Frozen prawns 20-30
Black pepper 1/2 tsp
White pepper 1/2 tsp
1 tbsp Garlic paste
Soya sauce 1 tbsp
Salt to taste
Corn-flour 5 tbsp
White flour 5 tbsp

Preparation:

Mix prawns with all ingredients in left column. Dust the prawns with ingredients in right column. Deep fry.

1 1/2 pounds salmon
1/3 cup orange juice
1/3 cup soy sauce
2 tablespoons chopped fresh parsley
2 tablespoons vegetable oil
2 cloves garlic, crushed
1/2 teaspoon crushed dried basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preparation:

Arrange salmon in a baking dish.
In a small bowl combine orange juice, soy sauce, parsley, oil, garlic, basil, salt and pepper. Remove 1/4 cup marinade and set aside for basting. Pour remainder over salmon and marinate for 8 hours or overnight.
Preheat grill. Remove fish from marinade; discard marinade. Grill salmon until fish flakes easily and is no longer translucent, about 8 minutes a side. A lengthy marinating time makes for a rich flavor all the way through the salmon.Baste often with reserved marinade. Serve immediately.

1/2 kg Fish (any to your preferance)
2 tbsp Gram Flour (besan)
2 tbsp Corn Flour (Makai Aata)
Salt to taste
1 tsp Red Chili Powder (pisi lal mirch)
1/2 tsp Coriander powder (pisa dhania)
1/2 tsp Ajwain powder
1/2 tsp Garlic powder (pisa lehsan)
1/2 tsp Garam masala powder
1 cup Vegetable oil
1/2 cup water

Preparation:

Mix all the ingredients above (except the fish) into a 1/2 cup of water. Stir until a paste is formed. Dip the fish slices (finger shaped size) into paste. Leave the fish in this paste for 15 minutes. Put the oil in the frying pan. When oil gets hot, add in fish pieces and fry. Fry until the fish turns golden brown.

2 fish (preferable prom fret, catfish)
2 onion, chopped finely
6 garlic flakes
5 tbsp oil
1 tbsp fresh cream
1 /2 tsp cumin seeds
1 /4 tsp asafetida
Salt as per taste
Oil for frying
1 cup walnuts
Make paste of :
1 ginger
1/2 tbsp poppy seeds
7 cashew nuts
1 /2 dry coconut

Mix all the powder:
1 /2 tsp turmeric powder
2 tsp red chilly powder
2 tsp coriander powder
1 tsp cumin seeds powder

Preparation:

Remove the head and tail of fish. Cut then into pieces. Wash and dry the fish pieces. Heat oil for frying. Fry the pieces till golden brown, keep aside. Heat 1 tbsp oil in a pan. Fry onion till golden brown. Remove and keep aside remaining other oil in a pan. Add asafetida and cumin seeds, when seeds splutter, add the paste, simmer for 2-3 minutes adding 2 tbsp water. Add the mix powder and salt. Fry on slow flame till oil stars showing on top, simmer for another 3-4 minutes, put the boiled pieces, add cream and mix well. Cook for 2-3 minutes. Serve hot.

1 cup olive oil
1/4 cup chopped fresh parsley
1 lemon, juiced
2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds large shrimp, peeled and deveined with tails attached skewers

Preparation:

In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

]]> http://www.heritage.com.pk/beyond-heritage/cuisines/seafood/grilled-marinated-shrimp/feed/ 0 http://www.heritage.com.pk/beyond-heritage/cuisines/seafood/spicy-fish-curry/ http://www.heritage.com.pk/beyond-heritage/cuisines/seafood/spicy-fish-curry/#comments Thu, 12 Feb 2009 07:08:05 +0000 admin http://www.heritage.com.pk/?page_id=1086

1 cup oil
2 teaspoon tamarind paste
2 teaspoon chili powder
2 teaspoon paprika
2 teaspoon garlic & ginger paste
3 onions well blended
2 tomatoes
1 stock dhania (coriander)
1/2 teaspoon haldi
7-8 green chilies grounded
1 kilo fish any kind

All spices: depend on taste
7 long clove
3 elaichi (cardamom)
5 kali mirch whole (black pepper)
1/2 teaspoon garam masala

