Mackerel / Bangda Curry #FishFridayFoodie

This month I, am hosting the event for our group Fish Foodie lover's and the theme is to prepare any Indian Fish Curry - with or without coconut based gravy, which goes with rice. I made this spicy Mackrel Curry with coconut and enjoyed it with steamed rice.

Here I,  have  used Sichuan Pepper or Tirphal. The outer black colored pod in the dark black berry fruit is used in ample amount of cooking in Indian, Chinese, Indonesian, Tibetan, Nepalese and Korean cooking. In Goan Konkani and Marathi this is known as Tirphal or Tirfhal or Tirfala. In Manglorean Konkani, it is known as Teppal. The inside black seed is not used for cooking.  At least my mother never used it even while making  our Bottle masala.

This is mostly used in Fish preparations and a few vegetarian dishes, my mother used this spice to make mackerel curry, she use to say that this spice neutralists the typical smell of the mackerel fish when used.

IngredientsTo Mariante the fish
3 Mackerel/Bangda
1/4 Teaspoon Turmeric powder
1/4 Teaspoon Salt

For the Masala - grind to fine paste
8 Dry Kashmiri Chillies.
5 Garlic Cloves
1 Teaspoon Cumin seeds
1/4 Teaspoon Turmeric powder
3 Tirphals / Sichuan Peppers
1/2 Cup Fresh Coconut - grated
1 Teaspoon Raw Rice - washed
2 Tablespoons Tamarind Paste
Salt to taste.
3 Tablespoons Oil

Method

Clean and Wash the Fish . Cut it into 2 or 3 pieces depending on the size of the fish.

Rub the turmeric and salt inside and outside the fish and keep aside.

Grind all the ingredients for the masala with little water to make a fine paste.

In a pan heat oil and saute the masala for 5 minutes till oil leaves the sides then add water about a 1.1/2  to 2 cups and salt to taste. Bring it to boil point then reduce the flame to low and let it simmer for 10 - 15 minutes and the gravy is reduced to the desired consistency . Then add the fish and let it simmer on slow flame for 3 - 5 minutes or till the fish is cooked. Serve hot with Hand breads or Jowar Roti or Steamed rice.

Enjoy this spicy mackerel curry.

Labels :  Mackerel, Seafood/Fish, Fish Friday, Indian Fish Curry, Sichuan Pepper, East Indian

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Mackerel And Dill Mini Tartlets #FishFridayFoodie

The theme for this month Fish Friday Foodies is Seafood Pie or Tart and our Host is Stacy, thank you dear for hosting this event.

These mini tarts are perfect  as a starter or appetizer . They can be made ahead and warmed through in a hot oven for 5 to 7 minutes. In these tartlets I, have not used cheese, but, if you wish, can grate cheese on top and then bake. These are yum without cheese too.

Ingredients

For the Tartlets
1 Cup All Purpose flour
50 Grams Butter
Pinch salt

For the Filling
100 Grams Flaked Mackerel Fish
1 Small Onion
1/4 Teaspoon Red Chilly Powder
1 Teaspoon Butter
Salt to taste

Other Ingredients
A Few Sprigs of Fresh Dill
1 Egg
1/2 Cup Bechamel sauce
1/4 Teaspoon Steakpeper seasoning

Method 
Preheat the oven to 180ºC
Prepare the pastry 

Sieve the flour and salt into a bowl, rub in the butter until it resembles breadcrumbs, add a teaspoon of cold water if necessary and bring together to form a dough.
Roll out on a floured board and using a mini cutter, cut out  rounds.
Use the pastry rounds to line the patty tins.  Blind bake them in the preheated oven or 10 - 12 minutes or  till done.  

For the filling

Heat the pan add the butter and onions, saute till translucent, add the flaked fish, salt to taste and chilly powder, saute for a minute.  Take off flame and cool.

For the topping

Beat the egg and bechamel sauce together, season with steakpepper and keep aside.  To assemble

Divide the fish filling between the pastry cases 

Top each with a few sprigs of dill  

Carefully pour the prepared sauce into each case, taking care not to overfill.  

Bake in the oven for 20-25 minutes.  

Serve warm or cold. 

