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MANGALOREAN MEEN CURRY

Procedure

  • Heat 4-5 tablespoons of Coconut Oil in a fry pan. Add Jeera, Corianders Seeds, Red Chillies, Ginger, Black Pepper, Curry Leaves and Garlic
  • Roast above ingredients. Then add grated Coconut and Fenugreek Seeds
  • Make smooth paste of above roasted ingredients, by using mixer jar
  • Meanwhile soak Tamarind in warm Water
  • Heat Coconut Oil in sauce pan. Add Curry Leaves & Sliced Onions and let it sweat
  • Add the blended paste in the sauce pan and let it cook for a while
  • Add fish cubes to above cooked gravy. Add Tamarind Water and Salt (to taste)
  • Don't cover with lid while cooking, Allow it to cook until the curry is thick
  • Adjust the thickness by adding or reducing water according to your need
  • Remove off heat and serve it hot with steamed Rice

Ingredients

ezyfish Cubes (6 to 8 medium size)
Red Chilles (30 gms)
Ginger (30 gms)
Jeera (10 Gms)
Garlic (5 to 6 cloves)
Black Pepper
Tamarind Water (200 Gms)
Turmeric Powder (A Pinch)
Fenugreek Seeds (1/4 Tbs)
Grated Coconut (Half Cup)
Coriander Powder (10 Gms)
Coriander Seeds (20 Gms)
Curry Leaves (2 Strings)
Salt
Sliced Onion (3 Nos.)
Coconut Oil (3 Tbs)
CORNFLAKE CRUSTED FISH FINGERS

Procedure

  • Marinate ezyfish with Lemon Juice, Black Pepper Powder required Mustard Paste and Salt (to taste).
  • Mix well and rest it for 10 minutes
  • Place flour in a shallow dish, Whisk Egg white in a medium bowl, Place Cornflake crumbs in another bowl.
  • Dredge fish in flour, shake off the excess flour, dip in Egg white mixture & Dredge in Cornflakes crumbs then set aside.
  • Heat sufficient oil in deep fry pan. Deep fry fish fingers till golden brown.
  • Place it on a paper napkin to remove excess oil.
  • Serve it with Sauce / Mayonnaise dip

Ingredients

ezyfish (220 gms)
Corn Flakes Crumbs (50 Gms)
All-Purpose Flour (1/3 Cup)
Mustard Paste
Beaten Egg (1 Nos.)
Lemon (1 Nos.)
Black Pepper (1/2 Tbs)
Salt
Oil
MACHCHA PATROPODA

Procedure

  • Marinate sliced ezyfish with Ginger Garlic Paste, Mustard Powder, Cumin Powder, Red Chilli Powder, pinch of Turmeric Powder, Lemon Juice, and Salt (to taste).
  • Mix it properly and rest it for minimum 10 min.
  • Wrap marinated ezyfish slices in Banana Leaf.
  • Seal them with proper folding, make sure the Banana Leaf will not be opened while grilling.
  • Grill them on grill pan with adequate amount of Oil.
  • Serve with Lemon wedges, Sliced Onion and Mint chutney as a dip.

Ingredients

ezyfish (250 Gms)
Ginger Garlic Paste (1Tbs)
Chopped Coriander
Mustard Powder (¼ Tbs)
Cumin Powder (1/2 Tbs)
Salt
Red Chilli Powder (1Tbs)
Turmeric Powder (½ Tbs)
Lemon Juice (3 Tbs)
Mustard Oil (1Tbs)
Banana Leaf
AMRITSARI MACHHI

Procedure

  • Place ezyfish fingers in a bowl. Marinate with Lemon Juice, Ginger Garlic Paste, Red Chilli Powder and Salt (to taste).
  • Mix well and leave it for 10 minutes.
  • In a mixing bowl add Gram Flour, Carom Seeds, Red Chilli Powder and season with Salt (to taste).
  • Add water to the above mixture and make a smooth batter to coat the fish and set aside.
  • Heat sufficient oil in a deep fry pan.
  • Add marinated fish fingers in the batter.
  • Deep fry battered fish fingers till golden and crispy.
  • Place it on a absorbent paper to drain Oil.
  • Serve hot, sprinkled with chat masala, Lemon wedges and sliced Onions. Serve with mint chutney.

