Chili Fish Pakistani Style Recipes

SEAFOOD CHILI

Steps:

• Melt butter in large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied, 30 minutes to 1 hour.
• Stir kidney beans, baby corn, and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture, about 1 hour.
• Stir crab meat and canned tomatoes with liquid into kidney bean mixture, breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty.
• Stir shrimp, scallops, and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.

CHILI FISH PAKISTANI STYLE

Steps:

• Marinade the fish cubes with salt, lime juice, garlic paste,corn flour and egg white for 15 minutes.
• Take the fish out of the marinade, deep fry, take out and keep on absorbent tissue.
• Heat little oil in a frying pan, add the onion, and fry for 30 seconds.
• Add garlic and ginger juliennes, fry for 30 seconds.
• Add cut Chilli strips and fry for few more seconds.
• Add the Bell Pepper.
• Stir contentiously and fry for 2 minutes.
• now add the fish pieces,.
• Pour in the dark Soya Sauce, sugar, little water and bring it to boil, cook for one minute.
• Pour the Corn Starch Paste and fold fast so that the sauce thickens and oil separates out.
• Sprinkle the chopped spring onions.
• Serve immediately with Rice, Noodles or pass it as finger snack with drinks.

PAKISTANI FISH CURRY

Steps:

• Heat oil in a pot.
• Add onions and saute until brown.
• Grind the onions.
• Put the ground onions in a large mixing bowl.
• Add yoghurt to the ground onions.
• Add fish pieces to this, mix well and marinate the fish in this mixture for 2 hours.
• In the same oil which was used to saute the onions, add the methi seeds.
• Allow to sizzle a bit, then remove them once they turn brown.
• Add ginger-garlic paste to the same oil.
• Saute until the raw smell is gone.
• Add red chilli and turmeric powders.
• Mix well and continue to stir-fry for a few minutes.
• Add the marinated fish pieces.
• Add half a glass of water and mix well.
• Keep on low flame for 10 minutes.
• Garnish with corriander leaves.
• Serve hot with chappatis.