Sindhi Fish Pulao Recipe

Recipe Ingredients
Fresh water fish 1 kg
Onions 3/4 kg
Tomatoes 5
Red chillies crushed 2 tsp
Coriander seeds crushed 4 tbsp
Cumin seeds crushed 2 tbsp
Rice 1.5 kg
All-spice 1 tbsp
Turmeric powder 1 tsp
Ginger/garlic crushed 2 tbsp
Salt to taste
Oil 1.5 cup
Lemon juice as required
Green chillies as required

Recipe Method

Wash the fish (cut into pieces thoroughly and rub lemon juice onto it).
Fry sliced onions in oil till light brown.
Add ginger/garlic paste, all the spices, tomatoes (cut into pieces) and fry well.
Put fish pieces in it and sprinkle a little crushed coriander, cumin and salt and chillies to taste.
Pour 1.5 glass of water, cover with lid.
Cook the till water evaporates and oil appears on top.
Check if it is cooked with out breaking the fish.
Shift fish pieces and some gravy on a plate.
Garnish with green coriander leaves.

To prepare Rice:

Immerse basmiti rice in water.
Pour adequate oil, 1.5 tsp turmeric powder, some whole all-spice and fry lightly.
Add adequate water and bring to a boil.
Add is basmati rice (soaked earlier) and cook till most of the water dries.
Add in left gravy.
Cover tightly and cook on very low flame for 10-15 minutes.
Cut few green chillies lengthwise and put on the prepared rice besides the pieces of fish.

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Amrat sari Fried Fish

Ingredients:
Boneless fish fillet 500 gm cut into fingers Salt 1 tsp Lemon juice 1 tbsp Crushed red pepper 1 tsp Turmeric ¼ tsp Ingredients for batter Flour 3 tbsp Corn flour 4 tbsp Rice flour 2 tbsp Gram flour 2 tbsp Egg 1 Ginger garlic paste 1 tsp Salt ½ tsp Chili powder 1 tsp Yellow color pinch Water to make batter Chat masala ½ tsp.

Method:
Marinate fish with salt, turmeric, crushed red pepper, lemon juice and gram flour for 30 minutes wash well to remove all smell, mix together all the ingredients for batter in a bowl and make it into a pouring consistency batter add fish in it, deep fry to a golden color on low heat till golden and crisp. Sprinkle chat masala, serve hot with chatni.

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Fish Malai Kofta

Ingredients:
Fish (Boiled) 400 g
Onion (Chopped) 1
Green Chilies (Finely chopped) 2
Garlic Paste 1 tsp
Ginger Paste 1 tsp
Egg 1
Garam Masala ¼ tsp
Salt To taste
Bread Slices 2
For the gravy:
Onions 2
Tomatoes 3
Green Chilies 2
Garlic Paste 2 tsp
Ginger Paste 2 tsp
Coriander Powder 2 tsp
Cumin Powder 1 tsp
Garam Masala 1 tsp
Turmeric Powder ½ tsp
Red Chili Powder ½ tsp
Salt To taste
Coriander (Chopped) To garnish

Method:
Put all the kofta ingredients in a food processor and make a paste.
Form the fish mixture into 1 inch diameter balls.
While you are doing this, heat enough cooking oil in a shallow frying pan, to shallow fry a few koftas at a time.
Watch carefully and turn as each side gets golden.
The koftas are done when they are crispy and golden on both sides. Keep aside.
In a large saucepan, fry the onion in the oil till golden brown.
Add the tomatoes, salt, pepper, and all the other ingredients.
Simmer for 15 minutes.
Then add in the fish koftas and simmer another 5 minutes.
Serve with rice.

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Chef Kokab Khawaja - Fish Toast Recipe

Sponsored By www.Apnafoodtv.com

A quick fishy snack that your kids will absolutely love and you wont be able to resist. Just mix, spread, fry and enjoy.

