How To make Dried Kingfish
Stephen Ceideburg 1 Kingfish, 1 to 1-1/2lb
1 tb Finely sliced shallot
2 tb Shredded green mango
1 ts Shredded hot chilli
2 tb Fish sauce
3 tb Lime juice
1 ts Palm sugar
2 c Cooking oil
Snagged an excellent new Thai cookbook yesterday. It's "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN 0-943389-05-4.
This is a big, well-illustrated-with-color=photos book. Mike hauled it home yesterday with another one, "Keo's Thai Cuisine". (Being no dummy, he realizes that new cookbooks inspire me to cook so every so often he'll grab something for me to avoid having to cook himself.) But it wasn't that simple... He'd bought them both, but intended to keep one and send one on as a thank-you gift to a fellow that took him and Laurie sailing a couple of weeks ago. "You get to choose one to keep." The dreaded words... I paled, started to shake. Sweat beaded my brow. I grabbed the fanciest one
the hard bound "Keo's" book:
and paged through it, awed by the illustrations, impressed by the recipes. Then I grabbed "Elegant Taste" and started on the first page, intending to skip through it. Instead I went through the entire book, page by page, from start to finish. I slammed it shut. "This one." "Elegant Taste" explains Thai ingredients (and gives both the Thai names and spells them out using the Thai alphabet), makes sensible recommendations for substitutions and has relatively simple but very good and authentic looking recipes, each of which is illustrated by a beautiful color photo. This can be really helpful when one is cooking a new dish and isn't sure of what it should look like and what garnishes to use. Garnishes are particularly important in Thai cooking as they're meant to be eaten with the dish but often are not referred to in the recipe. For instance, in the following recipe the dish is presented on a platter with a half dozen or so scallion brushes and tomato slices, neither of which are referred to in the recipe. As for this recipe, some of you might remember a while back when I was raving about a dried, fried fish dish I'd had in a Thai place, but couldn't find in a cookbook. It was in "Elegant Taste" and here it is. Plan Samli Daet Diao (Fried Sun-Dried Kingfish) Preparation: Wash, clean and butterfly the fish leaving the two sides joined along the belly. Open the fish out flat so that the skin is downward, remove the bones, and score the flesh with a knife. After allowing it to dry, lay the fish opened out flat in strong sunshine for five to six hours, turning regularly so the sun strikes both the skin side and the interior. Pour the oil into a deep frying pan and place on medium heat. When the oil is hot, place the fish, still opened out, in the oil. When the lower side becomes crisp and golden, turn the fish and continue frying until it is done on both sides; then, remove from the pan, drain, place on a serving dish. Toss the shallots, mango and chilli together, seasoning with fish sauce, lime juice and palm sugar so that a sour taste is the predominant one. Spoon into a bowl and serve with the fish. Serves two to three. From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN 0-943389-05-4.
This dish is very savoury with a crunchy/chewy texture. The version I had in the restaurant still had bones but was so well fried that I just munched up the bones and all. Incidentally, I'm going to buy the "Keo's" book as well. It looks quite good too but seems to be tailored more toward Western kitchens. For instance, it calls for brown sugar rather than palm sugar in most recipes. Now that's a perfectly adequate substitution, but why bother when I have palm sugar on hand? (Smug grin.)
How To make Dried Kingfish's Videos
Masala Fish Curry/ Fish Curry Recipe/ Fish Gravy
#MasalaFishCurry #FishCurry
Masala Fish Curry
Ingredients
Fish (Seer/ Vanjaram) – 400 grams
Oil – 4 tbl spoon
Cumin seeds – ½ teaspoon
Fenugreek – ¼ teaspoon
Chopped onion – 2
Ginger garlic paste – 2 teaspoon
Paste of 3 tomatoes
Turmeric powder
Chilli powder – 1 teaspoon
Coriander powder – 1½ teaspoon
Garam masala – ½ teaspoon
Fennel powder – ½ teaspoon
Salt
Kashmiri chilli powder – 1 teaspoon (optional)
Pepper – ½ teaspoon
Kasuri methi – ½ teaspoon
Coriander leaves
How to Prepare Dried Fish Recipes Surmai Seer Fish Fry बहुत आसान फिश का तरीका
Tasty Dried Surmai Fish Fry prepared in 2 Methods, Seer Fish or King Fish Recipes made using Green Chilly and Red Chili and shallow fried in a Pan. Easy Method to cook dry fish with Indian Masala.
