Prawn pulao

Prawn pulao

Ingredients

• Boiled rice ½ kg
• Prawns cleaned ½ kg
• Oil ½ cup
• Garlic paste 3 tsp
• Chili powder ½ tsp
• Lemon juice 2 tbsp
• Tomatoes 2 chopped
• Tomato paste 1 tbsp
• Salt 1 ½ tsp
• Turmeric ½ tsp
• Cumin roasted and crushed 1 tsp
• Coriander roasted and crushed 1 tsp
• Green chilies 4 whole
• Yogurt ½ cup
• Cream ½ cup
• Curry leaves 10 to 12
• Kewra water 1 tbsp
• Brown onion ½ cup
• Coriander leaves chopped 2 tbsp
• Corn flour 1 tbsp
• Water 1 tbsp

Method

• Heat ¼ cup oil fry curry leaves with 2 chopped tomatoes, fry for 2 minutes, add ½ cup beaten yogurt with ½ tsp turmeric ½ tsp coriander, chili powder 1 ½ tsp, tomato paste 1 tbsp, garlic paste 3 tsp, lemon juice 2 tbsp and green chilies whole 4, fry well for 5 minutes add ½ kg prawns and fry well, lastly add ½ cup cream with 2 tbsp chopped coriander leaves, thickens mixture with 1 tsp corn flour paste, mixed with 1 tbsp water and remove from fire. Boil rice with pinch of yellow color, arrange in a circle on the edge of the platter, arrange prawn curry in the middle, garnish with chopped coriander leaves and fried brown onion.

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Fish biryani

Fish biryani

Ingredients

• Fish 750 gm slices
• Small fenugreek leaves 4 bunches
• Tomatoes 3 sliced
• Brown onion ½ cup
• Salt 1 ½ tsp
• Ginger garlic 1 tbsp
• Chili garlic 1 tbsp
• Turmeric ½ tsp
• Coriander powder 1 ½ tsp
• Cumin powder 1 ½ tsp
• Allspice 1 tsp
• Yogurt 1 cup
• Potatoes 250 gm cut in big pieces
• Rice 350 gm with salt
• Kewra water 1 tbsp
• Yellow color ¼ tsp
• Oil ¾ cup
• Coriander leaves 2 tbsp
• Green chilies 4

Method

• Heat oil add small fenugreek leaves, tomatoes, brown onion, all the seasonings with ¼ cup water and fry well, add potatoes with ½ cup water, cover and cook till half done, add yogurt fry well, add fish, cook for 10 minutes till fish done, remove fish add chopped coriander and green chilies. In another pan put half boiled rice, ¼ cup water, ¼ cup oil in a pan, top with fish masala and potato mixture, remaining rice, Kewra water and yellow color, leave it on dum with fish slices on top.

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Fish karhai

Fish karhai

Ingredients

• Boneless fish ½ kg
• Lemon juice ¼ cup
• Chopped onion 1 cup
• Cumin crushed 1 tsp
• Tomato slice 4
• Ginger slice 2 tbsp
• Chili powder 2 tsp
• Salt 1 tsp
• Ginger garlic 1 tsp
• Roasted and crushed coriander 1 tsp
• Allspice 1 tsp
• Ajwaien ½ tsp
• Green chilies chopped diagonally 3
• Coriander leaves chopped 2 tbsp
• Kasori methi 1 tsp
• Oil ½ cup

Method

• Marinate fish with lemon juice and crushed cumin, heat oil add chopped onion when light golden, add ginger garlic paste with chopperized tomatoes, add in salt, crushed coriander, chili powder, ajwaien, allspice, ginger julienne, green chilies, add fish with ½ cup water. Cover and leave it on dum. Lastly add kasori methi, chopped coriander leaves and ginger slice.

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Fish Tikka Shashlik

Fish Tikka Shashlik

Ingredients:

• Boneless fish ½ kg (Cut in to 2 piece)
• Onion 2 (diced)
• Tomato 2 (diced)
• Capsicum 2 (diced)

Marination:

• Ginger Garlic paste 1 tbsp
• Chili powder 1 tsp
• Cumin powder 1 tsp
• Salt 1 ½ tsp
• Oil (for frying) ¼ cup
• Curd 2 tbsp
• Vinegar 1 tbsp
• Corn flour 1 tbsp
• Cream 2 tbsp
• Orange color Pinch

Topping:

• Chat Masala ½ tsp
• Coriander leaves few

Method:

• Marinate the fish with 1tbsp ginger garlic paste, 1tsp chili powder, 1tsp cumin powder,1 1/2tsp salt,2tbsp curd,1tbsp vinegar,1tbsp corn flour,2tbsp cream and a pinch of orange color. Leave aside for 10 minutes.Arrange fish with vegetables on skewers and grill in pan for 10 minutes in ¼ cup oil.Sprinkle chat Masala on top and garnish with coriander leaves.

