Crispy Bombil Fry.

Preparation Time: 2 hours | Cooking Time: 15 mins | Serves: 2 to 4

Ingredients:

  • Bombay Duck (Bombil)
  • Lemon Juice – 1 tbsp.
  • Green Chillies – 5 Nos.
  • Corriander leaves.
  • Garlic – 6 Cloves.
  • Ginger- Half Inch
  • Fishtokri Fish Fry Masala – 4 tbsp
  • Turmeric ¼ tbsp.
  • Rice Flour – 2 tbsp
  • Rawa – 4 tbsp

 

Recipe

  • For green masala – grind 5 Green Chilies, Half inch Ginger, 6 Cloves of Garlic,
    and coriander leaves into Thick Paste.
  • Marinate the bombil with 1 tbsp Lime juice, Salt, 2 tbsp. fishtokri Fish Fry Masala, ¼ tbsp. turmeric powder and the fresh made green masala.
  • For Dry Mixture. Add 2 tbsp. Rice Flour, 4 tbsp. Rawa (Semolina) and 2 tbsp Fishtokri Fish Fry Masala.
  • Add some salt as per taste.
  • Heat Oil in a frying pan.
  • Coat the Dry mixture on the Bombil and Deep Fry Them till Crispy brown.

Crispy Bombil Fry


Rawas Tawa Fry – Indian Salmon Fried Fish – Homemade Recipe

Preparation Time: 2 hours | Cooking Time: 15 mins | Serves: 2 to 4

Ingredients 

  1. Rawas Fish Steaks – 500 grams.
  2. Fishtokri Fish Fry Masala – 4 tbsp.
  3. Coriander Powder – 2 tbsp.
  4. Turmeric Powder – ¼ tbsp.
  5. Ginger Garlic Paste – 1 tbsp.
  6. Lemon Juice – 1 tbsp.
  7. Salt.
  8. Rice Flour 1 tbsp.
  9. Oil

Recipe:

  • Marinate Rawas using 2 tbsp Fishtokri Fish Fry Masala, 2 tbsp Corriander
    powder, ¼ tbsp. Turmeric Powder, 1 tbsp ginger garlic paste and lemon juice.
  • Add salt as per taste. Keep aside for 1 hour.
  • Heat oil in frying Pan.
  • Add 1 tbsp rice flour and 2 tbsp Fishtokri Fish Fry Masala and salt in a Dish.
  • Mix the dry mixture well.
  • Pat the marinated Fish in this dry mixture.
  • Coat it well and then shallow fry till brown.
  • Garnish with coriander leaves.

Preparation Time: 2 hours | Cooking Time: 15 mins | Serves: 2 to 4

Ingredients For Halwa Fish Curry

  1. Halwa Fish Steaks – 500 gm.
  2. Dry Red Chilli – 4 Nos
  3. Coriander Seeds – 1 tbsp.
  4. Ginger – Half Inch.
  5. Garlic – 6 Cloves.
  6. Dry Coconut – Half Cup.
  7. Kokam – 4 Nos.
  8. Curry Leaves.
  9. Coriander Leaves.
  10. Turmeric – ¼ tbsp.
  11. Fishtokri Curry Masala – 1 tbsp.
  12. Salt – For Taste.
  13. Oil
    Recipe
  • Soak Four Kokam in half a cup of Water for 15 minutes. Marinate the fish with
    Salt and Kokam for 1 hour.
  • Dry Roast Half a cup Coconut, Four Red Chillies, 1 tbsp. Coriander Seeds.
  • Grind this mixture into a thick paste with Half inch ginger and 4 Garlic Cloves
    added to it.
  • Heat Oil in a pan.
  • Add coriander leaves.
  • Add the Fishtokri Curry Masala to the Pan and add the fish Steaks to it.
  • Stir well and then add the thick Paste to it.
  • Stir well and Add water as per need. Once cooked serve with rice or bhakri.

