Cod Fish Fry with Harissa

I wrote my first blog post in 2006 and it never occurred to me that I am inviting myself for a whole new experience. I thought it was more of a fluke for me at that time and other recipe posts written thereafter. For me, it was like a toy given to pacify a child. I was super excited that there is something called ‘Blogspot' and where I can write my ramblings and share recipes. This also happened in a spur of moment, never planned it and still it remains the same, even after fourteen years. God! its fourteen years in food blogging world. In between all these years, food blogging procedure has changed and so is the norm now. It has shifted its base readers to Instagram and other social platforms, but I being a stubborn, continued food blogging here.

Initial years, it was exciting to know about number of people subscribing to this blog. But now the initial euphoria has subsided, almost like gone with a wind. I have let go of the urge of updating the blog routinely and strictly also. When I feel like I need to write a post, then only I update. I know many of you who are regulars here may feel disappointed. There lies a virtual world and a real world and many go on to balance it well and few can’t. I will add another name in the last ‘few’. Well who else? The author herself!!

Let me write a thank you note starting from my sabziwali to dudhwala to machiwala, who made their contributions in their own way. After all what is a food blog, if I don’t mention them for providing me with their supply of choicest of fresh vegetables, fish and poultry. All that which looks good in pictures in this blog, should taste good as well, otherwise there is no point being a food blogger, well at least for me. I should also thank my readers who find some sort of familiarity when they visit here and try out recipes,or many can relate to the ramblings written over recipe posts. The intention is to have rough estimations and precise procedure for that particular recipe.

Thank you readers for being part of this fourteen years journey with me!!

Food has been integral part of many cultures, actually whole gamut of cultural revolution happened due to food – either its shortage or its availability. Spice routes were created to discover hidden treasure islands, from Columbus to Vasco Da Gama who explored sea routes to mysterious countries where spices can be found in abundant. And to discovery of Balti cuisine in a country known for eating mashed potatoes, Sunday roast and fish fry. Who would have thought our very own ‘Topse Mach Bhaja’ can be competing with deep fried Cod dressed in flour beer batter. Well dressing really makes the difference, isn’t? A Bengali Bhadra Lok Dhoti Clad and an English gentleman, both can devour their versions of fish fry in seconds. Last part is a bit exaggeration. But guess what, fish fry remained staple for both of them. Here comes a new version for this staple fish fry recipe.

Cod fish pairing up with North African spice blend ‘Harissa’ wrapped in flour beer batter.….err. I mean to say Cod fish fry with Harissa in Besan batter. When East meet West and they together meet South. The concoction formulates a perfect formula for a delicious fish fry. There you go now, north African can also join in to our cultural revolution. Presenting Cod fish fry with Harissa.

I have used store brought Harissa spice blend as its easily available in many super stores over here. World is a global village now, think Harissa spice blend is readily available in India as well.

Now to the recipe 

 

Cod Fish Fry with Harissa spice

Recipe requirements (serves 2-3)

• Cod fish Fillets 200-250 gms (approx.)
• 3 heaped tsp of Harissa powder
• ½ tsp of salt
• ½ cup of Besan/ Bengal gram flour
• 1 tsp of harissa powder
• ½ tsp of garlic powder
• ½ tsp of salt
• 2-3 tbs of cooking oil

Method

• Clean Cod fish fillets. Pat them dry with kitchen towels. Marinate them with harissa spice powder and salt.Keep aside for about an hour.
• In a separate flat plate – mix besan, garlic powder, salt and more harissa powder. Clean hands with soap and water. You can make a wet batter as well with water. Then you will need water and more oil to deep fry them. This recipe relies mainly on coating the cod fish fillet with Besan, enough to hold the dry spices.
• Now coat the Cod fish fillet with this besan+ harissa powder mixture. Leave aside for about half an hour.
• Again, coat well the fish fillet with besan mixture by pressing gently with hands. This double coating seals the moisture on Cod fish fillets.
• Put a sauté pan ( non-stick ) on heat. Add in cooking oil.
• Add in marinating and well-coated Cod fish fillets, frying for 3-4 mints each side at medium flame.
• Take out and serve.Tip- Other firm fish- like Haddock and Sea Bass fish fillet can also be used with Harissa.

Happy Cooking Friends!

Garlic and Coriander Prawns

We are facing unprecedented time with a pandemic. Covid-19 pandemic is teaching us all to be more understanding, accommodating and kind to each other. These days, while we all are in lockdown/homebound in some or other way or may be self-isolating, I would like to assume that staying in home can be daunting, if not easy for you all. It becomes tiring amidst juggling office and kid’s school work from home, care giving to children and elders and top of that cooking, cleaning and doing all home chores. But let me remind you the blessings; we have home, food on table and this accounts for being humble and thankful to almighty.

The amount of social media interactions that am seeing these days is enormous. Meanwhile, I do understand that you all are trying to keep up with each other through various social media accounts or video calling etc., but sometimes this itself may lead to stress and anxiety with so many varied points of views, information and social media posts.

If you don’t feel comfortable regarding reliability of some information, you don’t need to share it or forward it to others. If you don’t feel like interacting with many friends or well-wishers, then you don’t have to and it’s not compulsory. Interactions should be a pleasure rather than a chore.

