Weekend Meal - Baked Pomfret with Cherry tomato

Fish is not something i like to experiment,
but there are sometimes when i have to
prepared this last weekend
as i was craving to eat fish
since a long time .

Recipe name Baked Pomfret with  cherry tomato
Recipe source Kitchen experiment
Preparation time 10 mins
Baking time 10 mins
Baking temperature 100 degree centigrade
Ingredient
Pomfret one
mustard oil two tsp
red chili powder half tsp
turmeric powder half tsp
coriander powder half tsp
salt as per taste
coriander leaves chopped one tbsp
cherry tomato eight
Preparation
prepare a baking dish by applying oil on it ,keep aside
make deep slits on both side of the fish
rub salt ,red chili,turmeric and coriander powder .
keep in fridge for 15 minsdur
Procedure
place the marinated fish in the prepared tray
drizzle mustard oil and coriander leaves
keep the cherry tomato
bake for 10 to 15 mins till done
serve garnished with onion and lemon wedges.

Linking this post to
Weekend wrap up 27 hosted by Colours Dekor
thats all frieds,take care and happy blogging.

Mutton curry with fish fry and my little helper in kitchen,..:-)

Got a chance to cook again yesterday and this time i had helper in the kitchen guys i am talking about Advay my son,luv for cooking is in his blood i guess because whenver i am in kitchen he follows me there with his cane stool so that he can reach till the platform , i told him to pluck soya leaves which he readily did,u guys can see how engrossed he is,he didnt realised when i clicked his pic;-)

Coming to todays post i prepared Mutton Curry and Fried Surmai for dinner

Ingredient needed

250gm mutton pieces

garlic cloves six chopped

onion three chopped

dried red chili three

bay leaves two crushed

cinnamon stick one

soya leaves handful

curd half cup

oil to cook

salt as per taste

procedure

heat oil in non stick wok

once hot lower the flame and add red chili,bay leaves and cinnamon stick

followed by mutton pieces and soya leaves

keep stirring till the mutton is semo cooked

now add chopped onion and crushed garlic

cover and cook on low flame

till oil is seen along the sides

add curd mix well and cover and cook

or to save time pressure cook till the meat is tender

serve hot with rice.

Fish fry

ingredient needed

goan curry powder one tbsp

surmai fish fillets 250gm

salt as per taste

mustard oil

gramflour/besan one tbsp

crushed garlic cloves 2-3

semolina two tbs

preparation

rub the fish fillets with salt and turmeric keep aside

make batter with gramflour,curry powder,crushed garlic ,salt and two tbsp of water

procedure

In a non stick pan heat one tbsp of mustard oil

lower the flame

slide the fish fillets in the batter and place one by one on the pan

keep turning till the fillets are done.

serve hot as side dish,..

 enjoy the platter frens cee u all soon,...:-)

Goan Curry Powder and two dishes

Sometimes a little something adds magic to the dish we are cooking, I experimented with this little something for two dishes and was awed by the outcome.I know u all must be curious to know what this little something is ;-) guys I am talking about Goan Curry Powder which my sis had got from Goa.I tried fish curry and egg biryani and here goes the recipe

Ingredient needed for Pomfret in goan curry

Onion two chopped coarsely

Garlic  four cloves chopped coarsely

Coconut powder two tbsp

Tamarind one small ball

Garam masala powder one tsp

Salt as per taste

Mustard oil one tbsp

Pomfret one

Red chili powder half tsp

Goan fish curry powder one tbsp

Preparation

Clean the fish and rub with salt adturmeric and keep aside

Run through the belnder onion,garlic,coconut powder and tamarind,keep aside

Procedure

Heat mustard oil in non stick wok

Add the masala paste and stir for sometime on low flames,

add goan curry powder and fry for a minute or two

Add salt ,red chili powder and keep frying till oil is seen along the sides

Add the fish pieces one by one and fry further for few minutes

Add water as per need ,lower the flame and let it simmer for few minutes

Once done,sprinkle pinch of garam masala and serve hot with rice or roti.

I tried this magic powder again while preparing egg biryani ,and this is how I prepared

Ingredient needed

Boiled egg four

Cinnamon stick one

Star anise two

Black cardamom two

Onion two chopped coarsely

Garlic clove three chopped

Red chili two crushed

Ghee one tbsp

Salt as per taste

Tomato one chopped

Oil to cook

Rice one cup

Preparation

Soak rice and keep aside

Shallow fry eggs in oil and sprinkle goan curry powder keep aside

Procedure

Heat oil in non stick wok

Add cinnamon stick, star anise and black cardamom stir fry for a minute or two

Add chopped onion,chili and garlic and further fry for few minutes

Further add tomato,goan curry powder and keep frying till oil is seen along the sides

Add soaked rice ,  amount of water to cook the rice and cover and cook

Once half done add the fried eggs and let it simmer till the rice is done.

