Wednesday, February 23, 2011

Fish Shami Kabab or Fish Cakes- Two sides of the same coin

I promised last week was fish week and then I vanished into thin air like camphor. No, I was busy with this and that and my blog started feeling neglected. I managed to update it finely today with these fish shami kababs.Feed your soul and your heart with these fish shami kababs for a moment, tummy that I cant say to you. And I am sure you will definitely going to try it out after reading this.

When I was preparing these kebabs, Fish Cake   were on my mind. But believe me,fish cakes that are so popular here is a milder version of Shami kababs.Interesting are the similarities they have. Just wondering which recipe is adapted version and which is not.
Anyways, as a firm believer in “Good food and music always travel,crossing all boundaries”.
I must say you should go ahead and try it at least once even if some of you swear by their non-vegetarian shami kababs.

Shami kababs as we know them are preparation of cooked minced meats with chana dal and loads of Indian spices. Fish cake is a preparation of fish mince with dried herbs,boiled potatoes and coriander. Both of the recipes are often made with pre-cooked mince meats or fish mince. The spices are then added to enhance the flavour and round it off they are pan-fried or fried over Tava/iron skillet.I just thought of inter-mingling Indian spices with poached fish fillet. And it showed great results with oodles of flavour.Fish mince are way better option than lean meat or red meat if you are health conscious souls.

I happened to have all the ingredients with me for the fishcakes or kebabs and then for the tartar sauce.
Tartar sauce as you all know is a mayonnaise based sauce. I have just tweaked in to suit our Indian taste palates by adding some garam masala and red chilly flakes.
Meal Ideas
  • Prepare them in the night and give it to your kiddos lunch-box, they will be surprised and would love to have it.And you may pack some of it in your lunch-box as well.
  • Make a quick wrap with these , some lettuce, cucumber and tartar sauce.
  • Make a sub/sandwich with coleslaw and Fish Shami kebabs.You wont need any take-aways.

Fish Shami kebab inspired by  Fish Cakes
Recipe requirements
  • 4 fish fillets (Tilapia/Haddock/Cod/Sea Bass)
  • 1 potato boiled
  • 2-3 tbs of Shaan Shami kabab mixture
  • 2 tsp of garam masala
  • 3-5 tbs of besan or ¼ cup of besan
  • 1 cup of finely chopped coriander
  • ¼ cup of mint leaves chopped
  • 1 tsp of dried mixed herb
  • 2-3 tsp of grounded red pepper
  • pinch of soda
  • 3-4 tbs of cooking oil for frying the kebabs 
  • We will first start with poaching the fish fillets. Bring a pot of water to boil.Add in fish fillets and cook for 7-8 mints at medium flame.Take out and drain excess water.
  • Now in a big mixing bowl.Add in boiled potato mashed well.Add in Besan (If you wish you may use cooked chana dal)
  • Now add in grounded red pepper, garam masala, Shaan Shami kabab mixture, dried mixed herb and salt.
  • Now add in finely chopped mint and coriander leaves.
  • Mash the fish fillets with the above prepared mixture. You will see thread like consistency of the mash.
  • Prepare the patties while working with your palms.
  • Now heat up a frying pan, add oil and cook the patties/kebab/fishcakes each side for 4-5 mints at medium flame. Serve with some lemon wedges and tartar sauce.

Tartar Sauce- Indianised version my way
  • 1 cup of mayonnaise
  • ¼ cup of olive oil
  • 2 -3 tbs of water
  • 2-3 tsp of dried thyme or parsley or mixed herb
  • ½ cup of finely chopped onions
  • 1 tsp of red chilly flakes
  • 1 tsp of garam masala
  • 1 tsp of lemon juice
  • Method
  • Mix all well and refridgerate. Take out after 2-3 hrs and serve with these delicious fish cakes.Delicious.
Enjoy good food.I will be taking a short blogging break, will catch up with you all soon.

