FISH METHI MALAI

This is a traditional version of Sindhi fish recipe. I made it according to my taste and want to give little twist by adding cream, enhances delectable one. So, here is my Fish Methi Malai.....try and enjoy it.

INGREDIENTS:
1 lb / 450 gm Salmon fillet, cut in 6 pieces (you may use any firm fish fillet)
1 Medium Onion
1/4 tsp Fenugreek seeds (methidana)
1 tsp Ginger paste
1/2 tsp Garlic paste
3/4 tsp Dry Fenugreek Leaves - kasuri methi (Crushed)
1/2 tsp Turmeric powder
1/2 tsp Red Chilli powder
1 1/2 tsps Coriander powder
1/3 tsp Garam masala
1 tsp Lemon juice
1/2 cup Lowfat Sour Cream
2 tbsps Finely Chopped Coriander Leaves
5 tbsps Oil
Salt to taste

METHOD:
Make a paste of 1/2 onion and finely chop the remaining 1/2 portion.

Marinate the fish pieces with lemon juice, a pinch of red chilli powder, turmeric powder and little salt. Keep it aside for 30 minutes.

Heat oil in a pan. Fry the fish pieces both sides till golden. Remove from oil by using a slotted spoon, set aside.

Add fenugreek seeds in the same oil, then immediately add chopped onion, fry till onion turns light brown. Add onion paste in it.

Fry till it turns reddish in colour, add ginger paste and garlic paste in it. Keep stirring for another 2 minutes on medium heat.

Now add coriander powder, red chilli powder, garam masala and salt in it. Fry for another 2 minutes, till spice separates from oil.

Add 3/4 cup water in it. When water starts boiling, add fried fish pieces and dry fenugreek leaves in it. Cover and cook for 5-6 minutes.

Add sour cream in it. Keep stirring for a minute or two till everything got mixed.

Garnish with chopped coriander leaves.

Serve hot with steamed rice or any kind of pulao.

 

You might like: 

 

TOMATO GARLIC FISH

 

FISH IN SPICY TOMATO SAUCE

 

SALMON IN DILL-MUSTARD SAUCE

 

 

FISH TANDOORI

This is the first time I made this dish. Fish cooked in oven (Tandoori Style). I have used Salmon fillet, which came out perfect for this dish. I hadn't used any food colour here.  Fish is marinated here in a very flovorful spices and cooked slowly, making them look extremely appetizing, which called 'tandoori' or 'tikka'. Tandoori fish is absolutely special, while it done correctly. If you follow this recipe, I can give you that assurance, you are in for a real treat. So enjoy this scrumptious and luscious treat!

INGREDIENTS:
2 lbs Salmon Fillet, cut in 1&1/2" slices
2 tbsps Ginger paste
2 tbsps Garlic paste
1 tsps Red Chilli powder
1/2 tsp Black Pepper powder
1&1/2 tsps Paprika
1/3 tsp dried Oregano
1 tbsp Coriander powder
1 tbsp freshly grounded Garam masala
1/2 cup thick plain yogurt (curd)
Juice of a 1/2 Lemon
2 tbsps Shan Spice Mix for Chicken Tikka BBQ (or any tandoori spices)
1/2 tsp Chaat masala
2 tbsps Olive oil
Salt to taste

METHOD:

Wash salmon fillets, make those pat dry.

Marinate salmon fillet with ginger paste, garlic paste, red chilli powder, black pepper powder, paprika, oregano, coriander powder, garam masala, thick yogurt, lemon juice, shan spice mix, 1 tbsp olive oil and salt. Fold nicely, so that salmon pieces are well coated with spices. Keep the marination in refrigerator for atleast 2 hours.

Grease a baking tray with 1 tbsp olive oil. Arrange salmon fillets on the baking tray. Keep little room in between in two pieces.

Preheat the oven to 450 F. Keep this baking tray on the upper rack of the oven and adjust temperature to broil. Bake it for 10 minutes. Remove tray from the oven and turn the salmon pieces on the other side. Again bake it on broil for 8 minutes. Switch off the oven.

Take out baking tray from the oven and arrange the grilled fish fillets on a palate. Drizzle with some fresh lemon juice and chaat masala on the top.

Serve hot as an absolutely palatable appetizer with salad and lemon pieces.

Linking to: Spotlight : Healthy Snacks @ Cuisine Delights & Recipe Junciton

MIXED FRIED RICE - INDIAN STYLE

Here I prepared mixed fried rice typically in Indian style with veggies, shrimp and eggs. It can be a lunch box menu or a nice party dish for main coarse. You may say it is a mixed up of veggies, eggs and shrimp; so it is called a mixed fried rice. A delightful style of one pot scrumptious meal, a wonderful Indian recipe. Here, I stated a really appetizing mouthwatering rice dish with easiest way of preparation.

