Fish in Methi and Garlic Recipe
Ingredients
Few leaves of methi (preferably Fresh)
Few leaves of Corriander leaves
5-6 Garlic flakes
1/2 inch piece of Ginger
3-4 Green Chillies
1/2 teaspoon Haldi
1 teaspoon Corriander Powder
Salt as per taste
2-3 Tomatoes
1 Tablespoon Oil
Fish
Method:
Wash the fish and marinate it with salt and haldi, put aside for 1/2 an hour.
Again wash it and deep fry it in 1 tbsp oil. Make sure the oil is really hot before you put the fish or else the fish will stick to the base of the pan. Fry the fish till golden brown in color and keep it aside. Wash methi nicely and squeeze it completely and remove all the water from it. Now finely chop the methi and washed corriander leaves and grind them along with garlic, ginger and green chillies.
Heat little oil in the pan put all the above methi, corriander, ginger, garlic and cook it slightly on low flame. Now put all the dry masalas (haldi and corriander powder) and salt and cook it on low flame for few more minutes.
Then add finely chopped tomatoes cook it till ghee oozes out.
Now add fried fish and turn it on both sides cook it fow 5-6 more minutes. Finally add jeera powder, elaichi powder before serving.
Note: The above recipe is made with very less gravy. If u need with gravy then add water in the mixture before adding the fried fish and boil it properly so that the mixture is blended well and then add fish and cook it as above and add jeera and elaichi powder before serving. Enjoy.
Stuffed Fish Recipe
Ingredients
2 Whole Mackerels or Pomfret
2 tsps Jeera or jeera powder
2 tbsps Chilli powder
1 tsp Turmeric
1 tsp Garam Masala
A little Coriander
Vinegar
1 medium sized Onion cut finely lengthwise
Salt (To clean the fish and also to taste) (I use black salt)
Lime juice
Oil for frying
A little Semolina (Rava)
Method
Clean the fish throughly. Remove the innards the scales, fins and part of the tail and slice it on either side lengthwise. Then sprinkle the fish with salt and a little bit of lime juice and leave it for 20 minutes. This will remove the dirty odor of fish. Meanwhile, grind together all the other masala except onions. Make it a thickish paste. Stuff the fish with this masala and a little bit of onions. Then apply masala outside also. Secure with string if it is bulging.
Sprinkle a little rava on both sides and deep fry it.
Serve with sliced Onions and Lime Wedges.
Yummy Kerala Fish Fry Recipe
Kerala Fish Fry
Ingredients
Pompfret/Rohu Fish 1kg
Pepper Powder-1teaspoon
Turmeric Powder- A pinch
Ginger & Garlic Paste- 1 teaspoon
Red Chili Powder- 1 tea spoon
Salt- to taste
Method
Mix all the powders together with a little water bring it to a thick paste.
Make sure you hand mix it, don’t add too much water and loosen the consistency.
Now wash the fish clean it and then make cuts on the fish body with a sharp knife, avoid giving over pressure just a slit would do.
Now apply the above paste over the fish in little volume based on the degree of spice you prefer.
Leave it for ½ an hour and then shallow fry it on a tawa in low flame until it turns golden brown, fry it on both the sides, your fish is ready to serve.
Note: For added flavor just squeeze a little lemon over the fish and serve it hot, with Little onion slices which is sprinkled with little lemon juice and salt.
Fish Pulao Recipe
Ingredients:
400g basmati rice
500g boneless fish
115g onions paste
5g ginger
2 green chilies paste
10g pepper corns
1/2 tsp turmeric
Salt to taste
50g ghee or butter
250g oil
50g potatoes
Method:
1. Cut the fish into pieces and mix with onions paste, salt, green chilies paste, pepper powder.
Deep fry in oil until golden brown and remove without any oil.
2. Heat ghee in a pan, fry rice with potatoes, turmeric and ginger for few minutes.
3. Add sufficient water to the rice and cook until three-fourth of the rice is cooked.
4. Then add fish pieces, mix well and cook the rice until it is done.
5. Serve with any gravy curry.
Tuna Salad Recipe
Ingredients:
1 cup shredded tuna
1 chopped tomato
1/2 chopped onion
1/4 cup cilantro leaves; chopped
3/4 cup mayo
1 chopped green chili (optional)
1 tbls salt
Pinch of black pepper
1 tbls granulated garlic
Method:
1. Mix all ingredients together.
2. Chill for 5 minutes in the freezer and serve with tortilla chips or wheat bread
Chutney Fish Tikka Recipe
Ingredients:
500g fish pieces of any type
150g oil
8g ajwain seeds
45 ml cream
10g cumin seeds powder
10g garam masala
20g garlic paste
20g besan flour
30 ml lemon juice
5 tbsp mint or coriander chutney
1/2 tsp white pepper powder
1 onion, chopped in circles.