Happy Cooking

Wednesday, February 16, 2011

Fish Keema Curry- Mach'er Keema

As you all know this week is fish week in Spice and Curry. We have been making this fish keema curry for quite a while now. It started with Rui fish back home but as we travel more, our fish also gets changed. We have been making this with the local fish available here in supermarkets. I know there is no comparison between fresh fish and frozen fish but when you don’t have much choice then you have to make it up better whatever you have in your hands.

We have been getting white fish fillets from our local supermarkets here, well frozen of course.
Fish fillets that are boneless and skinless works best for keema recipe. However if you are living in India, then you have to do it in your home all by yourself. But the taste and the final result are incomparable even that means some extra time in kitchen.

Few years back I have blogged about a mach’er pakoda recipe with rui fish –Fish Fritters .That’s really another great way of eating fish other than Fish jhol/jhaal or curry.

Now to the recipe

Fish Keema Curry

Recipe requirements
4 white fish fillets if using frozen then thawed
2 medium size onions
2 -3 garlic
Half an inch ginger
4 green chilly
1 tsp of ground red pepper
½ tsp of ground turmeric
2 tsp of ground coriander powder
1 tsp of ground garam masala
3-4 tbs of cooking oil
Salt as per taste

  1. Thaw the fish fillets. Marinate them with little bit of turmeric powder and salt.
  2. If using fresh fish then preferably use firm fish like rui, bhetki etc.
  3. Now bring a pot of water to boil with some cloves, and cinnamon. Gently boil or poach the marinated fish fillet for 8-10 mints or deep fry the m
  4. Take out and let it cool. Cut into tiny bite size pieces or you may mash it well. I generally prefer bite size pieces if using frozen fish.And with fresh fish then preferably a mash.
  5. Alternately you may try deep frying the thawed and marinated fish pieces first and then mixing it up with masala.I leave it up to you to decide. Both the way it turns out nice and flavorful.
  6. Heat up a saucepan, add cooking oil, and temper it with 2 tej patta, some cloves,cinnamon and cardamom.
  7. Now add in onions, ginger and garlic chopped finely. Add in green chilly
  8. Add all the dry grounded masala-red pepper, turmeric and coriander. Add little bit of water.
  9. Add in chopped tomato.
  10. Now fry this masala for 6-9 mints at medium flame.Oil will start to come by the sides by now.
  11. Add in poached fish pieces or fried fishes which ever way you have precooked the fish fillet.
  12. In case the fish pieces need to be deboned as you may need while working with Rui or Katla fish pieces, then do so before you add in to the fried pieces.
  13. Keep stirring and mixing further, cover it and cook at low for 7-8 mints.
  14. Garnish with lots of coriander leaves.
  15. Serve with fried rice pilaf or pulao. Delicious.
What fish goes well with this recipe
I have prepared this with Rui fish back home. After coming here in abroad, made this keema with smoked Haddock fish fillet and sometimes even Cod. Sea bass is another great fish that goes well with fish keema.You may also try Pollock fish which is somewhat cheaper than Cod and Haddock here.

Similar recipes in net

Meen Mulakittathu
Fish Keema Curry

Happy Cooking Friends

Monday, February 14, 2011

Sea Bass Diye Phulkopi Aloor Jhol- Curried Sea Bass with Cauliflower and Potato

This week we will be focusing on fish recipes in Spice and Curry. So, its fish week here.

