Baked Spanish Mackerel

Directions:
1 big Spanish Mackerel cut in to 1/2 " pieces.
Wash thoroughly, apply 2 tspn salt and keep aside

Masala:
1/2   cup  coconut gratings
4 tbsp chili powder
1/2 tsp tamarind paste
Grind above to paste
Add to this masala 2 tbsp chopped ginger,1 tsp chopped green chilies  2 tbsp chopped onion, salt to taste and mix well.
Apply the coconut masala evenly on both sides of the fish pieces.
Spread a big banana leaf in a baking tray
Apply coconut oil over the leaf
Arrange the fish pieces with masala over this leaf and cover tightly with another banana leaf
Bake in oven @ 450 degree temperature for two hours and then lower the temperature to 250 degrees and keep for an  hour's time until cooked and very dry.
Eat with freshly cooked rice and coconut oil drizzled over the rice. Absolutely yummy!

Fish Curry | Kerala

Method  -
1 cup finely chopped onion
4 pods garlic skinned and chopped fine
 2 " ginger chopped
 a few curry leaves
 3 tbspn tamarind pulp or 4 to 5 cocums
5 to 6 fish pieces ( any type of fish)
 Heat 1 dessertspn oil in a kadai
 Add chopped onion chopped garlic + chopped ginger and curry leaves
 Fry all the ingredients on a medium fire till it becomes dark brown in color
Add  2 to3 tbspn red chillipowder ( preferably byadgi or kashmiri chillipowder  according to ur spice tolerance)
Mix well
 Add tamarind pulp or cocum
Stir well
Add 1/2 cup water and simmer for a while
Add the fish pieces after washing 4 to 5 times till the smell goes )
 Add salt to taste and keep on fire for a while till fish is done
 Relish with rice 

Fried Smelts and Shrimp

Ingredients and Directions: 1/2 kg small fish smelt or indian silver fish (Belangie) 2 tbsp chilly powder or more  or less according to ur spice tolerance Salt to taste 2 tsp. asafoetida powder 1/2 tsp. tamarind paste Wash fish thoroughly applying little turmeric powder  to get rid of the smell Apply salt to taste and mix and toss them Apply chilly powder, asafoetida powder, 1 tsp. oil heated and cooled and mix again In a plate mix  some rice powder and fine rava sooji Roll the fish in this mixture on all sides to get a coating and keep for some time

Heat sufficient oil in a kadai and put the coated fish . Lower the heat to medium flame and fry the fish on both sides till they r crispy . Serve hot. The same batter can be used for frying shrimps

King Fish Fry | Konkani Vison Fry

5 big pieces of king fish.
Method:

• Wash  thoroughly and keep aside. Apply salt to taste, evenly on the fish on both sides .
• Make a paste of   3 tbspn kashmiri chillipowder + 1/2 tbspn asafoetida powder + 1 tspn  lemon juice with little water.
• Apply this paste evenly over the fish on both sides.
•  Dip the fish in fine rava on both sides pressing hard so that the coating does not come off while frying.

• Heat  3 tbspn  oil in a kadai and fry the fish on both sides till it becomes brown in color. Serve hot with onion and tomato rings.

Sear Fish Curry | Konkani

Another mouth watering sea food delicacy 

Ingredients:

Sear / King fish - 1/2 k.g (6 to 7 small pieces)

Grated coconut - 1 cup

Chilli powder -2 tbspn *

Green chillies - 3, slit

Onion - 1, chopped

Ginger - 1" piece, chopped
Salt to taste

Tamarind - 1 small marble size ball
Coconut Oil - 1 tbsp


Method:

1. Wash fish thoroughly in water

2. Apply some of the chopped onion, chopped ginger and salt to the fish pieces.

3. Grind coconut with chillipowder and tamarind to a fine paste.

4. Remove from the grinder and add rest of the chopped onion and ginger to it and simmer for 5 minutes.
5. Add water according to ur consistency and salt to taste.
6. Add fish pieces in the gravy and simmer for a few secs .
7. Add coconut oil top after removing from flame.

Note:
1. Instead of tamarind, add 2-3 Kokum (Garcinia Indica) while simmering the masala.
2. Chilli powder is mentioned as 2 tbsp as Byadgie (less spicy) chilli powder is used here. If using a spicy chilli powder, 1 tbsp would be sufficient.
3. Fish curry can be made with Teppal (Sichuan Pepper) also. In that case, onion and ginger must be omitted. Instead 12 to 13 Teppals should be added when you are about to remove the masala paste from the grinder. Simmer this Teppal masala fro some time with sufficient water and then add fish. cook till the fish is cooked. Drizzle coconut oil on top after removing from flame.

Bangade Raja Dhoddak - Baked Fish in dry coconut masala

This dish is a renowned dish of Geeta Pachhi's and the picture says it all!

Ingredients:

Sear / mackarel fish - 4-5 big pieces wash and ,apply little salt and keep aside

Coconut gratings - 1 cup
Red chilli powder - 4 tbsp (according to ur spice taste can add more or less)

Tamarind - marble size ball
Salt to taste
Teppal / Sichuan pepper - 1 tbsp, deseeded

Method:
1. Grind coconut, red chilli powder,tamarind and salt into a paste adding little water (should not b watery)

2. While removing, add the tepal and grind for a few minutes till the teppals are crushed a little bit.

3. Apply this masala over the fish on both the sides. (If using mackarel, stuff the masala inside the fish)
4. Line a baking tray with aluminium foil or banana leaves applying little coconut oil on it.

5. Spread the stuffed fish layer by layer on this foil or banana leaves. Cover the fish again with foil or banana leaves.
6. Keep this in the oven at 450 degrees first and slowly reduce the heat as and how the fish gets cooked and the masala turns light brown in color.
7. Baking time will be one hour or more.

Note:

Some people may not be knowing teppal or sichuan pepper. In that case, instead of teppal, after the masala is done add the chopped onion + chopped ginger + chopped garlic +chopped green chillies (add less chilli powder to the masala ) to get the flavour for the masala and apply this masala over the fish and bake it.