seen from China
seen from United States
seen from United States
seen from United Arab Emirates
seen from United States
seen from China
seen from Italy
seen from Japan
seen from United States
seen from United States
seen from Uzbekistan
seen from China
seen from Russia
seen from United States
seen from China
seen from United States
seen from United States
seen from Malaysia
seen from United States
seen from United States
Garam Masala Fish Fry
Garam Masala Fish Fry
Most recipes have a little story behind them. In some its a bit of fun and banter. I got fish in the morning. After washing it up, I asked my wife to give me turmeric. She gave me the mixie jar with ground up garam masala. This was just some spices like cumin, cinnamon etc ground up. So I put that on the fish. Let the fish marinade for a few minutes with this and salt. Then into my hot cast…
View On WordPress
Surmai Fry
I got these beautiful large but thinly sliced steaks of Seer Fish. Each was the size of my palm. Prepared a paste with chilly powder, turmeric, sesame oil, apple cider, sesame seeds, cumin seeds and salt. Liberally coated the fish with this paste and let it marinate for about 20 minutes. Pan fried. Unless you have a really large spatula, its better to quarter the fish pieces before putting them…
View On WordPress
Steamed Fish
There are many ways to steam fish. I do it with banana leaves, idiyappam trays and a pressure cooker. A fillet of Seer fish. To fit it, I cut into two halves. Made a paste of cumin, coriander, garlic, green chilies and salt. Rubbed it on the fish and wrapped it in the banana leaf. If you warm the leaf on an open flame for a few seconds it becomes soft and much easier to shape. Pressure cooker…
View On WordPress
Fish with Pounded Spices
Fish with Pounded Spices
The best way to improve your cooking is to invest a lil time into your tools. Go old school and get a mortar-pestle.
You Need:
Seer Fish slices.
Finely diced onion.
Lots of garlic.
Green chilies.
Some fennel seeds.
Some Cumin seeds.
Chopped tomatoes.
Mustard oil.
Pound together the garlic, green chilies, fennel and cumin. Taste it and balance it. This is the driving flavor behind your dish so…
View On WordPress
Love Fish!
An extremely simple and natural meal.
You Need:
A slice of Seer Fish.
Ground Pepper.
Cumin Powder.
Sumac (optional).
Radish with leaves. Finely diced.
Pomegranate.
Oil.
Rub equal amounts of cumin, pepper and sumac on fish. The fish must be fully coated. Pan fry in very little oil.
Combine together the radish and pomegranate. They balance each other beautifully.
Eat fish before the salad. No…
View On WordPress
Surmai, En papillote.
En papillote is a French term that simply means, wrapped in paper.
You Need:
Any sea fish.
Garlic, chopped up.
Onion, cut into rings.
Green chilly, chopped up.
Any aromatic fresh herb.
Olive oil.
Bell pepper cut into large pieces.
Parchment paper. It must be cut into a rectangle with one side approximately double the length or the other side.
Aluminium foil folded into a small tray. This helps…
View On WordPress
Seer in Mushroom Butter Sauce
Seer in Mushroom Butter Sauce
You Need: Two slices of Seer Fish. You can also use Pink Perch, Sea Bass or Salmon. Preferably as a fillet. Skin on or off depends on the fish. 1 heaped tablespoon of butter. 200 gms of Button Mushrooms, finely chopped One onion chopped. One bell pepper, chopped. This is optional. One tablespoon of flour (Maida). One cup of milk. The zest and juice of a lemon. Some finely chopped coriander. Salt…
View On WordPress
Boil sweet potatoes in salted water till they are tender. This will take anywhere from 10 to 20 minutes depending on their size. Let them air dry and cool before mashing them.
Add lots of finely chopped coriander and green chilies. Season with turmeric, garam masala, ginger garlic paste and salt. Use you hands to mash them really well.
Add chopped seer fish without skin and bones and mix it in using a strong fork.
Shallow fry over medium heat.
Hope you enjoy my ode to the greatest game ever.
Fish Cutlets with Sweet Potato Boil sweet potatoes in salted water till they are tender. This will take anywhere from 10 to 20 minutes depending on their size.
