07
Dec 16

Fish curry (without onion and garlic)

In India so many variety of fresh water fish is available. A bowl of cooked rice with fish is liked all over India, enjoy the healthy meal. This fish made without onion and garlic to give extra ordinary taste and flavor, Relish the exotic flavor of the recipe.

Fish has been important source of protein, nutrients and particularly omega-3 fatty acid.

Fish are heart-friendly and can help children in brain development.

Ingredients:

  • Fish: 250gm (medium size pieces of fish preferably without skin)
  • Lemon juice: 1 tablespoon
  • Green chili: 4-6 no.
  • Ginger: 4” piece
  • Oil: 4 table spoon
  • Cumin: half teaspoon
  • Shahi jeera (caraway): ½ teaspoon
  • Cinnamon: 2” piece
  • Clove: 2 no.
  • Bay leaf: 1 no.
  • Green cardamom: 2 no.
  • Black cardamom: 1 no.
  • Mace: 1” piece
  • Salt: one teaspoon
  • Turmeric powder: 1 teaspoon
  • Red chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon

Preparation:

  1. Clean the fish properly with running water. Add lemon juice. Wait for 5-7 minutes. Again wash the fish drain out all the water, add salt and turmeric powder. Rub all these items on the fish. Keep aside.
  2. Scrap the skin of ginger, make fine paste, and keep aside.
  3. Slit the green chili, discard the seeds, and keep aside.

Method:

  1. Heat oil in fry pan on high flame, when smoke starts coming, add fish pieces and increase the flame to high.  Fry on both sides till light golden color appears (about 2-3 minutes each side), take out and Keep aside.
  2. Put cumin, black cumin, Cinnamon, Clove, black cardamom, mace, bay leaf and green cardamom, sputter for few seconds; add ginger paste and silted chili stir fry on medium low flame for few seconds, reduce heat at low flame, add salt, chili, coriander, turmeric powder, stir and add required quantity (a cup) of water, let it be boiling for couple of minutes, add fried fish, cook for 3-4 minutes on low flame. Put off the flame. Transfer into serving bowl, decorate with chopped coriander leaves.
  3. Serve with steamed rice.
Fish curry (without onion and garlic)

Fish curry (without onion and garlic)

Ingredients

Ingredients

add fish pieces

add fish pieces

Ingredients

Ingredients

Put cumin, black cumin, Cinnamon, Clove, black cardamom, mace, bay leaf and green cardamom

Put cumin, black cumin, Cinnamon, Clove, black cardamom, mace, bay leaf and green cardamom

add ginger paste

add ginger paste

add ginger paste and silted chili stir

add ginger paste and slited chili stir

add salt, chili, coriander, turmeric powder

add salt, chili, coriander, turmeric powder

add salt, chili, coriander, turmeric powder

add salt, chili, coriander, turmeric powder

add salt, chili, coriander, turmeric powder

add salt, chili, coriander, turmeric powder

add salt, chili, coriander, turmeric powder

add salt, chili, coriander, turmeric powder

add required quantity (a cup) of water

add required quantity (a
cup) of water

add required quantity (a cup) of water

add required quantity (a
cup) of water

let it be boiling for couple of minutes

let it be boiling for couple of minutes

add fried fish

add fried fish

add fried fish

add fried fish

cook for 3-4 minutes on low flame

cook for 3-4 minutes on low flame

Fish curry (without onion and garlic)

Fish curry (without onion and garlic)

Fish curry (without onion and garlic)

Fish curry (without onion and garlic)

Fish curry (without onion and garlic)

Fish curry (without onion and garlic)


01
Dec 16

Nethili fish (Anchovy) fry with potato

Kerala (God’s own country) is one of the first states to attract the tourist, it is not surprising that its cuisine is also attracted the world tourists, even Kerala cuisine is known for its excellent variety of seafood. Nathalie fish (Anchovy) is one of them is associated with to reduce risk of cardio and Alzheimer’s disease

It is a small common sea water fish found in Indian, Atlantic & Pacific Ocean.

