Spicy Fish Curry

Ingredients for Spicy Fish Curry:
Fillet fish ½ kg
Oil 3 tbsp
Finely chopped onion 1 large
Kalonji (onion seeds) 1 tsp
Whole dry red chillies 6 
Finely chopped garlic 2 tsp
Chopped tomatoes 2
Desiccated coconut 3 tbsp
Salt to taste
Coriander powder 1 tsp
Zeera powder 1 tsp
Chilli powder 1 tsp
Lemon juice 2 tbsp
Finely chopped coriander leaves 2 tbsp

Method:
Heat oil, add onions, and fry until soft. 
Add kalonji, sabut laal mirch and garlic, cook for 2-3 minutes. 
Add tomatoes, coconut, salt, dhania, zeera and chilli powders. 
Cook for 10 minutes. 
Add the fish pieces along with water, cook, until fish is tender and water has almost evaporated. 
Mix in lemon juice and chopped coriander. 
Serve hot with rice.

Fish Salad

Ingredients for Fish Salad:
Cooked elbow macaroni 2 cups
Tuna fish 1 can
Quartered tomatoes 2
Sliced stuffed olives ½ cup
Mayonnaise 3 tbsp
Salt to taste
Black pepper to taste
Lettuce leaves to serve

Method:
Rinse 2 cups cooked elbow macaroni in cold water, drain and set aside. 
Combine all ingredients in large bowl. 
Refrigerate until time to serve. 
Serve on lettuce leaves.

Fish Salad by Zarnak Sidhwa

Fish Curry

Ingredients for Fish Curry:
Fish ½ kg
Coriander leaves a few
Green chilies 4-5
Ginger paste 1-½ tsp
Salt to taste
Oil 3-4 tsp
Pureed tomatoes 2-3
Curd 1 tsp
Red chili powder 1 tsp
Coriander powder 1 tsp
Cumin seeds 1 tsp
Sugar a pinch

Method:
On the fish apply turmeric and salt and deep fry in hot oil. 
Do not discard the oil, as some of the fish oil could be used for preparing the curry. Keep aside the fried fish. 
Grind to a thick paste the coriander leaves, green chilies, and ginger paste, with some salt. 
Heat the used oil and add some cumin seeds, followed by the green paste and sauté until lightly fragrant. 
Add a pinch of sugar. 
Add the pureed tomato and fry for another minute, before adding coriander, red chili, and salt. 
Lastly, add a tsp of fresh curd and stir in until oil leaves the sides of the kadahi. 
Add some water and allow it to boil. 
Once the curry comes to a boil, add the fried fish pieces and let it simmer for some time. 
Serve it with a handful of fresh coriander leaves and serve with a bowl of steamed rice..

Fish Curry by Zarnak Sidhwa

Fish Cutlets

Ingredients for Fish Cutlets:
Boneless fish 500 gm
Cumin powder 2 tsp
Pepper powder 1-1/2 tsp
Turmeric powder 1/2 tsp
Lime Juice 2 tsp
Salt to taste 1 tsp
Water 1/2 cup
Bread slice 1
Egg whites 2
Oil for frying
Finley minced onions 2
Finely minced green chilies 2-3
Finely minced ginger 1-1/2 inch
Finely minced coriander leaves 5 tbsp
Finely minced mint leaves 2 tbsp

Method:
Marinate the washed fish pieces with 1 tsp cumin powder, 1 tsp pepper powder, 1/2 tsp turmeric powder, salt & 1 tsp lemon juice. 
Keep aside for 15-20 mins. 
Heat oil and fry the finely minced ginger, green chillies for a couple of seconds and then add the minced onions and fry till they turn pinkish. 
Add the minced coriander and mint leaves and fry till you get a nice aroma add remaining cumin & pepper powders and lemon juice, stir and turn off the flame. Allow this mixture to cool. 
Boil the marinated fish pieces with 1/2 cup of water till the pieces are tender and almost all the water has been absorbed. 
Cool and mince it finely in a food processor. 
Transfer the minced fish in a large bowl, add the fried onion mixture and mix well. Adjust salt to taste. 
Try to shape the mixture into balls.
 If they do not hold shape, then wet the bread slice lightly (with about 1 tbsp water), mash it & add it to this mixture. 
Form cutlets. 
Heat oil, gently dip each cutlet in the egg whites and fry till golden brown on both sides. 
Serve hot with ketchup or dip of your choice and a garnish of tomato wedges, onion rings and lemon slices.