Preparation:

First clean your fish thoroughly after you have cleaned it then put a little salt on it and leave it to the side. Get a frying pan add 1/2 cup oil heat it and then fry fish until half cooked and put aside. Then in a separate dish heat the rest of the oil add the grounded onion ginger, garlic and grounded green chili and fry till light brown. Then add dry masala clove, cardamom and whole black pepper. Add the tomatoes to get the masala a little wet then add all the powder masala. After you have cooked the masala well add two glasses of water cook masala till masala is cooked then add the fried fish and cook till fish is thoroughly cooked if you want a lot of thin gravy add water and salt to taste. After cooking add Dhania finely chopped and u have fish curry. Serve with white rice.

Prawns 1 cup
Basmati Rice 2 cups washed and soaked for a few minutes
Green peas 1 cup
Onion 1 large
Coconut Milk 2 cups
Turmeric 1/4 tsp
Ghee or Oil 2 tbsp

Preparation:

Wash the prawns and marinate in turmeric and salt for 3 to 5 minutes. Add oil or ghee to a pan and fry onions till golden brown. Add marinated prawns and green peas and cover and cook for 10 minutes. Add the rice and fry for a few minutes. Add coconut milk, ground powder, salt to taste and 2 cups water. Cover and cook for 10 to 15 minutes till rice is done.
Serve hot with salad.

100 gm peeled prawns
100 gm dried prawns
4 onions
3 coconuts, grated
20 bilimbis
5 mango seeds (padde)
Walnut sized ball of tamarind
1 inch piece ginger
6 flakes garlic
6 green chillies
1 tbsp sugar
4 maggi cubes
2 tbsp oil
4-5 tbsp Goan sambhar masala
Salt as per taste

Preparation:

Mix the dried and fresh prawns together, salt and keep aside. Slice the bilimbis, add a handful of salt and let it drain.

Heat 2 tablespoons of oil in a pan. Crush the ginger and garlic and fry over slow fire in the heated oil. Slice the onions, and fry along with the ginger and garlic, till brown. Remove the mixture in a bowl and keep aside.Fry the blimbis in the remaining oil in the pan till they change color. Remove from the pan and keep aside.Add ginger and garlic and fried onions back to the pan. Add the prawns, mango seeds and green chillies and fry. Extract thick coconut juice and keep aside.Then take about 1½ litre of thin juice. Take 4 to 5 tablespoons of the above sambhar masala and blend well with the coconut juice. Add it to the prawn mixture in the pan and let it boil well for about half an hour. Then add the thick coconut juice, bilimbis, sugar, maggi cubes and ½ cup tamarind water.

Let the mixture cook well. Add salt and sugar if necessary.

Note: Cook and eat with boiled Goa rice as a curry. If heated everyday, this curry can last for a long time without refrigeration.

500 gms fish pieces of any type
150 gms vegetable oil
1 tbsp ajwain
45 ml cream
2 tsp cumin seeds powder
2 tsp garam masala
1 tbsp garlic paste
20 gms flour (beasan)
30 ml lemon juice
5 tbsp mint or coriander chutney
1/2 tsp white pepper powder
1 onion, chopped in circles.
60 gms curd / plain yogurt
Salt to Taste
Chili powder to taste

Preparation:

Mix cream garlic paste, ajwain , chili powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt. Add fish pieces to the above mixture and marinate them for about 3 hours. Heat oil in a pan, fry fish pieces on both sides till golden & crisp. Serve fried fish tikka with chopped onions.

1 kg of Salmon fish (cut into finger shaped pieces)
2 Eggs (beaten)
2 cups Bread crumbs
1 tsp salt
1 tsp Black pepper powder (pisi kaali mirch)
1 tsp Ajinomoto Salt
2 tbsp Vinegar (Sirka) or Lemon Juice (Nimbu Arakh)
Cooking oil (for frying)

Preparation:

Add salt, black pepper, ajinomoto, and vinegar to fish and let it marinate for approximately 4 hours. Dip the fish in the beaten eggs and cover fish with a layer of crumbs. Deep fry in oil on medium heat until golden brown.