Baked Seer Fish With Gravy

Baked Seer Fish With Gravy

This is a wonderful recipe to serve at parties and to make an impression.  It is not only a visual treat and  a gastronomical delight- it is easy to prepare.  Just get everything ready the night before and throw it in the oven the next day.  Multi task and get everything done together.

The Recipe:

1 small seerfish ( about 900 gms), gutted, washed and drained. Slash the fish on both sides to enable the marinade to go in.

Masala Paste:1 tbsp ginger garlic paste; 1 dsp coriander powder; 1/2 tsp jeera powder; 1/4 tsp turmeric powder; 1 tsp chilli powder or more to taste; 2 tbsp vinegar.
  Mix all the ingredients together into a thick paste.

3 large potatoes, parboiled and sliced thickly.

Rub the masala paste inside and all over the fish and potatoes.
Marinade the fish and par boiled potatoes in the masala paste  overnight.  Next day bring to room temperature and bake fish and potatoes in a pre heated oven at 200 C or 400 F for 20 minutes each side.  Test with a metal skewer for doneness.  Rest for 10 minutes, garnish with greens and tomatoes and serve hot with boiled rice or any bread. 

To Attend My Low Calorie Cooking Class CLICK HERE

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Whole Grilled Baby Salmon

Spicy Grilled Baby Salmon

Last week, while shopping for groceries at the supermarket I cam across whole baby salmon for a very reasonable rate.  So I decided to take the plunge and carefully selected one that looked good.  I have numerous recipes that I have been saving for a rainy day and I found one that I wanted to try.  Grilling salmon is very easy.  Since it is an oily fish, all you have to do is marinade it overnight and transfer it to the grill or oven the next day.  The result was delectable and Nehru & I finished it all by ourselves.

The Recipe:

1 whole baby salmon, about 600 gms, scaled, gutted and washed with salt.  Retain tail and side fins.

For the Marinade:  1tsp chilli powder; 1/2 inch piece ginger, minced; 1 tsp garam masala powder; 2 cloves garlic, minced; 2 tsp coriander powder; 1/2 tsp jeera powder; 1/2 tsp coarse black pepper powder; salt to taste and 1 dsp olive oil.  Grind to a coarse paste and rub all over and inside the salmon.  Marinade in the refrigerator overnight.  Next day, bring the salmon to room temperature before grilling it.  Discard the watery part of the marinade.  Line an oven tray with foil and preheat oven at 250 C (grill setting).  Wrap salmon in foil or banana leaves (this makes it easier to turn the salmon over) and grill 10 minutes each side.  Open the foil and return salmon to the oven and grill top again for 5 minutes till brown.  Serve with green salad and warm garlic bread. A must try for busy days when there's simply  too much to do.

NB:  Once the salmon is grilled, you can peel off the skin before browning the flesh.  I left it on and peeled it off while eating.

Impressive Christmas Chicken

Christmas Chicken

I have had a blast this Christmas, cooking all my favourite foods and trying out new recipes.  There's a real satisfaction in churning out fantastic food and I have experienced it very often.  There's nothing I like better than to see people enjoying the food I cooked.  It makes everything worthwhile and here is another simple recipe for the home cook.  Make your Christmas special with this unique blend of coconut milk, lemon grass, chilli powder and other aromatic ingredients.  This is one Christmas Chicken everyone will love.

The Recipe:

1 chicken, whole without skin, wash and drain completely.  Around 1 to 1.2 kg should do.

1 cup coconut milk; 1/2 tsp tamarind paste; 5 kaffir lime leaves and 2 stalks of lemon grass, slit and bruised

For The Marinade: 1 1/4 tsp chilli powder; 1 stalk lemon grass, use only the white part.  If you cannot get lemon grass use about 1 tsp lemon zest; 5 candle nuts; 1 inch piece ginger; 3 large cloves of garlic, peeled; 1/2 tsp turmeric powder and 1 large onion, sliced; salt to taste; 3 tbsp oil for frying or grilling.
Blend to a thick paste and keep aside.

Marinade the whole chicken in half the marinade overnight in the refrigerator.  Next day, heat a large non stick wok large enough to hold the chicken.  Add oil and lower flame.  Brown the chicken all over, taking care to keep it whole.  Add the remaining paste, coconut milk, tamarind paste, lemon grass and kaffir lime leaves.  Gently stir to mix well.  Cover and cook till chicken is tender.  Garnish with spring onions and serve hot with Fragrant Christmas Rice.

NB:  You can use almonds instead of candlenuts if desired.