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Fish/Seafood
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Fish/Seafood
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| Fish Curry | Fish Dry Masala | Fish/Shrimp pickle | Pomfret Curry | Spicy Fish Curry |
| Dry Shrimp Masala |
Fish Curry
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| Ingredients: For Grinding 2 kg Fish 1/2 cup grated coconut 1 tbsp coriander seeds 1 tsp cumin seeds 10 red chillies 4 peppercorns 1 tsp mustard ½ tsp turmeric powder 6 flakes garlic 1 small ball of tamarind (1 tbsp pulp) For Marination: 4 green chillies 1 small onion sliced ½ inch piece ginger 2 tbsp Vinegar Salt to taste |
Method: Wash, clean fish. Mix it with the salt and keep aside. Grind all the ingredients to a fine paste using hot water in a blender or grinder. Take a skillet and add the ground masala and the garnishing items, when the curry starts boiling add the marinated fish and after one boil add vinegar boil for another 2 mins. Remove the curry and put it into a serving dish Serve hot with rice.  |
Fish Dry Masala
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| Ingredients: For Grinding: 1/2 coconut grated 1 onions chopped 6 pepper corns 2 tbsp tamrind pulp 4 flakes garlic
1 kg Fish |
Method Marinate the Fish with salt and turmeric. Heat 3 tbsp oil and fry fish slices in it, drain and keep aside Blend 1 onion, coconut, tamarind, peppercorns and garlic to a fine paste. Heat the same oil and add the remaining 2 sliced onions and fry for a while. When onions are brown add the ground paste and saute for 3 minutes then add the fried fish and cook on low fire for 2 minutes. Add salt and chilli powder. Serve immediately with steamed rice. |
Fish/Shrimp pickle
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| Ingredients: 1/2 kg Fish or Prawns 1/2tsp turmeric powder 5 green chillies 2 tbsp red chilli powder 1 tbsp ginger finely chopped 1 tbsp garlic finely chopped 1/2 cup Vinegar 10 seasoning leaves oil for frying salt to taste |
Method: Clean fish or prawns, and marinate with tumeric and salt for about 2 hours and then shallow fry them and keep aside to cool. Take a heavy sauce pan add a little oil then add green chillies, ginger garlic chopped and red chilli powder and seasoning leaves, fry for about 3 minutes, then add vinegar and boil on medium fire for about 10 mts stirring all the time. Let it cool fully well. After it cools down apply the masala for fish fry. It can be stored for a month in the fridge. |
Spicy Fish Curry |
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| Ingredients: Ingredients: 1 kg Fish
For Grinding:
For garnishing
Salt to taste |
Method: Wash, clean fish. Mix it with the salt and keep aside. Grind all the ingredients to a fine paste using hot water in a blender or grinder. Take a skillet and add mustard when it splutters, add seasoning leaves and all garnishing items and fry for 3 minutes and then add the ground masala, when the curry starts boiling add the marinated fish and after one boil. Remove the curry and put it into a serving dish Serve hot with rice. |
Pomfret Curry |
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| Ingredients: Ingredients: 1 kg Pomfret Fish sliced
For Grinding:
3 tbsp Oil |
Method: Blend half the coconut with water & squeeze out 2 cups of milk and keep aside. Blend the remaining spices with the remaining half of the coconut to a very fine paste Heat oil in a pan. Reduce heat and add blended masala paste & fry nicely. Add necessary water and then add fish and let it boil for about 5 minutes & then add the coconut milk. When it just boils, keep it down and serve hot with steamed rice. |
Dry Shrimp Masala |
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| Ingredients: 1/2 kg shrimps 1 large onion 2tsp ginger garlic paste 1/4 tsp chilli powder 1/2tsp tumeric powder 3 tbsp oil 1 tbsp cilantro chopped 2 tbsp sour cream 1/2 cup chopped spring onions Salt to taste |
Method: Blend large onion, ginger & garlic paste, tumeric and chilli powder. Heat oil in pan and add ground ingredients and fry on medium fire for about 15 mins till you get a good aroma. Add very little water, when the mixture is sizzling, add the shrimps and stir well. Add the fresh cilantro chopped and cook till prawns are done. Add salt to taste. Then lastly add sour cream and remove from heat and garnish with spring onions. |