Hilsa/Ilish/Elish with white wine
Ingredients Hilsa/Ilish/Elish with white wine
500 gm hilsa fillet
100 gm butter
200 ml white wine
2 garlic cloves, chopped
½ tsp lemon juice
½ tsp mustard paste
1 dessert spoon fresh cream
Salt and pepper to taste
DIRECTION FOR HILSA/ILISH/ELISH WITH WHITE WINE:
Marinade the hilsa with chopped garlic, lemon juice, mustard paste, salt and pepper. Leave the marinade fillet in the fridge for 1 hour. To prepare the white wine sauce, heat butter in a pan, add white wine and cream. Stir quickly on a low flame till the ingredients have mixed well. Heat the grilling pan and grill the fillet on both side on a low flame for 5-7 min.
Serve with the white wine sauce
Showing posts with label Fish Recipe. Show all posts
Showing posts with label Fish Recipe. Show all posts
Hilsa Mussallam Elish-Ilish
Ingredients Hilsa Mussallam (Elish-Ilish)
1300 gm hilsa fillet
For marinade
4 1/2 tsp ginger paste
2 1/2 tsp garlic paste
1 1/2 tsp red chilli powder
1 tsp turmeric powder
1 tsp cinnamon powder
60 ml lemon juice
Salt
For masala
2 green chillies, chopped
a small cut of ginger finely chopped
1/4 desiccated coconut
salt to taste
3 tbsp of lemon juice
3 tbsp honey
150 gm desi ghee
1 cup yogurt
100 gm fried onion paste
45 gm fried garlic paste
2 1/2 tsp ginger paste
1 tsp garlic paste
1 tsp red chilli powder
45 gm of bhuna channa
1 tsp green cardamom powder
1/2 tsp black pepper (grounded)
Butter
DIRECTION FOR HILSA MUSSALLAM:
Clean the fish, wash, slit through the center and side. Mix the marinade ingredients and rub the fish with it and set aside for 15 min. Make the steamer hot for about 5 min. Pre-heat the oven to 135 deg C. Make a course paste of green chilli, chopped ginger, coconut and honey in a blender. In a separate bowl, beat the yougurt, fried onion, fried garlic, ginger and garlic paste, add red chilli powder and salt and beat the mix again to settle down. Melt butter, add the yougurt paste and keep it hot until fat begin to appear on the surface. Then add flour of bhuna channa and sauté for 2-3 min. Remove from flame, cool and add the remaining ingredients along with the course coconut and honey paste and stir for seasoning.
Arrange the steamed hilsa in a large greased roasting tray, coat half the masala on top, turn the fish and coat the remaining masala on the other side of the fish. Thereafter take the fish and put it in pre-heated oven for 10-12 min for roasting, put butter at regular intervals
1300 gm hilsa fillet
For marinade
4 1/2 tsp ginger paste
2 1/2 tsp garlic paste
1 1/2 tsp red chilli powder
1 tsp turmeric powder
1 tsp cinnamon powder
60 ml lemon juice
Salt
For masala
2 green chillies, chopped
a small cut of ginger finely chopped
1/4 desiccated coconut
salt to taste
3 tbsp of lemon juice
3 tbsp honey
150 gm desi ghee
1 cup yogurt
100 gm fried onion paste
45 gm fried garlic paste
2 1/2 tsp ginger paste
1 tsp garlic paste
1 tsp red chilli powder
45 gm of bhuna channa
1 tsp green cardamom powder
1/2 tsp black pepper (grounded)
Butter
DIRECTION FOR HILSA MUSSALLAM:
Clean the fish, wash, slit through the center and side. Mix the marinade ingredients and rub the fish with it and set aside for 15 min. Make the steamer hot for about 5 min. Pre-heat the oven to 135 deg C. Make a course paste of green chilli, chopped ginger, coconut and honey in a blender. In a separate bowl, beat the yougurt, fried onion, fried garlic, ginger and garlic paste, add red chilli powder and salt and beat the mix again to settle down. Melt butter, add the yougurt paste and keep it hot until fat begin to appear on the surface. Then add flour of bhuna channa and sauté for 2-3 min. Remove from flame, cool and add the remaining ingredients along with the course coconut and honey paste and stir for seasoning.
