Fried Tandoori Fish

Ingredients:
Carp (fillet, cubed) 250 gram
Tandoori masla (packet) 1 tsp
Lemon jucie 1 tsp
Ginger/ garlic paste 1 tbsp
Yogurt 1 tbsp
Corn flour ½ cup
Oil for frying
Method:
Mix lemon juice, ginger/ garlic paste, tandoori masla and yogurt in a bowl marinate fish piece in it and refrigerate for ½ on hour. Then warm oil in a fry pan; coat fish piece with conr flour and fry till golden on both sides

Server fish with ginger and lemon juice dressing

To prepare ginger and lemon juice dressing mix ¼ cup mayonnaise, ½ tbsp lemon juice, ½ tsp crushed black pepper, 1 tbsp chopped fresh coriander in a bowl

Masalla Fried Fish

10 King Fish Pieces
2 tsp Chilli Powder
1 tsp Jeera Powder
a pinch of Turmeric Powder
1 tsp freshly ground Pepper Powder
2 tsp freshly ground Ginger-Garlic paste
1 tsp Lemon Juice
1 tsp Salt (to taste)
4 tbsp Oil (for frying).

For Garnishing:

Chopped Onions
Chopped Coriander leaves
Chopped Curry leaves

Directions

Mix Chilli Powder,Jeera Powder,Turmeric Powder,Pepper Powder,Ginger-Garlic Paste, Lemon Juice and Salt.
Make a fine paste and apply this spicy masala paste on the King Fish Pieces and marinate them for an hour.
Heat oil in a Kadai and fry the fish pieces till golden brown.
Serve hot with fried(chopped) onions , (chopped) coriander and curry leaves over them.
very tasty spicy fish fry.

Walnut Stuffing Fish recipe

www.nsisters.com

Ingredients

• 2 kg salmon or hammour, deboned & halved
• 2 potatoes, halved
• Lemon slices, for garnish
• Seasoning, to taste (for marinade, mix together)
• Quarter cup olive oil
• Quarter cup lemon juice
• 1 tsp cumin
• 2 tsp salt
• 1 tsp pepper (for stuffing)
• 2 cups chopped parsley
• 10 cloves garlic
• 2 red chilies
• 1 cup walnuts
• 1 tsp olive oil
• 1 tsp lemon juice
• Salt, to taste

Walnut Stuffed-Fish Preparation:

1. Marinate fish for about half an hour.
2. To prepare stuffing, blend ingredients in a food processor. Keep aside.
3. Preheat oven to 200 degrees C.
4. Place half of the fish on a tray, spread the prepared stuffing & place the other half of the fish on top. (You may tie the fish with thread).
5. Place potato around the fish, season & bake for 30 minutes.
6. Garnish with lemon slices.

Spicy Fried Fish

INGREDIENTS

• WHOLE FISH
  1


• PLAIN FLOUR
  250 grams


• LEMONS
  2


• TAMARIND PASTE
  1 cup


• TURMERIC POWDER
  1 tbsp


• HOT SPICES POWDER
  1 tbsp


• GROUND CUMIN
  1 tbsp


• GINGER GARLIC PASTE
  2 tbsp


• RED CHILI POWDER
  4 tbsp


• CHAAT MASALA
  4 tbsp


• OIL
  for frying


• SALT
  to taste

DIRECTIONS

Take a sharp knife and make slit in the fish. Then combine 250 grams plain flour, 1 tbsp turmeric powder, 1 tbsp hot spices powder, 1 tbsp ground cumin, salt to taste, 1 cup tamarind paste, juice of 2 lemons and 2 tbsp ginger garlic paste. When your spices are well combined, rub them on the fish. Make sure the slits are filled with spices mix. Now fry fish in a covered pan on medium flame for 10 to 15 minutes. Top with lemon juice and sprinkle some chaat masala before serving.

Sizzler Fish Recipe By FNC

INGREDIENTS

• FISH BONELESS CUBES
  250gm


• MUSHROOMS SLICED
  4


• WATER
  1/4 Cup


• CHILI SAUCE
  1 tbsp


• VINEGAR
  1 tbsp


• OIL
  1 tbsp


• KETCHUP
  1 tbsp


• SALT
  1/4 tsp


• GARLIC PASTE
  1/2 tsp


• BLACK PEPPER
  1/2 tsp


• FLOUR
  3 tsp


• ONION CHOPPED
  2 tbsp

DIRECTIONS

Heat 1 tbsp oil, fry 1/2 tsp garlic paste for 1 minute, add 2 tbsp chopped onion with 4 sliced mushrooms and 3 tsp flour, also add 1/4 tsp salt, 1/2 tsp pepper, 1 tbsp chili sauce, 1 tbsp ketchup, 1 tbsp vinegar, 250gm fish cubes and water, cook for 10 minutes till fish tender and gravy thickens, remove and serve in a hot sizzler with vegetables.

To serve with rings of 1 onion, 1 cup cauliflower, 1 cup carrots sliced into finger, ½ cup capsicum sliced.

Special Fried Fish By FNC

INGREDIENTS

• BONELESS FISH (CUT INTO FINGERS)
  1/2 kg


• for Batter
  
  


• EGG
  1


• YELLOW COLOR
  a pinch


• GINGER GARLIC PASTE
  1 tsp


• LEMON JUICE
  1 tbsp


• SALT
  3/4 tsp


• CAROM SEEDS
  1/2 tsp


• FLOUR
  2 tbsp


• GRAM FLOUR
  2 tbsp


• CORN FLOUR
  3 tbsp


• CHILI POWDER
  1 1/2tsp


• WATER
  as required


• CHAT MASALA
  for sprinkling

DIRECTIONS

In a bowl mix together 2 tbsp flour, 3 tbsp corn flour, 2 tbsp gram flour, 1 egg, 1/2 tsp carom seeds, 1 tsp ginger garlic paste, 3/4 tsp salt, 1 1/2 tsp chili powder, 1 tbsp lemon juice and a pinch of yellow color. Make into a thin coating consistency batter with water as required. Marinate 1/2 kg fish fingers in this batter for 2 hours. Keep in the fridge, deep fry fish till crisp, sprinkle chat Masala and serve immediately.