Serve hot with curd and poppadum with had with allo curry which I will post soon,..;-)

 enjoy the feast frens,will be back soon,cee u all guys,..tk cre,..and fight the winter blues with these two winter delicacies we thoroughly enjoyed both,..;-)

SHORSHE BATATA MAACH ( FISH WITH MUSTARD AND CHILLI )

the day i prepared this recipe,..we were back from some outing..after relaxing for few minutes...browsed through the book ' THE CALCUTTA KITCHEN ' by simon parkes and udit sharkel,..this recipe was the second recipe under fish section..easy to prepare thought of preparing this,..nd prepared in less then an hour tasted good with plain rice...a bit hot,..but both of us loved "shorshe bata mach".

ingredients are

two tbsp each of brown and black mustard seeds
600ml warm water
four medium fresh green chillies
600gm indian herring with skin scaled or skinless boneless cod or halibut
two tsp turmeric
salt to taste
four tbsp mustard oil
half tsp onion or nigella seeds

procedure

soak the mustard seeds in athird of warm water for 20 minutes,add two of the chillies,roughly chopped and blend to smooth paste.



cut the fish into small pieces and rub in salt and turmeric gently



heat mustard oil in wok,add fishes and fry till they are crispy and browned,this should take 6 to 8minutes,keep aside





in the same wok add onion seeds,fry for thirty minutes,add mustard chilli paste,with the remaining turmeric,cook for a minute,add fishes,followed by warm water,chillies and salt to taste





simmer for 5minutes,turning the pieces of fish



enjoy with hot rice

chinri macher malai curry(prawns in coconut and mustard sauce)

this recipe is told by my friends mother who is bengali,..authentic bengali style of cooking imparts different kind of flavour,.i try to cook bengali curry in mustard oil as it gives different flavour to the recipe.

ingredients

prawns 500gm
onion one chopped
green chilli chopped three
ginger one inch chopped



salt to taste
turmeric one teaspoon
green cardamom four
bay leaf crushed four
mustard paste three tablespoon
coconut milk half cup

procedure

devein the prawns,..rub turmeric and salt and fry in oil until brown and keep aside






heat mustard oil,add green cardamom and bay leaves



followed by onion,ginger and green chilli



keep frying till onion starts changing colour now add mustard paste followed by prawns



now add coconut milk and keep stirring for few minutes



enjoy with hot roti or rice...





prepared for the first time,,liked the taste goona ask aunty for more recipes....:-)

first experience of mussel,..nd goan style mussel pulao

what a experience to remember,..i had mussel pasta few days back,,really liked the mussel taste..today when i went for grocery shopping with my son i saw green mussels,..couldnt stop myself from buying,..back home i googled for recipes...and got the goan mussel pulao,..easy to make,..i thought of preparing goan mussel pulao for dinner,..but ididnt had any idea how to clean ,whether to cook after opening the shell,..or cook with shell,..i had asked the guy at the shop way to clean mussel and he told me to keep in salt water before cooking,,i had kept for half an hour, but still was closed..hubby was on night call,..so called him up and asked him,,,he told me to slit open the mussel with knife,,i tried but it was to hard to open,.then i googled ways to open mussel,,and i got this it was written that i can cook without opening the shell,,and on cooking the shell will open on its own,..it was like taking bigtime risk,,i thought if the shell dont open i will just eat the rice,..i had to take risk,,,so i followed,,,which goes like this

ingredients
mussel one cup ( i used four)
rice two cups( i used one bowl of cooked rice,,as i already had leftover cooked rice
one onion chopped
one toamto chopped
one tablespoon oil





green cardamom 4
clove 4
cinnamon stick one inch
red chilli 4
salt to taste
turmeric powder a pinch

procedure

heat oil in wok
add cardamom,clove,cinnamon and redchilli



now add chopped onion followed by toamtoes
add the turmeric and salt..and keepfrying till tomatoes lose their shape
now add mussels



voila as soon as i added mussels they started popping up,,i sighed..i was pretty tensed,,

after two minutes add rice



half bowl of water

cover and cook
mussel pulao is ready to eat,..