Hogaad - Bum - Kashmiri

Credits:
lankaspice.wordpress.com
kashmirifoods.com

Ingredients:

250 g hogaad (dried fish).

200 g bum.

2 big table spoons laal mirchi powder (red chilly powder).

2 big table spoon saunf powder (fennel powder).

1/2 table spoon saunth powder (ginger powder).

Salt to taste.

1/2 tea spoon haldi powder (turmeric powder).

1/2 tea spoon hing (asafoetida).

1 table spoon ajwain powder (carom powder).

1 table spoon zeera (cumin)

5 saboot sookhi laal mirchi (dried red whole chilly).

5 half crushed laung (cloves).

5 laadles of mustard oil.

Method:

Clean hogaad, cut the fins and tail and remove off the head.

Roast them in a pan for 2 minutes with constant stirring, care should be taken to avoid burning.

Put them in a big basin till cool and then soak them in fresh water for 3 minutes and rinse four to five times in such a way to avoid breakage.

Put them in a sieve and keep aside to drain off the water.

Cut bum into 3 inch pieces, soak in lukewarm water for 5 minutes and rinse 4 times in fresh water carefully to avoid meshing.

Drain off the water and keep it aside.

Heat oil in a pan and fry the hogaad, put them in a bowl and keep aside.

Put zeera, cloves, mirchi powder and hing in oil along with 1/2 cup of water.

Put the pan on low flame and stir the contents properly till the oil separates and deep red colour appears.

Add water, salt, saunf, saunth, haldi, salt and ajwain in a patila in which hogaad is to be cooked.

Put the contents of pan in patila along with fried hogaad and cook for 5 minutes on full flame.

Add bum and cook for another 4-5 minutes on low flame. Remove the lid and allow it to cool for 15 minutes.

Serve it with boiled rice.

Gaad-Nadur (Fish and Lotus stem)

Credits:
dailymail.co.uk
kashmirifoods.com

Ingredients:

1 kg fish (r0hu or katla) and 1/2 kg lotus stems.

300 ml mustard oil.

1 tea spoon haldi (turmeric powder).

3  table spoons saunf powder (fennel).

2 table spoons kashmiri mirch.

5-7 laung  half crushed (cloves).

4 crushed moti elaichi (black cardamom).

1/4 tea spoon hing (asafoetida).

1 tea spoon zeera (Cumin).

2 tea spoons half crushed ajwain (Carom Seeds) .

4-5 saaboot laal mirchi (red chilies ).

 

Methods:

 Wash the fish, drain off the excess water and spread each piece of fish on a sheet of paper (newspaper/ blotting paper) and let it dry for half an hour so as to avoid the loss of oil during frying.

Now layer with 1/2 spoon of salt and turmeric evenly.

Put about 300 ml mustard oil in a big pan, heat it till smoke appears.

Put 4-5 pieces of fish at a time for deep-frying.  As soon as the fish tuns dark brown remove them.  Fry all the pieces in the same way.

Fry the lotus stems in the same manner.

Remove the pan from the flame.

Now bring a big patila in which the fish is to be cooked.

Put one and a half litre of water in patila, add saunf powder, haldi powder, saunth, ajwain, saaboot mirchi, crushed elaichi, fried fish and salt to taste.

Put the pan on low flame.  Add hing, zeera, half crushed cloves and kashmiri mirch in the oil and start stirring. 

Put 50 ml of water and stir again till maroon colour appears.

Add whole contents of pan in the patila and let it boil on a full flame for five minutes and after that let it cook on a low flame for another half an hour, after that remove the lid and let it cool for sometime.

Relish it with white boiled rice.

IGGARU ROYYA RECIPE

Credits:
fprecipes.blogspot.com
youtube.com

Ingredients:

36-40 medium prawns
2 onions ( pyaj)
2 tomatoes (tamatar)
1 tsp peppercorns
1/2 cup coriander leaves (dhania patta)
1 inch ginger (adrak)
10 cloves (lavang) garlic (lasan)
10-12 curry leaves (kari patta)
12 tblsp groundnut (moong fali) oil (tel)
salt (namak) to taste
1 cup coconut (narial) (scraped)
4 red chillies whole
1 tsp cumin seeds
1/2 tsp fenugreek seeds (methi seeds)

Method:

·    Shell, de-vein, wash and pat dry the prawns.

