Fish Pakora - 2

Ingredients
    Fish 1 kg

Marinate
    Ginger finely chopped: 1 teaspoon
    Lime Juice: ¼ Cup
    Ground Black Pepper: 1 teaspoon
    Salt: 1 teaspoon

Batter
    Besan (Chickpea flour): 1 cup
    Finely chopped ginger bits: 1 teaspoon
    Ground Cayenne: 1 teaspoon
    Crushed Red Pepper: 1 teaspoon
    Minced Garlic: 2 teaspoon
    Ajwain (Carom): 1 teaspoon
    Water: ½ Cup
    Baking Powder: 1 teaspoon
    Salt: ¾ teaspoon
    Deep Fryer

Method
For Marinate
    Combine all ingredients.
    Stir in Fish.
    Let it stand about 30 minutes.

Batter
    Combine all ingredients.
    The visible cayenne pepper seed and flakes from crushed red pepper and Ajwain are unique of this batter.
    Remove fish from marinate.
    Discard marinate.
    Stir the fish in batter.
    Let it stand 20 minutes in the refrigerator.

Deep Fryer
    Preheat oil in the fryer to 350º F.
    Fry battered fish till golden brown. It will take about 5 minutes per batch being fried.

Prawn Samosa

Ingredients
    100g potatoes, cut into cubes

For pastry
    110g plain flour, plus extra for dusting
    1 tbsp cold butter, cut into cubes
    1 tbsp full-fat milk, warmed
    pinch salt

For filling
    1 onion, very finely chopped
    1 chilli, finely chopped
    200g cooked baby prawns
    1 tbsp ready-made curry powder
    1 lime, juice only
    1 tbsp chopped fresh coriander
    1 tbsp fresh peas
    2 tsp vegetable oil, plus extra for deep frying
    salt and freshly ground black pepper

Method
    Boil the potato cubes in a pan of salted water for 10-15 minutes, or until tender, then drain well and set aside.
    For the pastry, sift the flour and salt into a mixing bowl.
    Add the butter cubes and, using a knife, ‘cut’ the butter into the flour until the mixture resembles breadcrumbs.
    Gradually add the milk a little at a time, stirring the mixture until it comes together as a dough
    Cover the bowl with cling film and chill in the fridge for 20 minutes.
    Meanwhile, for the filling, heat the oil in a frying pan over a medium heat. Add the onion and chilli and fry for 3-4 minutes, or until softened.
    Add the cooked baby prawns, curry powder and cooked potato cubes, stir well to combine and continue to fry for a further 3-4 minutes.
    Add the lime juice, coriander and peas, then season, to taste, with salt and freshly ground black pepper.
    Continue to cook for a further 1-2 minutes, then set aside to cool.
    When the pastry has chilled, turn it out onto a lightly floured work surface.
    Roll the pastry out until it is about 30cm/12in in diameter.
    Using an upturned bowl or cookie cutter as a template, cut four 6 inch discs from the pastry.
    Cut each pastry disc in half.
    Place a teaspoon of the filling mixture onto one side of each piece of pastry, leaving 0.5cm/¼ in free at the edges.
    Brush the edges of each pastry semi-circle lightly with water.
    Fold the other half of the piece of pastry over the filled half to form a triangle.
    Press the edges of the pastry together to seal using your fingers.
    Half-fill a large pan with vegetable oil and heat to 180C (use a cooking thermometer to check the temperature).
    When the oil is hot, carefully lower the prawn samosas into the pan, in batches, and fry for 4-5 minutes, or until crisp and golden-brown.
    Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
    Keep warm.
    Repeat the process with the remaining prawn samosas.
    Enjoy!

Prawn/Jhinga kabab

Ingredients
Prawns(fresh) – 6 nos (cleaned and deveined)
Paprika(powdered capsicum) – 1/4 tsp
Turmeric – 1/4 tsp
Garlic – 2 cloves(crushed)
Green Chillies – 1 no(remove seeds and chop finely)
Coriander leaves – 1/2 tbsp(finely chopped)
Cumin powder - 1 tsp
Lime Juice – 3 tsp
Vegetable oil – 1 tbsp
Lemon slice - to garnish


Method
1)First thread the prawns onto skewers and set aside.
2)Prepare a marinade of vegetable oil, paprika, turmeric, garlic, green chilly, cumin powder and lime juice.
3)Keep the marinade for 40 minutes.
4)Heat pan and pour oil. Place the prawns on the pan.
6)Cook the prawn kabab for 5 minutes, turning occasionally with marinade.
7)An easy and yummy starter dish, is ready. Garnish with coriander leaves, lemon slices and serve hot.