Arrange the steamed hilsa in a large greased roasting tray, coat half the masala on top, turn the fish and coat the remaining masala on the other side of the fish. Thereafter take the fish and put it in pre-heated oven for 10-12 min for roasting, put butter at regular intervals
Masala fried prawn
Masala fried prawn
Ingredients for Masala fried prawn
Prawns: 10 (medium size)
Ginger garlic paste: 1 tsp
Curry leaves: 15
Lemon juice: 1 tsp
Green chilli (chopped)
Rice flour: 1 tsp
Corn flour: 1 tsp
Red chilli powder: ½ tsp
Salt to taste
Turmeric powder: ½ tsp
Onion (chopped): 1 tsp
Tomato (chopped): 1 tsp
Garlic (chopped): 1 tsp
Oil: ½ tsp
Direction for Masala fried prawn
Take prawns, de-skin and devain leaving the tail on
Marinate with salt, ginger-garlic paste and lime juice
Add corn flour and rice flour to the prawns and mix well
Deep fry the prawns till golden brown
Take a pan, add oil, sauté garlic, curry leaves, onion and tomato
Add chilli powder, turmeric powder and salt
Toss jhinga in the masala and serve hot
Ingredients for Masala fried prawn
Prawns: 10 (medium size)
Ginger garlic paste: 1 tsp
Curry leaves: 15
Lemon juice: 1 tsp
Green chilli (chopped)
Rice flour: 1 tsp
Corn flour: 1 tsp
Red chilli powder: ½ tsp
Salt to taste
Turmeric powder: ½ tsp
Onion (chopped): 1 tsp
Tomato (chopped): 1 tsp
Garlic (chopped): 1 tsp
Oil: ½ tsp
Direction for Masala fried prawn
Take prawns, de-skin and devain leaving the tail on
Marinate with salt, ginger-garlic paste and lime juice
Add corn flour and rice flour to the prawns and mix well
Deep fry the prawns till golden brown
Take a pan, add oil, sauté garlic, curry leaves, onion and tomato
Add chilli powder, turmeric powder and salt
Toss jhinga in the masala and serve hot
Bengali Recipe-Doi Mach or Fish with Curd
Ingredients for Doi Mach or Fish with Curd
• 5 Pieces fish
• 5 tbsp Curd
• 1 Large onion
• 1 Large ginger
• 4 tsp Cardamom powder
• 1 tsp Turmeric powder
• 1 tsp Cumin seed powder
• 2 Green chillies (chopped)
• Oil for frying
• Red chilli and salt to taste
Chop onion and grind it to make a paste.
• Grind ginger to make a paste.
• Wash the fish pieces properly.
• Add salt and turmeric powder to fish pieces.
• Heat the oil.
• Fry onion paste, ginger paste, cumin seed powder and cardamom powder.
• Add fish and fry till it gets cooked.
• Now mix curd and chopped green chillies.
• Put it over medium flame till it gets cooked properly.
• Serve with rice.
• 5 Pieces fish
• 5 tbsp Curd
• 1 Large onion
• 1 Large ginger
• 4 tsp Cardamom powder
• 1 tsp Turmeric powder
• 1 tsp Cumin seed powder
• 2 Green chillies (chopped)
• Oil for frying
• Red chilli and salt to taste
Chop onion and grind it to make a paste.
• Grind ginger to make a paste.
• Wash the fish pieces properly.
• Add salt and turmeric powder to fish pieces.
• Heat the oil.
• Fry onion paste, ginger paste, cumin seed powder and cardamom powder.
• Add fish and fry till it gets cooked.
• Now mix curd and chopped green chillies.
• Put it over medium flame till it gets cooked properly.
• Serve with rice.
