Low cholesterol Fish Receipes
1. FISH CURRY
INGREDIENTS
- 5 large garlic cloves
- 2 onions, cut into small pices
- 2.5cm ginger, must be chopped
- 30ml lemon juice
- 500g cod or haddock fillets, cut into small pieces
- 50ml vegetable oil
For to make a Sauce:-
- 30ml vegetable oil
- 5ml mustard seeds
- 1 onion, must be finally chopped
- 4 cloves
- 4 peppercorns
- 2 bay leaves
- 1 black cardamom pod
- 1.5cm cinnamon stick
- 5ml ground roasted cumin
- 5ml ground turmeric
- 2.5ml red chilli
- salt to taste
- 225g canned tomatoes
- 150ml natural yoghurt
- 15ml sugar
- 200ml water
For doing Garnish:-
- 3ml garam masala
- 15ml chopped and must fresh coriander
- 2 small green chilli, must be chopped
METHOD :-
1.Make the smooth paste of the garlic, onions, ginger and lemon juice with the help of blender or food processor.
2.Make the past of the half of the fish . keep the other half for the sauce.
3.Now make the sauce . Heat the Vegetable oil in a hard pan and then fry the mustard seeds until they start become cracking.
4.Now add the onion and Total spices in the pan and fry until it become the golden brown. Now mix the renamining paste in a pan and fry for a few minutes until it become golden brown.
5.Mix in the ground spices and salt then after the tomatoes and then cook it until all the water has been absorbed.
6.Now add the yoghurt and Required sugar and cook again until all the water has been absorbed and the vegetable oil that appears on the surface.
7.Now add the required water in the pan, bring to the boil then allow it to sim over a low heat for 10 minutes.
8.At the mean time, heat the vegetable oil and fry the fish over a medium heat for 15 minutes until it become the light brown in color, turning the fish once or twice time. Remove from the pan and place on a serving plate.
9.Now add the sauce over the fish and sprinkle with the garnish irrigidents.
2. FISH IN COCONUT CREAM
INGREDIENTS
- 1 coconut must be sliced in tiny pices
- 2ml hot water
- 4 onions, chopped
- 10 cloves garlic, must be chopped
- 2.5cm ginger root
- 30ml vegetable oil
- 2 curry leaves
- 1 kg cod fillets, cut into small pices must be squares
- 3 green chillies
- salt to taste
- 15ml chopped and fresh coriander
METHOD:-
1.First of all Soak all the coconut in 300 ml hot water then take the white material as a milk.
2.Now pour more hot water to extract more milk.
3.make the smooth paste of the garlic, onions, ginger with the help of blender or food processor.
4.Heat the vegetable oil in a pan which is used for frying and fry the curry leaves until it become brown browned.
5.Now add all the ground spices and fry it, mixing it occasionally.
6.Now it is time to add the fish and cook it for 2 minute, mixing carefully to coat the fish in the spices. mix the fish in the coconut milk so that it is completely covered.
7.Now add the chillies, then cover it and allow it for a sim for about 5 minutes.
8.Now add the salt and taste it that it is sufficent.
9.Allow it for a Sim and uncovered it for a further 10 minutes until the fish is nicely cooked and the sauce has made the thickened in paste.
10.At last Garnish it with a coriander and serve hot with a rice.
3. TANDOORI FISH
INGREDIENTS
- 1 kg whole trout
- 20ml vegetable oil
- 15ml garam masala
- 1 lemon, cut into half sizes
For doing Seasoning:-
- 2.5cm ginger
- 8 cloves garlic
- 5ml ground turmeric
- 1.5ml chilli powder
- Juice 2 lemons
- salt to taste
METHOD:-
1.First of all Cut the fish pices and wash it well and make 4 incisions on the either side of the fish pices.
2.Then make a good paste of all the seasing irregident and rub this paste on the fish both inside and outside.
3.Leave it to stand for at least 1 hour.
4.Cook this using the hot grill, turning it frequently and rubing it with the oil, for about 10 minutes until the fish is cooked nicely.
5.Now sprinkle a garam masala on the fish and cook it become a dark golden brown in colour.
6.At finally garnish with a lemon wedges and serve this hot fish with a rice.
4. MALABARI FISH
INGREDIENTS
- 1 coconut, must be grated
- 2ltr hot water
- 20ml vegetable oil
- 3 onions, must be sliced in thin pices.
