Sea Foods

Fish, sea foods etc

Mexican-Style Fish Sticks

Chef's Name: 
Zainab
Ingredients: 
16 frozen fish sticks
 
1 8 1/2 ounce package corn muffin mix
 
1 4 ounce can diced green chili peppers, drained
 
1 cup cubed pasteurized process cheese spread, (4 ounces)
 
Taco sauce (optional
Preparation Method: 
Arrange fish sticks in a greased 9x9x2 inch baking pan.
Bake in a 400° oven for 25 minutes.
Meanwhile, prepare muffin mix according to package directions; stir in chili peppers and process cheese spread.
Spread evenly over fish sticks in the baking pan.
Return to the oven and bake about 25 minutes more or till corn bread is done.
To serve, cut into squares or rectangles; carefully remove from the pan.
Serve warm with taco sauce, if desired.
Recipes: 

Fish Cutlet

Chef's Name: 
Rehana Khambaty
Ingredients: 
  • Fish -- 1 pound (with bones removed)
  • Ginger Paste -- 1 tsp.
  • Lemon Juice -- 1 tbsp.
  • Green Chillies -- 3 medium sized
  • Egg White -- 1
  • Corn Flour -- 2 tbsp.
  • Coriander Leaves -- 1tbsp. (chopped)
  • Cumin -- 1 tsp.
  • Coriander Seed Powder -- 1 tsp.
  • Cinnamon Powder -- a pinch
  • Garlic Paste -- 1 tsp.
  • Onion -- 1 medium sized (chopped finely)
  • Salt to taste
  • Cooking oil for deep frying
  • Preparation Method: 
    1. Make diagonal slits on the fish and then steam it for ten minutes.
    2. Remove from heat and gently mash it along with the remaining ingredients.
    3. Make mixture into walnut sized balls and flatten slightly.
    4. In a wide skillet heat oil on medium and when hot gently place the cutlets in the skillet.
    5. Let it fry for two minutes and then turn upside down. Both sides must be golden brown. Do not fry for too long as the taste can become slightly bitter.
    6. Serve hot. It is a good appetizer.
    Recipes: 

    Prawns Basked with Cheese

    Chef's Name: 
    Rehana Khambaty
    Ingredients: 
    1 prawn about 100g
    1 potato
    2 tbsp butter
    3 tbsp cheese powder
    Salt & pepper to taste
    1 cup mushroom shreds
    1/2 cup cream sauce
    1/4 cup flour
    1/2 cup milk
    1 cup chicken soup
    Preparation Method: 
    Clean and shell the prawn, retain its tail, make a long gash in its back Mash the done potato, braise the salt, pepper, milk, butter into a thick paste, then place it in the cloth bag.
    Spread the mashed potato in a dish, then put the prawn on it, coat the prawn with the prawn with the mashed potato, dust salt and pepper on the prawn, and sprinkle the mushroom shreds on the prawn.
    Stew the butter, flour, when they smell appetizing, pour the hot chicken soup and milk in the pot, when they become thick, put in little salt, butter, milk, then pour the soup and dust the cheese powder on the prawn.
    Bake the dish at 200 degrees F in an oven until the prawn looks golden and finally, pour some butter on it.
    Recipes: 

    Fish Curry

    Chef's Name: 
    Rehana Khambaty
    Ingredients: 
    800 gms Sliced pomfret
    • 1 Cup coconut milk
    • 1 Sliced onion
    • 1 tsp Chopped garlic
    • 12 Dry red chillies
    • 1 Chopped tomato
    • 1 tsp Cumin seeds
    • 1 tbsp Tamarind paste
    • 1 tsp Turmeric powder
    • 4 Green chillies
    • 1 tbsp Oil
    • 2 tbsp Coriander seeds
    • 1 tbsp Chopped ginger
    • Salt to taste
    Preparation Method: 
    Grind dry red chillies, coriander seeds, cumin seeds, chopped ginger, chopped garlic, tamarind paste and turmeric powder with 12 tbsp of water to make fine paste.
    Rub the slices of the fish with some salt and a pinch of turmeric powder and keep aside for 5 minutes.
    Wash well and drain the water.
    Heat the oil in a wok and saut? the onions for about 5 minutes or till the onions turns golden brown.
    Add the paste and the tomatoes. Saute slightly.
    Mix the coconut milk and water and bring to a boil.
    Add the fish, green chillies and salt. Mix very gently and simmer on moderate heat for about 6 minutes or till the fish is cooked and firm.
    Recipes: 