It’s absolutely fine if you find solace in painting or reading a book or going for a walk or going for a Jog or exercising or meditating, but still you don’t feel like updating every damn details of your personal life on social media accounts. You don’t need validations from outside. The stimulus should reside within you. It should start within you. Anyhow, do things which suits your pace and interests and enjoy as it is. On a hopeful note, things will improve and you all will have varied stories to tell or recall later on.

I have been listening to these two Indian bands and have liked their work. The Local Train and Desert Rock and found they have those 80’s rock vibes. Another artist that caught my attention during this time is Yiruma -his Piano work leaves me spellbound.

Now to my cooking, I have cooked many dishes, but just didn’t feel like updating it here. I have made these garlic prawns many moons ago and it turned out great.

These garlic and coriander prawns are great as sides. They can be part of an appetizer menu as well. A well-balanced blend of spices and delectable prawns are ready. Now to the recipe

Garlic and Coriander Prawns 

Recipe requirements (serves 2-3)

Prawns- 200 gms

½ tsp of turmeric powder

1 tsp of red pepper powder

1 tsp of garlic powder

1 tsp of dried coriander leaves or ½ cup of freshly chopped leaves

½ tsp of salt

2-3 tbs of cooking oil

Method

Clean and devein prawns. Marinate them with turmeric powder and salt.

In a small bowl, mix in red pepper powder+garlic powder+dried coriander leaves with 1 -2 tsp of water.

Put a sauté pan on heat. Add in cooking oil.

Add in marinating prawns and the masala paste frying for 1-2 mints at med-low.

Cover and let it cook for 6-7 mints at medium flame. Take out and serve.

Happy Cooking Friends and have a relaxing weekend.Take precautions while going out and stay safe everyone.

A simple Prawn Stir-fry recipe

We have been witnessing spring blossoms in every corner of our neighbourhood. The trees are now laden with new green leaves and colourful blossoms. Spring is a very jovial season where everything gets a new décor and a new life. We have been blessed with sunshine past couple of days as well and that makes outdoor activities even more interesting, unlike today which is very British weather, rainy and grey. I am now confined to home and thought let me utilize my time making a quick recipe post.

I have been wanting to make prawn for a long time and this simple yet such a flavourful recipe comes in handy. You have to be little patient with cleaning and de-vein prawns, but once you are done with it, you can make flavourful stir/fry recipe in jiffy.

Any way if you like bit of planning your meals for a week or are running out of time, you can pre clean and marinate the prawns and keep it in freezer in batches and use them as you have need for that.

Now to the recipe

Prawn stir/fry recipe

Recipe requirements

• 8-10 prawns
• 1 and ½ tsp of red pepper powder
• ½ tsp of turmeric powder
• ½ tsp of cumin powder
• 1 tsp of mustard seeds
•  1-2  dry red pepper
• 1 tsp of salt or as per taste
• 3-4 tbs of mustard oil/cooking oil
• Coriander leaves for garnishing

Method

• Clean, devein and deshell prawns.
• Marinate them in turmeric powder, cumin powder, salt and red pepper powder. Leave it aside for half an hour.
• Heat up a fry pan, add in mustard oil. Add in mustard seeds and dry red pepper. Let it splutter a bit.
• Add in marinated prawns and stir/fry them for about 7-8 mints at medium high flame.
• Take them out and serve with warm cooked rice. Garnish with coriander leaves.

Happy Cooking Friends

Ikan Tongkol/Tongol Tuna Fish curry

I have recently tried Tongkol fish here in Malaysia. This fish reminds me of Tuna, actually the texture for this fish is very similar to Tuna, as both the fish belongs to the same group. The size is small as compared to big Tuna. This fish curry turned out very flavourful and fresh fish tastes way better than those canned tuna that we get in most of Western countries, plus point is, this fish has lower or no mercury contamination as compared to the larger tuna chunks.

Any tuna recipe can be very well replaced by Tongkol. So, the steamed Tongol pieces can be made into delicious croquettes recipes and can also be used in as a filling in sandwiches or rolled up in a roti-wrap. These Togkol fish wraps can be made ahead and stored in fridge. You can replace chicken or other meat from many such recipes and include Tongol fish. The fish is firm and has a lovely texture.

Now to our usual way of making fish, Tongol Fish curry in a Bengali style with garlic and ginger and some spices.

Ikan Tongkol/Tongkol Tuna Fish Curry

Recipe requirements

•  Tongol Tuna Fish – 3-4 medium size fish cut into three pieces
• ¼ inch ginger root
• 2-3 garlic
• 1 large tomato
• 1 cup of coriander leaves

For tempering and seasonings

• 2 tsp of turmeric powder
• 1 and ½ tsp of red pepper powder
•  1 tsp of coriander powder
• ½ tsp of cardamom powder
• ½ tsp of cinnamon powder
• 1 tsp of salt or as per taste
• 3-4 green chillies
• 1 tsp of cumin seeds
• 6-7 tbs of mustard oil

