Category Archives: Fish/Seafood

Stuffed Hariyali Pomfret

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Ingredients:
Pomfret -1
Ginger – 1/2 inch pc
Garlic – 2-3 cloves
Coriander leaves – Handful
Mint leaves – Half of coriander
Coconut(shredded)- 1/2 cup
Green chili – 2-3
Lemon juice – 2-3 tbsp
Salt to taste
Olive oil

Method:
Make one centimeter deep slits on either side of the pomfrets and make slit on the stomach too. Apply Lemon juice and a pinch of salt on the pomfrets on all sides and set aside to marinate for 1/2 an hour.
Make a lightly coarse paste of coriander,mint,coconut,chili,ginger,garlic and salt to taste.Once again marinate the fish with this paste and stuff this paste inside the fish also.Now keep aside for 1 hour.
Heat a tawa (griddle).Drizzle some olive oil on it and cook the fish on a slow heat so that the fish properly cooked from inside too. When the underside is golden flip over, and cook till the other side is evenly golden.
Serve hot.

Singapore Chili Crab

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INGREDIENTS:
Crabs (cleaned and broken into pcs)- 4
Chopped onion – 1 small
Minced ginger – 1 tsp
Minced garlic – 1 tsp
Dry red chili paste without seeds(soaked in water for 1 hr) – 7-8
Egg – 1
Chopped spring onions- 2 springs
Lemon juice – 1 tsp
Coriander leaves – 1 tbsp
Soy sauce – 1 tsp
Tomato paste – 4 tbsp
Cornflour – 1 tsp
water
Oil
Salt to taste

METHOD:
Mix together for Sauce:
1 cup of water, 5 tbsp tomato paste,1 tsp cornflour,1 tsp soy sauce.
Heat the oil in a wok.Add ginger and garlic stir-fry for a minute.Add onion,saute it for 5-8 minutes.Then add sauce,salt and cook for a minute or two then,add crabs.Fry well till shells start turning red,cover with lid and simmer till shells are fully red.
Break egg into the wok and stir it well,and cook it for a 3-4 minutes on a low heat). Squeeze lime juice,spring onions and toss.Sprinkle coriander leaves and serve it hot all alone or with steamed rice.

FULKOPI CHINGRI (prawn with cauliflower)

INGREDEINTS:
Cauliflower(Cut in medium florets) – 1 medium
2 big potatoes – cut into medium sized cubes
250-500 gm – prawns cleaned
1 big onion – grated
1 tbsp- Ginger garlic paste
1 tsp – Chili powder
2 tsp – Turmeric powder
1 tsp- Coriander powder
1 tsp- Cumin powder
1 tsp- Garam masala powder
Salt to taste
Sugar-1 tsp
Oil

METHOD:
Boil the cauliflower and potato in salted water for 15 minutes.Drain and keep aside
Marinate the prawns with 1/2 tsp turmeric powder and 1/2 tsp salt for 10-15 mins.
Heat 4 tbsp oil in a kadhai and fry the cauliflower and potato pieces till it nicely colored and half cooked. Add 1/2 tsp turmeric and pinch of salt while frying. Remove the fried vegetables when done and keep aside.
Add oil in a kadhai if required or you can continue with the same oil if you are left with avoid using extra oil. Fry the prawns. Remove the fried prawns and keep
aside.
In the same kadhai add little oil if required. Fry the grated onion till light brown along with sugar . Now add the ginger garlic paste and fry for another 10-15 mins. Add all the powder accept the garam masala and fry the mixture for another 5-7 mins.Now mix the half cooked vegetables with the gravy and saute for another 5 mins. Add salt to taste.Add the fried prawns and allow to cook with covered lid.When the vegetables are soft, add the garam masala and mix well. Turn off the heat.
Serve Hot with steamed rice or paratha.

Breaded Fish Fry

INGREDIENTS:
Catfish fillets(any white flesh fish) 4-6
Fine bread crumb – 2 cups
Garlic powder – 1 tsp
Black pepper powder – 1 tsp
Paprika – 1 tsp
Lemon juice – 2 tbsp
Egg – 1
Oil for frying

METHOD:
In a heavy frying pan, pour enough oil to come 1/2 inch up the sides of the pan. Turn the heat to medium-high.While the oil is heating.
Marinate the catfish with salt lemon juice and pepper.Keep aside for 1/2 hour – 1 hour.
Mix the breadcrumb and 1/2 tsp of salt,garlic powder,pepper powder,paprika together.
(a good test is to flick a little of the dry breading into the oil, and if it sizzles at once, you’re good to go.)
Once the oil is hot,coat the fish with beaten egg first then dredge them into the breading.coat  the fish well. Shake off the excess and gently lay into the hot oil. Fry until golden brown, about 5 minutes, depending on how thick the fillet is. Use a metal spatula and gently turn the fish over and cook for another 5 minutes.Take out on a kitchen towel.
Fish is ready to eat serve with your favorite sauce.

 

Beer Battered Fish n Chips

INGREDIENTS:
White flesh fish fillets – 4
All purpose flour – 1 cup
Onion powder – 1 tsp
Garlic powder – 1 tsp
Paprika – 1 tsp
Black pepper powder – 1 tsp
Baking powder – 1/4 tsp
Beer – 300 ml (10 FL OZ)
Oil for deep frying
Salt to taste

METHOD
Try to soak excess water from fillets with the help of tissue.Place on a plate.
Season it with a pinch of salt and pepper one by one.Keep aside for 15-20 minutes.
Take a bowl add flour,onion powder,garlic powder,paprika,black pepper,baking powder,1/2 tsp salt and make a paste out of it with the help of beer.
Heat oil in a flat pan for deep frying.
Take Fish fillet one at a time coat in the batter well and fry on medium high flame.Fry till fish become crispy and golden brown then take out from oil and keep it on a tissue paper.
Serve hot with chips/Fries and coleslaw.