Black Pomfret Curry


  Ingredients for Squids Masala Recipe

  • Squids rings 200 grams
  • Red chilli powder 2 teaspoons
  • Turmeric powder a pinch
  • Salt to taste
  • Ginger-garlic paste 1 teaspoon
  • Lemon juice 1½ teaspoons
  • Oil 1 tablespoon
  • Ginger finely chopped 1 inch
  • Garlic cloves finely chopped 6-7
  • Curry leaves 16-18
  • Onions finely chopped 2 medium
  • Green chillies slit 2
  • Tomatoes finely chopped 2 medium
  • Coconut oil 2 tablespoons
  • Black pepper powder a pinch
  • Fresh coriander leaves 1 teaspoon + for garnishing
  • Lemon wedges to serve

Method Step 1 Place squids in a bowl. Add 1 teaspoon red chilli powder, turmeric powder, salt, ginger-garlic paste and 1 teaspoon lemon juice and mix well. Set aside to marinate for 15-20 minutes. Step 2 To make Squids masala, heat oil in a non-stick pan. Add ginger and garlic and sauté for ½ minute. Add 10-12 curry leaves and sauté for a minute. Step 3 Add onions, mix and sauté till they turn golden. Add green chillies, mix and sauté. Add tomatoes and salt, mix and cook till the tomatoes turn soft and pulpy. Step 4 Heat coconut oil in another non-stick pan. Add remaining curry leaves and marinated squids, stir and cook on high heat till squids are half done. Step 5 Add the masala and mix well. Add remaining red chilli powder and mix well. Sprinkle little water, mix, cover and cook till fully done. Step 6 Switch off heat, add remaining lemon juice, pepper powder and 1 teaspoon coriander leaves and mix well. Step 7 Garnish with coriander leaves and serve hot with lemon wedge.     Recipe Source :  https://www.sanjeevkapoor.com/recipe/Squid-Masala.html To order squids from our Online fish Market. Click Here Like us on Facebook : https://www.facebook.com/fishtokri/ Follow us on Instagram : https://www.instagram.com/fishtokri/ Subscribe us on Youtube : https://www.youtube.com/channel/UC4QD…  

https://youtu.be/vBuK2g6iKzE

 


Tandoori Pomfret is an Indian recipe made using Pomfret fish and a lot of spices. It is one of the delightful seafood recipe that can be a healthy option to prepare for your loved ones.

Ingredients of Tandoori Pomfret

– 1/4 teaspoon powdered turmeric

– 1 teaspoon garam masala powder

– 1/2 cup hung curd

– 4 tablespoon mustard oil

– 1/2 teaspoon ginger paste

– 8 black pomfret fish

– 2 tablespoon powdered red chilli

– 1 tablespoon roasted Gram flour (besan)

– 3 tablespoon salt

– 2 tablespoon juice of 1 lemon

– 1/2 teaspoon garlic paste

Step 1

For preparing this easy recipe, trim tails, fins and other unnecessary things. Then wash it

Thoroughly.

Step 2

Make incisions on a clean fish. Keep it aside.

Step 3

In a bowl, add all the ingredients. Adjust the amount of besan and yogurt to get a nice thick

paste.

Step 4

Apply this marinade to the fish on both sides very well.

Step 5

Keep it for at least 30 minutes in the fridge.

Step 6

Preheat the oven to 180 Degree Celsius (356 Degree Fahrenheit).

Step 7

Grease the pan or rack. Place the fish on grill rack and cook it for 15-20 minutes until golden

Brown.

Step 8

Serve with Onion rings and lemon.

Tandoori Pomfret


Recipe Name: Konkani Kolambi Bhaat (prawn Rice)
Kolambi Bhaat is a Maharashtrian dish from the Konkan region. It is basically prawns cooked with rice and coconut milk.

Serves: 4

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Complexity: Medium

Ingredients:
2 Cups Basmati Rice
2 Cups coconut milk
1 cup medium size prawns cleaned and shelled
2 medium sized onions finely chopped
2 cups water (to cook rice)
1 Tbsps. ginger garlic paste
1 Tbsps. garam masala
2 Tbsps. red chili powder
2 Tbsps. turmeric powder
2 Tbsps. coriander leaves finely chopped
1 Tbsps. mustard seeds
1 Tbsps. cumin seeds
2 Tbsps. biryani masala
2& 1/2 Tbsps. salt
2 Cinnamon sticks
2 black cardamom
5 to 6 peppercorns
2 bay leaves
oil
Extra turmeric and salt for marination

Directions:
Marination: Take prawns in a bowl, add salt and turmeric and keep aside for about an hour. This helps in getting rid of the fishy smell.

