Fish Manjurian

Recipe No: 270
This is another one of my quick and easy recipe that goes well with Flat breads, Fried Rice or even plain boiled Basmati Rice. With its unique 'Indo-Chinese' touch, this is a bit different from the usual Fish preparations but very tasty and perfect for people who search variety in Fish dishes. Enjoy…

Ingredients                                                     Serves 4
To marinate

• Fish………………....................1 lb/ 425 grams (bones removed and cut into bite size cubes; I used Salmon but any Fish with thick flesh will do.)
• Corn Starch…......................2 Tablespoons (commonly called Corn Flour in India)
• All Purpose Flour/Maida….1 Tablespoon
• Rice Flour……………………….1 Tablespoon
• Egg………………………………...1/2 (Beaten well)
• Soy Sauce…………………….....1/2 Teaspoon
• Red Chilly Powder………......1/4 Teaspoon
• Salt as needed

To Saute

• Oil…………………………..........3-4 Tablespoons
• Spring Onion…………..........5 stalks (chopped; white and green portions separated)
• Garlic chopped………..........2 Teaspoons
• Onion cubed………….......….1 ½ Cups (make slightly big cubes)
• Sambal Oelek……………......1 Teaspoon (If not available use Red Chilly paste/ sauce)
• Vinegar…………………..........1/2 Teaspoon
• Soy Sauce……………….........1 Teaspoon
• Tomato ketch up…………...2 Tablespoons
• Coriander Leaves…………..2-3 Tablespoons (chopped)
• Salt as needed

•  Oil for deep frying

Method of Preparation

1. Make a batter with all the ingredients mentioned in the ‘to marinate’ section except the Fish. Marinate the Fish with the batter and let it sit for 10 minutes.
2. Heat at least an inch of Oil in a deep pan and deep fry the Fish on high heat till they are golden brown. The time for frying depends on the size of the Fish pieces and so, please do adjust accordingly.
3. Drain the Fish and let the excess Oil drain on a paper towel. Keep it aside till ready to be used.
4. In another pan (or the same pan with the Oil removed), heat 3-4 Tablespoons of Oil on high heat and saute Spring Onion Whites and Garlic till fragrant for about 30 seconds. (Please don’t brown them.)
5. Add the Onion and saute for 3-4 minutes or till it is slightly translucent. (It shouldn’t go brown. In fact I like it when the Onion is slightly crunchy.)
6. Add Sambal Oelek, Soy Sauce, Ketchup and Vinegar; mix well.
7. Add the fried Fish, Chopped Coriander Leaves, Spring Onion Greens and more Salt (if needed); mix well and serve hot.

Notes:

• Sambal Oelek is Red Chilly paste in Vinegar and are available in most of the Indian and Asian stores.
• If Sambal Oelek is not available use any Red Chilly paste and if you can’t find that use either Red Chilly flakes or even Red Chilly powder or half of both. But adjust according to the taste and heat of the Chilly. Red Chilly Garlic sauce works fine too and these are available in the Indian stores as well.
• I used dark Soy Sauce (Ching’s dark Soy), which is available in most of the Indian stores.
• While deep frying, it is better to use enough Oil for the Fish pieces to immerse fully to ensure even cooking. Don’t overcrowd the pan while deep frying and if there are more, please do fry them in batches.
• Once the Fish is fried, all the other processes will be done in minutes, so please do all the prep work before you start sauteing.
• If you want a bit of gravy for this dish, dissolve ½ teaspoon Corn starch in ½ Cup Water and add to the dish towards the end. Make sure the sauce boils before switching the flame off. (But I prefer without the gravy.)
• If you like Capsicum cut it into cubes and add it along with the Onion.
• As most of the sauces have Salt in it, add extra Salt only at the very end.

 






Make it, enjoy the deliciousness and 
serve it to your family with love…

Salmon and Egg Rice

Recipe No: 269
This is one easy yet very delicious Rice dish that will be ready to serve in a matter of minutes, making it an excellent after work dinner or a lazy late afternoon lunch. 

Ingredients                                   Serves 3

• Basmati Rice…………….........1 1/2 Cups (Washed and drained)
• Hard boiled Eggs………….....2 (cut each into 4 pieces)

To cook the Salmon

• Salmon……………………….......300 Grams (clean and wash; but don’t cut)
• Salt…………………………......….1/2 Teaspoon
• Pepper Powder………….........1/2 Teaspoon
• Water…………………………......2 Cups

To make the Rice

• Oil……………………………….......2 Tablespoons
• Cumin seeds……………….........1/3 Teaspoon
• Onion chopped……………........1/2 Cup
• Ginger Garlic Paste…………....1 Teaspoon
• Coriander Powder……………...1 ½ Teaspoons
• Turmeric Powder……………….1/4 Teaspoon
• Garam Masala Powder………3/4 Teaspoon
• Coconut Milk……………………..1 Cup (medium thickness)
• Salt……………………………………as needed (I used around ¾ Teaspoon)
• Chopped Coriander Leaves….2 Tablespoons

Method of Preparation

1. Soak the washed and drained Rice in warm water for about 20 minutes. Drain well.
2. Combine all the ingredients in the ‘to cook the Salmon’ section in a deep pan and boil on high heat. (It is good if the Fish is immersed fully in the Water otherwise, turn it over half way through cooking.)
3. Once boiled, lower the flame to medium low and cook for 5 minutes. (By this time Fish will be fully cooked.)
4. Take the fish out of the Water and keep aside. Once slightly cooled, tear it into big bite size pieces with the help of a fork. (As Salmon is delicate it will be a bit difficult to cut them into small pieces, but you are more than welcome to do so if you want. But I preferred irregular pieces. If your husband or guests ask why, tell them that it is 'rustic'!!)
5. Measure the remaining cooking liquid and add more Water to make it up to 2 cups.
6. Heat Oil in a wide pan on medium high heat and splutter the Cumin seeds.
7. Add the Onion and saute till translucent for about a minute or two.
8. Add Ginger Garlic paste and cook till the raw smell is gone.
9. Lower the heat to low and add Coriander Powder, Turmeric Powder and Garam Masala Powder; saute for 30 seconds.
10. Add the drained Rice and fry it for about 3 minutes on medium high heat.
11. Once fried, add the Fish cooking liquid (the one that we added Water to make 2 cups), Coconut Milk and the Salt (consider the fact that the Fish cooking liquid has Salt). Mix well, cover and let it boil.
12. Once boiled, reduce the heat to minimum and let it cook.
13. Once the Rice is half cooked, add the Fish; mix gently and let it cook covered till all the liquid is absorbed and the Rice is cooked perfectly.
14. Once cooked, switch off the heat; sprinkle the Coriander Leaves and mix gently.
15. Serve hot topped with Egg.

