Fish Manchurian

Fish Manchurian is a very popular and tasty Chinese recipe.

Ingredients:

• ½ kg Fish Fillets (cubed and washed) 
• ½ tsp Ajinomoto 
• 1 Egg (beaten) 
• 2 tbsp Corn Flour 
• 2 tbsp Lemon Juice 
• 2 tbsp Ginger-Garlic Paste 
• 2 tbsp Tomato Puree 
• 3 Green Chilies (chopped) 
• 4 tsp Soya Sauce 
• 4 cloves Garlic (finely chopped) 
• 4 tbsp All-Purpose Flour 
• 1/8 tsp Black Pepper Powder 
• Salt to taste 
• Oil for frying 
• 2 tbsp Coriander Leaves (chopped)

Method:

1. Mix salt, pepper, lemon juice with fish cubes in a bowl and marinate for 10-12 minutes.
2. In a seperate bowl, combine corn flour, flour, beaten egg, salt and ginger-garlic paste with little water to form a thin batter.
3. Heat the oil in a frying pan and dip the marinated fish into the batter.
4. Fry the fish cubes into oil on medium heat until golden brown. Set aside.
5. Heat around 2 tbsp oil in a separate frying pan and saute garlic and green chili until turning color.
6. Add tomato puree, soya sauce and fried fish, mix well.
7. Pour in a cup of water along with ajinomoto and simmer on low heat, until gravy is very thick.
8. Garnish with coriander leaves.
9. Serve hot.

Fish Kebab

Fish Kebab is a very popular recipe. Learn how to make/prepare Fish Kabab by following this easy recipe.

Ingredients:
• 900 gms Fish 
• 3/4 cup Lemon Juice 
• 2 tsp Fresh Ginger (finely grated) 
• 3 cloves Garlic (crushed) 
• 1-1/2 tsp Salt 
• 4 tsp Coriander Powder 
• 1 tsp Garam Masala 
• 1 tsp Chili Powder 
• 1 cup Yoghurt 
• 2 tbsp Plain flour 
• 1 tbsp Cooking Oil 

How to make Fish Kebab:
• Rinse fish with cold water and pat dry.
• Now cut into 1 inch cubes and set aside.
• Mix all the ingredients to make a marinade.
• Pour this into large freezer bag and add the fish cubes.
• Make sure fish is well covered by marinade.
• Place freezer bag in the refrigerator for two hours.
• Take away fish from marinade.
• Discard the marinade and assemble fish cubes.
• Spray the grill lightly with cooking oil and place the fish kebabs on the grill.
• Cook for about 4-6 minutes each side or until the fish flakes easily with a fork.
• Fish Kebab is ready to be served .

Baked Fish Masala

Baked Fish Masala is a healthy and nutritious dish. Learn how to make/prepare Baked Fish Masala by following this easy recipe.

Ingredients:

• 1 kg Fish (boneless)

• 2 big Onions (paste)

• 1 tbsp Ginger Garlic paste

• 1 tsp Turmeric

• 2 tbsp Chilli powder

• 1 tbsp Coriander powder

• 1 tsp Jeera powder

• 1 tsp Methi powder (fenugreek seeds)

• Tamarind - lime size (soak in water)

• Salt to taste

• Oil for frying


How to make Baked Fish Masala:

• Put oil in a wok and fry onion paste, add ginger garlic paste and turmeric.

• Then add chili powder and salt. Pour tamarind pulp and boil for 5 to 10 minutes.

• Put fish pieces and boil for 5 minutes, add coriander powder to it.

• Remove from fire and sprinkle cumin and fenugreek seed powder.

• Pour into baking dish.

• Preheat oven at 200 degrees C.

• Place the dish and bake for 30 minutes.

• Sprinkle little coriander and serve cooled.

• Baked Fish Masala is ready.

Kerala Fish Biryani

Kerala Fish Biryani is a very popular recipe. Learn how to make/prepare Kerala Fish Biryani by following this easy recipe.