Many of you would ask why we (read Bengali) keep eating fish everyday, day after days, year after years. You see I have told you earlier -Fish and Bengalis are inseparable identity. Our day starts with going to fish markets early in the morning, bargaining for the best fish –read catch here, then kitchen gossip amidst cooking the fish. And in night before going to bed we do think what fish we will be getting home next morning from the fish market.”Barir Kotta” head of the family has enormous responsibility of going to fish market every day and then bring back the best buy. No not the Best Buy in US, best buy is the fish from “Kolaghaat” or “Manicktala”.Even if it involves spending out double the amount of money on petrol than on fish. But then we are like that.
There is a word in Bengali “Hojooke” meaning enthusiast possibly, which probably describes our species called as “Bengali”. Yes, you are right I am no exception. I also shed tears when India looses a silly match against Zimbabwe. Or even if the Eden Garden doesn’t get NOC from ICC for hosting an international cricket match. Well I don’t keep empty plastic bottles anymore in my attic (I used to but not these days) to throw into the air to register my annoyance. Or even I don’t try to throw some of the bottles out of my window which probably would have landed on ,hitting some poor passer by’s head who might be going back to home with a bunch of flowers in hand and rosy pictures in mind for a V-day date. But I do throw some spoons on kitchen floor to at least vent out. Sigh!

If there is Bhetki in India then, there is Sea Bass in overseas .Both are firm white fish that means you can easily pan-fry them in hot mustard oil like other fresh-water fish- Rui or Katla and enjoy fried mach bhaja. After googling about Bhetki and Sea bass, with reference to Wiki, both belong to different family of fishes.Bhetki is Barramundi or Asian Sea Bass available in plenty throughout south-east Asia and Australia. And the sea bass that we get here is of Mediterranean origin or most popularly known as European Sea Bass which our local supermarket further imports it from Turkey. Sea Bass recipes are very popular here.
Plus point is -This fish is has a single back bone to support the tender fish muscle which is harmless to your gums or teeth. That means you don’t have to dig out tiny bones with a magnifying glass and it won’t stick to your gums or teeth. You can broil it or bake in oven also. But being a Bengali, I couldn’t bring myself putting this fish in oven. I followed the traditional recipe for Bhetki Phulkopir jhaal which I have blogged about earlier.
Sea bass gives a new dimension to this age-old traditional recipe.

Now to the recipe

Sea Bass diye Aloo phulkopir jhol- Curried Sea Bass with Cauliflowers and Potato
Serves 3-4

Recipe requirements
2 whole sea bass fish
For marinating the fish some grounded turmeric and salt.
Now for the curry/gravy/torkari
Half cauliflower if it’s big enough otherwise if small use whole (aadke ta phulkopri ful)
2 medium size potatoes (aloo)
1 tsp of grounded red pepper (lonka goron)
2 tsp of coriander powder (dhone goron)
1 tsp of grounded turmeric (holod)
4 tbs of cooking oil and some more to fry up the fish pieces
2 tomatoes
4 green chilly(lonka)
2 tej patta
½ tsp of cumin seeds( gota jeerey)
1 tsp of garam masala
1 -2 tsp of ghee(optional)

  1. Marinate the sea bass fish fillet with turmeric powder and salt. Cut into half each fish fillet. Two fish will yield 8 fish pieces I guess. Leave aside for half an hour.
  2. Now heat up a frying pan/korai.
  3. Add 3 tbs cooking oil. Let it heat up enough so that the fish pieces do not stick to the pan while frying.
  4. Now fry two fish fillets at a time. Fry the entire sea bass fish fillet
  5. Meanwhile in a separate saucepan,fry the cauliflowers at medium high in oil for 4-5 mints or till they turn beautiful brown in colour.Take them out.
  6. Now add in about 1 tbs of cooking oil. Temper it with cumin seeds and 1 tej patta.
  7. Add in potatoes .Fry the potatoes well.
  8. Add in salt and all the dry ingredients-turmeric, red pepper, and coriander. Add little bit of water.
  9. Now add in fried cauliflowers. Mix well.
  10. Add in chopped tomatoes. Keep on frying further to well incorporate the masala with cauliflowers and potatoes.About 10 mints at medium flame.
  11. Now add in about 1 cup of water. Cover it and cook at medium flame till the vegetables are cooked.
  12. In another pan, add in about 1 cup of water. Add in 1 tsp of grounded red pepper, ½ tsp of turmeric and 3-4 green chilly slit in between and 1 tomato chopped.
  13. Add in 2 tbs of cooking oil.You may use the left-over oil after frying the fish pieces if any.
  14. Bring the entire gravy to a boil. Lower the flame and add in fried fish pieces to it. Cook the gravy for 7-8 mints at low.
  15. Now add this gravy with fish to the prepared Cauliflower potato jhaali.Mix well. Garnish with coriander leaves.Mix garam masala and ghee at the end if possible.You may cook it with more spice and oil for a very spicy and hot curry or jhaal in Bengali.
  16. Serve with warm cooked rice.
We had this  sea bass fish curry with warm cooked rice for our `dinner for a change and we thoroughly liked it.

