Mixed Seafood Soup

What else can be better than a bowl of light seafood soup. This light soup is a little spicy but it is not harmful. So I generally prefer this seafood soup over any other heavy ones. 

Ingredients :

1. Fish fillet- 1
2. Small prawn- 1/2 cup
3. Mushroom- 5
4. Carrot- 2
5. Garlic- 2 cloves
6. Whole black pepper- 1/2 tsp
7. Salt to taste
8. Bay leaf- 1
9. Clove- 3
10. Black cardamom- 1
11. Chicken- 1 medium piece
12. Worcestershire sauce- 1 tsp
13. Oyster sauce- 1/2 tsp
14. Cayenne pepper- 1/2 tsp
15. Fish masala powder- 1/2 tsp
16. Black pepper powder- 1/4 tsp
17. Butter- 1 tbs


Procedure:

 First make the chicken stock. In a pan add 1 tbs oil and bay leaf, cardamom , clove , whole pepper, chicken, carrot and fry for a minute or two. then add 2 glass of water , some salt and cover the pan and cook over medium flame for 15 minutes to make the chicken stock.

In a stock pan add the butter , cayenne pepper , sauces and chopped garlic. Heat over medium flame. Then add the chicken stock (remove the chicken piece) and the prawn , fish and mushrooms. Add some more water and salt to taste. Add the remaining masalas and cover the pan and cook over medium flame for 5 to 8 minutes until the mushrooms are done.

Goan Fish Curry

This Goan fish curry is a lovely mix of sweetness of coconut and the sourness of tamarind. Here I never marinate the fish before to retain the original fish flavor in my dish. The rich thick gravy with the soft and juicy fish is an awesome combination with rice. 

Ingredients :

1. Fish fillet- 4
2. Salt to taste
3. Onion (chopped)- 1 cup
4. Tomato (chopped)- 1/2 cup
5. Coriander seed- 1/2 tsp
6. Clove- 2
7. Cinnamon-1
8. Bay leaf- 1
9. Red chilly powder- 1 tsp
10. Turmeric powder- 1/2 tsp
11. Coriander powder- 1 tsp
12. Cumin powder- 1 tsp
13. Oil
14. Tamarind paste- 1 large tbs
15. Garlic clove- 2
16. Ginger-garlic paste- 1 tsp
17. Scraped sweet coconut- 3/4 cup


Procedure:

Heat 2 large tbs oil in a pan and add finely chopped onion, ground coriander seed, cloves,cinnamon and bay leaf. Fry the onion over medium flame until the onion turns light brown. Add the chopped tomato and garlic. Fry for 3 to 4 minutes until the tomato is mashed. Turn off the heat and keep the mixture aside to cool down. Make a smooth paste of the mixture removing the bay leaf, clove and cinnamon. Heat 1 tbs oil in the pan and add the removed cinnamon,clove,bay leaf, ginger-garlic paste and the onion paste. Keep frying them and add cumin powder,chilly powder, turmeric, coriander powder and fry the paste until a nice aroma of fried masala comes out. Add the sweetened scraped coconut and some water. Adjust the salt level and keep cooking. Add the tamarind paste and mix well. When the gravy thickens a little, add the fish fillets and cover the pan. Cook over low flame until the fish is done. It takes hardly 4 to 5 minutes. Keep the fish soft and juicy, don't over do it. Your sweet and sour Goan fish curry is ready.

Ukha soup ( A Light Fish Soup)

Ukha soup is a light fish soup. It is very healthy and refreshing. This soup can be prepared with any of your choice of vegetable. I have used my own ingredients in such a way that it gives a nice twist of flavor to my soup. And this is my desi Ukha soup.

Ingredients :

1. Fish fillet- 3
2. Onion- 1
3. Salt to taste
4. Black pepper powder- 3/4 tsp
5. Olive oil- 1 tsp
6. Bay leaf- 2
7. Spring onion- 2 large tbs
8. Carrot- 1
9. Garlic clove- 3
10. Clove- 2
11. Cinnamon- 1
12. Potato- 1
13. Sweet corn- 2 tbs
14. Vinegar- 1 tbs

Procedure :

First heat 1 tsp oil in a pan and add cloves, cinnamon and bay leaf. Let them fry until the bay leaf leaves a nice aroma. Add one fish fillet to the oil and fry for a few seconds. Add 2 cups of water and the chopped garlic, sweet corn, spring onion, carrot. Break the fish fillet that has already been added. Peel the onion and prick it with a fork and add it to the pan. Add salt and pepper. Cover the pan and cook it on high till the water starts boiling. Add the potatoes and cover again. Cook until the potatoes are done. Add 1 tbs vinegar and adjust salt level. Add the remaining fish fillets and cook the pan covered for 3 to 4 minutes.Do not over cook the fish.

