Showing posts with label Fishy stories. Show all posts
Showing posts with label Fishy stories. Show all posts

Monday, 22 October 2012

Salmon Curry

Salmon is popularly known as 'Rawas' in western Maharashtra. It is used to make curry or fish fry. The process is quite similar to the other fish curry I have posted with little changes in tempering of the curry.

For marination

6-7 Rawas fish (curry pieces)
turmeric powder 1/2 tsp
salt as per taste
red chilli powder 1 tbs
ginger -garlic paste 2 tsp

tamarind paste 2 tsp (depends how sour you want your curry to be)

For curry
200 ml coconut milk
4 cups of water
fresh coriander leaves 1/2 cup finely chopped (for garnish as well as tempering)
3 tbs oil
garlic crushed (for tempering)
hing a pinch 
kashmiri red chilli powder 1tbs 

  • Clean the fish, and marinate with turmeric powder, red chilli powder, salt and ginger- garlic paste. Keep it marinated for 2 hours
  • Heat oil in a pan, add crushed garlic. After the garlic starts to change the color add kashmiri red chilli powder, hing and fresh coriander leaves. Add the marinated fish pieces. Do not stir. Let the pieces stay in that pan for 2-3 minutes.
  • Add 4 cups of water when you see the oil separating from the tempering. When the water starts boiling stir the fish pieces and add the coconut milk. Add salt if needed. Garnish with the remaining coriander leaves.
  • Serve with rice

Sunday, 12 August 2012

Prawns in Thai Yellow Curry


6 dried red chillies
salt as per taste
6 shallots, peeled and roughly chopped
4 cloves garlic, roughly chopped
4 cm piece fresh turmeric / Alternatively use turmeric powder
1 stalk lemongrass, chopped/ alternatively use dried lemon grass sticks
3 coriander roots,
500 gms uncooked prawns
1 cup (250ml) light chicken stock/ fish stock
400ml coconut milk
1 tbs sugar
fish sauce, to taste
3 lime leaves, thinly sliced
½ cup  basil leaves
lime juice, to taste
jasmine rice, to serve

  1. Cut the chillies into half and remove the seeds.Soak the chillies in salted water for 10-15 minutes. Drain the chillies and chop roughly.
  2. Grind the shallots, chillies, garlic, tumeric, lemongrass and coriander in a small food process. Add some water (if needed) to make it into a fine paste.
  3. Devein the prawns. Add little salt and keep it aside
  4. Heat some vegetable oil and add the paste and cook for 1 minute or until fragrant. Add the stock and coconut milk and simmer for sometime.
  5. Add prawns and sugar, fish sauce and lime leaves. Bring to a simmer. Stir through the basil and lime juice and serve immediately with jasmine rice

Thursday, 19 April 2012

Stuffed Pomfret in plantain leaf parcels

1 large pomfret
2 medium size onions
2 small tomatoes
1 cup pudina leaves
1/4 cup coriander leaves
4-5 garlic cloves
1 small green chillies
1/2 tsb jeera (cumin)
Lemon juice 2 tsb
salt as per taste
1 plantain leaf (to make the parcel. Alternatively use aluminium foil to wrap the fish)
1 tbs oil

To make pudina chutney:
  1. Wash pudina leaves and coriander leaves. Keep aside to dry.
  2. Grind pudina leaves, coriander leaves, green chillies, jeera, garlic by adding water as required. Add lemon juice and salt as per taste.
  3. Pudina chutney is done. Keep aside. 
For Marination of fish
  1. The fish should have a slit in an arc on one side from the head to bottom,and two straight slits on the other side.
  2. Wash the fish properly under running water. Mix 1 tsb salt, 1/2 tsb red chilli powder and 1/4 tsb turmeric powder. Marinate the fish and keep for 5-6 hours.
To make the masala (to stuff in the fish)
  1. Finely chop the onions and tomatoes. Heat oil in a pan and fry the onions. Add the tomatoes after the onions become transperant.  Add the pudina chutney and let all the water evaporate. Add red chilli powder, salt (if required) Add magic garam masala.
  2. Suff this masala into the fish (side slit)
  3. Wrap the fish in a plantain leaf and use a thread to make a parcel.
  4. Take a non stick pan and place the fish parcel. Heat the pan and cook the fish on both sides for 10 minutes.