Ingredients:



• 3 cups Basmati Rice


• 500 gm Fish


• 1 Onions large (finely sliced)


• 2 small Tomatoes (finely chopped)


• ½ bunch Coriander (finely chopped)


• 1 tbsp Cardamom Powder


• 1 tbsp Red Chili Powder


• 1 tsp Hot Spice (Garam Masala)


• 4 Peppers (crushed)


• 3 Cinnamon Sticks (crushed)


• 4 Cloves (crushed)


• 3 Onions (finely grinned)


• 3 Green Chilies (finely grinned)


• 1/2tsp Turmeric


• 2tbsp Ginger Garlic Paste


• 2 tsp Yogurt


• 59 ml thick Coconut Milk


• Water (as required)


• 2tbsp Ghee


• 240 ml oil


• Salt to taste

How to make Kerala Fish Biryani:


• For 1 hour marinate the fish pieces with turmeric and salt mixture then leave it in the fridge.


• Wash clean the rice in a container and put it aside draining out the water.


• Take a heavy bottomed saucepan over a medium heated stove and pour ghee into it.


• Add the cinnamon, cloves, cardamom and pepper then stir it for two minutes.


• Splash the onion and fry it golden brown then add the rice.


• Remove the saucepan and place a large pan over a medium heat stove.


• Lay the fish pieces gently over the pan and fry it golden brown then put it aside.


• Add more oil if required to fry the onion slices golden brown.


• Mix to it one by one the garlic, ginger, tomato and chili paste then stir it for a minute.


• Pour the curd and coconut milk then stir for a minute with addition of salt.


• Sprinkle the coriander leaves and lower the then allow it to get cooked.


• To a large thick bottomed saucepan shift the rice evenly then the layer of fish mixture and pour 2tbsp ghee over it.


• Lower the stove’s flame and tight seal the lid of the saucepan then cook it for ten minutes.


Suggestions:

Best serve it with raita and curd.

Deep Fried Fish

Deep Fried Fish is a delicious appetizer. Learn how to prepare Deep Fried Fish by following this easy recipe.

Ingredients:



• Fish fillets (1/4 to 1/2 inch thick)


• 1 Cup all purpose flour


• 1 tbsp Baking powder


• 1 tsp Salt


• 1 tsp Pepper


• 1/2 Cup water


• 1/2 Cup milk


• 1 tsp Vinegar


How to make Deep Fried Fish:


• Mix dry ingredients together in a bowl.


• Combine liquids stirring constantly until all lumps dissolve and batter is smooth.


• Dip fillets in the batter


• Heat oil in a wok.


• Deep fry the fillets until golden.


• Deep Fried Fish is ready.

Bengali Fish Curry

Bengali Fish Curry, also known as Doi Machh is a very popular recipe. Learn how to prepare Bengali Fish Curry by following this easy recipe.

Ingredients:

• Spice mix:

• 2 tsp Coriander Seeds

• 1 tsp Cumin Seeds

• 2 Dried Hot Red Chiles

• 2 Whole Cloves

• 2 Green Cardamom Pods

• 1-inch Cinnamon Stick

Fish:
• 1 kg Fish (cut into 1-1/2-inch pieces)

• 3/4 tsp Ground Turmeric

• 1/2 tsp Salt

• 2 tbsp Canola Oil

Sauce:
• 3/4 cup Onion (finely chopped)

• 1 tsp Fresh Ginger (grated and peeled)

• 1 Garlic Clove (minced)

• 1 Bay Leaf

• 1/4 cup Water

• 1 tsp Salt

• 1/2 tsp Sugar

• 1 cup Plain Whole Milk Yogurt

How to make Bengali Fish Curry:

• Put all the ingredients of the spice mix in a grinder.

• Process until finely ground.

• Now rub turmeric powder and 1/2 teaspoon salt all over the fish pieces in a large bowl and toss well.

• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.

• Add half of the fish pieces in it and cook until fish is lightly browned.

• Remove the pieces from the pan.

• Repeat the same with remaining fish pieces.

