Kiran's Cuisine

INGREDIENTS

Silver Pomfret(Avolli) – 1 kg (4 to 5 nos)
Black pepper powder – 1 tbsp
Turmeric powder – 3 pinchs
Red chilly powder – 1 tbsp
Salt – As reqd
Ginger/Garlic paste – 3/4 tsp
Cumin Powder – 3 pinches
Lemon Juice – 2 tsp
Curry Leaves – 3 or 4 leaves
Coconut oil / Olive Oil– As required for frying

METHOD

For cleaning the Silver Pomfret:
1)Clean the fish remove the waste from its belly, cut its fin in a nice shape, so that it looks good when presented.

2)Rub the fish on rough surface( on a cutting board) with salt and clean inside out.

3)Wash with clean water and soak them in lemon juice to get rid of the any bad smell of the fish.

4)After half an hour, take the fish out of the lemon juice and wash in clean water.

5)Make slits through the fish diagonally.

For preparing the masala:
1)Mix black pepper powder,red chilli powder, ginger/garlic paste, cumin powder,salt,Lemon Juice and turmeric powder into a coarse paste.

2)Rub it all over the fish inside out.

3)Stuff the curry leaves on to the fish and Refrigerate it for about half an hour for the masala to absorbed into the fish.

4)Take out the fish ,remove the curry leaf which was stuffed outside and fry in coconut/veg/olive oil on both sides, until it turns dark brown.

Recipe By
Kiran Mary

INGREDIENTS

Silver Pomfret(Avolli) – 1 kg (4 to 5 nos)
Black pepper powder – 1 tbsp
Powdered Coconut – 1 tsp (Optional)
Turmeric powder – ½ tsp
Red chilly powder – 1 tbsp
Salt – As reqd
Curry leaves – 2 stalks
Coconut oil – 1/4 cup
Ginger/Garlic paste – 1/2 tsp
Sesame Seeds – 2 tsp (Optional)
Coconut Milk – 3 Cups
Aluminium foil – A roll
Lemon Juice – 2 tsp

For the Gravy:
Button onions(Kunjulli) – 1 cup
Red chilly powder – 2 tsp
Button onions(Kunjulli) – 10 nos
Corriander Powder – 1 tsp
Garam Masala – 2 pinch
Salt – As reqd
Whole red chillies(Kollamulaku) – 3 nos
Ginger – ½” long
Garlic pods – 6 no
Curry leaves – 2 stalks

METHOD

For cleaning the Silver Pomfret:
1)Clean the fish remove the waste from its belly, cut its fin in a nice

shape, so that it looks good when presented.

2)Rub the fish on rough surface( on a cutting board) with salt and clean

inside out.

3)Wash with clean water and soak them in lemon juice to get rid of the any

bad smell of the fish.

4)After half an hour, take the fish out of the lemon juice and wash in clean

water.

5)Make slits through the fish diagonally.

For preparing the masala:
1)Mix black pepper powder, grated coconut powder, red chilli powder, ginger

and garlic paste into a coarse paste.

2)Add turmeric and salt and little water to make the masala to a paste form.

3)Rub it all over the fish inside out.

4)Stuff the curry leaves inside and out of the fish.

5)Refrigerate it covered for about half an hour for the masala to absorbed

into the fish.

6)Take out the fish ,remove the curry leaf which was stuffed outside and fry

in coconut/veg/olive oil on both sides, until it turns dark brown.

:- Keep it aside.

For making the gravy:

1)Take out the excess oil from the above frying pan..

2) Add the half-cup cut shallots,ginger, garlic and saute it well until the

raw smell goes off thats takes like hardly 2 or 3 mins.

3)Add red chilly powder, corriander powder, garam masala powder and

remaining fish masala and curry leaves .

3) Add sesame seeds and Saute it well also add little bit salt . (remember

that u have added salt when u fried the fish).

4)When they turn slight brown and tastes good, spread the gravy on the foil

or the banana leaf keep the fish above the gravy and also pour gravy above

the fish too. Fold the foil carefully and make 3 or 4 needle holes with a

pin be carefull that u dont tear the foil and keep it aside.

For boiling the Fish

1) Take a flat pan and add 3 cups of coconut milk to it and add little bit

salt and turmeric powder.

