Prawn Pulao w/ Tawa Fish Fry and mixed Raita

and many more awards ! with Today's post I'm taking a break from blogging for some time as I'll be going on vacation for more than a month or so ! I'll surely try to post once in a while whenever I get time :-)  In the mean time , you guys keep rocking !!! I'm going to MISS YOU ALL  !

Today  I have prepared a meal of Prawns Pulao (with lotz of veggies) , Tawa Fish Fry and Mixed Raita . I was thinking of trying this wonderful Recipe of Prawns Pulao for quite some time, but when I saw Reshmi's space last week , she made a wonderful Paneer Tawa masala , I was so tempted by her amazing clicks , I thought of trying the Tawa Fish Fry recipe as well and a Mixed Raita to go along with it .

Fish n Raw Mango Salsa

 

I have been making this mango salsa recipe for quite a while and I cannot get just enough of it. This refreshing salsa recipe is just perfect for summer . Try this with Tortilla chips or in a wrap  of lettuce leaves to form a burrito or have it as it is  :-) I thought of doing a little experiment with fish and believe me you are going to love this combo of fish and salsa . Do give it  try sometimes ! 

I have shallow fried the fish in this recipe as my daughter likes it that way. You may keep it raw to bake with the salsa. 

Preparation time : 20 minutes
Cooking time : 15 to 25 minutes
Serves : 4

Ingredients :

• 2 Tilapia Fish fillet( you can use any white fleshed fish of your choice )
• Salt and pepper to marinade
• 1/4 tsp turmeric (If  frying the fish )
• 2 tbsp Oil

Ingredients for salsa :

• 2 cups raw mango, diced into cubes
• 1 cup red onion, chopped
• 1/2 cup tomato (plum, cherry or regular ones)
• 1/4 cup corn kernel
• 1/4 cup Grilled Red Bell peppers, chopped ( I have used Grilled Peppers as it adds in more flavor)
• 2 tbsp Red Chili Pepper, chopped ( adjust heat according to your taste)
• 1 tbsp cumin powder 
• 1 tsp ginger , minced
• Salt and pepper to taste
• 1/4 cup chopped Cilantro, to garnish

Preparation :

• Marinade the fish with Salt and pepper and a pinch of turmeric, keep aside. Shallow fry the fish after 10 minutes of marination. Do not use turmeric if baking the fish raw.

• Prepare the Salsa by chopping all the veggies as mentioned above. Mix together in a bowl , let the juices mix together for at least 15 to 20 minutes.

• Pour half the salsa on a oven safe baking dish, place the fish fillet, then pour the rest of the Salsa on top.

• Bake in 350 deg. oven for 15 minutes. If you are using raw fish , bake for 20 to 25 minutes for the all the flavors to blend in. Take out of the oven and let cool. Garnish with chopped Cilantro.

• You can serve it just as a snack or serve it with Rice and any curry of your choice.  We enjoyed the Fish salsa with these cute little Spicy Cheez it biscuits.

Sending the Recipe for Event : Treat to Eyes : Series 2

also sending to the following event :Ekat's Kitchen :Friday Potluck

Grilled Tuna with Strawberry sauce

Last weekend when we went to do our grocery shopping, these beautiful strawberries caught my eyes . I couldn't resist my temptation and bought quite a lot of them. As strawberry is absolutely a favorite in our household ,I thought of attempting a fish recipe with these beautiful strawberries and believe me it has come out so well , even my hubby who's very picky about food could not stop praising the strawberry sauce :-). Now I'm very sure this flavor - packed dish with Grilled Tuna served with a colorful and refreshing tangy , spicy and sweet Strawberry relish can win anybody's heart.  

Preparation time : 10 minutes

Cooking time : 5 to 6 minutes

Serves :: 2

Ingredients :

• 2 steaks Tuna, cut about 1" thick ( approx 1 lb. in weight)
• 1 tsp black pepper powder
• 1 tbsp ginger garlic paste
• 1 tsp lemon juice
• Salt to taste
• 1 tbsp Oil

Ingredients for sauce :

• 6 to 7 medium Strawberries
• 1 cup thick curd
• 2 tbsp Red Chili Pepper ( adjust the heat according to your taste )
• 1 tbsp honey
• 1 tbsp chopped Cilantro 
• 1/2 tsp lemon zest
• Salt to taste 

Preparation :

• Marinade the Tuna steaks with Salt, Pepper , Ginger Garlic paste and lemon juice.
• Add all the ingredients for sauce except for curd and lemon zest in a blender and blend well. Next add the curd and lemon zest and whisk thoroughly using a spoon. It is always better to hand whisk curd instead of blending in a mixture else the consistency of the sauce becomes watery.
• Next broil the Fish steaks in the oven for 3 to 4 minutes each side. Take out of the oven and let cool.
• Pour the sauce on top of the steaks.
• Enjoy this dish with sauteed Veggies /Mashed potatoes. You can also enjoy it with Steamed rice  . 

Sending this Recipe for the Following events 

Food Palate Series : Pink

 Treat to Eyes : Series 2

Dish name Starts with : G

Hyderabadi Fish Curry and more awards

  

As I was expecting some guests today from India , I thought of making this wonderful and authentic fish curry recipe from the royal kitchen of Hyderabad . This cuisine prepared with exotic spices is quite popular in South India . Although there are different versions of this fish curry recipe , I have prepared the one that suits my palate adding some ingredients of mine .  

