Showing posts with label Fish. Show all posts
Showing posts with label Fish. Show all posts

Tuesday, March 28, 2017

Broiled Golden Pomfret with Chaat Masala

The golden pomfret (pompano)  is a soft mild flavoured fleshy fish with a buttery flavour and no fishy or gamy smell. When fresh it tastes very delicious. You can use any kind of spicy or herb flavoured marinade on it and it works very well. This time I used chaat masala along with the other spices and it was just so delicious! My husband who is always quite reluctant when it comes to eating fish, actually enjoyed eating it.

1 Golden Pomfret fish (around 1.25lbs)
 Juice of half a lemon
1/2 Tsp Turmeric Powder
1 Tsp Kashmiri red chilly Powder  
1 Tsp MDH Chaat Masala 
1 Tsp Ground Black Pepper 
1 Tsp ginger garlic paste
1 Tbs Olive oil 
Salt to taste

1 Clean the fish by scraping the skin and cut into two filets with out removing the skin. You could ask the fish vendor to clean and make filets for you. 

2. Sprinkle salt and lemon juice on the fish filets and rub them well. 

3. Mix together the black pepper, turmeric, red chilly powder and chaat masala with the ginger garlic paste and smear this marinade on the fish filets well. Leave to rest for half an hour. 

4. Heat a cast iron frying pan, brush it with 1 or 2 tsp of olive oil and place the fish on the pan skin side down. Let the fish get fried on the bottom  well. 

5.  Switch off the stove, drizzle the remaining olive oil on top of the fish and then place the frying pan with the fish on the top rack of the pre heated oven.

6.  Broil the fish on high for 5 - 6 minutes till the fish is browned all over. Switch off the oven. Tranfer to a serving plate and enjoy the crispy delicious mouth watering fish. 

Tuesday, May 10, 2016

Methi Fish Curry

I love to eat fish especially south indian style fish curries which are mouth watering. I keep trying all kinds of fish recipes - baked, fried, grilled, kebabs, cutlets, curries, etc each time looking for exotic and unique flavours which I haven't tasted. Today I wanted to make a fish curry to eat with rice but with a different flavour. I happened to hop on this blog on this blog "Cubes and Juliennes" and the recipe "Methi Machli" on this blog caught my attention. I could imagine the magic aroma of "methi" emanating from the dish as I read the recipe and saw the pictures which made me fall in love with her food. This was inspiration enough for me to create my fish curry with the flavour of methi (fenugreek) which for sometime made me methi crazy too just like the author Farruqh Aziz Ansari. A look at her recipes tells me that she is an amazing cook. I am sure going to try some of her recipes and post them here.

Here's my version of Methi fish curry:


Trout fish filets - 6 (1/2 a pound)
Methi (Fenugreek) seeds - 1 tsp
Zeera (Cumin) seeds - 1/2 tsp
Tomato paste - 1 tbs
Ginger garlic paste - 2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1 tsp
Kashmiri red chilly powder - 1 tsp
Whole green chillies - 2 medium size
Kasuri methi (dried fenugreek leaves) - 1 tbs
Cilantro chopped - 1 tbs
Lemon juice - 1- 2tsp
Canola oil - 3 tbs
Salt to taste

1. Clean, wash and drain the fish filets. 
2. Rub salt on the fish filets. Mix together 1/2 tsp red chilly powder and 1/2 tsp turmeric with 1 tsp lemon juice and marinate the fish filets with this paste for 10 mins. 
3. Heat 1 tbs canola oil in a non stick or cast iron pan and lightly fry the fish filets on both the sides. Remove and set aside. 
4. Heat 2 tbs of the remaining oil in a Kadai (pot) add the methi seeds and as soon as they change color a bit and you get a whiff of their aroma, quickly add the cumin seeds followed by the ginger garlic paste, whole green chillies (with stems removed) coriander powder, turmeric powder, kashmiri chilly powder and tomato paste. 
5. Fry the mixture in the oil till the raw smell of the spices and tomato paste is gone. Add 1/2 a cup water, stir well.
6. When it comes to a boil, add the fried fish, cover and let it simmer on low for 5 minutes. 
7. Add the chopped cilantro and Kasuri methi, sprinkle the remaining lemon juice. Simmer for another minute and serve hot with boiled rice or tomato dosa. Enjoy the fish curry with the exotic flavour of methi. 

