Broiled Salmon

Broiled Salmon is one of the healthiest, easiest ways to make a delicious weekend dinner.



Ingredients
2 (6 ounce) fillets salmon
3 cloves garlic, minced
4 tbsp olive oil
1 teaspoon steak seasoning
1 tablespoon lemon juice
1 tsp soy sauce
1 tablespoon fresh parsley, chopped

Directions
1. In a bowl, combine the garlic, soy sauce, olive oil, steak seasoning, lemon juice, and parsley. Place the salmon fillets in a glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
2. Preheat the oven's broiler and set the oven rack about 6 inches from the heating element.
3. Line a baking sheet with aluminum foil and place fillets. Drizzle a bit of the the marinade on the salmon. Careful not to add too much marinade, or your smoke alarm will have something to say. Broil until crispy and the top turns light brown. Once the top is light brown slowly turn the other side and baste the other side with remaining marinade. Broil for another 4 minutes. Keep an eye on it to make sure that you don't overcook it.

Sardine Mappas

Ingredients:
Sardines -1lb
Sesame seeds-1/2 tsp
Pearl onion(small chopped) - ½ cup
Tomato(medium sliced) - 1 cup
Ginger (small chopped) - 1/2 tsp
Garlic(small chopped) - 1/2 tsp
Green chilly-5 or to taste
Red chilly powder-1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - ¼ tsp
vinegar- 1tsp (optiona)
Pepper powder - 1 tsp or to taste
Fenugreek powder(optional) - 1/4tsp
Thin coconut milk - 1 ½ cup
Thick coconut milk - ½ cup
Curry leaves - 1 spring
coconut oil - 2 tabs
Salt - to taste

For garnishing-
Thinly sliced pearl onions-2tsp
Curry leaves-
Oil -1tsp

Method
1.Clean fish and marinate with a little of turmeric,black pepper and salt, and keep it aside

2.In a hot pan, pour coconut oil and splutter the mustard. Then add the minced ginger, garlic, and curry leaves and saute for a minute.

3.Add shallots and fry till they become golden brown

4.Add coriander powder,pepper,red chilly powder,fenugreek powder and turmeric. Saute until the oil separates, and then add tomatoes. Let the tomatoes get completely cooked.
5.Pour in the thin coconut milk and allow it to boil for 10 minutes on a low flame.

6.Then add the sardines. cover and cook on medium heat.When the fish is almost cooked, add vinegar.
7.Finally, add the thick coconut milk and take it off the heat after a minute, just before it starts to boil.

For garnishing:-
Fry minced onion and curry leaves until they turn brown and sprinkle this on top of the mappas. Sardine Mappas is now ready to serve!!

Fish Curry In Coconut Milk (Kerala Style Fish Curry)

http://www.youtube.com/watch?v=hhwZHXptZBI&feature=channel_page


Serves 2
Ingredients
2 lbs-Any type of fish
2 cups-Thick coconut milk
1 medium-Onion thinly sliced
1 medium-Tomato thinly sliced
1 tsp-Ginger crushed
1 or 2-Green chillies sliced (optional)
1/2 tsp-Turmeric powder
1 tsp (or to taste)-Red chilly powder
A few -Curry leaves
To taste-Salt
1/2 - 1 tsp or 1-2 pieces-Tamarind paste / kodumpuli

For seasoning
A few-Pearl onion or onion finely chopped
A few -Curry leaves
1 tsp-Coconut oil or any oil

Method
1. Wash and soak tamarind pieces (1-2 pieces- if using fresh) in warm water for 20 minutes and keep aside.
2. Add red chilly powder and turmeric powder to the coconut milk. Mix well. You can also add this into a blender and give one or two pulses.
3. Pour this into a heated pan. Add 1 cup water with tamarind and let it boil for 10 minutes on medium high.
4. Make sure the curry has started to thicken. Then add fish, green chillies, ginger, tomatoes, onion and curry leaves. Cover & cook on low flame for a few more minutes. Stir occasionally. Make sure the fish has cooked very well.
Seasoning
1. Heat oil in a pan & stir in the chopped onions. Fry until brown. Add curry leaves. Now add this seasoning to the curry. Serve hot with steamed rice or idiyappam.

