Friday, July 3, 2009

Hawaiian Style Fish

Serves: 4-6

Ingredients:
  • Fish fillet* - 750gm (1.5lb), cut into 1 inch wide pieces
  • Fresh pineapple - 2 cups, minced (reserve the pineapple juice)
  • Onion - 1 sml, minced
  • Jalapeno - 1 minced
  • Cilantro - 1/2 cup, chopped
  • Salt & pepper - to taste

  • Spice rub:
  • Turmeric powder - 1/2 tsp
  • Cumin powder - 1/2 tsp
  • Coriander powder - 1/2 tsp
  • Chili powder - 1/2 tsp
  • Garlic powder - 1/2 tsp
  • Salt - 1/2 tsp
Methods:
  • 1. In a bowl, mix the spices for the spice rub. Rub the fish fillets with the rub thoroughly to coat all over. Let it marinade for 30 min.
  • 2. In a non stick pan, heat 4 tbsp of oil. Fry the fish fillets on med-high heat to crisp up the edges. Remove and let it drain on a paper towel.
  • 3. Add the onions to the oil. Season with salt & pepper. Saute till they are translucent. Add the pineapple and the jalapeno with the reserved juices. Stir to combine, lower the heat and simmer till the juices have evaporated and the pineapple has thickened a bit.
  • 4. Return the fish fillets to the pineapple sauce. Cover and simmer for 15 min. If the pineapple seems to have dried out, then add a bit more juice so that the fish is moistened.
  • 5. After the 15 min, check whether the sauce has thickened and reached a salsa like consistency. If so, your Hawaiian style fish is done.
  • 6. Turn the heat off, and sprinkle some chopped cilantro on top. Serve with rice or polao.
Hints:
*You can use any white fish, which is low in visible fat for example Barramundi, Cod, Tilapia etc. Salmon also stands up to the taste very well. I had used Ruhi.

Wednesday, July 1, 2009

Tandoori Steak Sandwich


Servings: 4

Ingredients:
  • Onion bread roll - 4
  • Olive oil spray
  • Romain Lettuce - 4 leafs, or to preferred amount
  • Tomato - 2, thinly sliced
  • Red Onions - 1/2 sml, thinly sliced

  • Marinade:
  • Beef round steak - 750 gm(1.5 lb), cut to make 4 individual steaks
  • Plain yogurt - 1 cup
  • Freshly squeezed lime juice - 1 tbsp
  • Garlic paste - 1.5 tsp
  • Ginger paste - 2/3 tsp
  • Shan Tandoori spice mix - 2 tbsp
  • Cumin powder - 1/2 tsp
  • Chili powder - 1 tsp
  • Garlic paste - 1 tsp
  • Ginger paste - 1 tsp

  • Sauce:
  • Plain yogurt - 1/2 cup
  • Lime juice - 1 tbsp
  • Sugar - 1/2 tsp
  • Salt - 1/2 tsp
  • Cilantro - 1/3 cup, chopped
  • Green chili - 1 tsp, chopped
  • Black pepper - 1/2 tsp
Methods:
  • 1. In a bowl, mix in all the ingredients for the marinade, and marinate the beef steaks for 24 hours, refrigerated.
  • 2. In a bowl, mix in the ingredients for the sauce, and set aside for the flavours to develop.
  • 3. On an iron skillet heat 2 tbsp of oil till smoking hot. Add one beef steak and let it sear for 4-5 min. Do NOT poke it with a spatula. Let it cook undisturbed. Then flip and sear the other side in the same way. Remove from heat, cover with a piece of aluminum foil and let it rest. Wipe off the residue from the pan with a paper towel. Do this for the rest of the steaks.
  • 4. Meanwhile toast buns on both sides. Place a leaf of the Romaine lettuce on the heel of the bun, followed by 2 slices of tomato and some red onions.
  • 5. Slice one of the beef steaks across the grain and lay the whole thing gently on top of the onions, on the bun. Top it with a tbsp of the yogurt sauce, ending with the crown of the bun. Serve. Bon App├ętit!