7 Types Of Fish Recepies Kerala Fish Curry

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SEA FOODS:7 FISHRecipesCooking Mantras: Mrs. P.S.SHYLAJA1. Fish Cooked in Coconut Milk

Ingredients
1 kg of Pomfret Fish, Cut into medium Slices1cup of Coconut milk1 tsp of Corriander powder.1 Medium Raw Mango to be peeled off seed should be takenout and grinded to paste with 4 Hot Green Chillies.1 tsp of Garlic paste or 4 Garlic Pods to be finely chopped.1 tsp of Garam Masala powder.2-3 Bay Leaves1 tsp of Curry Leaves1/2 tsp of Whole Jeera1/4 tsp of Mustard seeds.200ml of Cooking Oil.
Method
Heat oil in non stick kadai. In the meantime marinate the fish slices with 1 tsp salt.Fry the pieces but not deep fry it. Remove it from the kadai and keep it aside. Fry the chopped onions in oil till brown in colour but it should not burn Add bay leaves, curry leaves, jeera and mustard seeds. Again fry it for 2 minutes. Now add the garlic paste fry it for another 2 minutes Add the Mango paste in it with 1 tsp of salt. Add the coconut milk in it and slow the flame. Now add the fish pieces and garam masala powder in it stir Cover it with lid on slow flame for another 5 minutes. Simmer it for sometime andserve it with plain rice.
2. Spicy Fish Patties

Ingredients
1 pound skinned haddock, coley or cod2 potatoes boiled and mashed4 scallions, finely chopped4 or 2-inch piece ginger root chopped4 green chiles finely chopped fresh cilantroand mint leaves, chopped2 eggs. bread crumbs, vegetable oilsalt and blackpepper.
Method
Put the fish in a lightly greased steamer and cook for 10 minutes, remove thesteamer from the heat and leave the fish on the steaming tray to cool. Flake the fish with with a fork and place in a large bowl. Add the potatoes, scallions, chilies, ginger, cilantro, and mint, seasoning and 1 egg; beat the reamaining egg in a bowl. Shape the mixture into patties. Dip the patties in egg, then coat in bread crumbs. Heat the oil and fry the patties, until brown. Serve hot with chili sauce or chutney.
3. Fish Soup


Ingredients
6 slices - surmai / pomfret fish4 cups water5-6 cloves garlic roughly pounded1 tsp soya sauce1 very flat spoon of sugar1/2 tsp pepper powdersalt to taste1/2 cup shredded cabbage
Method
Put all the ingredients in a vessel .Bring to a boil.Simmer for about 7 mins or more. Make sure fish is cooked. Serve hot.
4. Fish Cutlets


Ingredients
1 tin of tuna fish1 large onion, chopped fine1/4 piece ginger, chopped fine3 cloves garlic, chopped fine2 green chillies chopped fineOne small bunch cilantro, chopped fine1 tsp garam masala & cayenne pepperSalt to tasteBread crumbs2 eggs, beaten well1 large potato boiled and mashedhalf a cup of cooked peas
Method
Fry the fish in some oil, till slightly brown, with some salt and garam masala and keep aside. Fry the onions till brown. Add the ginger and garlic and fry for a while. Add the salt and garam masala and fry some more. Then add the green chillies and cilantro and stir for a little while Add the onion masala from step 5, peas and the mashed potato to the fish and mix well. Shape into cutlets. Heat oil in a deep frying pan. Take one cutlet at a time, dip in egg, then dip in the bread crumbs. You may repeat this step for crisper cutlets. Deep fry the cutlets Drain them on paper towels and serve hot with an onion salad and mint / tamarind chutney.
5. Fish Fry


Ingredients
1 Pound any fish, but I prefer pomfret or cat fish.2 tps red chilli powder1 tps salt1 tps turmeric powder1 tps of ginger garlic paste1 tps of garam masala powder1/2 tps of dhania powder1/2 tps of lemon juiceoil for frying
Method
Marinate the fish with the above powders and mix well. Keep it aside for 10 to 15 mins and deep fry in hot oil. Remember the oil should be hot at the starting and you can reduce the flame afterwards. Garnish it with finely chopped coriander leaves.
6. Kerala Fish Curry


Ingredients
King Fish or (Salmon or Mahi Mahi) - 1 kgChili powder - two tablespoonfulTurmeric powder - half teaspoonfulFenugreek - half teaspoonfulMustard seeds - one tea spoonfulRed onions - 4 cut piecesGarlic - 3Ginger - 4 piecesCoconut oil - 1/4 cupCurry leaves - 10 stemsSalt - As requiredTamarind.
Method
In a frying pan, heat about a quarter of a cup of coconut oil or vegetable oil until the oil is hot enough to break a few mustard seeds in this oil. Now add the chopped onions, few curry leaves and split green chilies and stir fry. To this add a mixture of turmeric, chilli powder, water and cook. When the oil begins to clear add the remaining spices previously ground, half a cup of `tamarind water' and sufficient additional water to make enough gravy Cook until the gravy is thick. Put this aside.
In a separate large frying pan, prepare a bed of curry leaves. Arrange the pieces of fish on this bed. Pour the previously prepared gravy over this, the pieces of fish should be completely covered. Add the remaining curry leaves and tamarind, cover with a lid and cook slowly. Do not stir, if necessary you can lift the frying pan by it's handle and give it a gentle rotating or rocking motion during cooking to spread the gravy evenly. Stop cooking when the fish pieces are cooked sufficiently and the gravy is thick.
7. Goan Fish Curry


Ingredients
Fresh Fish (like Pompfret, King Fish, etc)Red Chilly Powder - quarter tsp (for marinating the fish)Turmeric powder - quarter tsp ( for marinating the fish )Fresh Grated Coconut - one cupRed Chilly Powder - half tsp.(depends on how hot you want the curry. If you like hot food,you may increase the quantity)Turmeric powder - half tsp.Tamarind - half inchOnion - one (small)Dried coriander seeds - 1 tspPepper - quarter tspOil - 1 tspSalt - to taste
Method
Clean the fish, wash and apply quarter tsp red chilly powder, quarter tsp turmeric powder, salt and keep aside.Cut finely half of the onion. Grind finely coconut, red chilly powder, turmeric powder, tamarind, half of the onion, coriander seeds, pepper. In a vessel, put oil and add the finely cut onion. When onion gets cooked, add the marinated fish and let cook with onion for 1 min. Then add the ground coconut mixture. Add little water (quantity of water depends on how thick you want the curry. But the curry taste good when it is a little thick). Add salt to taste. Remove from fire when curry boils.
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