Preparation time : – 10 minutes Serves : – 2

HOW TO PREPARE : – Clean the fish and slice it. Finely chop the onion and tomato each separately. Slit the green chillies and remove all the seeds. Now rub some salt and turmeric into the fish and keep it aside for a while. This will help in beating the foul smell of the fish. Wash it well and then drain the water completely. Take a blender and add the coriander seeds, turmeric powder, tamarind paste, garlic, ginger, cumin seeds, red chillies into a fine paste. Now take a pan and pour the oil. Bring to heat and add the onions. When the onions are golden brown add the paste and tomatoes. Sauté briefly and add the coconut milk and water as desired. Let it boil and then put in the fish, green chillies and salt to taste. Now stir well and cook on a low flame for five to six minutes. Ensure that the fish should be cooked and still firm.

Maharashtrian machhi gravy

Ingredients : – 500 grams of any white fish, 2 tablespoons tamarind paste, ½ cup coconut milk, 1 green chilly, ½ teaspoon asafoetida powder, 2 garlic flakes, 2 teaspoons red chilly powder, ½ teaspoon turmeric, 2 teaspoons garlic paste, 1 tablespoon oil and salt to taste.

Preparation time : – 25 minutes Serves : – 2

HOW TO PREPARE : – Clean the fish slices thoroughly and wash them. Now put the slices in a bowl and add the tamarind paste, garlic paste, turmeric powder, red chilly powder, coriander powder and salt to taste. Mix all these ingredients and let it marinate for half an hour at least. Crush the garlic flakes and set it aside. Now take a pan and heat some oil. When the oil is very hot put in the crushed garlic, asafoetida, chopped green chilly and sate briefly. Now add the marinated fish slices along with the marinade, sprinkle a little water is required. Now cover, simmer and cook for 20 minutes or till the fish is ¾th cooked. Now pour in the coconut milk slowly and bring to boil. Again simmer, cover and cook for another three minutes. The fish should be ready and it must be firm. Remove from flame and serve with rice.
fish recipes

Ingredients : Fish or Prawns – 2 lbs, Corriander pwd. – 1 tsp, Red Chillies – 6 nos, Turmeric – 1 tsp, Onions – 2, Coconut – 1, Garlic – 6 flakes, tamarind – 1 small lump. Salt – to taste, Ghee

Preparation: Grate coconut & extract the milk from half of it . Grind coriander , chillies , turmeric , 1 onion and garlic to a paste . Soak the tamarind in water and strain the juice from it. Brown the sliced onion in ghee and add the masala & the remaining half of the grated coconut. Fry for 5 minutes on brisk fire . Add the coconut milk and the fish or prawns ( whatever u are using ) & simmer till fish is tender . Add tamarind juice and bring to a boil once .

Tuna Curry

Ingredients : 1-2 tablespoons sunflower oil, 1 level dessert spoon black mustard seeds, 1 level dessert spoon cumin seeds, 1 small/medium onion (finely chopped), 4 green chillies (finely chopped – leave the seeds in), 4 cloves of garlic (finely chopped), ¼ teaspoon turmeric, ¼ teaspoon extra hot chilli powder (or to taste), 1 teaspoon coriander powder, 4 fresh tomatoes (finely chopped), 2 x 200g tins of tuna (drained), 1 tablespoon chopped fresh coriande, Squirt of lemon juice

Preparation : Heat oil and add mustard seeds and cumin seeds and let them sizzle a bit. Add onion and fry until brown. (It is important you wait until it browns – it makes a huge difference to the taste of the curry.), Add the garlic, chillies, turmeric, chilli powder, coriander powder and tomatoes. Cook for about 5 minutes. Add tuna, mix in well and cook for another 5 minutes. Add coriander and lemon juice. Serve with tortilla wraps. (Tear off bits of the wraps and use them to pick up the curry.)