Notes:

• If you are squeezing fresh Coconut Milk, do combine 1st and the 2nd milk to make a cup for this preparation.
• The Salt for this dish should be adjusted in such a way that the Rice should have Salt if eaten without any curries.
• Cumin seeds in this dish can be substituted with Black Cumin seeds too.
• I like this dish a lot with Salmon and hence too stubborn to try with others.

 



Make it, enjoy the deliciousness and 
serve it to your family with love…

Whole Fish Masala

Recipe No: 264
Making whole chicken is a usual thing in many households but what about whole Fish? This is one such recipe that can be made entirely on the stove top. I used a whole Tilapia, but you can use any fish that fits in your pan but select fishes that have minimum bones.

Ingredients                                    Serves 4

• Whole Fish……………………......1 (2 1/2 – 3 lb or around 1 kg; skin removed)

To grind and marinate the Fish

• Red Chilly Powder……………...1 ½ Teaspoon
• Coriander Powder……………….1 Teaspoon
• Pepper Powder…………………...1/3 Teaspoon
• Turmeric Powder………………..1/4 Teaspoon
• Fenugreek Powder……………...1/8 Teaspoon (Uluva Podi)
• Cumin Powder……………………1/4 Teaspoon (Jeera Podi)
• Shallots……………………………..4 (Kochulli)
• Garlic…………………………………5 Big cloves
• Ginger……………………………….1 inch piece
• Vinegar……………………………..1/2 Teaspoon
• Salt as needed

To saute

• Oil…………………………………..…3-4 Tablespoons (Use Coconut oil for better taste)
• Mustard seeds…………………….1/2 Teaspoon
• Shallots sliced………………..……1 cup
• Ginger sliced thin………………..1 inch piece
• Green Chilly cut into rounds…1
• Curry Leaves………………………1 sprig
• Tomato sauce……………………..3 Tablespoons (instead use 1 big Tomato pureed after removing the seeds)
• Tomato Ketchup……………..…..3 Tablespoons
• Water…………………………….…..1 1/2 Cups
• Salt as needed

Method of Preparation

1. Remove the skin of the Fish; wash; make a few slits and pat it dry.
2. Grind all the ingredients given in the ‘to grind and marinate’ section into a fine paste.
3. Marinate the Fish with half of the ground paste and keep it aside for at least 30 minutes. Keep the rest of the marinade for later use.
4. Heat 2 tablespoons of Oil in a non stick pan (will reduce sticking and the amount of Oil used) on medium high heat and shallow fry the fish for about a minute on each side. (Doesn’t have to cook the Fish entirely, we are looking for a light brown color here and there.)
5. Remove the Fish from the pan and add the rest of the Oil (if necessary) and splutter the Mustard seeds.
6. Add Shallots, Ginger, Curry Leaves and Green Chilly; saute till it is wilted.
7. Lower the heat to medium low and add the left over marinade; saute till the raw smell is gone for about a minute.
8. Add Tomato sauce and Ketchup followed by Water; put heat on medium high and let it boil thoroughly.
9. Slide the Fish back into the gravy; lower the heat to medium low; cover the pan and let it cook for about 30 minutes. (The amount of Water will be less than the height of the Fish so it is very important to turn the Fish over once while cooking and do pour the gravy over at times.)
10. Once the Fish is cooked, check the Salt and add more if needed. If the amount of Water is more than what you need, then keep the lid open and let it evaporate.  At this point do take some gravy from the sides and baste the Fish constantly.
11. Once the amount of Water is reduced to a desired level, switch off the heat and serve it hot with Rice or Flat Breads.

Notes:

• It is very easy to remove the skin without harming the flesh, if the Fish is semi frozen. Use a bit of Salt to get hold of the skin if you lose grip.
• Tomato sauce is different from Tomato paste and Ketchup and are available in most of the grocery stores.
• As per the amount of ingredients given here the dish will be a bit on the spicy side. So adjust the seasonings according to your taste.
• You can marinate the Fish and keep it overnight in the coolest portion of the refrigerator (not freezer). But in that case let it come to room temperature before cooking.
• There are chances for the Fish to stick to the bottom of the pan while cooking, but instead to moving the Fish with a spatula which can break the Fish, do move the pan to and fro to move the Fish.
• Instead of transfering the cooked Fish with a spatula, you can slide the Fish with the gravy into a serving plate to avoid breaking the flesh.

 




Make it, enjoy the deliciousness and 
serve it to your family with love…

Pacha Theenga Aracha Meen Curry (Fish in ground Coconut Sauce)

Recipe No: 239

Ingredients                                        Serves 4

• Fish……………………………..1/2 Kg (Cleaned and cut into pieces)
• Coconut Oil………………....2 Tablespoons
• Onion sliced thin…………..1 Cup
• Ginger sliced thin…………2 Tablespoons
• Indian Green Chilly……..4; slit into two
• Curry Leaves……………….2 Sprigs
• Turmeric Powder…………1/4 Teaspoon
• Red Chilly Powder……….2 Teaspoons
• Coriander Powder……….2 ½ Teaspoons
• Tomato……………………….1 small sliced
• Tamarind…………………...1 small piece
• Salt as needed
• 1 teaspoon of Coconut Oil and a sprig of Curry Leaves to sprinkle on top

To grind into a paste

• Grated Coconut…………….3/4 Cup (unsweetened)
• Garlic………………………….2 Big pieces
• Ginger…………………………1 small piece
• Shallots…………………….…2 big ones
• Cumin Powder………….… 1/3 Teaspoon
• Turmeric Powder…….…..1/2 Teaspoon

Method of Preparation

1. Grind all the ingredients mentioned in the ‘to grind’ section into a smooth consistency using minimum Water (up to 1 cup is fine in a blender) and keep aside till ready to be used.
2. Heat Coconut Oil in a Chatti (an earthen cooking vessel)/ pan on medium heat and saute Onion, Ginger, Green Chilly and Curry Leaves till translucent.
3. Add Turmeric Powder, Red Chilly Powder and Coriander Powder and saute till the raw smell is gone for about 1 minute, stirring constantly.
4. Add Tomato followed by Salt and 1 ½ cups Water; close the pan and let it Boil on high heat.
5. Once boiled, add the Fish and let it cook on medium heat till half done.
6. Add the ground Coconut paste and let it finish cooking and the gravy becomes thick and reduced to a desired consistency. (Oil will start to float on top at this stage.)
7. Squeeze Tamarind in ¼ cup Water and add its juice into the cooked fish. (Discard the undissolved portions of the Tamarind.)
8. Swirl the pan to mix and do a taste test. Add more Salt if needed.
9. Switch off the heat; pour some Coconut Oil on top followed by some torn Curry Leaves; close the pan and let it sit for 20 minutes before serving.

