Showing posts with label Fish Dishes. Show all posts

Saturday

Online Khao Pakao [all Pakistani, Chinese, Indian, Italian, Arabic Continental, Fast Food, Sweet Dishes' Recipes, Cooking Videos Food Show] KhanaPakana, Achar, Apa Zubaida Tariq, Arabian Dishes, Arabian Methai, Baking Items, Beef n Mutton Dishes, Biryani, Butter Dishes, Cakes, Chatni, Chef Apa Shireen, Chef Adeel, Chef Gulzar, Chef Maeda Rahat, Chef Mehboob, Chef Rahat, Chef Sadaat, Chef Sanjay, Chef Zakir, Chicken Dishes, Chinese Dishes, Cutlets, Daal Dishes, Drinks, Farah Show, Fast Food, Fish Dishes, Halwa, Indian Dishes, Italian dishes, Kabaabs, Lubna Show, Methai, Noodles, Pakistani dishes, Palao dishes, Paneer Recipes, Parathas, Pizza, Rice Dishes, Rida Aftab, Salad dishes, Samina Jalil, Sandwich, Sea Food, Shawarma, Soup, Sweet Dishes, Tikka, Trifles, Vegetable Dishes

Tuesday

Ingredients

Fish-half kg
Garlic-50 grams
Yogurt-125 grams
White cumin-some
Potato-125 grams
Salt and red pepper-to taste
Ghee-125 grams
Dried coriander-some

Method

Fry the fish. Fry half boiled potatoes. Then fry ghee with coriander and cumin seed.
Add salt and red pepper in fish and then add ghee in it and add water to tender it.
When it is tender and cooked then serve.

Friday

Ingredients:

1 small Onion; chopped
1 tbsp Brown sugar
1/4 cup Cider vinegar
2 tbsp Ketchup
2 tbsp Dry mustard
1 tsp Hot sauce
1/4 tsp Ground cloves
1 tsp Chili powder
1/4 tsp Cayenne pepper
1 1/2 lb Firm, white fish fillets

Method:

Combine all sauce ingredients in a pot, place over medium heat and boil until reduced to thin syrup.
Pour the syrup through a strainer, discard the cooked ingredients in the strainer and chill the syrup.
Place fish fillets in a baking dish and spoon some syrup over.
Marinate in the refrigerator for 1 hour.
Cook the fish on a hot grill, basting with a teaspoon of barbecue syrup on each side.
Serve hot.

Wednesday

0) Fish, Pomfret, fillets cut thick 4(400 gm each)
For the Marinade:
1) Vinegar (sirka) 1/3 cup / 65 ml
2) Ginger (adrak), chopped 1 tbsp / 24 gm
3) Garlic (lasan), cloves 4
4) Salt to taste
5) Coriander (dhaniya) powder 2 tsp / 3 gm
6) Cumin (jeera) seeds 1 tsp / 2 gm
7) Yellow chillies, ground 1/2 tsp
8) Vegetable oil 1/2 cup / 100 ml
9) Vegetable oil for basting
10) Onions, cut into rings 2
11) Lemon (nimbu), cut into wedges 2
12) Chaat masala to taste

Method:
1. For the marinade, grind all the ingredients to a smooth paste.
2. Marinate the fish with this paste for at least 4-5 hours.
3. Wipe and oil the skewer before inserting it through the fish fillets.
4. Now roast the skewered fish in the tandoor, with the skewer standing upright (to allow drippings to fall off), for about 5 minutes.
5. Then baste with oil, cook for another 5 minutes or till done.
6. Remove the fish from the skewer, serve garnished with onion rings and lemon wedges, and sprinkled with chaat masala.

Monday

Smoked Fried Fish

Ingredients:

1) Fish 1/2 kg
2) Chicken Stock 1/4 cup
3) Ghee 1 tsp
4) Soya Sauce 3 tbsp
5) Sugar 1/2 tsp
6) Green Onion 2
7) Garlic 5-6 cloves
8) Ginger 5-6 pieces
9) Salt To taste
10) Cornflour 2 tbsp

Method:
1. Mix onion, ginger, garlic, soya sauce, salt sugar and marinate in fish for 1/2 hour.
2. Heat ghee in frying pan and fry fish.
3. When the fish turns almond in colour, keep it aside.
4. Take the marinated juices, chicken stock, 1 tbsp sesame seed oil, conrflour in a pan, cook for 1 minute then add fish in it.
5. Cook till the sauce evaporates.
6. Fry green onions in a little oil.
7. Give smoke to fish with the help of coal.
8. Garnish and serve with green onions.

Sunday

Tandoori Fish

Ingredients:

1 cod fish
2 tbsp lemon juice
1 ginger
7 garlic flakes
5 green chillies
1/2 cup (yoghurt)
5 drops of red food color
Salt to taste
2 tbsp oil

Make powder of :

1/2 tsp garam masala
1 tsp coriander seeds (roasted)
1 tsp cumin seeds (roasted)
1/2 tsp red chilli powder
2 dry red chillies
1 tsp turmeric powder

Method:

Cut slits on both the side of the fish. Apply salt and lemon juice over the fish. Keep aside for ½ hour.
Grind green chilies, ginger and garlic to a paste. Beat curd thoroughly. Add ground spices and ginger-garlic paste.
Add oil and color and strain through fine sieve.
Rub the batter all over the fish and well inside the slits. Keep aside for 5-6 hours.
Place the fish in tandoor.
Remove when golden brown. Ready to serve hot.

Fish cutlets

Ingredients:

Boneless fish fillet – 1 kg
Salt – to taste
Curry paste – 4 tbsp
Spring onions – 4 (chopped)
Red chili powder – 1 tbsp
Eggs – 2 (beaten)
Corn flour – ½ cup
Coriander – ½ bunch
Oil – for frying

Method:

Mix fish fillets with salt, curry paste, spring onions, coriander and red chilies.
In a food processor, grind all the contents to cut fish fillets and spices in to tiny bits.
Add flour and eggs in the bits of fish and mix well.
Refrigerate for 10 minutes.
Make cutlets out of the fish and fry until brown.
Serve with tomato ketchup.

Tuesday

Fish Fry


Ingredient Name	Unit	Quantity

coconut powder	tbsp	1
coriander leaves	bunch	1
coriander powder	tbsp	1/2
cumin powder	tsp	1/2
curry leaves powder / gun powder	tsp	1
Fish	grams	1000
ginger garlic	tbsp	1
lemon juice	number	1
onion chopped	cup	1
red chilli powder	to taste	1
salt	0	as needed
turmuric	0	pinch
Directions \| How to make Fish Fry Small Fish

Take small fishs Clean the fish for stuffing slit the fish. For marnation add chilli powder, salt, gingergarlic, oil, lemon juice mix well and apply on the fish keep a side for 30min. For stuffing take a pan add oil, chopped onion, salt, cook till golden brown add ginger garlic, turmuric, coconut, coriander cumin,chilli powder, coriander leaves, curry leave powder mix all and switch of the flame let it cool down. Now take the fish stuff this mixture into it use only half the mixture. Now take a big pan add oil place the fishes cook both the side slowly till golden colour, then add the half mixture coriander leaves chopped and switch of the flame.