Thursday, March 31, 2011

Goan style Baked fish - with green masala

Reposting two previous recipes for ongoing events 

goan fish

Goan cuisine reflects the combination of Arabian, Portuguese and native cultures ; being located on the western coast of India, the staple food in Goa is fish and common ingredients used are coconut milk and vinegar.The green masala used in this recipe is a adapted version of the green masala used extensively in non veg Goan dishes.

Preparation Time : 45 minutes
Cooking time : 25 minutes
Serves : 4 -5

Ingredients :

  • 1 lb. King Fish, cut into 2" pieces

Ingredients for marination (green masala ) :
  • 1 bunch of mint leaves
  • 1.5 bunch coriander leaves
  • 2 medium onions, chopped
  • 1 tsp ginger garlic paste
  • 1/4 cup tamarind pulp
  • 2 tbsp white vinegar
  • 1 tsp garam masala
  • 1/4 tsp cinnamom pwd
  • 1/4 tsp cardamom pwd
  • 1/4 tsp turmeric pwd
  • 1 tsp black pepper powder
  • 4 green chilies, slit lengthwise
  • 2 tbsp water
  • 1 tbsp oil

Preparation :

  • Wash the fish thoroughly and cut into 2" pieces.
  • In a blender, add all the ingredients for marination , except for oil, with 2 tbsp water and blend it to a medium consistency paste (green masala), the paste should not be too thick nor too watery. 
  • In a bowl, slide in the fish and mix well with the green masala paste and 1 tbsp oil . Keep marinated for 45 minutes in a refrigerator.

fish marination with coriander

  • Preheat oven to 400 deg. F . Arrange the fish pieces on a flat oven safe baking tray , cook for 15 minutes on one side; turn on the other side and cook for another 10 minutes. Keep the leftover marination aside.
fish marination

  • In the meantime, heat a non stick skillet and cook the leftover marination ,until it has a thicker consistency. You need not use extra oil as the marination already had some oil.  This is a great sauce for the baked fish.
  • Place the fish pieces on a plate , top it with the sauce .
  • Enjoy this dish with Paratha or Rice with any curry of your choice .
baked fish

Sending Recipe for event Herbs and Flowers in my Platter


Also sending for event Dish name starting with : G


Goan Prawn curry with raw mangoes

goan prawn curry with raw mango

This is an authentic prawn recipe from Goa cooked in a spicy coconut sauce with raw mangoes. 

Preparation time : 30 minutes
Cooking time : 20 - 25 minutes
Serves : 4 to 5

Ingredients :

  • 20 medium sized prawns, peeled and deveined
  • 1 medium sized onion, chopped
  • 2 cups of grated coconut
  • 8 -10 whole black pepper
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 5 whole red chilies
  • 1 tsp turmeric powder
  • a marble sized tamarind
  • 1 medium sized raw mango, cut into small pieces
  • Salt, to taste
  • Oil, as required
  • Water, as required

Preparation :

  • Shell prawns. Remove the head and intestines and wash well. Apply salt and set aside. Do not throw away the prawn heads , they add in more flavors to a dish.
  • Soak the tamarind in water for about 10 minutes and take out the pulp.
  • Grind together red chillies, coriander, cumin, turmeric, black pepper and coconut with the tamarind pulp to a fine paste.
  • Heat oil in a non stick skillet, add onions and fry ; once the onions turn translucent, add the spice paste and cook for another 2 minutes. Then add the raw mango slices , add water and salt as required and bring to a boil on medium heat . Cook for 5 minutes , then add the prawns and the prawn heads and cook till they are fully cooked.
  • Serve hot with rice .

Sending this recipe to the event : JFI - Re-Run - Mango


also sending for event Dish name starts with : G


Wednesday, March 30, 2011

Grilled Stuffed Pepper - with Tuna and Rice

grilled pepper with tuna

I have used panch phoron in this recipe. Panch phoron is a Bengali spice mix used as a base flavoring in most of the recipes. It has a colorful blend of flavourful seeds: the green of fennel seed, black mustard and nigella seeds, golden fenugreek and buff-coloured cumin seeds .  I was a bit skeptical about using this spice mix with Tuna initially, but it's sweet aroma brings forward the flavors of fish and veggies added to the dish so well I didn't have to add any other strong smelling spices . 

