Paatra-ni-Machhi

Posted by admin | Recipes,Sea Food | Tuesday 14 February 2012 1:23 am

I finally managed to get an illustration done for TheDrawandCook.com I’m such a procrastinator, I’ve been planning this for months, ever since I actually made this delightfully simple Parsi dish. Well, here it is finally!
Fish steamed in banana leaves Click the image to see it in a larger size.
In more detail though…
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PAATRA-NI-MACHHI (Fish in banana leaves) Serves 6
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INGREDIENTS
12 pieces of silver Indian pomfret sliced. Clean and marinate for 1/2 hr in lemon juice & salt.
4-5 medium sized banana leaves

For the Chutney
1 coconut grated
6 green chillies
120 grams chopped coriander
6-7 pods garlic
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
2 limes, juiced
1 tablespoon oil (preferably coconut)
1 teaspoon sugar
Salt to taste

PREPARATION
Grind together the ingredients of the Chutney

Marinate the fish in generous amounts of the chutney and set aside for 2-3 hours

Cut up the banana leaves into pieces large enough to cover the fish pieces and lightly steam them or heat over a griddle so they will fold easily.

Wrap up each piece separately adding more chutney into each packet if there is any left over. Tie with cotton thread if you need to.

Put them into a steamer and steam for 10-15 minutes.
I did them in a microwave steamer and it only took me 6 minutes.

The fish can also be baked in the oven for 10 minutes on one side, then turn over and 10 minutes on the other.

Serve hot with more lime.

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Side Dish – Fish

Posted by admin | Recipes,Sea Food | Sunday 11 November 2007 1:27 am

Side Dish – Fish
Lent went by, and so did Easter! My intention was to post a lot of vegetarian dishes all through Lent, favourites at home, and with Catholic friends. But!

Lots of fish around these days, here’s something that a colleague brought to the office. Yummm when she made it, I havent tried it myself yet.
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DEEP SEA DELIGHT Serves 6
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INGREDIENTS
2 medium sized (10 inch at least) shark fish
3 onions, finely chopped
4 green chillies, chopped
1 tsp powdered peppercorns
1/4 tsp Mustard seeds
1/4 tsp asafoetida
1/4 tsp turmeric powder
2 tbsp grated coconut
3 cloves of garlic
1/2 cup chopped coriander
Salt to taste

(more…)

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Fish – Side Dish

Posted by admin | Recipes,Sea Food | Sunday 24 September 2006 8:00 am

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FISH TIKKA Serves 6
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INGREDIENTS
720 gms fish -Salmon, Rawas or any other fleshy fish. De – boned

For the Marinade
1/2 cup yogurt
2 eggs
3 tbsp cream
3 tsp garlic paste
3 tsp ginger paste
4 tsp Ajwain
2 tbsp gram flour (besan)
1/2 tsp pepper
2 tsp red chilly powder
Juice of one small lemon
1 tsp turmeric powder
2 tsp cumin powder
Salt to taste
Butter for basting

fish tikka PREPARATION
Hang the yogurt in muslin for about 1/2 an hour to remove excess whey.

Meanwhile clean, wash and cut the fish into 2 inch pieces. Set aside.

Separate the eggs. Save the whites for something else and transfer the yolks to a bowl.

Add the hung yogurt and all the other spice ingredients for the marinade and mix well.

Using your hands, rub onto the fish pieces and set aside for 3-4 hours.

Pre heat the oven to 170 C.
Skewer the fish pieces on to greased skewers, keeping 1″ space between each piece.

Roast in a moderately heated tandoor for 8-10 minutes. Remove and hang the skewers till all the excess moisture has dripped off.

Baste the fish pieces with butter and roast again for 5 minutes.

Serve on a bed of finely sliced cabbage and carrots, with lime.

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Soup as a Meal

Posted by admin | Recipes,Sea Food | Thursday 23 March 2006 5:59 am

laksa soupThis Malaysian favourite can make a filling meal all by itself
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CREAMY SEAFOOD LAKSA Serves 6
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INGREDIENTS
250 gms vermicelli rice noodles
3 cloves garlic, crushed
1 cup cubed tofu
3 green onions (spring onions), sliced diagonally
3 large fish fillets, cut into bite-sized pieces
3 Tbsp laksa paste
1 bunch bok choy, washed and chopped
200gms cooked prawns
400gms coconut milk

For the Laksa paste
4 medium red chillies, deseeded and chopped
3 tbsp dried shrimp paste
5 shallots, peeled
3 stems of lemon grass, trimmed and outer layer removed, stems chopped
A small piece of fresh galangal or root ginger, peeled and roughly chopped
1 tbsp ground turmeric
75 gms unsalted peanuts
(more…)

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Main Course – Fish

Posted by admin | Recipes,Sea Food | Sunday 29 January 2006 6:34 am

A lovely, quick and healthy fish dish.
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DRUNKEN POMFRET Serves 6
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fish

INGREDIENTS
6 large slices Pomfret or Surmai (King Fish)
1 green chili, chopped fine
2 tsp red chili powder
1 tsp turmeric
2 tsp dhana-jeera powder (coriander seed-cumin powder)
1/2 lime juice
1 tsp salt
1 tsp pepper
1 tsp mustard powder
3 cups red wine
1/2 cup vinegar
1 tsp sugar
500 gms cottage cheese / tofu
3 tbsp olive oil
few sprigs parsley

PREPARATION
Apply the lime juice all over the fish slices and set aside for at least 20 minutes.

Mix the mustard vigorously into 2 tablespoons of water and let stand.

Now marinate the slices in the mustard, green chillies, chili powder, dhana-jeera powder, salt and pepper. Cover ant let stand for 30 minutes at least.

Pour the red wine and vinegar into a saucepan and heat slightly. Add the fish slices gently and cover. Let them cook on medium heat. Fish doesn’t take long to cook.

After 5 minutes open up, turn over the fish slices gently and add the sugar. Add a little more wine if it has turned too dry. Cover and cook for another 5 minutes.

Slice the cottage cheese / tofu into thin slices, laying them on individual plates, enough to make a bed for the fish. Check for salt, or else sprinkle a little salt and pepper.

Check with a fork that the fish has cooked through. Remove onto individual plates.

Quickly replace the saucepan on the heat, add half a cup of water and 3 tablespoons olive oil and mix all the remains.

Pour all over the fish slices. Serve.

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