Fish & Chips

Fish & Chips is one of my husband’s favorite dish. The best fish & chips that we ever had was at Barasti beach bar during our visit to Dubai. The fish was fresh and tasted yummy.

Ever since I wanted to tried this at home. Here you go my first attempt into fish & chips…. Guess what it turned out to be a success. My husband loved it. So today I am sharing with my viewers an easy recipe to make fish & Chips. Try it out and do share your comments.

Ingredients:

Potatoes - 4  Medium

fish fillets(cod/haddock/Basa)  -  4 Medium

All-purpose flour - 1/2 cup + 2 tablespoons

Cornstarch -  2 tablespoons    

Paprika / Pepper Powder - 1/4 teaspoon  

Onion powder - 1/4 teaspoon        

Garlic powder - 1/4 teaspoon

Vegetable oil - for frying

1/4 teaspoon       Baking powder

Salt – as per taste

Method:

   For Chips:

• Clean and peel the potatoes, then cut into 1/4" thick batons. Dry thoroughly with paper towels and leave them sitting on paper towels.
• Add 1 ½” of vegetable oil to a heavy bottomed pot and heat it. When the oil is hot fry the potatoes in batches until its has a light tan color and the edges are just starting to brown. Transfer the fried chips to a to drain.
• Sprinkle some salt over the potato wedges when they are hot and mix well.

For Fish:

• Mix the flour, cornstarch, paprika, salt, onion powder and garlic powder in a medium bowl until well combined, add the baking powder to the flour mixture, pour required amount of water and whisk together(It's okay if there are still a few lumps, just make sure you do not overmix the batter or it will end up heavy).
• Dip the fillets in the batter and fry them in medium flame. Flip the fillets over with tongs when you see the edges start to turn brown. When the fish is done frying, drain on a rack.
• Serve the fish and chips with tartar sauce.

Karimeen Fry Kerala Style - Pearl Spot Fry

The pearlspot is found throughout Kerala, especially in Kerala backwaters around Alleppey (Alappuzha), Kottayam, Quilon (Kollam). This fish is fairly expensive and is available throughout the year. It feeds on algae, plant material and insects.The fish is known locally in Kerala as karimeen. Some of the prominent dishes are the Karimeen Fry, Karimeen Molly and Karimeen Pollichathu(marinated with masala, wrapped in banana leaves and steam cooked).

Pearl Spot / Karimeen fry is a sought after delicacy in Kerala. The Karimeen is marinated in a mixture of lemon juice, red chillies, other ingredients and shallow fried until golden brown. This Karimeen fry recipe is an exotic dish cooked in Kerala style.

Ingredients

Karimeen - 2 Nos ( Large sized )

Chilly powder - 1 ½ tbsp

Black pepper powder – 2 ½ tsp

Turmeric powder – ½ tsp

Ginger – 1-inch piece

Garlic – 4 to 5 nos

Lemon extract - 1 ½ tbsp

Coconut oil – 4 to 5 tbsp

Curry leaves  - 5 to 6 stems

Salt

Method:

1. Wash and clean the fish, make incisions on both sides of the fish and set aside.
2. For the masala, in a mortar crush ginger and garlic. Then add salt, pepper, vinegar, lemon extract turmeric and chilli powder and curry leaves. Roughly grind and mix it all together.
3. Marinade the fish with the above masala and keep it aside for 30 minutes.
4. Heat 4 tbsp of coconut oil/ sunflower oil in a pan. On a low flame cook the fish for 3-4 minutes on each side.
5. Finally Serve the fried Karimeen fish with a wedge of lime and fresh onions rings.

Shorshe Narkol Chingri Recipe - A Bengali Style Shrimps Cooked in Coconut and Mustard Gravy

Bengali cuisine is a culinary style originating in Bengal, a region in the eastern part of the Indian subcontinent. Bengalis are somewhat unique in their food habits in that nearly every community will eat meat or fish. The nature and variety of dishes found in Bengali cooking are unique even in India.

Fresh water fish is one of its most distinctive features; Bengal’s countless rivers, ponds and lakes teem with innumerable varieties of fish such Rohu, Hilsa, Koi or pabda. Shrimps and crabs are also in abound.

Bengalis share their love of whole black mustard seeds with South Indians, but unique to Bengal is the extensive use of freshly ground mustard paste. Bengalis love the strong and sharp flavor of the mustard and chillies. A pungent mustard sauce called Kasundi is a dipping sauce popular in Bengal. Shorsher tel (mustard oil) is the primary cooking medium in Bengali cuisine because of its high smoke point.

Our today’s recipe is Shorshe Narkol Chingri(Mustard Coconut Shrimps) curry is a popular and traditional Bengali dish. The fresh mustard paste used here is a very traditional ingredient in Bengali cooking. 

