Fish Steaks
Ingredients:

• 4 Swordfish steaks, 1/2 inch
• 2-1/2 tbsp Ground coriander
• 1 tsp Ground cumin
• 1/2 tsp Turmeric
• 6 tbsp Water
• Vegetable oil for frying
• 5-6 tsp Fresh lemon juice
• Lemon wedges for garnishing
• 2 tsp Salt
• 2-1/2 tbsp Cayenne
Method

In a skillet, put together cayenne, turmeric, coriander, cumin, salt, lime juice and about 6 tbsp of water. Mix it properly to prepare a thick paste. Use this paste to cover both sides of the fish steaks. Marinate the fish steaks for 15 minutes. In a frying pan, heat oil. Fry the steaks until they turn brown. Take two steaks at a time. Cook either side for 6-8 minutes, turning once. Place them in a heatproof plate and keep them warm in an oven. Garnish with lemon wedges and serve warm.

Fish Curry

Ingredients

Fish fillet :  250 gms.
Red Chillies Powder : 2 Tsp
Coriander  Powder : 1 Tsp
Turmeric  Powder : 1/4 Tsp
Oil : Enough to fry the fillet
3 Onions Medium Size Grated
Garlic Paste : 1 Tsp
Ginger Paste :1 Tsp
Curd : ¼ cup.
Bay Leaves : 2 Nos.
Cloves (laung) : 5 Nos.
Salt to Taste

Method

Thaw the fish Fillet at room temperature and cut into 1  inch pieces. Heat the oil in a non stick pan and add the bay leaves and cloves. Add the fish pieces and fry them till they are cooked.Take out the fish pieces and fry the grated onions in the same oil  till they are  light brown. Add red chili powder, coriander powder, turmeric powder and salt and some water and cook the spices  .When the spices are cooked add the curd while stirring the pot on a high flame so that the curd does not curdle. Bring to boil.Add garlic and ginger pastes. Cook till the oil separates.Add the fried fish pieces to the ‘masala’. Cook for 5 minutes. The fish curry is ready. Add Kasoori methi as an option.

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