Showing posts with label Sea Food. Show all posts

Saturday

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Thursday

1) Prawns 12, large
2) Eggs 4 separated, beat egg whites thoroughly
3) Brown vinegar 3 tbsp
4) Sugar 1 tsp
5) Corn flour 1/2 tsp
6) White flour/ chicken stock cube mix 1 tbsp
7) Cold water 2 tsp
8) Salt to taste
9) Oil for frying
10) Ingredients for hot sauce:
11) Spring onions 3, separate green leaves and crush the white onions
12) Ginger 1 tsp, finely chopped
13) Garlic 6 cloves, peeled and crushed
14) White pepper 1 tsp, crushed
15) Black pepper 1 tsp, crushed
16) Thick Soya sauce 2 tbsp
17) Chicken stock 1 cup
18) Honey 1/2 tbsp
19) Corn flour 1 tbsp
20) combine these above 3 ingredients
21) Salt to taste
22) Sesame seed oil few drops
23) Oil 2 tbsp

Method:
1. Clean prawns. Dip in brown vinegar and marinate in ingredients given on gage 169 for 1 ½ hour.
2. Mix the well-beaten egg whites with two tsp very clod water, corn flour and sugar.
3. Dip prawns in egg white mixture and deep fry on low heat till golden brown.
4. Drain on absorbent kitchen paper. For sauce, heat oil and fry spring onions, ginger and garlic, add Soya sauce, white and black pepper along with the combined honey, chicken stock and white and black pepper along with the combined honey, chicken stock and corn flour.
5. Stir using a wooden spoon till it thickens.
6. Add sesame seed oil. Dip prawns in very hot sauce and serve.

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

Friday

Barbecued Fish

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

Tandoori Fish

Tandoori Fish

Ingredients:

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.

Prawns in Spicy Coconut Sauce

Ingredients:

14 oz Canned coconut milk
8 Dried, red chilli peppers
2 tsp Cumin seeds
2 tsp Coriander seeds
1 tsp Turmeric
1 tbsp Grated fresh ginger
6 Garlic cloves, minced
5 tbsp Peanut oil
1 large Onion, thinly sliced
Salt
1 lb Prawns, shelled

Method:

Grind the chilli peppers, cumin and coriander seeds in a spice grinder and set aside.
Process the coconut milk with the ground spices, turmeric, ginger and garlic in a blender and set aside.
Heat the oil in a heavy, shallow pan. Add the onions and cook until the edges begin to turn almost reddish brown (about 15 minutes), stirring frequently.
Add the coconut-spice mixture and cook until the liquid evaporates and oil separates from the paste.
Cook this paste for 10 more minutes, stirring constantly.
Stir in 2 cups water and let it simmer until reduced to a creamy sauce. Add salt to taste.
Stir the prawns into the sauce and cook a few minutes until the prawns are just cooked.
Serve with steamed rice.

Friday

Prawn Paneer Pulao

INGREDIENTS

PRAWN
1 kg
RICE
1/2 kg
CARDAMOM
4
BAY LEAVES
2
GREEN CHILIES
10
ONION
250 gm
MINT LEAVES
1 bunch
DALDA COOKING OIL
1cup
CHEESE
250 gm
BLACK PEPPER
1tsp
CUMIN SEEDS
1tsp
KEVRA WATER
1tsp
GINGER GARLIC PASTE
1 tbsp
SAFFRON
1/2 tsp
SALT
2 tsp

DIRECTIONS

Soak 1/2 kg Rice for 30 minutes. Heat 1 cup Dalda Cooking Oil in pan, add 1 kg prawn and 250 gm cheese. Then take it out of pan. Add in oil 250 gm chopped onion and 1 tbsp ginger garlic paste. Fry well. Add 4 green cardamom, 2 bay leaves, 1 tsp black pepper and 1 tsp cumin seeds. Now add soaked rice with 1-1/2 glass of water. Now add 2 tsp salt, 10 green chilies, 1 bunch of mint leaves, fried cheese, 1 tsp kewra water and fried prawns. Simmer till rice done. Lastly add 1/2 tsp saffron dissolved in water. Prawn pulao is done and ready to serve.

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.