Mint Tilapia Tawa Fish Fry

Ingredients

500gms Tilapia fillets
Oil for pan fry

For Fish Masala
    1 small bunch Mint
    4 cloves Garlic
    1/2 inch Ginger
    3 Green Chilies
    2 tsp Lime Juice
    1/2 Pepper powder
    1/4 tsp Turmeric powder
    1 tsp Salt
    1 tsp Oil

Method

• Grind all the ingredients listed under fish masala - mint, garlic, ginger, green chilies, lime juice, pepper powder, turmeric powder, salt and oil
• Marinade fish with masala paste. And refrigerate for 20 minutes
• Heat pan, add 2 tsp oil. Gently place fish fillets on the pan. Fry on each side for 2-3 minutes until fish is cooked fork tender
• Serve hot.

Mango Fish Curry

Ingredients

250 gms Tilapia Fish (or any Kind)
5 tsp Oil
1/2 tsp Fenugreek seeds
1/4 tsp Fennel seeds
1/4 tsp Cumin seeds
6 Garlic Cloves (sliced)
3 Green Chilis (cut lengthwise)
5 Curry leaves
5 Small Onions (sliced)
1 large or 1 cup Tomato Puree
1 cup Raw Mango (diced)
1 lemon sized Tamarind (soaked in water)
1/2 tsp Turmeric Powder
1 tsp Red chili powder
1 tsp Coriander powder

Method

• Heat oil in a heavy bottomed pan. When oil is smoky, add fenugreek seeds, cumin seeds, fennel seeds And when the seeds start to splutter, add garlic, green chilies and curry leaves. Saute for 30 sec.
• Add onions and saute for 1 minute until onions start to wilt.
• Add the dry spice powders - turmeric powder, red chili powder and coriander powder. Saute 15 sec. This is an important step, it gives deep color to the curry.
• Then add mango. Saute for  2 minutes.
• Add tomato puree. Extract tamarind pulp and add it to the curry. Mix well. Cook for 10-12 minutes until the curry begins to boil. Allow the curry to boil for another 2 minutes. Add salt per taste.
• Add fish to the curry and cook in low heat for 5 minutes. Do not stir other wise fish will break.

Lake Smelt Fish Fry

Ingredients

250 gms Lake Smelt Fish
1 tsp Ginger, Garlic & Cumin (1/2 tsp) paste
1/2 tsp or 4-5 Curry leaves (finely chopped)
5 tsp Corn Flour
1 tsp Red Chili Powder
1/4 tsp Turmeric Powder
1/2 tsp Pepper Powder
1/2 tsp Lemon Juice
Salt per taste
Oil for deep frying

Method

• Gently mix together fish, ginger & garlic paste, curry leaves, 3 tsp corn flour, red chili powder, turmeric powder, pepper powder, lemon juice and salt. Refrigerate for marination up-to 10 - 15 minutes
• Add remaining corn flour and mix well.
• Heat oil for deep frying. Gently drop the fish into the oil. Cook for 2-3 minutes on each side on medium heat until the masala coating around the fish is crusty.
• Serve hot with lemon wedges and onions.

Pomfret Fish Tawa Fry

Ingredients
2 Whole Pomfret Fish
Oil for frying

For masala
2 tsp of Red Chili Powder
1/2 tsp Turmeric powder
3/4 tsp Salt
1 tsp Rice Flour
1/4 cup tamarind pulp
3 Garlic Cloves
1 inch Piece of Ginger
1/2 tsp Fennel seeds
2 Green Chilies

Method

• Make a fine paste of ginger, garlic, fennel seeds and green chilies
• In a bowl, mix together above ground masala paste, red chili powder, turmeric powder, salt, rice flour and tamarind pulp

• Make gashes on both the sides of fish

• Gently apply the marinade all over the fish and massage will. Marinade for atleast 30 minutes

• On a flat pan, heat 3-4 tsp of oil. Gently place the fish on the pan. Cook on medium-low heat for atleast 8-10 minutes on each side

