Coconut Fish Curry with Cauliflower and Potatoes

June 15, 2013 1 Comment

Fish Curry medSummer has arrived, well at least in spirit, the weather seems to remind me of the rainy shadowy city of my childhood – Kolkata. It is possibly nostalgia that colors my perception, but the best part of Kolkata is its ability of maintain a calm pace amidst the hustle and bustle, rain puddles and yes, the streams of people. A hallmark of the Kolkata monsoon is the coveted Hilsa fish, which in all this hustle and bustle is an extreme rarity on our table. That with an eye towards eating green and sustainable, I try to avoid fish being shipped halfway across the world restricting my emphasis and focus on local wild caught fish. Today’s rainy day fare was a simple and down home style, Fish Curry with Potatoes and Cauliflower.

The last few weeks of school reach a heady crescendo, with school trips and events filling every waking day. It is also a busy time at work, with the fiscal year ending and budgets and ramp up planning for the next year. A year ends and planning for the new fiscal year begins. All of this makes me pause in reflect on the many begins and new years that I stumble into through the course of the year. All mark different beginnings, yet all of them allow an opportunity to pause, reflect and start afresh.

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Sunday evening was a day I was tired beyond measure, so I turned to this fish curry that served as an one dish meal built in with vegetables and fish served with steaming hot white rice. Yes, a meal that is fairly Bengali in its roots and overall super comforting. I am expecting mom to be visiting pretty soon and so I am getting ready for her visit.

Given that I have been fussing around with this post for all of three days now, it looks like I shall be some what sparing on my blog. I am determined to take more time with her, and enjoy these weeks in a slow and measured pace.

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Coconut Fish Curry with Cauliflower and Potatoes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

A simple Bengali inspired fish curry with cauliflower, coconut and fragrant garden cilantro.

Ingredients

  • 11/2 pounds of tilapia fillet, cut into 2 inch sized pieces
  • 1 teaspoon turmeric
  • Salt to taste
  • 2 tablespoons oil (preferably mustard oil)
  • 1 teaspoon nigella seeds or panchphoron
  • 1 medium sized red onion, cut into a fine dice
  • 2 teaspoons fresh ginger paste
  • 1 medium head (about 3/4 pound) of cauliflower
  • 1 medium sized potato, peeled,halved and thinly sliced
  • 1 to 2 medium sized tomatoes
  • 2 green chilies finely chopped
  • 1/2 cup coconut milk
  • 3/4 cup of water
  • 2 tablespoons of finely chopped cilantro

Instructions

  1. Rub the tilapia with the turmeric and the salt and set aside.
  2. Heat the oil and add in the nigella seeds or the panchphoron and wait until the seeds begin to crackle.
  3. Add in the onion and the ginger and saute for about 3 to 4 minutes, until the onions soften and begin to turn gently golden.
  4. Add in the cauliflower and the potato and add in a little salt and mix well.
  5. Cover and steam cook the vegetables for 6 to 7 minutes.
  6. Remove the cover and add in the tomato and cook for about 3 minutes.
  7. Gently add in the fish and the green chilies.
  8. Add in the coconut milk and bring to a simmer and mix in the water.
  9. Simmer the mixture for 10 minutes, until the vegetables are well done and the fish is soft and the flavors are well mixed.
  10. The sauce should also thicken at this time.
  11. Garnish with the cilantro and serve with steamed rice.
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Filed Under Bengali, Fish and Seafood, Uncategorized Tagged With Cauliflower, cilantro, Fish, Fish and Seafood, Nigella, One Dish Meals, Summer, Tilapia

Fish Cakes with a Crisp Coating – Macher Chop

February 26, 2012 Leave a Comment

Once, I got to a comfort level I started making the fish chops in larger batches for company. They worked very well, since most of the work with the exception of the frying could be done ahead of time. People began to like these little cakes so much, that I began to pay more attention to them. I gradually added more flavor with fresh spices and herbs. Eventually, many crisp chops later, I ultimately settled into this version that people began calling my signature version. In fact, even my mother who was initially skeptical began to like my fish chops. She agreed that they were a pretty good adaptation of the real deal.