- 10 cloves garlic, must be chopped
- 5cm ginger root, must be chopped
- 6 green chillies,
- 100g plain flour
- 5ml ground turmeric
- 2 tomatoes, must be chopped
- 900g cod or white fish, thickly sliced
- 40ml lemon juice
- salt to taste.
METHOD:-
1.First of all add 300ml hot water to the coconut which must be grated and take it white substance as a thickened milk.
2.Now add the remaining hot water to the coconut so that it may extract more milk.
3.Heat the vegetable oil and first of all fry the onions, garlic and ginger for 3 minutes.
4.Now add the chillies, flour and turmeric, and then mixing it well to save it from lumps.
5.Now add the chopped tomatoes and coconut milk, and bring the boil then allow it for sim for next 10 minutes.
6.Now add the whole fish and lemon juice and allow it for sim for at least 15 minutes.
7.At lastly add the renaming of the coconut milk and salt and allow it for a sim for 5 minutes.
8.Serve this hot with a rice.
5. FISH SHASLIK
INGREDIENTS
- 4 red chillies must be dried
- 2.5cm ginger root
- 4 cloves garlic, must be crushed
- 450g cod or white fish fillets, piece it in cube sized
- 6 cloves
- 6 black peppercorns
- 1 black cardamom pod
- ½ cinnamon stick
- 150ml natural yoghurt
- salt to taste
- 100g onions, must be chopped
- 20ml vegetable oil
- 5ml garam masala
METHOD:-
1.Make the paste of the chillies and ginger together.
2.Now add the garlic to a pan of water and Then at the mean time wash the fish in the water and keep aside.
3.Now grind all together the cloves, peppercorns, cardamom and cinnamon, then then mix it with a fish.
4.Now mix in the yoghurt and salt to taste.
5.Now cook the fish with the help of a grill and cook till it become brown in color, and rubbing a oil over the fish.
6.When the fish is completly cooked through it from the grill , and now sprinkle the garam masala over the fish and then serve hot.
6. BENGALI STYLE FISH
INGREDIENTS
- 1 kg white fish fillets, cut into pices
- salt to taste
- 10ml ground turmeric
- 3 red chillies must be dried
- 10ml mustard seeds
- 15ml water
- 5 green chillies, must be chopped
- 15ml vegetable oil
METHOD:-
1.Mix the fish with salt and keep it aside.
2.make the good paste of the turmeric, chillies, mustard seeds and water.
3.Now mix together the fish, ground paste, chillies and oil, and then place it in a steamer for 10 minutes or until it become cook well.
4.Serve it hot with a rice.
7. FISH VINDALOO
INGREDIENTS
- 750gm white fish fillets, cut into Smal pices
- A salt to taste
- 6 red chillies must be dried
- 10 cloves garlic
- 5cm ginger root
- 10ml cumin seeds
- 675g onions, must be chopped
- 300ml wine vinegar
- 20ml vegetable oil
- ½ cinnamon stick
- 25g sugar
- 5ml garam masala
- 6 small green chillies
METHOD:-
1. Spread the salt over the fish and leave it to stand for 10 minutes.
2. Rinse then pat dry.
3. make the fine paste of red chillies, garlic, ginger, cumin seeds and onions with the help of wine vinegar.
4. Then heat the vegetable oil and fry the ground spices for a few minutes.
5.Now add the cinnamon and fish that are mix with a salt in the pan, and fry it over a high heat for 6 minutes. Now allow it for a sim until the fish is cooked nicely.
6.At lastly add the wine vinegar, sugar, garam masala and chillies and allow it to a sim until the all the sauce become thickens.
8. SOUTH INDIAN STYLE FISH
INGREDIENTS
- 2 herring filets
- 30ml coriander seeds
- 2 red chillies must be dried,
- 5ml ground turmeric
- 5ml black peppercorns
- 400ml coconut milk
- 30ml cider vinegar
- 20ml vegetable oil
- 15ml black mustard seeds
- 1 red onion, must be chopped
- 8 cloves garlic
- 2.5cm ginger root, must be crushed
- 2 sprigs fresh curry leaves
- 2 red chillies must be dried
- 10ml tamarind concentrate
- salt to taste
METHOD:-
1.First of all cut the fish into a small pieces. Take all the coriander seeds, chillies, turmeric and peppercorns into a small pan.
2.Now make a paste, with adding 60 ml the coconut milk and the cider vinegar.
3.Now heat the vegetable oil and then fry the mustard seeds over a medium heat until they start become cracking.
