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Indian-Spiced Fish with Cucumber Relish

Indian-Spiced Fish with Cucumber Relish


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Ingredients

  • 1/2 cup plain nonfat yogurt
  • 4 teaspoons minced peeled fresh ginger, divided
  • 1/8 teaspoon cayenne pepper
  • 4 5- to 6-ounce halibut steaks or mahi-mahi fillets (each about 3/4 to 1 inch thick)
  • 1 1/2 cups diced English hothouse cucumber
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons chopped fresh cilantro

Recipe Preparation

  • Whisk yogurt, 2 teaspoons ginger, garlic, curry powder, cumin, and cayenne pepper in medium bowl to blend. Add fish and turn to coat evenly. Cover and refrigerate at least 4 hours or overnight, turning fish occasionally.

  • Mix cucumber, vinegar, chopped cilantro, and remaining 2 teaspoons ginger in small bowl. Season lightly to taste with pepper. DO AHEAD Relish can be made 4 hours ahead. Cover and refrigerate, stirring occasionally.

  • Prepare barbecue (medium-high heat). Brush grill rack with olive oil. Scrape off excess yogurt marinade from fish; sprinkle fish with salt and pepper. Grill fish until just opaque in center, about 6 minutes per side. Transfer fish to plates. Spoon cucumber relish alongside; garnish with cilantro sprigs.

,Photos by Susan Gentry McWhinneyReviews Section

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Recipe Summary

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ½ teaspoon dried thyme
  • ½ teaspoon fennel seeds, crushed
  • ½ teaspoon black pepper
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • 4 (6-ounce) salmon fillets (about 1 1/4-inches thick)
  • ½ teaspoon salt
  • 1 teaspoon olive oil
  • ¼ cup plain fat-free yogurt
  • 4 lemon wedges

Combine first 8 ingredients in a shallow dish. Sprinkle fillets with salt dredge fillets in spice mixture. Heat oil in a large skillet over medium-high heat. Add fillets, skin sides up cook 5 minutes or until bottoms are golden. Turn fillets over. Wrap handle of skillet with foil bake at 400° for 10 minutes or until fish flakes easily when tested with a fork. Remove skin from fillets discard skin. Serve with yogurt and lemon wedges.


Reader Interactions

Comments

Wow…lovely baked fish..your step by step recipe is helpful to all…I am not a fish fan but my hubby is a fish fan..I am going to make this for him,some day..I am sure he'll love it..I have doubt..which temperature required to bake this fish. you didn't mention it

I love this men polichathu .thanks for the simple directions

How do u debone the fish n yet keep it whole. I just know off fish fillets

@AnonymousI didn't debone…you can ask your fish seller to do it.

I didn't know massala was used for fish because Indian restaurants always cook it with chicken in France and I like this dish. I love fish so this recipe should be great for me to experiment new feelings!

Wow your recipes are fantastic. I have tried a lot of them. ..today I am gonna try this fish masala.

The fish turned out to be awesome. Thanks for sharing all your recipes. I know it takes a lot of effort to post them with pictures. Tremendous effort. My favorite dish so far is Nattu kozhi gravy….my wife and kid love it.

Can I bake karimeen same way ??

I baked karimeen it turned out amazing

Hi arthi.. I tried many of your recipes.. Its awesome… Please tell me which mode to bake..

@Namitha Nidinu have to bake it in convection mode

Although I did not have all the ingredients, and I had to improvise, I made this fish tonight and it was great success. We loved it and will make it again. Thanks for sharing.

Wow fantastic and yummy recipe. i can't control myself. Please add some video about this great dish. I like fish very much. This dish is one of the best indian dish.

I want to know if i can do this baked fish in the tawa and how minute does it take

Hi Arthi, can I go for overnight marination? If so, do I need to wait until the fish returns to room temperature before putting it in the oven? Pls help

Do we need to flip over the fish halfway through the cooking?

Your site is ver y very useful for us the beginners.Thanks a ton.Tried out this dish came out very well

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Indian-Spiced Fish with Cucumber Relish - Recipes

I nearly tore my hair out the other day, trying to find some Atlantic fish or fish that was farmed on the US east coast. In the end I resorted to buying Chilean-farmed salmon which worked pretty well in this recipe. At least that’s in the South Pacific and far away from Japan’s east coast – but I’d have loved to have got my hands on some fresh Atlantic cod or haddock.

Why am I being so picky? You might well ask and here’s why every single variety of frozen fish I found in the supermarket labeled ‘Wild Caught’, states in teeny tiny print on the back, ‘A Product of China’. What. The US doesn’t fish anymore?