Ingredients

ezyfish (600 Gms)(Finger Size)
Gram Flour (Besan1 Cup)
Carom Seeds (Ajwain 1 Tbs)
Lemon Juice (2 Tbs)
Ginger-Garlic Paste (2 Tbs)
Chat Masala
Red Chilli Powder (1 Tbs)
Salt
Lemon
Oil
GOAN FISH CURRY

Procedure

  • In a sauce pan heat little Oil, add chopped Onion and Green Chillies, let it fry
  • Meanwhile make Masala paste with ingredients of Grated Coconut, Ginger, Garlic, Red Chillies (Roasted), Turmeric, Cumin Powder, Fenugreek Seeds
  • Blend ingredients in a blender by adding little water
  • Add the above paste to the pan and let it saute for a while
  • Add required amount of water to masala
  • Add sliced ezyfish (Medium / Big size)
  • Bring it to boil and check the consistency. And add 2 tbs Coconut Milk
  • Garnish with Chopped Coriander
  • Serve with Steamed Rice

Ingredients

ezyfish (220 Gms)
Small Piece of Ginger
Grated Coconut
Chopped Onions (2 Nos.)
Garlic Flakes (3 Nos.)
Turmeric Powder (1/2Tbs)
Salt
Chopped Green Chillies (2 Nos.)
Cumin Powder (1Tbs)
Roasted Red Chillies
Coriander
Mango Powder (3 Tbs)/
          Small ball of Tamarind
Coconut Milk
Fenugreek Seeds (1/4 Tbs)
Oil
THAI FISH CURRY

Procedure

  • In a fry pan heat 5 tablespoons of Olive Oil. Add Chopped Ginger, Chopped Garlic and Chopped Onions. Saute till fragrant
  • Then add Yellow Curry Paste and saute for 2 minutes, add some Water
  • Add chopped Kafir Lime Leaves / Curry leaves to enhance the flavor
  • Add sliced ezyfish, Saute till 25% of fish is cooked
  • Remove pan from flame add coconut milk and mix well
  • Keep on flame & Season with Salt (to taste)
  • Remove pan from flame and add Lemon Juice, Chopped Kafir Lime Leaves and Lemon Grass
  • Place the curry in a serving bowl and serve hot
  • Accompanied with Indonesian Rice / Plain Steamed Rice

Ingredients

ezyfish (200 Gms)
Coconut Milk (60 Ml)
Lemon Grass (5 Gms)
Chopped Ginger (30 Ml)
Chopped Garlic (10 Gms)
Kafir Lime Leaves / Curry Leaves(5 Gms)
Lemon (2 Nos.)
Yellow Curry (150 Gms)
Chopped Onion (30 Gms)
Olive Oil / Refined Oil (6 Gms)
NELLORE FISH PULUSU

Procedure

  • Heat 6-8 tablespoons of Oil in a pan on medium heat. Add Mustard Seeds, Fenugreek Seeds and Curry Leaves. Fry until the curry leaves are crispy.
  • Add finely minced Ginger, slit green Chillies and chopped onions. Add Green Chillies according to your taste. Fry till they are light brown. The Oil will bubble up.
  • Soak a big Lemon size Tamarind in 2 cups of Water. Let it soak for 20 minutes. Make a pulp by squeezing the tamarind well.
  • Cut the Tomatoes in to small pieces. Set aside.
  • Add Tomato pieces to fry pan, fry it for 2 min then add Mango pieces and at the same time add Turmeric Powder, Red Chilli Powder, Coriander Powder, Tamarind water and Salt (to taste), bring it to Boil.
  • Simmer the gravy for 30 minutes covered, on a low flame stirring every 5 minutes once. After 30 minutes the oil would start to flot on top. That is a sure sign that the gravy has been cooked. Adjust the seasoning.
  • Add ezyfish (medium size) pieces and let it cook for 7-8 minutes on low flame then add Chopped Coriander. Fish works well for this recipe
  • Simmer for a minute. Remove off heat and serve hot with Steamed Rice

Ingredients

ezyfish(500 Gms)
Mustard Seeds(¼ Tbs)
Tomatoes(6 Nos.)
Fenugreek Seeds(¼ Tbs)
Onions (2 Nos.)
Curry Leaves(5 Sprigs)
Big Lemon Sized Tamarind
Green Chillies(4 Nos.)
Red Chilli Powder(2 Tbs)
Coriander
Coriander Powder(Dhania 3 Tbs)
Salt
Turmeric Powder(1 Tbs)
Chopped Ginger
Mango (1 Nos.)
Oil (6-8 Tbs)
PARADA KI BIRYANI