Preparation time : 10 to 15 minutes
Cooking time : 20 minutes
Serves : 5


Ingredients :

• 1 lb King Fish, Cut into 2" pieces
• 2 cups onion, chopped
• 2 tbsp ginger garlic paste
• 1 cup thick yogurt
• 2 Bay leaves
• 1 tsp poppy seeds
• 1/2 tsp coriander seeds
• 1/2 tbsp cumin seeds
• 1/2 tsp fennel seeds
• 8 to 10 whole black pepper
• 1 tbsp kashmiri chili powder
• 1 tsp turmeric powder
• 1 tsp Garam Masala powder
• 4 almonds, soaked in water
• 1/2 tsp saffron
• 2 tbsp warm milk
• 1/4 cup coriander leaves, chopped
• Salt to taste
• 3 tbsp Oil / Ghee 

Preparation :

• Wash the fish thoroughly and cut into 1" pieces. Marinate the fish pieces with salt and 1/2 tsp turmeric powder. Soak saffron in warm milk and keep aside.
• Dry roast the poppy, cumin, coriander, fennel and pepper seeds, add in a blender with chopped onion, garam masala powder, ginger garlic paste, 1/2 tsp turmeric, kashmiri chili powder, almonds with 1/4 cup water and blend well to a fine paste.
• Heat  2 tbsp oil /ghee in a non stick skillet and shallow fry the fish on both sides till it attains a golden brown color on both sides.
• In the same pan, add the remaining oil/ghee , add the bay leaves and the spice paste and fry well on medium heat till it is brown and aromatic and the raw smell of the spices vanish . Add the yogurt whilst stirring on low heat and keep stirring till the ghee/oil leaves the side of the pan.
• Add 2 cups water and bring to a boil , next add the fish pieces ,  salt and cook covered for 10 to 12 minutes on low heat. Next stir in the saffron milk and chopped coriander leaves , cover and cook for another 3 to 4 minutes or until all the flavors blend in well. 
•  I have used coriander leaves and boiled eggs to garnish. Serve hot with Rice or Paratha. 

I'm sending this Recipe for the event Treat to Eyes : Series 2

also sending Recipe for event Hearth and Soul

Now coming to some beautiful Awards that I received from my fellow blogger friends ! It's always so exciting to receive awards from your friends! I'm so so happy !

This is a "Participation award" that I received  for participating in Food Palate Series : Brown . Check out for her next exciting event Food Palate Series : Pink

Raksha of Raksha's Kitchen has been so sweet to pass on this award Galore to me. Thanks a ton Raksha for remembering me and for your continued support!  She has a wonderful blog with so many unique and interesting recipes. 

Here is my Award Galore :

I wish her 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. 

1. Shobha of  Foodmazaa
2. Ayeesha of Taste of Pearl City
3. Torviewtoronto
4. Stephanie of The Starving Artist
5. Sushma of Authentic Food Delights
6. What's cooking Italian Style cooking
7. Simply Life
8. Deepti of Panchamrutham
9. Reshmi of Rasoi
10. Pushpa of Taste as you Cook
11. Biny of Biny's Recipes
12. Nandini of  Nandini's Food Page
13. Gulmohar of Collaborative Curry
14. Sarah of Vazhayila
15. Sravani of Srav's Culinary Concept
    

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].

Fish Stew

This is my mom's recipe which she is making for years.  It is incredibly easy to make, yet so flavorful that we enjoyed it just as kids . While I was re-creating the dish , I cultivated my own ways of making the same and added some ingredients of mine :-). It came out really well ! I would have never thought of trying it with garlic bread until I saw my daughter enjoying the stew with it ( yah...garlic bread is one of her favorite snack) . 

Preparation time : 20 minutes

Cooking time : 12 to 15 minutes

Serves : 4

Ingredients :

• 1 lb. flounder fish , cut into 1" cubes
• 1 cup mixed vegetable ( I have used corn kernels, green beans, soya beans , green peas ,potato , diced into small cubes) 
• 2 cups vegetable stock
• 1/2 tsp cumin seeds
• 1/2 tsp fennel seeds
• 1 tsp coriander powder
• 1 tsp black pepper powder
• 1 cup yellow onion, chopped
• 2 cloves of garlic, minced
• 1 cup tomato, chopped
• 1/2 cup tomato puree
• one Thyme stem
• Salt to taste
• 1 tbsp Oil /Butter

Preparation :

• Wash and cut the fish into 1" cubes, Also wash and chop the veggies , keep aside.
• In a non stick skillet, heat 1 tbsp Oil/ butter, add the cumin and fennel seeds, when it starts to sputter, add the minced garlic  and chopped onions and fry till translucent.
• Next add the chopped tomato and tomato puree with coriander powder and fry till the raw smell of spices vanish.
• Next add the veggies , thyme , pepper and salt with 2 cups of vegetable stock , cover and cook until the veggies become soft and tender.
• At last add the fish pieces and cook for another 2 to 3 minutes or until all the flavors blend in. Take out the thyme stem before serving.
• Serve hot with Rice or chapati/paratha. My daughter enjoyed the stew with Garlic brad