Pan Fried Carp / Classical Fried Fish / Fried Rohu

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The easiest and the most traditional way of eating a fish is to fry it. In one survey, fish fry was ranked the 3rd most popular evening snack among youngsters in India.

With simplest of ingredients, on any given evening, a few cut pieces of the most popular carp of India,the Rohu, can turn up into a yummy treat. Read on !

Ingredients of Fried Fish

Ingredients of Fried Fish

Pan Fried Rohu Fish

….need to know (food details)

• Number of people served : 2 to enjoy.
• Preparation time : 15 minutes
• Serving size : 2-3 pieces each.

….and we need (ingredients)

• Fish, Carp, steaks, 250  to 400 grams : The carps don’t have a great taste but are easy to get hold off and eat due to their hard bones. Their taste is sweet and texture of the meat is soft. It has mild health benefits but being high on oils they are  beneficial for heart, immunity and respiration. I used steaks of Rohu, the popular river carp here.
• Salt, 1/3rd teaspoon : Use the sea salt for authenticity and it’s minerals, even with river fish.
• Oil, 2 tablespoons, to pan fry : Use mustard oil here to tingle those taste buds and let the taste of the treat go deep in them.
• Turmeric, 1/3rd teaspoon : Turmeric gives a great orange color and a mild bitter taste to the pickle here. It is a wonderful antioxidant and anti inflammatory. I grow them in tubs in my backyard. They test your patience coming up, but they are amazingly pretty as a plant.
• Lemon juice, 1/2 a lemon or about 3/4th 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.
• Garam Masala, 1/3rd teaspoon: The ever popular Indian concoction of spices helps in weight loss, pain fight, immunity boost etc. True to its name, it’s hot and powerful. Imagine being the blend of around 10 powerful spice essence.
• Ginger Garlic paste, 1 teaspoon: An amazing herb mix to cure all sickness, pains etc. and providing the pungency and earthiness to the dish.
• Coriander powder, 1/2 teaspoon: Coriander provides the garnish to the dish and takes off any unwanted smell. Coriander is also a great digestive and also aids in the digestive and blood system of our body. The sweet coriander is one of the most popular garnish across fat cooked dishes. I pluck the whole plant from my garden since roots give the best flavor in the coriander plant.
• Red chili powder, 1/2 teaspoon: Dried red chillies have a sharper, earthier essence then the fresh green ones. They are a good source of Vitamin C, A and E hence beneficial for skin and hair.

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

• Wash, clean and dry the fish steaks.
• Marinade the fish for 15 minutes with salt, turmeric and lemon juice.
• Now wash the fish mildly, this would wash off the strong essence of turmeric.
• Now coat the fish with wet spices.
• Now heat oil in a skillet and fry the steaks till they turn golden brown.
• Enjoy the delight to serve and relish !!

Storage : I suggest you to avoid storage. Just in case you have to leave the treat and rush somewhere, you may refrigerate it for a day or so max. !

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

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Pan Fried Fish in Rosemary Seasoning

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Well I’ve really had my hands full lately devising some modules for my academy so the write ups have become rare. Needless to say, the treats haven’t become rare at all. This time my rosemary bushes have started giving good vibes in the monsoons so I fried some carp steaks seasoning it with some nice fresh rosemary. The classical essence of rosemary is just unbeatable and goes amazingly well with river fish. That is so since the river fish allows the seasoning to make it’s presence dominant unlike the sea fish which has a strong identity of it’s own.

Enjoy the quick read and the simple steps to prepare a yummy fried fish for yourself on a wet, humid evening !

Pan Fried Fish in Rosemary Seasoning

Pan Fried Fish in Rosemary Seasoning

Pan Fried Fish in Rosemary Seasoning

….need to know (food details)

• Number of people served : 2 to enjoy.
• Preparation time : 10 minutes
• Serving size : 2 steaks each.

