SALMON IN WHITE GRAVY





Salmon is a versatile, ultra heart-healthy superfood, with loads of Omega-3 fatty acids. It's preparation possibilities are also endless. A number of ways we can make white gravy, no doubt, have many creative ideas of your own. But here I used flavourful cashewnut paste in lemony buttery white gravy. Different kind of bell peppers gave an colourful looks. So, enjoy this delectable & luscious salmon dish.

INGREDIENTS:
1 lb Salmon Fillet
1 Medium Onion, cut in cubes
1/4 Red Bell Pepper (small cubed)
1/4 Green Bell Pepper (small cubed)
1/4 Yellow Bell Pepper (small cubed)
2-3 Green Chillies (chopped)
1 tsp Garlic paste
1/2 tsp Ginger paste
1 tsp Flour
1 tbsp Cashew nuts paste
2 tbsps fresh Lemon juice
1/2 tsp Black Pepper powder
1/2 tsp Red Chilli powder
1/2 tsp Sugar
4 tbsps Oil
1 tsp Butter
Salt to taste

METHOD:

Wash and cut the Salmon fillet into 9 small pieces. Marinate the pieces with 1tbsp lemon juice, ginger paste, 1/2 tsp garlic paste, flour, little black pepper powder, red chilli powder and little salt. Set aside for 30 minutes.

Heat oil in a wok. Add marinated fish in it. Fry till it turns golden brown. Remove the Salmon pieces from oil and set aside.

Add remaining garlic paste in the same oil, followed by onions, green chillies, remaining black pepper powder and bell peppers. Saute till onions are getting translucent. Now add 1 cup warm water in it.

While it starts to boil, add cashew nut paste, sugar and salt. After 2 minutes, add fried Salmon pieces in it. Cover with lid, and keep it on low heat for 4-5 minutes. Switch off the heat. Sprinkle with remaining lemon juice and butter. Fold well.

Serve hot with any rice dish or bread.

Linking to: Spotlight "Curries / Gravies" @ Recipe Junction & Cuisine Delights

Linking to: Pragyan's guest host event 'Let's Party - Fusion Food' & brain child of Surabhi

PEPPER FISH

Sugar & pepper, classic Vietnamese relies, results spectacular. Broadly, may call it an indo-chinese recipe, made by soft salmon fillet, which tastes awesome! It goes excellent finger snacks with drinks (without gravy) and also can be served as a side dish with asian main course of rice or noodles.

INGREDIENTS:
1/2 lb Salmon Fillet
1/2 Green Bell Pepper(cubed)
1/2 Red Bell Pepper (cubed)
1/2 Yellow Bell Pepper (cubed)
4 pods of Garlic (crushed)
1/2 tsp julienned Ginger
1 medium Onion (cubed)
1/2 tomato (cubed)
2-3 leaves of Spring Onion (chopped)
2-3 Green chillies (cut in 1/4"sliced)
1/2 tsp coarsely pounded Black Pepper
1 tbsp Soya Sauce
1 tbsp Hot & Sweet sauce (used Maggi)
1 1/2 tbsps Corn Flour
1/2 cup warm water
1 tbsp Lemon juice
1/4 tsp Sugar
3-4 tbsps Oil
Salt to taste

METHOD:

Wash and cut the fish fillet into 6 slices. Marinate the fish with a little black pepper powder, 1/2 tbsp corn flour, lemon juice and little salt. Set aside for 30 minutes.

Heat oil in a wok. Add fish fillets in it. Lightly fry till golden. Keep aside.

Add garlic and ginger in the same oil. Saute for few soconds followed by adding onions, bell peppers and saute for 2 minutes. Add soya sauce, tomato, green chillies, black pepper powder and salt in it (check while you adding salt, because soya sauce contains salt also). Saute for another 2-3 minutes.

Now add fried fish fillets and spring onions in it. Fold well. Mix remaining corn flour, sugar with warm water and pour it in the wok. While gravy thickened, add hot and sweet sauce. Fold well and remove from heat.

