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Only FISH

Dish out fish in two interesting and easy recipes


FISH IS perhaps the healthiest meat. Go for it and try these easy to make fish recipes.

Spicy fish

Ingredients:

Seer fish - ½ kg
Egg- 1
Corn flour- 75 gms
Green chilly shredded- 40 gms
Curry leaves - 6 stems
Ginger chopped- 1 tbsp
Garlic chopped- 1 tbsp
Black pepper powder- 1 tsp
White pepper powder- 1 tsp
Red food colouring (optional)- 1 pinch
Ginger garlic paste- 1 tsp
Red chilly powder- ½ tsp
Soya sauce- 2-tbsp
Salt- to taste
Coconut Oil - for frying

Preparation: Clean the fish, remove skin and wash. Cut the fish into ¾ inch pieces. Beat egg and add to the fish. Add chilly powder, red colour, ginger garlic paste and salt. Mix well.

Method:

Heat oil in a wok or frying pan. Fry the fish until soft. Drain excess oil.

Heat 25 ml oil in a wok. Add chopped ginger, garlic, green chilly, onions ad curry leaves and stir over medium heat for 4 minutes.

Add fried fish pieces and mix well. Add black pepper powder, white pepper powder, Soya sauce and salt to taste. Stir over medium heat for two minutes. Remove from fire and serve hot.

Malabar fish curry

Ingredients:

Seer fish- ½ kg
Onion- 2 (medium size)
Green chilly- 7
Curry leaves- 3 stems
Ginger Julienne cut- 1 tbsp
Garlic chopped- 1 tsp
Coconut oil- 75 gms
Shallots (small onions)- 25 gms
Fenugreek- 1 pinch
Coccum (Kodompuli, tamarind) (1.1/2 inch piece)- 5 pieces
Tomato (for puree) - 2 medium sized
Chilly powder- 1 tbsp
Coriander powder- 1 tbsp
Turmeric powder- 1 tsp
Salt -to taste
Grated coconut (medium)- 1

Preparation: Cut the fish into ½ inch pieces, wash and drain water.

Slice onions, green chillies and shallots. Wash Coccum(a type of tamarind) and soak in ½ cup of water. Make tomato puree. Make thick coconut milk by using grated coconut and adding 1 cup of water. Using the same grated coconut, make thinner coconut milk measuring 2 cups.

Method:

Heat 25 ml coconut oil in a kadai(wok). Add fenugreek and sliced onion.

Sauté the onion till golden brown. Add ginger garlic, green chilly and curry leaves. Fry for a minute. Add tomato puree and mix well. Put chilly powder, coriander powder, turmeric, salt and coccum and cook for another 30 seconds. Add 100ml water. After 5 minutes add the fish pieces. When the fish is half boiled add the second coconut milk and cook for 5 minutes. Add the thick extract coconut milk and mix well. Remove the kadai from fire.

Heat frying pan. Add 25 ml coconut oil. Fry shallots in medium heat.

Add little curry leaves and one pinch chilly powder. Season fish curry with this tempering.

K.V.SANTOSH

(The author is Executive Chef, Avenue Centre, Panampilly Nagar)

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