“If you give a man a fish, you feed him for a day. If you teach a man to fish, you feed him for a lifetime” goes the very famous quote. Giving it a slight twist, if you teach him/her to fish AND cook it, you can expect such amazing fish preparations.
Fish Curry
One of the best places where one can expect mouth-watering fish curries is Goa. To make the Goan Fish Curry, let the pomfret fish sit in salt and turmeric. Make a spice paste by dry roasting the spices and then blending it with the other ingredients. Make the curry by sauteing onions, the paste, add the green chilies and the fish pieces. Finally, add tamarind and cook. Garnish with coriander and serve with steamed rice.
Chilli Fish
The aroma of fried fish makes everyone salivate, right? Add to that the fieriness and then there you have it, crispy Chilli Fish. Marinate the fish pieces with the seasoning. Ready the cornflour-refined flour batter. Dunk the pieces in the batter and deep fry. Where is the fieriness you are asking? It is coming. In a kadhai (wok) heat oil and add ginger, garlic, soy sauce, red chilli paste and add some water. Add the seasoning and make a semi-thick gravy. To this, add the fried fish pieces, lemon juice and garnish with sesame seeds and grab it before anyone else does.
Amritsari Fish
Isn’t it simply fish pakoda? No, Amritsari Fish is more than that. We take surmai pieces and make the first marination of lemon juice and salt. In the second marination, we also beat an egg into the flour-spice pastes-spices-dairy-based marination in which we let the pieces marinate for 30 minutes. Then deep fry and sprinkle chaat masala, garnish with coriander, lemon wedges before literally devouring the succulent fried fish.
An absolutely delicious fish preparation, the Daab Chingri is not just a feast for the eyes but also an amazing prawn curry. Take a tender coconut, empty the water and scoop out the flesh. Do not discard the coconut. Add salt and turmeric to the prawns. Make the curry, but before that preheat the oven to 220 degrees Celsius. As the curry simmers, add the coconut flesh and the marinating prawns. Transfer this curry to the empty coconut shell and seal it with the dough and let it cook in the oven for about 20 minutes. Remove the sealed lid and serve hot with steamed rice.
Singapore Chilli Crab
Singapore is home to natives from South East Asia and the Middle East. This has resulted in a mind-blowing culinary influence on the cuisine of Singapore. So expect a refreshing, spicy, herby Singapore Chilli Crab preparation. Blend together the herbs and saute the paste in oil with tomato ketchup and shrimp paste. Add the crabs and stir. Add a little water and let it cook for a few minutes. Break in the eggs and cook till fully done. Garnish with spring onion greens and serve.
Bet you enjoyed reading through these fascinating ways of having fish! Do try the recipes with the links given.
Comentários