Tilapia in Paprika Sauce

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Tilapia is a wonderful friend of all time. It’s there across the shelf in all seasons, it has less bones to chew off and is friendly for the kids as well. With a sufficiently meaty mass, tilapia or the jalebi fish as it is sometimes called locally is a fish in need for all seasons.

Here I share a near magical and yummy recipe of tilapia. Do prepare this and enjoy the treat, I can promise you the cooking time is short but the fish will last on your platter for an even shorter time !! 

Tilapia in Paprica Sauce

Tilapia in Paprica Sauce

Tilapia in Paprica Sauce

Tilapia in Paprica Sauce

Tilapia in Paprica Sauce

Ingredients for Tilapia in Paprica Sauce

Tilapia in Paprica Sauce

Tilapia in Paprica Sauce

 

….need to know (food details)

• Number of people served : 2 can enjoy 1 fish.
• Preparation time : 25 minutes
• Serving size : Be primitive, fight for your share 🙂

….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 !!

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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 🙂  !!

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 !!

PAN FRIED WHOLE TILAPIA

Thanx a lot for the amazing response we have to this wonderful new initiative from my loved one. Do check this out too and follow, there will surely be great posts rolling here ..  https://www.youtube.com/watch?v=xmtCkBgnsCo 

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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 !!