Chatpati Machli #FishFriday

Made this Chatpati Machli for lunch when my daughters friends visited us.  Served this with steamed rice and the bowl was clean.  This  really delicious ,  not very spicy and quick to make.  It's a Bangladeshi recipe.

Ingredients
500 Grams Boneless fish - cut into cubes- I used Surmai / Seer Fish
2 Tablespoon Lemon juice 
6 Whole Button Red chilies 
1/2 Teaspoon Turmeric powder
1/4 Cup Oil 
1 Teaspoon Salt  or to taste
1 Teaspoon Kalonji / Onion seeds
1 ½ Teaspoon Level Red Chili powder
1 Teaspoon Garlic paste  
1 Cup Yogurt -  beaten
4 Tablespoons Brown onion - powdered
2 Tablespoons Coriander leaves - chopped
Dry Grind to a coarse powder
1 Teaspoon Mustard seeds
8 Dried Red chilies
1/4 Teaspoon Fenugreek  / Methi seeds 
1 Tablespoon Coriander seeds
1 Teaspoon Heaped Fennel seeds
1 Teaspoon Cumin seeds 

Method

Coarsely grind  the cumin, fennel seeds, coriander seeds, fenugreek seeds, and mustard seeds, keep aside. 

Apply salt to the  fish  and place it in water ,then wash it in fresh water  and pat it  dry. Then marinate fish with lemon juice and keep it aside for 30 minutes.

 Heat oil, add whole red chilies, onion seeds, with garlic paste and  fry then add 2 tablespoon water and add turmeric powder,  chilly powder, salt, then the ground powder, yogurt, and fry well then add the fried onions and quarter cup water, fry well,  Cover and cook till oil surfaces then add the  fish and again cover and cook for 5 minutes, lastly add chopped coriander leaves.  Serve with steamed rice.

Sending this to this month's Event for Fish Friday Foodies our · Host by Karen H Kerr and the theme is Asian Flavors.  Thank you Karen for hosting this month's event.

Labels :  Chatpati Machli, Surmai Fish, Seafood/Fish, Bangladesh, Fish Friday

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Bombil Samossa / Stuffed Bombay Duck #FishFriday

This is my Mummy's special recipe, she use to make this very often for us in different spices and filling. I, once made 40 of these for my friends who came from Canada and served these with Handbreads, they were a hit and these got over in a jiffy.

This fish has many names, we Mumbaikar's call it Bombil, some call it bummalo, the British and others who came to India call it Bombay Duck. There are many other stories found on the net regarding the name of the fish, which is true I, do not know, but,  Bombil / Bombay Duck  is a marine lizard fish found on the coastline of Mumbai and Maharashtra.  This is favorite fish of us Mumbaikar's.  Bombils in any form are enjoyed here, dried or fresh we love it.

Our Host Wendy for Fish Friday Foodies asked us to get creative and share some stuffed fish recipes.  I, decided to make my Mummy's favorite recipe, its a little time consuming but worth the effort.


Ingredients

6 - 8 Medium size Fresh Bombils

For the Red Masala Paste

5- 6 Kashmiri Red Chillies
4 Cloves Garlic
1 Teaspoon Level Cumin Seeds
1/4 Teaspoon Turmeric powder
2 Tablespoons Vinegar

Salt to taste

For the Stuffing

2 Medium Onions - finely chopped
1 Green Chilly - Finely chopped
2 Cloves Garlic - Finely chopped
2 Tablespoons Coriander Leaves - chopped
A pinch of All Spice Powder - optional

Salt to Taste

1 Tablespoon Oils

For  Coating 

1/2 Cup Rice Flour 

2 Tablespoons Cup  Fine Semolina  / Rawa

Oil as required for frying

Method

Soak  the red chillies in warm water for an hour at least. 

Wash and clean the bombil, cut the head, lightly scrape it with a back if the knife to remove any dirt or scales on the body.  Then remove the side fins and trim the tail a little.

