BAKED FISH WITH STICKY SAUCE

Ingredients (serves 6)
1 large (about 1 1/2kg) whole fish (such as snapper or ocean trout)
80ml (1/3 cup) vegetable oil
2 tbs sesame seeds
2 garlic cloves, sliced
1 small piece fresh ginger, peeled, cut into thin strips
2 long red chillies, seeded, thinly sliced
3/4 cup grated palm sugar*
120ml (6 tbs) fish sauce
4 tbs tamarind concentrate*
100ml (5 tbs) lime juice
1 cup Thai basil leaves
2 tbs fried Asian shallots*
Fresh coriander leaves, to garnish
Method
Preheat the oven to 190°C.
Make 3 deep slashes in one side of the fish, brush with oil and sprinkle with sesame seeds. Place in a greased baking dish and bake for 25 minutes.
Heat 1 tablespoon of the oil in a wok over high heat. Add garlic and cook until golden (don't burn or it will taste bitter). Transfer to paper towel to drain. Add ginger and chilli to wok and stir-fry for 1 minute, then add sugar, fish sauce, tamarind and lime juice. Cook for 1-2 minutes until syrupy. Transfer to a jug and set aside. Clean and dry wok. Add remaining oil over high heat. When hot, add Thai basil (ensure basil is completely dry) and fry for 1-2 minutes until crisp.
To serve, place fish on a platter, pour sauce over and garnish with garlic, basil, shallots and coriander.

Thai fishcakes with dipping sauce

Ingredients (serves 6)
500g red fish fillets, roughly chopped
1 bunch fresh coriander, washed
3 small red chillies, seeds removed, finely chopped
150g green beans, cut into 1cm pieces
2 tablespoons fish sauce
1 1/2 tablespoons brown sugar
finely grated rind and juice of 2 lemons
1 eggwhite
vegetable oil to deep-fry
Dipping sauce
1/2 cup sweet chilli sauce
1 tablespoon fish sauce
Method
Process fish fillets in a food processor until finely chopped. Transfer to a large bowl. Cover and set aside.
Finely chop coriander root, and 2cm of stalks and leaves. Add chillies, beans, fish sauce, 2 teaspoons brown sugar, lemon rind, 2 tablespoons lemon juice, eggwhite and half the coriander to the fish. Mix ingredients until well-combined.
Shape tablespoons of mixture into balls, then flatten into small patties. Place oil into a frypan and heat over medium heat. When hot, add fishcakes, cooking in batches for 3 to 4 minutes each side until golden. Remove fishcakes from the pan when they are golden and cooked through. Drain on paper towels.
To make dipping sauce: Place sweet chilli sauce, remaining lemon juice, fish sauce, remaining brown sugar, and coriander in a bowl. Stir until well-combined. Serve with fishcakes.

Thai fishcakes with dipping sauce

FISH CURRY ( விரால் மீன் குழம்பு)

big size fish(peria viraal meen) 1kg
finely chopped big onion 1/2cup
finely chopped ripe tomatoes 2
garlic paste 1 tsp
chilli powder 3tsp
coriander powder 4 tsp
turmeric powder 1/2 tsp
salt as needed
curry leaves a bunch
sombhu 1 tsp
mustard 1/2 tsp
oil 1/2 cup
thick tamarind extract 1/2cup

clean the fish and piece it according to its size
as 1 or 2"pcs.
apply salt and turmeric and keep aside.
of the above ingredients, from onion to curry leaves,
grind all together and to this masala add the
tamarind extract.
heat oil in a kadai and saute sombu, mustard some curry
leaves.
then add the masala + tamarind extract mixture
and allow to boil.
add the fish pcs and cook in low flame for 10mins
remove from fire,serve with rice

நெத்திலி மீன் வறுவல்

சுத்தம் செய்யபட்ட நெத்திலி மீன்களை மிளகு,சோம்பு,சீரகம் அதிகமா சேர்க்கபட்ட மசாலாவுடன் கலந்து பொரிக்கவும்

