Category Archives: Fish

Tuna Cutlets (Easy)

425 gms Tuna Meat (Canned in Spring Water)

Ingredients:

1 Onion (medium)

4 green Chillies

1½ inch ginger

6 Cloves Garlic

1 bunch Coriander Leaves

1 Stalk Spring Onions or Onions Leeks

Few mint leaves

All above to be minced fine

2 Eggs

300 gms Potatoes- (boiled and peeled)

1 tsp Pepper Powder

½ tsp Turmeric Powder

1.5 tsp Coriander Powder

1 tsp Garam Masala Powder

½ tsp Turmeric Powder

½ tsp Chilli Powder

1 tsp salt or to taste

Toast Powder (bread crumbs)

Method:

Cut open the Tuna Tin and drain all the water. Mash the boiled potatoes. Add the tuna to the mashed potatoes. Mince all the green masala add to the mixture. Add all powders, salt and yolk of egg (reserve the white of egg) and mix together.  Make small balls (if there is excess water, add bread crumbs). Form cutlets in the palms of your hands. Beat the white of egg. Dip the cutlets in white of egg and then Bread Crumbs (if you want crispy cutlets) or only white of egg.

Heat frying pan, add about 6 tbsp oil and shallow fry the cutlets on both sides. Remove to a paper towel to take off excess oil.

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Mackerel Curry (Mangalorean)

Mackerel Curry (Mangalorean)

Ingredients:

5 Mackerels (6) or 500 Sardines or 2 Pomfrets

Masala (ground)

1/2 onion (sliced)

4 seeds garlic

1 inch ginger

1 green chilli

200 gms Chopped tomatoes (Canned) or two tomatoes (sliced)

8 Red Chillies

3/4 tsp turmeric powder

½ Tsp Cumin Seeds

A small ball tamarind

Water if required

Seasoning:

½ Onion (Sliced)

Few Curry Leaves

2 tblsp Ghee (clarified butter) or Oil

Salt to taste (1 tsp)

Method:

Clean the Mackerels (see Video), Cut them into required size pieces (2 or 3) apply ½ tsp of salt and keep aside.

Place a deep pan or vessel on stove. Add ghee or oil, when hot add ½ sliced onion. Fry for a minute, add curry leaves. Fry for another minute and add the ground masala. Fry for 10 minutes, add masala water if it dries up. Now add the remaining masala water and more water if required to make gravy. This should not be too thin. The gravy will increase when you add the fish (water from fish). Now add 1 tsp salt and the Mackerel Pieces. Boil for 3 minutes or until fish is cooked. Check for salt and gravy requirements. Remove from stove.

That’s it Mackerel Curry.

 

Dum Mackerel or Sardines

Ingredients:

800 gms Mackerels (6) or Sardines

6 medium onions (chopped)

1.5 pods chopped garlic

3 inches chopped ginger

6 chopped green chillies

400 gms tomatoes or one can of diced tomatoes.

A bunch chopped coriander leaves

1 to 1.5 tsp chilli powder (according to spice requirement)

½ tsp turmeric powder

1 tsp salt

½ cup vinegar

The above four can be substituted with 2 tbsp Dexter’s salt & chilli paste. https://www.youtube.com/watch?v=xfGFqtF9UkU

Juice of lemon

3 tblsp of Olive Oil

Method:

Clean the Mackerels (with Pockets along the bone- see video) or Sardines, apply ½ tsp of salt and keep aside.

Heat a deep pan and add olive oil. When hot add the Onions. Add 1/2 tsp of salt. Fry till the onions become slightly brown. Add the ginger, garlic, chillies. Fry for 3 minutes. Add the chilli, turmeric, salt and vinegar or salt & chilli paste. Mix well and add tomatoes and mix well. Fry for 5 minutes.

Pre-heat Oven at 180 degrees for 10 minutes. Take a deep baking dish or roasting dish. Add one portion of the cooked masala to the dish. On top of it place the Mackerels or Sardines. For Mackerels fill some of the masala into the pockets which were created. Put the rest of the masala on top of the mackerels or sardines. Sprinkle the coriander leaves on top of the fish and then sprinkle the lemon juice on top of the fish.

Close with lid (sealed) or aluminium foil. Place some water on top of the lid. Bake for 30 minutes.