– In a cooker take oil, once hot add the cinnamon sticks, cardamoms, bay leaves,
after a few seconds add mustard seeds, cumin seeds. Wait till the seeds splutter and add the onions.

– Let the onions cook until golden brown, add turmeric, red chili powder, ginger garlic paste and biryani masala. Cook for 1 to 2 minutes till it all ingredients mix well

– Now add the marinated prawns, once they start turning red add the rice and keep stirring to mix all ingredients well.

– Add water, salt, garam masala, and coconut milk stir well cover and cook.

– Garnish with coriander and serve hot

Recipe Courtesy- secretindianrecipe

Recipe Author: Neha Lad
IG: nehaladshaw

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Tandoori Fish Fingers

Servings 6-8

Total Preparation Time: 30 min

Cooking time: 10 min

 

Ingredients:

●Two Basa fish fillets, cut into thin long strips about a finger length.
●Oil for frying.

Marination:

●Corn flour/Channa flour – 2 Tbsp.
●Ginger/garlic paste – 1 Tbsp
●Chili powder – 1 Tbsp
●Lemon pepper – 1/2 Tbsp
●Tandoori Masala – 1 Tbsp
●Salt to taste.

Garnish:

●Onion rings
●Lemon wedges
●Coriander leaves chopped

Method:

●In a mixing bowl add all the marination items with enough water to make a paste.

●Marinated the fish strips with the above marination for 1 – 3 hrs

●Now either deep fry or pan fry the fish pieces with enough oil.

●Garnish with onion rings, cilantro and a dash of lime.

Recipe Courtesy- Rina’s Recipes

Note: To publish your recipe here kindly mail them on [email protected]

Tandoori Fish Fingers

Servings 6-8

Total Preparation Time: 30 min

Cooking time: 10 min

 

Ingredients:

●Two Basa fish fillets, cut into thin long strips about a finger length.
●Oil for frying.

Marination:

●Corn flour/Channa flour – 2 Tbsp.
●Ginger/garlic paste – 1 Tbsp
●Chili powder – 1 Tbsp
●Lemon pepper – 1/2 Tbsp
●Tandoori Masala – 1 Tbsp
●Salt to taste.

Garnish:

●Onion rings
●Lemon wedges
●Coriander leaves chopped

Method:

●In a mixing bowl add all the marination items with enough water to make a paste.

●Marinated the fish strips with the above marination for 1 – 3 hrs

●Now either deep fry or pan fry the fish pieces with enough oil.

●Garnish with onion rings, cilantro and a dash of lime.

Recipe Courtesy- Rina’s Recipes

Note: To publish your recipe here kindly mail them on [email protected]

 

Tandoori Fish Fingers

Servings 6-8

Total Preparation Time: 30 min

Cooking time: 10 min

 

Ingredients:

●Two Basa fish fillets, cut into thin long strips about a finger length.
●Oil for frying.

Marination:

●Corn flour/Channa flour – 2 Tbsp.
●Ginger/garlic paste – 1 Tbsp
●Chili powder – 1 Tbsp
●Lemon pepper – 1/2 Tbsp
●Tandoori Masala – 1 Tbsp
●Salt to taste.

Garnish:

●Onion rings
●Lemon wedges
●Coriander leaves chopped

Method:

●In a mixing bowl add all the marination items with enough water to make a paste.

●Marinated the fish strips with the above marination for 1 – 3 hrs

●Now either deep fry or pan fry the fish pieces with enough oil.

●Garnish with onion rings, cilantro and a dash of lime.

Recipe Courtesy- Rina’s Recipes

Note: To publish your recipe here kindly mail them on [email protected]


Prawns Koliwada

A yummy and crispy prawn starter. Prawns marinated with ginger garlic paste, mildly spiced,
coated with gram flour and deep fried to perfection.

