Highly Nutritious Cod Fish Fry - Quick and Delicious Omega 3 Fatty Acid Recipe - Timesaver Recipe for Working people

 Ingredients

Fish Fillet (Cod) - 1 lb 
Kashmiri Red Chilli Powder - 1 ts
Cumin Powder - 1 ts

Corainder Powder - 1/2 ts

Lemon Juice - 1 tblsp 
Ginger Garlic paste - 1/2 ts
Turmeric Powder - 1/4 ts

Finely Chopped Curry Leaves - 2 ts

Finely Chopped Coriander/Cilantro Leaves - 2 ts
Canola Oil/Vegetable Oil - 2 ts
Salt for taste

Tomato Paste - 1/2 ts (optional)

Rice Flour - 1 ts (optional)

Method 


1. Wash the fish with some turmeric pwd and pat dry with kitchen towel.

2. In a plate mix Turmeric pwd, Kashmiri Red chilli pwd, salt, lemon Juice, Ginger Garlic paste, Coriander Powder, Cumin Powder, Finely chopped Curry leaves and coriander/cilantro leaves. Along with that if you would like to add the optional ingredients (tomato paste and rice flour) add them

and make it to a paste consistency.

3. Nicely coat the fish with the paste.

4. Take a ziplock cover or a storage box and place the fish and refrigerate for about 10 to 20mins. For later use you can even freeze it for a week and thaw it before use and fry.

5. In a pan add a 2 to 3 ts of oil or cooking spray and once it is heated fry the fish for about 10 to 15mins by flipping on each side for 5mins.

A time saving fish fry loaded with rich source of protein, Omega 3 Fatty acid, vitamins and minerals. Cod fish has the polyunsaturated fats that help raise the "good" HDL cholesterol levels. It is always safe to eat in moderate level. 

It goes well with Sambar/Dhal/Rasam/Curd Rice. It is an excellent recipe which consumes less oil, if you can spend only 10mins of your time, working woman's can enjoy a tasty and healthy side dish for a whole week. Also it is always healthy to intake freshly cooked food. My son just eat the fish alone with some salad.

 

I have uploaded the baked version of the Cod Fish for even healthier version.

Note: Cod fish flesh is very soft hence it has the tendency to easily break, so handle it with care when you are flipping, even if its broken the cod fish tastes awesome!

Yummy n Easy Salmon Fish Puttu / Sura Meen Puttu / Baby Shark Puttu / Salmon Pulled Fish

Ingredients

Salmon Fish / Baby Shark - 1 lb or 4 thick fillets
Fennel Seeds/Sombu - 1/4 ts
Big Onion - 1 no
Garlic - 10 big pods
Ginger - 1/2 inch
Green Chili - 2 nos
Turmeric pwd - 1 ts
Red Chili Pwd - 1/4 ts Black Pepper pwd - 1/2 ts
Coriander leaves - 3 strands
salt for taste
Oil - 2 ts
Cashew nuts - 2 ts (optional -- Gives extra flavor to the dish)

Boiling the Fish

1. Wash the fish with some turmeric powder.
2. In a thick bottomed vessel add 4 cups of water, 1/2 ts of turmeric pwd and a ts of salt let it boil then add the fish fillet and cook the fish. It takes 12 to 15 mins to cook a fish in a medium flame, once the fish is cooked switch off the heat and drain the water.
3. Once it is cool enough smash the fish with your hands and keep aside.

Method

1. Very finely chop the Onion,Garlic,Ginger,Curry Leaves,Coriander Leaves,Cashew nuts and green chili.
2. In a thick bottomed pan add oil once it is hot add fennel seeds,chopped cashew nuts fry for 5 sec(dont burn it) then add the chopped curry leaves,green chili,Ginger and garlic saute for a 30 secs then add the chopped onion and saute it nicely for 8 mins in a medium flame, wait till the onion are soft and turns translucent then add the turmeric pwd,Red chili pwd and saute it another for 3mins. Make sure that the onion doesn't turn to brown color...

3. Then add the smashed or pulled fish to it and mix it nicely adjust the seasoning and saute it for another 5 to 10 mins then add pepper pwd and mix it for 2more mins and add the chopped coriander leaves and switch off the gas.


This Puttu is very delicious and goes very well with any Rice, I used to make Fish cutlets using this puttu , the recipe for the same can be tracked under Fish Cutlet..

