Fish Bread Rolls#FishFriday

These bread rolls are just sliced bread flattened with a rolling pin or a clean beer bottle which can be used as a substitute, to make it ‘rollable’. To make this, you need fresh & soft bread, so that it can be easily rolled. These Fish Bread rolls make a good party pleaser, picnic fare, an evening snack, breakfast or lunchbox idea for kids. 

These are so delicious and irresistible, you can't stop at one.

Ingredients
8 - 10 Big White Sandwich Bread Slice
150 Gram Seer/Surmai Fish Fillets
1 Small Onion - finely chopped
1" Piece Ginger - grated
3 Big Cloves Garlic - finely chopped
2 Tablespoons Chopped Coriander Leaves
10 Mint Leaves - chopped
3 Red/Green Chillies - freshly crushed
¼ Teaspoon Oregano
¼ Teaspoon Red Chilly Flakes
Salt to taste
½ Cup Boiled & Mashed Potato
1 Teaspoon Oil
1 Egg - Beaten
Sriracha Sauce as required
Method
To Steam The Fish
Washed the fish properly, then steam for 7 -10 minutes
Use a colander and wrap the fish in a clean cloth, then steam for 7 -10 minutes. Let it cool down completely, then flake it.
For The Filling

In a pan heat a teaspoon of oil, sauté the onions till translucent. Then add the ginger, garlic, green chillies and sauté till it starts to release an aroma, then add the flaked fish, chilly flakes and oregano, sauté for a minute or two, then add the salt to taste, coriander and mint leaves, mix well, switch off the flame. 

Add the mashed potato and mix it well. The filling is ready.
To Make The Rolls

Take big slices bread, cut the edges.

Roll the slice with a glass bottle or rolling pin.

Squeeze a line of Sriracha sauce 

then place the filling on one end. 

Then start to make a tight roll.

Apply beaten egg at the edge or wet the edge with your finger, so that the edges will stick properly.

Like wise make rest of the rolls.

Shallow fry the rolls on medium high flame till golden on all sides. 

Serve hot with sauce or green chutney. 
Labels: Flaked Fish, Seafood/Fish, Fish Friday, Bread Slices, Picnic, Snacks, Kids delight, Breakfast, Party pleasers  

                                             

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Fish Friday July 2021 -Picnic Fare

• Fish Bread Rolls from Sneha’s Recipe
• Salmon Salad Spread from Palatable Pastime
• Shrimp Louis Sandwiches from A Day in the Life on the Farm
• Southern-style Tuna Salad   from Food Lust People Love  
• Surimi (Imitation Crab) Salad from Karen's Kitchen Stories 

Prawn & Onion Stir Fry#FishFriday

It’s a great dish if you want to rustle up something on the spur of the moment. Just defrost the prawns and rest of the preparation is done in 10 minutes.

Serves 2
Ingredients 

250 Grams Prawns - I used frozen
1 Small Capsicum - sliced
2 Large Onions - sliced
1 Small Potato - sliced into roundels
3 Green Chillies - de seeded & slit
1 Teaspoon Red Chilly Powder  
½ Teaspoon Garam Masala Powder 
¼ Teaspoon Turmeric Powder  
Salt To Taste  
2 -3 Tablespoons Oil

Method

Heat oil in a pan add onions, green chillies, and fry till the onions are translucent and soft. Add all the spice powders and sliced potato, fry for a minute or two. Let the potato cook till they are done but firm. Add in the prawns and sauté to coat the prawns with the spices, add salt to taste, capsicum and let the prawns cook till done for about 4 -5 minutes only. Garnish with coriander leaves and a dash of lemon juice. This goes really well with chapattis, paratha or with dal and rice. 

Enjoy!!  

Labels: Seafood/Fish, Stir Fry, Prawns, Serves Two, Side Dish, Fish Friday

• 
  Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.
Fish Friday June 2020 -Canned , Frozen or Pouched Seafood 

• Culinary Adventures with Camilla is plating an Ensalada de Atún y Pimientos
• A Day in the Life on the Farm is serving up Linguini with White Beans and Tuna 
• Sneha's Recipe cooked up Prawn and Onion Stir Fry
• Food Lust People Love made some Red Pesto Linguine 
• Palatable Pastime is giving us a Tea Room Tuna Salad Plate
• Karen's Kitchen Stories is ladling out a Smoked Salmon Bisque 
• Making Miracles shares her recipe for  Tuna Patties

African Tin Mackerel & Bell Peppers Stew#FishFriday

A very versatile recipe can use any vegetable of your choice. This so quick to make especially when you have a tiring day and your want something easy and tasty then this recipe is for you. You can substitute sardines in tomato sauce for the mackerel.
Ingredients
¼ Cup Oil
1 Medium Onion - sliced
2 Scallions/spring Onions - chopped
1 Small Tomato - sliced
1 Small Red Bell Pepper - sliced
1 Small Green Bell Pepper - sliced
1 Small Yellow Bell Pepper - sliced
3 Cloves Garlic - finely copped
1 Green Or Red Chilly - chopped
1 (425 Grams ) Can Mackerel In Tomato Sauce
½ Teaspoon Red Pepper Flakes, or to taste
¼ Teaspoon Black Pepper Powder
½ Teaspoon Sea Salt, or to taste
1 Teaspoon Apple Cider Vinegar

