Friday, November 17, 2017

Chilli Garlic Fish

On a Saturday morning...
Me: Can you buy some good fish from the market?? It will be good if it doesn't have bones.
Anjan: Do you want me to buy fish fillet?
Me: No. I want some fish which I can cut into cubes.
Anjan: Are you not going fry fish??
Me: No, I am going to make chilli garlic fish
Anjan: With soya sauce?? Indo Chinese?
Me: Yes!
Anjan: Hmm, ok... (disappointed)

Here I am back with my new recipes after a 6 months break. Well, this time it is an indo Chinese fish recipe. My family is not a big fan of soya sauce or fish sauce flavour. And so, it is not easy to get a positive review for a recipe which has these sauces in it, unless it tastes very good.  Two weeks back when I went to an Indian restaurant here for a buffet lunch, to my disappointment, they had only one non veg dish served and that was chilli fish. ( I always look forward to have some chicken dishes for any buffet. 😉) Though the sauce coating on the batter fried fish was good, the fish itself tasted like a frozen batter fried fish. If the fish also was more flavourful, then this dish would be yummy, I thought.
The idea of recreating a dish to match your taste is definitely interesting.

While having lunch..
Karan : Mamma, what is this?
Me: This is fish, do you like to have it? (usually  Karan doesn't have non veg)
Karan: No, I will have rice and cauliflower
Me: Do you want to try a small piece?
Karan: Ok...

After having one piece of fish..

Karan: Mamma, I don't want to have rice... I will have only fish...
Me: 😃😃
Anjan: It tastes really good...
Me: 😃

  1. Fish, boneless, cut into cubes -250gms
  2. Oil for frying 
For Marinate :
  1. Chilli powder - 1 tsp
  2. Pepper powder - 1/2 tsp
  3. Ginger- garlic paste - 1 tbsp 
  4. Salt to taste
  5. Lemon juice - 1 tbsp
For Batter:
  1. Flour - 3 tbsp
  2. Cornflour - 2 tbs
  3. Soy sauce - 2tsp
  4. Chilli powder - 1 tsp
  5. Salt to taste
For Gravy:
  1. Oil -2tbs
  2. Garlic chopped-1tbsp
  3. Soya sauce - 1tsp
  4. Green chilli sauce - 1tsp
  5. Tomato sauce- 2tbs
  6. Red chilli powder - 1/2tsp
  7. Onion, cut into squares(optional) - 1/4 cup
  8. Capsicum, cut into squares(optional) - 1/4 cup 

  1. Marinate fish with all the marinate ingredients and keep for 10 min
  2. Mix all the ingredients for batter to make batter. Make sure no lumps are there
  3. Heat a kadai with oil for frying 
  4. Dip fish piece in the batter using a fork and fry them till fish is well cooked 
  5. Keep aside the fried fish on a kitchen tissue to remove excess oil
  6. In a pan, add 2 tbsp oil. I used the same oil which I used for frying 
  7. Once the oil is hot, add chopped garlic and give a stir for a minute. Be careful not to burn garlic 
  8. Add chilli powder, soya sauce, green chilli sauce and tomato sauce
  9. Cook until the gravy is well combined and oil starts separating from rest
  10. Add onion and capsicum and cook for 2-4 minutes, stirring in between 
  11. Add fried fish pieces and mix well 
  12. Switch off the stove and serve chilli garlic fish with fried rice or roti!

Friday, April 14, 2017

Masala Pomfret


  1. Pomfret fish, cleaned and gashed for stuffing - about 350gm
  2. Oil for roasting fish

For marinade:

  1. Dry red chillies - 5
  2. Pepper powder - 1 pinch
  3. Cumin seeds - 1 pinch
  4. Fenugreek seeds - 1 pinch
  5. Mustard seeds - 1 pinch
  6. Turmeric powder - 1 pinch
  7. Garlic cloves - 2
  8. Ginger, chopped - 1/2 tsp
  9. Onion/Shallots, chopped - 1/4 cup
  10. salt to taste
  11. Lime juice - 1tbs
  12. Coconut oil - 1 tbs

For stuffing:

  1. Coconut oil - 2 tbs
  2. Onion , chopped- 1/2 cup
  3. Green chillies, chopped - 1 tsp
  4. Ginger, chopped - 1 tsp
  5. Tomato, chopped - 2 tbs'salt to taste
  6. Egg white - 1 tbs


  1. Grind all the ingredients for marinade
  2. Marinate the fish with the above for 3-4 hrs
  3. Heat oil for stuffing in a pan
  4. Add ginger, green chillies and onion and saute it till onion is translucent
  5. Add tomato to the above with salt and cook till tomato is mushy
  6. Stuff the fish with the above stuffing and close the opening by brushing egg white
  7. Heat oil for roasting in a pan
  8. Roast the fish for 8 minutes on each side or till fish is done

Serve Masala pomfret with steaming rice!