Method

• Marinate fish pieces in salt and turmeric powder.
• Heat up a fry pan. Add 3-4 tbs of mustard oil, fry fish pieces for about 3-4 mints each side. Take out in a separate plate.
• In that fry pan itself, add more mustard oil, add in cumin seeds, green chillies slit in between.
• Add in grated ginger and garlic. Fry 1-2 mints at med-high flame or till a nice garlicky smell starts coming.
• In a small bowl, add in turmeric powder, red pepper powder, coriander powder, cardamom powder, cinnamon powder and salt and give a nice mix with bit of water just to dissolve all the dry ingredients. This masala paste will be required now.
• Add in chopped tomato now. Fry the tomatoes till oil separates out. Add in half cup of chopped coriander leaves and the masala paste. Keep on frying this masala paste for about 5-7 mints or till the masala gets little bit dry and oil separates out.
• Now add in fried Tongol tuna fish pieces. Add in 2 cups of water and lower the flame. Let it cook for about 8-10 mints.
• Add in chopped coriander leaves for garnishing and take out in a serving bowl.
• Serve warm with rice.

Happy Cooking 

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........

Belanak fish curry- small Mullet fish curry

Bengali people and fish are inseparable identity. Here in Malaysia, I am being introduced to many local fishes on a regular basis. One among them is ''Belanak'' or gray mullet fish here. Belanak is a local fish and even more popular in Indonesia. These fishes are small and it reminds me of our very own ‘Puti’ and’ Morula’ fish. Although the ones I picked up are little bigger, more of size of our palms, some can even grow bigger than that as well. Any recipe with morula and puti can very well be incorporated with Belanak also.

This is our way of making belanak fish- Bengali way.Belanak fish can also be eaten if they are deep fried and goes very well with sambal belacan – a very spicy condiment served along with ‘nasi lemak’- a fragrant rice cooked in coconut milk and pandan leaves here.

Belanak Fish curry (Gray mullet fish curry)

Recipe requirements

• About 12-15 small belanak
•  10-12 cherry tomatoes
• 3-4 Thai red chilly
• 3 cloves of garlic
• 5-6 shallots  

Spices and seasonings

• 1 tsp of turmeric powder (½ tsp of stir/fry and ½ tsp for rubbing on belanak)
•  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
•  1/2 tsp of Kalo jeerey/nigella seeds

Method

• Clean, and remove scales of belanak fish. Clean the fish stomach as well.
• Rub in fish with turmeric powder and salt. Keep aside.
• Heat up a fry pan, add 2 tbs of mustard oil, add in belanak fish and stir/fry them for about 2-3 mints flipping sides as well. Take out in a separate bowl.
• In that fry pan itself, add more mustard oil, add in nigella seeds, chopped garlic and Thai red chilies.
• Now add in tomato and shallots slit in between as well. Keep on stir/fry for about 5-6 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 belanak fishes.
• Add in one –two cups of water depending upon the consistency of curry. Cover and cook for 7-8 mints or till fishes are cooked through well.
• Take out in a serving bowl. This goes well with warm cooked rice.

Happy cooking friends

Cabbage with Shrimp stir/fry - Chingri diye Bandhakopi - চিংড়ি দিয়ে বাঁধাকপি

I don’t need to write about the benefits of green leafy-vegetables. So I will skip that part and also I don’t want to sound boring and rhetoric to you all. Cabbage with shrimps, now who doesn’t like shrimps except few of us, who have allergies. This is a very homely Bengali way of making cabbage with shrimps. People may have little variations to it, like some may use cumin seeds for tempering, some may not, and many will go on to add grounded ginger+ cumin as the base of the masala. Please use ingredients, whatever way you want to make.

This is how this recipe is made in our kitchen.

Chingri diye Bandhakopi – Cabbage with shrimp stir/fry recipe

Recipe requirements

• 1 whole cabbage – approx. 400gm
•  De-veined shrimps- 300- 400 Gms
• 2-3 fat cloves of garlic
•  1 medium size onion
• 2 medium size tomato

For tempering and seasonings

• 1 tsp of turmeric powder (½ tsp of stir/fry and ½ tsp for rubbing on shrimps)
•  2 tsp of red pepper powder
•  1 tsp of coriander powder
•  1 tsp of salt or as per taste
• ¼ tsp of sugar
• 3-4 dry red chillies
• 1 tsp of panch phoron
• 5-6 tbs of mustard oil
• 2 tsp of ghee
• 1 tsp of garam masala

Method

• Chop green cabbage finely.
• Clean, de-shell and devein Shrimps. Rub in shrimps with turmeric powder and salt.Keep aside.
• Heat up a fry pan, add 2 tbs of mustard oil, add in shrimps and stir/fry them for about 2-3 mints and take out in bowl.
• In that fry pan itself, add more mustard oil, temper it with panch phoron, dry red chillies.
• Now add in tomato and chopped garlic into it. Add in chopped onions.
• Keep on stir/fry for about 5-6 mints at medium high flame.
• Now add in turmeric powder, red pepper powder, coriander powder and salt.Add in sugar as well. Sprinkle little bit of water and keep on stir/fry.
• Add in chopped cabbage now. Mix cabbage very well with spices.
• Add in quarter cup of water.Cover and cook for 7-8 mints or till cabbage leaves are cooked through well.Add in fried shrimps now, stir/fry and mix with a spatula for another 3-4 mints.
• Add in ghee and garam masala at the end. Give a final mix.
• Take out and serve in a bowl.

