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Fish Cutlets

Updated: Nov 8, 2023

Fish Cutlets ( Mushi / Mori/ Milk shark) served with Cauliflower peas Curry And Rice


Fish Cutlets Ingredients 700 gms Mushi


For Marination 1 tsp ginger garlic paste 1/2 tsp chili powder 1/2 tsp turmeric powder 1/2 tsp salt

Method Marinate the. Fish with the above mentioned ingredients

Add just enough water and boil the fish till done.

Drain out the water and debone the fish Keep aside

Ingredients 50 gms coriander leaves 3 green chilies finely chopped 8 cloves of garlic Grind to a fine paste and keep aside


Ingredients 1 tbsp East Indian Bottle Masala powder 1/2 tsp garam masala powder 1/2 tsp pepper powder 1/2 tsp lemon juice Salt to taste


Method Mix the green paste, East Indian Bottle Masala, garam masala powder, pepper powder, salt to taste, lemon juice and the debone fish together well. Add 1 egg and mix well. Form into round shapes, coat with breadcrumbs. Shallow fry.




Cauliflower And Peas Curry

Ingredients 400 GM's cauliflower florets 100 gms peas 200 ml coconut milk Few dry mango / amboshi


Ingredients for the masala 1 Dry roast the mentioned below ingredients 2 tbsp coriander seeds 1 /2 tsp pepper corn 1 tsp cumin seeds 1/2 tsp fennel seeds 1 inch cinnamon 4 cloves 1 tsp rice

Ingredients for the masala 2 Add oil and saute the mentioned below ingredients 2 onions sliced 2 or 3 green chillies finely chopped Add 1/2 tsp turmeric powder.


Method Grind both the ingredients 1 and 2 for the masala with just enough water.

Add 3 tbsp Clarified butter (ghee). Once hot saute the cauliflower florets and peas for 2 minutes. Then add the ground masala and 1 cup water. Bring to a boil and cook on medium flame for 2 mins. Add the amboshi, salt to taste and cook for 2 mins or till done. Lastly add the coconut milk.

For more fish recipes Simple delicious fish recipes E Book that can be made easily at home with ingredients that are easily available. Great tasting curries, dried fish & stuffed fish masala fry.



East Indian Bottle Masala

I have learnt making East Indian bottle masala by watching and helping my mother during my childhood days. About 20 different spices were sundried for 2-3 days and then roasted on a pan. We would then take it to a mill to grind. Afterwards we would bottle them up in well sterilized bottles and ready for sale.

Today with all that experience and memories in my mind and with the help of my precious East Indian recipe book I managed to create my own recipe with a few amendments with regard to the measurements and ingredients.


Ingredients 500 gms kashmiri chillies 5 gms cloves 5 gms naikaiser(cobra saffron/cassia buds) 5 gms kababchuni(all spice) 5 gms cardamom 5 gms Tirphal(indian sichuan pepper) 5 gms maitpartri(mugwort) 5 gms shahjira 8 gms javitri(mace flower) 8 gms star anise 8 gms cinnamon 50 gms turmeric 30 gms teel(sesame seeds) 30 gms khus khus(poppy seeds) 60 gms wheat 40 gms pepper corns 50 gms corriander seeds 15 gms mustard seeds 25 gms cumin seeds 10 gms fennel seeds(saunf)

Method Sun dry for above spices 2 to 3 days. When chilies are nice and crisp, Dry roast the chilies. Also dry roast all above spices.

Once cooled down dry grind chilies separately . Then dry grind the spices in the mixer. keep sifting and grinding to get a fine powder. Mix both together and bottle once cool.

Please note this East Indian Bottle Masala is made to suit my convenience, which can be easily made at home , from sun drying ,roasting and grinding.





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