Year ends are really tough and long , but somewhere it adds to a lot of excitement , challenge and and some tension as well. The days become longer than usual , but if it is a really satisfying day then driving back with music of your choice feels like it was all worth it ..... last evening was one such evening. i felt happy after a great day at work .... and the thought of what was to follow exited me. I could see my glass of Mr. Jack with Coke while i cooked and had a friend coming over to taste the food ...... Will you believe it .. He refused Mr. jack , the dude had to work the next day , as if I didn't have to. Anyways , i a couple of my drinks while i cooked and here is what i did. Its a dish made from fish fillet and served with mashed potato.
Fried Fish in tomato and Garam Masala Sauce Served with mashed potato.
Here is what you need:
2tbsp Cornflour
1tsp salt
1tsp garlic powder
1 tsp chilli powder
1 tsp ground ginger
1 tsp ground fennel seeds
1tsp ground coriander
2 medium Fish Fillets cut into 2 pieces.
oil
mashed potato to serve.
For the sauce:
3-4 tomato puree (paste)
1tsp garam masala
1tsp chili powder
1 tsp crushed garlic
1tsp grated ginger
1/2 tsp salt
3/4 cup water
1tbsp oil
1 bay leaf
3-4 black peppercorn
1 cinnamon stick
1tbsp chopped coriander
1 tbsp chopped fresh mint.
What you need to do :
Mix together cornflour, salt, garlic powder, chilli powder,ground ginger, ground fennel seeds and ground coriander. Spoon the mixture over the 4 fish fillets and make sure they are well coated.
Heat a pan and add the oil, place the fillets in it and after about 4 minutes, spoon the hot oil over it and turn the fillets and repeat the process till the fish is cooked. it will take max 10 minutes.
Make the sauce by mixing together tomato puree, garam masala,chilli powder,garlic , ginger, salt and water and set aside.
Heat oil in a Kadhai and add bay leaf, peppercorns and cinnamon. pour the sauce into the pan and reduce the heat. Bring slowly to the boil, stirring occasionally. Then simmer for 5 minutes. Gently slide in the fish fillet and cook for further 2 minutes. garnish with chopped mint and coriander. Serve with Mashed potato.
Note: to check if the fish is cooked, take a fork and insert in the side, it should easily go in and the texture will be completely opaque.
Recipe: "Best ever Indian cook book" Picture: what i finally ended up plating.
Here is what you need:
2tbsp Cornflour
1tsp salt
1tsp garlic powder
1 tsp chilli powder
1 tsp ground ginger
1 tsp ground fennel seeds
1tsp ground coriander
2 medium Fish Fillets cut into 2 pieces.
oil
mashed potato to serve.
For the sauce:
3-4 tomato puree (paste)
1tsp garam masala
1tsp chili powder
1 tsp crushed garlic
1tsp grated ginger
1/2 tsp salt
3/4 cup water
1tbsp oil
1 bay leaf
3-4 black peppercorn
1 cinnamon stick
1tbsp chopped coriander
1 tbsp chopped fresh mint.
What you need to do :
Mix together cornflour, salt, garlic powder, chilli powder,ground ginger, ground fennel seeds and ground coriander. Spoon the mixture over the 4 fish fillets and make sure they are well coated.
Heat a pan and add the oil, place the fillets in it and after about 4 minutes, spoon the hot oil over it and turn the fillets and repeat the process till the fish is cooked. it will take max 10 minutes.
Make the sauce by mixing together tomato puree, garam masala,chilli powder,garlic , ginger, salt and water and set aside.
Heat oil in a Kadhai and add bay leaf, peppercorns and cinnamon. pour the sauce into the pan and reduce the heat. Bring slowly to the boil, stirring occasionally. Then simmer for 5 minutes. Gently slide in the fish fillet and cook for further 2 minutes. garnish with chopped mint and coriander. Serve with Mashed potato.
Note: to check if the fish is cooked, take a fork and insert in the side, it should easily go in and the texture will be completely opaque.
Recipe: "Best ever Indian cook book" Picture: what i finally ended up plating.
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