recipe for fish dishes
Topic started by seelan (@ netcache2-acld.auckland.clix.net.nz) on Wed Jan 9 14:53:25 .
All times in EST +10:30 for IST.
could some kind person please post receipes for fish dishes.i live in new zealand and have abundance of fish,but cannot prepare it.interested in fish curry and fried fish.
Responses:
- Old responses
- From: Tina Wesley (@ smtp.alberto.com)
on: Wed Sep 4 14:22:57
tilapia prepared from the Phillippines
- From: Rose (@ fplanet.singnet.com.sg)
on: Fri Sep 20 04:06:02
KETCHUP (BLACK SOY SAUCE) FISH
INGREDIENTS
White Snapper or Sea Bass - 4 Slices
(Marinate w/Salt, Chilli powder, tumeric powder)
Big Onion - 2 to 3 Finely diced
Tomato - 1 to 2 diced
Tomato Puree - 2 tsp
Chilli Paste - 3 tblsp
Garlic - 2 glove (pounded)
Black Soy Sauce - 2 to 3 tblsp
salt
RECIPE
1. Fry the marinated fish.
2. Pour some oil in a kwali or frying pan.
3. When oil becomes hot, add in chilli paste. Fry until the chilli paste is cooked.
4. Add in pounded garlic. And then add the tomato puree & stir until fragrance.
5. Add the diced onions & half of the tomato. Pour in some water if the gravy is too dry. Let the onion to be cooked.
6. Add soy sauce. Stir everything. When the gravy boils add in the remaining tomatoes & the fried fish. Add salt if not enough. Off the gas & serve hot. If u want more sour taste, squeeze in some lime when the gravy cools down.
Note : Do not add a lot of salt as soy sauce is already salty.
- From: funcook (@ tor-58-26b-209197169026.3web.net)
on: Wed Nov 13 21:43:30
Hello Seelan!
Here's one made in a sauce. Called "Nustanchi Kodi".
Flat white fish cut on the bone - 12 - 14 pieces
Sliced onion - 1 medium
oil to saute
fresh scraped coconut - 1 whole
black peppercorns - 4 - 6
dried red chillies - 5 - 7
garlic - 6 - 8
ginger(optional) - 1" piece
coriander seeds - 1 tbsp
cumin seeds - 1 tsp
turmeric powder - 1/2 tsp
tamarind - small marble sized
Marinate fish slices with salt and keep aside for 20 minutes. Meanwhile:
Grind the cocounut with all spices and the tamarind in a stone grinder with little warm water till fine and smooth. Remove and keep aside
In a wide mouth shallow cooking pot, heat oil. Add sliced onions when oil is hot. Stir and cook onions on medium flame till onions are soused. Add ground coconut paste and stir fry for 5 - 7 minutes or till the ground paste moves in a mass when stirred with the spoon.
Add hot water to bring it to a fairly thick flowing consistency. Bring to a boil on medium flame.
Add marinated fish slices, devoid of any water. Simmer and cook till fish is done, usually 5 minutes. Do not stir with a spoon when cooking. Instead use a kitchen towel and hold the sides of the pot, shake to stir the fish and the sauce in the pot.
- From: Chitra (@ sdn-ap-009txhousp0158.dialsprint.net)
on: Thu Nov 14 15:07:57
Hello Seelan,
Fish fry: (Sardine,Makerel and small fish when fried like this are very tasty.)
Clean and cut the fish in to 1 ½ inch long slices. Mix the slices with salt, and wash them again for a few more times. Drain the water throughly.
Masala mix: for 2 cups of fish slices
1 small onion
Garlic 4 cloves
Ginger ½ inch long piece
Red chili powder 3-4 teaspoon or according to tolerance
Turmeric powder ¼ teaspoon
Roasted Fenugreek powder ¼ teaspoon
Salt to taste
Blend the onion, garlic and ginger, and add all the powders and salt and mix well. Apply this masala to the fish and let it rest for a few hours. You can also keep this in the refrigerator over night and fry the fish the next day.
Heat up a pan, preferably a non stick one. Add 2 -4 tablespoons oil to the pan, and let it warm up. Now add the slices coated with the masala, making sure not to over crowd the pan. Cook this in medium heat for about 3-4 minutes, without covering with the lid, and then turn the slices over. Cook the other side for another 3 minutes, and turn them again and cook to a crispy consistency on both sides. When they are crisp, spoon them out and place them in a paper towel to drain the oil. Don’t cover the fried fish with a lid, until they cool completely. Otherwise the fried slices will become soggy.
- From: funcook (@ tor-58-27a-209197173153.3web.net)
on: Thu Nov 14 21:55:28
Hello Seelan!
This one has a name
Karwari Fried Prawns:
Medium sized prawns
salt
lime/lemon juice
turmeric powder
garlic paste
red chilli paste
chopped cilantro (optional)
semolina
oil to shallow fry
Shell and De vein prawns, leaving the tail intact. Apply salt and keep aside for 5 minutes. Add lime juice, turmeric, garlic and the chilli paste. Mix gently with fingers and refrigerate.
To use, add chopped cilantro to the semolina. Toss and pat shrimps in the semolina evenly coating from all sides firmly.
Heat oil in a shallow pan, and fry prawns in a batch. Turn over once. Cook till crisp and light brown on a slow to medium flame.
Do not deep fry these, as the semolina would come off easily.
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