60g yogurt
Salt to taste
Method:
1. Mix cream garlic paste, ajwain seeds, white pepper powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt.
2. Add fish pieces to the above mixture and soak them for about 3 hours.
3. Heat oil in a pan, fry fish pieces on both sides.
4. Serve with onions, which are chopped in circles.
Shahi Machhi Patiala Recipe
Ingredients
500 gms. (preferably skinless and boneless), cut into 2" pieces (cut fish with skin and bones can also be used)
4 tbsp. oil
1 large onion - chopped over fine (1 cup)
2-3 green chillies
½ tsp. garlic paste
½ tsp. ginger paste
½ tsp. haldi powder
½ tsp. red chilli powder
½ tsp. salt
3 medium tomatoes, chopped very fine (2 ½ cups)
¾ cups water
2 heated tsp. cornflour.
Grind together: 1 tsp. mustard seeds, ¼ tsp. ajwain, 1 tsp. jeera.
For garnishing: some pepper powder, some fresh coriander leaves.
Method
In a casserole take oil. Add powdered mustard, jeera and ajwain.
Micro high uncovered 2 mins. Add haldi, onion, ginger, garlic and green chillies. Mix well.
Micro high uncovered 4 mins. Add red chilli powder, salt, tomatoes and ¾ cup water.
Micro high covered 8 mins. Mix and mash well with a spoon.
Add cornflour dissolved in 2 tbsp. water and fish pieces.
Mix well. Micro high covered 5 mins. Let stand 3-4 mins. covered.
Serve hot garnished with fresh coriander and pepper powder.
Serves 3-4
Fish Tikka Recipe
Ingredients :
Fish- 1 lb (any fish of your choice)
Medium Onions- 3
Ginger- 1 inch piece
Garlic- 6 cloves
Garam masala- 1/2 tsp
Roasted Cumin powder- 1 tsp
Bread Crumbs- 3 tablespoons
Eggs- 2
Salt to taste
Oil- 5 tablespoons.
Method :
1. Mince the onion, ginger and garlic together. Steam the fish. Remove the skin & the bones and Mash them.
2. Add the onion-ginger-garlic mixture, breadcrumbs, garam masala, well-beaten eggs, salt and cumin powder to the fish. Mix well to make a homogeneous mixture.
3. Make lemons sized balls out of the mixture and flatten them into thick patties.
4. Heat 2 tbs of oil in a shallow frying pan and fry few at a time until both sides become golden brown (turn it once).
5. Repeat this until all the patties are fried (Pour some oil every time you replace them). Serve hot.
Goan Fish Curry Recipe
Ingredients
Fresh Fish (like Pompfret, King Fish, etc)
Red Chilly Powder - quarter tsp (for marinating the fish)
Turmeric powder - quarter tsp ( for marinating the fish )
Fresh Grated Coconut - one cup
Red Chilly Powder - half tsp.
(depends on how hot you want the curry. If you like hot food, you may increase the quantity)
Turmeric powder - half tsp.
Tamarind - half inch
Onion - one (small)
Dried coriander seeds - 1 tsp
Pepper - quarter tsp
Oil - 1 tsp
Salt - to taste
Method
Clean the fish, wash and apply quarter tsp red chilly powder, quarter tsp turmeric powder, salt and keep aside.Cut finely half of the onion.
Grind finely coconut, red chilly powder, turmeric powder, tamarind, half of the onion, coriander seeds, pepper.
In a vessel, put oil and add the finely cut onion. When onion gets cooked, add the marinated fish and let cook with onion for 1 min. Then add the ground coconut mixture. Add little water (quantity of water depends on how thick you want the curry. But the curry taste good when it is a little thick).
Add salt to taste. Remove from fire when curry boils.
Kerala Fish Curry Recipe
Ingredients
King Fish or
(Salmon or Mahi Mahi) - 1 kg
Chili powder - two tablespoonful
Turmeric powder - half teaspoonful
Fenugreek - half teaspoonful
Mustard seeds - one tea spoonful
Red onions - 4 cut pieces
Garlic - 3
Ginger - 4 pieces
Coconut oil - 1/4 cup
Curry leaves - 10 stems
Salt - As required
Tamarind.
