Fish Curry with Long Brinjal and Cauliflower

Ingredients:

• 8-9 pieces parsi fish
• 7-8 florets cauliflower
• 6-7 long brinjals, cut into 1'' pieces
• 100 ml mustard oil for fry the fish
• 1 large red onion paste
• 1 tbsp turmeric powder
• 1 tbsp cumin powder
• 1/2 tbsp red chilli powder
• 1 tbsp white mustard seeds
• 2 dry chillies
• 2 green chillies
• A pinch of hing/ asafoetida
• 1 tsp fenugreek seeds
•  A pinch of garam masala
• Salt as per taste

Method:

• Clean and wash the fish pieces. Rub the fish pieces with salt and turmeric powder. drain out the extra water. Set aside for 5 minutes.
• Heat the oil in a wok and as the oil get piping hot fry the fish pieces till they are golden in both sides. Set aside.
• Again heat 6 tsp mustard oil in a different wok and add fenugrrek seeds, dry chillies, asafoetida  and mustard seeds.
• After 30 seconds, add  onion and green chillies. After few seconds, add cumin powder, red chilli powder, turmeric powder and salt. Stir fry the masalas for 2-3 minutes with little water.
• Add vegetables (cauliflower & brinjal). Mix well and stir for around 10 minutes over a medium heat.
• Add 3 cups of water, if you want more soup you can add more water. Let it boil it on high flame for another 8-9 minutes.
• Add fried fish pieces. Let it boil for another 5 minutes. Add garam masala and mix well the mixture.
• Put off the flame
• Serve hot with plain rice.

Colocasia/ Kochu with Salmon Fish

Ingredients:

• 7-8 pieces of salmon fish
• 5-6 medium colocasia/ kochu- peeled, cut in halves
• 1 onion,  paste
• 1/2 tsp garam masala
• 1 tsp turmeric powder
• 1tsp cumin powder
• 1 pinch of coriander powder
• 2-3 dried red chillies
• bunch of coriander leaves, chopped
• Sat to taste
• Mustard oil

Method:

• Clean and wash the fish pieces  thoroughly with water.
• Coat the fish pieces with salt and turmeric powder. Keep aside.
• Boil the colocasia/ kochu and drain out the water.
• Heat oil in a wok / saucepan/ Kadai and fry the fish pieces until golden brown. Keep aside.
• Now in a separate  wok / saucepan/ Kadai heat little mustard oil and add dried chillies and onion. Stir-fry for 30 seconds.
• Add cumin powder, coriander powder, turmeric powder, salt and 1/2 cup water. Stir-fry the mixture about 4-5 minutes.
• Add colocasia/ kochu and stir-fry for another 4-5 minutes.
• Add 3-4 cups of water and cover it with a lid. Bring it to boil over high flame.
• Add fried fish. Cover and shimmer for another 5-6 minutes or until the fish becomes soft.
• Add garam masala and coriander leaves and mix well.
• Remove from heat and serve hot with rice.

Hilsa Fish with Mustard: My Version

Ingredients:

• 10 to 12 pieces hilsa fish
• 2 tsp turmeric powder (marinating the fish)
• 6tsp white mustard seeds
• 10-13 green chillies
• Sufficient water to make the gravy
• 10 to 11 tsp mustard oil for the gravy
• 1/4 tsp turmeric powder ( to be added to the gravy)
• 1 tsp freshly ground black pepper
• Salt to taste

Preparation:

• Clean and wash the fish pieces.
• Evenly smear 2 tsp turmeric powder and some salt on the fish pieces. Mix well and keep aside for 5 hours.
• Soak the mustard seeds for 20 minutes. After 20 minutes grind mustard seeds and little water to a smooth paste and keep it aside for at least 3 hours.

Method:

• In a large wok or saucepan mix musdard seeds paste, water, turmeric powder, salt and black pepper.
• add the fish pieces and green chillies  and sprinkling some raw mustard oil.
• Put the wok or saucepan on the gas and cook the mixture in a low heat.
• Cook till you acquire the consistency you need thick and thin.
• .Turn off the heat .
• Serve hot with rice.

Fish Head with Joha (Gobindo-Bhog) Rice

Ingredients:

• 1 kg one fish head (preferably katla fish)
• 1 cup joha (gobindo-bhog) rice)
• 3 finely diced onion
• 2 large potato cut into cubes
• 2 tsp cumin powder
• 1 tsp sugar
• 1 tsp ginger-garlic paste
• 1 tsp garam masala
• 5 tsp ghee
• 1/2 litre mustard oil for fry the fish head
• 2 tsp turmeric powder
• 3 green chillies
• 3 dry chilllies
• 3 bay leaf
• Salt to taste

Preparation:

• Rub the fish head with salt and turmeric and it aside for 5 minutes.
• wash rice and drain.
• Heat mustard oil in a wok and deep fry the fish head till brown. Remove the head from the oil.

Cooking Method:

• Heat the ghee in a saucepan. Add bay leaf, dry chillies and fry for 30 minutes.
• Add chopped onions and fry for 4-5 minutes till onions are soft.
• Add ginger-garlic paste, green chillies, cumin powder, sugar, salt, turmeric powder and fry for further 1 minute.
• Add the rice, potato and fry for 5 minutes. Can sprinkling water, if required, to avoid the rice sticking to the bottom of the pan.
• Add 3 cups water and bring it to boil.
• Add fried fish head and after few minutes mashed the fish head. Simmer on low heat till rice and potatoes are cooked.
• Add garam masala and remove from heat.

Deep Fried Fish

Ingredients

1 whole (but scaled or gutted ) pan sized fish
Freshly ground black pepper- 1/2 tsp
Salt to taste
1 cup flour for dredging
4 cups vegetable or refined oil

Garnishing

Spring onion (finely chopped)
2 inch piece of finely copped, peeled ginger
Green chilly- 7-9 nos (finely chopped)
Peanut oil- 2 tsp
Extra virgin olive oil- 1tsp
Fish sauce- 1/2 tsp
Soy sauce-1 tsp
Coriander leaf (roughly sliced)


How to make deep fried fish

• clean the fish (keep the fish in whole).
• Marinate with fish with salt and black pepper for about 30 minutes. 
• Heat the vegetable or refined oil in a wok.
• dredge the fish in flour, shake of excess and when the oil is at hot, slip the fish one at a time into the oil.
• Fry the fish for at least 4 minutes per side. Fry until it turned golden brown .
• In a bowl add the sliced ginger, coriander, spring onion, green chilly, peanut oil, extra virgin olive oil, fish sauce, soy sauce and salt and mix it well.
• When the fish is done, transfer the fish to a plate and garnish with the mixture.