Showing posts with label fish. Show all posts
Showing posts with label fish. Show all posts
Thursday, April 10, 2014
MOUROLA MACHHER JHAL WITH JHUMKO BEGUN Small fish with egg plant
I love all kinds of small fish and given a choice I dont eat big fish. But small fish ( I mean real small ones from 3/4 inch to 3 inches). It is very difficult to get, as there is not much organized supply and if at all,these are available, they are very expensive. These are all sweet water fish. But if I can get fresh anchovies nothing like that.
While in Kuwait I ate all types small fish which I had not eaten for a long time.There is a sizable number of Bangladeshi people in Kuwait. As a result , huge quantities of sweet water fish, small and big ones, are imported from Thailand, Myanmar, Bangladesh etc .
I thought, I should post few dishes which I normally cook with small fish. The most used recipe in Bengal is Machher Tak or Ambal ( fish in sour gravy or sweet and sour gravy, Bong style). This recipe is available on the net .
This dish was cooked in Kuwait and I am using the photograph of that time.. The name of the fish is Mourala.
Today I have also purchased Mourala from Delhi and will make a dish later. NO-ONE is interested in cleaning the fish, so I need to.
THE RECIPE: It is very simple recipe used for cooking mainly small fish like ( all bengali names) Puti, Mourala, Batasi, Kajoli, Tyangra , Pabda etc and I used anchovie too whenever I got them. In this recipe I have used small eggplants ( jhumko or clustered ). As all of you know this variety of eggplant maintains shape even after prolonged cooking. This dish is traditionally hot with red chili powder and green chili. I havent used garlic here to keep the mild fragrance of the seasoning and fried eggplant.
INGREDIENTS
Mourola fish 150 gms
onion 11/2 medium, cut into thin slices
Green chili 2 for seasoning and 3-4 for cooking
Small brinjal 8
Tomato ,medium one cut to 4 pieces.
Red chili powder 1 tsp level (More , or less you decide)
Turmeric powder, 1 tsp
Mustrad Oil 21/2 tbsp ( you may use white oil, olive oil)
julienne of ginger 1 tsp
INGREDIENTS
Mourola fish 150 gms
onion 11/2 medium, cut into thin slices
Green chili 2 for seasoning and 3-4 for cooking
Small brinjal 8
Tomato ,medium one cut to 4 pieces.
Red chili powder 1 tsp level (More , or less you decide)
Turmeric powder, 1 tsp
Mustrad Oil 21/2 tbsp ( you may use white oil, olive oil)
julienne of ginger 1 tsp
Additional Oil for frying fish.
for seasoning
Nigella ( Kala jeera ) 3/4 tsp
Green chili 2, cut to 2-3 pieces
PROCESS
Clean fish , marinate with salt and turmeric for 10-15 min.
Slit the Brinjal longitudinally about 3/4th of the length, You can keep it half or make it 4 parts ( Star cut).Dont detach. Smear bit of salt and keep aside.
Soak chili powder in water to make a thin paste.
Soak Turmeric powder in water to a thin paste .
Fry fish to golden brown ( It will be crispy and dont start eating it after frying. It is irresistible)
Stir fry the Brinjal ( you may dip fry) just to change the skin and keep aside.
Take 21/2 tbsp oil ( fresh or same oil used for frying) and heat.
Give Kala jeera and green chili seasoning.
Add Onion and soute for a minute, ( Dont fry )
add ginger and Tomato, soute for a minute
Add red chili and turmeric, salt saute for few minutes.
Add brinjal and 1/2 cup of water and cover.
When the brinjal is done, add the fish.
Add 1/2 tsp raw mustard oil ( optional for Bong friends) and mix.
Add green chili and slowly drive out almost all the moisture and oil should come out.
Eat with rice.
HAPPY NEW YEAR
For my foodie friends, Indian wild oak acorns
for seasoning
Nigella ( Kala jeera ) 3/4 tsp
Green chili 2, cut to 2-3 pieces
PROCESS
Clean fish , marinate with salt and turmeric for 10-15 min.
Slit the Brinjal longitudinally about 3/4th of the length, You can keep it half or make it 4 parts ( Star cut).Dont detach. Smear bit of salt and keep aside.
Soak chili powder in water to make a thin paste.
Soak Turmeric powder in water to a thin paste .
Fry fish to golden brown ( It will be crispy and dont start eating it after frying. It is irresistible)
Stir fry the Brinjal ( you may dip fry) just to change the skin and keep aside.
Take 21/2 tbsp oil ( fresh or same oil used for frying) and heat.
Give Kala jeera and green chili seasoning.
