Fish with Spinach

Having lived in the UK one is privileged to taste cuisines from all around the world, it is not a surprise that one is tempted to create fusion food. All major TV chefs are doing it. Though the fish curries from all regions in India are very good and popular, one thing which I find different between the Indian and European Fish recipes is that the spices in India tend to drown the original taste of the individual fish. This sounds awful even though I do love my Fish curry! Living on an Island gives us the benefit of availability of such a variety of River and Sea fish.

In this recipe I have combined Spinach which is easily available in the supermarkets with one of the much loved fish, ‘Cod’. I added a few chosen Indian spices which gave that Indian taste. If you like green vegetables you will love this dish.

Ingredients:

• 400 gms Cod fillet (one can use any other white fish)
• Small bunch of Spinach roughly chopped taking out the thick stalks 
• 3-4 cloves of Garlic chopped lengthwise. 
  
• 1 tsf Mustard seeds
• 1 ½ tsf Salt
• ¼ tsf coarsely crushed Peppercorns
• ¼ tsf Chilli powder (optional, if you like it hot) 
• 3-4 tbsf Olive Oil

Method:

1. Cut the fish in small pieces. Rub some salt and crushed pepper and squeeze some lemon juice. Keep it aside for 30 minutes in the fridge.
2. Heat the olive oil in a large Frying pan.
3. When oil is hot add the Mustard seeds. They will sizzle and splutter for 30 seconds.
4. Add the chopped garlic and lightly brown. 
5. Now add the Spinach, keep on mixing so that both sides of the leaves are cooked lightly.
6. Add ½ tsf salt and chilli powder and mix. 
7. When the spinach leaves start to wilt add the fish with all juices. Cove the frying pan. Cook for 5-10 minutes till the fish is just cooked. 
8. Serve hot with Nan bread.

Malvan Fish Curry

Maharashtra is one of the richest and most populist states in India. Though most of its population is Hindu (descendant Marathas), it has a healthy population of people of other religions. It has the biggest population of Parsees and their culture is seen quite clearly in all the big cities of the state. Despite meeting two good Parsee friends I could not learn their cooking which was unfortunate, but a reason for me to visit that part of the country.

To learn about the cooking style of Maharashtra I chose Malvan, a Sea side town on the West Coast and the Historical City of Aurangabad in the heart of Maharashtra. Malvan is not on most people’s of wish list though, should be, as I was informed by a British coupe who were staying at the same resort as I did. We were staying in Tarkali which is a small fishing village just south of Malvan. It reminded me of Goa at the time of its independence in 1960's. It had several, what essentially are Bed & Breakfast however, local people call these as Home Stay. Malvan boasts a water bound Sindhudurg fort besides the many lovely beaches. As expected the local people are either Vegetarian or eat Fish (which come in plentiful each morning at its many beaches). Their style of cooking is basically Konkan, though locals in Malvan corrected me that Malvan food is different to Konkani food. They tend to eat their Fish Curry very hot and use Kokum to give the Fish curry its distinctive sour taste and the bright red colour. Unfortunately, it is not available easily in the rest of the country so I have used Tamarind, which gives a similar taste but not its bright red colour.

Ingredients:

• Pick a fish of your choice (preferably Pomfret)
• Close to 3 dry red chillies
• 2 cups of coconut milk
• 1 big Onion of finely chopped
• 1 cup of desiccated dry coconut
• 1 tsp black peppercorns
• 1 tsp turmeric
• 3-4 Garlic roughly chopped
• 2 tbsp tamarind pulp 
• 2 tbsp Ghee/Oil 

 Method:

1. Heat the dry roast red chillies, peppercorns and turmeric in a wok on low heat till the ingredients become fragrant, put out the flame and leave it for cooling.
2. When the ingredients cool down grind these in a mixer along with desiccated coconut, tamarind pulp, garlic and some water to get a smooth paste.
3. Heat oil/ghee in a wok on medium flame and fry onions till they turn soft and translucent.
4. Add the paste to the onions and fry till you see the oil separates from the masala.
5. Add the coconut milk and bring the curry to a boil.
6. Reduce the flame and add the fish pieces to the gravy and cook for around 8-10 minutes. Make sure you don’t overcook the fish.

Fish Curry Didi Style

Where ever you go in India, if fish is available easily, then there would a recipe for a fish curry. Each recipe would be slightly different in different areas. My sister has lived in Kolkata but still makes fish curry which would perhaps be more in tune with one prepared in the Old Delhi style. This version of Fish Curry is her style. It is lightly different from the one I have written about in the past but I quite liked it.

