Sea Food

Hi Sundari,

My wife has sent me the recipes (and they are brimming hot!). So, in case you are still expecting her way of cooking, here are the detailed ones. She has added minor variations for both recipes:

Rui fish curry using onion
Serves: 4 persons
Ingredients:

• Rui fish cut into required pieces
• 1 big or 2 medium sized onion
• 1 inch ginger
• 4-5 cloves of garlic
• 1 medium size tomato
• ½ teaspoon of turmeric powder
• ½ teaspoon of red pepper powder (if required)
• 1 teaspoon of garam masala
• 2-3 green chilly (if required)
• 2 cups of water
• mustard oil to cook
• salt and sugar to taste

Process:

• Grind the onion, garlic and ginger together to make a smooth paste. Separately grind the tomato, to make the puree. Keep it aside and cover.

• Before frying the fish, sprinkle a teaspoon of salt and 1 teaspoon of turmeric powder over both the sides of the raw fish. Put ½ cup of mustard oil into the frying pan. Heat it till it quite hot – and fry the fish moderately. Do not deep fry the fish.

• Take off the pieces of the fried fish from the pan and put ½ teaspoon of sugar in the remaining oil. Once the sugar gets brown, put the tomato puree over it and fry for few minutes.

• Now put the paste of onion, ginger and garlic into the frying pan. Add ½ teaspoon of turmeric powder, ½ teaspoon of red pepper powder (if required) and fry this whole thing, till you get the smell of fried onions and it gets reddish color.

• Next you add the fried fish and then add the water. If you want it hotter, add the green chilly by slicing it vertically. Add salt to taste. Simmer the heat and let it boil for few minutes, till the water turns into a thick gravy.

• Now it's done, sprinkle the garam masala powder over it.

Rui fish curry without onion
Serves: 4 persons
Ingredients:

• Rui fish cut into required pieces
• 1 inch ginger
• 1 medium size tomato
• ½ teaspoon of cumin seeds
• ½ teaspoon of turmeric powder
• 2 teaspoons of cumin powder
• ½ teaspoon of red pepper powder (if required)
• 1 teaspoon of garam masala
• 2-3 green chilly (if required)
• 2 cups of water
• mustard oil to cook
• salt and sugar to taste

Process:

• Grind the tomato, to make the puree. Keep it aside and cover.

• Before frying the fish sprinkle a teaspoon of salt and 1 teaspoon of turmeric powder over both sides of the raw fish. Put ½ cup of mustard oil into the frying pan. Heat it till it quite hot – and fry the fish moderately. Do not deep fry the fish.

• Take off pieces of the fried fish from the pan and put ½ teaspoon of sugar in the remaining oil. Once the sugar gets brown, put cumin seeds into the oil. Wait till these seeds start popping up in heated oil and then put the tomato puree over it and fry for few minutes.

• Next add 2 teaspoons of cumin powder, ½ teaspoon of turmeric powder, ½ teaspoon of red pepper powder (if required) and fry this whole thing, till it gets reddish color.

• Next you add the fried fish and then add the water. If you want it hotter, you can add the green chilly by slicing it vertically. Add salt to taste. Simmer the heat and let it boil for few minutes, till the water turns into a thick gravy.

• Now it's done, sprinkle the garam masala powder over it.

Hilsa with mustard paste Serves: 4 persons
Ingredients:

• Hilsa fish cut into required pieces
• ½ teaspoon of kalaunji (kaalo-jeera or black sesame seeds)
• 4 teaspoons of mustard paste
• ½ teaspoon of turmeric powder
• 2-3 green chilly (if required)
• 1 cups of water
• mustard oil to cook
• salt to taste

Process:

• Before frying the fish sprinkle a teaspoon of salt and 1 teaspoon of turmeric powder over both the sides of the raw fish.

• Put ½ cup of mustard oil into the frying pan. Heat it till it quite hot – and fry the fish moderately. Do not deep fry the fish.

• Take off the pieces of fried fish from the pan and put ½ teaspoon of kalaunji in the remaining oil. Once the kalaunji starts popping up, add the fried fish and then put the mustard paste over it.

• Put the turmeric powder into it. Then add the water and the green chilly by slitting it vertically.

• Add salt to taste. Simmer the heat and let it boil for few minutes, till the water turns into a thick gravy.

Steamed Hilsa with mustard paste
Serves: 4 persons
Ingredients:

• Hilsa fish cut into required pieces
• 4 teaspoons of mustard paste
• ½ teaspoon of turmeric powder
• 2-3 green chilly (if required)
• 4 tablespoon of mustard oil
• salt to taste

Process:

• Marinate the fish with all the ingredients – mustard paste, turmeric powder, mustard oil and salt.

• Put this into air-tight steel tiffin-box. Add the green chilly. Sprinkle another teaspoon of mustard oil over this. Close the cover of tiffin box tightly.