Note-

You can add chopped potatoes and green peas as well.

Happy Cooking Friends

Of This and That - Some Musings

This will be my last post for 2016… It’s raining heavily outside, sitting down with my laptop on our dining table, occasionally I glance through my balcony doors to look far ahead, but the visibility is zero. I made a glass of chilled iced lemon tea for myself...Music playing in the back ground, you know those ageless and soul-soothing old Hindi songs – like one from film ‘Anupama’. December makes me feel cold inside, although the temperatures outside will defy all things winter has to offer here. There is nothing as such a typical ‘winter’ in Malaysia – rain and sun-shine all through the year. How I longed for the coldness, winter has to offer and the white snow clad houses and streets, is a forlorn story here.

But even in those scarcity of true feelings for winter, we created a space in our heart which made us believe, yes believe, that these last few days of 2016, this festive spirit will linger on. We have put up a Christmas tree just like we used to do in UK. 

Warming up our cold hearts, this tree reminded us to believe in everything about life- whatever the challenges, obstacles one may face, believe in yourself – this will pass through. We have made it so far, hopefully we will keep doing so in future as well. In all those challenges, we should not forget about all the blessings which god has bestowed us all. Pause for a moment, take out time from your busy schedules and please count all those blessings. The true spirit of festivals lies there.

The shopping malls are all decked up and busy here with beautiful Christmas decorations and huge Christmas trees and people shopping for their near and dear ones. We usually sit down on those numerous benches inside shopping malls and watch the world go by leisurely. 

There will be people shopping on the likes of Gucci/Prada/MK / Miss Selfridge/ Topshop/Zara and what not, in those numerous shopping malls, during these last few days before Christmas. But to me Christmas, or for that matter any festival, is all about togetherness of family and friends. Gifts are just add-on like cherry on top of an assembled black-forest cake.

Couple of days back, we had a long weekend, so, dear daughter called up her few friends from our residential-complex and had a mini-Christmas snack party. 

The home was filled with the warmth of their girlie-chat, laughter and fun. Time flies and even before I realize, these girls all in pre-teen age are ready to create their own stories, just like we did decades ago.

Since these are holiday time, I thought instead of doing a recipe post, a proper menu post will be more helpful.

The snack- menu had chocolate cupcakes, cucumber and mozzarella cheese sandwich, baked chicken drumsticks and roasted spiced potato wedges with plenty of cold drinks.

There was another platter which we had on Sunday - roasted potato and orange sweet potato, tofu fried rice, baked spicy salmon steak and California rolls (this one is a type of  'Sushi'- store-brought though)…And there was plenty of litchi mock tail as refreshments.

Recipe for Oven- Baked Salmon Steak

Requirements

Salmon steak pieces- 4-5

Spices

½ tsp of turmeric powder

2 tsp of red pepper powder

 2 tsp of coriander powder

1 tsp of cumin powder

½ tsp of cardamom powder

½ tsp of cinnamon powder

 1 tsp of black pepper powder

Salt as per taste

Method

Take all the spices in a big bowl and mix in well.

Now rub spices all over the salmon steak pieces.

Cover and keep it in fridge for about half an hour.

Now preheat an oven at 175 deg C.

Place the salmon steak pieces over a baking tray and put that in the middle rack.

Bake for 30-35 mints. Take out serve hot. These are absolutely delicious.

Roasted spiced potato wedges have the same spices as listed above. The only addition was mustard oil and chili flakes to marinate them well.Bake the potato wedges at 180 Deg C for 40 mints.

Cucumber Mozzarella sandwich- Layer thinly sliced cucumber over buttered sandwich bread and then top it up with grated fresh mozzarella cheese or cheese slices. Press the sandwich and viola ready in jiffy.You can use tomato as well.Tomato and Mozzarella is another great combination.

Tofu Fried Rice

Requirements

 3-4 cups of cooked rice- for 3-4 people
you can use brown rice as well

 200 Gms of extra firm tofu

2 tsp of thick soya sauce

1 tsp of oyster sauce

1 tsp of red pepper powder

1 tsp of black pepper powder

 3 tsp of grated fresh ginger
 1 stick lemon grass

 3-4 tsp of soybean oil/ or sesame oil

Method

In a big wok/fry pan, add in oil. Add in firm tofu pieces and fry them at high heat for about 3-4 mints.

Take out and keep in a separate plate.

Add in grated ginger, cut lemon grass  and any vegetables you would like to add- I have used carrots and tomato finely chopped. Toss well and cook at high heat for 3-4 mints.

Add in all the sauces and spices listed above. Adjust salt.

Add in fried tofu and coat well with spices and sauces.

Now add in cooked rice and mix well. Serve and enjoy.

These recipes can be found in archived posts here…

Nutella-and-chocolate-cupcakes

Baked Chicken - Kalmi Kabab style

Oven-baked chicken-tikka

Some other Christmas recipes

Couscous-and-dried-fruits-stuffed Chicken

Chocolate Swiss-roll-recipe

Apple fritters with toffee-sauce

Black forest cake

Cheesecake recipe

So, here is the end part for this post.

