A good fish curry is an absolute favourite of mine. Ideally, fish curries at home are made with sardines and mackerels. Sear fish (surmai) is usually pan fried. I made my curry with rohu fish. Full of bones yet works very well with Mangalorean curries. I already had the spice paste from the kori sukka I’d made. I just simmered the fish in this spice paste with tamarind water and my curry was ready.
After a day’s work, all I want is a good plate of food. Light, simple and easy to cook food. Also, healthy. My go to these days are grilled things – fish and chicken, along with a few veggies I can manage. This time I got a couple of sole fillets. A simple marinade and then on to the pan and into a hot oven with some carrots and broccoli. Comfort in a plate. And tastes bloody good!
Fish – 2 fillets (I got sole)
Yoghurt – 2 tbsp
Dill – 1 tbsp chopped
Garlic paste – 1 tbsp (or more if you want it garlicky)
Salt – to taste
Carrots and broccoli (or any other veggies) – 1 cup
Olive oil – 1 tbsp
Marinate fish in yoghurt, dill, garlic paste and salt for a couple of hours or overnight.
Sear it on a hot pan with olive oil for a minute on each side so it gets that nice brown colour.
Pop the fillets into a preheated oven and cook for 15 mins at 180C, along with the veggies.
Take it out of the oven and serve!
I’d never eaten couscous before this. When I saw that bigbasket.com had it, and didn’t cost my stomach, I thought I’d give it a go. I’ve been eating healthier of late anyway, and this would be a good addition in my pantry. I made a simple marinade for the fish and used the same for sauce. Turns out this is a really quick dinner – to prepare and to consume!
Couscous – 1 packet (serves 3-4 people)
Coriander – handful, chopped
Lemon – juice from 2
Olive oil – 2 tbsp
Fish – I used basa fillets
Mustard sauce – 2 tbsp
Vinegar – 1 tbsp
Garlic paste – 1 tbsp
Paprika/chilli powder – 1/2 tsp
Salt to taste
1. Marinate fish with vinegar, mustard sauce, paprika/chilli powder, garlic paste and salt.
2. Boil 400 ml water and pour it over the couscous in a bowl, and let it sit for 5 mins (follow instructions on the packet).
3. Head oil in a nonstick pan and place fish – cook for 3 – 4 mins on each side.
4. In the same pan, add the remaining marinade with a splash of water and mix well to make a sauce.
5. With a fork, fluff the couscous.
6. Add the coriander and lemon juice and mix well.
7. Serve fish with couscous.
Prawn curry, masala fry, garlic butter prawns – I didn’t want to make any of these. I scouted the internet for inspiration. Yes. I stumbled on Jamie Oliver’s recipe for Szechwan Sweet and Sour Prawns. This was plan A. Then I digressed. Rather, got lazy.
Prawns – 200 gms
Red bell peppers – 2 large
Garlic – 4 pods
Dried red chilli – 1
Ginger – 1/2 inch
Soy sauce – 1 tbsp
Vinegar – 1 tbsp
Brown sugar (or white) – 1 tsp
Olive ooil – 1 tbsp
Salt to taste
Coriander for garnish
1. Roast the bell peppers in hot olive oil on a sauce pan.
2. Once you see it soften and with char marks, take it off the heat and let it cool.
3. In the same pan, throw in the garlic pods and take them off once fragrant.
4. Cut the peppers into medium size pieces and put them in a blender along with the garlic, ginger and chilli.
5. Blend it enough to make a puree.
6. Tip the bell pepper puree mix into the sauce pan with salt, tip the prawns in and let them cook for 3 – 4 mins.
7. In the meanwhile mix the soy, vinegar and sugar in a bowl.
8. Add the soy mix into the prawns and cook for another 2 mins.
9. Take off heat and garnish with fresh coriander.
I miss mum’s fish curry. I miss grandma’s fish curry more. I didn’t even want to attempt their recipes. Hence, found this one recipe online. It’s not Mangalorean, but Goan. It’s alright. Any fish curry was what I needed.
It’s fairly simple. Grind the masala with coconut and brining it to boil with water, along with sliced onions and green chillies. Add fish pieces and cook. Done.
For recipe, click —>> here