How to Prepare Bearnaise Sauce?

Bearnaise  Sauce  (280 ml)  (5 – 8 portions)

Serve with grilled meat and fish


Butter – 225 gm

shallots (chopped) – 15 gm

Tarragon  – 1 tbsp

Egg yolks – 3

Peppercorns (crushed) –  6

Vinegar –  15 ml


Mix  together shallots, peppercorns, and vinegar.

Reduce completely.

Add 1 tbsp cold water. Allow to cool.

Mix in egg yolks with a whisk.

Return to gentle heat and whisking continuously, cook till it becomes like cream.

Remove from heat and cool slightly.

Whisk in the method warm butter until thoroughly combined.

Add seasoning to taste.

Pass through a tammy cloth.

Serve warm with grilled meat and fish.


How to Make Sour Fish?


Fish ( pomfret, salmon, mullet etc) – 500 gm

Curds – 225 gm

Lime Juice – 2

Sugar – 1/2 tsp

Big cardamom Powder – 1 tsp

Turmeric – 1/2 tsp

Onions (finely chopped) – 115 gm

Fat – 50 gm

Ginger (slice finely) – 10 gm

Coriander powder – 5 gm

Cumin powder – 5 gm

Chilli powder – 1 tsp

Salt – to taste


Put all ingredients together and cook on a slow fire till fish is cooked.

How to Prepare Masala Fried Fish?


Fish ( Pomfret, salmon, mackeral etc) – 500 gm

Ginger – 5 gm

Garlic – a few flakes

Red chillies – 5 gm

Tamarind – 10 gm

Cumin – a pinch

Salt – to taste

Oil – 30 ml


Clean and wash. Cut into slices ; if small fish, keep whole, but make gashes.

Grind together the spices and salt.

Smear fish with this paste.

Keep aside for a while.

Shallow fry till cooked. Serve hot.

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