Notes:

• Instead of using Tamarind you can use Kokum/ Kudampuli too. It gives a very unique flavor to the curry. (I tasted it from a friend of mine and it tasted awesome. Now at times I make this curry with Kokum too.)  I should say this same Curry made with Tamarind and Kokum tastes different. Kokum is available in most of the Indian stores.
• If you are using Kokum instead of Tamarind, add 2-3 pieces of Kokum into the Curry before adding the Fish.
• Don’t add  the Tamarind Juice all at once. Do add bit by bit and adjust the sourness according to your taste.
• Don’t stir the Curry after adding the Fish; but swirl the pan at times to avoid the Fish from sticking to the bottom.
• This curry tends to become thick as it sits; keep this in mind when you adjust the level of gravy.
• The resting period at the end is important as the elders call it 'Pathrapakam' meaning the time the dish should sit in its cooking vessel for maximum taste.
• This Curry tastes the best if you use grated Coconut from a fresh Coconut.

 




Make it, enjoy the deliciousness and 
serve it to your family with love…

Whole Fish Broiled in Thandoori Style Marinade/ Thandoori Fish

Recipe No: 236

This is something that I remember from my last visit to Kerala. We ate Thandoori Fish from a seaside restaurant in Fort Kochi which tasted so amazing and here is the result of my efforts to re-create that taste.

Ingredients                                         Serves 3

• Fish………………….................1 Whole; cleaned (around 600-700 grams after cleaning. I used a whole Tilapia)

For the Marinade

• Curd……………………............2 Tablespoons
• Salt………………………...........1 1/4 Teaspoons
• Turmeric Powder….............1/4 Teaspoon
• Red Chilly Powder…...........1/2 Teaspoon (depending on your taste use up to 1 teaspoon)
• Coriander Powder…….........1/2 Teaspoon
• Roasted Cumin Powder…...1/2 Teaspoon
• Garam Masala Powder…….1/4 Teaspoon
• Kasoori Methi………………....1 Teaspoon (Press and roll  between your palms to powder it.)
• Black Pepper Powder………..1/4 Teaspoon
• Fenugreek Powder……………1/8 Teaspoon (Uluva Podi)
• Lemon Juice…………………….2 Teaspoons
• Oil…………………………………..1 ½ Tablespoons

Method of Preparation

1. Clean the Fish by taking out scales (if any), gills and the intestine (I retained the head for  presentation). Wash and dry thoroughly.
2. Score the Fish in two directions so as to make some slits which will allow the Flesh to absorb the marinade. (This step is very important if you are using Tilapia as it doesn't have a strong taste.)
3. Mix all the ingredients mentioned in the ‘to marinade’ section into a paste.
4. Apply the marinade all over the Fish taking care to push it into all the slits and the stomach cavity.  Cover the Fish and let it marinate in the fridge for at least 8 hours, even though overnight is preferred.
5. Preheat the oven on  broil high mode for 5 minutes.
6. Place the Fish in a lightly oiled broiler pan  and place it either on the first or the second rack from the top.
7. Let it cook for around 12 minutes on each side or till the Fish is cooked thoroughly and slightly darkened here and there.
8. Serve hot with preferred side dishes.

Notes:

• To make roasted Cumin powder, either fry Cumin Powder in a dry pan on medium low heat till fragrant and slightly brown or powder whole Cumin Seeds which is dry roasted (without Oil) in a pan on medium low heat till fragrant and slightly brown.
• Washing Fish in Salt or Lemon Juice will help reduce its fishy smell and sliminess.
• Refrigerate the marinated Fish in the broiling pan itself so that you don’t have to transfer it to another pan for broiling.
• Lining the broiler pan with an Aluminum foil will make cleaning easy. (Don't forget to Oil the foil.)
• Let the Fish come to a room temperature before broiling to ensure even cooking.
• Usually glass pans are not used for broiling. So please use an oven safe metal pan.
• In a broiler mode only one coil/ burner of the oven works; usually the top one. So placing the food near the coil  will help in getting as much heat as possible mimicking the ‘Thandoor’ effect. The distance of the racks from the top coil varies from oven to oven. For this particular dish, place the Fish in the rack that is 4-5 inches below the coil.
• Even though this dish can be made with Fish pieces, I never tried it. I love to use whole Fish in this recipe.
• Even though I used Tilapia, you can use any fish with thickness in flesh and no bones running through the flesh.
• Use a bit of red color if you want that signature red color of Thandoori Fish.

Make it, enjoy the deliciousness and
serve it to your family with love…

Fish/Tuna Cakes with Cabbage Salad/ Coleslaw

Recipe No: 235
This is Fish Cakes my way, with an Indian touch  with Garam Masala and Coriander Leaves. The first time I made this dish, I was amazed by how much it taste different from Fish Cutlets and how the browned outside and edges compliments the taste! Usually I make this from canned Tuna and I have to say that this may be one of the best make over a canned Fish can get.
Coming to the Coleslaw/ Cabbage Salad, it complements the Fish Cakes really well and not to mention that Cabbage is one of those Vegetables that has very low calories.

Ingredients                                      Serves 4

To make the Fish Cakes

• Oil……………………………...........2 Tablespoons
• Onion chopped…………...........1 Cup
• Indian Green Chilly…............1 (chopped fine)
• Garlic ………………………..........3 Big (chopped fine)
• Ginger………………………..........1 small piece (chopped fine)
• Cooked Fish/Canned Tuna…400 grams / 14 oz (Boneless; drained)
• Coriander Leaves………….......2 Tablespoons (chopped)
• Garam Masala Powder….......1/4 Teaspoon
• Pepper Powder……………….....1/4 Teaspoon
• Eggs………………………………....2 Large
• Bread Crumbs………………......2/3 Cup
• Salt to taste
• Oil for shallow frying

To make the Coleslaw

• Cabbage shredded thin….......2 Cups
• Carrot shredded thin…….......1/4 Cup (Use the big holes of a box grater to grate the Carrots.)
• Mayonnaise……………………...2-3 Tablespoons
• Black Pepper Powder……......1/4 Teaspoon
• Salt to taste

Method of Preparation

To make the Fish Cakes

1. Heat 2 tablespoons of Oil in a pan on medium high heat and saute Onion, Ginger, Garlic and Green Chilly with some Salt until translucent.
2. Add Fish/ drained Tuna, Coriander Leaves, Garam Masala Powder and Pepper Powder; mix well to break the Fish pieces. (If there are traces of Water, let it evaporate.) Do a taste test (The Salt level should be a bit high at this stage, as we will be adding stuffs later and it is better not to taste after adding raw Eggs.) and add more Salt if needed.
3. Switch off the heat and let it cool down lightly before adding Eggs and Bread Crumbs. Mix well and let it sit for 5 minutes before making the Fish Cakes. (The mixture will be a bit soft, but due to the presence of Eggs it will become hard enough to handle once cooked.) Divide this into 8 equal portions.
4. Heat 2 Tablespoons of Oil in a pan on medium heat.
5. Take a portion of the Fish Cake mixture; flatten it in your palm and fry on both sides till they are browned. (I like the Cakes pretty thin)
6. Once browned, allow the excess Oil to drain on a paper towel before serving it warm with Cabbage Salad.
7. Fry the rest of the Fish Cakes in batches and add more Oil in between if necessary.

