September 2019 – Men Can Make Homes

Tilapia in Paprica Sauce

Ingredients for Tilapia in Paprica Sauce

Tilapia in Paprica Sauce

….need to know (food details)

….and we need (ingredients)

Tilapia, 1 whole, cleaned, about 400 grams : Tilapia is a very popular fish in Asia and Africa though is also common near the Caribbeans. It’s not the most tasty of fishes but is chunky, pretty looking decently good for immunity. Remember that unlike most expectations, this fish is not rich in omega 3 and is a low fat fish.
Salt, 1/3rd teaspoon : Use the sea salt salt for authenticity and it’s minerals.

Oil, 2 tablespoons, to pan fry : Use light vegetable oil here to tingle those taste buds and let the taste of the treat go deep in them.
Ginger Garlic paste, 1 teaspoon : An amazing herb mix to cure all sickness, pains etc. and providing the pungency and earthiness to the dish.
Paprika powder, 2 teaspoon : Light and bitter with good amount of vitamin e and a strong antioxidant.
Tomato puree, 250 grams : Puree would be somewhat sour and sweet but more intense than tomato ketchup. Cooking it gives a great sauce for my dish.

….time to cook ‘n roll (preparing instructions)

Wash, clean and dry the fish and make slanting slits. Make the cuts deep. It will help in cooking and deepening of the flavour.
Coat the fish with salt. Keep aside for at least 30 minutes. Now wash gently.
Make a mix of the ginger garlic paste and the coarsely ground paprika.
Marinate the fish with the paste (ginger garlic mixed with paprika powder) and keep further for around ten minutes.
Now heat oil in a non stick pan. Keep on medium, wait till you start seeing vapours.
Place the fish in the pan and fry it for 5 minutes turning twice.
Now take out the fish and pour the tomato puree in the pan.
While you keep the fish aside, cook the tomato puree for about 5 minutes, stirring well.
Now place the fish in the cooked sauce and mix well but delicately. Be carefully not to break the fish while turning. Cook the fish covered on slow heat for next 5 minutes or as pr the softness you require.
I cook it such that the sauce thickens well.
Garnish and serve hot !

Storage : Honestly, I did wrap it in a banana leaf and refrigerate it for a day. But don’t stretch your timelines please.

Missing Something ? : You can dust your fish with mild pepper powder. It will enhance the pepper zing !!

Pan Fried Piri Piri Chicken Leg

….need to know (food details)

….and we need (ingredients)

Chicken leg, whole, 1, about 250 grams : The chicken is not my preferred meat but is welcomed with great recipes though. Being white and light it is versatile in kitchen. High in proteins and great for heart chicken also promotes bone development and skin damage repair. What I didn’t know was that it was an anti depressant as well. Well, all my recipes are as well 😉
Salt, 1/3rd teaspoon : Use the rock salt for authenticity and it’s minerals.

Oil, 2 tablespoons, to pan fry : Use light vegetable oil here to tingle those taste buds and let the taste of the treat go deep in them.
Lemon juice, 1 lemon or about 1 & 1/2 teaspoon : Sour and acidic, with a good amount of citric acid, we add lemon here not just to enhance the sour essence but also to use it’s hydrating and digestive qualities.
Ginger Garlic paste, 1 teaspoon: An amazing herb mix to cure all sickness, pains etc. and providing the pungency and earthiness to the dish.
Piri Piri powder, 2 teaspoon: I love piri piri mix. Lately, everything in my kitchen, from french fries to non veg snacks are all prepared in piri piri. It’s got that amazing sour, herbaceous essence to it. It’s also high in anti oxidants and is a great cleanser too. Totally awesome.

….time to cook ‘n roll (preparing instructions)

Wash, clean and dry the chicken leg. I took a whole leg to get more meat for my snack.
Lay up the basic spices required, i.e. piri piri mix, ginger garlic paste and lemon juice.
Make slanting cuts across the meat of the leg piece. This helps i deeper flavors through marinate and also allows for easy and meaty cuts over the snacks.
Marinade the leg piece for 15 minutes with piri piri mix, the ginger garlic paste and lemon juice.
Heat oil in a pan and place the chicken on it once the oil starts fuming.
Turn and cook evenly on both sides. it should take around 15 minutes and 6 turnings to reach there.
Now turn the gas knob to off and cover the pan with a lid.
Keep so for two minutes and then serve hot in a platter.
I served it to myself & Yummm !

Storage : No letting it cold!

Missing Something ? : Serve it with some Ajwain Ki Chutney or raw mustard sauce 🙂 !!

Men Can Make Homes