Fish Burgers

Fish Burgers

Fish Burgers

Ingredients

Fish fillets ½ kg
Egg 1
Mayonnaise 2 tbsp
Mustard 1 tbsp
Butter, melted 1 tbsp
Chopped coriander 1 tsp
Salt ¾ tsp
Ground black pepper ½ tsp
Red chili crushed ¼ tsp
Potato boiled & mashed 1
Crushed cornflakes ¾ cup
Lettuce leaves as required
Tomato slices as required
Onion slices as required
Burger buns, split 4

Preparation

Boil the fish until it flakes with a fork. Drain; cool and flake.
Combine egg mayonnaise, mashed potato, butter melted, chopped coriander, salt, ground black pepper, red chili crushed in a large bowl. Stir in flaked fish. Shape into 6 patties; coat with crushed cornflakes.
Refrigerate 1 hour. Fry fish patties in hot oil until golden. Drain on paper towels. Serve in buns with lettuce, tomato, onion. Serve with jalapeno tartar sauce.

Tuna Salad

Tuna Salad

Tuna Salad

Ingredients

Tuna fish 1 tin

Pita breads 2

Onion 1 medium

Fresh parsley 2 – 3 sprigs

Capsicum (cubed) 1

Black olives 3 – 4

Mayonnaise 2 tbsp

Black peppercorns, crushed ½ tsp

Method

Heat the pita breads on a non stick griddle on low heat till crisp. Chop onion, parsley, capsicums cut into cubes and black olives. Mix onion, olives and capsicums in a bowl. Add tuna and mix. Add mayonnaise, crushed black peppercorns and mix well. Cut the pita breads into 6 triangles each. Place the tuna salad over 6 pieces and sprinkle a little parsley. Cover with another pita triangle and serve. You can also serve them as open sandwiches. Use a scoop to put the tuna salad over the pita breads so that it looks neat.

Goan Prawns and Ladyfingers

Goan Prawns and Ladyfingers

Goan Prawns and Ladyfingers

Ingredients

Prawns 1 cup
Lady Fingers (Okra) 300 gm

Prawn & Lady Finger Curry Masala  Ingredients:
Coconut  half
Kashmiri Chilies 8
Cumin seeds 1 tsp
Dry coriander Seeds 1 tbsp
Turmeric powder 1 tsp
black pepper ½ tsp
Tamarind a little
Garlic flaked 3 – 4 cloves
Dry mango 2 flakes
Vinegar 1 tbsp
Salt to taste

Ingredients for Baghaar

Onion 1 medium
Tomato half
Ginger 1 inch piece
Oil ¼ cup

Procedure

Sauté or baghar the onions, tomato and ginger pieces in a little oil.

Toss the prawns in and stir a little so all of it gets evenly cooked. In the mean time blend the ingredients for the prawn curry.

When it gets a little brownish its time to add the masala.

The goan prawn curry masala has a nice orangey color thanks to the Kashmiri chilies and coconut, it also has a delightful aroma.

Add the masala to the prawn sauté and stir it up, you would probably realize that its too thick.

Add some water to the blender or mixer depending on how thick or thin you want the gravy, you can also add some coconut milk instead of water to make it tastier.

Once it reaches a boil that’s when you add the lady fingers as you do not want them to get too soft.

Add some vinegar if required, this depends on your taste buds so does the salt.

You can add 2 skins of kokum to add some more flavor to tickle the taste buds.

Stir the mixture carefully so as to not break the pieces of lady finger as they are rather delicate.

Here's the ready prawn and ladyfinger curry, make sure you do not cook it for too long after you add the ladyfingers as they will get too soft they have to remain crunchy.

The Prawn and Bhende curry tastes best with rice accompanied by fried fish and prawns, true Goan style!

Goan Stir Fry Prawns

Goan Stir Fry Prawns 

Ingredients
Fresh Prawns ½ kg
Onions chopped 3 medium
Capsicum sliced 1
Goan Recheado Masala 3 tbsp
Cooking Oil 3 tbsp
Salt to taste

Ingredients for the Goan Rechado Masala Paste

Kashmiri Chilies 10
Peppercorns 4
Cloves 6
Cinnamon ½ inch stick 
Sugar 1 tsp
Tamarind Paste ¼ tsp
Cumin Seeds ½ tsp
Ginger ½ inch piece
Garlic 10 cloves
Sugarcane Vinegar ¼ cup
Salt to taste

Method for Goan Rechado Masala Paste

Break the chilies into small pieces. 
Soak in vinegar chilies, peppercorns, cloves, cinnamon stick, sugar, tamarind paste, 
Cumin seeds, ginger, garlic & salt for 20 minutes.
Grind in a blender/grinder to a fine, thick paste without using any water. 
Store in a clean sterilized bottle. Use as required.

To Prepare the Goan Stir Fry Prawns:

Marinate fresh prawns with 1 tbsp masala paste for 10 minutes. 
Heat cooking oil in a wok on medium heat, 
Add marinated prawns, 2 tbsp masala paste & stir fry on high heat for 3 minutes. 
Keep aside in a bowl.

To the same wok add onions & capsicum & stir fry for another 2 minutes on high heat. 
To this add the prawns from the bowl & again stir fry & toss for another 3 minutes. 
Serve hot with fresh bread, hot chapati or steamed rice.

