Monthly Archives: February 2015

Fish Fry

Fish Fry

This is one of the simple and easiest fish fry, which I prepare very often. Even though it’s very simple and easy recipe, it tastes delicious. Let us move on to the recipe…

Fish Fry

Fish Fry

Ingredients:

  • Fish – 500 gms
  • Chili powder – 2 tsp
  • Coriander powder – 2 ½ tsp
  • Turmeric powder – ½ tsp
  • Ginger-garlic paste – 2 tsp
  • Lemon juice – 2 tsp
  • Salt to taste
  • Oil – for frying

Preparation:

  • Clean and slice the fish to thin pieces.
  • Take all the ingredients together with a tsp of oil in a bowl, mix all these together.
  • Rub the fish slices with the masala and marinate them for about 30 mins.
  • Heat oil in a tawa, leave the fish slices in the tawa. Drizzle oil along the sides, when cooked on one side, swap the side and cook again by drizzling oil.

Serve hot.

Fish Curry – Tuticorin Style

Fish Curry – Tuticorin Style

I have posted many of the fish curries, among all these this recipe is always a special with me because I have prepared this Tuticorin Style – my hometown, southern most part of Tamil Nadu. This recipe goes out well with all the variety of fishes; particularly it goes well with sheer fish. This is been one of the most important dish prepared in my mother’s home regularly on Saturdays for lunch.

This is something different than all other fish curry, because first we mix all the ingredients together along with the tamarind paste, coconut paste, and spice powders then boil the fish, later we add oil to it. This curry taste tangy and spicy. Let us move on to the recipe…

Fish Curry - Tuticorin Style

Fish Curry – Tuticorin Style

Ingredients:

  • Fish – 500 gm
  • Onions – 2 nos (medium sized)
  • Tomato – 1 nos (medium sized)
  • Curry leaves – a string
  • Chili powder – 1 ½ tsp
  • Turmeric powder – ½ tsp
  • Coriander powder – 2 tsp
  • Coconut pieces – 3 tbsp
  • Cumin seeds – 1 ½ tsp
  • Tamarind – a gooseberry size
  • Green chili – 1 no
  • Salt to taste
  • Oil – 1 ½ tbsp

Preparation:

  • Clean and cut the fish into desired shape. I have sliced the fish.
  • Take a tsp of chili powder, a tsp of coriander powder, ¼ tsp f turmeric powder and salt in a bowl, mix them all together. Marinade the fish in the masala for about 20 mins.
  • Prepare Tamarind extract.
  • Peel and finely chop one of the onions and roughly chop the rest of the onions and tomato.
  • Grind the coconut pieces along with the cumin seeds to a fine paste by adding little paste. Now add in the roughly chopped onions and pulse it (do not grind).
  • In a heavy bottomed kadai or in an earthenware pot, take the finely chopped onions and the leftover chili powder, coriander powder, turmeric powder followed by salt, pour in the tamarind extract and mix these entire well.
  • Now keep that pot or kadai over the stove, cover with the lid and wait till it boils.
  • After 5 mins, add in the fish one by one and cover with the lid, wait till the fish is half cooked.
  • Add in the roughly chopped tomatoes and wait till it boils.
  • Pour in the oil, cover and cook till the fish is done.
  • Open the lid and leave it in low flame, till the oil floats on the top and the curry becomes semi thick.
  • Garnish with coriander leaves.

Serve hot. This curry goes out well with steamed rice and dosa.

Vegetable Patties for Burger – KFC style

Vegetable Patties for Burger – KFC style

Coming to these vegetable patties, we are fond of KFC burger and so planned to make out burger. But finally, it resulted in keeping these patties inside bread and also it tastes the same as that of KFC burger. The taste was yummy, the texture was soft and the outer layer was crispy. My kids loved this lot, so now we could make burger at home with veggies and also I taking this to our Fiesta Friday #57 hosted by Angie. Let us move on to the recipe…

Vegetable Patties

Vegetable Patties

Ingredients:

  • Cabbage – 1 no (medium size)
  • Red chilies – 2 nos
  • Black pepper powder – 1 tsp
  • Coriander leaves – 3 stalks
  • Onion – 1 no (small size)
  • Eggs – 2 nos
  • Maida / All purpose flour – 4 tbsp
  • Rice flour – 1 tbsp
  • Chili powder – ½ tsp
  • Salt to taste

Preparation:

  • Finely grate the cabbage, peel and finely chop the onions into very small pieces.
  • Finely chop the red chilies and coriander leaves.
  • Take these cabbage, onions, red chilies, coriander leaves, ½ tsp of black pepper powder and salt. Mix all these together.
  • Put these on low flame and stir continuously for few mins, till the water content goes off.
  • Remove from fire; break in eggs followed with salt and black pepper powder. Again mix them well with hands.
  • Add in 2 tbsp of maida/all purpose flour and 3 tbsp of rice flour, mix well. When the liquid consistency exists adds few more maida/all purpose flour and mix well.
  • Roll it to small balls and flat them to pattie shape.
  • Spread rice flour in a plate and dust the patties one by one before frying.
  • Heat oil in a tawa, leave the pattie one by one, swap the sides and fry them.

Serve hot with Tomato ketchup or Mayonnaise. I have accompanied this with Pulled chicken.