SHRIMP

GOAN HOT PRAWNS PICKLE-STYLE

Ingredients:

500grams - Headless fresh prawns shelle
4 - Tomatoes finely chopped divined and cleaned
2 - Green chillies deseeded and chopped
1 - Sprig curry leaves.
Ingredients for making a paste to marinate the prawns:
4 - Tablespoons oil
Salt
Suger
Vinegar to taste
Grind to a fine past,
2 - dry red chillies preferrably kashmir,
1 - teaspoons black peppercorns,
1 - tablespoons mustard seeds
2 - teaspoons cumin seeds teaspoons turmeric powder
1 - tablespoons ginger-garlic paste
1 - tablespoons vinegar or as per taste.




Method:

Rub the prawns with some salt and a pinch of the turmeric powder. Keep if for 5 minutes then wash well and drain. Rub the ground paste into the prawns and marinate the mixture for few minutes. Heat the oil in a heavy-bottomed pan drop in the curry leaves. Add the chopped onions and saute on midium heat for about 3 minutes or till the onions are light brown.Add the tomato pieces and fry till the oil leaves the sides. Add the  prawns along with the marinade and stir-fry briefly. Add the chopped green chillies, salt, sugar and vinegar to taste. Mix well. Cover and cook on low heat for about 10 minutes or till the prawns are coocked and the oil starts floating on top.

GRILLED BENGAL TIGER PRAWNS

Ingredients:

16 - Medium size prawns
4tsp - Peeled lemon juice
Salt to taste
1 - tsp chilli powder
1 - garlic clove
Crushed
1 - tsp vegetable oil
2-  tsp freshly chopped coriander.


Method:

Make a slit down the back of each prawn and open out into butterflies. In a bowl, mix together the remaining ingredients untill well blended. Add the prawn, turn to coat well then leave to marinate for 1 hour. Preheat the grill for 5 min. Put the prawns together with their marinate, to a shallow overproof dish (iarge enough to take them in one layer). Grill for 10-15 minutes, turing and basting several times during the cooking.The Prawns are ready to serve.

LOBSTER CURRY

Ingredients:
1 tbsp - Olive oil 
1 - Lobster (peeled & diced)
Currey powder
1 - spinach
1 - Turmeric spinach
1 - Coriander spinach
1 - Ginger paste spinach
1 tbsp - Chopped parsley
150ml - Double cream
1 tsp - Tomato pure
Sliced lemon to garnish.


Method: 

Heat oil in a pan. Put the diced lobster in the heated oil. Fry for 1-2 minutes & remove if from oil. Add the ingredients (expect for cream, parsley & tomato puree) into the oil, cook it for a while. Combine chopped parsley into the oil & cook if for another 1-2 minutes. Add cream & tomato puree. Occasionally stir & simmer it for a few minutes. Garnish the lobster with sliced lemon & serve it hot.                                                                                                                                                    

MUSTARD FISH

HILSA FISH WITH MUSTARD


Ingredients:
3 - Lb (Hilsa-whole) Fish
3 - Tbsp Mustard seeds
9 - Green chillis
1.5 - Tsp Turmeric powder
3 - Tbsp red chilli powder
1.5 - Tbs or to taste salt

Method:
Take one whole hilsa fish and wash. After removing the heat cut into 8-10 Pcs. Remove the scales. Select 8 pieces. Rub 1 teaspoon of turmeric powder and 1 tea spoon  of salt all over the pieces. Grind the mustard seeds, 5 green chilies and 1/2 tea spoon of salt in an electric grinder to a fine paste. Grind the mixture for 4 minutes adding 1/2 cup of water. Mix red chili powder  and turmeric powder with 3 table-spoon of water. For better taste, it is advisable to grind to a fine paste 10 or 12 whole red   chili with two  table-spoon of water in a grinder. Heat oil in a non-stick thick bottom pan. Add kalonji and  4 green chilies and after about 1/2 minute add red chili powder and turmeric powder mixture and fry with stirring for about 4 to 5 minutes. Add the hilsa fish pieces one by one. Turn each piece. Add the mustard paste diluted with water (strain through a strainer so that only the juice is used) and two green chili sliced and bring to boil adding 1/2 cup of water. Reduce heat, simmer for about ten minutes till gravy thickens and continue frying carefully turning the pieced till gravy becomes little dry.