2) Place the folded fish gravy pack to the coconut milk and close the pan

allow it to cook for abt 15 to 20 mins.

3) After 15 mins place fish gravy pack into a serving pan , Open the pack

carefully without the damaging the fish and pour little bit of the boiled

coconut milk over the fish and serve it.

:- If u get the banana leaf for packing the fish it will add more taste.

:- If u r adding the grated coconut for the masala, grind all the masala

ingredients to a fine paste.

:- Add the Chilly according to ur taste. This recipe is little bit hot..

Try out this Recipe and make ur guest bite their fingers.

Recipe By
Kiran Mary.

INGREDIENTS

Tuna Tin fish – 2 Can
Onion chopped – 2 nos
Green chillies chopped – 4nos
Garlic chopped finely – 3 nos(bigger size)
Ginger chopped finely – 1 medium size
or Ginger/Garlic Paste – 1/2 tsp
Potatoes boiled & smashed – 2 nos
Pepper powder – 1 tsp
Kasoori Methi(Optional) – 1 tsp
Garam masala – 2 tsp
Oil – 1 tbsp
Musturd Seeds – 1/4 tsp
Red Chilly Powder – 1/4 tsp
Vinegar – 1/4 tsp
Salt – As per taste
Egg – 1 no
Puffs Pastry Sheet – 1 pack

METHOD

1) Strain tin fish,Wash it with normal water.For avoiding the tinny smell,Mix the Fish meat with vinegar and salt and keep it aside for 5 mins.

2) Pour oil in a pan, as the oil becomes hot,splutter mustard seeds, add sliced onions,ginger,garlic,chilly powder & sliced green chillies, when it starts changing colour add the Fish stir it until it is cooked well. Do not add water to it

3) Add the smashed potatoes and stir it well.Make this mixture dry. Cook till it tastes good.Now add Kasoori Methi,pepper powder & garam masalas and Add salt as per the taste.

4) Allow it to cool for some time then make small round balls, and keep it aside.

5) Beat an egg and keep it in another pan .

7) Cut them into 4 X 4 inches, square pieces.

Place the stuffing on one half of the sheet.

9) Fold the other remaining half of sheet on the stuffing. You can fold it in your on desired shape.

10) Take a little amount of water and close both the ends of the stuffed puffs.

11) Use the fork ends to close the ends of the puffs.

12) Follow the same procedure with the remaining stuffing.

13) Dip the stuffed puffs into the beaten egg, this is for getting a shiny effect for the puffs

14) Place in the oven at 450 degrees for 30-40 minutes or till light brown and crispy. Brush with the beaten egg in between

:- Serve hot with ketchup.

Note :- If u want to prepare your own pastry sheet u can follow the steps of Dough Preparation of Chicken Carrot Puffs(http://kiranmary.com/?p=26)

For Easy Puffs you can use Puffs Pastry Sheet which is available in the market and follow the directions of it to have the puffs sheet ready and just stuff the Fish masala mix in it and bake.

:- Serve hot with tomato ketchup.

Enjoy!!!!!!!!!!!!!!

Recipe By
Kiran Mary

Easy Fish Ball Recipe ,It wont take more than 20 minutes.

INGREDIENTS

Tuna Tin fish – 2 Can
Onion chopped – 2 nos
Green chillies chopped – 4nos
Garlic chopped finely – 3 nos(bigger size)
Ginger chopped finely – 1 medium size
or Ginger/Garlic Paste – 1/2 tsp
Potatoes boiled & smashed – 2 nos
Pepper powder – 1 tsp
Kasoori Methi(Optional) – 1 tsp
Garam masala – 2 tsp
Oil – 1 tbsp
Musturd Seeds – 1/4 tsp
Red Chilly Powder – 1/4 tsp
Vinegar – 1/4 tsp
Salt – As per taste

Seafood Fry Mix
or Bread Crumbs – 1/2 cup
Egg – 1 no
Oil – Required for deep frying

METHOD

1) Strain tin fish,Wash it with normal water.For avoiding the tinny smell,Mix the Fish meat with vinegar and salt and keep it aside for 5 mins.

