Amritsari fish fry

This recipe is from Turban Tadka!

Ingredients:
Fish boneless- 600 gms cut into 2 inch cubes,
Lemon juice- 1tbsp,
Red chilli -1 tsp or if you like it spicy add more since we are adding vinegar and lime juice.
Ginger shredded or paste - 2 tsp,
Garlic- 1 tbsp.
Malt vinegar or white vinegar-2 tbsp to 1/4 cup- depends on the amount of red chilli you use ,
Besan or gram flour- 1 cup,
Ajwain or carom seeds - 1 tsp,
Egg -1,
 Curd- 1/2 cup,
Rice flour- 2 tbsp - grind rice to make powder.
Oil for frying.
Chaat masala to sprinkle.

Method:
Marinate the fish with lemon juice,ginger garlic paste,red chilli powder and salt.

( I  forgot to add red chilli powder so have added red chilli powder in the second marination)
Leave it for 20 minutes )

Add vinegar, besan, ajwain, egg, curd and rice flour.

Mix and keep in the fridge for half hour or take out when you plan to deep fry them.

Heat oil in deep kadhai or pan.( you can deep fry the fish or shallow fry )
Once the oil is heated,lower the heat to medium high and fry the coated fish till evenly browned on both sides.

It will take only 2 to 3 minutes on each side.

Sprinkle chaat masala and serve.

Fish fry tastes good even if you add just the basic ingredients.
But had to try and make this popular Amritsari fish fry and taste it.
It is very delicious and crisp.

Emjot with mint chutney and rings of onions.

Baked fish with herb crust

Ingredients :

Fish fillets - 6 - 500 gms ( fish of your choice ),

Bread crumbs - 3 tbsp,

Tomato- 1 - finely chopped,

Fresh corriander leaves - 2 tbsp- chopped ( you can use any fresh herb),

Lemon- 1 ( juice ),

Red chilli pwd - 1/4 tsp,

Red onion- 1 small or medium size - finely chopped,

Ginger garlic paste - 1/4 tsp ( optional),

Cream cheese - 2 tbsp,

Olive oil - to brush the top before baking.

Salt and pepper.

Method :

Pre heat oven to 180 C

Sprinkle salt and pepper on both the sides of the fillets and leave for 5 minutes.

Take a bowl and put cream cheese and mix till it is smooth.

Put the finely chopped tomato,onion, red chilli pwd , ginger garlic paste ( optional ),chopped fresh corriander,bread crumbs and lemon juice.

Mix with a spoon.

Take a baking tray and  spread foil over it .

Grease the foil with olive oil.

Place the fillets on the tray.

Spoon the herb mixture on top of each fillet.

Pat the herb mixture so that it sticks to the fish.

Brush some olive oil on each  fillets .

Transfer the tray to bake for 20 minutes.

Take out the baked fish from oven.

Sprinkle salt and pepper and a dash of lemon juice before serving.

Enjoy with green salad.

Kerala Fish Curry

Ingredients for marination :

Fish ( rohu ) -  700  gms ( can make any fish of your choice ),
Turmeric pwd - 1/4 tsp,
Lemon - 1/2  ( juice ),
Salt to taste.

Ingredients for gravy :
Mustard seeds - 1tsp ,
Curry leaves - 20 ,
Shallots ( small onions ) -  250 gms - ( 20  )- sliced ,
Ginger - 1 inch ( chopped ) ,
Garlic - 20 ( small - crushed  ) big 4 or 5 ,
Kodumpuli - 3 ( soaked in water overnight ),
Red chilli pwd - 1 tsp ( in kerala they make it more hot ,use Kashmiri red chilli  pwd  ),
Green chilli - 3- slit in the center,
Corriander pwd - 2tsp ,
Fenugreek seeds - 1/4 tsp ( crushed in a pestle ),
Turmeric pwd - 1/2 tsp ,
Tomatoes - 2 ( small - chopped ),
Salt to taste ,
Oil - 2 tbsp.

Method :
Marinate the fish pieces in lemon juice ,turmeric pwd and salt .Leave it for 20 minutes .

Heat oil in kadhai and  as oil heats up add mustard seeds .
As the seeds crackle add curry leaves .

Add the sliced onions and green chillies.

Since we are using shallots ,the onions are very tender and will quickly  be sauted  .
Add the chopped ginger  ,crushed garlic and green chillies.
Stir fry for a minute or till the garlic slightly turns pink .

Take a bowl and mix  red chilli pwd ,corriander pwd , crushed fenugreek pwd and turmeric pwd with 4 tbsp of water .

When the onion ,garlic ginger   are sauted pour the mixed masala into the kadahi .

Mix and fry the paste on medium heat .

Shredd the  kodumpuli  and add the pieces to the masala paste .
Fry for 30 seconds and then add the water of soaked kodumpuli.
Lower the heat and spread the fish pieces on the masala onion mixture .

Add the chopped tomatoes on top .

