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

 

 

TOMATO GARLIC FISH

 

Rui Mach or Rohu Fish is supposed to be one of the regular diet in every Bengali household. There are lots of variety in recipes of Rohu fish in Bengali cuisine. If you like a light fish curry, this is a truely delicious and all time hit fish recipe. Not only for regular basis, it can be a scrumptious party dish also. Such a delectable dish is Tomato Garlic Fish, which will tickle your tastebuds and make your lunch or dinner delightful.

INGREDIENTS:
1 lb or 4 Steaks of Rohu Fish / Buffalo Carp
2 tbsps Freshly Grinded Garlic paste
1-2 Green Chillies (paste)
1 tsp Turmeric powder
1/2 tsp Red Chilli powder (as per taste)
1 Medium Sized Tomato (pureed)
1/2 tsp Cumin seeds
1 tsp Lime Juice
1 tbsp finely chopped Cilantro (coriander leaves)
4 tbsps Mustard Oil (preferably)
Salt to taste

METHOD:

Clean and wash the fish steaks nicely. Make it pat dry.

Marinate the fish steaks with 1/2 tsp turmeric powder, lime juice and little salt. Set aside for 30 minutes to 1 hour.

 

Heat mustard oil in a pan. Fry the marinated fish steaks till light brown. Remove from oil by using a slotted spoon. Keep aside.

Add cumin seeds in the remaining oil. After 30 seconds, add green chilli paste and garlic paste in it. Fry for 1-2 minutes on medium low heat or till the raw smell of the garlic disappeared.

 

Add red chilli powder, remaining turmeric powder in it. Saute for a minute then add tomato puree and salt in it. Keep stirring for 3 minutes till spices leave oil from the side of the pan.

At this time add 1 cup warm water in it. When it starts to boil, add fried fish pieces in it. Cover and cook for 5-6 minutes on medium heat.

Add chopped cilantro in it. Fold nicely.

Serve hot with steamed rice or pulao.

You might like:

FISH IN SPICY TOMATO SAUCE

MACHER JHOL

DOI MAACH / FISH IN YOGHURT GRAVY
 

CHANCHRA / MALABAR SPINACH WITH HILSA FISH HEAD

Malabar spinach 'chorchori' while mixed up with fish head is called 'Chanchra', a celebrated mish mash among Bengalis, very traditional, popular and monsoon special dish. This fish head is not meaty, but renowned for its flavorful taste.  From this fish head, we get omega-3 fatty acids and fish oil, which can control cardiovascular disorder or even diabeties. We seldom get Malabar spinach here in Indian Stores. I kept hilsa head in refrigerator and waiting for fresh Malabar spinach. As soon as I got, I made this fabulous medley. Enjoy this succulent satisfying tasty mish mash!

INGREDIENTS:
1 lb Malabar Spinach / Red Vine Spinach / Creeping Spinach (Pui saag)
1 Hilsa Fish head, cut in two pieces (may use buffalo Carp, Rohu fish head)
1 Onion (thinly sliced)
2 Potatoes
8 OZ Pumkin
1 long Raddish
1 Chinese Eggplant
3-4 Green Chillies, cut in slits
1 tsp Paanch Phoron
(combination of mustard, cumin, nigella, fenugreek and fennel seeds)
2/3 tsp Turmeric powder
1/2 tsp Red Chilli powder
1/3 tsp Cumin powder
1/2 tsp Ginger paste
1 tsp Sugar (for flavor only)
1 tbsp Mustard paste
Salt to taste
4 tbsps Mustard oil (or any white oil)

 

METHOD:

Wash and clean the fish head. Marinate fish head with 1/3 tsp turmeric powder and little salt. Set aside for 30 minutes.

Cut and clean 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. Set aside. Peel potatoes, pumpkin and radish. Cut potato, pumpkin, eggplant in medium sized cubes. Cut raddish in 1" thin slices. Wash all the vegetables, make those pat dry.

Heat mustard oil in heavy bottomed wok. When it comes to smokey, add fish head in it. Fry till the both sides of fish head turns golden brown. Remove it from the oil. Keep aside.

In the remaining oil, add paanch phoron. Then add onion in it. Fry for 2 minutes, add all vegetables and green chillies in it. Stir for 2 minutes. Cover and cook for another 3 minutes. Now add turmeric powder, red chilli powder, ginger paste, cumin powder in it. Keep stirring for 2-3 minutes, then add Malabar spinach and salt in it. Fold nicely. Cover and cook for 5 minutes.

At this point add fried fish head and mustard paste in it. Break the fish by the tip of spatula and mix with the vegetable nicely. Keep stirring for another 3-4 minutes on medium heat. Add sugar and fold well thoroughly. Remove from heat.

Serve with hot steamed rice. 

You may like these recipes also-

PUI SHAAG CHINGRI

KUMRO SAAG ER CHORCHORI

 PALANG SHAKER GHONTO

 

FISH IN SPICY TOMATO SAUCE

This is a great fish recipe, simple to make yet the result is mouthwatering. Any meaty lake fish or sweet water fish gives an flavorful taste with this preparation. Here I am going to tell you Bengali's favourite platter, a fish curry.

INGREDIENTS:
4 Steaks of Buffalo Carp (Ictiobus bubalus )
1 Medium Onion (thinly sliced)
1/2 cup Tomato Puree
3 Green Chillies, cut in slits
2 pods of Garlic (minced)
2 tsps Fresh Lime juice
3/4" Ginger (minced)
1/2 tsp Turmeric powder
1/2 tsp Red Chilli powder
1/2 tsp Coriander powder
1/3 tsp Cumin powder
1/3 tsp Nigella seeds
1/3 tsp Dry Mango powder (Amchur)
1/3 tsp Dry Fenugreek Leaves (kasoori methi)
1 tbsp chopped Coriander Leaves
3-4 tbsps Mustard Oil
Salt to taste

METHOD:

Wash and clean the fish steaks.

Marinate fish with 1/4 tsp turmeric powder, lime juice and salt. Keep it aside for 30 minutes.

Heat mustard oil in a wok. Fry fish steaks till golden brown. Remove from wok by using a slotted spoon. Set aside.

Add nigella seeds and slitted green chillies in the remaining oil. After 40 seconds, add garlic in it, saute for another 30 seconds. Now add onion and fry till it gets pink. Add minced ginger, tomato puree and salt in it. Fold well. Stir till all water evaporates and tomato becomes mashy. Then add turmeric powder, red chilli powder, coriander powder, cumin powder, dry mango powder and dry fenugreek leaves in it. Saute for another 2 minutes.

This time add fried fish pieces and fold in spices, so that fish steaks well coat with spices.

Add 1 cup warm water in it. Cover and cook for 6-8 minutes on medium heat. Switch off the heat now.

Garnish with chopped coriander leaves on the top. Serve hot with steamed rice and enjoy!

Linking to: Sharan's Onam Sadhya Grand Feast event

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