You all have a great festive time.

Happy Holidays, Merry Christmas and have a Happy new year …….

See you all in new year 2017…Welcome 2017....bye –bye 2016…..

Shorshe Bhapa Bhetki/Siakap- Steamed Siakap with mustard seeds paste and Shubho Bijoya

How time is slowly slipping away from our hands like sand, the more I try to hold it tightly, it starts slipping away harder. Well this is time for you, and it never stops for anyone, it moves because it has to move, for that is what it's purpose is.

Past couple of days were spent in euphoria. Well after moving here in KL, I thought maybe, I will miss Durga Ma ‘darshon’, but here, I am again put wrong. Bengalis are everywhere, even in Kuala Lumpur. So, there is Malaysia Bengali association as well. I went, I saw and I was conquered. I was conquered with the ageless beauty of Ma Durga, her divine face and her aura.

We have now some great memories of Durga Puja in KL. We did our ‘pushpanjali’, had bhog, and saw ‘Sandhi Puja’, heard ‘Dhaak’ and saw ‘Dhunuchi’ dance as well. All things which makes Durga Puja so beautiful and festive. And, we were mesmerised with the ambience. OH! And not to forget – tried food made by local Bengali ladies as well in ‘Anando Mela’.

And since yesterday was Bijoya Dashami, the culmination of 9 days Navaratri festival, specifically last 4-5 days. Here wishing everyone shubho Vijayadashami, shubho Bijoya.

I have a fish recipe post today, and no sweet recipe this time.Shorshe bhapa Bhetki/Siakap/Barramundi, and this remains one of our favourite ways of making bhapa Mach aka steamed fish. Here is how we made it

Shorshe bhapa Bhetki /Siakap – Steamed Siakap with mustard seed paste

Recipe requirements- serves 3 people

 1 whole bhetki/siakap –cleaned and gutted – cut into 3 pieces

2 garlic cloves

6-8 red bird eye chilies/Thai chilies

2-4 tbs of brown mustard seeds

 1 tbs of cumin seeds

 1 tsp of red pepper powder

½ tsp of turmeric powder

 For marinating fish

¾ tsp of turmeric powder

Salt as per taste

3-4 tbs of mustard oil

  1 tsp of Salt or as per taste

Method

Clean siakap/bhetki fish pieces well in water. Marinate them with turmeric powder and salt and keep aside for about half an hour.

Fry the fish pieces lightly, just to get rid of the raw smell.

Soak mustard seeds for 1-2 hrs in water. After that grind them to make a paste with salt, cumin seeds, garlic and 3-4 Thai red chillies. You can use any other chilies as well.

Add in all the dry spices- turmeric powder+red pepper powder+salt in a cup of water, mix it well.

Add in mustard oil to the above spices mixture. Mix mustard paste with this spice mixture.

Prepare steel box which you will be using for steaming. Pour spice mixture with mustard paste and place fish pieces inside it.Cover it and put the box for steaming in a vessel filled with water. Steam cook it for 45-50 mints at medium flame.

Otherwise you can use electrical steamer. Steam cook the above for about 40-45 mints. I have used electrical steamer for the purpose. The timing can vary, please check your brand’s manual for fish cooking time.

Serve and enjoy with warm cooked rice.

Other Recipe post on Shubho Bijoya.

Shubho Bijoya with Dorbesh

Coconut and white chocolate truffles

Fig and Chocolate malpoa

jibe goja

Shubho Bijoya everyone.
Wish you all a very happy Dusehrah.

Mackerel Fish Curry

The only thing which is constant in this world is change. And it’s up to us, how we embrace the change itself or that change affects us on a longer term. When we shifted to Malaysia, we were ready for a change, but the ripples that it created, can still be felt. There are changes, which leads us to make us more aware of our needs, passion and goals. Hopefully, this change will be well perceived and will create more spaces for new experiences and fresh memories, after all life is a beautiful and colourful collage of bitter-sweet memories, and it should be treasured.

Now coming to the recipe- Mackerel fish curry, a fish preparation with coconut milk is one staple food in many southern parts of India. I have come across many fresh fish varieties in our local grocer, and Indian Mackerel ( Ikan Kembung as in Malay language )  is one such fish which is a staple fish for many Malay and Indian decent people here.

Till now, I have never cooked or eaten mackerel. But over a period of time, we slowly have developed a liking for this fish, more if we make it with coconut milk. I don’t know if this is the correct way or should I say traditional way of making coastal Mackerel fish curry. This turned out a delicious fish gravy with right amount of hotness due to red bird eye chilly – (considered one of the hot chilies in the world). We liked it with even rotis as well.

Now to the recipe

Mackerel fish curry – our way

Recipe requirements- serves 3 people

 6 whole mackerel fish –cleaned and gutted

 1 medium size onion

3-4 garlic cloves chopped finely

 1 medium tomatoes chopped or 8-10 ripened cherry tomatoes slit in between

3-4 red bird eye chilies/Thai chilies

 1 tsp of red pepper powder

½ tsp of turmeric powder

 ½ cup of thick coconut milk

For marinating fish

¾ tsp of turmeric powder

Salt as per taste

For tempering

1 tsp of cumin seeds

2 dry red chillies

5-6 tbs of cooking oil/mustard oil and bit more for frying fish

  1 tsp of Salt or as per taste

Method

Clean mackerel fish well in water. Marinate them with turmeric powder and salt and keep aside for about half an hour.

