PRAWN CURRY: "Ingredients.
Prawn 250 gm
Onion 1
Ginger One piece
Green chilli 2
Garlic 5 pods
Chilli powder One table spoon
Coriander powder 2 table spoon
Turmeric 1 teaspoon
Feenugreek powder A pinch
Pepper powder, teaspoon
Tamarind (Kodampuli) 4
Oil 1 cup
Mustard 1 teaspoon
Curry leaves One sprig
Method.
Clean the prawns very well.
Cut onion, ginger, garlic into very small pieces.
Heat oil in a pan and add mustard.
When it splutters, add onion, ginger, garlic and curry leaves. Fry well till onion turns light brown.
Now add,all the other ingredients powders and mix well.
Add tamarind, salt and 3 cups of water.
Close it with a lid and when it boils add green chilli."
Saturday, 30 August 2008
Wednesday, 6 August 2008
SEA BASS WITH ROCKET SAUCE (BRANZINO CON SALSA ALLA RUCOLA)
"Method
1. To make the sauce, heat the extra virgin olive oil and butter in a pan, add the anchovy fillets and dissolve. Add the shallots and courgettes and when the onions begin to sweat add the stock and cook for a minute. Stir in the rocket, season with black pepper and simmer for a couple of minutes.
2. Remove from the heat, allow to cool slightly and place the mixture in a blender and whiz until you obtain a smooth consistency. Place back in the pan over a high heat and stir with a wooden spoon until nearly all the liquid has evaporated and the sauce becomes creamy.
3. Season the sea bass fillets with salt and pepper. Heat olive oil and butter in a large frying pan. When hot, add the sea bass fillets flesh-side down, turn the heat to moderate and cook for about 3 minutes or until golden-brown.
4. Turn the fillets over to cook skin-side down for another 3 minutes. Turn over again and gently remove the skin.
5. Add the white wine, cover with a lid and cook for a few seconds. Uncover, turn the fillets over, cover with a lid again and cook until the wine evaporates.
6. Meanwhile, heat the rocket sauce through gently. Arrange some rocket on a plate, followed by the sea bass fillets and pour the sauce either over the fish or on the side as you wish."
Ingredients: SEA BASS WITH ROCKET SAUCE (BRANZINO CON SALSA ALLA RUCOLA):
1. To make the sauce, heat the extra virgin olive oil and butter in a pan, add the anchovy fillets and dissolve. Add the shallots and courgettes and when the onions begin to sweat add the stock and cook for a minute. Stir in the rocket, season with black pepper and simmer for a couple of minutes.
2. Remove from the heat, allow to cool slightly and place the mixture in a blender and whiz until you obtain a smooth consistency. Place back in the pan over a high heat and stir with a wooden spoon until nearly all the liquid has evaporated and the sauce becomes creamy.
3. Season the sea bass fillets with salt and pepper. Heat olive oil and butter in a large frying pan. When hot, add the sea bass fillets flesh-side down, turn the heat to moderate and cook for about 3 minutes or until golden-brown.
4. Turn the fillets over to cook skin-side down for another 3 minutes. Turn over again and gently remove the skin.
5. Add the white wine, cover with a lid and cook for a few seconds. Uncover, turn the fillets over, cover with a lid again and cook until the wine evaporates.
6. Meanwhile, heat the rocket sauce through gently. Arrange some rocket on a plate, followed by the sea bass fillets and pour the sauce either over the fish or on the side as you wish."
Ingredients: SEA BASS WITH ROCKET SAUCE (BRANZINO CON SALSA ALLA RUCOLA):
CHILLI-CRUSTED MONKFISH WITH CHERRY TOMATO KORMA
"Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Season the monkfish with salt and freshly ground black pepper and dust with the chilli powder.
3. Heat the butter in an ovenproof frying pan and fry the fish for 4-5 minutes, turning as each side becomes golden-brown. Spoon some of the butter over the fish and place into the oven for a further 3-4 minutes until cooked through.
