Baked Fish Indian Style
Ingredients
300 gms fish fillet
¼ cup of chopped onions
1 tsp ginger garlic paste
1 tsp red chili powder ( i use byadgi chilli powder to get a good color)
¼ tsp turmeric powder
1/8 tsp garlic powder
¾ tsp homemade garam masala powder ( you can use any other powder)
1 ½ tbsps. Lemon juice (can substitute vinegar, adjust as per your need)
salt to taste
1 tsp of semolina (optional, gives a light crust to your fish)
1 tsp oil to grease your baking tray
Method
1. Wash the fillet under running water and pat dry with kitchen tissues. make slits on the fillet and set aside
2. Make a paste of all the ingredients except semolina and marinate the fillet on both sides well to cover the slits too. Set this aside for overnight or atleast for 1 hr.
3. Preheat the oven at 160 C. remove the masala on the skin and place that aside on the tray
4. Sprinkle the semolina evenly on the fillet .bake for 40 mins. After 20 mins, run a wooden spoon in the slits and slightly widen the slits for even and thorough baking.
http://www.indianhealthyrecipes.com
South Indian Fish curry with tamarind
Ingredients:
- 1 lb. cat fish ,cut into 2 " pieces
- 2 cups of tamarind juice
- 2 cup, chopped onion
- 1 cup, chopped tomato
- 2 tbsp red chili powder
- 4 green chilies
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds (methi)
- 1 tsp cumin seeds
- 2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- curry leaves : 4 to 5
- 3 tsp oil
- Salt, as required
- sugar, 1/4 tsp
Preparation :
- Cut and clean the fish thoroughly, cut into 2" pieces
- Add the chili powder in tamarind juice, add salt, 1 tsp turmeric add green chilies, mix well. Keep
- aside.
- Heat 3 tsp oil in a non stick skillet. Add mustard seeds and cumin seeds in the oil. When it starts
- to sputter, add the fenugreek seeds ; once you get a sweet and sour flavor and the seeds turn golden
- brown, add curry leaves and onion. Add a pinch of salt so that the onion gets cooked quickly. When
- onion turns golden brown, add tomato and cook for another 2-3 minutes.
- Add cumin powder, coriander powder and turmeric powder, cook for a minute.
- Add the mixture of tamarind juice,leave it for a couple of minutes till the sauce is well cooked.(You
- should not get any smell of tamarind once properly cooked).Add a pinch of sugar while the sauce is
- simmering.
- Add fish at the end, cook for another 10 minutes in medium flame.
- Serve hot with rice.
Kerala Style fish curry
Ingredients :
- 1 lb. catfish
- 2 medium sized onions
- 1 large tomato
- 1 tsp mustard seeds
- 1/2 tsp Fenugreek seeds ( methi)
- 3/4 cup grated coconut
- 1 tbsp coriander seeds
- 4-5 curry leaves
- 2 tsp red chili powder
- 2 green chilies
- 2 tsp turmeric powder
- 1 tbsp curd
- Salt, to taste
- Oil, as required
Preparation :
- Wash the fish thoroughly, cut into 2" cubes. Keep aside
- Heat a medium sized skillet , add grated coconut in it and dry- fry (ie without using oil)the coconut
- to golden brown in a very low flame. Make sure not to over fry the coconut by continuously stirring
- with a spatula. Keep aside.
- In a same way, dry-fry the coriander seeds .Once smell starts to come out , remove and keep aside.
- Add the fried coconut and coriander seeds in a blender, add 1/4 cup of water and make it to a fine
- paste.Keep aside.
- Heat oil in a non-stick skillet , add mustard seeds, once it starts to sputter, add the fenugreek seeds.
- When you get a sweet and sour flavor and the seeds turn golden brown, add curry leaves , green
- chilies and onion. Add a pinch of salt so that the onion gets cooked quickly. When onion turns golden
- brown, add tomato and cook for another 2-3 minutes.
- In a small bowl, add 1 tbsp curd with 2 tsp turmeric and 2 tsp red chili powder.Add 1 tbsp water and
- mix well.
- Now add this mixture in the curry and fry well.
- Then add a cup of water ,when it starts to simmer add the fish pieces in the curry and let it cook on
- medium heat for 5 minutes. Add salt, according to your taste.
- Once the fish is half cooked, add the paste of fried coconut and coriander seeds, prepared earlier, in the curry and cook till the fish is fully done.
- Serve hot with rice.