….and we need (ingredients)

• Fish, Carp, steaks, 250  to 400 grams : The carps don’t have a great taste but are easy to get hold off and eat due to their hard bones. Their taste is sweet and texture of the meat is soft. It has mild health benefits but being high on oils they are  beneficial for heart, immunity and respiration. I used steaks of Rohu, the popular river carp here.
• Salt, 1/3rd teaspoon : Use the sea salt for authenticity and it’s minerals, even with river fish.
• Oil, 2 tablespoons, to pan fry : Use a light flavor free oil. At least we can let the rosemary take over the flavor part.
• Rosemary, 2 to 3 stalks : Nice rosemary has come up in my garden this early monsoon. Wonderful thing about this herb is that it can be used as a seasoning as well as for garnishing. It can be used in the marinate as well as the final sprinkle on the food. It is mildly minty, peppery and balsamic in flavour and is a great for digestion, improves memory and and has anti-oxidant and anti-aging compounds too.
• Turmeric, 1/3rd teaspoon : Turmeric gives a great orange color and a mild bitter taste to the pickle here. It is a wonderful antioxidant and anti inflammatory. I grow them in tubs in my backyard. They test your patience coming up, but they are amazingly pretty as a plant.
• Lemon juice, 1/2 a lemon or about 3/4th 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.
• Red chili powder, 1/2 teaspoon: Dried red chillies have a sharper, earthier essence then the fresh green ones. They are a good source of Vitamin C, A and E hence beneficial for skin and hair.

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

• Wash, clean and dry the fish steaks.
• Marinade the fish for 15 minutes with salt, turmeric and lemon juice.
• Now wash the fish mildly, this would wash off the strong essence of turmeric and will allow rosemary to dominate later.
• Now coat the fish with ground red chilies and lightly crushed rosemary.
• This is the time to heat oil in a skillet and fry the steaks till they turn golden brown.
• Enjoy the delight to serve and relish !!

Storage : You may refrigerate for a day or so but not beyond in case you want to retain the soft texture of the fish.

Missing Something ? : I suggest keep it as simple as possible, rosemary essence should not be disturbed and your guests should not be confused 🙂  !!

Deep Fried Anchovy

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I’ve always been intrigued by these so called surplus fish, relegated to side dishes and sauces only. My challenge has been to bring anchovy to the main platter. Yes, it’s a challenge to chew in the bones if you are/have a kid but not much so at all if the frying is appropriate.

Crossing my fingers I went ahead with this one, the fish being a mud sucker makes it a challenge to clean as well.

Trust me, it was all worth it. In a matter of minutes, was a very tasty, crunchy fish fritters there could be. Party On !

Ingredients of Deep Fried Anchovy

Deep Fried Anchovy

Deep Fried Anchovy

….need to know (food details)

• Number of people served : 3 to 4.
• Preparation time : 20 minutes
• Serving size : Bowlfuls each.

….and we need (ingredients)

• Anchovy, 500 grams : These are extremely pungent on their own so need good cooking. It’s rich in proteins and Omega 3 fatty acids as well. 
• Salt, 3/4th teaspoon : Use the coarse sea salt for authenticity and it’s minerals.
• Oil, 1 cup, to deep fry : I do not mind mustard oil here due to it’s pungency. Works well with these fries.
• Paprika, 1 teaspoon : Light and bitter with good amount of vitamin e and a strong antioxidant.
• Black Pepper Powder, 1/3rd teaspoon : Good proportion of salt and pepper are great anti oxidants too.
• White Flour, 1/2 cup : This is just clarified wheat flour. While it’s very friendly to cook with, it’s a zero benefit batter since it gets stripped of all it’s nutrients while it is being cleaned repeatedly.