To make the Cabbage Salad/ Coleslaw

1. Mix all the ingredients given in the section and serve with Fish Cakes.

Notes:

• If using canned Tuna, do drain the liquid out thoroughly before using.
• If using fresh Fish, do cook it with a pinch of Salt and Pepper; remove the bones and shred with your hands.
• Grind small pieces of Bread in a Grinder/ Food processor to make fresh Bread Crumbs at home. It is not necessary to toast the Bread slices. The same thing can be easily done in a blender too.
• The Fish Cake mix is a bit soft but easily manageable. If in case it stick to your hands, do wet them very lightly. (It may not be necessary though.)
• The outside browned portions of the Fish Cake gives it a very special taste.
• Don't use high heat while frying the Fish as the Egg in the Cakes have to be cooked and I find that the Cake tastes better when fried on a low heat.
• It is better to mix the ingredients to make the Coleslaw just before serving. Otherwise the Salt may drain the Water out of the Veggies and also the color of Carrot may spread throughout the Salad.

 



Make it, enjoy the deliciousness and 
serve it to your family with love…

Chakka Meen Kuzhachathu (Mashed Raw Jack fruit with Fish)

Recipe No: 230

The inspiration for this dish is from an old cookbook published by Vanitha. While reading an article in that magazine about good pairings, a recipe for this came through and suddenly remembered this old time favorite. Fortunately for me (and my family), we came across this frozen raw Jack Fruit in the Indian grocery store. So bought it, made it, and devoured it like a precious combination... and here is the recipe...

Ingredients                                     Serves 3
To cook the Fish

• Fish………………………350 grams (I used whole Tilapia, but Mackerels are the best)
• Salt………………………1/2 Teaspoon
• Water…………………..1 ½ cups
• Kokum………………...3-4 pieces (Kudampuli)
• Curry Leaves………..2 Sprigs
• Red Chilly Powder…1/2 Teaspoon

To make the Jack Fruit Mash

• Jack fruit……………….450 grams (Cut into small pieces)

To grind

• Grated Coconut……….3/4 Cup
• Indian Green Chilly…3 (According to your tolerance)
• Shallots…………………..3 big
• Garlic………………….….2 big cloves
• Ginger……………………1 small piece
• Turmeric Powder……1/2 Teaspoon
• Cumin Powder………..1/4 Teaspoon
• Salt………………………..1/4 Teaspoon
• Curry Leaves…………..3-4 Leaves

For Tempering

• Coconut Oil…………....2 Tablespoons
• Mustard Seeds……..…1/2 Teaspoon
• Shallots sliced………..2 big
• Curry Leaves…….……1 Sprig
• Coconut grated………1/4 Cup

Method of Preparation

1. Put all the ingredients to cook the Fish in a ‘Chatti’ (an earthen cooking vessel) or a pan and cook on medium heat for 8-10 minutes or till the Fish is cooked through.
2. Once the Fish is done, remove the Fish from the cooking liquid; separate the flesh and discard the bones. Reserve the cooking liquid for making the Jack fruit.
3. Grind all the ingredients in the ‘to grind’ section into a course consistency and keep aside till ready to be used.
4. Put the Jack Fruit together with the liquid left over after cooking the Fish (I strained it to remove the Kokum) in a pan on medium heat; close the pan and cook till the Jack Fruit is done. (Add more Water only if necessary.)
5. When a bit of Water is still remaining, put the ground Coconut Mixture in the middle of the cooking Jack Fruit and cover it with the Jack Fruit from the sides.
6. Put the Fish over the Jack Fruit; close the pan; reduce the heat to low and let everything cook till the Water is thoroughly absorbed.
7. Once the Water is absorbed, mash the Jack Fruit and mix everything really well; switch off the heat. Add more Salt if necessary.
8. In another pan heat Coconut Oil on medium high heat and splutter the Mustard Seeds.
9. Add the Shallots and Curry Leaves and fry till the Shallots are golden brown.
10. Add the grated Coconut and continue frying till it is brown in color.
11. Add the prepared tempering over the mashed Jack Fruit and Fish and keep the pan closed till serving time.
12. Mix well and serve warm with Pickles or Chutneys.

Notes:

• Even though all the bones are removed from the Fish, small bones may make it to the final dish; so please do take care while eating.
• The cooking liquid in the Jack Fruit should come up to the level of the Jack Fruit itself. If the left over liquid from cooking Fish is not up to there, please do add more Water.
• Mash the Jack fruit to a good mashed consistency so that the Fish will not be seen as such (since the Fish is soft it will be mashed fast) but its taste together with the taste of Kokum will be felt.
• Don't avoid Kokum as it imparts a characteristic flavor, and they are available in most of the Indian stores.
• The use of grated Coconut while tempering gives a very special flavor to the mashed Jack Fruit, so don’t avoid it.
• If you want to avoid the Fish and make the simple mashed Jack Fruit, do skip the Fish part and follow the rest.

 






Make it, enjoy the deliciousness and 
serve it to your family with love…

Meen Podichathu (Fish Keema style)

Recipe No: 211
This is the result of a desperate attempt to get something tasty out of the canned Tuna. It is very similar to the Chicken Keema preparation that I posted before and is  excellent  if you are short on time and don’t want to thaw a frozen Fish.

Ingredients                                    Serves 5

• Fish/ Canned Tuna……........14 oz (If using fresh Fish, use 300 grams of cooked and mashed fish without bones/ approximately 2 cups)
• Oil……………………………….......1 ½ Tablespoons
• Mustard Seeds…………….........1/2 Teaspoon
• Onion chopped…………...........1 cup
• Ginger Garlic paste…..............1 Teaspoon
• Curry Leaves……………...........1 Sprig
• Red Chilly Powder………........1 Teaspoon
• Coriander Powder………........3/4 Teaspoon
• Turmeric Powder…………......1/4 Teaspoon
• Garam Masala Powder…......1/2 Teaspoon
• Tomato chopped……………....1/2 small
• Potato……………………………...1 small (cut into small cubes)
• Fresh Green Peas……………...1/4 (If using dried, use after cooking)
• Coriander Leaves chopped…2 Tablespoons
• Salt as needed
• Pinch of Garam Masala Powder, ½ teaspoon Coconut Oil and a sprig of Curry Leaf to sprinkle on top)

Method of Preparation

1. Heat Oil in a pan on medium high heat and splutter the Mustard Seeds.
2. Add Onion and saute till it starts to brown on the edges.
3. Add Curry leaves and Ginger Garlic paste; saute till the raw smell is gone.
4. Reduce the flame to medium low and add Red Chilly Powder, Coriander Powder, Turmeric Powder and Garam Masala Powder; saute really good for at least a minute. Stir constantly so that it won’t burn. 
5. Add the Tomato and stir till it is mashed.
6. Add Fish, Potato, Green Peas, Salt and 1 cup Water; cover the pan and let it simmer till the Potato is cooked.
7. Once cooked and all the water is absorbed, saute it for a minute or two on a medium heat stirring now and then, taking care not to mash the Potatoes.  
8. Add Coriander Leaves and mix well.
9. Sprinkle ½ teaspoon Coconut oil, a pinch of Garam Masala Powder and a sprig of Curry Leaf on top just before turning the stove off.
10. Keep the pan covered for 15 minutes before serving warm with Rice or Chappathi.

