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.

Swordfish Sicilian Style

Swordfish Sicilian Style
	Ingredients: 1) 4 Swordfish steaks 2) 1 large clove of garlic chopped fine 3) 3 tablespoons chopped fresh parsley 4) 1/2 cup olive oil 5) juice of 3 lemons 6) 1/2 cup white wine 7) Salt & pepper to taste
Method: 1. Combine oil, garlic, parsley, salt, pepper, lemon juice and white wine in a small bowl. 2. Place swordfish in a lightly oiled baking pan and cook under broiler for around 10 minutes until just done. 3. Pour marinade over fish and cook for 1 to 2 minutes. 4. Transfer swordfish steaks to serving plates, spoon marinade on top and serve.

Fish Fried Recipe

Fish Fried Recipe
	Ingredients: 1 kg. Fish filets For Marinate: • ½ tsp salt as per taste • 2-3 tsp lemon juice • 1 tsp garlic (Lehsan) paste • ½ tsp chili (Lal Mirch) powder • ¼ tsp carom seeds (Ajwain) Batter for frying: • 4-5 tbs basin • ½ tsp. salt (according to taste) • ½ tsp. chili powder
Method: a) Mix the ingredients for marinate. b) Coat the fish with marinate and leave it for 2-3 hours in fridge. c) Prepare batter using water to make paste (not too thick or thin). d) Dip the pieces in batter and deep fry till golden brown. e) Serve with fries or Mint (Podina) sauce and naan. f) And serve for 2 to 3 person

Chinese Fish Toast

Chinese Fish Toast
	Ingredients: Fish 250 gram Bread slice as required Pakistani Chinese salt ½ tsp Egg 1 Onion 1 Black pepper powder ½ tsp Salt 1tsp Flour 2tbsp Oil for frying
Method: • Blend fish, salt flour, Pakistani Chinese salt, onion, egg and black pepper finely in a blender. • Cut off bread crust and cut one slice into four squares • Spread fish paste on top of each square. Repeat process till all the paste is used. • Heat oil in a frying pan; fry bread pieces and remove on absorbent paper

Fish Burger And Tartar Sauce

Fish Burger And Tartar Sauce
	Ingredients: • Oil 6 tbsp • Fish fillet 1/2 kg • Bread crumbs 2 cup • Plain flour 6 tbsp • Egg 2 • Salt 1 tsp • Black pepper 1/2 tsp • Garlic paste 2 tbsp • Mustard paste 2 tbsp • Lemon juice 2 tbsp • Burger bun 6 • Lettuce 2 cup • Cheese slice 6 • Tomatoes (optional) as preferred • Onion rings (optional) as preferred • Tarter sauce: • Mayonnaise 1/2 cup • Pickled cucumber 2 • Pickled onion 2 • Pickled pepper 2
Method: Chop the fish meat. Add salt, black pepper and mustard paste in the meat. Also add lemon juice and garlic paste. Leave it to marinate for an hour. Now beat an egg and dip fish pieces in it. Then coat the fish meat in bread crumbs. Add oil in a pan and heat it for a while. Fry the fish pieces on low heat for 8-9 minutes. For Tartar Sauce: Mix mayonnaise, pickled cucumber and pickled onions. To Assemble Fish Burger: Warm the burger buns on a pan. Now apply tarter sauce on the burger buns. Place lettuce leaf and fried fish chunks on buns. Place a cheese slice, onion rings and tomato slices. Place another bun on top of cheese slice.

Bombal Fish Curry

Bombal Fish Curry
	Ingredients: 1) 1 kg bombal / Bombay duck 2) 3 tsp chilli powder 3) 11/2 tsp ground coriander 4) 11/2 tsp cumin seeds 5) 1 tsp turmeric 6) 11/2 tsp garlic paste 7) 250 g desiccated coconut, finely ground or 50 g instant coconut powder 8) 8 fenugreek seeds 9) 2 stalks curry patta 10) 100 ml oil 11) 200 ml water 12) Salt to taste
Method: 1) Wash and pat dry the fish. Mix together garlic 2) chilli powder 3) coriander powder 4) turmeric 5) salt and freshly ground cumin seeds. Set aside. 6) Heat oil 7) add the fenugreek seeds and curry patta and fry for a few seconds. 8) Add the spices with some water to avoid burning the spices. 9) Fry for a few minutes. Add the Bombay duck and let it come to a boil. Do not stir 10) shake the pan gently otherwise the fish will break. 11) Add coconut mixed with warm water and again bring to a boil. 12) Shake the pan and remove from heat. 13) Serve with boiled rice and slices of lemon.