2) Pour oil in a pan, as the oil becomes hot,splutter mustard seeds, add sliced onions,ginger,garlic,chilly powder & sliced green chillies, when it starts changing colour add the Fish stir it until it is cooked well. Do not add water to it

3) Add the smashed potatoes and stir it well.Make this mixture dry. Cook till it tastes good.Now add Kasoori Methi,pepper powder & garam masalas and Add salt as per the taste.

4) Allow it to cool for some time then make small round balls, and keep it aside.

5) Beat an egg and keep it in another pan and in another plate take Seafood Fry Mix or bread crumbs.I used Seafood Fry Mix.

6) Dip this balls in the egg mixture & then dip into the Seafood Fry Mix. Now deep fry the Fish balls in oil till it turns golden brown .

:- Serve hot with tomato ketchup.

Recipe By
Kiran Mary

King Fish – 1 lbs
Tomato – 1 nos
Whole red chillies – 3 nos
Onion(large) – 1 no
Garlic pods – 5 nos
Pepper(crushed) – 1/2 tsp
Turmeric powder – 1/4 tsp
Green chillies – 7 nos
Coconut milk – 1 cup
Salt – As reqd
Curry leaves – 2 stems
Ginger – 1/2 inch piece
Oil – 2 tbsp
Lemon juice – 3 tsp

Coriander Powder – 2 tsp

METHOD

1)Clean the fish and cut into 1 inch pieces.

2)Crush the red chillies with garlic and keep it aside.

3)Slice the onion thinly.

4)Cut the green chillies lengthwise.

5)Chop the ginger.

6)Put the oil in a cooking pan and sauté the onions and green chillies for five minutes.

7)Then, add the crushed pepper, garlic and ginger. Fry for 3 minutes until the smell of chillies come out.

8)Add the coconut milk, turmeric powder and let it boil.

9)Then, add the fish and salt. Cook well.

10)Next, add the tomato pieces and cook for 5 minutes.

11)Finally, add the lemon juice .

:- Serve after Garnishing the dish with curry leaves or coriander leaves.

:-This dish will go fine with Rice,Palappam and Bead.

Recipe By
Kiran Mary

INGREDIENTS

1) Salmon Fish Pieces – 1 big piece
2) Ginger/Garlic paste – 1 tsp
3) Turmeric Powder – 1/8 tsp
4) Chilly Powder – 1 tsp
5) Pepper Powder – 1 tsp
6) corriander Powder – 1 tsp
7) Salt – to taste
Water – 2 tbsp
9) Oil – 4 tsp

Method:-

1) Mix all the ingredients (2-8) in bowl.

2) Mix the masala with the Fish pieces properly.Keep the marinated fish pieces for half an hour.

3) Heat 2 tsp oil in a pan, add the Fish pieces into it. Allow the Fish pieces to turn brown,let both sides of the pieces turn brown equally. Fry the pieces properly.

:- Serve the dish when it is hot.

Fish fry will go fine with Rice,Chappathi,Porotta.

Recipe By
Kiran Mary.

INGREDIENTS

1) Tin Fish (Tuna) – 1 Tin
2) Grated Cocconut – 1 tbsps
3) Chilli Powder – 1 tsp
4) Seasoning salt – 1/4 tsp (optional)
5) Cumin Seeds – 1/2 tsp
6) Mustard Seeds – 3/4 tsp
7) Green Chilly – 2 nos
Turmeric Powder – 1 pinch
9) Shallots – 4 nos
10)Onion(Medium Size) – 1 no
11)Ginger/Garlic paste-1/2 tsp
12)Cooked Potato – 1 no
(Sliced into square pieces)
13) Oil – 2 tsp
14) Garam Masala – 2 pinchs
15) Corriander Powder – 1/2 tsp
16) Cilantro – 1 Stem
17) Salt – to taste.

DIRECTIONS

1) Heat the oil in a pan. Add mustard seeds ,allow it to splutter.

2) Add the Sliced Onions,sliced shallots and sliced green chillies to it and allot it to turn brown.

3) Mix Ginger/Garlic Paste,Green chillis,Grated Cocconut,turmeric powder,cumin seeds,chilli powder,Corriander Powder into it.

4) Stir it for 5 mins till it get rid of the raw smell.

5) Add the tin fish after draining the water in the tin, also add the Cooked potato pieces.

