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

 


24
Apr 16

Fish biryani (fish tahari /fish pulao)

Biryani is all time favorite traditional recipes and cooked in all over India especially in south India. It is one pot meal of rice lovers. Fish biryani is very delectable dish; always use bigger chunks of pieces as they are cooked very fast .you can use any types of fish, but preferably using the fish with single bone or boneless. This recipe is very delicious and nutritious.

Ingredients:

  • Basmati rice: 1 cup (150-200 gm)
  • Fish: 4 pieces (150-200 gm)
  • Refined oil/cooking oil l: 5 tablespoon
  • Curd: ½ cup
  • Onion: 50gm
  • Cumin seed: 1 teaspoon.
  • Salt: 1 teaspoon
  • Water: 2 cup
  • Ginger: 2 inch piece
  • Garlic: 3-4 flakes
  • Green chili: 4 no.
  •  Potato: 2 no. (Medium size)
  • Tomato: 1 no. (Medium size)
  • Cabbage: 1 bowl (chopped)
  • Lemon: 1 no.
  • Whole Garam masala:
  • Clove: 3 no.
  • Cinnamon: 2 inch stick
  • Green cardamom: 2 no.
  • Black cardamom: 1 no.
  • Mace: 2 inch piece

Preparation:

  1. Clean the fish properly with running water. Add lemon juice. Leave it for 5-7 minutes. Again wash the fish drain out all the water.
  2. Take a bowl; put Garlic paste, salt, turmeric powder, mix well and make paste. Rub the paste on the fish. Keep aside.
  3. Clean and wash rice. Keep aside in a sieve.
  4. Slit the green chili, keep aside.
  5. Chop the potato, onion, tomato, cabbage, ginger and garlic. Keep aside.
  6. Make paste of ginger, garlic and green chili, keep aside.
  7. Fry the fish, keep aside.

Method:

  1. Heat 3 tablespoon of oil in a fry pan.
  2. Add cumin, whole Garam masala and green chili, sputter for few seconds, add chopped onion; fry it in high flame till it gets transparent.
  3. Add potato, cabbage and tomato one by one in sequence, frying after 2 minutes each.
  4. Add ginger, turmeric powder, chili powder, coriander powder and salt, fry for couple of minutes, and add curd, reduce the flame to lower, cook till vegetables are 80% done.
  5. Add washed rice and fry for 3-5 minutes.
  6. The moment some of rice begins to change color, add hot water, Place on high flame, when it starts to boil, add fried fish in it.
  7. Reduce the flame and cover the pot, cook it till rice is done.
  8. Put off the flame, Allow to cool for about 5-6 minutes, after cooling, stir lightly with the help of fork, and add lemon juice and green coriander leaves.
  9. Serve Fish biryani (fish tahari /fish pulao) in a rice plate and decorate with left over green coriander leaves.
  10. Mouth watering Fish biryani (fish tahari /fish pulao) is ready to serve with raita.
Fish biryani (fish tahari /fish pulao)

Fish biryani (fish tahari /fish pulao)

Ingredients

Ingredients

Fry the fish

Fry the fish

Ingredients

Ingredients

Add cumin, whole Garam masala and green chili

Add cumin, whole Garam masala and green chili

add chopped onion

add chopped onion

add chopped onion

add chopped onion

Add potato

Add potato

Add potato, cabbage and tomato

Add potato, cabbage and tomato

Add potato, cabbage and tomato

Add potato, cabbage and tomato

Add potato, cabbage and tomato

Add potato, cabbage and tomato

Add ginger, turmeric powder, chili powder, coriander powder and salt

Add ginger, turmeric powder, chili powder, coriander powder and salt

add curd

add curd

add curd

add curd

add curd

add curd

Add washed rice

Add washed rice

Add washed rice

Add washed rice

Add washed rice

Add washed rice

add hot water

add hot water

add hot water

add hot water

add fried fish

add fried fish

add fried fish

add fried fish

cook it till rice is done

cook it till rice is done

add lemon juice and green coriander leaves

add lemon juice and green coriander leaves

Fish biryani (fish tahari /fish pulao)

Fish biryani (fish tahari /fish pulao)

Fish biryani (fish tahari /fish pulao)

Fish biryani (fish tahari /fish pulao)

Fish biryani (fish tahari /fish pulao)

Fish biryani (fish tahari /fish pulao)

Fish biryani (fish tahari /fish pulao)

Fish biryani (fish tahari /fish pulao)

  • fish is rich in protein, iron, Zinc, iodine, potassium calcium etc…
  • Fish protein is one of the best proteins.
  • It is very high in calcium, phosphorus and vitamin B6.
  • Fish is a brain booster.
  • Have fish thrice in a week, it does not matter whether it is river fish or sea fish.

06
Apr 16

Green fish curry

  • Fish protein is one of the best proteins, low fat; omega 3 fatty acid is heart friendly and brain booster.
  • Coriander is known to be rich in phytonutrients.
  • All are good for our health. So fish with coriander leaves (sone pe suhaga).
  • This recipe is very nutritious.

Ingredients:

  • Fish: 250 gm.
  • Turmeric powder: ¼ teaspoon
  • Salt: one teaspoon
  • Fresh coriander leaf: 50 gm
  • Onion: 1 no (medium)
  • Tomato: 1no (medium)
  • Garlic: 5 cloves
  • Ginger: 2 inch piece
  • Green chili: 2-3 no.
  • Red chili: 2no.
  • Bay leaf: 1no.
  • Coriander powder: half teaspoon
  • Punch phoran (mustard, cumin, fennel seed, onion seed and fenugreek): 1/4 teaspoon
  • Oil: 4 table spoon
  • Cinnamon: 1” stick

Preparation:

  1. Clean the fish properly with running water. Add lemon juice. Leave it for 5-7 minutes. Again wash the fish drain out all the water.
  2. Put garlic paste, half teaspoon salt and turmeric in a bowl, mix well.
  3. Rub this paste all over the fish pieces. Keep aside.
  4. Grind the onion, tomato, ginger and garlic together and make fine masala paste. Keep aside.
  5. Grind coriander leaf with green chili into fine green paste, 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 golden brown color appears (about 3-4 minutes each side), Transfer into plate.
  2. Add panch phoran, cinnamon, bay leaf and red chili into the remaining oil.
  3. Sputter it for few seconds; add masala paste (grinded onion, garlic, tomato and ginger).
  4.  Fry these masala till paste dried up about 3-5 minutes on medium flame.
  5. Add green paste, coriander powder and remaining salt, sauté for 2-3 minutes.
  6. Add 1 cup of hot water and boil it.
  7.  Add fried fish in it and again boil it.
  8. Put off the flame.
  9. Transfer into serving bowl.
  10. Green- green coriander fish is ready to serve.
    Green fish curry

    Green fish curry

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Fry on both sides

    Fry on both sides

    Ingredients

    Ingredients

    Add panch phoran

    Add panch phoran

    masala paste

    masala paste

    masala paste

    masala paste

    Add green paste

    Add green paste

    sauté for 2-3 minutes

    sauté for 2-3 minutes

    Add 1 cup of hot water

    Add 1 cup of hot water

    Add fried fish

    Add fried fish

    Green fish curry

    Green fish curry

    Green fish curry

    Green fish curry

    Green fish curry

    Green fish curry