Fish Fingers Recipe

Homemade fish fingers are packed with flavors and taste. These fish finger were crunchy on the outside, soft and flavorful inside. I normally serve these finger with hot mustard sauce and mayo. 

Recipe is updated on Youtube English and Tamil Channels😊

Ingredients:

450 Grams Basa Fish Fingers

2 Eggs

1+1 Tbsp Kashmiri Chilly Powder 

1Tbsp Spicy Chilly Powder

1 Tbsp Chicken Masala or Curry Powder

1/4 Tsp Turmeric Powder

1/4 Tsp White Pepper Powder

1/4 Tsp Black Pepper Powder

2 Tbsp Corn Flour

1 Tbsp Maida (All purpose flour)

1/4 Tsp Asafoetida

1/2 Lime

1 Tbsp Ginger and Garlic Paste

1 Cup Panko Bread Crumbs 

1/2 Tbsp Salt

Oil for frying

Prep:

Peel and wash equal amount of ginger and garlic. Roughly chop the garlic and chop the ginger into tiny pieces.

Add the ginger and garlic to a mixer jar and grind to form a smooth paste we can add 2 tbsp of water to grind.

We can use pre-cut fish fingers or chop the fish fingers from basa fillets. Wash the basa fillets pat it dry using a napkin.

Place the basa fillet on a chopping board, using a sharp knife chop the fillet vertically into finger length pieces.

Gently rinse the fish in water and place it in a colander to drain.

Marination:

In a mixing bowl add Kashmiri chilly powder, chilly powder, chicken masala, curry powder, turmeric powder, black pepper powder, white pepper powder, asafoetida, lime juice, salt, ginger and garlic paste and egg mix all the ingredients to form a smooth masala.

Next add the fish to the masala and mix well, make sure the marination is evenly applied on the fish. Cover and place the fish in the fridge to marinate for 30 minutes.

Method:

Place oil for frying in a wok on low flame.

To the marinating fish add one more egg, chilly powder, maida, corn flour and salt if needed mix well.

Spread panko bread crumbs on a plate. Gently roll the fish in panko til well coated. Coat 5 to 6 fish fingers for frying.

Place the flame on medium and gently drop the fish fingers one at a time in oil and fry for 2 minutes on one side.

Using a slotted spoon flip and fry the fingers for 2 more minutes on the other side. Fry the fish for 5 minutes till golden.

Drain the fish fingers from hot oil and place it on a plate lined with paper napkin. Once the oil has drained completely start plating.

Sprinkle some kashmiri chilly powder and pepper powder and serve the fish fingers with lime wedges, ketchup and mayo...Enjoy!

Southindian Style: Fish and Chips Recipe (Fish Bajji Recipe)

 

I was inspired to recreate this recipe after following many videos on Youtube. Fish bajjis are famous in Pondicherry, these are starters enjoyed across the region. Try to use fish fillets for this recipe any fish would taste excellent. I purchased tilapia from fresh to home which is was convenient to prep and prepare the recipe.

Recipe Video is posted on Youtube English and Tamil Channels 😉

Fish Bajji Recipe Ingredients:

Marination:

300 Grams Tilapia Fish Fillets 

1 1/2 Tsp Ginger and Garlic Paste

1 1/2 Tbsp Spicy Chilly Powder

1/4 Tsp Turmeric Powder

1 Tsp White Pepper Powder

1/4 Tsp Roasted Cumin Powder

1/4 Tsp Chicken Masala or Tandoori Chicken Masala

1/2 Lime

Salt

Oil For Frying

Ingredients for Batter:

1 1/2 Cups Chickpea Flour

1 Tbsp Chilly Powder

1/4 Tsp Cumin Seeds

1/4 Tsp Carom Seeds

1 Pinch Cooking Soda Powder

1/4 Tsp Salt

2 Tbsp Hot Oil

Prep:

Wash the tilapia fish fillets and allow it to drain in a colander.

Next pat the fish fillets with a paper napkin and reserve in a plate.

Peel and wash equal amounts ginger and garlic, roughly chop and add it to a mixer jar grind to form a smooth paste and reserve.

Add chickpea flour to a sieve and sift it thrice and reserve the flour in a mixing bowl.

