Category Archives: Fish and Seafood

Tuna Shami Kabab!!!

Posted on May 7, 2014 by | 8 comments

Tuna Shami Kabab!!!

Tuna Shami Kabab!!!

Shami kabab is usually made with mince meat and yellow split pea , boiled and blended together to give the shape of tikiya or kabab . The name of the kabab , “Shami” involves many stories . In Urdu / Hindi or Punjabi , Sham means evening. So a version states ,the kabab is named so ,as it is preferred to be consumed in the evening as a snack .
On the other hand , some other version states , in Urdu , Sham means “Syria’, the Middle_Eastern country , pointing the origin of the kabab .

Shami kabab , is no doubt one of my most favorite kabab , I can enjoy any time of the day !! 🙂 I experimented it with Tuna . Came out just perfect . Before , I used to make tuna kabab with tuna and potato , but I opted potato to make this shami kabab . Yellow split pea or channa/ boot daal is used to give the exact same flavor and effect of that of shami kabab made with mince meat .

Ingredients:

Ingredients:

1 Tuna Can in water/ oil
1/3 rd cup of yellow split pea or chaana daal , soaked in water for at least 3 to 4 hours .
3 tbl spoon fried Onion ( Bereshta)
Chopped mint and cilantro
Chopped green chilies
1 tea spoon Garam masala powder ( optional)
1/2 tea spoon nutmeg powder
1 or 2 eggs , beaten ( start with 1 egg , if still dry add the other)
Salt to taste

Cooking method:

1. Drain all the water from the tuna. Squezze hard to remove any extra water.
2. Drain the water from the chaana daal and boil . Dry out the water . The daal should be intact but fully boiled . Now blend the daal in the blender . Don’t put any water in it . The blended daal should be dry .
2. Now combine all the ingredients together. Start with 1 beaten egg , if feels dry add another egg .
3. Shape into kababs and deep fry on medium low heat.

Cooking Tips:
You can store the kababs in deep fridge for a quite a long time.If you want to store, then don’t fry them.After shaping keep them in a box and refrigerate. Fry them and serve whenever you need.

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Fish loaf

Posted on March 25, 2014 by | 1 comment

Fish loaf

Fish loaf

I love baking cakes and I love fish too . So how about something like savory cake or like meatloaf!!! I already have Tuna loaf recipe in my blog . You can take a look on that recipe too . Here’s the link of Tuna loaf recipe ,https://khadizaskitchen.com/2013/01/22/tuna-loaf/ . But this fish loaf recipe is completely different from the Tuna loaf recipe . I used Rohu fish , you can use any big fish . 🙂 The whole process has three parts . The first part involves boiling the fish pieces with little spice then debone them . Next step involves baking as a loaf and the third and final part is shallow frying in butter or oil . It tastes awesome . 🙂

Ingredients :

8/9 big pieces of Rohu Fish , boiled with 2 tea spoon of ginger-garlic paste , salt and 1 bayleaf
1 medium potato, boiled and mashed
2 eggs
3 tbl spoon of sour cream
2 tbl spoon of heavy cream
2 tbl spoon of ghee
1 ta spoon of kabab masala
3 tbl spoon of Fried onion or breshta
1/2 cup of chopped spinach
2 tbl spoon of chopped cilantro
1 tea spoon of white pepper powder
1 tbl spoon of chopped green chilies
Salt to taste

Procedure:

1. Debone the boiled fish pieces and take out the flesh . Don’t take the skin . While boiling , don’t put too much water . Water releases from the fish too . so don’t boil with excess water.

2. Pre-heat the oven to 350 FH and grease and line a loaf pan with parchment / wax paper .

3.In a food processor combine all the ingredients and blend until incorporated .

4. Put the fish into the pan , rub some oil over it and bake for 50 minutes . Now broil another 10/ 15 minutes or until you get the golden brown color on the top . Broil at 400 FH .

5. Now let it cool completely . Otherwise you may find difficulty in slicing . Slice and you can preserve it in fridge until you are ready for the final step .