Ingredients:

  • Nethili fish: 250gm
  • Potato: 2 no. (Medium size)
  •  (Lemon juice: 1 tablespoon
  • Garlic paste: 2 teaspoon
  • Wheat flour: 1 tablespoon
  • Oil: 4 table spoon
  • Salt: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Red chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Mustard seed: ½ teaspoon

Preparation:

  1. Chop potatoes, keep aside.
  2. Clean the fish properly with running water. Add1 teaspoon salt and lemon juice, rub the fish with salt Wait for 5-7 minutes. Again wash the fish with running water, drain out all the water.
  3. Add garlic paste, salt and turmeric powder and wheat flour. Mix all these items with fish.
  4. Fish is ready to fry.

Method:

  1. Take fry pan heat oil on high flame, when smoke starts, add mustard seed, sputter for few seconds, reduce to low flame. Add fish and increase the flame to high.  Fry on both sides till light golden color appears (about 2-3 minutes each side). Keep aside.
  2. Add chopped potatoes pieces in it and fry on medium flame till potatoes is done, add chili powder, turmeric powder and coriander powder and fried fish, mix and cook for 2-3 minutes on low flame, until golden brown.
  3. Transfer into serving plate, decorate with chopped coriander leaves.
  4. Serve as main meal with paratha or rice.
Nethili fish (Anchovy) fry with potato

Nethili fish (Anchovy) fry with potato

Nethili fish

Nethili fish

Ingredients

Ingredients

Ingredients

Ingredients

add mustard seed

add mustard seed

Add fish

Add fish

 Fry

Fry

Add chopped potatoes

Add chopped potatoes

fry on medium flame

fry on medium flame

add chili ,turmeric powder and coriander powder and fried fish add chili powder,

add chili ,turmeric powder and coriander powder and fried fish
add chili powder,

cook for 2-3 minutes

cook for 2-3 minutes

Nethili fish (Anchovy) fry with potato

Nethili fish (Anchovy) fry with potato


20
Nov 16

Fish do pyaza

The staple diet of west Bengal is rice and fish, no meal is complete without fish dish and sweets.

Fish do pyaza can be prepared with any variety of fish here I used magur fish, it goes well with a plate of boiled rice and dal, this recipe is completely a Devourer’s delight for tongue.

Fish has been important source of protein, nutrients and particularly omega-3 fatty acid.

Fish are heart-friendly and helps in brain development of kids.

Ingredients:

  • Fish pieces (Magur, catfish): 200gm (medium size without skin)
  • Onion: 300-350gm
  •  (Lemon juice: 1 tablespoon
  • Ginger: 2” piece
  • Garlic: ½ pod
  • Mustard Oil: 50 ml.
  • Cumin seed: half teaspoon
  • Cinnamon: 2” piece
  • Clove: 2 no.
  • Green cardamom: 2 no.
  • Salt: one and half teaspoon
  • Turmeric powder: 1 teaspoon
  • Red chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Fresh coriander leaves: 2 table spoon (chopped)

Preparation:

  1. Rinse the fish with running water. Add lemon juice. Wait for 5-7 minutes. Again rinse the fish, drain out all the water.
  2. Add garlic paste, salt and turmeric powder. Rub all these items on the fish. Keep aside.
  3. Chop onion length wise, grind ginger and garlic keep aside.

Method:

  1. Put 2 tablespoon oil in fry pan, heat on high flame. When it smokes, reduce the flame to low. Add fish pieces and increase the flame to high.  Fry on both sides till light golden color appears (about 2-3 minutes each side). Keep aside.
  2. Add remaining oil. When it smokes, put cumin seed, Cinnamon, Clove and green cardamom.
  3. Allow sputtering for few seconds; add chopped onion stir fry on high flame till onion gets translucent, about 3-4 minutes, add ginger and garlic paste, and fry until it turns to golden brown.
  4. Add salt, chili powder, coriander powder, turmeric powder, and cook till oil starts leaving the edges.
  5. Add fried fish, cook for couple of minutes with lid on at low flame, spread Garam masala powder on it.
  6. Transfer into serving plate, decorate with chopped coriander leaves.
  7. Serve as main meal with paratha or rice.
Fish do pyaza

