Category Archives: Fish/Seafood

Mocha Chingri

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Mocha(banana flower) – 1-2 cleaned/chopped
Chingri or prawn – 250 gms/ cleaned
Potato – 2-3 cut in small squares
Whole jeera – 1 tsp
Bay leaves – 2
Ginger paste – 3 tbsp
Jeera Powder – 2 tbsp
Turmeric – 1 tsp
Kashmiri red chili – 1-2 tbsp
Green chili – 3-4 chopped
Tomato – 2-3 chopped
Garam masala powder – 1 tsp
Salt
Sugar
Ghee
Refined oil
Method:
Boil the mocha with little bit of turmeric and salt
till almost cooked.Then drain the water and keep aside.
In a bowl marinate the prawns with little bit turmeric and salt.
Now heat oil in a pan and fry the prawns till golden in color and also fry the potatoes till golde in color and keep aside.
In that same pan temper whole jeera and bay leaves.
Then add Ginger,jeera,turmeric,salt,red chili,green chili,tomato,sugar and cook tll it releases oil now add the boiled mocha mix it in the masala.
Add chingri and potatoes,cook it for another 10-15 minutes.
Add garam masala powder,ghee and cook for 10 minutes more.
Check all the seasonings and serve hot with steamed white rice.

Talapia Tawa Fry

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Talapia fish – 3 cleaned
Lemon juice – 2-3 tbsp
Ginger-Garlic-green chili paste – 2 tbsp
Turmeric powder – 1/2tsp
Red chili powder – 1 tsp
Coriander powder – 1/2 tsp
Cumin powder – 1/2 tsp
Salt
Refined oil

Method:
Make some slits on the fish.
Take a small bowl add all the ingredients and 1 tbsp of refind oil.Make a paste out of it and apply to the fish very well.Keep aside for atleast 1-2 hours.
Heat some oil in a non-stick pan and fry the marinated fish on slow flame till golden brown.
Serve hot it some chaat masala,sliced onions.

Muri Ghonto

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Ingredients:

Rui/Katla Maacher Muro – 1 (from a 2-3 kg fish)
Basmati rice – 1 cup
Potatoes – 4 medium,cut in small squares
Onion – 2 medium, finely chopped
Ginger – Garlic paste – 1 tbsp
Tomato – 2 big,chopped
Turmeric – 1/2 tsp
Red Chili powder – 1/2 tsp
Garam Masala powder – 1 tbsp
Green Chilis – 3-4, slit
Bay leaf – 2
Cloves – 2
Green Cardamom – 2
Cinnamon – 1 inch stick
Salt – To taste
Ghee – 1 tsp
Refined oil – 3-4 tbsp

Method:
Heat 1 tbsp oil in a pan. Add rice and fry till it becomes pale white.
Add 3 tbsp oil, heat and fry potatoes till golden brown. Keep aside.
Deep fry muro,till golden brown.Keep aside.
Heat 3-4 tbsp oil in a new pan.
Add bay leaves, cardamon, cloves and cinnamon and fry for 30 sec.
Add chopped onions and fry for 4-5 min till onions are soft.Add ginger- garlic paste cook for 5-8 minutes.
Then, add tomatoes,salt and all dry masalas cook till oil separates out.Now add fried fish head,again cook for 10 minutes.
Now add the rice give it a good mix.Add 2 cups of water and let it cook.
After some time add fried potatoes and simmer for 10 min without cover.Check the rice if its done.
Add ghee, green chilis and remove from heat.
Serve hot.

Rice Noodles Soup

DSC_1248Ingredients:
Rice noodles – 1 pkt
Shrimp – 1 cup
Chicken Breast – 1
Butter – 1 tbsp
Mushroom – 1 cup
Capsicum – 1
Baby corn – 1/2 cup
Chopped onion – 2 tbsp
Spring onion – 2 tbsp
Sliced Carrot – 1
Chopped garlic – 1 tbsp
Chopped ginger – 1tsp
Chicken Stock – 2-4 cup
Black pepper pwd- 1 tbsp
Salt to taste
Sugar – 1tsp

Method:
Boil the rice noodles in salted water then drain and keep aside.
In a pan heat butter add chopped onion saute it for few seconds add chopped ginger and garlic.
Cook it till the raw smell gone.Now add Sliced chicken,prawn,babycorn,carrots,capsicum,mushrooms,black pepper,salt,sugar stirr it well and let it cook till everthing cooked.Then add boiled noodles mix it well cook for few minutes then add the stock and give it a mix.Cook for about 10-15 minutes.Sprinkle chopped spring onions and serve hot.

- You can replace rice noodles with any noodles.

CLEAR FISH SOUP

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INGREDIENTS:
Butter – 1 tbsp
Chopped Garlic – 1 tbsp
Chopped Green Chillies – 1 tsp
Fish Stock – 2 cup
Chopped Spring Onion – 1/4 cup
Pepper Pwd – 1/2 tsp
Vinegar – 2 tsp
Sugar
Salt to taste

Method:
Take a wok and heat some butter.Add chopped garlic and green chillies and cook it for 2-3 mints.Now add the stock,Salt ,Sugar and Pepper pwd to iit and stir it well.Cook it for 5-10 mints Mix 2 tbsp cornflour in 1/2 cup of water and pour it into the soup.Boil it for a minute or two.Garnish With green spring onion and serve hot.

