Fish Pulao for 'Back to School'

The summer vacation almost over, its time to start shopping for back to school items for the kids.The long lazy days are now going to be replaced by busy weeknights, homework, projects, activities etc.Time for some meal planning for the busy weeknights with fast and easy dinners that's healthy and wholesome.

For me an easy dinner ideally would be a one pot meal.I usually prepare one pot meals at least once a week to save time and not worry about cooking anything else on the side.I take inspiration from the various rice dishes from across the globe for example the Paella, Risotto or the Indian Pulao and use the ingredients on hand.In this case I've prepared a Tilapia Pulao that cooks in about 20 minutes and comes out delicious every time!

I've flavored the rice with Indian spices and add the fish about 10 minutes before the rice is done.The flavors in the rice flavor the fish and the whole dish smells wonderful.An easy dinner, perfect for busy weeknights~

Fish Pulao-Serves 4
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Ingredients:
Tilapia-4 fillets
Basmati Rice-2 cups
Bay leaf-1
Cardamom-2
Cinnamon-1/2 inch
Cloves-3
Peppercorns-4
Onions-2 medium chopped
Crushed garlic-2 tsp
Crushed Ginger-2 tsp
Tomato-1 large chopped
Ground Cumin-1 tbsp
Ground Coriander-1 tbsp
Saffron-1 tsp
Water-4 cups
Salt- to taste
Oil-3 tbsp

Process:

In a deep bottomed pot heat oil and add the bay leaf along with the cardamom,cinnamon,cloves,peppercorns and saute for about a minute.Add the onions and saute for about 3-4 minutes until slightly golden.Add the garlic and ginger and saute for about 2 minutes.Add the tomato and the ground spices.Cook on medium for about 4-5 minutes until you see oil separating at the sides.Add the rice, water and saffron.Adjust the seasonings.Bring to a boil on high.Cover and cook on low heat.After 10 minutes add the Tilapia fillets.Cover and cook until the rice is done (about 10 minutes).Serve hot with a salad and raita!

Indian Inspired Fish Cakes # Cooked In Translation

I'm very excited to be hosting this month's "Cooked In Translation" where we interpret a recipe with our own culinary lens.I chose something that has been a family favorite for years. Its my Indian Inspired Fish Cakes that bring back memories of big gatherings at my parents'.I vividly remember how amongst the multifarious foods being prepared these fish cakes were part of the non-vegetarian appetizers that had become a staple in our house.

The process begins with boiling some potatoes in one pot and poaching the fish in another.You can use any fish of your choice.In this case I've used Arctic Char, but I've also made these using Haddock, Cod and Salmon. Once they're cooked the actual fun begins.The spices go in and the flavors begin to develop.The whole mixture comes together with three main spices cumin, coriander and garam masala.The fresh coriander leaves further elevate the flavors.The patties are then dipped in a flour batter and rolled in bread crumbs in this case panko for that crisp outer coating.

These are great for a light lunch/dinner with salad or as an appetizer!Crispy, flavorful and super easy these are a big hit with adults and kids J

Indian Inspired Fish Cakes-Serves 4
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Ingredients:
Arctic Char-4 small fillets
Potatoes-2 medium
Onions-1 small
Crushed Ginger-1 tsp
Crushed Garlic-1 tsp
Ground Cumin-1 tsp
Ground Coriander-1 tsp
Garam Masala-1 tsp
Fresh Coriander-1/2 cup chopped
Salt-2 tsp
Oil- 3-4 tbsp
Panko- 2 cups

For the batter:
All purpose Flour-1/2 cup
Water-1 1/4 cups


Process:
Place the fish fillets in a pot with 2 cups of water and bring to a boil.Lower the heat and cook until the fish is cooked.Once done drain out the liquid and transfer into a bowl.Mash it with a fork.
Boil the potatoes until cooked.Peel and mash the potatoes and mix it with the fish.
In a pan heat 1 tbsp of oil and add the chopped onions.Saute for about a minute or two and add the ginger and garlic.Saute for a minute and add the spices along with salt.Cook for another 2 minutes.Turn off the heat and pour the mixture into the fish/potato mix.Mix well, check the seasonings and make round shaped patties.
Dip the patties in the four batter and cover with panko. Heat 3 tbsp of oil and shallow fry the cakes until golden on both sides.

Arctic Char in Mustard Sauce

The weather this morning played a dampener yet again and has been for the past few days except for Sunday which was beautiful without the occasional winds.On days like these I really feel like making a nice,comforting meal to cheer me up.Well, lets just say that being a big-time foodie,I always turn to food for cheering me-up :) and talking about comforting,nothing beats this delicious Arctic Char in mustard sauce!You will be amazed at how the simple flavors bring together this sauce so beautifully!For those of you who are not familiar with Arctic Char read this;
Arctic char is a member of the Salmonid family. It resembles a Salmon in appearance but is genetically more closely linked to Trout. While some populations of Arctic Char migrate to the ocean and return to freshwater to spawn, others spend their entire life in freshwater. -(Source Seafood Choices Alliance)

You can also make this sauce with Salmon or Trout since its so similar in taste to these varieties of fish!