Method
In a frying pan, heat about a quarter of a cup of coconut oil or vegetable oil until the oil is hot enough to break a few mustard seeds in this oil.
Now add the chopped onions, few curry leaves and split green chilies and stir fry.
To this add a mixture of turmeric, chilli powder, water and cook. When the oil begins to clear add the remaining spices previously ground, half a cup of `tamarind water' and sufficient additional water to make enough gravy Cook until the gravy is thick. Put this aside.
In a separate large frying pan, prepare a bed of curry leaves. Arrange the pieces of fish on this bed. Pour the previously prepared gravy over this, The pieces of fish should be completely covered. Add the remaining curry leaves and tamarind, cover with a lid and cook slowly. Do not stir, if necessary you can lift the frying pan by it's handle and give it a gentle rotating or rocking motion during cooking to spread the gravy evenly. Stop cooking when the fish pieces are cooked sufficiently and the gravy is thick.
Fish Cooked in Coconut Milk Recipe
Ingredients
1 kg of Pomfret Fish, Cut into medium Slices
1cup of Coconut milk
1 tsp of Corriander powder.
1 Medium Raw Mango to be peeled off seed should be taken out and grinded to paste with 4 Hot Green Chillies.
1 tsp of Garlic paste or 4 Garlic Pods to be finely chopped.
1 tsp of Garam Masala powder.
2-3 Bay Leaves
1 tsp of Curry Leaves
1/2 tsp of Whole Jeera
1/4 tsp of Mustard seeds.
200ml of Cooking Oil.
Method
Heat oil in non stick kadai. In the meantime marinate the fish slices with 1 tsp salt
Fry the pieces but not deep fry it. Remove it from the kadai and keep it aside.
Fry the chopped onions in oil till brown in colour but it should not burn
Add bay leaves, curry leaves, jeera and mustard seeds
Again fry it for 2 minutes. Now add the garlic paste fry it for another 2 minutes
Add the Mango paste in it with 1 tsp of salt. Add the coconut milk in it and slow the flame.
Now add the fish pieces and garam masala powder in it stir
Cover it with lid on slow flame for another 5 minutes. Simmer it for sometime and serve it with plain rice.
Fish and Mushroom Recipe
Ingredients
500 gms fish fillets
1 cup button mushrooms, washed and chopped
3 tbsp butter
1/2 cup milk
1 tbsp cornflour
1/4 carrot, shredded
1/4 cup boiled peas
Salt as per taste
1/4 tsp black pepper
1/8 tsp oregano
2 tbsp celery, chopped finely
Method
Clean the fillets an cur into serving size
Heat 2 butter in a pan, cook the fish fillets till they flake easily
Keep warm, heat 1 tbsp butter
Add cornstarch and stir for 3 minutes
Add milk and stir continuously, to avoid lumps
Add salt, oregano and black pepper
Add mushrooms, carrot and peas
Cook till thickened, pour over cooked fillets
Garnish with cerely, serve with bread
Note: If the fillets are cold, warm in the oven and then pour the sauce.
Bengali Fish Curry Recipe
Ingredients :
4 slices fresh carp or striped bass
2 tbsp mustard seeds
2 jalapenos
½ tsp panch foron
½ tsp turmeric
2 tbsp oil
Method :
Apply salt and ¼ tsp of the turmeric to the fish.
Now heat oil in a non-stick pan and fry the fish till it turns golden brown on both sides. Remove
the fish and keep aside.
In a blender, make a paste of the mustard seeds, the jalapenos and ½ cup water.
In the remaining oil add the panch foron and add this mustard paste.
Fry for 4 to 5 minutes and then add the fish, turmeric and salt.
Cook for 10 minutes till it is cooked. Garnish with cilantro.
Fish Cutlet Recipe
Ingredients:
½ kg fish
1 tsp ginger paste
1 tsp garlic paste
1 bread slice
1 tbsp cornflour
1 egg
½ tsp garam masala powder
1 cup bread crumbs
1-2 green chillies
1 bunch coriander leaves
salt to taste
oil for frying
½ tsp turmeric powder
Method:
Rub fish with salt & turmeric powder. Wash after 5 min.
Steam fish over a pan of hot water and remove all the bones.
Mash it with hands. Add ginger- garlic paste, salt, red chilli powder, garam masala powder, cornflour, coriander leaves, green chillies, bread slice (soaked in water & squeezed).
Mix all these ingredients & make cutlets of round or any shape you like.
