Recipe of Tasty Fish tikka on garlic naan

Fish tikka on garlic naan

• 250 g/9 oz skinless and boneless fresh white fish fillets (we used cod)
• 2 tbsp tikka masala paste
• 4 tbsp Greek-style natural yogurt
• 2 small naan breads or chapatis knob of garlic butter
• 1/2 small red onion, thinly sliced handful coriander leaves
• 1/2 lemon, cut into wedges

Method :

Heat the grill to the highest setting. Cut the fish into 5 cm chunks. Mix together the tikka paste, 2 tbsp yogurt and seasoning. Add the fish and toss to coat, then set aside for 5 mins.

Place the fish on a wire rack over a roasting tin. Grill for 3-4 mins each side, depending on thickness, until cooked through and starting to char a little.

Sprinkle the naan with a little water and grill for 2 mins. Spread the warm naans with garlic butter, top with the fish and drizzle with the remaining yogurt. Scatter over the onion and coriander, and serve with lemon wedges.

PREP ---- 10 mins
COOK ----- 10 mins 

RECIPE OF SRI LANKAN FISH CURRY

SRI LANKAN FISH CURRY

Ingredients :

• 500g firm boneless white fish fillets (such as ling), cut into 4cm pieces
• 1 tsp ground turmeric
• Finely grated zest and juice of 2 limes
• 100ml coconut milk
• 1 cup (200g) brown rice

CURRY SAUCE

• 1 tbs peanut oil
• 2 onions, halved, thinly sliced
• 4cm piece ginger, finely chopped
• 2 garlic cloves, thinly sliced
• 10 curry leaves
• 2 long green chillies, sliced
• 2 tsp brown mustard seeds
• 1 tsp cumin seeds
• 1 tsp fenugreek seeds
• 1/2 tsp ground turmeric
• 3 cardamom pods, bashed
• 10 vine-ripened tomatoes, roughly chopped
• 1 tbs tamarind paste
• 300ml coconut milk

Method :

Place the fish in a bowl with the turmeric, lime zest and juice, and a large pinch of salt. Gently toss to coat, then chill for 1 hour to marinate.

Combine the coconut milk with 300ml water and a pinch of salt in a saucepan over medium heat. Add the rice and bring to the boil, then reduce heat to low and cook, covered, for 20 minutes or until rice is cooked.

Meanwhile, for the curry sauce, heat the peanut oil in a large flameproof casserole over medium-high heat. Cook the onion, ginger, garlic, curry leaves and green chillies for 5-10 minutes until the onion is softened and golden. Add the mustard seeds, cumin, fenugreek, turmeric and cardamom, then cook for 1 minute or until fragrant. Stir in the tomato, tamarind paste, coconut milk and 100ml water, then simmer for 10 minutes or until the tomatoes begin to break down and the sauce has thickened.

Add the fish to the sauce and simmer for 10-15 minutes until the fish is just cooked through. Remove and discard the cardamom pods and serve the curry with rice on the side

Recipe of Posh Fish Finger Sarnie

Posh Fish Finger Sarnie

Ingredients :

 2 fillets of white fish
 250 g breadcrumbs
 80 g finely grated parmesa n cheese
 300 g fresh parsley
 1 tsp smoked or sweet paprika
 2 pinches salt
 2 pinches pepper
 200 g plain f lour
 2 large eggs
 100 ml oil if you are shallow-frying
 1 lemon to garnish

Method :

1. Chop the parsley and put it in a bowl with the breadcrumbs, grated parmesan and paprika.
2. Season and mix thoroughly.
3. Whisk the egg in another bowl.
4. Sieve the flour into a third bowl.
5. Cut the fish into your ‘fish finger’ sized chunks.
6. Coat each finger in the flour and dip in the egg before coating in the breadcrumb mix.
7. Oven-bake on a non-stick tray at 200°C/ 400°F/ Gas 6 for 7-10 minutes until golden brown.
8. Serve in either some buttered wholemeal bread or a hot dog bun with tomato ketchup.

Prep time: 20 minutes

Cooking time: 10 minutes

Spicy Fried Fish/ Machli Masala Recipe

Spicy Fried Fish/ Machli Masala

Ingredients :

2 lbs. white-fish fillets, fresh or frozen

2 cloves garlic, chopped 

1 tsp. salt 

1 tsp. grated fresh ginger 

1/2 tsp. ground turmeric 

1/2 tsp. black pepper 

1/4 tsp. cayenne pepper 

2 tsp. lemon juice 

1/4 c. vegetable oil (for frying) fresh coriander or parsley, for garnish

lemon wedges, for garnish

Method :

1. Rinse fish under cool running water and pat dry with paper towels.
2. In a small bowl, combine garlic, salt, ginger, turmeric, and black and cayenne peppers with lemon juice. Stir to form a paste.
3. Rub paste on both sides of fish fillets and let stand uncovered at room temperature for 20 minutes.
4. In a heavy skillet, heat oil over medium-high heat. Carefully add fish to skillet. Fry fish about 5 minutes, or until bottom side is golden brown. With a spatula, turn fish and fry other side about 5 minutes, or until golden brown.(In a heavy skillet, heat oil over medium-high heat. Carefully add fish to skillet. Fry fish about 5 minutes, or until bottom side is golden brown. With a spatula, turn fish and fry other side about 5 minutes, or until golden brown).
5. Place fish on a platter and garnish with fresh coriander or parsley and lemon wedges.

Preparation time: 25 minutes 

Cooking time: 10

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