When it is done, take the soup in a bowl. Throw away the bay leaf, cloves, cinnamon and onion. Place one slice of lemon on top of it. and sprinkle some more pepper powder.

Sending it to the event Soup it up hosted by Nupur and originally started by Kalyani.

Dahi Fish ( Doi Mach )

Its one of my favorite Bengali fish curry preparation. The dahi or curd being the base of the curry , makes it a little sour. The richness of peanuts adds an extra delicious taste to this recipe. Whenever my mom used to make any fish curry , the fish always turned out a little soft and broken , god knows why. But in this recipe I was surprised to see that the fish was crunchy and intact after cooking. Hope you will like it.

Ingredient :

1. Fish- 2
2. Curd- 1 cup
3. Peanuts- 1/2 cup
4. Salt to taste
5. Turmeric powder- 3/4 tsp
6. Red chilly powder- 1/2 tsp
7. Roasted cumin seeds- 1/4 tsp
8. Black pepper powder- 1/2 tsp
9. Garam masala- a pinch
10. Cumin powder- 1/4 tsp
11. Sugar- 1 tsp
12. Mustard powder- 1 tbs
13. Hing- 1/4 tsp
14. Onion- 1 large
15. Green chilly- 2
16. Mustard seed- 1/2 tsp
17. Lime juice- 1 tsp
18. Oil

Procedure :

Marinate the fishes with salt , turmeric , red chilly powder for half an hour. In a bowl mix mustard powder , sugar and a little water. Meanwhile grind roasted peanuts (remove the skin) with onion and green chilly. Now heat 2 tbs oil in a flat surface pan and when the oil is smoking hot , add the fish pieces to fry them. This will turn the fishes brown and crunchy. A nice brown crispy outer layer will be formed. Fry both the sides of the fishes for 4 to 5 minutes and keep them aside. In a pan heat 1 tbs oil and fry the peanuts mixture. The mixture will turn little dark in color after a few minutes and will dry up. Add all the ingredients except garam masala , mustard seed , lime juice to the pan. Mix well. The dahi generally tends to form lumps , use a wooden spatula to break the lumps. Adjust salt level and cook for 7 to 8 minutes until all the ingredients mix up. Add the fried fishes to the gravy and cook for another minute. Turn off the heat. In a small bowl prepare the tadka for the gravy. Add 1 tbs oil and mustard seed and heat it until the seeds start popping. Add the tadka to the fish gravy and sprinkle lime juice and garam masala. Serve it hot with rice.

Now those who have not yet  sent entries to the event What's on your kebab platter , hurry up , the deadline is 30 th September.

Sweet Curried Dorry Fillets

Its another fish recipe. A sweet one. The Dory fillets are available in some super markets , but if you can not find them , do not worry....we have plenty of other fishes in India which we can use for this recipe easily. The fish fillets were extremely tender. You will love the recipe.

Ingredients :

1. Dory fillets- 3
2. Soy sauce- 2 tbs
3. Honey- 1 tbs
4. Vinegar- 1 tbs
5. Ketchup tomato sauce- 1 tbs
6. Garlic paste- 1 tsp
7. Ginger paste- 1/2 tsp
8. Parsley (chopped)- 2 tbs
9. Sweet chilly sauce- 1 tsp
10. Olive oil
11. Salt to taste


Procedure :

In a large bowl take all the sauces , paste , vinegar , salt , honey and mix well. Marinate the fillets for half an hour. Now heat 2 tbs oil in a non stick pan and add the fillets one by one. Pour the marinade over the fillets and add the chopped parsley to the pan. Fry each side of the fish for 2 minutes and turn off the heat. Serve the hot Sweet curried Dory Fillets.

Do not forget to take part in the ongoing event What's on your kebab platter to win a gift.

Fish with Vegetables

A nice blend of the sourness and sweetness. The tender fish fillets with the vegetables tastes really good. If you are not comfortable with wine , use soy sauce or Worcestershire sauce. 

