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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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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Lemon herbed grilled fish

Lemon herbed grilled fish

Ingredients

• Boneless fish fillet ½ kg
• Lemon juice 1 tbsp
• Oil 2 tbsp
• Garlic crushed 1 tsp
• Parsley finely chopped 1 tbsp
• Salt ½ tsp heaped
• Black pepper ½ tsp
• Paprika ½ tsp
• Chili powder ½ tsp
• Lemon slices of 1 lemon

Ingredients for lemon herb sauce

• Garlic crushed 1 tsp
• Chicken stock 1 cup
• Lemon juice 2 tbsp
• Parsley chopped 1 tbsp
• Mixed herbs 1 tsp
• Salt ½ tsp
• Black pepper ½ tsp
• Cream 4 tbsp
• Corn flour 1 tbsp

Method

• Marinate fish with lemon juice, garlic crushed powder, parsley, salt, paprika, chili powder, pan fry in ¼ cup oil and remove, and make lemon herb sauce. Heat 2 tbsp oil fry garlic add stock with all the other ingredients cook till boiling, thickens with corn flour paste, put fish in a platter, pour herb sauce on top and serve

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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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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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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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Classic Oyster Stew

Listen to Patty Page singing 'Old Cape Cod'

 while you put this yummy soup together.

If you are a fan of oysters you'll love it.

It takes very little time and you'll be 

singing along with Patty.

 Pick up two 8 ounce containers of fresh shucked 

oysters from the seafood section of your supermarket. 

My Publix doesn't always carry them, 

so I check every once in a while.

 Saute the minced shallot and celery in the

 butter until very tender.

 Stir in the half & half, the salt, pepper,

 and a pinch of cayenne.

 Stir constantly. When the mixture is almost
 boiling, pour in the oysters and their liquor. 

 Stir constantly on a low simmer for
just a minute or two.

 When the oysters float to the top they are done.

The edges will curl and the stew is finished.

Add chopped fresh parsley if desired.

Remove from heat.

Add a shot of hot sauce if you want a little kick!

 Serve along with crusty warm bread. 

Add a spinach or Caesar salad and a nice glass

 of white wine and you have yourself a 

a simple Friday night supper.

Classic Oyster Stew

5 T butter

2 T minced shallots

2/3 C minced celery

3C half&half

salt, pepper, cayenne

two 8-oz containers fresh oysters

2 T chopped parsley

Melt the butter in a large skillet over 
medium heat.Cook the shallots and celery
 until very tender. Add the half&half,
 about 1/2 t salt, 1/8 t pepper and 
a pinch of cayenne. When the mixture is

almost boiling, stir in the oysters and their

liquid. Stir constantly until the oysters
float and their edges are curled. 
Add the chopped parsley and serve 
with a shake or two of hot sauce.

Serves 2 for supper.

Enjoy!

It's a nice first course for Christmas Dinner

 or a light Christmas Eve dinner with a salad and 

crusty warm French baguettes.

Links: The Charm of Home,
Between Naps On The Porch,
Stone Gable, My Romantic Home,

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Roasted Parmesan Crusted Salmon

You can use any fish for this quick and easy

 oven roasted recipe.

We love salmon so that's what I used.

This is just over one pound of fish.

Rinse the salmon and pat dry with a paper towel.

Place on a foil lined pan. Salt and pepper. 

Cover the top completely with a mixture of 

3T mayonnaise and 2-3T grated parmesan. 

 Sprinkle on a bit of paprika if you like.

Bake @425 for 12-15 minutes depending 

on the thickness of the fish.

To serve, carefully slide a wide 

spatula between the skin and flesh. The

 skin will stick to the foil. Easy clean up too.

Dinner is served in 15 minutes.

Enjoy!

Links: Designs By Gollum,
Between Naps On The Porch,
My Romantic Home

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Fish tikka By Chef Shireen Anwer

Fish tikka


Ingredients
Boneless fish ½ kg cubes
Salt 1 tsp heaped
Crushed red pepper 1 tsp heaped

Roasted and crushed coriander ½ tsp heaped
Roasted and crushed cumin 1 tsp heaped
Turmeric ¼ tsp
Lemon juice 2 tbsp
Yogurt 2 tbsp
Pinch of yellow color
Garlic paste 1 ½ tsp
Oil 2 tbsp

Method
In a bowl marinate fish cubes with Salt 1 tsp heaped, Crushed red pepper 1 tsp heaped, Roasted and crushed coriander ½ tsp heaped, Roasted and crushed cumin 1 tsp heaped, Turmeric ¼ tsp, Lemon juice 2 tbsp, Yogurt 2 tbsp, Pinch of yellow color, Garlic paste 1 ½ tsp, Oil 2 tbsp for 30 minutes, put on skewers, BBQ over charcoal.

