Nearing the end of FIFA World Cup 2018 and welcoming the monsoons in Delhi, it’s a wash time literally. The plants get washed, the city gets washed, the toxicity in the sir gets washed and most so, the heat gets washed. So much washing pulls me to my favorite pass time, experimenting with seafood.
Seafood is so easily gobbled since it’s light, nutritious, filling and amazingly tasty. I have tried here to blend the two essences of southern and western coastal Indian cuisines so as not to make a mess of each, rather to create a nice new flavor. Am sure you can chip in with your variations and suggestions. Read on !!
….need to know (food details)
- Number of people served : 4
- Preparation time : 15 minutes
- Serving Size : 2 to 3 pieces each
….and we need (ingredients)
- Kingfish fillet, 2 – further cut into 10 pieces total. Will be around 500 gms : Kingfish is popularly known in Indian markets as Surmai. This is a pinkish fish with firm texture and high fat content. Its popular and easy for kids to eat since it has very less bones. It is also caled king mackerel and is found in South & Central India. High in protiens,this would be slightly expensive than the regular carp in the market.
- Coriander seeds, 2 teaspoon, roasted : With a warm, nutty and orange essence the coriander seeds are great for eyes, digestion, joints, skin and abdomen.
- Curry leaves, 10, broken : There isn’t a household in India which does not have a curry leaves plant. They have high amount of calcium, carbohydrates, fibre, iron, phosphorus, Vitamin E, B, C and A hence helping heart, hair, skin and fighting infections. Here I add them for their extreme spicy aroma.
- Turmeric, 1/2 teaspoon : Turmeric gives a great orange color and a mild bitter taste to the dish. It is a wonderful antioxidant and anti inflammatory.
- Tamarind, 3 teaspoon : Tamarind fights cancer and helps in digestion. It is a good source of Vitamin C and anti oxidants. It brings the basic sour and tangy flavor to the gravy of the dish.
- Coconut oil, sufficient for pan frying, should be around 3 tablespoons in a 10 inch pan : Keep the pan frying with cocnut oil at a low to medium heat only, else it evaporates quickly. It does not leave any flavor or color on the dish and is great for cholesterol control.
- Garlic cloves, 10 – 12 : Pungent, spicy and sweet flavor is accompanied with benefits of combating cold and reducing blood pressure. Clearly my pungent king 🙂
- Green chilies, 2 long ones : The pinching tougue biter, the green chilies are great for skin, hair and eyes due to their high Vitamin C & E content. I grow at least 3 varieties in my garden much to the kitchen’s delight.
- Ginger 2 teaspoons : Ginger is consumed by us dried, fresh and chopped, ground dried or as a paste. It can be stored for very long and is extremely easy to grow in your garden It relieves nausea and is a pain killer. It has a warn, sweet and woody.
- Onion/Leek greens, 1 cup chopped : I grow leek in my garden. It grows super easily in any garden and requires minimum taking care. They are milder and more flavored than an onion. It is also very healthy for blood vessels, bones, heart, digestion, vision etc. I am always inclined to use leek for the sweetness instead of red onions and also the leaves of these leeks.
- Coriander, for garnish : The reasons for garnishing with coriander would be so as to compliment the coriander seeds ground and added in the marinate for the dish.
- Salt to taste : 😀 Use sea salt to make the flavor more authentic.
….time to cook ‘n roll (preparing instructions)
- Coarsely grind the ginger, garlic, chilies and coriander seeds in a mortar and a pestle. Be coarse for a grounded feel.
- Add salt, turmeric and tamarind to it and mix well.
- Coat the fillet pieces with the spice paste and keep aside for 10 minutes, while you do the next steps. It will be great if you poke the fish with a fork lightly but densely. This would take the flavor deep inside but not enough to disintegrate the fillet.
- Now heat the coconut oil in a non stick pan.
- To this add the onion or leek greens and saute well for 2 minutes on medium flame.
- Add curry leaves and saute further for 2 minutes.
- Now place the fillet pieces in the pan gently and cook for 1 minute.
- Add 1 cup water and cook well for 8 minutes till the water dries off completely.
- Take off flame, garnish with coriander and serve.
Storage : Make small portions, they are an easy cook. I don’t suggest refrigerating this.
Missing Something ? : You can skip garnishing and may replace regular salt with some coarse sea salt for more authentic essence.