• Serve hot with onions and lemon wedges

Nandu Masala Varuval

Ingredients

500 gms Crab

1/4 cup Sesame Seed Oil

1/2 tsp Mustard seeds

1/2 tsp Fennel seeds

5-10 Curry leaves

5 Green Chilies

2 Onion

2 Tomato

1/2 tsp Turmeric powder

1 tsp Red Chili powder

1 tsp Coriander powder

1/2 cup Coconut

1/2 tsp Poppy seed

Cilantro

Salt

Method

• Heat oil in heavy bottomed vessel. Add mustard seeds, fennel seeds, curry leaves
• Next add onions and green chilies. Saute until onion softens
• Next add turmeric powder, red chili powder, coriander powder
• Then add tomatoes. Cook until oil starts to leave on the sides of the pan
• Now add crab and 1/2 cup of water. Cook in medium low heat for 15 to 20 minutes
• Make a paste of coconut and poppy seeds with water. Add it to the cooked crabs. Continue cooking for another 5 minutes
• Turn off the heat. Garnish with cilantro 

Indian Salmon Fish Fry

Ingredients

250 gms Salmon Fillets, 3-4 inch

1 tsp Red Chili powder

1/2 tsp Coriander powder

1/4 tsp Cumin powder

1/4 tsp Turmeric powder

1/2 tsp Garlic powder or Garlic paste

5 tsp Oil for pan fry

Salt 

Method

1. Mix all the dry ingredients together- red chili powder, coriander powder, cumin powder, turmeric powder, garlic paste and salt
2. Then marinade salmon with above dry ingredients. Gently rub the fillet with dry rub and set aside for 30 min
3. Heat a heavy bottomed skillet or flat pan. Add 2-3tsp of oil. Gently place the fillets on the pan. 3-4 pieces. Do not over crowd the pan
4. Fry for 3-4 minutes on each side on medium heat. Add few drops of oil in each side while frying
5. Serve hot

Nethili Varuval

Ingredients

500gm Lake smelt/ Anchovy (Nethili) fish

1 tsp Turmeric Powder, divided

1 tsp Red Chili powder

1/2 tsp Onion powder (optional for flavoring) or Onion paste

1/2 tsp Pepper powder

1/2 cup Corn Flour

1/4 cup Tamarind pulp

Salt

1 tsp Rock Salt

Oil for deep fry

Method

Rub fish with rock salt and turmeric. Massage gently. Then wash it with water for 3 times. By using rock salt and turmeric, you can get rid of fishy smell

Mix all dry ingredients together- turmeric powder, chili powder, pepper powder, onion powder and salt

Next, add tamarind pulp  

Mix fish in the masala mixture and set aside for 30 minutes

                             

Heat oil for frying

Add corn flour to the marinated fish and mix well

Gently drop fish to the oil and fry in medium low for 2-3 minutes until it starts to turn reddish brown. Use absorbent paper to drain excess oil

Serve hot

Vanjaram Meen Varuval

When I am in Chennai, our afternoon meal is never complete without vanjaram (Indo-Pacific King Mackerel)  fish fry. Vanjaram is one of the most frequently used fish varieties in Chennai and quiet expensive too (center cuts are most expensive part of this fish). Most often it is pan fried or shallow fried which is considered as a tablefare and a delicacy in Southern India. 

I call Vanjaram Meen Varuval as the "king of fish recipes". 

Firstly, the fish has to be a steak cut into thin slices. The marinade is made with few ingredients and the fish has to be marinated for atleast 30min to an hours.

Ingredients

500 gms Vanjaram Fish, steak cut into thin slices

1 tsp Ginger-garlic paste

1 tsp Pepper powder

2 tsp Red Chili Powder

1/2 tsp Turmeric powder

1/4 cup Tamarind pulp

2 tsp Oil

Salt

For coating-

1/2 cup Rice flour

1/4 cup Fine semolina (soji)

1/4 tsp Turmeric powder

1/4 tsp Pepper powder

1/2 tsp Red Chili powder

Water for batter

salt

Oil for frying

Method

• Prepare marinade with ginger-garlic paste, pepper powder, red chili powder, turmeric powder, tamarind pulp, salt and oil. Mix all these ingredients into a smooth paste
• Not apply a thin paste of marinade on both the sides of fish
• Refrigerate for 30 min to 1 hour
• Now make a thick batter of rice flour, fine semolina, turmeric powder, pepper powder, red chili powder and salt. Add little water just enough to make a thick batter
• Heat oil for deep frying
• Gently drop each fish in oil. Fry on medium high on both the sides until the red color deepens 
• Drain excess oil using an absorbent paper
• Serve with freshly cut onions and cucumber

Neyveli Eral Kuzhambu | Prawns Curry

Out five star high protein and low calorie shell fish recipe. Neyveli Eral Kuzhambu (prawns curry) is exceedingly fast to cook. My aunt Geetha Suresh shared this recipe. 
I  bought the shrimps at a local Chinese grocery store and made it over lazy Sunday's dinner.