Surmai fish kofta

Surmai fish kofta
	Ingredients: For Koftas: 1) Surmai Fish ( Approax 1 to 2 kg ) 2) Cumin (white) 1 tsp 3) Red chilies 1 tsp 4) Black pepper 1 tsp 5) Green chilies (crushed) 4 only 6) Coriander (green, thinly cut) 1 bunch 7) Mint 1 bunch 8) Salt to taste 9) Lemons 2 only 10) Eggs 1 only For gravy: 1) Black pepper 1 tsp 2) Red chilies 1 tsp 3) White cumin powder 1 tsp 4) Green chilies finely cut 4 only 5) Mint thinly cut 1/2 bunch 6) Salt to taste 7) Lemons 1 only 8) Egg 1 only 9) Onion thinly cut 2 only 10) Coriander powder 1 tbsp 11) Ginger/ garlic paste 1 tbsp 12) Red chilies powder 1 tbsp 13) Turmeric 1 tsp 14) Salt to taste 15) Yogurt 1/2 cup 16) Oil 1 cup
Method: 1) Remove fish skin and bone ( Surmai or any other variety ) 2) cut it into small pieces and wash it. 3) Marinate fish pieces with salt, vinegar and garlic for half an hour and then wash it. 4) Heat oil in a non-stick frying pan. Rub again on fish pieces white cumin 5) vinegar, salt and fry them in the frying pan until water dries up and pieces turn brown. 6) In a bowl place fish pieces and crush them with hand to make mince. 7) Add all ingredients of koftas in this mince and mix well till cooking time. 8) In another pan heat oil and brown onion in it. Place fried onion on newspaper to absorb its oil and make it crispy. 9) In a bowl mix all the ingredients of gravy, then pour them in a pan and add fried onion (first crush it by hands). 10) Add half cup of water to mix all masalas and cook until water dries up. 11) Stir-fry until oil floats on top. Now add enough water to make gravy and cook on low flame. 12) In this gravy place koftas and cook on low flame until koftas are tender. 13) (Do not cover the pan and don’t stir, as koftas will break.) Then lower the flame and simmer. 14) If required add half cup of water and cook until oil floats on top and good odor comes out. 15) Surmai koftas can be served with naan, chapatti or boiled rice.

Fish with Fried Vegetables

Fish with Fried Vegetables
	Ingredients: • Fish 1 kg • Capsicum 2 • Onion 2-3 • Garlic paste 1 tsp • White pepper 1/2 tbsp • Chili sauce 2 tbsp • Soya sauce 4 tbsp • Corn flour 3 tbsp • Lemon juice 3 tbsp • Sugar 1 tsp • Oil as required • Salt to taste
Method: Coat fish with salt and lemon juice. Leave for a while and the wash. In a bowl, combine white pepper, chili sauce, salt, soya sauce, garlic paste and some oil. Mix well. Coat the fish with the mixture and leave to marinate for 20 minutes. Heat oil in a pan and deep fry fish till golden brown. Now sauté all the vegetables in oil and add rest of the mixture and sugar to it. When ready add some chopped garlic, onion, little water and cook on high flame. Add salt and corn flour (dissolved in water) to make gravy thick. Add fish to the gravy and cook for a while. Takeout in a platter and serve hot.

