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Fish delights
Some interesting recipes with fish
YOU CAN try a hand at macher jhol, a curry prepared with pomfret or saloni fish tikka, prepared with boneless fishor meen molee prepared with tamarind and coconut. Have great time cooking!
Maccher jhol
Ingredients
Pomfret - 400 gm
Coriander powder - 1 tsp
Red chilli powder - ˝ tsp
Green chillies (slit) - 6
Tomatoes (finely chopped) - 100 gm
Ginger garlic paste - 4 tsp
Onions (finely chopped) - 200 gm
Bay leaves - 2 gm
Cumin seeds - 1 gm
Fenugreek seeds - 1 gm
Oil - for frying
Salt - to taste
Turmeric powder - 1 tsp
Method: Wash and clean fish, cut into slices (without bones). Marinate fish with half the salt and turmeric powder. Keep aside. Heat oil in pan and shallow fry the fish on both sides till three-fourth done. Remove and keep aside. In the same pan, add fenugreek and cumin seeds and sauté. Add bay leaves, onions and stir-fry till golden brown.
Add ginger-garlic paste and stir-fry. Add tomatoes and cook till mashed. Add green chillies, salt, red chilli powder and coriander powder. Cook for a few seconds. Increase heat, add water and bring to a boil.
Add fish and simmer. Cover and cook for 10 to 15 minutes till well cooked. When the curry thickens, remove and serve hot.
Garnish with coriander leaves.
Meen moily
Ingredients
Pomfret - 6 pieces
Cloves - 2
Cinnamon -2
Cardamom - 2
Fenugreek seeds - ˝ no
Coconut grated - 100 gms
Coriander (chopped)- 4 sprigs
Red chillies - 5
Coconut oil - 50 ml
Lemon juice - 20 ml
Mustard seeds -1 tsp
Oil - to fry
Onions (sliced) - 4
Salt - to taste
Tamarind - 20 gm
Chopped tomatoes - 100 gm
Turmeric powder - 1/2 tsp
Method: Soak tamarind in 250 ml of water. Remove the tamarind and keep the water aside. Marinate the fish with lemon juice and a very little salt and leave it for 10 to 15 minutes. Remove and wash in cold water. Heat half the coconut oil and sauté mustard, fenugreek, cinnamon cardamom, cloves and red chillies on a slow flame. Turn off the gas and add grated coconut. Allow it to cool and grind the mixture to a fine paste. Heat remaining oil, add sliced onion and sauté till golden brown. Add tomatoes and cook till mashed. Add tamarind pulp and cook for 15 minutes on a slow fire. Add coconut mixture. When the gravy thickens, add fried fish and cook for five minutes. Remove and garnish with chopped coriander leaves.
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