Fish dishes are a dime a dozen in a country where it constitutes as one of the main components of its diet. However, there are unique dishes out there, and here are two such recipes.  

Malabar Fish Biryani

Ingredients

1 kg rui or illish or lobsters fish

1 cup sliced onion

¼ cup onion paste

100 gm green chillies

1 tbsp garlic paste

1 tbsp ginger paste

2 tbsp lemon juice

¼ cup coriander leaves

½ cup yoghurt

Salt to taste

1 kg aromatic rice

3 tbsp ghee

1 cup cooking oil

1 cup tomatoes

1 tsp turmeric powder

2 tbsp broken cashew nuts

3 pods cardamom

3 cinnamon sticks

¼ tsp garam masala powder

Boiled water 

Method

Heat oil in a pan and fry half of the onion till golden brown. Fry cashew nuts and keep aside. Apply turmeric powder and salt to the fish. Heat 2 tablespoons of oil in a frying pan. Lightly fry the fish and keep aside. In heavy bottomed vessel, heat 3 tablespoons of oil. Add onion past and fry. Add ginger, garlic, chillies and stir well for 2-3 minutes. Add tomatoes, yogurt and salt. Cook for some time or till the water evaporates. Add fried fish pieces, coriander leaves, lemon juice and little water. Cook for 2-3 minutes. Keep aside.

For the rice

Wash the rice properly and let the water drain. Heat ghee in a non-stick pan. Add remaining onion slices, cardamom and cinnamon sticks. Fry for 2-3 minutes. Immediately add the rice. Stir and add boiled water (1:2 ratio) and salt. Cook on high flame till the water is absorbed by the rice. Keep the rice covered for 10 minutes. Sprinkle garam masala powder over the rice. Now take a heavy bottomed vessel and add the cooked rice in one layer at the bottom. Add a few spoons of fish masala. Toss some fried onion, nuts and cover with a rice layer. Layer it up, finishing with the garnishes on top. Cover the vessel and put the biryani to simmer on a low flame for 10-15 minutes. When it is done, remove from oven and serve hot.

Katol Macher Kofta

Ingredients

500 gm katol fish

1 tbsp corn flour

1 tsp ginger paste

½ tsp garlic paste

½ tsp garam masala powder

3 green chilli paste

1 tbsp chopped onion.

½ tsp turmeric powder

1 tsp roasted and powdered cumin seeds

½ tsp salt

Oil for deep fry

Method

Cut and wash the fish. Blend the fish pieces in a food processor. Separate bones from fish. In a bowl add all the ingredients except oil. Mix well. Make a small size round balls or chops from the fish mixture. Heat oil in a pan. Place the fish balls in the hot oil.  Fry the kofta until golden brown. Remove from oil and serve.