One day, my husband’s close friend (the one we have name his BFF) decided to ask me how these were made, and I gave him fairly detailed directions. He then began making them, his version at first was close to mine and then he began straying, but bravely claiming consistency. This was the beginning of the problem, since he proffered the amended versions and called them my recipe, despite the straying, modifications and changes.

Eventually, he simplified these cakes to a pleasant but completely different version that he debuted at an event. I saw a pale creature without any coating of breadcrumbs, being savored by our friends. Seeing me, the BFF, happily informed the group that the fishcakes they were savoring were my signature fish chops. I was unsure how to respond to this, other than bravely gulping down some of the wine in my glass and smiling, well, maybe kind of choking and smiling.

I wonder how many times this happens, when someone tries to pay a compliment and it backfires. I later related this to my mother, who pointed out that the gentleman was simply being gracious, after all, the idea is the only thing that we can attribute to the original cook.

What we do with the recipe is essentially our interpretation. Seeing, my puzzled look, she clarified that this was no different from any other creative process, this is why she explained the same subject could be painted differently with different artists.

To bring across the point, she asked me whether I considered these fishcakes an original recipe. I informed her without thinking, that this was her recipe that I followed, well almost, I stumbled.

She smiled a telling smile, making me realize that my recipe was different from her recipe, however the attribution was in the idea. I guess original or not, people often ask me for the recipe for these fishcakes so I think it might be a good idea to keep them maybe for someone else to adapt or try as I make it. In fact, for better measure since more the merrier, I have also offered you the BFF’s version.

I usually do serve these with the classic Bengali mustard, which is almost as essential to this cakes as is the crispy coating.

Fish Cakes with a Crisp Coating (Macher Chop)

It is important to make sure that the fish is well drained, so that there is no moisture seeping in to the breading. It is important to keep the chops in the fridge for a while to let the coating bind, the key is to have a good savory crisp coating with a nice smooth savory filling.

Prep Time: 1 and 1/2 hours (includes time for  refrigerating the fish cakes)

Cook Time: 25-30 minutes

Makes about 35 inch round cutlets

Ingredients

2 large Idahopotatoes, boiled in their jackets

1 large can of water packed tuna(  thoroughly drained)

2 green serrano chilies, minced

2 tablespoons chopped cilantro

Lots of fresh ground lemon pepper

1 teaspoon salt

1 red onion, very finely minced

1 tablespoon grated ginger

3/4 cup all purpose flour

1/2 cup water

Dry breadcrumbs

Oil for frying

Method of Preparation

1. Peel the potatoes and mash the potatoes well.

2. Mix in the tuna (it is important to make sure that the tuna is well drained or the moisture will impact the texture of the chops)

3. Mix in the chilies, chopped cilantro, lemon pepper, salt, red onion and ginger until well mixed. I like to use my hands for mixing to get a smooth and even texture.

4. Prepare a batter with the flour and the water, the texture should be thick, much like pancake batter.

5. Take a small amount of the fish and potato mixture and shape into a small round and flatten this to form a circular cake.

6. Dip the cake in the batter and then coat well with the breadcrumbs.

7. Set this aside on a dry plate and continue until all the mixture is used up.

8. Place these fishcakes in the refridgerator for at least an hour.

9. Heat the oil in a skillet or wok, this should be done on medium heat until the oil is very hot. Test with a breadcrumb.

10. Place the cakes about 3-4 at a time, depending on the size of the skillet and fry the cakes for about 3-4 minutes on each side. The temperature of the oil is important to achieve a smooth and well browned texture.

11. Fry all the cakes in this manner and serve them with ketchup, the mustard or tartar sauce.

BFF’s Fish Cutlets (that is what he calls them, I promise to do these with pictures later)

This is simpler version of the chops above developed by one of our good friends. This recipe is simpler and certainly great on a busy day.

