|
PROMFRET FISH FRY
Whole Promfret 1
Lime juice 1/2 cup
Ginger paste 4 tbsp
Garlic paste 4 tbsp
Red Chili 2 tbsp
Cloves 4
Cardamom 4
Turmeric powder 1/2 tbsp
Salt
Oil
Wash and clean the fish and creating a cavity on fish.
Crush the cloves and cardamoms into a powder and lightly roast it in a pan without oil.
Take a bowl and add ginger, garlic paste with lime juice thoroughly.
Mix in the chili, Turmeric powder and salt and the roasted powder. Maintain a thick consistency.
Stuff the paste into the cavity and rub the remaining paste all around the fishKeep this aside for 30 minutes.
Heat the pan with oil in the medium heat and gently fry the whole fish in the pan, when it becomes tender lower the heat andfry for 4 min.
FISH HEAD CURRY
Fish head 1/2 lb
cumin seeds 1 tbsp
Chili powder 1 tsp
Turmeric powder 1/2 tsp
Coriander powder 3 tsp
Red chili 1
Mustard seeds 1/2 tsp
Fenugreek seeds 1 tsp
Ginger 3 inch (chopped)
Garlic cloves 5 (chopped)
Onion 1
Cinnamon 2 inch
Coconut milk 1 cup
Tomato 2
Salt
Oil
Heat the pan and add 1/2 tsp cumin seeds, mustard seeds, fenugreek seeds, ginger, garlic, cinnamon stick, curry leaves, fry until the aroma comes out. Grind the fried ingredients with little water into paste.
Heat the pan with oil and add chopped onion, tomato and fry until it gets golden brown. Add cumin powder, chili powder, turmeric powder, coriander powder fry until the aroma comes out and add ground paste.
Let it boil and add salt and cleaned fish head. cook in the medium heat until the fish is cooked well. Add coconut milk and cook for 3 min in the simmer.
SHRIMP TIKKA
Shrimp 1 lb
Garam Masala 1 tsp
Garlic Paste 1 tsp
Ginger Paste 1 tsp
Lemon 1
Turmeric Powder 1 tsp
Red Chili Powder 1 tsp
Coriander powder 1/2 tsp
Cumin powder 1/2 tsp
Butter 1 tbsp
Salt
Wash the shrimp, remove shell and black string from the shrimp
Take a bowl and add Yogurt, Garlic Paste, Ginger Paste, Garam Masala, turmeric powder, salt and juice of 1 lemon.
Add Chili Powder and coriander powder and cumin powder into a bowl and mixed with shrimp . Marinate the shrimp for 2 hours.
Heat the pan with the butter and roast the shrimp in the pan, until it is cooked.
SHRIMP MASALA
Jumbo Shrimp 15
Onion 2
Garlic paste 11/2 tsp
Ginger paste 1 tsp
Tomatoes 2
Green chilies 2
Cinnamon powder 1 tsp
Chili powder 1 tsp
Turmeric powder 1 tsp
Oil
Salt
Wash and clean the Jumbo Shrimp and drain the water.
Marinate with turmeric powder and salt.
Heat the oil in the pan add Shrimp and deep fry until it turns pink.
Remove the Fried Shrimp to another bowl.
Cut one onion into chunky pieces.
Heat the pan with the oil add garlic, ginger and add finely chopped onion and keep frying till they are brown.
Add turmeric powder, cinnamon powder & chili powder. Stir well.
Add Fried Shrimp, chunky onion pieces and fry for couple of minutes.
Add 1 cup water & Salt to taste. Let it boil for 4 to 5 minutes.
Remove the pan from the flame and garnish it with sliced tomato.
Easy FISH CURRY
Fish 1 lb
Onion 1
Tomato 1
Chili powder 2 tsp
Coconut milk 1 cup
Mustard seed 1/2 tsp
Cumin seed 1/2 tsp
Oil 3 tsp
Salt
Heat the pan with the oil and add mustard seed, cumin seed and fry.
Then add chopped onion fry until it becomes golden brown, add tomato and chili powder, fry for 3 min.
Now add water to it and salt and fish and cover the pan until the fish is cook, in the medium heat.
After fish is cooked well, add coconut milk and simmer the heat for 3 min
TANDOORI SALMON
Salmon 1 lb
Red chili powder 1 tsp
Lemon juice 2 tbsp
Sesame oil 3 tbsp
Salt
Wash and clean the fish. Make incisions with a sharp knife on the fish. keep it aside.
Take a bowl, add oil, chili powder,lemon juice, salt and mix well.
Apply this marinate onto the fish and refrigerate for three to four hours. Pre heat the oven at 350 F and cook the fish for 30 min.
SHRIMP BRIYANI
Basmati rice 1 cup
Prawns 1 cup
Bay leaves 2
Onion 1
Turmeric powder 1 tsp
Coriander leaves 1/2 cup chopped
Green chilies 3
Cloves 5
Coconut milk 1/4 cup
Lemon juice 1 tsp
Garam masala 1 tsp (curry powder)
Grated coconut 1 tbsp
Ghee 2 tbsp
Salt
Wash and clean the prawns.
Wash and clean the rice and keep it aside.
Heat the pan with the ghee add add bay leaves and sliced onion and green chili, fry until it becomes golden color.
Add turmeric powder, garam masala, lemon juice, fry until the aroma comes out. Add 1 1/2 cup of water and coconut milk, bring to boil.
Add rice and prawns and add salt, mix well.
Cover the pan and let it cook in the lower heat until rice and prawns are fully cooked.
Garnish with the coriander leaves.
Indian grocery, Indian spices, Indian grocery online, Indian sweets, Indian food all available at IndianBlend.com.
|
|