Fish – indscoop Technology News, Entertaiment Thu, 19 Apr 2018 03:21:50 +0000 en-US hourly 1 114420553 Vegetable And Fish Salad Sat, 28 Apr 2012 11:34:36 +0000 […]]]>


  • Cucumber 1
  • Onion 1 nicely cuted in ring form
  • Tomatoes
  • Potatoes boiled and cuted in cube shapes
  • Capsicum 1 to 3
  • Macrooni 1 cup boiled
  • Black pepper 2 tbsp
  • Ketchup for serving
  • Sugar 1 tbsp
  • Tuna fish boneless small pieces boiled and fried in salt


  • Cut all the vegetables in desired shapes and boil them for 10 minutes then drain the water.
  • Now add black pepper,tuna fish , cream and macrooni (ALREADY BOILED) to it.
  • Add a little bit of sugar and serve with tomato ketchup.
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Chinese Fried Fish Thu, 26 Apr 2012 07:33:59 +0000 […]]]>


  • 1 lb. fish
  • 2-inch ginger (peeled, cut into thin strips)
  • 1 stalk scallion (cut into 2-inch length and then into thin strips)
  • Oil for deep frying

Soy Sauce Mixture:

  • 3 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine
  • 4 tablespoons water
  • 2 dashes white pepper powder
  • 1/4 teaspoon sesame oil
  • 2 tablespoons sugar


  • Remove scales, gills, and clean the fish thoroughly. Pat dry with paper towels. In a small bowl, mix the soy sauce mixture and set aside.
  • Heat up a big wok with enough oil to deep fry the fish, or use a deep fryer. Deep fry the fish until golden brown and crispy. Transfer out to a serving plate.
  • In a wok, add 1 tablespoon of cooking oil. When it’s hot, stir-fry the ginger strips until golden brown and transfer out. Using the same oil, add the soy sauce mixture until it boils.
  • Pour the soy sauce over the fish and garnish with the fried ginger strips and scallions.
  • Serve immediately with steamed white rice.
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Kuttanadan Fish Curry- Meen curry Sat, 27 Nov 2010 16:15:00 +0000 […]]]>

Fish – 1 kg
Shallots – 10 nos
Garlic thinly sliced 1 tsp
Ginger thinly sliced 1tsp
Green chilly – 3
Red chilly powder – 2.5 tsp
Coriander powder – 1 tsp
Turmeric Powder – 1/4 tsp
Fenugreek Powder – 1/2 tsp
Tamarind(Kudampuli) – 4 medium pieces
Salt to taste
Curry leaves

1. Clean and cut the fish into medium size pieces
2. In a small bowl mix all the powders with water to make a paste
3. Soak Kudampuli and keep it aside
4. Heat oil in a pan and add mustard seed
5. When the mustard seeds start to splutter add shallots,green chillies,ginger ,garlic and curry
leaves.Saute it till they are soft
6. Add the prepared paste to the pan and fry on a low heat
7. Add the soaked Kudampuli and water .Bring it to boil
8.Add the Fish pieces and cook on a medium heat till the fish is cooked and gravy is thick
9.Before removing from the heat, add 1 tsp of oil to the curry
Delicious kuttanadan fish curry – meen curry is ready to be served.

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Karimeen Mappas Sat, 27 Nov 2010 16:03:00 +0000 […]]]> karimeen-mappas


  1. Karimeen – 1/2 kg, cleaned
  2. Turmeric powder – 1/4 – 1/2 tsp
    Chili powder – 1/2 – 1 tsp
    Pepper powder – 1/2tsp
    Vinegar – 1 tsp
  3. Onion – 1, big
    Ginger & garlic – 1 tbsp each, finely sliced
    Green chili – 4-5
  4. Tomato – 1, big
  5. Cardamom – 2
    Cloves – 2
    Cinnamon – a small piece
  6. Pepper powder – 1 tsp
  7. Cashew paste – 1 1/2 tbsp
  8. Medium thick coconut milk – 1 cup
    Thick coconut milk – 1 cup
  9. Coconut oil
    Curry leaves

Marinate the cleaned fish pieces with number 2 ingredients and keep it aside for 10 minutes. Shallow fry the marinated fish pieces, it should be half cooked only. Make sure that fish pieces do not become brown colour.

In the same pan, splutter cardamom, cinnamon & cloves. Add ginger, garlic, onion & green chili. Saute till the onion becomes soft. Add tomato and cook till it becomes soft. Add medium thick coconut milk and salt. When it boils add the fried fish pieces. Cover and cook in low – medium flame for 5-10 minutes. Add cashew paste to the thick coconut milk and stir well. Add the thick coconut milk to the curry. Cook for 5 minutes (approx). When it is about to boil, remove from gas. Garnish with coriander leaves.