Ingredients :


1. Fish fillets- 4
2. Ginger-garlic paste- 1 tbs
3. Black pepper powder- 1 tsp
4. Carrot- 1
5. Pineapple- 1 cup
6. Red wine- 3 tbs
7. Vinegar- 1 tbs
8. Spring onion- 1 tbs
9. Salt to taste
10. Olive oil

Procedure :

Marinate the fish with ginger-garlic paste , salt , wine , vinegar , pepper for an hour. Meanwhile chop the vegetables in thin long slices.

Heat 2 tbs oil in a non stick pan and fry the vegetables. Cover the pan so that the carrot gets cooked well. When the carrot becomes a little soft , add the spring onion and the fillets. Add some more oil if needed. Add the marinade to the vegetables. Fry the fish for 4 to 5 minutes and turn off the heat. Serve it hot.

Do not forget to participate in the ongoing event What's on your kebab platter to win a gift.

Honey Fish Stir Fry

This dish is a lovely way to enjoy the tender fish fillets with some juicy vegetables. The honey and dark soy sauce combination is something you will love in this dish. Though I have given the list of the vegetables, you can use any other vegetables of your choice.

Ingredients :

1. Fish fillets- 3
2. Honey- 2 tbs
3. Dark soy sauce- 2 tbs
4. Sesame seed- 1/2 tsp
5. Salt to taste
6. Olive oil
7. Carrot- 1
8. Yellow capsicum (finely chopped)- 1/2 cup
9. Tomato- 1
10. Parsley- 1/2 cup
11. Spring onion (chopped)- 2 tbs
12. Black pepper powder- 1 tsp


Procedure :

In a bowl add soy , salt , pepper and honey and mix well. Marinate the fish fillets in this mixture for half an hour.

Meanwhile chop the vegetables in different shapes as you like. In a flat surface pan heat olive oil. Add the chopped carrot , capsicum and fry them. You can cover the pan so that the vegetables do not release all the moisture. When the vegetables are almost tender , add the fish fillets at one corner of the pan. Add some more oil for the fishes to be fried. Now add the spring onion , parsley and tomato to the pan and sprinkle salt , pepper and the remaining of the marinade on the vegetables.

Turn the fish fillets after 3 minutes. Fry the other side of them. Do not over fry them or else they will loose their soft texture. After another two or three minutes of stir frying , add the sesame seeds to the fish fillets and just quickly mix them. Turn off the gas and serve the hot Honey Fish Stir Fry.

Do not forget to participate in my ongoing blog event What's on your kebab platter to win a gift.

Salmon Platter

This weekend I had bought a tin of John West wild pink salmon from the super market. Though it is generally used for salads , I cooked it with some sauces and made a delicious platter where you  will get chicken , salmon , egg and potato at the same time.

Ingredients :

1. Salmon- 1 cup
2. Egg- 1
3. Chicken sausage- 2
4. Potatoes (medium /small)- 3
5. Cheese- 1 cube
6. Tomato ketch up- 1 cup
7. Garlic- 5 to 6 cloves
8. Green olive- 4
9. Tomato- 1
10. Parsley- 1/2 cup
11. Worcestershire sauce- 4 large tbs
12. Soy sauce- 2 large tbs
13. Vinegar- 1 tbs
14. Lemon juice- 3 tbs
15. Salt to taste
16. Olive oil
17. Black pepper powder- 2 tbs

Procedure :

First chop the garlic cloves into thin slices and the tomato into thin round slices. Boil the potatoes in cooker until one whistle. Cool it and peel the skin of the potatoes. Boil the egg for 3 to 5 minutes and keep it aside. Heat 2 tbs olive oil in a flat surface pan and add the boiled potatoes to it. Sprinkle some salt and black pepper on the potatoes. 

In the same pan add the garlic , tomato , olive and parsley at one end. Sprinkle some salt , pepper , 1 tsp lemon juice on them and saute the vegetables. Remove the vegetables after 1 minute. Now pour 2 tbs Worcestershire sauce , soy sauce and 1 tbs ketch up on the top of the potatoes. At one corner of the pan add 1 tsp oil and the salmon. Sprinkle a little salt , 1 tbs vinegar , 1/2 tsp pepper and cook it for 2 minutes. Remove the salmon from the pan. Meanwhile turn the potatoes and fry the other side of them. Put some more Worcestershire , ketch up if needed. Now fry the sausages in olive oil and add the rest of the ketch up to it. Also add some soy sauce , salt , pepper. Fry the sausages properly from all the sides. Before turning off the heat , sprinkle the lemon juice on the potatoes and the sausages.

