foodatarian.com

Ingredients:
7-8 big pieces of fish,
1 cup thinly sliced onions,
1 cup thinly sliced tomatoes,
2 tbsp ginger-garlic paste,
1 tbsp finely chopped green chillies,
2-3 cinamon (dalchini) sticks,
2-3 bay (tejpatta) leaves,
Sea salt for marination,
Juice of 1/2 lemon,
Salt to taste,
2 tbsp vinegar,
1 cup Olive oil,
Water.

Method:
Marinate the fish with sea salt, lime juice and set aside till you prepare your curry.
Heat 1/2 cup olive oil in a deep frying pan. Fry ginger-garlic paste for 2 minutes. Then add cinnamon, bay leaves and onions. Cook till onions soften and change their color. Then add the sliced tomatoes, salt, chillies and cook till tomatoes soften. Then add 1/2 cup water, cover and let the curry simmer on low flame.
Heat 1/4 cup olive oil. To that add vinegar, salt, 1 cup water and let it boil. Then add the marinated fish. Keep flipping till fish is cooked. Test by poking it with fork. Drain and arrange on a plate, pour the curry over it and serve with plain rice, parathas or coconut rice.

Ingredients:
500 gms Crab (medium size),
3 tsp kali mirch(black pepper),
2 flakes garlic,
2 tsp methi seeds(fenugreek),
2 big onions,sliced
3 laung(cloves),
1 stick dalchini(cinnamon),
3 tsp chili powder,
Puree of 2 tomatoes,
500 ml Coconut milk
Chopped coriander leaves, 2 tbsp,
1 Lemon,
Salt to taste,
Oil,
Water.

Method:
Wash the crabs thoroughly and cut them into pieces and keep them aside.
Powder the fenugreek seeds and grind the pepper with garlic to a paste. Heat oil in a kadhai(wok) and add cloves,cinnamon and fenugreek powder. Then add garlic paste and stir for 2 minutes. Add sliced onions and fry till golden brown.Add tomato puree and the crabs.Mix well and allow it to boil for a few seconds. Pour the
coconut milk, salt and let the crab cook in it,till the gravy dries out.Garnish with coriander leaves and halves of lemon.

Ingredients:
5 Bombay duck fish (bombil), washed, cleaned, deboned,
1 cup prawns, washed, deveined and finely chopped,
1 tsp finely chopped garlic,
1 tsp finely chopped ginger,
1/2 tsp red chilli powder,
Salt to taste,
Juice of 1 lemon,
1 egg, beaten,
Oil for frying,
A needle and thread to stitch the stuffed fish.

Method:
Mix lemon juice, salt and pepper and marinate the fish into it. To prepare the stuffing, heat oil in a pan, add ginger and garlic, fry for a minute and add chopped prawns. Add red chilli powder, salt and 1 tsp vinegar/lemon juice and cover and cook till prawns are cooked. Remove from flame.
Flatten each fish, spread little filling in each fish and fold to cover the fish, using a needle and thread stitch the fish to seal it. Heat oil for frying in a kadhai (wok) When all fishes are ready, drop each fish into oil and fry on low-medium flame.

Ingredients:
250gms or 9oz crab meat; boiled,
1/2 cup chopped onion,
2-3 sticks celery,
1/2 tsp chopped garlic,
2 cups fish stock or water,
1/4 cup milk,
1/2 cup cornstarch mixed with water to thicken the soup,
Salt and pepper to taste,
Butter to saute.

Method:
Melt butter in a pan, add onion and celery and let it cook till they are soft. Add garlic, salt and pepper, stock or water, milk and bring to boil. Then add the crab meat, stir in the cornstarch mixture and cook till it thickens. Serve hot.

Ingredients:
2 cups fish of your choice; cut into pieces,
1 cup chopped onions,
2 green chillies,
8-10 curry leaves,
1/2 tsp heeng (asafoetida),
1/2 tsp turmeric powder,
1 tsp red chilli powder,
1 tsp ginger-garlic paste,
1/2 tsp roasted jeera (cumin) powder,
Salt to taste,
1 tsp lemon juice,
Coriander leaves to garnish,
Oil,
Water.

Method:
Heat oil in a kadhai (wok), add green chillies, onion and fry it well till onion is pinkish in color. Then add heeng, curry leaves, ginger-garlic paste, turmeric powder, red chilli powder, jeera powder and fry for 2 minutes. Then add fish, lemon juice and mix and cook till fish is tender. Garnish with chopped coriander leaves and serve with chapati (Indian
bread), parathas or rice.