Pour 300 ml of warm water  and   salt for the gravy .

Raise the heat .
As the gravy starts to boil ,lower the heat and put a lid on top .
After 4 minute stir once so that the fish pieces are  evenly soaked in the gravy .
Then again after  4 minutes check to see if the tomatoes are tender and the fish pieces are cooked .

Taste salt and close  the gas .
Kerala fish curry is ready .
It is said that this dish tastes better after 24 hour so you can make this dish  a day in advance .
Enjoy with plain rice .

Fish and chip

Ingredients for marination:
Fish fillets - 400 gms ( cut into 1 inch lenghtwise ),
Ginger garlic paste - 1 tsp ,
Lemon juice - 1tsp ,
Salt and pepper - Sprinkle . 

Ingredients for batter -
Bread flour or all purpose flour- 400 gms ,
Salt - 1tsp ,
Black pepper - 1tsp ,
Heineken beer - 250 ml,
Sparkling water or soda water - 250 ml .

All purpose flour - 100 gms .

Method :
Marinate the fish and keep in the fridge for 1/2 hour .
Combine flour ,salt  and pepper in a bowl .
Make a well in the flour and whisk to a batter - ( Note - it needs to be whisked very well in order to 
avoid any lumps )

Cover and put in the fridge for 10 to 15 minutes .
Heat oil in pan .
Put 100 gms flour in a plate .
Coat the fillets with  flour and  then dip in batter and again coat with dry flour and then dip  again in batter and then fry for 3 - 4 minutes until golden brown and cooked through .

Add caption

Serve the fish with chips and tartare dip.

Fish curry

Nani`s  way 
Ingredients:
Fish  - 750 gms ,
Mustard seeds  - 4 tsp ( soaked in water overnight ),
Onion -1 ( medium size chopped and grinded ),
Ginger garlic paste - 1 tsp ,
Red chilli pwd - 1tsp,
Black pepper pwd - 1/4 tsp ,
Coriander pwd -2 tsp ,
Cumin pwd - 1tsp ,
Turmeric pwd - 1/4 tsp,
Mustard seeds - 1/2 tsp,
Fenugreek seeds -1/4 tsp ,
Tomato - 2 ( chopped and pureed ),
Green chilli -2  slit ( optional ) 
Oil - 2 tbsp.
Salt to taste .
Water - 300 ml
green coriander leaves .

Ingredients for marination of fish :
Half lemon juice ,
red chilli pwd - 1/2tsp,
Turmeric pwd - 1/2 tsp ,
Salt to taste .
Method :
Wash and pat dry the fish .Marinate the fish and keep in the fridge for an hour .
Make the paste for the gravy while the fish is marinating .
Grind the onion in the blender with little water and keep in a bowl.
Chop the tomatoes and run in a blender and keep aside .
Grind the soaked mustard seeds with ,coriander pwd ,cumin pwd ,red chilli pwd ,turmeric pwd 
,pepper pwd and  the soaked water .Grind to a smooth paste .

Heat 1 tbsp of oil in a non stick pan and lightly fry the fish  pieces .Take out and keep on a plate .
Add one tbsp of oil and add the mustard and fenugreek seeds .

As the seeds crackle and the grinded onions .
Saute the onion till the water evaporates and then add ginger garlic paste and mustard coriander paste .

Fry the masala in medium heat covering slightly as the paste will splutter out while cooking . 

As the water dries out you can remove the cover and fry till the sides leave oil .It will take only few minutes  . Dont fry the masala too much as it will turn bitter as there is mustard paste in it . Add the tomatoes and green chilli .

Let the tomatoes cook for  a  minute and then add a glass of water or 300 ml of water .
Add salt and let the gravy come to a boil .
Stir and as the gravy come to boil add the fish pieces .
 Lower the heat and cover for 5 minute .
Close gas and let it stay in the pan for few minutes .
Fish curry is ready .
Taste salt .

Sprinkle coriander leaves when you serve .
Enjoy with rai pulao or plain hot rice .

Oven roasted fish ( without oil )

Ingredients :
Fish ( rohu )-  8 piece ,
Turmeric pwd - 1/2 tsp ,
Red chilli pwd - 3/4 tsp ,
Salt to taste ,
Ginger garlic paste - 2 tsp ,
Lemon -1/ 2 ( juice ).

Method :
Wash and marinate the fish with the above ingredients and keep in the fridge for few hours .
 Minimum 1 hour  to maximum 8 hours in the fridge .
Pre heat oven to 300 C .
Take your baking tray and cover it with a foil .Grease the foil with oil .
Put the fish pieces on the foil and transfer the tray to the pre heated oven .
After  10 minutes flip the fish pieces and let it roast for another 10 minutes so that both the sides are evenly roasted .

The fish has to be slightly roasted .
Take out from oven and serve  while still hot .Sprinkle chaat masala( optional)  and  a dash of lemon juice .

Enjoy  it with salad and green coriander chutney .

For best results , oven roast the fish just before serving .