“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
Use no oil, get same taste as you fry your favourite fish
Published On: 13 Jan 2009
Bengali: Laban / Noone
for more details, click the name of the ingredient
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
Wash the fish pieces and keep aside.
Mix all the powder ingredients and salt with water to make a paste.
Marinate the fish pieces with the paste and keep for atleast 1 hour.
In an oven safe tray, arrange aluminium foil in the form of a plate, big enough to spread the fish pieces.
:- Optional - Apply a coat of oil on the flat surface of foil.
Arrange the fish pieces on the foil so as the pieces do not touch one another.
Set your oven option to grill between 180 - 220 degree celcius.
Put the tray with fish in aluminium foil on the top slot.
After 10 - 15 minutes, the oil from fish fat and water will start to come out.
Flip the pieces at this point and in every 10 minutes.**
Switch off the oven when the fish pieces turn dark brown outside.
Arrange the grilled fish on a plate.
:- Serve hot.
:- Optional - Sprinkle the lime juice on the fish and garnish with onion slices.
**The preparation time depends on fish type and your taste. I make it really crispy. In that case, sometimes you may smell burning, as the water coming out of fish is burnt dry in the foil.
Use no oil, get same taste as you fry your favourite fish...
Mathi Nellika Vattichathu is a traditional muslim recipe in ...
Snakehead Fish is a kind of predatory fish that live in fr...
This Fish Biriyani is an authentic biriyani from the famous ...
Crab Fry is a fragrant medley of spices and aromatics. Its s...
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
Sign up to receive email updates for New Recipes/Special Announcements