Kerala Fish Fry

 

           One of the most popular item on a Kerala menu platter is this spicy King Fish Fry. It is quite popular among all fish lovers. Only a mix of ginger-garlic paste, lime juice and red chili powder gives this fish fry a delectable taste and flavour. It is great as an appetizer to any meal. So check out the step by step pictorial recipe to prepare it. 

• 2 large King Fish steaks, cleaned
• 1 tbsp. ginger-garlic paste
• salt to taste
• 1 tbsp. Kashmiri red chili powder
• 1 tbsp. oil to marinate
• 1 tbsp. lime juice
•  2 tbsp. coconut oil to shallow fry

   

          Make a paste of ginger-garlic paste, salt, chili powder, oil and lime juice and little water. Rub this paste on the fish steaks and marinate for 2 hours.

          Heat 1 tbsp. oil on a tawa / pan and shallow fry the steak. When done on one side, flip it over and fry the other side to a golden colour.

          Serve, garnished with coriander leaves, onion, lemon & fresh chilies.

                   Make a paste of ginger-garlic paste, salt, chili powder, oil and lime juice &

                   little water. Rub this paste on the fish steaks and marinate for 2 hours.

                                  Heat 1 tbsp. oil on a tawa / pan & shallow fry the steak. 

                        When done on one side, flip it over & fry the other side to a golden colour.

                        Serve, garnished with coriander leaves, onion, lemon & fresh chilies.

Goan Recheado Fish Fry

 

          Recheado Fish fry is a classic Goan dish where Pomfret, Mackerel, King fish or any seafood is marinated or stuffed with a masala paste and then shallow fried. This particular spice is called Recheado that is both fiery and tangy. It is basically a red chili paste that is full of flavors. 

          You can also coat the fish with semolina and fry to get a crisp exterior. Enjoy as it is, with any chutney of your choice, with salad or with plain biryani / pulao / jeera rice. So check out a step by step pictorial recipe to prepare it.

          The word Recheado is a Portuguese word meaning stuffed, as it is typically used as a stuffing or to marinate fish. 

          However, this paste is very versatile as it can also be used to marinate chicken, mutton, prawns or mushrooms / paneer for a veg. version. It turns out very yummy. 

          Hence, this spice paste is a must have in your refrigerator as it is quite handy when you need to dish out something quick. 

            The two main ingredients that make up the Recheado paste are kashmiri red chilies and vinegar. Water is not used in this recipe and the grinding is done by adding vinegar accordingly. If you wish to tone down the spiciness, them deseed the chilies before grinding. 

            Typically, Goan vinegar and Feni are used to make the paste, but I had to skip them as they were unavailable. The onion is generally roasted on an open flame. However, fried or sautéed onion, too, can be substituted.

• 1-2 King fish fillet, washed & drained
• Recheado masala (recipe given below)
• 2-3 tbsp. oil

          Marinate the fish fillet with the spice paste for 5-6 hours or preferably overnight. 

          Heat oil in a pan and shallow fry the marinated fish on both sides till well browned. 

          Serve as it is, with any chutney of your choice, with salad or with plain biryani / pulao / jeera rice.

             Marinate the fish fillet with the spice paste for 5-6 hours or preferably overnight. 

         Heat oil in a pan & shallow fry the marinated fish on both sides till well browned. 

             Serve as it is, with any chutney, with salad or with plain biryani / pulao / jeera rice.

Recheado Masala - 

• 5-6 Kashmiri red chilies, broken into small pieces
• 1 small onion, roasted on an open flame
• 5-6 garlic cloves
• 1/2" ginger
• 1/4 tsp. whole peppercorns
• 1/2 tsp. cumin seeds
• 4-5 cloves
• 1" cinnamon stick
• salt to taste
• 1 tsp. sugar
• 1/2 tsp. tamarind paste
• 1/3 cup vinegar or as required

          Soak all the mentioned ingredients in vinegar for an hour. Then grind in a mixer grinder into a smooth paste. (Do not add any water). 