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

• Wash the anchovy (really well) x 2 . Means twice at least. Else you might feel the mud in your fries.
• Sprinkle the paprika, black pepper powder and the salt and mix well with the anchovies.
• Sprinkle the white flour (clarified wheat flour) over the fish and coat well so as to form a batter covering.
• Now heat the oil in a pan and bring to evaporation (i.e. till you see fumes).
• Put in the anchovies in the pan taking care that they do not stick to each other.
• Deep fry now till they look golden brown in color.
• Serve hot with your favorite ketchups or chutneys and enjoy the sumptuous treat.

Storage : Storing will make it loose the crunch.

Missing Something ? : You can add some dried basil to the flour. Squeezing a lemon would work wonders as well !!

Cobia in Celery & Tangerine Butter

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Since long have I fancied using these pretty looking citrus fruits in my kitchen. Tangerines have often been relegated to dish washing levels only in my household. So I tend to leave them alone on their twigs, at least they sit pretty like little round perennial flowers.

This is my attempt to conjure a fillet recipe with handful of my garden harvest in late winters. You will have to cook it and enjoy it to believe in it’s amazing lingering taste. Happy Cooking !!

Tangerine in our garden

Cobia Fillet in Celery & Tangerine Butter

Cobia Fillet in Celery & Tangerine Butter

Cobia in Celery & Tangerine Butter

….need to know (food details)

• Number of people served : 2 will do.
• Preparation time : 20 minutes.
• Serving size : 1 to 2 fillet each.

….and we need (ingredients)

• Cobia (motha) fillet, 500 grams : This is a delicious fish indeed however (like most marine fishes) has a lot of mercury content hence moderate offering to kids is suggested. It is a pleasure to eat since it has little or no bones and just one central bone running across like surmai. It is white and flaky and good for fillets since it’s not very oily. Cobia is rich in Omega 3, vitamins and minerals.
• Sea Salt, 1/2 teaspoon : Use coarse sea salt for authenticity and it’s minerals.
• Table Butter, 1 tablespoon : Regular table butter would be in this.
• Tangerines, 8 to 10 : A tangerine is a hybrid between orange and a mandarin. But I guess the poor guy never really took off in size 🙂 . But it is high in Vitamin C and is great for skin and fighting arthritis and healing cuts and bruises. They look very pretty since even a potted one can give loads of fruits in winters and a grounded one gives scores of them in season.
• Celery, small bunch of about 100 grams : I grow celery for around 5 months in a year and they grow well in tubs, bags and small planters. They have one of the healthiest foliage & excellent antioxidant. It gives good bitter pungency to the stock. 
• Sesame Oil, 1 teaspoon : Sesame improves blood pressure, burns fats and is a good source of iron. It enhances the nutty flavor in the dish.

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

• Harvest some tangerines. Must be all orange and ripened. Peel off and squeeze juice into a small bowl. Seeds are large and the fruit is small. DO NOT get frustrated with your attempts 🙂  .
• Melt the butter and mix the tangerine juice in it well.
• Lay the cobia fillets in an aluminium foil.
• Drench the fillet very well with the tangy butter mix now. If required then poke and puncture the fillets with a fork well to make the butter go well inside the fish.
• Wash well and chop the celery in 1 inch stalks and sprinkle over the fillets. The butter will make them stick on.
• Cover wrap the fillets with aluminium foil.
• Heat the sesame oil in a non stick pan and heat on medium flame till it starts fuming.
• Place the fillets (wrapped in foil) in it and cook covered for 15 minutes turning twice thrice.
• Serve hot and steaming.

Storage : You cannot store them, they’ll loose their texture !

Missing Something ? : You can serve some rinds alongwith the fillets. They’ll add to the tangy essence !!

PAN FRIED WHOLE TILAPIA

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While I have been taking some days off being neck deep in my current project, the winters have slipped in cautiously. Cautiously yes, since the farm fires cloud this season so bad in North India that every breath makes you feel it very evidently. Gone are the fears of the industrial pollution, it is the farm pollution which is beating us flat now.