Preparation time : 25 minutes
Cook time : 30 minutes
Serves : 3 to 4

grilled pepper with tuna and rice

Ingredients :
  • Bell Peppers ( I have used green, red and yellow)
  • 1/2 cup rice
  • 1 lb. tuna
  • 1/4 cup of corn kernels and peas ( You can use any veggies of your choice)
  • 1/2 tbsp panch phoron
  • 1 tsp ground pepper
  • 1/2 cup chopped onions
  • 1/2 cup chopped cilantro leaves
  • 1 tbsp lemon juice
  • 1/2 cup shredded cheddar cheese
  • 1 tbsp oil/ butter
  • Salt, as required

Preparation :
  • Pressure cook the rice, keep aside. Wash and cut the the tuna steak into 1" cubes. 
  • Wash the bell peppers thoroughly, pat dry. Next cut the top off peppers 1 inch from the stem end, and remove seeds. 
  • Bring a large pot of water to a boil over high heat. add a tsp of salt to the boiling water , then add peppers and boil for about 2 to 3 minutes or until their flesh slightly softened. Make sure to keep peppers completely submerged in the water . Drain, set aside to cool.

  • Heat a tbsp of oil/butter in a non stick skillet,  add panch phoron , when it starts to sputter, add the chopped onion and fry till translucent.
stuffed pepper

  • Next add the corn kernels and peas and fry for covered for 2 to 3 minutes, next add the fish pieces , add salt and pepper and fry till the fish is fully cooked. Next add rice , chopped cilantro and 1 tbsp lemon juice , mix well and let cook covered for 2 minutes on low flame until all the flavors blend together. Keep aside and let cool.
  • Next fill the peppers with this mixture, top it with shredded cheese.

pepper stuffed with tuna and rice

  • Set the oven temp. to Broil. Place the bell peppers on a oven safe tray and Broil for 25 - 30 minutes. Take out of the oven and let cool.
  • This is generally served as a dish by itself, not with curries. You can have it according to your preference.

grilled pepper

I'm sending this Recipe to the Event Dish Name starts with : G


also sending this Recipe  for  event Treat to Eyes : Series 2


Monday, March 28, 2011

Oat Crusted Fish Chop or Fish Croquette

and more awards :-)
fish chop

Fish chop is one of my all time favorites . This is a great evening snack to enjoy with your family and friends. I still remember when my mom used to make them, I used to enjoy these chops with a bowl of puffed rice with a little salad of onions, cucumber and tomatoes going along with it....ahhh....those lovely days ! MISS YOU MOM ! 
I have used tilapia in this recipe, you can substitute with Pomfret or Salmon or King fish .If you are using sweet water fish use Rohu or Bhetki. I am so much addicted to using Oats now a days , I have used Oats here too instead of bread crumbs. You can use whichever you like :-)

Ingredients :
  • 1 lbs Tilapia
  • 2 large potatoes
  • 1/2 cup onion, chopped
  • 3 green chillies, chopped
  • 1/2 tbsp ginger garlic paste
  • 1/4 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/2 tsp pepper powder
  • 1/2 tsp amchur powder
  • 3 tbsp chopped coriander leaves
  • 3 egg white
  • 1 tsp all purpose flour
  • 1 cup regular oats, blended as fine as possible
  • Salt, to taste
  • Oil for deep fry

    fish croquette

    Preparation :
    • Wash and cut the fish into 1 " pieces. Boil the potatoes, mash and keep aside.
    • In a non stick skillet, heat 1 tbsp oil, add the onions and green chilies and fry till translucent, next add the turmeric powder, coriander powder and pepper powder, fry till the raw smell of turmeric vanishes.
    • Next add the fish pieces and salt and fry well, till it turns a light golden brown color.
    • Next add the mashed potatoes, amchur powder and coriander leaves and mix well.  Keep aside and let cool.
    • Roll the mixture in form of croquets of 2" long and 1" thick, keep aside.
    • Beat the egg white thoroughly and mix well with 1 tsp all purpose flour.
    • Heat oil in a non stick shallow skillet so that the chops dip fully. 
    • Dip the chops in the egg white and then in the bowl of oats . The crumbs should be as fine as possible and stick to all sides. 
    • Next deep fry the fish chops ,until they turn golden brown color. Do not put too many chops at a time as you need space to turn them so that all the sides fry well. Once done place them on kitchen tissue paper to drain excess oil.
    • Serve hot with tomato chili ketchup or plain ketchup. You can also have it with puffed rice with a little salad made of onions, cucumber and tomato to go along with it.

    oat crusted fish chop

    Sending this Recipe to The Oats Recipe Event 


    Now coming to some beautiful Awards that I received from some of my fellow blogger friends !

