Creamy Fish Pie

Ingredients:

For the mashed potatoes

• 1kg/2lb 4oz potatoes, peeled
• 50g/2oz butter
• 100g/3½ oz crème fraîche
• 3 tbsp warm milk
• pinch salt and white pepper

For the filling

• 500ml/1 pint milk
• 250g/9oz smoked haddock
• 200g/7oz cod loin
• 1 onion
• 1 bay leaf
• 3 cloves
• 2 leeks, washed and chopped
• 50g/2oz butter, plus 25g/1oz for dotting on top of the pie
• 1 tbsp olive oil
• 3 tbsp flour
• salt and white pepper
• 100g/3½oz raw king prawns
• 50g/2oz frozen peas
• 1 tbsp finely chopped parsley
• 1 lemon, zest only

Method :

1. Preheat the oven to 190C/375F/Gas 5.
2. Cut the potatoes into 5cm/2in chunks and boil until soft. Drain and mash with the butter, crème fraîche and warm milk. Season with salt and white pepper. Set aside and keep warm.
3. Heat the milk in a large pan, add the smoked haddock and cod. Cut the onion in half, make an incision in one of the halves and insert the bay leaf. Push the cloves into the same onion half and place this into the pan with the milk and fish. Bring the milk up to the boil. Reduce the heat and simmer gently for 6-7 minutes.
4. Meanwhile, finely chop the remaining half onion and the leeks. Heat the butter with the olive oil in a small frying pan and gently fry the onion and the leeks for 4-5 minutes to soften, but not brown.
5. Remove the fish from the pan, and set aside to cool slightly. Keep the milk in the pan.
6. Add the flour to the leeks and stir well to combine. Fry for one minute, stirring frequently. Gradually spoon in the milk from poaching the fish, and stir it in well each time. Add all the milk in this way, and heat gently until the sauce has thickened.
7. Taste the sauce for seasoning, and add more salt or pepper if necessary.
8. Break the fish into chunks, being careful to feel for any bones and remove any skin, then fold the fish pieces into the sauce.
9. Add the raw prawns and frozen peas to the mixture.
10. Place an ovenproof pie dish onto a baking tray (this will catch any of the mix that bubbles over when cooking).
11. Spoon the fish mixture into the bottom of the ovenproof dish. Sprinkle fresh chopped parsley and grated lemon zest over the top.
12. Carefully top with the cooled mashed potato. Use a fork to spread the mash over the pie and create a rough texture on top. Dot the pie with the remaining half of the butter and place in the oven for 25-30 minutes, or until golden-brown and bubbling.

Ilish Polau / Hilsha Biriyani

Ingredients :

•  3 cups of Basmati rice
• 8 Ilish pieces
• 5 cardamom
• 4 bay leaves
• 1 inch of cinnamon stick
• ½ tsp of red chilli powder
• 1 medium sliced onion
• 1 tbsp of ginger paste
• 1 tsp of garlic paste
• 3 tbsp ghee
• 1 cup of blended sweet yoghurt
• 1 cup oil (refined)
•  2 tsp ginger juice
•  8 green chillies
•  Salt 

Method :

1. Soak rice in water and keep for 30 minutes.
2. Take a big pot and put hen put it on a medium flame. When the pan is hot enough put 1 tbsp of ghee and ½ cup of oil.
3. Now put 2 bay leaves, 2 cardamoms and ½ of the sliced onion.Fry till the onion become golden brown.
4. Now, fry the soaked rice for 2 minutes but remove all the water before adding to the pot.
5. After 2 minutes, add the ginger juice and salt as taste.
6. Now transfer rice in a rice cooker for cooking and add 5 cups of boiled water with green chillies.
7. Take a pan and add rest of the ghee and oil.When the oil is hot enough then add bay leaves, cardamom, cinnamon and sliced onion.
8. Fry till slightly golden brown and add the ginger, garlic paste. You can add a bit of water.
9. Put the Ilish pieces and just fry with the spices for 2-3 minutes.
10. Now add chilli powder, salt and the sweet yoghurt. After 2-3 minutes add 1 cup of water and put the lid on. Stop cooking when the gravy is thick enough and do not worry about the fish. It cooks really fast.
11. Rice should be nearly done by now. Take out half of the rice and add one layer of fish with gravy. Repeat the process with rice and fish.
12. Close the cooker with its lid. Keep the power on and leave the rice cooker like this for 15 to 20 minutes.