Notes:

• If you are using canned Tuna, drain it well before using.
• Take care not to mash the Potatoes while stirring.
• This can also be used as a filling to make appetizers, stuff a Bread etc:

 





Make it, enjoy the deliciousness and 
serve it to your family with love…

Irachi Masala Ittu Vecha Meen (Fish cooked like Meat)

Recipe No: 208
My Mother in Law used to call this ‘Meen Irachi Curry Vechathu’ and that name means it. This is a very simple preparation that goes with Rice, Flat Breads, Appam, Idiyappam etc: and made with all the ingredients that are used to make a simple Chicken Curry.

Ingredients                                              Serves 4

• Fish cut into pieces……...400 grams
• Coconut Oil………………..2 Tablespoons
• Mustard Seeds……………1/2 Teaspoon
• Fenugreek seeds………...1/8 Teaspoon (Uluva Seeds)
• Onion sliced thin………...3/4 Cup
• Ginger chopped fine…….1 ½ Tablespoons
• Garlic chopped fine……..1 ½ Tablespoons
• Indian Green Chilly…….4 big (split into two)
• Curry Leaves……………..2 sprigs
• Red Chilly Powder…..….1 Teaspoon
• Coriander Powder…..…..1 ½ Teaspoons
• Turmeric Powder………..1/2 Teaspoon
• Pepper Powder…………...1/4 Teaspoon
• Garam Masala Powder…3/4 Teaspoon
• Tomato sliced………..…...1 small
• Thin Coconut Milk……...1 Cup
• Thick coconut Milk….….1 Cup
• Vinegar…………….………..1/2 Teaspoon
• Salt to taste
• ½ teaspoon Coconut Oil, 1 Sprig Curry Leaf and ¼ teaspoon Garam Masala to sprinkle on top at the end

Method of Preparation

1. Heat Oil in a pan on medium high heat and splutter the Mustard Seeds and Fenugreek seeds.
2. Add Onion, Ginger, Garlic, Green Chilly and Curry Leaves; saute till wilted.
3. Lower the heat and add Red Chilly Powder, Coriander Powder, Turmeric Powder, Pepper Powder and Garam Masala Powder; saute for a minute, stirring to avoid burning.
4. Add sliced Tomato, Thin Coconut Milk and Salt; cover the pan and let it boil.
5. Once boiled, add the Fish and let it cook covered.
6. Once cooked well and the gravy is reduced, add the Thick Coconut Milk and Vinegar; let it simmer along the sides.
7. Sprinkle Coconut Oil, Garam Masala Powder and Curry Leaves on top; off the heat; close the pan and let it sit for 20 minutes before serving.

Notes:

• Make this dish with fishes that have thickness to its flesh. (I used Pomfret)
• Once the Fish is added don’t use the spoon; swirl the pan to get everything mixed now and then, which  will avoid the Fish from breaking.
• If you don’t want a lot of gravy, let it reduce well before adding the Thick Coconut Milk. Don't boil it too much after adding the Thick Coconut Milk as it may separate.
• Add a tablespoon of chopped Coriander Leaves at the end for a very different taste.

 




Make it, enjoy the deliciousness and 
serve it to your family with love…

Meen Kudampuliyittu Veyichathu (Fish curried with Kokum)

Recipe No: 189
This is the usual Fish Curry at ours and even though this can be made with any Fish, I prefer the ones with thick flesh. Here I used King Fish/ Seer Fish/ Neymeen/ Aiykoora/ King Mackerel which I got fresh from a local store.  My mother used to make this the day before every get together at our house with very little gravy and keep at room temperature overnight. The next day it will taste heavenly and goes well with Rice or Tapioca/ Yucca/ Kappa.

Ingredients                                             Serves 5

• Fish Pieces………………………….500 Grams
• Coconut Oil………………………...3 Tablespoons
• Mustard Seeds………………….…1/2 Teaspoon
• Fenugreek/ Uluva Seeds……....1/8 Teaspoon
• Shallots chopped…………….……3 Big ones
• Ginger chopped…………………...2 Tablespoons
• Garlic chopped…………………….1 big
• Curry Leaves……………………….4 Sprigs
• Red Chilly Powder……………..…3 Tablespoons
• Coriander Powder………………..1/4 Teaspoon
• Turmeric Powder………………….1/4 Teaspoon
• Kokum/ Kudampuli…………..…4  pieces
• Fenugreek/ Uluva Powder…..…1/8 Teaspoon
• Salt to taste

Method of Preparation

1. Heat a Chatty (an earthen cooking vessel)/ pan on medium heat and add the Oil.
2. When the Oil is hot, swirl the pan so that the Oil coats the bottom of the pan thoroughly.
3. Splutter the Mustard Seeds and once it is spluttered, add the Fenugreek seeds and fry for 10 seconds.
4. Add Shallots, Ginger, Garlic and a sprig of Curry Leaves and saute till golden brown.
5. Lower the heat to low and add Red Chilly Powder, Coriander Powder and Turmeric Powder; fry for 30 seconds and add ½ cup Water; mix well.
6. Add Salt and Kokum and let it simmer till Oil starts to float on top for about 5 minutes.
7. Once Oil starts to float, add 1 ½ cups of water and let it boil thoroughly on high heat.
8. Place 2-3 sprigs of whole Curry Leaves (with the middle stem) on top of the gravy and place the Fish pieces on top of the Curry Leaves, so that the Curry Leaves will touch the bottom of the pan and will prevent Fish from sticking onto the Pan/ Chatti.
9. Once it is boiled, reduce the heat and let the Fish finish cooking for about 20 minutes. Don’t use a spoon to mix this (it will break the Fish pieces), but swirl the pan/ Chatti 3 or 4 times in between to avoid the Fish from sticking onto the bottom.
10. Once the Fish is cooked and the gravy is reduced and thick, sprinkle Fenugreek Powder on top and swirl again to combine.
11. Drizzle a teaspoon of Coconut Oil on top of the Curry and  off the heat. Once it is cooled slightly, cover the pan and let it sit for 30 minutes before serving.

Notes:

• As my kids are not so fond of very hot food, I combined 2 Tablespoons of Paprika/ any other Chilly Powder which is less hot and 1 Tablespoon hot Red Chilly Powder. That way I got the color and thickness I want for the gravy .
• It is very important to let the spice powders  simmer in some Water for  at least 5 minutes, even if Oil oozed out before that. At this stage mix it only now and then but remember to put it on low flame.
• You can increase or decrease the amount of Kokum according to your taste, but never avoid them.
• My mother in law never covered the Fish while cooking and so do I. May be this is to prevent the vapor form falling back into the Curry which may reduce spoiling.
• This preparation will taste good as it sits and especially on the next day as the Fish pieces will absorb all the flavors well by this time.

