Fish Pulav

Ingredients :
4 cups Basmati rice
1 tbsp garlic-ginger paste
1 1/2 cup fish pieces
3 red dry chillies, ground
1/4 tsp turmeric powder
1 lemon
2 medium onions
15 peppercorns
6 cloves
2 1-inch sticks cinnamon
8 white cardamoms, crushed
1 1/2 tsp cumin seeds powder
2 bay leaves
salt to taste
ghee and oil as required

Method :
Wash the rice clean and put in a colander to drain out the water.
Remove the black threads running at the back of the fishs and wash these fish pieces with water.
Smear with a little salt and lemon juice.
Keep aside for 1/2 an hour.
Cut the onions into thin slices.
Heat 3 tablespoons of refined oil in a heavy-bottomed dekchi and season it with peppercorns, cloves, cinnamon sticks, crushed cardamoms and bay leaf.
Add the ground chillies and the pastes of ginger and garlic.
Stir and put in the fish. Fry till oil starts oozing out.
Put in the rice, turmeric, cumin seeds powder and enough salt.
Fry for some time so that the rice comes to a pale yellow colour.
Pour 3 cups of hot water and squeeze in the juice of the lemon. Make the fire medium.
Let cook till the fish are tender and rice is cooked.
Heat 1 1/2 tablespoons of good ghee in another dekchi.
Put in the onion slices.
Fry till they are browned and become crisp.
Take out and keep aside.
Pour the ghee remaining in the dekchi over the ready fish pulav and mix well.
Transfer the pulav in a nice serving dish.
Garnish with the fried onion slices.
Serve hot. This easy-to-make pulav is simply delicious.

Fish Pitika (Mashed Boneless Fish)

Ingredients :

500 gms rohu fish
2 tbsp mustard oil
2 tsp mustard paste
2 tsp lemon juice
2 green chillies (chopped)
6-8 pods of garlic

Method :

Peel and crush the garlic.
Steam the fish in water for about 10 minutes or until cooked.
Drain out the water. Remove the skin and discard all the bones till you have just the fish without the bones.
Mash the cooked fish and add salt and mix well. Keep aside.
Heat the oil in a pan and add the garlic and the mustard paste.
Lower the flame and fry for one minute.
Add this to the mashed fish.
Also mix in the chopped green chillies and the lemon juice.
Mix well and serve.

Fish Patties

Ingredients :
2 eggs, beaten
1/2 cup bread crumbs
Oil for frying

Mix together for the patties :
250 gms codfish, cooked and minced
2 potatoes, boiled and smashed
1 small onion, chopped finely.
1/2" inch ginger, grounded into paste
3 garlic flakes, grounded into paste
5 green chillies, chopped finely
1/2 tsp garam masala
1/4 tsp turmeric powder
1 tbsp coriander leaves
Salt as per taste

Method :
Add to the patties mixture ½ of beaten egg. Mix it well.
Make small rolls of the mixture and flatten it. Heat oil for frying.
Dip the patties in the remaining beaten egg. Roll it in the bread crumbs.
Deep fry till golden brown. Remove and drain it. Serve hot with wafers.

Fish Moulee

Ingredients :

500 gm fish fillet
1 tsp turmeric powder
2 cups coconut milk
1 tbsp flour
1 tsp red chilli powder
2 green chillies (slit into halves)
½ tsp sugar
3 tbsp oil
1 medium-sized onion (chopped)
salt to taste

Method :
Rub the fish with salt and turmeric powder and keep aside for 5 minutes. Heat the oil in a pan and fry the fish pieces a few at a time till they turn just light golden brown. Drain out the oil and keep aside. In the same oil, fry the chopped onion and ginger till they are translucent. Add the green chillies and fry for another minute. Lower the heat and add 1 cup of water. Mix in the chilli powder and the sugar and salt to taste. Bring to the boil and allow to simmer for 3 minutes.
Mix in the coconut milk and allow the gravy to simmer for another 3-4 minutes. When the gravy thickens a bit, add the fish pieces and cook for another 2-3 minutes.
Serve with plain rice.

Fish Kababs

Ingredients :

2" Dalchini
6-8 cloves, 2 tej pataa, 2 moti illaichi
1 tsp sonth powder
1 tsp garam masala powder
1 tsp red chilli powder,
1 tsp salt
2 tsp saunf
2 tsp ginger paste
1 egg
4 tbsp rice flour

Method :

Put fish, dalchini, tej patte, moti illaichi and laung in a pan. Add some water and boil till fish is soft
Cool remove skin and bones and mash well
Add all the other ingredients. Mix well.
Shape into kababs and deep fry to a golden brown colour.

Fish Fry

Ingredients
1 kg white fish fillets
1/2 cup bread crumbs
Oil for frying

To be ground into paste
2 sprigs of spring onion
1" ginger
3 garlic flakes
4 green chillies
1/2 tsp turmeric powder
1 tbsp lemon juice
1/2 tsp garam masala
1 tsp cumin seeds
1 cup coriander leaves
1/2 cup gram flour (besan)
Salt as per taste

Method:
Clean and Wash fish fillets.
Cut into big pieces of the fillets.
Heat the oil for frying. Put the fish pieces in the batter.
Keep for 5 to 10 minutes. Remove the pieces and roll in bread crumbs.
Deep fry till it turns golden brown. Serve hot.

PAV BHAJI

PAV BHAJI

Ingredients
8 pavs (squarish soft buns about 4" x 5" size)
butter to shallow fry.

For Bhaji
1 capsicum (Shimla Mirch) chopped fine
2 onions chopped fine
2 tomatoes chopped fine
2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 1/2 cup shelled peas
2 tbsp. butter
2 tsp. pavbhaji masala
1 1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
1 cup water (in which vegetables were boiled)
1/2 tsp. each ginger grated, garlic crushed
juice of 1/2 lemon.

To Garnish
1 tbsp. coriander chopped
1 onion chopped
small pieces of lemon

Method
Pressure cook mixed vegetables and peas till well done.
Mash them coarsely after draining.
Heat butter in a pan.
Add ginger-garlice, capsicum, onion, tomatoes.
Fry for 2-3 minutes till very soft.
Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
Bring to boil.
Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
Add lemon juice, stir.
Garnish with chopped coriander and a block of butter.

For Pavs
Slit pavs horizontally leaving one edge attached. (To open like a book).
Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
Serve hot with bhaji, a piece of lemon and chopped onion.

Making time : 30 mins. (excl. pressure cooking time)
Serve : 4 (2 pavs each)