6. Shallow fry in butter or oil just like you fry fishes . One thing to be noted shallow frying here doesn’t mean too little oil . 🙂

Enjoy with Pulao , biriyani or any fried rice or just as it is . 🙂

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Rohu Korma / Rui macher korma/Doi-rui

Posted on March 3, 2014 by | 2 comments

Rohu Korma / Rui macher korma/Doi-rui

Rohu Korma / Rui macher korma/Doi-rui

I have at least three different versions of Fish korma . This is my first version , hope you like it . 🙂

Ingredients :

6 pieces of Rohu
1/3 rd cup of yogurt ( try not to take the water )
3 heaped tbl spoon of sweet yogurt
Fried onion or bereshta of 2 medium onion
2 green cardamom
1 small cinnamon stick
2 bayleaves
2 tbl spoon of onion paste
1 tea spoon of ginger paste
1/2 ( half) tea spoon garlic
1 tea spoon of coriander powder ( just use the fresh coriander , crush the whole coriander into a powder , don’t dry roast before crushing)
1/2 a tea spoon of turmeric + a little more to rub over the fish pieces
1/2 a tea spoon of chili powder
8/ 10 cracked whole green chili ( broken but not in halves)
Ghee + oil ( or you can cook in oil and just add 2 tbl spoon of ghee at the end)
Salt to taste

Procedure:

1. Fry the onions till golden brown . Don’t make it too dark, other wise the korma will be dark colored . Keep it aside .

2. Rub the fish pieces with little turmeric and salt .

3. Beat the yogurt and sweet yogurt together until smooth . Heat oil and fry the fish a little while . Just for a minute or so . Keep it aside and let them cool . When cool , put them into the beaten yogurt . Carefully rub the yogurt over the pieces .

4. In another pan , heat ghee+ oil , now add the onion paste . Fry for a while . Now add the bereshta/ fried onion , ginger paste and garlic paste . Add little turmeric, chili powder, coriander powder and salt . Add little water and cook very well . That is called “koshano” in Bangla . Now add the fish pieces carefully . Add the beaten yogurt with little water . Turn the heat to low and close the lid . Cook on low flame and add the cracked green chilies 15 minutes later . Keep cooking on low flame until the oil separates , another 10 minutes .

Enjoy with polau or white rice .

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Rohu Fish with green papaya / pepe diye rui macher jhol

Posted on January 28, 2014 by | 2 comments

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Rohu Fish with green papaya / pepe diye rui macher jhol

Ingredients:

6/7 Rohu Fish Pieces
1 medium sized onion, finely chopped
1 tbl spoon ( heaped ) onion paste
3/4 th tea spoon turmeric powder
1 and half tea spoon Chili powder or according to your taste
1/4 th tea spoon coriander powder
Half of a medium sized papaya , cut into thick cubes
Salt to taste
5/6 whole green chilies
Cilantro, chopped
Oil

Other ingredients :

Little turmeric, salt and chili powder to fry the fish .

Procedure:

1. Rub little turmeric , chili powder and salt on the pieces of fish and keep it aside for half and hour . Then shallow fry them . Take them out from the oil .

2. In the same oil , add the chopped onion . Fry until light brown . Add the onion paste and little water . Add the chili, turmeric powder and salt and cook well adding water little by little . Now add the papaya and cook well . Green papayas take bit longer time to get well done , so what I do , I always steam them for 10-15 minutes or until half done . Then I add the papya to the masala and cook . Now add the fish and enough water .

3. Cook them until comes the desired consistency . Add the whole green chilies and cook on low flame for another 5/ 7 minutes with lid on . At the end add the chopped cilantro and serve hot with plain rice . 🙂

Notes :

1. As I have mentioned earlier , to save some time , steam the papaya ( not boil ) for 10/15 minutes . Believe me , it saves time without compromising the taste and nutrition .

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Fish Finger/ Fish stick

Posted on January 26, 2014 by | Leave a comment

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Fish Finger/ Fish stick

Ingredients:

Fillet of any white fish , cut in 10 strips ( I took Basa fillet)
2 eggs
4 tbl spoon of all purpose flour
Lemon juice
1 and 1/2 tea spoon crushed white or black pepper
salt to taste
1/4 th tea spoon nutmeg powder ( optional)
Panko ( Japanese ) or any other bread crumb
Oil to fry

Procedure:

1. Marinate the fillet strips with lemon juice and crushed black or white pepper . Make a batter with 2 eggs and 4 tbl spoon of all purpose flour . Add salt and little nutmeg powder . Now add the fish strips and allow to rest for at least half n hour to infuse the flavor .

