Fried Fish Recipe ( Steamed Fish )

Easy Fried Fish| Pan-Fried Fish || How to make fried fish with step-by-step photos

Easy Fried Fish is an extremely delicious, mouthwatering, and mild spiced recipe, it is known as a traditional Pakistani recipe, which is prepared with 6 ingredients, no batter required nor many spices, quick and easy to make, here I added some rice flour to the best coating on fish but this is optional you can skip it, originally in this recipe don't use any coating agent but 

I did, fried fish refers to any fish or shellfish prepared by frying. Often, the fish is covered with battered egg, breadcrumbs, flour, or herbs and spices before being fried and served, often with a slice of lemon. 

Fish is fried in many parts of the world, and fried fish is an important food in many cuisines because fish contains a low-fat, high-quality protein. Fish is filled with omega-3 fatty acids and vitamins such as D and B2 (riboflavin). Fish is rich in calcium and phosphorus and is a great source of minerals. 

In this recipe, very little oil can be used in shallow frying fish But can be also deep-fried, if you want some more crispy and crunchy crust on top of the fish then you must deep fry, On the other hand, if wanna have a steamed style so you just will be need of 2 tablespoon olive oil in a non-stick pan, and place marinade fish on pan and cook from both sides till both sides are done.

Pan-fried fish is one of the easiest fish recipes, I guess.  This recipe for fried fish is one of my favorite fish recipes, which is common in almost all restaurants and households. Well-marinated fish is fried in a non-stick pan until both sides are done. This perfectly crispy fried fish, when accompanied by steamed rice, will make your lunch meal delectable for sure. You can see a variety of fried fish recipes on my blog. The recipe for this fish fry is quite simple.

Just marinate the fish with a few spices and then shallow /deep fry in a pan over a medium flame until it turns a nice golden brown color. Above, I have given options, shallow or deep, to taste and choose. 

Here is the recipe telling how to make pan-fried fish with step-by-step photos. Additionally, I will also share with all how to remove the fish smell with step-by-step photos. Kindly follow the instructions properly, couldn't make a difference between fish and other meat, the smell just goes away.....Here I used a mushka fish; you can use any kind of fish that you like most. :)    

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To prepare this recipe, first, we will have to thoroughly rinse the fish. Take one large bowl, put the fish, wheat flour, and water, and rub each piece with flour. This tip will remove the smell.
                     

Then rinse them under the running water.

Add 1 tbsp turmeric powder to the fish and repeat the same process of rubbing each piece of fish with turmeric powder. 
                

Rinse the fish pieces under the running water, and now the fish is ready to use in the recipe.e           

  

Put the cumin seeds in the pan, dry roast them slightly on a low flame, and then crush them in the mortar.

           

In a large mixing bowl, put the fish. Combine all the dry spice powder with some water. 

I put some rice flour and water, as I mentioned in my description. You can skip, but this flour will make your fish crispy and crunchy. 

Apply the spices to all fish pieces properly and keep ithem n the refrigerator for marination for about 2 hours.

                    

Place a non-stick pan on the flame, pour oil, and heat it well on a medium flame.
                     

Take out the marinated fish from the fridge.
                          

Now, put the fish in the medium-hot oil pan and allow to fry each side for 2 to 4 minutes on medium flame.

.

                       

Flip and cook the other side on medium flame till it turns to a crispy crust on top. Repeat the same process with all remaining fish.
                      

Now transfer to the serving plate with the onion and lemon wedge.
                          

Now ready to serve with hot sauce, rumali roti, and naan

                   

Keema Pav Recipe

Keema Pav | Kheema Pav Recipe || How to Make Keema Pav with step-by-step photos....  

Kheema Pav is a delicious, savory, spiced non-veg Indian snack. This is a popular street food in india_peppery curry dish made with minced meat along with basic spices.

I use beef mince,e but you can use mutton, chicken, or lamb of your choice or per religious restriction. This tasty keema curry is served with a lightly toasted bun or pav bread with butter or clarified butter on the griddle, making a blissful meal. al.