Fish Cutlets by Zarnak Sidhwa

Fish Moolie

Fish Moolie by Zarnak Sidhwa

Green chutney steamed fish

Ingredients for Green Chutney Steamed Fish:

Fish 1 kg

Spicy green chutney 4-6 tbsp

Lemon juice of 1 lemon

For Green Chutney:

Coriander 1 bunch

Mint 1 bunch

Cumin seeds 1 tsp

Salt 1 tsp

Green chillies 12-15

Desiccated coconut 1 cup

Sugar 1 tsp

Vinegar 1 tbsp

Lemon juice of 2 lemons

Method:

For the green chutney:

Grind together coriander, mint, cumin seeds, salt, green chillies, desiccated coconut, sugar, vinegar, lemon juice till pasty. 

Apply spicy green chutney on the fish and let marinate. 

Just before eating, wrap in foil and steam in a steamer over a pan of simmering water and let cook till done. 

Sprinkle lemon juice on top and serve in the foil.

Green chutney steamed fish by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Mini Fish Pies

Ingredients For Mini Fish Pies:
Potatoes 1 kg
Butter 2 tbsp
Milk 1/2 cup
Salt & pepper to taste
Butter 2 tbsp
Flour 2 tbsp
Spring onions 4
Milk 2 cups
Fish fillets 1/2 kg
Mustard paste 1 tsp
Spring onion 1
Corn 1/4 cup
Peas 1/4 cup
Cheddar cheese grated 1 cup

Method:
Mash the boiled potatoes with 1/2 cup milk and 2 tbsp butter.
Season with ground black pepper.
Meanwhile, put the butter and flour in another pan and heat gently until the butter has melted, stirring regularly.
Gradually whisk in the milk brings to the boil, stirring to avoid any lumps and add in the spring onions.
Cook until thickened.
Stir in the cheese, fish, mustard, spring onions, corn and peas.
Spoon into a pyrex dish or 6-8 ramekins.
Spoon or pipe the potato on top and sprinkle with cheddar cheese.
Bake 5-20 minutes at 200 degree C or until golden and bubbling at the edges and golden on top.

Mini Fish Pies by Zarnak Sidhwa

Fish Salan

Ingredients For Fish Salan:

Fish 1/2 kg
Coconut grated 1 small
Coconut milk 1/2 cup
Sesame seeds 2 tsp
Coriander seeds 2 tsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Poppy seeds 2 tsp
Turmeric 1/2 tsp
Red chili powder 2 tsp
Green chilies 2
Garlic 2-3 cloves
Oil 2 tbsp
Onion Sliced fine 1
Curry leaves few
Tamarind 2 tbsp
Salt 1 tsp

Method:
To make masala grind the sesame seeds, coriander cumin mustard, poppy seeds grated coconut chili powder, turmeric garlic and 1 onion to a fine paste.
Soak the tamarind in 1/2 cup of water.
Heat oil and add the sliced onion and fry till crisp.
Put the masala paste and fry the oil separates.
Now add the fish pieces and saute gently.
Pour in the dissolved coconut milk and add salt along with the curry leaves.
Gently simmer till done.
Lastly add the tamarind water and again simmer a little.

Fish Salan by Zarnak Sidhwa

Fish Karahi

Ingredients For Fish Karahi:

Fish 1/2 kg
Ginger garlic paste 1 tbsp
Tomatoes 5
Onion 2
Mustard seeds 1 tsp
Onion seeds 1 tsp
Oil 5-6 tbsp
Green chilies 4-6 tbsp
Dry fenugreek leaves 1 tbsp
Red chili powder 1 tsp
Salt to taste
Lemon juice 2 tsp

Method:
In a pan add oil and heat it, then mustard seeds and onion seeds.
When they start to crackle add onion.
When onions are soft add tomatoes and cook for a minute.
Now add ginger garlic paste, red chili powder and salt and leave it on a low flame for 10 minutes.
When the tomatoes are soft then add fish cubes and mix.
When the fish is cooked then add lemon juice,fenugreek leaves and green chilies and leave it on dum for a minute.
Garnish with coriander leaves, green chilies and ginger and serve.

