Tuna fish Stir fry

You will need:-
Canned tuna(you can buy tuna canned in olive oil or water)-1 Can
Curry leaves-4
Green chillies-2
Ginger garlic paste-1 tsp each
Chilly powder-1 tsp
Coriander powder-2 tsp
Garam masala-1/2 tsp
Turmeric powder-1/4 tsp
Tomato-1/2 cup
Onions-chopped-3 tbsp

Method:-
Heat pan,if you are using tuna soaked in olive oil,use the same oil to cook the dish,or else use any cooking oil,1tbsp,when hot,add the chopped onions,ginger garlic paste,curry leaves,green chillies and the drained fish,saute for a while,now,add the tomatoes,powders,stir well.cover and cook for 5 mins.Once the fish begins to slightly leave oil,check for salt.
Turn off the heat.Serve hot with chapatis/rice

Dharmapuri Fish masala

This preparation requires a bit of patience on your part.Do not attempt to cook it on a high heat/flame as the masala could get burnt.Make sure you add that little extra oil and trust me you will not regret it.This truly enhances the flavor and texture of the delicacy.

Ingredients:-
Fish-Catfish/Pomfret/Tilapia/Rahu-cut into bite size pieces
Salt to taste
cooking oil-8 Tbsp( you will need more oil)this enhances the taste
mustard seeds-1/4 tsp
cumin seeds-1/4 tsp
6 curry leaves
Grind the below ingredients to a fine paste with little water.
Onion-1/4 if you are using jumbo size
1/2 if you are using medium size
1 if you are using small size
tomatoes-1 medium size
coconut-grated-1 & 1/2 tbsp
sambhar powder-1 & 1/2 tbsp( any sambhar pwdr)
Garlic-4-6 cloves
Peppercorns-10
Cinnamon-3" two sticks
Tamarind concentrate-1/4 tsp
Green chilly-3 small
Method:-
1)Heat oil in a kadhai.When the oil is hot add mustard seeds,cumin seeds and 4 curry leaves.
2) Once the mustard seeds begin to crackle add the ground masala.Keep the heat/flame on low.Caution:be careful while adding the ground raw masala paste to the hot oil.There are chances the oil could splutter.Therefore keep the heat/flame on a low.Mix well and cover.Remove lid every 3 mins and stir well,to make sure the masala doesn't stick to the base of the pan.
3)A yellow froth will begin to float.Gradually the froth will disappear and tiny droplets of oil will begin to appear.This is an indication that the masala is cooked.
Stir well,and once the masala begins to thicken add salt.Then add the fish.You may add little water if you feel the curry is too thick in consistency.
Cover and cook.The fish will loose some of its moisture.Cook for 10 mins.Check if the fish is cooked by cutting a fish piece.If the flesh is white all through,the fish is done.
Simmer on low heat/flame for another 5 mins and turn off.Garnish with 2 curry leaves& 2 whole dried red chilly.
Serve hot with Rice/Dosa or Idli

Fish Fry-with samhar powder

For this preparation you will need:
Fish-Catfish or pamfret or any kind of river fish-250 Gms
Sambhar powder- 1Tbsp
juice of 1 small size lemon
salt to taste
Mix the above making a thick paste using little water.Marinate the fish with the paste for 2 hrs and store in the lowest level of your fridge.
Shallow fry the fish with 4 Tbsp of olive/Veg/peanut oil.
Garnish with raw onion rings,chopped coriander/cilantro leaves and a dash of lemon to brighten up the look of the dish.Serve hot with any rice/Indian bread preparation.

Fish biryani-using whole garam masala

For this preparation you will need:
Basmati rice-450 Gms - Soaked for in water for 1/2 hr
Fish-any kind cut into bit size pieces
Onions-handful-slit
Chillies-6 to 7,tomatoes-2 medium
One handful pudina leaves,chopped
One handful coriander leaves chopped
Whole garlic-4
ginger garlic paste-Tbsp
Red chilly powder-1 Tsp
Coriander powder- 1Tbsp
Turmeric-1/4 Tsp
Bay leaf-1
Butter-1/2 stick
Grind the following to make a fine powder-use only 2 tbsp of the prepared powder and store the remaining in an airtight container for future use.
Black cardamom-2
Javitri-3 petals
Khus khus -2 tbsp
Pepper-15 cons
Cinnamon stick-2"
Clove-7
Fennel seeds-2 Tbsp
Jeera-1/2 Tsp
Green cardamom-5

Rice preparation:

Cook the soaked rice and when the rice is 80% done drain off the excess water and keep aside.
Method:
Step 1
Heat 1/4 stick of butter,oil,add onion,gr chillies,bay leaf,garlic,ginger garlic paste,fry well,add salt,add 2 tsp red chilly powder,turmeric,coriander powder.Allow the onions to slightly brown,this enhances the flavor of the rice.
Step 2
Add 1/2 of pudina,coriander leaves and all of the chopped tomato.
Step 3
Mix thoroughly and make sure the mixture doesn't burn at the base of the vessel.
Step 4
Add the masala powder,add the fish.Cover lid.Allow the masala to coat the fish.Sprinkle water.Mix well.
Step 5
Add the semi cooked rice into the fish gravy in step 4,sprinkle the balance pudina&coriander leaves,remaining of 1/4 stick butter,250 Ml water and reduce flame to a simmer,cover the vessel with foil and cook for 15 mins on dum.For additional spice in the flavor you can add more Gr.chillies.Avoid adding addtnl red chilly powder as this can alter the taste of the dish.
Do not attempt to remove the foil before hand as this can lead to moisture loss in the biryani.
Step 6
Remove foil and avoid over stirring the rice and fish.Just fold in the rice and fish gently.Serve hot with raita.

