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Friday, June 9, 2017

Pomfret Fish Curry- Ikan Bawal curry and Lemon Rice

We have been wanting to make Pomfret fish curry with South Indian influence for long time. So, made this pomfret fish curry and lemon rice.This was really a nice variation for our Bengali palette. Simple ‘mach-bhaat’ turned out something lip-smacking and delicious supper for us. Here is how we made both….



Pomfret Fish curry / Ikan Bawal curry
Recipe requirements (serves 2-3)
2-3 pomfret fish  
1 large tomato
3 cloves of garlic
8-10 shallots 
Spices and seasonings
1 tsp of turmeric powder (½ tsp of stir/fry and ½ tsp for rubbing fish)
 2 tsp of red pepper powder
 ½ tsp of coriander powder
 1 tsp of salt or as per taste
3-4 Thai red chillies
5-6 tbs of mustard oil
 1 cup of coconut milk
 Curry patta 12-15 leaves
Method
Clean, and cut pomfret fish. Clean the fish stomach as well. Cut into half.
Rub in fish with turmeric powder and salt. Keep aside.
Heat up a fry pan, add 2 tbs of mustard oil, add in pomfret fish and stir/fry them for about 3-4 mints flipping sides as well. Take out in a separate plate/bowl.
In that fry pan itself, add more mustard oil, add in chopped garlic and Thai red chillies. Add in curry patta/leaves.
Now add in chopped tomato and shallots as well. Keep on stir/fry for about 7-8 mints at medium high flame.
Now add in turmeric powder, red pepper powder, coriander powder and salt. Sprinkle little bit of water and keep on stir/fry.
Add in fried fishes.
Add in 1 cup of coconut milk and water depending upon the consistency of curry. Don’t add much water if you want a thick gravy. As we were going to have with lemon rice, I thought little bit of gravy is required. So I added coconut milk and water in equal proportions.
Cover and cook for 8-10 mints or till fishes are cooked through well.
Take out in a serving bowl. This goes well with warm cooked rice or with lemon rice.



Lemon rice
Recipe requirements (serves 2-3 people)
4 cups of cooked rice or 2 cups of uncooked rice
¾ tsp of turmeric powder
1 tsp of salt
3-4 tbs of cooking oil
For tempering
2 tsp of chana dal
 2 tsp of white urid dal
2 twigs of curry leaves or 10-12 leaves
1 tsp of mustard seeds
2-3 dry red pepper
½ cup of raw peanuts
 2-3 tsp of lemon juice
Method
Soak rice grains in water for about 10-12 mints.
Cook rice in a big pot with water. Sprinkle turmeric powder into it and mix well. Leave it to cook and drain the starch once rice is cooked. Keep the pot open, do not cover .Let the vapour/steam escape. Add in lemon juice and mix gently.
Now in a big enough fry pan/kadai, which can hold entire rice content, add in cooking oil.
Add in peanuts and fry them for couple of mints.
Now temper the oil with mustard seeds, dry red pepper, Urid dal and Chana dal.
Add in curry leaves.
Now add in cooked rice grains and slowly mix in the rice with the above tempering mixture.
Cover and leave aside for half an hour.

Serve with fish curry. This is absolutely aromatic and delicious.

Happy Cooking friends........

Friday, June 2, 2017

Shrimp and Pea Sprouts stir-fry recipe


A simple stir fry recipe with shrimps and pea sprouts on a busy weekday night comes handy. All you need is to cut some colourful vegetables of your choice. Pea sprouts are the star ingredients of this stir-fry recipe. If you don’t get pea sprouts, then you can use baby bok-choy wholes or some chopped Ung Choi as well. Anaheim chili gives a milder flavour.




Shrimp and Pea sprouts stir/fry
Recipe requirements ( serves 2-3 ) 
  • 10-12 large shrimps
  •  1 and half cups of pea sprouts
  • 1 red bell pepper
  • 1 large carrot
  • 1 large tomato
  • 2-3 Anaheim red chilly
  • 1 tsp of freshly crushed black pepper
  •  2 tsp of fish sauce
  • Salt as per taste
  • 4 tbs of cooking oil/soybean oil
  • Soya sauce (optional)

Method
  • Clean, de-shell and devein Shrimps. Sprinkle crushed black pepper and salt over shrimps. Keep aside for about half an hour.
  • Cut chop all the vegetables- red bell pepper, tomato, carrots and Anaheim red chilly into long and bit of thick juliennes.
  • Heat up a fry pan, add cooking oil, add in shrimps and stir/fry them for about 5-7 mints or till they are lightly browned. Take out in a bowl. Keep aside.
  • Now add in left-over oil.
  • Add in cut vegetables. Next add fish sauce and salt.Be careful with salt as fish sauce itself is salty. Sprinkle red pepper powder if you need more hotness. Keep on stir/fry for about 4-5 mints, retain the crunchiness of the vegetables. At this stage you may add soya sauce for some sweetness otherwise you can skip it as well.
  • Now add in fried shrimps, mix well. Take out on a serving plate. Enjoy with some cooked noodles or warm cooked rice. This is absolutely delicious.