Now take the bombil on to a cutting board and slit it in the middle very gently, see that you do not cut it fully, then remove the center bone, keep aside like do it for the rest, apply salt and keep aside.

In the meantime grind the ingredients of the masala paste using only vinegar not water should be used.  

Now wash the bombil in fresh water and pat them dry with a kitchen towel.

Apply the paste to the bombil and keep in the refrigerator.

In the meantime lets prepare the stuffing

In a pan heat oil add the onions and rest of the ingredients and saute  it till the onion a translucent, then add a tablespoon or more (according to your taste  ) and fry it till  all the moisture evaporates and the stuffing is dry.  Keep aside to cool. Add the coriander leaves and mix well.

When the stuffing cools, place a tablespoon or more in the center and fold it to make triangle samoosa.

Mix the rice flour and semolina well, gently press each bombil into this mix and coat it nicely on both sides, like wise coat all the bombils and keep aside.

Heat a pan with 2 tablespoons oil on medium low flame and fry the bombils till golden brown and crisp. 

 Enjoy these with  Handbreads,    I, assure you you will love them. 

Labels :  Seafood/Fish, Bombils, Stuffed Fish, Red Masala, Onions, Garlic, Fish Friday, East Indian, Mumbai

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Coconut Milk Spicy Prawn Pasta #FishFridayFoodie

This  Spicy Prawn Pasta, in coconut milk  is made with Indian spices and  has a delicious flavor - "A pasta  you will die for ".   It's so deliciously a ‘Prawn Lovers Delight’ that you  can't stop at a single helping.

The creaminess from coconut milk, the combo of spices with the tangyness  from the blended tomato , lends an awesome aroma gives a perfect taste and  flavor to the pasta. You will make this often as I, do it now.

Serves 2

Ingredients

200 Grams Cleaned Prawns 
250 Grams Rigatoni Pasta
1/4 Cup Oil
1 Medium Onion  - sliced
1 Tablespoon Ginger  Garlic paste
2 Medium Tomatoes - blended
1/4  Cup Water
1 Tablespoon Kacha Masala

1 Cup Water + 1 Cube  Fish Stock  - mix together
1/2 Cup Coconut Milk
A Sprig Curry Leaves

1/2 Cup Coloured Bell Pepper - sliced
Salt to taste

For the Prawns Marination

1 Teaspoon Red Chilly powder
1/4 Teaspoon Turmeric powder
1/4 Teaspoon Salt

Method

Marinate  the prawns in  the mentioned spices. Keep it aside for 15  minutes.

Cook the rigatoni pasta as per the package directions.  Drain and rinse the cooked pasta in cold water. Keep aside.

Fry the marinated prawns in a tablespoon of  oil,  till it just changes it colour ( since these are going to be cooked again in the sauce , if overcooked will turn rubbery and hard).

With a slotted spoon drain out all the oil and keep the prawns aside. 

In a same pan add the remaining oil and sauté the onions till it turns just light golden. 

 Add the ginger  garlic paste and curry leaves .Saute it for a minute.

Add the Kacha Masala , coloured bell peppers and blended tomato  mix well on low heat.  Cook for  a minute  or two then add a 1/4 cup water.

 Cook till it reduces.

Pour in the fish stock and  the coconut milk, mix well. Let it simmer stirring in between for 2 to 3  minutes.

Add the fried prawns, give it a quick stir . Cover the pan with the lid and let the sauce simmer on low heat for 5 minutes. Now check for salt and add more if needed.

Drop in the cooked  rigatoni pasta and mix well. 

After mixing if you want the pasta to be more saucy add a little  more coconut milk. I made it a little saucy.

See the red beauties on top . Serve  garnished with spring onions greens.  Enjoy... delicious and mind blowing!!

My Notes :

I have used yellow and red bell peppers.

Be careful while adding  salt, since  the fish stock cube  contains salt already.

Can use coconut cream too instead of coconut milk.

Use any type of pasta or noodles of your choice.