Now place few parsley on the plate and on top of it keep a portion of the salmon. Put some tomatoes , garlic and olive on top of it. At one side keep the boiled egg , a sausage and a potato. Place the cube of the cheese at one side. And your platter is ready.

As we all know that egg and fish are very rich in protein , I am sending this entry to Cook It Healthy event , Signature recipe and Iftar Moments Hijri 1432 event.

Fish Cake

As a kid whenever I used to go out with my parents on a weekend trip.....either I used to go for idli vada or for fish fry at a restaurant. Fish fries are my all time favorite :) I had kept a packet of fish fillet in my refrigerator for quite a long time. So yesterday when I thought of making some fish fries again , my husband told me he would like to have something less oily....hmmm...now a fish fry with less oil......sounds impossible!! So I had to give up the idea of making them.

But wait a minute...why should I give up?? I mean he said less oily......not oil free ;)

So I grabbed the packet once again and started to cook something new....what about a fish cake?? I had crab cake few days back and I just loved it.....so with some modifications I prepared my fish cake :)

So get ready and note down the ingredients that we will need to prepare a delicious fish cake:

1. Fish fillet- 4 to 5
2. Garlic- 4 to 5 cloves
3. Salt to taste
4. Black pepper powder- 1 tsp
5. Worcestershire sauce- 1 tbs
6. Lemon juice- 1 tbs
7. Soy sauce- 1 tsp
8. White pepper- 1/2 tsp
9. Green chilly- 2
10. Ghee- 1/2 tsp
11. Bread crumbs- 1 cup
12. Olive oil
13. Tomato (chopped)- 1 cup
14. Sweet corn- 1 cup
15. Tomato ketch up- 1 tbs

Here comes How to make the cake :

First put the fillets , little pinch of salt and the garlic cloves in a  deep bottom pan and add water to it. Cover the pan and let the fish boil. After 4 to 5 minutes when you will get the aroma of boiled fish , remove it from the flame and keep it aside. 

Put  a little oil in a pan and add tomatoes and corn to it. Add the tomato ketchup and cover the pan. Let it cook for 2 to 4 minutes. Then remove the mixture from the flame.

Now chop the green chilly and put it in a large mixing bowl. Add pepper (black and white) , the boiled fillets , chopped boiled garlic , sauces , lemon juice , salt and ghee to it. Mash the whole thing well , so that the fish does not form any lump. Now add the bread crumbs step by step and mix every time well. If you feel the mixture is thick enough then no need of adding any more bread crumb to it. Now add the ghee to it. Ghee has a nice binding property , hence I use a little ghee in these kind of cooking. Mix everything well and make medium sized balls from the mixture. Press them a little in the shape of patties. Keep them in refrigerator for an hour.

After an hour , heat olive oil in a flat surface pan and when the oil is a little hot , add the patties to it one by one. Let them fry for 4 to 5 minutes (you do not need to over fry them as it is already a cooked one).

Turn the patties and cook the other side till it turns light brown. Remove them from heat and place on a paper napkin. Then serve them with the mixture of corn and tomato.

Tips:
Now those who would like to make this recipe a little more crunchy and rich , you can dip the patties in beaten egg and then roll into bread crumbs before frying them.

Golden Rawa Pomfret

Ingredients :

1. Silver Pomfret  fish- 2

2.Ginger-garlic paste- 1 tbs

3. Black pepper powder- 1/2 tsp

4. Red chilly powder- 1/2 tsp

5. Ajwain (carom seeds)- 1/4 tsp

6. Salt to taste

7. Lemon juice- 2 tbs

8. Hing (asafoetida)- 1/2 tsp

                                                        9. Semolina (sooji)- 1 cup

                                                       10. Oil

                                                       11. Parsley (chopped)- 1 tbs

Procedure :

Make few slits on both the sides of the fish and marinate the fish with all the ingredients except semolina and oil for 1 hour. Now heat oil in a flat large pan and coat the fishes with semolina and fry them on low flame. Do not turn the fish until it is completely done. Do not over fry the fish (it will ruin the texture). Just fry each side for 4 to 5 minutes.

