Fish Pittu

Ingredients
1/2 kg fish
1 tsp turmeric powder
1/2 cup oil
1 cup onion, chopped
1 tsp pepper powder 1" ginger
8 garlic flakes, peeled
1 cup coconut scrap
salt as per taste
2 tsp lemon juice


Method
Clean fish cut into pieces
Mix turmeric powder and salt
Heat oil and fry onion, ginger paste, garlic till golden brown
Add coconut scrap and salt and let it cook on slow flame
Add fish and let it cook
When it cools a little add lemon juice

Ginger Fish

Ingredients
1/2 kg fish fillets
1 sprig spring onion, chopped finely
2 tbsp oil
For Sauce:
3 tsp grated ginger
2 garlic flakes
2 tsp soy sauce
1 tbsp vinegar
2 tbsp water
1 tsp sugar
1/4 tsp salt
1 tsp red chilli powder
2 tsp lemon juice
(Make a thin paste of all the ingredients.)


Method
1. Clean the fillets and make into serving pieces
2. Place it in the baking dish
3. Heat oil in a pan. Add the sauce paste into it. Simmer for 5 minutes. Pour over the fish fillets.
Garnish with spring onion
4. Bake at 350 degree F for 30 minute

Fish and Mushroom

Ingredients
500 gms fish fillets
1 cup button mushrooms, washed and chopped
3 tbsp butter
1/2 cup milk
1 tbsp cornflour
1/4 carrot, shredded
1/4 cup boiled peas
Salt as per taste
1/4 tsp black pepper
1/8 tsp oregano
2 tbsp celery, chopped finely
Method
1. Clean the fillets an cur into serving size
2. Heat 2 butter in a pan, cook the fish fillets till they flake easily
3. Keep warm, heat 1 tbsp butter
4. Add cornstarch and stir for 3 minutes
5. Add milk and stir continuously, to avoid lumps
6. Add salt, oregano and black pepper
7. Add mushrooms, carrot and peas
8. Cook till thickened, pour over cooked fillets
9. Garnish with cerely, serve with bread

Note: If the fillets are cold, warm in the oven and then pour the sauce.

Fish Molee

Ingredients:
pearlspot or pomfret - 1 kg
grated coconut - 1
cumin seeds - 1/2 tsp
turmeric powder a pinch
sliced onions - 3
chopped ginger -2" piece
sliced tomatoes - 4
split green chillies - 6
ghee - 3 tbs
salt to taste
vinegar -1 tbs

Method:
1. Grind the coconut with the cumin seeds and turmeric and extract milk twice. Use 1 cup of
hot water for the first extraction and 1-1/2 cups of water for the seconds extraction.
2. Keep the two milks separate. Heat ghee in a pan. Add the onions, ginger and green chillies.
3. Saute well and fry for 5 minutes. Add tomatoes and saute for a while. Add the second extraction of coconut milk.
4. Let it boil for 5 minutes. Put salt and fish. Cook till done. Add the first extraction of the
coconut milk.
5. Boil for 2 minutes on low heat. Finely add the vinegar and mix well. Remove from fire.
6. Serve hot with rotis

Smoked Salmon-Stuffed Puffs

Yield: 10 servings

Ingredients:
1 cup water
1/2 cup unsalted butter, cut into tablespoons
1 teaspoon kosher salt
1 cup all-purpose flour
4 large eggs
2 tablespoons poppy seeds, for sprinkling
1/2 pound sliced smoked salmon
1/2 pound cream cheese, softened
6 tablespoons sour cream
1 teaspoon Dijon mustard
1 small garlic clove
Tabasco sauce

Method:

1. MAKE THE PUFFS: Preheat the oven to 400 degrees F and position 2 racks in the upper and lower third. Lightly grease 2 large rimmed baking sheets.

2. In a saucepan, bring the water, butter and salt to a boil. Off the heat, add the flour and stir vigorously until combined. Return to the heat and cook over moderate heat, stirring, for 1 minute. Scrape the mixture into a bowl and, using an electric mixer, beat at medium speed for 1 minute. Add the eggs, 1 at a time, beating well after each addition, until thick, smooth and shiny.
3. Transfer the dough to a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch mounds onto the prepared baking sheets, about 3/4 inch apart. Using lightly moistened fingertips, smooth the tops. Sprinkle with the poppy seeds and bake for 20 minutes, shifting the pans halfway through, until the puffs are risen and golden. Lower the oven to 250 degrees F.

4. With the tip of a knife, poke a hole into the side of each puff and return to the baking sheet. Bake for 10 minutes longer, with the oven door slightly ajar, to dry out the centers. Transfer to a rack and cool.

5. MEANWHILE, MAKE THE FILLING: In a food processor, combine the smoked salmon with the cream cheese, sour cream, mustard and garlic and process until smooth; season with Tabasco. Transfer the filling to a pastry bag fitted with a 1/4-inch tip. Pipe the filling into the holes in the sides of the puffs and transfer to a serving plate. Serve right away.