Recipe Ingredients

Fish 250 gm (fillet)
Bread slices as required
Chinese salt a pinch
Egg 1
Onion 1
Black pepper powder ½ tsp
Salt to taste
Flour 2 tbsp
Oil for frying

Recipe Method

Blend fish, salt, flour, Chinese salt, onion, egg and black pepper in a blender.
Cut off bread crusts and cut one slice into four squares.
Spread fish paste on top of each square.
Repeat process till all the paste is used.
Heat oil in a frying pan, fry bread pieces till golden and remove on absorbent paper.
Serve warm with chili garlic sauce.

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Boneless Fish Biryani Recipe

Ingredients:

For Fish:
Boneless Fish Fillet 700 grams
Garlic Paste ½ tbsp
Corn Flour 1 tbsp
Oil for fry
Salt to taste

For Biryani:
Basmati Rice ½ kg
Onion 2
Yogurt 250 grams
Garlic Paste 1 tbsp
Dry Fenugreek Leaves 2 tbsp
Crushed Mustard Seeds 1 tsp
Crushed Cumin Seeds 1 tsp
Black Cumin Seeds ½ tsp
Red Chili Powder 1 tbsp
All Spice Powder 1 tsp
Yellow Food Color as required
Green Chilies 5-6
Lemon (Slices) 1-2
Clarified Butter 1 cup
Salt to taste

Method:
For fish: take 700 grams of fish fillets cut into pieces. Take a mixing bowl add ½ tbsp of garlic paste, 1 tbsp of corn flour add to salt and add fish pieces and marinate it. take a fry pan add some oil and fry the fish on the both of the sides take it out in tissue paper till its absorb all the access oil. For biryani : take a ½ kg of basmati rice clean and wash it and soak it for at least 2 hours. Take cooking pans adds ½ tsp of cumin seeds and add to taste salt and add ½ kg of soaked basmati rice boil it hard then strain it and set aside. For gravy: take a cooking pan add oil , heat the oil ,add 1 tbsp of garlic paste and 2 onion and fry add 2 tbsp of dry fenugreek leaves, 1 tsp of crushed mustard seeds, 1 tsp of cumin seeds, 1 tbsp of red chili powder, 1 tsp of all spice powder and add 250 grams of yogurt mix it well and add 5-6 greebn chilies mix it well and add fried fish pieces mix it well very carefully make sure the fish pieces is not broken, steam it when the steam is done take it out and set aside. For layering: Take a large cooking pan adds qorma and some rice then add 1-2 lemon slices. Now take a mixing bowl add as required water add as required yellow food color mix well add all the rice and pour the mixture into the sides of rice and steam the rice, when the steam is done mix it well slowly and take it out in a serving platter and serve it.

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Dum Ki Machli Recipes

Ingredients:

Fish 1 kg
Ginger Garlic Paste 1 tbsp
Green Chili Powder 2 tsp
Garam Masala Powder 1 tsp
Salt 1 tsp
Cumin Seeds 2 tsp
Lemon Juice 4 tbsp
Carom Seeds Powder 1 tsp
Coal for steam
For Making Masala:
Fried Onions 1 cup
Tomatoes 2
Onion 2
Green Chilies 4
Butter 10 gms
Yogurt 250 gms
Salt ½ tsp

Method:
• Marinate Fish with ginger garlic, red chilies powder, garam masala powder, salt, cumin seeds, lemon juice, carom seeds powder and leave for half an hour.
• To prepare masala add fried onions, tomatoes, onions, green chilies, yogurt, salt in a blender and process.
• Heat butter adds masala powder and fry.
• When frying well, add water and boil it for 2 to 3 times comes, then add fish let it cook for 10 minutes.
• In the end, removes from the stove and give steam.

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Patrani Machchi

INGREDIENTS
8 pomfret fillets
1/2 cup scraped coconut
1 cup fresh coriander leaves
Salt to taste
4 green chillies
3 tsp cumin seeds
6 - 8 cloves garlic
4 tbsp lemon juice
3 - 4 banana leaves

PROCESS
Cut fish fillets into two inches by one and a half inch sized pieces.
Grind together coconut, coriander leaves, salt, green chillies, cumin seeds, garlic and lemon juice to a smooth chutney.
Marinate the fish pieces in this chutney for about fifteen minutes.
Cut banana leaves into smaller pieces. Place the marinated fish in the center of each banana leaf piece and smear some of the chutney on them.
Fold in the ends to make a parcel. You can either steam these fish parcels or cook on a tawa.
To steam just place them in a steamer and steam for five minutes.
To cook on a tawa, heat oil and place the parcels on it. Cook, turning the parcels from time to time so that they get cooked on both the sides.
When the banana leaves turn light brown take them off the tawa. Do not open the parcels while serving. Let the person eating them open.

