Tasty Fishes

Herbed Fish And Chips

INGREDIENTS:White pepper - 1/4tsp, Mustard powder - 1/2 tsp, Sugar - 1/2 tsp, Lemon juice - 5-6 tsp, Oil - 100 ml,Vinegar - 1/4tsp,Chopped gherkins - 1 tsp, Chopped capers - 1tsp. Chopped parsley - 1 tsp, Chopped shallots - 1 tsp, Chopped egg white - 1 tsp, Maida - 4 tsp, Egg - 2, Anchovy sauce - 1 tsp, Coriander leaves - 1/4tsp, Chopped dill - 1 tsp, Pomfret fish - 3 pieces, Bread crumbs - 1 cup, Oil - for frying, Potato finger chips - 1 cup
PROCEDURE:- To prepare the mayonnaise beat eggs in a bowl. Add salt, white pepper, mustard powder, sugar and mix. Now add lemon juice and mix well. Pour oil and mix. Add a little vinegar. To make tartar sauce add gherkins, capers, parseley and shallots. Add boiled egg white. Add lemon juice and mix. Add maida in a separate bowl, add egg salt and white pepper powder and mix well. Now add anchovy sauce lemon juice and mix all the ingredients. Add chopped coriander, parsely, dill, basil and mix- Now dip the fish pieces in the batter- Coat with bread crumbs and deep fry. Also fry the potato finger chips .Serve herbed fish and chips with tartar sauce.

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Fish In Cilantro Herbed Herb Sauce

INGREDIENTS:

Ginger paste - 1 tspGarlic paste, 1 tspGreen chilli paste- 1 tsp,Salt to taste, Carom seeds -1 tsp, Black pepper powder - to taste, Lemon juice - 6-7 tsp, Chopped coriander - 3-4tsp, Fish - 5-6 pieces, Oil - 3-4tsp, Chopped garlic - 1 tsp, Chopped onion - 2 tsp, Cornflour slurry - 2 tsp, Chopped mint leaves - 1 tsp.
PROCEDURE:- Mix ginger, garlic, and green chilli paste in a bowl. Add salt, carom seed black pepper powder lemon juice and mix. Also add coriander and mix. Marinate fish pieces in this mixture for 30 minutes. Roll the fish pieces like this and serve with the help of a toothpick. Heat oil in a pan and shallow fry the pieces. Heat oil in another pan . Add chopped garlic, onion and fry till golden brown. Add water, also add salt and black pepper powder. Add chopped coriander leaves. Add cornflour slurry. Add lemon juice also add chopped mint leaves. Add fried fish pieces to this sauce and cook for a while Fish in cilantro herb sauce is ready.

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PANEER & PINEAPPLE SALAD

INGREDIENTS:- 100g.lemon jelly,2cups pineapple finely cubed, 1tbsp white vinegar,1/2 tsp salt and pepper, 2 tsp chopped walnuts, 1 cup paneer finely cubed.

METHOD:- Dissolve the jelly in two cups of boiling water. Blend one cup pineapple cubes,salt and pepper in a mixer and mix it to the cooled jelly. Add a little vinegar. Refrigerate till partially set. When almost set,break up the jelly and add the paneer cubes, walnuts and the remaining pineapple pieces. Mix well. Pour the mixture into a mould and refrigerate till set. Serve chilled.

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Pickles

Turnip Pickle:
Ingredients: 1Kg.Turnips,30gm.green chilly paste,10gm.curry leaves,20gm.mustard seeds,50gm.ginger jiliennes,salt to taste,300ml.refined oil,100ml.vinegar,15gm.turmeric.
METHOD: Wash and peel the shalgam.Cut into slices. Heat oil and add mustard
seeds,curry leaves and ginger. Fry for two minutes. Add turnmeric powder and
turnip. Mix well. Now add vinegar and salt. Mix well and check the seasoning.

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MixedVegetable Pickle:
Ingredients: 100gm.baby potatoes, 100gm.baby brinjal, 100gm.onions,100gm.
french beans, 100gm.carrot, 100gm.cauliflower, 100gm.green peas, 100gm.garlic
cloves, 750ml.synthetic vinegar, 30gm.kalonji, 20gm.methis seeds, 30gm.mustard seeds,30gm.saunf,300gm.jeera,100gm.red chilly powder,300ml.mustard oil,
20gm.hing,salt to taste,oil for frying.
METHOD: Wash and cut the vegetables.Deep fry.Keep it aside.Mix vinegar,salt and
red chilly powder. Heat mustard oil. Add hing,kalonji,methi seeds,mustard seeds,saunf,
jeera and mix it with the vegetables. Then add the mixture to it with the vegetables. Then add the mixture to the vegetables.Check seasoning and store it in a cool and dry place.

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Corn Dish

INGREDIENTS: 6 corn on the cobs(Makai), 1/4 turmeric poweder, salt to taste, 3 tbsp oil, 1 tsp cummin seeds, 2 cardamom, 1 bay leaf, 3 cloves, 3 large onions chopped fine, 3 large tomatoes chopped fine, 1 tsp chilli powder, 1 tsp coriander-cummin powder, a pinch of sugar, a cup tender corn cooked coriander leaves for garnishing. Grind to paste: 1 onion, 1 tomato, 6 garlic flakes, 2.5 cm ginger.

METHOD: Cut the makai into four pieces each and boil them with a little turmeric powder and salt to taste till done.
Heat the oil in a broad pan, season with cummin seeds, cardamom, bay leaf and cloves. When the cummin seeds crackle, and the ground paste and saute till it change colour. Then add the choppped onion and saute till golden. Add the chopped tomato and saute till the oil floats on top. Add the chilli powder, turmeric powder, corriander-cummin powder, sugar and salt. Stir well.

Add the boiled corn and the boiled makai pieces. Fry well. Add a little water and let it cook on a low heat till the gravy slightly thickens. Serve hot, garnish with corriander leaves.


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Garlic Butter Pomfret

INGREDIENTS: 2 medium sized pomfrets, salt and pepper to taste, 1 tbsp Olive oil, 150g butter, 50gm garlic chopped fine, 30ml white wine. For Garnishing:- 1 lemon sliced.

METHOD: Debone the fish and cut each into four fillets. Apply salt and pepper to fillets and keep aside for half an hour to marinate.
Heat the Olive Oil in a pan and toss the fillets in it till done. Heat the butter in a seperate pan and season with the chopped garlic. Add the white wine and stir well. Arrange the pomfret fillets on a platter and pour the garlic butter sauce over them. Garnish with a lemon slice.

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Prawns Balchao

INGREDIENTS: 1Kg dry shrimps, 30gm cinnamon, 150gm whole red chillies, 750ml vinegar or toddy, 20gm black pepper, 200gm chopped onions, 200gm chopped tomatoes, 500ml Refined oil, 50gm ginger garlic paste, 10gm cloves, salt to taste, 300ml rum.

METHOD: Clean shrimps and deep fry them on slow flame till brown. Keep them aside. Soak red chillies, pepper corn, cinnamon and cloves in vinegar for three hours. Make a fine paste. Heat oil. Add chopped onions and saute till brown. Then add ginger garlic paste and saute for two minutes. Add tomatoes and saute. Add the paste and saute for 10-15minutes on slow flame. Add prawns and salt. Season as per taste. Mince half the balchao and mix it with the remaining. Heat rum and mix it in the above mixture.

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