Fish Korma

Ingredients
1/2 kg fish
2 onions, chopped finely
Oil
1/2 cup beaten curd
Salt to taste
1 tbsp lemon juice
Coriander leaves for garnishing


For paste
5-6 garlic flakes
1/2" ginger
2 green chillies, chopped finely


For powder
1 tsp cummin seeds
1 tsp coriander seeds
4 cloves
1/2" cinnamon
1 cardamom
3 cashewnuts
6 black pepper
2 red chillies
1/2 tsp turmeric powder


Method
1. Wash and dry the fish. Cut into serving slices.
2. Marinate the pieces with lemon juice and ¼ tsp salt. Keep aside for 1 hour.
3. Heat oil in a pan. Fry the fish pieces till golden brown
4. Drain and keep aside. Remove the oil from the pan except about 3 tbsp.
5. Fry onion till golden brown. Add the paste. Simmer for a minute.
6. Add masala powder and simmer again for a minute.
7. Add curd and stir continuously for 3-4 minutes. Add ½ cup water and salt as per taste. Let the gravy cook till thickens, stirring. Occasionally. Add fish pieces and stir slowly.
8. Let it cook till fish pieces are tender. Garnish with coriander leaves.
9. Serve hot with rice or roti.

Hot And Sour Shrimps

Ingredients
1/2 kg. shrimps, cleaned and de-viened
2 onions
For the smooth paste
1 small piece ginger
10 flakes garlic
1 tsp cumin seeds
3-4 black peppercorns
6 red chillies
1/2 tsp turmeric pwd
1/2 cup thick tamarind
juice or 2 tbsp vinegar
Salt to taste
Cooking oil


Method
- Slice and fry the onions in the oil till done.
- Add the ground masala and fry till the oil begins to separate.
- Now add the shrimps and salt and some water and simmer for a while.
- Bring to a boil. Add more vinegar if required and boil till done.

Mussels In Shell

Ingredients
24 large mussels with shells
4 dried red chillies or peppers
A small piece of ginger
8 garlic cloves
¼ tsp garam masala
¼ tsp cumin seeds
2 tbsp vinegar
½ tsp sugar
¼ cup oil for cooking
1 onion, chopped


Method
- Smear the mussels with salt and set aside.
- Grind all the spices with vinegar, adding the sugar and salt.
- Marinate the mussels in the ground spices for two hours.
- Heat oil on a moderate flame in a frying pan.
- Sauté the onion and add the mussels.
- Stir-fry for 10 minutes or till it becomes soft.
- Now place each mussel into a half shell and garnish with coriander.

Garlic-Butter Pomfret

Ingredients
2 medium sized pomfrets
1 tbsp olive oil
150 g butter
50 g garlic, chopped fine
salt and pepper to taste
For the garnishing
1 lemon, sliced


Method 
- Debone the fish and cut each into four fillets.
- Apply salt and pepper to the fillets and keep aside for half an hour to marinate.
- Heat the olive oil in a pan and toss the fillets in it till done.
- Heat the butter in a separate pan and season with the chopped garlic.
- Arrange the pomfret fillets on a platter and pour the garlic butter sauce over them.
- Garish with a lemon slice.

Prawns in Garlic Sauce

Ingredients
100 gms prawns
80 gms maida
1 cup milk
1 tbsp butter
20 gms cheese
1 tbsp white sauce
salt to taste
oil to fry


Method
- Prepare a paste with maida, water, salt & pepper.
- Dip prawn in maida and fry. Add white sauce to the fried prawn.
- Dot with butter and cheese and bake at 150ºC for 10 minutes.

Pomfret Curry

Ingredients
2 promfrets Fish
1 onion, chopped finely
6 garlic flakes
1 bunch coriander leaves
4 green chillies
1/2 cup groundnuts
1/2 cup finely grated coconut
1 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1 tsp red chilli powder
5 black peppers
2 cloves
2 bay leaves
3 tbsp oil
Salt to taste
1 tbsp gram dal


Method
- Clean and wash the fish. Cut into medium size pieces.
- Apply salt and turmeric powder to the fish pieces.
- Make paste of garlic, chillies, coriander leaves. Apply this paste to the fish pieces.
- Keep aside for 1/2 hour. Roast the groundnuts and remove the covering.
- Make fine paste of groundnuts, gram dal, coriander seeds, cumin seeds, and coconut.
- Heat oil in a pan. Add mustard seeds, pepper, cloves and bay leaves.
- Add onion and fry till golden brown. Add the coconut paste and simmer for 6-7 minutes.
- Add 3 cups water. Bring it to boil and let it boil for 2-3 minutes.
- Add fish pieces. Add salt as per taste. Cook till fish is done.
- Garnish with coriander leaves. Serve hot. 

