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( Indian )
GINGER PRAWNS
Prawns shelled 800 gms. Butter 60 gms. Onion large chopped 2 nos. Garlic chopped 2 flakes Ginger finely chopped 2" piece Cucumber large 1 no. Spinach leaves small 9 leaves Fennel ground 1 tsp. Dill chopped 1 tsp. Soured cream 275 gms. Chicken stock(fresh or from cubes) 2 tbsp. Pepper to taste Salt to taste
FISH WITH CORIANDER SAUCE
Fillets(boneless fish) 12 nos. Butter 25 gms. Spring onions finely chopped 4 nos. Parsley 1 sprig Dry white wine 300 ml. Coriander leaves for garnish Pepper to taste Salt to taste For the Sauce: Mustard powder 1 tbsp. Coriander leaves 1 large bunch Egg-yolk beaten 2 nos. Thick cream 5 tbsps.
PARSI FRIED FISH
Pomfret, cut into slices 1 no. Lemon wedges As required Oil 1 cup To Mix Chili powder 1 tsp. Turmeric powder 1 tsp. Salt 1 tsp.
CREAMED PRAWNS
Prawns, cooked & minced 2 cups Paneer, cut 1 cup Lime juice 2 tsps. Mustard paste 1 tsp. Worcestershire sauce 1/4 tsp. Green chilies, minced 2 tbsps. Coriander leaves, chopped A handful Pepper To taste Chili powder To taste Onion, minced (small) 1 no. Salt To taste
CHUTNEY FISH ROLES
Pomfrets 2 nos. Breadcrumbs As required Eggs 3 nos. Oil for frying As required Salt As required For the Chutney Green chilies 6 nos. Coconut 1 no. Sugar 1 tsp. Coriander 1 bunch Lemon juice 1 no. Garlic 6 slices. Salt ½ tsp.
PRAWN KORMA
Prawns, shelled 1 cup Curd, beaten 1/2 cup Til 1 tsp. Poppy seeds(khus-khus) 1 tsp. Cashewnuts A handful Green chilies, slit lengthwise 3 nos. Ginger garlic paste 1/2 tsp. Garam masala 1/2 tsp. Turmeric powder 1/4 tsp. Coriander, chopped As required Oil 1 1/2 tbsps. Salt To taste
KASHMIRI FISH CURRY
Fish 1 kg. Red chili powder 2 tsps. Turmeric powder 2 tsps. Ginger powder 2 tsp. Fennel powder 3 tsps. Cloves 5 nos. Pepper 6 nos. Black cumin ½ tsp. Vari masala 1" piece. Garlic 4 cloves Water 4 cups Mustard oil 250 ml Salt 2 tsps.
PRAWN FISH AND CURD CURRY
Prawns, cleaned 1 kg. Red chilies 6-10 nos. Green chilies 3-4 nos. Onions, small 4 nos. Coconut ½. Curd 3 cups Curry leaves A few Turmeric powder ¼ tsp. Coriander powder 1 tsp. Cumin seeds, roasted & powdered 1 tsp. Salt To taste
Fish Rawa Fingers
300 gms of shole or bekti fish fillet 1 tblspn of ginger paste 1 tblspn of garlic paste Salt to taste 2 tblspns of lemon juice 2 tspns of red chilli powder ½ cup of rice flour (coarse) Oil to deep fry.
Masaaledar Machchi
Bekti / Singhara fish (boneless), cut into small filets…750gms Oil…3tbs Onion (Large), finely chopped…1 Kalonji (onion seeds)… 1½ Tsp Sabut laal mirch (dry red chillies), whole…6 Carlic, finely chopped…2 tsp Tamatoes, chopped…2 Coconut, Desiccated…3tbs Salt to taste Dhania (coridander) powder…1½ tsp Zeera (cumin) powder…1½ tsp Chilli powder…1 tsp Water…½ cup Lemon juice…2 tbs Hara dhania (green coriander leaves), finely chopped…2tbs
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