Fish Tikka

Ingredients

• 200 g    fish fillets
• 2 tbsp  gram flour
• 3 tsp    Yoghurt
• 1/4 tsp turmeric powder
• 1/4 tsp Green cardamom powder
• 1 tsp Garam masala powder
• 1/2 tsp Cumin seeds powder 
• 3 tsp red chilli powder
• 1/4 tsp Black salt
• 1/4 tsp Chat masala   
• 2 tsp Salt-to taste
• 2 tsp lemon juice(optional)
• 1 tbsp refined oil or butter

Method

1. Clean the fish fillets with turmeric powder(2 tsp) and salt(2 tsp).
2. Take one vessel, put cleaned fish fillets and mix it with roasted gram flour.
3. Add yoghurt into the mixture,then cream, powdered masalas, chilli powder and salt to taste.
4. Mix all the ingredients well and mix to the fish fillets.
5. Keep the marinate the fish tikka pieces for an hour.
6. Thread fish tikka pieces onto skewers.
7. Barbecue over a hot charcoal or in grill oven.
8. When half done(3-4 mins in grill oven), brush the fish pieces with oil or butter and then cook till done.
9. Squeeze lemon juice on fish tikka when done.
10. Serve it hot with yoghurt Mint chutney,lemon wedges and sliced onions.

Better fried fish and chips

Ingredients

For the fries:

• 500 ml vegetable oil
• 500 g potatoes
•  salt

For the batter:

• 100 g flour
• 1 tsp baking powder
• 1 egg and water
• 1  salt
• 1 tsp  pepper
• 1 1/2 pounds firm-fleshed whitefish  cut into 1-ounce strips
• Cornstarch

Directions

Heat oven to 220 degrees F.

Heat the vegetable  oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.

Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.

In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.

Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.

Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with salt while hot and hold in the oven.

Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish and served.

Fish Ball Curry

Ingredients

•  400 g       Fish Fillets • 100 ml      Cooking Oil • 50  g         finely chopped Onions • 100 g        chopped Tomatoes • 25  g         Garlic Cloves •                  Salt   • 1 tsp          Chilli powder • 1,1/2  tsp  Turmeric • 1 tsp          Lemon • 30  g          Cornstarch

Method

• Grind the fish very finely in a food processor. • Heat 2 tbsp oil in a non-sticky pan. • Stir fry onions and garlic until golden, on medium heat. • Mix in salt, chili peppers, turmeric, and lemon rind. • Add half of the mixture to the ground fish and mix until smooth. • Shape the mixture into small balls and roll into cornstarch. • Heat the remaining oil in a separate frying pan and fry the fish balls on medium-low heat, until golden brown. • Remove and place on a platter. • Heat the remaining onion mixture and stir in the tomatoes. Cook until well blended on low heat. • Add 1 cup of water and fish balls. Cover and cook on low heat for 10 minutes. • Serve hot with your choice of bread or boiled rice.

Stuffed tuna fillet

Ingredients

• 2   fish  fillets
• Pinch salt
• Pinch freshly ground black pepper
•  2   baby spinach, coarsely chopped
•  1   Tomato chopped
• 20 g   cashew nuts
•  

Methods

1. Heat the oven to 400 degrees F.
2.  Make a slit two-thirds of the way through the center of each fish fillet making sure not to cut all the way through.
3. Season each fillet with the salt and pepper. In a bowl, combine the spinach, , tomatoes, and cashew nuts.
4.  Spoon 1/3 cup of the mixture into each slit.
5. Arrange the fillets on a broiler pan coated with cooking spray. Roast for 8 to 10 minutes or until the spinach mixture is heated through.