Fish Karahi by Sana Ejaz

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle. 

Fish Muthia Kabab

Ingredients For Fish Muthia Kabab:

Fish (boneless) 1/2 kg
Ginger garlic paste 1 tbsp
Onions 2 small
Green coriander 4 tbsp
Red chili powder 1 tsp
Salt to taste
Allspice powder 1 tsp
Bread crumbs 1 slice
Lemon juice 2 tbspVinegar 2 tbsp
Dry mango 2 tbsp
Roasted cumin 2 tbsp
Gram flour 1 tbsp
Oil 4 tbsp

Method:
In a bowl take the boneless fish and add vinegar and salt and put it on a heated pan.
Cook it till water in the fish dries or the fish turns white.
Now take it out on a strainer and press it to remove any remaining water in the fish.
Leave the fish to cool down a bit.
Chop the onions in a chopper.
When done, add fish and bread crumbs and chop them together.
In a bowl take this mixture and add salt, red chili powder, garam masala powder, roasted chana powder, ginger garlic paste, green coriander, lemon juice and mix again.
Now make muthia shaped kababs.
Take a pan and heat the oil add roasted cumin powder, khatai powder, salt, lemon juice and water to make the sauce.
Now place the muthia kababs in the pan and cook on a high flame.
When water dries up turn off the flame.
Now carefully take them out in a serving dish, garnish with onion, green coriander leaves and serve.

Fish Muthia Kabab by Sana Ejaz

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle. 

Pomfret Gravy

Pomfret Gravy
Ingredients

Pomfrets, cut in slices 2
Onions, chopped 250 gm
Tamarind pulp ½ cup
Jaggery crushed ½ cup
Garlic, chopped 1 pod
Green chilies, chopped 4 – 6
Coriander chopped 1 bunch
Coriander, ground 1 bunch
Green chilies, ground 5 – 6
Turmeric powder 1 tsp
Black pepper powder 1 tsp
Dhansaak masala 1 tbsp
Salt 1 tsp
Oil 2 – 3 tbsp
Boiled rice to serve with
Papads to serve with

Method

Heat oil, add onions let them sauté and then add the garlic. 

To the fish slices apply salt, ground coriander and ground green chilies, dhansaak masala, black pepper powder and turmeric. 

Keep it aside. Slowly add the fish in the pan and let cook. 

Then mix in the chopped coriander and chopped green chilies too. 

Add little water and do not stir the fish.
Shake the pan side to side. 

Mix jaggery and tamarind pulp and add in the fish. 

Serve with boiled rice and papads.

Pomfret Gravy by Zarnak Sidhwa

Fish Nuggets

Ingredients

Fish fillets, boiled mashed ½ kg
Potatoes, peeled & boiled 2
Salt ½ tsp
Black pepper ½ tsp
Garlic, chopped 1 clove
Green chilies chopped 2 – 3
Coriander, chopped 2 tbsp
Onion chopped 1 small
Egg 1
Breadcrumbs as required

Method

Mix the boiled and mashed fish fillets with boiled potato.
Add in salt, pepper, garlic, green chilies, coriander, onion and mix well. 
Form into small nuggets and dip in egg and roll in breadcrumbs and fry till golden and crispy. 
Serve with fries and tartar sauce.

Fish Nuggets by Zarnak Sidhwa

Mini Fishy Sticky

Ingredients:
For Marination:
Fish fillet (boneless) 250 gm
Lemon juice 1 tbsp
Carom seeds a pinch
Salt to taste
Turmeric ½ tsp
Corn flour 2 tbsp

For Masala:
Chaat masala 1 tbsp
Cumin seeds 1 tsp
Coriander seeds ½ tsp
Citric acid a pinch
Oregano ¼ tsp
For Potato Crisp
Potato 1
Corn flour 1 tsp
Rice flour 1 tbsp
Flour 1 tbsp
Salt to taste
Chicken powder ¼ tsp
Water as needed

For Assembling:
Toothpicks as required
Pickled cucumber 1
Saltish cracker 1 packet
Salad leaves as required

Method for Marination:
Apply salt and turmeric on fish and leave it for 10 minutes. 
Wash it. 
Marinate it with lemon juice, salt, pepper, carom seeds and coat it with corn flour. Deep fry.