Beat egg lightly. Dip cutlet in egg and roll them in bread crumbs.
Heat oil. Oil should not be very hot.
Fry till brown and serve with potato fingers & chutney.
Fish Fry Recipe
Ingredients
1 kg white fish fillets
1/2 cup bread crumbs
Oil for frying
Masala
2 sprigs of spring onion
1" ginger
3 garlic flakes
4 green chillies
1/2 tsp turmeric powder
1 tbsp lemon juice
1/2 tsp garam masala
1 tsp cumin seeds
1 cup coriander leaves
1/2 cup gram flour (besan)
Salt as per taste
Method:
Clean and Wash fish fillets.
Cut into big pieces of the fillets.
Heat the oil for frying. Put the fish pieces in the batter.
Keep for 5 to 10 minutes. Remove the pieces and roll in bread crumbs.
Deep fry till it turns golden brown. Serve hot.
Tandoori Fish Fry Recipe
Ingredients
Fish 5-7 pieces
Tandoori paste 2 tbsp
Red Chillies Powder 1 tbsp
Ginger Garlic Paste 2 tbsp
Turmeric Powder 1/4 tbsp
Salt as per test
Oil 3 tbsp
Marinate:
Mix 2 tbsp salt in fish pieces in bowl, keep aside for 10 minutes.
Then wash fish thorougly, and let them dry for some time.
Prepare Masala for tandoori fish fry take a bowl add tandoori paste, red chillies powder, ginger garlic paste, turmeric powder, salt, mix all the ingredients and marinate this paste to fish peices for atleast 1/2 hour.
Method:
Heat oil in a pan. Fry one by one fish pieces till it becomes golden brown. Garnish with Parsily and serve hot with Sambar and Rice.
Fish Biryani Recipe
Ingredients:
1 kg fish fillets-cut into 1.5 " cubes
2 tbsp oil
1 cup onions-grated
1 tsp ginger paste
1 tsp garlic paste
1 tsp cumin seeds
1 tsp garam masala
1 tbsp coriander powder
1 tsp chilli powder
1 tsp turmeric powder
1.5 tsp salt
1 cup hung yogurt
1 cup coriander leaves-chopped
green chillies to taste-finely chopped
1 tsp biryani masala
1/3 cup browned onions
For the rice
2 cup rice-cleaned and washed
2 tsp oil
4 cloves
4 peppercorns
1 cinnamon-broken
4 green cardamoms
1 tsp salt
3 cups hot water
saffron or color mixed in 1 cup warm milk
Method:
Heat oil and add cumin seeds. When they splutter, add onions and ginger-garlic pastes. Stir fry till fat separates.
Add the garam masala, coriander powder, chilli powder, turmeric powder, salt and yogurt and saute till fat separates.
Mix in the fish and cook over high heat till opaque. Mix in the browned onions, coriander, green chillies and biryani masala.
To make the rice, heat oil and add cloves, peppercorns, cinnamon and cardamoms. When they darken a bit, add rice, water and salt. Mix well and cook till rice is tender but still holds its shape.
To serve, put the fish layer at the bottom of the dish, cover with the rice and sprinkle the rice milk mixture. Keep in an oven or over low heat, over a tawa for about 15 minutes. Mix to break up the layers and serve.
Note: you can also marinate the fish with masala first.
Fish Puttu Recipe
Ingredients
Tin Fish (Tuna Fish) 2 tins
Onions 2 finely chopped
Green Chillies finely chopped as desired
Coriender leaves finely chopped one bunch
Curry Leaves chopped a few
Ginger finely chopped one small piece
Salt
Turmeric Powder 1/2 small tea spoon
Oil 3 table spoon
Grated Coconut 5 table spoon
Method
Heat oil in a frying pan and fry onions till transparent.
Add green chillies, ginger, coriander leaves, curry leaves and turmeric fry for a few minutes.
Add the tuna fish after draining the liquid add salt and keep frying till it is dry.
Add grated coconut and serve with Rice or Chappathi.
King Fish Fry Recipe
Ingredients:
King Fish - 1/2 kg
Red Chilli powder
Salt
Pepper
Red food color
Oil
Method:
1. Wash the fish well .
2. Add required red chilli powder, salt, & food color .
3) Then add little pepper powder and allow it to marinate for 1 hr.
4 ) Deep fry it in oil ..Serve hot
Coriander Fish Recipe
Ingredients:
* Fish fillet 4 pcs
* Fresh coriander plenty
* Chilies optional
* Salt, lemon & garlic paste
* Oil 4 tblsp
Method:
Apart from oil & fish blend all the other ingrids together.
