Tag Archives: Indian fish recipe

Fish Rice Recipe /Meen Sadham / How to make Meen Soru

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I just loved to try different food, so when it comes to lunch, I got to see few pieces of fish lying in my refrigerator and I am sure that it would not be enough for my family to prepare a curry or fry. Next to that found some dill leaves lying in the refrigerator, recently I have joined to master class with Chef Gordon Ramsay and I got remember that he told – Dill leaves goes out well with Fish. As a resulted thought of combining both fish and dill leaves together as a recipe, which resulted in my fish rice.

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Fish rice was delicious, aromatic with the strongly flavored dill leaves. Fish with little bones are highly recommended for this recipe, whereas it consumes time when there more bones. A perfect rice for kids, where fish comes without bones. Give a try, let me share the recipe…

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Fish Rice / Meen Sadham

Ingredients:

  • Fish pieces – 6 nos (250 gm)
  • Dill leaves – 5 stalks
  • Steamed Rice – 2 ½ cups
  • Fennel seeds – ¼ tsp
  • Onion – 1 no
  • Garlic – 6 to 8 cloves
  • Cumin powder – 1 tsp
  • Pepper powder – 1 tsp
  • Lemon juice – 1 tsp
  • Salt to taste
  • Olive oil – 2 tbsp

Preparation:

  • Clean the fish and keep it aside.
  • Heat 2 cups of water in a heavy bottomed vessel, add the fish pieces once the water starts boiling.
  • Peel and finely chop the onions and garlic into pieces, keep it aside.
  • Once the fish is boiled, drain the water and wait until the fish comes to room temperature.
  • Take of the skin, carefully remove the bones and crumble the fish, keep it aside.
  • Heat oil in a kadai, add the fennel seeds followed by onion and garlic, cook until they turn golden brown color in color.
  • Add the crumbled fish, followed by pepper powder, cumin powder and salt, cook until the raw smell goes off.
  • Pluck the dill leaves from the stalk, finely chop them and sprinkle half the quantity of it to the fish.
  • Add the rice, salt if required for rice and stir it well.
  • Make sure that the rice becomes dry and blends well with fish.
  • Sprinkle the leftover dill leaves, give a stir and remove it from fire.

Serve hot with any gravy. You can pair this fish rice with coconut prawn curry.

Fish Egg Fry / Fish Egg Bhurji – How to make Fish Egg fry

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Coming to fish egg, most of us don’t eat, it was the same with me too. But recently when one of my friend told me about the taste and the richness of vitamin – D in it, I wish to give a try. Nowadays most of the kids play indoor with electronic devices, we could see here and there white spots in their face, I too experienced the same. When I consulted Doctor about this, she told its lack of vitamin – D, as they are not exposed to sunlight. So, after coming across the richness of Vitamin – D in Fish egg, gave a try and since it was my first time, I checked with my neighbor (hometown – Tuticorin), about the cleaning and how to cook and this resulted in Fish Egg fry or Fish Egg Bhurji.

Taking this to Fiesta Friday #160 hosted by Angie@thenovicegardener.

CLICK HERE for more Seafood Recipes and CLICK HERE for seafood Video Recipes.

Fish Egg fry or Fish Egg Bhurji is very delicious, healthy, simple and can be made in minutes. It melts in mouth and so very easy way to make kids consume them. This can be served along with any variety rice or steamed rice and rasam or with chapathi and Idly. Let me share the recipe…

Fish Egg Fry / Fish Egg Bhurji

Fish Egg Fry / Fish Egg Bhurji

Ingredients:

  • Fish egg – 350 gm
  • Onions – 2 nos
  • Cumin powder – 1 tbsp
  • Red chilli powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Ginger-garlic paste – 1 tbsp
  • Mustard seeds – ¼ tsp
  • Split black gram / Split Black lentil – ¼ tsp
  • Curry leaves – a strands
  • Salt to taste
  • Oil – 1 tbsp

Making of Fish Egg Fry / Fish Egg Bhurji / How to make Fish Egg fry –

Preparation:

  • Peel and finely chop the onions.
  • Clean the fish egg in water, drain the water and chop them into fine pieces.
  • Heat oil in a kadai, add mustard seeds, split black gram and curry leaves, wait until they crackle.
  • Add onions followed by ginger-garlic paste and cook until they golden brown.
  • Add the turmeric powder, chilli powder and cumin powder, cook for few mins until the raw smell goes off.
  • Add the fish egg followed by salt and start stirring it well, so that gets cooked and scrambles well.
  • Keep on stirring, so get perfect scrambled fish egg / fish egg bhurji.
  • Remove from fire, when they turn golden brown in color.

Serve hot for lunch or dinner along with any variety rice or steamed rice and rasam or chapathi and Idly.

Fish in Pomegrante Sauce

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I have tried out this dish from the BBC’s The Incredible Spice Men with little changes. I love this progam to the core, all the recipes are worth trying. Also I have tried apple crumble, stay tuned for the recipe. The dish was awesome and very everyone loved this especially my kids. Fish in Pomegranate sauce – Kids Friendly Recipe.

In this dish, fish is fried with flour and spices, served with a ginger pomegranate sauce. Let us move on to the recipe…

Fish in Ginger-Pomegrante Sauce

Fish in Ginger-Pomegrante Sauce

Ingredients:

  • Plain flour / Maida – 4 tbsp
  • Chili powder – 1 tsp
  • Pepper powder – ½ tsp (freshly ground)
  • Fish (anything of your choice) – 500 gms
  • Vegetable oil – 2 tbsp
  • Unsalted Butter – 100 gms
  • Ginger – 50 gm
  • Lime juice – 4 tbsp
  • Pomegranate – 30 gms
  • Coriander leaves – 2 tbsp
  • Banana – 5 nos
  • Salt to taste

Preparation:

  • Clean and finely slice the fish into equal parts.
  • Take flour, chili powder, and pepper together in a bowl and dust fish in it, shake off the excess.
  • Heat oil in a non-stick pan, place the fish on the pan, drizzle oil along the sides and cook them on both sides (be careful the sole should not come out).
  • Grind ginger and lemon juice together to a fine paste.
  • In another pan, melt the butter over medium heat; let it bubble for three min wait until turn golden brown color.
  • Reduce the heat to low, add the ginger- lime paste, pomegranate seeds and chopped coriander leaves. Cook for few mins.
  • Peel and halve the banana into equal size (lengthwise). Heat a tsp of clarified butter/ghee in a pan; toast the pan for a minute, both the sides.
  • Serving: Take a plate, keep the toasted banana and then keep the fish over it and then spoon the pomegranate seeds over it and pour a tsp of that pomegranate sauce over it.

Note: You can also substitute toasted bread for banana and serve for dinner.