Ilish Vaja / Fried Hilsha

Ingredients:

• 1 Hilsa fish
• Red chilly powder to test
• Turmeric powder to test
• Oil as required
• Salt to taste
• Fried onion for garnishing

Method:

1. First cut the Hilsa into pieces and clean finely.
2. Mix finely the chilli powder and turmeric powder and salt with Hilsa, and then marinate the fish for 20-25 minutes.
3. Now heat the oil in a fry pan, and add pieces of Hilsa .
4. Fry the fish until turns to crispy and brown color.
5. Transfer fish on paper towel for drain the excess oil.
6. Garnish with the fried onion and serve hot. 

Fish Orly / Batter Fried Fish

Ingredients:

• Fish -- 10 pieces
• Wheat flour - 3 tsps
• Corn flour -- 3 tsps
• Egg - 2 

Paste mix:

• Onion - 1/2 cup
• Ginger - garlic paste -- 1 1/2 tsp
• Turmeric powder -- a pinch
• Garam masala -- 1 1/2 tsp
• Green Chillies -- 4
• Salt to taste

Method:

1. Mariante fish with the grinded paste for 1 hour .
2. Meanwhile mix wheat flour,corn flour ,egg and salt in a bowl of little water .
3. Dip the pieces in the batter and shallow fry them .

Macher Jhol / Bengali Fish Curry

Ingredients:

• Rui ( Rohu) maach fillets (6), scales removed and washed.
• Onions ( 2 medium sized)
• Tomato ( 1 medium sized)
• Green chillies (4)
• Black cumin seeds (kalojeera) for tempering
• Coriander powder( 1/2 teaspoon)
• Cumin powder (1/2 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Garam masala (1/4 teaspoon)
• Cilantro leaves
• Ginger paste (1/2 spoon)
• Salt to taste
• Mustard oil ( 6 spoons)

Method:

1. First, marinate the fish pieces with a pinch of salt and turmeric. Add few drops of mustard oil while marinating.
2. Heat Mustard oil in a kadhai.
3. Shallow fry the fish pieces .
4. Peel and cut onions in slices.
5. Slit green chillies.
6. Cut tomatoes in cubes or any desired shape.
7. Heat mustard oil. Let it fume.
8. Add black cumin seeds, wait for two minutes till they pop, add sliced onions, tomatos, green chillies, sauté until the onions turn golden brown.
9. Add coriander, cumin & turmeric powder, ginger paste, and cook the masala for 2-3 mins in low flame. You could add 1 cup warm water at this stage for the masala to cook well.
10. Keep stirring the ingredients, until oil separates from the masala. Now add 6 cups of warm water to the masala, allow it to boil.
11. Add the fish pieces.
12. Lower flame, cover the pan with a lid and cook for some more time, till the gravy gains consistency.
13. Add salt according to taste.
14. Garnish with green chilli and cilantro leaves.

Note : Any white fleshed fish can be used.

Doi Mach / Fish with Yoghurt

Ingredients:

• 500 gm carp or similar fish, de-scaled and cleaned
• 100 gm of mustard oil or any other cooking oil
• 4 cloves
• 4 small cardamoms
• 2 inch pieces cinnamon
• 2 bay leaves
• 2 bay leaves
• 1 inch ginger
• 1 small bulb garlic
• 2 tsp turmeric powder
• 1 tsp red chili powder
• 100 grams of sour curds/yogurt
• salt and sugar to taste
• a few green chillies
• 2 tsp. clarified butter (ghee)

Method:

1. Clean and wash the fish pieces thoroughly, and cut it into squares or rectangles of around 4 inches dimension. Wipe dry.
2. Smear 1 tsp. turmeric and a little salt to the pieces. Keep aside.
3. Grind the onion, garlic, and ginger till turns into a smooth paste. Keep aside.
4. Beat the sour curds/yogurt with half cup of water till smooth and set aside.
5. Heat oil to smoking.
6. Lightly fry the fish pieces and keep aside. In the heated oil, now, add the cloves, cardamom, and cinnamon. Then add the ground paste of onion, garlic, and ginger. Fry lightly till the spices are browned.
7. Now mix the remaining one teaspoon of turmeric powder and the red chili powder with three teaspoons of water and add to the frying paste. Fry again. Stir to prevent the spices from sticking to the pan.
8. Now add to this the beaten sour curds. Stir the mixture and add one more cup of water.
9. Now add salt to taste and a teaspoon of sugar or less if you want. Add the green chilies and cook a while till the excess water begins to dry up and till the gravy comes to a boil.
10. Next gently add the fried fish pieces let it cook on high heat till the oil separates and floats on top. Before taking off from the fire add the clarified butter.