Method for Masala: 
Roast all together and grind finely. 

Method for Potato Crisp:
Boil the potato for 3 minutes and marinate it. 
Deep fry till golden brown.

Method for Assembling: 
Take the toothpicks - cucumber, fish, potato, cracker and wrap in salad leaves.
It is a yummy healthy starter.

Mini Fishy Sticky by Rahina Lalani

Fish Biryani

Fish Biryani
Ingredients for Marinade:
Salt to taste
Black pepper to taste
Turmeric powder 1 tsp
Garam masala powder 1 tbsp
Corn flour, dissolved in water 1 tsp
Eggs 2

Ingredients for Biryani:
Oil ¼ cup
Mix whole spices 3tbsp
Onions 2 – 3
Ginger paste 2 tbsp
Garlic paste 2 tbsp
Tomatoes 2
Coriander 3 tbsp
Yogurt ½ cup
Rice 1 kg
Fish fillets, cut in cubes ½ kg
Cumin seeds 2 tsp
Capsicum, diced 1
Green peas 2 tbsp
Cashew nuts 2 tbsp
Raisins 2 tbsp
Saffron essence 1 tsp
Kewra water 2 tbsp
Mint leaves 1 bunch
Red chili powder 1 tbsp

Method:
Take fish cubes and add salt, pepper, turmeric, garam masala, corn flour, egg. 
Leave to marinate for a while. Deep fry the marinated fish in hot oil. 
Keep aside. 
In a pan melt ghee if using or add oil and add all the garam masala, onion, ginger paste and garlic paste, sauté add tomatoes, coriander and yogurt. 
Add water as required. 
Add rice. 
When the rice is nearly done, leave to simmer for 20 minutes. 
In another fry pan, heat some oil and put cumin seeds. 
Add diced capsicum and onion and sauté on a high flame. 
Add some gravy made with tomato purée, ginger, garlic paste and onions, cook till oil separates. 
Lastly add the fried fish and fold into gravy. 
Add kewra on the rice and serve by putting one layer of rice and one layer of fish masala. 
Garnish with fried onions and cashews and raisins.

Fish Biryani by Zarnak Sidhwa

Fish Cutlets

Ingredients for Fish Cutlets:

Fish fillets 1/2 kg

Salt to taste

Black peppercorns 3

Potato 1

Eggs 2

Garlic 3 cloves

Ginger 1/2 inch

Green chilli 1

Lemon juice 1 tbsp

Onion 1

Coriander leaves 1 tbsp

Bread crumbs as required

Oil for shallow frying

Method:

Cook the fish in one cup of water with salt and black peppercorns, till all the water is evaporated.

Leave to cool and remove the peppercorns.

Mash the fish with a fork.

Mix the fish with potato, 1 egg, garlic, ginger, green chilli, lemon juice, onion, salt and coriander leaves. 

Divide the mixture into equal portions and shape into flat, round cutlets.

Beat the remaining egg.

Dip each cutlet in the beaten egg and roll in the breadcrumbs.

Heat the oil in a pan and shallow fry the cutlets till golden brown on both sides. 

Drain on absorbent paper and serve hot.

Fish Cutlets by Zarnak Sidhwa

Masala Fried Fish

Ingredients For Masala Fried Fish:
Fish fillet 1/2 kg
Cumin powder 2 tsp
Black pepper 1 tsp
Red chili powder 1 tsp
Carom seeds 1 tsp
Lemon juice 1 tbsp
White vinegar 1 tsp
All spice powder 1 tsp
Chaat masala 1 tsp
Garlic paste 1 tsp
Ginger paste 1 tsp
Gram flour 3 tbsp
Oil for frying
Salt to taste

Method:
Mix ginger paste, garlic paste, carom seeds chili powder, cumin seeds powder, all spice powder, chaat masala, black pepper powder, white vinegar, red chili powder, lemon juice, salt, with gram flour.
Add fish pieces to the above mixture and marinate them for about 3 hours.
Heat oil in a pan, fry pieces on both sides till golden and crisp.