More recipes for Bhetki fish

Narkol diye Bhetki Mach'er Jhaal

Fish Chop with Bhetki fillet

Happy Cooking Friends

Friday, February 11, 2011

Pineapple Banana Coconut Coffee Cake

If you want to feel the warmth of tropical lands in midst of freezing weather, then this cake is something you might be interested in. Pineapple, banana and coconut what more you could ask for?

I don’t know what came to my mind when I was making this. I read a recipe Here  but, well I didn’t have the cake mix which that recipe was talking about. So, made my own cake mix at home and baked it too. Here is amalgamation of three flavors and what flavor it has ,Tons of it !! One Bite and the flavors just burst in to your mouth. And in case you want to impress your partner for a very special V-day celebration or surprise, then this is just the kind of thing you would like to make.

Without much let me write the recipe now.

Pineapple Banana Coconut Coffee Cake

Recipe requirements
1 cup of sponge flour
½ cup of sugar
¼ cup of butter
¼ cup of fresh coconut scraped
2 bananas mashed well
2 eggs
½ tsp of baking soda
1 can of pineapple slices
For the pineapple glaze
Use remaining drained pineapple slices
½ cup of icing sugar
½ cup of double cream
1-2 tbs of butter

First cream together sugar and butter well. Take out butter before half an hour so that it comes to room temperature or become soft, makes it easier to work with.
Now peel the bananas and mash them very well with a fork. Two bananas made approx ¾ cups of mashed bananas. However to be precise you may need 1 cup of mashed bananas. Why I keep saying it as the varieties of bananas are different. There is Singapore bananas, then chittidaar kola, then. And the ones we get here is Columbian bananas.
Now add in 2 eggs one by one mixing it well.

Open the fruit can.I happens to use the dolce fruit can. Crush some slices of pineapple and make sure to use about ½ cup of crushed pineapple. Use the pineapple juice in place of pineapple essence. Add in about 3-4 tsp of juice to the creamed sugar butter mixture. Alternately if you have pineapple essence add in about 1-2 tsp. I didn’t find any pineapple essence so added the juice instead of using the essence.
Scrape the coconut or grate it well in case you don’t have the narkol korani/coconut scarper. I happen to have some frozen fresh coconut pieces so I grated them finely after thawing. But as said freshly scraped coconut gives this cake the usual tropical flavor.

Sieve in the sponge flour well. Use premium quality self raising flour. Add in baking soda.TIP-However in case you don not have self raising flour then use normal maida/flour but don’t forget to add in some baking powder. Roughly about 1 cup of Maida adds in ½ tsp of baking powder.
Mix the flour mixture with the creamed mixture of sugar+butter+egg+bananas+pineapple crushed very gently. Now add in scraped fresh coconut. Mix well.
Preheat an oven at 175 deg C.
Bake this cake in a round baking pan for about 35-40 mints or till a toothpick comes out clean when passed thro the cake. Take out the cake from oven and let it cool for about 1 hr.
Now prepare the pineapple glaze
Reserve two pineapple rings for decorations and use the left-over for preparing the glaze. Use about 2-3 tbs of freshly scraped coconut for covering the top of the cake.
Start folding in ½ cup of icing sugar, crushed pineapple about ¼ cup, ¾ cup of double cream and 2 tbs of butter. Whip it very well.taste it if required add more sugar.
Now glaze it over the cake. Decorate with some freshly scraped coconut and pineapple slices.