6) Add seasoning salt,Cilantros,Salt and Garam Masala Powder.

7) Stir well and Close the pan for about 10 to 20 minutes,till the fish is cooked well.

:- Serve the dish after garnishing with Cilantros.

This dish will go fine with Rice,Bread,Chappathi,Porotta.

Recipe By
Kiran Mary.

INGREDIENTS

1) Fish Pieces – 4 to 6 nos
2) Ginger/Garlic paste – 1 + 1/2 tsp
3) Turmeric Powder – 1/4 tsp
4) Chilly Powder – 1+1/2 tsp
5) Corriander Powder – 1/4 tsp
6) Garam Masala Powder – 1 tsp
7) Pepper Powder – 1 + 1/2 tsp
Paprika Powder – 1/2 tsp
9) Salt – to taste
10) Water – 2 tbsp
11) Oil – 4 tsp

Method:-

3) Heat 2 tsp oil in a pan, add the Fish pieces into it. Allow the Fish pieces to turn brown,let both sides of the pieces turn brown equally. Fry the pieces properly.

Recipe By
Kiran Mary.

INGREDIENTS

1) Tin Fish (Tuna) – 1 Tin
2) Grated Cocconut – 5 tbsps
3) Cayenne Pepper -1/4 tsp
4) Paprika -1/2 tsp
5) Seasoning salt – 1/4 tsp
6) Cumin Seeds – 3/4 tsp
7) Mustard Seeds – 3/4 tsp
Green Chilly – 2 nos
9) Tamarind – small ball
10) Turmeric Powder – 1 pinch
11) Shallots -4 nos
12) Ginger/Garlic paste -1/2 tsp
13) Curry Leaf – 1 stem
14) Oil – 2 tsp
15) Salt – to taste.
DIRECTIONS

1) Heat the oil in a pan. Add mustard seeds ,allow it to splutter.

2) Add the sliced shallots and sliced green chillies to it and allot it to turn brown.

3) Mix Grated Cocconut,turmeric powder,cumin seeds and tamarind juice in another pan.

4) Add the above mix to the heating pan.

5) Add the tin fish after draining the water in the tin.

6) Add paprika,Cayenne pepper,seasoning salt,ginger garlic paste and curry Leaves.

7) Stir well and Close the pan for 5 to 6 minutes till all water evaporates.

:- Serve the dish after garnishing with Curry Leaf Stem.

This dish will go fine with Rice,Bread,Chappathi,Porotta.

Recipe By
Kiran Mary.

Neyymeen (King Fish) – 6 pieces
Chilly powder – 2+1/2 tsp
Coriander Powder – 3 tsp
Turmeric Powder – 1/4 tsp
Garlic pods(big) – 3
Ginger medium size – 1 slice
Ginger-Garlic Paste – 1/2 teaspoon
Onion (chopped) – 4 nos
Fenugreek(Uluva)seeds – 1/2 tsp
Mustard Seeds – 1/2 tsp
Kumkum Star(Kodum Puli)- 1-2 pieces (Depends on the sourness)
Pepper powder – 1/4 tsp
Oil – 6 tsp
Tomato(chopped) – 2 smallnos
Curry leaves – 10 nos

Salt – To Taste

Preparation Method

1)Soak chilly powder, coriander powder, turmeric powder and salt in a cup.

2)Heat 3 tsp of oil in a non stick pan.

3)Add Mustard Seeds into the oil allow it to splutter
and then add fenugreek seeds stir till they become dark brown.

4)Add onions and stir again.

5)Add garlic ,Ginger Ginger-Garlic paste and chopped tomatoes and stir , till it gets slight brown.

6)After 5-6 minutes, put the soaked chilly- Coriander paste.
Reduce the flame and stir well for 5-10 minutes so that everything gets mixed well and oil gets separated.

7)Add 3-4 cups of water, stir and boil it.

8)When it starts to boil, slip in the fish pieces along with the kumkum star.

9)After 10-15 minutes, the gravy will thicken to a dark brown color and the fish will get cooked as well .

10) Add 3 tsp of oil and rotate the pot.

:- DON`T STIR AFTER THE FISH IS COOKED.

11)Add curry leaves.

:- Serve the dish after garnishing with Curry Leaf Stem.

Recipe By
Kiran Mary