Roasted Salmon with Indian Spices

Salmon, the favourite fish of the family! I try talking people through the health benefits, but what sells salmon for me (or rather loads of folks like me) is the taste. The taste is just so rich. The right amount of flesh and fat make it an amazing fish to bake. 

This preparation is a regular in my kitchen mostly for weekend lunches. Sometimes also finds a place on the dinner table with a side of salad and rice, or soup and bread (an absolute winter favourite).

Ingredients:

- Salmon - 2 fillets cut lengthwise (I generally buy Salmon from seafood deli section of our local Woolies). You can get fresh salmon from nearest local markets too.

- Coriander Powder - 1/2 tsp

- Cumin Powder - 1 tsp

- Red chilli powder - 1 tsp (increase or decrease based on your spice tolerance levels)

- Lemon juice - 2 tsp

- Greek Yogurt / Curd -  1 tbsp

- Ginger and Garlic Paste - 1 tsp

- Salt - according to taste

Method:

- Beat the yogurt in a small bowl so that it is creamy and there are no lumps.

- Add all powdered spices into the yogurt and mix well.

- Wash the salmon and pat dry.

- Add all the mixed spices and yogurt to the fish. Also add 2 tsp lemon juice, ginger garlic paste and salt.

- Let it marinate for 1 hour (at least 30 min).

- Preheat oven to 200 degrees.

- Once preheated, bake salmon for 30 min on 200 degrees.

- Serve hot with a wedge of lemon. Can be served with sides of rice and salad.

Thai Green Fish Curry

A regular from my kitchen, this curry is almost addictive My daughter just loves this curry. This is very easy to prepare and I will be very surprised if she does not look for this recipe when she grows up.

I have been following the same recipe for a while now. I have posted the chicken version of this Thai curry a while back (Thai Chicken Curry) The ingredients for the paste are the same and I have just replaced chicken with Basa fillets (cut into cubes). Let me give you the ingredients quickly.

Ingredients:

For the green curry paste:- 

- Green chilli (2-3)
- Lemongrass 1-2 pods
- Coriander Seeds (2 tsp)
- Garlic (4-5 cloves)
- Fish Sauce (3 tbsp)
- Kaffir lime leaves (2-3)
- Salt (acc to taste)
- Sugar (acc to taste)
- Galangal (a small cube). Can replace with ginger if galangal is not available.

For the fish preparation :
- Coconut Cream (I used Ayam brand 300 ml)
- Basa Fish fillets - 3 cut into cubes
- Green chillies (1 slit)
- A handful of Brown mushrooms - cut into halves

- Broccoli - a cup of florets

- Green Beans a handful - Remove the edges and the string

- Carrots - 1 cup (feel free to skip this. Its not green and is not traditionally added to green curry. My daughter loves carrots, hence they are added to everything.)

- Any white oil - 1 tbsp
- Salt (acc to taste)
- Sugar (acc to taste)

Method:

- Add all the green curry ingredients into the mixer jar and make a fine paste. 

You can make the paste ahead of time and store it in the fridge. I generally make it on weekends and store it in the fridge for dinner on weekdays.

- Add oil in a pan. Fry all the veggies.
- Add the green curry to it and stir for about 3 mins.
- When the veggies and curry paste is fully cooked add sugar, salt and the coconut milk.
- Add a little water if you want and let it boil.
- Serve hot with white rice.

Roasted Salmon and Tomatoes

My daughter's love affair with salmon started after she came to Australia. She absolutely loves the taste! Its her favourite fish and hence finds place in my menu plans at least once a week.

Salmon is a healthy fish, is a very good source of Vit B and is also known to reduce bad cholesterol and blood pressure.

Without further ado, lets jump into the ingredients of this quick recipe.

Ingredients:

- Salmon - 4 pieces

- Mustard sauce - 6 tbsp

- Ginger paste - 2 tsp

- Olive Oil - 4 tbsp

- Salt and Pepper - According to taste

- Tomatoes - 4 cubed

Method:

- Marinate the fish with all ingredients.

- Heat oven to 170 degrees Celsius.

- Sprinkle tomatoes with olive oil, pepper, salt. You can add chilli flakes as well if you like based on your spice tolerance level.

- Bake salmon and tomatoes for 15 - 20 mins.

- Serve hot with the sauce/gravy of your choice and salad.

Goan Fish Fry

Tastiest fish fry ever...We have been to Goa with you our daughter once till now..we went with her cousin !! She and her enjoyed every bit of it. 

In the Goan cuisine, Rawa fish fry finds a very important place. On one of his trips with his friends,  hubby got this goan fish fry masala for us. This is a dish that he prepared for us and of course was a hit.

Below are the methods and ingredients. If you are not able to find the masala in stores wherever you are, you can actually prepare it yourself, recipe is available here . 

Ingredients:

- Basa Fish - 2 cutlets, you can use fillets too if you don't want to deal with the bones. But the cutlet holds the shape better.

- Karma Goan Fish fry Masala - 5 tbsp

- Semolina and poppy seed mixture - a bowl

- Salt - 1 tsp for marinade

- Oil - to shallow fry

 Method:

- Marinate the fish with masala and salt for 30 to 40 mins

- Coat the fish in the poppy seed and semolina mixture and put it the fridge for 20 mins. This will help bind the mixture to the fish.

- Heat oil in a pan for shallow frying the fish

- When hot, fry the fish until brown. 

- Serve hot with Kashundi sauce or mustard sauce.

Ilish Macher Shorshe Diye Jhal / Hilsa Fish in Mustard Gravy

What better than Ilish Mach for Sunday's lunch. Ilish or Hilsa is the national fish of Bangladesh and is popular in almost all parts of India specially West Bengal and Orissa. This fish is full of tiny bones and requires trained hands for eating. It is a sea fish which comes to the river to lay eggs and thats when the fishermen catch them in their nets. Padda'r Ilish from Bangladesh is known to be the best and most expensive of its kind. In bengali culture it is a custom to buy two Ilish fishes (Jora Ilish) on some auspicious occasions. The recipe I am sharing today is of  Shorshe Ilish.

Ingredients:
- Ilish Mach ( washed and cleaned 2 pieces)
- Mustard Paste ( 1 tbsp)
- Tomatoes (optinal 1/2 cut into small pieces)
- Green chilli (2)
- Salt (1 tsp)
- Turmeric Powder (1/2 tsp)
- Kala Jeera / Onion Seeds (a pinch)
- Mustard Oil ( 2 tbsp)
- Water (1/2 cup)

Preparation :
- Marinate the fish pieces with salt and turmeric for about 30 mins.
- Heat oil in a skillet.
- When the oil is smoking hot add the fish pieces.
- When the fish is fried keep it aside and add slit green chillies and kala jeera to the hot oil.
- When the jeera splutters add mustard paste and tomatoes.
- When the mustard paste starts leaving oil it means it is cooked. Add water to the paste.
- When the water boils add the fish and let it cook for sometime.
- Serve hot with rice.



This is my entry for:
Spotlight Curries/Gravies at Cuisine Delights.