Showing posts with label fish. Show all posts
Showing posts with label fish. Show all posts

Goan Red Snapper Fish Curry

goan Red Snapper Fish Curry
I chose to make this Goan fish curry recipe from the Seafood book, using the red snapper as the book suggests. I knew the ingredients in the recipe would give a flavour that we enjoy because it is similar to my king fish curry. I adjusted the recipe to make half the amount.
goan Red Snapper Fish Curry
500g 1 full red snapper cut into pieces
1 tbsp coriander seeds
1/2 tsp cumin seeds
3 to 6 dried red chillies to taste
2 garlic cloves chopped
1/2 tbsp grated fresh ginger
1/4 tsp turmeric
1/2 tsp salt
7 oz coconut milk to taste
1 tbsp oil
1 onion thinly sliced
1 tomato chopped
1 green chille
1 tbsp tamarind pulp
1/2 cup water
handful of cilantro

Put the tamarind pulp in about 1/2 cup water and discard the tamarind.
Dry roast the coriander seeds, cumin seeds in a saucepan, stir over medium heat until they begin to pop. Remove and cool then put the seeds, dried chillies, garlic, ginger, turmeric, and salt into a food processor. Process until it is finely chopped then add 2 to 3 tbsp of coconut milk and pulse to blend. 
Heat the oil and sauté the onion and cook over low heat. Then add the tomatoes, green chilles and spice paste and cook over medium heat for 2 to 3 until aromatic. Add the coconut milk then bring to a boil and simmer for about 5 minutes. Add the tamarind water then place the snapper into the sauce. Cook the fish for a few minutes until the fish is cooked. 
Garnish with cilantro and serve with rice. 
seafood dk book goan Red Snapper Fish Curry
This beautifully illustrated Seafood cookbook shows us how to prepare different types of seafood with over 300 wonderful recipes inspired by different cuisines. The book explains about different types of fish. 
Red Snapper fish
Red Snapper or Pargo
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Salmon burgers, TurboCharged and Julia Child book giveaways

Salmon burgers recipe from the book TurboCharged recipes.

2 salmon fillets skinned and chopped (1 1/2 lbs) I used 1 lb
2 tbsp chopped red onion
1 egg
2 tsp grated lemon rind
2 tbsp lemon juice
1/2 tsp pepper
I added 2 tbsp coriander leaves chopped and 1/4 tsp salt
1 tbsp olive oil
Combine everything except oil.  The book suggests to form 4" patties, however I made 10 mini patties as I served it with small buns.  Chill the formed patties for about 2 hours or more.  
Heat oil in a nonstick skillet over medium high heat.  Cook patties until it is cooked through.  The book suggests 3 minutes per side, however I cooked for a little bit more.  Serve with buns with the topping you prefer.

This book TurboCharged recipes has lots of useful information and recipes.  There aren't any pictures so it doesn't look attractive to open and start reading :) 
Most recipes use only a few ingredients.  All the recipes in the book are easy to follow and understand, as the instructions are simple.  We have to figure out about certain methods and change the cooking time to our preference.  

The beginning of the book talks about healthy eating, answers a lot of questions we all have i.e. should we go organic, getting kids to east healthy etc...  The book goes into brief detail about benefits of different vegetable, herbs and spices.
I liked suggestions on how to use a variety of herbs, which is good if we are looking to add new flavour into our daily food i.e. quick fried single sage leaves adds a delicious flavour to cheese. 
The book is separated into sections such as i.e. beverages, dips and dressings, appetizers, soups stews salads, vegetarian, eggs, fish, meats, pulpy and desserts.  This makes it is easy for us to find something we want to make quickly.