Chinese Style Steamed Fish

Chinese Style Steamed Fish
	Ingredients: 1) 1 Pound whole mackerel fish, cleaned 2) 1 Cup chopped celery 3) 1/4 Cup scallions, with tops cut into 1-inch pieces 4) 1 tsp Fresh ginger, finely minced 5) 1 tbsp Peanut oil 6) 1 tbsp Dry sherry 7) 1 large garlic clove, minced 8) 2 tbsp Soy sauce 9) 1/8 tsp Sugar
Method: 1. Combine celery, scallions, garlic, soy sauce, oil, sherry, ginger and sugar in a bowl and set aside. 2. Gently make three or four small diagonal slices along both the sides of the fish, with a sharp knife. 3. Place the fish in a shallow baking dish. 4. Spoon the vegetable mixture, prepared before, over the fish. 5. Place 4 inverted custard cups in a large wok. 6. Set the baking dish on top of the cups. 7. Add very hot water to the wok, about 1 inch deep. 8. Cover the wok and bring the water to a boil, over high heat. 9. Reduce the heat and steam the fish for 25 minutes. 10. Chinese Style Steamed Fish is ready.

fish fries

fish fries
	Ingredients: 1) fish k chote tukray 2) lemon juices 3) tumeri powder 4) salt(for taste) 5) black pepper half teaspoon 6) one egg&crispy bread.
Method: 1) sab se pehle fish ko hum lemon juices 2) tumeric powder 3) black pepper for taste aur salt daal kar mix karlain 4) phir half hour tak rakhein phir anda mai bhigo kar crispy bread mix kar k gram 5) oil mai daalain phir ketchup 6) chutney aur salad k saath khain.

Fish Salan Recipe

Fish Salan Recipe
	Ingredients: • 1 Kg. fish skinned and boned • (I prefer Halibut) • 1/3 cup oil • 1 medium onion • 2 tsp garlic (Lehsan) paste • 6 tbs. yogurt • ¼ tsp turmeric (Haldi) powder • 1 heaped tsp. chili (Lal Mirch) powder • ½ tsp garam masala powder • 6 green chilies • 2 medium tomatoes • 1 tsp. salt • ½ lime • 3 tsp fenugreek (Methi) leaves • 3 tbs. fresh coriander (Dhaniya) leaves Serving: 3 to 4 persons
Method: Slice the onion and fry it in oil until light brown. Add Garlic (Lehsan) paste, yogurt, Turmeric (Haldi), chili powder, garam masala, 3 coarsely chopped green chilies, finely chopped tomatoes, salt and Fenugreek Leaves (Methi)). Mix and cook covered on high heat until tomatoes are soft. Add big pieces of fish and reduce heat slightly. Cook covered for 10 minutes. Add chopped coriander (Dhaniya) leaves, 3 green chilies, squeeze in lime juice mix then Serve with boiled rice.

Smoked Fried Fish

Smoked Fried Fish Ingredients: 1) Fish 1/2 kg 2) Chicken Stock 1/4 cup 3) Ghee 1 tsp 4) Soya Sauce 3 tbsp 5) Sugar 1/2 tsp 6) Green Onion 2 7) Garlic 5-6 cloves 8) Ginger 5-6 pieces 9) Salt To taste 10) Cornflour 2 tbsp Method: 1. Mix onion, ginger, garlic, soya sauce, salt sugar and marinate in fish for 1/2 hour. 2. Heat ghee in frying pan and fry fish. 3. When the fish turns almond in colour, keep it aside. 4. Take the marinated juices, chicken stock, 1 tbsp sesame seed oil, conrflour in a pan, cook for 1 minute then add fish in it. 5. Cook till the sauce evaporates. 6. Fry green onions in a little oil. 7. Give smoke to fish with the help of coal. 8. Garnish and serve with green onions.