Winters also brings the best fishes to the pools, rivers and the seas and hence auto speeds up my dishing out fish based delicacies. And though however tied up I may be to write up and share, I always squeeze time to cook up some great treats. Here’s sharing one that I managed to make for myself at midnight while writing up a case study. It made the stressful night so much more enjoyable 🙂 ! Read on, this meaty tilapia recipe will surely tickle your taste buds !!

• 

  Ingredients for Pan Fried Tilapia

• 

  Marinated Tilapia

• 

  Coated Marinated Tilapia

• 

  Pan Fried Tilapia / Jalebi Fish

….need to know (food details)

• Number of people served : 1 fish to delight 2.
• Preparation time : 30 minutes
• Serving size : Half platefuls would be a great treat.

….and we need (ingredients)

• Tilapia fish, cleaned, scaled and slit diagonally 500 grams approx. : 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, 3/4th teaspoon : Use the sea salt for authenticity and it’s minerals.
• Lemon juice, 1 teaspoon or from 1 average sized lemon : 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.
• Aniseed, 1 & 1/2 teaspoon : Anise is a sweet and fragrant spice very similar to the essence of cinnamon. It has wonderful antiseptic property and help in clearing the respiratory track.
• Turmeric Powder, 1/2 teaspoon : Turmeric gives a great orange color and a mild bitter taste to the pickle here. It is a wonderful antioxidant and anti inflammatory. I grow them in tubs in my backyard. They test your patience coming up, but they are amazingly pretty as a plant.
• Cumin seeds, 1/2 teaspoon : Cumin has the classical earthy and nutty essence. Cumin is also extremely popular due to it’s aid to digestion, immune system, respiratory system and being a source of iron.
• Garlic, 6 cloves : The King Pungent. Pungency is the reason why we use this allicin rich clove which combats sickness and common cold.
• Black peppercorns, 8 : Good proportion of salt and pepper are great anti oxidants too.
• Ginger, 1 inch : Unmistakably earthy, the ginger adds the heat quotient in the dish. The gingerol in ginger is a strong anti nausea and anti inflammatory agent.
• Onion, chopped, 1/4th cup :  As in Red Onions for us Indians, strong, acidic and bitter. That’s what a good red onion is supposed to be. They are also good sources of Vitamin C and Iron and are good for hair, skin and help in weight-loss.
• Parsley, 5 to 6 twigs : I grow moss green, long leafed, Italian varieties of parsley till late April. It is mildly bitter but an amazing garnish. It cures bad breath, diabetes and boosts our immunity. One can much the sweeter varieties fresh & raw from a harvest.
• Paprika, 1/3rd teaspoon : Light and bitter with good amount of vitamin e and a strong antioxidant.
• Oil, light vegetable or coconut oil would be good.

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

• Wash the fish and pat dry. Now season it with salt, pepper, turmeric and lemon juice and set aside. Salt and turmeric takes away the foul smell of seafood.
• Dry grind the whole spices i.e. aniseed, pepper, paprika, salt, cumin. 
• Separately wet grind ginger, garlic, lemon juice and onion and make a paste mixing the dry ground spices to it.
• Marinade the fish with this paste for 30 minutes. 
• Heat a non stick pan not less than 10″ in diameter. Pan fry the fish well for 15 minutes on medium heat till well done. A well done fish would be soft and separate easily near the bones.
• Garnish with parsley chopped and serve steaming hot.

Storage : Surely, a 500 grams fish is enjoyable in one sitting only.

Missing Something ? : Dress it up with a lemon wedge and enjoy with a homemade pesto dip  or a nice sweet homemade cherry tomato ketchup !!

Deep Fried Silver Carp

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I do not know why i tried this one honestly 🙂 ! I am never very impressed by the carp, but the great thing about this fresh water fish is that it is available throughout the year in this river blessed country called India. The grass carp, the silver carp, rohu, catla etc. they are easy to get hold of round the year and are relatively average in nutrition but vary in taste quotient. For one, most of them are pretty good looking fishes. So if I do not want to spare too much thought and want to make myself a quick and yummy snack, frying a carp is a great idea. This one is a simple and quick silver deep fried which can be had with any of your homemade condiments like the tomato ketchup, the pesto, the ajwain chutney etc. Have a good treat !!

