FISH AND GREEN MANGO CURRY

1 kg good fleshy fish cut into medium pieces             

2 teaspoons ginger garlic paste

3 green chilies                                                            

3 tablespoons coriander leaves

1 teaspoon cumin powder                                         

2 teaspoons chilly powder                                        

½ teaspoon turmeric powder                                      

Salt to taste                                                          

3 tablespoons oil                                                        

2 green mangoes peeled and chopped                   

2 onions sliced finely                                                

½ cup coconut paste                                                 

Cook the green mango pieces with the green chillies and a pinch of tumeric in a little water till soft. Heat oil in a pan and fry the onions till golden brown. Add the tumeric powder, chilly powder, ginger garlic paste, cumin powder, coconut paste and salt and mix well. Keep frying on low heat till the oil separates from the masala.  Add the fish and the cooked mango pieces and sufficient water and cook for 5 to 6 minutes till the fish is done.   Garnish with the chopped coriander leaves. Serve hot.

CHILLIE FISH NUGGETS

500 grams fleshy fish fillets
2 teaspoons cumin powder
2 teaspoons chillie powder
1 teaspoon pepper powder
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon coriander powder
Salt to taste
2 teaspoons vinegar
¼ teaspoon orange food colour (Optional)
oil for frying

Wash the fish and marinate it with all the above ingredients. Heat oil in a pan till smoky and fry the fish tikkas till golden brown on both sides. Squeeze lemon juice on the Tikkas when done. Drain and serve hot with mint chutney and onion rings.

Green Masala Fish Fry

1 kg good fleshy fish cut into thick slices
2 teaspoons garlic paste
1 medium size bunch coriander leaves
1 teaspoon cumin powder
3 green chillies
¼ teaspoon turmeric powder
Salt to taste
4 tablespoons oil
2 tablespoons vinegar

Grind the green chillies and green coriander together to a paste. Mix in the cumin powder, garlic paste, salt, turmeric powder and vinegar. Marinate the fish slices with this paste and keep aside for half an hour. Heat oil in a flat pan and shallow fry the fish on both sides till brown. Serve with Rice and Pepper water or Bread.

FISH CROQUETTES / CUTLETS

300 grams good fleshy fish fillets
2 teaspoons chopped mint
1 teaspoon pepper powder
Salt to taste2 tablespoons tomato sauce
1 teaspoon butter
1 egg beaten
Yolk of one egg
3 tablespoons oil
3 tablespoons bread crumbs
1 cup boiled and mashed potatoes

Wash the fish and cook in a little water with some salt till soft. Remove from the heat and cool. When cold mash the fish with a fork. Mix in the mashed potatoes, mint, pepper, salt, sauce, butter and the egg yolk. Form into croquettes (cigar shape). Heat oil in a flat pan. Dip each croquette in the beaten egg, roll in bread crumbs then shallow fry on both sides till brown.
Drain and serve with mashed potatoes

COOKING CLASSES IN BANGALORE BY BRIDGET WHITE-KUMAR

SIMPLE INDIAN DISHES AND ANGLO-INDIAN CUISINE

Bridget White Anglo-Indian Recipes

Bridget White Anglo-Indian Recipes

WordPress.com

WordPress.com is the best place for your personal blog or business site.