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

Method :

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).

Prawns in Garlic Sauce

Ingredients: 

100 gms prawns cleaned 

80 gms maida 

1 cup milk 

salt to taste 

1 tbsp butter 

20 gms cheese 

1 tbsp white sauce 

oil to fry

Method: 

Prepare a paste with maida, water, salt & pepper. 

Dip prawn in maida and fry. Add white sauce to the fried prawn.

Dot with butter and cheese and bake at 150ºC for 10 minutes.

Pomfret Recheido

Ingredients :

100 gms red chillies 

10 cloves 

1inch piece cinnamon 

10 flakes garlic 

1 inch piece ginger 

25 black pepper 

1 tsp cumin seeds 

25 gms tamarind 

1/4 tsp turmeric powder 

salt to taste

gud a pinch

150 ml coconut vinegar 

1 pomfret fish 

200 ml oil

For garnishing :

Onion rings 

Cucumber slices 

Lemon & tomato

Method :

Make the paste of all the masalas using only coconut vinegar.

Now clean the fish and slit it from the centre. Rub a little salt in it.

Fill the inside of the fish with the masala.

Heat oil in a pan and fry the fish from both the sides.

Garnish with onion rings, cucumber slices and lemon & tomato slices.

Pomfret Recheido is ready to serve

Potato in Bombay Duck (Bombil)

Ingredients:

8-10 Bombay ducks 

1 tbsp chilly powder

1 tbsp haldi powder

1 small sized potato sliced 

1 tbsp of lemon juice 

2-3 green chillies

3-4 flakes of garlic smashed 

salt to taste 

Method:

Marinate the bombay ducks and potato with chilly powder, haldi powder, lemon juice, green chillies chopped finely and salt, mix the ingredients well and keep aside for ½ an hour.

Heat oil in a vessel and add in smashed garlic flakes, when the flakes turn slightly brown add the marinated Bombay ducks and simmer for a while, add the thinly slice potato. 

Cover the vessel let it cook in its own water.

After it is cooked garnish it with coriander leaves.

Serve hot.

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

Method :

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.

Stuffed Fish

Ingredients :

2 whole fish 

1/2 tsp salt

1 tbsp lemon juice

Corriander leaves for garnishing

For Stuffing :

1 onion, chopped finely

1 sprig spring onion, chopped finely

3 green chillies, chopped finely

1/2 tsp ginger paste

1/2 tsp garlic paste

1/4 cup boiled peas

1/4 cup boiled french beans

1/2 cup cooked minced meat

1/2 cup chopped mushrooms

2 tbsp chopped corriander leaves

1/2 tbsp lemon juice

1 tbsp butter

Salt as per taste

For Sauce :

1/2 cup sour cream

Salt as per taste

1/2 tsp white pepper powder

Method : 

Clean the fish, remove the scales and fish. Slit the fish lengthwise. 

Marinate the fish with salt and lemon juice for ½ hour. 

Heat butter in a pan. Fry onion till transparent. 

Simmer green chillies, garlic and ginger for 2 mins. 

Add vegetables, mushrooms and meat. Cook for 5 minutes. 

Add mushrooms and salt. Cook for 2-3 minutes. 

Add lemon juice and corriander leaves. Mix it well. 

Remove from fire. Stuff the fish with the above stuffing mixture. 

Butter the baking fish. Place the fish. Spread little butter on the top of fish. 

Bake at 350 degree F for 45 mins. Mix the mixture for sauce. 

After the fish is cooked, pour the sauce over it. 

Let it bake for another 5 mins. Remove the fish into serving dish.

Garnish with chopped coriander leaves

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

Method :

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.

Tandoori Fish

Ingredients :

1 cod fish 

2 tbsp lemon juice

1" ginger

7 galic flakes

5 green chillies

1/2 cup curd (yoghurt)

5 drops of red colour

Salt to taste

2 tbsp oil

Make powder of :

1/2 tsp garam masala

1 tsp coriander seeds (roasted)

1 tsp cumin seeds (roasted)

1/2 tsp red chilli powder

2 dry red chillies

1 tsp turmeric powder

Method :

Clean the fish. Remove gills and eyes. Cut slits on both the side of the fish.

Apply salt and lemon juice over the fish. Keep aside for ½ hour. 

Grind green chillies, ginger and garlic to a paste. Beat curds thoroughly.

Add ground spices and ginger-garlic paste. Add oil and colour and strain

through fine sieve. Rub the batter all over the fish and well inside the slits. 

Keep aside for 5-6 hours. Place the fish in tandoor. 

Remove when golden brown. Ready to serve hot.

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

Method:

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.

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

Method :

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.

Non-Veg Dal

Ingredients:

200 gm a head of rohu fish 

500 gm yellow moong dal 

2 tsp whole jeera 

2 no bay leaf 

1 cup chopped tomato 

2 tsp jeera powder 

2 tsp turmeric powder 

salt to taste 

1 tsp sugar 

¼ cup oil

Method:

Fried the dal and then boiled with salt and turmeric powder.

Marinate the head of a fish with salt and turmeric powder and then fried it.

Heat a pan and put oil. Put jeera and bay leaf.

Add chopped tomato, haldi powder and lastly broken head.

Mix them all with masalas. After that add the cook dal and allow it to boil.

Serve hot.

Palang Saakor Tenga (Fish in Spinach)

Ingredients :

500 gms rohu fish (cut into pieces)

2 tsp turmeric powder

500 gms spinach

mustard oil for frying the fish

½ tsp fenugreek seeds

3-4 tbsp lime juice

salt to taste

Method : 

Sprinkle the fish with salt and 1 tsp turmeric powder and keep 1 tsp turmeric powder and keep aside for 10 minutes. 