Separate curry leaves wash and reserve.

Marination:

In a mixing bowl, add ginger and garlic paste, chilly powder, turmeric powder, white pepper powder, cumin powder, tandoori chicken masala, salt and lime juice, mix all the ingredients and form a smooth paste.

Apply this masala on fish fillets cover and allow it to marinate for 30 minutes. place the fish in fridge until use.

Batter:

Heat oil in a wok for frying in a wok on low flame.

In a mixing bowl add chickpea flour, chilly powder, cooking soda, cumin seeds, carom seeds, salt and 2 tbsp hot oil mix well.

Add water gradually and mix to form a smooth batter. The batter should coat a spoon or finger evenly when dipped, it should not be watery neither thick. 

Allow the batter to rest on the counter top for 5 to 10 minutes covered.

Once the oil is hot add french fries and fry till golden, drain from hot oil and reserve on a serving platter.

Method:

Remove the fish fillets from fridge, apply the marination on the fish evenly.

Once the oil reaches smoking point , place it on low flame, take the fish fillets and dip it in the batter the fillet should coat on both sides, shake out excess batter and gently drop it in hot oil. 

Place the flame on medium and allow the fish to cook for 2 to 3 minutes on each side.

Gently flip the fish fillets with a slotted spoon and fry it on both sides till golden. Drain the fish from hot oil and reserve on a plate lined with paper napkin. Allow excess oil to drain and serve the fish bajjis with hot sauce along with french fries...Enjoy!

Fish 65 Recipe

 

Delicious fish 65 pairs well with biryanis, pulaos, southindian meals or can be served as a starter. 

Ingredients:

300 Grams Skinned and Deboned Fish Cubes (Sail fish, king fish, Tuna, Tilapia or Basa) Can be used for this recipe.

1 Tbsp Degi Mirchi

1/4 Tsp Pepper Powder

1/2 Tsp Curry Powder (Aachi Masala)

1/2 Tsp Chicken Masala (Everest)

1/4 Tsp Turmeric

1 Tbsp Dried Fenugreek Leaves (Kasuri Methi)

1 Egg

1 Tbsp Ginger and Garlic Paste

1/2 Lime

1/4 Tsp Asafetida

2 Tbsp Corn Flour

1 Tbsp Maida

Salt as per taste

Oil for frying

4 Sprigs Curry Leaves 

Recipe Video posted on Youtube English and Tamil Channels 😉

Prep:

Gently Rinse the fish pieces in water. Drain excess moisture using a colander.

Separate curry leaves rinse in water and reserve.

Peel and clean equal amounts of ginger and garlic, roughly chop and grind to form a smooth paste.

Wash lime chop into half and reserve.

Method:

Add the fish to a mixing bowl.

Next add lime juice, egg, chilly powder, chicken masala, curry powder, turmeric powder, crush and add fenugreek leaves, asafetida,  ginger and garlic paste, massage all the ingredients well in the fish and allow it to marinate for 30 minutes. Cover the fish and place it in the fridge.

Once the fish has marinated add salt, corn flour, and all purpose flour (maida) mix well. Make sure no lumps are formed.

Heat  a wok with oil on medium flame.

Gently drop the fish pieces one at a time. fry 4 to 5 pieces in a batch.

Fry the fish pieces for a minute on one side. gently flip and fry it for a minute on the other side.

Add half the amount of curry leaves place the flame on medium and fry the fish on both sides for 5 more minutes until the outer covering turns golden.

Drain the fish from oil and place it on a tissue paper allow excess oil to drain.

Serve fish 65 warm with lime wedges and Enjoy!

Where I purchased this fish?

https://www.freshtohome.com/

Which Fish did I use in this Recipe? 

Sail Fish it is perfect for this type of recipes.

Tip:

Marinate the fish overnight in the fridge for excellent taste.

Add salt 10 minutes before frying.

Drumstick, Raw Banana and Potato Prawn Curry Recipe

This is my own version of drumstick, raw banana, potato and prawn curry. The flavor and taste in this recipe is ultimate because I'm using freshly ground masala paste, freshly extracted coconut milk, veggies and fresh water prawns. This prawn curry is superb with idiyappam, dosa, idly, steam cooked rice or chapathi. 

