Skip to main content

Posts

Shrimp Cake

INGREDIENTS: Shrimp 500 grams, peeled and deveined Ginger, grated 1 tbsp Garlic 4-5 minced Green Chilis 1-2 finely chopped Spring Onions 2-3 tbsp finely chopped Light Soy Sauce 2 tsp Sesame Oil 2 tsp Lemon Juice 1 tbsp Sugar 1 tsp Salt to taste Black Pepper Powder 1/2 tsp Corn flour 1/4 cup Oil for frying METHOD: Serving Size: 4-5 Coarsely chop the shrimps and add them to a bowl. The texture should be chunky. Season with salt. Add lemon juice, ginger, garlic, green chilis, spring onions, sugar, soy sauce, sesame oil, black pepper, and corn flour. Mix everything together until evenly combined. Using greased hands lightly, scoop about 2 tablespoons of the shrimp mixture and press it into a ½-inch-thick, flat patty. Chill the patties for 30 minutes before frying to help them hold their shape. For a crispy outside texture, you can dust the patties with flour or coat them with breadcrumbs or thin vermicelli. Sear the shrimp cakes over medium-high heat, turning them once until they’re nicely...
Post a Comment
Read more
Recent posts

Fish and Chips

  INTRODUCTION: For The Fish White Fish Fillets 6-8 (Cod, Basa, Tilapia, Barramundi or Asian Seabass)  Rice Flour 1/2 cup for dredging Salt and Black Pepper for seasoning For The Batter All-Purpose Flour 3/4 cup Rice Flour 3/4 cup Ice Cold Sparkling Water or Chilled Soda Water 3/4 cup Baking Powder, 1/2 tsp  Garlic Powder 1/2 tsp Paprika Powder 1/2 tsp Salt to taste Oil for deep frying For The Chips Potatoes 3 large peeled and cut into thick fries Salt to taste Oil for frying METHOD: Serving size: 3-4 Rinse the potato strips under running water until the water comes out clear. Soak them in cold water for 30 minutes. Drain and pat dry. Fry them once (first fry) at medium-high heat until tender and pale golden. Let them cool completely. Pat the fish fillets completely dry with paper towels to remove surface moisture. Moisture prevents crispiness and causes the batter or coating to steam rather than fry.  Season the fish fillets with salt and pepper. Refrigerate for 1 h...
Post a Comment
Read more

Fish Fingers

  INGREDIENTS: Fish Fillets (Boneless Baramundi, Basa, or Tilapia) Lemon Juice 1 tbsp Salt to taste Black Pepper Powder 1/2 tsp Red Chili Powder 1/2 tsp All-purpose Flour 1/2 cup Water 1/2 cup Panko Breadcrumbs 1 cup Cornflakes 1/2 cup (lightly crushed) Oil as needed for frying METHOD: Serving size: 5-6 Slice the fish fillets into 1-1.5 cm. wide and 6-8 cm. long strips (finger-sized). Toss the fish fillets gently with salt, lemon juice, chili powder, and black pepper. Let it rest for 15-20 minutes. Combine flour, water, salt, black pepper and red chili powder to make a smooth slurry. Mix breadcrumbs and cornflakes in a plate. Dust each fish fillet lightly with dry flour (optional, but it helps the coating stick).  Dip into the slurry and roll in the panko-cornflakes mixture. Press gently so the coating adheres well. Let the breaded fish fingers rest in the fridge for 15-30 minutes. Shallow-fry or deep-fry the fish fingers on medium heat in batches until golden and cooked throu...
Post a Comment
Read more

Fish Cutlet

  INGREDIENTS: Fish Fillets 400 grams (Basa, Rohu, Barramundi, or any firm white fish) Potatoes 2 medium, boiled and mashed Onions, 2 large, finely chopped Ginger-Garlic paste 1 tbsp Green Chilis 2-3 finely chopped Red Chilli Powder 1 tsp Black Pepper Powder 1 tsp Salt to taste Sugar, a pinch Coriander Leaves chopped 1 tbsp Corn flour Slurry 1/2 cup Breadcrumbs for coating Oil for deep frying METHOD: Serving size: 6-7 Boil or steam the fillets with a pinch of salt for about 6-7 minutes until just done. Drain, remove the bones, and mash the flesh finely. Heat 1 tbsp of oil in a pan. Add chopped onion and saute until soft and translucent. Add green chilis and ginger-garlic paste. Cook until the raw smell dissipates. Add red chili powder and black pepper. Add the boiled potatoes, mashed fish, salt, sugar, and coriander leaves to the mixture, then mix thoroughly until it comes together into a smooth, firm blend. Let the mixture cool completely.   Divide into equal portions and sha...
Post a Comment
Read more