Fish do pyaza

Ingredients

Ingredients

Ingredients

Ingredients

 Fry fish pieces

Fry fish pieces

Ingredients

Ingredients

put cumin seed

put cumin seed

add chopped onion

add chopped onion

add chopped onion

add chopped onion

fry on high flame

fry on high flame

add ginger and garlic paste

add ginger and garlic paste

Add salt, chili powder, coriander powder, turmeric powder

Add salt, chili powder, coriander powder, turmeric powder

cook till oil starts leaving the edges

cook till oil starts leaving the edges

spread Garam masala powder

spread Garam masala powder

Fish do pyaza

Fish do pyaza


25
Sep 16

Squid (kanava fish) masala

Squid (kanava fish), Sounding well!  It’s hot summer afternoon, my husband while coming from Trivandrum to township in a suburban market on the way, he found the fresh squid (kanava fish). The squid (kanava fish) is really an exotic fish.

Ingredients:

  • Squid (kanava fish): 5 no. (Medium size)
  • Baby onion/madras onion: 100gm
  • Tomato: 1no. (Small)
  • Ginger: 2”piece
  • Garlic: 5-6 flakes
  • Green chili: 2 no.
  • Oil: 3 table spoon
  • Cumin seed: half teaspoon
  • Garlic: 2 flake
  • Bay leaf: 2 no.
  • Clove: 2 no.
  • Salt: 1teaspoon
  • Turmeric powder: 1 teaspoon
  • Red chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Fennel seed powder: 1 teaspoon
  • Garam masala powder: one forth teaspoon
  • Fresh coriander leaves: 2 tablespoon (chopped)
  • Water:  half cup

Preparation:

Cleaning and cutting Squid (kanava fish):

  1. Wash the squid, hold the tentacles and pull the inner part of the squid body, the head part get detached. Discard the inner part. As shown in the photo.
  2. You will see the transparent quill (cuttle bone) like structure inside the body, pull out and discard this.
  3. Grab the two fins(wings) of the squid, strapping the skin(membrane) off, it comes out very easily as shown in the photo, wash and clean inside if there is any left over. Cut the fish as your desire shape either ring or square shape. Again wash it and keep aside.
  4. Peel off and chop the garlic and ginger, make fine paste keep aside.
  5. Cut onion, green chili and tomatoes into small pieces. Keep aside.

Method:

  1. Heat oil in a pan till smoke comes; put bay leaf, Cumin seed, cinnamon, green cardamom, and clove, fry till sputter, add onion, fry onion on high flame till it becomes light brown in color.
  2. Add chopped tomato, ginger paste, and fry it for about 3-4 minutes, add salt, chili powder, turmeric powder, coriander powder and fennel seed powder. Reduce to low flame, fry till liquid dries up.
  3. Add green chili and Squid (kanava fish) and continue to cook for another 2 minutes.
  4. Add hot water, Close the lid and reduce to lower heat and cook for 5- 7 minutes.
  5. Add Garam masala powder and chopped coriander leaves and put off the flame.
  6. Squid (kanava fish) masala is ready to serve hot with roti / paratha or any meal along with salad.
Squid (kanava fish) masala

Squid (kanava fish) masala

Squid (kanava fish):

Squid (kanava fish)

pull the inner part

pull the inner part

pull the inner part

pull the inner part

transparent quill (cuttle bone)

transparent quill (cuttle bone)

20160608_213220

Grab the two fins(wings)

Grab the two fins(wings)

strapping the skin(membrane

strapping the skin(membrane

strapping the skin(membrane

strapping the skin(membrane

strapping the skin(membrane

strapping the skin(membrane

transparent quill (cuttle bone)

transparent quill (cuttle bone)

Cut the fish

Cut the fish

Cut the fish

Cut the fish

Cut the fish

Cut the fish

Cut the fish as your desire shape either ring or square shape.

Cut the fish as your desire shape either ring or square shape.