4. For the korma, heat the oil in a saucepan and saut�the onion and garlic over a medium heat for 8-10 minutes until soft. Stir in the curry
powder, turmeric, cherry tomatoes and water.
4. Add the creamed coconut pieces, reduce the heat and simmer until melted and the sauce has heated through. If the sauce becomes too thick, add more water.
5. Drizzle a plate with the sauce and arrange the fish on top, with some fresh Japanese basil to garnish. Serve straightaway."
Ingredients: CHILLI-CRUSTED MONKFISH WITH CHERRY TOMATO KORMA
1. Preheat the oven to 200C/400F/Gas 6.
2. Season the monkfish with salt and freshly ground black pepper and dust with the chilli powder.
3. Heat the butter in an ovenproof frying pan and fry the fish for 4-5 minutes, turning as each side becomes golden-brown. Spoon some of the butter over the fish and place into the oven for a further 3-4 minutes until cooked through.
4. For the korma, heat the oil in a saucepan and saut�the onion and garlic over a medium heat for 8-10 minutes until soft. Stir in the curry
powder, turmeric, cherry tomatoes and water.
4. Add the creamed coconut pieces, reduce the heat and simmer until melted and the sauce has heated through. If the sauce becomes too thick, add more water.
5. Drizzle a plate with the sauce and arrange the fish on top, with some fresh Japanese basil to garnish. Serve straightaway."
Ingredients: CHILLI-CRUSTED MONKFISH WITH CHERRY TOMATO KORMA
MOROCCAN FISH TAGINE WITH CORIANDER COUSCOUS
"Method
1. Heat the ground nut oil in a tagine and gently cook the onion and garlic until soft.
2. Add the cumin, ginger, cinnamon stick, preserved lemon and green olives and cook for two minutes.
3. To make the harrissa put the chillies, garlic, lemon juice and olive oil into a food processor and blend into a rough paste.
4. Stir in the harrissa and cook for one minute.
5. Add the wine and fish stock and the saffron and bring to a gentle simmer.
6. Add the fish and cook for a couple of minutes, then add the mussels and cherry tomatoes, season with salt and pepper and cover. Cook gently for 6-7 minutes.
7. Serve on a bed of steamed couscous and sprinkle with freshly chopped coriander."
Get the ingredients here: MOROCCAN FISH TAGINE WITH CORIANDER COUSCOUS
1. Heat the ground nut oil in a tagine and gently cook the onion and garlic until soft.
2. Add the cumin, ginger, cinnamon stick, preserved lemon and green olives and cook for two minutes.
3. To make the harrissa put the chillies, garlic, lemon juice and olive oil into a food processor and blend into a rough paste.
4. Stir in the harrissa and cook for one minute.
5. Add the wine and fish stock and the saffron and bring to a gentle simmer.
6. Add the fish and cook for a couple of minutes, then add the mussels and cherry tomatoes, season with salt and pepper and cover. Cook gently for 6-7 minutes.
7. Serve on a bed of steamed couscous and sprinkle with freshly chopped coriander."
Get the ingredients here: MOROCCAN FISH TAGINE WITH CORIANDER COUSCOUS
SEAFOOD LAKSA
"Method
1. Heat a griddle pan. Brush the squid with a little oil and then chargrill for 30-45 seconds on each side. Transfer to a plate and leave to cool. Then add the monkfish and prawns to the plate. Squeeze over the lemon juice and set aside to marinate.
2. Heat a large pan. Place the chillies in a food processor with the garlic, ginger, ground coriander, fresh coriander and sesame oil and blend together to a coarse paste. Add this laksa paste to the heated pan and stir-fry for 1 minute. Then pour in the coconut milk and stock and bring this to the boil. Simmer for 10 minutes to allow the flavours to combine and until slightly reduced, stirring occasionally.
