Fried Pepper Fish

Fried Pepper Fish

This is a recipe that is a family favourite. I had a class today and my guests loved it. You just have to make it to satisfy your tastebuds and once you do, you are hooked for life.

The Recipe:

500gms boneless fish cubes or fillets, wash, clean and drain.

Masala:  1 tsp pepper powder, 1 tsp chillie powder; 1 tsp coriander powder; 1/2 tsp jeera ( cumin) powder; 2 tbsp vinegar or lemon juice; 3 cloves garlic; 1/2 inch piece ginger; salt to taste; 2 tbsp rice flour or cornflour.  Blend to a smooth paste and rub all over fish. Marinade for 30 minutes.

1/2 litre oil for deep frying.

Coriander leaves and curry leaves for garnishing. Stir fry the curry leaves on medium heat  in 1/2 tsp olive oil till crisp and keep aside till required.

Heat oil to smoking point, lower the flame to medium heat and deep fry the fish in batches until brown and crisp on both sides. This hardly takes a few minutes, so watch the pan carefully to avoid burnt offerings. Drain thoroughly on kitchen paper and serve hot as a side dish or as an appetizer.

As I said, you have to make this dish.

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Lemon Garlic Pepper Fish

Baked Fish Fillet

I have been hosting dinners for various friends and family this December and tried out some very intriguing recipes.  One of them was a lemony baked fish that was unbelievably flavoursome and extremely enjoyable.  This recipe can be made in large quantities and the bonus is that it gets ready in 10 minutes flat.  You could bake it after your guests arrive and set the timer for the right moment.

The Recipe:

500 gms boneless fish fillet; rind and juice of 1 lemon or large lime; 1 tsp fresh pepper powder; 1 tsp crushed garlic; salt to taste; 2 tbsp grated mozzarella cheese for garnish and a few coriander leaves to taste.

Wash, drain and cube the fish.  Pat dry with kitchen towels.  Marinade overnight in the lemon juice, rind, salt, pepper and garlic mixture in the refrigerator.  Next day bring to room temperature and bake at 220 C in a preheated oven for 10 minutes.  Take it out of the oven and sprinkle the cheese all over.  It will melt within a minute.  Scatter the coriander leaves on top and serve hot as a main course or with crispy garlic bread.  This dish has a lot of  soupy gravy that is very gratifying.

The Eighth Recipe For Christmas

                                                          Addictive Nuts
Who does not love to munch on cashew nuts.? It is a favourite with all ages and especially at Christmas when one does not need an excuse to indulge. In our house there is always a tussle between those with sweet tooths and those without. Try both these quick to ,make nuts and store them in your memory of addictive flavours.

Recipe No 8:  Christmas Munchies

Pepper Chilli Nuts For The Have Nots
1/2 kg cashewnuts; 1 tbsp olive oil; ½ tsp salt; ¼ tsp pepper; ¼ tsp chilli powder; ¼ tsp jeera powder

Heat the olive oil and stir fry cashewnuts on a medium flame until evenly brown. Drain on kitchen paper and add salt, pepper, chilli and jeera powders. Adjust to taste. Cool completely and store in air tight containers.Supposed to last for a month but will get over much earlier.

Honey Coated Crispy Nuts For The Sweet Tooths  This is a Chinese favourite and I fell victim to it when I had it for the first time 17 years ago.

1 cup almonds; 1 cup cashew nuts; 1 tsp white sesame seeds,toasted

Line a tray with baking paper and spread 1 cup each of almonds and cashew nuts. Bake in a preheated oven at 180 degree C for 12-15 minutes, stirring once or twice in between. Remove from baking sheet and cool. Heat a pan, add 1 ½ tbsp olive oil, 3 tbsp of water, 3 tbsp sugar and 3 tbsp honey. Stir until the mixture begins to bubble.

Simmer 2 minutes. Add 2 tbsp sugar, ½ tsp mixed spices, 1/2 tsp salt and mix well. Add the nuts and sesame seeds and cook for 3-4 minutes or till the liquid is completely absorbed and the nuts shiny. Turn off heat. Transfer to the baking sheet, cool and separate the nuts with a fork. Store in an air tight container. Serve as a starter or as an in between snack.