Serve it with appam, bread, chappathi etc;

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Fish Pickle Wed, 20 Oct 2010 15:13:00 +0000 […]]]>


Fish – 2 1/2 kg
Pepper powder – 1 tsp
Turmeric powder – 1 tsp
Salt – 1 tsp
Oil – 1 1/2 tsp
Mustard seeds – 1 tbsp
Sliced ginger – 1 tbsp
Chopped onions – 1 cup
Green Chillies- 10Nos
Garlic pods – 2 tbsp
Water – 3 cups
Vinegar – 1/2 cup
Sugar – 1 tsp
Salt – As reqd

For grinding:

Chilly powder – 1/2 cup
Garlic pods – 6 nos
Sliced ginger – 1/2 cup
Mustard seeds – 1 tsp
Fenugreek(Uluva) – 1/2 tsp
Vinegar – 1/2 cup

Preparation Method

1)Cut the fish into small pieces. Wash and clean them.
2)Smear the pieces with a paste of pepper, turmeric and salt. Keep in the sun for a little while.
3)Fry them in oil and drain.
4)Grind together the chilly powder, garlic, ginger, mustard and fenugreek along with vinegar to a fine paste.
5)Heat the oil in which fish had been fried.
6)Fry mustard seeds, onion, ginger, Green Chillies and garlic one by one.
7)Add the ground paste and saut over low fire.
8)When the oil separates, pour water.
9)When it boils, add vinegar, sugar and salt.
10)Let it boil once and remove from fire.
11)Add the fish into the warm gravy.
:- Store in bottles or jars when the pickle is cold.

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Kerala Fish Moilee Sat, 09 Oct 2010 16:24:00 +0000 […]]]> Ingredients:

  • Fish 1/2 kg (Pearl spot or king fish)
  • Onion 2 big
  • Tomato 1
  • Green chilly 2 to 3
  • Garlic 5 to 7 pods
  • Ginger 1 big piece
  • Turmeric pdr 1/4 Tsp
  • Pepper pdr 1/4 Tsp
  • Curry leaves
  • Cloves 2 to 4
  • Cardamom 2 to 3
  • Whole pepper few
  • Cinnamon 2 to 3 pieces
  • Thick coconut milk 1 cup
  • Semi thick cococnut milk 1 1/4 to 1/2 cup
  • Cashews few
  • Oil


Clean and cut the fish into med pieces. Marinate the fish pieces with pepper pdr and turmeric pdr for 15 to 20 min. Then shallow fry it and keep it aside. Heat oil in a pan or kadai and add sliced onion, ginger, garlic, salt, few cashews and curry leaves. Saute it for few min and add the crushed whole spices. Pour the semi thick coconut milk into this and boil. Then put the fried fish and cook it. Add the thick coconut milk and sliced tomato. Cook it for few minutes (do not boil) and remove it from fire.

A light and simple yet tasty preparation of fish cooked in coconut milk.

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Kerala fish curry for Beginners Sat, 09 Oct 2010 07:20:00 +0000 […]]]> Ingredients:

1) fish(I used the fresh whole catfish) cut into thin slices   -2no’s

2)red chilli powder         – 2tsp

3)coriander powder    –  1/2 tsp

4)turmeric powder      – 1/4 tsp

5)small red onions(shallots)        –   2 bulbs

6)garlic               -4 flakes

7)ginger              –  1/2″piece

8)curry leaves    –   2 sprigs

9)coccum(kudam puli)             – 4 no’s

10)salt          –  to taste

11)cooking oil(preferably cocconut oil)         –   3 tsp


a)clean and cut fish into thin slices or steaks b) roast chilli powder, coriander and turmeric c)make a smooth paste with onions, garlic , and roasted spices  d)soak coccum in a little warm water e)chop ginger into fine pieces f)heat oil in a pan and put the curry leaves. g) when the curry leaves splitter add the ground paste and chopped ginger and salt and when it turns a little darker add the fish pieces and coccum and mix together gently.h) pour water to 3/4 the level of fish and bring to boil on high heat and simmer till the fish is tender. pour a little coconut oil over the fish and remove from fire i) cool and pour to a mud pan(meenchatti) if you want to keep it for longer period. this recipe is usually served with boiled rice

Malayali curries of Kerala typically contain shredded coconut paste or coconut milk, curry leaves, and various spices. Mustard seeds are used in almost every dish, along with onions, curry leaves, sliced red chillies fried in hot oil. Most of the non-vegetarian dishes are very delicious and are served with rice.

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Fish Mappas Sat, 25 Sep 2010 08:30:00 +0000 […]]]> Kerala Fish Mappas Recipe made with coconut milk


Fish(King fish or Butter fish) – 1/2 kg
Onions(medium) – 2 nos
Green chillies(slit) – 6 nos
Ginger – 2 inch piece
Garlic pods – 4 nos
Vinegar – 2 tsp
Curry leaves – 10 – 12 nos
Thin coocnut milk – 1 1/2 cups
Thick coconut milk – 3/4 cup
Kashmiri chilli powder – 1 tbsp
Turmeric powder – 1/2 tsp
Corriander powder – 1 tsp
Cumin powder(Jeerakam) – 1/2 tsp
Salt – As reqd
Oil – 3 tbsp

Preparation Method

1)Make a paste of chilly powder, turmeric powder, coriander powder, cumin powder in 4 tsp of water.

2)Heat oil in a pan.

3)Saute onions, chilli, garlic, ginger and curry leaves together.

4)When done, add the masala paste and stir.

5)Add 1 1/2 cups of thin coconut milk, salt and vinegar.

6)Cover and boil.

7)Add fish and after its cooked and the gravy has thickened, add 3/4 cup thick coconut milk.

8)Simmer for 3 mins and remove from flame.

:- Serve hot with rice.

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