Grilled fish in pepper sauce: Recipe

(It’s delicious and easy to prepare)

Ingredients:

-Grouper filet- 180 gm

-Chopped Onions -20gm

-Chopped Garlic -10 gm

-Olive oil-30 gm

-Tomato concasse-30 gm

-Heavy Cream- 60gm

-White wine-40 gm

-Dijon mustard-20 gm

-Chopped parsley-15 gm

-Salt and pepper to taste

-Chicken stock -120 gm

Preparation:

-Heat Olive oil and sauté the onions and garlic until transparent.

-Add green peppercorns and the Dijon mustard

-Add white wine and chicken stock.  Head till boils and add the grouper filet and poach for approximately 15 minutes.

-Remove the fish and add the tomato concasse, heavy cream, salt and pepper

-Reduce until the sauce thickens

-Add the chopped parsley and pour over the fish

-Serve with mashed boiled potatoes or pasta.

pic courtesy:http://www.annabel-langbein.com/images/recipes/heros/FLASH-ROASTED-FISH-PEPPPERS-HERO.jpg

Prawn Malai Curry – Recipe

(This delicious recipe is Bengali delicacy)

Ingredients:

Prawn: 1Kg

Oil-150 gm

Medium size Onion: 4

Cinnamon stick: 02

Cloves: 04

Cardamom: 06

Cumin (Whole):1/2 tbsp

Ginger Paste: 2tbsp

Cumin paste: 02 tbsp

Cumin powder: 2 tbsp

Kashmiri Chili Powder::1tbsp

Turmeric Powder: ½ tsp

Sugar 1tsp

Garam Masala: 1tsp

Coconut Milk: 02 cups

Ghee 2tsp

Coriander leaves (for garnishing) 50gms

Basmati Rice: 500 gm

Gondhoraaj Lebu: 1 with leaves

Salt to taste

RECIPE:

For Chingrir Malaikari

-Wash the prawns with warm salted water and marinate with ¼ tsp of turmeric powder and ¼ tsp of salt along with a pinch of onion, ginger and cumin flakes.

-Prepare a paste of onion and ginger in a mixer.

-Head Ghee in a Kadhai or pan and fry the prawns till they turn golden brown.  Keep them aside in a bowl.

-Add cinnamon, cardamom, cloves and bay leaves to the oil.  Add the paste of onion and ginger and fry it on medium flame for 4-5 minutes

-Add turmeric powder, Kashmiri chili powder, salt and garam Masala. Add coconut milk and ½ of water and bring it to boil.  Add sliced green chilies and add them to the gravy along with the fried prawns.

-Allow to cook for 5-6minutes.

-Garnish with coriander leaves and add some coconut flakes.  The dish is ready to serve.

For Gondhoraaj Rice:

-Soak the Basmati Rice for half an hour in water and keep aside.  Put water in a pan as per requirement and bring it to boil.

-Adda pinch of salt, one spoon Gondhoraaj juice, one small piece of Gondhoraaj skin, two Gondhoraaj leaves and one spoon of ghee to the boiling water and add the soaked rice.  Serve the rice with Malaikari.

 pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyfeTDZbA68sWnVL389nN9r8rdm54mM_ozY9bD5qx42jZLT5rSZIbFU6VVASVgZW1pbaqaG9CjoBdNQoil7BX-TErQTOCLkLk57jldJMfeF_UUaW2e9x5lKqklWR5iIrzZJvUDAbayVmQ/s400/chingri-malai-curry.jpg

Lemon Fish steamed - Recipe

(It is easy to cook, delicious starter)

Ingredients

-Finely chopped big onion-1

-Finely chopped ginger-2 tbsp

-Finely chopped garlic-1tbsp

-Cumin powder-2tbsp

-Cinnamon-1stick

-Chopped de-seeded green chilies,

-Chopped coriander,

-Lemon juice-2 cup

-Fish (of choice) – 4-5 pieces

-Salt to taste

Preparation:

-Clean fish, squeeze the lemon juice over it, sprinkle salt and marinate for one hour.

-Pour one tbsp of olive oil in a non-stick pan. After the oil is hot, add the chopped onion and chilies, fry them well.

-Add ginger and garlic pieces

-Put the fish, cover and let it cook in the steam.

-After 10 minutes, add cumin powder

-Saute them and cove the lid of the pan

-After some time fish will release some water, cook the fish in that.

-Once the fish looks half cooked, add half cup water with salt.

-Grate very little amount of the lemon skin and add to the gravy with the stick of cinnamon. Do not add to much lemon skin, will make the gravy sour.  Close the lid of the pan and let the fish cook properly.

-After 10 minutes, add chopped coriander, let the gravy come to boil and turn off the flame.

-Serve hot with rice or chapattis.

 pic courtesy:http://munchministry.com/wp-content/uploads/2014/06/Steamed-Fish-in-Lemon-Fish-Sauce.jpg

Milk fish curry: Recipe.

(Fish lovers must try this recipe)

Ingredients

¼ tbsp kalonji/Nigella seeds

3 to 4 green chilies

1/2 tsp Turmeric powder

Salt to taste

Mustard oil

1 cup milk

Chopped coriander eaves

Rohu/Tilapia Fillet/Hilsa – of your choice

Preparation:

-Clean the fish fillets.  Rub the fillets with turmeric and salt and keep aside

-Pour mustard oil in a Kadhai and fry the fish fillets on both sides, till they turn brown.

