Authentic delicious fish (macchi) recipes from various regions of India with different Indian cooking styles for those who love Indian cuisine, Indian curry recipes. Fish Cookbook. Preparation: Fish are an important protein resource worldwide. Many cultures depend on fish protein as a primary food source. Fish as a food. RECIPE BOOK OF NAZISH QURESHI NON-VEGETARIAN DISHES Tandoori Josh Mutton Brain Curry Haleem Shami Kabab Fish Curry Chicken Biryani.

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Indian Fish Recipes Pdf

Compiled from recipes cooked, eaten married in , and have been cooking curry together ever since! c Roy Family . These cutlets are a bit like a beefy fish cake. . This hot sweet curry with coconut is a southern Indian style favourite. South Indian Recipes. Fish Curry. Ingredients: ✓ Medium sized pomfret - 3 to 4 pieces. ✓ Red Kashmiri chili – 6 pieces. ✓ Coriander seeds – 1 tbsp. mackerel and sardines in tasty dinner recipes, or even for breakfast delicious fish meals to include in your weekly routine. . INDIAN TUNA PITTA. POCKETS.

Various Contributors. Skin the chicken and make diagonal incisions all Lemon juice 3 tsp. Red chili powder 2 tsp. Mix 1 tablespoon red chili powder, salt and 2 Curd Yogurt As per taste tablespoons lemon juice. Apply this to the chicken and Garlic paste 1 tsp.

Prawns Koliwada: North Indian Punjabi. Fried Mackerels: Maharashtrian Recipe. Fried Fish Amritsari: Goan Fish Curry: Goan Recipe. Creamy Prawn Curry: Bengali Recipe. Tuna Curry: South Indian Kerala. Spicy Sardines: South Indian Mangalore.

Fish curry recipe | How to make fish curry | Indian fish curry

Clams Stir-Fry: Gomantak Recipe. Spicy Baby Crabs: South Indian Recipe. Lobster Curry: North Indian Recipe. Goan Hot Prawns Pickle-Style: Kashmiri Fish: North Indian Kashmiri.

Maharashtrian Fish gravy: Fish Moilee: Mangalorean Prawn Curry: Fish in Malvani Gravy: Haldi powder 1tsp. Coriander leaves 2 tsps. Garam masala 1 tsp. Garlic 6 flakes 2. Heat the ghee well in a karahi and fry the Onions chopped 2 nos. Coriander seeds 2 tsps.

Add the mutton brain and fry for some Garam masala 1 tsp. Mango powder 1 tsp. Add the curds and cook for 10 minutes. Coriander leaves As required 5. If required you can add half a cup of hot Red chilies 3 nos.

Ghee 3 tbsps. Garnish with coriander leaves. Serve hot as a side dish. Ginger 75 gms. Then add ghee oil and fry for 10 minutes. Green chili A few 3. Mix all dry spices, garam masala red chili Red chili To taste powder, coriander powder and nutmeg in curd Nutmeg A pinch and beat it. Coriander powder 2 tsps. Mix this in the chops and fry for 3 minutes.

Pressure cook for minutes. Garnish with coriander leaves and serve hot. Grind ginger, garlic, cumin seeds, papaya and red Ginger 1 inch. Garlic 6 cloves 2. Mix all the above ingredients to the mutton mince.

Marinate the mutton mince in the refrigerator for banana 4 cm. Baste the mutton pieces with oil and again put in Salt 2 tsp. Cook until brown, turning as required. Serve hot with sliced lime and onion rings.

Shelled Green peas 1 cup Onions, chopped fine 2 nos. Green chillies 2 nos. Coriander Powder 1 tsp Cumin powder 1 tsp. Clean, wash and drain the mutton mince thoroughly. Wash the peas, drain. Peel and chop the onions and garlic finely.

Peel the ginger and grate. Wash and mince the green chilies. Clean, wash and chop the coriander leaves. Heat oil in a thick bottomed pan and add the chopped onion. Fry till lightly browned. Add garlic and stir-fry for a minute.

