Breeze fish Point Hyderabad sindh is known for its delicious and unique seafood dishes. Here are a couple of recipes inspired by the flavors you might find there.
- Hyderabadi Fish Fry.
Ingredients.
500g fish fillets (such as King Fish or Pomfret)
2 tablespoons ginger-garlic paste
2 tablespoons red chili powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala
2 tablespoons lemon juice
Salt to taste
Fresh curry leaves
Oil for frying
Instructions:
Marinate the Fish.
Clean the fish fillets and pat them dry. In a bowl, mix ginger-garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, lemon juice, and salt. Fish coat the fillets with this marinade and let it sit for at least 30 minutes.
Prepare for Frying.
Heat oil in a frying pan over medium heat. Once the oil is hot, add a few curry leaves to infuse flavor.
Fry the Fish.
Place the marinated fish fillets in the hot oil and fry them until they are golden brown and cooked through, about 3-4 minutes on each side depending on the thickness of the fillets.
Serve.
Serve the Hyderabadi Fish Fry hot, garnished with lemon wedges and fresh coriander leaves.
- Fish Biryani.
Ingredients:
500g fish fillets (such as Bhetki or Seer Fish)
2 cups basmati rice
3 tablespoons yogurt
2 large onions, thinly sliced
2 tomatoes, chopped
2 tablespoons ginger-garlic paste
1 tablespoon red chili powder
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon cumin seeds
4 green cardamom pods
4 cloves
1 cinnamon stick
2 bay leaves
4 tablespoons oil
1 cup fresh mint leaves
1 cup fresh coriander leaves
Salt to taste
Strands Saffron soaked in 1/4 cup warm milk
Fried onions for garnish.
Instructions.
Prepare the Rice.
Rinse the basmati rice and soak it for 30 minutes. Boil the rice with salt, cardamom, cloves, cinnamon, and bay leaves until it’s 70% cooked. Drain and set aside.
Marinate the Fish.
Cut the fish fillets into large pieces. Marinate with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Let it sit for 20 minutes.
Cook the Fish.
Heat 2 tablespoons of oil in a pan. Add the marinated fish and cook until it’s half done. Pan Remove from Set aside.
Make the Masala.
In the same pan, add the remaining oil and fry the onions until golden brown. Ginger-garlic paste add and sauté until the raw smell disappears.
Add tomatoes, red chili powder, turmeric powder, and garam masala. Oil cook until the separates from the masala.
Layer the Biryani.
In a large pot, spread a layer of rice, followed by a layer of the fish masala. The Repeat layers, finishing with a layer of rice on top. Sprinkle fresh mint, coriander leaves, and saffron milk over the top layer.
Dum Cooking.
The cover pot with a tight-fitting lid or seal with aluminum foil. Cook on low heat for 20-25 minutes to allow the flavors to meld together.
Serve. Gently mix the layers before serving. Fried Garnish with onions and serve hot with raita and salad.
These recipes bring out the rich and aromatic flavors of Hyderabadi cuisine, capturing the essence of Breeze Fish Point’s seafood offerings. Enjoy.
