Curry Intermix -

COD WITH EGGPLANT CAPONATA - Courtesy Family Circle

8/8/2012

While getting a pedicure last week I came across this recipe and just had to try it. I added just a little cumin for a subtle smoky flavor. A healthy and delicious dish. If you are vegetarian, serve the caponata with potatoes instead. -Shalini

Servings - 4

Ingredients:

Core Spices and Flavoring-
1 tsp cumin powder
3 cloves garlic, diced

Other Ingredients -
3 tbs olive oil
1 medium sweet onion, diced
2 celery ribs, diced
1 large eggplant (about 1 lb), cut into 1/2 inch cubes
3 plum tomatoes, diced (don't remove seeds)
1 can (8 oz) tomato sauce
3 tbs white balsamic vinegar
1/2 cup golden raisins
1/4 cup pine nuts
3 tbs capers, drained
1/4 tsp plus 1/8 tsp salt
1/4 tsp pepper
4 cod fillets (about 5 oz each)

Directions:

Heat oven to 400 degrees F.

Heat 1 tbs of the oil in a large pan over medium heat.

Add onion and celery and cook for 5 minutes.

Add garlic and cook for 1 minute.

Pour in another 1 tbs of oil and add the eggplant. Mix well and cook for 5 mins.

Add tomatoes, tomato sauce, vinegar, raisins, pine nuts and capers. Cook for 5 mins and then reduce heat to medium-low and cook 10 more mins.

Stir in 1/4 tsp salt and 1/8 tsp pepper.

Meanwhile, place cod fillet skin side down on a baking sheet lined with aluminum foil.

Brush with remaining 1 tbs of oil and season with remaining 1/8 tsp salt and 1/8 tsp pepper.

Bake at 400 degrees for 12 to 15 minutes or until fish flakes easily with a fork.

Serve cod with eggplant caponata. Garnish with parsley if desired.

1 Comment

SWEET AND SOUR FISH - Courtesy Chef Sanjeev Kapoor

1/18/2012

1 Comment

After reading many interesting articles online and having chatted with my sister-in-law Sarah who hails from Guangzhou in China, I learned that fish is considered very lucky if cooked and eaten on New Year's eve. The Chinese tradition is to cook it whole along with the head and tail but I decided to cook it the popular Indo Chinese, sweet and sour style. I have used Chef Sanjeev Kapoor's recipe and made some minor changes. This gravy can also be used with shrimps, chicken, tofu and vegetables. -Mona

Serving size: 2

Ingredients:

Core spices and Flavorings-
2 tsp garlic chopped fine
1/2 tsp ginger paste

Other Ingredients-
2 fillets of fish cut into 2" pieces (any white fish)
1 tbs cornflour
1 1/2 cup chicken/vegetable stock
1 tbs tomato ketchup
1/3 cup pineapple juice
1 tsp soya sauce
3 tbs oil
1 cup chopped onion (1" pieces)
1/2 cup green bell pepper
1/2 cup red bell pepper
1/2 cup yellow bell pepper
2 tbs cornstarch/cornflour
3 tbs water
2 tsp sugar
1/2 cup chopped pineapple
1 tbs vinegar
1/4 tsp white pepper
salt to taste

Directions:

Coat the fish pieces in 1 tbs cornstarch and set aside.

Mix together in a bowl 1 cup stock, ketchup, pineapple juice, soya sauce, 1/2 tsp ginger paste and 1 tsp chopped garlic.

Heat 1 tbs oil and fry the remaining garlic and onions in it for a minute on high heat.

Add the 3 peppers and keep stirring on high heat for another minute.

Mix 1 tbs cornstarch with water and add to the cooked vegetables along with the remaining stock, sugar, salt and pepper and stir fry on medium heat until the mixture becomes thicker.

Meanwhile heat 2 tbs oil in a shallow pan and fry the cornstarch coated fish in this until the pieces are almost cooked on both sides.

Add the fish pieces to the sweet and sour gravy along with the pineapple pieces and mix well.

Add vinegar to this mix and turn off the heat.