Karnataka Fish Curry

Serves 4 persons
You will need:
Coconut-2Tbsp
Fish-pieces-1 medium sized bowl-about 250 gms
Coriander Pdr-2Tbsp
Pepper-1Tbsp
Cumin Pdr-1Tbsp
Gr chilly-6
Onion-1/2 medium size
Cloves-2
Garlic-4 cloves
Tamarind pulp-1 Tbsp
Method:
Step 1
Fry following in a shallow saucepan with 1 Tbsp olive or vegetable oil.
Coconut,coriander pdr,pepper pdr,Cumin pdr&Gr chillies.Allow to cool and grind in a blender with 10 ml water.
Step 2
Heat 1/2 Tbsp oil in the same saucepan and add the chopped onions,ground masala in step1.Add garlic,cloves,curry leaves,fish pieces&100 ml water.Allow to cook on a low flame for 10 mins.To check whether the fish is cooked remove a fish piece, cut through the center.The flesh of the fish should be white through the center bone.
Add the tamarind pulp when the fish is cooked.Season with salt.Enjoy this delicacy 4 to 5 hrs after preparation.so that the flavor of the spices soak into the fish.

Green Fish Curry

You will need:
Fish-600 gm
Coriander leaves-50gm
Mint leaves- 30 gm
Green chillies-8
Cumin pdr-10 gm
Coriander pdr-10gm
Garam masala pdr-6 gm
Ginger paste-10 gm
Garlic paste-20 Gm
Curd-200 gm
salt to taste
Method:
Make a fine paste of coriander leaves,gr chillies and mint.Take oil in a kadhai and add the ginger-garlic paste& saute.
Add fish with all the spices & saute for a while.
Step 3
Take out the fish chunks and add the curd and cook well.Then add the green puree and let it cook.When the puree is cooked well add the fish and cook it further for 10 mins.
Serve with garnished mint leaves and hot rice.

Fish Biriyani -Made simple

You will need:
Fish- 250 Gms
Pudina leaves -handful
Garam masala-1/4 tsp
ginger garlic paste- 2tbsp
Curry leaves-handful
Onions chopped-1 Cup
Gr chilly-5
Gr chilly and pudina paste-1/4 cup (use 1/2 handful of pudina leaves and 2 gr chillies)
Basmati rice-1 measure-Presoaked to the level of rice measure in hot water for 5 mins and drained.
Oil- 3 Tbsp
lemon wedges-2 for garnish
Fish Preparation:
Marinate the fish in:
Turmeric-1/4 tsp
Red chilly powder-1/4 tsp

Biriyani preparation:
1)Heat oil in non stick skillet.Add the sliced onions,gr chilly,pudina,gr chilly and pudina paste,curry leaves, chopped coriander leaves,ginger garlic paste and fry well.
Now add the marinated fish to the above and add 1/2 tbsp unsalted butter for added flavor.
Lightly stir in the mixture.
Now separately add 1 tbsp oil in a pressure cooker along with the soaked and drained rice.Add 2 measures of water,to this rice add the entire fish masala (pt1),to this add some more pudina leaves,curry leaves,coriander leaves,gr chilly & pudina paste garam masala,whole garam masala spices,salt.Stir in the whole mixture lightly and close lid.Cook for 2 whistles.Allow to cool and serve hot.Garnish with lemon wedges.

Fish Curry

You will need:
Fish -250 gm-preferably cat fish or any river water fish
coconut milk-1 cup
Onions or shallots-1 Cup
Tamarind juice or pulp- 1/4 cup
Sesame seeds-2 tbsp
Methi seeds-6
cumin seeds-1/4 tsp
turmeric- 1/4 tsp
coco powder ( dessicated coconut)
coriander powder-1 tbsp
Cumin powder-1tsp

Dry Roast:
Methi seeds,sesame seeds and coco powder.
When cool transfer to a coffer grinder or a mixie to fine powder.If using a mixie to make the powder you can add little water to ease out the process.

Coconut milk:
Coconut milk can be prepared by soaking chopped or grated coconut in warm water for 15 mins and added to the mixie to make a paste and then strained.

Getting the fish ready
Add 1 tsp oil to a non stick sauce pan and fry the fish for 5 mins on both sides.This will bide the fish.
Remove the fish from the sauce pan,drain on to a kitchen towel.Then in the same oil add a little more oil and bring to heat.Add 1/2 cup chopped onions or shallots,add a pinch of salt to remove the moisture from the onions.When slightly brown,remove from flame allow to cool and make a fine paste by adding little water.
Curry preparation:
Heat oil in a shallow non stick pan,add 2 tbsp oil,add mustard seeds,cumin seeds,methi seeds,remaining onions,ginger garlic paste gr chillies,coriander powder and curry leaves.Fry well.
Now,coconut milk and little water.Bring to a boil then add the fish and simmer for 10 mins.Add salt in the end.
Serve hot with rice.
Note: It is recommended to relish this preparation the following day,as the flavor of this dish enhances as it becomes older.