Add Onion and soute for a minute, ( Dont fry )
add ginger and Tomato, soute for a minute
Add red chili and turmeric, salt saute for few minutes.
Add brinjal and 1/2 cup of water and cover.
When the brinjal is done, add the fish.
Add 1/2 tsp raw mustard oil ( optional for Bong friends) and mix.
Add green chili and slowly drive out almost all the moisture and oil should come out.
Eat with rice.
HAPPY NEW YEAR
For my foodie friends, Indian wild oak acorns
Wednesday, March 19, 2014
Crunchy Fish Tacos
If you are one of those who have not yet tried a fish taco because you think it sounds a little strange, test out these and I am certain that you will become a fan! Use this technique as a great way to incorporate more fish into the weekly dinner rotation and, because they are so similar to fried chicken tenders, chances are your kids will like them too!
Fish tacos are frequently topped with crunchy cabbage and thinly sliced red onion. The combination of the texture of the cabbage and bite of the onion is a great combination with the fried fish. I thinly shredded 1/2 cabbage and added it to a bowl with 1/2 red onion, also sliced thin. The tomatoes are looking less than lovely this time of year so I took a little help from the store and used Mrs. Renfroes Black Bean Salsa and added about 1/4 cup diced mango and some fresh cilantro it.
For the star of the fish tacos, the fish, I used a tilapia filet which works perfectly here because it is a mild, firm, white fish, but if you have another you prefer such as cod, grouper or even catfish, feel free to substitute. I set up a breading station with flour, 1 beaten egg and panko. Tilapia filets have a natural score down the middle which makes them easy to cut in half creating a more manageable "fish finger" to fry. Dredge each fish finger in the flour, then dunk in the beaten egg, and finally coat each piece with the panko. Fry in about an inch or two of hot oil for about 5 minutes or so on each side or until they are golden brown and crispy. Drain on a paper towel and immediately season with sea salt.
When it is time to assemble the tacos, warm a flour tortilla over a gas burner set to low until warm, or in a dry warm frying pan. Place the crispy fried fish on the flour tortilla and top with the cabbage, red onion and salsa, guacamole, a dollop of sour cream finishes and a good shake of hot sauce finishes it off.
The Best Guacamole
ripe avocado
serrano pepper, finely diced
red onion, finely diced
garlic clove, minced
cilantro, chopped
pinch cumin
lime juice
salt
In a bowl combine serrano pepper, red onion, garlic, cilantro, lime juice, cumin and salt. Fold in avocado, mashing with a fork to incorporate well with other ingredients and to reach desired consistency.
Monday, February 24, 2014
Oven Baked Fish Pilaki Fırında Balık Pilâki
Pilaki is originally a Greek word. I am not sure what it means in Greek, plate?, but in Turkish pilaki refers to a group of dishes that are cooked with onion, garlic, carrot, potato, and parsley in olive oil. We usually cook beans in this style, like "fasülye pilaki" or "barbunya pilaki", yet fish pilaki is another favorite. In my family this dish is usually made with bonito (palamut), yet any fish can be cooked this way. What you see above is talapia.
3-4 tbsp olive oil
4-6 fish fillets
1 onion, halved and thinly sliced
3-4 garlic cloves, thinly sliced
1 carrot, thinly sliced
1 potato, petite diced
2-3 tomatoes, diced
1/2 bunch parsley, chopped
juice of 1 lemon
1 lemon, thinly sliced
1 tsp sugar
salt&pepper
optional
mushroom
celery root, petite diced
-Heat olive oil. Add onion. Cook until soft.
-Add carrot. Cook for a couple of minutes. (if you are using mushroom, add now)
-Add potato. (if you are using celery root, add now). Cook until vegetables are soft.
-Add tomato, garlic, sugar, salt, and 2 cups of water. Cook until the cooking liquid is almost absorbed. Add half the parsley.
-Spread half of the vegetables on a oven dish. Place the fish on top.
-Cover with the rest of the vegetables.
-Season with black pepper. Pour lemon juice and place lemon slices on top.
-Cover and bake in a preheated oven at 350-370F for 30 minutes or until the fish is tender.
-Sprinkle remaining parsley and serve.
Tuesday, January 28, 2014
Bibliophiles Pepperoni sauce for chicken fish and pasta
This is a flavourful sauce that I use for chicken, fish and pasta. This makes a meal for two.