• Now to prepare sauce, add finely chopped onions to the pan.

• Fry until tender. Add ginger, garlic, and bay leaf; fry for 2 minutes.

• Add ground spice mix; cook 2 minutes.

• Add in water, 1 teaspoon salt, and sugar. Stir properly.

• Remove pan from heat and gradually stir in yogurt.

• Cook over low heat for 5 minutes, stirring constantly.

• Return fish pieces and accumulated juices to the pan.

• Cook over low heat for 5 minutes more.

• Discard bay leaf and serve with hot rice.

Amritsari Fish

Amritsari Fish is a tasty spicy fish delicacy that is sure to get you drooling. Learn how to prepare Amritsari Fish by following this easy recipe.

Ingredients:

• 600 g Surmai Fillets (cut into fingers)

• 1 cup Gram Flour (Besan)

• 1 tbsp Red Chilli Powder

• 1 tsp Carom Seeds (Ajwain)

• 2 tbsp Ginger Paste

• 2 tbsp Garlic Paste

• 1 tbsp Lemon Juice

• 1 Egg

• Salt to taste

• Oil to deep fry

• 1 tsp Chaat Masala

• 2 Lemons (cut into wedges)

How to make Amritsari Fish:

• In a bowl, take the fish fingers and add red chilli powder, salt, ginger paste, garlic paste, carom seeds, lemon juice, gram flour. Mix all the ingredients well and keep aside.

• Break egg into the fish mixture and mix well.

• In a wok (kadhai) heat sufficient oil and fry the fish fingers in batches till golden and crisp. Drain and put on a paper towel.

• Sprinkle chaat masala and serve hot with lemon wedges.

Tandoori Fish

Tandoori Fish is a very tasty recipe. Learn how to prepare Tanduri Fish by following this easy recipe.

Ingredients:

• 1 Cod Fish

• 7 Garlic Flakes

• 5 Green Chilies

• 1/2 cup Curd

• 2 tbsp Lemon juice

• 1 inch Ginger

• 5 Drops of Red Color

• 2 tbsp Oil

• Salt to taste

Grind the following:

• 1 tsp Coriander Seeds

• 1 tsp Turmeric Powder

• 1 tsp Cumin Seeds

• 1/2 tsp Red Chilli Powder

• 1/2 tsp Garam Masala

• 2 Dry Red Chilies

How to make Tandoori Fish:

• Clean the fish properly. Make slits on either side of the fish.

• Apply lemon juice and salt over the fish. Keep it aside for half an hour.

• Make paste of ginger, green chilies and garlic.

• Beat the curd thoroughly.

• Add ginger-garlic paste and the powder of spices to it.

• Mix oil and add color into it and strain the mixture through sieve.

• Fill this in slits and smear all over the fish.

• Leave aside for about 5 to 6 hours.

• Put the fish in tandoor till it turns golden brown.

• Tandoori fish is ready to serve.

Fish Putto

Ingredients:

• 500 g Fish (cut into pieces)
• 2 Onions (paste)
• ½ cup Water
• 1 tsp Ginger (paste)
• 1 tbsp Vinegar
• 4 Green Chilies (paste)
• 1/2 tsp Turmeric
• ½ cup Coconut (grated)
• ½ tsp Mustard Seeds
• 2 tbsp Oil
• Few Curry Leaves
• ½ cup Coriander Leaves (finely chopped)
• 1 tsp Salt

How to make Fish Putto:

• Cook the fish in water, salt, vinegar and turmeric. Cook till the water evaporates.
• Keep aside the cooked fish.
• Now heat oil in a pan and put mustard seeds and curry leaves.
• Add chili, ginger, and onion paste to the oil and fry till oil separates in the pan.
• Now add coconut and fish in the pan.
• Simmer the flame and cook till it becomes crispy brown.
• Garnish it with coriander.
Suggestions:
Serve hot with rice.