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Fish Biryani

Ingredients:
Fish 4
Rice 4 cup
Tomato (finally Chopped) 4
Yogurt 250 gm
Ginger Garlic Paste 3 tbsps
Roasted White Cumin 3 tbsps
Red Chili Powder 2 tbsps
Dry Plum 5-6
Onion (finally chopped) 2
Green Chili 5
Green Coriander as required
Curry leaves few Leaves
Oil 1 cup
Yellow Food Color as required
Salt to taste
Whole Garam masala as required
Method:
Wash fish and marinade with salt and keep aside. Then heat oil in a pan and fry onion till golden. Add tomato, red chili powder, yogurt, white cumin,plum and ginger garlic paste and roast till separate oil. Then add green chili, coriander and curry leaves and roast more for 5 minutes and add fish and close the stove. In another pan boil rice with salt and garam masala then strain. Now bring out the from rice and and sone rice as well and all the rice mix with gravy. Sprinkle yellow food color on rice and make a layer of fish and in an another pan heat some oil and add grounded cumin and green chili and put this mixture on fish and sprinkle coriander and remaining rice as well and cover. Now put fish in a tray and then rice and serve.

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Fish Seekh Kabab by Zubaida Tariq

Ingredients:
Fish 1 kg
White Vinegar 2 tbsp
Bread Slices 2
Egg 1
Red Chili 1 tbsp
Gram Flour 2 tbsp
Salt to taste
Turmeric 1 tsp
Lemons 2
All Spice Powder 1 tsp
Seekh Kabab Masala 2 tbsp
Chopped Mint Leaves ½ bunch
Chopped Green Chilies 2
Oil as required
Method:
• Make small pieces of fish, add in white vinegar and keep it for 5- 10 mins.
• Add in turmeric, salt and lemon juice.
• Grease the frying pan, add in fish pieces and let the wtare dry.
• Cool it and add in bread slices.
• Chop together.
• Add in red chili, ½ bunch mint leaves, chopped green chilies, some oil, gramflour, egg and 2 tbsp seekh kabab Masala. Mix it.
• Make kabab. Shallow fry them. Serve with chutney.

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Fish and Chips

Ingredients

Fish Flay ½ kg
Potato 1 kg
Egg 1
Oil for frying
Water 1 cup
Plain Flour 1 cup
Salt 1 tsp
Black Pepper Powder ¼ tsp
Vinegar 1 tsp
Baking Powder ¼ tsp

Method:

Cut fish flay into 8 slices.
Apply vinegar and marinate for 10 minutes
Mix flour, baking powder, salt, pepper, egg and water
In a bowl and make a batter.
Coat fish slices in the batter and deep fry till golden brown.

For Chips:
Cut potato in ¼ inches chips
Soak in chilled water for 40 minutes and strain
Fry in hot oil for 2 minutes and drain on a pepper towel.
Coat fries with ¼ cup corn flour and put them in deep freezer.
Fry the freeze chips in hot oil until golden.

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Sindhi Fish Pulao Recipe by Zubaida Tariq

Recipe Ingredients
Fresh water fish 1 kg
Onions 3/4 kg
Tomatoes 5
Red chillies crushed 2 tsp
Coriander seeds crushed 4 tbsp
Cumin seeds crushed 2 tbsp
Rice 1.5 kg
All-spice 1 tbsp
Turmeric powder 1 tsp
Ginger/garlic crushed 2 tbsp
Salt to taste
Oil 1.5 cup
Lemon juice as required
Green chillies as required

Recipe Method

Wash the fish (cut into pieces thoroughly and rub lemon juice onto it).
Fry sliced onions in oil till light brown.
Add ginger/garlic paste, all the spices, tomatoes (cut into pieces) and fry well.
Put fish pieces in it and sprinkle a little crushed coriander, cumin and salt and chillies to taste.
Pour 1.5 glass of water, cover with lid.
Cook the till water evaporates and oil appears on top.
Check if it is cooked with out breaking the fish.
Shift fish pieces and some gravy on a plate.
Garnish with green coriander leaves.

