Tilapia Fish Fry

 

             All the Fish lovers, try out this easy and a yummy Pan fried Tilapia Fish. The marination is quite simple with all easily available ingredients. You can relish it as an appetizer, accompanied with some fried curry leaves, green chilies and lime. It can also be had as it is, along with some salad / soup for a light dinner or as a side dish with ghee rice. So check out the step by step pictorial recipe to prepare it. 

• 1 Tilapia Fish, cleaned, washed & rinsed
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tbsp. lime juice
• 1 tbsp. red chili powder 
• 1 tsp. chickpea flour
• 1 tsp. ginger-garlic paste
• 3 tbsp. olive oil 
• 2 sprigs curry leaves

          Make a paste with the ginger-garlic paste, lime juice, 1 tbsp. oil, chickpea flour all the dry spices and some water if required. Marinate the fish with this paste for 2-3 hours. 

          Heat remaining oil in a pan and shallow fry the marinated fish on both sides till golden in colour. Keep aside. In the same oil sauté the curry leaves till crisp. 

          Serve, garnished with the fried curry leaves, green chilies and sliced lime.

                   Marinate the fish with a paste made of ginger-garlic paste, lime juice, 1 tbsp.

                   oil, all the dry spices and some water if required for 2-3 hours. 

                   Heat remaining oil & shallow fry the marinated fish on both sides till golden 

                   in colour. Keep aside.

                                  In the same oil sauté the curry leaves till crisp. 

                    Serve, garnished with the fried curry leaves, green chilies & sliced lime.

Pan Fried Salmon with Goan Recheado Masala

 

          Check out this delectable Salmon Fish Fry marinated in a classic Goan Recheado spice paste, that is both fiery and tangy. This red chili paste is full of flavors and is a must have in your refrigerator as it is quite handy. It turned out super yummy and ideal for a weekend light dinner along with some salad. You can also enjoy as an appetizer with any chutney / dip/ hummus or as a side dish with plain biryani / pulao / jeera rice. 

          Earlier I had tried with King Fish and it came out absolutely yummy. So tried with salmon this time. It was my first experience of pan frying salmon using Indian spices and was a bit skeptical as to how it would turn out. However, the end result turned out just the way I wanted. Superb!!!

         I skipped the mandatory salt, pepper, garlic and butter seasoning and wanted to try out in an Indian style. So the Goan Recheado spice paste came to my rescue as it is both spicy and tangy and suits my palate. 

• 2 Salmon fish fillet, washed & drained
• Recheado masala (recipe given below)
• 2 tbsp. oil
• 2 tbsp. butter

          Marinate the fish fillet with the spice paste for 2-3 hours.

          Heat oil and butter in a pan and shallow fry the marinated fish on both sides till done. 

          Serve as it is or with salad for a nice comfort meal.

Recheado Masala - 

• 5-6 Kashmiri red chilies, broken into small pieces
• 1 small onion, roasted on an open flame
• 5-6 garlic cloves
• 1/2" ginger
• 1/4 tsp. whole peppercorns
• 1/2 tsp. cumin seeds
• 4-5 cloves
• 1" cinnamon stick
• salt to taste
• 1 tsp. sugar
• 1/2 tsp. tamarind paste
• 1/3 cup vinegar or as required

          Soak all the mentioned ingredients in vinegar for an hour. Then grind in a mixer grinder into a smooth paste. (Do not add any water). 

Goan Recheado Fish Fry

 

          Recheado Fish fry is a classic Goan dish where Pomfret, Mackerel, King fish or any seafood is marinated or stuffed with a masala paste and then shallow fried. This particular spice is called Recheado that is both fiery and tangy. It is basically a red chili paste that is full of flavors. 

          You can also coat the fish with semolina and fry to get a crisp exterior. Enjoy as it is, with any chutney of your choice, with salad or with plain biryani / pulao / jeera rice. So check out a step by step pictorial recipe to prepare it.

          The word Recheado is a Portuguese word meaning stuffed, as it is typically used as a stuffing or to marinate fish. 

          However, this paste is very versatile as it can also be used to marinate chicken, mutton, prawns or mushrooms / paneer for a veg. version. It turns out very yummy. 

          Hence, this spice paste is a must have in your refrigerator as it is quite handy when you need to dish out something quick. 

            The two main ingredients that make up the Recheado paste are kashmiri red chilies and vinegar. Water is not used in this recipe and the grinding is done by adding vinegar accordingly. If you wish to tone down the spiciness, them deseed the chilies before grinding. 

            Typically, Goan vinegar and Feni are used to make the paste, but I had to skip them as they were unavailable. The onion is generally roasted on an open flame. However, fried or sautéed onion, too, can be substituted.

• 1-2 King fish fillet, washed & drained
• Recheado masala (recipe given below)
• 2-3 tbsp. oil

          Marinate the fish fillet with the spice paste for 5-6 hours or preferably overnight. 

          Heat oil in a pan and shallow fry the marinated fish on both sides till well browned. 

          Serve as it is, with any chutney of your choice, with salad or with plain biryani / pulao / jeera rice.

             Marinate the fish fillet with the spice paste for 5-6 hours or preferably overnight. 

         Heat oil in a pan & shallow fry the marinated fish on both sides till well browned. 

             Serve as it is, with any chutney, with salad or with plain biryani / pulao / jeera rice.

