Red Tawa Masala Fish Fry | Tawa Spicy Fish Fry Recipe by Food Fusion
Amazing Red Tawa masala Fish Fry recipe that you will alwasy treasure. #HappyCookingToYou #FoodFusion #DigitalAmmi #FishFry #fishrecipe
Written Recipe:
Serves 3-4
Recipe in English:
Ingredients:
-Kashmiri lal mirch (Kashmiri red chillies) 2-3
-Sabut dhania (Coriander seeds) 1 tbs
-Zeera (Cumin seeds) 1 tbs
-Sukhi lal mirch (Dried red chillies) 4-5
-Khopra (Desiccated coconut) 2 tbs
-Pyaz (Onion) 2 small
-Lehsan (Garlic) 6-7 cloves
-Haldi powder (Turmeric powder) 1 tsp
-Namak (Salt) 1 tsp or to taste
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Water 1 & ½ Cup
-Heera machli (Red snapper) 500g
-Cooking oil 3-4 tbs
-Cooking oil 2 tbs
-Lemon slices 8-10
-Hara dhania (Fresh coriander) chopped 1 tbs
-Lemon slices
-Hara dhania (Fresh coriander) chopped
Directions:
-In a frying pan,add Kashmiri red chillies,coriander seeds,cumin seeds,dried red chillies & dry roast on medium flame for 2 minutes.
-Add desiccated coconut,mix well & dry roast until fragrant (1-2 minutes).
-Let it cool.
-In a blender jug,add roasted spices,onion,garlic,turmeric powder,salt,red chilli powder & water, blend well & set aside.
-Make deep cuts on both sides of fish with the help of knife.
-Apply prepared marination paste (approx. ½ Cup) on fish & marinate for 15 minutes (reserve for later use).
-On a griddle,add cooking oil,marinated fish & cook on low flame from both sides (4 minutes each side) & apply remaining marinade with the help of brush.
-Move fish to one side of griddle.
-Add cooking oil,remaining marination,mix well & cook on medium flame for 3-4 minutes.
-Add lemon slices & mix well.
-Add fresh coriander,mix well & cover cooked fish with prepared gravy.
-Garnish with lemon slices,fresh coriander & serve!
Recipe in Urdu:
Ajza:
-Kashmiri lal mirch (Kashmiri red chillies) 2-3
-Sabut dhania (Coriander seeds) 1 tbs
-Zeera (Cumin seeds) 1 tbs
-Sukhi lal mirch (Dried red chillies) 4-5
-Khopra (Desiccated coconut) 2 tbs
-Pyaz (Onion) 2 small
-Lehsan (Garlic) 6-7 cloves
-Haldi powder (Turmeric powder) 1 tsp
-Namak (Salt) 1 tsp or to taste
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Water 1 & ½ Cup
-Heera machli (Red snapper) 500g
-Cooking oil 3-4 tbs
-Cooking oil 2 tbs
-Lemon slices 8-10
-Hara dhania (Fresh coriander) chopped 1 tbs
-Lemon slices
-Hara dhania (Fresh coriander) chopped
Directions:
-Frying pan mein Kashmiri lal mirch,sabur dhania,zeera & dried red chillies dal ker darmiyani ancch per 2 minute kliya dry roast ker lein.
-Khopra dal ker ache tarhan mix karein aur khushbu anay tak dry roast ker lein (1-2 minutes).
-Thanda ker lein.
-Blender jug mein roasted spices,pyaz,lehsan,haldi powder,namak,lal mirch powder aur pani dal ker ache tarhan blend ker lein & side per rakh dein.
-Knife ki madad sa fish ko dono sides per deep cuts laga lein.
-Tayyar marination paste (approx. ½ Cup) ko fish per ache tarhan laga lein aur 15 minutes kliya marinate ker lein (baqi marination ko bad mein use kernay kliya side per rakh dein).
-Tawa per cooking oil aur marinated fish dal dein aur halki ancch per dono sides sa paka lein (4 minutes each side) & remaining marinade ko brush ki madad sa laga lein.