FISH WITH FENUGREEK FOR ROTIS

fish and fenugreek

200g surmai fish
250g fenugreek leaves
100g coriander leaves
3-4pods garlic and tomatoes
1tsp turmeric powder
1tsp cumin seeds powder
1tbsp coriander powder
6-7tbsp oil
salt to taste

rub the fish with salt and turmeric and keep aside
remobe the fenugreek leaves from the stems and cut into tiny pcs
chop the tomatoes and garlic into small pcs
heat the oil and pan fry the fish a few at a times till golden brown
in the same oil cook the fenugreek over a low flame for 2-3mins
add 2-3tbsp water and cover the fenugreek leaves with a lid and cook for another 2-3mins
add the tomatoes, coriander, fish and spices
add 2-4tbsp water and cover with a lid and cook the fish over a low flame for another 4-5mins
serve hot with phulka

FISH TIKKA

வஞ்சரம் மீன் துண்டுங்களை முல் இல்லாமல் எடுத்து
தேவையான மசாலாவை இஞ்சி உடன் சேர்த்து அரிது தனியாக
வைத்து கொள்ளவும் .
செதில் இல்லாத மீன் துண்டுகளை தயாராக இருக்கும்
மசாலா கலவையில் கலந்து சுமார் 1/2 மணி நேரம் ஊற விடவும் .
பின்னர் அதை எண்ணையில் பொறித்து எடுத்தால் பொன் நிறமாக வஞ்சரம்
மின்னும் .கேக் போலவும் இருக்கும் .

FISH MASALA FOR ROTIS

500g surmai fish
400g onion
4tomatoes
3-4pods garlic
1"pc ginger
1tbsp garam masala powder
1tsp turmeric powder
1tbsp coriander powder
salt
1/2cup oil
coriander leaves chopped

peel and chop the onions,tomatoes,garlic and ginger into fine pcs
clean wash and cut the fish into fairly big pcs
take a big kadai and mix all the ingredients without putting it on the fire
mix the dish, onion,tomatoes and the spices and oil gently with your fingers in the kadai on fire and cook on a high flame for 2mins and cover with a lid and cook for 7-8mins until the fish is cooked
do not stir often so that the fish pcs do not break
when the fish is half done add the chopped coriander and cover with the lid once again
garnish with coriander leaves and serve hot with rotis

FISH KOFTA CURRY

fish kofta curry

150g fish(minced)
1tbdp salt
10g green chilli
1tsp ajwain
1tbsp ginger garlic paste
1egg
1tsp black pepper
2tbsp gram flour

mix all the ingredient and shape into balls and fry or steam them

gravy:

50g poppy seed paste
50g cashew paste
25g onion paste
4tbsp oil
4 cardamoms
4cloves
2bay leaves
20g ginger garlic paste
5g coriander powder
3g turmeric powder
1tbsp salt
1/2tbsp chilli powder
100g yoghurt
2limes

heat oil in a pan and put the whole gram masalas into it and add ginger garlic paste
saute and add coriander powder,salt, turmeric and red chilli powder
saute and add yoghurt and cook
add poppy, cashew paste, onion paste and 180ml water
cook till oil floats over gravy
add lime juice and remove from fire

FISH IN MUSTARD GRAVY

fish in mustard gravy
(elish in sorso bata.bengali)

6-8 cross sectional slices of big fish weighing about 2kgs
1tsp haldi paste
1/2tsp haldi powder
1tsp green chilli paste
4tsp mustard paste
4tbsp mustard oil
2-3 green chillies slit into halves
salt to taste

sprinkle salt and haldi powder on the fish and keep aside for 10mins,
heat the mustard oil in a pan and fry the fish lightly but not crispy.
remove and keep aside
mix all the pastes and add 1 cup of water. pass this solution through a sieve.
put the kadai in which the fish has been fried on the fire again.
lower the flame and mix in the paste solution.
add the fish pcs and cook the fish on low flame for 3-4mins.
the gravy will be light so if you prefer you could add little more water
depending how thick you would like the gravy,
add salt and also the green chillies.
serve hot with plain rice

Sweet soy and ginger fish

Ingredients (serves 4)
1/3 cup honey
1/4 cup reduced-salt soy sauce
2cm piece of ginger, peeled, grated
1 teaspoon sesame oil
8 small white fish fillets (such as snapper)
baby Asian salad greens, to serve
Method
Combine honey, soy, ginger and oil in a saucepan over medium heat. Cook, stirring, until marinade comes to the boil. Set aside to cool. Pour marinade into a ceramic dish.
Add fish to cooled marinade. Turn to coat. Cover. Refrigerate for 30 minutes.
Preheat a chargrill or barbecue on medium heat. Remove fish from marinade, reserving marinade. Cook fish, brushing with marinade, for 3 minutes each side or until cooked to your liking. Place onto plates. Serve with Asian salad greens.


