Baked Spicy Tandoori Fish & Chips

Baked Spicy Tandoori Fish & Chips

Recipe

Ingredients:

For Fish:

• One large Seer Fish / Indo-Pacific King Mackerel (known as Surmai fish in Pakistan) or any other fish of your choice, around 1.5 – 2 kg weight, cleaned & gutted
• 200 ml yoghurt
• 1 tsp paprika
• 1tsp garam masala powder
• 2 tbsp tandoori masala
• ½ tsp ground cumin

For Chips:

• 4 potatoes cut into wedges
• 1 tsp paprika
• 1 tsp ground cumin
• ½  tsp salt or to taste
• ½ tsp chili flakes
• 2 tbsp vegetable oil

Method:

• Pre-heat oven to 180'C.
• Wash the fish with salt & vinegar water and then with plain water.
• Make diagonal slashes into the skin - about 2 inches apart on both surfaces. My fish was very long, so I had it cut into half at the fish monger’s.
• Mix all the ingredients into the yoghurt then generously coat the fish ensuring the mixture gets into the cavity and the slashes.

• Let the fish marinate for 1 hour in the fridge or 20 minutes in your kitchen. The warmth of kitchen helps the spices to permeate into the fish.
• Meanwhile prepare the potatoes.
• Mix the potatoes in a bowl with all the seasoning & spices.

• Place onto a greased baking tray and cook in the oven for 10 minutes.
• Take the baking tray out, turn the potatoes and in the same tray, make space for fish in the centre.
• Place the fish into the centre of the baking tray and put this tray back into the oven and continue cooking the potatoes and fish for 25 minutes. (Tip: after 15-20 minutes, you can take the baking tray out and brush the fish gently with oil mixed with tandoori masala and put it back into the oven)

• After 25 minutes, turn the broiler on and let broil for five minutes till the fish becomes crisp and browned from top.
• Remove the fish & potatoes from the oven and place onto a large platter and serve. Garnish with wedges of lime or lemon, chilies and fresh coriander.
• Serve with the sauce of your choice.

~ Bon Appétit!

Chicken Quesadillas with Homemade Pico de Gallo Salsa

Chicken Quesadillas with Homemade Pico de Gallo Salsa

A Mexican food in which savoury chicken with cheese is wrapped inside tortilla bread which is cooked on grill pan till cheese is melted and tortilla is golden brown and then its cut into wedges and served with sides / sauce of your choice. I served mine with its Mexican condiment Pico de Gallo Salsa.

Recipe:

Chicken Quesadillas

Ingredients:

• 1 chicken breast, cut in small bite sized pieces (you can use boiled & shredded chicken as well)
• 1 capsicum, chopped
• 1 tsp chili powder
• 1 tsp granulated garlic
• 1 tsp granulated onion
• 1 tsp paprika
• ½ tsp dried oregano
• Salt & pepper to taste
• 1 cup shredded cheese (I used cheddar)
• 2 tortillas
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• A bit of vegetable oil / ghee to brush on the tortillas

Method:

• First prepare the chicken for filling.
• Marinate chicken pieces in all the above powdered spices and butter for 15 minutes.
• Heat oil in a skillet (we don’t heat olive oil too much) and add chicken pieces and toss well.
• Cook for 8-10 minutes or until chicken is cooked through.
• Add chopped capsicum and stir for 1 minute. We don’t want to lose the crispiness of capsicum.
• Set aside.

• Now assemble the quesadillas.
• Preheat a grill pan (you can use regular pan as well, but for beautiful grill patterns, you would need a grill pan).
• Coat the side of tortilla (which will face the pan) with vegetable oil / ghee.

• In a half moon shape (on one half of tortilla) spread a layer of grated cheese.

• Cover this layer of grated cheese with chicken & capsicum mixture.

• Add another layer of grated cheese over chicken.

• Fold the other half of tortilla over the filling.

• Place this assembled quesadilla on preheated grill pan.

• Press it with spatula to help the cheese melt and golden brown grill lines to be formed.

• Avoid moving the quesadilla and let it cook for 3-4 minutes on each side.

• Serve with homemade Pico de Gallo Salsa or any sauce of your choice.