My husband instantly loved this scrumptious recipe.  The flavors of fresh shrimp taker over other ingredients in the curry. Trust me, I have made shrimp curry with frozen shrimp. It is rubbery and doesn't taste as good as the fresh ones. The condiments and raw spices add a very good taste to the pallet. 

This is the recipe for a good pallet.

Ingredients

500 gms deveined Shrimps

5 tsp Oil

1 stick Cinnamon

4 Cloves

1/2 tsp Fennel seeds

1 tsp Ginger-garlic paste

1 Onion, finely chopped

2 Tomatoes, finely chopped

2 Green chilies, finely chopped

1 Red Chili

3/4 tsp Coriander powder

1/2 tsp Turmeric Powder

1/2 tsp Red Chili powder

1/4 tsp Pepper Powder

3/4 cup Water

Salt

Handful of chopped cilantro

Method

• Heat oil in a heavy bottomed vessel. Add cinnamon, cloves and fennel seeds. When it starts to sizzle, add ginger-garlic paste, green chilies, red chilies. Stir for few seconds
• Add onions and saute until it softens 
• Add tomatoes and cook until it softens
• Now add the dry ingredients - turmeric powder, coriander powder, red chili powder and pepper powder. Add water and mix well. Cook for 5 minuted until the gravy thickens
• Now add shrimp and adjust salt as per taste. Mix well until the gravy coats the shrimp. Cook for 2 to 5 minutes
• Stir with chopped cilantro
• Serve hot with rice or chapathi

White Bass Puli Varuval | White Bass Fish Fry

Meen varuval (fish fry) is an exotic shallow fried fish from coastal TamilNadu. This recipe is a reminiscent of both flavors and textures. The marinade is a family recipe made from tamarind pulp, rice flour, chili-coriander powder, turmeric and salt. This shallow fried fish is crispy on the outside, juicy and succulent inside. 

This is completely a different recipe from what I have tried before. For this recipe, I used wild caught thinly sliced White Bass fish from Canada which perfectly suited this recipe.   This is a must try recipe for seafood lovers.

Ingredients

10 -12 Thinly sliced White Bass Fillets

Oil for shallow fry

For Marinade

1/2 cup Tamarind pulp (thick extract)

2 tsp Chili-Corander powder

1/4 tsp Turmeric powder

2 tsp Rice Flour

Salt

Method

• Make a paste of all the ingredients under marinade
• Apply marinade on fish and refrigerate for 30 minutes
• In a full flat pan, add 1/4 cup of oil. Place fish on the pan. Shallow fry on both the sides until it turns brown and crisp on medium heat
• Serve hot with lemon wedges and onion slices

Fish Pakoda

A dinner party recipe to cook for a small gathering. This is seafood platter  is crunchy on the outside and moist  inside. 

Any kind of fish can be used to make pakoda like ocean perch, tilapia, salmon, white fish fillet, catfish and so on. 

Long strips of fish is marinated in a spicy batter of corn flour, ginger-garlic paste, pepper and red chili powder which is then deep-fried until it is crunchy.

                       

Ingredients

1 kg Fish fillets (ocean perch, salmon, catfish..)

1 tsp Ginger-Garlic paste

Juice of 1 Lemon

1/4 tsp Turmeric powder

1/2 tsp Coriander powder

1/2 tsp red Chili powder

1/2 tsp pepper powder

1 cup of Corn flour

Salt

Oil for deep frying

Method

• Into a large bowl, mix corn flour, ginger-garlic paste, lemon juice, turmeric powder, coriander powder, red chili powder and pepper powder. Season it with salt. Add little water to make thick paste
• Apply this spice mix on fish fillet on both the sides. refrigerate for 30 minutes
• Heat oil for deep frying
• Gently drop fillets in oil. Fry in medium heat until it turns deep red color. Use an absorbent paper to drain excess oil
• Serve hot 

Shrimp Pepper Fry | Royalla Vedupu

Shrimp Pepper Fry ~~ A ravishing recipe that calls for a toast !! 

This recipe can be made in less than 20 min. Shrimps are coated with a good variety of spices that tantalizes your taste buds. 