Heat the mustard oil and fry the fish a few pieces at a time till they are crispy and golden brown. Drain and keep aside.

Cut the spinach into small pieces.

Remove the oil left over from frying the fish, leaving only about 2 tbsp in the pan. Add the fenugreek seeds and allow them to splutter.

Mix in the spinach leaves and one cup of water. 

Bring to the boil and add the remaining turmeric powder and season to taste. Allow the gravy to simmer for a few minutes and then add the fired fish. 

Cover with a lid and cook for another 2-3 minutes.

Put off the flame and mix in the lime juice.

Serve with boiled rice. 

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

Method :

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.

Patot Dia Mach

Ingredients :

1 kg rohu fish 

(whole or cut into pieces)

8-10 pods of garlic

6-8 green chillies

1 tbsp cumin seeds

1 large-sized onion

1 cup oil

1 tbsp lemon juice

banana leaf for wrapping the fish

Method :

Discard the head and tail of the fish. 

Make a slit and clean the fish and remove the scales. 

If your are using pieces, then cut the fish into pieces.

Grind the garlic, cumin seeds, onion and the green chillies into a fine paste.

Mix in the lemon juice.

Rub this paste on the fish and leave aside for 30 minutes. 

Wrap the fish in banana leaf and tie with a string.

Smoke the banana wrapped fish on fire or roast in an oven for 15-20 minutes till the fish is cooked. 

Pomfret Curry

Ingredients :

2 promfrets (Butter Fish)

1 onion, chopped finely

6 garlic flakes

4 green chillies

1 bunch coriander leaves

1/2 cup groundnuts

1/2 cup finely grated coconut

1 tsp coriander seeds

1/2 tsp cumin seeds

1/2 tsp mustard seeds

1/2 tsp turmeric powder

1 tsp red chilli powder

5 black peppers

2 cloves

2 bay leaves

3 tbsp oil

Salt as per taste

1 tbsp gram dal

Method :

Clean and wash the fish. Cut into medium size pieces. 

Apply salt and turmeric powder to the fish pieces. 

Make paste of garlic, chillies, coriander leaves. Apply this paste to the fish pieces. 

Keep aside for 1/2 hour. Roast the groundnuts and remove the covering. 

Make fine paste of groundnuts, gram dal, coriander seeds, cumin seeds, and coconut. 

Heat oil in a pan. Add mustard seeds, pepper, cloves and bay leaves. 

Add onion and fry till golden brown. Add the coconut paste and simmer for 6-7 minutes. 

Add 3 cups water. Bring it to boil and let it boil for 2-3 minutes. 

Add fish pieces. Add salt as per taste. Cook till fish is done. 

Garnish with coriander leaves. Serve hot. 

Masala Fish Fingers

Ingredients :

250 gms deboned fish pieces

1 onion

1/4" ginger

1 garlic flakes

1/2 cup bread crumbs

1/4 tsp pepper powder

1/4 tsp garam masala

1/2 tsp red chilli powder

2 tbsp coriander leaves

Salt as per taste

2 eggs

Oil for frying

Method : 

Clean the fish pieces. 

Mix all the ingredients except eggs, bread crumbs and oil. 

Marinate the fish pieces with the mixture for 2 hours. 

Beat the egg. Heat the oil. 

Dip the fish pieces in egg and roll it in bread crumbs. 

Deep fry till golden brown. 

Serve hot.

Lau Tenga (Fish in Lauki) Ingredients : 500 gms fish (cut into pieces) 1 cup mustard oil 1 tsp turmeric ½ tsp fenugreek seeds 2-3 green chillies 1 tbsp lemon juice 300 gm lauki Salt to taste Method :  Peel and cut the lauki into small pieces. Sprinkle salt and turmeric on the fish pieces and keep aside for 15 minutes. Heat the oil in a pan and fry the fish pieces a few at a time till they turn golden brown on both sides. Drain and keep aside. To the same oil, add the fenugreek seeds and the green chillies and allow to splutter. Lower the flame and add the lauki pieces, turmeric powder and salt to taste. Mix well and add 1 cup of water Cover with a lid and cook till the lauki becomes tender. Mix in the fried fish pieces and stir gently. Cook for another 2 to 3 minutes and take off from the flame. Mix in the lime juice and stir gently.

Patrani Machchi

Ingredients :

Coconut paste 

100 gm garlic 

100 gm corn flour to dust the fish 

4 tbsp oil to fry, if required

50 gm grated coconut white part only 

20 gm chopped coriander 

3 green chili seedless 

6-7 garlic cloves 

1 tsp coriander seeds 

1 tsp jeera 

4- 5 pepper corn 

1 tsp red chili powder 

1 tsp sugar 

salt to taste

3 tbsp lemon juice 

400gm fish sole (diced with pockets)

malt vinegar 50 ml

salt to taste 

banana leaves to wrap fish 

1 tbsp groundnut oil 

lemon wedges for garnish

Method :

Marinate the fish with malt vinegar and salt. Keep aside for 20-30 min.

Make coconut paste out of all the above ingredients

Wash and wipe banana leaves and apply groundnut oil

Stuff the pockets in the fish with coconut chutney and spread the rest on both sides.

Wrap in banana leaves each piece separately and steam for 30-min.

Unwrap and serve with lemon wedges.

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

Method :

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.

Meat With Okra

Ingredients:

450 gms lamb 

200 gms lady's finger 

60 gms butter 

200 gms tomatoes 

1 large Onion diced 

¼ tsp lime 

salt to taste 

Method: 

Saute the meat very lightly in butter. 

Add onions and continue cooking for 3 minutes. 

Add tomatoes and half cup water. Cover and reduce heat. 

Simmer on until meat is nearly tender and place it on top. 

Add salt, pepper, lime juice & ½ cup water. Cook on medium heat until ready.