3. Place the noodles in a large pan of boiling salted water and immediately remove from the heat. Set aside for 3-4 minutes, then drain and refresh under cold running water. Set aside. Blanch the sugar snap peas in a small pan of boiling water. Set aside.
4. Add the fish sauce and the monkfish to the coconut milk mixture and stir gently for just a few seconds. Add the chargrilled squid and the prawns and stir gently for another few seconds until the prawns are just cooked and opaque in colour. Divide the noodles between serving bowls and scatter the sugar snap peas on top. Ladle over the coconut broth and sprinkle the mint and basil leaves and the spring onions on top to serve."
See ingredients here: SEAFOOD LAKSA
1. Heat a griddle pan. Brush the squid with a little oil and then chargrill for 30-45 seconds on each side. Transfer to a plate and leave to cool. Then add the monkfish and prawns to the plate. Squeeze over the lemon juice and set aside to marinate.
2. Heat a large pan. Place the chillies in a food processor with the garlic, ginger, ground coriander, fresh coriander and sesame oil and blend together to a coarse paste. Add this laksa paste to the heated pan and stir-fry for 1 minute. Then pour in the coconut milk and stock and bring this to the boil. Simmer for 10 minutes to allow the flavours to combine and until slightly reduced, stirring occasionally.
3. Place the noodles in a large pan of boiling salted water and immediately remove from the heat. Set aside for 3-4 minutes, then drain and refresh under cold running water. Set aside. Blanch the sugar snap peas in a small pan of boiling water. Set aside.
4. Add the fish sauce and the monkfish to the coconut milk mixture and stir gently for just a few seconds. Add the chargrilled squid and the prawns and stir gently for another few seconds until the prawns are just cooked and opaque in colour. Divide the noodles between serving bowls and scatter the sugar snap peas on top. Ladle over the coconut broth and sprinkle the mint and basil leaves and the spring onions on top to serve."
See ingredients here: SEAFOOD LAKSA
SEA BASS WITH ROCKET SAUCE (BRANZINO CON SALSA ALLA RUCOLA)
"Method
1. To make the sauce, heat the extra virgin olive oil and butter in a pan, add the anchovy fillets and dissolve. Add the shallots and courgettes and when the onions begin to sweat add the stock and cook for a minute. Stir in the rocket, season with black pepper and simmer for a couple of minutes.
2. Remove from the heat, allow to cool slightly and place the mixture in a blender and whiz until you obtain a smooth consistency. Place back in the pan over a high heat and stir with a wooden spoon until nearly all the liquid has evaporated and the sauce becomes creamy.
3. Season the sea bass fillets with salt and pepper. Heat olive oil and butter in a large frying pan. When hot, add the sea bass fillets flesh-side down, turn the heat to moderate and cook for about 3 minutes or until golden-brown.
4. Turn the fillets over to cook skin-side down for another 3 minutes. Turn over again and gently remove the skin.
5. Add the white wine, cover with a lid and cook for a few seconds. Uncover, turn the fillets over, cover with a lid again and cook until the wine evaporates.
6. Meanwhile, heat the rocket sauce through gently. Arrange some rocket on a plate, followed by the sea bass fillets and pour the sauce either over the fish or on the side as you wish."
See the ingredients here: SEA BASS WITH ROCKET SAUCE
1. To make the sauce, heat the extra virgin olive oil and butter in a pan, add the anchovy fillets and dissolve. Add the shallots and courgettes and when the onions begin to sweat add the stock and cook for a minute. Stir in the rocket, season with black pepper and simmer for a couple of minutes.
2. Remove from the heat, allow to cool slightly and place the mixture in a blender and whiz until you obtain a smooth consistency. Place back in the pan over a high heat and stir with a wooden spoon until nearly all the liquid has evaporated and the sauce becomes creamy.
3. Season the sea bass fillets with salt and pepper. Heat olive oil and butter in a large frying pan. When hot, add the sea bass fillets flesh-side down, turn the heat to moderate and cook for about 3 minutes or until golden-brown.