-Fish ko tawa ki ek side per move ker lein.
-Cooking oil aur remaining marination dal ker ache tarhan mix karein aur darmiyani ancch per 3-4 minutes kliya paka lein.
-Lemon slices dal ker ache tarhan mix karein.
-Hara dhania dal ker ache tarhan mix ker lein aur cooked fish ko tayyar gravy sa cover ker lein.
-Lemon slices aur hara dhania sa garnish ker ka serve karein!
Pan fried sea bass and brown butter sauce recipe
How to make a pan fried sea bass with braised shallot, spinach salad, crispy oyster and brown butter sauce recipe. Nestle CHEF development chef Andrej Prokes formerly of Michelin Guide UK 3-star The Fat Duck and Michelin Guide UK listed The Ritz, creates this dish with an easy to follow step by recipe.get the full recipe here
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Tandoori Mint Chutney | Mint Dip for Tandoori Chicken | Mint Chutney | Cookd
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Flavorful and creamy dip served with tandoori delicacies.#mintchutney recipes are easy to make. You can now make this #tandoorimintchutney with Cookd’s simple recipe and serve it with tandoori chicken. Do try this recipe and share your feedback with us.
Tandoori Mint Chutney recipe :
Coriander leaves - 1 Cup
Mint Leaves - ½ Cup
Cumin Powder - ¼ tsp
Chaat Masala - ½ tsp
Lemon Juice - 1 tsp
Salt - 1 tsp
Water - ¼ Cup
Curd - ½ Cup
Cooking Instructions:
1. In a mixer jar, add in the coriander leaves, mint leaves, cumin powder, chaat masala, lemon juice, salt and water. You can also add the young stalks of the coriander leaves for the chutney.
2. In a bowl, whisk the curd until it turns smooth.
3. Add the paste to the curd and whisk well again.
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Fish Tikka | फिश टिक्का बिना तंदूर | Easy restaurant style recipe at home | Chef Ranveer Brar
SPICY FISH TIKKA - ekdum restaurant style spicy fish tikka, without tandoor or oven. Try my recipe step by step for the perfect fish tikka
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FISH TIKKA
Preparation time 15 minutes
Cooking time 7-10 minutes
Serving 2
Ingredients
For First Marination
250 gms Fish , cut in big cubes , मछली
1 tsp Ginger-Garlic juice , अदरक लहसुन का रस
Salt to taste , नमक स्वादानुसार
For Second Marination
1 ½ tbsp Mustard oil , सरसों का तेल
Salt to taste , नमक स्वादानुसार
½ tsp Ginger-Garlic paste , अदरक लहसुन का पेस्ट
¼ tsp Carom seeds , अजवाइन
1 tsp Degi red chilli powder , देगी लाल मिर्च पाउडर
¼ tsp Turmeric powder , हल्दी पाउडर
1 tbsp Gram flour , बेसन
2 heaped tbsp Hung Curd , टंगा हुआ दही
1 fresh Green chilli, finely chopped , हरी मिर्च
1 tbsp Mint leaves, chopped , पुदीने के पत्ते
For Marinating Veggies
½ medium Onion, diced , प्याज
¼ medium Red bell pepper, diced , रेड बेल पेपर
¼ medium Green bell pepper, diced , ग्रीन बेल पेपर
Salt to taste , नमक स्वादानुसार
¼ tsp Black pepper powder , काली मिर्च पाउडर
½ small Lemon juice , नींबू का रस
½ tbsp Mustard oil , सरसों का तेल
For Special Fish Masala
1 tbsp Dried Mango powder ,आमचूर पाउडर
¼ tsp Degi red chilli powder , देगी लाल मिर्च पाउडर
A pinch Asafoetida , हींग
¼ tsp roasted Cumin powder , भुना जीरा पाउडर
½ tsp Black pepper powder , काली मिर्च पाउडर
⅓ tsp Cardamom powder , इलायची पाउडर
¼ tsp Dried Fenugreek leaves , कसूरी मेथी
Other Ingredients
2 tbsp Oil for frying , तेल तलने के लिए
Burning Coal , जलता हुआ कोयला
1 tsp Ghee , घी
Green chutney , हरी चटनी
Lemon wedges , नींबू
Onion rings coated with fish masala , प्याज के छल्ले मछली के मसाले मे लिपटे हुए
Fresh Coriander leaves , ताजा धनिया पत्ता
Process
For First Marination
In a bowl add fish, ginger-garlic juice, salt then mix everything and keep aside for 12-15 minutes.