Ingredients

250 gms Shrimps, cleaned and de-veined

5 cloves of Garlic, finely chopped

2 sprigs of Curry leaves

2 Green chilies, Cut lengthwise

3 Shallots, finely chopped

1/4 tsp Turmeric powder

1 tsp Pepper powder

Handful of Cilantro, finely chopped

Salt

5 tsp Oil

Method

• In a skillet pan, heat oil. When it turns smoky, add garlic, green chilies and curry leaves. Saute for few seconds
• Then add shallots and saute until it turns transparent
• Add turmeric powder and mix well
• Now, add shrimp and pepper powder. Saute in medium heat for 5 minutes. Season with salt and coat the spices all over shrimp. Cook until all the juices is completely reduced 
• Garnish with cilantro. Serve immediately as an appetizer or as a side dish

Nethili Varuval | Lake Smelt Fritters

Nethili Varuval (or Lake smelt fritters) is a scrumptious sea food delight from the sea. It is coated with spiced rub which is then deep fried. You can eat this fish with bones which is extremely crispy.

In Southern part of India, Nethili (anchovy) fish is picked from  coastal areas  of Indian Ocean. Similar to Nethili, there is an another variety of fish called smelt which is picked in Great Lakes. 

Its a great party appetizer especially when you have guests at home.

Ingredients

200 gms Lake smelt (or) Anchovies 

4 Garlic Cloves, roughly chopped

1/2 tsp pepper powder

1/2 tsp Red Chili powder

Juice of 1/2 Lemon

1/4 cup Corn Flour

Salt

Oil for deep frying

Method

• Marinate anchovies (nethili fish) with garlic cloves, pepper powder, red chili powder, lemon and season with salt. Refrigerate for 30 minutes

• Add corn flour to the marinated anchovies

• Heat oil for deep frying. Gently drop anchovies one by one. Fry in medium heat until it turns deep red color. Use an absorbent paper to drain excess oil

• Serve immediately garnished with chopped coriander leaves and onion slices

Nandu Thokku | Crab Dry Curry

For those who miss mummy's food, then this is the recipe worth to try for :-) 

Sometimes PG yearns for my mother-in-law's recipes who is an expert cook. So I  learn't Nandu Thokku from my mother-in-law. PG was overjoyed with this scrumptious dish.

The aroma from freshly ground spice paste cooked with crab adds a lots of flavors. This recipe need to be slow cooked so that crab blends well with the masala.

Ingredients

1 Kg Crab

For masala

3 Onions, diced

2 Tomatoes, diced

6 Garlic cloves

Small piece of Ginger

1 tsp poppy seeds

4 Green chilies

1 cup freshly grated coconut

2 tsp Roasted Channa (Daliya)

1 tsp Fennel seeds

For Seasoning

4 tsp Oil

1 tsp Mustard seeds

1 tsp Fennel seeds

1 sprig of curry leaves

1/2 tsp Turmeric

Salt

Method

• In a heavy bottomed vessel, fry onions, tomatoes, garlic, ginger and chilies

• Roast poppy seeds separately

• First make a smooth paste of coconut, daliya, fennel seeds and poppy seeds. Then add sauteed vegetables and grind it

• In the same dish, heat oil. when it is smoky, add mustard seeds, fennel seeds and curry leaves. When it starts to splutter add the ground masala

• Add turmeric powder and adjust salt as per taste. Saute in low heat

• Add already cleaned crab and mix well. Cover the vessel and cook in low heat for 15 - 20 minutes

• Serve hot with steamed rice

Shrimp Thokku | Yera Thokku | Prawn Thokku

Shrimp Thokku is a full-flavored spicy thick gravy made with seasoned shrimps. This recipe is prepared in Chennai style. My mother -in-law makes this recipe all the time and that's how I learnt it from her. It is onion-tomato based gravy cooked till perfection along with different spices added. It tastes best when served with steamed rice.

If you like crustaceans then this is the recipe you would yearn for!! 