Crispy Pomfret Fry

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INGREDIENTS:
Pomfret -1
Salt to taste
Black peppercorns,crushed to taste
Kashmiri red chili powder- 1 tsp
Red chilli powder-1 tsp
Turmeric powder-1/2 tsp
Lemon juice-2 tbsp
Olive oil
Ginger-Garlic paste-1 tbsp
Garam Masala powder-1/2 tsp
Chaat Masala- 1/2 tsp
Cornflour – 1/2 cup
For capsicum fry-
Capsicum – 1
Onion – 1
Green chillies – 5-6
Sugar
Salt
Lemon Juice – 1 tsp
Chat masala – 1 tsp

METHOD:
Make one centimeter deep slits on either side of the pomfrets.Marinade the fish with all masalas very well and keep aside tor 1 hour. Heat oil for deep frying. Spread the cornflour in a plate and coat the fish with cornflour and fry it.When the underside is golden flip over and cook till the other side is evenly golden.

Take a pan heat 2-3 tbsp of oil fry capsicum, onion,slit green chillies,salt,sugar and chaat masala.Cook it till all cooked.Serve hot with the fried fish.

Spicy Cocktail Shrimp

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Ingredients:
Shrimp (Deveined and cleaned )- 1 cup
Lemon juice – 2 tbsp
Sriracha / Hot sauce – 3-4 tbsp
Chilli flakes – 1 tsp
Garlic Powder – 1/3 tsp
Salt to taste
Oil

Method:
In a bowl marinate the shrimps with all the ingredients except oil. Keep aside for at least 1/2 an hour.
Take a pan heat 4-5 tbsp oil.Fry all the shrimps till they cooked perfectly.
Serve hot with cocktail sauce or your choice of sauce.

Jhinge Chingri (Ridge Gourd with shrimp)

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Ingredients:
2 -3 large – Ridge Gourd(cut in medium pcs)
1 medium – Potato (cut in medium pcs)
250 gm – d-veined shrimp
1 medium – Onion (Sliced)
1/3 tsp – Onion seeds / kala zeera
1/2 tsp – sugar
3 Green chili – with a slit
1/2 tsp – ground turmeric
1 tsp – mustard oil
Salt to taste

Method:
Shrimp – To the d-veined and peeled raw shrimp, add 3/4 tsp salt and 1/2 tsp turmeric powder,mix well and leave it for 5 minutes.Then Fry the prawns in a little oil till it gets the red color and half cooked.
To the same pan, add 1 tbs oil and heat for about 30 seconds. Add the Onion seeds.
Allow the spices to crackle for a few seconds add onion cook till golden brown, now quickly add the Ridge Gourd & potatoes stir well.
Add salt ,turmeric ,sugar,green chillies & stir.
On low heat, cover with a tight lid & cook for about 20 minutes. Remove the lid & stir.cook till the gourd is soft. Once the gourd is cooked.Taste and adjust seasonings.
Saute on medium- high heat till almost all of the liquid is absorbed and the vegetable is moist.
Add the sauteed shrimp and stir.Cover with a lid and rest for 5 minutes so the shrimp finish cooking in the steam.
Serve hot with steamed rice.

Sorse Doi Ilish (Hilsa fish with mustard and curd)

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INGREDIENTS:
Hilsha/Ilish fish – 2-4 pieces
Onion seeds/kalojeere – 1/4 tsp
Mustard seed – 3 tbsp
Poppy seeds/Posto – 2 tbsp
Curd – 5 tbsp
Green chili – 4 to 5
Turmeric powder – 1 tsp
Salt (as per taste)
Sugar (as per taste)
Mustard oil

METHOD:
Soak mustard and poppy seeds in water for about an hour and then grind it into a fine paste with 1/2 tsp salt,Curd ,3-4 Green chillies.
Heat mustard oil in a large pan and add onion seeds then add the mustard paste,turmeric powder,salt and sugar.Let it cook after it release oil add 1 cup of hot water and ilish pieces,2 whole green chillies in it.cook for about 5 minute and then reduced the flame and cook for another 12 to 15 minute.Check the fish whether its cooked or not.
Serve hot with steamed rice.

CRISPY PRAWNS

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INGREDIENTS:
Prawns (Cleaned) – 1 Cup
Cornflour – 2 tbsp
Lemon Juice – 2 tbsp
Crushed black pepper – 1 tsp
Salt to taste
Bread crumbs – 1/2 – 1 cup
Refined/Olive oil – For deep frying

METHOD:
Marinate prawns with all ingredients except oil and bread crumbs.Keep aside for 1/2 hour.
Take the bread crumbs in a plate.
Heat oil in a pan for deep frying.
Now mix the prawn well.Cover well with bread crumbs one by one and fry till golden brown on a medium flame.
Serve hot with your choice of sauce.