Recipe is Uploaded on Youtube English and Tamil Channel 😊

Ingredients To Prepare Curry:
1inch Pieces Drumstick 6 nos
1 Medium Potato
1 Medium Raw Banana
1 Cup Coconut Milk
2 Tsp Tamarind Pulp
1/4 Tsp Chilly Powder

1/4 Tsp Coriander Powder
1/4 Tsp Turmeric Powder
1/2 Cup Shallots
1 1/2 Medium Tomato
2 Green Chilies
2 Sprigs Curry Leaves
1 Tbsp Ginger and Garlic Paste
1/4 Tsp Asafetida
1 Inch Stick Cinnamon
Salt as per taste
Coconut and Sunflower Oil

Prep:
Chop and remove the fibers from drumstick, rinse in water twice. Chop the drumstick into 1 1/2 Inch pieces we need 6 pieces. After chopping the drumstick place it in a pot of water.
Peel and remove the hard fiber from raw banana rinse in water twice. Chop it into 1 inch cubes and place it in water along with drumstick.
Peel and wash potato, chop it into 1 inch cubes and place it in the same pot of water along with raw banana and drumstick.
Crack and peel fresh coconut. Chop it into tiny pieces and add it to a mixer jar, add small portions of warm water and grind the coconut. Transfer the ground coconut to a sieves and squeeze and extract coconut milk. reserve the coconut milk.

Peel and rinse the shallots well. Chop into halves and quarters and reserve.
Wash and finely chop tomatoes.

Soak 1 tbsp tamarind in hot water.

Ingredients for Prawns:

600 Grams Fresh Water Prawns

1/4 Tsp Chilly Powder

1/4 Tsp Turmeric Powder

1/4 Tsp Ginger and Garlic paste

1/4 Tsp Salt

Prep Cook Prawns:

Peel, devein and rinse the prawns well. Place it in a colander allow excess moisture to drain.

Peel and wash equal portions of ginger and garlic. Add it to a mixerjar and grind to form a smooth paste.

Half cook Prawns:
In the same wok we fried the masala paste add 1 tsp coconut oil.
Cleaned prawns, 1/2 tsp ginger and garlic paste, 1/4 tsp chilly powder, 1/4 tsp turmeric powder, 1/4 tsp salt stir well and fry for 2 minutes and remove the prawns from flame.

Ingredients For Masala Paste:

1/2 Large Onion

2 Green Chilies

10 Cashews

1/4 Cup Fresh Coconut

10 Pods Garlic 

1 Inch Ginger

2 Sprigs Curry Leaves

1/4 Tsp Fennel

1/4 Tsp Cumin

3 Cardamoms

3 Cloves

1 Inch Cinnamon Stick

1/4 Tsp Black Pepper

2 Strands Javitri

2 Dried Red Chilies

1 Star Anise

1/4 Tsp Fenugreek

Prep for Masala Paste:
Remove the stems from chilies and slit it in the middle.
Separate the curry leaves and rinse in water. Drain and reserve.
Peel, wash and slice 1/2 large onion.
Grate or chop 3 tbsp fresh coconut.
Remove stem from green chilies and reserve.
Peel, wash and reserve 1 inch ginger
Peel, wash and reserve 8 pods garlic
Separate 2 sprigs curry leaves and reserve.
Soak 8 cashews in hot water.

To Prepare Freshly Ground Masala Paste:
Heat a wok on medium flame. Add 1 tbsp coconut oil and 1 tbsp sunflower oil.
Add cinnamon, cardamom, cloves, fenugreek seeds, star anise, black pepper corns, fennel,2 strands Javitri (mace), 2 dried red chilies, and cumin allow the spices to splutter.
Next add sliced onion, roughly chopped ginger, garlic, curry leaves, fresh coconut, and green chilies fry all the ingredients till the coconut turns golden in color, next drain and add cashews and fry all the ingredients.
Remove the fried ingredients from flame and allow it to reach room temp.
Add the fried ingredients to a mixerjar and grind to form a smooth paste. We can add a splash of water to grind all the ingredients.

