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.

Anchovies and Kulfa(Purslane): Omega 3 Kick

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Omega 3 is one of the most important fatty acids that the body needs. Its present in both anchovies and kulfa.

Most people fry anchovies but this process destroys over 70% of these acids. This tender steaming way of cooking this fish will give you the maximum bang for your buck.

Saute a small chopped onions, cumin and green chilies in oil. Add a little ginger garlic paste. Cook a lot of tomatoes till they soften and the oil separates. Season with salt, turmeric powder and coriander powder. Add washed Kulfa. Don’t discard the stems. Once they have all softened up add the anchovies. Cook on a high heat till the sauce is hot again. The temperature would have dropped with the addition of the fish. Be very careful. Stir as delicately as possible. Get the heat to low and let them simmer for 10 mins.

While eating take a full fish inside your mouth and slowly pull the bones out while holding the flesh with your teeth. This way the thin middle bone will easily come off the fish. Any small bones left can be easily chewed up.

Seafood Pilaf

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A very mild Pilaf made with Indian Salmon and Prawns with Basmati rice.

First wash and soak basmati rice for about 20 mins. Pat dry the fish as we don’t want it to sputter in oil. Heat oil and drop in the fish pieces. Sprinkle some turmeric powder on it. Cook till the fish is about 70% cooked and remove from the oil. Saute a lot of chopped garlic, some green chilies and a little ginger in that oil. Add the rice and roast it for a couple of minutes. Just till its heated up. Now add prawns and mix it into the hot rice till their color changes. Add a lot of chopped coriander and season with salt.

Add a cup of milk and bring it to a rolling boil. Add the fish and enough water to cook the rice in. Cover and cook for 15 mins on a low flame. Check. Add some more fresh coriander and check the amount of water. If needed increase the heat so it starts to dry up. Then cover and cook on low heat for another 10-12 minutes.

You can use coconut milk instead of regular milk for a Goan kick to this pilaf.

Fish with a side of mushrooms and spinach

There are two separate parts and they can be cooked at the same time.

Part 1:
Chop mushrooms, spinach and garlic.
Green chilly and red chilies for some heat.

Heat butter. Saute garlic and chilies.
Add mushrooms and cook till they turn slightly brown.

Add some onion powder and mix it well.

Add the chopped spinach and now cook it covered for 5-6 mins on low heat.

Open and you will find a lot of water in the dish. Cook on high heat till the water fully evaporates.

Part 2:
Heat oil and add red chilly powder, turmeric powder and coriander powder.
Lightly heat it and then add the fish to it, skin side down.
Using a spoon coat the top as well.

Cook till the color changes beyond the halfway mark of the fish.
Flip it over.

If you are very particular use a thermometer to check the thickest part. If its 65 degrees Celsius the fish is fully cooked.
Remove on a tissue paper to drain the extra oil.

You don’t need to heat the dish at time of eating it.
Will be fine even at room temperature.

There is no salt in the fish. If you want, season it at the time of eating it.