For Second Marination
In a bowl add, mustard oil, salt, carom seeds, ginger-garlic paste, degi red chilli powder, turmeric powder, gram flour, hung curd, green chilli, mint leaves and mix everything properly.
Now add and mix the marinated fish in the second marination until properly coated and keep aside for 10-12 minutes.
For Marinating Veggies
In a bowl add onion, red bell pepper, green bell pepper, mustard oil, salt, black pepper powder, lemon juice and mix everything then keep aside for further use.
For Cooking Fish Tikka
On a wooden or metal skewer put one bell pepper then a marinated fish then a onion then again a marinated fish and one more bell pepper on top.
Repeat this process for the rest of the skewers.
Now heat oil on a grill pan and place these skewers in it and cook on medium heat until golden brown from all sides.
Remove on a plate or a bowl then place a burning coal in a small metal bowl and add ghee on it then cover and let it smoke for 5-8 minutes.
Remove and serve hot with green chutney, lemon wedges, onion rings coated with fish masala and garnish with coriander leaves.
For Special Fish Masala
In a bowl add dried mango powder, degi red chilli powder, asafoetida, roasted cumin powder, black pepper powder, cardamom powder, dried fenugreek leaves and mix everything properly and keep aside for further use.
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Easy and Mouth-watering Schezwan Fish | Indo-Chinese Recipes | Schezwan Starters | Cookd
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Flaming hot and absolutely delicious - Schezwan Fish for the win! ????
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Schezwan Fish Recipe:
For the Chilli Paste:
Kashmiri Dry Red Chilli (Deseeded) - 8 nos
Water - As Needed + ½ Cup + ½ Cup
To Coat and Fry:
Boneless Fish Cubes - 500 grams
Maida - 2 tbsp
Cornflour - 2 tbsp
Salt - ½ tsp + ½ tsp
Sugar - ¼ tsp
Black pepper Powder - ¼ tsp + ¼ tsp
Schezwan Sauce:
Oil - 2 tbsp
Garlic (sliced) - 2 tbsp
Ginger (finely chopped) - 1 inch
Coriander Stem (finely chopped) - 1 tbsp
Cashew Nuts (broken) - 2 tbsp
Soy Sauce - 1 tbsp
Tomato Ketchup - ½ Cup
Other Ingredients:
Oil - For Deep Frying
Spring Onions (chopped) - 2 tbsp
Onion (diced) - ½ Cup
Bell Peppers (diced) - ½ Cup
Instructions:
1. Heat water in pan, add water and bring it to a boil
2. Add the kashmiri chillies and boil it for 5 minutes. Reserve a little chilli water.
3. Strain the chillies and transfer it to a blender.
4. Add water if necessary and blend it to a fine paste and keep it aside.
5. To a bowl, add the fish cubes, maida, cornflour, salt, sugar, msg and black pepper powder
6. Mix till the fish is coated well
7. Heat oil in a kadai and deep fry till it is golden brown and keep it aside
8. Heat a wok, add oil
9. Add chopped ginger and garlic and saute for a few seconds
10. Add the cashew nuts, diced onion and capsicum and toss well on a high flame for a few seconds
11. Add the chilli paste and cook it well for a minute
12. Add soy sauce, ketchup, salt and pepper. Mix well till all ingredients combine evenly
13. Add the fried fish, and toss till it is evenly coated with the sauce.
14. Add chopped spring onions and toss on a high flame and take it off the flame.
15. Serve it hot garnished with spring onions
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