 






Make it, enjoy the deliciousness and 
serve it to your family with love…

Mathi Vazhayilayil Pollichathu/ Sardines grilled in Banana Leaves

Recipe No: 181

‘I don’t know what you just cooked… but please don’t cook that thing again while staying here.’ This is a response that one of my friends got from a neighbor when she fried Sardines in her apartment!!! This is the same reason why sometimes I am so intimidated when it comes to cooking Sardines in these sorts of closed apartments especially during winter, as there are no chances of keeping the windows open when the temperature is like -11˚F outside. But, what can you do when your loved ones crave Sardines in the peak of winter?

This is a very traditional dish which I just love and is very much like the Fish/ Meen Pollichathu recipe but with some variation to reduce the sharp flavor of Sardines. I have to say that this didn’t produce even half of the smell produced during regular Sardine frying.

Ingredients                                       Serves 4

• Fresh Mathi/ Sardines……………8
• Shallots sliced……………………….1 ¾- 2 Cups
• Ginger sliced thin……………….…2 Tablespoons
• Curry Leaves………………………..4-5 Sprigs
• Thick Coconut Milk……….……..1/4 Cup
• Banana/ Plantain Leaves…......4 pieces, each big enough to cover 2 Sardines, showed on the top of fire to toast slightly (Vaatuka), making it flexible to wrap.
• Salt as needed
• Coconut Oil as needed

To make the Marinade

• Red Chilly Powder…………..……1 Teaspoon
• Coriander Powder…………..……1/2 Teaspoon
• Turmeric Powder…………………1/2 Teaspoon
• Pepper Powder………………..…..1/2 Teaspoon
• Fenugreek/ Uluva Powder….…1/8 Teaspoon
• Ginger Garlic Paste………………1/2 Teaspoon
• Vinegar………………………………1/2 Teaspoon
• Salt…………………………….……..1/2 Teaspoon

Method of Preparation

1. Clean the Sardines and make a few slits on each side.
2. Make a paste with all the ingredients in the marinade section with 1-2 teaspoons of Water.
3. Use 2/3 of the marinade to coat the Sardines thoroughly; let it sit on the counter for 15 minutes. Keep the rest of the marinade for later use.
4. In a shallow pan on medium heat, add 2-3 tablespoons of Coconut Oil and fry the Sardines slightly, for about 1 minute on each side. The fish shouldn’t have to cook thoroughly as it will complete cooking later.
5. Take it out of the pan and add a tablespoon of Oil more if needed and saute the Shallots, Ginger and 3 sprigs of Curry Leaves till they are wilted (doesn’t have to brown).
6. Once wilted thoroughly, add the left over marinade and fry till the raw smell is gone for a minute.
7. Add the Coconut Milk; mix well and let it boil and reduce. Look for seasonings and add more Salt if needed.
8. Once the Shallot mixture is dry (with no Coconut Milk visible), switch off the heat and divide it into 4.

9. Take a clean Banana Leaf and put a small amount of the Shallot mixture in the bottom and arrange 2 Sardines on top.
10. Put some more of the Shallot mixture on top followed by some Curry Leaves. Fold all the four sides of the Banana leaves, so that the contents are covered properly. Repeat this with all the 4 portions.
11. Heat a Chatti (an earthen cooking vessel)/ Pan on medium heat and drizzle a teaspoon of Coconut Oil on the bottom.
12. Place the fish pouches in the pan and put a lid on top so that it gives some pressure on the Fish. (I used another small Chatti which gave that pressure to the Fish on the bottom.)
13. Let it fry like that for 5 minutes each on both sides or till the Fish is done and the Leaves are slightly blackened.
14. Serve it hot.

Notes:

• Instead of doing it on the stove top, you can do it in the broiler too as with the Fish / Meen Pollichathu.
• If you are using a nonstick pan, there is no need to drizzle Oil on the bottom.
• If the Pan/ Chatti in which you are making this is small, do it in batches, drizzling more Oil in between.
• Once you make this, wait the ‘Chatti’ to cool down before washing, otherwise it may crack.
• Even though you can use other Oils, Coconut Oil suits the best for this preparation.

Make it, enjoy the deliciousness and
serve it to your family with love…

Fish in Fish (Fish shaped Bread with a Fish Filling)

Recipe No: 172

Friday is always a fun day at my house as there is no school for kids and office for my husband for the next two days. So mostly we may go out, shop, eat out may be a movie  a late night (for kids)…. the extravaganza goes on and on… As it was really cold this weekend we decided to stay at home and as a fun thing to do with the kids, I decided to make this. Ha... forgot to mention, this name 'Fish in Fish' was suggested by my daughter...

Ingredients                                   Serves 4

•  Bread Stick dough………...........1 batch (Click here for the recipe)
• Egg…………………………………..…1, beaten with a tablespoon of Water

For the filling

• Oil……………………………………….2 Tablespoons
• Onion chopped……………………..1 Cup
• Ginger Garlic paste………………..1 Teaspoon
• Indian Green Chilly chopped….1 no
• Curry Leaves…………………….….1 Sprig
• Red Chilly Powder………………..1/2 Teaspoon
• Coriander Powder…………………1 Teaspoon
• Turmeric Powder………………….1/4 Teaspoon
• Garam Masala Powder………….1/2 Teaspoon
• Pepper Powder………………..……1/2 Teaspoon
• Tomato chopped……………….….1 small
• Tuna……………………………………1, 7oz can drained (1 cup cooked and shredded fish)
• Soy Sauce…………………………….3/4 teaspoon
• Coriander Leaves chopped……..2 Tablespoons
• Salt as needed

Method of Preparation
To make the Filling

1. Prepare a batch of Bread Stick dough and let it rise as mentioned in the recipe.
2. Heat Oil in a pan on medium high heat and saute the Onion, Green Chilly and Curry Leaves till the Onion is translucent.
3. Add the Ginger Garlic paste and saute till the raw smell is gone.
4. Lower the heat and add Red Chilly Powder, Coriander Powder, Turmeric Powder, Garam Masala Powder and Pepper Powder and fry till the raw smell is gone for a minute.
5. Add Tomatoes and cook till it is mashed up.
6. Add cooked Fish or Tuna and mix really well.
7. Mix in Coriander Leaves and Soy Sauce.
8. Add more Salt if needed and switch off the heat before it dries up.
9. Let it cool completely before stuffing.

