Fish Sukka/Fish with dry gravy

Just the other day someone asked my dear husband about the food that I make. He was in a pretty good mood that day, so prompt came the reply…”O ya…my wife does make pretty good looking food!” and just when my face began to light up, he added in with a smile on his face ‘but not necessarily good tasting you know!!” and turned around to look at how I react. “Well” I said “if not the food, you at least love my art! Maybe henceforth, you should just look at it and appreciate it rather than eating it!!”So the point is that I am an art lover. I like to see art in everything around, may it be the buildings, clothes, landscape or nature. So of course I try to see art in the food I make. The colors, form, texture, presentation, aroma, taste…it has everything you need to excite your senses. I strongly believe that “good looking” food is as appealing to the tummy, as much as amazingly tasty food is to the mind! So even if it is a simple recipe, it is your creativity that will always be put to test before your culinary skills.

Today’s recipe is the simplest fish recipe that I have ever tried. Few ingredients, less prep time and good scope for creativity. Its my grandma’s recipe, passed down to me by my mom so it is definitely worth a try.

Fish Sukka/Fish with dry gravy:

1 Pound fish fillets - Tilapia or any fish you like (best choice for this recipe is Indian Surmai)
1 cup grated/shredded dry coconut – Suka khobra (optional fresh coconut)
5-6 Large garlic cloves
5-6 Medium Kokam/amsul
¼ Tsp. Turmeric powder
½ Tsp. Red chili powder
¼ Tsp. Garam masala powder
½ tsp. Lemon juice
2 Tbsp. Olive oil
1 Pinch red food coloring (optional)
Salt

For garnish:
Cilantro
Lemon slices
Onions – julienne cut
Lemon juice
Salt pepper
Kaoori methi (Can be replaced with Italian seasoning or finely chopped cilantro)

Method:
Heat 1 tsp. oil in a shallow pan and add the grated coconut and garlic. Roast/Sauté on medium flame, stirring continuously. Set aside and let it cool. Grind this mixture in a thick smooth paste by adding water as needed. Add all other ingredients, except oil, to this paste, mix well and apply a thick layer of this paste to the fish fillets. Marinate for about an hour.
Add 1Tbsp oil in the same shallow pan. Gently lay the marinated fillets with a thick layer of marinade on and under it. Cook each side for 5 to 8 minutes or till fish is ¾ cooked. Add a cup of water and simmer for 15 minutes. Set the fillets in a serving dish. Mix sliced onions, lemon juice, ½ tsp. kasoori methi, salt and pepper for garnish. Top with lots of cilantro if you like.

This can be served with white basmati rice, jasmine rice, naan or roti.
Cook well. Be creative!
-Sheetal

Shrimp with a spicy Onion Tomato sauce

Kandyvarchi Kolambi - Shrimp with a spicy Onion Tomato sauce
Note: Substitute Shrimp with potatoes for vegetarian version.
Category: Indian/Maharashtrian/ Pathare Prabhu
Serves: 4

Ingredients:
Onions - 3 medium
Tomatoes - 3 medium
Shrimp - 300gms
Ginger - 1 inch
Garlic - 5 large cloves
Green chilli - 1 medium
Cilantro - 1/4 cup
Red chilli powder - 1/4 tsp (or to taste)
Garam Masala - 1/4 tsp
Turmeric Powder - 1 pinch
Salt - to taste
Lemon juice - 1 tsp
Oil - 1 tbsp
Aesafoetida - Hing - 1 pinch (optional)
Bay leaf - 1
Butter - 1 tsp (Optional)


Recipe:

Put together ginger, garlic, green chilli, cilantro and 1/4 cup water in a blender and grind to a smooth paste. Heat oil in a vessel, add hing, turmeric powder, bay leaf and finely chopped onions. Saute onions (stiring at regular intervals) till soft and pale. Add finely chopped tomatoes and saute for about 5 minutes or till tomatoes are soft. Add the green paste, red chili powder, garam masala and let cook uncovered till all the ingredients blend in well. You may add half cup water for changing the consistency. Let cook for 5 minutes. Add washed, cleaned, de-veined prawns, shrimp or lobster. Stir well, add 1/2 cup of water and cook covered on low - medium flame for 10 minutes or till shrimp is completely cooked. Stir in lemon juice and salt. Garnish with finely chopped cilantro and top it with a tsp of butter.


Serving Suggestions:
Great with white slice bread, chappati, naan, bhakri, roti or paratha.

Pickled Shrimp - Indian/Maharashtrian style

Kolambiche Lonche - Pickled Shrimp
Category: Indian/Maharashtrian/ Pathare Prabhu/side dish
Time: 10 minutes
Serves: 4-6

Ingredients:
Oil - 1 Tbsp
Asafoetida Powder - Hing - 1 Pinch
Shrimp - 1 pound/500 gms
Red chili powder - 1 tsp
Achar masala/ Pickle spice - 2 tsp
Salt - to taste
Lemon juice - 2 tsp.

Recipe:
Heat oil in a shallow pan. Sprinkle a pinch of Hing. Add washed, cleaned, deveined, shrimp and saute for 2 minutes. Add Red chili powder, achar masala,salt and stir well. Once the shrimp is cooked, keep it aside (off the heat) and let cool completely. Once the shrimp mixture is at room temperature add the lemon juice and stir lightly. A quick delicious Shrimp pickle is ready.

