Apollo Fish

Here is one more guest post from contributor Nutmeg for you fish aficionados out there!

Prep & Cooking- 25  minutes Serves -2

Ingredients:

1.      Cat fish fillet – 1

2.      Chilli Powder – 1 1/2 tsp

3.      Coriander powder -1/2 tsp

4.      Salt to taste

5.      Ginger Garlic paste - 1/2 tsp

6.      Lemon - 1 tsp

7.      All purpose flour (Maida) - 2 tsp

8.      Corn Flour – 1tsp

9.      Pepper powder - 1/2 tsp

10.  Turmeric powder –Couple of pinches

11.  Food Color (red) – Couple of pinches

 Seasoning:

 

1.      Small onion chopped – 1

2.      Green chillies (slit) – 5 nos

3.      Garlic (minced) – 8-10 nos

Method:

1.      Wash and cut the fish into small pieces.

2.      Marinate the fish with all the ingredients for an hour.

3.      Heat the oil in a pan and fry the fish until golden brown, then set aside.

4.      Meanwhile, in a cooking vessel, heat some oil , add onion, garlic, green chillies and sauté it until golden brown then add the fried fish and sauté it for 5 more minutes.

5.      Serve hot as an appetizer.

- Nutmeg

Fish Finger

Another guest post from Nutmeg for all you non-vegetarians out there...

Prep & Cooking time: 30 minutes Serves 3-4

Ingredients:

1.      Fish Fillet (Cat or Tilapia fish) – 1

2.      Breadcrumbs -1 cup

3.      Egg -1

4.      Salt to taste

5.      Ground pepper

6.      Chilli powder – couple of pinches

7.      Lime juice – 1tsp

       

        Method:

      

1.      Cut the fillets into finger shape pieces, and marinate with pepper, chilli powder, lime juice and salt for 20-30 minutes and set aside.

2.      Beat the egg in a bowl. Put the breadcrumbs in a separate bowl.

3.      Dip the fingers in the beaten egg then in the bowl with breadcrumbs.

 

4.      Deep fry in oil on medium heat until golden brown.

5.      Serve hot with ketchup and green chutney.

-Nutmeg

King Fish Fry

Another non vegetarian contribution from guest blogger Nutmeg...

Prep & cooking time: 30 mins   Serves – 4

Ingredients:

1. Medium size fish - 4 nos.
2. Chilli powder – 2 tsp
3. Turmeric powder -1/2 tsp
4. Salt  to taste
5. Vinegar/Lemon – 3 tsp
6. Pepper – 1/2 tsp
7. Ginger Garlic paste – 1 ½  tsp
8. Crushed fennel seeds

Method:

1.      Mix all the ingredients, except the fish and fennel seeds, and make a paste.

2.      Then, marinate the fish with the paste for an hour.

 

3.      Before frying, sprinkle the crushed fennel seeds on both sides of the fish.

4.      Heat 4 -6 tsp oil in a medium pan until sizzling. Place the fish on the pan.

5.      Lower the heat to medium and let it cook for about 5 min, until the fish layer at the bottom is nicely browned.

6.      Then, gently flip the fish on to the other side; add oil if required and wait until it cooks on the other side as well.

7.      The hot and sizzling fish fry is ready to taste.

                                                                                                                        -Nutmeg

Chicken Salna

A non-veg recipe from guest contributor Cardamom provides a change from my usual vegetarian recipes.

Preparation and cooking time - 45 minutes

Serves - 4 people

Ingredients:

Chicken - ½ lbs

Oil - 3 teaspoons

Onion - 1

Tomato - 1

Green chilies - 2

Chili powder - 1/2 teaspoon

Ginger garlic paste -1 ½ teaspoons

Mint leaves chopped - 1 ½ teaspoons

Coriander leaves chopped - 1 ½ teaspoons

Yogurt - 1 teaspoon

Fennel seeds powder - ½ teaspoon

Coriander powder - 2 teaspoons

Poppy seeds - 2 teaspoons

Cinnamon - 1 piece

Cardamom - 3

Cloves - 1

Coconut milk - 1 tablespoon

Grind poppy seeds, cinnamon, cardamom and cloves in a mixer and then add coriander powder and grind again. Add 4 to 5 small onions. Add water and make a paste as shown in the picture below.

 

1. In the pressure cooker, put onion and saute it until golden brown

2. Add tomato, saute it and then add chopped coriander and mint leaves

3. Add ginger garlic paste and chilies.

 

4. Add chili powder and then add chicken and salt

5. Saute it until the chicken turns white.

6. Add the paste, yogurt and fennel seeds powder and cook on a low the flame until the oil floats on top.

 

7. Add coconut milk and ¾ cup water. Allow to cook for one whistle sound in the pressure cooker.

 

Chicken Salna is ready and it goes well with Idli, Dosa, Idiappam and Ghee Rice.