Prep Time: 10 minutes

Cook Time: 25 minutes

Makes 20 2 inch cakes

Ingredients

2 large potatoes, boiled and cooked in their jackets

2 cups canned salmon (this is preferred in this recipe), well drained

1 tablespoon ginger garlic paste

1 teaspoon salt

1 teaspoon red chili powder

½ teaspoon garam masala powder

1 egg for binding

Oil for frying

Method of Preparation

1. Peel the potatoes and place in a mixing bowl.

2. Add the salmon and the ginger garlic paste, salt, red chili powder, garam masala powder and mix well.

3. Add in the egg and mash the mixture well and shape into small cakes.

4. Place the cakes in the refrigerator for 30 minutes to bind.

5. Heat the oil in a skillet and place the cakes about 5 at a time (depending on the size of the pan), and cook for about 4 minutes on each side.

6. Remove from the oil, drain on paper towels and serve.

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Fish cakes with a Crisp Coating – Macher Chop
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 

Serves: 10
 

A classic Bengali appetiser that is great for all seasons
Ingredients
  • 2 large Idaho potatoes, boiled in their jackets
  • 1 large can of water packed tuna( thoroughly drained)
  • 2 green Serrano chilies, minced
  • 2 tablespoons chopped cilantro
  • Lots of fresh ground lemon pepper
  • 1 teaspoon salt
  • 1 red onion, very finely minced
  • 1 tablespoon grated ginger
  • ¾ cup all purpose flour
  • ½ cup water
  • Dry breadcrumbs
  • Oil for frying

Instructions
  1. Peel the potatoes and mash the potatoes well.
  2. Mix in the tuna (it is important to make sure that the tuna is well drained or the moisture will impact the texture of the chops)
  3. Mix in the chilies, chopped cilantro, lemon pepper, salt, red onion and ginger until well mixed. I like to use my hands for mixing to get a smooth and even texture.
  4. Prepare a batter with the flour and the water, the texture should be thick, much like pancake batter.
  5. Take a small amount of the fish and potato mixture and shape into a small round and flatten this to form a circular cake.
  6. Dip the cake in the batter and then coat well with the breadcrumbs.
  7. Set this aside on a dry plate and continue until all the mixture is used up.
  8. Place these fishcakes in the refridgerator for at least an hour.
  9. Heat the oil in a skillet or wok, this should be done on medium heat until the oil is very hot. Test with a breadcrumb.
  10. Place the cakes about 3-4 at a time, depending on the size of the skillet and fry the cakes for about 3-4 minutes on each side. The temperature of the oil is important to achieve a smooth and well browned texture.

 

Filed Under Bengali, Fish and Seafood, Uncategorized Tagged With Appetisers, Bengali, cilantro, Fish, Fish Cake, Lemon Pepper, Macher Chop, Snacks

Narkol Shorshe Chingri – Quick and Spicy Coconut Mustard Shrimp

September 24, 2011 Leave a Comment

 Well, fall is here this time without much fanfare but much more with a loud bang pretty much letting us know that it was here.

It is the time of the year that school starts for the kids and the days especially the weekends are filled with stuff. This year the kids try soccer for the first time. It is a little daunting for the first time in my life dealing with a game that I really do not know much about.  Well,  we shall see how things go, I did survive my first shopping trip to Models and we are equipped with shin guards and stuff.

Now, this recipe is a very simple recipe recipe using fresh mustard and sweet flaked coconut. It is a quick version of what might seem like a rather complex bengali steamed shrimp recipe. Well, the microwave here takes the fuss out of the steaming process and the coconut actually adds a surprising touch of sweetness.

My secret ingredient here is very finely sliverred chopped habanero chilies. The fresh mustard paste used here is a very traditional ingredient in Bengali cooking. Ironicially, enough this recipe is older than the kids and ahem, husband. I say this for a reason, once upon a time my parents were into matchmaking and frankly, rather than truly as in really truly upset them, I met or spoke to the men they thought were suitable.

Once such guy, had a mother who had a recipe. This recipe a little removed is what I share with you. The beauty of cooking and recipes is just that. Who knows where the mother and son are, but the beauty of the meal remains on.