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Tom Yum Pizza By Chef Zarnak

Tom Yum Pizza

Ingredients for Base
Flour 2 cups
Yeast 1 tsp
Caster sugar 1 tsp
Milk powder 1 tbsp
Oil 4 tbsp
Salt ½ tsp
Egg 1

Ingredients for Pizza Sauce
Oil 1 tbsp
Prawns 6-8 large
Fish chunks boiled ½ cup
Onion, cubed 1
Capsicum, cubed 1
Tom Yum paste 2 tbsp
Cheddar cheese grated as required
Mozzarella cheese grated as required
Oregano (to sprinkle) 1 tsp
tomato strips on top to add colour

Method

For the base knead all ingredients with lukewarm water and keep in an oiled bowl to rise in a warm place for atleast an hour. For the sauce, cook in oil the prawns, boiled fish chunks, add tom yum paste, water, add in capsicums and onions when done. Sauce should be thick. Roll the pizza dough, top with seafood sauce, sprinkle tomato strips, some cheese and oregano and let rise for 15-20 minutes and then bake at 180 degrees for 10 minutes or till risen and golden.

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Batter fried fish and chips By Chef Shireen anwer

Batter fried fish and chips


Ingredients
Self raising flour 1 ¼ cup
Egg 1

Soda water 1 cup or as required
Fish fillet ½ kg
Salt ½ tsp
Pepper ½ tsp
Mustard ½ tsp
Vinegar 2 tbsp

Method
Marinate fish with salt, pepper, mustard and vinegar, make batter with flour, egg and soda water in medium bowl until smooth, cover and refrigerate batter for 1 hour, heat oil dip fish in batter deep fry in hot oil until golden and crisp. Serve with chips and tarter sauce and lemon wedges.

Ingredients for tarter sauce
Mayonnaise ½ cup
Lemon juice 1 tbsp
Salt pinch
Coriander leaves finely chopped 1 tsp
Gherkins finely chopped 1 tsp
Dill finely chopped 1tsp

Method for tarter sauce
Mix all together in a bowl.

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Crispy Fish Fly by Chef Zakir

Crispy Fish Fly

Crispy Fish Fly:

Ingredients
Fish fillet ½ kg
Flour ½ cup
Bread crumbs 1 cup
Garlic paste 1 tbsp
Salt to taste
Black pepper powder ½ tsp
Worchester sauce 1 tbsp
Lemon juice 1 tbsp
Beaten egg 2
Oil for fry


Method
• Cut fish into small pieces, marinate with 1 tbsp ginger garlic paste, salt to taste, ½ tsp black pepper, 1 tbsp Worchester sauce and 1 tbsp lemon juice.
• Beat eggs very well. Add in 2 – 3 tbsp flour,
• Coat marinated fish with remaining flour, dip in prepared batter, roll in bread crumbs and deep fry till golden brown.
• Remove in a platter and serve with ketchup

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Fish cutlets by Chef Shireen Anwer

Fish cutlets by Chef Shireen Anwer

Fish cutlets:



Ingredients
Boneless fish 250 gm
Turmeric ¼ tsp
Chili powder 1 tsp

Cumin roasted and crushed ½ tsp
Gram flour 1 tbsp
Garlic paste ½ tsp
Salt 1 tsp
Coriander leaves finely chopped 2 tbsp
Onion 1 finely chopped
Green chilies 3 chopped
Egg 1
Bread crumbs as required
Oil for frying

Method
1. Boil fish in ½ cup water with salt till water dries.
2. Remove bones and flake fish. Coat with Turmeric ¼ tsp, Chili powder 1 tsp, Cumin roasted and crushed ½ tsp, Gram flour 1 tbsp, Garlic paste ½ tsp, Salt 1 tsp, Coriander leaves finely chopped 2 tbsp, Onion 1 finely chopped, Green chilies 3 chopped and 1 egg.
3. Shape into cutlets. Dip in eggs, dredge in crumbs and fry till they turn light golden in color

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FISH TIKKA SHASHLIK By Chef Shireen anwer

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:
1. 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.
2. Arrange fish with vegetables on skewers and grill in pan for 10 minutes in ¼ cup oil.
3. Sprinkle chat Masala on top and garnish with coriander leaves.

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Fish fingers with fries

Fish fingers with fries

Chef: Shireen Anwer


Recipe Of Fish fingers with fries:

Ingredients
Boneless fish fingers ½ kg
Salt 1 tsp leveled
Black pepper ½ tsp

Chili powder ½ tsp
Egg 1
Vinegar 2 to 3 tbsp
Flour 2 tbsp
Mustard powder ½ tsp
Bread crumbs as required

Method:
Put all together Salt 1 tsp leveled, Black pepper ½ tsp, Chili powder ½ tsp, Egg 1, Vinegar 2 to 3 tbsp, Flour 2 tbsp, Mustard powder ½ tsp in s bowl, marinate fish fingers in this for 30 minutes, roll lavishly in bread crumbs, deep fry till light golden, serve with loads of fries and ketchup.

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