Deep Fried Silver Carp

Deep Fried Silver Carp

Deep Fried Silver Carp

….need to know (food details)

• Number of people served : This is a 2 guest fish dish.
• Preparation time : 30 minutes
• Serving size : 2 pcs with a glass of juice would be  treat.

….and we need (ingredients)

• Silver Carp, 250 grams, cut and cleaned pieces : As I said, the carps don’t have a great taste but are easy to get hold off and eat due to their hard bones. Their taste is sweet and texture of the meat is soft. It has mild health benefits but being high on oils they are  beneficial for heart, immunity and respiration. Here we use the silver carp for the dish.
• Vinegar, 1 teaspoon : Vinegar preserves the flavors in my dishes very well, so I don’t mind frequenting it. Prime reason for it’s preservative qualities are the amounts of acetic acid and anti bacterial present in it. And yes of course, the sour essence is brought out very well with vinegar. It is an amazing preservative.
• Salt, 3/4th teaspoon : Use the sea salt for authenticity and it’s minerals.
• Soya Sauce, 1 teaspoon : It’s a low cal high antioxidant sauce with several good cholesterols. It has a fine salty taste and is widely prevalent in dishes across south east asia and China.
• Aniseed, 1/3rd teaspoon : Anise is a sweet and fragrant spice very similar to the essence of cinnamon. It has wonderful antiseptic property and help in clearing the respiratory track.
• Oil, 1 cup to deep fry : Use a light flavor free oil. As it is we are deep frying, at least we can let the oregano and paprika take over the flavor part.
• Oregano, dried, 1 teaspoon : Bitter and pungent oregano is a great antioxidant and hence should be added to fried food. It also has anti fungal and antibacterial qualities.
• Paprika, 1/3rd teaspoon : Light and bitter with good amount of vitamin e and a strong antioxidant.

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

• Wash the cut pieces of fish well and the rub it with salt.
• Marinate the fish with soy sauce, aniseed and vinegar and set it aside for 10 minutes.
• Make a mild and coarse paste of oregano, paprika, salt and a tablespoon of water and coat the fish with it.
• Now heat the oil in a skillet and bring to vapors.
• Now put the fish pieces in it and deep fry while constantly turning. It should take about 180 seconds.
• Now take out and dry off all the extra oil using a tissue paper or similar and serve hot with a sauce, chutney etc.

Storage : You don’t need to store 250 grams portion.

Missing Something ? : Dress them up with basil, or parsley !!

Fish Rechiado

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Rupchand or Roopchand is a medium to big size fish which occupies your platter well. I always need courage to cook it, not because it is not tasty (which it certainly is plentifully), rather due to its hefty size. I like to cook fish whole, especially good looking ones and this is a pretty fish indeed. However, cooking whole means no leftovers. And that makes for a really big treat 😀  !  So here’s the one which I absolutely love when there’s a good couple of hours of eating strength left in me.

And the recipe, well, Rechiado is an amazing concoction which I first came across during a binge with friends in Goa. I was absolutely led by it’s umami essence and a fragrance that would fill a shackk or a room for hours.

So, here’s my treat !! Read on ….

Recipe by Ingredients Fish Rechiado

Roopchand Fish

Roopchand Fish

Fish Rechiado

Fish Rechiado / Roopchand

 

….need to know (food details)

• Number of people served : This is a 4 guest fish for sure.
• Preparation time : 30 minutes
• Serving size : Half platefuls would be a great treat.

