(FISH) Chilli Fish

This recipe calls for any fish fillet (or steak like cut). I used fresh Perch which has less bones to deal with.

Ingredients we need:

- 1-2 lbs fish of your choice. Depending upon the number of persons, cut them medium sized and clean. Salt and pepper and keep it aside.

For marinating the fish:

- Light and low sodium soya sauce (about half cup).
- Half cup orange juice.
- 2 1/2 tsp brown sugar.
- Ginger-garlic paste.
- Cornflour.
- 5-6 green chilli, slitted.
- Half cup chopped green onion.
- 2 tsp sesame oil.

Reserve half of ginger-garlic paste and chopped green onion and the rest should be used for marinade.

- Except for the green chillies mix the rest of the ingredients and form a marinade.
- Pour the marinade over the cut fish, cover it with a cling wrap, and refrigerate for an hour.
- Heat some vegetable oil in a pan and pan fry the fish until they are golden brown and reserve the marinade.
- Lay the fried fish in a serving dish and keep them warm.
- Put the slitted green chillies in the oil and take them out immediately. They should not lose their green color. Keep them aside.
- Discard extra oil from the pan (just leaving about 2 tbs.oil in the pan) and put in the previously reserved ginger-garlic paste. When it looks translucent, pour the marinade in the oil and allow it to reduce. As it thickens drizzle it over the fish like a sauce. Don't cover the fish with the sauce entirely. (Make sure the sauce is not salty. If it is then pour a little orange juice and dilute it).
- Sprinkle the fried green chillies and green onion. Serve with steamed white or brown rice.

(MEAT) Ground goat croquette with sauteed vegetables

(Measurement makes 15 croquettes).

For ingredients we need:

- About 2lbs ground goat meat.
- 1 large red onion chopped.
- 2 tbs ground fresh ginger-garlic paste
- 1 chopped green chili (optional).
- 2 tbs white vinegar.
- 1 1/2 tsp garam masala powder (cinnamon, clove and cardamom).
- 1 tsp ground roasted cumin powder.
- Salt to taste.
- Quarter cup chopped fresh cilantro or parsley leaves.

To prepare:

Heat oil and saute the chopped onion until it is caramelized. Put the ground ginger- garlic paste together with the other ingredients. When the oil leaves the fried masala, pour in the meat and mix with the masala. The meat should look well sauteed. Make sure the salt is right. Take the meat mixture off the heat and allow it to cool.

The ingredients for preparing the croquettes:

- 6 medium sized boiled potatoes (peeled and mashed). Add salt to taste and a pinch of garam masala.
- Divide the mashed potato into 15 portions turning them into tiny balls (each the size of a golf ball).
- Beat an egg with a little milk and salt and keep it in a bowl.
- Bread crumbs for the crust, keep it in another bowl.
- A little all purpose flour in the third bowl.
- A deep pot, and vegetable oil for frying.

- While you are forming the croquette put the vegetable oil for heating on a medium high heat.
- Take each potato ball , press it against your palm till it looks like a thin patty. (If it sticks, rub some oil on your palm before pressing the potato ball against it).
- Put some meat stuffing in the center of the patty (not too much) and roll it up like a ball with the meat inside the potato.
- Roll the filled ball, first in the flour (making sure to shake off the excess), THEN in the beaten egg, and FINALLY, in the breadcrumbs. The crumbs should coat evenly. (You can shape the croquettes either round or oval).

After you finish forming the croquettes test the oil to see if it it hot enough.
To test the temperature of the oil insert a wooden spoon and if you see tiny bubbles then the oil is ready to be used.
According to how big your pot is, put in the croquettes for frying. Do not crowd the pot.
The temperature of the oil should be constant throughout the frying process. The croquettes should look golden brown in color. Lay them on a paper towel to drain out excess oil.

Serve hot with some salad or sauteed vegetables.

(FISH) Grilled chilli garlic pomfret topped with red chilli-cilantro butter

Buy fresh white pomfret fish from the market,not too big in size.

- Make sure the fins are cut and stomach is cleaned up.
- Leave the fish whole and make two slits on either side with a knife.

Ingredients we need for the marinade: Measurement is for a single Pomphret fish.

- 2 tbs chinese garlic chili paste.
- Half tsp chopped fresh ginger.
- 2 tbs light soya sauce.
- 1 tsp brown sugar.
- 1 tsp sesame oil.
- 1 tsp rice wine vinegar.
- 1 tsp cornflour.

Put all the above ingredients together and marinate the fish with the paste. Allow it to marinate for an hour or two. In the meantime, make the compound butter as follows:

The ingredients for the red chili cilantro compound butter:

- Half stick or 4 tbs unsalted butter at room temperature.
- Half cup chopped fresh cilantro leaves.
- Salt to taste.
- 1 tsp good paprika powder
- 1 tsp ginger-garlic paste.
- 1 chopped green chili.
- 1 tsp sugar or honey.
- Juice of one green lime.

