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Selasa, 08 April 2014
Fish Fry
Ingredients
Boneless Fish slices-4
Chilly powder-2tsp
Cumin powder-1tsp
Garam masala-1/2tsp
Amchoor powder-pinch
Lime juice-2-3drops
Salt to taste
Oil to fry
Method
Make thick paste out of chilly powder, cumin powder, garam masala, amchoor powder, lime juice, salt and water. Marinate the fish pieces in the above mixture for 3 hours and shallow fry in hot oil till golden brown.
Kamis, 20 Februari 2014
ANGLO INDIAN SALT FISH PICKLE
A Trypical Anglo-Indian Pickle. Very easy to prepare and takes awesome!!!!
½ kg good salt fish cut into small bits (without the bone)
3 tablespoons chilly powder
½ teaspoon tumeric powder
1 teaspoon mustard seeds powdered
1 teaspoon cumin powder
¼ teaspoon nutmeg powder
1 tablespoon sliced ginger pieces
1 tablespoon sliced garlic pieces
2 tablespoons salt
1 cup Sesame oil (Til oil)
1 cup vinegar
1 teaspoon fenugreek seeds powdered
Wash the salt fish well and leave to dry for some time. Smear the tumeric powder on the salt fish. Heat 2 tablespoons oil in a pan and fry the salt fish till golden brown. Keep aside. In another pan heat the remaining oil till smoky, then turn off the heat. Add all the other ingredients and the fried salt fish and mix well. Store in bottles when cold.
This recipe is featured in my book FLAVOURS OF THE PAST
Read More..
½ kg good salt fish cut into small bits (without the bone)
3 tablespoons chilly powder
½ teaspoon tumeric powder
1 teaspoon mustard seeds powdered
1 teaspoon cumin powder
¼ teaspoon nutmeg powder
1 tablespoon sliced ginger pieces
1 tablespoon sliced garlic pieces
2 tablespoons salt
1 cup Sesame oil (Til oil)
1 cup vinegar
1 teaspoon fenugreek seeds powdered
Wash the salt fish well and leave to dry for some time. Smear the tumeric powder on the salt fish. Heat 2 tablespoons oil in a pan and fry the salt fish till golden brown. Keep aside. In another pan heat the remaining oil till smoky, then turn off the heat. Add all the other ingredients and the fried salt fish and mix well. Store in bottles when cold.
This recipe is featured in my book FLAVOURS OF THE PAST
Selasa, 04 Februari 2014
Mediterranean Fish in Foil Packets with Rice
 | ||
| Summer. Time for grilling. |
This easy as 1, 2, 3 recipe has been a summer family staple since I was a blushing bride, learning to grill fish. We wont talk about how many years ago that was, Dear Reader. I mean, the blushing bridal part. Lets just say my oldest son is 26 and leave it at that.
So, you may ask- if youre a blushing bride yourself- how do you grill a slab of fresh fish and veggies all at once and have it turn out so tender and flaky and savory that your newly minted partner for life will turn to you and whisper, I knew I married the right girl? Or boy (I make no assumptions around here, goddess forbid).
Well, heres a little secret I learned way back when. Back before cooking blogs and Food TV
and Jamie Oliver
. I learned it from a woman who liked my paintings. This is the only way to make fish, she told me. Trust me.
Well, heres a little secret I learned way back when. Back before cooking blogs and Food TV
and Jamie Oliver. I learned it from a woman who liked my paintings. This is the only way to make fish, she told me. Trust me.I trust you, I answered. Now tell me your secret.
Foil, she said. And onions, garlic and tomatoes. Its a Mediterranean style fish- not the typical butter and Ritz cracker crumbs you get around here (we were living on Cape Cod
at the time). This is the real thing, she continued. Real food. Big flavor. Youll love it!
at the time). This is the real thing, she continued. Real food. Big flavor. Youll love it!And she was right.
Heres my easy version of Mediterranean fish- grilled (or baked) with spinach, tomatoes, onions and garlic. I also added balsamic vinegar and fresh chopped herbs.