Serve hot with any fried rice or noodles.

Linking to: Spotlight "Curries / Gravies" @ Recipe Junction & Cuisine Delights

Linking to: Pragyan's guest host event 'Let's Party - Fusion Food' & brain child of Surabhi

SALMON IN DILL-MUSTARD SAUCE

This is a wonderful way to prepare fresh Salmon in mustard sauce. This easy prepared Salmon tastes tangy and delicious from the blend of three ingredients i.e. mustard, yogurt and dill weed. When spicy marinated and lightly fried fish steaks dip in a delish dill-mustard sauce, really compliments the Salmon's delicate flavor. Be sure to make extra, your family will be begging for more.

INGREDIENTS:

1 lb Salmon Fillet, cut into 4 steaks (washed)
1/2 tsp Black Pepper powder
1/2 tsp Red Chilli powder
1/2 tsp Turmeric powder
1/3 tsp Nigella seeds (Kalonji)
1 tbsp fresh Lemon juice
1 tsp All Purpose Flour (Maida)
1/4 cup freshly grinded Mustard paste
1/4 cup non-fat Plain Yogurt/Sour Cream
3 Green chillies (chopped)
1 tbsp finely chopped Cilantro (Coriander leaves)
1/2 tsp dry Dill Weed
1/4 cup Mustard Oil (or any other oil)
Salt to taste.


METHOD:
Marinate the fish steaks with turmeric powder, black pepper powder, red chilli powder, lemon juice, flour and salt. Keep it on refrigerator for 45 minutes to 1 hour.

Blend mustard paste, green chillies, dry dill weed, yogurt, 3/4 cup of water and little salt together to prepare dill-mustard sauce. Set aside.

Heat oil in a wok. Fry fish steaks till light brown on both sides. Remove from heat and set aside.

Temper with nigella seeds on the same oil. Saute for 15-20 seconds. Add blended mixture in it. Stir continuously till it starts to boil. Now add fried fish steaks in it and reduce flame to medium low. Cook for another 6-8 minutes. Sprinkle chopped cilantro on the top and remove from the heat.

Garnish with little sour cream and serve hot with steamed rice.

TIPS: If dill weed is not available, may use dry fennel seeds instead of it.

Linking to:
Spotlight "Curries / Gravies" @ Recipe Junction & Cuisine Delights

Linking this recipe to Pragyan's guest host event Let's Party - Fusion Food & brainchild of Surabhi

MACHER JHOL

All types and all kinds of fish always bring happiness to every Bengali. This curry is simple yet flavourful, authentic but traditional Bengali dish for everyday's menu. Actually, sweet water fish (Rohu, Carp, Bhetki) works best for this kind of light and tasty fish curry.

INGREDIENTS:
6 Steaks of Rohu Fish (washed and cleaned)
1/2 Cauliflower (taken florets only)
1 Large Potato, cut into slices
1 Bay leaf
1/2 tsp Nigella seeds (kalonji)
A pinch of Asafoetida (hing)
1 Onion (chopped)
1 tbsp Garlic paste
1 tbsp Ginger paste
1 Tomato (chopped)
2 Green Chillies (finely chopped)
1 tsp Turmeric powder
1/2 tsp Red Chilli Powder
1 tsp Coriander Powder
1/2 tsp Dry Mango Powder (amchur)
1/2 tsp Shahi Garam Masala
1 tsp Clarified Butter (ghee)
1/2 cup Mustard Oil
1 tbsp finely chopped Coriander Leaves (cilantro)
Salt to taste

METHOD:

Marinate all fish steaks with 1/2 tsp turmeric powder and little salt. Keep aside for 15-20 minutes.

Heat oil in a wok to smoking. Fry the fish steaks till golden brown. Now take out all fish pieces from the oil with a slotted spoon and set aside.