Fresh Belt Fish - EggPlant Gravy/Fresh Belt Fish -EggPlant Curry/Belt Fish - Brinjal Gravy/Belt Fish - Brinjal curry/Vaalai Meen - Kathirikai Thokku

Ingredients

Fresh Belt Fish - 5 fillets
Indian Eggplant/Brinjal - 3 nos small size
Big Onion - 1 no
Tomato - 1 no
Garlic - 4 pods
Chopped Ginger - 1 ts
Coriander leaves - 3 strands
salt for taste
Oil - 1 ts
Milk - 1/4 cup

Spice Powders

Turmeric pwd - a pinch
Chili pwd - 2 ts
Coriander pwd - 3 ts
Cumin pwd - 1/2 ts

Tempering

Mustard - 1/4 ts
Cumin Seeds - 2 pinch
Fenugreek Seeds - 10 nos
Curry Leaves - 1 twig
Asfoetida/Hing - a pinch

Method

1. Finely chop the Onion and tomatoes,cursh the garlic and cut the Eggplant/brinjal in 1/2 inch size,also wash the Beltfish with some turmeric powder.
2. In a thick bottomed pan add a ts of oil and temper the items given in the Tempering list, then add the crushed garlic,ginger,onion and saute it, wait till the onion are soft and turns translucent then add the brinjal/Eggplant and fry for 3mins in medium flame.

4. Then add the chopped tomatoes and fry for 2mins then add all the spice pwd given in the list. saute it for 2mins, once the raw smell goes off,add 2 1/2 cup of water, and close the lid, turn the heat to high.

5. Cook for 5mins, once the water is reduced to half, reduce the flame to medium and add the Beltfish allow it to cook for 5more mins and add the milk let it boil for another 5mins then sprinkle some coriander leaves and switch off the gas.

This Gravy goes well with Rice,Curd Rice, Idly and Dosa.

Fresh Belt Fish Deep Fry / Vaalai Meen Varuval

Ingredients

Fresh Belt Fish - 1 lb
Chili Coriander pwd - 1 ts
Yogurt/Curd - 1/2 ts
Vinegar - 1/4 ts
Ginger Garlic paste - 2 ts
Turmeric Powder - 1/2 ts
Canola Oil/Vegetable Oil - 2 ts
Salt for taste

Method


1. Wash the fish with some turmeric pwd and pat dry with kitchen towel.

2. In a plate mix all the above ingredients as a paste except the oil and fish.

3. Nicely coat the fish with the paste.

4. In a pan add 2 ts of oil or cooking spray and once it is heated, in a very low heat place the fish and close the lid and forget it for 20mins, for every 5mins flip it. Once it is crispy switch off the gas.

This deep fish fry well with Sambar/Dhal/Rasam/Curd Rice.

Pomfret Fry/Vaval Varuval

Ingredients

Pomfret/Vaval Fillet - 1 lb (Any fish of your choice)
Red Chilli Powder - 1 ts
Vinegar - 1 ts
Ginger Garlic paste - 2 ts
Tomato Paste - 2 ts
Fennel Pwd - 1 ts
Cumin pwd - 1 ts
Coriander pwd - 1 ts
Ammachi's Sambar pwd - 1/2 ts
Turmeric Powder - 1/2 ts
Canola Oil/Vegetable Oil - 2 ts
Salt for taste

Method


1. Wash the fish with some turmeric pwd and pat dry with kitchen towel.

2. In a plate mix all the above ingredients as a paste except the oil and fish.

3. Nicely coat the fish with the paste.

4. Take a ziplock cover and place the fish and refrigerate for about 10 to 20mins. For later use you can even freeze it for a week and thaw it before use and fry.

5. In a pan add a ts of oil or cooking spray and once it is heated fry the fish for about 10 to 15mins by flipping on each side for 5mins by covering the lid.

This fish fry goes well with Sambar/Dhal/Rasam/Curd Rice.

2in1 Smelt Fish Gravy - Fry in a Claypot /2in1 Smelt Fish Curry - Fry in a Claypot/2in1 Nethili Meen kuzhlambu - Varuval Claypot/ 2in1 Anchovy Fish Curry - Fry Claypot

Fish is my all time favorite food from childhood and i always love to cook Fish kuzhlambu in different ways,when i started cooking i love a lot to cook in claypot, my chennai ammachi(My moms mom) she used to cook Greens/Keerai in claypot and it taste superbbb, Hmmmm about claypot when my husband asked me to prepare a packing list for US after our marriage, Claypot was the first thing i noted in the List , he made fun of me by seeing the list later when i prepared the fish kuzhlambu for him (in the claypot) he really loved the taste and the next time when we visited India he asked to purchase one more claypot. Today also i have prepared the fish curry in my moms style using the Claypot. About my mom she is a fast cook she doesnt like to spend much time in kitchen so her cooking always involves easy steps like grinding most of the ingredients and finish cooking in couple of mins. I have made some changes in this recipe and used few of the items for sauteing since it gave me extra flavor. Hope you all like this version of fish curry.