·    Peel and chop onions and tomatoes. Peel and grind the ginger and garlic to a fine paste.

·    Wash curry leaves and the coriander leaves.

·    Heat 2 tablespoons of oil and fry the masala ingredients and grind to a coarse paste.

·    Heat the remaining oil, add onion and fry till golden brown. Now add the ginger garlic paste and fry till all the water evaporates. Add the masala paste and stir.

·    Add tomatoes, salt, curry leaves and sauté on a low heat for a few minutes.

·    Add the prawns, toss well and cook till the prawns are done.

·    Sprinkle chopped coriander and serve hot.

Watch & Learn:

NEIMEEN PORICHATHU RECIPE

Credits:
simplyspicy.blogspot.com
youtube.com
Ingredients:

1 seer fish
refined oilto fry
for marinade

 
1 tblsp red chilli (lal mirch) powder
1 tsp turmeric (haldi) powder
1 tblsp coriander powder (dhania powder)
1 inch ginger (adrak)
12 clovesgarlic (lasan)
2 tblsp groundnut (moong fali) oil (tel)
2 lemons
2 tblsp rice(chawal) flour
10-12 curry leaves (kari patta)
salt (namak) to taste

Method:

·    Clean and wash the fish thoroughly. Cut slices of about 1/2- 3/4 " thickness.

·    Peel ginger, garlic and grind to a smooth paste. Squeeze both lemons and remove the juice.

·    Wash and chop the curry leaves finely.

·    Mix all the ingredients for the marinade and apply uniformly on the fish. Rest it for an hour in the refrigerator.

·    Heat oil in a pan and shallow fry on medium high heat for 3 minutes on either side or till fish is completely cooked and golden brown. Do not crowd the pan, fry few pieces at a time.

·    Serve hot with lemon wedges.

Watch & Learn:

MACHCHI KE SOOLEY RECIPE - Rajasthani

Credits: indianfoodforever
Img Credits: lifeisgoodkitchen.blogspot
Video Credits: Youtube


Ingredients:

1 small onions sliced
1 tsp cumin seeds
ghee to fry

 
1 tsp turmeric powder
1/4 cup coriander leaves
2 tsp red chilli powder
salt to taste
 
1/2 kg fish fillets
1 tblsp coriander seeds
2 tsp kachri paste
5 - 6 garlic flakes

Method:

·    Clean, wash the fish fillets (preferably of fresh water fish), wipe with a dry kitchen cloth.

·    Cut into 2 x 2 inch flat pieces.

·    Deep fry cut onion till golden brown and make a paste.

·    In the same ghee fry garlic till golden and then grind to a paste.

·    Roast and crush coriander and cumin seeds.

·    Mix in both the pastes.

·    Mix in all ingredients except the ghee.

·    Marinate the fish in this mixture for 30 minutes.

·    Skewer the fish pieces and stir fry on a barbecue or in an oven, basting in between with ghee, till golden brown.

·    Serve at once with green or garlic chutney and onion rings.

Watch & Learn:

Sorry we could not arrange a video. We deeply regret the inconvenience caused by the same. 

MACKEREL MASALA RECIPE - Goan

Credits: indianfoodforever
img credits: spiceupyoursoul.blogspot

Ingredients:

1 cup coconut scraped
5 peppercorns
salt to taste 
1 tblsp oil
5 onions sliced
5 cloves
1/2 inch cinnamon
6 big size mackerels (bangda) scaled
8 red chillies whole
1 tblsp coriander seeds
1 small size tamarind
6 cloves garlic
2 tsp turmeric powder

Method:

1 cup coconut scraped
5 peppercorns
salt to taste 
1 tblsp oil
5 onions sliced
5 cloves
1/2 inch cinnamon
6 big size mackerels (bangda) scaled
8 red chillies whole
1 tblsp coriander seeds
1 small size tamarind
6 cloves garlic
2 tsp turmeric powder

GOAN FISH CURRY RECIPE - Goan

Credits: indianfoodforever
img credits: kitchencorner.blogspot

Ingredients:

1 lemon size tamarind
2 tblsp ginger paste
1 tblsp malt vinegar
2 pomfret fish 
1/2 cup coconut scraped
6 red chillies whole 
2 tblsp oil
2 green chillies
2 tblsp coriander seeds
1 small tomato
2 tsp garlic paste
2 tsp cumin seeds
salt to taste 
1 small onion

Method:

·    Clean, wash and cut each fish into 5-6 pieces.

