Posts Tagged ‘baked fish’

Khud Style Baked Indian Basa

Khud Style Baked Indian Basa

Aditya Bal cooks a banana leaf wrapped basa fish baked with some fragrant basmati rice in Raghogarh, Madhya Pradesh.

Ingredients :
-> 2 large fillets of basa fish
-> 1 cup of basmati rice, boiled

For the Marinade:
-> 1/2 tsp cumin seeds
-> 1 tsp coriander seeds
-> 1 tsp fennel seeds
-> 10-12 cloves of garlic
-> 2 Tbsp dry red chilli paste
-> 1/4 tsp turmeric powder
-> 4 tsp ghee
-> 100 gms hung curd
-> Juice of 1 lime
-> Salt to taste
-> A handful of chopped fresh coriander


-> Dry roast the cumin seeds, coriander seeds and fennel seeds,and grind to a powder. Next, char the garlic and grind to a paste with a pinch of salt.

-> Combine the ground spices and garlic paste with the dry red chilly paste, turmeric powder, salt, lime juice, hung curd and ghee. Mix well.

-> Add in a handful of chopped coriander to the marinade and then, apply the marinade to the fillets of fish till they are well coated with the paste.

-> Layer a banana leaf with kitchen foil, make a bed of rice on it, and place the fish carefully on the rice.
Khud Style Baked Indian Basa
-> Fold the banana leaf over to make a parcel and tie with string.

-> Place the fish-parcel in an oven on medium heat (or the embers of firewood/dry cow dung ) for 20 minutes.

-> Unwrap the banana leaf parcel, and serve the fish as is, on the bed of rice.

Fish Tikka Salad

Fish Tikka Salad

Spicy fish tikkas tossed with mushroom, baby potato, red pepper and lettuce to make a creative salad.
Ingredients :
-> Leftover fish tikkas
-> 1 red pepper
-> 6 baby potatoes, par boiled
-> 5 mushrooms
-> Few medium bunch Lolla Rossa lettuce
-> Salt & pepper to taste
-> 4 tsp butter
-> 5-6 grapes, halved
-> 7 green olives
-> Some spring onions
-> 1 lime
-> Some honey to drizzle
-> 7 tsp extra virgin olive oil

For the dressing:
-> Juice of 1 lime
-> Salt and pepper
-> 2 tsp honey
-> Extra virgin olive oil in 1:4 ratio of acidity to oil
Fish Tikka Salad
Method :

-> De-seed the red pepper and julienne it.

-> Halve the mushrooms and the baby potatoes.

-> Heat up a pan and add 2 tsp of olive oil.

-> Put mushrooms in the pan and saute them. Season with salt & pepper. Cook till mushrooms are slightly charred.

-> Add 1 tsp of butter and transfer to a bowl.

-> To sear the fish tikkas put them in a pan, add 3 tsp of butter and some drops of olive oil. Add salt to season. Saute until slightly crispy.

-> Slice 5 -6 grapes in half.

-> Transfer fish tikka to a bowl. Add salt & pepper to season. Add grapes, olives sliced in half and finely chopped spring onions.

-> Finally add some chopped lettuce.

For the dressing:

-> Whisk the lime juice, salt, pepper, honey together and the dressing is ready

-> Add 3-4 tsp of extra virgin olive oil to the salad

-> Add the dressing

-> Garnish with spring onions and serve

Spiced Fish Wraps

Spiced Fish Wraps

Chef Prateek shares the recipe of a simple and speedy meal. Fish fillets grilled and wrapped in whole grain tortillas.
Ingredients :
-: 2 tsp finely minced garlic
-: 2 tsp ground cumin
-: 3 Tbsp chili powder, divided
-: 3/4 tsp kosher salt
-: 1/2 cup fresh lime juice
-: 2 Tbsp red wine vinegar
-: 2 Tbsp sour cream
-: 2 Tbsp mayonnaise
-: 1/4 cup plus 2 Tbsp extra-virgin olive oil, divided
-: 1 red bell pepper, cut into thin strips
-: 1 cup shredded carrot
-: 1/3 cup minced red onion
-: 2 pounds tilapia or snapper fillets, rinsed and patted dry
-: Kosher salt
-: 6 extra-large, whole-grain flour tortillas
-: 1/4 cup minced fresh cilantro (optional)
-: 3 Tbsp minced, seeded serrano chiles (optional)
-: 5 cups shredded Napa or savoy cabbage
-: 1 1/2 cups prepared guacamole
-: 1 cup crumbled cotija or queso fresco cheese
-: 1 1/2 cups salted, roasted pepitas or pumpkin seeds
Spiced Fish Wraps
Method :

-: Combine garlic, cumin, 1 tablespoon chili powder, and 3/4 teaspoon salt in a small bowl.

-: Stir in lime juice and vinegar. Whisk in sour cream and mayonnaise.

-: Slowly drizzle in 1/4 cup olive oil, whisking constantly.

-: Stir in bell pepper, carrot, and red onion. Cover and chill at least 30 minutes.

-: Brush fish with remaining 2 tablespoons olive oil, and rub with remaining 2 tablespoons chili powder and kosher salt to taste.

-: Grill fish over medium-high heat (350° to 400°) for 3 to 4 minutes on each side or until fish flakes easily when tested with a fork.

-: While fish cooks, wrap tortillas in damp paper towels; microwave on high 1 minute or until pliable.

-: Using a slotted spoon, transfer bell pepper mixture from the dressing to a large bowl. Stir in cilantro and serrano chiles, if desired.

-: Add cabbage, and toss thoroughly, adding additional dressing if desired.

-: Spread tortillas evenly with guacamole, leaving a 3-inch border at the bottom.

-: Top evenly with fish, slaw, cheese, and pepitas. Fold the bottom edge up, and roll from one side to the other, encasing the filling.

Machchli Masala

Machchli Masala

Fish fried whole with a combination of spices. The skin is good when it becomes crisp on frying. A high protein meal.
Ingredients :
= 1 kg fish like a pomfret, or part of a larger fish, in one piece, scaled and cleaned but skin kept intact
= 1 tsp salt and 2 tsp lemon juice

Grind to a paste:
= 1 Tbsp carom seeds, roasted
= 1 Tbsp chopped ginger
= 1 Tbsp chopped garlic
= 1/2 tsp turmeric
= 1 tsp chilli powder
= 2 tsp salt
= 2-3 green chillies
= 1/4 cup (60 gm) mustard oil
= Lemon juice and chaat masala for garnish
Machchli Masala
Method :

= Make slits along the length of the fish, on one side, going deep into the fish, along the bone, but not cutting through the opposite side– thus creating a pocket. Repeat on the other side of the bone, and you will have two such pockets on either side of the bone of the fish.

= Apply the salt and the lemon juice to the fish inside out, leave for about 15 minutes and wash off. Drain and wipe dry.

= Apply the ground paste all over the fish, inside too. Heat the oil to high, and add the fish to it, browning over high heat, first on one side then the other.

= Lower the heat, cover and cook till cooked through

Transfer on to a serving dish, garnish with the lemon juice and chaat masala and serve.