Bhetki Paturi

  INGREDIENTS: Bhetki Fillets 8-10 (Baramundi boneless, cut into medium pieces) Yellow Mustard Seeds 2 tbsp Poppy seeds 2 tbsp Grated Coconut 2 tbsp Yoghurt 2 tbsp Cashews 10-15 Green Chilis 2-3 Turmeric Powder 1/2 tsp Mustard Oil 4 tbsp Salt to taste Banana Leaves (cut into 6x6 inch squares) Cotton Thread METHOD: Serving Size: 4-5 Marinate the fish fillets with salt and lemon juice for 30 minutes. Blend the mustard seeds, poppy seeds, grated coconut, yoghurt, turmeric powder, green chilis, cashews and salt. Mix the paste with 2 tbsp mustard oil. Coat each bhetki fillet with this mixture. Let it rest for 30-40 minutes. Lightly roast each banana leaf over an open flame for a few seconds to make it pliable, ensuring it doesn't crack when folded. Brush each leaf with mustard oil. Spoon some paste in the center of the leaf.  Place one piece of fish fillet on it. Top off with some more of the paste. Add a slit green chili on top and drizzle a few drops of mustard oil. Fold from all...
Post a Comment
Read more

Vermicelli Pudding (Seviyan Kheer or Semiya Payasam)

  INTRODUCTION: Vermicelli 1 cup  Full-fat Milk 3 cups Condensed Milk 1/2 cup Sugar 3-4 tbsp Ghee 1 tbsp Cardamom Powder 1/4 tsp Cashew Nuts 8-10 chopped Raisins 8-10 METHOD: Serving Size: 8-10 Lightly fry the cashews and raisins in ghee until golden. Warm the ghee in a pan, then add the vermicelli and sauté until it becomes golden brown and aromatic. Bring the milk to a boil. Add the roasted vermicelli to the milk. Cook for 8-10 minutes or until the vermicelli softens and the kheer thickens. Stir in the condensed milk and sugar. Let it simmer for 3-5 minutes. Sprinkle cardamom powder and stir gently. Turn off the heat, then add the fried cashews and raisins to the kheer . Serve hot, warm or chilled. The kheer will thicken as it cools. Add more milk to adjust consistency. Garnish with fried cashews, chopped pistachios, and sliced almonds.
Post a Comment
Read more

Chickpea Kofta Curry

  INGREDIENTS: Chickpeas, 200 grams boiled Potato 1 large boiled Gram Flour 2 tbsp roasted Onion 1 finely chopped Green Chilis 2-3 finely chopped Ginger-Garlic Paste 1 tsp Coriander Powder 1/2 tsp Garam Masala Powder 1/2 tsp Salt to taste Oil for frying the koftas For Gravy: Oil 2 tbsp Bay Leaf 1 Cinnamon Stick 1 Cardamoms 2-3  Onion 1 finely chopped Ginger-Garlic Paste 1 tsp Tomatoes 2 pureed Turmeric Powder 1/2 tsp Coriander Powder 1 tsp Red Chili Powder 1/2 tsp Garam Masala Powder 1/2 tsp Salt to taste Coriander Leaves, chopped for garnishing METHOD: Serving Size: 4-6 Mash the boiled chickpeas and potato together into a smooth but slightly coarse texture. Heat 1-2 tsp oil in a pan. Add the chopped onion, green chilis, and ginger-garlic paste.  Cook until the raw aroma fades and the onions turn a light golden color. Add the dry spice powders, and saute for a while.  Stir in the mashed chickpea–potato mixture, mixing well to combine everything. Adjust salt. Let the ...
Post a Comment
Read more