To prepare Rice:

Immerse basmiti rice in water.
Pour adequate oil, 1.5 tsp turmeric powder, some whole all-spice and fry lightly.
Add adequate water and bring to a boil.
Add is basmati rice (soaked earlier) and cook till most of the water dries.
Add in left gravy.
Cover tightly and cook on very low flame for 10-15 minutes.
Cut few green chillies lengthwise and put on the prepared rice besides the pieces of fish.

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Lemon Garlic Fish by Chef Gulzar

Ingredients
Boneless Fish 300 grams
Garlic Paste 1 tsp
All Purpose Flour ½ cup
Eggs Whites 2
Oil for fry
Salt to taste
For Lemon Sauce
Chicken Cube 2
Garlic (Sliced ) 1 tbsp
Crushed Black Pepper 1 tsp
Corn Flour 2 tbsp
Lemon Juice ½ cup
Brown Sugar 2 tbsp
Ginger (Sliced) 1 inch piece
Lemon (Zest) 1
Oil 2 tbsp
Salt to taste
Method
For fish: Take 300 grams of boneless fish and sprinkle to taste salt. Take a mixing bowl add 2 eggs beat it and dip the fish into eggs and coated in 1 cup of all purpose flour. Now take a fry pan, heat the oil and fry the fish on the both of the sides and set aside. For lemon sauce: Take a cooking pan add 2 tbsp of of oil , 1 tbsp of sliced garlic and fry add 2 tbsp of brown sugar , 1 tsp of crushed black pepper , ½ cup of lemon juice and add to taste salt mix it then add 2 chicken cubes, as required water , 2 tbsp of corn flour dissolve into water and mix it well. Now cut the cubes of fish and add it into sauce when the sauce is thicken take it out in a serving platter. At last garnish with lemon zest and finely sliced ginger and serve it.

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Fish Seekh Kabab by Zubaida Tariq

Ingredients:
Fish 1 kg
White Vinegar 2 tbsp
Bread Slices 2
Egg 1
Red Chili 1 tbsp
Gram Flour 2 tbsp
Salt to taste
Turmeric 1 tsp
Lemons 2
All Spice Powder 1 tsp
Seekh Kabab Masala 2 tbsp
Chopped Mint Leaves ½ bunch
Chopped Green Chilies 2
Oil as required
Method:
• Make small pieces of fish, add in white vinegar and keep it for 5- 10 mins.
• Add in turmeric, salt and lemon juice.
• Grease the frying pan, add in fish pieces and let the wtare dry.
• Cool it and add in bread slices.
• Chop together.
• Add in red chili, ½ bunch mint leaves, chopped green chilies, some oil, gramflour, egg and 2 tbsp seekh kabab Masala. Mix it.
• Make kabab. Shallow fry them. Serve with chutney.

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Fish Biryani by Zubaida Tariq

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SWEET AND SOUR FISH

Sponsored By www.Apnafoodtv.com

SWEET AND SOUR FISH

INGREDIENTS:

Whole Fish (1/2 kg) 1

German Chilies 4

Lemon Leaves 6

Finely Chopped Ginger 2 tsp

Finely Chopped Garlic 2 tsp

Oil 2 tbsp

INGREDIENTS FOR SAUCE:

Oil 1 tbsp

Lemon Juice 4 tbsp

Sweet Chili Sauce 4 tbsp

Fish Sauce 2 tbsp

METHOD:

For making sauce add 1 tbsp oil, 4 tbsp lemon juice, 4 tbsp sweet chili sauce and 2 tbsp fish sauce and mix it and then cook for 2 minutes. Sauce is ready.

Now wash the fish and put cuts on it.

In a bowl add 2 tbsp oil, 4 long cut german chilies, 6 lemon leaves, 2 tsp finely chopped garlic, 2 tsp finely chopped ginger and ½ tsp salt and mix it properly and fill it in the fish. Also put it on the fish.