INGREDIENTS:
4 Cups Basmati Rice
4 Eggs
7 OZ / 200 gm Cooked Shrimp
2 Carrot, cut in 1" thin slices
1 medium Onion, thinly slices
1 Green Bell Pepper, chopped
1 small bunch of Green Onions, finely chopped
2/3 cup Green Peas (frozen)
1 tsp minced Ginger
2" Cinnamon
6 pods Cardamoms
4 pods Cloves
10-12 Black Peppercorns
1/4 tsp Turmeric powder
1 tsp Freshly Pounded Garam Masala
1/3 tsp Ground Netmug
2 Pinches of black pepper powder
1 tbsp + 2 tbsps Oil
1 tbsp Clarified butter
Salt to taste

METHOD:

Chop cooked shrimp in 2-3 pieces, wash nicely.

Add turmeric powder and little salt in it. Set aside.

Wash and soak basmati rice in water for 30 minutes. Drain water and keep aside.

Boil water in a pan. Add cinnamon, cardamoms, cloves, black peppercorns and little salt in it. When water starts to boil, add rice in it.

Cover and cook for 15 minutes in low heat. Remove from heat when rice almost 3/4th done. Drain water completely and spead it over a flat surface.

Now heat 1 tbsp oil in a large non stick pan. Break 4 eggs in it. Sprinkle salt and pepper powder in it. Set it for 2-3 minutes.

Now make scrambled egg with these four eggs. Remove from pan and set aside.

Heat the remaining oil with clarified butter in the same pan. Add minced ginger in it. Saute for 40 seconds. Now add onion in it. when onion gets translucent, add carrot, bell pepper, green peas, chopped shrimp and salt in it. Fry for 4-5 minutes. Add garam masala and nutmeg powder in it. Fry for 2 minutes.

Add cooked rice, scrambled egg, green onion in it. Fold nicely. Fry for 3-4 minutes on medium heat. Switched off heat now.

Serve hot with any curry or gravy. This mixed fried rice is itself an one-pot meal.

Linking to: "Bon Vivant #8 - Rice Recipes"

PUI SHAAG CHINGRI / MALABAR SPINACH WITH SHRIMP

This Pui Shaag Chochori is very simple and can be cooked easilly. The scientific name of Pui Shaag is Basella alba, well known as Malabar spinach, red vine spinach, creeping or climbing spinach. It grows very fast. This is a typical but traditional dish of Bengal - a less spicy but titillating vegetable medley.

INGREDIENTS:
20 OZ Malabar Spinach / Pui Shaag
8 OZ Pumpkin, cut in medium cubes
2 Potatoes, cut in medium cubes
1 medium Eggplant, cut in medium cubes
1 Radish, cut in 1" long thin slices
8 OZ medium Shrimp (cleaned and washed)
1 tbsp Mustard paste
1 tsp Paach Phoron (mustard, cumin, nigella, fennel & fenugreek seeds)
1/2 tsp Turmeric powder
1/2 tsp Red Chilli powder
1 tsp Coriander powder
3-4 Green Chillies, cut in slits
1 tsp Sugar 
3 tbsps Mustard Oil
Salt to taste

METHOD:
Cut and clean the malabar spinach first. Cut leaves and finely chop them. Then cut the tender stalk in 1&1/2" length. Wash them in running water. Drain all the water from it. Keep aside.

Marinate shrimp with little turmeric powder, little red chilli powder and salt. Set aside for 30 minutes.

Heat oil in a wok. Add marinated shrimp in it. Fry both sides for 2 minutes. Remove shrimp from the wok by using a slotted spoon. Keep aside.

Add panch phoron in the same oil. When it starts to splutter, add potato, pumpkin, eggplant, radish and green chilli in it. Fold well. Cover and fry for 4-5 minutes on medium heat.  Now add turmeric powder, red chilli powder, coriander powder, sugar and salt in it. Saute for another 2 minutes.

Add malabar spinach in it. Mix nicely. Cover and cook for another 8-10 minutes. Stir occasionally. At this time add fried shrimp and mustard paste in it. Fold well. Cover and cook on low heat till vegetables get tender. Remove from heat. Transfer to a serving bowl.

Serve hot, eat and get the taste of it with warm steamed rice.

TIPS: If you like to make this a vegetarian dish, just omit shrimp. It will be delectable
          one without shrimp also. 
          May add ridge gourd and arbi in this medley.

CAULIFLOWER SHRIMP CURRY

This is a Bengali vesion of Alu-gobi with shrimp. Whenever, we feel bore with this cauliflower, just adding some shrimp or fish to make it a fabulous & delicious dish. Actually, Bengalis love adding fish or shrimp in many vegetarian dishes to make it a little twish with non-veg. I made potato-cauliflower with shrimp, cooked in a tomato gravy and flavoured by ginger-garlic.