My Notes: 

I have used fresh Mackerel, cleaned and removed the inside of the Mackerel, then just steamed it in a pan without water.  Then flaked it when cooled.  This fish is very thorny, take care to remove  the smallest of thorns. 

Labels :  Mackerel, Dill, Tart/Pie/Quiche, Fish Friday, Bechamel Sauce, Seafood/Fish 

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Green Chutney Stuffed Pomfret #Fish Friday Foodie

Pomfret is my favorite fish. I do not know why I like this fish not that it is more tastier than I other fish. But some how, mostly end my buying pomfret, Basa or Seer fish, may be becasue it has less thorns.  But,  my weakness is pomfret,  enjoy eating stuffed pomfret.  I,  stuff this fish in different masala and ways, even enjoy this fish steamed.  Remembering  the days when, I , was young every Good Friday my father used to go to Andheri fish market to buy big large pomfrets and Lobsters for us. We East Indians call pomfrets "Sarga " My mother used to stuff these pomfrets with this chutney for us. This my mother's recipe an traditional East Indian style of stuffing this fish. Try this and you too will enjoy it, will never forget the taste of this stuffed pomfret.

But over the years my father's thinking changed and no more do we eat fish on Good Friday, it became a vegetarian day for us. But those memories are still imprinted in my mind and now I, rarely get to see that size of pomfrets that my father use to bring in market.

For stuffing pomfret you can use either the big size ones or the palm size. This chutney will be enough to fill 2 palm size ones.

This goes to Fish Friday Foodies, this month I am  hosting this event.  Thank you Wendy for giving me this opportunity to host this event,

Ingredients
2 Palm Size Pomfrets
1/4 Teaspoon Turmeric powder
1 Teaspoon Lemon Juice
1/2 Teaspoon Salt

For the Green Chutney - Grind to a paste

1 Cup Packed Coriander Leaves with the Tender stalks
5 Green Chillies or according to your taste
1/2 Cup Freshly grated Coconut
4  Cloves Garlic
1 Small Onion
1 Teaspoon Cumin seeds
1 Tablespoon Lemon juice
Salt to taste

Oil for frying
Rice flour for coating - optional

Method

For the pomfret

With  the back of a knife, lightly scrape  pomfret remove the scales present  ,  cut off the fins and tail.

  

Cut the fish near its stomach area and clean the inside portion very thoroughly.  Holding the head of the pomfret slit it horizontal from the head to the tail not separating it on one side.  Once this is done clean the unwanted stuff from inside and with the point of the knife remove any black stuff from the stomach part ( this even the fishmonger will slit, clean and give you, if you request ). 

Wash the Pomfret and tilt it, so the water drains off. 

Apply salt, turmeric and lime , on both sides and inside too, keep aside for 10 minutes. 

Grind the chutney to a paste in a mixer try not to add too much water if needed add a little. Keep aside.

Take a pan, add a teaspoon of oil,  pour the chutney to thicken it up for a while (see pic) , when it starts getting thick and water is reduced. Keep the flame on low and stirring off and on. Take off flame and allow to cool completely.

Fill the chutney into the pomfret. If you feel that you will not be able to handle the stuff pomfret while frying then tie with a string to hold the masala ( use stitching thread ). Apply a little chutney on the pomfret too.   Keep this stuffed pomfret in the fridge for 30 minutes to an hour.

Take a big non stick pan pour in oil enough for frying and heat it on medium low flame.

Spread the rice flour in a big plate and turn the fish into it on both sides so that it is coated with the flour. Place  it carefully in the pan and fry on one side then flip and fry the other side. Tilt the pan for the sides to cook so you get an even colour for the fish on all sides. When done place it  on kitchen paper towel for the excess oil to drain.  Before serving cut off the string carefully when a slightly cooled. 

Serve hot, garnish with onion rings, slices of tomato and lime... cut a piece and enjoy...

My Notes

Coating it with rice flour gives  it a crisp texture..

Lables :  East Indian, Fish Friday, Stuffed Fish, Chutney, Seafood/Fish, Whole Pomfret, Pan Fried

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Mediterranean Fish En Papillote #FishFridayFoodie

French refer to parchment paper cooking as En Papillote means "In Paper". This method of cooking is healthy and cuts down the amount of fat / calories in the dish.  In this method the fish is place on a parchment paper and then folded and sealed. This is baked and hence the fish is juicy and tasty too.