Fish Mappas

Ingredients:

• ½ kg Fish (King fish or Butter fish)
• 2 medium-sized Onions, sliced
• 6 Green Chilies, slit
• 2-inch piece Ginger, chopped
• 4 Garlic Pods, chopped
• 2 tsp Vinegar
• 12 Curry Leaves
• 1½ cups Thin Coconut Milk
• ¾ cup Thick Coconut Milk
• 1 tbsp Kashmiri Chili Powder
• ½ tsp Turmeric Powder
• 1 tsp Coriander Powder
• ½ tsp Cumin Powder
• Salt, to taste
• 3 tbsp Oil

How to make Fish Mappas:

• In a small bowl, prepare a paste of kashmiri chili powder, turmeric powder, coriander powder, salt, and cumin powder, with 4 tsp water.
• Heat oil in a pan and saute onions, green chilies, garlic, ginger and curry leaves together.
• When the onions start turning purple, put masala paste in it (prepared earlier) and mix.
• Now, put in thin coconut milk, vinegar and salt and mix. Cover it and let it boil.
• When the mixture has boiled, put fish in it and let it cook for about 10 to 15 minutes.
• When the fish is tender and the gravy thickens, put thick coconut milk in it and let it cook on simmer flame for 3 minutes.
• Remove from flame and serve hot with rice.

Pomfret Green Masala

Ingredients:

• 500 gm Pomfret (fish)
• 5 Garlic cloves
• Small size ginger
• 6 Green chilies
• 1 Cup coriander leaves
• 1/2 tsp Turmeric powder
• 2 tbsp Grated coconut
• 1 Onion
• 1 Tamarind (lemon sized)
• 1 tsp Coriander powder
• 1 tbsp Vegetable oil
• 1 Cup water
• Salt to taste

How to make Pomfret Green Masala:

• Cut fish in slices.
• Grind garlic, ginger, 1/2 onion, tamarind, coconut, coriander leaves & green chilies.
• Heat the oil in large frying pan and fry the remaining onion.
• Add the green mixture, along with coriander powder, turmeric powder, salt and little water.
• Lower the heat slightly and add Pomfret pieces.
• Let it boil for five minutes.
• Garnish with coriander leaves and serve with hot rice.
• Pomfret Green Masala is ready.

Meen Varuval

Ingredients:

• 4 Swordfish steaks, 1/2 inch
• 2-1/2 tbsp Ground coriander
• 1 tsp Ground cumin
• 1/2 tsp Turmeric
• 6 tbsp Water
• Vegetable oil for frying
• 5-6 tsp Fresh lemon juice
• Lemon wedges for garnishing
• 2 tsp Salt
• 2-1/2 tbsp Cayenne

How to make Meen Varuval:

• In a skillet, put together cayenne, turmeric, coriander, cumin, salt, lime juice and about 6 tbsp of water.
• Mix it properly to prepare a thick paste.
• Use this paste to cover both sides of the fish steaks.
• Marinate the fish steaks for 15 minutes.
• In a frying pan, heat oil.
• Fry the steaks until they turn brown. Take two steaks at a time.
• Cook either side for 6-8 minutes, turning once.
• Place them in a heatproof plate and keep them warm in an oven.
• Use lemon wedges for garnishing.
• Serve it with rice and naan.

Karimeen Pollichathu

Ingredients:

• 2 Pearl spot fish (Karimeen)
• A piece of ginger, finely chopped
• 5 Green chillies, finely chopped
• 1/2 Cup small onions, chopped
• 1 Cup thick coconut milk
• A few Curry leaves
• A few Plantain leaves
• Oil as required

For paste

• 1 Piece ginger
• 2 tsp Chilly powder
• 5 Garlic pods
• 1 tbsp Pepper powder
• A few curry leaves
• 1 tsp Turmeric powder
• Salt to taste

How to make Karimeen Pollichathu:

• Grind ginger, garlic pods, chilly powder, pepper powder, turmeric powder, curry leaves and salt for making a fine paste.
• Marinate the fish with the above paste for about one hour.
• Coat few heated plantain leaves with oil.
• Place the marinated fish over it and put the entire thing in a frying pan.
• Cover and cook it over low flame till it is done.
• Take another frying pan and heat oil, sauté chopped onions, ginger, green chillies and curry leaves in it.
• Place the cooked fish without the plantain leaves in the above pan and coat it well with the sautéed masala.
• Combine coconut milk and mix well.
• Simmer for few minutes, until all the water gets evaporated.
• Wrap them in the plantain leaves and serve.