Note:
Pickled shrimp can stay fresh for 4 to 5 days if refrigerated. DO NOT reheat the pickle at anytime after its done cooking the first time, even for later servings. This recipe can be modified to make pickled pomfret or Tilapia. Just substitute shrimp with fish.

Serving Suggestion:
It is great side with a good seafood menu. Should be served at room temperature.

Parmesan crusted stuffed Tilapia fish.

Recently I have been cooking a lot with different kinds of cheese varieties and my favorite fish Tilapia. I finally decided to try out my own recipe to combine two of my favorite experimental ingredients. The more I use various types and forms of cheese, the more I want to explore the amazing possibilities of using it in everyday cooking. Well…and who doesn’t love cheese? So for all the cheese lovers out there, here is a very simple recipe to make a fantastic, rich, Italian entrée.

Ingredients:

For fillets:
1 pound large Tilapia fillets (tenderized)
1 Tbsp. Garlic paste
Salt
Pepper

For filling:
½ cup ricotta cheese
½ cup fresh mozzarella cheese (grated)
½ cup parmesan cheese
1 Tbsp. Philadelphia cooking crème
1 Tbsp. Sour cream
1 Tbsp. chopped sun dried tomatoes
1 Tsp. crushed red pepper flakes
Italian Seasoning.
Fresh or dried basil per taste.
Salt
Pepper
1 Tsp. olive oil or butter

For breading:
¾ cup bread crumbs
¾ cup finely grated parmesan cheese
Salt
Pepper
Italian seasoning

Method:

Step 1:
Marinate fillets with garlic paste, salt and pepper for at least 15 minutes before tenderizing. To tenderize fish or meat, place one fillet flat on a gallon Ziploc bag. Fold bag to cover the fillet. Pound both sides of the fillet with a meat mallet on a cutting board. This will break the connecting tissue and fibers and will thin out the fish. Set aside in a flat dish or a tray.

Step 2:
Mix all ingredients listed for the filling. Scoop filling and apply a thick layer on each tenderized fillet. Gently roll each fillet with the filling within. You can use a toothpick to hold it in place. Set aside in the same tray.

Step 3:
Mix all ingredients for the breading and gently apply thick layer of breading to the tilapia rolls. Heat olive oil in a shallow plan. Cook the breaded rolls for 5-7 minutes on each side, till a rich golden brown crust is formed on each side. Handle Tilapia very gently. This step can also be completed by using the superior technique of cooking – baking. Bake the rolls in a conventional oven for 20-30 minutes or till fish is completely cooked. This can be served with a soup and salad or as an entrée if served with your favorite white Italian sauce (e.g. marsala wine sauce, alfredo, garlic sauce etc). So look out for my upcoming post on Marsala wine sauce.
Eat yummy! Feel awesome!!
-Sheetal

Tilapia in Coconut Curry

I grew up in a beautiful city called Mumbai. Mumbai was originally a group of seven islands which have now merged to become one of the world’s busiest, glamorous and most sought after cities. It is surrounded by the sea and boasts of one of the finest sea food experience anywhere in the world. I grew up loving Mumbai, loving its culture, its people and obviously the food. My grandmother, who is a great cook, has passed on her knowledge of amazing sea food recipes to the next generations. I crave for her sea food all the time. Although the available cooking means and methods have become way easier than they used to be many years ago, my grandma still loves the old school way of cooking from scratch (and it sure does taste better). Just like the fast paced life, everyone strives to make a fast-paced, but a healthy meal. Here is my take on it…if you plan it well; you can cook a great meal in no time! I am sharing my favorite quick Tilapia in coconut curry recipe that I learnt from my friend. Trust me this mouth –watering curry can be ready in no time.

Tilapia in coconut curry

Ingredients:

1 pound Tilapia fillets cut to 3 inch long pieces
2 Tsp. Ginger paste
1 Tsp. Garlic paste
4 cloves garlic
1 medium can coconut milk (2 cups if you are using fresh coconut milk)
1 cup water
1 Tsp. Red chili powder
¼ Tsp. Turmeric powder
1 Tsp. Garam masala
2 Tsp. Tamarind paste (replace with a Tsp. of lemon juice or 2 kokums if you do not have tamarind paste)
1 Tbsp. oil
Salt
Cilantro for garnishing

In a bowl, mix ginger-garlic paste, red chili powder, turmeric powder, salt, garam masala, 1 Tbsp. of coconut milk. Add tilapia pieces to the mixture and let it marinate for half hour.
Heat oil in a shallow pan. Peel, mash garlic cloves and add to the hot oil. Fry the garlic for a minute till it turns slightly brown. Then gently lay the marinated tilapia pieces in the pan over the oil and garlic and let it cook on medium flame. Tilapia cooks really fast. Do not turn the fish, tilapia is very delicate and flaky and easy to break. Just lift up the pan and give it a good shake. Add the remaining coconut milk and a cup of water. Give the pan one more shake. And let it simmer. Taste the coconut curry after 10 minutes. Add additional spices (this depends the type of coconut milk you use) if you like. Once the curry starts boiling add the tamarind paste or lemon juice. Add salt to taste and lots of chopped fresh cilantro. This curry tastes best when served with white basmati rice.

Super easy, super delicious and super quick fish curry is ready!!!
Enjoy
-Sheetal