Alleppey fish curry

ALLEPPEY FISH CURRY

S.NO	INGREDIENTS	QTY	UNIT
1	King Fish Steaks	400	gms
2	Coconut Oil	1	Tbsp.
3	Sliced Ginger	1	Small piece
4	Green Chilly Chopped	2	No’s
5	Shallots	10-12	Pieces
6	Raw mango Peeled and diced	1	No
7	Kashmiri Red Chili Powder	1	Tbsp.
8	Turmeric Powder	1/3	Tbsp.
9	Curry Leaves	5	Springs
10	Coriander leaves	1	bunch
11	Salt	to	Taste
12	Coconut Milk	2	Cup

METHOD:

* Heat Coconut Oil in a pan, Add Sliced Shallots in to it, sauté it for 2-3 minutes. Add sliced ginger and shredded green chilies.  Sauté it for 5-6 minutes in a slow fire. Add curry leaves.

* Sauté it till Shallots are soft, simmer the fire. Add raw mango, Kashmiri chili powder and turmeric powder. Again sauté it for 2-3 minutes.

* Add some water in to it, around 2 cup of water, Boil it in slow fire for 8- 10 min

* Add Fresh coconut milk. (Tips- Try to use home made fresh coconut milk. If you are using canned coconut milk, you have to add more water as canned milk is little thicker then fresh one.). Cook it in very slow fire.

* Add seer fish steaks, mix it nicely, Cover the pan with a lid and cook it in slow fire for 10- 12 minutes.  Once the fish is cooked, mix it thoroughly.

* Remove the pan from the flame. Serve the fish curry along with rice.

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BATTER FRIED FISH

BATTER FRIED FISH

S.NO	INGREDIENTS	QTY	UNIT
1	Refined Flour	200	gm
2	Corn Flour	80	gm
3	Baking Powder	10	gm
4	Eggs	4	No’s
5	Salt	to	taste
6	Basa Fish	2	slices
7	White pepper powder	to	taste

METHOD:

1. Heat oil in a deep-fat fryer to 185C.
2. Mix baking powder into the flour, along with ½ tsp salt. Beat egg, mix the flour, Add required cold water. Make a thick batter.  This needs to be done just before you cook the fish.
3. Position the bowl next to the fryer or pan. Have a plate lined with kitchen paper ready. Dip your fish into the batter and then carefully lower it into the hot fat, and agitate the frying basket to prevent the fish sticking to it. This will also give the batter a more interesting texture. Do these one or two pieces at a time: don't overcrowd the fryer.

4. Cook the fish for about 4–6 minutes, depending on size, keeping a watchful eye on it; it should be crisp and golden. Lift out of the fat and drain on kitchen paper then serve immediately with mayonnaise based dip.

Semolina dusted lady fish

SEMOLINA DUSTED LADY FISH

S. No.	Ingredients	Qty.
1	Lady fish	3no.
2	Semolina	100gms
3	Red chilly paste	40gms
4	Lemon juice	2no.
5	Curry leaves chopped	1sprig
6	Salt	to taste
7	Refined oil	500gms

METHOD:

1) Heat oil in a pan, crackle mustard seeds, fenugreek seeds, cumin seeds, slited red chilies, curry leaves ,then add chopped garlic, whole garlic, whole shallots and onion chopped  sauté it till appears golden color.

2) Add ginger garlic paste, chili powder, turmeric powder, coriander powder, tamarind pulp and madras curry paste in it.

3) Add tomato paste and cook it well.

4) Add the fish cubes cook it in a slow flame adjust the seasoning.

5) Serve hot with the garnish of fried curry leaves and chopped coriander leaves.

Fish finger with cherry tomato coleslaw

INDIAN FISH FINGER WITH CHERRY TOMATO COLESLAW

COLOUR: brown

PORTION: 1 portion

Accompaniment: Coriander leaves and Tomato relish

S.NO	INGREDIENTS	QTY	Unit
1	Cucumber slice	1	no
2	Fish Finger	80	gm
3	Cumin powder	5	gm
4	Black pepper	5	gm
5	Chili flakes	5	gm
6	Coriander Powder	5	gm
7	Tomato Chutney	for garnish
FOR CHERRY TOMATO COLE SLAW
8	Cherry tomato	10	gm
9	Ice berg lettuce	10	gm
10	Cucumber Jullines	10	gm
11	Carrot Jullienes	10	gm
12	Mayonnaise	10	ml
13	Lemon Juice	5	ml
14	Salt and pepper	for seasoning

METHOD:

* Make a mixture out of Cumin Powder, Black pepper powder, Chili flakes, Coriander powder..

* Marinate the fish with salt, pepper and lemon juice for one hour.

* Dust the fish with the mixture, deep fry it.

* Serve it with Cole Slaw and tomato chutney.

CHERRY TOMATO COLE SLAW- Mix the Juliennes of Ice berg lettuce, Cucumber, Carrot and Cherry tomato with Mayonnaise.