Sending this to Fish Friday Foodies, our Host of the month is Claire McEwen. Thank you Claire for hosting this event.

Labels :  Seafood/Fish, Prawns, Pasta & Noodles, Indian, Fish Friday, Rigatoni Pasta

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Lemony Chilly Shrimps Naan Sandwich#FishFridayFoodies

The theme for this month Fish Friday Foodies is "Share you favorite summer seafood or fish sandwich recipe". Our Host is Colleen. Thank you Colleen for hosting this event.

This is an open sandwich and easy to assemble, just keep all ingredients ready and refrigerated.  Since this can be easily assembled its great for a picnic or party,  as its filling  and delicious, this can make a great meal for a relaxed evening dinner.
Serves 2 or 3
Ingredients
For the Healthy Tandoori Mayonnaise

2 Tablespoons Hung Curd
2 Tablespoons Mayonnaise
2 Tablespoons Fresh Lime juice
1/2 Teaspoon Tandoori Masala

For the Cole Slaw

1 Onion - thinly sliced
1 Cup Cabbage - shredded
1/4 Cup Carrots - grated

As required Tandoori Mayonnaise 

For Lemony Chilly Shrimps

200 Grams Cleaned Large Shrimps
2 Tablespoons Coriander leaves - finely chopped
2 Tablespoons Fresh Lime juice
1/2 Teaspoon Sea Salt or to taste
½ Teaspoon Roasted Cumin powder
1 Teaspoon Red Chilly powder
1 Tablespoon Oil

Other Ingredients 

Round Naan Bread
Lemon Juice
Chopped Coriander Leaves

Method
To prepare the 

Healthy Tandoori Mayonnaise

In a small bowl, whisk together hung curd, tandoori masala, mayonnaise, lime juice and olive oil. 

Cole Slaw 

In a large salad bowl, toss together onion, carrot and cabbage. 

Pour in the mayonnaise and toss again until cole slaw is evenly coated. Add a little chopped coriander and mix.
Cover and refrigerate until ready to assemble. 

The Shrimps 

In small bowl, combine shrimp, coriander, lime juice, salt, cumin and chilly powder. Marinate for 15 minutes.
Heat the oil in a grill pan or skillet over medium flame. Add shrimp and cook for 2 minutes on each side, or until white to pink.
Cut naan in quarters and toast it on a tawa with a little butter. 

Assemble the sandwich

Top the naan with a spoonful of cole slaw, , place the shrimps on each quarter . Sprinkle a dash of lime juice and coriander.  serve it  immediately.  

I, toasted one naan then added the sandwich topping... both ways tasted great.

Labels : Naan, Seafood/Fish, Sandwiches, Fish Friday, Shrimps, Jams & Sauces, Healthy Tandoori Mayonnaise, Cole Slaw

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Hot And Spicy Shrimps Pulao #FishFridayFoodie

For Fish Friday -  April the theme is "One Pan Dinners". Make a meal with fish that can be prepared in just one pan and perfect for the busy cook. Our Host of the month is Karen H Kerr.  

Made this Hot And Spicy Shrimps Pulao.  It's really hot and spicy, made a Roasted Chilly Garlic Chutney and used it to  made the pulao.  To cut down the spiciness a little, have used  Birista ( Fried Onions).

Ingredients

1.1/2 Cups Basmati Rice

1 Cup Cleaned  Shrimps

1/3 Cup Roasted Chilly Garlic Chutney

1 Teaspoon Coriander powder

1/2 Teaspoon Garam Masala powder

1 Tablespoon Lemon Juice

1/2 + 1/2 Teaspoon Salt

1 Cube Fish seasoning

2.1/2 to 3 Cups Water

2 Medium Onions Birista

Whole Spices

1 Stick Cinnamon

2 Cardamons

5 Black Peppercorns

3 Cloves

1 Bay Leaf

Oil as required

For Granishing

1 Green Chilly - slit and fried

Method
Wash and soak the rice for an hour.
To the chutney mix lemon juice, coriander and garam masala powder well.