In Delhi, one mainly gets river fishes. The common fresh water fishes that are generally available in Delhi are Singhara, Surmai, Sole, Rahu and Betki. The first three are easier to fillet as there is only a single central bone, whereas, Rahu and Betki have many small bones. People who don't mind bones may well find the later fishes tastier. 

In preparing this we bought Surmai, which was filleted and cut into 2-3 inches wide pieces. 

Ingredients:

• 1 Kg Fish cut into small 2-3 inch pieces
• 4 Small onions chopped or grated.
• ½ tsf Fenugreek (Methi) seeds
• 2 tsf Chilli Powder
• 3 tsf Coriander powder
• ½ tsf Turmeric (Haldi) powder
• 1 tsf Salt to taste
• 2 tsf Mango (Amchoor) powder
• 3-4 tbsf Oil for cooking

Method:

1. Heat the oil in a wok. When hot put the Fenugreek seeds.
2. As soon as the fenugreek seeds turn brown (not black) add onions, chilli powder, coriander powder, salt and Turmeric powder. Brown these over medium heat.
3. Add Mango powder and mix well.
4. Add the pieces of fish and lightly fry in the masala.
5. Add 300 mls of water and mix well. Let the fish cook on open wok so the gravy becomes slightly thick as well. However, this preparation requires thin gravy.

Fish Curry in a Creamy Sauce

Sometimes even I get home sick and want to have something North Indian. I had bought this lovely  fillet of Hake and wanted to have it in a North Indian style. Now fish curries, not only my blog but a lot other sites, originate from the coastal areas of India. But I just wanted a change from the Goan, the Keralite or a Bengali style of cooking fish so I tried out this recipe. It is a trial and may not be to everyone’s taste, but I got the thumbs up from my wife. Well she is biased! All I can say is that we did finish the dish and I did see her taking second helpings.

Ingredients:

• 400 gms Fillet of a white fish cut in to small chunks
• ½ tsf Mustard seeds
  
• ½ Small Onion chopped
• ½ tsf Garlic paste
• ½ tsf Ginger paste
• 1 fresh Green Chilli sliced
• 3 tbsf Tomato puree
• 1 tsf Salt
• ½ tsf Cumin powder
• ¾ tsf Coriander powder
• ¼ tsf Chilli powder
• ½ tsf Garam masala
• 75 mls of Single cream
• 3 tbsf Oil 

Method:

1. Cut the fish fillet into small pieces.
2. In a pan heat the oil and add the mustard seed, they should start to sizzle.
3. Add chopped onion and fry to golden colour.
4. Add garlic and ginger paste and fry for 3 minutes.
5. Add tomato puree and fry till oil separates.
6. Now add all the spices and the slit green chilli and mix well for 2-3 minutes.
7. Add 100-150mls of water (amount depends on the thickness of the sauce). Bring it to a boil and cover and cook for 10-15 minutes till the sauce shows oil on the top.
8. Add cream and mix well for 2-3 minutes.
9. Add the chunks of fish bring it to a boil then lower heat to low and cook on low heat for 5 minutes. Can garnish it with fresh coriander. 

Serve hot, goes well with rice or rotis. 

Fish Curry (North Indian Style)

In India the coastal areas are the biggest consumers of fish dishes and each region has put its mark by adding some local ingredient which is in plenty in the region e.g., coconut in the Goan cuisine. In the North India it is mainly the river fish is eaten. For some reason, fish is not eaten commonly, despite some big rivers flowing through the land. Fish has become more popular due to the migration of people from the coastal areas to the North.

When we were growing as children the only time fish was seen on the table would be that brought from a take away cafe. These days with air and good transport in places like Delhi one would see not only the fresh river fish but sea fish as well, otherwise how will our Bengali brethren survive in Delhi!

This particular dish I have acquired from a Indian family in the UK, and I can't give the real origins of it, however, it does taste good and is relatively easy to make. I use any filleted white fish but I suspect other fishes would be equally easy to make.