Heat up a fry pan/wok/kadai, Add in cooking oil to it and slowly add in fish and fry both the sides well. Each side will take 4-5 mints at medium-high flame. Take them out in a plate.

In that oil itself, add cumin seeds, dry red pepper, finely chopped onions and garlic.

Stir/fry it for 4-5 mints at med-high flame.

Add in red chilly slit in between and finely chopped tomato pieces.Or if you are using cherry tomatoes.

Add in all the dry spices- turmeric powder+red pepper powder+salt in a cup of water, mix it well.

Add this spices mixture to the above fried mix and keep on stir/fry for about 3-4 mints.

Add in fried mackerel fish. Do not disturb them once it is added to the gravy. Add in ½ cup of water.

Add in coconut milk and cover. Let it cook for 8-10 mints at medium-low flame.

Serve and enjoy with warm cooked rice.

Happy Cooking 

Siakap Fish Curry with cauliflowers/ Phulkopi diye Bhetki mach'er jhol

Even though one can find visible differences, while travelling or residing in other countries, one gets evenly surprised, when faced with a familiar thing but with different name for it. And that exactly happened to me , when I was purchasing fish here , I noticed a familiar fish, but I was surprised to hear the name as Siakap.Now siakap reminded me something similar we get in Bengal- ‘Bhetki ‘ and I wasn’t  wrong either, when I made the fish curry with cauliflower. And yes it is bhetki but instead of bhetki , people over here call this fish -Siakap. To all of you, who don’t even have any clue, what I am talking of, if you have heard about Barramundi, then you know these all are different name for the same fish Bhetki. While there are various ways we prepare bhetki, one of our favourite way of consuming this fish is making a light and runny jhol/curry with cauliflower florets .And with warm cooked rice, this is a great meal combo one can have on a lazy and rainy afternoon.

Now to the recipe

Bhetki mach’er jhol phulkopi diye – Siakap fish curry with cauliflowers

Recipe requirements-( makes for 3-4 )

1 whole siakap/bhetki/Barramundi fish cut into 4-5 pieces

About 2-3 cups of cauliflower florets

1-2 medium size potatoes cut into long slices

 1 medium size onion

 1 tsp of red pepper powder

½ tsp of turmeric powder

For marinating fish

¾ tsp of turmeric powder

Salt as per taste

For tempering

1 tsp of cumin seeds

2 dry red chillies

5-6 tbs of cooking oil/mustard oil

  1 tsp of Salt or as per taste

Method

Clean Siakap /bhetki/barramundi  fish pieces well in water. Marinate them with turmeric powder and salt and keep aside.

Heat up a fry pan/wok/kadai, add in cauliflower florets and stir/fry them well till they turn light brownish. Take out and keep aside.

Add in more oil to it and slowly add in fish pieces and fry both sides well.Take out fish pieces.

In that oil itself, add cumin seeds, dry red pepper and finely chopped onions. Stir/fry it for 4-5 mints at med-high flame.

Now add in potato pieces, and keep on stir/fry for about 3-4 mints. Add in bird eye red chilly slit in between and finely chopped tomato pieces.

Add in all the dry spices- turmeric powder+red pepper powder+salt in a cup of water, mix it well.

Add this spices mixture to the above fried mix and keep on stir/fry for about 3-4 mints.

Add in more water if you need a light and runny curry/jhol.

Lower the flame and add in fried fish pieces and cauliflower florets. Cook it covered till potatoes are tender and once done switch off the flame. Let it sit there for about half an hour.

Serve and enjoy with warm cooked rice.

From archived post- Bhetki mach'er chop ...

Happy Cooking 

Prawn Mee Soup / Penang Hokkien Mee Soup- Our Way

As promised, here is a recipe, a more local recipe this time. Penang is part of Malaysia and this region is also blessed with diverse cuisine habits and culture, mainly Chinese influence as many early settlers in this region came from China. Although many settled here and adopted native languages, local food habits, inter-mingled with local populations, but somehow they also carried their food legacies with them where ever they went. I haven’t been to Penang myself, so I am not sure how Prawn mee is made in a traditional Penang home, but then it’s also a very popular street food/hawker food with many variations. I happened to taste it first when we went to a restaurant here in Kuala Lumpur. That warm and delicious prawn noodle soup lingered on my mind and my taste-buds for many days. I started looking for the recipe in internet, but couldn’t recall the name of the recipe. Then when we went again, second time in that same restaurant, I made sure to memorize the name this time- so the name was Prawn Mee/Har mee …...and that stayed with me…the name and the flavour.

Here I tried to re-create that taste in my own apartment kitchen. I really don’t know how authentic it can be, but the flavour of the noodle soup reminded me of that deliciously cooked prawn mee soup I had earlier in that restaurant. I have tried to make this soup with whatever I had at the time of making it and also to please our Indian taste buds so little variation is there. There are other authentic recipes out in internet as well.- Like this.