Enjoy your warm tropical coffee cake with a cup of coffee or tea which ever you prefer.Heaven !!

Happy Cooking Friends

Tuesday, February 8, 2011

Gajorer Halva -Gajar Ka Halwa/ Carrot Halwa

Food without memories is something unimaginable for me now. The journey of my culinary world revolves round the delicately inter-woven threads of food memories associated with my upbringing. So, every food that I cook now almost has a sweet memory. Or even if it’s not there any, the incidents that do occur while making that recipe or relishing it, helps in making it indexed into my memory diary effortlessly now.

I have always silently admired my mother‘s patience in managing our household chores and also taking care of us. But I have a frank confession; I never used to like to eat gajorer halva that she would be making with great efforts for all of us. So, Ma would eventually make me eat it this way or that way. But the cravings suddenly started to splurge in when I got married and packed my bags to settle in another city with my better half. All these passed years, I have been craving that gajaorer halva madly deeply and truly, that my Maa would make every winter may be unlimited times. I tried to re-incarnate many times that flavour of gajorer halva but couldn’t.

And add to that the irony is now my adorable daughter doesn’t even want to taste Gajorer halva. Life does come a full circle sometimes. May be she will crave this halva once she flies away from comfort of our home and make her nest somewhere else. Till then I will try to make her eat it this way or that way like my Maa used to do.

Gajorer  halva -Carrot Halva
Recipe requirements
(Measurements are approx)

3 medium size carrots or gajar
1 and half large cup of whole milk
1 cup of cream
½ cup of sugar or as per taste
2 tbs of ghee or butter
Some chopped almonds for garnishing

  1. Wash carrots well. With the help of potato peeler, peel the carrots.A must for making carrot halva.
  2. Now grate the carrots well .About 3-4 carrots will make 6-7 cups of grated carrots.I have finely grated the carrots as this helps in lesser time to cook compared to not so fine grated carrots.However if you want a grainy textured carrot halva then do not fine grate it.This halva turned out mushy but this is what actually we were craving for.
  3. Heat up a saucepan, add butter.
  4. Now add in grated carrots, fry them at low flame for 2-3 mints or till they shrink in volume liitle bit or changes some colour.
  5. Now add in milk and cream. Mix in well.
  6. Lower the flame and leave it to cook. Let it simmer very slowly till almost the milk is absorbed by carrots.It’s a bit time consuming job.Dont forget to mix and stir in between.It will take about 15-20 mints at med-low flame.
  7. After the milk is very much absorbed by the carrots and carrots are cooked well.At this moment add in sugar. You will see the colour of halva changes to some-what reddish.Carmelization of sugar with the milk-carrot mixture gives this a very distinct colour of reddish-orange to carrots. halva (And also due to the fact that carrots has carotene which is some-what orangish/reddish photosynthetic pigment.)
  8. Stir/fry for another 5-6 mints or till the sugar is evenly mixed and all the remaining milk is absorbed.
  9. Take out in a serving bowl and garnish with chopped almonds.
  10. Cream is essential to give a rich texture to halwa.However, if you don’t want to use cream then increase the quantity of milk. You may add khoya also to enhance the flavour of gajar halva at the time of serving.

Today is Saraswati Pujo; those of you who would like to prepare Gota Sheddu.You can visit This Old link .
And if you wish to observe "Shitol Shashti" then prepare rice overnight and have it with the “gota sheddu” for lunch next day. And if you wish you may wear something yellow in color as well .Basanto panchmi is all about embracing Basanto or spring in our lives again.

May goddess Saraswati bless all of us with wisdom and knowledge.

Shobaye kay Basanto Panchmir onek shubhokamna.

Friday, February 4, 2011

Cream of Chicken and Mushroom Soup -Made Easy


A very easy breezy recipe for mushroom and chicken soup. Usually flour is added with milk to give a thick texture for the cream of soup. But I have made in a different way and short-cut way .Penne pasta is pressure cooked with chicken legs and mushroom. When they all are cooked well, made a puree in a food processor and viola it’s ready to be served.
You may use potatoes in place of penne pasta to make a thick soup.

