FISH CUTLETS

FISH CUTLETS

3 fillets of fish. If bone in, please remove all the bones after boiling.

4-5 pods garlic smashed

1 big potatoe

Fist full coriander

1 ts jeera smashed cumin

2 green chilies chopped

Salt

Pepper

2 tbs mayonnaise

1 tbs mustard

1/2 cup grated cheese

Maida semolina

3 Eggs beaten.

Method

Boil the potatoes till soft.

Boil the fish fillets with garlic pods, coriander and green chilies and jeera.

When soft, remove from heat and mash together with potatoes.

Add more jeera and coriander and green chilies according to taste.

Mix in mayo and mustard and grated cheese.

Make into balls and flatten in palms of hand.

Dredge through rava. Both sides.

Apply egg on both sides.

Shallow fry till nice and brown and crisp.

Serve hot with ketchup or green chutney

LEMON, GARLIC SHRIMP AND GRITS (POLENTA)

LEMONY GARLICKY CILANTRO SHRIMP AND GRITS

Ingredients

1/2 cup instant grits

2 1/2 cups low sodium chicken broth ( or use water )

1 tsp salt

1 tsp freshly ground black pepper

1/4 cup grated parmesan cheese

3 tablespoons unsalted butter

2 large mushrooms finely chopped

1 small tomato pulp removed, chopped in small pieces

1 Serrano pepper deseeded and chopped fine

1 pounds medium shrimp, peeled and deveined, tails intact

4 large cloves garlic, minced

1/4 tsp Red chili powder or cayenne pepper (optional)

Juice of 1 lemon

3 tablespoons roughly chopped fresh coriander.

Directions

Bring 2 1/2 cups of water to a boil in a medium saucepan over high heat.

Slowly whisk in the grits, 1 teaspoon salt and 1teaspoon pepper.

Reduce the heat to medium low and cook, stirring occasionally until slightly thickened, about 5 minutes.

Stir in the parmesan and 1 tablespoon butter.

Remove from the heat

In a separate pan, add 1 tbs butter and stir fry the mushrooms and Serrano pepper till mushroom changes color. Golden brown.

Mix in the grits.

Add tomatoes in.

Cover to keep warm.

Meanwhile, season the shrimp the red chili powder if using and a little salt.

 Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the garlic and fry till golden.

Add the shrimp and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes.

Remove from the heat and add the lemon juice and coriander.

Stir to coat the shrimp with the sauce.

Divide the grits among shallow bowls and top with the shrimp and sauce. Serve hot.

ALASKAN KING CRAB LEGS WITH GARLIC AND SPICED BUTTER

I always love to eat crab legs at seafood restaraunts. But it does tend to get messy and you can't really enjoy it like you can at home. Besides, I like a lot more garlic in my butter and a little spice. So, I came up with this recipe.
The family sits around the table with wine and laughter! And everyone is allowed to be as messy as they like!! Do try it, I'm sure it will become a holiday favorite.

6-8 king crab legs (cooked and frozen)
Water to steam
1 stick butter. (8 oz stick)
8 cloves of garlic chopped
1/2 ts Cajun spice

METHOD

Boil the water.
Thaw the crab legs.
Slit the crab legs with a pair of kitchen scissors. Just a slit, not completely.
Steam the crab legs for 9-10  minutes.
Remove from steamer.

Heat a tablespoon of the butter and fry the garlic in it till golden.
Add rest of butter.
Add Cajun spice.
Heat for one minute.

Serve the crab legs with the butter garlic.

PRAWN KOLIWADA.

PRAWN KOLIWADA.

This shrimp appetizer is bound to be a party favorite. It is generally spicy, but you can tone it down by reducing the amount of chili powder.
I have tried and tested several versions of this dish before coming up with the following recipe. Hope you like it!

40 to 50 medium sized shrimp. ( about 2 pounds)
7 tbs gram flour ( channa atta)
3 tbs yogurt
2 tbs ginger garlic paste
4 tbs lemon juice
2 tbs Kashmiri chili powder
1 tbs red chili powder.( reduce to 1/2 tbs for a milder version)
1 tbs tandoori powder
A pinch of red food coloring powder
3 tsp ajawain powder ( better if you grind it fresh)
2 tsp fennel powder. ( sauf)
1 tbs coriander powder ( dhanna)
1 tbs aamchur powder ( dried mango powder)
1/2 cup water.
Salt to taste
1 tbs chaat masala to sprinkle on top.
Oil to deep fry shrimp.

Method
Mix all the ingredients with the shrimp and make a thick paste. Keep in marinade for at least half an hour.
Heat oil. Maintain temperature of oil at medium heat or the outside of the shrimp ( batter) will cook faster and shrimp will remain raw.
At first fry only one shrimp to check the temperature of oil. Fry for 30 seconds and turn. Turn again. The outside should turn a nice golden orange color.
Now you can put up to 4 shrimp at a time. Do not over cloud the wok as the shrimp will stick to each other or the bottom of wok.

Remove shrimp on a paper towel to absorb excess oil.
Sprinkle chaat masala and a little lemon juice before serving.
This dish tastes really good with sliced onions on the side.

MACCHI NU SAAS or LAGAN NU SAAS ( Fish Sauce)

My grandmother made this saas so well. I still remember the smells and sounds in the kitchen as she cooked this dish. It was my favorite and anytime she would ask me what I'd like to eat, the answer was obvious.
Each time I make this recipe I think of her.
How I miss my Grannu!

Ingredients
1 pound pomfret or any firm white flesh fish. (I have made this sauce with salmon too and I liked the taste. But it tastes best with tilapia or flounder.)
2 medium onions finely sliced
5 tbs fresh chopped coriander
6 green chilies chopped
1/2 tbs full jeera seeds
8 cloves garlic.
2 tbs rice flour
Salt to taste
3 cups water
10 cherry tomatoes or cut the flesh of a tomato, remove seeds in small pieces.
Beat together with hand blender.
4 tbs vinegar
3 tbs Worcestershire sauce
1 1/2 tbs sugar
2 eggs
Ghee or oil to fry onions.

FRIED FISH WITH HOMEMADE SPICE MIX

This version of fried fish can be made crisp or soft as per your liking. It does not need too much oil as it is not deep fried. The spice levels can be adjusted as per your taste. The fish goes well with lemon juice. You can also fry some finely chopped onion and garlic pieces and serve with the fish. We normally have this version of fried fish with dal and rice.











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