Fish Fingers with Tartare Sauce

I first happened to taste them as a teenager at some holiday homes. I had been there with my cousin’s family. They had this same kind of fish fingers served with a white mayo sauce. Even after exploring so many places in US I could not find that or even similar tasting fish fingers.

I was like still in search of that perfect fish finger with white sauce combo. While I was talking to my husband about this, I realized that he had never tasted something like that. That’s the moment, I decided that I should find the recipe soon.

I explored many and following the given recipe I could achieve much similar version that I had tasted in my teenage.

Recipe :

Ingredients :

  • 150-200 gms any white fish fillet. I used Tilapia
  • 1 tsp mustard sauce
  • 1 tsp black pepper powder 
  • 1 tsp lemon juice 
  • 4 garlic cloves, finely chopped 
  • 1 egg
  • Salt to taste 
  • 1 tbsp all purpose flour 
  • Breadcrumbs for coating
  • Oil for deep frying

For the sauce :

  • 2 tbsp mayonnaise 
  • 4 thin spring onions, finely chopped
  • Salt to taste
  • 1 tbsp coriander leaves, finely chopped 
  • 1-2 tsp lemon juice 
  • Pinch of black pepper powder 

Method :

  1. Cut the fish fillet into thin finger length strips.
  2. Marinate the fish pieces with salt, lemon juice and pepper powder for 15 mins.
  3. In bowl, mix mustard sauce, garlic, salt, egg and all purpose flour. To this add the marinated fish pieces and combine them well so that they are well coated.
  4. Allow them to stand for another 15 minutes.
  5. Heat oil in a pan for deep frying.
  6. Dip the fish fingers in breadcrumbs and coat them well.
  7. Deep fry them in oil till golden brown on low-medium flame.
  8. Remove on an absorbent paper.
  9. For the tartare sauce, combine mayo, onions, coriander leaves, salt, lemon juice and pepper powder. Mix well.
  10. Garnish the fish fingers with chopped coriander leaves and serve with tartare sauce.

Masala shrimp tadka fry

As I have already mentioned in my earlier posts we are core non-vegetarians and prefer fish over any other non-veg item.

A rava (semolina coated) masala(spice marinated) fried fish, a traditional fish curry or a dry dish of fish are the common items of our daily menu. One does get bored at times with the monotonous way of leaving. So to break the monotony I decided to try a regular dry dish of shrimps in an irregular or different way.


Recipe :

Ingredients :

  • 1 cup cleaned, deveined medium-sized shrimps (you can even cut big shrimps to small pieces)
  • 1/2 onion, sliced
  • 5 green chillies, slit
  • 8-10 curry leaves
  • salt as per taste
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 3 tsp red chilli powder
  • 1 1/2 tsp coriander powder
  • 1 tsp black pepper powder
  • 1 tbsp ginger garlic paste
  • 3 tbsp oil

Method :

  1. Marinate the shrimp with turmeric powder, garam masala, red chilli powder, coriander powder, black pepper powder, ginger garlic paste and salt. Allow them to rest for around 30 mins.
  2. In a non-stick sauce pan, heat a tbsp of oil. Add to this the marinated shrimp.
  3. Just stir once and then allow them to cook in their own water. For this, cover the sauce pan with a plate and pour a little water on the plate.
  4. Once the water is almost evaporated you will realize the shrimp have been cooked. Open and check the shrimp. In case, you want them to cook more, add some more water on the plate and cook them more covered.
  5. Once they are cooked, remove them on a separately bowl.
  6. In the same pan, add remaining oil. Once hot, add the slit chillies, and curry leaves.
  7. Once they flutter, add the onion and a little salt.
  8. Saute till the onion is soft and translucent.
  9. To this add the cooked shrimp and mix well.
  10. Serve hot with rice or roti.


Fish Croquettes

We are core non-vegetarians but being from the coastal areas of western India we are hard-core fish lovers. There needs to be at least one fish item on the meal plate daily for us. A fish curry and a fried rawa masala fish are the regular items.

So to break the regular monotony, I decided to prepare something different from the regular fish masala rawa fry yet fried. So lets jump to the recipe.


Recipe :

Ingredients :

  • Red Snapper Fillet, cut into 5-6 medium-sized pieces
  • 1/3 cup chopped onion
  • 1 boiled potato
  • 1 tsp chopped green chilli
  • 1 tsp ginger-garlic paste
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/4 tsp garam masala
  • 1/4 tsp chicken masala
  • few sprigs of coriander leaves, chopped
  • salt as per taste
  • 1 beaten egg
  • bread crumbs for rolling
  • oil for frying

Method :

  1. I usually keep the fish pieces marinated with turmeric powder, red chilli powder and salt so that I can use them as is for masala rawa fry. Here to I used them as is and boiled the pieces till soft and cooked. If not then boil the cleaned and washed fish pieces in water with some turmeric powder and salt.
  2. Once boiled, de-skin and remove the flesh.
  3. Grate the boiled potato and add it to the fish flesh.
  4. Add the onion, chillies, ginger-garlic paste, all spice powders and salt as per taste. Also add the chopped coriander leaves.
  5. Mix well and form a lump. Check the taste and add any ingredient if required as per your taste.
  6. Take little portion of the mixture and form into a golf size ball. You can also form them into flat disc shape like patties. Take care that the mixture does not become watery. If it does you can add rice flour or bread crumbs into the mixture till the desired consistency is achieved.
  7. Some suggest that the patties or the croquettes need to refrigerated for around 10 mins so that they don’t lose their shape while frying. However, I did not refrigerate them  and still did not face any issues of shape or form loss.
  8. Heat oil in a saucepan for deep-frying. Instead of deep frying, a healthy version can be frying these in an appe pan with less oil.
  9. Dip the balls into the beaten egg and then roll into the bread crumbs so that they are completely covered.
  10. Fry them till golden brown. Enjoy!!



