Tuesday, February 12, 2013

Cooking Fish

If I can eat fish everyday I would, but I  limit it for  once a week.The reason behind this is that  my children detest the smell of  fish.I try hard to eliminate the fish smell with my cooking, using  a lot of flavouring and seasoning  and a good amount of  spices and condiments,yet though,the children hate the aroma that wafts through their nostrils. Mmm..I love it though..
We  eat a lot of  Kanad Fish once a week.My husband gets it fresh from the market, all washed cleaned and cut according to our preferred sizes.There are many health benefits eating fish regularly because fish is low in fat and has a high protein level and  is an excellent  source of omega 3 fatty acids.More over, eating fish at least once a week can  diminish  the risk of various health disorders.

Fish cooked with tomato paste

Here's how I cook Kanad fish


2 slices Kanad ( thick slices)
1 large onion sliced
4-5 cloves of garlic chopped 
a thumb size piece fresh ginger crushed
1 tomato chopped 
1 teaspoon cummin seeds
1/2 teaspoon fennel seeds
A sprig of curry leaves
1 tablespoon coriander powder
1/2 teaspoon turmeric powder
2 tablespoon curry powder
1-2 teaspoon chilly powder ( according to your taste or you can skip this)
a stick of cinnamon
2 tablespoon oil
salt to taste 
Juice of 1/2 a lemon
1 tablespoon tomato paste ( optional)
1 cup water
3 tablespoon coconut milk powder

(some extra  tablespoons of turmeric powder to clean the fish.)

Cut each sliced  Kanad into quarter.Gently Rub turmeric all over the fish pieces,wash well and rinse.Set aside .I recommend you to freeze the pieces till you make the gravy.By doing so ,the fish becomes firm and does n't break into flakes during the cooking process.

Now make the gravy-Heat the oil.Add the cinnamon stick,the cummin and fennel seeds.When they begin to cackle put  the onions,ginger,garlic and cook it to a light brown colour. Next add the coriander,curry,turmeric and the chilly powder.Mix it well.Add the tomato and cook till it becomes  soft.Pour in the water,salt and bring it to a boil.Take the fish off the freezer( remember you cleaned  it and placed it into the freezer to get a firm texture).Put the pieces of fish in the boiling liquid and cook for about 5 minutes. (don't cover with a lid).Throw in, the sprig of curry leaves.
Then add the tomato paste ( you can skip this  to get a light coloured gravy) and whisk  in the coconut powder.Lastly add the lemon juice.
Enjoy  this dish  with rice,chappati or bread.

Fish cooked without  the tomato paste

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