….and we need (ingredients)

• Roopchand fish, 1 full, cleaned and slit, 1400 grams approx. : Roopchand is sometimes called the Indian piranha, quite unfairly though. It is white and sweet and has chunky meat portions and bones that are easily separable. It is good in omega acid and proteins as well. It looks so pink and pretty and hence the nomenclature. Some also call it the fake pomfret or the chinese pomfret. 
• Vinegar, 2 tablespoon : Vinegar preserves the flavors in my dishes very well, so I don’t mind frequenting it. Prime reason for it’s preservative qualities are the amounts of acetic acid and anti bacterial present in it. And yes of course, the sour essence is brought out very well with vinegar. It is an amazing preservative.
• Curry Leaves, 1 tablespoon : There isn’t a household in India which does not have a curry leaves plant. They have high amount of calcium, carbohydrates, fibre, iron, phosphorus, Vitamin E, B, C and A hence helping heart, hair, skin and fighting infections. Here I add them for their extreme spicy aroma. One old friend from Bangalore once told me, if the South Indians would have their way, they would even add curry patta in Chinese food 🙂 
• Salt, 3/4th teaspoon : Use the sea salt for authenticity and it’s minerals.
• Sugar, 1 teaspoon : Gets necessary sweetness to the dish adding fibre and aiding digestion too.
• Lemon juice, 1 teaspoon or from 1 average sized lemon : 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.
• Dried Red Chilies, 6 : Dried red chillies have a sharper, earthier essence then the fresh green ones. They are a good source of Vitamin C, A and E hence beneficial for skin and hair.
• Turmeric Powder, 1/3rd teaspoon : Turmeric gives a great orange color and a mild bitter taste to the pickle here. It is a wonderful antioxidant and anti inflammatory. I grow them in tubs in my backyard. They test your patience coming up, but they are amazingly pretty as a plant.
• Cumin seeds, 1/3rd teaspoon : Cumin has the classical earthy and nutty essence. Cumin is also extremely popular due to it’s aid to digestion, immune system, respiratory system and being a source of iron.
• Garlic, 10 cloves : The King Pungent. Pungency is the reason why we use this allicin rich clove which combats sickness and common cold.
• Black peppercorns, 8 : Good proportion of salt and pepper are great anti oxidants too.
• Ginger, 1 inch : Unmistakably earthy, the ginger adds the heat quotient in the dish. The gingerol in ginger is a strong anti nausea and anti inflammatory agent.
• Cloves, 4 to 5 : Cloves is extremely beneficial for it being anti cancer, anti diabetic, pain killing and breath cleansing properties. It has a distinct pungent, bitter essence.
• Cinnamon, 1 inch : Again an amazing sweet taste and flavor enhancer, cinnamon is also an anti oxidant, anti inflammatory and sugar controlling ingredient which I often use in meats.

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

• Pick a cleaned fish from the market, the guys will slit it for you too. It’s a medium to big fish with medium to thick bones. Cleaning at home will make a you clean a lot more than you expect.
• Rub it with sea salt, turmeric powder and lemon juice and set aside for 30 minutes. Make sure that the salt mix gets deep in its  cuts.
• While that’s been done, grind the red chilies, cumin seeds, garlic cloves, peppercorns, ginger, cloves, cinnamon, vinegar, sugar and salt into a coarse paste. Using a mortar and pestle would be better since that would be cold grinding and wouldn’t evaporate the essence. Grinding it this way will also require any additional water. Apply this paste well to the fish.
• Preheat the microwave for 5 minutes and then place your fish on a grilling tray. Grill your fish for 20 minutes on medium heat (about 180 degrees), turning 3 to 4 times.
• Served smoking. Again as I always say, keep checking your fish to keep it soft and edible. Too much cooking and you’ll give it a funeral 😦   🙂

Storage : Since it’s a big fish and cooked with vinegar, you may refrigerate for 2 days reheating once. Thereon, it’s texture will start getting leathery.

Missing Something ? : Dress them up with basil, I did so !!