Ingredients

Ingredients

Ingredients

Ingredients

add onion

add onion

Add chopped tomato

Add chopped tomato

Add chopped tomato, ginger paste

Add chopped tomato, ginger paste

fry it for about 3-4 minutes

fry it for about 3-4 minutes

add salt, chili powder, turmeric powder, coriander powder and fennel seed powder

add salt, chili powder, turmeric powder, coriander powder and fennel seed powder

Add green chili

Add green chili

Add green chili

Add green chili

Add green chili and Squid (kanava fish)

Add green chili and Squid (kanava fish)

continue to cook for another 2 minutes

continue to cook for another 2 minutes

Add hot water

Add hot water

Add hot water

Add hot water

Squid (kanava fish) masala

Squid (kanava fish) masala

Squid (kanava fish) masala

Squid (kanava fish) masala

Squid (kanava fish) masala

Squid (kanava fish) masala


11
Sep 16

Fish kabab

Kabab’s are the integral parts of Lucknow food culture, Lucknow is proud of its kababs. There are several variety of popular kababs in Awadhi cuisine, here is the fish kabab is made out of boiled fish, ginger, Garam masala, garlic…

Its rich aroma, the heavenly flavor and the fused brown color, tang of ginger, delightful and fantastic taste generates a wonderful atmosphere…

Ingredients:

  • Fish: 250gm (preferably single bone/ less spine variety, I used mangur that is cat fish)
  • Onion: 1no. (Large)
  • Chana dal (split Bengal gram): 40-50gm
  • Ginger: 2 “piece
  • Garlic (big): 4-5 flake
  • Salt: 1 teaspoon (as per taste)
  • Red Chili: 1no.
  • Mustard Oil/any cooking oil: 1 teaspoon
  • Poppy seed/Khus-khus:  1 tablespoon
  • Green coriander leaf: 50 gm
  • Green chili: 1 no.
  • Garam masala:
  • Cumin seed: ¼ teaspoon
  • Clove: 2 no.
  • Green cardamom: 1 no.
  • Black cardamom: 1 no.
  • Mace: 1” piece
  • Cinnamon: 1” stick
  • Mustard Oil/any cooking oil: for deep frying/shallow frying

Preparation:

  1. Clean the fish properly with running water. Add lemon juice. Leave it for 5-7 minutes.
  2. Again wash the fish drain out all the water, add Garlic paste, salt, turmeric powder, mix it well. Keep aside.

 

  1. Clean and wash chana dal and soak for ½ an hour.
  2. Cut garlic and ginger roughly. Keep aside.
  3. Chop coriander leaves and green chili, Keep aside.
  4. Chop onion slice thinly and longitudinally, deep fry this chopped onion in high flame till it gets light brown, Remove it and keep aside.
  5. Take a heavy bottom container, boil fish, chana dal, ginger, garlic flake, cumin seed, clove, bay leaf, red chili, salt and with 1 tea spoon oil along with 1 cup of water and cover the lid, cook till all water gets evaporated. Boil it at medium flame.
  6. Separate the fish remove bones and spines carefully and discard.

Method:

For making kabab batter:

  1. Grind all the boiled ingredients (including fish) to make it paste. Add green chili, coriander leaf, poppy seeds and fried onion mix it well; now kabab batter is ready to make kabab.
  2. Divide this batter into 14-16 parts to make lemon size ball, make round shape and press with palm to get kabab (tikki) shape as shown in photo. Keep aside.
  3. This kabab Tikki can be kept in refrigerator/deep freezer, even two or four tikki you can take out at a time and fry it (dip or shallow fry).

Dip frying the kabab:

  1. Take fry pan, heat oil in it, let oil to smoke. Pour a drop of batter into the oil, If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  2. After getting right temperature of oil, dip fry all kabab tikki, till golden brown color, garnish with onion rings. Serve hot with soup or tea.
  3. Yummy and delicious fish kabab as a starter is ready to serve. It is also used as a side dish.
  4. Note: you can fry this kabab on non stick pan too (if you don’t want to dip fry).
Fish kabab

Fish kabab

Ingredients

Ingredients

boil fish, chana dal, ginger, garlic flake, cumin seed, clove, bay leaf

boil fish, chana dal, ginger, garlic flake, cumin seed, clove, bay leaf

boiled fish

boiled fish

remove bones and spines carefully and discard

remove bones and spines carefully and discard

making kabab batter

making kabab batter

kabab batter

kabab batter

kabab (tikki)

kabab (tikki)

Fish kabab

Fish kabab

Fish kabab

Fish kabab