Sea Food


Fish Balls
Ingredients:

 Cooking time :30 min.       Serving :  6-8

       Fish                 400 gm.(rohu)
       Onions               3 (grated)
       Ginger               1 " piece
       Garlic                10 cloves
       Gram masala          1 tsp.
       Cumin seeds          1 tsp. (ground)
       Salt                 3/4  tsp.
       Chilli powder       1/2  tsp.
       Chillies  green     4  (chopped)
       Oil                 250 gm.
       Flour               3 tbsp.
       Egg                 1
Method:
Steam fish in a pressure cooker for a minute. Then remove bones from fish and mash. Grate onions. Grind ginger and garlic and chop green chillies. Beat egg well.
Mix grated onions, ginger-garlic paste, salt, garam masala powder, fried cumin powder, chopped chillies, chilli powder and egg with mashed fish. Mix well. Then make 16 balls out of it and roll in flour.
Heat oil in a karahi. Deep fry the balls till golden brown. Arrange fish balls in a plate and garnish. Serve with ketchup or Chutney.

---Ruby Niyogi.

Fish -Stuffed Potatoes
Ingredients:

 Cooking time :30 min.       Serving :  5

            Fish    500 gm (rohu)
            Onion   250 gm
            Ginger  1 inch piece
            Garlic  cloves
            Green Chillies   8
            Turmeric powder  1/2 tsp
            Chilli Powder  1/2 tsp
            Salt           1 tsp
            Medium-sized Potatoes  10
            Oil            250 gm
            Green Cardamoms 4
            Cinnamom Sticks 3
            Lettuce  leaves 6
            Tomatoes        2(Sliced)
            Cucumber        1(Sliced)
            Onion           1(Sliced)
            Cloves          6(Sliced)
            Cumin Seeds     1 tsp
            Fresh Coriander leaves
Method:
Boil the potatoes whole. Peel and scoop out the middle portion of potatoes with a pointed knife making them hollow inside. Clean Fish. Grate onion and grind ginger and garlic.
Cut green chillies into very small pieces. Roast cardamom, cinnammom, cloves and cumin seeds and grind them into powder.
Boil fish with very little water. Mash the boiled fish and remove the bones.
Heat oil, Fry oinon, ginger, garlic and chillies. Then add fish, turmeric and salt. Fry for a few minutes. Add roasted ground garam masala powder and coriander leaves.
Mix them well. Now insert the fish mixture into the hollow potatoes. Deep fry potatoes till golden brown
On a plate arrange stuffed potatoes on a bed of lettuce. Decorate with sliced onion, cucumber, tomato and green chillies.

---Ruby Niyogi.

Prawns with Coconut
Ingredients: 

 Cooking time :20 min.       Serving :  3-4 persons                   

                                For Garnishing:
       Prawns  500 gms small       Green Chillies  4 
       Coconut 1 small
       Mustard seeds 4 tsp
       Mustard Oil   150 gm
       Green Chillied  6 or 7
       Turmeric Powder  1 tsp
       Salt to taste
Method :
Shell and clean prawns. Grind the coconut into a smooth paste with half a cup of water. Grind mustard seeds and cut chillies into small pieces.Rub the prawns with salt and turmeric.
Fry the prawns in mustard oil till they are red. Then add salt, green chillies, mustard paste and coconut paste. Cook covered on a slow fire stirring frequently till the prawns become tender. Continue till the mixture is absolutely dry.
Garnish with green chillies and serve with rice.

---Ruby Niyogi.

Fish Kofta Curry
Ingredients: 

 Cooking time :35 min.       Serving :  6 persons                           


        Fish(rohu)     400 gms        Oil            350 gms
        Onions         3(grated)      Egg            1
        Ginger         small piece    Flour          3 tbsp
        Garlic         10 cloves      Onions         2
        Garam masala   1 tsp          Tomatoes       3 
        Fried ground   1 tsp          Turmeric powder 1 tsp
        cumin          1 tsp          Coriander      1 tsp  
        Salt           taste          Cinnamon       2-3 sticks
        Chilli powder  1/2 tsp        Cardamoms      4 green
        Green chilli   4              Bay leaves     2-3
Method:
Steam fish in a pressure cooker for a minute. Then remove the bones and mash. Grate onions and grind ginger and garlic. chop green chillies and beat egg.
Add onions, ginger garlic, chillies salt, garam masala, fried cumin powder and egg to the fish and mix well. Then make 16 balls out of it. Roll in flour. Deep fry the balls in oil till golden brown. Grind onions, ginger and garlic and chop tomatoes.Heat ghee in karahi. Add bay leaves,cinnamon, cardamom and cloves. Then add onion -ginger-garlic paste and fry till half done.
Add tomatoes, turmeric,chilli and coriander powder and salt. Fry the masalas till the oil seperates. Add fish balls and 1 cup of water. Cook till the gravy becomes thick and then remove from the fire.
Add fresh coriander leaves and serve.

---Ruby Niyogi.




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