Marinate the fish with lemon and salt for an hour or two.
Wash the fish after the marinating time.
Place fish on the baking sheet/ tray & brush some oil onto it.
Coat the blended mixture on the fish along with some more salt and lemon juice. Place the fish on the tray and enclose the foil keeping little bit open on the upper side and place it into the preheated oven at 200c.
Bake on the lower part of the oven for 15-20 mins and on the middle side till done.
When the fish is ready, coat it with the same mixture which might be thick by now, and place beneath the grill till a little bit of colur is acquired.
Serve with chips or mashed potatoes.
Fish Manchurian Recipe
Ingredients:
1/2 kg fish fillets
1/2 tsp Chinese salt
1 egg, beaten
2 tbsp cornflour
2 tbsp lemon juice
2 tbsp ginger-garlic paste
2 tbsp tomato sauce/puree
3 green chillies, chopped
4 tsp Soya sauce
4 garlic cloves, finely chopped
4 tbsp flour
A pinch of black pepper powder
Salt to taste
Oil for frying
Few sprigs of coriander leaves, chopped
Method:
* Clean and wash the fish fillets. Drain.
* Apply salt, pepper powder, lemon juice to the fish pieces and marinate for 10 minutes.
* Mix cornflour, flour, beaten egg, salt and ginger-garlic paste with little water and make a batter.
* Apply this batter well to the fish pieces and fry in hot oil until golden brown.
* Keep aside.
* Heat oil in another pan and fry chopped garlic and green chillies.
* Also add tomato sauce, Soya sauce and fried fish pieces.
* Stir well to coat the pieces with the Soya sauce mixture.
* Now add a cup of water and simmer until all the water is evaporated.
* Sprinkle Chinese salt, chopped coriander leaves and serve hot.
Southern Fried Fish Recipe
Ingredients
sear or pomfret slices (1/4" thick) - ½ kg
ginger-garlic paste - 2 tsp
chilli powder - 2 tsp or to taste
turmeric powder - ½ tsp
coriander powder - 1 tsp
salt - to taste
tamarind extract - 1 tbsp
rawa or rice flour - to coat
oil - to fry
sear or pomfret slices (1/4" thick) - ½ kg
ginger-garlic paste - 2 tsp
chilli powder - 2 tsp or to taste
turmeric powder - ½ tsp
coriander powder - 1 tsp
salt - to taste
tamarind extract - 1 tbsp
rawa or rice flour - to coat
oil - to fry
Method
Wash the fish and pat dry.
Combine all the ingredients from ginger garlic paste to tamarind extract and smear the fish slices with it.
Leave to marinate for 20-30 minutes.
Roll each slice in some rice flour or semolina to absorb the moisture and make the
masala stick to the slices.
Deep fry in moderately hot oil till done. Serve hot.
Garlic Pepper Fish Recipe
Ingredients
shark, cod or sole fish - ½ kg
garlic - 8 flakes, crushed
onion - 1 cup, sliced
oil - 3 tbsp
chilli powder - 1 tsp
turmeric powder - ½ tsp
black pepper powder - ½ tsp
tamarind - size of a big marble
salt - to taste
Method
Clean and cut the fish into 1" cubes.
Soak tamarind in 2 Tbsp of hot water and extract the juice.
Mix all the powders with this extract.
Heat oil, fry garlic till fragrant. Add onion, fry till light brown.
Add the tamarind-masala mix and fry well.
Add 1 ½ cup of water, fish and salt to taste.
Bring to a boil and simmer till the fish is cooked.
Chettinad Fish Curry Recipe
Ingredients
fish - ½ kg
red chilli powder - 2 tsp
coriander seeds - 3 tbsp
fennel saunf) - 1 tsp
poppy seeds(khus khus) - 1 tbsp
For Seasoning :
oil - 2-3 tbsp
mustard - ½ tsp
black gram (urad) dal - ½ tsp
fenugreek - ¼ tsp
fennel (saunf) - ½ tsp
curry leaves - few
onion - ¾ cup, chopped
garlic - 6 flakes, chopped
tomatoes - 1 cup, chopped
tamarind extract - to taste
salt - to taste
Method
Wash the fish slices.
Grind red chillies with coriander seeds, fennel and poppy seeds.
Heat oil, season with mustard, black gram dal, saunf, fenugreek and curry leaves.
