How To make Fish In a Fish
PAStrY:
5 c All-purpose flour
1/2 ts Salt
1 c Butter flavored Crisco
3/4 c Ice cold water
FILLING:
2 tb Margarine
1 md Onion chopped
3/4 c Converted rice
1/2 c Chopped parsley
31 oz Canned red salmon :
drained
(reserve liquid) :
SAUCE----- 2 tb Margarine
2 tb Flour
Evaporated milk* -(mix with salmon liquid -to make 1-1/2 cups total) 8 oz Cooked small shrimp
1/2 ts Dill weed
1/4 ts Johnny's season salt
ASSEMBLY:
1 Egg beaten
Green olive slice :
for eye 1 Lemon
Parsley
Pastry: Toss flour with spoon and lightly measure leveling off each cup. Combine flour and salt in large bowl. With pastry blender cut in shortening to size of small peas. Add cold water, tossing with a fork until pastry clings together. Press firmly into a ball and divide in half. Filling: In 2 qt. saucepan, melt margarine and saute onion until clear. Add rice, stirring to coat. Add 11/2 cup water, cover and steam over low heat until tender, about 20 minutes. Stir in parsley, cool, cover and chill. Remove backbone and skin from canned salmon and break into large flakes. Sauce: Make a roux with margarine and flour. Stir in liquid and cook over medium heat stirring constantly until thickened. Stir in dill weed, season salt and shrimp. Cool. To assemble: Draw a fish shape on light cardboard to fit diagonally on a large baking sheet. Roll out pastry and cut out fish shape. Place on sheet. Spread rice mixture over pastry within 1" of edge. Arrange fish over rice. Spoon sauce over salmon. Roll out remaining pastry to cover and gently place over fish. Moisten edge with ice water and press top crust to seal. Cut excess pastry from around edge. Create fish scales by pressing with fork. Using a knife, cut in slit for mouth and x for eye. With scissors, make rows of snips 1" apart along back toward tail. Brush with beaten egg. Bake at 425 for 15 minutes, then at 375 for 40-45 minutes until golden brown. Slide off end of tray onto serving platter. (May need to cool slightly to firm crust before moving.) Garnish with lemon slice twists and parsley and place green olive slice for eye. Serves 10-12. Carol, Anchorage, Alaska Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska Seafood format courtesy of Karen Mintzias
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Fish Curry | Fish Recipe | Fish Salan | Fish Gravy
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सरसों वाली मसालेदार मछली ऐसे बनायेंगे तो सब तारीफ करेंगे | Katla Fish Curry | Fish Curry Recipe
#FishCurryBykabita #katlafishCurrybyKabita #KabitasKitchen #MustardFishCurry
Preparation time - 40 minutes
Serving - 4 to 5
Ingredients:
Katla Fish - 500 gm (you may use any fish)
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/2 tsp
Red chilli powder -1/2 tsp
Salt - 1/2 tsp
Mustard Seeds - 2.5 tbsp
Cumin seeds- 1 tsp
Coriander seeds -1/2 tsp
Black Pepper - 8 to10
Green Chillies - 2
Garlic - 18 to 20 cloves
Turmeric Powder - 1/2 tsp
Kashmiri Red chilli powder - 1 tbsp
Tomatoes - 2
Mustard Oil - 1/4 cup
Salt to taste
Coriander leaves - 1/4 cup
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Title - Life of Riley, Parting of the ways
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Licensed under Creative Commons: By Attribution 3.0
NEW Fish Fry With Special Sauce Recipe, Crispy Fried Fish, Finger Fish, Crispy Fish Strips Fish Fry
Fish Fry With Special Sauce Recipe, Fried Fish, Finger Fish, Fish Strips, Fish Fries, Fish Recipe
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ingredients:
boneless fish 500g
