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Fish moilee | Kashmiri fish | Patra ni machhi

Fish moilee

Ingredients: - 500 grams skinned white fish, 2 cups coconut milk, few curry leaves, 1 tablespoon lemon juice, 1 inch cinnamon, 2 green cardamoms, 2 tablespoons chopped ginger garlic, 4 green chillies, 1 medium onion, 1 tomato, 1 teaspoon turmeric powder, ½ teaspoon coarsely crushed pepper corns, 1 cup water, 2 tablespoons oil and salt to taste.

Preparation time : - 15 minutes Serves : - 2

HOW TO PREPARE: - Slit the green chillies and keep it aside. Finely chop the onions. Now take a pan and heat the oil. When the oil is very hot add the cinnamon, cardamom and sauté briefly. Then put in the ginger, garlic, curry leaves, onions and green chillies. Sauté till the onions turn soft and pink. Now add the fish slices and all the other ingredients except for the coconut milk. Stir well, simmer, cover and cook for ten minutes. Then pour in the coconut milk and keep stirring ensure that the coconut milk doesn’t curdle. Cook for another two to.

Kashmiri fish

Ingredients : - 500 grams pomfret, 2 tablespoons chopped coriander, 1 teaspoon garam masala(hot spice mix), 2 cloves, 2 teaspoons coriander powder, 1 teaspoon cumin seeds, 2 teaspoons grated ginger, 2 cups curd(yoghurt), 4 green chillies, 1 cup water, 1 pinch turmeric, 1 pinch asafoetida, 3 tablespoons ghee(clarified butter) and salt to taste.

Preparation time : - 30 minutes Serves : - 2

HOW TO PREPARE : - Slit the green chillies and remove all the seeds. Take the curd and add a little salt. Beat the curd to fine state. Take the fish slices and apply some turmeric and salt on it. Let it marinate for five minutes. Now take a pan and pour a little bit ghee and fry the fishes till they are golden brown. Remove onto some newspaper and pat dry all the extra oil. Now heat the remaining ghee in a pan. When the ghee begins bubbling add the cumin seeds. Let it crackle and sauté till they are golden brown. Now add the ginger, asafoetida and cloves and sauté briefly. Simmer and slowly pour in the curd. Cook till the curd becomes a reddish brown and then add the coriander powder. Mix well and then put the fish slices. Now pour the water and sprinkle salt to taste. Bring to boil and then simmer, cover and cook for 20 minutes or till the fish is ¾ th cooked. Add the green chillies, garam masala, coriander leaves and stir well. Cook covered for another ten minutes or till the fish is cooked and the gravy is as thick as you want. Remove from flame and keep it covered till you serve.

Patra ni machhi

Ingredients : - 2 big mackerels, 2 tablespoons slightly coarse rice powder, ½ tablespoon tamarind paste, ½ teaspoon coriander powder, 1 tablespoon ginger garlic paste, ½ teaspoon turmeric, ½ tablespoon lemon juice, 2 teaspoons red chilly powder, oil for deep frying and salt to taste.

Preparation time : - 15 minutes Serves : - 2

HOW TO PREPARE : - Wash the mackerels and cut then into two or three pieces each. Clean the insides thoroughly and wash well. Now put these pieces in a bowl. Add a little turmeric, salt and lemon juice and mix it all up. Let it marinate for ten minutes. Now put in all the other ingredients except for the rice powder. Mix it all up and let it marinate for an hour at least in the refrigerator. Take the rice powder and spread it out on a plate. Now take each piece and roll it in the rice powder in such a way that all the sides are coated with rice powder. Take a frying pan and pour oil enough to deep fry. Now when the oil is very hot, slowly slide in two or three pieces at a time. Fry them by turning them over and over so that all the sides get cooked evenly. Fry till the fish is crisp and are slightly dark brown in shade. Remove from the oil and pat dry the extra oil with some paper towels. Garnish with onion rings and a little bit lemon juice and serve.

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