Narkol Shorshe Chingri – Quick and Spicy Coconut Mustard Shrimp

Prep Time: 5-7 minutes

Cook Time: 7 minutes

Serves 4 to 6

Ingredients

Ingredients

3 tablespoon mustard oil

1 tablespoon mustard paste (see recipe)

1 and ½ tablespoon sweet coconut flakes

½ teaspoon salt

½ teaspoon turmeric

6 green chilies, slit halfway lengthwise

1 and 1/2 pounds of large shrimp, shelled and de-viened

 Method of Preparation

  1. Mix the mustard oil, mustard paste, coconut, salt and coconut well in a bowl.
  2. Add the green chilies and the shrimp and let the shrimp rest for 10 minutes.
  3. Cook the shrimp for 4 minutes and stir well, cook for another 4 minutes and serve immediately.

To make fresh mustard paste or shorshe bata

Soak 2 tablespoons of mustard seeds and 2 green chilies overnight in 1/2 cup water. Grind the mustard to a smooth paste and use as needed.

Ps. If you are really in a bind, use stone ground commercial mustard for this recipe.

Filed Under Bengali, Mustard, Uncategorized Tagged With Bengali, Chilies, Cocomut, Fish, Habanero, Mustard, Mustard Paste, Shrimp

Green Garlic Salmon and Prattle

July 13, 2011 Leave a Comment

 Not sure if you have ever walked in late to an elementary school concert, or better yet walked in late with a camera. Just to set the record straight I did not get in later, however I did get in after all the good spots were taken. The spots I refer to are not the spots for sitting, but rather picture taking spots. This my friend is the real war zone, well positioned moms on their haunches with equipment all set up to capture special moments for posterity. You walking in means you actually are upseting this fine honed balance, and your camera suggests that you might actually want to move them around.

Once you assure them you have no such intentions you actually find a good seat, despite the delay because well the moms are busy in the corridors with their cameras. They day anyway started with my concerned daughter looking for me because she had a dream about me slipping and falling, so at 6:15 am I traded that last special half an hour of sleep prattling and chatting with her about dreams and their vividness.

 

 

 

 

 

 

 

Dinner was a simple but very flavorful affair, I was actually very pleased to see the results from my little cast iron grill pan. For a quick evening, this works quicker and generates less fuss than the grill. I have done this recipe a couple of times, it works well with the fresh garlic substitution as well. 

The same seasoning works well with rainbow trout and red snapper steaks as well. It is good to have a fish with a rich tasting flesh, like the salmon, because this shows off the diversity of flavors of this simple recipe well.

 Hint of Maple Green Garlic Salmon

 

 

Prep Time: 45 minutes (includes time to marinade)

Cook Time: 12 minutes

Serves 3 to 4

Ingredients

1 tablespoon fresh ginger paste

1 tablespoon Sriracha (prepared chili garlic sauce)

2 tablespoon maple syrup

1 teaspoon sesame oil

2 tablespoon light soy sauce

1 and 1/4 pounds of salmon steaks (3-4 pieces)

2 tablespoons olive oil

1 head and stalk of green garlic

1 tablespoon butter

3/4 cup very finely chopped scallions

Method of Preparation

1. Mix the ginger paste, sriracha, maple syrup, sesame oil and the soy sauce in a bowl.

2. Mix in the fish and marinate for about 30 minutes.

3. Mince the white garlic bulb and chop the green stalk.

4. Heat the olive oil and add about 1 tablespoon of the minced garlic and cook for about 1 minute.

5. Add the fish and sear well for about 5-6 minutes on each side.

6. In a separate pan, heat the butter and fry the green garlic for about 2 minutes. Stir in the scallions.

7. To serve place a piece of fish and top with the garlic greens, serve with a fresh salad or with rice and a nice crisp rose on the side.

Note: Fresh green garlic is usually just available in spring and fall, in the farmers markets, the rest of the ingredients are good standard pantry staples. So, if you do not get the green garlic you can use 3 pods of pressed regular garlic.