Some tips from the book...
  • If the eggs aren't organic we should skip them.  Organic eggs have 1:1 ratio of omega 3 and 6 fatty acids.  Commercial eggs have 19 times more omega 6 than omega 3, which is unhealthy.  
  • The book gives a list of produce that we don't have to worry if it is organic or not.
  • It is important for us to read food labels.  Did you know if the ingredients are listed as one of the first ingredients then that is the main one?  
  • The book has a list of other names that sugar is presented on labels that we maybe unaware of i.e. agave, brown rice syrup, cane syrup, cornstarch, corn syrup, dextrose, fructose, lactose, sorghum, rock sugar, pulled sugar, treacle etc.  
  • The book lists the terms in the ingredient list that signals the presence of MSG under names such as autolyzed yeast, calcium caseinate, gelatine, glumate, glutamic acid, hydrolyzed corn gluten, mono potassium glumate, sodium caseinate, textured protein, hydrolyzed protein (wheat/soy/vegetable protein)
  • Store bought dressings have lots of additives.
  • It is better to keep separate cutting boards.  We can keep our cutting boards sanitized by washing with 1 tsp chlorine bleach mixed with 1 quart of water.  Dip and dry.  
  • To quickly bake potatoes boil first for about 10 to 15 minutes then bake or grill. 
  • Steam cook with minimal oil and water.
Check out more about health on their site.  This book is available online and amazon.

Giveaway:  If you would like to win this book please leave a comment on this post.  The giveaway ends on August 25th open to people in Canada and US.
Update: The winner is Sanoli

Many of you may know about the JC100 event that started in May where bloggers participated by making specially chosen recipes from Julia Child.  I participated in the 2nd week of the event by making chocolate mousse.
Giveaway: To celebrate the 100th birthday of Julia Child on August 15, 2012 I am hosting a giveaway for someone in Toronto (due to postage) to win a copy of this Dearie: The remarkable life of Julia Child a biography by Bob Spitz.  Please leave a comment on this post or email me before August 25th if you would like to win this book.  
Update: The winners are Asiya and Cheryl

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Small fish cooked in coconut milk

12 to 15 smelts cleaned *
1 tbsp oil
1/4 tsp mustard seeds
1/8 tsp fenugreek seeds
1 red chillie
3 tbsp onion
1 tbsp curry leaves
1 pandan leaf
1/2 tbsp garlic
1/2 tbsp ginger grated
1 green chillie optional
1/2 cup tomatoes
1/2 tbsp chillie powder
1/4 tbsp coriander or curry powder
1/2 tsp turmeric powder
1/4 tsp garam masala
1/2 tsp salt or more to taste
1/2 cup water
2 tbsp coconut milk powder mixed in 1/4 cup water

* Remove the bones in the fish if it easy for you or just clean and cook.  

Heat oil then sauté the onion and curry leaves.  Then add garlic, ginger, pandan leaf and green chillie.  Add the tomatoes and spices.  Then add the smelts and water, cook lightly covered till the fish is soft.  
Make sure not to break the fish by stirring too much just shake the pan or carefully coat the fish if needed, the fish becomes soft and cooks fast.  
Add the coconut milk towards the end and cook for a few minutes without the lid.  Serve as a side dish with rice, flatbread or bread.   

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Baked Pollock with gravy

Baked Pollock
roast and grind
1 cardamom
1 clove
1/2 tsp cumin
1/4 tsp fennel

Roast the spices and grind to a fine powder and leave aside.

1 pkt pollock fillet (about 4 to 6 pieces)
1/4 tsp turmeric
1/2 tbsp chillie powder or fish curry masala powder to preference
roasted spice powder
1/2 tsp salt
3 tbsp tomatoes or more
2 tbsp onion
1 tbsp curry leaves optional
1 tbsp lemon juice
1 tbsp coconut milk powder

In an ovenproof dish mix the fish with all the spices, salt and lemon juice. Put the tomatoes, onion and curry leaves over the fish and bake at 450F for about 20 minutes, turning once when it is baking.
Add the coconut milk powder and bake for another 5 minutes and serve as a side dish with rice, bread or flatbread.

