Fish Recipes

Fish Fingers
Ingredients
250 gms finger shaped deboned Fish pieces1/2 pod GarlicSalt to tasteBread Crumbs for binding2 tblsp Vinegar1" Ginger1 tsp Chilli Powder1 Egg
Cooking Instructions:
Grind ginger and garlic smooth.
Marinate fish with this and the rest of the ingredients [except egg and crumbs] for 2 hrs.
Roll fish in egg [beaten], bread crumbs and deep fry to a golden brown.
Serve hot with Fries and Sauce
Ingredients:
10 Pieces of sole fish 1 Egg 1/2 tsp White pepper powder 2 tbsp Lemon juice 2 tbsp Breadcrumbs Oil Salt to taste
Cooking Instructions:
Cut the fish into finger shaped pieces.
Marinate the fish fingers with pepper powder, lemon juice and salt.
Keep these in refrigerator for about 15 minutes.
Dip them in beaten egg and roll with the breadcrumbs properly.
Heat oil in a pan. Deep-fry the pieces till they turn golden brown.
Fish fingers are ready. Serve it with tartar sauce or tomato sauce.
Fish Kebab
Ingredients:(Serves 4)
Fish 250 gm.
Chana Dal (Bengal gram) 25 gm. (1 oz.)
Garlic paste 1 tsp.
Ginger paste 1 tsp.
Onion paste 2 tbsp.
Vinegar 2 tsp.
Cooking oil 1 tbsp.
Gramflour 4 tbsp.
Salt to taste
Procedure:
Cut fish to pieces. Boil in water for about 10 min. When fish turns soft, remove from heat. Remove bones.
Grind the Chana Dal into a paste.
Add the Fish, Chana Dal paste, Garlic paste, Ginger paste, Onion paste, Vinegar, and Salt together. Mix well in a bowl to form a dough.
Heat 1 tbsp. cooking oil in a frying pan. Add the dough to the frying pan. Stir well and cook the dough for 5-10 mins. in medium heat to dry out the excess water. Remove from heat and let the dough cool off.
Divide dough into eight equal portions. Take each portion on your palm and roll into a ball, and then flatten it slightly.
Take the gramflour into a bowl. Add little water and stir to make a thick paste.
Heat 2 tbsp. cooking oil in the frying pan. Dip each flattened ball in the gramflour paste to coat it. Add the coated balls to the frying pan, and heat until brown. Turn over to fry the other side.
Fish kebab is now ready. This is an excellent appetizer and can be had with green salad.
Fish Shami Kabab
Ingredients:
1 kg fish (wash, steam and remove bones)2 onions50 gms bengal gram dal8 green chillies½ cup coconut2-tsp cumin seeds2 tsp aniseeds8 cardamoms8 peppercorns2-tsp poppy seeds3 cm piece ginger1 big pod garlic400 gms curd (tie it up in a muslin bag for one hour)2 eggs1 tbsp. lemon juice
Method:
Mash fish to fine paste.Prepare a masala of all the dry ingredients.Add salt and lemon juice to the curds and blend well. Add the masala and the curd mixture to the fish and mix well.
Shape into long kababs.Beat the eggs.Dip the kababs in the beaten egg and shallow fry.Serve with a dash of lime and garnish with fresh coriander leaves (optional) and onion rings.
Hope you all will love it.
Fish Tikka
Ingredients:
500 gms - fish, pieces of any type150 gms - vegetable oil1 tbsp - ajwain45 ml - cream2 tsp - cumin seeds powder2 tsp - garam masala1 tbsp - garlic paste20 gms - flour (besan)30 ml - lemon juice5 tbsp - mint or coriander chutney1/2 tsp - white pepper powder1 - onion, chopped in circles60 gms - curd / plain yoghurtchili powder to tastesalt to taste
Method:
Mix cream garlic paste, ajwain, chilli powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt.
Add fish pieces to the above mixture and marinate them for about 3 hours.
Heat oil in a pan, fry fish pieces on both sides till golden and crisp.
Serve fried fish tikka with chopped onions.

Keema Parantha

Ingredients:
2 cups Parantha dough
1 tsp Salt
3 tbsps Oil
Oil for basting
½ kg ground Meat
1 Green Chilli, grated
1 tsp Red Chilli powder
2 tsp Ginger-Garlic paste
2 meduim Tomatoes, chopped
½ cup All purpose flour to dust
2 tbsp Coriander leaves, chopped
Method:
For filling Heat the oil , add the ginger paste, garlic paste and red chili powder. Saut over medium heat for one minute.
Add the green chilli and tomatoes and fry till the oil separates.
Add the ground meat and cook till dry.
Add salt and coriander leaves and mix well.
For paranthas divide the dough into 6 equal sized balls.
Flatten and roll out into flat disc, place a portion of the filling in the middle, then fold the filling and pinch off the excess dough to seal off the edges.
Flatten again with a rolling pin.
Place the paratha on a heated pan and cook for a minute on one side. Now, turn over to the other side.
Apply oil on the cooked surface. Also spoon oil all around and shallow fry both sides over low heat until golden brown.
Serve hot with curd.