Salmon Salad with Fennel, Orange, and Mint
Salmon Salad with Fennel, Orange, and Mint
Ingredients for Salmon Salad with Fennel, Orange, and Mint
1/4 cup sugar
1/4 cup unseasoned rice vinegar
2 whole star anise*
4 cups cold water
1 1-pound salmon fillet with skin
2 navel oranges
4 cups very thinly sliced fennel (from 2 medium bulbs)
1 cup small fresh mint leaves
2 tablespoons olive oil
Read more
Ingredients for Salmon Salad with Fennel, Orange, and Mint
1/4 cup sugar
1/4 cup unseasoned rice vinegar
2 whole star anise*
4 cups cold water
1 1-pound salmon fillet with skin
2 navel oranges
4 cups very thinly sliced fennel (from 2 medium bulbs)
1 cup small fresh mint leaves
2 tablespoons olive oil
Read more
Fish Recipe-Fish Sandwich with Parsley
Fish Sandwich with Parsley
Ingredients for Fish Sandwich with Parsley
4 ½ inch bhetki fillet or fish fillet
¼ cup milk
½ cup breadcrumbs
¼ tsp chilli powder
2-3 tsp butter
4-6 lettuce leave, washed and dried
4 hamburger buns, toasted
Salt and pepper to season
For parsley mayonnaise (mix together and chilled)
3 tbsp mayonnaise
2 tbsp yoghurt
2 tbsp parsley, finely chopped
½ tsp lime rind, finely chopped (skin of the lime)
DIRECTION FOR FISH SANDWICH WITH PARSLEY
Pour milk in a bowl and set aside. Take another bowl, mix breadcrumbs and chilli powder and season well with salt and pepper. Dip fish fillet in milk and sprinkle breadcrumb on the fillet (both side). Take a oven proof dish and melt butter in it and place the fish in oven and cook for 2-3 min (both side) until it looks little golden. Remove and set aside. Place lettuce leave on bun halves with parsley mayonnaise. Place the fish fillet each between two halves and serve
Ingredients for Fish Sandwich with Parsley
4 ½ inch bhetki fillet or fish fillet
¼ cup milk
½ cup breadcrumbs
¼ tsp chilli powder
2-3 tsp butter
4-6 lettuce leave, washed and dried
4 hamburger buns, toasted
Salt and pepper to season
For parsley mayonnaise (mix together and chilled)
3 tbsp mayonnaise
2 tbsp yoghurt
2 tbsp parsley, finely chopped
½ tsp lime rind, finely chopped (skin of the lime)
DIRECTION FOR FISH SANDWICH WITH PARSLEY
Pour milk in a bowl and set aside. Take another bowl, mix breadcrumbs and chilli powder and season well with salt and pepper. Dip fish fillet in milk and sprinkle breadcrumb on the fillet (both side). Take a oven proof dish and melt butter in it and place the fish in oven and cook for 2-3 min (both side) until it looks little golden. Remove and set aside. Place lettuce leave on bun halves with parsley mayonnaise. Place the fish fillet each between two halves and serve
Sea Food Recipe - Grilled Scallops with Honeydew-Avocado Salsa
Honeydew melon and buttery avocado in a fruit-inspired topping salsa.........Read more
Bengali Recipe - Oh! Calcutta's typical Elish/Ellish/Illish/Ilish macher paturi
Elish/Ellish/Illish/Ilish macher paturi
(Hilsa with mustard smoked in banana leaves)
Ingredients for Elish/Ellish/Illish/Ilish macher paturi
7-8 pieces of hilsa.
1 1/2 tablespoons of mustard paste very finely ground., 1/2 tablespoon turmeric paste.,
1/2 teaspoon chili paste., 100 grams of mustard oil.
4-5 green chilies, washed and slit., 4-5 banana leaves, halved.
DIRECTION:
place the fish pieces in a flat dish. Add masala pastes and salt.
mix the fish and masala pastes together.
add mustard oil and green chilies and mix again.
on the tawa or iron griddle place, 2-3 banana leaves one on top of the other and another 2-3 leaves crosswise over the first ones.
now carefully place the masala coated fishes in the center of the leaves.
pour the extra oil and masala on the top.
fold the banana leaves like a packet and tie it with a string.
place the tawa or the girdle on hot fire and cook for 20-25 mins.
remove from tawa and place the packet on a large platter.
untie it carefully and serve hot with rice.
