Tag Archives: Fish recipe

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 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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Posted in Fish, Fish and Seafood, Glossary / Notes

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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 !!!

4 Comments

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

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Rui-fulkopi-sim-tomato’r jhol / Rohu Fish curry with cauliflower, beans and tomato

Posted on October 22, 2013 by | 4 comments

Rui-fulkopi-sim-tomato'r jhol / Rohu Fish curry with cauliflower, beans and tomato

Rui-fulkopi-sim-tomato’r jhol / Rohu Fish curry with cauliflower, beans and tomato

Ingredients:

Rohu fish, 5-6 pieces
Onion, 1 large ( half chopped and half in paste)
Ginger paste, 1 teaspoon (heaped)
Garlic paste, 1 teaspoon ( heaped)
Turmeric powder, half teaspoon , heaped
Chili powder half teaspoon , heaped
Cumin( jeera) powder,, half teaspoon
Coriander( dhonia) powder, half teaspoon
Cauliflower florets ( half of a medium Cauliflower)
Tomato , 1 medium , cut in cubes
Bean or shim ,10
Salt to taste
Oil
Cilantro/ dhonia pata
Green chilies, whole, 4/5

Usually , traditional “macher jhol” is a dish where the fish must not be fried . The texture and taste changes if fried. But If it’s not fresh fish, we need to fry them a little, not that much, just a little while. But If you can luckily manage fresh fish , don’t ever fry . In New York we get only frozen rohu fish . So, I have no choice but fry them for a little while and I believe it did not hamper the authentic taste a bit!!!! 😀

Procedure:

1. Wash the fish pieces very well . Rub the fishes with little turmeric, chili powder and salt . Fry them for a while . Don’t take too long to fry them. Just two minutes or so for each side. Keep them aside.

2. Add chopped onion and fry them until translucent. Add the onion paste, ginger-garlic paste , turmeric, chili powder, cumin, coriander powder, salt with little water . Cook the spices very well ,adding water little by little. Add the cauliflower and beans . Cook for a while. Now add enough water to cover them . Cook them on medium heat. When the water reduced a bit , add the fish pieces.

3. When the gravy is reduced and almost to desired consistency add the tomatoes and whole green chilies . Cook for another 5 minutes on medium -low heat or until comes the desired consistency . Turn off the heat and add the chopped cilantro. Cover with lid and keep it on the stove for a while . The stove must be turned off.

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

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Fish Kabab

Fish Kabab

Fish Kabab

Many of us don’t like the smell of Rohu or any other similar fish like Katla, Mrigel . We are often skeptic as to the taste of Rohu fish kabab!!!!! Whether it will taste as good as we make with the white fish fillets or Tuna !!!!!!!! Trust me, you won’t find any Rohu like smell from your kabab !!!!!!!! It tastes so good . Everytime I found my deep fridge chamber is stuck with too many fishes , specially rohu , before it gets stincky smelly ( the longer you keep fishes in the fridge , the more smelly it will be) , I make the best use of them , like this!!!!!!!!

Ingredients:

4/5 pieces of Rohu Fish or any other big fish ( try to take the pieces from back , they have more flesh than the “peti”)
1 tea spoon ginger paste
Half teaspoon garlic paste
1 large bayleaf
2 cardamoms
1 small stick of cinnamon (2″ stick)

Fried onion
Chopped green chilies
Chopped Cilantro
Chopped Mint
1 egg
1/4 th cup breadcrumbs (you may need a little more)
Garam Masala Powder half teaspoon
Salt to taste
Oil to fry

For the garam masala , dry roast or microwave cumin ( jeera), Whole corriander ( gota dhone) , Fennel seed ( mouri), Cardamom , Cinnamon , little nutmeg , mace ( jaifol, joyeetri/javetri) , dry red chili together and crush them into a fine powder. Instead of this beautifully aromatic homemade garam masala powder , u can use any other garam masala or kabab masala.

Procedure:

1. Boil your fish with garlic/ginger paste, bay leaf , cardamom, cinnamon and salt. While boiling use less water, because fish exerts water and only a little amount is needed to boil them. Dry out all the water.

2. Take out all the bones and the skin and put into a bowl. Combine garam masala powder, salt, fried onion, chopped cilantro , mint , green chili, beaten egg and bread crumbs with it.

3. Shape the kabab the way you like .Deep or shallow fry and set aside .

Serve warm!!!!!!!!!!

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Posted on June 18, 2013 by in Fish, Fish and Seafood

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Achari Fish

Achari Fish

Achari Fish

Ingredients:

1. Fillet of any fish, I took 2 fillets of Tilapia
2. Chopped onion 1 medium onio
3. Onion Paste 2 tbl spoon
4. Chopped Garlic 2 cloves
5. Garlic Paste 1/2 (half) teaspoon
6. Ginger Paste 1 teaspoon
7.Tamarind sauce/Tamarind to taste.
8.Indian 5 spices ( crushed) 1 teaspoon
9.Chopped tomato 1 small
10. Turmeric powder half teaspoon
11. Red Chilli Powder 1 teaspoon
12.Cumin half teaspoon
13. Whole Coriander half teaspoon
14.Mustard oil 1 teaspoon.
15. Salt and sugar to taste.
16. Bell peppers cubed and green chilies

Cooking Method:

1.Take any fish fillet…I took tilapia fillet…Cut them into cubes…..Wash them thoroughly..rub them with salt,lil turmeric and red chili powder…Fry them a little while..Don’t over fry them…

2.Now in oil put sliced onion..Fry them till tender. Add finely chopped garlic and fry them until the onion and garlic gets light brown..Add salt, onion paste and ginger paste, little turmeric and chili powder in it…You need to cook the spices very well adding water little by little.

3. Add chopped tomato ..Add water when the tomatos are completely dissolved in the gravy..Add fish cubes in the gravy..Add lilttle tetul chunney ( store bought Indian tamarind sauce)in it..:).. You can use tamarind, soaked in water .In that case use little sugar with it.

4.When the gravy is reducing add green chilies and cubed bell peppers…

5.Now the final part, for the achari flavor, crush pachforon( Indian 5 spices) , whole corriander seed and little cumin seed together..put them into the gravy…add 1 teaspoon mustard oil over the fish , cover the lid, and keep it on very low flame for 5 min ..( which we call to keep on “Dom” in Bangla)…ready.. You may add little sugar to sharpen the taste..:)

Cooking Tips:
Not only fillet, you can try this recipe with regular cut fishes too.

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Posted on January 24, 2013 by in Fish, Fish and Seafood

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