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

PIYAJKOLIR TORKARI / SPRING ONION WITH SHRIMPS

An adorable mouthwatering dish, can be made in simple way but savoriness excellent. Basically, it is a delicious side dish of eastern part of India. Not only shrimps, any small fishes (like mourala, puti, chuna mach) may be add with spring Onions curry. Goes fabulous with warm cooked rice.

INGREDIENTS:
24 nos small sized Shrimps (devained, cleaned and washed)
A bunch of Spring (green) onion
2 medium Potato
1 medium Onion
1/2 Tomato (chopped)
1/3 tsp Nigella seeds
2-3 Green chillis, cut into slits
1/2 tsp Turmeric powder
1/2 tsp Red Chilli powder
1/2 tsp Coriander powder
1 tsp Mustard paste
2 tbsps chopped Cilantro (coriander leaves)
1 tsp fresh lemon juice
3 tbsps Mustard Oil
Salt to taste

METHOD:
Marinate shrimps with little turmeric powder, little red chilli powder, lemon juice and salt. Set aside.

Peel and wash the potatoes. Cut potatoes and onion into slices.

Wash spring onions. Remove 1/2" from bottom portion and cut into 1" long pieces.

Heat oil in a wok. Add marinated shrimps in it. Fry for 2 minutes, take out the shrimps from oil and set aside.

Add nigella seeds and green chillies in the same oil. Saute for few seconds. Now add potatoes and onions in it. fry for 2-3 minutes on medium heat. Now add turmeric powder, red chilli powder and coriander powder. Stir for another 2 minutes.

Now add chopped tomatoes and salt in it. Saute for another 4 minutes till tomatoes leave oil. This time add spring onions and shrimps in it. Fold well and stir for another minute.

Add mustard paste with 1/2 cup of warm water, mix well. Cover and cook for another 3 minutes. Add cilantro and fold well again. Remove from heat.

Serve hot with steamed rice or roti.

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

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

LAU CHINGRI / BOTTLE GOURD WITH SHRIMPS CURRY

'Lau Chingri' is a traditional hot favourite Bengali recipe. This bottle gourd preparation is a very simple with the use of less spices, till it is a delightful curry. When it is hot summer with humidity, this kind of veggies are used in most of the Bengali's house. Bottle gourd is a beneficial vegetable with full of minerals and rich in fibers. The excellency of this recipe made while spicy fried small shrimps mixed with delicate taste of bottle gourd and gave a magnificent enhancement.

INGREDIENTS:
1 1/2 lb Bottle Gourd (Lau/Lauki)
1/2 lb Small Shrimps (cleaned, deveined and washed)
1/2 tsp Nigella seeds (Kalonji)
2 whole Dry Red Chillies
2 Bay Leaves
A pinch of Asafoetida (Hing)
2 Green Chillies, cut in slits
1/3 tsp Red Chilli powder
1/2 tsp Turmeric powder
1/2 tsp Ginger paste
1 1/2 tsps Cumin powder
1 tsp Sugar
1 tbsp Mustard Oil (preferably)
1 tsp Clarified Butter (Ghee)
1 tbsp finely chopped Coriander Leaves (Cilantro)
Salt to taste


METHOD:
Marinate the shrimps with turmeric powder, red chilli powder and little salt. Set aside.

Wash and peel the bottle gourd. Chop finely and cut into 1" long thin slices. Keep aside.

Heat oil in a wok. Fry the marinated shrimps for 2 minutes. Remove shrimps from oil and set aside.

Add nigella seeds, dry red chillies, bay leaves and asafoetida in the same oil. Stir for few seconds. Add bottle gourd and ginger paste in it. Fold well and cook for 5-6 minutes and allow water to be released. Now add cumin powder, sugar and salt in it. Mix well. Cook on medium heat till bottle gourd is tender.

At this time, add fried shrimps and green chillies. Fold well. Cook for another 2-3 minutes to evaporate excess water. Add clarified butter and chopped coriander leaves. Mix well. Remove from heat.

Serve hot with steamed rice.

TIPS: Bottle gourd requires a very little oil for cooking.
          Those who don't like to add shrimps, leave shrimps and instead of that just add fried  'boris'  
          (small fritters made by gram flour) as garnish.

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

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.

CHINGRI MACHER MALAI CURRY / SHRIMPS IN COCONUT GRAVY

This is another delicious and mouth watering dish from Bengali cuisine.

INGREDIENTS:
1 lb Shrimps medium to large sized (cleaned and washed)
1 Onion ground to paste
1 tsp ginger paste
2 flakes of Garlic (coarsely chopped)
1 1/2 cups Coconut milk
2 bay leaves
4 Green chillies cut in slits
1/2 tsp Red chilli powder
1/2 tsp Turmeric powder
2 nos Green cardamoms
2-3 nos Cloves
1" Cinnamon stick
1 tbsp lemon juice
1 tsp Sugar
3 tbsps Mustard oil
1 tsp Clarified butter (Ghee)
1 tbsp chopped coriander leaves (for garnishing)
Salt to taste

METHOD:
Marinate the shrimps with turmeric powder, little red chilli powder, salt and lemon juice for atleast 45 mins to 1 hour.


Heat oil in frying pan. Add marinated shrimps and fry for 2 minutes till it turns golden. Drain on a paper towel.


In the remaining oil, add garlic flakes, stir for a 30-40 seconds, take out the garlic from oil. Now this oil becomes garlic flavoured, but no garlic will remain in gravy.


Now add bay leaves, coarsely pound cinnamon, cloves, cardamoms in it. Saute briefly. Add onion paste in it. stir fry till it looks light brown. Now add ginger paste, sugar and red chilli powder in it. Fry till the spices leaves oil.


Now add coconut milk, salt and green chillies. Keep it on medium heat. When coconut milk starts bubbling, add shrimps. Simmer the heat and Cook for another 5 minutes. Switched off the oven. Add clarified butter in it and mix well.


Garnish with finely chopped coriander leaves. Chingri macher malai curry is now ready to serve.


Serve with steamed rice or pulao.