Zeera fish pakoda

ZEERA FISH PAKODA

Ingredients

Any Firm white fish 8-10 pcs

  Freshly grounded roasted cumin 3-4 tbsp

Besan /gram flour  ½ cup

Red chilli flakes 2 tsp

 Garlic crushed 2 tsp

Salt

Method

1.Keep all fish pieces in salted water in a bowl for one hour.  Remove each fish piece with hand and keep aside

In a small bowl combine cumin, besan, salt, red chilli flakes , garlic . Mix well and add little water to get dip like consistency .

2 Put wok over heat with oil and heat till smokey

Put each fish in a besan dip and fry carefully in hot oil.

3. .When the fish is cooked through, remove from wok and serve immediately.

Fish Fry

Dam wali fry Machhi

This kind of fish fry you eat in shops in towns near Dam sites in J&K. The catches are from dam reservoirs. The fishes are fresh. Heres the recipe

Ingredients

Fish pieces  10
Lime juice: one lemon
Black pepper powder:1tsp
Onion:1 small
Garlic:3-4cloves
Ginger:1inch
Green chilies:2-3
Besan 1 tsp
Ajwain roasted n grounded
Salt to taste
Oil to deep fry

Method

1.  Marinate the fish pieces with lime juice, salt, black pepper powder.
Let the pieces marinate for 15min.
 2. II marinade
For that make a paste of onion, garlic, ginger,ajwain pwdr, green chilles , 1 tsp besan.
3. Make a smooth paste and marinate the fish pieces with the paste for 1hr.
4. Fry in hot oil till crispy.
Serve with grated mooli-imli chutney.

Fish Fry

Fish fry

My style

Ingredients

Firm Fish pieces 10-12
Cumin seeds 2 tsp
Carrom seeds 1 tsp
Red chilli flakes 1 tsp
Garlic cloves 3-4
Mustard seeds 1/2 tsp
Fennel seeds 1 tsp
Salt
Turmeric powder pinch
Fine flour 3 tbsp

Method

Marinade fish with salt n turmeric powder  for an hour

Roast cumin, fennel, mustard, carrom seeds and put in blender along  with red chilli flakes and garlic cloves.

Grind to coarse powder.

Mix thus grounded coarse  spice mix with fine flour in a bowl Add little salt too.

Mix well with spoon.

Spread in a plate.

Coat each fish piece in spice-flour Mix.

Fry in hot oil.

It is very tasty n quick recipe.

  

Fish Fry

Machhi Fry

Ingredients:

Fish pieces   1 kg
mustard Oil to deep Fry

For Batter

Garlic crushed  3 tsp
Ginger crushed 2 tsp
Lemon juice   from 2 lemons
Besan/ gram flour   2 tsp
Salt to taste
Red Chilli powder 1 tsp
Ajwain/ carrom seeds 1 tsp
Haldi/ turmeric pwdr 1 tsp
Coriander powder 1 tsp

Procedure:

Mix all the ingredients of Batter . Add 1 tsp water and make a paste.

Coat on fish pieces.

Keep aside to marinate for 1 hour.

Now deep fry in oil at medium heat till fish is tender.

Serve with green chilli  chutney.

For green chilli chutney
---------------------------------

Blend one onion, four green chillies, salt.
Add one lemon's juice.

  

Fish Kaliya

Fish Kaliya

Ingredients

2 large tomatoes, grated
2 teaspoons  cumin powder
1 tsp turmeric pwdr
salt
2 cups water
vegetable oil to fry
White firm Fish pieces 1/2 kg
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon black cumin seeds
1/4 teaspoon fennel seeds, lightly crushed
1/4 teaspoon fenugreek seeds
Green chillies.

Method

Heat oil wok over medium-high heat;  fry the fish in the wok  until golden brown.  Keep aside.

In a sauce pan put water. Add tomatoes, cumin powder, turmeric, salt to a boil .

Reduce heat to medium and simmer.

Add the fried fish  pieces to the simmering saucepan  .

Heat tawa  over medium heat, and dry roast the mustard seeds, cumin seeds, black cumin seeds, fennel seeds, and fenugreek seeds until fragrant.
Add  the roasted spices into the simmering saucepan. Simmer until the flavors integrate.

Garnish with green chiilies.

Serve hot.

FISH MASALA CURRY

Fish Masala Curry

Ingredients:...

Fish (Rohu/ white fish) 1 kg
Mustard Oil 1 cup
Onion chopped 3
Tomatoes chopped 2
Garlic crushed 2 pods
Ginger crushed 1 inch
Green Chillies 2 crushed
Salt to taste
Red Chilli powder 1 tsp
Haldi 1 tsp
Ajwain 1 tsp
Coriander powder 1 tsp
Kasuri methi 1 tsp
Garam masala 1 tsp


Procedure:

Add ajwain, salt , corriander powder , half of haldi ,ginger, garlic to the little water and make a paste, then coat this paste on fish pieces and keep aside for marination for 1/2 an hour.

In pan over med heat , fry each piece on both sides .

Keep aside.

Now in same oil in pan fry onion till golden brown.
Add tomatoes and cook for 5 -7 minutes till a smooth sauce forms. If needed add water little at a time.

Add fish pieces and crushed green chillies.
Add salt and haldi, red chilli powder and Kasuri methi.

Cook on medium flame till fish is well coated with masala.
Add garam masala.

Simmer for 2 mins and serve with rice.

KHATTI mACHHI

JAMMU Cuisine

Khatti Machhi

...

There is a pahadi fruit which is from citrus family grown in Jammu and its hilly areas.
This is called Kimb.

The shape and size of Oranges and very acidic and citric.

During winters we generally extract its juice and use in achaars and salads.

We make chaat out of its fruit . Peeling the skin and squeezing out juice. Cutting hard portion of fruit and its fibers. Mix with salt, sugar and green chilies and pudina paste and chrushed walnuts.

Here juice is used in cooking fishes, meats and chicken for khatta flavours.

you can use galgal( hill lemons) juice or Nimbu juice


Ingredients for khatti machli


1 Kg river water fish, cut into pieces
3 tbsp adrak-lehsan paste
2-3 dry chillies
1 tsp zeera
Juice of kimb / galgal/Hill lemons/ Nimbu- 1 cup.
2 tsp kutti lal mirch powder
1/2 tsp haldi powder
3 tbsp mustard oil
few methi seeds
Salt to taste
oil for frying fish.


Method:



Marinade fish pieces in salt n haldi for one hour.
Fry fish pieces in oil and keep aside.


Heat the 3 tbsp oil in kadai and add the methi seeds and dry red chillies
Add ginger garlic paste n zeera, kutti lal mirch and haldi and fry for a few minutes. sprinkle water and cook at low heat for 5 mins.

Switch off stove.

Let it cool.

Add fish pieces in masala in kadai .

Add the Kimb juice /galgal juice/lemon juice and salt to taste.

Mix gently for one or two mins. Take care the pieces do not break.

Let it stand for half an hour.
Serve as snack.