Put the ingredients together and mixed butter in a cling wrap (see the picture accompanying this post) and roll it up, tightly securing the both ends by tying up. Put it in the freezer until you are ready to use it.

To grill the fish:

- Take a Grilling Pan and layer the fish.
- Spray oil on either side of the fish and keep it under a hot broiler or on a grill for few minutes until the fish looks crispy and brown.
- Turn it over and do the same on the other side.

Serve it hot topped with a slice of that compound butter we have made earlier, along with some salad.

(VEG) Cauliflower and mushroom roasted in coconut and cheese sauce

For ingredients we need:

- 1 medium sized cauliflower (use the flowerets, discarding the hard stem in the bottom).
- 1 cup grated mild white cheddar or any cheese which is mild in flavor. (You can also use non-diary cheese if you want).
- 1 cup coconut milk.
- 1 tbsp all purpose flour.
- 1 cup diced button mushroom.
- 1 tsp grated ginger.
- 1 green chilli, chopped.
- 1 tsp cumin powder(optional).
- Half tsp cayenne pepper.
- Salt to taste
- Preheated oven at 350F.

To prepare:

- Heat a little vegetable oil in a skillet on a medium high heat.
- Put the flour in the oil and stir it - making sure not to burn it.
- Put in the cauliflower, ginger, mushroom, green chilli, cumin powder, a little salt and cayenne pepper.
- Saute together, then pour in the coconut milk. As the gravy slightly thickens, take the skillet off the heat. If it looks too thick add water to dilute it. The texture should be creamy.
- Pour the vegetable in a baking dish and bake it until the cauliflower caramelizes.
- Garnish it with the reserved grated cheese. If you want, you can also add little chopped cilantro for color.
- Mix the grated cheese with the vegetable, reserve a little for garnish.
- Pour the vegetable in a baking dish.
- Serve hot with good bread or steamed rice.

(VEG) Cabbage Raita

Ingredients:

- Shredded green cabbage (quantity depends on the number of persons).
- Good yogurt.
- A pinch of black mustard seeds.
- Salt to taste.
- 1 tsp mango pickle in oil or mustard paste (optional).
- A little sugar for the yogurt.
- 1 tsp ground roasted cumin powder or chaat masala.

To prepare:

In a skillet heat oil and put in the mustard seeds. When it sputters, put in the shredded cabbage and stir. When the oil coats the cabbage evenly then turn off the heat and put salt. Allow it to cool.

Beat the yogurt smooth. Put salt and sugar for taste. Mix the cabbage with the yogurt.

Pour it in a serving bowl and garnish it with pickle and roasted cumin powder or chaat masala. Serve it with hot stuffed paratha.

(VEG) Cilantro-SourCream dip

For ingredients:

- One bunch cilantro (coriander) leaves.
- Half cup sour cream (you can use non-fat or low fat sour cream).
- Half cup grated coconut.
- 2 green chillies (de-seeded).
- Salt to taste.
- 1 tsp sugar (I use brown sugar).
- 1 clove garlic.
- Juice of half a lemon.
- 1/3 cup good extra virgin olive oil.

To make the cilantro pesto, combine all the ingredients, except for the sour cream.

It should be ground into a fine paste, not too thick. Taste to see if the sweetness and sourness is OK by you, and if not, then adjust it according to your taste.

Pour out the mixture in a bowl and mix the sour cream evenly. Serve it with shrimp pancake (click here) or use it as a dip.

(FISH) Shrimp Pancake with sour cream cilantro dip (recipe is great , especially for those watching their Carb intake)

For the pancake we need:

- 2 cups de-veined and shelled shrimps.
- 1/3 cup fine rice flour.
- 1/3 cup all purpose flour.
- 1 tbs chopped ginger.
- 1 tbs chopped garlic.
- 2 small Thai green chillies minced.
- 2 tbs chopped green onion.
- 1 tbs chopped Kaffir lime leaves (optional).
- The juice of half a lime.
- 2 tsp fish sauce (if you do not have fish sauce then use soya sauce).
- 1 cup coconut milk.
- Salt to taste (not too much; remember that fish sauce has salt in it).
- 1 egg.
- 1/2 cup water.
- Oil or melted butter for brushing.

Make sure you prepare it on medium heat and not on high.

To prepare the pancakes:

Except for the oil, combine all the ingredients listed above and form a batter. The consistency should be just right, not too thin or thick (Check out my previous recipe on Pancake - click here. It gives you the method of preparing). Serve hot with Cilantro-SourCream Dip - click here).

(VEG) Okra and red pumpkin saute (my mom's recipe)

Ingredients:

- 1 cup diced okra (wash okra before cutting then wipe them with a clean kitchen towel). Okra is also known as "ladies fingers" and as "gumbo".
- 1 cup diced red pumpkin (small sized)
- Pinch of mustard seeds
- 2 green chillies (slit them)
- Salt to taste
- 2 tbs grated coconut for garnish (optional)

To prepare:

- Heat 2 tbs veg. oil in a skillet.
- Gently throw the mustard seeds in the oil. Allow them to sputter.
- First put the diced pumpkin in the skillet and saute over medium high heat.
- As it turns lightly brown put the okra in the skillet and saute it with the pumpkin.
- Allow it to turn lightly brown too and it will become less slimy.
- Salt the vegetables and cover it over reduced heat, stirring it periodically
- The vegetables should be soft and dry but not mushy.
- Drizzle a little oil over the prepared veg before putting it in the serving dish.
- Garnish it with slitted green chilli and grated coconut. Serve it with hot tortilla or with roti.