I also found out other minute details slowly with our endeavours during our weekend excursions. Penang Hokkien mee is what the soupy prawn noodle is known as Prawn Mee over here in KL. And when I ordered Hokkien mee here in KL, the dish turned out something different- more of drier stir/fry/ version which my daughter just loved it. There you see a very minute difference and the entire recipe turns out something else for you. Anyhow this is how I made it- Prawn Mee soup aka Penang Hokkien Mee Soup aka Har Mee soup. And Btw ‘Mee’ is dish containing noodles in it, word origin is Chinese. 

This is how we made it -

Prawn Mee- egg noodle soup recipe/ Penang Hokkien mee/Har Mee recipe

Cooking time – 1hr

Recipe requirements

(Serves 3-4)

For prawn stock

About 20-25 prawns – head and tails is also required

2-3 tsp of oil

 1tsp of fish sauce

Salt as per taste 

For chilli paste/spice paste

5-6 blanched prawn (head and tail removed)

4-5 garlic pods

8-10 birds red chillies

Salt as per taste

 For the main soup

 About 200 – 250 gms of thick rice noodles/ or yellow noodles/ egg noodles

2- 3 tsp of cooking oil

2 tsp of prepared spice paste

½ tsp of red pepper powder (add if you need spicier version)

2-3 tsp of palm sugar

6-7 shallots – or 2 onions

 3-4 garlic pods

½ inch ginger

2- 3 dry red chilly

2-3 tsp of cooking oil

Vegetables of your choice

Any green leaves - choi sum/Ong Choi/ amaranth/spinach etc. (blanched)

1 medium size carrot

1 cup of chopped yard long beans – 2-3 inch in length

 1 cup of bean sprouts

 Any other vegetables

 Hard boiled eggs to garnish (optional)

Method

Home-made prawn stock- base of Prawn Mee soup recipe- made the soup with shrimps

 Take about 7-8 cups of water in a big heavy bottomed sauce pan. Add in salt, and cooking oil.

As the name suggest Prawn Mee , prawns are the main ingredients. Remove head and shells from prawns, clean it well in water. Blanch these cleaned and de-veined prawns for about 3-4 mints in above simmering water. Take out and set aside.

Now add in removed prawn heads and shells in to the above simmering pot. Add in fish sauce. Put the flame to medium-low and let it simmer for about 40- 50 mints. Take out and discard prawn heads and shells. This is your home-made prawn stock and it tastes absolutely delicious. (Many times pork fat or chicken pieces are also added)

Now add in all the vegetables of your choice, let it cook for 6-7 mints or till they just start turning pale. I like when they retain bit of crunchiness. Take them out and keep aside in separate bowls. We will use these blanched vegetables at the time of assembling the Prawn Mee soup.

In a separate pan, boil egg noodles/rice noodles or yellow noodles, whatever you are using for the soup. I have used thick rice noodles which takes longer to cook. I have added bit of turmeric powder to the simmering rice noodles, so that it soaks bit of colour. Tip- You can use any thick instant noodle as well available  in India- like ramen/Maggi/chef/patanjali etc.….

Now prepare the shrimp/spice paste

Blanch 4-5 prawns in the above simmering pot and take out in a bowl.

 In a food processor, blend 4-5 blanched prawns, garlic and red chilly together.

Put the fry pan on flame, add in cooking oil and fry this spice paste for about 8-10 mints at medium-high flame or till the oil separates out. Take out and put in bowl. Use 2 tsp of this paste for the prawn mee recipe and if you have left-over, store in fridge. This can be served with the soup as an accompaniment also. TIP- You can use ready-made sambal- chilli paste as well.

Chop all very finely –onion+ ginger+garlic. If you think a paste will work fine then you can do it as well.

In that fry pan, add more cooking oil, fry onion, garlic and ginger evenly. You can make a spice paste out of this also and mix it with above mentioned prawn spice paste.

Preparing Vegetables and Prawns for the soup

Add in all the blanched vegetables, blanched prawns, palm sugar, adjust salt and last but not the least shrimp spice paste. You can use sambal chilli as well if you don’t want to make home-made shrimp paste. Basically any paste which has dried shrimp paste can also be used. This shrimp paste adds the extra shrimp flavour. Coat all the prawns and vegetables well with the spices. Green leafy vegetables like – spinach, Ong choi, can also be added but they need to be cooked/blanched separately.

Assembling Prawn Mee soup

Now put cooked noodles, then top it with your choice of cooked vegetables and prawns, add in cooked prawn stock and garnish with cilantro and hardboiled egg.

Note-

This soup is known as Penang Hokkien Mee in Penang. In KL it is knowns as Prawn Mee or Har mee. However, if in KL and Singapore you order Hokkien Mee – they will serve you with fried noodles with prawn and it will be different as compared to Penang Hokkien Mee.

Happy Cooking Friends

Grilled Trout and vegetables- Recipe with spices

Every home has their version of traditions. So, when I ask about or start imagining thanks giving traditions, every kitchen, every home and all the people associated with it, will have different stories to tell. And these stories makes memories, with these memories, traditions are passed on to next generations. If you are celebrating these thanks-giving traditions – then wish you and yours a Happy thank-giving and even if you are not, don’t stop yourselves from being thankful to God. Please count on the blessings, he has bestowed upon you, me and all of us.