In the same oil, add bay leaf, a pinch of asafoetida and nigella seeds. Saute for few seconds. Then add onions in it. When onion gets translucent, add ginger and garlic pate in it. Fry for another 3 minues. Now add turmeric powder, red chilli powder, coriander powder and dry mango powder in it. Stir for another minute.

Add tomato, salt and green chillies in it, fry till tomato gets soften. At this point, add cauliflower and potato in it. Cover the lid and stir occasionally, till Potato and cauliflower get half cooked and coated with the spices nicely. Add 3/4 cup of warm water in it. Let it boil. After 3 minutes add all fried fish pieces in it. Cover the lid and cook for another 2 minutes.

Lastly, add shahi garam masala, clarified butter and chopped coriander leaves. Remove from heat and mix well.

Macher jhol is now ready to serve with steamed rice.

Linking this to Dish Name Starts M @ Learning to Cook

BAKED SPINACH HILSA / SHAD FISH

Illish Mach (Hilsa/Shad fish) is a Bengali's cuisine delight. There is Hilsa Paturi (Baked) or Hilsa Fish Bhapa (steamed) in Bengali's kitchen. Here, I modify little bit Hilsa Paturi by baking with spinach. It is so flavourful, tasty and full of vitamins, but very easy to make. It consumes very less oil and spices, but assuredly delectable.

INGREDIENTS:
1lb/454 gm Hilsa Fish (cleaned and washed)
2 cups Baby Spinch (washed)
2 tbsps fresh Mustard paste
1 1/2 tbsps plain unflavoured Yogurt (curd)
1 tbsp Sour Cream
3 Green Chillies, cut in slits
1/3 tsp Turmeric powder
1/2 tsp Black Pepper powder
1/2 tsp Red Chilli powder
1/2 tbsp Oyster Sauce
1 tsp oil
1/2 tsp Buter (for greasing)
1/2 tsp Salt


METHOD:

Put spinach leaves on warm water for 2 minutes. Then drain water and set aside.

Marinate the fish with yogurt, mustard paste, turmeric powder, black pepper powder, sour cream, oyster sauce, red chilli powder, salt and oil. Refrigerate the marinated fish for 3-4 hours.

Grease a baking tray with butter. Place half of the spinach on the bottom of tray.

Arrange marinated fish pieces and green chillies on the above of spinach layer and followed by another layer with remaining spinach leaves on the top.

Cover baking tray with alluminium foil and seal it tightly.

Now place it on the upper rack of the preheated oven and bake at 350 degrees F for 35 minutes. Switch off oven, keep it inside for another 10 minutes.

Now Baked Hilsa is ready to serve with steamed rice.

"This recipe goes to Sara's Event Cooking with Love Series, hosted at Torviewtoronto".

EASY BAKED SALMON FILLET WITH VEGGIES

Baked Salmon fillet is easy to make, healthy, very light to eat. It is aesthetic enough to serve to guests. This elegant and simple tasty recipe, is perfect for summer entertaining.

INGREDIENTS:
1 1/2 lb Salmon Fillet
3 Pods of Garlic (minced)
2 tbsps Juice of Ginger
3 tbsps Freshly-squeezed Lemon Juice
1/2 tsp Oregano
1/2 tsp Red Chilli Powder
1 1/2 tsps freshly ground Black pepper
1 tsp Dried Basil (powdered)
1/2 Green Bell Pepper (sliced thin)
1/2 Red Bell Pepper (sliced thin)
1/2 Zucchini (sliced thin)
1 Onion, cut in cubes
1 tbsp chopped Cilantro
1 tbsp Olive oil
2 tbsps Melted Butter
Salt to taste


METHOD:

Cut Salmon fillet in 8 thin (approx 1") slices. Wash and pat dry. Marinate the fish with minced garlic, ginger juice, lemon juice, oregano, red chilli powder, 1 tsp grounded black pepper, little salt and olive oil. Refrigerate the marinated fish for 4 hours or overnight.

Now place the fillets to a greased baking tray. Pour 1 tbsp melted butter in it.