For the Shrimp Marination

To the shrimps add 1/2 teaspoon salt and half of this chutney and marinate the shrimps with it.

Boil the water with the salt and seasoning cube, keep aside.

In the meantime heat oil in a deep broad pressure pan and fry the onions to make the birista. Remove them and keep aside. Keep 1/3 cup oil and take out the excess oil. In the same pan fry the prawns for 2 minutes only on medium high flame. Remove them and keep aside. Now add the fried onions (reserve a little for garnishing) and the remaining chutney, whole spices and fry till oil separates. Drain the water from the rice and add to the pan and fry for 2 to 3 minutes stirring lightly. Add the boiling water and cook on high flame till the rice comes to rolling boil. Let it boil till the water dries and water level is half inch above the rice add the shrimps and give it a quick stir. Cover the pan with a lid and take one whistle on high flame. Switch off the flame and let it rest in its heat for 10 minutes. After 10 minutes open the lid and garnish with remaining fried onions and green chilly enjoy this hot and spicy rice with raita.

For the  Roasted Chilly Garlic Chutney

Makes 1/3 Cup

Ingredients

10 Dried Red Chillies

12 Cloves Garlic

1/2 Teaspoon Cumin Seeds

1/2 Teaspoon Salt

2 Small Tomatoes - chopped

2 Tablespoons Sesame Oil

Method

Dry roasted the garlic till light brown spot appear, take them out.  In the same pan dry roast the chillies till  till they are crisp.  Then roast the cumin seeds till it releases an aroma. In a small blender jar add all the roasted ingredients and make a powder.    Then add the tomatoes and salt,  again grind this to a fine paste, add sesame oil to make a fine paste.  Do not add water to make this chutney.  

 This chutney goes well with Kadhi or Dal Chawl. 

 Labels : Shrimps, Seafood/Fish, Fish Friday, Chutneys & Dips, One Pan Dinners, Gluten free

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Irish Shrimp Toast #FishFridayFoodie

This is a perfect little Irish appetizer or party fare. I have used fresh shrimps for this recipe and it turned out juicy, delicious and yummy. Was apprehensive to use liqueur in the spread, but when I tasted it after adding the liqueur it tasted even more awesome, the liqueur adds a touch of sweetness to it. To serve it as a party appetizer toast the slices of bread in advance, prepare the Shrimp Cheese Spread and refrigerate it. Spread it on the bread just before serving. I made 12 toast with the quantity of spread, can double or triple it for a party.

Makes 12 toasts

Ingredients 
4 Tablespoons Heaped Cream Cheese- at room temperature
100 Grams Boiled Shrimps - finely chopped

12 Whole Medium Boiled Shrimps  

1/4 Cup Mayonnaise - homemade
1 Tablespoon Liqueur
1 Tablespoon Fresh Lemon juice
1 Tablespoon  Parsley - finely chopped
6 Bread Slices 

1 Fresh Red Chilly or to taste - minced

Method

Preheat the broiler at 250 Degrees C.

To Make the Shrimp Cheese Spread

In a medium bowl, combine the cream cheese, chopped shrimp, mayonnaise, liqueur, lemon juice, parsley and red chilly to taste. Stir until smooth.

Cut the sides of the bread 

arrange the slices them on a baking sheet and toast under the broiler,  for 2 minutes on each side, or until lightly toasted.

Spread one side of each slice with the shrimp spread,  

add the whole shrimp in the center, a small piece of red chilly and parsley leaf. 

Place the tray in the broiler for 2 minute or until the mixture bubbles and browns.  

Serve immediately.

Sending this to Fish Friday Foodies our Host for the month is Heather Schmitt-Gonzalez, who choose the theme Irish Fish / Seafood recipes since today St. Patrick's day is celebrated.  Thank you Heather for hosting this month's event.

Lables : Baked, Continental Cuisine, Fish Friday, Ireland, Seafood/Fish, Shrimp, Snacks, Chutneys & Dips

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