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Saturday, October 26, 2013

Cajun shrimp with cilantro pilaf

Cajun shrimp
  1. Use tiger shrimps(or any other jumbo shrimp). Peel, de-vein. May leave tail on. Pat dry. (Thaw in cold water for 10-15 mins if using frozen shrimps. Drain)
  2. Marinate in Cajun spice mix. (garlic powder, paprika, black pepper, onion powder, cayenne pepper, dry oregano, dry thyme)
  3. In a pan, fry minced garlic in low heat until fragrant (do not brown). Add shrimp.(you may also add tomatoes and/or celery, Serrano chilies )
  4. Season with salt and pepper/pakrika/kashimiri mirch (for color) and lemon juice. Serve hot.

Cilantro pilaf
  1. Cook Basmati rice in a rice cooker.
  2. In a pan add olive oil/butter , scallions, cilantro (and toasted nuts like almonds or pine nuts). Add the rice in installments while you stir to mix the ingredients. You may also use chicken broth for flavor. Season with salt to taste.

Friday, October 11, 2013

Shorshe maach

Discard old mustard seeds or you'll create an abomination. You may use shrimp instead of fish . The recipe is from my sister-in-law Barnali di.

  1. Rub salt and turmeric to the fish pieces and shallow  fry very lightly in hot oil. Keep aside. Let them drain in paper towels
  2. Grind yellow mustard seeds, salt, green chilis (and posto optional) with a little water. Add water in small portions if the paste is too thick to move inside the food processor.
  3. In a wok, heat oil add kalonji seeds and slit green chilies 
  4. Add the mustard paste, turmeric, water. Bring to boil, add salt to taste and a pinch of sugar.
  5. Add the shallow fried fish.
  6. When it is about done, add 1 tsp mustard oil. Add cilantro leaves if you want.

If you like , you may add a bit of red chili powder.

I made buck Shad with mustard paste. For this, I microwaved the mustard seeds in a cup of water for a minute.The seeds soaked up the water and I made a paste by slipping it into magic bullet with a few green chilies. (I usually dry grind mustard seeds in a coffee grinder. )

Salmon with okra

 I love both Salmon and okra, and make them with onion- tomatoes- greenchilies. I thought, why not combine the two? The matrimony was quite delightful.

  1.  I used store-bought Salmon fillet, cut them into cubes and added spices(dry roasted cumin-coriander-red dry chilies ground to powder) and lime juice. 
  2. In a frying pan, heat olive oil and saute onions, add the fish. For tempering I used fenugreek seeds as a variation to my usual method.
  3.  Add coarsely diced okra ,  tomatoes, green chilies. Add grated ginger, turmeric, salt to taste. 
  4. Cover and cook in low flame till done.

Bengali style fish cutlet

For Madhuleena
SG taught me how to make fish chops, today he taught me to make Bengali style fish cutlet like the way my MIL makes them. Here's how:
  1. Make a paste of garlic, ginger,onion, green chilies, cilantro, a little salt.. Keep aside.

  2. Start with firm, white fish fillet (bhetki/barramundi, cod, tillapia, pollock etc). Make thin slices if you need to. Rub freshly squeezed lime juice, salt and ground black pepper.
  3. Dip the fish in egg wash (add a little paste and salt to it and beat well). Take 1/2 tsp of paste and coat evenly on one side of the fillet. Next, coat with breadcrumbs. This ensures the paste doesn't fall out or dissolve into the egg wash while frying.
  4. Dip into the  egg wash and breadcrumbs once again for a crisp coat later. (You can save the unfried cutlets in an airtight container for frying later)
  5. In the meantime, let cooking oil heat in a small kadai or deep fryer. Deep fry and serve hot with your favorite chutney.