Tangra Jhol / Tangra Fish Curry

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Now that the monsoons are here in North India, the fish have started to come in rivers. Tengra or Tangra is actually Mystus Tengara. It is a very popular small-sized catfish found in Bengal and other eastern states of India. Tangra jhol is a common man’s curry in Bengal which you cannot miss if you stay in Kolkata or any other part of Bengal for over 7 days. The recipe too includes simple kitchen spices and tamarind to fork in the umami quotient. As always, you can find something unconventional here which speaks of my kitchen’s endeavors to do avoid prototypes and repeats. Do read and enjoy this fabulous treat, party on !!

Ingredients for Tangra Jhol / Tangra Fish Curry

Fried Tangra Fish

Tangra Jhol / Tangra Fish Curry

Tangra Jhol / Tangra Fish Curry

….need to know (food details)

• Number of people served : 2 for the party. 1 fish each with curry to your satisfaction.
• Preparation time : 20 minutes
• Serving size : 1 fish each and no less would satisfy

….and we need (ingredients)

• Tengra Fish, 2, would be around 350 grams, cleaned well : Despite every time, I would still suggest that the fish be thoroughly cleaned  since there might be mud traces which you should not consume. Tengra or Tangra is mild in taste and aroma like most river fish. So it blends in the spices planned quite well.
• Tamarind Paste, 1 tablespoon : Tamarind manages body heat well and helps in weight loss and heart regulation. It boosts digestion and immunity. Tamarind brings tanginess in the dish.
• Nigela seeds, 1/2 teaspoon : It’s called kalonji in Indian kitchens and is packed with antibacterials, antioxidants, anti inflammatory. It has a slight bitter, onion like flavor.
• Cumin seeds, 1/2 teaspoon : Cumin has the classical earthy and nutty essence. Cumin is also extremely popular due to it’s aid to digestion, immune system, respiratory system and being a source of iron.
• Dry Mango Powder, Amchoor, 1/2 teaspoon : Amchoor is a sour, fruity spice which is a good antacid and antioxidant. I add it here since the kids would love anything with amchoor in it.
• Table Salt, 1/2 teaspoon or to taste : Salt hydrates the dish and hence the body and table salt has a balance of sodium and potassium which in turn improves sleep and aids the nervous system.
• Mustard Oil, 2 tablespoon : This extremely pungent oil is a great source of Omega 3 and Vitamin E hence great for your skin and hair. Besides in kitchen, mustard oil is the most popular oil across the globe for body and hair massages. 

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

• Coat the fish in half the salt and tamarind and keep aside for 15 minutes.
• Now heat a skillet with 2 tablespoon mustard oil. Fry the fish on high for 3 minutes and then lower the flame.
• Now add 2 cups water to it and mix well. Cook on medium for 2 minutes more.
• Sprinkle the amchoor powder and mix well. Now cook for 5 minutes more or till the curry thickens to your desired level. I wanted to eat it for a sunday morning so I thickened the gravy to a sauce.

Storage : Avoid please.

Missing Something ? : You may add chopped green chilies if you so desire !!

Machli Jaisamandi / Fish Jaisamadi (Udaipur Style)

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Many know that my favorite escape destination in Udaipur. The palatial and amazing lake city. Amazing great big lakes, palaces and palaces within lakes as islands, it is a bliss to be there for a break. With wonderful people with a superb sense of hosting backed with undeniably the most picturesque locations across all of Asia and maybe the best in the world, I have been drawn to Udaipur for it’s wonderful sense of cuisine too. While most of the state of Rajasthan being desert would never think of it, but Udaipur certainly incorporates some wonderful fish in it’s cuisine. Machi Jaisamandi is on dish which I had with my son while we were having dinner at a lake touching window in the fabled Jagmandir, another fabled wonderful palace complex which stands as a complete island in the lake Pichola. This is just one of the many others like Fateh Sagar, Udai Sagar, Doodh Talai and my favorite, the raw and massive Lake Jaisamand, which s the second largest artificial lake of Asia. This recipe is said to have originated from the many islands that still hosts tribals called Bhils who served it to Raja Jai Singh somewhere back in history. Wow ! that’s quite a serving of the place, right. As I said, I love the place. So lets get on with this fabled delicacy ! Machi Jaisamandi