Cream of Chicken and Mushroom Soup-Made Easy My Way

Recipe requirements
2 chicken leg pieces or chicken breast cubes
1 box of mushroom or 250 g of mushroom chopped
1 carrot
1 tomato
2 onions chopped
2 garlic pods
Few tsp of ginger
1 cup of penne pasta
1 tsp of black pepper powder
2 tsp of salt
1 tbs of butter
½ cup of cream

  1. Chop all mushroom, onion, garlic, ginger, tomato and carrot.
  2. Add in 1 tbs of butter. Sauté the chicken and vegetables for two to three minutes.
  3. Now fill in about 5-6 cups of water in a pressure cooker pan.
  4. Add in black pepper powder and salt as per taste.
  5. Lock the pressure cooker lid with the whistle. At high flame one whistle and then lower the flame, cook it at low for 7-10 mints.
  6. And then stop the cooking process, turning off the burner/hob.
  7. Let the pressure subside completely. Unlock the pressure cooker lid from the pressure cooker pan.
  8. Let it cool a bit. Then puree it in the blender or food processor.
  9. At the time of serving add in cream and little bit of more butter reheating the soup again.
  10. You are ready with easy cream of chicken and mushroom soup. Now do you really need the canned soups anymore ?
Will see you all next week, enjoy your weekend.

Happy Cooking Friends

Thursday, February 3, 2011

Today no recipe.Just guess this ingredient.And if you have guessed then leave a comment how you would like to use them in your day-today cooking.

Happy Cooking Friends..

Wednesday, February 2, 2011

Mango Flavoured Sponge Cake

A very simple vanilla sponge cake is spruced up with the addition of mango pulp and yogurt.I have re-worked the measurements to suit our taste buds and requirements.And also added mango pulp out of cans to enhance the flavor.
Last time made these Mango Mousse using the pulp from these pre-packaged tin cans.

This sponge cake goes very well with evening tea or coffee.And even if it's adapted version of Nigella Lawson recipe, you still know it would always turn out delicious.

I have measured the ingredients as British ounces according to imperial sysytem.So, just thought of converting the measurements into grams and cups for readers convenience at other parts of the world .This Site  is the reference point for all the conversions.

But roughly

1 oz =28.3 g, or 1oz = 1/8 cup, 1 oz =2tbs and 1 tbs =3 tsp

Mango flavoured Sponge cake
(Adapted from Here)

 Recipe requirements 
6 oz of soft butter or approx 175 g or ¾ cup of soft butter
6 oz of sugar or approx 175 g or ¾ cup of sugar
4 eggs
10 oz of sponge flour or approx 275 g or 1 ¼ cup of flour
½ tsp of baking soda
8 oz or 1 cup of plain yogurt
2-3 tsp of vanilla essence
3-4 tbs heaped tbs of mango pulp


