• 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

• 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

• 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.

• 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.

• 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

• 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

• 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

• 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.

Whole Garam Masala

• 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 For salad