Shrimp (Prawn) Balchao

Balchao is a hot and spicy dish prepared from fish particularly prawns in most of the Goan houses. It can be enjoyed as a side dish or as curry with rice.

Its prepared with shrimps very small in size. If that is not available, you can cut large shrimp into very small pieces. Here in US, mostly only medium-large size shrimp are available. I have never come across tiny one’s. Lets get down to the recipe.



Ingredients :

  • 1/2 cup cleaned, deveined shrimps (small or large cut into small pieces)
  • turmeric powder
  • red chilli powder
  • salt as per taste
  • 1 1/2 onion, finely chopped
  • 1 medium tomato, finely chopped
  • 2 tbsp olive oil
  • 6 garlic cloves
  • 1/2 inch ginger
  • 1/2 inch cinnamon stick
  • 1 cardamom
  • 2 cloves
  • 4 pepper
  • 2-4 green chillies (depending on how spicy they are)
  • 1/2 tsp cumin seeds
  • 15-20 coriander seed grains
  • few sprigs of coriander leaves to garnish (optional)


Method :

  1. Marinate the shrimps with salt, turmeric powder and red chilli powder and keep aside.
  2. Grind all the ingredients to a fine dry paste except shrimps, onion, tomato. However, if your blender doesnt grind to a fine dry paste, add a tbsp of onion and tomato and as little water as possible to it and grind.
  3. In a pan, heat oil. Then add the remaining onion and saute for few minutes till transparent.IMG_20160810_112359
  4. Now add the remaining tomatoes and ground paste and saute. Add salt as per taste.IMG_20160810_112740
  5. IMG_20160810_113040
  6. Now add the shrimps and fry.IMG_20160810_113551
  7. Add enough water and allow to cook till the prawns are soft.
  8. Check the taste and garnish with coriander leaves if desired.



Prawn Rissois

Prawn rissois…yumm yumm…just saying the name itself has initiated the temptations in me…It has been one of my favorite snack items since childhood. Every time I visited any pastry shop, be it Pastry Cottage, Pastry Palace or Monginis with my dad, I preferred packing few rissois for me…One day I happened to mention about rissois to my hubby and he was like “What are rissois?” I was so damn surprised that he didn’t know what were rissois…Explained to him what it was and promised him that I will prepare it as soon as possible. I wanted to prepare it following the best recipe and deliver a rissois was very close to the store-bought. I referred quite some recipe blogs, videos, etc but found the below mentioned one to be the closest. My husband enjoyed it too.


Recipe :

Ingredients for the filling:

  • 1/2 cup small prawns (de-shelled, deveined, boiled. I usually store the prawns marinated with salt, haldi, red chilli pwd. You can use plan as well.)
  • 2 garlic cloves, minced
  • 1 tsp butter
  • 1 cup milk
  • 1 tsp coriander leaves, chopped
  • pinch of nutmeg powder
  • salt, pepper powder as per taste
  • 2 cheese slices or processed cheese, grated
  • 3 tsp all purpose flour (maida)

Ingredients for the outer cover :

  • 3/4 cup whole wheat flour
  • 1/2 cup all purpose flour (maida)
  • 250 ml water
  • 2 tsp butter
  • 1 tsp salt
  • 1 egg, beaten and mixed with pinch of salt and pepper
  • bread crumbs for coating

Method :

Filling :

  1. Warm the milk mixed with garlic and coriander leaves.
  2. Add the maida little at a time and stir. Whisk continuously using a balloon whisk.
  3. Once the mixture begins to thicken, add nutmeg powder, salt and pepper.
  4. Once the mixture is thick enough and coats the back of the spoon, add the prawns. Let it cook for few minutes.
  5. Add the cheese and put off the gas as soon as it turns into thick white sauce.

Outer Covering :

  1. Sift the flours together in a bowl
  2. In a thick bottom pan, boil water mixed with salt and butter.
  3. Once boiled, remove from fire. Add the sifted flour to it, stirring continuously with wooden spoon so that no lumps are formed.
  4. Move the mixture back to fire and cookk till it leaves the sides of the pan.
  5. Remove from fire and put the mixture on flat surface. Knead into a soft dough once the mixture is cooled but yet warm.
  6. Make samll balls of the dough and roll into thick discs.
  7. Put spoonful of the filling on the disc and fold the disc into half. Seal by applying the egg mixture on the edges.
  8. Dip the rissois (half moon shaped) into the egg mixture, coat it well and then coat with breadcrumbs.
  9. Deep fry the rissois. Repeat the process for the rest of the dough.