Sweet and Sour Fish

Ingredients:

• 15 pieces boneless Fish
• 21/2 tbsp Corn Flour / Corn Starch
• 11/2 tbsp Soya Sauce
• 11/2 tbsp Vinegar
• 3/4 cup Chicken Stock
• 3tbsp Spring Onions (chopped)
• 2 cup diced green and red Capsicum
• 2 tbsp Tomato Sauce
• 1 tsp Ginger Paste
• Salt to taste
• Pepper Powder to taste
• 11/2 tbsp Sugar
• A pinch ajinomoto
• Oil to fry
• 2 tbsp oil6 Chicken Wings

Method:

1. Take 1tbsp soya sauce, 1 tbsp corn flour, salt & pepper in a bowl and form a mixture.
2. Cover fish pieces with the above mixture evenly.
3. Heat oil in a wok and deep fry the fish pieces till golden brown.
4. Now heat 2 tbsp oil in a separate pan and add ginger paste, onions, capsicums, pepper, salt and ajinomoto. Sauté for a minute.
5. Add chicken broth, remaining soya sauce and corn flour, sugar and vinegar and bring to boil.
6. Dissolve corn flour in a 1/2 cup water and add to the curry stirring constantly to avoid lumps.
7. Add fried fish pieces. Simmer for a minute or two.
8. Serve the sweet and sour fish hot with steamed / boiled rice.

Kerala Fish Curry ( Indian Fish in a Tangy Coconut Curry )

Ingredients:

• Onion, chopped -- 1
• Garlic, peeled -- 4 to 6 cloves
• Gingerroot, peeled and thinly sliced -- 1 (1-inch) piece
• Chile peppers, chopped -- 1 to 6
• Tamarind pulp -- 2 or 3 tablespoons
• Warm water -- 1 1/2 cups
• Oil -- 3 or 4 tablespoons
• Mustard seeds -- 1 tablespoon
• Ground coriander -- 1 tablespoon
• Turmeric --2 teaspoons
• Fenugreek -- 1 teaspoon
• Curry leaves (optional) -- 4 to 6
• Salt and pepper -- to taste
• White fish, cut into bite-sized pieces -- 2 pounds
• Coconut milk -- 1 1/2

Method:

1. Place the onion, garlic, gingerroot and chillies in a blender or food processor and process until pureed but still a little chunky. You may have to add a little water and work in batches if using a blender.
2. Mix the tamarind pulp with the water and break it up with a fork or your hands to dissolve. Strain the tamarind water and discard the pulp.
3. Heat the oil in a large pot, kadhai or wok over medium-high flame. Add the mustard seeds and sauté until they start to pop. Add the dry spices quickly and stir just until they are absorbed by the oil. Do not allow the spices to burn.
4. Quickly add the onion puree and curry leaves. Reduce heat to low and cook until the liquid is reduced and the onions have lost their raw flavour, about 10 to 15 minutes.
5. Add the tamarind water, season with salt and pepper and simmer another 10 to 15 minutes to meld the flavours and reduce the liquid a little.
6. Stir in the fish and coconut milk and simmer slowly another 5 to 10 minutes until the fish is cooked through. Adjust seasoning and serve with basmati rice.

Variations:

• Fish curries in Kerala commonly use kudam puli (also known as kodampuli,kodum puli, kukum star or black tamarind) as a souring agent. This recipe uses regular tamarind as a substitute. Some recipes call for lemon juice or even vinegar.
• Kerala curry is good with a wide variety of fish. Use whatever is available to you.
• Add 1/4 cup grated coconut with the tamarind water.
• Add 1 cup chopped tomatoes if you like.
• The dish is normally served quite spicy. Vary the number of chillies according to your taste.
• Add 1 or 2 tablespoons of paprika along with the other spices.
• Some recipes eliminate the coconut milk but use coconut oil to sauté the onion puree and spices.