Microwave method:-
follow the same recipe but make individual packets and place it in a flat dish and cook for 15-20 mins in medium heat.
(Hilsa with mustard smoked in banana leaves)
Ingredients for Elish/Ellish/Illish/Ilish macher paturi
7-8 pieces of hilsa.
1 1/2 tablespoons of mustard paste very finely ground., 1/2 tablespoon turmeric paste.,
1/2 teaspoon chili paste., 100 grams of mustard oil.
4-5 green chilies, washed and slit., 4-5 banana leaves, halved.
DIRECTION:
place the fish pieces in a flat dish. Add masala pastes and salt.
mix the fish and masala pastes together.
add mustard oil and green chilies and mix again.
on the tawa or iron griddle place, 2-3 banana leaves one on top of the other and another 2-3 leaves crosswise over the first ones.
now carefully place the masala coated fishes in the center of the leaves.
pour the extra oil and masala on the top.
fold the banana leaves like a packet and tie it with a string.
place the tawa or the girdle on hot fire and cook for 20-25 mins.
remove from tawa and place the packet on a large platter.
untie it carefully and serve hot with rice.
Microwave method:-
follow the same recipe but make individual packets and place it in a flat dish and cook for 15-20 mins in medium heat.
Bengali Fish Recipe - Bhapa Illish/Elish/Ilish (Hilsa Fish)
Ingredients for Bhapa Illish/Elish/Ilish (Hilsa Fish)
Hilsa Fish - 800 grams
Turmeric paste - 1 tsp
Mustard Oil - As required
Green chili - 2
White mustard paste - 2 spoon
Black mustard paste - 1 spoon
Poppy seeds - 1 tsp
Salt as per taste
Lemon Juice - 1 tsp
DIRECTION:
Prepare a fine paste of white mustard seeds, black mustard seeds, poppy seeds, two green chillies and little salt in a mixer grinder and keep it aside.
Cut and wash a whole 800 gram Hilsa fish into eight pieces. Keep the pieces in a steel tiffin box and add turmeric paste and lemon juice along with the prepared paste. Mix the pieces well in the mixture and marinate for 15 minutes, closing the box tightly.
Submerge half of the tiffin box in the water of the container and put a lid over it. Place it over low fire till the water starts boiling. Add water in between if necessary to maintain the level. After boiling water for 20 minutes, take it out from the water.
The steamed fish is now ready to be served. Enjoy Bhapa Ilish with plain rice.
Hilsa Fish - 800 grams
Turmeric paste - 1 tsp
Mustard Oil - As required
Green chili - 2
White mustard paste - 2 spoon
Black mustard paste - 1 spoon
Poppy seeds - 1 tsp
Salt as per taste
Lemon Juice - 1 tsp
DIRECTION:
Prepare a fine paste of white mustard seeds, black mustard seeds, poppy seeds, two green chillies and little salt in a mixer grinder and keep it aside.
Cut and wash a whole 800 gram Hilsa fish into eight pieces. Keep the pieces in a steel tiffin box and add turmeric paste and lemon juice along with the prepared paste. Mix the pieces well in the mixture and marinate for 15 minutes, closing the box tightly.
Submerge half of the tiffin box in the water of the container and put a lid over it. Place it over low fire till the water starts boiling. Add water in between if necessary to maintain the level. After boiling water for 20 minutes, take it out from the water.
The steamed fish is now ready to be served. Enjoy Bhapa Ilish with plain rice.
Fish Recipe - Fried Hilsa (Elish/Ilish Mach)
Fried Hilsa (Elish/Ilish Mach)
Ingredients for Fried Hilsa
Hilsa:6 pieces, Turmeric paste:1 teaspoon, salt, oil for frying.