Malvani Prawn Curry
Malvan is a town in the Sindhudurg district Of west coast of Maharashtra. Malvan being a coastal area of Konkan, Malvani cuisine overlaps Maharshtrian cuisine and Goan cuisine. In this cuisine coconut is used in various forms, such as grated, dry grated, fried, coconut paste, coconut milk , along with other spices like coriander seeds, dried red chilies, cumin, cardamom, ginger, garlic etc. Kokam, tamarind and raw mango are also widely used. Fish Dishes are most popular in Malvani cuisines, though there are many vegetarian delicacies. Some people find the seafood dishes very spicy, but it tastes just awesome.This is the first time I tried out a Malvani dish, I made it less spicy so that my daughter can eat as well, she just loved it, including my hubby :-)
Ingredients :
- 2.5 lbs of shrimp (almost 65 to 70 in no)
- 3 to 4 cloves of garlic, finely minced
- 1/4 tsp turmeric powder
- 1 tsp garam masala powder
- 2 cups of coconut milk
- A marble sized tamarind, soaked / 2 to 3 petals of Kokam soaked
- Chopped cilantro, to garnish
- Salt, to taste
- Oil, as required
Ingredients for ground paste :
- 3/4 cup chopped onion
- 1/2 cup grated coconut
- 1 cinnamon
- 2 green cardamom
- 3 cloves
- 2 dry red chilies (adjust heat according to your taste)
- 1 tbsp coriander seeds
- 1/2 tsp fennel seeds
- 1/4 tsp fenugreek seeds
- 1 tbsp oil
Directions :
- Cut and wash the shrimp, pat dry. Marinade with a pinch of salt, keep aside.
- To make the ground paste, heat a tbsp of oil, add the cinnamon, cardamom, cloves, red chilies, coriander seeds, fennel seeds, fenugreek seeds, once fragrant add the onion and grated coconut and fry on a medium low heat until it turns a light golden brown color. Keep aside and let cool. Once it comes to room temperature, put everything in a mixture grinder and make a ground paste .
- Next, heat a tbsp of oil in the same pan, add the minced garlic and turmeric powder, fry till the raw smell of the turmeric vanishes. Next add the ground mixture and fry for a minute, add half a cup of water and let all the spices cook until it starts to leave oil.
- Next add the shrimp, mix well with the spices, add the coconut milk and the tamarind/kokam extract , salt and garam masala powder, let cook covered for 5 to 6 minutes or until the shrimp turns pink and fully cooked.
- Garnish with chopped cilantro , serve hot with Rice/Chapatis.
source"http://www.onlyfishrecipes.com/p/fish-curry-recipes.html#axzz2dlSH6sdN
The healthiest fish recipes on Earth
Ingredients:1/3 cup sun-dried tomatoes*
1/4 cup pitted Kalamata olives
2 tablespoons extra virgin olive oil plus more for brushing
1/4 cup fresh basil, rinsed, dried, optional
1/4 teaspoon fresh ground black pepper
2 teaspoons capers
1-1/2 pounds skinless striped bass fillet
Directions:1. Heat grill to medium-low. In a food processor or blender, combine the tomatoes, olives, oil, basil and pepper. Process until mixture forms a thick paste. Stir in the capers and set aside.
2. Rinse the bass and pat dry. Paint the underside lightly with olive oil and place it oiled side down on the grill. Flip after 7 minutes and coat the grilled side with the paste to taste. Be careful not to contaminate it by touching remaining paste with any utensil that touches the uncooked fish.
3. Close the grill and continue to cook for 5 to 10 minutes or until the bass is cooked through. It will be white and soft when pressed with a fork. Carefully life bass off grill and onto a serving plate.
*If using dry-packed tomatoes, soak them in hot water for 15 minutes to reconstitute them, then drain and blot dry. If using oil-packed tomatoes, drain well.
Salmon is a stellar source of omega-3s for your heart, mood, and skin.
Ingredients:1-1/2 pounds wild Alaskan salmon fillet, cut into 4 equal portions
1/3 cup high-quality dry white wine (Chardonnay) or medium sweet wine (Riesling)
2 tablespoons low-sodium tamari
1/3 cup orange juice (fresh squeezed is best, about 1 large juicy orange)
3 tablespoons peeled, finely grated ginger
1/4 cup finely chopped green onions
1 teaspoon raw honey
1/2 teaspoon extra virgin olive oil
Directions:1. Rinse the salmon gently in water and pat to dry. In a small bowl, combine the wine, tamari, orange juice, ginger, scallions and honey and whisk to combine well. Place the salmon in a shallow glass baking pan, skin side down, and pour the marinade evenly on top. Cover the baking pan with plastic wrap and refrigerate for 4 to 6 hours or overnight, tipping the dish occasionally to recoat the salmon.
2. Remove the baking pan from the refrigerator and let it stand at room temperature for 30 minutes while you preheat the broiler. Lift the salmon out of the baking pan and remove any ginger or scallions to prevent burning. Rub the oil on the skin side of the salmon and place it on the broiling pan, oiled side down.
3. Broil the salmon under high heat for 10 to 15 minutes or until salmon flakes easily with a fork and the flesh inside is firm and light pink. The top should lightly brown and caramelize. (If the salmon browns within the first 5 minutes, move the broiling pan down 1 rack in your oven.)
Full of antioxidants, the sweet mango softens the heat of the curry for this protein-rich dish.
