Spiced, shallow fried Pomfret is a delicacy back home in Maharashtra. Pomfret, also known as pompano or butterfish is very popular in South Asia as it is abundant in the surrounding oceans. In 2003, Arti, my sister from Singapore was visiting and while shopping at the local Korean store she noticed the fish, labeled pompano, in the seafood department. Arti makes the most amazing fish and was very confident it was the same as my favorite pomfret. It had been years since I had the delicious fish! She had the fish monger cut us perfect steaks and when we made it that evening it felt like I was back home eating my mom’s fried pomfret. Since that day, I have made pomfret in many different ways but this simple recipe is still my favorite! Continue reading “Pan fried Pompano/Pomfret”
Spicy, flavorful and steaming tandoori salmon served over bed of thinly sliced cabbage, green peppers and red onions!
Salmon is our once a week go to fish. One day I decided to change up my salmon marinate and make it tandoori style knowing how much my boys love the tandoori chicken. It was an instant hit and now I make it at least once a month for our weeknight meals. It is also a great party appetizer.
Continue reading “Tandoori Salmon”
Fish is staple in our home. Fish cooks much faster and needs very few ingredients to bring out the flavors which makes it a quick and healthy week night dinner option. This particular curry recipe is very simple and pairing it with Basmati rice makes it an amazing meal.
In this recipe I have used fillet catfish. Catfish is a moderately fatty fish with a good source of high quality protein and is an excellent source of vitamin B-12. It is a rich source of omega-3 fatty acids.
Prep time: 5 mins Cooking time:15 mins Total time: 20 mins
1 lb fillet catfish
1 tbsp lemon juice
1 large tomato cut into 4 pieces
1 small red onion roughly chopped
4 tbsp fresh grated coconut
1/2 inch peeled ginger
4 garlic cloves
1/2 tablespoon cooking oil
1/2 tsp mustard seeds
1/4 tsp turmeric
2 tsp red chili powder
salt to taste
- Wash and drain the catfish. Cut into 2 inch cubes and apply 1 tablespoon of lemon juice.
- Puree onion, tomatoes, coconut, ginger and garlic to a fine paste.
- Heat oil in a medium pan.Add mustard seeds and once they start to crackle add the onion and tomato puree.
- Add turmeric and red chili powder and cook on medium heat for 5 mins until the oil starts to separate stirring occasionally.
- Drain any water/lemon juice from the fish and add the fish to the sauce.
- Add salt and gently mix together the sauce and the fish. Cook covered on medium heat for 5 mins.
Note: You may want to add 1/4th to 1/2 cup warm water to get the desired consistency.
Serve with Hot Basmati rice and lime wedges!
Step by step recipe:
- Cut salmon into smaller pieces. Wash and dry it with paper towel
2. Add crushed garlic, lemon juice, methi, oilve oil, salt and red pepper flakes
3. Mix well. Add oil to a pan on medium heat and arrange the salmon pieces in the middle.
4. Cook uncovered for 6-8 minutes depending on the thickness of the salmon turning once or twice.
Methi Salmon Recipe:
Prep time: 0 mins Cooking time:5 mins Total time: 5 mins
1 lb Wild caught salmon
1 tbsp olive oil
1 tbsp lemon juice
6 garlic cloves crushed
1/2 tsp crushed red pepper
2 tbsp of chopped fresh fenugreek/methi leaves
salt to taste
- Cut salmon into smaller pieces. Wash and dry it with paper towel.
- Apply crushed garlic, lemon juice, methi, olive oil, salt and crushed red pepper to salmon pieces.
- Add olive oil to a pan on medium heat and arrange salmon pieces on the pan.
- Cook uncovered for 6-8 minutes depending on the thickness of the salmon turning once or twice.
- The skin will start coming off during the cooking process and can be removed before serving.
This Salmon goes well with the Kale salad with almonds