4. Turn the fillets over to cook skin-side down for another 3 minutes. Turn over again and gently remove the skin.
5. Add the white wine, cover with a lid and cook for a few seconds. Uncover, turn the fillets over, cover with a lid again and cook until the wine evaporates.
6. Meanwhile, heat the rocket sauce through gently. Arrange some rocket on a plate, followed by the sea bass fillets and pour the sauce either over the fish or on the side as you wish."
See the ingredients here: SEA BASS WITH ROCKET SAUCE
SEA BASS WITH ROCKET SAUCE (BRANZINO CON SALSA ALLA RUCOLA)
"Method
1. To make the sauce, heat the extra virgin olive oil and butter in a pan, add the anchovy fillets and dissolve. Add the shallots and courgettes and when the onions begin to sweat add the stock and cook for a minute. Stir in the rocket, season with black pepper and simmer for a couple of minutes.
2. Remove from the heat, allow to cool slightly and place the mixture in a blender and whiz until you obtain a smooth consistency. Place back in the pan over a high heat and stir with a wooden spoon until nearly all the liquid has evaporated and the sauce becomes creamy.
3. Season the sea bass fillets with salt and pepper. Heat olive oil and butter in a large frying pan. When hot, add the sea bass fillets flesh-side down, turn the heat to moderate and cook for about 3 minutes or until golden-brown.
4. Turn the fillets over to cook skin-side down for another 3 minutes. Turn over again and gently remove the skin.
5. Add the white wine, cover with a lid and cook for a few seconds. Uncover, turn the fillets over, cover with a lid again and cook until the wine evaporates.
6. Meanwhile, heat the rocket sauce through gently. Arrange some rocket on a plate, followed by the sea bass fillets and pour the sauce either over the fish or on the side as you wish."
1. To make the sauce, heat the extra virgin olive oil and butter in a pan, add the anchovy fillets and dissolve. Add the shallots and courgettes and when the onions begin to sweat add the stock and cook for a minute. Stir in the rocket, season with black pepper and simmer for a couple of minutes.
2. Remove from the heat, allow to cool slightly and place the mixture in a blender and whiz until you obtain a smooth consistency. Place back in the pan over a high heat and stir with a wooden spoon until nearly all the liquid has evaporated and the sauce becomes creamy.
3. Season the sea bass fillets with salt and pepper. Heat olive oil and butter in a large frying pan. When hot, add the sea bass fillets flesh-side down, turn the heat to moderate and cook for about 3 minutes or until golden-brown.
4. Turn the fillets over to cook skin-side down for another 3 minutes. Turn over again and gently remove the skin.
5. Add the white wine, cover with a lid and cook for a few seconds. Uncover, turn the fillets over, cover with a lid again and cook until the wine evaporates.
6. Meanwhile, heat the rocket sauce through gently. Arrange some rocket on a plate, followed by the sea bass fillets and pour the sauce either over the fish or on the side as you wish."
See the ingredients here: SEA BASS WITH ROCKET SAUCE
SEA BASS WITH ROCKET SAUCE (BRANZINO CON SALSA ALLA RUCOLA)
SEA BASS WITH ROCKET SAUCE (BRANZINO CON SALSA ALLA RUCOLA): "Method
1. To make the sauce, heat the extra virgin olive oil and butter in a pan, add the anchovy fillets and dissolve. Add the shallots and courgettes and when the onions begin to sweat add the stock and cook for a minute. Stir in the rocket, season with black pepper and simmer for a couple of minutes.
2. Remove from the heat, allow to cool slightly and place the mixture in a blender and whiz until you obtain a smooth consistency. Place back in the pan over a high heat and stir with a wooden spoon until nearly all the liquid has evaporated and the sauce becomes creamy.
3. Season the sea bass fillets with salt and pepper. Heat olive oil and butter in a large frying pan. When hot, add the sea bass fillets flesh-side down, turn the heat to moderate and cook for about 3 minutes or until golden-brown.