If you feel like making a Fish curry that is totally different from the usual but easy enough to prepare then this is for you!This dish comes from the Eastern states of Bihar and West Bengal in India where fresh fish is available in abundance.The mustard sauce is one of the most popular preparations in these regions and I've grown-up having this Fish Curry all the time.My mom is a great cook and its one of her signature dishes!Traditionally Whole Mustard seeds are ground to make a paste along with green chillies,but I've modified Mom's version by going for Coleman's English Mustard Paste for ease and convenience.

Mustard and Fish are a marriage made in heaven since they complement each other beautifully.
The use of Nigella Seeds is very important in this sauce,since it imparts that almost smoky flavor to the sauce.The garlic balances the bitterness of the mustard and the coriander adds a little earthy spiciness to the curry.The Amchur Powder (dry mango powder)is also a necessary ingredient to finish off this dish and should not be missed.If you don't have Amchur,you could substitute Lemon Juice instead.Its one of the most delicious sauces you'll ever try.Truly a taste of the exotic!

Arctic Char in Mustard Sauce
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Ingredients:

Arctic Char Fillets-5-6
Nigella seeds (kalonji)-1 tsp
Coleman's English Mustard Paste-3 tbsp
Garlic Crushed-2 tbsp
Tomatoes-2 medium chopped
Ground Coriander-1 tsp
Turmeric-1/2 tsp
Red Chilli Powder-1/2 tsp
Water-1 cup
Amchur (Dry Mango Powder)Easily available at your Indian Grocer-2 tsp (you could also substitute 2 tbsp of lemon juice)
Coriander leaves-2 tbsp chopped
Salt- to taste
Oil-3 tbsp

Process:
In a deep skillet heat oil and add the Nigella Seeds.Add the crushed garlic and saute on low heat until golden but not burnt.Add the mustard paste.Saute for about a minute and add the tomatoes.Mix well and cook for about a minute and add the ground Coriander, Turmeric,Red Chilli and salt.Stir frequently on medium heat for about 4-5 mins until all the paste comes together and the tomatoes are cooked.Add the fish fillets and mix very gently.Add the water and bring to a boil.Cover and cook on medium until the fish is fully cooked,about 5-6 mins.Add the chopped coriander leaves and turn off the heat.Sprinkle the Amchur powder or lemon juice and mix.Your fish is ready!Serve hot with rice.

Tilapia Curry with Red Peppers and Awards!!

I haven't posted a fish recipe for quite sometime although I make it two or three times every week.For this recipe I've used Tilapia.Tilapia is a very mild tasting fish at least in comparison to Salmon or Trout that have so much flavor.I typically end up cooking Tilapia either as a curry or a crispy pan-fry.

This preparation is very versatile and works well even with Salmon,Trout or Atlantic Char.So the next time you're in the mood to have a satisfying fish curry,instead of driving over to your nearest Indian restaurant,try this delicious home cooked version that will not disappoint!

This is a very comforting and easy recipe that does not take too long and I usually make this on busy weeknights.I like to throw in different veggies sometimes into my fish curries not only for health purposes but also for the flavor they impart to the curry.This time I chose Red Peppers.

The cardamom and the spices gives this curry lots of flavor and the Red Pepper adds its sweetness and a vibrant color to beautifully contrast the Tilapia.Served on a bed of rice alongside a salad, it makes for a delicious and healthy meal.


Tilapia Curry with Red Peppers
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Ingredients:


Tilapia-5-6 medium pieces
Red Pepper-1 large cut into squares
Green Cardamom-2 
Onions- 1 finely chopped
Garlic paste-1 tsp
Ginger paste-1 tsp
Ground Coriander-1 tsp
Ground Cumin-1 tsp
Turmeric-1 tsp
Red Chilli Powder(cayenne)-1 tsp
Green Chillies (Jalapeños)-1 (optional)
Tomatoes-2 chopped
Oil-3 tbsp
Salt-to taste
Water-1 1/2 cups


Process:


Heat oil in a deep pan.Add the Cardamom.Once it sizzles add the onions.Fry until translucent.Add the ginger and garlic paste.Fry for about a minute and add the tomatoes.Add turmeric, coriander, cumin and cayenne.Fry about 5 mins stirring often.Once the mixture comes together and the tomatoes are cooked add the water and salt.Bring to a boil.Add the Tilapia and the peppers.Cover and cook on medium heat until done about 6-8 minutes.Check seasonings.Serve hot with rice!