• Pour water around 1 ½ inch depth into the pressure cooker. Put the box into it. Close the pressure cooker lid with the whistle on.

• Keep the burner on medium flame. Wait for 3-4 whistles (or around 5 minutes). Serve this with hot rice.

Dear Sunkan,

Lovely recipes. Though I am a strict veggie I am sure hubby dear till enjoy it.

Sunkan ,if anyone asks me"Aapke Thandrusti Ka Raaz Kya Hain" ,I would say "Sunkan".She ensures all at IL have a lovely time with Paranthas,Adai and now Fish..

Regards,

Devika

Originally Posted by Devika Menon

Dear Sunkan,

Lovely recipes. Though I am a strict veggie I am sure hubby dear till enjoy it.

Sunkan ,if anyone asks me"Aapke Thandrusti Ka Raaz Kya Hain" ,I would say "Sunkan".She ensures all at IL have a lovely time with Paranthas,Adai and now Fish..

Regards,

Devika

dear dear devika,
with your comments yenakku oraey thalaya sutharadu ma..it was one member sending and asking for bengali fish, so i asked another friend to give it as he is from kolkata and as my mom died in 93 i didnt want to make any mistake and mislead him, so this presentation, whatever people ask in pm i post it here dear...sunkan

Dearest Sunkan,.

Hey Sunkan I am very glad to read your recipes. Pl Keep them coming at least come fires would burn in my kitchen and my hubby would be happy .After all the way to a man's heart .....!!

Devika

Hello,
Many thanks for the Fish Recipes.
Anyone got any recipes for Lobster and Crabs or any shell fish?

Many Thanks again.

Alpers .

Hi ayesha & sunkan, thanks for posting...

I love sea foods, very gud for health too...

mainly fish recipes are mouth watering!!

this recipe is from the QURESHI's

JALPARI MASALA

lobsters - 4, meat removed and cubed
marinate in lemon juice and salt

oil - 4 tbsp
onion - 50 gms, chopped
garlic - 50 gms, chopped
green chilli - 20 gms, chopped
tomatoes - 100 gms, chopped
potli masala - 1 tbsp
kashmiri spice mix - 1 tbsp
fresh aspargus tips - 100 gms
spring onions - 100 gms
ginger minced - 25 gms
chopped coriander - 50 gms, for garnish.
salt

my note:
Potli masala is made up of 36 such herbs as khas ki kadi, paan ki gad, sandal ki lakdi, saunf powder, pathar ka phool, dhania, elaichi, lavang, dalchini, gulab ki pati, whole kali mirchi, etc. It is commercially available in hyderabad.

kashmiri spice mix can be made with the following:
Equal quantities of :
kashmiri chillis
Coriander seeds
Cumin seeds
Cloves
Black peppercorns
Cinnamon stick
Nutmeg powder
Big Cardamom
Grind all these spices together to a powder.

1. heat oil and saute onion and garlic till golden.
2. add green chilli, tomato and the masala powders. fry till oil separates.
3. add the lobster meat, fry for a few minutes.
4. add the rest of the items and cook till asparagus is done but crunchy. can sprinkle water as needed.
5. garnish with coriander and serve with rice or rotis.

PRAWN CHETTINAD STYLE 1

prawns - 500 gms, cleaned, deveined

tomatoes - 250 gms , chopped
cashew nuts - 50 gms

cook tomatoes and cashew in some water and grind to a fine paste.

oil / butter - 3 tbsp (or both)
onion - 2 large, chopped
ginger - 2 tbsp
garlic - 2 tbsp
salt
turmeric - 1/4 tsp
chilli powder - 2 tsp
coriander powder - 2 tsp
pepper - 3 tsp, freshly ground
garam masala - 1 tsp
green chilli -2, chopped
coriander leaves - chopped , for garnish

1. heat oil and fry onion till golden and add ginger garlic pastes.
2. when golden , add all the dry masala powders and fry.
3. add the tomato-cashew paste and simmer till oil separates.
4. add the prawns and simmer till cooked.
5. garnish with coriander leaves.

PRAWN AMBOTIK


jumbo prawns - 500 gms, cleaned and deveined

oil - 2 tbsp
tamarind - a lemon size, soaked in water
salt

to grind:
onions - 2, sliced thin, golden fried
garlic cloves - 6
ginger - a small piece
cumin seeds - 1 tsp, dry roasted
peppercorns - 1 tsp, dry roasted
dry red chillies - 5, dry roasted
turmeric powder - 1/4 tsp

1. heat oil and fry the ground mixture
2. add the tamarind water strained; boil for 5 minutes.
3. add prawns and cook till done and dry.

do not over cook.
4. serve garnished with coriander.

Very nice dish i like the vanjaram fish it is totally different , definitely i will try out this