To stuff and bake the dish

1. Punch down the raised dough and divide it into two equal portions.
2. Roll out each portion of the dough into 10 x 7 inch rectangle.
3. From each of the rolled dough, cut off pieces roughly in the shape of a fish.
4. Place one piece of dough on a baking sheet, and on top of that, place the Fish filling  leaving 1 centimeter from the periphery  (will help in sticking both of  the dough pieces) and with more filling towards the middle (will give the height).
5. Place the other  piece of dough on top and seal the edges tightly by pressing with a fork. Make Fins with the extra dough and attach with the help of some Water.

6. Cover this with a damp towel and let it rise in a warm place for 30 minutes.
7.  Preheat the oven to 375˚F/191˚C, with a pan filled with 2 cups of Water in the lower level of the oven.
8. Once the prepared bread is raised, place a clove for the eyes, cut a slit in the front for mouth and  score the top of the fish to give the features of a fish like the Operculum (the covering of the Gills) and the scales with the help of a pointed object (like a tooth pick or the end of a knife).
9. Beat an Egg with a tablespoon of Water (Egg Wash) and brush the top of the fish thoroughly.
10. Bake this in the middle of the oven for 18 to 20 minutes till the top is nicely browned and the middle of the Fish is 165˚F/ 74˚C or cooked through.
11. Let it cool on a wire rack and serve warm.

Notes:

• Don't make the filling too dry.
• When you make the filling, add more Salt only towards the end, as Soy Sauce contains Salt.
• Placing more filling in the middle will give more height in the middle like the real Fish.
• Make the marks on the top only after the second rising period, otherwise the marks will be erased while rising.
• The Water Vapor that comes from the Water in the pan will make the Bread soft.

 





Make it, enjoy the deliciousness and 
serve it to your family with love...

Nettoli/ Anchovy/ Smelt/Fish Pickle

Recipe No: 148

Asha, can I make a recipe request?
It's for Fish Pickle. I know the regular recipe, but I'm looking for something similar to what mummy (Valsa) makes. It has a lot of gravy in it, and if I'm not wrong, she grinds garlic, ginger, tomato, and rest of the stuff to get that thick paste.  She and your MIL might have a lot of recipes in common...  Just wondering if yours is something similar?
I've always wanted to ask her, but never happened.

This is a mail that I received a few weeks before from a blog reader which I spied as a relative of my cousin!!! (See I am good at that too!!!) I think this Fish pickle recipe cannot get a better description than what she said. Yes… it is really against all the traditional pickling methods and all those who adore those pickles may raise their eyebrows. But we, including my 7 year old daughter simply adore my Mother In Law's pickle because it has a lot of thick gravy and simply sitting around the dining table licking it after the meal chatting, is something worth cherishing. Well it does have a drawback too…Everyone  will eat it just like other curries...and it will be finished in a jiffy. But I am very good in hiding things around my place. (and so is my husband in finding things that I hide from him!!)

Any way let me come to my recipe; I use the same procedure as that of my Mother in Law . With Anchovies, one may think that it will be full of bones... but believe me you will never hit a bone as it is deep fried well in Oil and I should say it is different and delicious...              

Ingredients         
To marinate                           

• Fish cut into small pieces…1/2 kg (I used Nettoli/ Anchovy. If they are big, cut into small pieces. Any sort of Fish cut into small pieces will work)
• Salt………………………………....1/2 Teaspoon
• Red Chilly Powder…………….1/2 Teaspoon
• Turmeric Powder……………...1/2 Teaspoon

To Saute

• Oil…………………………………..1/2 Cup (Gingelly/ Sesame Oil/ Nallenna is used widely but I used Canola)
• Whole Garlic………………..…..1/3-1/2 Cup (If too big slice them into two)
• Onion chopped finely………...1/2 Cup
• Ginger- Garlic paste…………..2 Tablespoons
• Chopped Tomato……………….1/3 Cup (Optional)
• Red Chilly Powder……..……3-4 Tablespoons (According to your taste, I used 4 Tablespoons of Red Chilly Powder with a less heat)
• Cumin Powder………………....1/2 Teaspoon
• Fenugreek Powder…………....1/3 Teaspoons (Uluva podi)
• Vinegar…………………………….1/2 – 2/3 Cup (Adjust according to your taste)
• Boiled Water………………….…2/3 Cup

Method of Preparation

1. Marinate the Fish pieces with the ingredients mentioned in the ‘to marinate’ section.
2. Heat ½ cup of Oil in a pan and fry the Fish pieces till they are crispy. Do it in two batches.
3. Take the Fish pieces off the Oil and keep them aside till ready to be used.
4. To the rest of the Oil on medium heat, add the  whole Garlic cloves and fry till slightly browned. Take them aside and keep with the fried Fishes
5. To the remaining Oil, add the chopped Onion and saute till nicely browned. (Very important…it should be really brown, but take care not to burn)
6. Add Ginger Garlic paste and saute till the raw smell is gone.
7. Mix in Red Chilly Powder, Cumin Powder and Fenugreek Powder and fry till the raw smell is gone.
8. Add the chopped Tomatoes (if using) and saute till it is really mashed up and Oil starts to separate. (Very important that Oil has to separate.)
9. Add the fried Fishes, Garlic and the Vinegar, boiled Water and Salt; mix well.
10. Let it boil slightly. At this stage Oil will start to float on top. Off the heat and transfer it to a dry sterilized bottle.
11. Once cooled, close it nicely and store in the refrigerator.

Notes:

•  If properly made by sauteing everything well (especially Onion), this pickle won’t go bad at room temperature for 2-3 weeks (if the climate is cool). But if the room temperature is high and you have to open and close the Pickle bottle often, then please do store it in the refrigerator.
• The Pickle becomes thick when it cools down. So if you want more gravy add a bit more of Boiled Water. 
• Use only boiled water to give as much sterilization as possible.
• Even though this Pickle can be eaten on the day it is made, it becomes tastier as it sits.

 






Make it, enjoy the deliciousness and 
serve it to your family with love…

Meen Pollichathu (Banana leaf broiled Fish)

Recipe No: 70

This is a variant of the traditional Karimeen a.k.a. Pearl spot pollichathu. When we went to Kerala for a vacation last year, we traveled around 60 kilometers, only to get this Karimeen Pollichathu from a Toddy shop in Changanacherry- Alapuzha Highway. This is my take on that incredible preparation using an available  local fish.  As Pearl spot is very rare in the area where we are staying, I decided to go with Tilapia which is available in most of the places.  The result is very good, even though it cannot be compared with the taste our own  Karimeen. Other than the Fish, there are two other important ingredients too in this dish. Banana leaves and lots and lots of Curry leaves. When the smell of Banana leaves mingles with the other flavors of dish while broiling, the outcome is simply enticing. Hope you all will enjoy it as much as I.

