I SHALL ONLY USE THIS PAGE TO KEEP ADDING ALL THE FISH DISHES I KNOW .........IT WILL BE OVER A PERIOD OF TIME SO DO KEEP CHECKING !!!!!
There are so many things you can do with fish; and as Indians we have the best of both worlds. We know what the rest of the world is cooking and since we do most of our cooking.......the options are limitless......for here we are with a limitless list of spicy and not so spicy dishes of our own and then there is western cuisine which may have a few really bland dishes but if you know how to tweak them around just a little bit......you have a dish that you will neither find in a 5-star (for they would mostly follow a recipe to the letter) and whereas those same recipes have the potential to be gourmet foods, more suited to an indian palate that craves a little flavour.
In my family we were brought up to believe that meats have certain spices that marry well with them. For example I would never, repeat
NEVER USE GINGER WITH FISH OR PRAWNS. IT SIMPLY HAS TO BE GARLIC AND ONLY GARLIC. To be specific Garlic, cumin seeds and geen chillies pulverised together and stored in a tupperware container in the refrigerator. This would form the basic marination.
Fish being a delicate meat does not require too much of seasoning..... and yet some amount of seasoning .....especially if you are going to put the fish in a gravy or fry it........ would enhance its flavour tenfold.
BONELESS FISH CUT INTO ANY TYPE OF SIZES (CURRY WOULD
REQUIRE NEAT SQUARES NOT TOO BIG, FILLETS FOR FRYING WOULD NEED TO BE A BIT BIGGER BUT FLATTER AND THEN THERE
1 CLOVE GARLIC PEELED
1 HEAPED TABLESPOON ROASTED CUMIN SEEDS
5 / 10 GREEN CHILLIES (DEPENDING ON HOW SPICY YOU LIKE YR FOOD)
grind the above ingredients together and store in the refrigerator preferably in tupperware as it is the one product guaranteed to preserve the freshness of your spices.
1/2 kg fish diced
1 teaspoon garlic paste (as above)
1/4 teaspoon turmeric
1/4 teaspoon pepper powder
1/4 teaspoon coriander powder
1/4 teaspoon red chilli powder
juice from half a lime
1/2 teaspoon salt
1 teaspoon extra virgin olive oil
mix all of the above together into a smooth paste and rub into the fish pieces and either store in the deep freeze for future use or use right away.
Always store your fish portion wise.....that is if you need 6 pcs for a meal store the fish in portions of six in separate containers so that you pull out of the deep freeze only the quantity that you are going to use up. This is because any meat stored in a deep freeze should be cooked up the minute you take it out. You should not take out a big helping.....defrost it.....take out a few pieces and refrigerate the rest. That is dangerous as the meat deteriorates the longer it is kept at room temper- ature.