The fish is now ready to be served with rice or noodles.

1 Comment

BAKED CRUSTED TILAPIA

11/30/2011

1 Comment

Fish is always such a great dinner option - easy to prepare, quick to cook and very healthy. This particular recipe is great because all you do is mix the ingredients and place it in the oven, and Voila!!... You end up with a delicious and healthy dish. It is crispy, flavorful and easy to prepare. Serve it with veggies or salad and you are all set for dinner. - Mona

Servings: 4

Ingredients:

1 lb tilapia

Marinade

Core spices and flavorings-
1 tsp garlic
1/2 tsp turmeric powder (optional)
1/2 tsp cumin powder
1 tbsp chopped cilantro
1/2 tsp cayenne pepper
salt and pepper to taste

Other Ingredients-
1 tsp fresh chopped mint leaves (optional)
2 tsp lemon juice

Crust

Core spices and flavorings-
1/2 tsp garlic powder or paste

Other Ingredients-
1 cup bread crumbs
2 egg whites

Directions:

Mix all the ingredients for the marinade in a wide bowl and soak the fish in this for atleast an hour. Keep fish refrigerated while marinating.

Preheat the oven to 375-400F.

For the crust, mix together the garlic and bread crumbs and lay on a flat surface.

Whisk the egg whites in a medium bowl.

Take the fillets and dip them into the whisked egg whites.

Pour any of the remaining marinade into the garlic and bread crumb mix.

Now roll the fillets into the bread crumb and marinade mix until the fish are well coated.

Spread the coated fish out on a greased baking tray.

Bake for 20 minutes, flippping the fish over after 10 minutes and spraying with oil.

The baked fish should appear light brown and crisp.

Serve warm with salad or vegetables.

1 Comment

SALMON IN SWEET AND TANGY TOMATO SAUCE

11/7/2011

5 Comments

I had a freezerful of salmon fillets I had picked up from Costco. My husband and I had tried cooking it pan fried, foil wrapped, baked and broiled. I decided it was now time to cook it Indian style. The cooking did not take much time but I had to marinate it overnight to infuse a nice citrusy flavor and tenderize it with yogurt (which a fish like tilapia would not really require). But, it was well worth the wait! The fish tasted very good and we devoured it with steamed wild rice -Mona

Ingredients:

Core Spices and Flavorings-
1 1/2 tsp garlic paste
1 green chilli or serrano pepper chopped (seeds removed)
1/2 tsp cumin powder
1/2 tsp garam masala (optional)
1 tbs chopped cilantro

Other Ingredients-
1/2 lb salmon fillets (or any fish of your choice)
3 tsp lime juice
2 tbs sour cream
1/2 tsp salt (or to taste)
2 tbs orange juice
1/2 cup onions chopped fine
2 cups chopped tomatoes
1/2 cup water
1 tsp vinegar
1/2 tsp brown sugar

Directions:

Marinate the fish overnight with 2 tsp lime juice, sour cream, salt, orange juice and 1 tsp garlic paste.

Heat the oil and stir fry the onions and 1/2 tsp garlic for a minute on medium heat.

Add the chopped tomatoes, cumin powder, chillies and garam masala and continue to stir on medium heat until the the tomatoes are cooked.

Add water, vinegar and brown sugar and continue to cook this mixture on medium heat for 30 seconds or unil the water forms a nice paste with the tomatoes.

Separate the marinate from the salmon and add it to the tomato sauce and cook for another 30 seconds.

Finally add the salmon pieces to the sauce, cover and cook on medium heat for 2 minutes and remove from heat.

Squeeze the remaining tsp of lemon juice and garnish with the chopped cilantro.

Serve hot with bread or rice.

Note: Cut the salmon into small square pieces when you are ready to cook it and not when you marinate it.

5 Comments

COD WITH EGGPLANT CAPONATA - Courtesy Family Circle

SWEET AND SOUR FISH - Courtesy Chef Sanjeev Kapoor

BAKED CRUSTED TILAPIA

SALMON IN SWEET AND TANGY TOMATO SAUCE

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