Tag Archives: Fish

Fish Finger/ Fish stick

Posted on January 26, 2014 by khadizahaque | Leave a comment

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 ..

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.

5 Comments

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

Tagged Achari Fish, Achari MAch, Achari Mas, Acharii, Achary, Bangladeshi Fish Recipe, Fish, Fish recipe, Indian Fish recipe, South Indian Food

Image

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!!!!!!!!!!!!!!!

1 Comment

Posted on January 14, 2013 by khadizahaque in Fish, Fish and Seafood

Tagged bANGLADESHI fOOD, Fish, Fish cake, Fish cake curry, Fish Curry, Fish pudding, iNDIAN fOOD, South aSIAN fOOD, Steamed Fish