Ingredients for Machhi Jaisamandi

Ingredients for Machhi Jaisamandi

Machhi Jaisamandi

Machhi Jaisamandi

….need to know (food details)

• Number of people served : 2 for the party
• Preparation time : 45 minutes
• Serving size : 1 bowl each

….and we need (ingredients)

• Fish pieces, any carp would do, 250 grams : Carps are generally soft white meat fishes which are easily found in water bodies. They have average to less bones. However, they are not very nutritious but blend very well with the spices used in the dish.
• Yogurt, 1 cup : Digestion, skin, hair, everything benefits from curd. In sizzling summers, it keeps the internals in control. Curd is our basic curry component here.
• Mint Leaves, 1/2 cup : Mint is chopped well from our garden since they are extremely easy to grow. They are slightly bitter and sour with an umami essence. It is great for digestion and is a great anti oxidant.
• Turmeric 1 teaspoon, to be used in 2 halves : Turmeric gives a great orange color and a mild bitter taste to the pickle here. It is a wonderful antioxidant and anti inflammatory. I grow them in tubs in my backyard. They test your patience coming up, but they are amazingly pretty as a plant.
• Green Chili, 1 : Fresh green chilies from my garden add to the fresh heat and mild bitter component while adding benefits of eyes and skin.
• Red Chili powder, 1/2 teaspoon : Ground red chilies are a must in Rajasthani cuisine as I have found out lately. It is quite typical of the desert. Unlike the freshness of the green chilies, red chilies provide heat in a very earthy essence. 
• Gram flour or Besan, 3 tablespoon : It is ground out of roasted or raw chick peas and is a very popular marinade. Besan is great for skin, control of cholesterol and diabetes and improvement of heart health.
• Lemon juice, 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.
• Cumin 3/4th teaspoon, to be used in 2 halves : Cumin has an amazing earthy, musk flavor essence. It is said to be the second most popular spice on the planet. It improves digestion, sugar control, weight loss etc. Roasting it makes it easy to mix in the salads and curries. A non roasted seed would need irritable grinding by teeth while eating.
• Salt : A regular low sodium table salt would work well here.
• Oil, seed oil : A light sunflower seed or any other seed oil would do well.
• Coriander leaves, to garnish : Coriander provides the garnish to the dish and takes off any unwanted smell. Coriander is also a great digestive and also aids in the digestive and blood system of our body. The sweet coriander is one of the most popular garnish across fat cooked dishes. I pluck the whole plant from my garden since roots give the best flavor in the coriander plant.

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

• Wash the fish pieces well and rub it with salt and keep aside.
• In a bowl, mix some gram flour, half turmeric powder, half ground cumin and a little water to make a paste.
• In a separate bowl, mix the yogurt, half turmeric and red chili powder and whip to mix well.
• Now make a fine paste of mint, green chili, lemon juice and salt to your taste. So that’s 4 separate bowls you have now, just to recollect :).
• Marinate the fish in the green paste and keep aside for 30 minutes so it seeps in well.
• Now coat this fish with the marinate well into it with the batter earlier prepare with gram flour. 3 bowls used till now.
• Shallow fry this batter coated fish for around 4 to 5 minutes till the color of the batter turns woody.
• Now, in a skillet, heat oil. Add the remaining cumin on medium heat and make it crackle.
• To this add the yogurt mix, i.e. the final bowl and let it cook on medium for 5 minutes.
• Add fish to it and cook for 2 minutes more.
• Take off, serve with chopped coriander garnish and enjoy.

Storage : No way, it won’t last long on your platter, I promise 🙂

Missing Something ? : Not much, I just followed the authentic steps, so I suggest for you to do the same too.