·    Cut onions and tomatoes.

·    Slit green chillies and cut into half.

·    Roast cumin seeds, coriander seeds and whole red chillies.

·    Make a fine paste of all the roasted spices along with scraped coconut, ginger and garlic paste and malt vinegar.

·    Heat up oil in a pan.

·    Mix in cut onions and stir fry till golden brown.

·    Mix in green chillies and cut tomatoes.

·    Stir fry on a medium heat up for 3 minutes.

·    Stir constantly.

·    Mix in the paste and 11/2 cup of water.

·    Bring it to a boil and then mix in fish pieces and salt.

·    Stir fry on a low heat up for about 5 minutes or till fish is just done.

·    Serve hot with steamed rice.

MASHLI GASHI RECIPE

Credits: indianfoodforever
img credits: niyasworld

Ingredients:

1 medium onion
1 tsp tamarind pulp
2 tsp coriander powder
4 tblsp coconut oil
750 gms fish (pomfret)
5 cloves garlic
1 cup hot water
1 tsp red chilli powder
1 tsp turmeric powder
salt to taste 
2 tblsp coconut milk

Method:

·    Clean and wash the fish thoroughly.

·    Take off the scales, but leave the skin on.

·    Halve the fish lengthwise and sprinkle half the salt on pieces.

·    Set aside for 20 minutes.

·    Take off and cut the onion and garlic.

·    Take a wide shallow pot wide enough to hold the fish pieces in a single layer.

·    Heat up oil in it over medium heat.

·    Mix in the cut onions fry until they are golden, stirring frequently.

·    Mix in the cut garlic and fry for 30 seconds.

·    Mix in coriander powder, fry for1 minute, stirring constantly.

·    Stir in the red chilli powder and turmeric powder.

·    Mix in the coconut milk to the spices.

·    Mix in hot water.

·    Mix in the tamarind pulp and remaining salt and simmer (boil slowly at low temperature) gently for 2-3 minutes.

·    Assemble the fish in the pot in a single layer and cover, simmer (boil slowly at low temperature) for five minutes.

·    Turn the fish over once, cover again and simmer (boil slowly at low temperature) for a further five minutes

FISH CAKE RECIPE - Goan Regional

Credits: indianfoodforever
img credits : certideurope.blogspot

Ingredients:

2 green chillies
salt to taste 
4 cloves garlic
400 gms fish
2 tblsp refined flour
1 inch ginger
2 tblsp oil
1 egg beaten
1 medium onion
2 tsp coriander powder
1 tsp garam masala powder
3 -4 potatoes
oil for frying 
1/2 cup white bread crumbs
1/2 tsp turmeric powder
a few sprigs coriander leaves

Method:

·    Boil, take off and mash the potatoes.

·    Wash the fish thoroughly.

·    Take off the skin and cut into fine pieces.

·    Take off and finely cut the onion.

·    Wash, take off and grate the ginger.

·    Take off and crush the garlic.

·    Wash, take off the stem, de-seed and cut the green chillies finely.

·    Clean, wash and finely cut the coriander leaves.

·    Put potatoes and fish in a mixer and mix in to coarse paste.

·    Heat up oil over medium heat up and fry the onions until soft.

·    Mix in crushed garlic, grated ginger, cut green chillies, stir and stir fry for one minute.

·    Mix in turmeric powder, coriander powder, garam masala powder, stir stir fry for one minute.

·    Mix in the coriander leaves and salt, stir, mix well, take off from heat.

·    Put the fish and potato mixture in a big size mixing bowl, mix in onions and fried spices and mix well.

·    Cover and chill the mixture for at least one hour.

·    Divide the mixture in 12 equal sized portions and shape them into flat round cakes about 1/2 inch thick.

·    Dust the cakes in flour, then dip in beaten egg and roll in breadcrumbs.

·    Heat up oil and fry the fish cakes until golden brown.