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> 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.

Recipe> Chicken in cumin flavour

Image: Jeera Chicken
Image by: Charles Haynes

Text by: Tanya Munshi

This is something worth trying out. It’s a lot different than the usual curry, and tastes amazing with a dal and chapatti combination. In fact, this can even be had as a starter if you have small bite size pieces.

1

Ingredients:
Chicken – 500 gms (depending on the number of people)

Ginger – 2 teaspoons, finely chopped

Garlic – 2 teaspoons, finely chopped

Jeera (Cumin seeds) – 2½ teaspoons

Salt – to taste

Cooking oil – 1 tablespoon

Fresh coriander leaves- ½ cup, finely chopped

2

Things you need:
Large non-stick wok

Wooden ladle

Mixer grinder

3

Method:

1. In the wok, add 1½ teaspoon of cumin seeds and roast them. After it turns dark and let’s out an aroma, take it off and set aside. Once cooled, you need to grind it into a powder form.
2. In the same wok add oil, the remaining cumin seeds, garlic and ginger. Sauté till brown and you can smell the aroma.
3. Add in the chicken and mix well. Mix the salt in it and cover it with a lid. Allow the chicken to cook in the steam.
4. After about 2-3 minutes, when the chicken changes colour and texture, add the ground roasted cumin seeds and mix well. While cooking, keep checking for doneness.
5. Once the chicken is done, pour it in a serving dish, serve hot with fresh coriander leaves.

Recipe> Fish Flavoured in Garlic Butter

Text by: Tanya Munshi

Fish is one of my favourite foods that I simply cannot live without. Be it baked, fried, curried or steamed, it’s an all time favourite dish.

I chanced upon this very simple and easy to make fish recipe. This is best for snacks for a cocktail party or can be served as a side dish along with your meal.

Ingredients:
4 Fish fillet (Preferably use Pomfret fish which is best suited for finger foods.)
1 tbsp White pepper powder
2 tbsp Melted butter
1 tsp Lemon juice

For the Garlic Butter:
3 tbsp melted butter
2 tbsp finely chopped garlic

Things you need:
Microwave/ non-stick pan Wooden ladle

Method:

• If you’re using a microwave, pre-heat it for about 4 minutes in the oven and grill option. This would be at 220o or 4400 F.
• –Or- Heat a non-stick pan.
• In the meantime, marinate the fish fillet with lemon juice, salt and white pepper.
• Dip the fish fillet in melted butter and place it on the crusty plate of the microwave.
• –Or- In the non-stick pan, put a teaspoon of butter or with a food brush, grease the pan and then place the fish dipped in butter.
• If in the microwave, set it on high over the grill and oven option for about 8 minutes at 220o or 4400 F. Ensure, that you turn the fish after the first four minutes.
• –Or- Use the same 8 minutes cooking time to fry the fish, but turn it over after the first four minutes. Now comes the garlic butter – in a glass bowl melt the butter for 1 minute.
• - Or- In a separate non-stick pan, heat the butter till it melts completely. Take care not to burn it.
• Add the chopped garlic to the melted butter and heat for another 2 minutes in the microwave.
• - Or – Add the chopped garlic to the melted butter and sauté for about a minute. Make sure you don’t burn the garlic.
• Serve hot fish fillet with a teaspoon of garlic butter poured over each piece.