Curried Fish Fingers Food

FISH CURRY

Steps:

• In a grinder grind the onions, ginger, 2 bay leaves, red chili, mustard seeds, cumin seed all together.
• Preserve some cut pieces 1 cup) of onion.
• Cut small pieces of tomatoes.
• Make small pieces of fish fillets, about 3 inches in length.
• Clean them properly if you are using the whole fish and make it into small pieces.
• Take a big plate, put the fish in it and sprinkle 2 teaspoon of salt, two teaspoon of turmeric powder and the garlic paste.
• Mix all of them properly.
• Allow to marinate for 1/2 hour.
• Take a pan or a wok (preferable), heat it and put oil to deep fry the fish.
• Once the oil is much hotter, fry the fish, 3-4 pieces at a time, 3-4 minutes on each side.
• Keep all of them in a separate plate.
• When all the pieces are fried, clean all the black residues from the oil in the wok with the spatula and put 2 tablespoon of fresh oil in the it.
• Then put a pinch of cumin seed, a pinch of mustard seed, 2 red chili, 2 bay leaves, a pinch of aniseed (all together is called panch-phoran) and allow them to splutter.
• Then put the cut onion pieces and allow it to just a little brown.
• Then put all the ground paste,tomatoes,left over turmeric powder and salt to taste.
• Keep stirring it until the paste becomes a little brown (it takes around 10 minutes).
• You can also identify it by looking at the wok, that the paste will start leaving the oil and paste will now no more stick on the wok.
• The paste is now perfectly fried.
• Now pour 3 cups of water to it, or as much thick gravy you want.
• Once the gravy comes to boil, start dropping the fried fish pieces and allow to boil for 15 minutes.
• Switch off the gas.
• Use coriander leaf for garnishing.
• This dish should be served with fresh steamed rice and squeeze some lime some juice on top.

SUPER-QUICK FISH CURRY

Steps:

• Heat the oil in a deep pan and gently fry the onion and garlic for about 5 mins until soft. Add the curry paste and stir-fry for 1-2 mins, then tip in the tomatoes and stock.
• Bring to a simmer, then add the fish. Gently cook for 4-5 mins until the fish flakes easily. Serve immediately with rice or naan

CHICKEN FINGERS WITH CURRIED KETCHUP

Steps:

• Preheat the oven to 400 degrees F. Set a rack on a baking sheet and mist with cooking spray. Whisk the eggs, mustard, 1 teaspoon curry powder, the cumin and 1 teaspoon salt in a shallow bowl. Mix the panko with 1/2 teaspoon curry powder in another bowl.
• Dip the chicken strips in the egg mixture, letting the excess drip off, then coat with the panko. Place the chicken on the rack and mist all over with cooking spray. Bake until golden brown and cooked through, about 20 minutes.
• Meanwhile, bring about 1 inch of water to a boil in a large pot with a steamer rack or basket in place. Add the broccoli, cover and steam until crisp-tender, 8 to 10 minutes. Mix the ketchup, lime juice and the remaining 1/2 teaspoon curry powder in a small bowl. Serve the chicken strips with the curried ketchup and broccoli.

HERBY FISH FINGERS WITH CHINESE-STYLE RICE

Steps:

• Cook the rice in a pan of water for 25 mins, adding the peas and beans for the last 6 mins. Drain, then return to the pan and stir in the spring onions, chilli flakes, all but 1 tbsp chopped coriander, the tamari and sesame oil. Cover.
• Meanwhile, heat a large non-stick pan with the rapeseed oil Beat the eggs with the remaining 1 tbsp coriander. Cut the fish into chunky strips, then coat them in the egg and fry in the oil for a couple of mins each side until golden. Remove the fish from the pan and tip in the rice with any remaining egg and stir. Serve in bowls, topped with the fish.

CURRIED FISH BATTER

Steps:

• In a bowl mix all the dry ingredients.
• Whisk together the water, egg and mustard.
• Add to the dry ingredients, whisk until you have a smooth batter, if needed add a bit more water but do not make it too thin.
• If you have the time let it rest for an hour in the fridge.

FISH FINGERS

Steps:

• Fish Fingers:.
• Preheat oven to 350F/180°C.
• Cut fish fillets into 1-inch wide strips.
• In a bowl combine flour with half of the salt and pepper and place in a shallow dish.
• Beat eggs and place in a shallow dish.
• Combine potato flakes, remaining salt, dill, lemon rind and cayenne and place in a shallow dish.
• Dredge fish in seasoned flour and shake off excess; dip into eggs; press into potato flakes.
• Line a baking sheet with foil and brush with melted butter. Place fish on baking sheet; turn fish and brush with butter. Bake in oven for 8 - 10 minutes, or until golden on bottom; turn and continue to bake for 8-10 minutes, or until fish flakes easily and is golden brown.
• Serve with lemon wedges and tartar sauce.

CURRIED FISH

Steps:

• Heat oil in a large skillet over medium heat. Add curry powder and cook for 1 minute. Add onion, bell pepper, garlic, chile pepper and thyme. Cook, stirring, until fragrant, about 2 minutes. Add coconut milk and bring to a simmer. Stir in fish and scallions; cover and cook until the fish is just cooked through, 5 to 7 minutes. Stir in salt and serve immediately.

CURRIED FISH FINGERS

Steps:

• Cut the fish fillets lengthwise into 3/4" (2cm) strips, then crosswise into fingers. Cut crosswise with the knife at an angle so the fingers taper at each end.
• Mix the seasoning with the water, then add the egg.
• Coat fingers with flour then egg mixture then breadcrumbs for a thick coating.
• For a thinner coater just dip in egg mixture and then breadcrumbs.
• Stand coated on a rack for 15-30 minutes if desired for the coating to firm.
• Cook the fingers in 1/4" (5mm) of oil in a hot pan for 2-3 mins, turning once, until the coating is golden brown.
• Drain and serve with wedges of lemon if desired.