There is no need to add water the tomatoes and fish as water content that will make a gravy.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Pan fried fish curry

1 steak of king fish
3/4 tsp chillie powder
1/2 tsp coriander powder
1/2 tsp turmeric
1/2 tsp garam masala
1/4 tsp fenugreek seeds
1/2 tsp salt
1/2 tbsp tamarind pulped in 1/4 cup water
2 tbsp oil
2 tbsp onion
2 tbsp tomatoes
1 green chillie chopped
1 tsp garlic
1/2 tsp ginger grated
1 tsp curry leaves
1 tbsp coriander leaves to garnish

Marinate the fish with the spices and tamarind for about 1/2 hour.
Heat the oil, fry the fish and turn carefully to fry the other side. Add onions, tomato, curry leaves, ginger, garlic and the remaining marinate.
Cook the fish covered in low medium heat until it is fully cooked, turn it once in between without breaking the fish.
Serve it as a side with rice or bread.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Fish baked in banana leaf

400g (1 pkt) sole or any type of fish fillet
2 tbsp coconut oil or vegetable oil
1/2 cup onion
1/4 cup tomatoes
1 green chillie optional
1/2 tsp ginger grated
1 tbsp tamarind
1/2 tsp chillie flakes
1/2 tsp fennel seeds coarsely ground
1/4 tsp turmeric
1/2 tsp salt
banana leaves to wrap

Heat 1 tbsp oil sauté the onions with the spices, garlic and ginger. When it is a little soft add the tamarind liquid and tomatoes. Cook for about 2 minutes for the spices to blend.
Place the fish fillet on the banana leaf and put the sauce over it and wrap with the leaf. There is no need to wrap it tightly.

Bake for 20 to 25 minutes at 425F, the time depends on the type of fish and preference. If there is lots of liquid leave for another 5 minutes more in the oven for it to absorb. The fish doesn't need to become dry, it is better if there is some liquid left.
Any type of fish fillet can be used. If banana leaves are not available, use foil or wax paper.
This goes to MLLA #39.

I won the book Plate to Pixel by Helene Dujardin from Susan, the well seasoned cook for participating on her MLLA #37. I enjoy this monthly event very much, prior to this event I wasn't sure what legumes included :) Thank you Susan for this knowledge and for this fabulous book which is user friendly with awesome pictures and tips.
Susan, this is my first win blogging :) I very much appreciate your kind words and hoping to benefit from this book :)
This "thank you" picture goes to black and white wednesday.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Fish stew

2 cup yam or cassava, remove peel and chop into cubes
1 cup long beans cut into pieces
4 cups water
2 tbsp cooked rice (any type)
1 cup king fish pieces without bones *
1/2 cup shrimp without peel
1 tsp salt
1 tbsp tamarind pulp
1/4 tsp turmeric
1/2 tsp chillie powder or chillie flakes adjust according to taste
3 cloves of garlic chopped optional
1 tbsp onion chopped optional
1 to 2 green or red chillie optional
1 tbsp cornstarch
2 tbsp drumstick leaves optional

Add the cassava, long beans and water bring to a boil. Add the seafood, rice and spices.
Mix the cornstarch with cold water and leave aside. When the seafood and vegetables are cooked, add the cornstarch and the drumstick leaves cook for about 2 to 3 minutes.
Serve the stew hot, it doesn't need to be accompanied with anything.

* Can adjust the amount of fish, shrimp, yam and beans. Can also add different types of seafood i.e. crab, squid, octopus and other fish.

On a special note: Thank you friends for following me, I am happy to be sharing recipes, giveaways, new products and more :) Do check out the Cavena and Summer fresh giveaways.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Smelt fry

2 cups smelts or small fish cleaned
1 tbsp chillie powder
1/2 tbsp salt
1/4 tbsp turmeric
1 tbsp lemon juice
1/4 cup rice flour

Marinate the fish at least for 15 minutes, I marinated for an hour.
Lift the fish with a slotted spoon to ensure there is no water or lemon juice and toss with flour. Deep fry till golden brown. It should not be too crispy.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Fried fish

3 slices kingfish cut into 2
3 tbsp oil
1/2 tbsp chillie powder
1/4 tsp turmeric
1/4 tsp garam masala
1 tbsp lemon juice
onion garnish
tomato garnish
coriander leaves garnish