Ingredients:

• 0.5 kg Fish cut into 2 inch pieces
• 1 medium sized chopped Onions 
• 1/2 tsf Fenugreek seeds (methi)
• 1/2 tsf Chilli powder
• 1/2 tsf Turmeric (haldi)
• 1 tsf Salt to taste
• 4-5 tbsf Yoghurt
• 2 tbsp Oil (preferably mustard but any veggie oil will do)

Method:

1. Heat the oil and add the fenugreek seeds, ensuring they don't get burnt
2. Add the chopped onion and lightly brown them.
3. Add yogurt spoonful at a time and keep mixing to the sauce.
4. Add the spices and cook for another 2 minutes.
5. Add water to make a curry.
6. Bring to a boil and add the fish.
7. Cover and cook for 10 minutes or till the fish is done.
8. Serve hot garnished with coriander leaves. 

The perfect accompaniment would be plain boiled rice

Prawn Curry in Almond Sauce

Prawn Curry in Almond Sauce

If you want to impress someone and don’t really want to slave over the cooker for hours then this is the dish to make. I was introduced to this by my Badminton friend. I  believe he often has afternoon when he is not working and on one such I got a call from him. I had not seen him for some time so we were having our catch up chat when he casually asked me if I was free, which as it happened I was, so he asked me to come over for some lunch and added that he will cook something. I suggested that all this may take a long time and suggested having some sandwiches. But he promised me that by the time I reach his place the curry would be ready, and so it was!

I am having some guests and I needed certain dishes which I could make easily and quickly, so what better dish than Prawns, I will let you know how it went down with my friends.

Ingredients:

• 500 gms raw peeled Prawns.
• 3 tbsf of oil
• 2-3 medium sized Tomatoes
• 100 gms of Almond crushed
• 1 medium sized Onion
• 3 Garlic cloves
• 1-2 green Chillies
• 1 inch Ginger
• ½ tsf Chilli powder
• ¼ tsf Turmeric powder
• 1 tsf Coriander powder
• ½ tsf Salt
• 1 tsf Garam masala
• 25o mls of Milk

Method:

1. In a heavy frying pan with a cover heat the oil.
2. Add chopped onion and fry till they are very slightly golden colour (not brown).
3. Add the green chilli cut length wise, grated ginger and finely chopped garlic and lightly fry these.
4. Now add the powdered almonds and mix well
5. Add the spices i.e., Turmeric, Coriander, Chilli powders, salt and Garam Masala and stir for 3-4 minutes.
6. Now add the milk let it just come up to the boil. 
7. Add chopped tomatoes and mix well, bring it to a boil.
8. Lastly, add the prawns and cover the pan and cook for 5-10 minutes.
9. Garnish with chopped fresh coriander and serve.

Warning: Please remember that this dish contains nuts, therefore it is not suitable for people with nut allergy. 

Fried Fish Pakoras

Fried Fish

(Didi style)

After Ma’s death, my didi (big sister) has become my guide and inspiration to create many old and forgotten snacks and dishes. Once during our memory lane chats I reminded my didi about the fried fish we had from the hawker who used to put up his stall at the cross road  near our home in old part of Delhi. He came at supper time, bringing Fresh River fish caught from the Jamuna River. He fried the most delicious fish I can remember eating. Here I might be exaggerating, as in our family fish was hardly ever cooked, and only bought from this hawker! But he was very popular and selling all his catch within a couple of hours!

My didi doesn’t eat fish but married a Delhi Kayasth who happened to work in Calcutta. Like other Calcutta inhabitants he too was addicted to fish, so she had to cook it for him. This version of fried fish is my didi’s recipe and whenever I have made it has been appreciated.

Ingredients:

·        1 kg White fish boneless & skinless cut into small kebab sized pieces.

·        2 tsf Garlic paste

·        2 tsf Ginger paste

·        3-4 Green chillies

·        1 bunch fresh Coriander

·        1 tsf Chilli powder

·        2 tsf Salt

·        10 tsf Lemon juice

·        6 tbsf Maida (flour)

·        1 Egg slightly beaten

  

Method:

1.     Grind the garlic, ginger, green chillies and coriander (using a couple tablespoons of water), into a paste. Can use a blender but in India it would be done on a stone, by hand.

2.     Add chilli powder, salt, lemon juice and maida to the above paste and mix well.

3.     Put the fish pieces in the mix and marinating for 3-4 hours in the fridge.

4.     In a small cup slightly beat the egg.

5.     Heat the oil in a wok or chip fryer. it needs to be fairly hot, one could test the heat by putting a small piece of marinade mix and if it sizzles and starts to float the oil is hot enough!

6.     Now dip each marinated fish piece in the beaten egg and put in the fryer. You can put several pieces at a time. Fry till the fish is golden brown.

7.     Serve with Pudina (mint chutney) as a starter or a snack with a cup of tea or any other beverage!