1/2 onion, chopped
50-100 g mushrooms (less for chicken and fish, more for pasta), sliced
10-15 slices of pepperoni, quartered (from the smaller kind of pepperoni sausage. If you have the big slices where one is enough to top a slice of bread, halve the amount and cut into more pieces), OR equal amount of bacon (will be less flavourful)
1 tbs tomato purée
150 ml cream
garlic to taste
salt, if needed
200 g chicken (breasts or thigh meat) or white fish, cubed
1 cup of rice (or more if you simply love rice or need to make the meal bigger)
salt, pepper and your favourite chicken or fish spice blend
Additional for fish:
½ cup flour
cheese, grated or sliced
OR
enough pasta (farfalle or rotini) for two people
Heat oven to 180°C (170°C if you have a convection oven like I do). While the oven is heating up, cut the chicken or fish into bite-sized cubes and prepare the onions, mushrooms and pepperoni. If using fish, mix salt, pepper and spice blend with flour and roll the fish pieces in the flour. Brown chicken or fish pieces on all sides in a hot frying pan. Put into a deep oven-proof dish.
Put the mushrooms, onions and pepperoni in the pan and fry over medium-hight heat until the onions and mushrooms are soft. Add the tomato purée, garlic and cream and mix well. Taste the sauce to see if it needs salt. Pour the sauce into the oven-proof dish and if youre using fish, top with cheese. Put in the oven and cook fish for about 15 minutes, chicken 25-30 minutes. Cook the rice in salted water according to packet instructions while the pepperoni dish is in the oven.
Serve with rice and a fresh salad.
For pasta:
Start the pasta cooking and while it cooks, prepare the sauce according to instructions, letting it boil down a bit in the pan to thicken before serving over hot pasta.
Read More..
1/2 onion, chopped
50-100 g mushrooms (less for chicken and fish, more for pasta), sliced
10-15 slices of pepperoni, quartered (from the smaller kind of pepperoni sausage. If you have the big slices where one is enough to top a slice of bread, halve the amount and cut into more pieces), OR equal amount of bacon (will be less flavourful)
1 tbs tomato purée
150 ml cream
garlic to taste
salt, if needed
200 g chicken (breasts or thigh meat) or white fish, cubed
1 cup of rice (or more if you simply love rice or need to make the meal bigger)
salt, pepper and your favourite chicken or fish spice blend
Additional for fish:
½ cup flour
cheese, grated or sliced
OR
enough pasta (farfalle or rotini) for two people
Heat oven to 180°C (170°C if you have a convection oven like I do). While the oven is heating up, cut the chicken or fish into bite-sized cubes and prepare the onions, mushrooms and pepperoni. If using fish, mix salt, pepper and spice blend with flour and roll the fish pieces in the flour. Brown chicken or fish pieces on all sides in a hot frying pan. Put into a deep oven-proof dish.
Put the mushrooms, onions and pepperoni in the pan and fry over medium-hight heat until the onions and mushrooms are soft. Add the tomato purée, garlic and cream and mix well. Taste the sauce to see if it needs salt. Pour the sauce into the oven-proof dish and if youre using fish, top with cheese. Put in the oven and cook fish for about 15 minutes, chicken 25-30 minutes. Cook the rice in salted water according to packet instructions while the pepperoni dish is in the oven.
Serve with rice and a fresh salad.
For pasta:
Start the pasta cooking and while it cooks, prepare the sauce according to instructions, letting it boil down a bit in the pan to thicken before serving over hot pasta.
Sunday, January 12, 2014
Story of Chitol Machh er Gada and the beautiful lady at CR Park fish market
PREAMBLE
The title of the article may seem bit strange. You may directly go to the Ingredient chapter below and ignore the Preamble.
One evening in the autumn of 1986 ( not summer of 42), I landed up at CR Park ( Delhi) fish market and I was delighted to see a long Gada piece of Chitol machh (as usual, the peti portion was sold out by then).
I told my fish vendor , Naren ( now gone after losing all money in satta and gambling) to cut 500 gms of Gada of Chitol in to pieces of 1.5 inch X 1 inch X 1 inch rectangular pcs with skin on.
I heard one whispering self- statement " Ishhh!!! Chitol Machh-er baro-ta bajie dilo ".
I looked aside and saw a beautiful lady in greenish " Tanga-eel sari" who made the statement.
When I looked towards her, she made one hasty remarks " Ami kichhu bolini" ( Thakur ghar-e key....ami kala khaini syndrome. ).
I said "Please dont bother so much. Actually we could not graduate beyond " Chitol Machher Muitha", which has been passed down from generation to generation, as if the Gada of Chitol was destined to become Muitha and nothing else."
"How these pieces will be cooked?". There was no sarcasm in her question, but a distinct inquisitiveness".
" I am going to try the recipe which my mother used to cook, and I will not eat Muitha , given a choice vis-a vis this recipe" . I said.