 

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Hint of Maple Green Garlic Salmon and Prattle
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 

Serves: 3-4
 

A quick recipe with soy, sriracha and salmon.
Ingredients
  • 1 tablespoon fresh ginger paste
  • 1 tablespoon Sriracha (prepared chili garlic sauce)
  • 2 tablespoon maple syrup
  • 1 teaspoon sesame oil
  • 2 tablespoon light soy sauce
  • 1 and ¼ pounds of salmon steaks (3-4 pieces)
  • 2 tablespoons olive oil
  • 1 head and stalk of green garlic
  • 1 tablespoon butter
  • ¾ cup very finely chopped scallions

Instructions
  1. Mix the ginger paste, sriracha, maple syrup, sesame oil and the soy sauce in a bowl.
  2. Mix in the fish and marinate for about 30 minutes.
  3. Mince the white garlic bulb and chop the green stalk.
  4. Heat the olive oil and add about 1 tablespoon of the minced garlic and cook for about 1 minute.
  5. Add the fish and sear well for about 5-6 minutes on each side.
  6. In a separate pan, heat the butter and fry the green garlic for about 2 minutes. Stir in the scallions.
  7. To serve place a piece of fish and top with the garlic greens, serve with a fresh salad or with rice and a nice crisp rose on the side.

Notes
Note: Fresh green garlic is usually just available in spring and fall, in the farmers markets, the rest of the ingredients are good standard pantry staples. So, if you do not get the green garlic you can use 3 pods of pressed regular garlic.

Filed Under Deepta and Aadi, Fish and Seafood, Weeknight Cooking Tagged With Fish, Green Garlic, Main Dishes Non Vegetarian, Maple Syrup, Salmon, Scallions, Sriracha

Simple and Flavorful-Bulgur Coated Crispy Fried Fish

April 30, 2011 1 Comment

So, if the question of the day is whether I stayed up to watch the royal wedding, call me unromantic, but between a week of ensuring no discernable jet lag, glitch free board meetings, sick child and somewhat fussy husband this was not a part of the agenda. I did however want try and make fish and chips but sort of settled for homey peanut tempered khichari with tapioca and roasted cumin and spicy bulgur coated crispy fish. Well, in this eternal quest for trying to enhance the health component of everyday meals, bulgur is and up and comming artist. I do other things in that ilk, such as reading the wedding announcements in the Sunday Times, and sometimes the Wows section too, there is something very positive about a wedding. I do think it is ironice that memories are often tainted with reality in that I was surprised to see how many people now complained about Charles and Diana’s wooden chemistry. Let us wish the young couple the very best because I am sure we shall see Kate Middleton grace the covers of many a glossy for the years to come.

I like the fish, but will say that the bulgur coating adding more heavyness to the meal than I had planned.

Bulgur Coated Crispy Fish

Prep Time: 50 minutes

Cook Time: 20 minutes

Serves: 2-3

Ingredients

1/2 onion

2 tablespoons grated ginger

2 green chilies

2 tablespoons chopped cilantro

1 green chili

1 teaspoon salt

Juice of one lime

1 pound of fresh cod fillets

3/4 cup of fine cracked wheat

Oil for shallow frying

Method of Preparation

1. Place the onion, ginger, cilantro, chili and salt in a food processor and blend till almost a paste.

2. Place the mixture in a large bowl.

3. Add the fish and coat with the  prepared spices and let it rest for about 25 minutes.

4. Spread the bulgur on a plate and coat pieces of the fish and marinate with the coating. The grains will cling to the moist marinade enveloped fish.

5. Heat the oil on medium low heat and gently add the fish and fry for 6-8 minutes, turn the fish and cook the second side until crisp. Serve the fish with plenty of fresh lemon and cilantro.


Bulgur on FoodistaBulgur

Filed Under Fish and Seafood, Grains and Lentils, Uncategorized Tagged With Bulgur, Fish, Main Dishes Non Vegetarian

Chili Fish – Cod Cooked Indo-Chinese Style

March 27, 2011 Leave a Comment

I am at the tail end of an intense project that is due on Monday. It has been difficult to release myself and get to the business of crunching the last few tables and finish the project. My weekends while hectic in their own way, tend to be separated from the highs and lows of the workplace. This allows me to be charged for the week and some weeks I absolutely need it.

