Fish Vegetable Deluxe

Ingredients


fish( cat fish or tilapia) 1 lb
peas 1/2 cup
carrots 1/2 cup diced
beans 1/2 cup diced
corn 1/2 cup
tomatoes 1/2 lb ( thinly sliced)
onion 1 med. ( thinly sliced)
gin
kalonji 1/2 tsp.

ger garlic paste 1 tsp.
oil 3/4 cup
salt to taste
red chilli powder to taste
cumin 1/2 tsp
fenugreek seeds a pinch
red chilli whole 2 or 3
fennel seeds a pinch
kari patta 3 or 4 leaves


Method

Heat the oil in the pan. Add onion, fenugreek seeds, cumin and whole red chilli. Fry till the
onion is brown and then add kari patta. Fry for 1 min.
Add tomatoes salt, chilli powder and ginger garlic paste. Now bhonoo this mixture well till
the oil separates. Now add veggies and water.
Put on low heat. In the mean time, cut the fillet into small fingers. Marinate the fish with
black pepper and lemon juice. Wait for 10 min.
Grease the pan and put it on high heat. Now add the fish and wait till it gets browned.(For
3-5 min).
Remember fish doesn't take too long to cook. Now check your veggies if the beans and
peas are done, bhonoo for about 3 min.
Before adding fish make sure there is no water. Now add fish with kalonji and fennel
seeds. Put on low flame for about 5 to 10 min.
Your tasty fish vegetable deluxe is ready. Best if served with boiled rice or can be served
with chapati.

Shrimp Stuffed Potatoes

Ingredients

8 medium baking potatoes
1/2 c. butter
1/2 c. milk or sour cream
2 t. grated onion
1 c. grated cheddar cheese
1 t. salt
1/2 t. pepper
1/2 t. paprika
1/2 lb. medium shrimp peeled,
boiled and chopped

Method

Scrub potatoes to clean. Bake potatoes at 425°F. for 45 - 60 minutes, or until done.
When cool enough to handle, cut in half. Scoop out the potato, leaving a firm shell, about
1/4 inches.
Add to the potato, butter, milk/sour cream, onion, cheese, salt and pepper.
Whip the potato until almost smooth. In a separate pan, melt butter or drizzle in oil and
saute the shrimps with spices that you prefer like garlic, onions, coriander, etc.
After the shrimps are done, stir in the sauted shrimps to the potatoes.
Spoon potato mixture back into shells. Sprinkle paprika and grated cheese on top.
Bake at 425°F. for 15 - 20 minutes.Serves 8.

Tandoori Fish

Ingredients


6 small pamphlet or any other white fish
6 tablespoons lemon juice
3 teaspoons salt
2 tablespoons garlic paste
2 tablespoons ginger paste
1 teaspoon ajwain (carom)
1\4 teaspoon turmeric powder (haldi)
2 teaspoons chili powder
1 tablespoon garam masala

Method

Clean the fish but leave the heads and tails on. Wash the fish thoroughly the inside and
outside of the fish. Slash in 3-4 places on both sides.
Mix lemon juice and half the salt together and rub on both sides of the fish. Leave to
marinate for 30 minutes.
Meanwhile, prepare the marinade. In a bowl, mix well the garlic paste, ginger paste,
ajwain, turmeric, chili powder, remaining salt, garam masala and 2 table spoons of lemon
juice.
Place the fish in a flat dish, pour the marinade over it and rub it well into the cuts. Cover
and leave to marinate for about 4 hours or overnight in the refrigerator.
Pierce each fish with a large metal skewer. Brush on both sides with some oil and
barbecue over live charcoal for about 15 minutes. If barbecue is not possible, it can be
grilled or baked uncovered in a oven for about 20-25 minutes.
Turn the fish once during cooking and keep brushing with oil to prevent burning.

Fish Curry

Ingredients


1 kg rohu or other firm white fish
2-3 tablespoons lemon juice
2 teaspoons salt
1\2 cup oil
2 medium onions, finely chopped
1 tablespoon garlic, minced
1 tablespoon ginger, minced

2 teaspoons chili powder
1\4 teaspoon turmeric powder (haldi)
2 teaspoons coriander powder
2 teaspoons garam masala powder
3 large tomatoes, chopped
1\4 cup coriander leaves, chopped
3-4 - green chilies chopped

Method


Wash the fish and remove the scales, if any and cut the fish into 1 inch steaks. If the fish
is boneless (fish fillets), then cut into 1 inch pieces.
Mix the lemon juice and 1 teaspoon salt and rub on the fish pieces and leave to marinate
for 30 minutes.
Meanwhile prepare masala (gravy), heat oil in a heavy based pan and stirring frequently,
fry the onions to light brown. Add ginger and garlic and stir fry for 3-5 minutes or until the
mixture is golden brown. Add 2-3 tablespoons of water to prevent from burning.
Add chili powder, turmeric, coriander powder, garam masala powder, remaining salt and
3-4 tablespoons of water to prevent the spices from burning. Stir fry for a minute or two
and then add chopped tomatoes. Stirring frequently, fry the mixture for 8-10 minutes or
until tomatoes are reduced to a pulp and oil begin to separate from gravy.
Add fish and stir well to coat the fish pieces with spice mixture. Reduce the heat to low,
cover with a tight fitting lid, and cook for 15-20 minutes or until the fish is tender, stirring
occasionally. (It may be necessary to add extra water to prevent the fish from sticking to
the bottom of the pan.) Adjust the seasoning with salt.
At the end of the cooking time add coriander leaves and chopped chilies. Carefully
transfer to a serving dish and serve with Chapati or boiled rice.

Fish Kabobs

Ingredients


fish 1/2 kg boiled and mashed
mix spices 1 tsp
levelled white jeera seeds 1 tsp
onion brown 2 grinded
green chillies 2-3 chopped
chilly powder 1 tsp levelled
coriander leaves chopped
ginger / garlic 1 tsp
leveled haldi 1/2 tsp
chana flour 1 tbsp heaped
salt 1 tsp leveled
egg 1

Method

Boil and mash fish and mix all the ingredients in fish then make in shape of kababs and
shallow fry.

Fried Prawns

Ingredients

frozen prawns 20-30
black pepper 1/2 tsp
white pepper 1/2 tsp
garlic paste 1 tbsp
soya sauce 1 tbsp
salt to taste
corn flour 5 tbsp
white flour 5 tbsp

Method

Mix prawns with all ingredients in left column.
Dust the prawns with ingredients in right column.Deep fry.

Sabat Masala Chicken

Ingredients


chicken 1 kilo,
yogurt,
salt as desired , garlic and ginger paste 1 tsp,cooking oil 3 tbsp.
coriander whole dried 1/3 cup,
cumin seeds 1/3 cup,
round dried chillies 1/3 cup.
dry fry them in fry pan till you can feel khushbu and grind but be careful not to make a
complete powder.

Method

Marinate chicken in yogurt , salt ,garlic ginger paste n rest of Sabat masala.
Also add cooking oil . Set in fridge for 2 to 3 hours.
Now put in a wok and cover with a lid for awhile till chicken turns tender.now stir fry till
golden fry .
Garnish with green chillies n coriander leaves finely chopped.