Ingredients                                          Serves 4

• Tilapia fillets……........4
• Coconut Oil………….4 Tablespoons
• Banana Leaves……..4 big Pieces

To grind

• Green Chilly…….........2-3 (I seeded it since I want only the flavor and not the heat as we are using red chilly powder and Pepper powder)
• Shallots…………...........2 Big
• Ginger-Garlic paste…2 Teaspoon
• Red Chilly Powder…..1 Tablespoon
• Turmeric Powder……1/2 Teaspoon
• Pepper Powder……….1/2 Teaspoon
• Lemon Juice……………2 Tablespoons
• Salt………………………..1 Teaspoon
• Oil………………………….1 Tablespoon

To Saute

• Coconut Oil……………..2 Tablespoons
• Onion Sliced……………2 Cups
• Shallots Sliced…………1 Cup
• Curry leaves……………5-6 Sprigs

Method of Preparation

1. Put all the ingredients in the ‘to grind’ section in a food processor or a blender and grind into a course paste.
2. Marinate the Fish with half of the ground paste and keep aside for half hour. Keep the other half of the paste for later use.
3. In a shallow pan heat 3 Tablespoons of oil on high heat and shallow fry the fish for a minute on each side. Fish shouldn’t be cooked all the way through or browned. Remove the fish and keep aside till ready to be used.
4. To the remaining oil in the same pan, add a tablespoon of Coconut oil and add the sliced Onion, Shallots and Curry Leaves and saute till golden brown.
5. Once browned, add the left over of ground marinade and saute till the raw smell is gone for about 3 minutes on medium high heat. Switch off the heat.

6. Arrange the Banana leaves and spread a tablespoon of the sauteed onion  mixture on each leaf.
7. On top of the Onion place a Tilapia fillet.
8. Spread the remaining Onion mixture equally on the top of all the fishes.
9. Fold the leaves on all sides so that the fish is secure inside.
10. Place the fishes seam side down on a baking pan and broil on high for 6 minutes on each side on the second rack from the top of the oven. If you don’t have a broiler it is easy to make in a pan on the stove top. Add a teaspoon of oil into a pan on medium high heat and place the fish wrapped in banana leaf, cover the pan and cook for 5 minutes on each side or till the Banana leaf is all charred and the fish is cooked through.
11. Serve hot with plain boiled rice.

Notes: 

• Lining the baking pan with an Aluminum foil before placing the fish will make clean up very easy.
• Banana leaves are available in the frozen section of most Indian stores and some other food specialty stores. In some places fresh Banana leaves are also available.
• If you are using fresh Banana leaves, it is good to show it on the flame for a few seconds to make it more pliable.

 


Make it, enjoy the deliciousness and 
serve it to your family with love...

Fish/ Salmon Biriyani

Recipe No: 54

Even though there are a lot of steps for this like most of the other Biriyani recipes, you can definitely multitask and make this in a much lesser time. Another thing is that the Fish Masala, fried onions, the almond paste and even the rice can be made ahead of time ( the day before) and assemble and bake on the day you are going to serve it. This makes it easier and a very good main dish for parties.

Ingredients                                   Serves 8-10 Adults
To Marinate

• Salmon pieces……………...2lb
• Salt…………………………....1/2 Teaspoon
• Chilly Powder……………...1/2 Teaspoon
• Turmeric Powder………...1/2 Teaspoon
• Lemon Juice………………...1 Tablespoon

To Grind

• Ginger Roughly chopped...1/4 Cup
• Garlic roughly chopped.....1/4 Cup
• Green chilly chopped…......1/4 Cup (Use as much as you want depending on your taste)
• Onion Chopped……………...3 Cups

To Saute

• Oil……………………………........4 Tablespoons
• Turmeric Powder………........1/2 Teaspoon
• Salt………………………....…......1 Teaspoon
• Curd…………………….…….......1/2 Cup
• Tomato sliced…………………..1 Large
• Coriander leaves /Cilantro...1/2 cup chopped
• Mint leaves chopped………...1/4 Cup
• Garam Masala Powder……..3/4 Teaspoon
• Lemon Juice……………..……..2 Tablespoons

To make the rice

• Ghee…………………………......2 Tablespoons
• Whole Garam Masala……….7 Cardamom, 10 Cloves, 3 one inch Cinnamon sticks
• Rice………………...……….........3 Cups
• Water………………………........5 ½ Cups

To Blend

• Almonds ………………..…........8 (Put it in boiling water and take the skin off)
• Coconut Milk………………......1/4 Cup
• Turmeric Powder………….....1/4 Teaspoon
• Saffron……………………..........A Small pinch

To Garnish

• Cashew nuts and Raisins…....4 Tablespoons each
• Sliced Onion to fry……….....…1 Cup

Method of Preparation

1. Marinate the fish with the ingredients given in the marinade section and keep aside for ½ hour.
2. Grind together (or chop finely) all the ingredients given in that section to a course consistency and keep aside.
3. Blend all the ingredients given in that section into a smooth consistency and keep aside. Use 2-3 Tablespoons of water if needed.
4. Wash and soak the rice in warm water for 20 minutes and drain.
5. Deep fry or saute thinly sliced onions for garnishing.

To make the Fish Masala

1. In a deep pan heat some oil and fry the fish for a minute on each side and keep it aside. Use the rest of the oil to make the masala. Frying will  give the fish some strength to withstand the cooking without disintegrating.
2. In the same oil saute the Onion mixture together with Salt and Turmeric powder on a medium high heat till it is almost brown. Add more Oil if needed.
3. Add the fried Fish, Curd, Tomato and ¼ cup of water, close the pan and  cook it on a medium heat for 8- 10 minutes.
4. When it is cooked add chopped Coriander and Mint leaves, Garam Masala Powder and Lemon Juice and mix well taking care not to break the fish pieces. When almost dry switch off the flame and keep it aside till ready to be used.

To make the Rice

1. Start to boil 5 ½ cups of water.
2. To a pan add the Ghee and fry Cashew nuts followed by Raisins (for garnishing) .Take them off and keep aside.
3. To the remaining Ghee add the whole Garam Masala and fry till fragrant.
4. Add the rice and fry till the rice on the bottom of the pan starts to move on its own.
5. Add the boiling water, lower the flame to minimum, cover the pan and cook it till all the water is evaporated and the rice is almost cooked. You can do this while the fish is cooking.

To assemble and bake the Biriyani

1. Preheat the oven to 350˚F/180˚C
2. In an oven proof dish layer 1/3rd of the rice evenly. Sprinkle some almond-turmeric water on top and then layer half of the Fish Masala. Layer another 1/3rd of the rice followed by the rest of the Fish Masala and end the layering with the remaining rice.
3. On top add the rest of the almond- turmeric water and sprinkle fried Onions, Cashew nuts and Raisins.
4. Cover this with an Aluminum foil or a damp cloth.
5. Bake this for 30-45 minutes in the preheated oven and let it stand for at least 15 minutes before serving.

Notes: If you don’t have an oven, you can make it on stove top itself. Assemble everything in a pan, cover with an airtight lid and put it on a minimum flame and cook for 30 minutes. Take care not to burn the bottom.

Make it, enjoy the deliciousness and 

serve it to your family with love...