EMPEROR FISH FRY

Ingredients:

Emperor fish - 4 small sized (totally 1/2 kg)
Salt to taste
Turmeric powder - 1/4 tsp
Pepper powder - 1 tsp
Red chili powder - 1 tsp or increase the amount according to your taste
Fennel seeds powder - 1 tsp
Oil to shallow fry
Onion rings and lemon to serve with

Preparation:

Clean fish and cut slits.


Make paste of all the powders and apply on the fish. Allow to stand for 1 to 2 hours.


Now heat oil in a pan and shallow fry in medium high flame until brown and crispy outside.


Serve with rice and gravy of any type or it tastes very good when eaten as a snack with onion rings and/or lemon wedges.

DRY FISH CURRY

Required:
Dry fish-100 grams
Raw banana-1 medium sized
Brinjal-1 medium sized
Small onion-5
Cumin seeds-1/4 tsp
Chilly powder-1 1/4 tsp
Coconut scrapping-2 cup
Coriander powder-3/4 tsp
Turmeric powder-1/2 tsp
Pepper-10 corns
Kudam puli (gambooge or malabar-tamarind)  - 2 pieces (optional)
Fenugreek-1/2 tsp
Tamarind-1 medium gooseberry sized

Preparation:
Soak dry fish and kudampuli separately in warm water.


Grind coconut, chilly powder, coriander powder, turmeric powder, pepper, fenugreek, cumin, onion and tamarind to a fine paste.


Cut brinjal and raw banana into 1 to 1 1/2 inch long pieces.


Mix the masala paste to dry fish and vegetables. Add salt and water.


Cook for 20 minutes.


Serve hot with plain rice.

FISH CURRY-2

Required:
Fish (any variety)-1/2 kg
Tamarind-3/4 gooseberry sized
Turmeric powder-1/2 tsp
Chilly powder-1 tsp
Coriander powder-3/4 tsp
Fenugreek seeds-1/3 tsp
Small onion-8
Pepper corns-8
Coconut milk-5 cups
Tomato-3
Firm mango-1/2
Drumstick-1
Green chilly-3
Salt to taste

Preparation:
Clean the fish. Grind tamarind, fenugreek seeds, onion, turmeric powder, chilly powder, coriander powder and pepper corns together to a fine paste. Mix this with fish and add salt. Add coconut milk. Cut drumstick and mango into 2 inch pieces and add with the curry. Keep in high flame for 10 minutes. Then low the flame and cook for another 15 minutes. Cut tomato into two, slit chilly and add to the curry before 5 minutes we remove from flame. Serve hot with white rice or hot idly.

SIMPLE FISH CURRY-1

Required:

Fish (any variety)-1/2 kg

Tamarind-3/4 gooseberry sized

Turmeric powder-1/2 tsp

Chilly powder-1 tsp

Coriander powder-3/4 tsp

Fenugreek seeds-1/3 tsp

Small onion-8

Pepper corns-8

Coconut milk-10 cups

Salt to taste

Preparation:

Clean the fish. Grind tamarind, fenugreek seeds, onion, turmeric powder, chilly powder, coriander powder and pepper corns together to a fine paste. Mix this with fish and add salt. Add coconut milk. Keep in high flame for 10 minutes. Then low the flame and cook for another 15 minutes. Serve hot with white rice or hot idly.

FISH FRY

Required:
Fish pieces-200 gms
Chilly powder-2 1/2 tsp
Turmeric powder-1/2 tsp
Pepper powder-1/2 tsp
Salt to taste
Oil to fry

Preparation:
Make a paste of all the ingredients except oil and fish. Grind to mix well to make a fine paste. Marenate fish with this paste for 15 minutes. Heat oil in a fry pan and fry the pieces. For a minutes fry in high flame and then reduce the flame to simmer. Allow to cook. Turn the piece and repeat the same on the other side. Finally keep in high flame for 15 seconds and take the pieces.

TOMATO FISH

Required:Boneless Seer fish-200 grams
Tomato-3
Green chilly-6
Fenugreek seeds-1/2 tsp
Turmeric powder-1/4 tsp
Tamarind paste-1/2 tsp
Ginger-1 inch piece
Oil-1 tsp
Onion-2
Salt to taste

Preparation:
Clean the fish and cut into 1/2 inch pieces. Finely chop onion, green chilly and ginger. Chop the tomatoes. Heat oil in a pan and season with fenugreek and saute ginger and onion. When it gives a good flavour add green chilly. Now add tomatoes and mix for a minute. Add tamarind paste, fish, salt and turmeric powder. Add 1 cup water, cover with lid and allow to cook for 20 minutes.
Serve with dosa or rasam rice.