Deep Sea Delicious

This is a program just started now! It is an interactive program where any one can see the recipes of various marine foods which are made up from the deep sea. The viewers can ask their doubts by contacting the person in-charge. The information given in the site is purely made for preparing deep sea fish food. We cook and supply on bulk-order.

In addition, we offer you recipes for cooking products of the deep sea that you might find in your markets. There’s a chance they were caught by ADSGAF fishers. See below for a delicious recipe for tuna biriyani, shark fried rice, shark/tuna cutlet, fish puff or tuna curry with drumstick.

Tuna Biriyana

Ingredients:

  • Basmati Rice: 500 grms
  • Tuna meat: 350 grms
  • Onion: 3 Nos
  • Garlic: 15 pieces
  • Cinnamon: 1 Nos
  • Cloves: 6 Nos.
  • Mint Leaves: 1 Medium Bunch
  • Coriander leaves: ½ Bunch
  • Coconut: ½
  • Ginger: 1 Long Piece (20 gms)
  • Green Chilly: 6 Nos.
  • Cardamom: 6 Nos.
  • Aniseed: 1 T.Spoon
  • Coriander Seeds: 2 T. Spoon
  • Turmeric Powder: ½ T. Spoon
  • Oil (or) Ghee: 250 gms
  • Salt: sufficient

Instructions:

  1. Boil the rice after clean and wash
  2. Cook the tuna meat along with Salt and Turmeric Powder in minimum water (After cooking strain the water and keep aside)
  3. Fry the Coriander Seeds with out oil and make them into powder slit the green chillies
  4. Piece the Onion, grind ginger & garlic
  5. Grind the coconut for milk
  6. Fry the onion, mint leaves coriander leaves, Green chillies and others in ghee or oil
  7. Mix well the items of steps 1 to 6 well for 5 minutes and add enough salt.
  8. Boil the mix in slow-moving fire for 10 minutes.
  9. Remove from fire, mix well & serve hot.

Shark Fried Rice

Ingredients:

  • Shark meat: 1 kg
  • Basmati Rice: 500 gms
  • Beans: 200 gms
  • Carrot: 250 gms
  • Onion: 2 Nos
  • Egg: 4 Nos.
  • ghee or oil: sufficient
  • Garlic: 5 pieces
  • Cabbage: 200 gms
  • Salt: to taste
  • Spring Onion: ½ bunch
  • Pepper Powder: 1 T. Spoon
  • Sugar: 1 T.Spoon
  • Lemon: 1 Nos.

Instructions:

  1. Boil the Rice in water with salt
  2. Cook the shark piece with salt
  3. Cut the Carrot, Beans, Cabbage into 1 inch stripes
  4. Crush the garlic
  5. Cut & spring onion and keep aside.
  6. Cook the vegetables with water partially.
  7. Fry the egg mixed with salt
  8. Fry the Garlic, Onion, Vegetables, shark meat, Rice Lemon Juice and Mix Well.
  9. Then add the chopped spring onion on the top and serve hot.

Shark/Tuna Cutlet

Ingredients:

  • Cooked tuna/shark: 150 gms
  • Boiled egg: 5 nos
  • Boiled beetroot: 150 gms
  • Boiled potato: 350 gms
  • Onion-big: 1 no.
  • Green chilly- silted: 3 nos
  • Salt: Sufficient
  • Rusk powder: Sufficient
  • Curry leaves: ½ Bunch
  • Oil: Sufficient

Instructions:

  1. Beat the eggs and keep separate
  2. Chop the tuna/shark meat
  3. Chop the onion well
  4. Mash the potato gently with chopped Onion, Chilli, Salt, Curry leaves, mix well and make small balls of 6 to 7.
  5. Dip the balls in the beaten egg, roll them in the rusk powder-keep for 5 minutes
  6. Do deep fry, take to the table

Fish Puffs

Ingredients:

  • Fish (tuna, shark, seer fish, snapper) : 300 gms
  • Egg: 4 nos
  • Onion-big: 2 nos
  • Potato: 250 gms.
  • Maida flour: 500 gms
  • Curry leaves: 1 bunch
  • Ginger: 1 small piece
  • Garlic: 7 pieces
  • Ghee/Oil: 500 gms
  • Green chilly: 3 nos
  • Cinnamon: 2 nos
  • Cardamom: 4 nos.
  • Chilly powder: 1 T.Spoon
  • Salt: sufficient

Instructions:

  1. Boil (half) the fish with salt
  2. Clean and keep the flesh separately
  3. Boil and clean the potato.
  4. Separate yolk and white of egg.
  5. Beat well the white
  6. Chop onion, curry leaves, green chilli
  7. Make the paste of Ginger and Garlic
  8. Powder the Cinnamom and cardamom.
  9. Fry the chopped onion, curry leaves, green chilli with Ginger and Garlic paste Cinnamom and cardamom powder
  10. Add the half boil fish and steer gently.
  11. Mash the potato with egg yolk mix well.
  12. Make balls of 6 or 7 as per the choice of the maker with item 10 and 11 separately
  13. Use maida flour to make small chapathi size round.
  14. Make a layer of item 11 on maida round
  15. Over the item 11 keep the item 10.
  16. Fold them and close their edges
  17. Dip it in the egg white and fry till it become golden brown in very slow fire.
  18. Fish puffs ready

Tuna Curry with Drumstick

Ingredients:

  • Tuna (cleaned): 250 gms
  • Coconut: ½
  • Drum Stick-medium size: 4 nos
  • Green Chilly: 5 nos
  • Tomato: 2 nos
  • Onion: 50 gms
  • Garlic: 4 pieces
  • Ginger: 1 small piece
  • Turmeric Powder: 1 T spoon
  • Coriander Powder: 2 T spoon
  • Chilly Powder: 1 T spoon
  • Cumin Powder: 1 T spoon
  • Tamarind: ½ of the egg size
  • Mustard: 1 T spoon
  • Salt: Sufficient
  • Oil: 1 table spoon
  • Curry leaves: 1 bunch

Instructions:

  1. Make required size pieces –Tuna and add sufficient salt
  2. Chop the onion, tomato, green chilly, garlic and ginger.
  3. Grind the coconut
  4. Slit and make pieces of drumstick
  5. Fry the items coconut, cumin, chilly, coriander, turmeric powder for 5 to 7 minutes
  6. Grind well the 5th items and keep separate
  7. Heat the oil in a pan, add mustard first and curry leaves then add the 6th item.
  8. Make a liquid of tamarind in one cup of water and add to the 7th item.
  9. Add the tuna and drumstick to the mix and cook for some time.
  10. It is ready for serve.

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