Add mutton mince, grated ginger, minced green chilies, coriander powder, cumin powder and red chili powder. Stir-fry for five minutes breaking up any lumps if formed.

Cover, lower the heat and simmer for half an hour. Add peas, chopped coriander leaves, salt, garam masala powder, lemon juice and the remaining water. Mix well and simmer covered for about ten minutes till the peas are cooked well.

Adjust seasoning. Cook over low heat till mutton is Onions, sliced and fried crisp 2 nos. Dhania powder 1 tsp. Add the crushed fried onion, heat the Ginger-garlic paste 2 tsp. Ghee 4 tbsp. Sprinkle lemon juice and serve hot.

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Squeeze mutton mince in a dry cloth to remove excess Chopped ginger 1 tsp. Oil 1 tsp. Salt As per taste water. Mix all the above ingredients except oil. Knead well. Divide into 8 equal portions and make balls. Spread the mince balls on to the skewers, using a wet hand. Press evenly to get kababs of six inches length. Baste with oil and again roast for 2 minutes. For Seekh Kababs, use mince which has been passed through a mixer twice.

Wash the meat, cut into medium size pieces and then flatten Peppercorns 10 nos. Then marinate the meat with the sauce, pepper powder and tsp.

Worcetershire sauce 3. Next add the peppercorns, bay leaves and oil and keep 2 tsps. Bay leaves As 4. Heat oil in a frying pan and fry the meat pieces on both sides. Cook on a low flame till the meat is tender and cooked. Ghee 4 tsps. Onion slice 4 nos.

And now take chana dal and tur dal and cook it. Add Tomatoes chopped 2 nos. Lime juice 1 no. Take a pan, put some oil, Whole Garam Masala and Turmeric powder 1 tsp.

Garam masala,whole 1 tsp. Now add the marinated mutton to this mixture and Garlic chopped 1 tbsp. Ginger chopped 1 tbsp. Cumin seeds 1 tsp. Coriander chopped 2 tbsp. Green chili chopped 2 tbsp. Amchur powder 2 tsp. Oil 3 tbsp. Grind dal in a mixer and add to the mutton. Give tadka of mustard seeds, cumin seeds and whole red chili, sprinkle some coriander and cook the pan and simmer it for an hour. Finely to this mixture add tomatoes, amchur powder, add a little salt, remaining garam masala powder, and cover it again for minutes and cook on slow fire or till the mutton is fully cooked.

Garlic flakes 10 nos.

Remove from heat and add ginger, Ginger 1" piece Garam masala 1 tsp. Grind to a fine paste and Elaichi 2 nos. Dalchini pieces 2 nos. Lavang 3 nos. To the minced onion, add the finely chopped pudina, kothmir, lime juice and Dhania jeera powder 1 tsp. Pepper A pinch salt to taste. Beat the egg lightly. Divide the dough Chili powder 1 tsp. Kothmir and Pudina chopped A handful into lemon- sized balls.

Flatten each ball in the palm of your Egg 1 nos. Onion minced 1 nos. Shape into a kabab and dip in the beaten egg. Shallow fry till it turns color. Grind to a paste the ingredients for the masala.

For the masala: Red chilies roasted 5 nos. When the curry is boiling, lower the flame and Coriander seeds roasted 2 tsp. Ajwain seeds roasted 1 pinch Methi seeds roasted 1 pinch Jeera seeds roasted 1 pinch Onion chopped fine 1 no. Salt to taste For seasoning: Onion chopped fine 1 no. Add salt and cook till the eggs are done and remove from the flame and keep aside. Take another vessel, put some oil in it and fry one onion till brown.

Pour the curry over it. Boil for a little more time and remove from the flame. Grind the red chilies, garlic, ginger and Onions 2 nos. Garlic 5 flakes 2. Chop the onions and fry in ghee, then add Ginger 1 piece the ground paste and cinnamon to it.

