!!~~DIFFERENT FISH RECIPES~~!

AMRITSARI FISH

Ingredients:

Fish fillets (preferably surmai)
1½ inch long fingers: 600 grams
Red chilli powder: 1 tablespoon
Salt: To taste
Carom seeds (ajwain): 1 teaspoon
Ginger paste: 2 tablespoons
Garlic paste: 2 tablespoons
Lemon juice: 1 tablespoon
Gram flour (besan): 1 cup
Oil: To deep fry
Egg: 1
Chaat masala: 1 teaspoon
Lemons, cut into wedges: 2

Method

1. 
   Take the fish fingers in a bowl. Add red chilli powder, salt, carom seeds, ginger paste, garlic paste, lemon juice, gram flour and mix well. Set aside.
   
2. 
   Heat sufficient oil in a kadai.
   
3. 
   Break an egg into the fish mixture and mix.
   
4. 
   Put the fingers, a few at a time, into the hot oil and deep fry till almost done. Drain and place on an absorbent paper.
   
5. 
   Deep fry again just before serving till golden and crisp.
   
6. 
   Drain and place on an absorbent paper. Serve hot with lemon wedges
   

BHAPA ILISH

Ingredients:

Hilsa (ilish): 500 grams
Salt: To taste
Turmeric powder: 1 teaspoon
Yellow mustard seeds: 1 teaspoon
Black mustard seeds: 1 teaspoon
Green chillies: 2-3
Ginger: 1 inch piece
Mustard oil: 3 tablespoons

Method

1. 
   Wash the fish well and clean it from inside. Cut intone inch thick darnes. Sprinkle salt and half of the turmeric powder.
   
2. 
   Make a smooth paste of yellow mustard seeds, black mustard seeds, green chillies, ginger and salt.
   
3. 
   Take a pressure cooker. Add three cups of water and place a ring in it. Take a pan and place the fish in it and place the pan on the ring in the pressure cooker.
   
4. 
   Add remaining turmeric powder to prepared paste. Apply paste liberally on fish. Pour mustard oil on top. Adjust seasoning. Cover with lid and steam for eight to ten minutes.
   
5. 
   Serve hot.
   

FRIED FISH

Ingredients:

Fish fillets (any fish): 4 (200 grams each)
Fresh yeast: 3 grams
Milk: 2 tablespoons 1 cup
Refined flour: ½ cup 6 tablespoons
Corn flour: ½ cup
Baking powder: ½ teaspoon
Salt: To taste
Egg yolk: 1
Oil: To deep fry

Method:

1. 
   Sprinkle a little salt on the fish fillets. Dissolve yeast in two tablespoons of warm milk. Keep it in a warm place. Add salt and mix.
   
2. 
   Mix together half cup of refined flour, corn flour, baking powder and salt well. Add egg yolk to the yeast mixture and mix. Add this mixture to the flour and whisk. Add milk and continue to whisk well to make a thick and smooth batter. Cover and rest it for one to one and a half hours to ferment.
   
3. 
   Heat sufficient oil in a deep frying pan. Roll the fish fillets in the remaining refined flour. Shake away excess flour. Dip them in the batter and deep fry in hot oil till golden.
   
4. 
   Drain and place them on an absorbent paper.
   
5. 
   Serve hot with tartare sauce.
   

GRILLED FISH WITH CURRIED COCONUT SAUCE

Ingredients:

Pomfret fillets: 4
Refined flour (maida): 4 tablespoons
Salt: To taste
Black peppercorns, crushed: 5-6
Lemon juice: 1 tablespoon
Olive oil: 4 tablespoons
Lemon grass roots: 4 two-inch pieces
Mustard seeds: ½ teaspoon
Curry leaves: 10-12
Turmeric powder: ½ teaspoon
Green chillies, slit: 2
Ginger paste: 1 teaspoon
Thin coconut milk: 2 cups
Red capsicum, seeded, ½ inch pieces ½ medium
Green capsicum, seeded, ½ inch pieces ½ medium

Method

1. 
   Mix refined flour, salt and half the crushed black peppercorns in a plate.
   
2. 
   Sprinkle lemon juice and a little salt over the fish fillets and rest for ten minutes. Roll them in the seasoned flour.
   
3. 
   Heat two tablespoons of olive oil in a pan. Place the lemon grass roots in it and then place the fish fillets over them. Let them grill.
   
4. 
   Heat one tablespoon olive oil in another pan. Add mustard seeds. When they crackle, add curry leaves and turmeric powder and sauté for a minute. Add green chillies, ginger paste and half a cup of water. Mix well and let it cook on medium heat for five minutes.
   
5. 
   Turn the fish fillets to cook the other side. Sprinkle the remaining crushed black peppercorns over them. Cook till light golden brown on both sides.
   
6. 
   Add salt to the sauce and stir. Add coconut milk and let it just heat through. Take the pan off the heat.
   
7. 
   Heat the remaining olive oil in another pan. Add red and green capsicum pieces and sauté for a minute. Sprinkle salt and toss.
   
8. 
   Transfer the capsicums into a serving plate. Place the grilled fish fillets over them. Pour the coconut sauce over the fillets and serve hot.