Homemade Pico de Gallo Salsa

Ingredients:

• 2 medium sized tomatoes, chopped
• 1 jalapeno finely chopped
• 1 small shallot, chopped (I would have preferred scallions but I didn’t have one available)
• Handful of cilantro, finely chopped
• 1 lemon / lime (freshly squeezed juice)
• Salt & pepper to taste

Method:

• Toss all the ingredient together in a bowl.

• Let sit for 15-20 minutes so that flavors are mixed in and enhanced.

• Toss again to coat to juices.
• Serve with your quesadillas.

~Enjoy!

Scotch Eggs

Scotch Eggs

Scotch eggs are British version of our Mughlai dish called, 'Nargisi Koftay' or 'Narcissus Meatballs'. 

Recipe:

Ingredients:

• 2 eggs soft boiled
• 1 cup or 7 ounces of fine chicken mince
• Salt to taste
• A pinch or two of nutmeg
• ½ tsp chili powder
• ¼ - ½ tsp cayenne
• ½ tsp freshly ground black pepper
• ¼ tsp ground cumin
• ½ tsp crushed red pepper
• ½ tsp garlic paste
• ½ tsp oregano & thyme
• 1 tbsp of finely chopped fresh parsley (and / or chives)
• 1 whisked egg
• ½ cup breadcrumbs (enough to coat two big meat balls)
• ½ cup all-purpose flour (enough to coat two eggs and two big meat balls)
• Oil for deep frying

Method:

• Preheat oven at 200’C.
• Half boil two eggs, peel and set aside (put eggs in boiling water for exact 6 minutes. Water should be deep enough to cover till half of the eggs).
• Add all the dry powdered / ground spices, parsley (& / or chives) in chicken mince and mix well.

• Whisk one egg and heat oil for deep frying on medium heat.
• Place a ball of chicken mince (1/2 cup or 3.5 ounces) on a cling film.

• Cover it and flatten it.

• Now remove the film from top.
• Place this egg on flattened chicken mince.

• Take one peeled half boiled egg and coat it in flour.

• Rolling the cling film over the eggs and using your wet hands cover the egg completely with chicken mince, making a uniform ball around the egg.
• Coat this mince ball, first in flour, then dip it thoroughly in whisked egg and lastly cover it completely with bread crumbs.

• Prepare the second mince ball just like this.
• You may keep them in fridge to get firm or fry straight away.
• For frying, dip these mince balls in hot oil for five minutes, rolling every once in a while for a uniform color.

• Now place the egg mince balls in a oven proof pan and bake for 15 minutes. I baked them with fries.

• Your Scotch Eggs are ready. Take them out of the oven and let them sit for five minutes, before cutting in half.
• Serve with fries or your favorite veges or mashed potatoes and your favorite sauce.

~ Enjoy! J

 

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Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup

Weather is a bit chilly and so is perfect for this delicious soup in which ribbon noodles & chicken pieces are simmered in chicken broth and vegetables until noodles are cooked through and savoury rich with herbs & light spices. 

So why not curl up in blanket with a good book or in front of your favorite movie this weekend with a steaming bowl of this easy homemade chicken noodle soup which is a complete healthy meal in itself?

Recipe:

Ingredients:

• 2 teaspoons butter
• ½ cup sliced celery
• ½ cup chopped carrot
• ¼ cup chopped onion
• ¼ tsp thyme
• ¼ tsp oregano
• 1 Knorr chicken cube
• 1 cup chicken broth
• 4 ounces ribbon egg noodles
• ½ cups cooked chicken
• 1 tsp chopped parsley
• 1 tbsp corn flour
• Salt & black pepper, to taste
• Crushed red chili flakes, to taste (optional)
• Boiled egg (optional)

Method:

• Melt butter in a pot / sauce pan.
• Sauté celery, carrot and onion for 5 to 10 minutes.
• In a separate bowl, dissolve corn flour in chicken broth.
• Add thyme, oregano, chicken cube & chicken broth in the pot.
• Bring to a boil.
• Add noodles and chicken, season with salt, pepper & chili flakes and cook on low for 20 minutes.
• Sprinkle with parsley.
• Serve with boiled egg slices if you like.

~ Bon Appétit!