KASHMIR FISH
Ingredients:
500 - grams pom frets or any  firm-fresh fish sliced and cleaned
2 - cups yogurt lightly whisked
2 - teaspoons ginger grated
1 - teaspoons cumin seeds
2 - teaspoons coriander powder
4 - green chillies deserved and slit
2 - cloves
1 - teaspoons garam masala (hot spice mix)
2 - tablespoons chopped fresh coriander
3 - tablespoons ghee (clarified butter) / oil 1 cups water salt to taste and a pinch of aforesaid and turmeric powders

Method: 
 Rub the washed fish slices with some salt and turmeric powder. Keep aside for 5 minutes. In a bowl, whisk the yogurt with a little salt. Heat half the ghee (clarified butter) / oil in a heavy-bottomed pan and gently stir-fry the fish slices till they become light golden in color. Heat the remaining ghee (clarified butter) /oil in the same pan and drop in the cumin seeds. As they crackle, put in the aforesaid, cloves, and grated ginger. Fry briefly. Reduce the heat and stir in the yoghurt. Cook whilst stirring on low heat till the yoghurt gets a nice reddish-brown color. Add the Corina powder and mix well. Add the fish slices, salt water.Cover and simmer on low heat for about 20 minutes or till the fish is almost cooked and the gravy has thick-ended. Add the garam masala (hot spice mix), slit green chillies and the chopped fresh coriander. Cook tightly covered on very low heat for about 10 minutes or till the fish is cooked but firm.



FISH IN MUSTARD SAUCE


Ingredients:
2 - White fish fillets
3 - Tbsp oil
1/2 - Tsp salt
1/2 - Tsp turmeric powder
2 - spring onions
Chopped finely
For mustard sauce
1- cup milk
Salt as per taste.

USING FISH PIECES KNIFE



Method:
Clean the fillets and make into serving pieces. Marinate the fillets with salt and turmeric powder for 30 min. Heat oil in a pan and put the fish pieces and allow it to cook by stirring occasionally. Cook till fish flakes easily. Remove and drain the fish fillets. Arrange in the casserole. Heat butter in a pan and cornflower and stir continuously till it becomes smooth. Add milk and stir. Cook till it becomes thick. Add salt and mustard and cook for 3 to 4 minutes. Pour the mustard sauce over the fillets. Garnish with chopped spring onions.                 

PAPAD

STUFFED PAPADS

Ingredients:

6-8 slices sandwich bread, 100 gm paneer or cottage cheese, 1 onion, 1 tsp garam masala, 1 tsp chilli powder, tsp ginger garlic paste, 1 cup gram flour, salt, water oil for deep-fry

Method:

Chop the onions. Grete paneer. heat 1 tbsp of oil and add ginger garlic paste,onions, Saute for sometime. Add paneer, salt, chilli powder, garam masala and saute for some more time. Keep aside. Remove edges from the bread and cut them diagonally to get triangle shapes. Mix a pinch of salt with gram flour and add a cup of water to make a batter of thick consistency. On one triangle bread slice keep the paneer filling and keep another slice on top of it Heat oil in a kadai. In the meantime make all the sandwiches and keep them ready. Once the oil is hot dip the sandwich in the batter and fry them till golden brown.

FISH FLORANTIME

Ingredients:
Boiled salmon fish or any big fish kima - 2cup
Spinach - 1cup
Butter - 100 gms
White pepper seed powder - 1 tsp
Cheese powder - 1.5 cup
White mustard seed powder - 1 tsp
Chilli paste - 1 tsp
Lemon rand - 1.5 tsp
Tomato sauce - 4 tbsp
Lemon juice - 2 tbsp
Milk - 1 cup
Pieces of bread - 1cup
Egg - 3 pcs
Salt - to taste
Sugar - 1tsp
T easting salt - 1.5tsp
Garlic paste - 1 tsp
Onion paste - 1tsp

Method:

(1) Fom the eggs white part
(2) Put spinach into boiled water then keep it into cold water.
(3) Paste spinach in grander machine then add 2 tbsp, butter, salt, chilli paste, 1 tbsp lemon juice , 1.25 tsp    tasting salt, 1.25 tsp sugar, 1.5 tsp garlic paste, mix them together.
(4) Wipe out fishes bone and add 3 tbsp butter, pieces bread, cheese paste, white peeper powder, egg, 1.5 tsp testing salt, onion paste, mustard powder, 1.5 tsp sugar, salt 1.5 tsp garlic paste, 1 tsp lemon juice, then mix milk. Now mix eggs fom in crape.
(5) Fishes with tomato sauce bake at 180 degree heat for 1 hour.
(6) Fish Florentine serve hot with pilau fried rice.

FISH CUTLAT

Ingredients:

Salmon or any fish sliced and cleaned - 500gm
Egg - 1 pc
Corn flower - 2 tbsp
Rice paste - 1.5 cup
Onion sliced - 1..5cup
Green chilli sliced - 1 tbsp
Garlic paste - 1.5 tsp
Ginger paste - 1.5 tsp
Black pepper powder 0 1 tsp
Salt to taste
Cumin powder - 1.5 tsp
Mustard powder - 1 tsp
Testing salt 0 1.25 tsp
Coriander chopped -1 tbsp
Oil for frying
Biscuit powder - 1cup

Method:

(1) Boiled fish by some water and wipe out bone.
(2) Fish, green chilli, garlic, ginger, onion fry 2 tbsp heat oil.
(3) Beside eggs white part, biscuit powder, oil other all ingredients mix in fish and shape cutlet. Put eggs white part on a plate and fish through it. Add biscuit powder to the fish fillet.
(4) Heat oil in a pan and fry the fish pieces. Turn each pieces and fry till brown.
(5) Fish cut late serve with soup, tea, pilau.