F i s h c u r r y: In g r e d i e n t s

1/2 kg fish pieces 1tbsp ginger garlic paste 2 tbsp coriander powder 1 tbsp red chilli powder 1 tbsp cumin powder 1 1/2 tbsp poppyseed (khuskhus) ground to paste 3 tbsp coconut milk powder (dissolve in a little water ) salt according to taste 2-3 currypatta leaves 4 greenchillies 2 tomatoes 1 medium onion cilantro for garnishing hara dhania oil for cooking methi dana few :D i r e c t i o n s 1. Wash the fish pieces and keep them aside . 2. Heat oil and add methi dana . 3. Now fry chopped onions till golden brown and add ginger garlic paste , coriander powder , red chili powder ,cumin powder ,poppyseed paste , coconut milk , salt , curry patta . Cook till the colour changes . 4. Now add the chopped tomatoes and add a little water , cook again till the water dries up completely and the curry thickens . 5. Now add the fish pieces and do not pour any water till the fish is properly cooked on high heat .If necessary shake the pan but do not use the spoon it will break the fish pieces . 6. When the water dries up add some water accordingly and let it cook on low heat tilkl the oil is separated . 7. Garnish with cilantro .

Pepper Fish Ingredients

250 GMS. Rohu Fish 2 cups Onions (chopped) 6 cloves Garlic tsp. Turmeric 1 tbsp. ground pepper 1 Potato 1 small bunch Spinach 1 cup Mustard oil Salt to taste

Fish Pilav: Directions

1. Cut the rohu fish into small pieces after cleaning. apply salt and turmeric to it and fry the pieces in mustard oil till slightly brown. keep aside. 2. Wash spinach leaves and chop. 3. Heat 2 tbsp. mustard oil and fry the onions till brown. add chopped spinach and pieces of potato and fry. 4. Add the turmeric and fry for another 2 min. 5. Add 3 cups of hot water and bring to boil. add salt to taste and the fried fish pieces and simmer. 6. Meanwhile grind the garlic and pepper to a smooth paste. 7. When the potatoes are cooked and the gravy thickens, add the paste to it. 8. Simmer for another 3 min. 9. Serve hot with plain rice. Ingredients

5 pieces of fish fillets (boneless) or king fish. 4 cups rice(basmati) Salt to taste 3 tsp turmeric powder 3 tsp garlic paste

2 tsp red chilly paste 1 lemon 2 big onions (sliced) 2 potatoes(cubed) 3 tbsps oil. 3 tsps dhaniajeera powder. 2 tbps methi leaves. 2 1/2 cups coconut milk. whole masala (3 tsps jeera,2 sticks cinnamon, 1 tsp black pepper) Directions 1. Wash fish, smear little salt and keep aside. 2. Wash rice and soak them. 3. Heat oil, add whole masala, when they splutter, add methi and onions, saute till onions light brown, add garlic paste, red chilly paste, and turmeric powder. Braise for 20 seconds. 4. Add dhania, jeera powder, wash fish and put in masala, add 4 tbsps of coconut milk and lemon,mix gently to avoid breaking, cover it. Lower the heat and cook for 3 mins, turning twice, take out fish and keep aside. 5. Add potatoes and braise for 20 seconds, add remaining coconut milk and salt. Preheat oven. 6. When it starts boiling, add rice, mix it, and cook on medium heat, till rice almost done and dry.(you can add more milk or water if rice not done) 7. Remove from fire, mix once and place fish on top, cover with foil and put in hot oven to finish cooking. 8. Serve hot with coconut chutney or onion salad.