Tandoori Pomfret

Ingredients
1 whole fish
1 tbsp of garam masala
3 tbsp cooking oil


To be ground into paste
1 ½ inch piece ginger
8 cloves of garlic
½ tsp cumin seeds
1 tbsp red chilli powder
2 inch cube of green papaya
2 lemons juice
1 tsp haldi powder
salt to taste


Method
- Clean and scale the fish. Wash it well. Wipe and dry the fish.
- Make four slits on either side of the fish with a sharp knife.
- Apply the ground paste all over including the inside of the stomach.
- Marinate this mixture for 8 hours.
- Pierce the fish length wise with a skewer and cook in a tandoor or on a charcoal barbecue. However if these methods of cooking are not available then cook under a grill or bake in the oven.
- Turn the fish every 10 minutes and cook until light brown.
- Heat the oil and brush on the fish with a pastry brush while cooking. When the fish is almost cooked sprinkle with garam masala and cook till it turns golden brown.
- Serve with slices of lemon, naan and mint chutney.

Spicy Crab

Ingredients
Crab (medium size) 500 gm
Black Pepper 3 teaspoon
Garlic 2 flakes
Fenugreek 2 teaspoon
Onion big size 2
cloves 3
cinnamon 1 piece
Tomatoes 4
Coconut milk 500 ml
Coriander leaves, chopped 2 tablespoons
Lemon 1
salt,as required
chilli powder 3 teaspoon
oil


Method
- Wash the crabs thoroughly and set aside.Powder the fenugreek seeds and grind the pepper with garlic to a
paste.
- Grind the tomatoes and extract the juice.Slice the onions.
- Pour oil in a wok,and after the oil is hot,add cloves,cinnamon and fenugreek powder.Now add garlic paste and stir for 2 minutes.Add onions and fry till golden brown.Add tomato extract and the crabs.Mix well and allow it to boil for a few seconds. 
- Pour the coconut milk,salt and let the crab cook in it,till the gravy dries out.Garnish with coriander leaves and halves of
lemon.

Lemon Egg Fish

Very delicious fish marinated in lemon, egg, garlic, coriander and spices. This can be served as a snack or with the main meal

Ingredients
1/2 kg Salmon fish fillet (or any fish of your choice, preferably boneless and skinless)
mustard oil for frying(or any cooking oil)
juice of 1 lemon

FOR MARINADE
2 eggs beaten lightly
1/2 cup fresh coriander leaves finely chopped
2 tsp garlic paste
1/2 tsp red chilli powder to taste
salt to taste
1/2 tsp coriander powder
1/4 tsp garam masala
1/2 tsp amchoor powder(dry mango powder)

Method
1. Rub fish pieces with salt and lemon juice.
2. Beat eggs lightly. Add fresh coriander, garlic paste, salt, and other spices of marinade. Add fish pieces, mix well and leave the marinate for 2-3 hrs in refrigerator.
3. Heat oil in a pan. Pick fish pieces, leaving extra marinade and fry to a golden color. Keep fish aside.
4. Heat a non stick pan. Add 1 tsp mustard oil and move the pan so that bottom of the pan is well coated.
5. Add fried fish pieces to the pan and pour all the remaining marinade on the fish. Cover and cook on low heat for 5-6 minutes, overturning one to ensure even heating.
6. Serve hot sprinkeld with lemon juice, coriander and lemon wedges.