Method

In a pan heat the oil add the sliced onion and scallions sauté till the onions soften add the tomato, garlic and sauté till the tomato softens add the bell peppers and chilly, sauté for a minute or two, now add the salt, black pepper, chilly flakes and vinegar and sauté for 2 minutes. Empty in the can of mackerel, mix well lightly and reduce the flame to medium low. Let it simmer until heated for about 7 to 10 minutes.

Serve hot with boiled yams, plantains, potatoes or rice. 
Labels : Seafood/Fish, Tinned Mackerel, Colored Bell Peppers, African, Main Course, Fish Friday

This month, Karen of Karen's Kitchen Stories is hosting  Fish Friday Foodies' April 2021 event . She asked us to share a fish recipe from any country or region of Africa!  We are a group of seafood-loving bloggers, wherein we  share fish and seafood recipes on the third Friday of the month. 

Here's the April 2021 recipes.

• African Tin Mackerel & Bell Peppers Stew from Sneha's Recipe
• Caldo de Peixe (Cape Verdean Fish Stew) from Culinary Adventures with Camilla
• Camaroonian Fish Stew from Making Miracles
• Madagascar Coconut Shrimp Curry (Coco Crevettes) from Palatable Pastime
• Moroccan Shrimp Tagine with Ginger and Fennel from Karen's Kitchen Stories

Surf and Turf With Shrimp and Sausage Skewers#FishFriday

This is a combo of seafood and sausage. While this marriage of surf and turf, is not new, this combo skewers is paired with Merlot, a perfect cozy dinner.

Ingredients
2 Large Cooked Pork Sausages - cut into thick slices
For the Shrimp Marination
250 Grams Jumbo Shrimps/Prawns- peeled, tails on
¼ Teaspoon Turmeric
1 Teaspoon Lemon Juice
1 Teaspoon Red chilly powder
¼ Teaspoon Garam Masala powder
¼ Teaspoon Shahjeera/Caraway seeds- coarsely ground
1 Big Clove Garlic - grated
Salt to taste
1 - 2 Tablespoons Oil

Method

Mix all the ingredients for the marination well, then add the shrimp, and toss to coat well. Leave it in the refrigerator for 15 - 20 minutes.
In the Meanwhile let's get the sausage ready
In a large saucepan bring the water to a boil. Add the sausage slice, cook over high flame for 5 minutes or till they plum. Drain and pat dry. Let cool.

Take a wooden skewer, skewer thread in the tail end of the shrimps and then tuck in the sausage and the other end of the shrimp, the sausage should be tightly tucked between the shrimp. Like the same way tuck in another shrimp and sausage. In one skewer tuck two shrimps only.
Using more skewers, repeat with the remaining shrimp and sausage till all are skewered.

Heat a grill a pan with oil and place the skewers on it and cook on high flame for exactly 3 minutes on each side ( if you cook for more time the shrimps will be rubbery and not juicy) turning once or twice, until charred spots appear. 

Serve immediately on a bed of lettuce.

How I enjoyed these skewers, took a lettuce leaf added a sausage and shrimps in it

made a parcel and enjoyed with sip of wine.

They were a perfect combo..  a tasty appetizer.

Labels: Appetizer, Amuse Bouche, Seafood/Fish, Shrimps, Prawns, Kebabs, Sausages, International Cuisine, Fish Friday

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas  

• Culinary Adventures with Camilla is serving up Crab-Stuffed Ravioli in a Spiced Pepper Sauce + 2017 Comanche Cellars Zinfandel
• A Day in the Life on the Farm is  Exploring Malbec outside of France Paired with Pineapple Teriyaki Salmon 
• Making Miracles brings us Fish with Red Wine Sauce 
• Karen's Kitchen Stories shares  "Shrimp in Tomato and Chile Sauce" 
• Food Lust People Love has a  "Spicy Cod and Merguez Tray Bake " 
• Sneha's Recipe made Surf and Turf With Shrimp and Sausage Skewers

East Indian Clams / Shimpies Curry#FishFriday

The Clams / Shimpies are called by various names like cockles, mussels, tisrya etc.

The theme for Fish Friday Foodies this month is "Bivalves", our Host is Stacy of Food Lust People Love. For this event made our traditional East Indian recipe which is delicious curry which can be enjoyed with rice or Handbreads (Apas) - East Indian.