The alternatives were no better – ‘Farm-raised in Somewhere, Indonesia’. All a bit depressing but now that I’m the owner of a Russian-made, pocket SOEKS Geiger counter, I’m able to steer clear of anything Pacific-caught that potentially glows in the dark with unacceptable levels of radiation.

You can make these wonderful little fishcakes as hot and spicy as you like by increasing or decreasing the amount of chili. Brits have the edge with their access to fresh haddock (my preference), although thawed frozen fish fillets work very well in fishcakes and I think they’d also be great made with lump crabmeat – the rest of us will have to make do with what’s available.

They’re versatile so you might want to double the quantity and freeze them. They make a great appetizer or hors d’oeuvre (in which case, make them smaller and stab them with a cocktail stick). I like to serve them with a creamy yoghurt-based, fresh mint and cilantro relish that also happens to go very well with many Indian inspired dishes.

Finally, if you can’t find certain spices in your local supermarket and you don’t have an Indian/Asian food emporium nearby ‘A1 Spice World’ is excellent for mail order.

(Serves 4 as a main course)

4 oz (110g) of slightly stale white bread

1 lb (450g) fillet of haddock or cod (or similar) skinned and cut into chunks

½ oz (15g) of fresh cilantro (coriander), chopped

Sea salt to taste (approx 1 teaspoon)

2 tablespoons (30ml) of oil suitable for high-temp cooking (I use avocado or grape-seed)

1 medium sized yellow onion, finely chopped

2 teaspoons of freshly grated ginger

2 teaspoons of crushed garlic

1-2 fresh chilies (I like Serrano) seeds removed and chopped

1 teaspoon of ground up anise seed (ajowain)

1/2 -1 teaspoon of chili powder (adjust to taste)

1/2 teaspoon of Garam Masala

A little gram (garbanzo/chickpea) flour or coconut flour to lightly dust the fishcakes in before frying

Extra high-temp oil for frying

Soak the stale bread in cold water for a minute then squeeze out the water and put the bread in a food processor along with the chunks of fish, cilantro (coriander), egg and sea salt. Pulse until smooth and transfer to a large bowl – set it aside.

Heat the oil in a large wide sauté pan and once it’s hot, stir fry the onion, garlic and ginger for about 4 minutes until soft but don’t let the onion brown.

Add the chopped green chilies, ground anise, chili powder, turmeric and garam masala and stir fry for another 2 minutes. Take off the heat and cool. Once it’s cool, add it to the fish mixture, stir thoroughly then cover and chill for a minimum of 2 hrs or overnight.

When you’re ready to cook them, divide the mixture into four (if serving as a main course) and shape into 5 fishcakes, making a total of 20. Make them half that size (40) if serving as an appetizer/hors d’oeuvre.

Dust them with a little gram or coconut flour.

In a wide, deep pan, heat up the oil over a medium heat until it’s smoking hot. You want enough oil to half cover each fishcake. Fry them for 6-8 minutes turning once, until they’re evenly browned on both sides.


How To Make Raita

Yield Makes 1 1/2 cups, about 8 servings

  • wheat-free
  • fish-free
  • peanut-free
  • vegetarian
  • shellfish-free
  • pork-free
  • pescatarian
  • gluten-free
  • tree-nut-free
  • soy-free
  • egg-free
  • red-meat-free
  • no-oil-added
  • alcohol-free
  • Calories 85
  • Fat 4.2 g (6.4%)
  • Saturated 2.6 g (13.0%)
  • Carbs 8.0 g (2.7%)
  • Fiber 0.4 g (1.5%)
  • Sugars 6.7 g
  • Protein 4.7 g (9.5%)
  • Sodium 294.4 mg (12.3%)

Ingredients

large English cucumber (about 4 ounces)

fresh cilantro leaves, coarsely chopped

Equipment

Instructions

Toast the cumin and then coarsely grind. Toast the cumin seeds in a small frying pan over medium-low heat, stirring constantly, until fragrant, about 3 minutes. Transfer to a small plate to cool slightly, then grind into a fine powder using a spice grinder or small coffee grinder reserved for spices. Alternatively, you can use 1/2 teaspoon of ground cumin.

Grate the cucumber. Rinse the cucumber and pat dry. Set a box grater over a double layer of paper towels and grate the cucumber on the large holes of the grater. Remove the box grater.

Squeeze the cucumber to remove excess moisture. Gather the paper towels around the grated cucumber and squeeze to remove as much water as possible from the grated cucumber.

Add cumin, cilantro, salt, and cucumber to yogurt. Place the yogurt, cucumber, cilantro, cumin, and salt in a small bowl and fold to combine.

Recipe Notes

Storage: Raita keeps well in the refrigerator for up to 3 days.