" Please Bolun-na"
I narrated the recipe and she reversed her Muitha order on a small portion and rest to continue with muitha cut".
" Naren, 250 gm Dada-r ( me) moton kato...baki ta Muitha hob-e".
As usual I visited the fish market everyday, late evening mainly to advise, (over a cup of tea ) how to make more money without cheating the customers.
When I narrated the recipe , her eyes were widening...( see below the recipe).
Next few days when I used to arrive at fish market to have a cup of tea with them, Naren would say " dada, ek Mohila roz apnar khoj korchhen..ektu ta-taDi asben".
Finally I met her one saturday evening and she was waiting for me.
" Dada, ki darun recipe..Apni amake Muithya-r hat theke bachiye chhen. Sabai, amar sasuDi porjonto, Chitol Maccher Gada-r jhal khete chae.. 10 minute e ready ..."
In 1993 when she came to know , I was an engineer and not a Chef in some hotel, she was amazed ..." Aj kei amar Husband ke bolte hobe CR Park-er sei recipe-wala kono chef noe..ekjon engineer.... asun-na ek din amar BaDi...du jone mile khub ranna kara jab-e". But luckily it did not materialize....otherwise I would have been exposed in front of an excellent woman, who was by far a better cook than me.
It was a nice relationship, exchanging recipes & short cuts to cooking etc and lasted till 2001 , when I vanished for 8 years, to Korea , Malyasia, Vietnam, Kuwait etc.
The other day the fish vendors told me, she had left Delhi long back ....
I am happy that I helped her getting rid of the Muitha cooking, which is not worth the effort you make....
But again " Even if you bring the top Mihi-dana maker from Bardhaman to Calcutta, after eating it the comment will be " Darun Mihi-Dana, kintu Bardhaman-er Mihidana-r moton hoeni..." so no matter how you cook the Chitol-gada..the comment will be " Bhalo hoechhe...kintu Muitha-r
moton taste hoe ni"..
So this recipe is for people who appreciate the unique taste of Chitol gada" no matter how it is cooked.
Happy cooking
INGREDIENTS
- Chitol gada 8 piece, 40mm X 25 mm X 25 mm ( or any other size ). ( see Variation below)
- Red chili powder 3 level tsp ( Everst Tikha lal for people like me, for whom no chili is hot enough ( otherwise use less hot powder)
- Kalo Jeere 1 level tsp
- Mustard Oil 2 tbsp + 1 tsp.
- Green chili 4 whole with a slit
- Holud ( termaric powder) 1 heap tsp.
- Oil for frying fish ( the left over oil can be used under serial no 4 above.)
- Salt to taste
PROCEDURE
Marinate fish in 1 tsp Holud and 1 heap tsp salt for minimum 30 min. ( Holud and salt here is over and above what is given under ingredients above) .
Keep the fried fish aside
Soak the red chili powder, Holud in 50 ml water for minimum 15 minutes.
Take a Kadai and Add 2 tbsp or more of Mustard Oil from the leftover oil and heat.
Give Kalo jeere and green chili sombora ( seasoning) and add the slurry of red chili powder and Holud.
Stir vigorously under moderate flame and fry the mix until the oil comes out and the aroma of fried red chili and Kalo jeere comes out . ( The end of frying can also be determined by smelling until you sneeze. Dont sneeze into the KaDai unless you are cooking for near and dear ones. If you do sneeze into the kaDai inadvertently , please ensure that no one has seen you)
Immediately add 150 ml ( 1 cup) of water to prevent burning of the chili.
Bring to boil and add the fried fish and 1 tsp raw mustard oil and salt.
Dry out the water under moderate heat so that the oil comes out and very little water remains.
Eat with rice. ( I have a good mind to try it as a snack with drinks)
Cautions
1. If you are using extra hot chili powder, keep one hanki handy while eating...( not for people like me for whom no chili is significantly hot.)
2. Ensure that the chili is not burnt when frying after giving Sombora...if you are in doubt, put little water to quench and continue dry out. If the chili powder paste burns out, discard the batch and start afresh.
Variations
1. You may use any other fish of your choice , Rui, Tangra, Pabda, salmon, tuna, Makarel, sardines etc.
2. Some of my friends have tried, in addition, bit of garlic ginger paste. But I will prefer the unique aroma of fried red chili + kalo jeere for this dish.
3. You can use any other oil, Olive oil will be great too.
Tips on Chitol-Gada
Contrary to popular belief, it is much easier to eat Chitol gada than Ilish, Rui Gada. The bones of Chitol gada is very well organized , so it is easy to locate and remove during eating.
Happy Eating
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