Masala Fried Fish by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by  Sonia's CollectiOn.

Chutney Fish (Patra ni machhi, Pata Fish)

Ingredients
Fish fillets ½ kg
Oil 1 tbsp
Oil to shallow fry

Ingredients for Green Chutney
Coriander leaves 1 bunch
Mint leaves ½ bunch
Garlic 5-6 cloves
Desiccated coconut 4 tbsp
Green chilies choti 10-15
Cumin seeds 1 tsp
Sugar 1 tsp
Salt 1 tsp
Lemons (Juice) 2

Method
Grind the green chutney by putting all ingredients in a blender with very little water; it should not be very runny. 
Add 1 tbsp oil to the chutney to make it moist. 
Liberally apply chutney to the fish. 
Put fish in butter paper, foil or banana leaves. 
Steam over hot water till fish is done.
Fish can also be put in banana leaves and enclosed with a piece of thread and then baked or shallow fried or steamed. 
If using banana leaves, then soften them first by holding them over a low flame. 
Serve the fish in the leaves or foil parcels.

Chutney Fish by Zarnak Sidhwa

Sahs (Machi nu Sahs) (Parsi style fish in white sauce)

Ingredients :

Fish cut into slices 1/2 kilo

or

boneless meat/ lamb into small pieces - 500 gms 1/2 kilo

or

Boiled eggs 2

or

Prawns 1/2 kilo

Tomatoes puréed 2-3

Cumin seeds 1 Tbsp

Garlic 6-8 cloves

Red chilli Powder 1 Tbsp

Onions 2 large finely chopped

Coriander leaves 2 Tbsp freshly chopped

Green chillies chopped 3

Vegetable or sunflower oil 2 Tbsp

Salt 1 tsp

Sugar 1 Tbsp

Vinegar 3 Tbsp

Eggs 2

Maida/flour 2 Tbsp

Method :

Grind garlic and cumin seeds to a paste with a little bit of water.

In a heavy bottomed vessel, heat oil, add the onions till slightly pink.

Add in garlic and cumin seed paste, mix well and cook till its very lightly browned.

Add the green chillies, puréed tomatoes, coriander leaves and salt. 

Let cook. 

Add some water to the flour and make it into paste.

Add this to the onion mixture, cook till the entire mixture thickens a bit. 

Bring to a boil.

Add the fish or prawns and let it cook in this mixture for approx. 3 minutes.

Add 1 Tbsp of Vinegar and turn off the heat.

If using eggs, add them in the end just before serving.

In a small bowl, mix eggs, sugar and the remaining 2 Tbsp of vinegar.

Add this to the sahs and don't stir too much or else the fish would break.

Cover and let it rest so that the mixture cooks in the residual heat.

Serve with soft Khichri. 

Sahs by Zarnak Sidhwa

Spicy Steamed Fish

Ingredients for Spicy Steamed Fish:
Fish 1 kg
Ginger (julienned) 1 inch piece
Carrot (julienned) 1 small
Spring onion 1 bunch
Soya sauce ¼ cup
Oyster sauce 1 tbsp
Sugar ½ tsp
Chili garlic sauce ½ tsp
salt to tasteBlack pepper to taste
Sesame oil ½ tsp

Method:
Score the fish on both sides. Rub the fish with salt and pepper, including the cavity.
Separate and slice the greens and white bulbs of the spring onions.
Stuff the cavity of the fish with the greens of the spring onions and
the ginger. 
Place the fish on a foil. 
Mix together the soy sauce, oyster sauce, chili garlic sauce and sugar. 
Pour over the fish. 
Place the sliced spring onions and julienned carrots on top. 
Steam over boiling water for 10 minutes or till done. 

Steamer

Heat sesame seed oil. 
Pour over the cooked fish. 
Serve at once.

Spicy Steamed Fish by Zarnak Sidhwa

Tuna Arrabiata Pasta

Tuna Arrabiata Pasta by Zarnak Sidhwa