INGREDIENTS:
1/2 Cauliflower (taken 12-15 florets only)
1 medium Potato, cut into 6-8 cubes
20 nos medium sized Shrimp (cleaned, deveined and washed)
1 Onion (finely chopped)
4 cloves of Garlic (crushed and minced)
1 tbsp Ginger paste
1/2 tsp Cumin seeds
1 Bay leaf
1 tsp Turmeric powder
1/2 tsp Red chilli Powder
2 Tomatoes (chopped)
1 tsp Coriander powder
1/2 tsp Cumin powder
1/2 tsp Shahi Garam masala
2 tsp low-fat Sour Cream
2 tbsps finely chopped Cilantro
1 tsp Clarified butter (Ghee)
1/2 tsp Sugar
4-5 tbsps Oil
Salt as per taste


METHOD:

Marinate shrimp with 1/3 tsp turmeric powder, little red chilli powder and salt. Keep aside for half an hour.

Sprinkle 1/3 tsp turmeric powder and little salt on washed cauliflower and potatoes. Set aside.


Heat 1tbsp oil in a wok. Add marinated shrimp in it. Fry for 2 minutes and remove from oil by using a slotted spoon, set aside.

Again heat 2 tbsps oil in wok. Add cauliflower and potatoes in it. Stir well. Cover and fry for 3-4 minutes, till it turns light brown. Remove potatoes and cauliflower from wok. Keep aside.


Add remaining oil in the same wok. Now add cumin seeds alongwith bay leaf. Saute a little, add minced garlic followed by onions. Fry till onions are getting translucent. Add ginger paste in it. Fry for another two minutes.


Now add all dry spices i.e. turmeric powder, red chilli powder, coriander powder, cumin powder and shahi garam masala. Sprinkle with little water and fry for another 2 minutes.


Add tomatoes, sugar and salt in it. Fry till tomatoes get mashed and leave oil from sides.  Add fried potatoes and cauliflowers alongwith shrimp at this time. Fold well for 3-4 minutes, till spices mix up well with potatoes and cauliflower.

Now add 1&1/2 cup of warm water and sour cream in it. Cook it covered till potato and cauliflower get tender (Approximately 8 minutes on medium heat). Stir occasionally.


Now add clarified butter and finely chopped cilantro in it. Fold well and remove from heat.


Serve hot. Goes well with streamed rice, roti or paratha.

Linking to: Spotlight "Curries / Gravies" @ 'Recipe Junction' & 'Cuisine Delights'

SALMON IN WHITE GRAVY





Salmon is a versatile, ultra heart-healthy superfood, with loads of Omega-3 fatty acids. It's preparation possibilities are also endless. A number of ways we can make white gravy, no doubt, have many creative ideas of your own. But here I used flavourful cashewnut paste in lemony buttery white gravy. Different kind of bell peppers gave an colourful looks. So, enjoy this delectable & luscious salmon dish.

INGREDIENTS:
1 lb Salmon Fillet
1 Medium Onion, cut in cubes
1/4 Red Bell Pepper (small cubed)
1/4 Green Bell Pepper (small cubed)
1/4 Yellow Bell Pepper (small cubed)
2-3 Green Chillies (chopped)
1 tsp Garlic paste
1/2 tsp Ginger paste
1 tsp Flour
1 tbsp Cashew nuts paste
2 tbsps fresh Lemon juice
1/2 tsp Black Pepper powder
1/2 tsp Red Chilli powder
1/2 tsp Sugar
4 tbsps Oil
1 tsp Butter
Salt to taste

METHOD:

Wash and cut the Salmon fillet into 9 small pieces. Marinate the pieces with 1tbsp lemon juice, ginger paste, 1/2 tsp garlic paste, flour, little black pepper powder, red chilli powder and little salt. Set aside for 30 minutes.

Heat oil in a wok. Add marinated fish in it. Fry till it turns golden brown. Remove the Salmon pieces from oil and set aside.

Add remaining garlic paste in the same oil, followed by onions, green chillies, remaining black pepper powder and bell peppers. Saute till onions are getting translucent. Now add 1 cup warm water in it.

While it starts to boil, add cashew nut paste, sugar and salt. After 2 minutes, add fried Salmon pieces in it. Cover with lid, and keep it on low heat for 4-5 minutes. Switch off the heat. Sprinkle with remaining lemon juice and butter. Fold well.

Serve hot with any rice dish or bread.

Linking to: Spotlight "Curries / Gravies" @ Recipe Junction & Cuisine Delights

Linking to: Pragyan's guest host event 'Let's Party - Fusion Food' & brain child of Surabhi