2. Coat with bread crumbs and fry in a frying pan with enough oil . It shoud not be deep fried but must be fried with enough oil ..

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Dampukhkt Fish

Posted on January 5, 2014 by | 6 comments

Dampukhkt Fish

Dampukhkt Fish

Dampukht is one of the characteristics of Awadhi ( Luknowi) cuisine , being it’s root in Persia . It is a technique or process of slow cooking in a sealed container or utensil . The food is cooked on very low flame , that we call to keep on “dam” . The lid should be airtight so that the steam is locked inside and the food is cooked in it’s own juice . Usually the lid is sealed with flour dough . But I didn’t seal the lid with the dough but used a very tight lid , so that the air should not enter into the utensil .

Ingredients:

1 lb / 1/2 (half) K.G ,any white fish fillet ( I used Swai/ Basa) , cut in big cubes
Yogurt 1/4 th cup
Fried onion/ bereshta , 1 medium or 1/2 cup
Ginger paste 2 teaspoon
Garlic paste 1/2 ( half) teaspoon
Chili Powder 1 teaspoon
Crushed whole coriander, 1/2 (half) tbl spoon ( just take whole coriander and crush it into powder, don’t use store bought coriander powder)
Raisin paste , 1 teaspoon
Cashew (kaju badam) paste or powder 1 tbl spoon
Saffron , mixed in 2 tbl spoon milk
Little Jafrani food color ( optional)
Salt to taste
sugar , a pinch
Ghee ( you can take ghee and oil , half n half)
Special masala ( take sesame, poppy seed and pumpkin seed/charmogoj , 1 teaspoon each, and make a fine powder of it and apply all . If you don’t find charmogoj , leave it )
1 tea spoon garam masala powder
Green chilis

Procedure:

1. Marinate the fish with all the ingredients , except green chilies for at least an hour .

2. Now transfer the fish with whole marinade in a heated utensil . You may add little water , like 1/4 th cup of water at this point . Cover the lid tightly . Cook on low flame for about 1 and half hour or until reaches the desired consistency checking it occasionally not before first 45 minutes .

3. Add the green chilies just few minutes before you turn off the stove !!

Serve hot with Polau , steamed rice or even Naan roti .

Notes:

1. Please make the bereshta or fried onion at home . Don’t use the store bought one . If you do so , you may not get the full flavor . Nothing beats the home made bereshta .

2. Be careful while doing bereshta . Don’t burn it up . That may ruin the taste . The better is the color of bereshta , the better is the look of fish .

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Fish Burger

Posted on December 28, 2013 by | Leave a comment

Fish Burger

Fish Burger

Ingredients:

4 fillets of swai/ basa , cut in 4″ × 4 ” size
1 beaten egg
2 tbl spoon of flour
1 and half tea spoon of crushed black pepper
1 teaspoon of Mustard paste/ sauce
2 tbl spoon of Worcestershire sauce
Salt to taste

Other ingredients:

Breadcrumbs , enough for coating ( if possible try to use Japanese Panko breadcrumb)
Oil to fry
4 Burger buns
Lettuce/ salad leaves
Onion, tomato rings

Ingredients for Tartar sauce :

Mayonnaise Half cup
Lemon juice 2 teaspoon
Pickled onion, capers and cucumber , finely minced, 1 and half tbl spoon
Crushed White pepper 1/4 th teaspoon
Sugar half teaspoon
Salt 1/4th teaspoon
Egg white of boiled egg , finely chopped ( half of 1 small egg)
Chopped parsley or cilantro

Mix them all together very well . Your Tartar sauce is ready .

Procedure:

1.Marinate the fillets with Worcestershire sauce, mustard paste, crushed black pepper and salt . Now add one beaten egg and 2 tbl spoon of flour . Marinate the fish in this mixture for a while .

2. Take each piece of fillet and coat them with breadcrumbs . Fry them in enough oil at medium low heat . It should not be deep fried but you have to take enough oil to fry them . So take a frying pan and put enough oil in the pan to cover the nuggets .

3. Assemble the burgers by spreading some tartar sauce on the bun , followed by the lettuce , the fillet , some more tartar sauce , tomato and onion ring . Cover it with the other half of the bun .