Easy Mediterranean Fish Recipe in Foil Packets- Serve with Rice
The fish I used this time was halibut. But any hefty white fish will do- cod, haddock, tilapia, or orange roughy would all be brilliant.
Ingredients:
4 serving size fish fillets, rinsed and patted dry (about 1 1/2 pounds)
A squeeze of fresh lemon juice
Sea salt and fresh pepper
8 cloves of garlic, roughly chopped
2 red or sweet yellow onions, cut into pieces
4 cups baby spinach leaves- or chopped spinach
8 plum or Italian tomatoes, roughly chopped
4 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley or cilantro
A sprinkle of red pepper flakes, to taste
Extra virgin olive oil, as needed
Instructions:
Fire up the grill
to medium high heat. If you are cooking indoors, preheat the oven to 375ºF.
Tear off a large sheet of aluminum foil and place it on a large platter or tray.
Lay the fish fillets in the center, in a single layer. Squeeze a little lemon juice over the fillets. Season with sea salt and fresh pepper.
In a large mixing bowl, combine the garlic, onion, baby spinach and tomatoes. Add the balsamic vinegar, fresh chopped herbs, red pepper flakes and toss to mix. Drizzle with enough extra virgin olive oil to moisten it all. Season with a little sea salt and pepper. Toss to coat.
Tear off a second sheet of foil the same size as the bottom sheet.
Turn up all the edges of the bottom sheet a bit to catch any liquid that runs to the edge.
Spoon the spinach-tomato mixture on top of the fish. Drizzle on any remaining olive oil left in the bowl.
Lay the second piece of foil on top of the fish and veggies and crimp the foil closed all around the edges to make a large packet.
Carry the packet with the platter or tray to the grill and carefully transfer the packet to the preheated grill. Cover the grill and cook until the fish is done- about 20 minutes or so- depending on the thickness of the fillet, and how hot your fire is. The fish should flake easily with a fork, and appear opaque.
Serve with hot cooked rice. I served mine with my tasty Spanish Brown Rice Bake recipe.
Recipe Source: blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.
Karinas Note for Gluten-Free Folks:
This is a safe way for those with celiac disease or food allergies to eat at pot luck barbecues and picnics. Bring your own packets! Make single individual packets for each person to make it easy to share the grill with no danger of cross contamination.
Kalyns Kitchen: Grilled Salmon with Asian Dipping Sauce
Cooking with Amys Shrimp and Mango Kebabs
Food Bloggas Grilled Watermelon
Gluten-Free Bays Grilled Chipotle Lime Chicken
Fire up the grill
to medium high heat. If you are cooking indoors, preheat the oven to 375ºF.Tear off a large sheet of aluminum foil and place it on a large platter or tray.
Lay the fish fillets in the center, in a single layer. Squeeze a little lemon juice over the fillets. Season with sea salt and fresh pepper.
In a large mixing bowl, combine the garlic, onion, baby spinach and tomatoes. Add the balsamic vinegar, fresh chopped herbs, red pepper flakes and toss to mix. Drizzle with enough extra virgin olive oil to moisten it all. Season with a little sea salt and pepper. Toss to coat.
Tear off a second sheet of foil the same size as the bottom sheet.
Turn up all the edges of the bottom sheet a bit to catch any liquid that runs to the edge.
Spoon the spinach-tomato mixture on top of the fish. Drizzle on any remaining olive oil left in the bowl.
Lay the second piece of foil on top of the fish and veggies and crimp the foil closed all around the edges to make a large packet.
Carry the packet with the platter or tray to the grill and carefully transfer the packet to the preheated grill. Cover the grill and cook until the fish is done- about 20 minutes or so- depending on the thickness of the fillet, and how hot your fire is. The fish should flake easily with a fork, and appear opaque.
Serve with hot cooked rice. I served mine with my tasty Spanish Brown Rice Bake recipe.
Recipe Source: blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.
This is a safe way for those with celiac disease or food allergies to eat at pot luck barbecues and picnics. Bring your own packets! Make single individual packets for each person to make it easy to share the grill with no danger of cross contamination.