Green Chutney Steamed Fish

Green Chutney Steamed Fish

Chutney Steamed Fish

Ingredients 
Fish fillets ½ kg
Oil 1 tbsp
Oil to shallow fry
For Green Chutney
Coriander leaves 1 bunch
Mint leaves ½ bunch
Garlic cloves 5 – 6
Desiccated coconut 4 tbsp
Green chilies 10-15
Cumin seeds 1 tsp
Sugar 1 tsp
Salt 1 tsp
Lemon (Juice) 2 lemons

Method
Grind the green chutney by putting all ingredients in a blender with very little water, it should not be very runny. Add 1 tbsp oil to the chutney to make it moist. Liberally apply chutney to the fish. Put fish in butter paper, foil or banana leaves. Steam over hot water till fish is done. 
Fish can also be put in banana leaves and enclosed with a piece of thread and then baked or shallow fried or steamed. If using banana leaves, then soften them first by holding them over a low flame. Serve the fish in the leaves or foil parcels.

GRILLED FISH

GRILLED FISH

GRILLED FISH

Ingredients:
Fish fillets  1 kg
Red Chili powder   1 teaspoon ( heaped)
Mustard powder  2 teaspoon
Black pepper powder 1 teaspoon
Salt   half teaspoon
Lemon juice  4 tablespoon
Ketchup   4  tablespoon
Oil for frying   4 tablespoon

Method:

Marinate fish fillets with Red chili powder, mustard powder, black pepper powder, salt, lemon juice and ketchup for 30 minutes. Grease your dish with cooking oil and then spread fish fillets. Grill for 10 minutes or pan fry for 7 – 8 minutes. Serve with French fries & lemon slices.

FISH TIKKA SHASHLIK

FISH TIKKA SHASHLIK

FISH TIKKA SHASHLIK

Ingredients:
fish 1 kg  Boneless (Cut in to 4 piece)
Onion 4  (Cut in to square piece)
Tomato 4  (Cut in to square piece)
Capsicum 4  (Cut in to square piece)

Masala for fish Marination:
Ginger and Garlic paste  2 tablespoon
Red Chili powder  2 teaspoon
Cumin powder  2 teaspoon
Salt  3 teaspoon
Oil   ½  cup(for frying)
yogurt   4 tablespoon
Vinegar  2 tablespoon
Corn flour  2 tablespoon
Cream  4 tablespoon
Orange food color  (Pinch) 

Topping:
Fruit Chat Masala 1 tsp
Coriander leaves few(for garnishing)

FISH TIKKA SHASHLIK

Method:Marinate the fish with ginger and garlic paste, red chili powder, cumin powder,salt,yogurt,vinegar,corn flour, cream and a pinch of orange food color for 45 minutes.
Arrange fish with vegetables on skewers and grill in pan for 10 minutes in ½ cup oil.
Serve sprinkled with fruit chat masala & coriander leave and ketchup.

Fish Biryani

Fish Biryani 

Ingredients for fish Masala:
5 fillets of Cod  Fish
Red chili powder:  1 ½  tablespoon
Salt:  1 ½ teaspoon
Turmeric:  1 teaspoon
Coriander powder:  1 tablespoon
Cumin powder: 1 tablespoon
Ginger garlic paste:  2 tablespoon

Olive oil for frying (as required)
Ingredients for rice:
4cups Basmati rice

1/2 Cup Peas

1/2 cup Sliced Carrots

2 teaspoon Ginger garlic paste

1 teaspoon garam masala powder

Few Whole Spices Cloves,Cumin seeds,Cinnamon sticks and cardamom

Onion:   5 medium
Tomato:   6 medium
Dry Plums:  6-7 

1 cup Chopped cilantro and mint

1 medium Onion Thin Sliced

1/2 lime juice

2 green chilies

1 teaspoon red chilly powder

1 teaspoon turmeric

2 teaspoon salt

4 tablespoon Extra Virgin Olive Oil

METHOD :

Marinate fish with fish masala spices in the above list for one hour.  shallow fry in olive oil. fry  each side of fish for 7 minutes on medium heat.

Make golden brown thin sliced onion in olive oil, remove the fried onions from oil  and put on  one side. In the same olive oil add few cumin seeds ,whole Spices and heat for one minute then add ginger garlic paste and roast for one minute. Now add and stir the chopped tomatoes,peas,carrots ,chilly powder ,garam masala and turmeric powder. Cook Vegetables for about 10 minutes with occasional stirring.

Meanwhile wash and soak rice for 15 minutes. Boil about 8 cups of water in another large pot and add salt and few whole cloves. Drain water from rice and add to the boiling water. Cook them about 80%. Sieve the boiled rice and make a thin layer of oil in a separate pan and add one layer of rice on it and sprinkle coriander,Fried fish, Chopped Mint,Lime Juice ,vegetables mixture and crispy fried onions ( repeat the layering if you have more rice and fish masala) and put lemon slice on the top and sprinkle little bit of orange color and put it on very low heat for 10 minutes with lid on  the rice. 
serve with raita (Yoghurt  mixed with salt and few cumin seeds).