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Ingredients: - 4 salmon fillets, ½ teaspoon turmeric, 1 teaspoons paprika, 1 teaspoon ground cumin, 2 teaspoons minced ginger, ½ cup curd(yoghurt), 1 tablespoon freshly chopped coriander, 1 tablespoon lemon juice, 2 garlic flakes minced, 2 tablespoon oil and salt and pepper to taste. Preparation time : - 15 minutes Serves : - 2  HOW
TO PREPARE: - Put the fish fillets skin down in a bowl. Add the
curd, coriander, lemon juice, ginger, garlic, turmeric, paprika, cumin,
pepper and salt to taste into a blender. Mix all these ingredients and
make a fine paste. Then apply this paste on the fish and let it marinate
overnight. If possible refrigerate it. Now place the fish skin side up
on a well oiled grill or tandoor and cook for about five to six minutes.
Remove and serve with some rice or salad.  Ingredients : - 500 grams coconut, 2 cup coconut milk, 1 tablespoon grated coconut, 1 tablespoon tamarind paste, 1 onion, 1 teaspoon mustard seeds, 2 green chillies, ½ teaspoon turmeric, 2 teaspoons khus khus(poppy seeds), 1 teaspoon cumin seeds, 2 teaspoons sesame seeds, few curry leaves, 4 tablespoons oil and salt to taste. Preparation time : - 25 minutes Serves : - 2 HOW TO PREPARE : - Wash and
cut the fish into slices and keep it aside. Take a blender and add the
sesame, cumin seeds, coriander, mustard, khus khus, grated coconut, turmeric,
garlic and onion and grind it to a fine paste. Take a pan and heat the
oil in it. When the oil is very hot add the freshly ground paste and sauté
till the oil leaves the edges of the pan. Put in the fish pieces and fry
for two minutes. Simmer and then pour in the coconut milk and stir continuously
as coconut tends to curdle. Sprinkle salt to taste and stir once. Cover
and cook for ten minutes. Add the tamarind paste and mix well cook for
another five minutes or till the gravy is as thick as you want. Serve
this saalan with rotis.
Ingredients : - 4 medium sized herring fish, 1 cup boiled and mashed potatoes, 1 onion, 1 tablespoon ginger garlic paste, 2 green chillies, 1 tablespoon soft fresh bead crumbs, ¾ th cup besan, 1 teaspoon vinegar, 1 tablespoon lemon juice, 1 tablespoon chopped coriander, 1 teaspoon cumin seeds, ¼ cup butter, oil for deep frying and salt to taste. Preparation time : - 20 minutes Serves : - 2 HOW TO PREPARE : - Finely
chop the onion and green chillies. Now take a frying pan and put the butter.
When the butter begins bubbling add the onions and sauté till golden
brown. Add the ginger, garlic, green chillies, cumin seeds, salt and coriander.
Sauté till the raw smell leaves and aroma begins to arise. Turn
of the flame and add the mashed potatoes, lemon juice and vinegar. Mix
it all up nicely and set it aside. Now wash and clean the fish very nicely.
Stuff the fish with the potato mixture. Take a bowl and add the besan
(gram flour), bread crumbs and pour water just enough to make a batter.
The batter must be watery. Now take the stuffed fish and dip it in the
batter and then deep fry in hot oil. Garnish with lettuce leaves, lemon
wedges and chopped coriander leaves and serve.
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