Fish curry

Ingredients

1. 8 fish fillets (cleaned) I used king fish
2. 2 large onions, finely chopped
3. 1 large tomato, finely chopped
4. 1 cup thin coconut milk
5. 3 tsp Tamarind Paste
6. 2 tsp vegetable oil
7. 1 cup water
8. 10 curry leaves
9. Fish masala (I used the ready-made Priya fish masala)
10. coriander leaves finely chopped
11. salt as required
    

Method

1. clean the fish fillets and add some turmeric powder. keep aside.
2. Use the fresh, grated coconut to make coconut milk, Mix water to the grated coconut and blend it into a smooth paste, use a strainer to drain the coconut milk. Soak tamarind in little water for ½ hr, squeeze the tamarind to make the tamarind extract or the pulp. keep aside for further use.
3. In a pot heat oil, add the fish masala as needed (I used 3 tsp of masala) then add curry leaves & ginger garlic paste, chopped onions, fry until the onions turn transparent, then add the chopped tomatoes. when the onions and tomatoes cool, make a smooth paste.
4. Add the paste to the pot along with water, tamarind pulp and coconut milk, bring the curry to a boil, fish fillets and bring the curry to a boil, add salt as per taste.
   add more fish masala if needed.
5. Add coriander and serve with rice.

prawn masala (Starter)

Prawn masala is the quickest and the yummiest prawn recipe I ever prepared. Thanks to Anuja for sharing her recipe with me :-)

Ingredients

1. 1kg prawn (devein,wash)
2. ½ tsp turmeric powder
3. 4 tbsp ginger garlic paste
4. 2 tbsp red chilli powder
5. salt as needed
6. 2 tsp chopped coriander
7. 2 tsp lemon juice or tamarind pulp
8. 2 tsp rice flour 
9. 4-5 tbsp cooking oil

Method

1. Add turmeric to the cleaned & de-veined prawns, keep aside for 10 mins. add ginger garlic paste, red chili powder, salt, chopped coriander, lemon juice or tamarind pulp. Add rice flour.
2. Keep aside to marinate for 30 minutes.
3. In a pan add oil & shallow fry the prawns.
4. The prawns will turn crispy if you add rice flour.

Sol kadhi

Solkadhi is a cold soup or an appetizer popular from the coastal region of Maharashtra. It is made from kokum & thin coconut milk with added spice, it is known for its digestive properties. Solkadhi is served with fish curries or fried fish during meals.

Ingredients 

1. 5 kokums dissolved in ½ cup water
2. 2 cups thin coconut milk
3. salt as required

for the tempering:

1. 1 tsp cumin seeds
2. 1 tsp crushed green chilies
3. 5-6 curry leaves
4. a pinch of Asafoetida
5. ½ tsp garlic paste
6. 1 tbsp oil
7. 1 tsp coriander leaves for garnishing

Method

1. Soak the kokums in ½ cup of water for an hour. After an hour,squeeze the kokum completely to get the kokums extract.

2. Add the kokums extract to the coconut milk, add salt

3. Add the tempering to the solkadhi- heat oil add the cumin seeds, curry leaves, Asafoetida, crushed green chilies, garlic paste, coriander seeds.

4. Add the tempering to the solkadhi.

5. Serve chill. With fish curry, fish fry of your choice.

link to Sea food recipes

Chettinad style Fish curry

Try this fish curry with idiappams or plain rice, the taste is different than the fish curry's we normally eat. This recipe is an inspiration from Hotel Woodlands in Muscat where we used to visit often to have their Chettinad style fish curry with Appams, therefore the reconstruction of the recipe purely on my palate memory.