Recheado Masala - 

• 5-6 Kashmiri red chilies, broken into small pieces
• 1 small onion, roasted on an open flame
• 5-6 garlic cloves
• 1/2" ginger
• 1/4 tsp. whole peppercorns
• 1/2 tsp. cumin seeds
• 4-5 cloves
• 1" cinnamon stick
• salt to taste
• 1 tsp. sugar
• 1/2 tsp. tamarind paste
• 1/3 cup vinegar or as required

          Soak all the mentioned ingredients in vinegar for an hour. Then grind in a mixer grinder into a smooth paste. (Do not add any water). 

Goan Recheado Masala

 

          Recheado Masala is a fiery and a tangy Goan red chili spice paste that is full of flavors. It is a Portuguese word meaning stuffed, as it is typically used as a stuffing or to marinate fish. However, this paste is very versatile as it can also be used to marinate chicken, mutton, prawns or mushrooms / paneer for a veg. version. It turns out very yummy. Hence, this spice paste is a must have in your refrigerator as it is quite handy when you need to dish out something quick. 

          The two main ingredients that make up the Recheado paste are kashmiri red chilies and vinegar. Water is not used in this recipe and the grinding is done by adding vinegar accordingly. If you wish to tone down the spiciness, them deseed the chilies before grinding. 

          Typically, Goan vinegar and Feni are the other two ingredients that are used, but I had to skip them as they were unavailable. The onion is generally roasted on an open flame. However, fried or sautéed onion, too, can be substituted.

• 10 Kashmiri red chilies, broken into small pieces
• 1 onion, roasted on an open flame
• 10 garlic cloves
• 1/2" ginger
• 1/2 tsp. whole peppercorns
• 1/2 tsp. cumin seeds
• 6-7 cloves
• 1" cinnamon stick
• salt to taste
• 1 tsp. sugar
• 1/2 tsp. tamarind paste
• 1/2 cup vinegar

          Soak all the mentioned ingredients in vinegar for an hour. Then grind in a mixer grinder into a smooth paste. (Do not add any water. Add vinegar accordingly). 

          If you need to store in an air tight container for a longer time, then sauté the paste in 2 tbsp. of oil for 4-5 minutes. Allow it to cool down before storing. Use as required.

          This paste can be used for marinating the fish or as a stuffing. It can also be used to marinate or cook chicken, mutton, prawns or mushrooms / paneer for a veg. version. 

Mutton Rogan Josh - Kashmiri Pandit Style

          This is an authentic Kashmiri Mutton curry, which is generally prepared by the Kashmiri Pandits. It is traditionally cooked without any onion, garlic or tomatoes. Adding yoghurt is optional. Mustard oil is the medium of cooking but it is also cooked in ghee in many restaurants. 

          The addition of Kashmiri chili powder, fennel powder, ginger powder and asafoetida brings out the real flavor of this dish. It goes well with Kashmiri pulao, plain steamed rice, naan or kulcha. So check the step by step pictorial recipe to prepare this great party treat.
            

           There are obviously many versions to this extremely yummy mutton curry. It differs from individual to individual and from one restaurant to the other where onion, garlic and sometimes tomatoes are also used.

          To get the original fiery red color, a good amount of Kashmiri red chili powder and Ratan Jyot, a root from a plant is used. The latter is not available here, so had to skip it. 

          Generous amount of mustard oil / ghee is used in the preparation, but I used less amount of oil and it tasted very delicious even with less oil. The dominant flavor comes from the use of ginger powder and fennel powder, the two main ingredients in any Kashmiri cuisine. 

• 500 gms. mutton with bones
• 2-3 tbsp. ghee
• 2-3 cardamoms
• 1" cinnamon stick
• 1 mace (jaiphal)
• 2-3 tbsp. yoghurt
• 1 tsp. dry ginger powder
• 1 tbsp. fennel powder
• 1/2 tsp. asafoetida
• 2 tbsp. Kashmiri red chili powder
• salt to taste
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1/2 tsp. cardamom powder
• pinch of saffron

          In a bowl, mix together yogurt, ginger powder, fennel powder, Kashmiri red chili powder and asafoetida into a paste. Keep aside.

          Heat ghee in a pan and temper with cardamoms, cinnamon and mace. Then add the mutton and fry till light brown. 

          Now add the spice paste. Cover and cook till the oil separates. Add 1 cup water and salt. Pressure cook for 20-25 minutes on a low flame after the first whistle.

            Transfer the contents back to the pan. Add the cumin powder, garam masala powder, cardamom powder and saffron. 

          Cover and simmer on a medium flame till the ghee comes to the surface and you get the desired consistency. Serve with Kashmiri pulao, plain steamed rice, naan or kulcha.

                    Heat ghee & temper with cardamoms, cinnamon & mace. Add mutton & fry
                    till light brown. 

                                 Add spice paste. Cover and cook till the oil separates.

                        Add 1 cup water & salt. Pressure cook for 20-25 min.on a low flame 
                        after the first whistle.

                     Transfer the contents to the pan. Add cumin powder, garam masala 
                      powder, cardamom powder & saffron. Cover & simmer till ghee comes 
                      to the surface and you get the desired consistency. 

                            Serve with Kashmiri pulao, plain steamed rice, naan or kulcha.