Place the tray on the middle of upper rack in pre-heated oven. Set oven to broil mode. After 10 minutes, remove it from oven, flip all the fish pieces and add green bell peppers, red bell peppers, zucchini, onions, cilantro in it.

Sprinkle the remaining butter, salt and black pepper powder. Place the fish pieces on the top. Again place the tray in oven for another 10-12 minutes. Switch off the oven and keep as it is for 10 minutes.

Serve with hot cooked rice and salad to round out the meal.

TIPS: At the time of fish marination, may add mustard sauce.
          Bake uncovered.
          May garnish by spreading little mayonnaise or sour cream, if not calorie consious.

CRISPY & CRUNCHY FISH FRY

The actual version of fish fry is always made by 'bhetki fillet'. But Bhetki is not available here, so instead of that we may use Cod, Tilapia or any white fish fillet. It tastes great as an appetizer or side dish accompaning with main menu. This fish fry is available from road side street food corner to five star hotel, everywhere in Kolkata. From outside it is crispy and crunchy, but inside is tender with soft and spicy fish.

INGREDIENTS:
1 fillet of Tilapia (0.5 lb)
1 flake of Garlic (Grated)
1/3 tsp Ginger paste
1 tbsp grated Onion
1/4 tsp Black Pepper powder
1/2 tsp Green Chilli paste
1/2 tsp roasted cumin powder
1 tsp Lemon juice
A pinch of Garam Masala
1 Egg
1/2 cup bread crumbs
Oil for frying
Salt to taste


METHOD:
Cut fish fillet into 4 slices. Mix onion, garlic, ginger and green chilli paste. Cover the fish slices with the layer of this paste. Then add black pepper powder, cumin powder, lemon juice, salt and garam masala in it. Marinate well and keep it in refrigerator for overnight.


Whisk 1 egg in a flat bowl to a smooth consistency. Pour bread crumbs mixed with little salt in a flat dish.


Heat enough oil for deep frying in a wok. Dip each fish slice in the whisked egg and roll it in bread crumb gently.

When oil is enough heated, slide the fish slices in it. Fry the fish slices on low flame, till both sides are nicely browned and crispy.


Serve hot with onion rings and mustard sauce.

DOI MAACH / FISH IN YOGHURT GRAVY

Doi maach is a very typical but highly popular dish of Bengalis. Very easy to prepare, tastes simply delicious. This dish is best done with thick steaks of Rohu or any fresh water Carp. Buffalo Carp, Salmon or Mahi mahi also can be used for this.

INGREDIENTS:
1 lb Rohu fish (5-6 steaks)
1 cup Yoghurt
3/4 cup sliced Onion
1 tsp grated Ginger
3-4 flakes of Garlic
2 Green chillies cut in slits
1 tsp Sugar
1 tsp Turmeric powder
1/2 tsp peppercorns
3 Green cardamoms
3 Cloves
2" Cinnamon stick
2 Bay leaves
1 tbsp finely chopped cilantro
1/2 cup Mustard oil
1 tsp Clarified butter (Ghee)
Salt to taste

METHOD:
First de-scale, clean and wash the fish steaks. Marinate all fish steaks with turmeric powder and little salt. Keep aside.

Grind onions, ginger and garlic. Keep aside. Meanwhile, coarsely pound cinnamon, cloves, peppercorns and cardamoms. keep it in a bowl.

Mix yoghurt, sugar and little salt. Beat well until the yoghurt is smooth.

Heat oil to smoking. Lighly fry the fish steaks and keep aside.

Now add bay leaves and coarsely pounded cloves, cinnamons, peppercorns and cardamoms in it. When nice aroma comes out add ginger-garlic-onion paste, little turmeric powder in it and fry till the spices are browned.

Now it is the time to add yoghurt in it. But we must careful while adding yoghurt. Add 1 tbsp beaten yoghurt with this spice, mix throughly. Again add 1tbsp yoghurt and mix well with the spices. Accordingly mix all the yoghurt with the spices slowly. Now add 1 1/2 cup warm water in it.