Ingredients

1. 5-6 fish fillets ( surmai or pomfret)
2. 1 tsp salt & 1 tsp turmeric powder for the fish fillet
3. 2 tsp oil
4. 2 tsp cumin seeds
5. 5-6 peppercorns
6. 3 cloves
7. 1/2" small piece of cinnamon stick
8. 2 cardamom
9. 2 dry red chili
10. 1 stick of curry leaves
11. 2 tsp freshly grated coconut
12. 10 cloves of garlic
13. 1" ginger
14. 2 medium size onions ( chopped)
15. 8-10 shallots (madras onions or pearl onions)
16. 1 medium size tomato ( chopped)
17. 4 tsp tamarind paste ( soak tamarind in water to make paste)
18. Salt as per taste
19. Water as required
20. Freshly chopped coriander to garnish

Method

1. Clean the fish fillets n apply salt & turmeric powder on it. Keep aside.
2. In a shallow bottom pot add oil & fry onions until they turn brownish, keep aside to grind later. Add the shallots & fry for 2 minutes then add tomatoes. switch off the gas & keep the cover the pot with a lid.
3. In a grinder make a fine powder of cumin seeds, peppercorns, cloves, cinnamon, cardamom & red chilli. Keep aside for later use.
4. add the fried onions, ginger, garlic,grated  coconut & tamarind to the make a smooth paste. 
5. Add the dry masala powder & paste to the tomato-onion, add water as required to make gravy. When the gravy comes to a boil add the fish, add curry leaves. Cover the pot n let the fish cook properly. garnish with freshly chopped coriander.
6. Don't make the gravy too thick ot watery, it should go well with boiled rice or iddiappams.

Fish Curry by Sarah

A big shout out to my best friend Sarah for making this fish curry for me, she has pampered me by feeding this fish curry during my pregnancy so many times, I loved the sour, spicy taste of the rich fish coconut curry served with boiled rice. So far this has been the best fish curry I've ever eaten. Thank you once again Sarah for the ready made recipe, I just copy pasted n clicked the picture to be uploaded on my blog.

Ingredients 

6 pieces of King Fish
1 coconut (grated)
3 medium size Onions
4 tsp oil

2 red whole chillies
2 tsps roasted whole coriander & roasted cumin seeds
1 whole garlic

2 inch ginger
3 tbsp fish masala (Priya brand)
1 tsp red chilli powder

3 pieces of kokum

3 tsp warm water to grind the paste
3 cups water for gravy

turmeric powder to apply on fish
Salt as per taste 
4 tbsp Tamarind pulp

Method
Wash the fish pieces and apply turmeric & salt over it, keep aside for an hour.

Dry roast coriander, cumin seeds and red chillies. Slice 2 onions.

Grind coconut, roasted coriander & cumin seeds, ginger, garlic, red whole chillies, one onion, Kokam, warm water to make a smooth paste
Now in a deep bottom pan add oil, add in the sliced onions, saute. Add the coconut paste and cook well till the paste leaves oil.
Now add in salt, fish masala, red chilli powder, tamarind paste. after a while add in water and let it boil for 5-7 mins
Add in fish pieces & cook for 10 mins
Ready to serve with steam rice

Grilled Fish (in Oven)

This recipe is similar to fish fry only difference being rice flour & semolina is not coated on the fish & oil is used only for greasing the plate while grilling the fish. Fish is grilled in an Oven.

 Ingredients

6 thick pieces of Pomfret OR Surmai (King fish)  (cleaned pieces)

Salt to taste

turmeric

1 inch ginger

2 green chilies

8-10 cloves of garlic

coriander leaves about 15 sticks.

1 tbsp red chilly powder

3 tbsp Tamarind pulp (soak tamarind in hot water, squeeze to remove pulp)

onions for garnishing.

Method

Clean fish fillets & coat salt, turmeric on it. allow to sit for 10 minutes before marinating.

Make a chutney of ginger, garlic, green chilli, coriander, tamarind paste in a blender. Add red chilli powder & salt

After 10 mins marinate fish with this chutney.

keep aside for 1 hour or until you grill.

preheat the oven at 180 degrees, grease the oven plate with some oil, arrange the fish fillets and grill until done. turn the fish after 10 mins intervals.

Serve immediately with onion.