Fish Machboos - Emirati Cuisine

          This is a traditional Emirati Biryani which is almost similar to the Indian Biryani. It is cooked either with fish, mutton or chicken. This is the former version. Machboos is also popular in other Middle Eastern countries, where they have their own way of preparing it. It is a very easy one-pot meal and a great party recipe too, that can be dished out at short notice. So check out the step by step pictorial recipe to prepare this Emirati delicacy.

          I have used King Fish but it can be prepared with the popular Hamour fish too. The only difference is the use of Arabic spice mix / bzar spice and also the use of dried lime that gives a nice flavour to the biryani. 

• 1-2 King Fish steak
• 1 cup basmati rice, soaked for 30 minutes.
• 3 tbsp. oil
• 1" cinnamon
• 2-3 green cardamoms
• 4-5 cloves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1+1 tsp. Arabic spice
• 1/2 tsp. cardamom powder
• 2 dry lime
• 2 green chilies
• salt to taste
• 2 tsp. ghee
• 1 tbsp. coriander leaves, chopped
• 2 tbsp. fried onion

          Apply 1 tsp. of the Arabic spice and salt to taste to the fish steak and marinate for 10-15 minutes. 

          Heat 1 tbsp. oil in a pan and fry the fish till well done on both sides. Drain and keep aside. 

          Heat remaining oil and temper with cardamoms, cinnamon and cloves. Add the onion and sauté till it turns slightly brown.

          Add all the dry spices and ginger-garlic paste mixed with some water. Sauté till the oil separates.

          Add the soaked rice, green chilies and the dry lime. Mix everything well and sauté for 2 minutes.

          Add  1 & 1/2 cups hot water and pressure cook for 2 whistles. Switch off the flame and let it cool down. 

          Add the ghee and fluff it up with a fork. Transfer to a serving plate and arrange the fried fish on top. 

          Garnish with coriander leaves and fried onion. Enjoy as it is or with some side dish. 

                      Marinate fish with 1 tsp. Arabic spice & salt to taste for 10-15 min. Heat
                      1 tbsp. oil & fry fish till well done on both sides. Drain & keep aside. 

                       Heat remaining oil & temper with cardamoms, cinnamon & cloves. 
                       Add onion & sauté till it turns slightly brown.

                      Add all dry spices & ginger-garlic paste mixed with some water. Sauté 
                      till oil separates.

                     Add soaked rice, green chilies & the dry lime. Mix well & sauté for 2 min.

                       Add 1 & 1/2 cups hot water & pressure cook for 2 whistles. Switch off
                       the flame and let it cool down. 

                       Add the ghee and fluff it up with a fork. 

                   Transfer to a serving plate & arrange fried fish on top. Garnish with 
                   coriander leaves & fried onion. Enjoy as it is or with some side dish. 

Peri Peri Fish Fry

            Try this amazing South African Nando's style Peri Peri Fish Fry in the comfort of your kitchen. It is such an easy and a super quick recipe, where you can use any fish of your choice to dish out this yummy snack. Just a slight pan fry with some peri peri sauce and red chili powder you are done. Enjoy this flavourful Peri Peri Fish fry just as it is or with some salad for a light meal. So check out the step by step pictorial recipe to prepare it.

          This is absolutely an amazing dish. So if you're craving for a Nando's style meal, you know what to do. Just marinate any fish fillet with nandos sauce and then pan fry them till done. It's that simple. I used a store bought one. But you can always make this sauce at home. So now you have a perfect and a hassle free yummy meal - Nando's style at home.

• 2 King Fish Fillet
• 2-3 tbsp. nando's peri peri sauce
• 1 tbsp. + 2 tbsp. olive oil
• 1 tsp. red chili powder
• Extra sauce to garnish 

           Marinate the fish fillet with the peri peri sauce, 1 tbsp. olive oil and red chili powder for 2-3 hours or preferably, overnight. 

          Heat remaining oil in a pan and fry the marinated fish on both sides till done. 

          Drizzle some more sauce over them and serve just as it is or with some salad for a great comfort meal. 

                      Marinate fish fillet with peri peri sauce, 1 tbsp. olive oil & red chili 
                      powder for 2-3 hours or preferably, overnight. 

                   Heat remaining oil & fry marinated fish on both sides till done. 

                     Drizzle some more sauce over them & serve just as it is or with  
                     salad for a great comfort meal.