Fish Curry

Ingredients:

/2 kg White fish fillet
1 Onions, chopped
1 Onions, Grinded
1 tsp each of Ginger-Garlic paste
3 tbsp Tomato puree
1/2 cup Water
1/2 cup Oil
1 tsp White cumin seeds
1 tsp Turmeric powder
1 tsp Garam masala powder
Salt To Taste

1. Cut the fish into medium-sized pieces.
2. Heat the oil in a pan and fry the fish pieces gently untill light brown.
3. Add the chopped onion to the oil in the pan and fry until golden.
4. Add White cumin seeds, turmeric, garam masala and cook stirring for few seconds.
5. Now add the grinded onion, garlic, ginger and tomato puree.
6. Fry the mixture until the oil starts to separate.
7. Add the water and salt and bring the mixture to the boil.
8. Add fried fish pieces, reduce the heat and simmer for about 10 minutes.

Baked Fish Rolls

Ingredients:

For the filling:
Pomphret fillets(sliced in half) 5 nos.
Carrots, grated 2 nos.
Cabbage, shredded 1 no.
Spring onions, chopped 3 nos.
Cream(thick) 10 tbsps.
Walnuts, chopped 25 gms.
Currants 25 gms.
Cheese, grated 100 gms.
Butter 1 tbsps.
Nutmeg powder ¼ tsp.
Pepper To taste
Salt To taste
For the dough:
Rice flour 200 gms.
Lemon juice 2 tbsps.
Lemon rind, grated 1 tbsp.
Oil 2 tbsps.
Salt To taste




Mix all the ingredients for the filling except the pomphret fillets & cream in a
large bowl.
Make a stiff dough using hot water and the ingredients for making the dough.
Make 10 thin chapatis of this dough.
Place one fillet on one chapati, the filling that you made and spread one teaspoon of cream on this.
Now roll this chapati and seal the edges.
Make the remaining fish rolls in the same way.
Grease a tray and place the fish rolls in it.
Pour the remaining cream over the fish rolls.
Bake the fish rolls in a moderately hot oven(300 degrees) for 15-20 minutes or until the top is brown.
Sprinkle the cheese and bake till the cheese melts.
Serve hot with salad.