Ours is also a family with many such stories. Take this story part out, and what you get here is a plain recipe post. I am sure when you visit a food blog; you always try to find something. And that “something” can be “anything” for most of you- a recipe, clearing any doubts, checking the ingredients list or method etc or may be sometimes a mention which makes you think, oh! Yes that’s how it has been made by us, or is happening with us, or we also have been there and done that. Or may be a completely new recipe, where you haven’t even heard of those exotic ingredients or a new recipe.Or may be a story which you can co-relate to.

Nevertheless, bottom line is everyone is looking for “something” and that something can be “anything”, just like all the traditions you have inherited or will create, it can lead to something or may be possibly anything.

Well, we do not follow thanks giving traditions in our home; it’s a completely new concept or a cultural euphoria for us. But yes, we do respect food and God. And with this, I would say we are thankful to God for providing us a shelter, food and water and the people who love and care for us.

Although, traditionally, turkey is made on thanks giving day, but I think we create our own traditions or memories as well. 

I have a grilled fish recipe for this occasion. I have used rainbow trout fish- a sweet fresh-water fish, for this recipe, but other fish like sea-bream or mackerel or may be sea bass can also be used for this recipe. Although in Mediterranean cuisine, they do like to grill fish with bare minimum things- like with olive oil,lemon juice,salt and some herbs, but, since we do need to satisfy our Indian taste bud. We have made a dry spice mix, which can be used as a great rubbing spice mix for the fish.

You may even add in other vegetables for grilling- like potatoes, cauliflowers, onions, sweet potato and bell peppers. The red ones are sweet and juicy. Or may some grilled asparagus as your sides. Fish are generally healthy options. Here is how we made grilled fish with spices.

 There we created our own tradition on thanks-giving and it’s known you can not separate fish from a Bengali.

Grilled Rainbow Trout with vegetables and spices

Recipe requirements

1 whole Rainbow trout fish

2-3 medium size potatoes

Cauliwer florets

1 lemon cut into half

3-4 fat cloves of garlic

For the dry rub spice mix

1/4 tsp of turmeric powder( optional) 

1 tsp of red pepper powder

1 tsp of garlic powder

¼ tsp of ginger powder (sonth)

1 tsp of coriander powder

½ tsp of cumin powder

½ tsp of cinnamon powder

½ tsp of cardamom powder

½ tsp of Kashmiri red powder

1 tsp of salt

2 tsp of dried herb of your choice or mixed herbs like thyme/parsley/ kasoori methi etc

Method

Clean the fish in running tap water. I have not used  the fish head; if you want you can include that as well. With the help of potato peeler, using the serrated sides of the peeler, de-scale the fish or use any other knife, stroking on the opposite direction to de-scale the fish.Make some marks with knife on the fish surface, just tearing the fish skin and some flesh underneath.

Now we will rub the dry spice mixture evenly on the surface of fish. Mix all the ingredients listed under dry rub spice mix- red pepper, cumin+coriander, garlic+ginger, cinnamon+cardamom powder etc. If you do not get dry powders for garlic and ginger, you can use fresh as well. Just grate them roughly and pat all over the fish surface. In place of cinnamon+cardamom powder, you may even use garam masala powder. There are even options of using garlic salt as well. You may use that also if it’s available to you.

Now after rubbing the dry rub spice mix, cover the fish with a aluminium foil, and keep it refrigerated.I have done a 24 hrs marination.The day I bought the fish, I rubbed the spice mix well and then kept it in the deep fridge .Then on next day, I took it out for grilling at least 3-4 hrs earlier to thaw the fish properly.

Now sprinkle about a tsp of lemon juice all over.

Now cut potatoes, and other vegetables of your choice. If you wish to use cauliflowers, potatoes, bell pepper, garlic, sweet potato etc then add in now. After cutting them in thick and chunky pieces, rub the spice mix powder on them also if you have some left-over, otherwise, simply use red pepper powder + any dried herb+salt. 

Set the oven at 190 deg C at grill mode/ in US it is broil mode.Or use stove-top skillet grill or cast-iron grill.But then spray some oil over the grill before you start grilling the fish.This gives a lovely charred look as well.

Now, prepare a baking tray, line up with foil, and put the fish in the middle rack.Generally this is what I like to do, otherwise you can put that on the top rack as well,if you want a lovely charred look then use a grilling tray for that matter.

If you want to add oil, then add in oil when you prepare the dry rub spice mix or half way through , flipping the sides of the grilled fish, just basting it with little oil.

Put the baking tray in the middle shelf, and grill the fish for 35-40 mints at 190 Deg C. Put a tray at the lower rack, in case there is some dripping.Half way through take the fish out, carefully flip the side and put it back into the oven.

Take out and let it rest for a while.

You can prepare any cold salad with it as well. How about a cole-slaw or a fresh corn mango salsa  for a change

And thanks for visiting here, all these past years.Happy Thanks-Giving friends.

Have a lovely weekend everyone.