Note:

1. Tartar sauce has a tangy flavor . So if you don’t like pickles and the tangy flavor like my daughter , then don’t add any pickles in the mayonnaise .

2. You may grill the buns before you assemble the burgers . 🙂

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Fish Nuggets

Posted on December 28, 2013 by | 4 comments

Fish Nuggets

Fish Nuggets

This is a super simple recipe . You can make fish nugget , fish steak for burgers or even fish finger . 😀

Ingredients:

Fillet of swai/ basa fillet , cut in nugget shape
1 egg
2 tbl spoon of flour
1 and half tea spoon of crushed black pepper
1 teaspoon of Mustard paste/ sauce
2 tbl spoon of Worcestershire sauce
Salt to taste

Other ingredients:

Breadcrumbs , enough for coating ( if possible try to use Japanese Panko breadcrumb)
Oil to fry

Procedure:

1. Cut one fillet of a fish and cut them into nugget shapes . You will get at least 7/ 8 nugget pieces from one fillet .

2. Marinate it with Worcestershire sauce, mustard paste, crushed black pepper and salt . Now add one beaten egg and 2 tbl spoon of flour . Marinate the fish in this mixture for a while .

3. Take each piece of nugget and coat them with breadcrumbs . Fry them in enough oil at medium low heat . It should not be deep fried but you have to take enough oil to fry them . So take a frying pan and put enough oil in the pan to cover the nuggets .

Serve with tartar sauce or any dip of your choice !!!

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Posted in Fish, Fish and Seafood, Glossary / Notes, Snacks, Snacks and Lighter Fare

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Shrimp Mushroom, Oriental style

Posted on December 24, 2013 by | 3 comments

Shrimp Mushroom, Oriental style

Shrimp Mushroom, Oriental style

Ingredients:

10-12 Shrimp
1 egg white
Cornstarch
Salt to taste

For Gravy:

Garlic paste 1 and half teaspoon
Soy sauce 2 tbl spoon
Oyster sauce 2 tea spoon
Fish sauce , few drops
Tasing salt/ ajinimoto half teaspoon
Sugar a pinch
Ginger juice from ginger paste 1 and half tea spoon
Cubed Onion
Split green chilis
Shitakee Mushroom / or any other mushroom
Bell pepper
Sesame or any other vegetable oil
Cornstarch mixed in water

Procedure:

1. Coat the shrimps with egg white, salt and enough cornstarch . Deep fry them on high heat . It is tasty this way too . Can be a great snack or appetizer .

2. Heat oil and add the garlic paste . After frying a while add the soy sauce , oyster sauce , few drops of fish sauce . Don’t add any salt , as the sauces contain enough salt .Add the mushroom and bell peppers .add the shrimp and little water . Add cornstarch , cubed onion and green chilis. Add tasting salt and sugar .

3. Just before turning off the stove add the ginger juice . Ready !!!!!!

Notes:

1 If you are using dry Shitakee mushroom , soak them in hot water for 10 minutes, before u use .

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Posted in Fish and Seafood, Glossary / Notes, Shrimp

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Vermicelli coated fried fish

Posted on November 19, 2013 by | 2 comments

Vermicelli coated fried fish

Vermicelli coated fried fish

Today’s post is about a Singaporean fish item , vermicelli coated fried fish . Very crispy from outside and inside so tender . I really loved the combo!!! Singapore being a land of mixed races and culture , has so many fusion dishes . This vermicelli coated fried fish is one of my favorites among those . Very easy recipe yet so tasty .

Ingredients:

2 medium fillet of any fish , I took Basa fillet
1 beaten egg
2 tbl spoon of flour/ maida , heaped
salt to taste
Black pepper, crushed , less than half a teaspoon
Nutmeg/ jaifol powder a pinch ( don’t skip, it enhances the taste)
Vermicelli/ shemai enough to coat, broken
Food color , a tip of the finger ( optional)
Oil for frying

Procedure:

1. Wash the fillets and pat dry very well with a kitchen towel or tissue .

2. Make the batter with one beaten egg, maida , salt, crushed black pepper and nutmeg powder . It will be a thick batter . You may add a little food color in the batter too .. 🙂

3. Put the fillets into the batter and keep aside for at least half n hour .

4. Coat with vermicelli and fry both side very well on medium low heat . don’t deep fry .

Ready …

Before frying

After frying

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