Category Archives: Fish

Tuna Shami Kabab!!!

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

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 . 🙂

Rohu Korma / Rui macher korma/Doi-rui

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 .

Rohu Fish with green papaya / pepe diye rui macher jhol

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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 .

Fish Finger/ Fish stick

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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 ..

Dampukhkt Fish

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 .

Fish Burger

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 . 🙂

Fish Nuggets

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 !!!

Vermicelli coated fried fish

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

Ilish macher dimer bhora ( mashed hilsha roe)

Ilish macher dimer bhora ( mashed hilsha roe)

Ilish macher dimer bhora ( mashed hilsha roe)</

Today's post (ilish macher dim bhorta) is dedicated to Amma , my Mom-in-law , who sometimes calls me " Maiji" !!!!! She hardly addresses anyone "maiji", not even to her daughters, as it being exclusively fixed for her Mom, my grand mother-in-law !!!! alhamdulillah, really feel blessed for the love she always shows to me !!!!! I came to learn "macher dim er bhorta" from her !!! Before that never thought fish roe can be made bhorta too !!!!!!To me she makes the best "macher dim er bhorta" ( mashed fish roe) ever !!!!!!!! She used to coat the eggs with little salt and oil and then fry them on a skillet with lid on , on low flame until tender ! no extra oil while frying , no spices ! and then she used to make bhorta in the regular procees .. but the taste was always "out of the world" !!!! Since we get only frozen fish and roe , my version is slightly diff than her !! obviously doesn't taste as great as her's , but taste wise it's still very good !!!!!!!

Ingredients:

Hilsha roe ( or any fish roe)
Turmeric
Chili Powder
Chopped onion
Chopped green chilies
Chopped cilantro
salt
Mustard oil

Procedure:

1. Coat the fish roe with little turmeric, red chili powder and salt .Fry them well .

2. Mash chopped onion, green chili and cilantro well with the help of your fingers . add salt and mustard oil . Now mash the fish roe too and mix well with that.

Serve with rice !!!!!!!!!!