Monthly Archives: February 2014

Bookmarked: 24/02/2014

The last month has been such a roller coaster ride. I have come across so many things that I want to write about but there is just no time!

Here is a small list of some great stuff I came across in the past few days. Hope you enjoy it!i

I found this really great thesaurus for cooks 

Love this post about things you can make with cake-mix

A nice list of books for food lovers

This article answers all questions about dutch processed vs natural cocoa powder

David Lebovitz talks about what to do with the green germ from garlic

Love these custom kitchen storage and organizers

A much-needed way to peel an entire head of garlic in 10 seconds!

Very informative article about uses and ideal temperatures of cooking oils

I would love to visit these fictional restaurants that came to life

20 great time saving cooking tips from the experts

Here is the best way to peel hard boiled eggs

17 facts about pineapples you didn’t know

And to wrap up, for all those living in India, here is the perfect guide on buying mangoes this season!

Tagged , , , , , , , , , , , , ,

Surmai (King Mackerel) Fry: Konkani Recipe

I have been wanting to make Fish Fry ever since I tried the Surmai Fry at the rural products exhibition a couple of weeks back. Strangely, no one at home has ever cooked fish at home before and I had no clue how to go select/cut/clean/cook fish!

Luckily, there is quite a big fish market a stone throw away from my home and I could find really fresh fish there. The fisher-woman was kind enough to cut and clean the fish for me. In the end all I had to do was marinate the fish and fry it!

After researching a bit, I decided to go with this Konkani Fish Fry recipe. It seemed a little spicy for my taste so I adjusted the proportions a little. It only took me 20 minutes and the fish turned out great too!

20140202-134543.jpg

Recipe

Ingredients

1 medium Surmai (King Mackerel)

8 cloves of Garlic

1 tbsp Red Chili Powder

2 tbsp Tamarind Paste*

1/8 tsp Turmeric Powder

Salt ti taste (I added 1/2 tsp)

About 3 tbsp Suji (Semolina)

Oil for frying

Method:
20140202-134402.jpg1. Rinse the cut fish well and set aside.

20140202-134420.jpg2. In a small bowl, mix together the tamarind paste, red chili powder, turmeric powder and salt to make a spicy paste.

20140202-134437.jpg3. Coat each of the fish pieces with the spicy paste. Put the fish in the refrigerator and let it marinate for 15-20 minutes.

4. Once the fish has marinated, heat about 2 tbsp oil in a shallow pan on medium flame.

20140202-134454.jpg5. Roll each piece of fish in the suji and then drop it in the hot oil. (You might have to add more oil as each piece will absorb some.)

20140202-134506.jpg20140202-134534.jpg6. Fry the fish for about 3 minutes on each side. Once a piece is golden brown, remove it from the oil and on to a tissue paper. Serve hot.

*Tamarind Paste

Ingredients

Handful of Tamarind Pulp

2-3 tbsp Water

Method

20140202-134412.jpg

Soak a handful of tamarind pulp in 2-3 tbsp of lukewarm water for about 15 minutes. Mash the tamarind a little and then strain to get tamarind paste.

Tagged , , , , , , ,
%d bloggers like this: