Tag Archives: meen

Mar30

Mustard Fish Curry

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Recently I heard through one of my friend about mustard, mustard sauce, mustard oil, mustard spinach and she told me everything will be heavenly. She wanted me to try out something with mustard, I too surfed for recipes, and after getting to read few of the mustard recipes, thought of cooking fish with mustard sauce.

I wonder how did I miss cooking with mustard, the aroma that I get when I prepared mustard paste was very excellent and when I started cooking with fish, the aroma filled the whole house, which pulled everyone into the kitchen and the kids wanted to know what I am cooking.

Health Benefits of Mustard: Mustard helps to prevent cancer, effective in treating psoriasis, aids in managing diabetes and cholesterol levels and helps reduce risk of osteoporosis in menoupausal women. Now let me share the recipe…

Do check out my other fish recipes in this link: https://madraasi.com/main-course/non-vegetarian/seafood/and check out this link for MUSTARD paste: https://madraasi.com/2016/03/31/mustard-paste/

Mustard Fish Curry
Mustard fish fry topped with Mustard curry

Ingredients:

  • Fish – 500 gm
  • Mustard paste – 4 tbsp
  • Yogurt/curd – 2 tbsp
  • Turmeric powder – ½ tsp
  • Mustard seeds (Black) – ¼ tsp
  • Curry leaves – 2 sprig
  • Salt to taste
  • Lemon juice – 2 tsp
  • Mustard oil – 1 tbsp.
Paste for marination
Fish getting marinated
Fish getting fried
Mustard fish fry
Tempering
With mustard paste
Wit yogurt/curd
Gravy getting thicken
Mustard fried fish getting cooked in mustard gravy
Mustard fish fry topped with Mustard curry
Mustard Fish Curry

Preparation:

  • Take 2 tbsp of mustard paste, along with lemon juice, ½ tsp of turmeric powder and salt, mix all these together to a semi paste.
  • Clean and slice the fish into pieces, rub the fish with the paste and marinade for 20 to 30 mins.
  • Heat 2 tsp of mustard oil in a pan and fry the fish pieces in batches, until they turn golden brown.
  • Drain the oil and remove the fish pieces. Keep it aside.
  • Heat 1 tbsp of mustard oil in a pan, add in the mustard seeds along with the curry leaves, and wait until they crackle.
  • Add in the mustard paste, turmeric powder with little salt, cook for 5 mins, until it turns golden yellow in color.
  • Pour in the yogurt/curd along with ¼ cup of water, cook until the raw smell goes off.
  • Add in the fish pieces and cook in low flame, until the oil separates and floats on the top.
  • Remove from fire.

Serve hot with steamed rice or Indian breads. Garnish with mustard leaves or coriander leaves.

Note: You can also pour the gravy over the fish fry, garnish with coriander leaves and serve hot.

 

Mar19

Fish Fry (Fish and Chips Style)

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Already I have shared one fish fry recipe and this one is completely different from that because I have induced Maize flour/Cornmeal as the base of fish fry. As usual collected this from of the cookery shows in Television by Chef. KiranJethwa

Fish fry was crispy, soft and delicious with the flavor of Maize flour. The most important is very easy, simple and little time consumption recipe, even kids can prepare themselves. I have served it with tomato ketchup and Strawberry Kiwi Mojito as of Summer. Let us move on to the recipe…

Taking this to Fiesta Friday #111 hosted by Angie@thenvicegarderner.