Season kingfish with spices and lemon juice and leave it for at least 15 minutes
Heat oil and fry in a shallow pan on medium high heat till the fish is cooked inside and is golden brown. Keep moving the fish and flipping it without breaking.
Garnish onions, tomato and coriander leaves.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Lobsters from the Maritime

Charlottetown, Prince Edward Island

Starter potato bun and butter

1 lb lobster boiled and served with melted butter
Accompanied with coleslaw, french fries and ketchup

lobster roll made with mayonnaise served with potato salad and coleslaw

Cows creamy famous PEI ice cream sold at Cavendish, PEI

Shrimp fry and spicy tarter sauce

This recipe is for spicy fish fingers, I used shrimp.

600 g seer fish cut into rectangle
1/4 tsp salt
1/4 tsp pepper
1/4 tsp lime

1 egg
1 tbsp water
1/4 tsp chillie powder
1/4 tsp salt

Breadcrumbs mixture
few curry leaves
1 green chillie
few coriander leaves
1 clove garlic
1 cup bread crumbs
1/4 tsp chillie powder

Season fish with salt, pepper and lime.
In a bowl, beat egg with water, salt and chillie powder.
In another dish cut the curry leaves, green chillie, coriander leaves, garlic very small and add to bread crumbs with salt and chillie powder.
Dip the fish in the batter then the bread crumbs mixture and fry till golden brown in high heat, if it is getting brown fast reduce the heat.

Spicy tarter sauce if needed
chillie powder
coriander leaves
green chillie

Layered pastry

layered pastry
This is a layered pastry traditionally called Aduku roti. We make this baked pastry during Ramadan, as it is a filling and delicious to have after breaking fast. 
layered pastry
For the outer pastry
2 cups flour
1 tsp baking powder
1 egg beaten with little water
1/2 cup margarine
1 tsp sugar
1 tsp salt

This dough recipe can be used to make savoury snack patties.

Knead everything together using little water as possible to make a soft dough. Cover the dough with a clingfilm and leave it in the fridge for 1/2 hour before using.
layered pastry
For the inside pancake/ crepe
1 cup flour
1 egg (reserve a tbsp for egg wash)
1/4 tsp salt
water as needed

Mix all the ingredients and make a thick pourable batter. 
This batter can be used to make savoury rolls or sweet coconut filled pancakes.

For chicken filling
1 cup of chicken without bones cut small
1/2 cup of potatoes cooked and mashed
1 to 2 tbsp oil
2 tbsp onion
1/2 tbsp curry leaves optional
1 tsp garlic
1/2 tsp ginger grated
2 tbsp tomato optional if using tomato sauce
2 tbsp spicy tomato sauce or 1/2 tbsp vinegar
1/2 tbsp chillie powder
1/4 tbsp coriander powder
1/2 tsp garam masala
1/4 tsp turmeric powder
1/2 tsp salt

Cut the chicken into small pieces and mix the spices together and leave aside for about 10 minutes.

Heat oil, and sauté the onion and curry leaves. Then add tomatoes, garlic, ginger, and the chicken with the spices and vinegar if using and stir fry.

Once the chicken is cooked, remove from heat, and add the sauce and cooked mashed potatoes.

Mix well and leave it to cool before using the filling.

Any other spicy filling can be used such as fish filling or sweet and spicy sambal filling or meat filling.

To make the pastry
Roll the outer dough thin about 1/4" and put it in a deep dish with the sides over hanging. We will be using the over hanging dough to wrap the pastry and make a parcel. 
layered pastry
layered pastry
layered pastry
Then lay a pancake or crepe and then the filling. Continue to alternate the pancake and filling up to the top and end with a pancake. Then fold the tops to cover.
layered pastry
Place this on a baking pan with the folded part on the bottom of the baking pan. The baking dish doesn't need to be buttered, it depends on the type of baking dish you are using.
layered pastry
Apply egg wash by using the reserved egg from the pancake. If you want you can mix a tsp of milk with the egg, and apply to the top and side of the layered pastry and bake at 375F for 25 to 30 minutes.
layered pastry
The pastry will be golden in colour and a little puffed.
layered pastry
All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First