To prepare the curry:
Heat a wok on medium flame. Add 2 tbsp coconut oil and 1 tbsp sunflower oil allow it to reach smoking.
Add mustard seeds, cumin seeds, dried red chilies and asafetida allow it to splutter.
Next add shallots, chopped tomato, slit green chilies, 1/4 tsp salt and curry leaves start to stir and fry all the ingredients till the onion turns transparent.
Drain and add chopped drumstick, 1/4 tsp chilly powder, 1/4 tsp coriander powder and 1/4 tsp turmeric powder and fry all the ingredients for two minutes. Add a cup of water and stir well cover and cook the drumstick till tender.
Once the drumstick has softened, drain and add raw banana and potato stir well, cover and cook the veggies till tender.
Add the cooked prawns to the veggies, followed by the masala  paste and stir well check for salt and add salt as per taste.
Place on medium flame add coconut and stir well allow it to boil.
Once the curry starts to boil add tamarind pulp and stir well allow to boil for another minute and remove from flame garnish with finely chopped coriander leaves and serve hot with steam cooked rice...Enjoy!

Sesame Crusted Prawn Toast

Sesame crusted prawn toast served with sweet chilly sauce or a garlic sauce is a excellent starter dish. I dont know what time of the day chinese eat this but I enjoyed this toast for chai. It was filling and very crunchy.

Sesame Crusted Prawn Toast

Ingredients:
4 Slices Bread
300 Grams Prawns
1 Tbsp Ginger and Garlic Paste
1/4 Tsp White Pepper Powder
1/4 Tsp Chicken Masala or Kitchen King Masala
1/4 Tsp Chaat Masala
3 Green Chilies
1 Tbsp Soya Sauce
1 Tbsp Fresh Cream
1/4 Cup White Sesame
1/4 Cup Black Sesame
Salt as per taste
Oil and Butter as required

Recipe Video Uploaded on Youtube English and Tamil Channels 😊

Prep:
Peel, Devein rinse the prawns in water twice and reserve.
Peel and wash equal amounts of ginger and garlic paste.
Add it to a mixer jar and grind to form a smooth paste.
Remove the stems from chilies and rinse well.
Place the rinsed prawns in a colander and allow excess moisture to drain.

Grind:
In a mixerjar add the prawns grind to form a smooth dough and reserve in a mixing bowl.
In the same mixer jar add ginger and garlic paste, chilies, chicken masala, cumin powder, white pepper powder, salt, soya sauce and fresh cream grind to form smooth paste. 
Transfer the ground masala to the prawn and mix well. Cover and allow the prawns to rest for an hour.

Method:
Spread black and white sesame seeds on a plate and reserve.
Place a tawa on medium flame allow it to reach temp on low flame.
Take the bread slice and start to spread 2 tbsp of prawn mixture on the bread.
Once the prawn spread is evenly spread on the bread gently flip it and place the prawn side on the sesame seeds, with gently hands press and allow the sesame seeds to stick on the prawns.
Make sure the bread slice is evely coated with sesame seeds. IF there are gaps it might tend to crack and fall apart.

Place the bread slice prawn side down on the tawa, add a tsp oil and allow it to fry on low flame for 2 minutes.
Gently flip the bread slice and allow it to fry for another 2 more minutes. Keep flipping and frying the bread slice until golden and remove from the tawa, place it on a chopping board.
Repeat and prepare as many bread slices as possible. Using a sharp knife chop and slice the bread diagonally and serve it hot along with ginger chai...Enjoy!

Grilled Chutney Prawns Recipe Using American Micronic

These superb chutney grilled prawns makes a delicious starter or can be rolled in side a roti can be stuffed in tacos and many more ways. I enjoyed preparing many grill dishes using American Micronics barbecue electric griller. It is easy to clean, with nonstick grill plate we hardly need oil or butter, plus the drip tray collects excess oils and dripping from grills.

American Micronic 1500 Watts Electric Barbeque Griller (BBQ) with toughened glass lid. It has an adjustable temperature control 90C-220C with 15A Indian plug.

Non Stick Grill plate with Pull out oil box and Toughened Glass Lid with Heat Proof Handle.

All spare parts are available for warranty & post-warranty repairs.

AMERICAN MICRONIC is an Indian-owned home appliances brand headquartered in Delaware, USA with global ambitions and footprint. The vision is to make an Indian-owned world-class brand that competes with the largest multinationals in the most advanced countries ie: the USA, Europe & Middle East by offering better product quality, technologies and service delivery.