Ingredients:

●Prawns – 20 medium sized Prawns (shelled and deveined with the tails intact)
● kashmiri red chili powder- 2 tsp
●Ginger garlic paste – 2 tsp
●Yogurt – 1 tsp
●All-purpose flour (maida) – 1 tsp
●Gram Flour (Besan) – 1 tbsp
●Lemon juice – 3 tsp
●Chaat Masala – 1 tsp
●Orange food color – 1/4 tsp
●Salt
●Oil ( for deep frying)

Instructions:

Marination

  • Marinate the prawns with salt, 1 tsp red chili powder, 1 tsp ginger garlic paste and 2 tsp Lemon juice ( save rest for the coating ).
  • Leave it marinating for at-least 15- 20 Mins.
  • Now squeeze the excess water from the prawns and transfer them to another plate.

For Coating:

  • Over the prawns add all-purpose flour, gram flour, curd and the remaining ginger garlic paste, yogurt, red chili powder, orange food color (optional), lemon juice and salt (if needed).
  • Add ½ tsp oil to it.
  • Mix well to coat each prawn.
  • Pick up each prawn by its tail and deep fry on medium flame in hot oil until crisp.
  • Sprinkle some chaat masala on the fried prawns.
  • Serve them hot on a bed of sliced onions along with coriander mint chutney.
  • Recipe Courtesy- yourcookingpal.com

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Fish Used: Kingfish (Surmai – Order here)

Servings: 6-8

Total Preparation Time: 30 min

Cooking time: 10 min

Ingredients

●6 -8 Small King Fish cleaned
●3 Onions Finely chopped
●Rava / Semolina /Bread crumbs for coating
●2 Eggs Beaten
●Salt
●1/4 Tsp Turmeric Powder
●Oil for frying
●Green Masala Paste for Cutlets
●1 Cup of Green coriander
●3-4 Green chilies
●5-6 Garlic flakes
●1 inch Ginger
●1/4 Turmeric
●1/2 Tsp pepper corns
●1 Small stick of cinnamon
●6 Cloves
●1 Table spoon of vinegar

Method

●Place the King fish in a pan or kadhai, add salt, turmeric and add a little water. Boil the Kingfish for 10 min.
●Allow the Fish to cool down. Meanwhile, sauté the onions chopped until soft and transparent.
●Grind all the ingredients mentioned above into thick paste(make sure it’s not watery)
●Once King fish is cooled down clean the fish by removing all the big and small bones.
●Add King Fish cleaned in a bowl, in that also add cooked onions, green paste, turmeric and salt as required.
●Mix and mash all the ingredients well into smooth mixture.
●Then make small round cutlets and keep aside.
●Dip the cutlets into beaten egg and then roll into rava or bread crumbs and allow to rest at room temperature for 2-3 min or can also place into the freezer.
●Keep a pan or Tava on the stove, once heated add oil and shallow fry the cutlets.

 

Recipe Courtesy –  Cocina & Ispolina Blog

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SPICY AND TANGY SARDINES ( TARLA)

Fish Used: Sardines ( Tarli – Order here)

Preparation Time: 15 min

Cooking Time: 10min

Persons: 2-3

INGREDIENTS:

  • Grated coconut – 1
  • Tamarind paste – 1 spoon
  • Red chillies – 8
  • Garlic cloves – 6
  • Ginger – 1 inch
  • Green chillies – 4
  • Turmeric powder half spoon
  • Salt

DIRECTIONS:

  • Clean the fish thoroughly and marinate it with salt and turmeric powder to avoid the smell.
  • Grind all the above ingredients in a blender to a thick paste using very little water.
  • Remove a mixture into a clay pot or kadai and heat it.
  • Add finely chopped red chilies and salt.
  • Pour little water and allow it to boil.
  • Now add the fish and cook covered on a medium flame till the fish turns soft.
  • Turn off the flame and cover the pot or kadai with the lid.
  • Keep it idle for some time to blend the spices and fish.
  • Garnish it with coriander and serve with steamed rice.

Recipe Courtesy-Prachi Kenkre

Note: To publish your recipe here kindly email them on [email protected]