4.Now add the onion, garlic, ginger, curry leaves and chillies into the pan and fry until the onion is become brown in colour.
5.Now add the ground spices and fry it for 3 minutes.
6.Now add a renaming 45 ml coconut milk and mix it over a slow heat until all the liquid has removed.
7.Now add the tamarind, fish and salt and allow it to a sim for next 5 minutes.
8.At last add the more coconut milk, mix it thoroughly and allow it to a sim heat for 5-10 minutes until it become thicken, mixing it ocassinaly
9.Serve this hot with rice.
9. MONK FISH
INGREDIENTS
- 45ml mustard seeds
- 60ml water
- 900g monkfish fillet, cubed
- 30ml plain flour
- 30ml olive oil
- 1 onion, sliced
- 300ml natural yoghurt
- 2 cloves garlic, crushed
- 15ml lemon juice
- Pinch salt and pepper
- 15ml chopped, fresh coriander
METHOD:-
1.First of all Soak the mustard seeds in the water for 3 hours Which must be half of the mustard seeds.
2.Now the remanining mustard seed you have to grind it and toss the fish in the seeds.
3.Heat the Vegetable oil and then First fry the onion until it become golden brown in color.
4.Now remove the seed from the water and add to the hot pan with the fish.
5.Now you have to fry this for about 3 minutes.
6.Now mix the yoghurt, garlic, lemon juice, salt, and pepper, and bring a boil then allow it to sim for about 15 minutes until It cooked.
7.Serve This with a corinder as a garnished material.
10. FISH WITH TOMATOES
INGREDIENTS
- 30ml vegetable oil
- 3 onions Must be chopped finally
- 450g plaice fillets
- 5ml salt to paste
- 2 green chillies, must be sliced
- 5cm ginger root, must be sliced
- 2 green peppers,must be sliced
- 8 mint leaves, must be finely chopped
For making Sauce::-
- 450g tomatoes, must be chopped
- 1 onion, must be chopped finely chopped
- 4 cloves garlic, must be crushed
- 5ml a salt to taste
- 5ml chilli powder
- 15ml arrowroot
- 120ml water
- 15ml vegetable oil
- 10ml white wine vinegar
- 15ml sugar
METHOD:-
1.First of all we have to make the sauce, sim the tomatoes, onion, garlic, salt and chilli powder all together for about 20 minutes.
2.After that you have to Sieve the sauce and then remove the tomatoes skins, then keep the sauce to a clean pan.
3.After that mix the 15 ml of arrowroot and water into a smooth paste.
4.Heat the vegetable oil then you have to add it to the tomato sauce with the paste made from the arrowroot , wine vinegar and sugar, and mix it until the sauce become thickens.
5.Heat the vegetable oil and then fry the onions until the onion become soft. Remove it from the oil and keep it aside.
6.Now add the fish and salt to the oil and then fry it for about 5 minutes. and then mix the onions to the pan with the chillies, ginger and peppers.
7.Mix it in the tomato sauce. After that cover it and cook for about 10 minutes until the fish is cooked nicely until the sauce has thickened.
8.Now garnish it with a mint and serve it with a rice and vegetables.
11. SALMON WITH YOGHURT SAUCE
INGREDIENTS
- 7 salmon steaks
- 30ml lemon juice
- salt to taste and pepper
- a Pinch of cayenne
- 5ml ground cumin
- 15ml vegetable oil
For making Sauce::-
- 45ml vegetable oil
- 10ml mustard seeds
- 450ml chopped tomatoes
- 1 round onion , cut into rings size
- 1 green chilli, must be chopped
- 1.5ml thyme must be dried
- 60ml must be chopped fresh mint
- 900ml natural yoghurt, slowly beaten
METHOD:-
1.First of mix the lemon juice on the salmon steaks and then mix it with salt, pepper, cayenne and cumin.
2.Rub with vegetable oil and leave it to stand while you make the sauce for that.
3.For making sauce heat the vegetable oil and fry the mustard seeds until they start to cracking.
4.Now mix the tomatoes, spring onion, chilli and thyme and then cook it for 2 minutes until all the tomatoes have soft in nature.
5.Mix the mint, salt and pepper and keep it warm .
.6.And then you have to grill the salmon steaks for about 10 minutes until it is cooked nicely and become golden brown in color.
7.At the meanwhile, You have to heat the yoghurt very gently until warm then mix the sauce into it.
8.Serve this salmon steaks with a sauce on the top of it.
Like it on Facebook, Tweet it or share this article on other bookmarking websites.