Fish Recipes of India: Learn To Prepare Some Mouth-Watering Dishes
Author: IndianCook / Category: Fried Foods, Non-Vegetarian Recipes, Regional Dishes, Spicy RecipesFish Recipes of India: Learn To Prepare Some Mouth-Watering Dishes
Amrtisari Fish
You need:
200
gm of flour, 7-8 fish fillet, 1 tbsp garlic paste, 1 tbsp ajwan, 1 tbsp
ginger paste, 1 tbsp chilli powder, ½ tbsp turmeric, 1 tbsp lemon
juice, 1 egg, 100 gm curd, oil for deep frying, slat to taste, onion
chopped very finely and mixed well with the ginger-garlic paste. Salt
for taste
Cut the fish fillet in size of 2 inches cubes and wash it properly. Now mix the chilly powder, turmeric powder, paste of onion, garlic, ginger and lime juice, and add pinch of salt to it. Keep the mixture aside. Make a batter of gram flour, ajwan, egg, curd, salt and water. Marinate the fish with the mixture of turmeric and others. Now add the marinated fish to the batter and keep the pieces dipped for 15 minutes. Now heat the oil in a pan which is deep (Kadai). Fry them till the fish is deep brown in color and crisp. Serve the Amritsari fish hot sprinkled with some chaat masala and lemon wedges.
Maccher Jhol (Fish Curry in Bengali Style)
You need:
800-1000gm
of while flesh fish (it is good if you choose Rohu fish, or Catla
fish), ½ tbsp turmeric powder or grounded turmeric, ½ tbsp salt, ½ tbsp
coriander powder, ½ tbsp cumin powder, ½ table spoon chilly powder, 2
bay leaves, 3 whole green chillies, one onion finely chopped, 1/4 tsp
kalonji, ½ tbsp ginger grated, 2 tomatoes mashed properly, salt for
taste and mustard oil.
First deep fry the fish pieces in a kadai and put them aside. Now put some oil in a pan which can hold some amount of water. Fry the onion and ginger paste. Add all the ingredients to the mixture of onion and ginger and fry till the aroma of spices are strong and the color of the paste turns brownish. Now add the mashed tomato on it and mixture it well. Low the heat and keep it for two minutes. Add three cups of water and put some salt for taste. Cook the mixture for another 10 minutes in medium heat. Now add the fried fishes and cook in low steam for 10 minutes. The fish curry with jhol is ready to be served with rice.