Steps for Fried Hilsa (Elish/Ilish Mach)
Heat oil till blue haze appears. In the meantime, coat the hilsa with turmeric paste and salt to taste. Fry in hot oil until crisp and well browned. Drain off oil and serve immediately
Ingredients for Fried Hilsa
Hilsa:6 pieces, Turmeric paste:1 teaspoon, salt, oil for frying.
Steps for Fried Hilsa (Elish/Ilish Mach)
Heat oil till blue haze appears. In the meantime, coat the hilsa with turmeric paste and salt to taste. Fry in hot oil until crisp and well browned. Drain off oil and serve immediately
Stir Fried Fish Fillets
Fried Fish Fillets
Ginger is commonly used when preparing seafood dishes as it is very effective in masking the ‘fishy’ odour. This dish serves 4 people on average and is easy to prepare.
Ingredients:
1 pound of boneless fish fillets
For the marinade:
1 tablespoon of rice wine, dry sherry or even white wine
A few drops of sesame oil
Some salt and pepper to taste
1 egg white
1 - 2 teaspoons of cornstarch
Other ingredients:
4 tablespoons of vegetable oil
1 clove garlic, nicely minced
2 slices of ginger, shredded
½ a red onion, sliced
For the sauce:
½ cup of fish stock, or chicken broth, or water
1 tablespoon of oyster sauce
¼ teaspoon of soy sauce
1 teaspoon of cornstarch mixed with 1 tablespoon of water
Additional ingredients:
Other vegetables desired such as celery, bok choy, bean sprouts, mushrooms or snow peas
2 teaspoons of ground coriander.
Preparation:
1. Cut the fish into pieces measuring about 1 ½ inches by ½ an inch. Add one by one the ingredients listed for the marinade, leaving the cornstarch for last. Mix them well and leave the fish to marinate for about 10 minutes.
2. While waiting, prepare the sauce. In a small bowl, mix well the first three ingredients for the sauce. The cornstarch and water should be mixed in a separate bowl.
3. Heat up the wok, and then add 2 tablespoons of oil. Pour in the fish fillets, proceed to sear until they turn lightly brown before removing them from the wok.
4. Add another 2 tablespoons of oil into the wok. Now add the garlic, onion and ginger and cook the ingredients until the onion turns a light brown. Pour in the remaining vegetables, stir fry the ingredients. Add the sauce from step 2 and bring it to bubble before adding the mixture cornstarch and water. Remember to stir quickly to thicken the sauce. Pour in the fish again and mix everything through. Now sprinkle the ground coriander over the dish before serving.
Ginger is commonly used when preparing seafood dishes as it is very effective in masking the ‘fishy’ odour. This dish serves 4 people on average and is easy to prepare.
Ingredients:
1 pound of boneless fish fillets
For the marinade:
1 tablespoon of rice wine, dry sherry or even white wine
A few drops of sesame oil
Some salt and pepper to taste
1 egg white
1 - 2 teaspoons of cornstarch
Other ingredients:
4 tablespoons of vegetable oil
1 clove garlic, nicely minced
2 slices of ginger, shredded
½ a red onion, sliced
For the sauce:
½ cup of fish stock, or chicken broth, or water
1 tablespoon of oyster sauce
¼ teaspoon of soy sauce
1 teaspoon of cornstarch mixed with 1 tablespoon of water
Additional ingredients:
Other vegetables desired such as celery, bok choy, bean sprouts, mushrooms or snow peas
2 teaspoons of ground coriander.
Preparation:
1. Cut the fish into pieces measuring about 1 ½ inches by ½ an inch. Add one by one the ingredients listed for the marinade, leaving the cornstarch for last. Mix them well and leave the fish to marinate for about 10 minutes.
2. While waiting, prepare the sauce. In a small bowl, mix well the first three ingredients for the sauce. The cornstarch and water should be mixed in a separate bowl.
3. Heat up the wok, and then add 2 tablespoons of oil. Pour in the fish fillets, proceed to sear until they turn lightly brown before removing them from the wok.
