Ingredients
Butter fish- 4 pieces
Onion- 2, chopped
Tomato- 2 chopped
Ginger-garlic paste- 1tbsp + 1/2tsp
Lemon juice- 1tbsp
Turmeric powder- 1/2tsp
Red chilli powder- 1 1/2tsp
Coriander powder- 2 tsp
Cumin power- 1tsp
Tamarind paste- 2 tbsp or as per taste
Salt- as per taste
Coriander leaves- for garnish
For tempering
Oil- 5tbsp
Mustard- 1/2 tsp
Cumin seeds- 1tsp
Methi seeds- 1/4tsp
Curry leaves- few
Dried red chilli- 3
Method
- Wash thoroughly and marinate the fish in 1/2tsp ginger garlic paste, turmeric powder, lemon juice and 1/2 tsp salt for 30 minutes.
- In a pan, heat oil and splutter the tempering ingredients.
- Add onions and saute till translucent.
- Add tomatoes and all the powders and saute till the onion mixture becomes semisolid.
- Add 2 cups of water and tamarind paste.Boil till desired consistency.
- Add the marinated fish pieces and boil for 5 more minutes.
- When the fish is cooked, remove from heat and sprinkle with coriander leaves.
- Serve hot with steamed rice.
Ingredients
Shrimp- 15
Oil- 2tbsp
Green chilies- 6
Curry leaves- for garnish
Lemon wedges- for garnish
To marinate
Lemon juice- 1tbsp
Ginger garlic paste-1/2 tsp
Red chili powder-1tsp
Turmeric powder-1/4tsp
Coriander powder-1 tsp
Cumin powder1/4tsp
Rice flour-2tbsp
Method
- Marinate the shrimp with listed ingredients for an hour.
- In a shallow non stick pan, heat oil and add the marinated shrimp.Cook on a medium flame with a closed lid.
- When the shrimp is cooked, remove the lid and increase the flame to high. Saute the shrimp frequently until well roasted. The rice flour will give a crispy coat to the shrimp. Sprinkle oil if needed.
- Remove shrimp from pan and add 1 more tbsp of oil to the pan. Fry the curry leaves and green chili until crispy and add the shrimp to the pan and mix well.
- Serve the shrimp warm with lemon wedges.
Ingredients
Tilapia fillets- 4
Cayenne pepper- 1tbsp
Coriander powder- 1tbsp
Turmeric powder- 1/4tsp
Lemon juice- 1tbsp
Method
- Mix all the powders and lemon juice with little water. Make into a paste.
- Marinate the fillets in the paste for 2 hours.
- Preheat oven at 350 degrees.
- In a foil lined pan, arrange the fillets and spray with oil.
- Bake for 15 minutes and flip to the other side and bake for another 15 minutes.
- Serve warm.
Spicy couscous recipe is under the label "Upma".
Ingredients
Butter Fish- 4 pieces (also called pomfret)
Ginger and garlic paste- 1tsp
Turmeric powder- 1/4tsp
Chilli powder- 1tsp
Coriander powder- 1/2 tsp (optional)
Lemon juice- 1tbsp
Method
- Marinate the fish pieces with all the ingredients for 2 hours.
- Spray oil in a shallow nonstick pan and heat.
- When the pan is hot, add the pieces and cook till done.
- Serve hot with onion and cucumber slices.
Ingredients
Tuna- 2 (4oz can in water)
Onion- 1/4 cup finely chopped
Tomato paste- 1tsp
Plain bread crumbs- as needed
All purpose flour- as needed
Egg- 1
Turmeric powder- 1/4 tsp
Chilli powder- 1tsp
Coriander powder- 1tsp
Black pepper powder- 1/4tsp
Salt- as needed
Oil- 3tbsp+2tsp
Method
- Drain and squeeze the tuna from water and set aside in a medium bowl.
- In a pan heat 2 tsp oil and saute the onion and tomato paste with all the powders.
- Mix the sauteed onion to the tuna and make into patties.
- Set aside for 20 minutes for the flavor to blend.
- In a shallow non stick pan, heat 3tbsp oil
- Pour the all purpose flour and bread crumbs in 2 separate plates.
- Beat the egg in a shallow bowl.
- Coat the tuna patties in all purpose flour, dip into eggs and coat with bread crumbs.
- Shallow fry in the pan until crispy.
The patties does not have to be deep fried in oil.
- Serve with tomato ketchup.
Alternatively, spray the patties with oil and bake at 350*F for 20 minutes.
