Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts

Wednesday, 7 December 2011

Fish Birriyni

450g rohu or any other firm white fish fillets
- 1\2 cup vegetable oil
- 1 level tsp cumin seeds
- 1\2 level tsp mustard seeds
- 1 garlic clove,skinned
- 1 inch piece fresh ginger, peeled
- 1 tsp ajowan (carum)
- 3-4 green chilli
- 1\2 level tsp ground turmeric
- 1 tsp. Red chili powder
- Salt to taste
- 8-10 green -cardamoms
- 4 black cardamoms (bari Iliachi)
- 6 cloves
- 10 pieces of black pepper
- 1 inch cinnamon stick
- 2 bay leaves
- 8-10 dried plumb (allo bahara)
- Oil or ghee
- 6 pieces green chillies
- 2 tbs. Coriander leave
- 2-3of Yellow food color 
1.Wash the fish and pat dry. Cut into 1 inch pieces. In a blender grind  the garlic ginger and chillies to a fine paste. Mix the paste with salt, chilli powder and ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours
2. In the meantime heat the oil in a shallow frying pan, add the cumin and mustard seeds;they should pop and splutter at once. Add the chopped onions and , stirring frequently, fry them to a rich golden colour.Add the chopped tomatoes, still stirring frequently, fry the onions for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottomof the pan. Keep frying until the oil begins to separate.
3. Add the fish and stir well to coat it with the tomato mixture.Reduec the heat to low, cover with a tight fitting lid and cook for 15 minutes until the fish is tender.
Sprinkle with finely chopped coriander.Keep warm.   4.Soak the rice in water for half an hour.In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice are 3\4 cooked drain the water. Add 1\4 cup oil or butter and fluf with a fork to prevent the rice to stick each other. Keep rice to one side.
5. In a large pan place 2 inch layer of rice at the bottom, then a layer of fish mixture and dried plums on top,repeating this until the fish and rice have been used up. sprinkle the coriander and mint leaves over the top layer of the rice Pour 1\2 cup water and seeds of cardamom over the rice. Do not stir. Mix the food colour with a little water and sprinkle over the rice.  
6. cover with a tight fitting lid and allow to cook for 20 minutes until the rice are cooked. 
7. once the dish is cooked, leave it covered for a few minutes. then remove the lid, fluff up the rice with a fork.
8. serve with Raita.        

Sunday, 6 November 2011

Fish kebab recipe

  • 1 KG —— Salmon Fish or any of your choice
  • 1/4 cup —— Onion, sliced
  • 10 —— Red Chilies, grounded
  • 1 tsp —— Garlic Paste
  • 1 tsp —— Ginger Paste
  • 1 tsp —— Garam Masala Powder
  • Salt —— to taste
  • 1/2 cup —— Plain Yogurt
  • Cooking Oil —— for frying

  1. Fry the onion in oil until the onion soft or light brown and place it on paper towel to remove access oil. Set aside.
  2. Cut the fish into small pieces and rub them with 1 tea spoon salt, 2 table spoon of plain yogurt, garlic paste, Then washed thoroughly.
  3. Marinate them with remaining ingredients that is ginger paste, garam masala, plain yogurt, ground chili, salt and fried onion for an hour.
  4. Skew the marinated fish in wooden skewer.
  5. Brush the oil on the fish and grill them until brown.
  6. Insert stick on fish kebab after taking off skewers for a sizzling serve.

Saturday, 5 November 2011

Dum Ki Fish

Fish 1/2 kg
Curd 1/2 kg
Chilly powder 1 tsp
Oil 1/2 cup
Salt 1 tsp
Onion 1 big fried golden
Dhania 1 tsp
Garlic 1 tsp
Ginger 1 tsp
Pinch of Haldi
All spices 1 tsp
Kewra water mixed with a pinch of zafran
Whole garam masala little

Wash fish well with lime and salt.
Grind all the above masala and keep it aside.
Fry onions light brown.
Remove and grind.
Beat yogurt and add all the grinded masala with onion and apply on fish.
Heat oil, add whole garam masala and put fish pieces with curd and masala. Fry for a while and sprinkle Kewra mixed with zafran.
Cover the pan and put it on dum.
Cook for 15-20 minutes.