Fish curry with coconut

Ingredients:
1.  10-12 pieces Fish (clean and cut)
2.  1 Cup Fresh Coconut
3.  6 Shallots
4.  1 tsp Ginger root
5.  4 Green chilies
6.  1 tsp Turmeric Powder
7.  8 Fenugreek Seeds
8.  1 tsp Chili Powder
9.  1 sprig Curry Leaves
10. 5 Kudampuli
11. 1/2 medium-sized Tomato (chopped)
12. Salt to taste
13. 1 tbsp Oil.


Method:

1. Take the pieces of fish and apply chili powder, turmeric powder and keep it aside for some time.
2. Heat the oil in a kadai. After the oil becomes hot, add the fenugreek seeds.
3 Also add shallots and ginger to the oil and fry them.
4. Add fish pieces to it and fry for few minutes.
5. Then add ground paste of coconut, green chilies, tomatoes and salt.
6. Add water as needed. Let it boil at high temperature.
7. When the fish gets cooked and curry boils up, add soaked Kudampuli.
8. Then lower the flame and add curry leaves to the curry.
9. Fish Curry with Coconut is ready.


 

Fish curry

serve 4 person Cooking time 15 min.
Ingredients:
1 pound boneless, skinless fish fillets
1 tablespoon vegetable oil
1/2 onion, grated on large holes of box grater
1 teaspoon grated fresh ginger
2 cloves garlic, finely minced
1 fully ripe tomato, diced or 1 1/2 cups canned diced tomatoes
1 teaspoon garam masala
1/4 teaspoon chili powder (cayenne)
1/2 teaspoon salt
freshly ground black pepper
1 cup coconut milk
1/4 cup water
1-2 fresh chili peppers, cut in half lengthwise
Method:
1. Wash the fish and pat very dry. Cut the fish into 2-inch pieces.
2. Heat a medium saucepan over medium heat and swirl in the oil. When the oil is heated,
 add the onion, ginger and garlic. Turn the heat to medium-low and let the aromatics cook slowly.
 Saute until very fragrant, about 5 minutes. Take care not to let it burn!
3. Add the tomato and saute for another 3 minutes, stirring frequently. Use your spatula and smash the tomatoes a bit, to break them up.
4. Add the garam masala, chili powder, salt and pepper. Stir to combine and cook for 2 minutes. This is the masala (spice base).
5. Turn the heat to medium-high. Pour in the coconut milk and the water. When the mixture comes to a good boil,
 add in the fish and cook for 4 minutes or so, until the fish is cooked through.

Hilsa polao

Hilsa polao
Ingredients
•6-8 ilish (hilsa) pieces
•1/2 tsp turmeric powder
•2 tsp ginger paste
•1 tbsp lemon juice
•3 tsp salt
•2 cups Basmati rice
•1  bay leaf
•4 cloves
•4 cardamoms
•1 tsp kalojieera (nigella)
•3 tbsp ghee
•¼ cup cooking oil
•3 dried red chillies
•3 green chillies
Method :
1.Marinade the fish with 1 tsp ginger, 1 tsp salt, and all the turmeric and lemon juice for 30 minutes
2.Meanwhile cook the rice and let cool for 30 minutes
3.In a large pan, heat the cooking oil and lightly sauté the fish steaks and set aside
4.In the same oil add the chillies, cardamom, clove, bay leaf and stir fry over medium heat for 5 minutes
5.Add the previously cooked rice to the pan and stir fry until the rice coated with the spices.
6.Turn off the heat and remove the rice from the pan.
7.Coat the bottom of the pan with 1/3 of the remaining ghee and add ½ the fish in a flat layer.
8.Layer ½ the cooked rice over the fish, and drizzle ½ of the remaining ghee and ½ of the remaining salt on top of the rice.
9.Repeat with the process with the remaining fish, rice and spices.
10.Pour ½ cup of water over the rice.
11.Cover tightly and simmer over low heat for 15 – 20 minutes.

Bengali fish

Ingredients: (3 serving)

500 g haddock fillets, skinned
1/4 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
2 green chillies, chopped
1/4 tsp salt
handful coriander leaves, chopped
3 tbsp groundnut oil
For the sauce

1/4 tsp cumin seeds
1/2 tsp brown orblack mustard seeds
2 cloves garlic, crushed
2 cm ginger, grated
1 onion, finely chopped
2 tomatoes, roughly chopped

Method:
1. Cut the fish into pieces, about 9cm long.

2. Combine the turmeric, ground cumin, ground coriander, chillies, salt and half the coriander leaves. Coat the fish evenly with this spice mixture.

3. Heat 2 tablespoons of the oil in a frying pan set over a medium heat and fry the fish for 2 minutes on each side, until lightly browned.
 Drain on absorbent kitchen paper and set aside.

4. Heat the remaining oil in the same pan and add the cumin and mustard seeds. When they pop, add the garlic, ginger, onion, and tomatoes.
 Fry gently for 8 minutes.

5. Add about 200ml boiling water and stir to combine it with the masala.

6. Return the fish to the pan and simmer for 10-12 minutes, or until the sauce has slightly thickened and the fish is cooked.

7. Garnish with the remaining coriander and serve hot with naan or pitta breads.