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
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.
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.
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.
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.
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.
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
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!!
½ Kg Fish Meat (used Basa Fillet, can use other like Tuna)
4 green Chillies
1½ inch ginger
1 bunch Coriander Leaves
All above to be minced fine
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)
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.
Stuffed Mackerel/Pomfret Fry
7 Big Mackerels
2 Green Chillies
1 inch Ginger
8 Flakes Garlic
Few coriander Leaves
4 Spoons Salt-Chillie Paste ( See recipe for Salt-Chillie Paste)
Few Curry Leaves
Clean the Mackerels and make a slit along the back of the Mackerel to make a pocket. Marinate the Mackerels with the salt chillie paste ( use as much as required) and keep aside for half an hour.
Chop all the green masala. Keep a pan on fire. Add oil and when hot add the curry leaves and then onions and allow to fry a bit. When onions turn slightly brown add the chillies, ginger & garlic and fry for some more time. Add the tomatoes and fry well. Then add the chillie paste and fry well. When the mixture has fried well add the coriander leaves and mix well. Cool it completely.
Fill the mixture into the pocket which you have made in the Mackerel and also in the stomach.
Place a pan on fire, put some oil for frying and shallow fry the Mackerel. After about 7 minutes check if the Mackerel is fried and can be turned over. Now turn to the other side and fry for 5 minutes.
Remove and it is ready to eat. You may have this with some Sliced onions and green chillie (sliced) mixed in some vinegar and salt (salad).
½ Kg of Shark or Lemon Fish
12 Red Chillies
½ tsp Turmeric Powder
2 Cardamon Pods
12 Pepper corns
2 sticks Cinnamon
A piece ginger
6 flakes garlic
¾ tsp Cummin Seeds
½ Tsp Mustard Seeds
Lemon Sized Tamarind(to be immersed in water and only use the water)
2 Onions to be chopped.
10 curry leaves
2 Sliced green chillies
1 spoon vinegar
Clean the shark, wash and cut into pieces. Add little salt (1 tsp) and a little vinegar, mix and keep aside for about 15 minutes.
Grind the masala. Place a pan on fire. Add oil (3 spoons). When hot add curry leaves and then chopped onions. When brown add the ground masala and fry well. When the mixture turns brown add the masala water, tamarind water, spoon vinegar and sliced chillies. When it starts bubbling add the shark pieces and allow to cook. Check if cooked and for salt & vinegar if required and add water if more gravy is required. Remove from fire.
This can be prepared with Mackerel, Seer(Surmai), Pomfret.