(VEG) Stir-Fried Zucchini in Coconut and Mustard Paste (Bengali)

This Bengali recipe is traditionally cooked with vegetables like small eggplant or cauliflower or even okra. We also cook fish in coconut and mustard paste wrapped in Banana leaves and baked in an oven. I use zucchini because it is available where I live. Well! This will be my next recipe.

You need

- 3 cups diced zucchini
- 1 crushed clove of garlic (optional)
- A pinch of fennel seeds (optional)
- 3 tbs of grated coconut
- 2 tbs of powdered yellow mustard.
- 2 medium sized green chili (de-seeded)
- 1/2 tsp turmeric powder
- Salt to taste
- 3 tbs olive oil or mustard oil

Except for the zucchini and the fennel seeds put rest of the ingredients together in a food processor and grind. Grind it with little water until the paste is smooth, like pesto.
- In a skillet, heat oil ,put fennel seeds and then throw in the diced zucchini. Stir fry on high heat until the zucchini is light brown in color, then add salt.
After the zucchini is salted you will notice some liquid in the skillet. Put the mustard paste in the skillet and reduce the heat.Gently mix the paste with the vegetable not to be stirred too often. The zucchini should be slightly crunchy in texture. Cook until the oil leaves the mixture and the zucchini looks well coated with the paste.
Garnish it with little chopped cilantro and served with hot basmati rice.
(I added some roasted peanuts and dried cranberries with the garnish).

(VEG) Turnip Pancake (NO eggs, NO diary products)

To prepare (Serves 2 persons)
- 1 cup of shredded turnip
- 1/3 cup fine rice flour
- 1/2 cup all purpose flour
- Salt and pepper for seasoning
- 1 tsp ginger green chilli paste
- 1 tsp garlic paste (optional)
- Half tsp baking soda
- 1 tsp chilli powder
- 1 tsp roasted ground cumin (optional)
- Half cup coconut milk
- About 1 cup water(the consistency should be like regular pancake batter)

Heat a griddle. (You can make the pancakes in a frying pan too). Keep cooking oil or melted butter in a bowl on one side.
-Mix all the ingredients together and form a batter.
-Sprinkle some water on the hot griddle if it makes a sizzling sound then the griddle is ready to be used.
-Spray oil on the griddle and with help of a ladle or deep serving spoon. Spoon out some of the batter and pour it on the griddle. Lightly spread it out with the back of the ladle or spoon in a circular motion. (You should be fast). It should look like a crepe. Brush some oil or butter generously on the uncooked side and then flip it over with a spatula. Allow it to brown and become crunchy on the edges. Serve hot with some prepared chutney or spread. You can have some savory filling with cheese, vegetables or shrimps.
You can replace turnips with shredded potatoes, sweet potatoes,carrots or cabbage. Onions are great too. This is a good way of serving vegetables to anyone.

(FISH) Tandoori Prawns

The ingredients which are going to be mentioned can also be used for making Tandoori Prawns, Tandoori Paneer, Tandoori chicken and Tandoori Fish.
Tandoori Chicken should be marinated overnight or minimum 6-8hrs. The rest can be marinated for an hour.

- Marinade for Prawns: (We need reasonably big sized fresh prawns - 12 pieces serving 4 persons)
- 1 1/2 cup whipped plain yogurt - not thick.
- Lemon juice of 4 whole lemons
- Vegetable oil half cup
- Tandoori powder mix 1 packet
- 3 tbsp garlic, ginger, green chilly paste.

Mix all the ingredients together.
Butterfly the prawns and leave the shells on. It will retain its softness when serving.
Coat the prawns with the mixture and allow it to marinate in a refrigerator for an hour or two.
Prepare the broiler or the grill. It should be on high heat.
-Discard the extra liquid collected on the prawns and arrange them on a grilling pan.
-Keep little oil or melted ghee in a small bowl mixed with little tandoori powder.
-Grill or broil the prawns in a hot oven. As soon as it turns brown on one side turn it over and lightly brown the other side. (Prawns do not take much time to cook so remain alert!) Don't leave it in the heat for long. The prawns will turn rubbery.
Brush it with the oil mixture on the hot prawns and immediately serve with lemon wedges on the side and green salad. I have served vegetable pilaf and cucumber on the side.

I barbeque the chicken pieces the same way. I usually marinate the drumsticks and the thigh pieces. The skin should be taken off. Marinate for 6-8hrs, then discard the extra liquid and grill them in an oven or over a hot fire.
Similarly Tandoori paneer and fish can be prepared too. It takes less time to cook than chicken.