    Harika of Harika's kitchen has been so sweet to pass on this award Galore to me. Thanks a ton Harika for remembering me and for your continued support!  She has a wonderful blog with a varied collection of recipes. 

    Here is my award Galore :








    My dear friend Jay of Tasty Appetite has been so sweet to pass on this lovely Sisterhood award to me. Thanks a ton Jay. She has an amazing blog with a great collection of  interesting recipes !


    I wish both my friends Harika and Jay all the very Best ! I would also like to take this opportunity to thank all of my fellow blogger friends for visiting my blog and inspiring me with their lovely comments and  continuous support :-)

    Now I would love to share this beautiful award Galore to 15 of my Blogger friends. 

    Now coming to the Rules :
    1.Accept the award. Post it in your blog with the name of the blogger who has given u this award with a link to his/her blog.
    2.Pass it on to 15 other blogger friends…. to keep the ball rolling.
    3.Let the nominated blogger know about their award [leave a comment in their most recent post].

    Sending Recipe for event Treat to eyes : Series 2


    Friday, March 25, 2011

    Grilled Fish with Lemon n Coriander

    grilled fish

    This is a wonderful Grilled Fish recipe with lotz of coriander and lemon flavors going in . I was dying to use my Grill for a long long time, and ultimately thought of using it today  ,but it was almost impossible because of the weather condition outside :-(. So I thought of using my oven instead to Broil the fish :-) 

    Preparation time : 20 minutes
    Cooking time : 12- 15 minutes
    Serves : 4
    Ingredients :
    • 1 lb. King Fish , cut into 2 " pieces ( you can use any fish of your choice )
    • 2 cups coriander leaves, chopped
    • 1/2 cup lemon juice
    • 3 green chilies, slit
    • 1 tbsp Ginger garlic Paste
    • 1 tsp black mustard seeds
    • 1/2 tsp fenugreek seeds
    • 1/2 tsp fennel seeds
    • 1 tsp coriander seeds
    • 10 whole black pepper
    • 1 tsp garam masala powder
    • 1 cup of chopped onion
    • 2 tbsp tomato puree
    • Salt to taste
    • 2 tbsp oil
    grilled fish with lemon and coriander

    • Wash and cut the fish pieces thoroughly, Pat dry. Sprinkle salt and keep aside for 15 to 20 minutes.
    • Set oven temp to Broil and preheat.
    • Dry roast the mustard seeds, fenugreek seeds, coriander seeds , fennel seeds and pepper individually . Add the roasted seeds all together in a blender with coriander leaves, 1/2 cup lemon juice, ginger and garlic paste and blend well to a fine paste.
    • Heat a tbsp oil in a non stick skillet, fry onions till they turn translucent, next add the tomato puree and garam masala powder and fry for another minute or so.
    • Next add the green masala and fry well till the raw smell of the paste vanishes. Keep aside and let cool.
    • Coat one side of the fish pieces with this mixture , drizzle a tbsp of oil and broil for 7 to 8 minutes in a oven safe baking tray. Next coat the other side of the fish pieces with the green paste and  broil for another 3 to 4 minutes. Take out of the oven ad let cool.
    • Serve it with Rice or any curry of your choice or serve it as Appetizer.
    grilled kingfish

    I'm sending this Recipe for the following events 




    Thursday, March 24, 2011

    Crab in Mustard and Lemon juice Gravy

    crab curry

    With this Fabulous Crab recipe with Mustard and lemon juice , I hereby welcome Spring  in my own way. For quite some time I was thinking of trying a recipe with lemon juice as the key ingredient, and what best than trying it with the onset of spring . Addition of lemon juice   is not just refreshing , it enhances the flavor of this dish . If you do not prefer crabs, try this recipe with Tilapia or King Fish . You can also try sweet water fish like Rohu or Katla. They taste equally good .