Tandoori Pomfret Fish

Tandoori Pomfret Fish
	Ingredients: 1) Pomfret 4, each 450 gm 2) Carom (ajwain) seeds 2 tsp 3) Cream 45 ml 4) Cumin (jeera) powder 2 tsp 5) Garlic paste 4 tsp 6) Ginger paste 4 tsp 7) Gram flour (besan) 4 tsp 8) Lemon juice 30 ml 9) Oil for brushing 10) Red chilli powder 2 tsp 11) Salt to taste 12) Turmeric (haldi) powder 1 tsp 13) White pepper powder 2.5 gm 14) Yogurt 60 gm
Method: 1. Clean fish and make 3-4 deep cuts on each side. 2. Hang yogurt in a muslin cloth for 2 hours to remove whey. 3. Mix yogurt with cream, ginger and garlic pastes, carom seeds, gram flour, white pepper, red chilli and cumin powders, lemon juice, salt and turmeric. 4. Rub mixture on both sides of the fish. 5. Set aside for 2 hours. 6. Skewer fish from mouth to tail and roast in a hot tandoor or grill for 6 minutes or in a preheated oven at 350 ºF for 10 minutes. 7. Remove from oven. Hang skewers for 5-7 minutes to let excess moisture drip off. 8. Baste with oil and roast again for 5 minutes. 9. Serve with mint chutney and onion rings.

Fish Cutlets

Fish Cutlets
	Ingredients: For the marinade: Surmai fish (cut into finger size pieces) 1/2 kg Lemon juice 2 tbsp Vinegar 1 tbsp Salt 1 tsp Red chilli powder 1 1/2 tsp Baisan (gram flour) 3 tsp Cumin seeds (zeera) ground 1/2 tsp For the batter: Egg 1 Cornflour 1 tbsp Maida 1/2 cup Salt 1 tsp Water 1/2 cup Bread crumbs, mixed with a little chat masala Oil for Deep-frying
Method: 1. Marinate the fish in the marinade for 1 hr. 2. Dip pieces of fish in the batter, roll in bread crumbs and chat masala mixture. 3. Deep fry in hot oil until golden and serve with chutney.

Fish Tempura

Fish Tempura
	Ingredients: Ingredients: • 1/2 kg beckti fish, cut in fingers • 1/2 tsp. salt • 1/2 tsp. white pepper For Batter • 1 egg • 1/4 cup oil • 1/2 tsp. baking powder, heaped • 2 tbsp. corn flour, heaped • 3 tbsp. flour, heaped • Chilled water as required
Method: • Marinate ½ kg fish fingers with ½ tsp. salt and ½ tsp. white pepper. • Make a medium consistency batter with 3 tbsp. flour, 2 tbsp. corn flour, ½ tsp. baking powder, 1 egg, ¼ cup oil and chilled water as required. • Dip the marinated fish in batter, deep fry for 5 minutes till light golden, remove and re fry once again before serving

Fish Pulao

Fish Pulao
	Ingredients: Ingredients: 3 kg pomphret, sliced 8 onions, sliced 225 g tomatoes, chopped Masala for fish: 2 tbsp chili powder 11/2 tbsp coriander powder 1 tsp turmeric 8-10 green chillies, chopped 1/2 bunch fresh coriander leaves, chopped 2 bulbs garlic, ground 1/2 tbsp cumin seed powder Mix and grind together: Set aside 1 tsp. Rice 11/2 kg rice, preferably basmati Milk of one coconut or 3 tbsp instant coconut powder 1-2 tomatoes, skinned 1 onion, sliced 1 tsp turmeric
Method: Heat the oil and fry 8 onions till light brown. Add the ground spices along with the tomatoes, cook until a distinct aroma arises and oil rises to the surface. Add the fish, stir gently so as not to break the pieces. Simmer over low heat until done. In a separate pan fry one onion till transparent. Add 1 tsp masala that was set aside, and turmeric with some water at the same time to avoid burning the spices. Add 1-2 chopped tomatoes and fry. Add rice and fry for a further 5 minutes, add coconut milk and enough water to cook the rice. Serve on a flat dish, alternating layers of rice and fish.