Now on to some more exciting stuff!!Last month I was very fortunate to receive many awards from my friends.You can see the list of my awards here !Thanks so much dear friends for thinking of me :)


I just have to say that nominating blogs was very very difficult, since there are so many good ones that I like!So please do not be disappointed.If I could I would nominate every one of you :)


So lets start with the Leibster which was awarded to me by Laura @Lauralicious Recipes!Thanks my friend!I'm passing on the Leibster to these wonderful bloggers out there!Its been a pleasure getting to know you all through your beautiful blogs that I love to read :)

Liz @That Skinny Chick can bake!
Sofie @The German Foodie
Susan @The Girl in the Little Red Kitchen
Jessica @Oh Cake
Alisha @Magic of Spice
Georie @Georgie Cakes

I was awarded the Happy Blogger award from my dear friend Carmen @Carmen's Kitchen!Carmen and I started blogging around the same time and I just love her scrumptious dishes!Please stop-by at her space to see for yourself :)Thanks so much Carmen!

I was also awarded the Sunshine Award by the lovely Susan@The Girl in the Little Red Kitchen!Thanks dear!I have to answer 10 questions about myself to receive this award.

So here we go:

1. Favorite Color – Red
2. Favorite Animal – Dogs (although I do not own one and don't plan to)
3. Favorite Number-7 and 11(my kids' birthdays!)
4. Favorite non-alcoholic drink –coconut water (its my latest craze!)
5. Facebook or Twitter – I'm using both right now, so both!
6. My passion-Cooking/Reading!
7. Prefer giving or receiving presents-Both!
8. Favorite Pattern-I don't have a favorite, I like many different patterns.
9. Favorite day of the week –Friday since its the start of the weekend!
10. Favorite flower – Roses

The Kreativ Blogger award was passed on to me by dear Susan @The Girl in the Little Red Kitchen and the lovely Sofie @The German Foodie!Thank you so much lovelies!

I have to state 10 facts about myself to receive this award!

Fact: 

1. I have a fashion background(have worked for fashion clients in Europe)and I've also worked for retail banks and a software company before starting my food blog!
2. I have two lovely kids aged 4 and 8 and they keep me on my toes all the time!
3. I'm a big time foodie!!Ever since I've started blogging even my dreams are mostly about food where I can see myself creating some very interesting fusion dishes!Maybe I should start a series called "DREAM DISHES"!
4. I've grown-up in India,lived in the UK for 5 years before moving to America about 7 years ago!Three different continents,varied experiences in culture,food and lifestyle, life has been one hell of a ride!
5. My favorite cuisine is Japanese especially Sushi!!My kids also enjoy it as much as we do :)
6. I love music and am always humming when I'm in my kitchen.
7. I always mix two shades of lipstick to create a unique shade.Always!Usually the darker shade is followed by a lighter one. 
8. I love being surrounded by warm,genuine,fun loving people.
9. I don't know how to ride a bike!
10. I hate emptying the dishwasher and ignore it for as long as I can(which is until late afternoon on most days!)If only there was a machine that could do it for me :)

KREATIVE,HAPPY BLOGGER AND SUNSHINE AWARDS:
I'm passing on these awards to these 10 blogs that I absolutely love and in no particular order:

1. Kelly @The Corner Kitchen
2. Nami @Just One Cookbook
3. Nupur @UK Rasoi
4. Jaime @Jaim's Kitchen
5. Kit @I-Lost in Austen
6. Laura @The Art of Cooking Real Food
7. Anuradha @Bakerstreet
8. Pola @An Italian Cooking in the Midwest
9. Anita @Hungry Couple
10. Suzanne @You made That?

So my friends until next time, Happy Cooking!

Tandoori Salmon

I love Tandoori preparations.So simple, yet packed with flavor and irresistible!They look great on any table and are versatile enough to be served as an appetizer or a main dish.They look elegant, smell heavenly and are always a crowd pleaser.They're one of my most popular party appetizers and I've made many different versions both Vegetarian and Non-Vegetarian.

They're surprisingly easy and flavorful and do not require much effort.You can marinade them overnight and grill them the next day!I love using local ingredients and creating dishes with an Indian twist and this is one such example where I've combined my favorite preparation with my favorite fish Salmon!Often you will find Tandoori dishes having a reddish color,that is due to the addition of food coloring and is purely optional.I have made mine without any color here.


Salmon as we all know is known for its health benefits.Its good for the heart and brain and is a tasty, earthy and a slightly sweet fish, that is also one of the richest source of Omega 3 fats.Its also a good choice of protein thats full of high quality vitamins and minerals.My family loves Salmon and I try to make it at least once a week.


