Wednesday, June 29, 2011

Red Snipper Fish Gravy

With kids school closing today, families are looking forward for the long weekend of US & Canada Day celebrations..Stores are flooded with new BBQ equipments and Summer camping and outdoor activity supplies. Truly you can smell the vacation spirit in the air. And all is well if weather co-operates without those thunder storms and gusty winds. We managed one outdoor BBQ in the past two weeks, but the second one was ruined with an un-invited stormy rain. Hopefully the Canada day fireworks won't face that.

Before we march into a new month, I have to stick to the theme of June "Seafood", in particularly "Fish" I posted different varieties of preparations of fish on my space. Today's recipe is yet another fish gravy..not much different from a regular one in procedure wise but quiet different in the sense of fish used. Red Snipper or yerra para(Telugu) or Shankara(Tamil) is a commonly available fish in South India and hence the traditional gravy recipe is used here too.
3-4 Medium sized Red Snipper Fish, scales removed & cleaned from internal organs, cut into two parts
2 Tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Fenu greek
4 Garlic cloves crashed or chopped
1Medium size Onion,
4-5 Green Chillies
10- 12 Curry Leaves
1 tsp Ginger paste (optional)
3 Tbsp Tomato puree or 1 Tbsp Tomato Paste
1/2 Turmeric powder
1 tsp Coriander powder
1 tsp cumin powder
1 tsp Chilly powder
1 lemon size tamarind ball soaked in 2 cups of warm water and juice squeezed.
1/2 cup Coconut Milk(fresh or canned)
Salt to taste
Coriander to garnish

Heat a skillet, add oil and then allow Mustard to splutter and add fenugreek seeds, and once the seeds emit smell add the chopped garlic and saute'
Add Onions, green chillies, curry leaves and cook until the onions turn translucent and fully cooked.
Add ginger paste if desired and fry
Add tomato pureeor paste, and mix well till raw smell is gone.
Add all the masala powders and fry well.
Now add Tamarind pulp and salt.
Bring this boil and add the Red snipper fish pieces.
Once the fish is almost cooked add coconut milk and allow it to boil on high heat for a minute or two.
Garnish with finely chopped coriander leaves
Remove from heat.
Served with hot Rice/Roti or Parota.
Happy Summer!!!!!

Thursday, June 23, 2011

Curried Shark Scramble or Sura Puttu or Sorra Pidupu

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India's version of Academy Awards is about to roll out its the red carpet here in Toronto. The stage is all set for the North American debut of the annual IIFA awards at the Rogers Centre.
With Justin Bieber and Selena Gomez hosting the Much Music Video Awards, Sunday last and the Bollywood much hyped IIFA this Saturday, its a star studded week here in the City.

My recipe this week is also a Signature Star Dish in Seafood mostly in my home state Andhra. Adherently cherished in my childhood days. In fact his was one of the best Seafood delicacy my mom(Amma) used to cook. The unusual way of preparing the seafood in this variety used to draw attention and a curious me was totally taken for a suprise the with the exceptional taste of this delightful recipe.
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I completely duplicated her version here. We in Toronto Area are fortunate enough to get fresh shark in most of the Asian Stores. So once in a while I make this fish scramble curry, famously known as Sura puttu in Tamil and Sorra pittu in Telugu.
This is one main course dish to accompany with hot Andhra masoori rice and Sambar(Pappu pulusu). For those who follow low carb diet, skip the rice and make a milder version of this scramble to eat with steamed or stir fry veggies.

Ingredients :
1 lb Shark piece w/ or w/o skin
2 Tbsp oil
2 large Onions diced
6-8 hot Green Chillies
10 - 15 Curry leaves
2 Tbsp Ginger Garlic Paste
1 tsp Turmeric powder
Salt to taste
Freshly chopped coriander to garnish.

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Bring 3/4 saucepan of water to boil and add the Shark Chunk along with half of the turmeric powder and some salt.
With closed lid, steam the fish till it is fully cooked.
Remove from water and take of skin if necessary.
Now scramble the fish log into small pieces. Reserve the bones too.
Keep aside.
Mean while, in a wide pan, heat oil and add onions, green chillies, curry leaves and saute' till the onions are translucent.
Now add ginger garlic paste and fry till rawness is gone.
Add turmeric powder and salt and fry.
Now add the scrambled fish and mix thoroughly till all the fish is coated with the masala.
Cover and let the spice flavours be induced into the fish, and the fishy smell gone and the delectable aroma of dish sets in.
Garnish with fresh coriander leaves and remove form heat.
Serve with rice and sambar.

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Thursday, June 9, 2011

Curried Salmon Fish Masala- Jara Hatke!!

Was on a vegan spree for the last few months and yes still have a couple of vegan recipes in drafts to post...but I think my blog needs a non-vegan recipe feeds..Most of all June being my hubby's b'day month it would be appropriate to go with his favorite "seafood" theme. And guess what this is - his own creation too, with which he surprised me one evening when I returned Home late from work.
So all for you seafood lovers this is a must try...Salmon fish just blends with all the flavours of this recipe. You can't ask for more.
Ingredients :
4 large Salmon, fillets or steaks(Frozen or fresh)
2 Tbsp Oil
2 Medium Onions
2 Tsp Ginger Garlic Paste
4-5 Green Chillies Slit
A hand full of Curry leaves
Half a Tsp Turmeric powder/Haldi
1 Tsp Chilly Powder
Half a tsp Garam Masala powder
A tinge of black pepper
Salt to taste.
Oops!!! let me check it with my husband first.. it..
Heat oil in a wok, add onions, slit green chillies and curry leaves and cook till onions are caramelized.
Add Ginger garlic paste and fry till raw smell is gone.
Now add turmeric powder, fry.
Add chilly powder and salt and fry well.
Now add the fish pieces and to watch them scramble as we mix and fry it with the onion masala.
Keep roasting for about 10-12 mins mixing regularly till the fish is done.
When the fish is almost cooked, add garam masala powder and sprinkle black pepper powder just before taking the wok off from the oven top.
Add coriander chopped if desired..
Serve with hot rice and sambar or mixed fried rice.