Fish Curry

Fish Curry
	Ingredients: Fish 1 kg. Red chili powder 2 tsps. Turmeric powder 2 tsps. Ginger powder 2 tsp. Fennel powder 3 tsps. Cloves 5 nos. Pepper 6 nos. Black cumin ½ tsp. Vari masala 1 piece. Garlic 4 cloves Water 4 cups Mustard oil 250
Method: Clean, wash and cut the fish into medium pieces. Rub salt and turmeric powder on the pieces and keep aside. Heat oil in a kadhai, when sizzling hot fry the fish pieces till brown in colour. Take 4 cups of water in a heavy-bottomed pan and gently put the still warm fried fish pieces into it. Add the turmeric powder, salt, ginger and fennel powders, cloves, pepper, crushed garlic and place the red chili powder right on top. Quickly heat 6 tbsps of oil and pour. Cook on a high heat till the gravy becomes thick and the fish pieces become soft. Before removing from the heat sprinkle the crushed vari and cumin. Serve hot.

Fish Rolls Recipe

Fish Rolls Recipe
	Ingredients: • 500g salmon or 500g tuna or 500 g mackerel (boiled, bones removed and cut into bite-sized pieces) • 3 boiled potatoes, cut into small pieces • 2 onions, peeled, washed and chopped • 200g leeks, washed and chopped • 6 fresh curry leaves, washed and torn • 3 teaspoons black pepper • 1/2 teaspoon turmeric powder • 2 eggs • 100 g breadcrumbs • 2 cups all-purpose flour • 2 green chilies, chopped • Salt • Oil, to fry • Water, as required
Method: • Heat 2tbsp of oil in a pan. • Add onions, curry leaves, green chilies and leeks to it. • Mix well and cook for 5 minutes until the onions are golden brown. • Add salt, pepper and turmeric powders and Mix well. • Add fish, mix well and remove from heat. • Add potatoes and mix well. • To make a pastry, mix the flour, a pinch of turmeric powder, salt to taste, one egg and water till you get a thick batter. • In a flat frying pan, prepare pancakes with this batter. • Put the fish mixture in the middle of these pancakes and roll them out neatly. • Beat the other egg and dip the rolls completely in it. • Then roll these in breadcrumbs and fry until golden brown. • Drain on clean paper kitchen napkins and serve hot.

Ried Tandoori Fish

Ried Tandoori Fish
	Ingredients: Carp (fillet, cubed) 250 gram Tandoori masla (packet) 1 tsp Lemon jucie 1 tsp Ginger/ garlic paste 1 tbsp Yogurt 1 tbsp Corn flour ½ cup Oil for frying
Method: Mix lemon juice, ginger/ garlic paste, tandoori masla and yogurt in a bowl marinate fish piece in it and refrigerate for ½ on hour. Then warm oil in a fry pan; coat fish piece with conr flour and fry till golden on both sides Server fish with ginger and lemon juice dressing To prepare ginger and lemon juice dressing mix ¼ cup mayonnaise, ½ tbsp lemon juice, ½ tsp crushed black pepper, 1 tbsp chopped fresh coriander in a bowl

Fish Kabab

Fish Kabab
	Ingredients: Fish (1 kg), 2 boneless and skinned lemons, Coriander leaves (12 cups), 4 well chopped green chilies, 1 teaspoon cumin (well chopped), 1 White teaspoon black pepper (roasted and ground), Freshly ground 1 teaspoon red chili powder Eggs (2), Trodden. Bread crumbs Vinegar (1 tablespoon ) Salt Oil for frying.
Method: 1. Rinse the pieces of fishes with garlic and salt. Then put the fish pieces on a burning saucepan on low heat and spray vinegar on them. Remove the moisture completely and keep it in a cool place away from the hot saucepan. 2. Mix well after adding all the spices including the fresh green chilies and coriander. 3. Separate the mixture into equal pieces (about 1820). 4. Make 1/2 inch thick flat round shapes. 3. Plunge the fish kabobs first into the egg and then into the bread crumbs. 4. Fry it in hot oil. Drain it using kitchen paper towel. 5. Serve them immediately.

