kashmiri Style Fish Kofta In Tomato Gravy || Gaade Kufte te Ruwangan

Ingredients:

For Fish Kofta:
• 500 grams boneless fish
• 2 tsp garlic paste
• 1 tbsp coriander powder
• 1 tsp red chilli powder
• 1 tsp cumin powder
• 1/2 tsp turmeric
• 1 black cardamom seeds
• 1 tsp besan / gram flour
• 1 tsp oil 

. Salt to taste 

For the Tomato Gravy :
• 1 kg Tomatoes
• 3 Garlic cloves minced
• 1 small piece cinnamon
• 2 clove
• 1 cardamom
• 1 green chilly minced
• 1 tbsp red chilly powder
• 1/2tsp turmeric powder
• 1/2tsp fennel seed powder
• 1/2tsp cumin powder
• 1/2tsp coriander powder
• Salt to taste
• Half cup oil for cooking

Method:
1. For preparing the fish kofte. Take all the ingredients under fish kofta add it into a mixer grinder jar and pulse it into a smooth paste. Take it out in a bowl and form balls. Apply some oil over palm to make it easy.
2. Pour oil in a kadai and fry the fish kofte in batches until golden in medium flame. Remove and keep it ready.
3. For the gravy - make slits at the bottom of tomatoes and put it to boil in vessel of water. Once the tomatoes skin looks loosen. Switch off and let it cool.
4. Peel the the tomatoes and put into a grinder jar and grind until smooth.
5. Pour the grinder tomatoes in the leftover oil kadai and start to cook it.
6. Add all the ingredients mentioned under for gravy and continue to cook.
7. Simmer the tomato gravy for 15 minutes.
8. One the tomatoes are cooked it will leave out oil. Now add 1 cup water and add the fried fish kofte. Mix well.
9. Cook the kofta and the gravy for further 10 minutes at medium flame.
10. Check for seasoning and it's done.

Sardine Fry ||Guran Fry||Small fish fry

I just love seafood. I can never get bored of it. And when you have delicious recipes its hard to leave. Today I am cooking a yummy fish fry. I have used sardines but you can use any small fish of your choice.

Ingredients:
1kg cleaned and washed sardines
1 tsp ginger paste
1 tsp garlic paste
1 tbsp red chilli powder
1/2 tsp turmiec powder 

Salt
Water
Oil.

Method:
1. Wash and clean fish and let it drain in colander.
2. In a wok or kadai pour oil enough to fry the fishes.
3. Once oil is hot. Season the fish with some salt and put in oil.
4. Fry the fishes in batches until crisp. ( irresistible at this stage don't finish off eating )
5. Meanwhile in a bowl add in half a cup of water and add all spices and g& g paste. Keep this mixture ready.
6. Take out all fishes in a plate. Remove oil from wok keeping 2 tbsp.
7. In oil add in the spice mixture water. Fry this until raw smell goes. Quickly add in all fried fishes and toss all until coated well with masala.
8. Transfer to serving dish sprinkle some coriander leaves.
9. Enjoy

Tandoori fish

An easy dish to prepare and please your taste buds is tandoori fish. A handful of spices and fresh fish is what you all need.

Ingredients:

500 grams fish steaks 

1tbsp lime juice 

1 tsp ginger paste 

1tsp garlic paste 

1/2tsp or less turmeric powder 

1 1/2 tsp kashmiri red chilly powder 

1/4tsp garam masala 

A pinch of crushed kasoori methi 

Salt as per taste

Oil 

Method:

1.In a bowl add in all the ingredients except oil and fish. Prepare a semi thick paste. You can add a tsp of water. 

2. Add in fish slices or steaks and rub the paste well. 

3. Marinate the fish for an hour.

4. Heat grill plate. Add some oil and fry the fish in medium flame until done turning occasionally.

5. Serve with onion rings and fresh lime.

Or 

You can oven bake them for 20 to 30 minutes in upper rack shelf on 180*c basking with oil inbetween.

Or you can give a charcoal smoke for the smoky flavour.

Enjoy 

Rowangan te gaad ( tomato and fish curry )

Well tomatoes are cooked often at my home. They enhance the flavour of any vegetable or meat you put into it. And they are also children favourite. This dish is very very simple to make and I would advice to use tomatoes which are ripen. Ripen tomatoes are easier to cook and save your time.

Ingredients:
1 to 1/2 kg fish ( cut into thick slices)
1 kg ripen tomatoes
1 big head of garlic peeled
5 green chillies
1 black cardamom
2 cloves
1 tsp cumin seeds
1 tbsp red chilli powder
1tsp turmeric powder
Salt to taste
Coriander leaves for garnish
Oil

Method:
Wash and drain well the fish slices.
Heat a kadai or wok. Add oil enough to fry the fishes.
Fry fish in batches until crisp outside and then keep it aside.
In same oil add chopped tomatoes carefully. Add in all rest of the ingredients except coriander leaves.
Fry tomatoes with spices on high flame for 10 minutes stirring inbetween and simmer it down for 20minutes with lid covered.
After 20minutes check  for softness,  mash down the tomatoes with spatula to form paste. Now keep the flame on high and stir well. Add Half a cup of water(not more) and boil. Add in all fried fishes one by one and let it boil. Coat the gravy well with the fishes. Simmer for 5 minutes and switch off. Garnish with coriander leaves. Its ready. Enjoy with steaming rice.

Tip:
Its a thick gravy with reduced quantity, if you need more gravy can add more tomatoes.