#Fish #Recipe
Ingredients for first Method
Washed and cleaned Dried Seer Fish-125 gm
Green chilli- 5-6
Lemon-1/2
Turmeric powder-1/2 spoon
Cumin seeds powder-1 spoon
Ingredients for second Method
Washed and cleaned Dried Seer Fish-125 gm
Turmeric powder-1/2 spoon
Red chilli powder-1/2 tablespoon
Amchur powder-1 spoon (you can take lemon)
Black pepper powder-1 spoon
Squeeze lemon over the dry fish pieces evenly and mix well, add turmeric powder, add cumin seeds powder and mix well and keep aside for 5 minutes.
Heat a pan, pour one and half tablespoon oil, add green chillies and cook for 1 minute, add dry fish and stir and cook with medium flame for 1 minute and close the lid and cook for three minutes, open the lid and turn the fish upside down and add 1/2 tablespoon oil and close the lid and cook for three minutes. Green chilli dry seer fish is ready.
Second Method of preparing with red chilli powder, add red chilli powder to dry fish and mix, add turmeric powder and mix, add black pepper powder, add amchur powder, add 1 tablespoon water and mix well and keep aside for five minutes.
Heat a pan, pour three tablespoon oil, add marinated dry fish and cook by turning upside down for 1 minute with medium flame, close the lid and cook for three minutes, open the lid and turn the fish upside down and cook for three minutes with lid closed. Red chilli powder dry seer fish is ready. The fish which we have taken here is having less salt.
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2018 की सबसे अच्छी नॉनवेज रेसिपी मसालेदार सुरमई
Perfect Restaurant style DRY MASALA SURMAI FISH at home with this video easily...
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सामग्री
1) सुरमई 500 ग्राम
2) अदरक लहसुन के पेस्ट दो चम्मच
3) एक कप बारीक कटी हुई प्याज
4) एक कप टमाटर बारीक कटे हुए
5) थोड़े से खड़े गरम मसाले
6) एक चम्मच जीरा
7) दो चम्मच नींबू पानी
8) 3 चम्मच लाल मिर्च पाउडर
9) 3 चम्मच धनिया पाउडर
10) एक चम्मच हल्दी पाउडर
11) 3 चम्मच नमक
12) 3 चम्मच गरम मसाला पाउडर
13) थोड़े से धनिया पत्ता
14) आधा कप तेल
रीत
1) सबसे पहले हम सुरमई को अच्छे से मेरी नेट करेंगे और इसके लिए हम सुरमई के टुकड़ों को बाउल में लेंगे और एक चम्मच लाल मिर्च पाउडर एक चम्मच धनिया पाउडर आधा चम्मच हल्दी पाउडर एक चम्मच नमक एक चम्मच गरम मसाला पाउडर दो चम्मच नींबू पानी सभी चीजों को अच्छे से मिला लेंगे और 15 मिनट तक रहने देंगे ।
2) अब हम कढ़ाई को मध्यम आंच पर रखेंगे और 4 चम्मच तेल डालेंगे और तेल को थोड़ा सा गर्म होने देंगे ।
3) तेल हल्का सा गर्म होने पर मेरी नेट किए हुए सुरमई के टुकड़ों को हम कढ़ाई में डालेंगे और अच्छे से दोनों तरफ से फ्राई कर लेंगे और बाद में इसे हम अलग से Dish में निकाल लेंगे और तेल को भी बाहर निकाल लेंगे ।
4) अब हम कढ़ाई को मध्यम आंच पर रखेंगे और 2 से 3 चम्मच तेल डालेंगे और तेल को गर्म होने देंगे ।