Fish Salad

Fish Salad
	Ingredients: 12 kg fish 3 medium tomatoes 2 onions, roughly chopped 1/4 cup fresh lemon juice 2 tbsp. olive oil 1/4 bunch green coriander, chopped 1/4 bunch parsley, chopped salt and pepper to taste
Method: 1. Boil fish and remove bones and cut into small pieces.Chop onion very finely and rub with salt and wash under running water. 2.Cut tomatoes into small pieces. Mix all the ingredients in a bowl including fish. Add lemon juice, olive oil, salt and pepper and toss well. Sprinkle green coriander and chopped parsley on the top and serve on a platter.

Shao Chuao Fish

Shao Chuao Fish
	Ingredients: 1) Fish 1.5 or 2 kg 2) Ginger 2 or 3 pieces 3) Red pepper 1 tea spoon 4) Beet slices 5) Salt 2.5 tea spoon 6) Green onion 3 nos 7) Red pepper whole 1 no 8) Orange\'s peel half tea spoon 9) Ghee 2 table spoon INGREDIENTS FOR SAUCE 1) 1.5 table spoon corn flour, prepare mixture into 6 table spoon water 2) Soya sauce 2 table spoon 3) Vinegar 3 table spoon 4) Tomato puree 3 table spoon 5) Chili sauce 2 table spoon 6) Orange\'s juice 3 table spoon 7) Sugar 2 table spoon
Method: 1. Clean the fish well and apply crushed ginger and salt inside and outside the fish. 2. Leave for one hour After one hour add ghee into it. 3. Cut the onion into fine julians. 4. Cut green chili, orange;s peel,red chili and beet into fine julians. 5. Add all these things into basin or gram flour and pour sauce mixture into it place fish into deep side heat proof dish and provide steam for 20 minutes. 6. If water is gathered into dish remove it. 7. Heat the 2 spoon ghee into a frying pan. 8. When it is heated well then add vegetables and fry on a very sharp fire for 0ne and half minute.Stirr continously untill this mixture becomes viscous. 9. Now pour the sauce, fish and vegetables into a frying pan and serve after few seconds. 10.This dish is use with rice also.

Simple Sponge

Simple Sponge
	Ingredients: For the Sponge 3 Medium eggs Self raising flour Margarine Caster sugar 1 tsp Baking powder For the buttercream 75g Butter (unsalted) Icing Sugar
Method: 1.Firstly, weigh the eggs (in the shell) and make a note of the weight. 2.Weigh out the weight of the eggs in sugar, flour and margarine (if the eggs weigh 200g, you need 200g of sugar, flour and margarine. 3.Beat the margarine and sugar in a large mixing bowl, until the consistency is creamy, the aim at this stage is to incorporate as much air into the mixture as possible. 4.Break the eggs into the margarine and sugar mix, add the flour, baking powder and any flavourings. 5.Mix the ingredients together, trying to incorporate as much air as possible. Check that the mixture is of dropping consistency, in other words, when you lift and tilt a spoonful of the mixture it should naturally drop back into the bowl and not run or stay on the spoon. Add a little milk or flour if necessary. 6.Divide the mixture evenly between two greased 18cm cake tins, and place in a 180 degrees C oven for 25 to 30 minutes. Do not open the oven until at least 20 minutes have passed (doing so will release the air from the sponge mix). 7. 7.When the sponges are cooked you should be able to lightly press the top with your fingers and it should spring back into place. 8.Remove the sponges from the oven and place on a cooling rack. 9.While the sponges are cooling make the buttercream, by beating together the butter and icing sugar, and any flavourings. Add as much or as little icing sugar as is required to overcome the “buttery” flavour.

Parmesan Potato Pancake

Parmesan Potato Pancake
	Ingredients: 2 tablespoons olive oil, plus 1 tablespoon 1 onion, chopped 1 clove garlic, minced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 pounds Yukon gold potatoes, peeled 1 cup grated Parmesan 1/2 cup chopped fresh basil leaves
Method: Warm the 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until tender and fragrant, about another 2 minutes. Season the onion mixture with salt and pepper. Transfer the onion mixture to a large bowl and set aside. Reserve the pan. Meanwhile, grate the potatoes in a food processor using the grating attachment blade. Use a kitchen towel to help squeeze out the water from the grated potatoes. Add the potatoes to the bowl with the onion mixture. Add the Parmesan and the basil. Stir to combine and season with additional salt and pepper, to taste. Warm the remaining olive oil over high heat in the same pan that was used to cook the onions. When the pan is hot, but not smoking add the potato mixture. Use a spatula to press the mixture down into the pan firmly and evenly. Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes. Turn the heat down to medium-low if the pancake is browning too fast in places. Place a large plate on top of the pancake and flip the pancake out of the pan. Turn the heat on the pan back up to high. When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes. Slide the pancake onto a serving platter, slice, and serve.