Sweet soy and ginger fish

PEPPER AND SEA FOOD BROTH(SWISS)

1tbsp butter
1tsp garlic chopped
1tbsp onion
1/2cup prawns
1cup diced boneless fish
1tsp mixed herbs
1tsp chilli flakes
1/2diced carrots
1/4cup green peas
1/2cup diced capsicums
2tbsp vinegar
1/2cup tomato puree
3cups fish stock
2tbsp cream
1/2cup grated cheese
salt and pepper to taste

heat butter in a pan, saute the garlic and onion for a few seconds and in the carrots and peas, prawns and fish and add into the stock, salt, pepper to taste,tomato puree and herbs
further add chilli flakes and vinegar and bring to a boil simmer fot 10mins
add in a little cream and serve hot.
garnish with grated cheese and parsley

chef's variation:

a similar soup can be made with only vegetables of ur choice.
boiled chicken can be used for a non sea food choice

MIXED RICE RECIPES-NON VEGETARIAN

1.MUTTON BIRIYANI

2cups basmathi rice
1/4kg mutton pcs
1/2cup diced tomatoes
1/2cup onions(cut lengthwise)
8 green chillies
1tbsp ginger garlic paste
sombu,lavangam,pattai a little of each
4 cardamoms
1/4tsp powdered pepper
1/4cup ghee
salt and mint leaves as needed

soak rice for 30mins and wash.
heat ghee in kadai and saute lavangam,pattai,sombuadd the onion, chillies and saute well.
add tomato,ginger garlic paste and saute well.
then add the mutton pcs and add water as neededallow to cook.
when its cooked add rice and add 3cups water andcook in low flame.
when the water has dried add mintleavesserve with onion raitha.


2.LEBANESE CHICKEN AND RICE

100g minced meat
200g chicken breast
1medium onion finely chopped
3 pods garlic crushed
3/4 cup long grained rice
3tbsp olive oil
1tsp cinnamon powder
1tsp red chilli powder1tsp all spice powder
1 1/2 cup chicken stocksalt

wash rice and keep asideheat oil and fry the chicken till it is golden brown on both sides
remove and keep aside
in the same oil fry onions till translucent
add crushed garlic and minced meat and fry over lowe flame for 7-8mins
mix spices and continue to cook for further 3mins
mix in the rice gently into the minced meat taking care that spices mix mixes well into the rice
add stock and mix well
transfer to a baking dishplace fried chicken
cover with aluminium foil and bake at 180deg celsius for 20mins or till rice is done and stock is seperated


3.PAELLA(RICE - SPANISH STYLE)

2cups arborio rice or basmathi rice,
soaked1cup shelled and deveined shrimps
1tsp saffron strands
1onion finely chopped
2garlic cloves minced
5cups chicken stock
2tbsp vinegar
1tsp paprika
4tbsp olive oil

heat oil in a pan.
fry the onions.
add garlic.
add the chicken stock,vinegar, paprika and saffron.
bring it to a boil.
soak the rice for 15mins and drain,
add to the boiling stock.
cook till half done.
add the chicken pcs, prawns.
cover and cook till the liquid disappears and the chicken is cooked.
serve hot

FISH FINGERS WITH VINEGAR AND OLIVE SAUCE

400g boneless fish
(cut into finger sizes)
2tbsp lime juice
1tsp garlic(chopped)
1tsp chat masala
1tsp red chilli powder
1tsp mustard paste
2tbsp vinegar
1cup flour
1egg
oil to fry
bread crumbs to coat
salt and pepper to taste

to prepare the fish fingers clean, wash and cut the boneless fish into thin finger like shapes and apply the marination as above and keep aside for 10minutes.
coat the fish with flour, beaten eggs and finally with bread crumbs and deep fry the same until golden brown and remove.

for the vinegar and olive sauce:

1tbsp olive oil
1/4cup vinegar
1tbsp sliced black olives
10-12 sliced green stuffed olives
1/2cup tomato ketchup

heat olive oil, saute the garlic and add in the olives, ketchup and the vinegar and seasonings to taste. mix well and remove. serve warm.


chef's variation:

try a similar recipe with chicken fingers, paneer fingers, baby potatoes, etc