Mussels Grilled Japanese Style

Mussells Grilled Japanese Style

Ingredients:

20 Live Mussels or Frozen Packaged Mussels in half shells

Method for Live Mussels:

Clean the mussels under water and take off the beard if any. Scrub off the direct and wash them. If any of the mussels are already opened, tap them and see if they close. If not throw them away. Wash the mussels and then steam them in a little water. Place water in a vessel and the mussels in a colander over the water. When it steams the mussels open. If they do not open throw them away. You can also steam them in a little water with the lid of the vessel closed. When steam starts escaping from the lid the mussels would have opened. Use the stock for soup.

Open the mussels and then discard one of the shells. Remove the meat from the other shell, remove any beard or dirt and place it back in the shell. Do this for the rest of the mussels.

Preparing Sauce:

In a bowl pour half a cup of the Mayonnaise and add 2 tablespoon of Shiracha chilli sauce. Add 2 tablespoon of chopped green onion or spring onions. Mix well.

Grill Tray:

Place the half shell mussel either fresh or packaged one’s on a baking tray. Pour in one tablespoon of the sauce on top of each mussel. Place the tray under a grill in the oven. Grill at 180 degrees for about 10 minutes.

Remove and serve with lemon wedges.

Butterfly Garlic Prawns

Butterfly Garlic Prawns

Ingredients

20 Tiger Prawns (Butterflied)- see video

Marinate with 1/2 tsp salt, 2 tblsp Olive Oil, juice of one lime, 1 tsp Pepper Powder, cover and place in  refrigerator for 2 to 3 hours or overnight

Butter Garlic Paste

6 tablespoon Butter (salted or unsalted)

1 tsp salt if butter is unsalted

6 cloves garlic – roughly chopped

½ inch ginger – roughly chopped

Few coriander leaves

A little parsley

Above to be ground into paste

Place the butterfly prawns in a baking tray. Drop little of the paste into each of the prawns. Preheat oven 250 degrees and grill the prawns for about 5 minutes. Remove and serve, garnish with parsley or coriander leaves.

 

Spicy Crunchy Prawns, (Prawns Koliwada)

 

prawn-koliwada

Ingredients

700 gms (35 to 40)Prawns – Shelled, deveined, washed and drained

Make a marinade of the below in a bowl:

1.5 tsp Kashmiri Chilli Powder

1 Tsp Coriander Powder

1 tsp Salt

1 tsp Turmeric Powder

1 tsp garlic paste

1 tsp ginger paste

2 tsp oil

2 tsp lime juice

Mix prawns in above and keep aside for 20 minutes

Add to the above:

½ cup Chick Peas Flour (Gram Flour)

2 tbsp Rice Flour

1 tsp Kashmiri Chilli Powder

½ tsp Salt

2 tbsp Yoghurt

Little water

Mix well to coat the prawns. The batter should not be thin.

In a deep pan, heat sufficient oil to deep fry the prawns. Do not overcrowd the pan. Fry in batches. Fry till the prawns are golden brown. Place the fried prawns on paper towels to absorb oil.

In a serving plate, place the fried prawns on one side to take up 3rd of the plate. Slice an onion very thin and spread the slices on the ¼ part of the plate. Slice a couple of green chillies and place them on top of the onion slices. Sprinkle pinch of salt and lime juice on the onion and chilli slices. Sprinkle little lime juice on the fried prawns and if you have, sprinkle some chaat masala (powder) on top of the Fried Prawns.

A very good appetizer!! Enjoy!!

Fish Cutlets

 

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½ Kg Fish Meat (used Basa Fillet, can use other like Tuna)

Ingredients:

1.5 Onions

4 green Chillies

1½ inch ginger

1 bunch Coriander Leaves

All above to be minced fine

1 Egg

3 slices of bread

250 gms Potatoes- (boiled and peeled)

½ tsp Sugar

½ tsp Pepper Powder

½ tsp Turmeric Powder

½ tsp Cumin seed Powder

Alternatively use 2 tsp Stew powder

Vinegar and salt to taste

Toast Powder (bread crumbs)

Method:

Cut the fish into big pieces and then boil in little water along with a little turmeric, salt and pepper powder. Remove the fish and reserve the gravy for the bread. Mash the boiled potatoes. Flake the fish with a fork and add the fish to the mashed potatoes. Mince all the green masala. Broil the green masala and add to the mixture. Soak the bread in the gravy (the water in which fish was boiled). Squeeze out the water, break the bread into pieces and add to the mixture. Add egg, vinegar, powders, salt, and sugar and mix together.  Make small balls (if there is excess water, add bread crumbs). Form cutlets dipping in bread crumbs – on a cutting board, using a broad knife and your other hand to shape them.

Heat frying pan, add about 1.5 tbsp oil and shallow fry the cutlets on both sides. Remove to a paper towel to take off excess oil.