Ingredients

Smelt Fish - 1/2 lb
Pearl Onion - 15 nos or Big onion - 1/2 small size
Garlic - 4 pods
Roma Tomato - 1 small
Coriander Leaves - 2 strands
Tamarind Juice - 2 ts
2% Reduced Fat Milk - 4 ts or Coconut Milk - 2 ts
Salt for taste
Gingelly Oil - 2 ts


To Grind

Big Onion - 2 nos medium size
Clustered Tomato - 1 no medium size
Garlic - 5 pods
Curry Leaves - 2 twig
Coriander Leaves - 2 strands
Turmeric pwd - 1/4 ts
Red chili pwd - 1 1/2 ts
Coriander pwd - 1 ts
Fennel pwd - 1/4 ts

Tempering

Vadaga Thalippu - 1 ts

(or)

Mustard - 1/4 ts
Cumin Seeds - 2 pinch
Fenugreek seeds - a pinch
Asfoetida/Hing - a pinch
Curry Leaves - 1 twig

Method

1. Wash the fish with a ts of vinegar,1/4 ts of turmeric pwd and a pinch of salt, then marinate the fish with a pinch of turmeric,1/4 ts of red chili pwd and 1/4 ts of salt and keep aside.

2. Finely chop the Pearl Onion,Garlic,tomatoes for cooking and for grinding chop the Big onion,tomatoes,curry leaves,coriander leaves in medium size.

3. Coarsely grind the items under the TO GRIND list and keep aside, wash the mixer with 1 cup of water and save the water for the kuzhlambu.

4. In a medium heat place a cooking clay pot, add 2 ts of Oil(Preferred Gingelly oil) and add the tempering items as per the order, then add the Chopped Garlic fry for 10 sec then add the chopped pearl onions and fry till it turns to golden brown color with a pinch of salt.

5. Now add the grounded masala and fry till the raw smell goes off, then add the chopped tomatoes and saute it for 2mins, then add the tamarind juice along with the masala water,adjust the seasoning, stir it occasionally and wait till the oil comes out and the curry is reduced to half.

6. Add the milk to it and stir it nicely, add the chopped coriander leaves and stir it , now put the fish one by one slowly and ensure the fish is fully covered with the kuzhlambu and close the lid and turn the flame to low.

7. Let it boil for 1 mins then switch off the gas and dont open the lid, after 2mins open the lid and garnish with some more coriander leaves. If you are cooking in the clay pot then dont transfer the kuzhlambu/curry to the other vessel let it be in the claypot, the claypot cooking always gives extra flavor to the cooking.

Kuzhlambu Fish Fry - Varuval

1. Take the Fish from the curry and in a separate pan add a ts of oil and fry it. Always the Curry/Kuzhlambu fish tastes excellent when you fry it.

Tips

> Fresh Fish and tomatoes gives a awesome taste to the curry.

> If you are going to make Fish curry then make it during the eve or night and eat on the next day so that you can enjoy the real fish flavor.

> Never overcook the fish, some fish doesn't require the 2mins time also, Vanjaram or king fish will be cooked in 2mins, and Sankara/Red snapper in 1 min.

Quick Fish Fry - Salmon

Ingredients

Fish Fillet (Salmon/King Fish) - 3 pcs (Any fish of your choice)
Red Chilli Powder - 1 ts
Vinegar - 1/2 ts
Ginger Garlic paste - 1/2 ts
Tomato Paste - 1/4 ts
Turmeric Powder - 1/4 ts
Canola Oil/Vegetable Oil - 2 ts
Salt for taste

Method


1. Wash the fish with some turmeric pwd and pat dry with kitchen towel.

2. In a plate mix Turmeric pwd,Red chilli pwd,salt, vinegar,Ginger Garlic paste,tomato paste and make it a paste consistency.

3. Nicely coat the fish with the paste.

4. Take a ziplock cover and place the fish and refrigerate for about 10 to 20mins. For later use you can even freeze it for a week and thaw it before use and fry.

5. In a pan add a ts of oil or cooking spray and once it is heated fry the fish for about 10 to 15mins by flipping on each side for 5mins by covering the lid.

A very simple fish fry which tastes awesome with Sambar/Dhal/Rasam/Curd Rice. It is a excellent dish which consumes less oil and good source of Omega3, the one goodthing is that if you can spend only 10mins of your time then you will get wonderful sidedish for a whole week.