Microwave Chocolate

Microwave Chocolate
	Ingredients: Flour 3/4 cup Sugar 1/2 cup Oil 1/4 cup Eggs 2 Baking Powder 1 1/2 Tbsp Vanilla Essense 1 tsp Cocoa powder 1 1/2 Tbsp Warm water 1/4 cup A pinch of Salt
Method: Method 1. Sift the Dry Ingredients (maida and baking powder). 2. Dissolve the cocoa in the warm water. 3. Beat the eggs and sugar until well blended and creamed. 4. Add the oil, vanilla essense and warm water (mixed with cocoa powder) and mix well. Finally add the flour and fold into the egg mixture. 5. Grease a cake tin and pour this batter into it. 6. Microwave this cake for 5 minutes on high. 7. Cool it and decorate with cofee icing or your choice.

Microwave Pineapple

Microwave Pineapple
	Ingredients: 1/4 cup butter 1/3 cup brown sugar (packed) 1 can (81/4-oz.) pineapple slices 4 maraschino or candied cherries, cut in half 1 1/4 cups unsifted all-purpose flour 3/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup soft shortening 1 egg Liquid from pineapple plus milk to total 1/2 cup 1 teaspoon vanilla extract
Method: In 8-in. round dish place butter. Microwave at High 3/4 to 1 Minute, to melt. Sprinkle sugar over butter. Drain pineapple (save liquid) on paper towels and arrange in dish. Decorate with cherries. In small mixer bowl place flour, sugar, baking powder, salt, shortening, egg, liquid and vanilla. Beat 3 minutes or lowest mixer speed, scraping bowl constantly first 1/2 minute. Carefully spread batter over fruit in dish. Microwave at High 9 to 12 Minutes, rotating dish 1/2 turn after 5 minutes. Some batter may run onto edges of dish, but will not spill. When done, toothpick stuck in cake comes out clean. Invert cake onto plate, let dish stand over cake a few minutes. Serve hot or warm. Makes 1 (8-in.) round cake.

Microwave Chocolate

Microwave Chocolate
	Ingredients: Flour 3/4 cup Sugar 1/2 cup Oil 1/4 cup Eggs 2 Baking Powder 1 1/2 Tbsp Vanilla Essense 1 tsp Cocoa powder 1 1/2 Tbsp Warm water 1/4 cup A pinch of Salt
Method: Method 1. Sift the Dry Ingredients (maida and baking powder). 2. Dissolve the cocoa in the warm water. 3. Beat the eggs and sugar until well blended and creamed. 4. Add the oil, vanilla essense and warm water (mixed with cocoa powder) and mix well. Finally add the flour and fold into the egg mixture. 5. Grease a cake tin and pour this batter into it. 6. Microwave this cake for 5 minutes on high. 7. Cool it and decorate with cofee icing or your choice.

Double Chocolate & Raspberry

Double Chocolate & Raspberry
	Ingredients: • 700g pkt chocolate mud cake mix • 610g pkt White Wings white chocolate & raspberry swirl cake mix • 6 eggs • 2/3 cup vegetable oil • 3 tbs margarine or soft butter • 1 1/2 tbs milk • 150g raspberries, to decorate
Method: 1. Line 2 x 20cm round cake pans with non-stick baking paper. Prepare the cakes according to packet instructions. Set aside to cool completely. 2. Use a serrated knife to carefully cut the tops off the cakes to flatten. Cut the cakes in half horizontally. 3. Prepare the mud cake icing according to packet instructions. Set aside for 10 minutes to thicken. 4. Meanwhile, prepare the white chocolate frosting according to packet instructions. 5. Place the base of the mud cake on a serving plate. Spread 1/3 of the mud cake icing over the cake. Place a layer of white chocolate cake on top. Spread 1/2 of the remaining mud cake icing over the cake. Top with the remaining layer of mud cake. Spread the remaining mud cake icing over the cake. Top with the remaining white chocolate cake. Spread the white chocolate frosting over the top of the cake. Scatter with the raspberries to serve.