  1. Take out butter, yogurt and egg at least half an hour before you make the cake. Believe me it does help in at the time of mixing.
  2. When butter is soft, measure it out and cream it with powdered sugar.
  3. Meanwhile separate egg whites from yolks. Beat in egg white to soft peaks. Similarly mix up the egg yolks well. Now add vanilla essence to the egg yolks.
  4. Slowly start mixing the egg whites, egg yolk and butter sugar mixture. Do not use up all at one go. Divide the mixing process in two-three turns.
  5. Now sift the sponge flour.TIP-If you do not get sponge flour or self rising flour use normal flour with little bit of baking powde- to a cup of all purpose flour add roughhly 1 and half tsp of baking powder and 1tsp of salt . And please try to use premium quality flour for sponge cakes, you will get excellent results.
  6. Add in baking soda.
  7. Now when all the egg mixture is used up, slowly add about ¼ cup of yogurt till you use up the entire quantity of yogurt.
  8. Now add the wet ingredients of -sugar+butter+egg mixture+yogurt mixture to the dry ingredient flour.
  9. Divide the cake batter into halves. To one half add mango pulp. I have used store brought mango pulp cans. You will notice batter color changes.
  10. Now prepare a baking pan generously with butter, scoop the cake batter without mango pulp first reserving some of it to be used up later to layer the cake.I have used square baking pan.You may use bundt tin for this cake also.
  11. After the first layer, it’s time to do the second layer of the cake batter-add in the batter with mango pulp. Spread it out evenly. Now add in the reserved plain batter for the top layer. You may even it out with a knife, even better if you dip the knife in water beforehand.
  12. You may add mango pulp to the whole batter for an even mango flavour sponge cake.
  13. Bake the sponge cake at 180 deg C or 350 deg F for 40-45 mints or till a toothpick/skewer comes out clean when inserted in between.OK, I do use sometimes a plain knife as well in case I don’t have a toothpick.
  14. Take out and cool it completely.Then flip it over a plate.Serve and enjoy.
  15. This cake is a great way of adding variations at your breakfast table too.
Happy Cooking Friends

Tuesday, February 1, 2011

Oven Baked Tilapia in Coconut milk and Tomato Sauce

Fish and Bengali two inseparable identity, isn’t .But what if you don’t get fresh pona or for that matter rui /katla mach from the local vegetable markets near you. Well in that case, you have options of using frozen fish fillets. I have been cooking with these boneless, skinless tilapia fish fillet for quite a long time now. I also happen to use smoked haddock or cod also which is what I do get easily here.
This recipe can also be used to make salmon fish pieces and white fish fillet also. Add in some vegetables of your choice and it does add a whole lot of color and vibrancy.A very quick fish curry with readily available coconut milk and tomato based pasta sauce.

Oven Baked Tilapia in Coconut milk and Tomato sauce

Recipe Requirements

Frozen tilapia fish fillets thawed-3
Tomato sauce preferably pasta sauce-3-5 tbs
Thick coconut milk- ½ can
½ cup of water
1 tbs of water
2-3 tbs of prepared onion/garlic/ginger paste
Sautéed mushroom- about ½ cup (optional)
Mustard oil- 1-2 tbs
2 tsp of red pepper powder
2 tsp of coriander powder
½ tsp of garam masala
2-3 green chilly
Little bit of turmeric powder and salt for marinating the fish fillet

  1. Thaw fish fillet. Marinate them in turmeric powder and salt for ½ hour and keep it refrigerated while it’s being marinating.
  2. Now prepare the sauce
  3. I do keep always some pre-prepared ginger/garlic and onion paste in refridgerator. So it’s always handy to use whenever it’s required in gravy.
  4. Mix all the ingredients in a big mixing bowl. Coconut milk, water, red pepper powder, garam masala, coriander powder, ginger/garlic /onion paste, tomato pasta sauce, mustard oil and salt. Add little bit of sugar about ½ tsp.
  5. Now in a shallow baking pan, add in this prepared sauce and then top in with the marinating fish.Add in mustard oil and butter also.Add in green chilly slit in between.
  6. Cover with foil and bake the dish for 30-33 mints at 175 deg C if the fish is thawed. And if you forgot to thaw the fish fillet earlier, then layer with the sauce and bake for 50 mints. But I would suggest thawing it as the fish fillet tends to absorb the flavor even more.
  7. You can make salmon fish this way also. Increase the baking time if you are using thick slices.
  8. You may add some sauteed mushroom or frozen green peas also.

I have many times tried recipes from All recipes in past with due credits.Recently, I came to know that they have included this recipe , which I have submitted a long time back in 2006.If you have time, do check in that also. That’s another great way of making rich and spicy fish curry and it has got some great reviews also.

Then this  Baked Haddock Fish curry without coconut milk.Hope you try them out sometimes.

Happy cooking Friends