Happy Cooking Friends

Friday, May 26, 2017

Spicy Shrimp with Avocado and Alfalfa Sprouts Salad


I haven’t updated this space for a while, so thought of posting this spicy shrimp avocado salad. There are many ways shrimps can be prepared and relished. This salad is one healthy way of introducing nourishing foods to our menu. This comes as refreshing change to a mundane summer salad. Avocado and alfalfa sprouts add up to the flavour and health benefits. Now without further ado here is simple recipe for this salad.




Spicy Shrimp with Avocado and Alfalfa sprouts salad

Recipe requirements
 10 large shrimps
¼ tsp of turmeric powder
 1 tsp of Red pepper powder
½ tsp of coriander powder
Salt as per taste
 2-3 tbs of cooking oil
1 ripened avocado
½ cup of alfalfa sprouts
¼ cup of chives and garlic sprouts
10-15 cherry tomatoes
2 cups of lettuce
2 tsp of olive oil
Salt as per taste
Method
Clean, de-shell and devein Shrimps. Rub in shrimps with red pepper powder,coriander powder , turmeric powder and salt. Keep aside for about half an hour.
Heat up a fry pan, add 2 tbs of cooking oil, add in shrimps and stir/fry them for about 5-7 mints or till they are lightly browned. Take out in a bowl. Keep aside.
Now assemble the salad
Cut and destone avocado in to bite size pieces.
In a big mixing bowl, add in lettuce leaves, alfalfa sprouts, avocado and cherry tomatoes.
Sprinkle salt and add in olive oil. Toss well.You may sprinkle black pepper powder as well.
Now serve with stir/fried shrimps.
You can squeeze in fresh lemon juice to get a tangy flavour over shrimps as well.
There are other variations as well – you may add chopped cucumber or include any nuts as well.


Let me also wish you all a very happy and healthy Ramadan Kareem.
Ramadan Mubarak To all .....

Monday, April 10, 2017

Tofu Palak Ki Sabzi- Tofu with Spinach



We have been cooking with tofu a lot these days and Tofu Palak ki Sabzi is another way of preparing tofu. You all can say Indian influence on tofu. Tofu is high in protein and is extracted from soybean milk just like our paneer which is extracted from cow milk. This recipe resembles with our very own Paneer Palak except for paneer we have used tofu. We have used super firm tofu for this preparation which is a denser variety of tofu.



Here to the recipe
Tofu Palak ki sabzi – Tofu with Spinach puree
Recipe requirements
  •  2 whole bunch of spinach leaves approx. 400 Gms
  • Tofu approx. 400gm
  •  5-6 fat cloves of garlic
  •  2 medium size onion
  • ½ inch ginger root
  • 1 large size tomato

For Tempering and seasoning 

  • 1 tsp of turmeric powder
  •  2 tsp of red pepper powder
  •  2 tsp of coriander powder
  • ½ tsp of cumin powder
  • ½ tsp of cardamom powder
  • ½ tsp of cinnamon powder
  •  1 tsp of salt or as per taste
  • 2 tsp of sugar
  • 3-4 dry red chillies
  • 1 tsp of cumin seeds
  • 5-6 tbs of mustard oil
  • 1 tsp of ghee

Method
  • Clean spinach leaves properly in water. Discard the root tip and chop spinach leaves roughly.
  • Blanch spinach leaves in little water. Reserve the water that came out after blanching spinach leaves.
  • Heat up a fry pan, add 4 tbs of mustard oil, and add in cumin seeds, dry red chillies.
  • Now add in finely chopped onion, ginger, tomato and chopped garlic into it.
  • Keep on stir/fry for about 8-10 mints at medium high flame.
  • Now add in turmeric powder, red pepper powder, coriander powder, cumin powder and salt. Add in cinnamon, cardamom powder and sugar as well. Sprinkle little bit of water and keep on stir/fry.
  • Add in blanched spinach leaves as well. Coat well with spices. Let it cook covered for about 8-10 mints.
  • Take this fried masala and spinach out and pulse through a grinder to get a smooth ‘spinach masala paste’.
  • Add in about 2 tbs of mustard oil in a fry pan.
  • Now add in the above prepared ‘spinach masala paste’
  • Add in cubed tofu pieces and mix well with spices.
  • Add in 1 cup of water and the water that you reserved to use, after spinach blanching.Cover and cook for 10-15 mints at med-low flame.
  • Add in ghee or butter at the end.
  • Take out and serve. Enjoy with rotis or rice whatever way you prefer eating.



Happy Cooking Friends and have a great week ahead...