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London Fish 'N' Chips

London Fish 'N' Chips

 

Ingredients:

• Fish fillets ½ kg
• Salt ½ tsp
• White pepper ½ tsp
• Mustard powder ½ tsp
• Lemon juice 2 tbsp
• Ingredients for batter:
• Flour 1 cup
• Baking powder 1 tsp
• Salt ½ tsp
• Oil 2 tbsp
• Chilled water 1 cup

Method:

• Marinate fish with salt, pepper, mustard and lemon juice for 15 minutes.Dip fish in batter and deep fry in frying pan for 10 minutes till light golden and crisp.Serve with fries and ketchup.

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Bar B.Q prawns spaghetti

Bar B.Q prawns spaghetti

 

Ingredients:

• Prawns (cleaned) 200 grams
• Oil ¼ cup
• Pasta sauce 2 tbsp
• Rosemary leaves 1 tsp
• Crushed red pepper 1 tsp
• Crushed garlic 1 tbsp
• Oregano leaves 1 tsp
• Ketchup 2 tbsp
• Chili garlic 2 tbsp
• Bar b q sauce 1 tbsp
• Tomato paste 1 tbsp
• Boil spaghetti 3 cups

Method:

• Heat oil fry crushed garlic till golden add in prawns cook for 5 minutes.Add all seasonings and sauces with ½ cup of water cook till boiling.Fold in boiled spaghetti serve garnish with parsley.

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Pop corn prawns

Pop corn prawns

 

Ingredients:

• Prawns 250 gm (small)
• Salt ½ tsp
• Black pepper ½ tsp
• Paprika ½ tsp
• Mustard powder ½ tsp

For Batter Ingredients:

• Self raising flour ½ cup
• Salt ½ tsp
• Egg 1
• Milk as required
• Oil 1 tbsp
• Self raising flour as required (to roll prawns)

Method:

• Marinate prawns with salt, pepper, paprika and mustard powder for 30 minutes.Make batter with self raising flour, egg, milk and oil it should be medium consistency dip prawns in batter roll in dry self raising flour and deep fry for 8 minutes serve immediately with fries.

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Dum ki Fish

Dum ki Fish

Ingredients

• Fish ½ kg
• Turmeric a pinch
• Saffron pinch
• Brown onion grinded ½ cups
• Oil ½ cup
• Yogurt 1 ½ cup
• Chili powder 1 tsp heaped
• Salt 1 tsp
• Coriander powder 1 tsp
• Ginger garlic paste 1 tsp
• All spice 1 tsp
• Kewra water 1 tsp
• Lemon Juice ½ cup

Method

• Wash1/2 kg fish, marinate with salt and lemon juice, in a bowl add 1 ½ cup yogurt with 1 tsp salt, 1 tsp chili powder, 1 tsp ginger garlic paste,1 tsp coriander powder, pinch of turmeric, 1 tsp all spice powder and ½ cup brown onion, marinate fish with this mixture, heat ½ cup oil in a pan add marinated fish with yogurt mixture, leave it cover for 15 minutes to cook on low flame, lastly sprinkle 1 tsp kewra water mixed with saffron, cover with lid and simmer for 10 minutes, serve hot with paratha.

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Amrat sari fried fish

Amrat sari fried fish

 

Ingredients

• Boneless fish fillet 500 gm cut into fingers
• Salt 1 tsp
• Lemon juice 1 tbsp
• Crushed red pepper 1 tsp
• Turmeric ¼ tsp

Ingredients for batter

• Flour 3 tbsp
• Corn flour 4 tbsp
• Rice flour 2 tbsp
• Gram flour 2 tbsp
• Egg 1
• Ginger garlic paste 1 tsp
• Salt ½ tsp
• Chili powder 1 tsp
• Yellow color pinch
• Water to make batter
• Chat masala ½ tsp

Method

• Marinate fish with salt, turmeric, crushed red pepper, lemon juice and gram flour for 30 minutes wash well to remove all smell, mix together all the ingredients for batter in a bowl and make it into a pouring consistency batter add fish in it, deep fry to a golden color on low heat till golden and crisp. Sprinkle chat masala, serve hot with chatni.

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Fish Pops

Fish Pops

Ingredients

• Boneless fish ½ kg cut into 1 inch cubes
• Lemon juice 1 tbsp
• Hoisen sauce 1 tbsp
• Salt 1 tsp
• Black pepper ½ tsp
• Chili garlic sauce 2 tbsp
• Mustard powder ½ tsp
• Egg white 1 or 2
• Bread crumbs 1 cup
• Self raising flour ½ cup

Method

• Marinate fish with all above except egg whites, bread crumbs and self raising flour for 1 hour, roll fish in flour, and dip in egg white, then in bread crumbs, deep fry. Serve with sweet chili sauce.