Seafood Pizza (2)

Ingredients
1 large flatbread dough
1/2 cup of bechamel sauce (recipe follows)
250g raw shrimp, peeled
250g fresh cooked crab meat 
1/2 red onion, sliced
1/2 green pepper, chopped
1 ripe tomato, diced
2 tsbp cilantro, chopped
1/2 cup mozarella cheese
1/4 cup Parmesan Cheese
Bechamel Sauce
1/2 cup milk
1 tbsp butter
1 tbsp flour
1 tbsp mustard powder
salt and pepper


Method
1. Saute the onion and green pepper for about 3 minutes, add shrimp and saute a few more minutes until mostly cooked.
2. Make Bechamel Sauce: in a microwave safe dish melt butter. Whisk in flour. Stir in milk and dijon. Cook on HI until thickened (a couple of minutes depending on your microwave). Stir and season to taste.
3. Spread Bechamel sauce on flatbread. Add Sauted Shrimp, onion and green pepper. Add crab meat and diced tomato.
4. Sprinkle with Mozarella, Parmesan and cilantro. Bake at 400°F for about 15 minutes (keep a close eye) until everything is HOT and the cheese has started to brown.

Spicy Garlic Fish Fry

Ingredients
- 1 1/2 lb White fish fillets (sole, whiting, cod, monkfish)
-Salt to taste
-1 tsp Ground cumin
-Vegetable oil for-deep frying
-1/2 ts Ground coriander
-3 Garlic cloves, crushed
-1 t Ground anise seeds
-1/2 ts Chile powder
-1 tb Lemon juice
-Lettuce leaves
-Sliced radishes

Method
- Remove any skin and bones from fish, rinse and pat dry with paper towels. Cut into large chunks.
- Mix together cumin, coriander, ground anise, chile powder, garlic, lemon juice and salt, blending to a smooth paste. Spread over fish, cover and refrigerate 1 hour.
- Half-fill a deep pan or deep-fryer with oil and heat to 350 F. (175C) or until a 1-inch bread cube browns in 50 seconds. Cook fish, a few pieces at a time, 2 to 3 minutes, until golden brown. Drain on paper towels.
- Serve hot, garnished with lettuce and radish slices.

Fish Rolls

Fish, is one of the most tasty and popular dish. You can make different dishes using fish. Here you can read about fish rolls which become very popular in Pakistan these days.


Ingredients
12 fish pieces
4 tbsp butter
5 onions, chopped
4 green chilli, slit
½ tsp turmeric powder
10 gm ginger, chopped
½ cup cream
1 cup yogurt, whisked
½ tsp fenugreek seeds, broiled, powdered
½ tsp green cardamom powder


Method
1. Roll each fish strip and secure with a toothpick.
2. Heat oil in a heavy bottomed pan and sauté onions until soft.
3. Add green chillies and ginger to the onions and stir fry for a few minutes.
4. Add turmeric powder, yogurt, cream, fenugreek and cardamom powder, sauté for 10 to 15 minutes.
5. Place the fish rolls in the sauce and cook on slow fire for 10 to 15 minutes or until fish is cooked. Remove from heat.
6. Transfer the fish into a serving dish, remove the toothpicks.
7. Strain the gravy and pour on top of the fish. Serve hot, garnished with green coriander and accompanied by steamed rice
8. Enjoy your Fish Rolls. Hope you love this delicious Pakistani recipe.

Bombay Fish

This is a quick Fish fry, popular in India (Bombay), wonderful as an appetizer or as a side dish to complement the main course.Try out this spicy yet delicious Bombay fried  fish.

Ingredients
    * 250 gm fish fillets, cut into 1 inch cubes
    * 1 egg
    * 1/2 tsp garlic paste
    * 1 tsp red pepper, crushed
    * 1 tsp coriander seeds, crushed
    * 2 tbsp lemon juice
    * 1 tbsp plain flour
    * 1 tbsp cornflour
    * 1 tbsp rice flour
    * 1 tsp cumin seeds, crushed
    * 1 tsp salt
    * 1/4 tsp all spice
    * 1/4 tsp turmeric powder
    * 1/4 tsp baking powder
    * oil for frying

Method
    * In a bowl, combine together garlic paste, lemon juice, red pepper, All spice, egg, crushed coriander, cumin, plain flour, corn flour, rice flour, turmeric powder, salt and baking powder.
    * Make a smooth paste of it.
    * Marinate fish in this mixture for 30 minutes.
    * Now heat oil in a deep pan over medium high heat.
    * Fry marinated fish for 8-10 minutes or until golden brown.
    * Serve hot with french fries and Coleslaw salad.