Thursday, December 17, 2015

Saffron Flavoured Salmon

Salmon filets - 2 
Onions - 1 large sliced
Tomatoes - 1 small
Garlic cloves - 2 
Fresh thai red chilly - 1 chopped
Cilantro - 1 tbs chopped
Saffron - a pinch
Olive oil - 2 tbs
Turmeric - 1/4 tsp
Black pepper - to sprinkle
Paprika - 1/2 tsp
Lime juice - 1 tbs
Salt - to taste 

1. Clean, wash the salmon filets and towel dry them. Rub salt and leave aside.
2. In a sauce pan fry the onions in 1 tbs olive oil till golden brown.
3. Add chopped garlic, turmeric, paprika, salt and black pepper followed by tomatoes. 
4. Cook till tomatoes soften a bit and then with an electric hand blender, blend all the ingredients well to get a coarse paste. Add the fresh chopped thai red chilly and cilantro. 
5. Soak and crush the saffron threads in a little warm water and add it to the onion mixture. 
6. Smear this saffron onion mixture on the salmon filets, squeeze some lime or lemon juice and leave them to marinate for 10 - 15 mins. 
7. Heat a caste iron skillet add 1 tbs olive oil and place the filets in it till the bottom gets fried and is a bit crispy. 
8. Now remove from the stove and bake in the oven pre-heated at 400 degrees celsius for just 8 minutes. 
9. Remove from the oven and serve them hot with lemon wedges and a nutritious salad. I served it with Kale salad and sautéed black beans garnished with chopped cilantro. 
10. Do not over bake the salmon. It should be just done, which means crispy on the outside and juicy inside. Mine was perfectly done in just 8 minutes.

For the sautéed black beans: 
1.Boil 1/2 cup of black beans (soaked overnight) in a pot till soft. They should be al dente and not mushy. Or use canned beans instead. Keep aside. 
2. Heat 1/2 a tsp of vegetable oil in a sauce pan. Throw in 1/4 tsp of black mustard seeds and as soon as they start spluttering add 1/2 tsp chopped garlic followed by half a small chopped onion and fry till translucent. 
3. Add the cooked black beans to the pan and sauté with the onions. Give it a stir and remove from the stove. Drizzle some fresh squeezed lemon juice and enjoy.

Wednesday, April 15, 2015

Trout & Green Mango Curry

As a child I always loved eating raw mangoes and also enjoyed them when cooked with fish or meat. Still cannot forget the taste of the fish curry with raw mangoes that my mom used to make for lunch on a hot summer day.

Here's the recipe:


Trout or any other fish filets - 1lb
Green mango - 1 large
Onion - 1 large
green chillies - 2-3 small
ginger garlic paste - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Cilantro - 1/4 cup
Vegetable oil - 2 tbs
Salt to taste


1. Clean wash and towel dry the trout or any other fish. Set aside.

2. Heat the vegetable oil in a saucepan, fry the sliced onion to golden brown.

3. Add the ginger garlic paste, turmeric, red chilli powder and coriander powder and salt. Stir and mix well. 

4. Peel the green mango and cut into 4 quarters and add them to the onion masala.

5. Then immediately add the trout fillets too along with the green chillies. Turn over the fish pieces gently to mix with the masala. Cover and leave it to simmer on low flame till the mango becomes tender and the fish is cooked. Sprinkle a little water if the sauce is too thick.

6. Taste the sauce and adjust the salt and let the sauce thicken a bit on simmer. When you start getting the  aroma, the fish is ready.

7. Garnish the trout curry with chopped cilantro and serve hot with boiled rice and enjoy!

Friday, February 14, 2014

Salmon Cutlets

Fresh Salmon/Trout de-boned and minced - 1lb
Potato boiled and mashed - 1 medium size
Onion chopped -1small
Green chilly or Jalepeno - 1 small or half
Garlic clove - 1 small
Salt and Pepper
Turmeric - 1 tsp
Parsley chopped - a few leaves
Corn flour - 1 tbs
Olive oil - 1 tbs
A dash of lemon juice.

1.Mix together, minced salmon, chopped onion, fresh green chilly or jalepeno, parsely, salt and pepper and a dash of lemon juice.
2. Add corn flour, turmeric, salt and pepper to mashed potato, blend everything together with your hand and add it to the salmon.
3. Mix well and make small round balls, then flatten them on the palm of your hand and set aside. You can make 8 cutlets altogether.
4. Shallow fry all of them in one tbs olive oil on medium heat in a non-stick or cast iron skillet. Drain on paper towels.
5. Serve them hot with ketchup, chutney or chilly sauce. Enjoy!