Fish Fry (Fish and Chips Style)

Fish Fry (Fish and Chips Style)

Ingredients:

  • Fish (Sea Bass) – ½ kg
  • Maize flour or Corn meal – 1 cup
  • Chili powder – ½ tsp
  • Coriander leaves – a handful
  • White Sesame seeds – ½ tsp (optional)
  • Egg – 1 no (big)
  • Oil for deep frying
  • Salt to taste
Maize flour, chili powder, salt and coriander leaves
All together with water
Fish getting coated in the batter
Fish getting dipped in egg mixture
Fish getting fried
Fish Fry (Fish and Chips Style)
Fish Fry (Fish and Chips Style) with Strawberry Kiwi Mojito

Preparation:

  • Clean and slice the fish into square or rectangle size.
  • Clean and finely chop the coriander leaves, keep it aside.
  • In a plate, spread the maize flour, chili powder, salt and white sesame seeds. Mix it well.
  • Pour in ½ cup of water and mix it well with your finger to a paste.
  • Beat egg with little salt in a bowl, until the egg is fluffy.
  • Pour oil in a kadai, keep in medium flame.
  • Coat the fish pieces with the maize flour paste and dip it in the egg mixture.
  • Gently drop the fish pieces in the oil, deep fry both the sides, until it turns golden brown in color.
  • Remove the fish from the oil, drain the oil and transfer it to a plate.

Serve hot with Tomato Ketchup. Goes out well along with a cup of tea as tea-time snack or as a brunch. As of summer I have served it with Strawberry Kiwi Mojito.

Do check to my other seafood recipes in this link: https://madraasi.com/main-course/non-vegetarian/seafood/ and do check out my juices, lemonade, mojito, mocktails and milkshake in this link: https://madraasi.com/recipes/beverages/.

Mar18

Chettinad Fish Curry – 2

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I have already shared few chettinad recipes and now this one is completely different as I have prepared with a handy masala, which was prepared by me and stored at home.

As we live a mechanical life, we want everything to be done fast, easy and simple. When it comes to chettinad dish, it sounds good with delicious flavor and wonderful aroma. When it comes to food, there is a specific time of cooking for each and every dish. I thought of preparing the chettinad masala in less time and so prepared Chettinad Masala. Later on prepared this fish curry using the masala, it was yummy, delicious and flavorful. Let us move on to the recipe…

Do check out my other seafood recipes in this link: https://madraasi.com/main-course/non-vegetarian/seafood/ and check out this link for chettinad masala: https://madraasi.com/2016/03/18/chettinad-masala/.

Chettinad Fish Curry

Chettinad Fish Curry

Ingredients:

  • Sea Bass – ½ kg
  • Onions – 2 nos (big)
  • Tomato – 2 nos (medium size)
  • Garlic – 10 cloves
  • Chili powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Chettinad Masala – 4 tsp
  • Tamarind – a lemon size
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Fenugreek/Vendhayam/Methi seeds – a pinch
  • Curry leaves – 2 sprigs
  • Salt to taste
  • Oil – 2 tbsp
Onions getting cooked
Chettinad Masala
With tomatoes and chettinad masala powder
Getting cooked
With tamarind extract, turmeric powder and chili powder
Getting boiled
Dropping fish
Getting cooked
Oil floating on the top
Chettinad Fish Curry

Preparation:

  • Clean and slice the fish into pieces, keep it aside.
  • Peel and finely chop the onions, garlic and tomato into pieces and keep it aside.
  • Heat oil in a kadai, add in the mustard, fenugreek, cumin seeds wait until they crackle.
  • Prepare Tamarind extract and keep it aside.
  • Add in the curry leaves and wait until they crackle.
  • Add in the onions, garlic and cook until they turn golden brown.
  • Add in the tomatoes and cook until they turn mushy.
  • Add in chili powder, 2 tsp of chettinad masala, salt and turmeric powder, cook until the raw smell goes off.
  • Pour in a cup of water along with the tamarind extract, cover and allow it to boil.
  • Drop the fish pieces gently one by one, when it’s starts boiling.
  • Sprinkle 2 tsp of chettinad masala, salt if needed, cover and cook until the fish is done.
  • Remove the lid and keep in medium flame until the curry thickens.
  • Now keep in low flame, until the oil floats on the top of the curry.

Serve hot. Goes out well with steamed rice and spinach stir-fry or mashed spinach.