The past week I tinkered with this recipe a little for my classes, to actually produce a lighter but exceedingly flavorful dish.  The traditional recipes for this actually batter coats the fish, something I realized is not really needed. Give this recipe a try and see what you think?

Chili Fish – Cod Cooked Indo – Chinese Style

Prep Time: 40 minutes (includes time to marinate the fish)

Cook Time: 40 minutes

Serves 4-6 people

Ingredients

2 teaspoons cumin seeds

2 teaspoons coriander seeds

2 limes

1 inch piece ginger, peeled and coarsely chopped

6 cloves of garlic

2 pounds cod fillets cut into 2 inch pieces

Oil for shallow frying

1 cup small red onions, quartered and then layers removed

10 green chilies, cut into 4ths length wise

1/2 cup light soy sauce

2 tablespoons chopped cilantro

Method of Preparation

1. Place the cumin and coriader in a small blender. Add in the lime juice and process to a paste.

2. Add in the ginger, garlic and the continue grinding until smooth.

3. Mix the spice paste over the fish and coat the fish evenly and set aside for about 20 minutes.

4. Heat the oil in a large wider skillet and place the fish in a single layer and cook for about 4 minutes on each side. Make sure that the oil is very hot, but cook the fish on medium heat.

5. Remove the fish carefully and strain the oil and return to the skillet. Depending on the amount of fish that you are cooking, this stage might need to be done in batches. It is imporant not to crowd out the pan to ensure a good crisp texture.

6. Add the onions and cook for 2 minutes until the onion turns lightly translucent.

7. Add in the fish and the green chilies with the soy sauce and stir lightly. Cook for about 3-4 minutes to allow the heat from the chilies to be released. Serve immediately!

Filed Under Fish and Seafood, Uncategorized Tagged With Fish, Main Dishes Non Vegetarian, Soy Sauce

Slow Cooker Fish Curry

December 4, 2010 1 Comment
A curry has actually earned a bad reputation as being boring, but in all fairness a curry is about as boring as a sandwich or a soup, let us face it, these days we have the simple tuna fish on toast variations, or a classic and comforting BLT, to a down right impressive and stunning goat cheese panini. The curry for me too is much like a bowl of soup that ranges from light and comforting to rich and decadent. To truly bring out your curries flavors needs care and time rather than butter and cream.This recipe is one of those that seem and taste like I nursed it with loads of precision, mostly due to the slow and well formed texture of the gravy balanced by the moist just done taste of the fish, this is why I love my slow cooker. Since the fish is added towards the end, if desired you can increase the sauce and remove some of it for other purposes. I sometimes do this to make another dish at a later point of time with some modifications and variations but one can make the slow cooker do some double duty in this manner.Slow
Cooker Fish Curry
Prep/Cook Time: 4 hours (mostly unattended)
Serves 4-6
 
Ingredients
 
2-3 tablespoons oil
1 large red onion
1 inch- piece of peeled ginger
3 pods garlic
4-5 cardamoms
2-3 cloves
5 tomatoes, cut into a dice
1 teaspoon salt
1 teaspoon honey
1 tablespoon ghee
1 teaspoon mustard seeds
1 red chili crushed
1 teaspoon powdered coriander
1 pound of fish (I have used wild salmon), cut into pieces
1 teaspoon turmeric
1-2 tablespoons cilantro
Freshly ground black pepper
 
Method of Preparation
 
1. Place the onion, ginger and garlic in a food processor and grind to a paste.
2. Place the oil and the onion mixture in a slow cooker with the cardamoms and cloves and place on a 4 hours setting.
3. Remove the cover of the cooker after about 45 minutes, the onions should be sweaty and aromatic and beginning to turn golden, add in the tomatoes, salt and mix well.
4. Cook the mixture for about 2 hours undisturbed, by this time the sauce should be on a nice slow simmer.
5. Stir in the honey and the coriander seeds.
6. Heat the ghee and add the mustard seeds and wait for them to pop and add in the crushed pepper and mix well.
7. Mix into the tomato mixture.
8. Rub the fish with the turmeric and lower into the tomato sauce and poach lightly for about 20 minutes.
9. Check the seasonings.
10. Garnish generously with the cilantro and fresh black pepper and serve.
 

