Fish roll | Salt fish balucha | Sarsoon wali machhi

HOW TO PREPARE: - wash the fish fillets and apply a little salt on it and set it aside. Beat the eggs in a bowl. Finely chop the onions, green chillies and keep it aside too. Take another bowl and 5 tablespoons bread crumbs, milk, red chilly powder, garam masala(hot spice mix), 1 tablespoon lemon juice, onions, green chillies, coriander, 2tablespoons beaten egg and salt to taste. Mix all these ingredients together nicely. Now take the fish fillet and pour a little lemon juice on it. Keep a little stuffing on one side and roll the fish fillet. Then dip it into the beaten egg and then roll it on the bread crumbs so that it is evenly coated with bread crumbs on all sides. Now take a frying pan and pour oil enough for shallow frying and fry the fillets till they are crisp and golden brown. Serve hot with plain white rice and any curry.

HOW TO PREPARE : - Mince the onions and green chillies and keep it aside. Wash the fish well and let it soak in saline water for ten minutes. Remove from water and apply turmeric powder and a little salt. Now take a frying pan and pour oil enough for shallow frying. When the oil is very hot add the fish pieces slowly and fry till the fish is done. Remove from flame and let it cool. Once it’s cool remove the thorns and mince the flesh. Now the frying pan and bring that same oil to heat again and then add the onions and fry till they are dark brown. Put in the ginger garlic paste, green chillies and sauté till the raw smell leaves. Add the cumin powder, red chilly powder and sauté till the oil begins to leave the edges of the pan. Mix in the tamarind juice and add the minced fish. Now stir well and let it cook till the gravy is as thick as chutney. Remove from flame and let it cool. Once it’s cool bottle it and refrigerate.

HOW TO PREPARE : - Clean the fish and wash it well. Apply some turmeric, salt and keep the fish aside for ten minutes. Now take a blender and add the mustard seeds, poppy seeds, cumin seeds, Kashmiri chillies, garlic, coriander leaves, green chillies, mango and make a fine paste. Now take a frying pan and heat some oil. When the oil is very hot add the curry leaves and kalonji and let it crackle. Then add the fish pieces and fry them for five minutes. Add the freshly ground paste and sauté for a minute. Add two cups water, garam masala (hot spice mix) optional and add salt to taste. Simmer, cover and cook till the gravy is as thick as you want. Remove from flame and garnish with coriander and serve with plain white rice.