Grilled hammour with salad

Hammour is the Arabic name for Grouper fish. Hammour is commonly found in the waters of the Persian Gulf and is the fish of choice in a lot of Arabian cuisine.Here's a common recipe that is popular throughout the gulf countries, if you cannot find hammour you can replace it with salmon, king fish or fish of your choice

Ingredients
2 fillets of Hammour
salt as required
freshly ground pepper as required
fresh lemon juice as required
paste of 4 garlic cloves
for garnishing
5 lettuce leaves
2 tsp chopped tomato
2 tsp chopped onion
1 tsp capsicum
olive oil
Method
Clean the fillet, rub salt, freshly ground pepper and lemon juice & garlic paste.keep aside to marinate for an hour.
clean the lettuce leaves, roughly chop it and soak it in cold water. Keep aside
Mix the chopped veggies (tomato, onion, capsicum) add olive oil, ½ tsp garlic paste, salt and pepper as required, now drain the water from lettuce and add it to the veggies and leave this salad for flavours to combine well.
on a serving plate arrange the salad as shown below

Brush the hammour with olive oil .Grill the fish until ready – depends upon the thickness and heat of grill, but probably 5 minutes per side

Plate the hammour with fish resting on the salads. Server immediately

Serves- 2 persons

Shrimps in Coconut Curry

Ingredients

250 gms shrimps (de-veined)

1 onion chopped

1 small tomato chopped

2 tsp ginger garlic paste

1 bowl coconut milk (thick one)

turmeric powder

Mustard seeds

curry leaves

salt to taste

red chilly powder

oil

Method

In a sauce pan add oil, when oil becomes hot add curry leaves, mustard seeds & turmeric powder.then saute onion, tomato and ginger garlic paste. when onion is cooked add the shrimps

Now add the coconut milk and on a low flame cook until the shrimps are well cooked

Add salt and red chilli powder as per taste.

Serve hot with chappati or rice

Serves: 5 adults

Black salmon with mixed herbs & garlic

My sister shared this sumptuously yummy looking recipe.I'm surely giving it a try this weekend.

Ingredient

Black salmon fillet 4 pieces medium size

10-12 garlic cut into small pieces

1 tsp of freshly grounded cumin seeds

1 tsp mixed herbs (rosemary,lemongrass,basil oregano,sage)

2 tsp olive oil 

salt as per taste

Method

add all the above ingredients in olive oil and mix well. Marinate the fillet and keep aside for 2-3 hrs

take a large pan and steam the fish. No need to add oil (the marinated olive oil is enough to cook the fish)

sidelines
boiled veggies

1 cup of green pea

1 carrot (cut into dices)

few cauliflower pods

Method-

steam the above veggies with little bit of salt as garnishing

Mash potatoes

2 potatoes

1 tsp salt

6-8 tablespoons unsalted butter

1 cup half and half freshly ground black or white pepper, to taste

Method-

Cook the potatoes until tender.

Mash with salt, butter 

Season with freshly ground pepper

Risotto

approx 1 ltr vegetable stock 

1 knob of butter

2 tbp olive oil

1 large onion, finely chopped

2 cloves of garlic, finely chopped

400 gm risotto rice

sea salt and freshly ground black pepper

butter as per taste

2 tsp freshly grated Parmesan cheese 

Method

Heat the stock. In a separate pan, heat the olive oil and butter, add the onions, garlic and fry very slowly for about 15 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat

The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent.

Keep adding the stock,stirring continuously for 10-15 minutes. If you run out of stock before the rice is cooked, add some boiling water. (Risotto rice take more time to cook than the normal rice)

Remove from the heat and add the butter and Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes

 Serve hot

Prawns in Garlic butter & Grilled King Fish

These two recipes are very special to me because I made them for my hubby darling on our 7th wedding Anniversary. We decided to have a quiet candle light dinner at home (Yes with our naughty 2 yr old toddler) instead of venturing out as always. These two recipes doesn't take a longer time to cook just about an hours time if the fish is readily available in the fridge. I used frozen prawns and Kind fish (Surmai), you can substitute it with Pomfret

Grilled King fish
Ingredients
3 fillets of king fish (cleaned properly)
10-12 cloves of garlic
1/2 bunch of parsley (you may use coriander leaves also)
2 green chilli's (If you want it spicy use more) 
few drops of olive oil
1 tsp of oregano 
salt to taste
juice of 1 lemon
Zest of 1 lemon
Semolina (Rawa) as requiredMethod

