FISH PADDA (FISH PICKLE)

 

Fish Padda

FISH PADDA (Fish Pickle)

Ingredients

500 grams sardines or small mackerels or any other small fish cut into fairly big pieces

3 tablespoons chopped garlic

2 tablespoons chopped ginger

3 tablespoons chillie powder

2 teaspoons garlic paste

1 tablespoon cumin powder

½ teaspoon turmeric powder

1 teaspoon mustard powder

2 teacups vinegar

20 or 25 curry leaves

½ liter sesame oil or mustard oil

Salt to taste

Marinate the fish with turmeric powder & salt for half an hour. Fry the fish lightly in either sesame oil or mustard oil, for 5-8 minutes. It should only be slightly crisp. Remove & keep aside.

In the same oil add the curry leaves, chopped ginger and garlic and fry for a few minutes. Mix in the garlic paste, chillie powder, cumin powder, mustard powder and salt and fry with a little vinegar till the oil separates from the mixtures and gives out a nice aroma. Add the rest of the vinegar and the fried fish and mix well . Simmer for 2 more minutes then take down.

Cool and store in bottles. This pickle will last for about 6 months if stored in the fridge.

 Note; Instead of fresh fish, Salt fish can be used instead.

SIMPLE FISH CURRY IN COCONUT MILK

Fish Curry Taj Westend 1

SIMPLE FISH CURRY IN COCONUT MILK
Ingredients
1 kg of any good fleshy fish such as Pomfret, Seer, Mullet or Salmon cut into thick fillets
2 big onions chopped finely
3 green chilies sliced lengthwise
2 teaspoons ginger garlic paste
1cup thick coconut milk
½ teaspoon turmeric powder
3 tablespoons oil
Salt to taste
½ cup tamarind water from a small ball of tamarind
2 teaspoons chillie powder
1 teaspoon cumin powder
1 teaspoon coriander powder
2 sprigs curry leaves
 
Clean and cut the fish into thick slices.
Heat oil in a pan and add the curry leaves and onions and sauté for a few minutes. Add the ginger garlic paste, turmeric powder, chillie powder, coriander powder, cumin powder, and tamarind water and fry for 2 or 3 minutes. Add the coconut milk, salt and slit green chillies and a little more water if more gravy is required and bring to boil. Add the fish. Cook on low heat for about 7 to 8 minutes till the fish is cooked. Pour a tablespoon of oil on top then remove from heat. Shake the pan so that the oil coats the top evenly.
(Care should be taken not to overcook the fish or else it will break up.) Serve with rice or breadFish Curry Taj Westend 1