simple sponge

simple sponge
	Ingredients: egg 2 ,oil half cup,flour(maida)1 cup,sugar 1 cup,baking powder 1Tsp,food colour,vanilla 1 tsp
Method: first we take white part of egg,n beat 5 to 7 min so much,n yolk separate beat well with sugar,combine both part of egg n sugar, dry ingredients mix very well n add egg mixture slowly slowly,vanilla drops n food colour also added,now take baking pan n grease pan add to mixture into pan,bake 350 degree F.

Fried Chinese Noodle

Fried Chinese Noodle
	Ingredients: 1) 1 Pound egg noodles (fresh or dried) 2) 1 tbsp Sesame oil 3) 3 tbsp Vegetable oil, or as needed
Method: 1. In a large saucepan, put enough water that will cover the noodles. 2. Bring the water to a boil. 3. Add the noodles, stirring to separate. 4. Cook till the noodles are tender, but still firm. 5. Drain thoroughly. 6. Rinse the noddles with cold water and drain again. 7. Toss with sesame oil. 8. In a cake pan, heat vegetable oil and add the noodles. Cook over high heat, while spreading the noodles out to the edges of the pan. 9. Cook without stirring, until they are browned on the bottom (5 - 8 minutes). 10. Flip over and brown the other side. 11. Remove to a plate. 12. Fried Chinese Noodle Cake is ready.

Cake

Cake
	Ingredients: Plain flour 1/3 cup Eggs 4 Baking powder 1 1/4 teaspoon Sugar 1/3 cup Custard powder 1 1/2 tablespoon Lemon 1 Oil 1/3 cup Green Cardamom (choti alachi) 3 or 4 Color as u wish
Method: 1. In a bottle add egg, sugar, oil, lemon and green cardamom and mix throughly. 2. In a seprate bowl, sift plain flour, custard powder and baking powder, and mix together. 3. Mix both the mixtures together. 4. Grease the cake pan with a little oil. 5. Pour the mixture in the cake pan, and bake for 7 minutes. 6. Cake is ready.

Mango Surprise

Mango Surprise Flan
	Ingredients: Butter 5 ounce Sugar 5 ounce Flour 6 ounce Eggs 2 Baking powder 1 tsp Vanilla essence 1 tsp Milk 3 tbsp Ingredients for filling: Milk 2 cups Rafhan custard powder 3 tbsp Sugar 6 tbsp Fresh cream ½ cup Mangoes chopped or sliced 2 cups Rafhan quick set mango jelly 1 packet
Method: 1.Beat butter and sugar till light and fluffy. 2. Then add eggs one at a time and beat. 3. Add vanilla essence.fold in sieved flour and baking powder mixture, add milk pour in a greased flan pan and bake in a pre heated oven for 20 minutes on 180 degree C. 4. Method for filling: make custard with milk, sugar and rafhan custard powder till thick. 5. Remove from stove; let it cool. 6. Then add cream, fill the flan with custard, decorate with mango slices, jelly and whipped cream.

flan

flan
	Ingredients: 4eggs, one cup sugar, one cup of evaporated milk, one cup of regular milk, 8 oz of cream cheese softed and one can of condense milk .
Method: first make a caramal put the one cup of suger on a pot on slow flame when suger melted put on bakeing dish then blend 4 eggs and cream cheese mix all milk inside the blender and put inside the baking dish and put all that mixer in baking dish bake for 35 minutes in 350 degree oven its like a pudding but a different taste when its get cold put in refigerater over night its a very tasty sweet dish.bye afshan rahman