Salt 3/4 tsp
cumin powder 1tsp
Black pepper 3/4 tsp
red chilli 1/2 tsp
white vinegar 1 tbsp
soy sauce 1 tbsp
all purpose flour 1,1/2 tbsp
corn starch 3 tbsp
egg 1 medium
breadcrumbs 1,1/2 cup
mix herbs 1 tsp
oil for frying
مكونات:
سمك مسحب 500 جرام
ملح 3/4 ملعقة صغيرة
مسحوق الكمون 1 ملعقة صغيرة
3/4 ملعقة صغيرة فلفل أسود
الفلفل الأحمر 1/2 ملعقة صغيرة
خل أبيض 1 ملعقة كبيرة
صلصة الصويا 1 ملعقة كبيرة
طحين لجميع الأغراض 1،1 / 2 ملعقة كبيرة
نشاء الذرة 3 ملاعق كبيرة
بيضة 1 وسط
فتات الخبز 1،1 / 2 كوب
مزيج الأعشاب 1 ملعقة صغيرة
زيت للقلي
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Masala Fish Curry | Village Style Fish Curry Recipe | Machli Ka Salan | Rohu Fish Curry
Masala Fish Curry | Village Style Fish Curry Recipe | Machli Ka Salan | Rohu Fish Curry
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MASALA FISH CURRY RECIPE | FISH CURRY RECIPE | FISH CURRY BY SPICE EATS
Masala Fish Curry Recipe | Fish Curry Recipe | Fish Curry | Masala Fish Recipe | Rohu Fish Curry | Fish Recipe | Fish Curry by Spice Eats
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Ingredients for Masala Fish Curry:
- Fish (Rohu, Katla, Asian Carp) - 500 gms
For marination:
- Turmeric powder- 1/4 tsp
- Red Chilli Powder- 1 tsp
- Salt- 3/4 tsp
For Masala Paste:
- Cumin seeds- 1 tsp
- Dried Red Chillies- 2
- Garlic- 10 cloves
- Green Chillies- 2-3 (cut into 2)
- Red Chilli Powder- 1.5 tsp
- Coriander Powder- 1.5 tsp
- Turmeric Powder- 1/4 tsp
Other Ingredients:
- Onion, grated- 2 medium (around 130 gms)
- Kasuri Methi (dried Fenugreek leaves)- 1 tsp
- Curry leaves- 15-20
- Tamarind, soaked in water- 4 tbsp juice
- Thick coconut milk- 4 tbsp
- Salt to taste- 1/2 tsp
- Coriander leaves for garnishing- 2 tbsp
- Oil - 3 tbsp + oil for pan frying the fish pieces
Preparation:
- Clean, wash and pat dry the fish pieces. Add the turmeric, red chilli powder, salt and mix well. Set aside for 30 mins.
- To prepare the Masala paste, take a pan and dry roast the red chillies and cumin seeds on low heat for 1 minute. Now add the garlic cloves and continue roasting on low heat for another 2 mins. Set aside to cool. Add them to blender/grinder along with the green chillies. Coarse grind.
- Now add 3-4 tbsp of water and blend it into a smooth paste. The masala paste should have thin consistency so you can add more water to make into a thin consistency.
- To pan fry the marinated fish, add oil to a frying pan and place the fish pieces side by side.
- Fry on medium heat for 2 mins and turn it on the other side. Continue to fry on medium heat for 2 mins. Take these out on a plate.
Process:
- Heat oil in a flat pan or kadai.
- Add the grated onions and fry on medium heat for 7-8 mins till light brown in colour.
- Now add the masala paste and give a mix, add 1/2 tsp salt to it and continue to fry on medium heat for 3 mins till water dries up and oil separates.
- Add the dried fenugreek leaves (Kasuri Methi) and fry 1 min on medium heat. Add the curry leaves and fry on low to medium heat for 2 mins.
- Now add the tamarind juice, give a mix and then add 250 ml water. Cook it on medium heat till it comes to a boil.
- Lower the heat and place the fried fish pieces side by side and cover & cook on low heat for 5 mins.
- Remove lid and flip the fish pieces. Add the thick coconut milk, give a mix.
- Cover & cook for another 10 mins on low heat till oil separates.
- Garnish with the chopped coriander leaves, mix and simmer for a minute.
- Serve with rice.
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