4. Add another 2 tablespoons of oil into the wok. Now add the garlic, onion and ginger and cook the ingredients until the onion turns a light brown. Pour in the remaining vegetables, stir fry the ingredients. Add the sauce from step 2 and bring it to bubble before adding the mixture cornstarch and water. Remember to stir quickly to thicken the sauce. Pour in the fish again and mix everything through. Now sprinkle the ground coriander over the dish before serving.
Grilled Fish Recipe
Grilled Fish Recipe
Ingredients:
4 Spanish Mackerels — cleaned of intestines
Sauce:
2 red chillies - Sliced thinly
2 green chillies - Sliced thinly
3 shallots - Sliced thinly
Thumb size piece shrimp paste — toasted and crumbled
Salt and sugar to taste
Method:
1. Grill the fish over a charcoal fire until cooked on both sides.
2. Prepare the sauce. Mix together all the ingredients and season to taste with salt and sugar.
Serve the fish hot with the sauce either with rice or by itself.
Ingredients:
4 Spanish Mackerels — cleaned of intestines
Sauce:
2 red chillies - Sliced thinly
2 green chillies - Sliced thinly
3 shallots - Sliced thinly
Thumb size piece shrimp paste — toasted and crumbled
Salt and sugar to taste
Method:
1. Grill the fish over a charcoal fire until cooked on both sides.
2. Prepare the sauce. Mix together all the ingredients and season to taste with salt and sugar.
Serve the fish hot with the sauce either with rice or by itself.
Fish Butter Mixed Recipe
Fish Butter Mix Recipe......try this fish butter recipe....nice and crispy !
INGREDIENTS
Note: garlic salt, seasoned salt contains onion flavor.Combine all, use to coat fish before frying. The fish butter recipe mixed is ready to serve...enjoy it !
INGREDIENTS
- 1 (24 oz.) box yellow cornmeal mix
- 1 tablespoon black pepper
- 1 tablespoon "Lawrys" seasoned salt
- 1 tablespoon paprika
- 2 tablespoons garlic powder
- 2 tablespoons garlic salt
Note: garlic salt, seasoned salt contains onion flavor.Combine all, use to coat fish before frying. The fish butter recipe mixed is ready to serve...enjoy it !
Fish Butter Recipe
Fish Butter Recipe...a nice fish butter recipe to try !
INGREDIENTS
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup water
INSTRUCTIONS
Mix flour,baking powder and salt together. Add milk and water slowly and beat until butter is smooth. Dip fish or chicken into butter, let excess drip off. Deep fry. The fish butter recipe is ready to serve...enjoy !
INGREDIENTS
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup water
INSTRUCTIONS
Mix flour,baking powder and salt together. Add milk and water slowly and beat until butter is smooth. Dip fish or chicken into butter, let excess drip off. Deep fry. The fish butter recipe is ready to serve...enjoy !
Chingri (prawns) Malai Curry recipe
Ingredients:
Prawns/Lobsters-500gms, Coconut-1, Onion paste-2 tsp, Bay leaves-2-3, Kismis/raisins-25 gms, Curd-100gms, Ginger paste-1 tsp, Salt-according to taste
Oil and ghee accordingly
DIRECTION:
Clean the prawns or lobsters, peel the shell and take out the black vein on the rear side of the prawns or lobsters. Boil the prawns in a little water, coconut paste and a little water and keep aside. In a pan heat oil and ghee, add onion paste, bay leaves, ginger and curd and stir well. Add the prawns. Cook for sometime add salt, coconut milk and when it gets thickened. Serve hot
Prawns/Lobsters-500gms, Coconut-1, Onion paste-2 tsp, Bay leaves-2-3, Kismis/raisins-25 gms, Curd-100gms, Ginger paste-1 tsp, Salt-according to taste
Oil and ghee accordingly
DIRECTION:
Clean the prawns or lobsters, peel the shell and take out the black vein on the rear side of the prawns or lobsters. Boil the prawns in a little water, coconut paste and a little water and keep aside. In a pan heat oil and ghee, add onion paste, bay leaves, ginger and curd and stir well. Add the prawns. Cook for sometime add salt, coconut milk and when it gets thickened. Serve hot
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