Grilled Fish in Lemon Butter Sauce

Cuisine : Continental

Serves : 2 Pax

INGREDIENTS

  • Basa Fish Fillet 100 grams 4pcs
  • Egg 1pc
  • Salt to taste
  • Pepper to taste
  • Lemon 1pc
  • Butter 20 grams
  • Mint for garnish

METHOD

  1. Marinate the fish fillet with Salt, Pepper, Egg (Can use only egg white too)
  2. Take the butter and mix lemon into it with salt n pepper, keep aside after mixing properly
  3. After 20min of marination you can grill the fish on a pan or Oven at 160 degree centigrade for 20min
  4. After it is grilled, put the lemon butter sauce and serve hot with garnish

NOTE: Make sure the fish is cooked properly and retain a golden brown colour

Lemon Butter can be preserved for 15days in the refrigerator

In place of butter you can use margarine for healthy alternate

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ILISH Macher SorisaBata (Hilsa in Mustard Sauce) Easy Recipe

In West Bengal and Bangladesh, ILISH aka Hilsa is often termed as the “QUEEN” of Fishes. The unique taste make it superior of all the Fishes. It mostly available from June to September every year. It is said if a Bengali gets ILISH in Lunch he don’t need anything else.

Cuisine : Indian Main Course (Bengali Cuisine)

Serves : 4pax

INGREDIENTS:

  • ILISH 1kg

  • Mustard Powder 100gms

  • Jeera Whole 1tsp

  • Dhaniya Powder 1tbsp

  • Green Chilly 4-5 pcs

  • Mustard Oil or Vegetable Oil for Frying

  • Salt to Taste

  • Haldi/Turmeric to Taste

METHOD:

  1. Cut the Fish into roundals and then marinate it with Salt and Turmeric
  2. Heat the Mustard oil in a pan and then fry the Hilsa till golden brown
  3. Soak the mustard powder with whole Jeera, Dhaniya powder
  4. Blend the soaked mixture in the blender adding the green chillies into it
  5. Take a thick bottom pan and add some oil into it, add onion seeds (Kala Jeera) into it, then add 2-3 whole green chillies
  6. As it get cooked add the paste you prepared in step 4, cook it start leaving oil on the sides
  7. Add the fried ILISH into it and cook on low flame for 10min
  8. Serve hot with Steamed Rice

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Note: If you want to make it spicy add more green chillies

ILISH Marinated with Salt and Turmeric

Frying fish in Mustard Oil

Fried Fish Ready to serve

Fish getting cooked in Mustard Sauce In a thick bottom pan

ILISH IN MUSTARD SAUCE READY TO SERVE

Prawn Sukka Easy Recipe

Cuisine: Mangalorian Cuisine

Serves: 2pax

Ingredients

  • King Prawns cleaned 15pcs
  • Onion, chopped 1pc
  • Tomato, chopped 1pc
  • Ginger, chopped 1pc
  • Garlic Flakes, crushed 3pcs
  • Green Chilly, Chopped 2pcs
  • Mustard seed 1pc
  • Curry Leaves, few springs
  • Dry Red Chilly 7-8pcs
  • Refined Oil 2 tbsp
  • Turmeric powder 1/4 tsp
  • Salt to taste
  • Coriander seeds, roasted 2tsp
  • Cumin seeds, roasted 1tsp
  • Mustard seeds, roasted 1/4tsp
  • a pinch of Fenugreek seeds, roasted
  • Fresh Coconut, grated 200gms
  • Tamarind paste 50gms

Method:

1 Clean the prawns well by removing its head, shell and deveining it. Keep aside.

2 Grind all the ingredients under dry paste, except for the grated coconut and tamarind. Make a fine powder. Now add the rest of the ingredients and grind again until you get a coarse dry coconut paste. Keep aside.

3 Heat oil in a kadai. And when its hot enough add mustard seeds, garlic, dry red chili and curry leaves.

4 Add chopped onions and sautee until translucent. Add green chili and ginger, give a stir.

5 Now add chopped tomatoes and let it cook for 5 mins until they become soft.

6 Add cleaned prawns, turmeric and salt to taste. Mix well.

7 Add half cup of water and stir. Close the lid and cook the prawns for another 5 -6 mins in medium flame. Add more water if needed.

8 Once gravy is thick, add the Dry coconut paste and mix gently.

9 Cook for about 2-3 mins. Turn off the gas. The prawns will be well coated with this dry coconut paste now.

10 The hot and spicy Prawns Sukka is ready to be served.

11 Serve hot with garnish of curry leaves

Note: If you don’t eat Prawns you can cook the same recipe with Boneless Chicken or Cottage Cheese

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