Additionally, you can find several popular Indian snacks on my blog, such as

                            

Pav bhaji masala

Vada pav

Vada pav chutney

Pav bhaji masala powder

Variations for making and serving keema:

1. Add 1/2 cup of green peas to the curry just before pressure cooking.

 

2. Peel and dice a potato, then sauté it with the onions. This will help thicken the curry.

 

3. For a spicier kheema, add 1-2 spicy green chilies or one diced jalapeño.

 

4. You can substitute ground chicken with ground lamb, chicken, or mutton and follow the same recipe.

 

5. To serve as a chili, top with diced red onions, jalapeños, corn, cilantro, and a squeeze of lime for a gluten-free option.

 

6. If you want to enhance the flavor of the dish, consider adding a tablespoon of homemade garam masala instead of using store-bought garam masala.

If you have tried this Keema Pav Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Take all the ingredients and prepare them all.

         

Pour the oil into the po.t

                    

Heat the oil in the pot on medium flame.e

                        

Put whole spices into the oi.l

                        

Crackle them for 20-30 seconds.s

                 

Then add chopped onion.n

                    

Sauté the onion with the whole spices. 

                         

For 3-4 minutes on medium heat, or until translucent onion

            

Reduce the heat

                   

                 

Then add green chili paste and ginger-garlic paste. te.

                               

Keep sautéing till the oil is separated. ted.

                  

Then, he put chopped tomatoes into the onion.n

                            

Cook tomatoes with masala on medium heat. Once the tomatoes are soft.t

                        

Then add powdered spices and a little water to prevent the burn from the base. Stir to mix wel.l

                 

Cook the masala till the water dries. out

                       

Now put keemaintoo in the onion masala.

                       

                          

Roast the mince with masala for 5-8 minutes on low-medium heat

                      

Once the keema is roasted very well

                          

Pour 1 cup of water into the cup. 

                               

Then bring it to a boil.

                         

Cover the lid and let it cook for around 10-15 minutes on medium heat.

Remove the lid and check the consistency of the keema .curry

                

Squeeze fresh lemon juice,e then add chopped coriander and green chilies. Allow it to simmer for around 5 minutes over a low fla.me.

          

                 

Meanwhile, lightly toast the pav bread with butter

                      

Keema curry is done. Transfer to the serving plate or dish.

                                     

     

Serve hot with toasted butter Pav or buns. 

                

Beef Maghaz Nihari Recipe

Beef Maghaz Nihari || Maghaz Nihari || How to make beef Maghaz nihari with step-by-step photos and Video

Beef Maghaz Nihari is a traditional aromatic relish thick gravy curry recipe that is prepared with meat and spices along with wheat flour batter. Beef Maghaz Nihari originated in Punjab, Pakistan, where people like to eat Nihari with naan, tandoori roti, and Chapati because of its spicy and flavored taste. 

It is known as a  Beef Magaz Nihari. The main ingredients are meat with bones and homemade nihari masala powder.

                                                                   

My Latest Magaz Nihari Video Recipe

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Place a 1.5-liter pressure cooker on the stove, heat the ghee, let it melt, then add ginger garlic paste. Sauté it until the aroma arises. Add meat and bone and stir until it changes color.

Now add homemade nihari masala and yogurt, and mix it well.l 

Add 500 ml water to the cooker and bring it to a boil. Now set the pressure for 20 minutes. After 20 minutes, take out all bones and meat from the cooker, discard all bones by taking the t merrow from them, and set aside.

Drain out all serving red oil (tarry) and set aside; it will work at the time of serving. 

In a small bowl, add 2 tbsp roasted wheat flour and some warm water, and whisk it well. Add half the quantity of wheat flour mixture to the gravy. Stir to combine well and cook for around 15 minutes on a low flame.

Meanwhile, take a saucepan/pot, add water, turmeric powder, and a bit of salt, bring it to a boil, then add the brain and allow it to cook for 5 minutes. Now, remove from the flame.e

Discard all water and rest it for 4 to 5 minutes, then devein it.

Now put the brain in nihari and cover the pot with a lid for 15 minutes more on low flame.

After 15 minutes, take out the brain from the nihari and add the remaining wheat flour mixture. Stir it and simmer it for 10 minutes more.e

Turn off the flame and transfer to the serving dish. Put half the brain and marrow into the nihari and pour serving oil over it. Sprinkle some coriander leaves, grated ginger, green chili, and lemon.n

Now ready to hot serve with naan, chapati, tandoori naan