Some time back hubby and I had this dish at a Bengali restaurant called “The Calcutta Club”. He just fell in love with that curry so did I, we managed to get the original recipe from the chef at the restaurant. This recipe is a very simple to make by using some fresh mustard and sweet flaked coconut. I should say I should nailed it to extra taste at the first go. I am sure my viewers will also find the same experience. The light yellow gravy with is mixed with hot steamed rice to give a scrumptious meal.

Ingredients:
Shrimps / Prawns, deveined - 12-14 large sized ones

Coconut, grated – ½ cup

Mustard Oil – 2 tbsp

Turmeric Powder -- 1/2 tsp

Salt to taste

Water as required

For the Paste
Mustard Seeds - 3 tbsp
Poppy Seeds - 3 tsp
Green Chilli - 3

Preparation:
Soak mustard seeds and poppy seeds in warm water for 30 minutes. Simultaneously mix the prawns/ shrimps with salt and turmeric and keep aside for half an hour.

Now make a paste of mustard seeds, poppy seeds, green chillies, salt and water. Adding the salt and chillies will avoid the mustard paste to get bitter. Also grind the coconut separately to a smooth paste and keep it aside.

Now heat a shallow pan and add mustard oil, when it starts to release the smoke add the marinated prawns to it. Fry it in low flame. When its ¾ cooked add the mustard paste and mix well. Add ½ cup water and allow it to cook with lid on for 2 minutes.

Finally add the ground coconut paste and mix well. Check for seasoning and add salt if required. Allow it to boil for half a minute and then turn off the heat. 

Serve it hot with steamed rice.

Shrimp Cutlet / Chingri Cutlet-Kolkata Style

The other day, hubby and I went to a Restaurant called “The Calcutta Club”. They specialize in Bengali Cuisine, which is famous in the eastern part of India. This was the first time I was trying out Bengali food. Bengali food largely uses mustard seeds and mustard oil in their cooking. Mustard has a very strong pungent flavor which some may not prefer. But I thoroughly enjoyed our dinner.

       We had ordered a fish curry called "Doi Maachi", It is fish cooked in yogurt gravy with some Indian spices and mustard oil. We also had Shorshe Narkol Chingri, which means Shrimp in Coconut and Mustard gravy, I loved this dish a lot. In fact, I managed to get the recipe for this from the chef. I will be soon adding this into my blog very soon.  We also had Aam Pora Shorbot, which a Raw Mango drink, this was quite refreshing.

       But the highlight dish on our table was the Chingri Cutlet, that’s the Shrimp Cutlet. This was very delicious making us want for more. I managed to get the recipe for this also from the chef.  So here you go, the recipe for this awesome Shrimp cutlet, I am sure you will definitely appreciate this dish.

Things you need:

Shrimp, Large – 8 to 10 nos

Turmeric powder – ½ tsp.

Salt – ¼ tsp

Egg – 1

Ginger & garlic paste –  ½ tbsp.

Black Pepper powder –  ½  tbsp.

Mustard Oil – 2 tbsp.

Cooking Oil – for frying

Bread crumbs – 1 cup

Corn Flour – 1 tbsp.

Preparation:

     Clean the shrimp: Remove the shells and head from the shrimp, keep the tail on. Wash the shrimp in water for 2 to 3 times. Now slowly cut the shrimp along the side where you have the vein. Do not cut it till the bottom, you should only cut it 75%, and now you will be able to open it up like a flap. Remove the veins from inside and flatten the shrimp with your kitchen knife.  

   Prepare the marinate: In a bowl add turmeric powder, ginger & garlic paste, salt, pepper powder and 1 tbsp. of mustard oil and mix well. Apply it on the shrimp; such that marinate gets coated all over the shrimp. Keep it aside for 20 to 30 minutes.

  Prepare the batter: In a bowl add corn flour, egg, salt and 1 tbsp. mustard oil and beat will. Keep it aside.

   Prepare to fry: Heat cooking oil in a large pan. Take the marinated shrimp and dab it in bread crumbs. Press it well such that the bread crumbs are struck onto the shrimps. You could also shape the shrimp edges now. Then dip the shrimp in the batter and fry it. Repeat the same for the remaining prawns.

     Serve hot with Tomato sauce and Mustard sauce.

[Recipe courtesy – The Calcutta Club]

Kerala Style Fish Curry / Meen Curry Kerala Style

This fish curry is the most sought out fish curry at any household in Kerala. This can be made with any type of fish, but the preferred one would be the king fish, seer fish or salmon which has fewer bones.