Sizzling Tandoori Fish

Ingredients
6 small white fish 
6 tablespoons lemon juice 
3 teaspoons salt 
2 tablespoons ginger paste 
2 tablespoons garlic paste 
1 teaspoon ajwain 
1/4 teaspoon turmeric powder
2 teaspoons chili powder 
1 tablespoon garam masala


Method
Clean the fish but leave the heads and tails on. Wash the fish thoroughly the inside and outside of the fish. Slash in 34 places on both sides. 
Mix lemon juice and half the salt together and rub on both sides of the fish. Leave to marinate for 30 minutes. 
Meanwhile, prepare the marinade. In a bowl, mix well the garlic paste, ginger paste, ajowan, turmeric, chili powder, remaining salt, garam masala and 2 table spoons of lemon juice. 
Place the fish in a flat dish, pour the marinade over it and rub it well into the cuts. Cover and leave to marinate for about 4 hours or overnight in the refrigerator. 
Pierce each fish with a large metal skewer. Brush on both sides with some oil and barbecue over live charcoal for about 15 minutes. If barbecue is not possible, it can be grilled or baked uncovered in a oven for about 2025 minutes. 
Turn the fish once during cooking and keep brushing with oil to prevent burning. 

Fish Tikka

Moist fish cubes are delicately marinated and grilled, resulting in a sizzling and juicy seafood appetizer.


Ingredients
45 gms fish boneless 
3 small pieces of ginger 
6 green cardamoms 
3-4 tsp yogurt 
Salt to taste 
1-5 garlic flakes 
1 1/2 tsp red chillie powder 
1/4 tsp cinnamon powder 
1 small piece of mace 
1/2 tsp orange colour


Method
Wash the fish without bones then dry with cloth, cut into medium size pieces. 
Grind garlic and ginger finely. 
Mix all the ground ingredients, color, salt and red chillie powder into yogurt
rub on the fish pieces and keep for one hour. 
Stick on iron rod, then put on medium fire of charcoal grill. 
Turn them frequently or grill untill nicely browned. 
Serve with mint chutney and rice. 

Fish Tandoori

Tandoori Fish is a traditional recipe and very famous in Pakistan. This recipe is a classic dish of fish cooked in a tandoori sauce.


Ingredients
1 large fish, whole (about 2 lb.) 
1 cup whipped yoghurt
1 tsp tomato sauce 
1 tsp garlic paste 
1 tsp ginger paste 
1 tsp green chilli paste 
1 tsp coriander powder 
1 tsp red chilli powder 
1/2 tsp cumin powder 
1 tsp tandoori masala powder 
Salt to taste 


Tandoori Masala Powder
4 tsp ground coriander 
3 tsp ground cummin 
4 tsp garlic powder 
4 tsp paprika 
3 tsp ground ginger 
2 tsp mango powder 
1 tsp dried mint 
3 tsp deep red coloring 
1 tsp chilli powder 
1 tsp yellow colouring


Method
For Tandori Masala
Mix all ingredients together and store. 
The coriander and cumin powders must be freshly ground. 
Use as required. 
This will keep for months if stored in an airtight 
container. 


For Tandoori Fish 
After cleaning the fish, make slanting gashes on the fish on each side.Do this in such a way that the fish remains a whole. 
Marinate the fish in the combined masala for about 4 hours. 
Prepare a baking dish and brush the bottom of the dish with a little oil. 
Carefully place the fish in the center of the dish and brush with some oil on top. 
Pour any remaning marinade into the dish and bake in a moderate oven at 375 deg F till the fish is done and becomes golden brown at the top. 
Serve garnished with coriander leaves and lemon wedges. 

Sour Fish Curry

This fish curry is very delicious. Fish is marinated first and then cooked in aromatic spices' curry to give it a kick.


Ingredients
1/2 kg fish fillets
1 tablespoon tamarind pulp
1 medium onion, chopped
4 cloves garlic
1 teaspoon fresh ginger, chopped
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1-1/2 teaspoon chili powder
1/2 teaspoon ground fenugreek
3 tablespoons cooking oil
1 tablespoon vinegar
1/2 cup hot water
1 1/2 teaspoons salt


Method
Wash the fish and pat dry with paper towel. Then cut the fish fillets into serving pieces. Fill a bowl with hot water and soak the tamarind for 10 minutes. Remove the pulp off the seeds of the tamarind by rubbing in the water. Strain and discard seeds and fibers. Put onion, garlic and ginger in container of electric blender with a tablespoon of the tamarind liquid and blend to a smooth puree. Mix in the ground spices. Heat oil in a saucepan and fry the blended mixture stirring until it thickens and darkens. Add the rest of the tamarind liquid, vinegar, salt and enough hot water to just immerse fish. When this comes to the boil, put in the fish and simmer very gently until cooked.