Harri Bari Machhi Recipe

Harri Bari Machhi

Ingredients:

300g fish (red snapper) (5 pieces)
20g spinach
10g mint
5g coriander
1 green chilli
1/4 tsp red chilli powder
1/4 tsp amchoor powder
1/4 garam masala powder
A pinch of ajwain
30gm curd
50gm ginger/garlic paste
50gm oil

Cooking Procedure:

Clean, cut and wash the fish and keep aside.
Grind spinach, coriander and green chilli to make a paste, add rest of the ingredients for a marinade.
Add fish and keep aside for 25 minutes.
Skewer the fish and roast for about 10 to 12 minutes.
Fry in oil till it is well cooked. Serve hot.

Grilled Prawns Recipe

Grilled Prawns

Ingredients:

16 Prawns, peeled
4 tbsp Lemon Juice
salt
1 tsp chilli powder
1 garlic clove, crushed
1 tsp brown Sugar
3 tsp vegetable oil
2 tsp freshly chopped coriander

Cooking Procedure:

Make a slit down the back of each prawn and open out into butterflies.
In a bowl, mix together the remaining ingredients until well blended.
Add the prawn, turn to coat well then leave to marinate for 1 hour.
Preheat the grill to hot.
Transfer the prawns together with their marinade, to a shallow ovenproof dish large enough to take them in one layer.
Grill for 10-15 minutes, turning and basting several times during the cooking. Reday to Serve immediately.

Pomfret Garlic Pepper Sauce Recipe

Pomfret Garlic Pepper Sauce

Ingredients:

1 pomfret whole
1 tbsp chopped garlic
1/2 tbsp crushed peppercorn
2 tbsp refined oil
1 tbsp light soya sauce
1 tsp salt
1 tbsp cornflour paste
1 cup chicken stock

Cooking Procedure:

Dust the fish with cornflour and deep fry till it turns golden brown
Keep aside. Heat oil in a pan and put crushed peppercorn
Saute for a while. Add chopped garlic & saute.
Also Add chicken stock & light soya sauce
Check seasoning & thicken with cornflour slurry.
Coat the fish & garnished with coriander. Ready to serve.

Veal And Peppers Recipe

Veal And Peppers

Ingredients:

1 1/2 pounds boneless lean veal
3 tablespoons olive oil
1 green bell pepper, cut into 8 strips
1 red bell pepper, cut into 8 strips
1 cup sliced fresh mushrooms
pinch ground cayenne pepper
2 cans (8 ounces each) tomato sauce
salt and pepper

Cooking Procedure:

Cut veal into bit-size pieces.
Heat oil in skillet over medium heat and brown veal on all sides.
Add red and green bell pepper and mushrooms, cover, and reduce heat.
Cook for about 10 minutes, stirring occasionally.
Add cayenne pepper and tomato sauce.
Simmer, covered, for 30 to 45 minutes longer, or until tender.
Season with salt and pepper to taste.

Tandoori Pomfret Recipe

Tandoori Pomfret

Ingredients:

1 whole fish
1 tbsp of garam masala
3 tbsp cooking oil

To be ground into paste
1 ½ inch piece ginger
½ tsp cumin seeds
8 cloves of garlic
1 tbsp red chilli powder
2 inch cube of green papaya
2 lemons juice
1 tsp haldi powder
salt to taste

Cooking Procedure:

Clean and scale the fish. Wash it well. Wipe and dry the fish.
Make four slits on either side of the fish with a sharp knife.
Apply the ground paste all over including the inside of the stomach.
Marinate this mixture for 8 hours.
Pierce the fish length wise with a skewer and cook in a tandoor or on a charcoal barbecue.
However if these methods of cooking are not available then cook under a grill or bake in the oven.
Turn the fish every 10 minutes and cook until light brown.
Heat the oil and brush on the fish with a pastry brush while cooking.
When the fish is almost cooked sprinkle with garam masala and cook till it turns golden brown.
Serve with slices of lemon, naan and mint chutney.

Prawn Vindaloo Recipe

Prawn Vindaloo

Ingredients:

½ lb prawns
2 onions
4-6 garlic flakes
1 inch piece ginger
½ tsp mustard seeds
½ tsp cumin seeds
1-2 tsp red chili powder
2 tbsp brown vinegar

Cooking Procedure:

Marinate prawns with above ingredients for 1 hour.
Heat little oil. Add the marinated prawns in it and stir it till prawns are well fried.
Then add puree of 2 tomatoes and cook it till tomatoes become tender.
Add two cups of water and cook it on low heat till prawns become tender and gravy becomes thick.

Method for Brown Vinegar

In 2 cups of water add 5 cloves, 1 inch piece of cinnamon and 5 big cardamoms.
Boil it for 15-20 minutes.
Turn off the fire and add 2 tbsp of white vinegar and 2 table spoons of caramel syrup (In a bowl add 2 tbsp of sugar and 2 tbsp of water. Keep it on stove without stirring. When sugar starts to burn add 2 tbsp of water).