Now bake it for 15 to 20 minutes on 200C in an oven proof dish.

Now grill it in a grill oven for 10 minutes and serve it with sauce.

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BBQ Fish Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

2 lbs fillet of fish about 1 and 3/4 inches thick
1 lemon sliced round shape
1 onion sliced round shape
2 tsp fennel seeds (saunf)
3 tbs Olive oil
Salt & pepper
Aluminum paper for wrapping
Green fennel leaves for garnish

Recipe Method

Wash and clean fillet of fish with dry cloth.
Rub olive oil with brush or with hand on both side of fish and put on aluminum foil.
Layer on top with onion & two lemon slices and sprinkle salt, pepper and fennel seed and wrap the foil.
Place it on hot B.B.Q grill and cook on high on both sides.
When cooked garnish with lemon slice and green fennel leaves. Enjoy!

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Fish and Chips

Sponsored By www.Apnafoodtv.com

Ingredients
Fish Flay ½ kg
Potato 1 kg
Egg 1
Oil for frying
Water 1 cup
Plain Flour 1 cup
Salt 1 tsp
Black Pepper Powder ¼ tsp
Vinegar 1 tsp
Baking Powder ¼ tsp

Method:

Cut fish flay into 8 slices.
Apply vinegar and marinate for 10 minutes
Mix flour, baking powder, salt, pepper, egg and water
In a bowl and make a batter.
Coat fish slices in the batter and deep fry till golden brown.

For Chips:
Cut potato in ¼ inches chips
Soak in chilled water for 40 minutes and strain
Fry in hot oil for 2 minutes and drain on a pepper towel.
Coat fries with ¼ cup corn flour and put them in deep freezer.
Fry the freeze chips in hot oil until golden.

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Lahori Fried Fish with Chutney

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Quick Fish Biryani Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

1 tablespoon
Ginger paste
1 tablespoon
Onions sliced
2 medium
Fried onions
1/4 cup
Salt
to taste
Fresh mint leaves torn
15-20
Fresh coriander leaves chopped
2 tablespoons
Lemon juice
1 tablespoon
Oil
1 tablespoon

Recipe Method

Fillet fish.cook rice. Place the fish in a non stick pan, add half cup yogurt, carom seeds, turmeric powder, red chilli powder, coriander powder, half teaspoon garam masala powder, green chillies, garlic paste, ginger paste, sliced onions (crushed lightly with hands), fried onions, salt, half the fresh mint leaves, fresh coriander leaves and lemon juice and mix well.
Spread the rice over the fish.
Spread the remaining yogurt and sprinkle some salt.
Sprinkle the remaining garam masala powder, remaining fresh mint leaves and drizzle oil.
Cover and cook on high heat for five minutes.
Reduce heat and cook for ten minutes.

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Fish Biryani Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

1 kilo Fish filllet
1/2 tbsp Cumin powder
6 Garlic
1/2 kilo Rice
2 tsps Coriander Seeds (chopped)
3 tsps Red chili powder
1/2 tbsp Turmeric powder
5 Cardamom
2 tsps Garam masala Powder
5 Tomato
1/2 cup Corn Flour
2 Onion
1/2 cup Plum
2 Egg
1 cup Mint leaves
to taste Salt
as required Food Color (yelow +orange)
1 cup clarified butter

Recipe Method

In a pan heat clarified butter add whole spices(sabit garam masala),cumin and cook for 3 minutes.
Add rice and water. When rice get boiled,drain it
For Fish
In a bowl mix fish, turmeric, salt, ginger garlic paste, food color, egg white, corn flour and mix it well
In a pan heat oil and deep fry the fish
For Masala
Heat oil in a pan put add clarified butter, chopped garlic and cook it for a minutes.
Add onion and cook until it turns light brown in color.
Add half a cup of water, tomato, red pepper, garam masala, chopped coriander, turmeric and plum and cook it well till thickness.
Take a pan heat up clarified butter in it and put 2 garlic in it and cook it until light brown it.
Take half of clarified butter and put it into cooking bowl, then put masala in it and spread rice.
Now put remaining masala and fried fish then add remaining clarified butter
Add coriander leaves and cook it over slow flame.
Serve with raita

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