Best Indian Four Ways of Fish Preparations

1.    Lady Fish Delicacy
Ingredients: 10 lady fishes, 5 green chilies, 7 flakes garlic, 1 tablespoon coriander leaves, 1 fresh coconut, 2 medium onions,  4 green chilies’, 1 lime, 2 ½ tablespoons salt, rice flour as required, 2 tablespoons oil.Method: Clean and wash the lady fishes.  Grind 5 green chilies, garlic and coriander leaves; Mix 1 teaspoon salt in the ground lump.  Smear this ground lump to the fishes on both sides.  Press them in rice flour.  Let them stand thus for ten minutes.  Then fry them in a flat frying pan to a light gold colour.Grate the coconut, sprinkle half cup of hot water, crush with fingers and squeeze out the juice.  This is the thick coconut milk.  Give a good grind to the coconut, mix one and half cups of water and strain through a strainer. This is the thin coconut milk. 

Place a dekchi on medium fire with 2 tablespoons of oil.  Chop the onion and fry till they are cooked soft but are not browned.  While the onions are cooking.  Slit the four green chillies and add.  Pour the thin coconut milk and remaining salt.  Bring to four good boils carefully lower the fried lady fish in it.  Let them simmer for just a little while and pour the thick coconut milk.  Lower the fire.  Squeeze in the juice of the lime and after a minute or two remove from fire.  After adding the thick coconut milk, while simmering, care has to be tken that it does not buble; otherwise the thick coconut milk will curdle and the fish will be spoilt.  Hence keep the fire very low under the dekchi and be near the dish till it is ready and removed from fireWhen serving , garnish with a few fresh coriander and mint leaves. 2.    Fish Stew
Ingredientes: ½ kg. Lady fish; mullets;  “shethkas” (Payee) or xevto (parae), or any similar fish.For grinding: 12 green chillies; 3 onions; 1 inch peace turmeric; 1 tsp, jeera; 1 piece ginger; 1 tbsp. peppercorns; 4-5 cloves garlic.For mincing: 2 onions; 5 green chillis.Method: Grind masala and mince onions and green chillis.  Fry the minced onions and chillis in 2 tbsps. Of your favourite oil.  Add the round masala and fry well.  Add water until it becomes a  medium thin gravy and boin.  Ad the cleaned fish, vinear and salt to taste.  Serve when done. 3.    Lady Fish Curry
Ingredients: 6 lady fishes, roughly 1 kg (Nogli, Kaanne), ghee or oil.For grinding: 4 cloves of garlic; 6 or 8 dry red chillis; 2 green chillis; 15 peppercorns; a piece of turmeric; 2 pinches of jeera; 3 small onion 1 small piece ginger; a little tarmarind.Method: Heat ghee or oil . fry masala in it.  Make sufficient gravy.  Let it buble nicely.  Put fish in gravy.  When ready, remove from fire. 4.    Shark Fish Curry
Ingredients: ½ kg. Shark fish, God fish or sole fish (Lepo: Nangu).For grinding: 6 dry chillis; ½ tsp. jeera; 1 inch turmeric; 8 cloves of garlic; 6 peper pods; 1 medium sized onion ; ¾ inch diameter size of tamarind ball; salt to taste.Method: Grind masala to fine paste.  Crush garlic with stone.  Season with slice onion in a few spoons of pure oil.  Fry masala thoroughly in this seasoned oil add enough water for gravy.  Let curry boil well.  Put in fish and remove immediately the fish is cooked.