Shahi Fish Recipe

Shahi Fish

Ingredients:

2 fish
2 onion
, chopped finely
6 garlic flakes
5 tbsp oil
1 tbsp fresh cream
1 /2 tsp cummin seeds
1 /4 tsp asafoetida
Salt as per taste
Oil for frying

Make paste of :
1 ginger
1/2 tbsp poppy seeds
7 cashewnuts
1 /2 dry coconut

Make powder of :
1 /2 tsp turmeric powder
2 tsp red chilli powder
2 tsp coriander powder
1 tsp cummin seeds powder

Cooking Procedure:

Remove the head and tail of fish and cut them into pieces
Wash and dry the fish pieces. Heat oil for frying
Fry the pieces till it turns golden brown and keep aside.
Heat 1 tbsp oil in a pan. Fry onion till it turns golden brown
Remove and keep aside. For the remaining oil in a pan, add asafoetida and cummin seeds.
When seeds splutter, put the paste and allow it to simmer for 2-3 minutes adding 2tbsp water.
Also add the mix powder and salt.
Fry on slow flame till oil stars showing on top
Simmer for another 3 to 4 minutes. Put the boiled pieces.
Add cream and mix well. Cook for 2 to 3 minutes
Serve hot.

Mussels In Shell Recipe

Mussels In Shell

Ingredients:

24 large mussels with shells
4 dried red chillies or peppers
8 garlic cloves
A small piece of ginger
¼ tsp garam masala
¼ tsp cumin seeds
2 tbsp vinegar
½ tsp sugar
¼ cup oil for cooking
1 onion, chopped

Cooking Procedure:

Smear the mussels with salt and set aside.
Grind all the spices with vinegar, adding the sugar and salt.
Marinate the mussels in the ground spices for two hours.
Heat oil on a moderate flame in a frying pan.
Sauté the onion and add the mussels.
Stir-fry for 10 minutes or till it becomes soft.
Now place each mussel into a half shell and garnish with coriander.

Lady Fish In Tomato Pulp Recipe

Lady Fish In Tomato Pulp

Ingredients:

8-10 lady fishes
1 1/2 tbsp grated fresh coconut
3 red dry chillies
2 green chillies
15 flakes garlic
3 small onions
1/2 tsp cumin seeds
1/2 tsp poppy seeds
1/2 tsp mustard seeds
5 curry leaves
1 tbsp coriander leaves, chopped
1 cup tomato pulp
1/2 cup oil
salt to taste

Cooking Procedure:

Grind chillies, coconut, cumin seeds, garlic, 1 small onion and half of the fresh coriander to a very fine paste.
Chop the remaining 2 onions very finely.
Heat oil in a wide dekchi and season it with mustard seeds and curry leaves.
Add the chopped onions and fry to a golden colour.
Put in the ground lump and fry till the oil starts showing up.
Add the tomato pulp, salt and pour ¼ cup water.
Bring to a boil and lower the fire.
Put in the fish pieces and let simmer till fish is tender.
Sprinkle coriander and serve hot.

Hot And Sour Shrimps Recipe

Hot And Sour Shrimps

Ingredients:

1 lb. shrimps, cleaned and de-viened
2 onions

For the smooth paste :
1 small piece ginger
10 flakes garlic
3-4 black peppercorns
1 tsp cumin seeds
6 red chillies
1/2 tsp turmeric pwd
1/2 cup thick tamarind
juice or 2 tbsp vinegar
Salt to taste
Cooking oil

Cooking Procedure:

Slice and fry the onions in the oil till done.
Add the ground masala and fry till the oil begins to separate.
Now add the shrimps and salt and some water and simmer for a while.
Bring to a boil. Add more vinegar if required and boil till done.

Bengali Fish Curry Recipe

Bengali Fish Curry

Ingredients:

4 slices fresh carp or striped bass
2 tbsp mustard seeds
2 jalapenos
½ tsp panch foron
½ tsp turmeric
2 tbsp oil

Cooking Procedure:

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
.

Coconut Fish Fry Recipe

Coconut Fish Fry

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

Cooking Procedure:

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.

Indian Crab Curry Recipe

Crab Curry

Ingredients:

2 crabs
60 ml oil
Kashmiri red chillies (soaked)
1 tbsp ginger
1 tbsp garlic
1tsp poppy seeds (roasted and soaked)
1tsp coriander
1tsp jeera
1 onions
400 ml coconut milk
1 ½ tamarind pulp
2 ( litres) stock

Cooking Procedure:

Put the crab into the boiling stock & boil for 10 mins
Cod & discard toes and stomach sac bellow the shell near the mouth.
Cut the crab into 4 pieces.
Make paste of ingredients
Heat oil in the wok add grounded paste and cook on low flame. Add crabs and toss.
Add tamarind water and reduce on slow fire.
Add coconut milk, bring to boil.
Serve hot.

Bombay Shrimps Recipe

Bombay Shrimps

Ingredients:

1 lb medium sized raw shrimps
1 tsp garlic paste
1 tsp ginger paste
4 tbsp tamarind paste
1/4 tsp turmeric powder
¼ tsp red chilli powder
2 tbsp veg oil
3 cloves garlic (whole)
½ cup coconut milk
1 tbsp finely chopped cilantro
2 fresh finely chopped green chillies
salt to taste

Cooking Procedure:

Peal the shrimps.
Put them in a bowl and add garlic, ginger, tamarind paste, turmeric, salt and chilli powder to it. Mix well and keep aside for 10 minutes.
Heat the oil in a frying pan.
Add whole cloves of garlic. Stir until brown.
Add shrimps in it and stir for 1 minutes so that the shrimps also get brown.
Add coconut milk, cilantro and green chillies.
Turn the heat off as the sauce begins to simmer.
Serve on bed of steamed rice.