-You can replace beer with cola/soda.

Peas Prawn

INGREDIENTS:
Prawn(Peeled)- 250 gm
Green Peas- 500 gm
Chopped Onion- 1 cup
Ginger-Garlic Paste- 1 tbsp
Chopped Tomato- 1/2 cup
Tomato Puree- 1/2 cup
Turmeric powder-1 tsp
Kashmiri red chili powder-1 tsp
Red chili powder- 1/2 tsp
Garam Masala powder- 1 tsp
Coconut Milk- 1 cup
Oil
Sugar-1 tsp
Salt to taste

METHOD:
Take a pan heat 5 tbsp of oil.Add chopped onion saute it until it becomes golden brown.Then add ginger-garlic paste again saute it till raw smell and flour gone.Now pour in tomato puree and chopped tomato into the pan.Cook it for 7-8 minutes.After that add all powdered masalas,salt,sugar and 1/2 cup of water,cook till masala releases oil.Add in prawn cook it for 5 minutes then add peas stir it well.Cook it for 10-15 minutes.Now pour coconut milk cook for another 7-8 minutes and its done
Garnish it with coconut milk and coriander.Serve hot with steam rice.

Shrimp with Bell Pepper

INGREDIENTS:
Shrimp-1 cup
Sliced Green Capsicum/bell pepper-3 big
Sliced Onion- 1 large
Onion seed/Kalonji/Kalojeere- 1/4 tsp
Salt to taste
Sugar-1/2 tsp
Kashmiri chili powder-1tsp
Green chili(slit)-2
Turmeric powder-1 tsp
Oil

METHOD:
In a bowl marinate the shrimp with 1/4 tsp of turmeric powder and salt.
Take a pan heat 3-4 tbsp of oil and fry marinated shrimps for 1-2 minutes.Take off from pan and keep aside.
Now in the same pan add onion seed after 1/2 minute add onion saute it till onions become golden brown.Add capsicum,salt,sugar,remaining turmeric,red chili powder,green chilies give it a good mix and cook till capsicum are cooked properly.Now add fried shrimps and cook it for another 5 minutes turn of the heat and Serve it hot with steamed rice or paratha or roti.

Spicy Pomfret

INGREDIENTS:
Pomfret -1(Cut in 1inch thick pc)
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 -3-4 tsp

METHOD:
Take bowl and mix all ingredients except pomfret pieces,make a paste out of it and apply it all over the fish pieces.Keep aside for atleast 3-4 hours.
Now take a non-stick pan add 4 tbsp oil let it hot then add fish. Don’t overcrowd the pan.Fry till its properly cooked and golden brown outside.Take out of pan and pour some lemon juice over it,serve hot with onions.

POTOL CHINGRI- Bengali prep (Pointed gourd with Prawns)

INGREDIENTS:
1/2 kilo potol – cut into cylindrical pieces
2 big potatoes – cut into medium sized cubes
250-500 gm – prawns cleaned
1 big onion – coarsly paste
1 tbsp- Ginger garlic paste
1 tsp – Chilli powder
2 tsp – Turmeric powder
1 tsp- Coriander powder
1 tsp- Cumin powder
1 tsp- Garam masala powder
salt to taste
sugar-1 tsp
10 tbspn oil

METHOD:
Marinate the prawns with 1/2 tsp turmeric powder and 1/2 tsp salt for 10-15 mins.
Heat 4 tbsp oil in a kadhai and fry the potol and potato pieces till it nicely colored and half cooked. Add 1/2 tsp turmeric and pinch of salt while frying. Remove the fried vegetables when done and keep aside.
Add oil in a kadhai if required or you can continue with the same oil if you are left with avoid using extra oil. Fry the prawns. Remove the fried prawns and keep
aside.
IN the same kadhai add little oil if required. Fry the onion paste till light brown along with sugar . Now add the ginger garlic paste and fry for another 10-15 mins. Add all the powder accept the garam masala and fry the mixture for another 5-7 mins.Now mix the half cooked vegetables with the gravy and saute for another 5mins.Add water to submerge the vegetables. Add salt to taste.Add the fried prawns and allow to cook with covered lid.When the vegetables are soft and the gravy is thick, add the garam masala and mix well. Turn off the heat.
Serve Hot with steamed rice or paratha.

Pomfret Masala Fry

Ingredients:
Pomfret -1
Salt to taste
Black peppercorns,crushed to taste
Red chilli powder-1 teaspoon
Turmeric powder-1/2 teaspoon
Olive oil
Curd- 4 tablespoon
Ginger-Garlic paste-1 tablespoon
Garam Masala powder-1/2 teaspoon
Cornflour -1 teaspoon

Method:
Make one centimeter deep slits on either side of the pomfrets. Apply salt, crushed black peppercorns, red chilli powder and turmeric powder,two tablespoons olive oil,curd, ginger-garlic paste,garam masala powder and a pinch of salt. Apply this on the pomfrets on all sides and set aside to marinate for 1/2 an hour. Heat a tawa (griddle).Sprinkle cornflour on pomfret in and place on the tawa. Drizzle some olive oil all round the fish and cook for two to three minutes. When the underside is golden flip over, drizzle some more olive oil all round and cook till the other side is evenly golden.Serve hot with onion rings.