For marinade, add garlic, chilli's, parsley, zest, oregano, few drops olive oil and seasoning to grinder and make paste. add this marinate on the fish fillets. Keep aside for about ½ hr

Prepare the grill for cooking over medium high heat.  Grill fish for 5 minutes on each side or until almost cooked through. Use little semolina (Rawa) while grilling.  Serve immediately.

marinated King fish fillets

Prawns in Garlic ButterIngredients

½ kg prawns (I used the frozen one's)
2 large clove garlic, crushed 
salt 
3 tbsp lemon juice
2 tbsp olive oil 
Garlic butter(recipe below)
Garlic Butter
2 tsp of butter
2 tsp peri peri sauce (with garlic ) from nando's (medium hot ) if this is not avaible use the Worcestershire sauce
1 tsp lemon juice 
1 large garlic clove, crushed 
salt

Method 

Combine all the above ingredients to make the garlic butter.

In a bowl add the prawns, to it add the crushed garlic, salt, lemon juice and olive oil. stir to coat well.keep aside for 10-15 mins

In a pan add the marinated prawns and cook on a very low flame covering the pan.

Add the garlic butter and cook for another 5 minutes

The Candle light dinner

Prawn Rice & Fish Fry

My sister in law Anuja contributed these mouthwatering fish recipes for my blog. these dishes are weakpoint of many fisheaterian, they are surely a treat for your taste buds.The fish looks gorgeous after they are cooked. Thank you anuja for those recipes, am sure you'll cook more fish recipes for my blog. I think you cook the BESTEST fish in the whole world...!
Photo courtesy: Rohit Khadilkar...Amazing clicks rohit ! :-)

Prawn Rice

Ingredients

10-15 Prawns (fresh or frozen)

Whole garam masala (cinnamon + clove + pepper + bay leaf)

1 cup basmati rice

red chilly powder as required

water for cooking rice

2 tsp ginger garlic paste

1 small chopped onion
salt for taste
tumeric
oil

1 tsp Ghee
chopped coriender for garnishing

Method

marinate prawns with salt and turmeric for 15 mins

heat oil in pan. Add whole garam masala

add onion & ginger garlic paste, cook onions till soft

add marinated prawns to pan and cook till they change their colour

add previously washed and drained basmati rice to prawns

add red chilly powder + turmeric and salt as required

mix well

add boiling water (double the quantity of rice)

once the rice is cooked add 2 tbsp ghee & serve hot with coriander as garnish

Fish Fry

Ingredients

3-4 thick pieces of Pomfret OR Surmai (King fish)  (cleaned pieces)

2 tbsp Ginger garlic & coriender paste

1 tbsp red chilly powder

Salt to taste

turmeric

1 tbsp Tamarind pulp or juice of 1 lime

oil for frying

Rice flour or semolina (rava)

Method

marinate fish with ginger garlic & coriander paste. Then add red chilly powder, salt, turmeric & tamarind or lime juice

keep aside for half an hour to marinate

coat the pieces in rice flour or semolina

Heat a griddle on medium flame and add oil. Place the slices in batches of 2 or 3 depending upon the size of the griddle, let it roast on a medium flame until it is aromatic and crisp. Flip & repeat the procedure for the other side.

Happy eating!

chilli honey dip

Ingredients
5 tsp honey 
chilli flakes
salt to taste
Method
Mix all the above ingredients, serve with honey glazed prawns

Honey Glazed Prawns

If you are looking for a healthy alternative consider making this recipe. These prawns were marinated for a while and finally grilled to perfection. Although these prawns had their own flovour to be served for themselves you could also serve them with chilli honey dip.For the minimal amount of effort they turned out excellent!

Ingredients
15-20 frozen prawns
4 tsp of honey for marination
2 cloves of garlic, minced
fish seasoning
salt to taste
juice of a half lime
Olive oil as needed
chili flakes
honey as required for chili honey sauce
skewers, soaked in cold water for ½ hour
Method
In a large bowl mix olive, garlic, fish seasoning, lime juice and salt.Add prawns tossing them to coat, leave these to marinate for about an hour
Thread 3 prawns on each skewers, grill prawns for 5 minutes by turning on both the sides
Serve with chili honey sauce/ dip