Month: May 2020

Masala vada

Masala vada

Masala vada is a South-Indian dish that goes great with tea. Here are the ingredients, Channa Dal – 1 cup Half of an onion – cubed Chopped curry leaves 4-5 soaked dried red chillies Chopped cilantro 2 inch slice of Ginger, cubed finely 1/4 tbsp —Read More…

Breakfast Burrito

Breakfast Burrito

This is a modification of the recipe from the Netflix show “Cooking with Nadia”. Here are the ingredients, 2 eggs Chopped Parsley or Cilantro – 2-3 tbsp A few twists of black Pepper A pinch of Garlic Powder A pinch of Onion Powder A pinch —Read More…

Pan Roasted Fish

Pan Roasted Fish

Hello!!
This will be my first food post on this page! I learnt how to roast fish by watching my mother do it. I got some fresh wld-caught King Mackerel from the store and I wanted to pan-roast it. I usually roast my fish in the oven and finish it in the broiler, but for this one, I am going to make an exception and pan roast it with ample amounts of oil. It is messy and the oil splatters all over the stove, but it is fine! Here are the ingredients,

1) Fish fillets cut according to your need ( I am using three fillets of King Mackerel)
2) 3-4 pearl onions or 1-2 shallots (I am out of both and I used a quarter of an onion)
3) 4-6 cloves of garlic (feel free to add more)
4) 2 inch piece of ginger
5) Salt to taste
6) 1/2 tsp Turmeric Powder
7) 2 heaped tsp of red chilli powder or cayenne pepper
8) 2 heaped tsp of coriander powder
9) 1-2 twigs of curry leaves
10) 2 tbsps of oil to add to the marinade, 4-6 tsps of oil for roasting

Grind all of these ingredients with a little bit of water and some olive oil to a fine paste.

Apply the marinade on the fish and let it work on the magic for the next few hours. I am a big believer in marinating meat/fish for more than 24 hours. I am going to put my marinated fish fillets in the fridge for the next 24 hours and roast it the next day!

Day 2:

I took the fish out of the fridge about an hour or two before I cook it, so that it comes to room temperature. It is something that almost all chefs recommend – the meat should not hit your stove when it is cold! I used a single pan, and added about 2 teaspoons of coconut oil and once it was hot enough, I added my 2 slices of fish. Fish has to be cooked in low-medium heat for perfect consistency. I let each side cook for about 4-5 minutes on medium heat and then flipped them.

Flipped after about 4 minutes on one side

I let the other side cook for the same amount of time, and then flipped the slices again. I reduced the heat to low, added more oil and let each side get crispy for about 3-4 minutes. The end result is juicy, crispy fish fillets that looked so good!

We had the fish with steamed rice, papaya curry, and cabbage thoran (cabbage cooked with grated coconut, garlic, chilli peppers, and pearl onions).