When it begins to boil, add fried fish pieces and green chillies. Cover the lid. Let it cook on high heat till the oil seperates and floats on the top. Add Clarified butter and taking off from heat.

Garnish with finely chopped cilantro. Serve with steamed rice.

BHAPA ILLISH / STEAMED HILSA (King of Fish)

It is a micro oven preparation, very easy and simple recipe. Tastes great!

INGREDIENTS:
4 large pieces of Hilsa fish (Illish mach)
2 tbsp Mustard seeds (Rai)
1 tsp Poppy seeds (posto)
A pinch of Onion seeds/Kalonji (optional)
5 Green Chillies
2 tbsp Yoghurt
1/2 tsp Turmeric powder
1 tbsp finely chopped Coriander leaves
1/2 tsp Salt
2 tbsp Mustard Oil.

METHOD:
Soak mustard seeds and poppy seeds in warm water for 1 hour. Grind in a smooth paste. Add yoghurt, turmeric powder and 3 green chillies. Blend again. Your masala paste is ready now.

Wash the fish properly. Take a micro oven safe flat bowl. Arrange the fish pieces in it. Pour masala paste, onion seeds, salt and mustard oil. Mix gently.

Now slit the remaining green chillies and arrange on the top of the fish pieces.

At 100% heat in micro mode, put the covered bowl in micro oven.  Cook it for 10 minutes. In between, after 5 minutes turn the reverse side of the fish pieces.

Keep 5 minutes in stand time. Sprinkle chopped coriander leaves on top. Your Bhapa Illish is ready to serve with steamed rice.

FISH KABABS ( MACHER CHOP)

INGREDIENTS:

2 Cans of Tuna Fish / 300 gm Bhetki or Telapia fillet (cooked)
3 large potatos (fully boiled and mashed)
4 Bread slices
3 tbsp finely chopped onion
2 tsp garlic paste
1 tbsp ginger paste
2 green chillies (finely chopped)
1/2 tsp turmeric powder
1 tsp red chilli powder
1 1/2 roasted cumin seeds (grinded)
1/2 tsp garam masala powder
1/2 tsp black pepper powder
2 tbsp coriander leaves (finely chopped)
1 Tomato (chopped)
1/2 tsp chaat masala
2 tbsp bengal gram flour (besan)
3/4 th cup bread crumb
1 tsp butter
1 tsp salt
Oil


METHOD:
Heat 3 tbsp oil in a pan. Add chopped onions in it. When onion becomes traslucent, add garlic and ginger paste in it. Fry for 2 minutes.

Now add tomato, green chilli fry for 2 minutes. Again add fish, turmeric powder and chilli powder. Stir for another 3-4 minutes. Excess water from the boiled fish maximum evaporates at this stage.

Add 1/2 tsp salt, coriander leaves, butter and garam masala. Stir for another 1 minute. Switch off the heat, fish filling is ready now. Fish filling texture is shown below:

Cut the hard ends from the bread slices. Put mashed potatos and bread slices in a large bowl. Add the remaining salt, black pepper powder and roasted cumin powder in it. Mash well and mix thoroughly.

Take gram flour and put 1/2 cup water and blend it. Now pour it in a bowl.

Take one ball from potato-bread slice mixture, flat in on palm, put 1 tbsp fish filling in it. Roll the potato-bread slice mixture, so that it covers the fish filling from each side very well. Give a cyllindrical shape to each kabab by pressing with palms lightly. Dip each kabab in gram flour mixture and coat with bread crumb thoroughly.

Follow the same process, while making all the kababs.

Heat oil in a wok. At a time, put 4-6 kababs. Deep fry each side till light brown and crispy.

Drain on paper towel, so that excess oil absorbs.

Garnish with onion rings and sprinkle chaat masala on the top of the kababs.

Serve hot with sweet and sour tomato sauce.