4. Turn the fillets over to cook skin-side down for another 3 minutes. Turn over again and gently remove the skin.
5. Add the white wine, cover with a lid and cook for a few seconds. Uncover, turn the fillets over, cover with a lid again and cook until the wine evaporates.
6. Meanwhile, heat the rocket sauce through gently. Arrange some rocket on a plate, followed by the sea bass fillets and pour the sauce either over the fish or on the side as you wish."
1. To make the sauce, heat the extra virgin olive oil and butter in a pan, add the anchovy fillets and dissolve. Add the shallots and courgettes and when the onions begin to sweat add the stock and cook for a minute. Stir in the rocket, season with black pepper and simmer for a couple of minutes.
2. Remove from the heat, allow to cool slightly and place the mixture in a blender and whiz until you obtain a smooth consistency. Place back in the pan over a high heat and stir with a wooden spoon until nearly all the liquid has evaporated and the sauce becomes creamy.
3. Season the sea bass fillets with salt and pepper. Heat olive oil and butter in a large frying pan. When hot, add the sea bass fillets flesh-side down, turn the heat to moderate and cook for about 3 minutes or until golden-brown.
4. Turn the fillets over to cook skin-side down for another 3 minutes. Turn over again and gently remove the skin.
5. Add the white wine, cover with a lid and cook for a few seconds. Uncover, turn the fillets over, cover with a lid again and cook until the wine evaporates.
6. Meanwhile, heat the rocket sauce through gently. Arrange some rocket on a plate, followed by the sea bass fillets and pour the sauce either over the fish or on the side as you wish."
See the ingredients here: SEA BASS WITH ROCKET SAUCE (BRANZINO CON SALSA ALLA RUCOLA
COCONUT FISH CURRY
COCONUT FISH CURRY: "Ingredients
450g/1lb skinless cod fillet, cut into large chunks
1 tbsp olive oil
1 tsp cumin seeds
1 onion, grated
100g/3�oz canned chopped tomatoes
3 green chillies, finely chopped
� tsp ground turmeric
� tsp red chilli powder
pinch garam masala
300ml/10�fl oz carton coconut cream
handful of fresh coriander, chopped
basmati rice, to serve
This recipe was inspired by Vicky Bhogal's recipe for Coconut fish dream
Method
1. Heat the oil in a large saucepan. Add the cumin seeds and when sizzling, add in the onion and fry until lightly golden. Turn down the heat. Add the tomatoes, green chilli, ground turmeric and chilli powder. Season and stir well.
2. When the oil has separated, add a sprinkle of garam masala and stir in the coconut cream. Heat gently for 2-3 minutes. Stir in the cod making sure it is covered in the sauce. Cover and cook on a very low heat for 12-15 minutes.
3. Serve with boiled basmati rice and garnish with a sprinkling of chopped coriander."
450g/1lb skinless cod fillet, cut into large chunks
1 tbsp olive oil
1 tsp cumin seeds
1 onion, grated
100g/3�oz canned chopped tomatoes
3 green chillies, finely chopped
� tsp ground turmeric
� tsp red chilli powder
pinch garam masala
300ml/10�fl oz carton coconut cream
handful of fresh coriander, chopped
basmati rice, to serve
This recipe was inspired by Vicky Bhogal's recipe for Coconut fish dream
Method
1. Heat the oil in a large saucepan. Add the cumin seeds and when sizzling, add in the onion and fry until lightly golden. Turn down the heat. Add the tomatoes, green chilli, ground turmeric and chilli powder. Season and stir well.
2. When the oil has separated, add a sprinkle of garam masala and stir in the coconut cream. Heat gently for 2-3 minutes. Stir in the cod making sure it is covered in the sauce. Cover and cook on a very low heat for 12-15 minutes.
3. Serve with boiled basmati rice and garnish with a sprinkling of chopped coriander."
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