    Preparation time : 45 minutes
    Cooking time : 15 minutes
    Serves : 3

    crab in mustard and lemon juice

    Ingredients :
    • 3 blue crabs
    • 3 green chilies, slit lengthwise
    • 1 tsp black mustard seeds
    • 1 tsp turmeric powder
    • 2 and 1/2 tbsp white mustard seeds
    • 3 tbsp lemon juice
    • Salt, to taste
    • 1 tbsp oil
    • Water, as required

      Preparation :
      •  Cut and wash the crabs thoroughly. In this dish, I have used the flesh with the cover portion and the claws , have discarded the hard outer cover and the legs of the crab. 
      • Keep the white mustard seeds soaked in 1/4 cup of water for about 15 to 20 minutes. Blend it well to a fine paste.
      • Now, in a large non stick skillet, heat oil and  add 1 tsp mustard seeds , when it starts to sputter, add the slit green chilies and turmeric powder and fry for a min or so , next add 2 cups of water.
      • When it starts to boil, add the white mustard seeds paste , add salt and let cook for 2 minutes .
      • Next add the crabs, cover and cook on medium heat, once the crabs are almost cooked, add the lemon juice at the end and let simmer for another 2 to 3 minutes. 
      • Serve hot with rice.

      tangy crab curry

      TIPS :
      • Squeeze out lemon juice just before use , to reduce the chances of turning bitter.
      • After addition of lemon juice, make sure not to cook for more than 4 to 5 minutes , else curry might turn bitter.

      I'm sending this recipe to the Blogger Secret Ingredient event


      also sending to event Treat to Eyes : Series-2


      Wednesday, March 23, 2011

      Achari Prawn Pulao

      achari prawn pulao

      We had this wonderful dish " Achari Prawn Pulao" in a restaurant last month. My hubby loved it so much I thought of trying this out at home . I had recently made a green chili pickle following one of Shobha 's recipes on "green chili pickle" . It came out really well. My hubby liked it even better this time :-) 

      Preparation time : 3o minutes (including marination time )
      Cooking time : 20 minutes
      Serves : 4 to 5   

      Ingredients for achari marinade: 
      • 20 medium sized prawns
      • 1 and 1/2 tbsp green chili pickle 
      • 1/2 cup onion , finely chopped
      • 1/2 tsp mustard seeds 
      • 1 tsp fennel seeds 
      • 1/4 tsp fenugreek seeds (methi) 
      • 1 tsp cumin seeds 
      • 1 and 1/2 tsp shaan Tandoori mix ( for color)
      • 3/4 cup curd
      • 1 tbsp lemon juice
      • 1 tbsp oil
      • Salt, to taste

      Ingredients for rice :

      • 1 and 1/2 cup uncooked long grained rice (Basmati)
      • 1, 1 " cinnamon  stick
      • 1/2 tsp caraway seeds (Shahi jeera)
      • 3 cardamom
      • 3 tbsp oil 

      prawn pulao

      Preparation :

      • Wash, shell and devein the prawns. Pat dry. Keep aside.
      • Dry roast the mustard , fennel, cumin and fenugreek seeds separately and blend them together to a fine powder. 
      • Puree the green chili pickle and mix well with curd . In a bowl, marinade the prawns with this paste and rest of the marinade mix and keep marinated for a minimum of 30 minutes . 
      • In the mean time, pressure cook the rice , make sure that each grain of rice separates easily. Keep aside and cool.
      • Heat 2 tbsp oil in a large non stick skillet , add the chopped onions and marinated prawns (keep the gravy aside) and fry them together till you get a golden brown color. 
      • Next add the marinated gravy and let cook till it gets dry. Keep aside.
      • In the same pan , heat 1 tbsp oil, add the  cardamom, cinnamon and cloves and fry , once it starts to sputter, add the rice, achari prawns with gravy  and toss gently for a few minutes. Add salt if required.
      • Serve hot with any curry of your choice.

        I'm sending this Recipe for the event


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