Tag Archives: Fish cake

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 . 🙂

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Kofta Korma Curry of Rohu Fish/ Rui Macher Kofta Korma Curry

Kofta Korma Curry of Rohu Fish/ Rui Macher Kofta Korma Curry

Kofta Korma Curry of Rohu Fish/ Rui Macher Kofta Korma Curry..
Not only Rohu ,you can use any other big fish to make this “out of the world” kindda dish.

Ingredients:

    For the Kofta:

    1. Rohu Fish 4 pieces ( pieces from back is preferred as they have more flesh)

    2. Ginger-garlic paste 1 teaspoon

    3. Turmeric powder half teaspoon

    4. Salt to taste

    5. potato 1 large ( boiled and mashed)

    6. Fried Onions ( Bereshta) 2 tblspoon

    7. Garam masala powder ( optional) a pinch

    8. Chili Powder half teaspoon

    9 1 beaten egg

    10. Breadcrumbs enough to bind and shape the kofta, around 1/3 rd one-third cup

Procedure:

    1.Boil your fish with garlic/ginger paste, turmeric and salt. While boiling use less water, because fish exerts water and only a little amount is needed to boil them.

    2. Take out all the bones and put into a bowl. Combine mashed potato, chili powder, garam masala powder, salt, fried onion, beaten egg and bread crumbs with it.

    3. Make round balls and deep fry and set aside . But since it will be used in Korma Curry, don’t fry them for long. The color needs to be light.

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Kofta Korma Curry:

Ingredients:

    1. Onion Paste 4 tblspoon

    2. Ginger Paste 2 teaspoon

    3. Garlic paste 1 teaspoon

    4. Chilli powder 1 teaspoon

    5. Coriander Powder

    6. Bayleaf, Cinnamon stick, Cardamom pods

    7. Yogurt , I took both sweet yogurt and regular yogurt together

    8. Salt to taste.

    9. Bell peppers (optional)

    10. Special garam masala powder ( dry roast cumin/jeera, whole coriander/ gota dhone, fenugreek/methi,clove, nutmeg/jaifol, mace/ joyetree, cardamom/elachi,bleck pepper together and crush them into a smooth powder)

Procedure:

    1. Heat oil and add Whole garam masala, elach, darchini, tejpata. Fry them a while. Then add the onion paste, ginger-garlic paste, chili powder, coriander powder and salt. Cook them well adding water little by little, then add beaten yogurt.Cook well adding water little by little. When done add water and put the koftas in it.

    2. Cover the lid. Cook until comes to desired consistency. Then add special garam masala, cubed bell pepper / capsicum and green chilies.

    3. Keep it on very low flame for 5 minutes until oil separates.

    Enjoy your Kofta Korma Curry!!!!! Goes best with Polau/ Pilaf or Khichuri!

Tips/ Notes:

1. In the kofta curry, try to use sweet yogart along with regular yogart as it enhances the taste. If you don’t have sweet yogurt at home, don’t worry.. Just mix a little sugar and tomato ketchup with your yogurt.. It works fantastic as well!!!!!!!!!!!!!

2. You can make so many different dishes with this basic kofta recipe. You may add it in your oriental style sweet n sour fish ball or likewise. You can cook it in coconut milk or you can just add it in curry. In these cases just add turmeric powder while cooking it like curry or in coconut milk. But if you use coconut milk, omit the yogurt.

3. As I said before, this basic kofta recipe can be used in so many recipes.I made fish chop/kabab with it. Just flatten the balls and deep fried it like chop and kababs on medium low heat until nice brown!!!!

4. You can store this kofta/kabab in the deep fridge for a atleast 2 weeks. But for that don’t fry them. Just take them out when needed, fry and use it the way you want!!!!!!!!

Here’s the picture of Fish Chop I made with the basic Kofta dough:

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Steamed Fish Cake Curry

Steamed Fish Cake Curry

Steamed Fish Cake Curry

Ingredients:

For the Fish cake/ Pudding:

1. 6 Pieces of any big Fish like Rohu, Mrigel. Katla or any carp.

2. 2 eggs

2. Ginger-garlic paste 1 teaspoon

3. salt to taste.

4. Little amount of chili-turmeric powder.

For the curry:

Sliced Onion 2 small
Onion paste 2 teaspoon
Ginger paste 2 teaspoon
Garlic Paste 1 teaspoon
Turmeric powder half teaspoon
Chili powder 1 teaspoon or according to your taste
Corriander powder half teaspoon.
Cumin powder half teaspoon ( dry roasted and grinded)
Chopped tomato 1 small
salt to taste
green chilies
garam masala ( cinnamon stick, cardamoms, bayleaf)
Bell peppers/capsicum

Cooking Method:

1. Wash the fish. Rub some turmeric, chili powder, salt on them.

2. Fry them and take out the bones from the fish pieces. You don’t need to work that hard as the big fishes hardly have bones and the few bones they have are easily removable. 🙂

3. Blend fish with 2 eggs, 1 teaspoon ginger-garlic paste and little turmeric-chili powder.

4. Pour the mixture into a greased baking pan. Now you can steam it like pudding / creme caramel or you can bake it like cake in a preheated oven.

5. Slice the cake or pudding. Normally I don’t try to flip it over as sometimes it tends to break if you try to do that. So cut it when it’s on the pan.

6. Shallow fry them just like regular fish fry. keep it aside.

7. Heat oil in a pan. Add whole garam masala like cardamoms, cinnamon and bayleaf. Then add sliced onion and fry them until brown.

8. Add the onion, ginger, garlic paste. Add turmeric, chili powder, corriander powder, cumin powder,salt. Cook very well adding water little by little.

9. Add chopped tomatoes and cook until the tomatos are completely dissolved. Add water.

10. Add the sliced fish cakes and cover the lid.

11. When the gravy is near about your desired consistency add the cubed bell peppers or capsicum and green chilies.

12. Cover with lid and keep it on low heat until the oil separates.

Cooking Tips:

1. You may cook it with coconut milk the same way mentioned. You Just have to omit the tomatoes.

2. You may cook it in tomato sauce, or using yogurt or in oriental way too.

3. You may add chopped spinach too in the fish cake batter before steaming it .

Enjoy!!!!!!!!!!!!!!!