I was absolutely thrilled to meet Maya in Geneve (Switzerland). An ex-journalist the lovely lady loves to cook and do things in style. She has an impeccable way of presenting her food on the table. Even a least hungry would get interested, that’s the magic Maya spins on her food. Here’s one of her recipe. In next few days I will share more of her recipes and ideas on food presentation. I am sure you will love it.

Perch / fresh water fish fillet – 4 nos

Wheat flour – 2tbsp

Butter / Clarified butter (ghee) – 2-3 Tbsp

Salt and pepper for seasoning

Lemon juice – few drops

1. Pat dry the Perch / fresh water fish
2. Coat it nicely with wheat flour
3. Add butter / ghee to a heated pan and add fish to it.
4. Turn when one side is cooked and sprinkle salt and pepper
5. Squeeze few drops of lemon juice and serve hot with salad

Till next time…happy cooking!

Meet Maya..

Thanks so much Maya for the lovely food ideas

Come mango season there is so much you can do besides eating fresh ripe mangoes. You can make varieties of pickle out of raw mango or you can make tangy fish curry…have a look!

Fish – 5-6 pieces (sardine)
Turmeric – 1 tsp
Chilli powder – 1 tsp
Onion – 2 nos medium (finely sliced)
Tomato – 1 big (finely chopped)
Ginger – ½ inch piece (finely chopped)
Green chilli – 2 nos (slit)
Raw mango – ½ portion of a medium sized mango. (should be really sour)
Desiccated coconut – 2 tbsp
Red chilli – 2-3 nos
Cumin seeds – 2 pinches

For tempering
Oil – 1-2 tsp
Mustard seeds – ½ tsp
Red chilli – 1-2 nos
Onion – 1 small (finely chopped)

1.    Clean fish and marinate with salt, ½ tsp chilli powder and 2 pinches of turmeric.
2.    In a cooker add onions, tomato, ginger, green chillu, raw mango, remaining turmeric and chilli powder, half cup water and pressure cook upto 3-4 whistles.
3.    Open cooker and add fish and leave it to boil. Remember fish takes less time to cook
4.    Grind to a smooth paste desiccated coconut, red chilli, cumin seeds in a mixer. Add this paste to the boiling fish mixture.

Tempering

1.    In a small pan heat oil and add mustard seeds.
2.    Post it splutters add red chilli, onions and let it brown
3.    Add this to the cooked fish and add curry leaves.
4.    Immediately close the lid to contain the aroma.

Serve with rice. If you need the curry to be a tangier you can add little tamarind juice!

Till tomorrow….. happy cooking!

photo credit: avlxyz

There are two kindsa people who loves their fishes…Bengalis and Malayalees…I fall in the latter category! Well, surely its an advantage to be staying in a coastal area, Kochi has so much of sea food to offer…and so fresh. I remember, when I stayed up north, the only fish we could get to buy and was tastier was Rohu, a fresh water fish. Rest everything they imported was stale and uniteresting… my favorite now is Seer/King fish and Pomfrets. Yumm! . Here’s one simple fish curry recipe you can try out and dont forget to give me your feedback

Washed and cleaned fish pieces – 8- 10 Nos
Turmeric powder – ½ tsp
Red Chilli Powder – 1 tsp
Onion – 1 No. big (finely chopped)
Tomato – 2 Nos (finely chopped)
Ginger – 1 inch piece (finely chopped)
Green chilli – 2-3 Nos
Cumin seeds – 1 tsp
Mustard seeds – 1 tsp
Tamarind (without seed) – a small piece
Curry leaves – 1 sprig
Coconut shavings – 3 tbsp
3 cups water
Oil – 1 tbsp

1. Grind to a paste – coconut, cumin seeds, tamarind, and ¼ tsp turmeric powder
2. In a bowl marinate the fish with ¼ tsp turmeric powder, red chilli powder and salt
3. In a separate bowl add onions, tomatoes, ginger, green chilli and water and bring to boil
4. When the onions are nicely cooked, smash the whole thing with the help of a ladle.
5. Add the marinated fishes and stir slowly.
6. Close the lid of the vessel and cook on slow flame for 5 minutes
7. Check with a toothpick or a fork, the fish if it’s cooked; it should be flaky
8. Add the coconut paste, curry leaves and bring to a boil.
9. Take oil in a small pan and when hot add mustard seeds. Temper the fish with mustard seeds.
10. Serve hot with rice.

Till tomorrow…Happy cooking!