Pepper Masala Fish

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You need:

  • Pomfret Fish cut into 1 cm thick slices.
  • One teaspoon each of pepper and cumin.
  • One medium sized onion.
  • Two tomatoes.
  • One Green chilly.
  • A big bunch of coriander leaves with their stems.
  • One tablespoon Ginger-Garlic paste.
  • Turmeric powder.
  • Mustard oil.

In a blender first grind the cumin and pepper. Then add the chopped onion and tomato. After blending them, add the chopped green chilly and coriander. Doing it in stages will prevent the mixie jar from getting jammed.

Heat oil and fry the ginger garlic paste till its fragrant. Sprinkle turmeric powder. Switch to low heat. Carefully place the fish pieces. You can use a spoon but its much better to use your fingers to rub the fish into the oil. Coat one side, flip it around. Be very careful when doing this. But the effect is much better than using a spatula. The fish will start changing color as it cooks. When more than 60-70 percent of the color has changed, remove and keep aside.

Add the ground up masala and cook on medium heat. Season with salt. When the raw smell of the onion has dissipated, carefully add the fish. Cover it with the masala and cook covered on low heat for about 10-12 mins.

Serve hot with rotis or rice.

 

Garlic Prawns

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You Need:

  • Prawns, cleaned and de-veined.
  • Garlic Paste about one tablespoon.
  • Pepper Powder
  • Salt
  • A one inch piece of cold butter

Mix all ingredients except the butter and then carefully place the prawns in a moderately hot nonstick pan. Do not stack them up. After a min or two place the cold butter in the middle of the pan. Now slowly and carefully shake the pan around. The butter will start melting and also knock the prawns causing them to get free from the pan. When the pan makes a loud sizzling sound, remove from heat and keep rotating the prawns in it. When the sound goes away, return to heat. Keep repeating this for about 5 to 6 times. This much time is enough for the prawns to get cooked.

Its always a good idea to slice up a prawn and check if its done. This one step will make you confident about the prawns being cooked and also save you from overcooking the remaining prawns.

 

Radish Salad with Anchovies Fry

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You need:

For Salad:

  • Radish with leaves
  • Red Capsicum
  • Mustard oil.

For Fish:

  • Fresh Anchovies
  • Mustard oil : 2 tbsp
  • Red Chilly Powder : 1 tbsp
  • Turmeric : 1 tbsp
  • Salt
  • Ginger Garlic Paste : 1 tbsp
  • Rice flour : 1 tbsp
  • Rice Rava : 1 tbsp

Making the Salad:

Heat mustard oil, add the radish, its leaves and the red capsicum. Season with salt. Cook on high heat. In a minute or two the vegetables start releasing water. Cook on high heat till the water dries up. Remove. Do not overcook.

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For the fish:

Combine all the ingredients. Lay out the fish on a hot pan without stacking. Cook on low heat till the fish color changes. Switch to high heat. Use chopsticks to debone the fishes. Continue on high heat to get a crispy edge to the fishes.

Enjoy a lovely combination of healthy proteins with super healthy vegetables.

Bitter Gourd with Fish!

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You need:

  • 500 grams of Bitter Gourd cut into small slices, rubbed with turmeric and salt.
  • 2 chopped onions.
  • 1 large tomato.
  • Fish marinated in mustard oil, salt, ginger garlic paste, turmeric and red chilly powder.
  • 3 table spoons of Peanuts
  • 1 teaspoon each of coriander seeds, cumin and fennel
  • 1 inch piece of coconut.

First dry roast the peanuts. When they are 50% done add the cumin, fennel, coriander seeds. Add fresh coconut and make into a paste. Keep aside.

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Fry the fish. When its almost done remove and keep aside.

In the same pan you may need to add some more oil and then start frying the onions. When they are just beyond the translucent stage add the chopped tomato. Cook till they soften. Wash the salt and turmeric off the bitter gourds and add them.

Combine the peanut paste and mix well.

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Place the fish on top of this and cook on low heat, covered for about 15 mins.

Enjoy with hot roti’s.

Stir Fry Tuna

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You need:

  • Tuna fillets: Deboned and Skinless. Cut into 1 inch squares.
  • One chopped onion
  • Three to Four finely chopped Green Chillies
  • Lots of Chopped Garlic.
  • Lemon and Coriander
  • Turmeric and Coriander Powder.
  • Mustard Oil.

Immerse tuna pieces in water. There must be least 2 inches of water above the tuna. Bring to a boil and wait for a foam to start forming on top of it. Remove the foam as it forms. Once the tuna pieces have cooked and this will take only about 10 minutes, remove them from the water. Let them sit in a colander. They should keep steaming away and do not do anything till its cooled. Its important that the steam escapes. We don’t want mush we want flakes. Once its cooled using your fingers, tear the pieces into smaller flakes.

Heat mustard oil in a pan. Saute onion, garlic and green chilies.

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Once they are translucent add turmeric powder, coriander powder and salt. Combine and then add the Tuna. Mix well and keep frying till its all incorporated and smells awesome. Squeeze some lemon juice and garnish with coriander leaves.

Enjoy a super yummy snack or meal. Use as a sandwich filling or just as it is.

Tuna & Mackerel with Ground up Spices.

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This is a simple recipe for a Tuna Steak, inspired by a Jamie Oliver recipe.

Roughly grind up fennel seeds, pepper and coriander seeds with salt. Massage it into the fishes along with some olive oil.

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Get a girdle pan to high heat. Carefully place the fish on it and let it sizzle and steam away. About 3-4 mins later check if the fish is able to free itself from the pan. If it does not encounter resistance, flip it over. Do not ever use force on the fish.

Total cooking time will be about 4 mins per side and because we want it well done, use a spatula to lightly press it down. When the fish is bouncy on pressing its done. Total time approx 12 mins.

Drizzle a little olive oil and let it rest for at least 5 mins before slicing.

Lovely keto meal which needs nothing more to be perfect. Except some fresh coriander to counter the heat from the pepper.

Broiled Mackeral

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A kilo of Mackerel costs two hundred Indian rupees. You get 3 to 4  fishes depending on their weight. Slice them along the middle bone.

Wrap foil around a tray. Place fish skin side up. Decorate with chopped garlic, green chilies and lemon slices. Drizzle olive oil and sprinkle salt.

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In a preheated oven, broil this by keeping it on the top shelf and using only heat from the top burner. Two hundred degrees Celsius for 15 minutes. Then move the tray to the middle shelf and switch on both burners. Fifteen minutes like this and its ready.

A fine dine experience for a fraction of the restaurant bill.