My husband is quite crazy about this fish curry. Though I knew cooking before marriage, I did not know how to make this fish curry. I learnt this fish curry from my mother-in-law, whose fish curry is my husband’s favorite.

This fish curry does not need much ingredients and it can be made quickly with very less effort. 

Ingredients

   Fish(medium pieces ) – ½ kg

   Mustard seeds – 1 tsp

   Fenugreek seeds – ¼ tsp

   Ginger & garlic chopped – 1½ tbsp, Small onion – 6-8

   Kashmiri chili powder – 1½ – 2 tbsp

   Turmeric powder – ½ tsp

   Kodumpuli / Gambooge – 2,3 pieces

   Curry leaves

   Salt to taste

   Coconut oil

   Water as required

Method:

Step 1: Soak Kodumpuli / Gambooge in 1 cup water.

Step 2: Layer the fish

Take the Chatti (earthenware) or a pan, in which you have planned to cook the fish. Arrange the fish on the chatti /pan such the bottom of the pan is covered with fish. Now sprinkle the curry leaves, salt and the soaked Kodumpuli / Gambooge on top of the fish.

Step 3: Make the gravy

Heat oil in a kadai or pan add splutter mustard & fenugreek seeds. Now add the thinly sliced shallots, chopped ginger & Garlic are sauté for 3  minutes.  Now reduce the heat and add chilli powder and turmeric powder, fry for a minute and then immediately add half of the water (water used to soak Kodumpuli / Gambooge). Allow it to fry for 2 minutes now add the remaining water and allow it to boil. 

Step 4: Cook the fish

Put the chatti/pan on heat with fish and pour the gravy (made in step 3) on it. Combine well. Make sure that fish pieces do not get broken in the process; it will be safer to rotate the pan to ensure that fish & gravy is mixed well. Add water if required, such the fish is covered with the gravy & cook it in low heat with lid on till the fish is done & gravy becomes thick. (Rotate the chatti/pan in between to help the fish and gravy get mixed well) This will take around 20 -25 minutes on low flame. Serve with rice (Kerala red rice).

Malabar Prawn Curry

  

Ingredients

      4 tbsp Coconut oil

     1/2 tsp Mustard seeds

     Prawns/shrimps, deveined - 1 cup

     1/4 tsp fenugreek seeds

     10 fresh curry leaves

     1 medium onions, finely chopped

     1 tsp chopped ginger

     1/2 tsp  chilli powder

     1 tsp coriander powder

     1/2 tsp turmeric powder

     ½ cup pureed tomatoes

     2 pieces of kodumpuli / Gambooge

     300ml thick coconut milk

     1 tbsp chopped coriander leaves

     Salt to taste

     Water as required

Method

1. Heat oil in a pan / kadai, add mustard seeds Fenugreek seed. Once it splutters add chopped ginger curry and fry for 30 seconds. 
2. Now add the onions and continue to fry on a medium heat for around 5 minutes. Fry until golden. Add the chilli, coriander, turmeric powder and fry for 2 minutes. 
3. Then add pureed tomatoes, salt and kodumpuli / Gambooge; fry for a further 2 minutes. 
4. Add the raw prawns and fry for 2 minutes, then add required water and let it cook for 5 minutes.
5.  Now reduce the heat to low and allow it to cook with lid on for 8 to 10 minutes. 
6. Finally add the coconut milk allow it to boil and remove from heat. 
7. Garnish it with coriander leaves and serve hot.

Salmon/King Fish cooked with mango in Coconut curry / Meen & Manga in thegnapaal curry

Ingredients:

1 kg - fish(salmon/king fish)

1 cup - semi thick coconut milk

1 cup - thick coconut

1 cup - raw mango chopped in big pieces

1 tablespoons - ginger finely chopped

1 tablespoon - garlic finely chopped

1 teaspoon - chilli powder

1/2 teaspoon - turmeric powder

2 - green chilly

1 - big onion

7 to 8 small onions

Mustard a pinch

Salt as required

curry leaves

Method:

1.      Clean and cut fish into medium pieces. I used king fish.

2.      Crush ginger, garlic and green chillies in a mortar and pestle

3.      Arrange the fish in the meen chatti, on top arrange chopped mango, finely sliced onion, crushed ginger,garlic & chillies

4.      Mix chilli powder and turmeric powder in a tablespoon of water and add to the fish

5.      Sprinkle salt and add semi-thick coconut milk; Allow it to boil, then reduce the flame. Keep it covered and cook well

6.      Then pour the thick coconut milk and heat it for few mins. Remove it from fire

7.      In an another small fry pan, heat oil splutter mustard and fry sliced small onions

8.      Pour this on top of the cooked fish and mix gently(ensure not to break the fish)

9.      Serve hot