5) तेल हल्का सा गर्म होने पर खड़े गरम मसाला डालेंगे और एक चम्मच जीरा डालेंगे और 30 सेकंड तक पका लेंगे ।
6) अब हम एक चम्मच अदरक लहसुन के पेस्ट डालेंगे और 30 सेकंड तक पका लेंगे ।
7) अब हम एक कप बारीक कटी हुई प्याज डालेंगे और प्याज को सुनहरा होने तक करीब 1 से 1:30 मिनट तक अच्छे से पका लेंगे ।
8) प्याज सुनहरी होने के बाद एक कप बारीक कटे हुए टमाटर डालेंगे और इसे भी 1 मिनट तक अच्छे से पका लेंगे ।
9) अब हम एक चम्मच लाल मिर्च पाउडर एक चम्मच धनिया पाउडर आधा चम्मच हल्दी पाउडर एक चम्मच नमक और एक चम्मच गरम मसाला पाउडर डालकर सभी चीजों को अच्छे से मिला लेंगे ।
10) अब हम सभी सुरमई को फ्राई कर लिया था वह डालेंगे और हल्के हाथों से मिला लेंगे और करीब 1 मिनट तक पकने देंगे ।
और 1 मिनट के बाद हमारी रेसिपी तैयार हो गई है और इसे हम धनिया पत्ता से डेकोरेट करेंगे और गरमा गरम सर्व करेंगे ।
Perfect Restaurant style DRY MASALA SURMAI FISH at home with this video easily...
INGREDIENTS
1) surmai fish 500 grams
2) ginger garlic paste 2 tsp
3) chopped onions 1 cup
4) chopped tomatoes 1 cup
5) hot spices
6) cummin seeds 1 tsp
7) lemon juice 2 tsp
8) red chilli powder 3 tsp
9) coriander powder 3 tsp
10) turmeric powder 1 tsp
11) salt 3 tsp
12) hot spices powder 3 tsp
13) fresh coriander leaves
14) oil
METHOD
1) first merinate fish and for that take bowl and add all fish pieces in it.
now add ginger garlic paste 1 tsp
+ red chilli powder 1 tsp
+ coriander powder 1 tsp
+ turmeric powder 1/2 tsp
+ salt 1 tsp
+ hot spices powder 1 tsp
+ lemon juice 2 tsp
mix all things well and leave it for 15 min.
2) now take pan on medium flame and add 4 tsp oil in pan and let oil to be hot...
3) after then add all fish pieces in pan and fry them from both side of fish and then take them out in dish...
after then take this oil out.
4) now take pan on medium flame and add 2 or 3 tsp oil in pan and let oil to be hot.
5) after then add hot spices and curry leaves and roast it for 15 seconds.
6) now add ginger garlic paste and mix it well.
7) after then add chopped onions and cook it for 1 min...
8) now add chopped tomatoes and mix it well and cook it for 1 min.
9) now add red chilli powder 1 tsp
+ coriander powder 1 tsp
+ turmeric powder 1/2 tsp
+ salt 1 tsp
+ hot spices powder 1 tsp
mix all things well.
10) now add all fried fish pieces in pan and mix it gently and cook it for 1 min.
now our dish is now ready to serve...
decorate with some fresh coriander leaves and serve it...
enjoy it...
thank you...
some related points
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Dried fish Devilled.. Here is how to make dried fish easily and cleanly .village kitchen recipe
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In this video I will introduce you to 3 best recipes for a healthy diet.