-Heat 3 tbsp of mustard oil and temper it with ¼ tbsp Kalonji/Nigella seeds.

-Gash the green chilles and add them to the oil

-In another container mix the milk with ¼ tbsp of turmeric and mix it well till the colour turns golden yellow.

-Add the milk to the pan and let it simmer till it comes to boil.  Be careful, as the foam might spill.

-Add one cup water and salt to taste

-Let the gravy simmer on medium flame for a while.

-Garnish it with fresh chopped coriander leaves.

-Let the gravy soak up its flavour.  Put a few drops of mustard oil to jazz up if you wish to.

-Serve with rice.

pic courtesy:http://cdn.awesomecuisine.com/content_images/1/Fish_Curry_with_Coconut_Milk.jpg 

Recipe: Tandoori Fish

(Fish marinated in lime and ginger and cooked over an open fire)

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 4

 Ingredients:

- 500 gm fish (any firm white fish or salmon), cut into 4 cm cubes

For marinade:

8 garlic clovers

50 gm coriander leave

4 cm ginger

2 tbsp grated lime zest

1 tbsp Kashmiri red chili powder

½ tsp garam masala

1.5 tsp salt

50 ml refined vegetable oil

1 tbsp Gram flour

100 g hung yoghurt

For the Chutney:

100 g Coriander leaves

2 green chilies

4 garlic cloves

2 tbsp lemon juice

½ tsp salt

1 tbsp yoghurt

To serve: Onion rings;

 Recipe:

-Make a fine paste with half the oil, garlic, coriander, ginger, lime juice nd zest, Kashimiri red chili powder, cumin powder, garam masala and salt.

-Heat the remaining oil in a pan and add the gram flour, stirring to make a paste and cook for about 1 minute till fragrant and lightly colored.

-Add the mixture to the spice paste and combine with the yogurt. Mix well all the ingredients for marinade.

-Gently rub the marinade over the fish pieces and marinate for 1 hour

-Pre-heat the oven to 200 C.  Spread out the marinated fish in a baking dish

-Cook for 10-15 minutes on the top rack turning the fish pieces once. Baste once or twice during cooking.

 For the Chutney:

-Make a fine paste of all the ingredients in the blender

-Serve hot fish with chutney and onion rings.

 pic courtesy:http://www.modernfamilyideas.com/wp-content/uploads/2011/10/tandoori-fish.jpg

Recipe – ILISH PATURI

Ingredients:

200 gm – Ilish Fillet

25 gm mustard oil

1 tsp mustard paste

1 tsp Garlic paste

1 tsp Ginder paste

1 tsp Green chili paste

1 gm Black Cumin

2 pieces Banana leaf

Salt to taste

25 gm Sour Curd/lime juice

5 gm Turmeric powder

 Method:

1. Prepare a thick paste by mixing mustard paste, ginger-garlic paste, curd green chili paste, black cumin, mustard oil and salt.

2. Marinate the fillet in this for half an hour.

3. Take the fish and wrap it in the Banana leaf and place the wrapped fish in a steamer and cook for 15-20 minutes.

pic courtesy:http://recipes.akanshaz.com/wp-content/uploads/2012/10/ilish2-610x300.jpg

Recipe: Bhapa Ilish

Ingredients:

-200 gm Ilish

-50 gm Mustard paste

-25 ml mustard oil

-1 tsp green chili paste

-2 pcs whole green chilis

-¼ tsp Black Cumin

-5gm Turmeric powder

Salt to taste

Method:

1. Take a bowl and mix together mustered paste, green chili paste, black cumin, mustered oil and salt.

2. Marinate the Ilish for 30 minutes in this mixture and then place the marinated fish in a closed container before putting it on boiling water.

3. Allow the fish to be cooked in steak for 20-25 minutes

4. Serve hot with steam rice.

 pic courtesy:http://4.bp.blogspot.com/-ehjsUnr0yyM/UeLNjiFmq8I/AAAAAAAADko/ZerytjRx3fU/s1600/DSC05655.JPG

Recipe – ILISH PATURI

Ingredients:

200 gm – Ilish Fillet

25 gm mustard oil

1 tsp mustard paste

1 tsp Garlic paste

1 tsp Ginder paste

1 tsp Green chili paste

1 gm Black Cumin

2 pieces Banana leaf

Salt to taste

25 gm Sour Curd/lime juice

5 gm Turmeric powder

 Method:

1. Prepare a thick paste by mixing mustard paste, ginger-garlic paste, curd green chili paste, black cumin, mustard oil and salt.

2. Marinate the fillet in this for half an hour.

3. Take the fish and wrap it in the Banana leaf and place the wrapped fish in a steamer and cook for 15-20 minutes.

 pic courtesy:http://raandhuni.files.wordpress.com/2011/08/steps.jpg

Recipe: Dhumr Gondho Ilish

Ingredients:

500 gm Ilish

25 gm mustered oil

100 gm mustard paste

1 tsp garlic paste

1tsp ginger paste

1 tsp green chili paste

1 piece whole green chili

Sale to taste

Method:

1. Fillet the fish and marinate it with mustard paste, ginger paste, garlic paste, green chili paste and curd

2. Place the fish in the oven and grill it till its golden brown

3. Debone the fish and cut it in fish-finger shaped strips

4. Garnish the smoked Ilish with green chilies and serve hot.

pic courtesy:http://im.timescitycontent.com/blog/wp-content/uploads/2014/07/ilish-fry.jpg