Sour Fish Curry

Ingredients :

550 g fish fillets

1 tablespoon tamarind pulp

1/2 cup hot water

1 medium onion, chopped

4 cloves garlic

1 teaspoon fresh ginger, chopped

1 tablespoon ground coriander

2 teaspoons ground cumin

1 teaspoon ground turmeric

1.5 teaspoon chili powder

1/2 teaspoon ground fenugreek

3 tablespoons cooking oil

1 tablespoon vinegar

1 1/2 teaspoons salt

Method :

Wash the fish and pat dry with paper towel. Then cut the fish fillets into serving pieces. Fill a bowl with hot water and soak the tamarind for 10 minutes. Remove the pulp off the seeds of the tamarind by rubbing in the water. Strain and discard seeds and fibers. Put onion, garlic and ginger in container of electric blender with a tablespoon of the tamarind liquid and blend to a smooth puree. Mix in the ground spices. Heat oil in a saucepan and fry the blended mixture stirring until it thickens and darkens. Add the rest of the tamarind liquid, vinegar, salt and enough hot water to just immerse fish. When this comes to the boil, put in the fish and simmer very gently until cooked.

Spice baked Fish

Ingredients :

1 kg whole fish

4 cloves garlic, chopped finely

1 fresh red chili, seeded and chopped

1 tablespoon fresh ginger, chopped finely

1 teaspoon ground cumin

1 teaspoon garam masala

1 cup yogurt

Salt and lemon juice to taste

Fresh cilantro leaves to garnish

Red chilies to garnish

Method :

Clean the fish, scaled and discard the head. Wipe out the fish cavity with kitchen paper dipped in coarse salt and wash well. Rub some salt and lemon juice in the cavity. Heat a wok with oil and gently fry garlic, ginger and chili until soft. Add cumin and garam masala and fry for 2-3 minutes.  Remove from heat, stir into yoghurt and add salt to taste. Dry fish on paper towel, make diagonal slits in the flesh on each side and put into a greased baking dish. Spread the marinade on both sides of the fish and inside the cavity. Leave to stand at room temperature for 30 minutes. Then bake in a moderate oven 35 minutes or until flesh is white and opaque at the thickest portion. Garnish with coriander leaves and chili. Serve immediately while still hot.

Fish Fried

Ingredients

1 kg. fish filets

Marinate:
½ tsp. salt (according to 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 (Chana or rice flour)
½ tsp. salt (according to taste)
½ tsp. chili (Lal Mirch) powder

Instructions

Mix the ingredients for marinate.
Coat the fish with the marinate and leave for 2-3 hours in fridge.
Prepare batter using water to make paste (not too thick or thin).
Dip the pieces in batter and deep fry till golden brown.
Serve with fries or Mint (Podina) sauce and naan.
Serving: 2 to 3 persons.

Fish Salaan

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

Instructions

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.
Serve with boiled rice.
Serving: 3 to 4 persons

Fish in Masala

Ingredients

½ Kg. fish(washed with salt or vinegar or lemon)
3-4 green chilies
1 cup of fresh coriander (Dhaniya) leaves
1 tsp garlic (Lehsan) paste
½ tsp. salt ( according to taste)
¼ tsp. turmeric (Haldi) powder
2 tbs. tamarind (Imli) water
2 tbs. yogurt
1 large tomato
1 medium size onion
1 tsp fenugreek (Methi) leaves

Instructions

Grind all the spices together except onion and Fenugreek Leaves (Methi). Fry the onion in oil.
Add the grinded spices and Fenugreek Leaves (Methi)) and dry the water.
Add the pieces of fish and leave on very low heat. Cover and cook till soft. Add a little water if necessary.
DO NOT COOK THE FISH FOR A LONG TIME OTHERWISE IT WILL BECOME HARD.
Serve with chapati.
Serving: 2 persons

Fish Banana

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 1 tsp. amchur powder OR 3 tbs. lemon juice
Banana leaves

Instructions

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

Serve with chapati.
Serving: 2 to 3 persons

Fish in Masala

Ingredients

½ Kg. fish(washed with salt or vinegar or lemon)
3-4 green chilies
1 cup of fresh coriander (Dhaniya) leaves
1 tsp garlic (Lehsan) paste
½ tsp. salt ( according to taste)
¼ tsp. turmeric (Haldi) powder
2 tbs. tamarind (Imli) water
2 tbs. yogurt
1 large tomato
1 medium size onion
1 tsp fenugreek (Methi) leaves

Instructions

Grind all the spices together except onion and Fenugreek Leaves (Methi). Fry the onion in oil.
Add the grinded spices and Fenugreek Leaves (Methi)) and dry the water.
Add the pieces of fish and leave on very low heat. Cover and cook till soft. Add a little water if necessary.
DO NOT COOK THE FISH FOR A LONG TIME OTHERWISE IT WILL BECOME HARD.
Serve with chapati.
Serving: 2 persons