Purchase this product on Amazon: https://www.amazon.in/dp/B078Z81YBL?&tag=amiiplin-21

Price: 3657/- INR

Recipe Video is Posted on Youtube English and Tamil Channels 😉

Chutney Prawns
Ingredients:
300 Grams Prawns
5 Sprigs Coriander Leaves
2 Sprigs Curry Leaves
2 Sprigs Mint Leaves
1 Tbsp Dried Fenugreek
3 Green Chilies
1/4 Tsp Cumin
1/4 Tsp Pepper Powder
1/4 Tsp Kitchen King Masala or Chicken Masala
1/4 Tsp Chaat Masala
1/4 Tsp Coriander Powder
1 Tbsp Ginger and Garlic Paste
1 Tbsp Fresh Cream
1 Tbsp Tamarind Pulp
Salt as per taste
Oil and Butter as required 

Prep:
Peel, Devein and rinse the prawns twice.
Add the prawns in a colander allow it to drain.
Peel and Wash equal amounts of ginger and garlic, add the ginger and garlic to a mixer jar cover and grind to form a smooth paste.
Wash and soak the bamboo skewers in water till use.

Marination:
In a mixer jar add curry leaves, coriander leaves, mint leaves, dried fenugreek, green chilies, ginger and garlic paste, tamarind pulp, chaat masala, chicken masala, coriander masala, pepper powder, cumin powder, and fresh cream cover and grind to form a smooth paste.
Add the prawns to a mixing bowl and transfer the masala paste to the prawns mix well. Cover and allow to prawns to marinate for 10 to 15 minutes.
Just before grilling adjust salt as per taste in the prawn mix well.

Grill:
Heat the grill on 5 mode for 2 minutes.
Start to skewer the prawns and place it on the grill pan.
Add butter and oil and grill the prawns covered for 2 mins
Gently flip and grill the prawns on the other side for 2 more minutes.
Add butter and grill on 3 mode for 2 minutes on each side.
Remove the grilled prawns on a serving plate. Sprinkle some chat masala, pepper powder and serve along with garlic chutney...Enjoy!

Prawn Bajji / Prawn Fritters Recipe

Enjoy this extremely juicy and crispy prawn bajjis / fritters as a snack. These bajjis tastes excellent with garlic chutney.

Recipe video is posted on Youtube English and Tamil Channels 😊

Ingredients:

300 Grams Prawns

150 Grams Chickpea Flour (Besan)

1 Tsp Ginger and Garlic Paste (Optional)

1 Tbsp + 1 Tsp Red Chilly Powder 

1/4 Tsp Turmeric Powder

1 Tbsp Chicken Masala

1/4 Tsp Carom Seeds

1 Pinch Cooking Soda 

Salt as per taste

Oil for frying...

Prep:

Shell and deveine the prawns.

Rinse the prawns twice in water and drain excess moisture using a colander.

Sift the chickpea flour twice and reserve in a mixing bowl.

Par Boil:

In a wok add the prawns along with chicken masala, red chilly powder, turmeric, salt ,ginger and garlic paste. Stir and mix all the ingredients.

Place on low to medium flame and cook the prawns for 3 minutes until the prawns releases excess moisture then drain the prawns and reserve in a bowl allow it to reach room temperature.

Prepare Batter:

Add oil to a wok to fry these prawn fritters and place it on low flame allow it to reach smoking point.

Next add chilly powder, carom seeds, cumin seeds, cooking soda and salt to the chickpea flour and mix well.

Add 2 tbsp of hot oil to the flour mixture and mix well.

Next add water gradually to the chickpea flour and mix to form a smooth batter. If we dip a spoon or finger the batter must coat the surface evenly. 

Start Frying:

Drop the prawns in the chickpea batter dip the prawns in the batter till its evenly coated.

Gently pick the prawns and shake off excess batter and drop it in hot oil.

Fry the prawn bajjis on medium flame for 2 minutes on each side until golden.

Drain the prawns from excess oil using a slotted spoon and place it on a paper napkin.

Plate the prawns and serve hot with sauce of your choice... Enjoy!