Grilled Stuffed Pomfret with Green Chutney

                                                                              

I did a Guest post of this Grilled Pomfret recipe stuffed with Green Chutney some time back in Brandina's space. This is my first recipe with the home made green chutney I used for my Kolambi Bhaat/Prawns Rice recipe. Mint-Coriander chutney, also known as "Green/Hari chutney " is a popular condiment in South Asian cuisines.Green chutney is added in sandwiches /chat recipes, also a favorite accompaniment with crispy samosas and dhoklas.  You can either grill the fish over medium hot coals outdoors or broil it  in the oven. In the main article I have explained in details how to remove the backbone of the fish, you can ask your fish monger to do the same for you.








Preparation time :45 minutes to 1 hour, includes de-boning the fish

Cooking time : 12 to 14 minutes
Serves: 2

Kolambi Bhaat/ Prawn Rice with Orange Raita

"Kolambi Bhaat"/Prawns Rice is an authentic cuisine from Maharashtra. This delectable and savory dish of Prawns and Rice is extremely flavorful and rich with a variety of spices , herbs and grated fresh coconut. A few months ago when I first saw this recipe in my favorite khana khazana show ,I instantly fell in love with it . This is an adapted version of the original recipe; I have prepared this dish with my own choice of ingredients and a delicious Orange Raita to go along with it. The preparation takes some time as it involves "Dum" cooking/Dum pukht, to be precise , which is  a slow ,time-based method of cooking in which the pot or the container is completely sealed and the contents inside is cooked in "Dum" or steam to retain the flavors of the dish. Prepare this dish for lunch or dinner, for any special occasions/guest invitations. 



Preparation time :  40  to 45 minutes
Cooking time : 35 to 40 minutes
Serves : 4

Pan-Roasted Sambar flavored Salmon with Onions

I'm so fond of sambar masala, I keep experimenting in my recipes whenever possible. In this recipe for salmon I made an attempt to use it as one of the key ingredients for fish marination , which resulted in this delicious Pan-Roasted Sambar flavored Salmon with sweet caramelized Onions. Sambar powder is a popular and key ingredient in southern Indian cooking. The key ingredients include roasted lentils, coriander seeds, fenugreek seeds, dried red chilies, coriander leaves, curry leaves; there are a lot of variations to it depending on the region . The spices used in the sambar masala compliments the strong flavors of salmon extremely well; half of the fry vanished before lunch time & I hardly managed a few clicks :-( .....and look who has come to visit !!!!! 

Prawn Karahi

Celebrated Mother's Day with this delectable and extremely flavorful Prawn Karahi cuisine . Karahi/kadhai/korai/kadai is basically a type of circular, deep cooking pots which resembles "wok" with rounded bottoms and is made of cast iron, used to shallow fry fish, meat, sweet or snacks, can even prepare stew/gravies. Now a days they are available in different materials like copper and stainless steel, also available as flat bottomed pans. The name of the dish basically originated after this utensil , as it is usually cooked in a"karahi". It is not a compulsion to prepare the dish in this particular utensil, you can use your usual ones!!! 

Preparation time : 30 minutes

Cooking time: 20 to 25 minutes

Serves: 4 to 5

Amritsari Fish with Salmon

Amritsari Fish, a delicacy originated from Amritsar, Punjab is also a popular street food sold in the streets corner of Amritsar. I have used Salmon in this dish , you can use any white fleshed fish instead. This is an easy fried fish dish cooked in minutes with the readily available ingredients from your kitchen. Serve this as an appetizer for your cocktail party or side dish for your main course.  I prepared this dish last weekend for a Potluck party and it was an instant HIT!!!! 




Preparation time : 20 to 25 minutes

Cooking time : 10 minutes

Serves : 5