Fresh Green Spicy Fish

Fresh Green Spicy Fish
	Ingredients: 1) Pomfret 1 1/2 kg (whole) 2) Fresh coriander leaves 2 bunches 3) Green chilies 10 4) Juice of lemons 4 5) Garlic 1 pod 6) Tomatoes 2 finely chopped 7) Curry leaves 6 8) Salt to taste 9) Vinegar 3 tbsp 10) Cooking oil for frying
Method: 1) Clean fish with salt and one tablespoon vinegar. 2) Marinate fish with half of the lemon juice for 1 hour. 3) Grind the tomatoes, garlic, green chilies and coriander leaves. 4) Fry this mixture in one-tablespoon oil and then add the remaining lemon juice. 5) Lightly deep-fry the marinated fish and then spread the green spice on it. 6) Add curry leaves and simmer for a little while, sprinkle with a little lemon juice and serve.

Surmai Fish Curry

Surmai Fish Curry
	Ingredients: • Turmeric 1/2 tsp • Cumin seed 1 tsp • Fish 1 kg • Coriander powder 1 tsp • Red chili 1/2 tsp • Tamarind paste 5-8 tsp • Garlic 12 cloves • Aniseed a pinch • Curry leaves 10 • Green chili 4 • Salt to taste • Coriander 1/2 bunch • Coconut as required • Oil as required
Method: • Combine coconut, cumin seed, and garlic and blend together. • Heat oil in a pan, pour the blended mixture into it, add curry leaves and roast/ braise. • Add red chili, salt, turmeric and mix. • Add fish and tamarind paste and as much water as required according to desired consistency. • Add chopped tomato and cook on low flame. • When oil appears on the top, curry is ready. • Takeout in a bowl, garnish with green chili and coriander. • Serve hot with rice or naan.

Fish in Banana Recipe

Fish in Banana Recipe
	Ingredients: • ½ Kg. fish-pompharate or rahu or topia • 1 tbs. butter • 1 bunch fresh coriander (Dhaniya) leaves • 1 tsp garlic (Lehsan) paste • 4 green chilies • ½ tsp. salt • 2 tbs. tamarind (Imli) paste OR 3 tbs lemon juice • Banana leaves
Method: Grind all the spices together except onion and pour on fish and rap fuj nicely. Wrap in banana leaves (foil) and keep in hot pot or oven. Cook for half an hour then Serve with chapatti. Serving: 2 to 3 persons

Fish Tikka

Fish Tikka
	Ingredients: 1) Fish Surmai 1 kg, boneless fillets 2) Red chillies 1 tbsp, crushed 3) Cumin seeds 1 tsp, roasted and powdered 4) White vinegar 2 tbsp 5) Lemons 4 6) Soya sauce 2 tbsp 7) Salt to taste 8) Oil 4 tbsp
Method: 1.Sprinkle white vinegar on fish, leave for 10 minutes and wash. 2.Mix all ingredients except oil and marinate fish for 1 to 1 ½ hours. 3.Thread on skewers and cook on hot coals. 4.Apply a little oil with brush and squeeze lemon juice on fish. 5.Serve with tamarind chutney.