Add garlic and onion and fry till onions are light brown.
Add ground masala, fry well.
Add tomato and tamarind extract. Simmer for a few minutes.
Add fish and salt. Cook till done.
Fish Tamarind Gravy Recipe
Ingredients
Cat Fish 1 kg (after cleaning)
Medium size Onions 4 (ground)
Greenchillies 6 (cut length wise)
Tamarind (two fists)
Ginger_Garlic paste 4 tsps
Garam masala 4 tsps
Chilli powder 4 tsps
Turmeric powder
Butter milk or Curd
Salt to taste
Oil 200 gms
A whole bunch of fresh Coriander
Method
Soak the tamarind in 1/2 a glass of hot water for atleast 20 minutes. Make a puree of it. Meanwhile, cut the fish into fist size pieces and clean the pieces with some salt, butter milk or curd and turmeric powder (1/2 tsp) and then with water. Mix the fish pieces in a bowl with chilli powder, 4 pinches of turmeric powder, salt and ginger-garlic paste.
Heat oil in a non_stick cooking dish and put the ground onion into it. Fry it on a medium heat till the onion becomes light brown. Now pour the tamarind puree, put the chillies into the dish. Empty the bowl of fish pieces into the dish. Add salt according to your taste. Let the gravy cook on a low heat. In between, keep moving the dish holding the sides of it to stir the contents.
A wooden spatula can be used by taking care that the pieces are not disturbed much. Add garam masala and finely chopped coriander 2 minutes before removing the dish from the flame. Those who do not like the gravy to be much hot and sour, they can reduce the quantity of chillipowder, garam masala and tamarind.
Ginger Fish Recipe
Ingredients
1/2 kg fish fillets
1 sprig spring onion, chopped finely
2 tbsp oil
For Sauce:
3 tsp grated ginger
2 garlic flakes
2 tsp soy sauce
1 tbsp vinegar
2 tbsp water
1 tsp sugar
1/4 tsp salt
1 tsp red chilli powder
2 tsp lemon juice
(Make a thin paste of all the ingredients.)
Method
Clean the fillets and make into serving pieces
Place it in the baking dish
Heat oil in a pan
Add the sauce paste into it
Simmer for 5 minutes
Pour over the fish fillets
Garnish with spring onion
Bake at 350 degree F for 30 minutes.
Dum Machli Recipe
Ingredients:
8pcs pomfret steaks
5gm salt
2gm turmeric
3 tbsp ghee
A pinch of hing
1/2 tsp cumin seeds
1 tbsp ginger finely chopped
2 tbsp onion paste
4 tbsp curd beaten
1 tbsp poppy seed roasted & ground
1 cup water
½ tsp saunf powder
2 tsp garam masala
1 tbsp chopped coriander
1 tsp chopped green chillies
Method:
Pat dry the fish steaks and rub salt & turmeric powder.
Heat 2 tbsp ghee and shallow fry the fish till lightly coloured.
Heat one tbsp ghee and add cumin, chopped ginger and hing.
When they crackle add onion paste, poppy seed paste & beaten curd
Cook for 2-3 mins on low heat.
Add chopped green chilles, turmeric(a pinch) chopped coriander, saunf powder, garam masala and fish steaks. Cook with lid on. Bake in oven with foil.
Coconut Fish Fry Recipe
Ingredients:
750gm sole/ bekhti fillets
3 tsp red chillies
2 tbsp coconut desiccated
2 tsp ginger, chopped
6 garlic cloves
1 ½ tbsp white vinegar
3 tbsp maida (flour)
salt to taste
oil for frying
lemon wedges for garnishing
Method:
Wash the fish fillets and pat dry. Sprinkle maida over fillets and keep aside. Grind together red chillies, coconut, ginger, garlic, vinegar and just enough water to make fine paste. Add salt and evenly coat fillets with this paste.
Heat oil in a frying pan and fry fish till crisp. Serve immediately, accompanied by lemon wedges.
Fish Fingers Recipe
Ingredients:
10 pieces sole fish cut in finger shape
2 tbsp lemon juice
1/2 tsp white pepper powder
2 tbsp bread crumbs
1 egg
salt to taste
oil to deep fry
Method:
Marinate fish fingers with salt, pepper powder and lemon juice.
Keep in fridge for 15 minutes.
Dip in beaten egg and roll in palms to coat the crumbs nicely.
Heat oil and deep fry the fingers until fish fingers are light golden andcooked.
Serve with tartare sauce or tomato sauce.