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Popcorn Shrimps

Popcorn Shrimps

Ingredients

• Shrimps cleaned 250 gm
• Salt, pepper, paprika, mustard powder all 1 tsp each

Ingredients for batter

• Self raising flour ½ cup
• Salt ½ tsp
• Egg 1 beaten
• Milk ½ cup or as required
• Oil 1 tbsp
• Extra self raising flour as required to roll shrimps

Method

• Marinate shrimps with salt, pepper, paprika and mustard powder for 30 minutes, dip in prepared batter, roll in self raising flour, deep fry for 10 minutes till light golden.

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Handi Fish Korma

Handi Fish Korma

Ingredients

• Fish ½ kg
• Oil ½ cup
• Yogurt ½ cup
• Coriander powder 1 tsp
• Brown onion grinded 4 tbsp
• Ginger garlic 1 tsp heaped
• Turmeric ¼ tsp
• Salt 1 tsp
• Chili powder 1 ½ tsp
• Black cumin ½ tsp roast and grind
• White cumin 1 tsp roasted and grind
• Desiccated coconut 2 tbsp roast and grind
• Coriander leaves 2 tbsp chopped
• Green chilies 2 chopped

Method

• Heat oil add in ginger garlic paste, all the seasonings, mixed with yogurt, grinded onions and the roasted and grounded masala, fry well, add fish with half cup water, leave it on dum, lastly add chopped greens.

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Fish fry

Fish fry

Ingredients

• Boneless fish cut into fingers ½ kg
• Chili powder 1 tsp heaped
• Salt ¾ tsp
• Lemon juice 2 tbsp
• Egg 1
• Allspice ½ tsp heaped
• Garlic 1 tsp
• Roasted and crushed cumin 1 tsp

Method

• Wash fish well, add in all the above, marinate for 1 hour, deep fry and serve.

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Prawn jalfrezi

Prawn jalfrezi

 

Ingredients

• Clean prawns ½ kg
• Onion 2 coarsely sliced
• Tomatoes 2 cut in quarters
• Ginger 1 inch piece cut in julienne
• Capsicum 1 cut in julienne
• Green chilies 3 sliced length wise
• Wooster shier sauce 1 tbsp
• Chili powder ½ tsp heaped
• Allspice ¼ tsp
• Soya sauce 1 tbsp
• Ketchup ½ cup
• Turmeric pinch
• Black pepper pinch
• Mustard powder ½ tsp
• Vinegar 1 tbsp
• Oil ¼ cup

Method

• Heat oil fry onion for 5 minutes, add ginger julienne with prawns and all the sauce and dry seasonings, toss well, lastly add green chilies, capsicum and chopped tomatoes, cook for 5 minutes add allspice powder and remove.

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Crispy fish in chili sauce

Crispy fish in chili sauce

 

Ingredients

• Fish fillet 400 gm
• Flour ½ cup
• Corn flour 3 tbsp
• Egg white 1
• Water to make batter
• Oil for deep frying

Ingredients for sauce

• Oil ¼ cup
• Salt ½ tsp
• Ginger julienne 1 tbsp
• Crushed garlic 1 tsp
• Ketchup ½ cup
• Chili sauce 3 tbsp
• Vinegar 1 tbsp
• Soya sauce 1 tbsp
• Sugar 2 tsp

Method

• Marinate fish fillet with salt and pepper ½ tsp each, make batter with flour, corn flour and egg white, and water, dip fish fillet into batter, deep fry for 5 minutes until golden, remove and keep aside.

Method for sauce

• Heat oil add chopped ginger garlic, fry till light golden add in all the sauce, fried fish pieces, toss well and serve garnished with finely chopped spring onion leaves.

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Schezawan soup

Schezawan soup

Ingredients

• Mince meat ½ cup
• Chicken julienne ½ cup
• Prawns 8 to 10
• Mushrooms sliced 4
• Capsicum finely chopped ½ cup
• Chicken stock 8 cups
• Salt 1 tsp
• White pepper ½ tsp
• Soya sauce 2 tbsp
• Chili sauce 2 tbsp
• Vinegar 2 tbsp
• Egg 1 beaten
• Coriander leaves 2 tbsp
• Spring onion leaves 2 tbsp
• Corn flour ½ cup, mixed with ½ cup

Method

• Marinate mince meat, chicken julienne and prawns with salt, white pepper ¼ tsp each, soya sauce 1 tsp, put chicken stock in a pan, when boiling, add your marinated meet, mushrooms with all the seasonings, capsicum, cook till boiling, lastly add beaten egg, thickens the soup with corn flour, garnished with chopped coriander leaves 2 tbsp, spring onion leaves 2 tbsp finely chopped.

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