Ingredients:

500gms (1lb) fish fillets,

1 tbsp Cajun seasoning mix,

1/4 cup milk,

1/2 cup corn flour,

1/4 cup all-purpose flour,

1 egg; beaten,

Salt and pepper to taste,

Oil for deep frying.

Method:

In a mixing bowl, combine beaten egg with milk and whisk flour into it to prepare a batter. In a shallow dish, mix together corn flour, Cajun seasoning, salt and pepper. Mix well and spread into the dish. Heat oil in a wok/fryer for deep frying. Pick each fillet, dip into the batter and then roll in the corn flour and Cajun seasoning mixture to coat properly and then drop into hot oil. Fry on medium flame until golden brown on both the sides and fish is cooked. Serve with any dip.

Ingredients:

1 pound fish fillets,

1/2 can of cream of mushroom soup,

2-3 tbsp milk,

2-3 tbsp grated cheese,

3/4 cup of soft bread crumbs.

Method:

Preheat the oven to 200° C (400° F). In a saucepan, combine soup and milk and simmer over low-medium flame for few minutes. Meanwhile grease the baking dish with butter and arrange the fillets in it. Then pour the soup mixture over the fish. Top it with cheese and bread crumbs and bake in the preheated oven for aroun 15 minutes or until fish is cooked and golden brown in color.

Ingredients:

2 steaks cod; (deboned),

2 tsp of coriander seeds,

Vinegar, made from white wine,

Salt to taste.

Method:

Preheat the oven in 180 C. Heat a skillet/pan and add the coriander seeds to it. Roast them well on low-medium flame, stirring continuously, until they are fragrant, roughly about 8-10 minutes. Let them cool down at room temperature. Grind them to fine powder. Spray a baking dish with cooking oil. Drain the fish steaks and place them in a baking dish. Sprinkle ground coriander and salt. Cover and place it in the oven and bake it for 20 minutes. Remove from the oven, sprinkle with vinegar and serve hot.

This recipe has a delicious blend of sweetness of mango with little spices to subtly marinate the prawns. Then they are coated with coconut and mint and crisp fried.

Ingredients:
1 cup mango pulp,
1 cup medium size prawns; peeled, deveined and washed,
1 1/2 tsp garlic paste,
1/2 tsp mustard paste,
1/8 tsp turmeric powder,
1/2 tsp red chilli powder,
Salt to taste,
Dessicated coconut and freshly chopped mint and corainder leaves to coat,
Oil for frying.

Method:
Marinate prawns with some salt, garlic and mustard paste. Set them aside for 15-20 minutes.
In a bowl, combine mango pulp with turmeric powder, red chilli powder and very little salt. Then add the marinated prawns to this mango mixture. Set this aside for 10 minutes.
Add some oil in a pan and keep it on medium flame. Meanwhile, in a shallow plate, combine coconut, mint and coriander leaves. Take out each prawn, roll it in the coconut mixture to coat well and then drop it into the hot oil. Similarly prepare all the prawns and fry them on low-medium flame till prawns are cooked and nice crisp. Serve hot with red or green chutney.

This fish curry has a delicious blend of pineapple and spices. The pineapple chunks/juice adds a sweet and sour flavor to the curry. Fish cooked in this curry imbibes the pineapple flavor and taste of spices.

Ingredients:

300 gms fish (any fish of your choice),

200 gms pineapple slices or pineapple juice,

1 onion,

5-6 cloves of garlic,

1″ piece ginger,

1/2 tsp turmeric powder,

1/2 tsp red chilli powder,

1/2 tsp freshly ground pepper,

Salt to taste,

Oil for frying.

Method:

Make small slits on the fish and rub some salt and tumeric on it. Let it marinate until you prepare the curry.

Grind together ginger, garlic and onion. Heat some oil in a deep pan, add this ground paste to it and saute on medium flame till it turns golden in color. Then add little salt, turmeric powder, red chilli powder and pepper. Saute this mixture for few minutes. Now add the marinated fish to it. Cover and cook for 4-5 minutes. Cut the pineapple slices into chunks and add them into the pan. If you are using pineapple juice, add it to the curry the same time. Cook uncovered for a while and then add water to form a curry. Cover and cook for 15-20 minutes or till fish and pineapple both are tender. Serve hot with steamed rice.