Cuttlefish with meatballs and peas

Cuttlefish with meatballs and peas
	Ingredients: For the picada• 1 small vine-ripened or beef tomato, halved• 2 tbsp olive oil• 2 fat garlic cloves, peeled but left whole• 10g/¼oz crustless white bread• 10g/¼oz blanched almonds, toasted• 1 tsp flat-leaf parsley leavesFor the cuttlefish and meatballs• 1 large vine-ripened or beef tomato (about 200g/7oz), halved• 6 tbsp olive oil• 2 garlic cloves, finely chopped• 1 medium onion, finely chopped• 6 tbsp dry white wine• 2 tsp tomato purée• 15g/½oz slice crustless white bread• 1½ tbsp milk• 2 tbsp chopped flat-leaf parsley• 225g/8oz chicken mince• 225g/8oz pork mince• pinch freshly grated nutmeg• 6 large shell-on raw prawns• 375g/13oz cleaned cuttlefish, cut into 2cm-wide strips• 150ml/5fl oz chicken stock• 100g/3½oz peas• salt and freshly ground black pepper• crusty fresh bread, to serve
Method: 1. For the picada, grate the halved tomatoes, pressing the fleshy, cut face of the tomato against the grater. (As you grate each tomato half, the skin will flatten out and be left behind.) Discard the skin. 2. Heat the olive oil in a small frying pan over a medium heat. Add the garlic cloves and slice of bread and fry, turning over now and then, until golden-brown. Lift out with a slotted spoon and add to the bowl of a mini food processor with the almonds, tomato, parsley and one tablespoon of cold water. Blend to a paste and set aside. 3. For the cuttlefish and meatballs, grate the halved tomatoes, pressing the fleshy, cut face of the tomato against the grater. (As you grate each tomato half, the skin will flatten out and be left behind.) Discard the skin. 4. Put two tablespoons of the oil, half the garlic and the onion into a saucepan and fry for 10 minutes until soft, sweet and lightly golden. Add the wine, grated tomato and tomato purée and simmer, stirring occasionally, for 6–7 minutes until reduced and thickened. 5. For the meatballs, tear the bread into a small bowl, sprinkle with the milk and leave until soft. Break up the bread with your fingers and add the remaining chopped garlic, the parsley, chicken and pork mince, nutmeg and ½ teaspoon each of salt and black pepper. 6. Mix together well and shape into 2.5cm/1in wide balls. 7. Heat two tablespoons of the oil in a frying pan, add the meatballs and fry for 3-4 minutes, shaking the pan every now and then, until golden-brown. (You may need to do this in batches.) Set aside on a plate. Discard any oil left in the pan. 8. Heat another tablespoon of oil in the pan, add the prawns and fry for one minute on each side until just cooked through. Set aside on a plate. Add another tablespoon of oil to the pan, then the cuttlefish and stir-fry for two minutes or until it is nicely caramelized and just cooked through. Set aside with the prawns. 9. Add the tomato sauce to the pan, stir in the picada and simmer for two minutes. Reduce the heat to medium, stir in the stock or water and bring to the boil, stirring. Add the peas, meatballs and cuttlefish and season to taste with salt and pepper. Scatter over the prawns and simmer for five minutes until any remaining liquid has reduced and everything has heated through. 10. Serve with crusty fresh bread.

Fish With Tartar Sauce

Fish With Tartar Sauce
	Ingredients: Fish pieces (boneless) ½ kg Garlic paste 2 tsp Lemon 1, ½ Black pepper powder ½ tsp Salt to taste Oil for frying For Batter: Refined flour ½ cup Eggs 2 Salt 1 pinch Black pepper powder 1 pinch For Tartar Sauce: Mayonnaise 1 cup Onion (finely cut) 1 Capsicum (finely cut) 1 Olive (finely cut) 3 Salt to taste Black pepper powder to taste
Method: • Mix all the ingredients for tartar sauce in a bowl and refrigerate. • For Fish: Marinate fish in garlic paste, lemon juice, black pepper powder and salt, set aside. • Beat batter ingredients in a separate bowl. • Heat oil in a wok, dip fish pieces in batter and fry, remove on absorbent paper when golden. • Place in a serving dish and serve with chilled tartar sauce and french fries.

Pamphlet Fish Fry Recipe

Pamphlet Fish Fry Recipe
	Ingredients: • Silver Pomfret(Avolli) – 1 kg (4 to 5 nos)• Black pepper powder – 1 tbsp• Turmeric powder – 3 pinchs• Red chilly powder – 1 tbsp• Salt – As reqd• Ginger/Garlic paste – 3/4 tsp• Cumin Powder – 3 pinches• Lemon Juice – 2 tsp• Curry Leaves – 3 or 4 leaves• Coconut oil / Olive Oil– As required for frying
Method: 1) Clean the fish remove the waste from its belly, cut its fin in a nice shape, so that it looks good when presented.2) Rub the fish on rough surface (on a cutting board) with salt and clean inside out.3) Wash with clean water and soak them in lemon juice to get rid of the any bad smell of the fish.4) After half an hour, take the fish out of the lemon juice and wash in clean water.5) Make slits through the fish diagonally.For preparing the masala:1) Mix black pepper powder, red chili powder, ginger/garlic paste, cumin powder, salt, Lemon Juice and turmeric powder into a coarse paste.2) Rub it all over the fish inside out.3) Stuff the curry leaves on to the fish and refrigerate it for about half an hour for the masala to absorb into the fish.4) Take out the fish, remove the curry leaf which was stuffed outside and fry in coconut/veg/olive oil on both sides, until it turns dark brown.