Recipe> Mackerel Fry

Image: Nothing like a simple mackerel fish fry

Text by: Tanya Munshi

This is my all time favourite fish accompaniment - low on oil and very easy to make. This fish fry is a hit on winter nights, when you enjoy a simple meal of steamed rice or roti with daal at dinner time.

Ingredients:

• Mackerel - whole pieces, cleaned and slits made on them
• Salt - to taste
• Lemon/ Vinegar - 1 lemon juice/ 1 cap full
• Chili Powder - 1tsp or to taste
• Turmeric Powder - 1 tsp or to taste
• Ginger - Garlic Paste - 1-2 tsp
• Garam Masala - 1/2tsp

Method:

1. Rub all the ingredients on the fish and leave aside to marinate. Remember, longer the better.

2. Just before dinner, heat oil in a non-stick pan or a tava and add the fish one by one.

3. Fry till golden brown and garnish with coriander leaves and serve hot with roti and daal.

Recipe> Beetroot & Carrot Cutlets

Image: Grated beetroot and carrots

Text by: Tanya Munshi

I wanted to make a quick and a hearty snack, and I chanced upon a few beetroot and carrots in my vegetable tray and I couldn't resist cooking up this yummy snack.

Ingredients

• Beetroot - 2 medium size
• Carrots - 2 medium size
• Peeled and boiled potatoes - 4-5 nos. medium size
• Green chillies - 1-2 finely chopped
• Ginger - 1-2 inch piece, grated
• Salt to taste
• Hing to taste
• Dry Mango Powder (amchur powder) - to taste
• Cornflour - 1-2 tsp for binding (optional)

Method

1. Mash the boiled potatoes on a large plate, on that add grated beetroot and carrots.

2. Add all the ingredients and mix well.

3. Make round balls and flatten them to make cutlets.

4. Heat oil in a non-stick pan and shallow fry them till brown.

5. Drain excess oil on absorbent paper.

6. Serve hot with coriander and mint sauce.

Recipe> Fish Cutlets or Kebabs

Image: Fresh water fish - Rohu

My mom is an excellent cook and whatever little I have learnt today, I owe it to her. Her amazing food has encouraged me to develop a passion for cooking. Like her, I too love experimenting and cooking up new dishes and enjoy cooking for family and friends. Food and cooking are my passion and to tell you the truth, I find cooking extremely relaxing.

Here is one simple recipe mom taught me a few days back. This fish kebab or cutlets are easy to prepare and make a lovely evening snack or starters for dinner.

Ingredients

• 5-6 pcs Rohu or Catla - Stomach portion
• 2 large potatoes boiled
• 1-2 inch - cinnamon
• 2-4 nos. - finely chopped green chillies
• 1 cup - finely chopped coriander leaves
• 1 - medium size onion finely chopped
• 1 inch - ginger grated
• Salt to taste
• 1 - egg
• 2-3 bread slices - Use a grinder to make crumbs

Method

1. Pour some water in a wok/ kadhai and boil the fish pieces with cinnamon and a pinch of salt for 5-7 mins.
2. Once done, remove from heat, drain the water and set aside to cool.
3. De bone and mash the fish with boiled potatoes.
4. Add the chopped green chillies, coriander, onion, egg, grated ginger, salt and bread crumbs and mix well.
5. Make round balls and flatten them to make round tikkis/ kebabs/ cutlets and shallow fry them on a non-stick pan. Fry till golden brown.
6. Serve hot with mint chutney or tomato ketchup.