Then add sugar, vinegar and garam masala. Cinnamon 1 piece 4. Shell the eggs, cut into halves, lengthwise Garam masala 1 tsp. Cook till the gravy thickens and serve with Sugar 1 tbsp. Cut into large chunks. Ground cumin 1 tsp. Ground anise seeds fennel 1 tsp. Spread over fish, cover and refrigerate for an Lemon juice 1 tbsp. Oil For deep-frying 4. Half fill a deep pan or Kadhai with oil and heat. Salt To taste Fry the fish, until golden brown. Drain on paper towels. Heat oil in a pan and season with mustard Mustard seeds 1 tsp.

Garlic, chopped 8 cloves 2. Stir over medium heat until they begin to Ginger, julienne 1" 1 no.

Fish recipes | Indian fish recipes & seafood recipes

Green chilies, slit lengthwise, 3. Add garlic and ginger and stir for a minute.

Add green chilies. Add turmeric powder,curry leaves and Curry leaves 24 nos. Fry for minutes.

Add the coconut milk. Bring to a boil. Add fish, salt and vinegar. Cover and simmer Coconut milk 2 cups for a few minutes till the fish is tender. Stir only Vinegar 1 tbsp. Taste and adjust the seasoning. Garnish with Salt To taste coriander leaves and serve with Steamed Rice.

Sharing Plate » North Indian Fish Curry

Grind together garlic, ginger, cumin seeds to a smooth Ginger 1 cm. Sprinkle with lime juice Amchoor 1 tsp. Marinate the fish with the ground paste for 3 hours. Ghee 1 tbsp. Remove the excess marinade, brush the wire mesh with Garlic 1 tbsp.

Cook Salt to taste for 3 to 4 minutes. Dry mint leaves 1 tsp. Turn the fish over and smear with Ghee. Continue cooking Lime juice 1 tsp. First Marination: Garlic paste 3 tbsp. Ajwain 3 tbsp. Second Marination: Red Chili Powder 1 tsp.

Gram flour 1 cup - Apply the paste on both sides of the fish and arrange Orange colour Few drops them on a tray atleast an inch apart. Keep aside for 20 Oil to fry mins.

Salt to taste 4. Heat ghee in a frying pan and fry the fish over medium heat until well cooked. Rub the fish with salt, chilli powder, garam masala, Garam masala 1 tsp. Keep Coriander powder 1 tsp. Line a pan with oil and grill the fish. Ginger garlic paste 1 tbsp. Chilli powder To taste Oil 1 tsp. Pick, wash and soak rice in water for about 30 minutes.

Rice Basmati gms. Drain rice and keep aside. Garam Masala Chopped garlic 2 tbsps. Mix Chopped ginger 2 tbsps. Red chili powder 3 tsps. Heat oil in a Patila or a thick bottomed pan. Add Coriander powder 1 tbsp. Add Sliced Turmeric powder 2 tsps. Bay leaf 2 nos. Then add remaining chopped ginger, chopped garlic, Chopped green coriander coriander powder, turmeric powder, red chili powder, 1 tsp.

Garam Masala powder and chopped tomatoes.

Cook for 1 tbsp. Add marinated chicken and cook till Curd yogurt 1 cup chicken is tender. Garam masala powder 3 6. Dissolve saffron in warm milk and keep aside. Arrange alternate layers of chicken and rice. Ginger julienne's 1 tbsp. Cover and seal with aluminum foil or Roti dough. Cook Oil 3 tbsps. Mint leaves 2 tbsp.

Alternatively cook on an indirect slow flame for 10 to 12 minutes. Grind the red chilies and cashewnuts to a fine paste. Make fish head curry thick in consistency Fish head curry must be thick in consistency. There is no two ways about it. There are two main steps which needs to be followed in order to obtain it. The first is to use rice. Having rice as an ingredient in curry may seemed unusual but the starch from the rice acts as a thickening agent. Secondly, the curry needs to be simmered until it reaches the desired thickness.

Vegetables such as okras and aubergines are perfect for curries as they readily soak up the gravy. These are the three main tips to guide you to whip up the perfect fish head curry similar to that found in most Indian eateries. It is simpler to prepare compared to other curries. This dish goes perfectly well with white rice and side dishes of banana leaf rice.