 

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Slow Cooker Fish Curry
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

A recipe for a slow cooked curry that gets done to comforting perfection in the slow cooker. This a great way to use up the late summer prolific tomatoes. I have done this with paneer as well, with some moderations.
Ingredients
  • 2-3 tablespoons oil
  • 1 large red onion
  • 1 inch- piece of peeled ginger
  • 3 pods garlic
  • 4-5 cardamoms
  • 2-3 cloves
  • 5 tomatoes, cut into a dice
  • 1 teaspoon salt
  • 1 teaspoon honey
  • 1 tablespoon ghee
  • 1 teaspoon mustard seeds
  • 1 red chili crushed
  • 1 teaspoon powdered coriander
  • 1 pound of fish (I have used wild salmon), cut into pieces
  • 1 teaspoon turmeric
  • 1-2 tablespoons cilantro
  • Freshly ground black pepper

Instructions
  1. Place the onion, ginger and garlic in a food processor and grind to a paste.
  2. Place the oil and the onion mixture in a slow cooker with the cardamoms and cloves and place on a 4 hours setting.
  3. Remove the cover of the cooker after about 45 minutes, the onions should be sweaty and aromatic and beginning to turn golden, add in the tomatoes, salt and mix well.
  4. Cook the mixture for about 2 hours undisturbed, by this time the sauce should be on a nice slow simmer.
  5. Stir in the honey and the coriander seeds.
  6. Heat the ghee and add the mustard seeds and wait for them to pop and add in the crushed pepper and mix well.
  7. Mix into the tomato mixture.
  8. Rub the fish with the turmeric and lower into the tomato sauce and poach lightly for about 20 minutes.
  9. Check the seasonings.
  10. Garnish generously with the cilantro and fresh black pepper and serve.

Filed Under Fish and Seafood, Local and Backyard Cooking, Slow Cooking Tagged With Curries, Fish, Main Dishes Non Vegetarian, Slow Cooking, Summer, tomatoes

Spicy Crisp Coconut Salmon

May 19, 2010 2 Comments

This recipe is another one that was a pleasant surprise. Very simple and flavorful served on a green bed of  beans and spinach garnished with thinly slivered green chilies and scallions. The magic ingredient here – coconut oil.
 
Spicy Crisp Coconut Salmon
 
Prep Time: 20 minutes (includes time for marinating).
Cook Time: 18 minutes
Serves 4 people
 
Ingredients
 
2 tablespoons coconut oil, plus 1 additional tablespoon
1 teaspoon red chili powder
1 tablespoon ginger-garlic-green chili paste
1 teaspoon salt
4 salmon steaks (one serving size each)
3 finger green chilies – thinly chopped
1/3 cup green scallions – thinly sliced
 
Method of Preparation
 
1. Mix the 2 tablespoons of oil, red chili pepper, ginger-garlic-green chili paste and salt together and rub over the fish and set aside for about 15 minutes. (I prepare the greens and bean medley while this is happening).
2. Heat a heavy bottomed skillet well and place the extra tablespoon of oil on the skillet and coat the skillet well.
3. Add the salmon in a single layer and cook for about 5-6 minutes on each side until well browned.
4. To serve place a little of the greens and beans medley, top with a piece of salmon and garnish with the chillies and green scallions.
 
Greens and Beans Medley
 
Prep Time: 5 minutes
Cook Time: 20 minutes
Serves 4 people
 
Ingredients
 
1-2 tablespoons oil
1/2 teaspoon fennel seeds
1 teaspoon mustard seeds
1-2 dried red chilies
1 onion, cut into a dice
1 tomato
1 teaspoon salt
1 teaspoon sugar
2-3 cups of chopped fresh greens (I usually use spinach)
Juice of 1 fresh lemon
3/4 cups cooked black-eyed beans
 
Method of Preparation
 
1. Heat the oil and add the fennel seeds, mustard seeds and the dried red chilies and cook till the mustard seeds begin to crackle and pop.
2. Add in the onion and tomato, salt and sugar and mix well.
3. Mix in the greens, lemon juice and the beans and cook covered on low for about 10 minutes.
4. The mixture should be soft and have some liquid.
5. Stir well and cook till the liquid is fairly dry and serve with the fish as directed.
 
