andhra fish curry

1 tablespoon(s) garlic paste

1 tablespoon(s) tamarind paste

1 sprig curry leaves

1 tablespoon(s) lemon juice

2 tablespoon(s) ghee (clarified butter)

salt to taste

finely chopped fresh coriander to garnish Grind to a fine paste:

1 cup(s) grated coconut

4 dry red chillies

1 onion(s)

1 tablespoon(s) coriander seeds

1 teaspoon(s) cumin seeds

½ teaspoon(s) turmeric powder

1. Rub the washed fish pieces with some salt, lemon juice and a pinch of the turmeric powder. Keep aside for 5 minutes. Wash well. Smear some oil on the onion and roast it on a flame or oven till it is well-browned. Cool and chop. In a pan, dry-roast the grated coconut on low heat till it is brown and aromatic. Cool and grind both to a fine paste along with the other ingredients given above.

2. Heat the ghee (clarified butter) in a heavy-bottomed pan and add the curry leaves. Add the ground paste and the garlic paste. Fry on medium heat for about 4 minutes or till it is lightly browned and aromatic.

3. Add the fish pieces, tamarind paste and salt. Stir gently. Cover and cook on low heat for about 12 minutes or till the fish is cooked but firm.

Garnish with finely chopped fresh coriander.

TIP:

* Traditionally, ghee is a must for this rich and flavorful recipe. However, it may be replaced by any cooking oil.

maharashtrian fish gravy

2 tablespoon(s) tamarind paste

2 teaspoon(s) garlic paste

½ teaspoon(s) turmeric powder

2 teaspoon(s) red chilli powder

1 teaspoon(s) coriander powder

2 flakes garlic crushed

½ teaspoon(s) asafoetida powder

1 green chilli(es) slit

½ cup(s) coconut milk

1 tablespoon(s) oil

salt to taste

1. Wash the fish slices and marinate them in a mixture of tamarind paste, garlic paste, turmeric powder, red chilli powder, coriander powder and salt for about 15 minutes.

2. Heat the oil in a heavy-bottomed pan. Put in the crushed garlic, asafoetida and green chilli. Stir-fry briefly and add the marinated fish. Mix gently and sprinkle some water. Cover and cook for about 20 minutes or till the fish is almost cooked.

3. Slowly stir in the coconut milk and bring to a boil on low flame. Cover and cook on low for about 4 minutes or till the fish is well-cooked but firm.

TIP:

* Coconut milk is available off the shelf in Asian markets in tins or tetrapacks. However, ensure that it is of a fresh date and not too old.

1. Apply a little salt and lemon juice to the washed fish slices. Keep for 5-10 minutes. Wash and drain well. Marinate the fish slices in the ground paste and keep preferably refrigerated for about an hour.
2. Heat a griddle on medium flame and smear a little oil on it. Place the slices in batches of 2 or 3 depending upon the size of the griddle. Do not overcrowd the griddle. Pour a little oil around each fish slice with a teaspoon and let it roast on a medium flame till aromatic and crisp. Flip and repeat the procedure for the other side.

TIPS:
* Any white firm flesh fish can be used instead of king fish (surmai).
* To make this recipe a low fat one, the marinated fish slices can be grilled with minimum or no oil.

2. Whisk together the mayonnaise, fromage blanc, tomato ketchup and herbs to make the dressing.

3. Wash and pat dry the salad leaves and make a pretty arrangement on each of four elegant plates.

4. Arrange the shelled crayfish on the leaves and top with some of the dressing.

5. Tuck one whole crayfish into the leaves on each plate as a garnish, with a sprig or two of fennel or dill and a quarter of lemon.

Fish -2 medium sized (any fish cleaned and cut into thin pieces preferably Cat fish or Tilapia)
2 table spoons Corn Floor
2 table spoon Ginger-Garlic paste
Juice of 3 Lemon
1 1/2 tsp. Red Chilli powder
1 tsp. Dhania powder
Salt to taste

Method:

1.

Clean fish and cut into this pieces.
2.

Place the fish pieces in a plate, make slits on the surface.
3.

Marinate with lemon juice, ginger-garlic paste, chilli powder, dhania powder and salt. Keep aside for 4 hours.
4.

Heat oil in a deep shallow pan.
5.

Dissolve corn flour in water and sprinkle on the marinated fist pieces.
6.

Deep fry the fish pieces till golden brown, Garnish with fresh coriander and serve when hot with onion and lemon slices.