Bombay Fish by Chef Shireen Anwar

Ingredients
Fish boneless (cut into 1 inch cubes)      250 gm
Egg                                                                  1
Crushed red pepper (kuti lal mirch)          1 tsp heaped
Coriander crushed (kuta dhnaia)              1 tsp
Cumin crushed (kuta zeera)                       1 tsp
Salt                                                                   1 tsp leveled
Flour (Maida)                                                  1 tbsp
Corn flour                                                        1 tbsp
Rice flour                                                         1 tbsp
Garlic paste                                                    1/2 tsp
All spice (garam masala powder )            1/4 tsp
Turmeric (haldi)                                             1/4 tsp
Baking powder                                               1/4 tsp
Lemon juice                                                    2 tbsp

Method:

-       In a bowl make batter with garlic paste, lemon juice, crushed red pepper, All spice, egg, crushed coriander, crushed cumin, flour, corn flour, rice flour, turmeric, salt and baking powder.

-       Marinate fish in the prepared mixture for 30 minutes.

-       Now deep fry marinated fish for 8 minutes over medium flame. Serve with fries and Coleslaw salad.

Fish cutlets

Ingredients:

Fish fillet                                   500 grams

Spring onion (chopped)               1

Green chillies (chopped)             3

Potato (boiled and mashed)        1

Crushed black pepper                 1 tsp

Eggs                                         2

Breadcrumbs                             1 cup

Garlic/ginger paste                     1 tsp

Lemon                                      1

Corn flour                                  as required

Pakistani Chinese salt                to taste

Salt                                          to taste

Oil                                            for frying

Method:

-          Apply Chinese salt, ginger/garlic paste, salt and lemon juice on fish pieces and steam them.

-          Separate skin from fish and de-bone carefully.

-          Put fish pieces, salt, Chinese salt, green chillies, corn flour, 1 egg, black pepper, spring onions and mashed potatoes in a bowl.

-          Mix well

-          Make round cutlets from the mix. Whisk the remaining egg in a bowl and put breadcrumbs in a plate.

-          Coat cutlets first in egg and then in breadcrumbs.

-          Heat oil in a frying pan and fry cutlets till they turn golden from both sides.

-          Serve delicious fish cutlets with chutney.

Machli Ka salan (Fish Curry)

Ingredients:

Fish                                          1/2 kg

Oil                                            1 cup

Red chili powder                        1/2 tbsp

Turmeric powder (haldi)               1/4 tsp

Lemon                                      1

Salt                                          1/2 tsp or according to your taste

Ginger and garlic paste               1/2 tsp

For curry:

Red chili powder                        1 tsp

Turmeric powder (haldi)               1/4 tsp

Coriander powder                       2 tbsp

(dhania powder)

Lemon juice                               1 tbsp

Ginger and garlic paste               1 tsp

Salt                                          according to your taste

Coriander leaves (hara dhania)     for garnishing

Method:

-         First marinate the fish slices with vinegar (2 tbsp) and salt (1 tbsp) for 10 minutes. Then wash it with cold water.

-         Then marinate the fish with red chilli powder, turmeric powder(Haldi), salt, ginger garlic paste and lemon juice. And keep it side for 10-15 minutes.

-         Heat oil in a wok and fry those marinated fish slices till golden brown.

-         Now in a bowl take lemon juice, red chilli powder, turmeric powder (Haldi), coriander powder (dhania powder), ginger garlic paste, salt and water (about 2 tbsp) and mix it.

-         Now heat oil in a frying pan, and add this mixture in it and sauté it for 5 minutes, then add water in it (about 1/4 cup) then again cook it for some time (do not over cook the gravy, it will change its color). When the gravy is cooked add the fish slices in it and garnish with coriander leaves.

Fried fish and Potatoes Recipe by Chef Tahir Chaudhry

Ingredients:

Fish fillet                                   1/2 kg

Potatoes                                   1 kg

Egg                                          1

Refined flour (Maida)                  1 cup

Salt                                          1 tsp

Black pepper                             1/4 tsp

Vinegar                                     1 tsp

Baking powder                           1/4 tsp

Corn flour                                  1 tbsp

Oil                                            for frying

Method:

 -         Cut fish into 8 pieces; apply vinegar on them and keep aside.

-          Mix refined flour (Maida), baking powder, salt, black pepper, egg and water to make batter.

-          Heat oil in a wok. Coat fish pieces with the batter and fry till golden.

-          Cut potatoes in 1/4 inch thick slices and soak them in iced-water for an hour, then drain the water.

-          Heat oil in a frying pan and fry potatoes fro few minutes, then take them out on a paper towel.

-          Sprinkle corn flour on potatoes and keep in the freezer. Take them out once frozen.

-          Heat oil in a wok and fry potatoes til they turn golden.

-          Enjoy delicious fish and crisp potato chips.