    Doi Maach (Dahi Ni Machchi)

    Chef's Name: 
    Rehana Khambaty
    Ingredients: 
    1 kg. Rohu or any white fish - cleaned, cubed
    1 cup curd
    1/2 tsp. turmeric powder
    2 onions, ground to a paste
    1 tbsp. garlic paste
    1 tbsp. ginger paste
    3 tbsps. mustard oil
    Salt to taste
    For the gravy:
    6 tbsps. mustard oil
    1 tsp. sugar
    2 bay leaves
    8 cloves
    4 cardamoms
    4 black cardamoms
    8 peppercorns
    2 pieces cinnamon
    6 whole red chillies
    Salt to taste
    Preparation Method: 
    Mix curd, turmeric powder, ground onion, garlic and ginger, salt and oil.
    Apply to the fish and keep aside for 3 hours.
    Heat mustard oil and fry the whole spices.
    Add sugar and salt to taste.
    Add the marinated fish and cook till done.
    Serve hot with rice / pulao / puris
    Recipes: 

    Prawns Dopiazza and Saffron Rice

    Chef's Name: 
    Saleem Pothiwala
    Picture: 
    Ingredients: 
    * Prawns 250 gms * Onions 3 medium thinly sliced * Tomatoes 2 medium roughly chopped * Coconut powder/cream 2 tbsp * Red chilli powder 1 tsp * Turmeric powder 1/2 tsp * Dhaniya powder 1 tsp * Garam Masala 1 tsp * Rice 250 gms * Butter 1 tbsp * Saffron a pinch
    Preparation Method: 
    Heat oil, fry onions till they are soft and golden. Add coconut powder/cream and cook for a few minutes. Add tomatoes and cook till they are tender. Add all the masala powder and cook for 2-3 minutes. Add prawns and turn off the heat. Boil a cup of water and add saffron to it. Heat butter, fry dry rice for a couple of minutes. Add saffron and sufficient water to cook rice. Serve hot rice and prawns and garnish with corriander.
    Recipes: 

    Prawns Tikka Masala

    Chef's Name: 
    Saleem Pothiwala
    Ingredients: 



    * Prawns 250 gms * Tikka/Tandoori masala 2 tsp * Onion 1 medium * Tomatoes 2 medium * Youghurt 1 tbsp * Lemon juice 2 tbsp
    Preparation Time: 
    1 hr 15 min
    Preparation Method: 
    Marinate prawns in tandoori masala and lemon juice for an hour. Blend onions into a paste. Fry onions till golden brown. Add blended tomatoes to the onions and cook till most of the water has evaporated. Add prawns and cook for a couple of minutes. Serve hot with parathas and zeera rice.
    Recipes: 

    Prawn Breadcrumbs

    Chef's Name: 
    saleem pothiwala
    Picture: 
    Ingredients: 
    * Wholetail Prawns 200 gms * Egg 1 * Breadcrumbs * Oil to fry * Redchilli powder
    Preparation Method: 
    Beat egg, add salt and red chilli. Dip prawns in egg and roll them in breadcrumbs and fry on medium heat till golden brown. Serve hot with ketchup.
    Recipes: 

    Prawns Bhuna

    Chef's Name: 
    saleem pothiwala
    Picture: 
    Ingredients: 
    * Prawns 250 gms * Red Chilli powder 1 tsp * Dhaniya powder 1 tsp * Haldi powder 1/2 tsp * Garam masala powder 1/2 tsp * Onion 1 medium * Oil * Green Paste 1 tsp
    Preparation Method: 
    Blend onion into a fine paste and fry it in a tbsp of oil till golden. Take a tbsp of oil and add all the dry powder, instantly add half a cup of hot water to it. Keep stirring till the water reduces to half. Now add green paste and fried onion paste. Cook for another 5 minutes and add prawns. Cook for a minute. Garnish with lemon juice and serve hot with parathas.
    Recipes: 

    Prawn Kebabs...

    Chef's Name: 
    Saleem Pothiwala
    Ingredients: 



    * Tiger/Jumbo prawns 150gms
    * Zeera powder 1 tsp
    * Dhaniya powder 1tsp
    * Black pepper powder 1/2 tsp
    * Salt
    * Lemon juice 2 tbsp
    Preparation Time: 
    25 min
    Preparation Method: 
    Marinate prawns in above masala for 15-20 minutes.
    Set them on skewers.
    Grill them in a pre-heated oven for 5-7 minutes.
    Serve hot with salad.

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