 
Filed Under Fish and Seafood Tagged With Coconut, Fish, Main Dishes Non Vegetarian, Salmon, Spinach, White Beans

A friday fish dish – Fish in a Fragrant Tomato Sauce

January 31, 2010 Leave a Comment

Pondicherry, is a small region on the
southern region of India. It’s uniqueness lies in the fact that there is a very prominent french influence on the culture, traditions and food of the region.
 
The other interesting feature of this region are the various centers of holistic healing and yoga centers some based on the vision of the Sri Aurobinda.
 
This fish recipe is based on something I had chanced on several year back in a restaurant named Pondicherry. The named restaurant in NYC, was an interesting concept but did not unfortunately hold its own…
 
Well, this recipe irrespective of its name, is a nice and simple creation for a quick supper.
 
Fish Pondicherry – Fish in a Fragrant Tomato Sauce
 
A light and tangy fish creation, with light overtones of thyme. If you do not have thyme, you can actually use some ajowain or carom seeds.
 
Prep Time: 5 minutes
Cook Time: 25 minutes
Serves 4-6 people
 
Ingredients
 
1 pound of wild salmon fillets, skin on
1/2 teaspoon turmeric
2 teaspoons salt
2-3 tablespoons olive oil
3/4 teaspoons mustard seeds
1 medium white onion, peeled and cut into a dice
2-3 green chillies minced
3 tomatoes, cut into a dice
2-3 sprigs of thyme
8 basil leaves, thinly sliced
2-3 tablespoons of vinegar
 
Method of Preparation
 
1. Cut the salmon in 2 inch pieces. Rub with turmeric and half the salt.
2. Heat the oil and add the mustard seeds and wait for them to crackle.
3. Add the onion and the green chillies and cook for 3-4 minutes, stirring freqently until the onions are soft, transluscent and wilted.
4. Add in the tomatoes and the remaining salt and thyme and cook on low heat till the tomatoes are nice and soft, this process takes about 15 minutes.
5. Stir in the basil and gently add the fish. Cook on low heat for 5-7 minutes. Do not overcook the fish, it is important for the salmon to be just moist and not dried out.
6. Stir in the vinegar and serve over rice.
Filed Under Fish and Seafood, Regional Indian Tagged With Curries, Fish, Main Dishes Non Vegetarian, Pondicherry

A Simple Codfish Curry

November 15, 2009 1 Comment

 It has been busy the past few weeks with all kinds of things going on. I have also been somewhat under weather – nasty cough and flu. I get particularly sad when this extends to the weekends.

Folks, some weeks I live for the weekends, it really is rough when I hack and cough into my precious saturday sleeping.

I made a simple fish curry earlier in the week, with acorn squash the only little time I spent was in browning the onions.

Ingredients

3-4 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon nigella seeds
1 teaspoon grated ginger
1 onion, coarsely chopped
1 teaspoon cumin powder
1 teaspoon coriander powder
1 -2 green chillies, slit
1 cup finely cubed acrorn squash
1 teaspoon salt
1 lbs fish (I used tilapia – rubbed in turmeric and salt)
1 lemon
1/3 cup water
1-2 teaspoons cilantro

Method of preparation

1. Heat the oil and add the cumin and nigella seeds.
2. Add in the ginger and the onion and cook on medium heat stirring frequently for about 10 minutes until the onion is soft, wilted and nicely golden on the edges.
3. Stir in the cumin powder, coriander powder, chilies and the fish in a single layer and cook for 2-3 mintues.
4. Turn once, cut the lemon, lemon the seeds and squeeze the lime juice and add the water and simmer for about 15 minutes.
5. Stir in the cilantro and eat with rice.

In the meantime, we went to watch the NYC marathon, yes, dear brother was running! Kids did the subway – as you can see very excited.

Fall brightens the sky and the view and we look on to another week.

 
Filed Under Bengali Tagged With Fish, Main Dishes Non Vegetarian
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