dishingupsomefood

my experiments with fooooood!!!

Archive for the tag “fish”

Wrapping Up Some Fish!!

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Sometimes as I get ready to prepare dinner I realize that I have a lot of left over dough for making rotis and not enough veggies to make a curry to go with. At such times, I simply use whatever little bit imagination I do have and prepare wraps. Mostly, they taste good and trust me when I say that you don’t need to be a culinary expert to get them right.

Wraps are the easiest way to eat and enjoy a tasty and yet healthy dinner!! They are such no fuss preparations and can pack so much punch that wraps have become a huge hit at home. There are so many varieties of wraps and really, I think there isn’t a need for even a recipe…..you just need to have some rotis or store bought tortillas at hand, some chopped up fresh veggies, a yogurt dip or any other dip that you like and a very basic idea about what ingredient will go along with what other ingredient, lo! your wrap is ready.

This particular wrap is a very easy to assemble wrap and packs in the goodness of fish as well as a few veggies like bell peppers and lettuce. The crunch of the fresh veggies in this wrap is simply delightful!!

Here’s how I wrapped it up.

Ingredients:

500 gms white fish fillet cut into finger sized pieces (you can buy fresh fillet or the frozen fillet available in large supermarkets)

Bread crumbs (crumbs from about 2 thick slices of bread should do)

1 tsp cumin powder

1/2 tsp red chilli powder

1 Red bell pepper cut into strips

1 Yellow bell pepper cut into strips

zest and juice of one lime

6-8 tortilla wraps (regular wheat rotis are an equally tasty alternative…..i wanted to have tortilla wraps and so used it)

7 tbsps fresh curd

only Greens of 1 spring onion/ chives (if you can find them)

Salt and pepper to taste

6-8 lettuce leaves or other assorted salad leaves of your choice (i used lettuce….just love the crunchy feel to it)

Method:

Clean and cut the fish fillets into strips/fingers. Combine the breadcrumbs, cumin powder, chilli powder and salt. Now coat the fish fingers in this mixture. Take an oiled baking tray and lay the fish fingers on it and grill for about 4-5 minutes or until the fish is cooked through. If your grill needs to be pre-heated please don’t forget to do so before you start to grill the fish fingers!! If u don’t have a grill simply fry them on a griddle with very little oil.

Combine the curd, spring onion greens, salt, pepper, zest and juice of  the lime and set aside. Check for seasoning according to your taste preferences.

Heat the tortillas as instructed on the cover or prepare rotis as you always do.  Lay a lettuce leaf on a roti or tortilla. Then layer with fish fingers, bell peppers and a dollop of the yogurt dressing. If you’d like to add some spice to your wrap then add a dash of hot pepper sauce or some sweet chilli sauce. I tried both and it really gave the wrap just the right amount of hotness!

Roll up and bite into some crunchy mouth watering wraps!!

Pictures:

Grilled fish fingers!

Grilled fish fingers!

Ready to be rolled!!!

Ready to be rolled!!!

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Fish Mappas

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Fish is a staple food in the diets of most people from Kerala and so it is at our home! We buy fish as often as we can – the only trouble being that we eat sea fish, and getting sea fish here is an effort!! We’ve got to plan early to get to this particular market which is easily three quarters of an hour from where we stay! But if you are a non-vegetarian then you’ll definitely understand when I say that the trip is absolutely worth it, especially if you can get some fresh fare!!

Apart from the fact that fish tastes great, its a great source of Omega 3 fatty acids. So those of you who love your hearts…..your salvation lies in fish….vegetarians please excuse – you have a whole lot of other sources of Omega 3-s!! 🙂

Fish preparations in Kerala are innumerable and they vary according to the region and culture in each part of the state!! There is Fish Curry, Fish fry, fish cutlets and what not. Fish curry has several versions – with coconut and spice paste, with roughly ground coconut and spices, with gamboge/kokam, with coconut milk, with gamboge and coconut milk and sometimes with neither!! And I almost forgot….we also use green mango/raw mango to make fish curry at times.

This recipe that I am writing about here is more like a stew. We make an almost similar version with chicken too. Anyway….here goes the recipe for Fish Mappas.

Ingredients:

1/2 kg fish (pearl drop, salmon or pomfret would work…i used pomfret!)

1 large onion chopped

1 large tomato sliced

1 tsp mustard seeds

2 cloves

1 small piece cinnamon

A large pinch of fenugreek/methi seeds

Coconut oil (you could use regular sunflower oil too….but coconut oil will give it a distinct Kerala taste!!)

a handful of curry leaves

8-10 cashew nuts

1 cup thick coconut milk

1 1/2 cups water

Set 1

4-5 cloves garlic

1 in. piece ginger

2-3 medium sized green chillies

Set 2

1 tsp red chilli powder

1/2 tsp turmeric powder

1 tsp coriander powder

1 tsp pepper powder

salt

Method:

Make a paste of the cashew nuts and mix it with the coconut milk.

Marinade the fish with Set 2 ingredients and keep aside for about 15 minutes…..the longer the better….but 15 mins was good enough.:-) Next, shallow fry the marinated fish in some oil. Make sure the fish does not completely turn brown. The idea is to fry it just enough and then let it cook in the curry.

In a clay pot (believe me….fish curry tastes completely different when cooked in a clay pot) heat the coconut oil and splutter the mustard seeds in it. Add fenugreek seeds, curry leaves, cloves and cinnamon. Then add the crushed ginger. garlic, green chilli and the onions. Once onions turn translucent, add the tomatoes and salt and fry again for a few minutes or till the tomatoes turn soft. Add the coconut milk and water and bring it to a boil. Add the fish pieces to this curry and close the pot and cook until the fish is cooked through and the gravy turns to a nice consistency like that of a stew. Check seasoning and serve!!

We love to eat this curry with some bread or appams or even some plain white rice!

Pictures:

Pomfret with the marinade!

Pomfret with the marinade!

Garlic, ginger and green chillies crushed in a mortar!

Garlic, ginger and green chillies crushed in a mortar!

Added the tomatoes to the  sauteed onions and ginger -garlic-green chilly paste.

Added the tomatoes to the sauteed onions and ginger -garlic-green chilly paste.

Added the coconut milk to the mixture

Added coconut milk to the mixture

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