Allepey Fish Curry

Ingredients:

• 200 g Sear Fish, cubes
• 40 ml Coconut Oil
• 5 Green Chilies, slit
• 50 g Sambar Onion, sliced
• 10 g Ginger, sliced lengthwise
• 5 g Curry Leaves
• 2 Raw Mangoes, peeled & cut in cubes
• 6 g Turmeric Powder
• 20 g Red Chili Powder
• 200 ml Coconut Milk
• Salt, to taste

How to make Allepey Fish Curry:

• Take a deep pan and heat coconut oil in it.
• Put sliced sambar onion, green chilies, half of sliced ginger, half of curry leaves and peeled raw mango cubes in it.
• Saute well, till the onions turns translucent and mango is easily mashed.
• Add turmeric powder and chili powder to it and mix well again.
• Add salt and water in it and let the spices cook on slow flame.
• Pour coconut milk in it and let it cook for 5 more minutes.
• Now, carefully drop the fish cubes in the prepared mixture and cook till the fish is tender.
• Take a small saucepan and saute the remaining ginger and curry leaves in 1 tbsp of oil.
• Garnish the prepared fish with this mixture and serve hot, with rice.

Coconut Fish Curry

Ingredients:

• 10-12 pieces Fish (clean and cut)
• 1 Cup Fresh Coconut
• 6 Shallots
• 1 tsp Ginger root
• 4 Green chilies
• 1 tsp Turmeric Powder
• 8 Fenugreek Seeds
• 1 tsp Chili Powder
• 1 sprig Curry Leaves
• 5 Kudampuli
• 1/2 medium-sized Tomato (chopped)
• Salt to taste
• 1 tbsp Oil

How to make Coconut Fish Curry:

• Take the pieces of fish and apply chili powder, turmeric powder and keep it aside for some time.
• Heat the oil in a kadai. After the oil becomes hot, add the fenugreek seeds.
• Also add shallots and ginger to the oil and fry them.
• Add fish pieces to it and fry for few minutes.
• Then add ground paste of coconut, green chilies, tomatoes and salt.
• Add water as needed. Let it boil at high temperature.
• When the fish gets cooked and curry boils up, add soaked Kudampuli.
• Then lower the flame and add curry leaves to the curry.
• Fish Curry with Coconut is ready.

Fish Kulambu

Ingredients:

• 750 gm Fish, cut into smaller pieces
• Tamarind, size of a table tennis ball
• 1 tsp Pepper
• 1 tsp Fennel
• 1 tsp Turmeric powder
• 1 tsp Vegetable oil
• 1 Large onion
• 1/2 Cup fresh coriander leaves, chopped
• 3 tsp Masala powder (ground red chilli and coriander)
• 5 or 6 Sambar onions, sliced finely
• Salt to taste
• Methi seeds
• Few curry leaves
• 1 tsp Lime juice

How to make Fish Kulambu:

• Apply turmeric powder and salt on fish, keep aside.
• Wash it properly after 5 minutes.
• Soak the tamarind in water and remove thick pulp.
• Grind the large onion, coriander leaves, pepper and somph together.
• Combine masala powder and salt with the tamarind pulp.
• Pour vegetable oil in a pan and season it using methi seeds.
• Now add the curry leaves and chopped onions.
• Cook it until the onion turns brown.
• Add the tamarind pulp mixture and boil it, cover the pan tightly.
• Add the fish after 10 minutes of boiling. Cook it properly.
• Remove from the fire when done and garnish it with coriander leaves.
• Add lime juice if the gravy is too spicy.
• Meen kulambu is ready to serve.