercorns, 1 tablespoon(s) mustard seeds 2 teaspoon(s) cumin seeds O teaspoon(s) turmeric powder 1 table spoon(s) ginger-garlic paste 1 tablespoon(s) vinegar or as per taste.

Method

Rub the prawns with some salt and a pinch of the turmeric powder. Keep it for 5 minutes then wash well and drain,Rub the ground paste into the prawns and marinate the mixture for few minutes. Heat the oil in a heavy-bottomed pan and drop in the curry leaves. Add the chopped onions and saute on medium heat for about 3 minutes or till the onions are light brown. Add the tomato pieces and fry till the oil leaves the sides. Add the prawns along with the marinade and stir-fry briefly. Add the chopped green chillies salt. sugar and vinegar to taste, Mix well. Cover and cook on low heat for about 10 minutes or till the prawns are cooked and the oil starts floating on top.

Cocktail Shrimps

Ingredients 

1 lb Shrimps pealed and clean, 2 tsp Garlic Paste, 1 tsp tandoori powder. 1 tsp Lemon juice, 1 tsp ginger paste,1 tsp Corn starch powder, ½ tsp red challis powder oil for fry and salt to taste.

 

Method

Take the cleaned shrimp and mix all the above ingredients.Take a deep frying pan with oil and after the oil is heated deep fry the shrimps and strain the oil and serve with Green chutney or ketchup.