Fish being a great source of protein , I am sending this to Sobha's Cook it healthy event.

Fish in Capsicum Sauce

I have always tried my hand on chicken and mutton, but this time I wanted to do something new with fish. As my husband is not very fond of fish , I always try to make the fish very spicy one, so that he eats it. But in this recipe I concentrated more on a sweet and sour taste and also a little red color that makes the dish look very yummy and hot!

Note down the list of ingredients for this recipe :

Ingredients :

1. Fish slices- 4
2. Lemon juice- 2 tbs
3. Salt to taste
4. Seasoning used for pizza- 1/2 tsp
5. Red capsicum- 1 large
6. Tomato- 1
7. Onion- 1 small
8. Garlic cloves (finely chopped)- 5
9. Tomato puree- 2 tbs
10. Vinegar- 1 tbs
11. Black pepper powder- 1 tsp
12. Milk- 1/4 cup
13. Cherry tomato- 5 to 6
14. Sweet corn- 1/4 cup
15. Baby corn- 1/4 cup
16. Butter- 1/2 tsp
17. Parsley (chopped)-1 tsp
18. Olive oil

Procedure :

First sprinkle a little salt and olive oil on the red capsicum and microwave it for 5 minutes. Then turn the capsicum and microwave for another 5 to 6 minutes on high. Take the capsicum out and cover it properly with a film so that it remains air tight. This will help you to peel the skin of the capsicum without much problem. If you do not have microwave then do it over flame normally as we do for Brinjal bharta . You must be thinking why have I microwaved the capsicum....simply to get a nice roasted aroma out of it.

After 15 minutes peel the skin of the capsicum. Add 1 tsp oil in a pan and add the chopped tomato (peel the skin before chopping) , onion , garlic , vinegar , pepper and salt. Cook for few minutes and then add the tomato puree and the peeled capsicum to it. Mash it properly. Add the milk and cook for another 2 to 3 minutes. At the end add butter to it and turn of the heat. Tomato will add its sweetness and the capsicum a little spice to this wonderful sauce.

After this blend this sauce in mixer so that you get a smooth paste. Keep the sauce aside.

Marinate the fish slices with lemon juice , a little salt and seasoning. Keep the fishes in refrigerator for 30 minutes. Lemon juice helps the fish to be tender so that it does not take too much time to be cooked.

After half an hour take the fishes out and heat oil in a flat surfaced pan and add the fishes one by one. Pour the capsicum sauce on the fish and cook each side for 3 to 4 minutes. Remember that it is very important not to over cook the fish  as it will take away the taste of the fish. Finally remove the fish and saute the cherry tomatoes , corns , parsley in the same sauce and add a little pepper to it. And serve it with the fish.

Shorshe Ilish ( Hilsa in Mustard Gravy)

A hot favorite Bengali cuisine which is served with plain rice.

Ingredients :

1. Ilish (Hilsa fish)- 3 to 4 slices
2. Mustard powder- 2 tbs
3. Sugar- 1 tsp
4. Salt to taste
5. Onion (finely chopped)- 1 medium
6. Turmeric powder- 1/2 tsp
7. Red chilly powder- 1/4 tsp
8. Green chilly- 2
9. Black pepper powder- 1/4 tsp
10. Cumin seed (roasted)- 1/2 tsp
11. Oil
12. Garam masala- 1 pinch
13. Curd- 2 tbs

Procedure :

Wash the fish pieces properly and dry them. Now marinate the pieces with a mixture of mustard powder, sugar and a little salt for half an hour. Before marinating, you should mix mustard and sugar with a little water and keep it aside for around 30 minutes (this removes the bitterness of mustard powder). Heat oil in a kadhai and add chopped onion and fry them for 4 to 5 minutes. Make a long vertical cut in the green chillies and add them to the kadhai. Mix turmeric, red chilly powder, pepper , curd and a little water to the kadhai. Mix well. Now add the fish pieces and the mustard gravy and adjust the salt. Cover the kadhai and cook it over low flame. After 7 to 8 minutes turn the side of the fish pieces carefully so that they do not break. After 15 minutes remove it from the flame and add the roasted jeera (cumin) and garam masala on top of it. Serve it hot.