Ingredients:5 tablespoons coconut milk
1 tablespoon Thai red curry paste
2 tablespoons finely chopped fresh cilantro
1 small red chili, seeded, finely sliced
2 cloves garlic, finely minced
Juice of 1 lime
2 ripe mangoes
2 pounds raw tiger prawns or large shrimp, deveined, shells removed, tails intact
2 teaspoons coconut oil
4 large lettuce leaves, optional
1 lime, cut into wedges, optional
Directions:1. In a medium-sized bowl, combine coconut milk, curry paste, cilantro, chili, garlic and lime juice and whisk together to blend. Set half of the mixture aside to use a dressing on the cooked shrimp.
2. Peel mangoes, then cut the side "cheeks" of flesh away from the pit and slice flesh into wedges. Toss prawns and mango in the marinade and refrigerate for at least 30 minutes. Chop remaining mango from around the pits and add it to the reserved dressing mixture.
3. Heat oil in a griddle pan or wok over medium-high heat until hot. Cook the prawns and mango for approximately 30 seconds on each side, until prawns turn pink and the mango is softened.
4. Arrange prawns and mango on a serving platter or over the lettuce, if using. Drizzle with reserved dressing and serve with lime wedges, if using.
1/4 cup pitted Kalamata olives
2 tablespoons extra virgin olive oil plus more for brushing
1/4 cup fresh basil, rinsed, dried, optional
1/4 teaspoon fresh ground black pepper
2 teaspoons capers
1-1/2 pounds skinless striped bass fillet
Directions:1. Heat grill to medium-low. In a food processor or blender, combine the tomatoes, olives, oil, basil and pepper. Process until mixture forms a thick paste. Stir in the capers and set aside.
2. Rinse the bass and pat dry. Paint the underside lightly with olive oil and place it oiled side down on the grill. Flip after 7 minutes and coat the grilled side with the paste to taste. Be careful not to contaminate it by touching remaining paste with any utensil that touches the uncooked fish.
3. Close the grill and continue to cook for 5 to 10 minutes or until the bass is cooked through. It will be white and soft when pressed with a fork. Carefully life bass off grill and onto a serving plate.
*If using dry-packed tomatoes, soak them in hot water for 15 minutes to reconstitute them, then drain and blot dry. If using oil-packed tomatoes, drain well.
Broiled Salmon with Tamari-Orange Marinade
Serves 4Salmon is a stellar source of omega-3s for your heart, mood, and skin.
Ingredients:1-1/2 pounds wild Alaskan salmon fillet, cut into 4 equal portions
1/3 cup high-quality dry white wine (Chardonnay) or medium sweet wine (Riesling)
2 tablespoons low-sodium tamari
1/3 cup orange juice (fresh squeezed is best, about 1 large juicy orange)
3 tablespoons peeled, finely grated ginger
1/4 cup finely chopped green onions
1 teaspoon raw honey
1/2 teaspoon extra virgin olive oil
Directions:1. Rinse the salmon gently in water and pat to dry. In a small bowl, combine the wine, tamari, orange juice, ginger, scallions and honey and whisk to combine well. Place the salmon in a shallow glass baking pan, skin side down, and pour the marinade evenly on top. Cover the baking pan with plastic wrap and refrigerate for 4 to 6 hours or overnight, tipping the dish occasionally to recoat the salmon.
2. Remove the baking pan from the refrigerator and let it stand at room temperature for 30 minutes while you preheat the broiler. Lift the salmon out of the baking pan and remove any ginger or scallions to prevent burning. Rub the oil on the skin side of the salmon and place it on the broiling pan, oiled side down.
3. Broil the salmon under high heat for 10 to 15 minutes or until salmon flakes easily with a fork and the flesh inside is firm and light pink. The top should lightly brown and caramelize. (If the salmon browns within the first 5 minutes, move the broiling pan down 1 rack in your oven.)
Thai Spiced Mango and Prawns
Serves 4Full of antioxidants, the sweet mango softens the heat of the curry for this protein-rich dish.
Ingredients:5 tablespoons coconut milk
1 tablespoon Thai red curry paste
2 tablespoons finely chopped fresh cilantro
1 small red chili, seeded, finely sliced
2 cloves garlic, finely minced
Juice of 1 lime
2 ripe mangoes
2 pounds raw tiger prawns or large shrimp, deveined, shells removed, tails intact
2 teaspoons coconut oil
4 large lettuce leaves, optional
1 lime, cut into wedges, optional
Directions:1. In a medium-sized bowl, combine coconut milk, curry paste, cilantro, chili, garlic and lime juice and whisk together to blend. Set half of the mixture aside to use a dressing on the cooked shrimp.
2. Peel mangoes, then cut the side "cheeks" of flesh away from the pit and slice flesh into wedges. Toss prawns and mango in the marinade and refrigerate for at least 30 minutes. Chop remaining mango from around the pits and add it to the reserved dressing mixture.
3. Heat oil in a griddle pan or wok over medium-high heat until hot. Cook the prawns and mango for approximately 30 seconds on each side, until prawns turn pink and the mango is softened.
4. Arrange prawns and mango on a serving platter or over the lettuce, if using. Drizzle with reserved dressing and serve with lime wedges, if using.
http://www.sheknows.com/
Super Simple Fish Recipe
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