More (Fabulous!) Summer Grill Recipes From Food Bloggers:
Kalyns Kitchen: Grilled Salmon with Asian Dipping Sauce
Cooking with Amys Shrimp and Mango Kebabs
Food Bloggas Grilled Watermelon
Gluten-Free Bays Grilled Chipotle Lime Chicken
Kamis, 30 Januari 2014
The Friday Night Fish Fry
I’m not exactly sure how it became such a staple of Western New York’s regional cuisine, but every Friday night, all over this part of the Empire State, countless hundreds of restaurants feature what’s simply called a “fish fry.”
It’s a boneless fillet of haddock, usually dipped in some type of beer batter and served humbly with tartar sauce, fries, baked potato, or as you see here, mashed potatoes. I enjoyed this fine example at Countryside Family Restaurant, a few miles from my mom’s home, and it was awesome.
I really want to do a demo for this recipe, especially since I’ve had hundreds of requests for “fish and chips,” which I assume this is a direct descendant of, but to do it properly you really should use a nice big deep-fryer. I may get a turkey fryer in anticipation of the holiday season, and could break it in with this fabulous fish dish. If you have any “fish fry” memories, please feel free to share!
Minggu, 26 Januari 2014
Nuked fish Kjarnorkufiskur
Christmas is over and the New Year’s Eve madness as well (although I still hear the occasional explosion as people discover overlooked fireworks or celebrate January birthdays by letting off a few). What better way to calm stomachs that are still recovering from all the heavy holiday food than by serving up a delicious fish dish?
This is my grandmother’s recipe for a quick fish gratin with vegetables:
Take 1 fish fillet, skinless and boneless, preferably haddock or cod - but any firm, white fish will do. Cut into pieces. Take some raw potatoes, carrots, a small rutabaga and some cauliflower. Slice carrots, cut cauliflower into small florets and chop rutabaga and potatoes into bite-size pieces. Layer into a microwave-safe casserole dish. Break a couple of eggs into a bowl, add some milk and spices (salt, pepper, and fish-spice mix). Mix well. Pour egg mixture over the fish and veggies. Top with grated cheese. Nuke on High until the vegetables are tender and the egg mixture is cooked.
Read More..
This is my grandmother’s recipe for a quick fish gratin with vegetables:
Take 1 fish fillet, skinless and boneless, preferably haddock or cod - but any firm, white fish will do. Cut into pieces. Take some raw potatoes, carrots, a small rutabaga and some cauliflower. Slice carrots, cut cauliflower into small florets and chop rutabaga and potatoes into bite-size pieces. Layer into a microwave-safe casserole dish. Break a couple of eggs into a bowl, add some milk and spices (salt, pepper, and fish-spice mix). Mix well. Pour egg mixture over the fish and veggies. Top with grated cheese. Nuke on High until the vegetables are tender and the egg mixture is cooked.
Senin, 20 Januari 2014
Lagni fish
Lagni fish
Ingredients
- Fish whole 1 to 1 ½ kg
- Lemon juice ¼ cup
- Salt 1 tsp + ½ tsp
- Oil ¼ cup
- Curry leaves 20
- Fenugreek seeds ½ tsp
- Ginger garlic 1 tbsp
- Turmeric ½ tsp
- Chili powder 1 ½ tsp
- Coriander 1 tsp
- Cumin 1 tsp roasted and crushed
- Allspice 1 tsp
- Tomatoes 2 finely chopperized
- Black pepper ½ tsp
- Yogurt ½ cup
- Tamarind pulp 2 tbsp
- Coriander leaves 2 tbsp
- Green chilies 2 chopped
Method
- Give cuts on both sides of fish, wash and dry very well, marinate with 1 tsp of salt and 1.4 cup lemon juice, leave it for 30 minutes, heat ¼ cup oil add curry leaves, fenugreek seeds, ginger garlic paste, all the dry seasonings with chopperized tomatoes, add yogurt and fry well, remove. Add tamarind pulp, green chilies, coriander leaves chopped, take a large rectangular piece of foil, put on oven tray, spread with half cooked masala, put fish on it, top with remaining masala on fish, seal well, bake in a preheated oven for 30 minutes, open foil, re-bake till water dries and oil comes on top, serve with lemon slices, chopped coriander leaves.
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