Procedure

  • Place ezyfish cubes in a bowl. Add Ginger Paste, Garlic Paste, Mint, Coriander, Caraway Seeds, Red Chilli Powder, Fried Onions(2), Green Cardamom Powder, Garam Masala Powder (1/2 Potion), Salt (to taste) and Whole Garam Masala.
  • Mix well so that all fish pieces are coved with the paste. Leave the Marinate a side for 15 Min.
  • Mean while prepare a puff dough by using flour and Salt, layered with butter (2 Puff Dough).
  • Grease baking bowl using butter and place a Puff Dough in side the bowl.Make sure entire bowl is covered with Puff Dough.
  • Add Curd, Lemon Juice, Ghee and Fried Onions (2) in marinated fish bowl. Mix well, so that fish pieces can hold the mixture.
  • Place the marinated fish in the baking bowl and Keep it aside
  • Dissolve Saffron in warm Milk.
  • Bring water to Boil. Add Whole Garam Masala (1/2 Potion), caraway Jeera and Salt (to taste).
  • Add drained soaked Basmathi Rice (30 min Soaking) to boiled water bowl. Let it boil till Rice is 50% cooked.
  • Remove Rice from boiling water and add it to Baking bowl at three stages of Boiling (50%, 65%, 85%).
  • Add 1tbs of Ghee, Saffron with Milk and Green Cardamom Powder to the Baking bowl
  • Apply Butter to edges of the puff dough of baking bowl. So that puff dough will be Crispy & Non Sticky.
  • Seal the Baking bowl with another puff dough which is already made
  • Apply Egg wash on top of the puff dough seal.
  • Place baking bowl in Oven for 20 min between 230 C- 250 C Degrees
  • Remove baking bowl from Oven and un cover the top Puff Dough seal.
  • Serve with Curd Chutney (Raita) and Salan.
  • Method of Making Fried Onion

    Heat Sufficient Oil in Fry Pan. Add finely sliced Onions. Deep fry till brown. Place it on Paper Napkin to drain Oil.

Ingredients

ezyfish Cubes(350 Gms)
Basmati Rice(1 1/2 Cups)
Oil
Sliced(4 Large)Onions
Curd (1 1/2 Cups)
Salt
Lemon Juice
Red Chilli Powder(1 1/2 Tbs)
Ginger Paste(1 1/2 Tbs)
Garlic Paste(1 Tbs)
Egg
Mint Leaves(1/2 Cup)
Chopped Coriander(1/2 Cup)
Garam Masala Powder(1 Tbs)
Milk (2 Tbs)
Puff Dough To Seal
Caraway Seed (shahi Jeera 1/2 Tbs)
Saffron (Kesar) Few Strands
Pure Ghee(3 Tbs)

Whole Garam Masala

Black Cardamom (1 Nos.)
Black Pepper
Cloves (3 Nos.)
Green Cardamom (3 Nos.)
Cinnamon(1 Inch Stick)
TANDOORI SPICED FISH

Procedure

  • In a Mixer jar add coriander seeds, cumin seeds, Tomato Paste, Ginger and Garlic.
  • Blend and make a smooth paste out of it.
  • Take the above paste in to a bowl. Add Red Chilli Powder, Garam Masala, Turmeric Powder, Sugar, Thick Curd, Sesame Oil and Salt (to taste) to the Paste.
  • Place ezyfish (small stakes) in a new bowl and add half of the above paste and lemon juice. Make sure paste is spread all over the fish.
  • Leave to marinate in fridge for 10 - 15 min.
  • Place a grill pan on high flame and heat it for 2min till its hot. Add 5-6 tbs of Sesame Oil.
  • Remove marinated fish from fridge. Grill marinated fish on grill pan. Make sure fish is grilled well on both sides and keep the moist in fish intact.
  • Plate with basmati rice, Garnish with coriander and mint. Serve with cucumber salad.
  • Cucumber Salad:

    Take a salad bowl add shaves of cucumber, chilli powder, coriander powder / chat masala, lemon juice and salt(to taste) and mix well.

Ingredients

ezyfish(250 Gms)
Ginger(50 Gms)
Garlic(50 Gms)
Cumin Seeds(1 Tbs)
Coriander Seeds(1 Tbs)
Salt(to Taste)
Lemon (1 Nos.)
Red Chilli Powder (2 Tbs)
Garam Masala(1 Tbs)
Turmeric Powder (½ Tbs)
Tomato Puree (1 Tbs)
Sesame Oil(2 Tbs)
Curd (2 Tbs)
Coriander Leaf (2 Tbs)
Sugar (½ Tbs)

Ingredients For salad

Lemon (1 No.)
Cucumber (1 Nos.)
Chilli Powder (¼ Tbs)
Coriander Powder (½ Tbs)/ Chat Masala
Boiled Rice As Accompaniment (½ Cup)
Salt