1 dray fish devilled
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3 jackfruit recipe
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MASALA FISH CURRY RECIPE | FISH CURRY RECIPE | FISH CURRY BY SPICE EATS
Masala Fish Curry Recipe | Fish Curry Recipe | Fish Curry | Masala Fish Recipe | Rohu Fish Curry | Fish Recipe | Fish Curry by Spice Eats
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For Vegetarian Recipes follow our sister channel @SpiceSwad
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Ingredients for Masala Fish Curry:
- Fish (Rohu, Katla, Asian Carp) - 500 gms
For marination:
- Turmeric powder- 1/4 tsp
- Red Chilli Powder- 1 tsp
- Salt- 3/4 tsp
For Masala Paste:
- Cumin seeds- 1 tsp
- Dried Red Chillies- 2
- Garlic- 10 cloves
- Green Chillies- 2-3 (cut into 2)
- Red Chilli Powder- 1.5 tsp
- Coriander Powder- 1.5 tsp
- Turmeric Powder- 1/4 tsp
Other Ingredients:
- Onion, grated- 2 medium (around 130 gms)
- Kasuri Methi (dried Fenugreek leaves)- 1 tsp
- Curry leaves- 15-20
- Tamarind, soaked in water- 4 tbsp juice
- Thick coconut milk- 4 tbsp
- Salt to taste- 1/2 tsp
- Coriander leaves for garnishing- 2 tbsp
- Oil - 3 tbsp + oil for pan frying the fish pieces
Preparation:
- Clean, wash and pat dry the fish pieces. Add the turmeric, red chilli powder, salt and mix well. Set aside for 30 mins.
- To prepare the Masala paste, take a pan and dry roast the red chillies and cumin seeds on low heat for 1 minute. Now add the garlic cloves and continue roasting on low heat for another 2 mins. Set aside to cool. Add them to blender/grinder along with the green chillies. Coarse grind.
- Now add 3-4 tbsp of water and blend it into a smooth paste. The masala paste should have thin consistency so you can add more water to make into a thin consistency.
- To pan fry the marinated fish, add oil to a frying pan and place the fish pieces side by side.
- Fry on medium heat for 2 mins and turn it on the other side. Continue to fry on medium heat for 2 mins. Take these out on a plate.
Process:
- Heat oil in a flat pan or kadai.
- Add the grated onions and fry on medium heat for 7-8 mins till light brown in colour.
- Now add the masala paste and give a mix, add 1/2 tsp salt to it and continue to fry on medium heat for 3 mins till water dries up and oil separates.
- Add the dried fenugreek leaves (Kasuri Methi) and fry 1 min on medium heat. Add the curry leaves and fry on low to medium heat for 2 mins.
- Now add the tamarind juice, give a mix and then add 250 ml water. Cook it on medium heat till it comes to a boil.
- Lower the heat and place the fried fish pieces side by side and cover & cook on low heat for 5 mins.
- Remove lid and flip the fish pieces. Add the thick coconut milk, give a mix.
- Cover & cook for another 10 mins on low heat till oil separates.
- Garnish with the chopped coriander leaves, mix and simmer for a minute.
- Serve with rice.
#masalafishcurry #fishcurryrecipe #masalafishrecipe #fishcurry #fishrecipe #spiceeats #spiceeatsrecipes #spiceeatsfishcurry
ഉണക്ക നെയ്യ്മീൻ ചതച്ചചമ്മന്തിയും, കപ്പയും, കട്ടനും| Dried King Fish Recipe | ഇങ്ങനെ തയ്യാറാക്കൂ
ഉണക്ക നെയ്യ്മീൻ ചതച്ചചമ്മന്തിയും, കപ്പയും, കട്ടനും| Unakka neyymeen chathacha Chammanthiyum kappayum kattanum|Dried King Fish Recipe | ഇങ്ങനെ തയ്യാറാക്കൂ
Ingredients
Dried king fish -200gms
Ginger -2Inch Piece
Garlic -15Cloves
Shallots-25Nos
Green chilli -5Nos
Turmeric powder- 1tsp
Chilli powder- 1tsp
Crushed chilli flakes-2tbsp
Add salt if required
Cooking oil
Curry leaves -
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