Source:Global Aquaculture Alliance

Try my Tandoori Salmon and you'll find yourself craving for more and more of this succulent and delicious dish!


Tandoori Salmon
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Ingredients:


Salmon-2-3 fillets either whole or cut into cubes
Yoghurt-2-3 cups of thick yoghurt
Tandoori Masala-2 tbsp
Ginger Garlic paste-1 tbsp
Salt-to taste
Lemon juice-1 tbsp
Oil- 2 tbsp
Chaat masala- to sprinkle (easily available at your Indian Grocer's)


Process:


Put all the ingredients except oil and chaat masala into a zip-lock bag and marinade in the refrigerator for about 5-6 hours or overnight.
Place the pieces on a greased aluminium foil on a baking sheet.Drizzle oil all over the pieces and grill on medium high for about 20 minutes or until Salmon is just cooked and has the beautiful grill marks.
Arrange some salad leaves, red onions and lemon wedges along with the salmon and sprinkle some chaat masala all over.Enjoy!

For a vegetarian version try my Tandoori Paneer Tikka !!

Salmon Curry with Green Peppers

As I opened the fridge this morning the first thing that caught my eye were three large Green Peppers(capsicums) sitting in the vegetable tray and they had been sitting for over one and a half weeks!I had to come up with something that would appeal to all of us especially DS and DD.


So I thought of using them in the Salmon Curry that I was planning to make for dinner.It may seem like a little odd combination for those of you who've never had Indian fish curry with vegetables thrown in the same pot.Ask any Bengali(from the Indian state of West Bengal) how well veggies go with the fish curries and try them someday.I promise, you will not be disappointed.


Coming back to my green peppers, well the dish came out quite nice.The flavors marry quite admirably and its a tad different from the normal curries that you eat. Its pretty easy to make since there is no grinding involved, just chopping and dropping!For once, I was so glad I was abe to finish off one of those peppers.As for the other two, well ,I'll keep you posted once I've figured out myself!!


In the meantime enjoy this easy dish.


Salmon Curry with Green Peppers
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Ingredients:


Salmon-5 pieces
Green Peppers- 1 large
Onions-1 large chopped
Ginger-1 1/2 inch crushed
Tomato- 1 big
Cumin Seeds- 1tsp
Cardamom-2
Coriander Powder-1 heaped tsp
Cumin Powder-1 heaped tsp
Turmeric-1 tsp
Red Chilli powder- 1 tsp
Green Chillies-2 chopped
Yoghurt- 3 tbsps
Water- 1 cup
Salt- to taste
Oil (preferably Mustard Oil)-3 tbsps


Process:


In a bowl chop the Green peppers. Keep aside.
In a deep pan heat oil and add cumin seeds and cardamom.Once it splutters add the onions.Saute till it browns a bit and then add the ginger.Fry for about a minute and add the tomatoes.Add cumin, coriander, turmeric, red chilli powder, green chillies and yoghurt.Fry until oil separates.Add the salmon pieces and gently mix them in the spice paste(masala).Add water and bring to a boil.Lower the heat and cover.Cook until the salmon is almost done.Throw in the peppers.Cook for another 5-6 minutes until the fish is cooked and the peppers are done, but firm and hold their shape.Serve hot with steamed rice!

Salmon Curry

I'm going to share my Mom's recipe of the traditional fish curry. My mom has been making this amazing dish for years and we still crave for it.She uses Rohu(Indian Fresh water Fish) most of the time.Since we are equally fond of Salmon, I make this with Salmon. Mom makes the mustard paste by grinding yellow mustard and green chillies.I go for the shortcut by using Colemans English Mustard paste. You can do it either way.So here it is my version of Mom's Fish Curry!


Salmon Curry
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Ingredients:


Salmon- 4 medium fillets
Garlic cloves crushed-6
English Mustard(paste)-3 tbsp
1 Tomato-chopped
Turmeric-1/2 tsp
Red chilli powder-1 tsp
Ground coriander-1 tsp
Black Caraway(onion) Seeds-1/2 tsp
Oil(Preferably Mustard Oil)-2 tbsp
Dried mango(amchur) powder-1 tsp
Water-1 1/2 cups
Salt-to taste


Process:


Heat oil in a wok. Add the black caraway seeds.Once it splutters add the crushed garlic and fry on a low heat for a few minutes without burning.Add the mustard paste and fry them together.Add the chopped tomato, red chilli ,turmeric, coriander and salt.Fry until oil separates. Add the fish pieces and very gently mix it in for a minute or two.Add water and bring to a boil on high heat. Reduce the heat to medium, cover and cook until fish is cooked.At the end add the dried mango powder and turn off the heat. Your fish is ready!Serve hot with steamed rice.