I am linking this post to FridayFiesta#167

Thursday, April 13, 2017

Mango Coconut Payasam

  1. Mango puree - 1.5 cups
  2. Coconut thin milk - 2 cups
  3. Sweet condensed milk - 2 tbs
  4. Thick coconut milk - 1/3 cup
  5. Saffron - 1/2 tsp
  6. Brown/white sugar - 2-3 tbs (optional)
  7. Pistachio - 2-3 for garnish

  • In the first step you can thicken mango puree more to enhance the caramelized taste

  1. In a thick bottomed pan, heat the mango puree till it thickens and caramelizes.
  2. Bring it to a very low temperature and add thin milk and mix well.
  3. Add saffron and mix well
  4. Stir in low flame till it reduces to about half or 2/3
  5. Add sweetened condensed milk, thick coconut milk and sugar and mix well
  6. Stir for some more time in low flame till it is all mixed well and thick enough and switch off the flame

Cool the payasam and top it with pistachios for garnish!

Sunday, April 9, 2017

Mexican Dip

Well, who doesn't love a yummy dip with Nachos??? How about a dip rich in multiple flavors, that too made in about 5 minutes? Yumm...
When we had a family get together at Anjan's colleagues house, they served a mexican multilayer dip with Nachos, and it tasted yum... I have tried to replicate the taste with this simple dip recipe..And it took only about 5 minutes to make it and about the same time to finish the whole tray of it. Do try it at home!


  1. Oil - 1 tbs
  2. Cumin powder - tsp
  3. Chilly powder - 1/4 tsp
  4. Salt - as needed
  5. Refried beans - 1 can
  6. Avocado Guacamole - 1 cup (store bought or homemade salsa)
  7. Salsa - 1 cup (store bought or homemade)
  8. Cheddar cheese, shredded - 1 cup
  9. Sour cream - 1 cup
  10. Lettuce leaves - Shredded
  11. Olives - sliced - 2 tbs
  12. Jalapenos, pickled and sliced - 1-2(optional)
  13. Peri peri sauce - 1-2 tsp (optional)


  1. Heat the oil in a pan
  2. Add cumin powder, chilli powder, salt and refried beans. Saute for 2-3 minutes
  3. Spread the above as a base layer
  4. Above that, spoon a layer of guacomole
  5. Then spread a layer of sour cream and top it with shredded cheddar cheese
  6. Then comes a layer of salsa
  7. Top it with shredded lettuce, olives and jalapenos.
  8. Drizzle peri peri sauce on top

Multilayer mexican dip is ready to be served with Nachos!

Monday, March 20, 2017

Phool Makhana Curry / Lotus seed curry

Phool Makhana or puffed lotus seeds is a highly nutritious protein rich food. The nutrients contained are the super source for vitamin, mineral and fiber while the medical properties have been proven to be beneficial for diabetic patient and those who have hypertension history.
Phool Makhana is not so familiar for Malayalees. But it is truly worth a try to make it and I am sure you will love it.
  1. Phool Makhana/ puffed lotus seeds - 2.5 cups
  2. Onion, sliced - 3 cups
  3. Tomato, cut - 2 medium size
  4. Ginger, chopped - 1 tbs
  5. Garlic, chopped - 1 tbs
  6. Badam/Almonds, peeled, soaked - 1/2 cup
  7. Oil - 2 tbs + 2tbs
  8. Cumin seeds - 1/2 tsp
  9. Chilli powder -  1 tsp
  10. Coriander powder - 2 tsp
  11. Garam masala - 1 tsp
  12. Tomato ketchup - 1 tbs
  13. Ghee/butter - 1 tbs
  14. Milk cream - 1 tbs, optional
  15. Salt to taste
  1. Dry roast phool makhana for 3-4 minutes
  2. Heat 2 tbs oil in a pan and sauté onion, ginger  and garlic till soft
  3. Add tomato and sauté till tomato is mushy
  4. switch off the heat and keep it aside to reach room temperature
  5. Blend the above with almonds to fine paste
  6. Heat 2 tbs oil in a pan and splutter cumin seeds in it.
  7. Add the above paste and saute till the mixture is thickened and oil can be seen in the paste
  8. Add salt and all the spice powder and sauté for a minute or two
  9. Add 2 cups of water, tomato ketchup and phool makhana to the above
  10. Cook phool makhana for about 15 minutes with closed lid till it is soft
  11. Switch off the stove and top with butter
Phool Makhana curry is ready to be served with Roti or Pulav