Showing posts with label Fish. Show all posts
Showing posts with label Fish. Show all posts
Thursday, 25 January 2018
Saturday, 6 January 2018
Sea Stars - Starfish
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Friday, 6 October 2017
Fish Fry - South Indian
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Friday, 2 June 2017
Fish and Chips
Ingredients
For the fish:
125g/4oz plain flour
125g/4oz corn flour
Salt
Enough cold water to form a batter
4 cod/haddock/monkfish (or any other suitable flaky fish) fillets
For the chips:
4 White Potatoes, Maris Piper preferably
1 litre/1¾ pint vegetable oil for deep-frying
Sea salt
To Serve:
1 lemon, wedged
Sprig of parsley, to garnish
Sea salt
Vinegar
Materials
Fish and chips involves deep frying and can be dangerous and should only be performed with care. It is a leading cause of house fires in England, and further, may spill hot oil, causing severe burns.
Fish and Chips by bharathiya
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Monday, 17 April 2017
Jalapeno Glazed Seared Salmon
2 (6-ounce) Coho or Silver salmon filets
2 jalapeño chiles, stemmed
Salt and freshly ground black pepper
1/8 cup chicken broth
2 tsp vegetable oil
Jalapeno Glazed Seared Salmon by bharathiya
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Thursday, 23 February 2017
Fish Curry - South Indian
Ingredients
To serve 6 -8 persons
Pomfret or any other fish (meen) : 2
Coconut : 1
Garlic : 6 pods
Poppy seeds : 2 tbsp
Coriander seeds : 1 tbsp
Curry leaves : a few
Dry red chilli : 6
Cumin : 1 tsp
Sesame : 1 tbsp
Salt : 1 dessert spoon
Lime juice : juice of two limes
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Thursday, 10 November 2016
Acorn Crusted Salmon
Acorn Crusted Salmon by bharathiya
Ingredients
Two salmon fillets
One and a half cups (320 ml) of shelled acorns
Two egg whites
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Wednesday, 26 October 2016
Hilsha Fish - Bengali Recipe
Hilsha Fish - Bengali Recipe by bharathiya
Ingredients
Hilsha Fish - 3 Lb
Mustard seeds - 3 Tbsp
Green Chili - 9
Turmeric powder - 1.5 Tsp
Red Chili Powder - 3 Tbsp
Salt - 1.5 Tsp or to taste
Nigella - 0.5 Tsp
Method
1.Wash the hilsa fish thoroughly in water,remove the head and cut into steaks about 3/4 inch thick.
2.Remove the scales and rub a tsp of turmeric powder and 1 tea spoon of salt all over the pieces.
3. Grind the mustard seeds, 5 green chilies and 1/2 tea spoon of salt i, adding about 1/2 cup of water.
4.Mix red chili powder and turmeric powder with 3 table-spoon of water.
5. Heat oil in a non-stick thick bottom pan and fry kalonji and 4 green chilies for about half a minute before adding the red chili - turmeric powder mixture
6.Fry the above stirring for about 4 to 5 minutes.
7.Add the hilsa fish pieces one by one. Turning each piece.
8.Add the mustard paste diluted with water ( strain through a strainer so that only the juice is used ) and two green chili sliced and bring to boil adding 1/2 cup of water.
9. Reduce heat, simmer for about ten minutes till gravy thickens and continue frying carefully turning the pieced till gravy becomes little dry.
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