Shallots Web

I just received a text message from my dear friend Allison that says, “So, if you happened to have 4-5 half pints of really good pickle relish (not dill, just slightly sweet), how would you use it? Hamburgers and hot dogs don’t count.

Whoa! Quite the challenge! So, off the top of my head, I would use it on sandwiches that I know could handle a little sweet kick – namely something like ham and swiss, or even turkey and provolone. I am big on layering condiments together, so I think the relish would pair nicely with a spicy mustard on a roast beef on rye.

Speaking of, if you mix mayonnaise and sweet relish together, you get tartar sauce! I’m not sure Allison, being a busy mom, will be up for a fish fry anytime soon, but I have a hunch there may be some fish sticks in the freezer at her place.

Though I am unsure how Allison acquired such an abundance of delicious relish, I have a sneaking suspicion she or a friend made it from scratch. The blessing/curse of making homemade batches of jam, jellies, relish, or chutney is that you never can make just a little you always end up with more than you need. Canning and storing is always an option, but even then, you end up with a pantry filled with one particular thing. What about a canning swap? Contact all the home gardeners you know, see if they are into canning, and host a swap. That way, everyone ends up with a variety of items in their cupboard instead of stash of just one thing. Just thoughts on the page, my friends.

Anyway – if anyone else has suggestions on what one might use up a supply of sweet relish, post here.


When you roast cauliflower, the florets reduce by almost half as the water evaporates, which intensifies the sugar content, leading to caramelization and a crunchy texture.

1 medium head cauliflower

1 tablespoon apple cider vinegar

1 tablespoon Dijon mustard

1 teaspoon ground coriander

1/2 teaspoon granulated garlic

1/4 teaspoon cayenne pepper

Salt and freshly ground black pepper

Preheat oven to 400 degrees.

Cut cauliflower into medium, golf ball-sized florets, discarding tough, woody base of the stem and leaves. Cut softer parts of stem into bite-sized chunks.

In a large work bowl, add olive oil, vinegar, mustard, curry powder, cumin, coriander, granulated garlic, turmeric, cayenne pepper and salt and pepper to taste whisk until dressing is well-incorporated and smooth. Add cauliflower pieces to bowl and toss until pieces are evenly coated.

Spread cauliflower in an even layer on a baking sheet, and roast until florets are tender and golden brown, 25-30 minutes.

Remove from oven. Using a citrus reamer, juice lemon over cauliflower florets, tossing to coat evenly.


Recipe Summary

  • 4 pounds sliced peeled peaches
  • 1 cup raisins
  • 2 cloves garlic, minced
  • ½ cup chopped onion
  • 5 ounces chopped preserved ginger
  • 1 ½ tablespoons chili powder
  • 1 tablespoon mustard seed
  • 1 teaspoon curry powder
  • 4 cups packed brown sugar
  • 4 cups apple cider vinegar
  • ¼ cup pickling spice

In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chili powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spice in a cheesecloth bag, and place in the pot.

Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.

Remove the spice bag, and ladle into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely.


Steph's Recipe Box

1 red jalapeño chile
1 garlic clove, peeled
4 5- to 6-ounce halibut or mahi-mahi fillets
2 large red bell peppers, quartered lengthwise, seeded
Olive oil for brushing plus 1/4 cup
2 teaspoons ground cumin, divided
2 teaspoons ground coriander, divided
1 lemon, halved

Preparation

Prepare barbecue (medium-high heat). Thread jalapeño and garlic clove onto metal skewer. Brush jalapeño, garlic, fish, and red bell peppers with oil sprinkle with salt and pepper. Sprinkle fish with 1/2 teaspoon cumin and 1/2 teaspoon coriander. Grill fish, bell peppers,jalapeño, and garlic until vegetables are tender and charred and fish is just cooked through, about 4 minutes per side for fish and 8 minutes per side for vegetables. Grill lemon, cut side down, until charred, about 3 minutes. Transfer fish to plate and tent with foil to keep warm.

Peel charred parts of skin from bell peppers and cut stem from jalapeño, and transfer to blender, discarding peel and stem. Add garlic clove, remaining 1/4 cup oil, 1 1/2 teaspoons cumin, and 1 1/2 teaspoons coriander to blender. Process until coarse puree forms. Season sauce generously to taste with salt and pepper.

Place 1 fish fillet on each of 4 plates. Squeeze grilled lemon over. Spoon sauce over fish and serve.


Watch the video: ΜΕΙΓΜΑ ΜΠΑΧΑΡΙΚΩΝ ΤΟΥ ΣΤΗΒ ΜΑΝΙΑΤΗ - Spice mixture by chef Steve Maniatis. Grill philosophy (July 2022).


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