Ingredients

20-25 Srimp, deveined

1 Onion, finely chopped

1 Tomato finely chopped

1 tsp Mustard seeds

1/2 tsp Fennel seeds

1 sprig of Curry leaves

2 garlic cloves, finely chopped

small piece of Ginger, finely chopped

1/2 tsp Turmeric powder

1 1/2 tsp Sambar powder (or)  1 tsp coriander powder & 1 tsp Red Chili powder

Salt

5 tsp Oil

Method

• In a heavy bottomed vessel, heat oil; add mustard seeds, fennel seeds and curry leaves
• Add onions, ginger and garlic. Saute until it turns transparent
• Add turmeric powder and sambhar powder. Give it a toss
• Then add tomatoes. Saute until oil separates out from rest of the ingredients
• Add Shrimp and adjust salt as per taste. Cook for 10 to 15 minutes until gravy thickens and shrimp is completely cooked
• Garnish with cilantro and serve hot with steamed rice or chapathi

Fish Biryani | Meen Biryani

Fish biryani is one of the newest recipes that I tried recently. At home, everyone is fond of Biryani and my husband is  greatest critic. So I try to experiment with different kinds of biryani, though the ingredients are similar; but the challenge is with the preparation.

So, for this recipe I chose farm raised Cat fish because they are flavorful, delicious; and most importantly they are easy to work and this fish retains its shape even after cook, also they dont break apart. I like layered biryani and used this concept for this dish too. 

Ingredients

For fish mariantion

1 kg Cat Fish

4-5 Green chilies, cut lengthwise

1 cup Yogurt

1/2 tsp red chili powder

1/2 tsp Coriander powder

1/4 tsp turmeric

Handful of Mint leaves, finely chopped

Salt

For Fish Gravy

2-3 bay leaf

1 stick Cinnamon

2 Cardamom

4 Cloves

3-4 piecesof Javitri

1 Mace

1 tsp Kala Jeera

4 Garlic cloves, finely chopped

Small piece of Ginger, finely chopped

1 Onion, thinly sliced

2 tsp oil | Ghee

For Rice

1 tsp ghee

1 cinnamon stick

1 Bay Leaf

2 Cloves

3 cups of Basmati Rice

4 1/2 cups Water

Salt

For garnishing

1 onion, thinly sliced

1 tsp ghee

pinch of saffron strands

3 tsp warm milk

Method

For the gravy

• In a large mixing bowl, mix all the ingredients listed in fish marination. Refrigerate for 1 hour
• In a large pot, heat oil, add bay leaf, cinnamon, cloves, javitri, mace, kala jeera and when it starts to sizzle; add onions, ginger and garlic
• Add marinated fish to the pot and cook in medium heat until gravy thickens and oil separates out from rest of the ingredients

For the rice

• In a separate pot, heat ghee, add cinnamon stick, bay leaf and cloves. Add water and bring it boil. Add basmati rice and adjust salt as per taste. Cook in medium heat until rice is completely cooked. 

For garnishing

• In a sauce pan, heat ghee and add thinly sliced onion. Saute until onions turn brown
• In a bowl mix milk and saffron strands

For layering

• In a large pot, first add fish gravy; second- add a layer of cooked rice and spread it evenly; third add fish gravy and some fish pieces, next add rice and spread it evenly. Repeat this step. In the end add fried onions and saffron milk . Cover the pot with a lid. Cook in low heat for 15 to 20 minutes
• Serve hot

Fish Kebab | Meen Varuval

When it comes to sea food, I am always hooked on to fish kebabs. This is the first recipe of sea food which I learnt from my Mom. I got trained by watching my mom preparing this recipe. 

This recipe requires marination. Also, my mom make batter from fine sooji (chiroti rava) that add lot of crunchiness to this kebabs. I have modified my mom's recipe with my sister's recipe where she prepares green masala for marination. I have used only green ingredients for marination like green chilies and coriander.

Ingredients

500gm Ocean Perch Fillet

4 Green chilies

4 Garlic Cloves

small bunch of Cilantro

1/2 tsp Cumin powder

1/2 tsp Pepper powder

1/4 tsp Turmeric powder

For the batter

2 tsp Chiroti rava (fine soji)

2 tsp Rice flour

1/4 tsp salt

1/4 tsp pepper powder

1/4 tsp Turmeric powder

Method

• Make a coarse paste of green chilies, garlic, cilantro, cumin powder, pepper powder and turmeric powder

• In a large mixing bowl, add ocean perch fillet and ground spice paste. Adjust salt as per taste. refrigerate for 2 to 3 hours

• In a small mixing bowl, mix all the ingredients listed for the batter. Add little water.

• Preheat oil for deep frying
• Now, apply the batter over refrigerated fish and gently leave it in hot oil. Fry in medium heat until it turns brown
• Serve hot with red onion and lemon wedges