Ingredients
50 Clams / Shimpies - washed, rinsed
1 Medium Onion - finely chopped
2 Dried Kashmiri Chillies
2 Dried Bedki Red chillies
5 Cloves Garlic
1/3 Cup Freshly Grated Coconut
½ Teaspoon Cumin Seeds
A Pinch of Turmeric powder
1 Small Ball of tamarind or as per taste
2 Tablespoons Oil

Method

In a pot add the washed and rinsed clams, add water to the level of the clams. Cover with a lid and let it come to a rolling boil. Switch of the flame. 

The clams will open. 

Let them cool and them remove the meat from them. Gently pour the stock taking care not shake the bottom which will have the fine pieces of shell ends. Keep this stock aside.

Soak the dried chillies and tamarind in seperate bowls in hot water for 15 to 20 minutes. Then grind it in a small blender, with the garlic, cumin seeds, turmeric powder and coconut to fine paste adding water to make a thick fine paste. Keep this a aside.

In a pot/kadai heat oil add the onion, sauté till it starts to change color

add the ground paste and wash the blender add that water, fry till oil starts to surface, now add the salt, tamarind juice 

and the strained stock from the boiled clams and water just enough to make a thick gravy, bring this to a rolling boil, stir it. Cover with a lid and let it simmer till oil surfaces. Now add the clams and take one or two boils, taste for salt and sourness, adjust accordingly

let this simmer for 3 -4 minutes covered with a lid, after 4 minutes 

your clam curry is ready.

Enjoy this with rice or Handbreads (Apas) - East Indian.
It makes a delicious meal.

Would also like to check this recipe 

Clams/Shimpies in Coconut Gravy With Mini Steamed Rice Dumplings

Labels: Clams, Shimpies, East Indian, Curry ,Fish Friday, Seafood/Fish, Main course

Fish Friday Febraury 2021  

• Bacon Clam Chowder from Making Miracles
• East Indian Clams/Shimpies Curry from Sneha's Recipe
• Lemon Garlic Butter Baked Scallops and Shrimp from Food Lust People Love
• Mussels with Leeks and Chilies from Karen's Kitchen Stories

Prawn Patio#FishFriday

Prawn Patio, its a traditional Parsi dish which is not only spicy but sweet and sour too. Patio is a dish that was brought from Persia by Parsi who settled in India. Patio means hot, sweet and sour in equal measure.

Am, a big fan of Parsi cuisine so, tried this dish and it was really tasty, it is very different from our curries .Usually we do not add jaggery or sugar to our non-veg dishes but this curry has jaggery in it but still we all liked the taste and the aroma of this dish which goes well with rice.
Ingredients
½ Kg Cleaned Prawns
1 Tablespoons Heaped Thick Tamarind paste
3 Medium Onion-finely chopped
3 -4 Tablespoons Oil
2 Medium Tomatoes - finely chopped
2 Teaspoons Jaggery

2 Small Potatoes - cubed
Coriander leaves for garnishing 
For The Masala
2 Tablespoons Coriander leaves
4 Green chillies
6 -7 Dry Kashmiri Red Chillies
2 Sticks Cinnamon(1"piece each)
4 Cardamoms
6 Cloves
8 Black Peppercorns
1 Tablespoon Coriander seeds
1 Teaspoon Cumin seeds
1"Piece Ginger-
6 Big Cloves Garlic

Method 

Mix jaggery with tamarind pulp and keep aside.
Wash clean and devein the prawns.
Grind all the ingredients under masala, adding little water as possible to make a fine thick paste. 

In a heavy bottom pan/kadai heat oil, add onion and fry till translucent, then add tomatoes and fry for a minute.
Add the ground masala paste, and the wash the blender jar with ½ cup water and add that too, sauté well till oil separates. Add the potato cubes and let them cook.  Now add tamarind-jaggery pulp and sauté again for a minute, add water as required to make a thick gravy, add salt to taste. Let this cook till oil surfaces, taste for salt, sourness and sweetness, add accordingly, give this a nice mix. Now add the prawns, cover the pan with a lid and cook on a medium low flame for 5 minutes. 

The gravy should be thick and saucy. 

Serve hot with rice, paratha or crusty bready.. Enjoy!!

My Notes
You can adjust the spices according to your taste, but, do not skip adding jaggery and tamarind, as these two are most important ingredients which give the authentic taste to the dish.

Labels: Seafood/Fish, Fish Friday, Prawns, Shrimps, Parsi Cuisine, Main course

For January's 2021, Fish Friday Foodie event our host is Rebekah of Making Miracles , wherein she asked us to share a dish that you deem company worthy; maybe something that was served to you once that you were impressed by, or a dish that has had rave reviews from friends or family when you've shared it with them.

• Creamy Shrimp Newburg by Food Lust People Love
• Crispy Shrimp Triangle Spring Rolls by Karen's Kitchen Stories
• Dungeness Crab Risotto and Some Italian Bubbles by Culinary Adventures with Camilla
• Easy and Elegant Garlicky Shrimp Pasta by A Day in the Life on the Farm
• Prawn Patio by Sneha's Recipe
• Tilapia Curry by Zesty South Indian Kitchen
• Mediterranean Baked Fish by Making Miracles