Thursday, August 9, 2012

Salmon Biryani

Yesterday I made Salmon biryani for Ifthaar. I had such a craving for fish biryani as I hadn't made it  in a long time. Unlike me, nobody loves fish in my family. It turned out delicious - just the way I imagined it! I did not touch any of the ifthaar snacks as I could not wait to enjoy it.  The mint and the yoghurt chutneys I made with it added the zing to it.

But one thing about fish biryani is that it has to be eaten fresh. Even a day old fish biryani does not taste the same as the fish smell becomes kind of over powering. So enjoy it fresh as it is delicious.

Salmon - 6-8 medium size pieces (1 lb)
Onions - 3 medium size
Tomatoes - 2 medium size
Green chillies - 4-6 small
Ginger garlic paste - 1 tblspn
Thick Yoghurt - 1/2 a cup
Mint leaves (Fresh) - a few
Cilantro - 1/2 cup chopped
Cinnamon stick - 1 inch
Cloves - 5
Green cardamom - 5
Red chilly Powder - 2 tspns
Turmeric - 1 1/2 tspns
Cumin - 1/2 tspn
Lemon juice - 1 tblspn
Saffron - a pinch
Warm milk - 2 tblspns
Basumati Rice - 1 1/2 cups
Vegetable oil - 1/4 cup + 2-3 tblspns for frying salmon.

1.Slice the onions and cut the tomatoes into quarters. Make fresh ginger garlic paste and set aside.

2.Wash the basumati rice and let it soak for 20 - 30 mins.

3. Rub the salmon pieces with salt, lemon juice, 1 1/2 tsp red chilly powder, 1 tsp turmeric and 1/2 tsp cumin. Marinate for half an hour and set aside.

4.  Fry the salmon in the vegetable oil for 2 or 3 mins on each side by turning over only once.

5. Heat the oil in a pot. add the whole spices - cinnamon, cloves and green cardamoms. Immediately add the   sliced onions to it and fry till golden brown.

6.Add the ginger garlic paste, turmeric powder, 1/2 tspn red chilly powder and tomatoes and simmer till the tomatoes turn soft. Mix well.

7. Add the yoghurt followed by green chillies, mint and cilantro. Put the sauce in a roasting dish, then add  the fried salmon pieces to it and simmer for around 10 mins.

8. Meanwhile bring to boil 4 to 5 litres of water in a big pot. Add 2 tblspns of salt. Add rice and cook till half  done. The rice should be a little soft on the outside but still gritty on the inside. Drain well.

9. Preheat oven to 375 degrees fahrenheit.

10. Now remove the fried salmon pieces from the sauce and set aside. Put the cooked rice into the roasting pan, add fresh mint leaves, cilantro, then saffron solution (saffron dissolved in warm milk). And layer the top with the fried salmon pieces that we removed from the sauce.

11. Close the lid and steam it in the oven for 10 mins.

12. Remove while it is steaming hot and serve with Mint chutney and Yoghurt chutney. Enjoy!

Tuesday, January 18, 2011

Creamy coco chilly pepper trout

Rainbow trout filets cut into 8 -10 pieces
Cumin powder - 1/2 tspnAdd Image
Red chilly powder - 1 heaped tspn
Black pepper ground - 1/2 tspn
Coconut powder - 4 tblspns
Olive oil - 2 tblspns
Fresh cilantro chopped
Salt to taste

Method: Clean, rinse and dry the trout pieces between paper towels, rub them with salt, red chilly powder, cumin powder, ground pepper, lemon juice & chopped cilantro and let them marinate for 10 - 15 minutes. Put 4 tblspns of coconut powder in a small dry plate. Take the trout pieces one at a time, dab them in the coconut powder and shallow fry all of them in a non stick pan on medium heat till they are just done. Take care not to over cook them by turning over after 3 minutes and cooking each side only once. They should be golden on the outside and juicy on the inside. They are just delicious! Enjoy with rice and curry.

Wednesday, January 12, 2011

Creamy coco lemon pepper fish

Basa fish filets - 4
Fresh curly parsely chopped- 1/2 tbspn
Lemon pepper powder - 2 tspns
Coconut powder - 4 tblspns
Ground cumin - 1/2 tspn
Olive oil - 2 tblspns
Salt to taste

Method: Clean, rinse and cut each Basa fish filet into 2 or 3 pieces. Rub them with salt & cumin & keep them aside. After 10 minutes sprinkle lemon pepper, throw in chopped parsely & dust with coconut powder so that it coats evenly and thoroughly. Then shallow fry them in olive oil in a non stick pan and serve them hot with steamed or fried rice.