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Sunday, November 13, 2011

Pomfret tandoori

Whole, cleaned Pomfret fish - make shallow cuts on both sides
Lemon juice- enough to coat all the sides ( about half lemon for 2 medium sized fish)
1 tspn red chilli powder
salt and turmeric
1 tsp cumin seeds, coriander seeds, ajwan and methi seeds each- freshly ground to powder
1 1/2 tsp or less ginger- garlic paste
2 tsp yogurt

  1. Clean the fish well and dab and excess water with paper towel.
  2. Rub all the ingredients in that order and you can keep it to marinate for about 30 mins or overnight.
  3. Use a tandoor oven if you have one. I bake it  in Aluminium foil or a covered baking tray at 350 F in my convection oven for about 30 -45 mins. You can broil it at the end to give a charred look.
  4. Serve with freshly chopped cilantro, mint sauce or other favorite condiments. Those who can eat raw onions can make onion rings or add some some salad with it
Usually served as appetizers, you may also try the recipe with Salmon pieces.

    Wednesday, November 9, 2011

    Catfish in mustard sauce

    Catfish steaks
    Nigella( kalonji/ onion seeds/ kaalo jeere)
    Green chillis slit in half
    Diced onions
    Mustard powder/paste (preferably fresh. Old ones turn bitter)
    Kasundi if you like

    Salt, turmeric powder, oil for cooking
    Cilantro for garnishing


    1. Wash the steaks well, and wipe off excess water with paper towels by dabbing them.
    2. Rub salt and turmeric powder and lightly fry them in oil, turning only once. Frying seafood or even freshwater fish tend to make them rubbery/chewy
    3. Take out the fish, and fry the kalonji and onions. Add chilies taking care not to fry them too much, and immediately after
    4. Microwave a bowl of water and add the mustard paste/powder and put in the pan. 
    5. Let it simmer, add the fish steaks. Cook covered.
    6. Garnish with cilantro and serve
    You might want to add a little cumin powder if you like to counter the typical smell of the fish. Also, some might want to add potatoes or tomatoes. Usually, I don't.

    Alternately, you can skip the mustard , use dry roasted cumin-coriander powder, potato wedges and cauliflower florets to make a light curry. Make sure the fish is really fresh for a tasty broth. I prefer live ones. Catfish is inedible if it isn't fresh. Something I had a very bad experience at a New Orleans restaurant where I ate on a whim.

    Nevertheless, Cajun recipes have interesting options :
    Link 1

    Wednesday, November 2, 2011

    Baba Ganoush

    Baba Ganoush Link 1

    This (eggplant) is an allergy alert for me, but I manage to have it once in a blue moon. (the seedless variety). The Indian version Baigan ka bharta goes well with Indian flatbreads. I don't mind it as wrap stuffing with lettuce for a meal.