Serves 1
Ingredients

165 Grams fillet of white fish - I used Surmai
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper powder
1/4 Teaspoon Red Chilly Flakes
1 Clove of garlic - grated
1 Teaspoon Lemon Juice
1 Tomato - Cut into thick roundel
1 Lemon - cut into roundel
1 Small Onion - Cut into thick roundel
1/4 of a Green Capsicum - Cut into thick roundel
2 Teaspoons Olives - sliced
2 Teaspoons Olive oil

Method
Preheat the oven to 180 degrees . 

Take a 20-inch long piece of parchment paper or aluminum foil (foil is actually easier to use. So use it if you don’t have parchment), fold it in half, unfold, and place it on a foiled baking tray.

Wash and pat dry the fish fillet with a kitchen towel.Feel the fish on all sides and check to see if any thorns are still in it, remove them.  Score the fish with a knife lightly and then season it with salt, pepper, chilly flakes, garlic, lemon juice and olive oil. Keep it aside for at least 15 minutes.

Place 3 slices of lemon on the on right side of the parchment paper, then lay the seasoned fish fillet on it. Place the tomato slices on the fish, and then the onions, lime pieces, capsicum, scatter the olives. Pour the remaining seasoning on top of the veggies. 

Now, seal up the pouch.  Fold the parchment over on top of the fish. Starting at the top inner corner, fold and crimp the edges approximately every quarter-inch, until you’ve created a half-moon. Be sure the folds are well-creased, to keep the steam from pushing the pouch open in the oven.  I used beaten egg to seal the sides.  Brush the crimped edges with the egg wash well ( this will prevent the steam from pushing the pouch open).

Bake for  15 minutes. After 15 minutes place on broil at 200 degrees for 5 minutes.  Take the tray out of the oven. Slide the packet onto the plate, let it cool for 5 minutes then with a scissor make a cut on top let the steam escape and then tear it open fully. Serve and enjoy this healthy, light and juicy Mediterranean Fish En Papillote .

Sending this to Fish Friday Foodies - Host of the month Karen of Karen's Kitchen Stories, theme  En Papillote. Thank you Karen for choosing such a healthy method of cooking. Enjoyed making and also eating Fish En Papillote for my lunch.

Labels :  Fish, Continental Cuisine, Healthy,Baked, Fish Friday,  Seafood/Fish, Mediterranean, Fish En Papillote, Parchment paper, Surmai Fish

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Bombil Chinchoni Without Coconut And Oil

What differentiates East Indian food from other Indian cuisines, is its use of masala. The Bottle Masala, which forms the basis of most East Indian preparations, is made up of 36 ingredients, which are hand-pounded to give the food a unique taste. This Chinchoni is mostly made in Mother's house and is a traditional recipe, sometimes with coconut or without,  with a single type or fish or mix of different fish. 

This is without coconut and oil. In this recipe the 'chinch' or the sourness comes from tamarind.  This is tangy and lightly spicy curry.  This can be had with steamed rice or Hand Breads (Apas) -East Indian.

Ingredients
8 Bombils -  or any fish
500 ml water
1 Teaspoon Salt
2 Teaspoons Tamarind paste

For the Masala

5 - 6 Dried Red Kashmiri chillies

4  Garlic flakes - roughly chopped

1 Teaspoon Cumin seeds
1/2 Teaspoon Turmeric powder

2 Teaspoons Rice - washed

Method 

Soak red chillies in hot water for 1 hour. Drain and grind with remaining masala ingredients to a smooth consistency, gradually adding 3-4 tablespoons of water,or as required.

Wash fish and set aside to drain. 

In a pan or mud vessel (which we East Indians call it a treezal), add the ground masala, tamarind paste, water and over low flame, let this boil for 10 to 15 minutes.   Adjust the consistency of the gravy and sourness accordingly, then only add the fish. After 15 minutes add fish and bring to a boil, lower heat and simmer for 4 - 5 minutes. Serve hot with steamed rice.

My Notes

You can add any fish  or a mix of two or three different types of fish.  

Labels : Chinchoni, East Indian, Seafood/Fish, Curry, Oil Free, Tamarind, Main course, Bombils, Bombay Duck