Notes
Kudampuli is not kokum. But they are of the same family. Kodampuli is also called malabar tamarind or kerala tamarind. If you don't have kudampuli, you can also use normal tamarind / paste for this curry.

Shrimp in roasted coconut (Chemmeen Varutharachathu)

http://www.youtube.com/watch?v=PkFJlIeh1WQ

Serves 4
Ingredients

1 cup-Peeled shrimp
1cups-Any of your favorite vegetables like potato, drumsticks, egg plant (cut it into thin pieces)
To taste -Tamrind paste
To taste-Salt

For the coconut paste
1 cup-Shredded coconut
½ tsp-Turmeric powder
1 tsp-Red chilly powder
1 ½ tsp-Coriander powder
½ tsp-Ani seeds
2 or 3-Pearl onions (Optional)
A few -curry leaves

For seasoning
2 tsp-Finely chopped shallots or pearl onions
A few-Curry leaves
1 tsp-Coconut oil or any oil

Method

1. In a pan, add all the coconut paste ingredients. Fry on low to medium heat.
2. Fry until the coconut turns light brown. Do not over cook.
3. Add this mixture into the blender. Grind to a smooth paste adding water as needed when cool. Pour this coconut mix in a pan. Add salt and tamrind paste.
4. Cover and allow to simmer for 15 minutes. Then add your shrimp and vegetables. Cover and cook the shrimp and vegetables for another 15 minutes.
5. Remove from the heat and allow to cool. Pour coconut oil in another pan. Add finely chopped onions and curry leaves. Fry until the onion turns brown.
6. Add this seasoning to the shrimp curry. Serve with rice or chappathi!.

Tuna Rice

Serves 2
Ingredients

2 or 3 cups-Boiled rice
1 cup-Tuna (any kind of cooked fish)
½ cup-Corn
1 medium-Chopped onion
½ tsp-Garlic paste
A pinch-Turmeric powder
½ tsp-Coriander powder(optional)
A pinch-Black pepper
A pinch-Garam masala powder
To taste-Chilly flakes or cayanne powder
To taste-Salt
1 tsp-Oil

Method

1.Heat oil in a heavy bottomed pan. Add chopped onion & garlic. Saute until its transparent. Adblack pepper, turmeric powder, garam masala, chilly flakes and salt. Stir for 2 minutes.
2. Now add cooked fish and corn. Saute until the water evaporates.
3. Add rice and mix it very well with the fish. Stir the rice another 5 more minutes.
4. Garnish with chopped cilantro or parsley. Serve hot!

Fried Tuna

Serves-2

Ingredients-
1 cup -Tuna (any kind of cooked fish)
1 large -Sliced onion
1 large-Diced tomato
½ tsp -Turmeric powder
1 -Chopped green chilly
½ tsp-Garlic paste(optional)
½ tsp-Coriander powder
A pinch-Garam masala powder
To taste-Red chilly powder
To taste -salt
A few-Chopped cilantro
1 tsp -Oil for frying

Method

1. Heat oil in a heavy bottommed pan. 2. Add sliced onion, garlic. Saute until its transparent.
3. Add turmeric powder, garam masala, coriander powder, chilly powder green chilly and salt. Stir in tomatoes. Fry for 2 minutes. Check for salt.
4. Then add cooked fish . Saute until its water evaporates. Garnish with chopped cilantro.
5. Serve with chappati or rice.

Shrimp Biriyani

Serves 4

Ingredients

2 lb -Shrimp
4 big -Thinly sliced onion
2 or 3 no -Diced tomatoes
6-10(or to taste) -Green chillies
1 big piece -Ginger or aprox-1 tbsp crushed ginger
10 pods -Garlic or aprox- 1 tbsp crushed garlic
2 tsp-Garam masala powder
1 tsp -Turmeric powder
1 tsp -Coriander powder
½ cup-Plain yogurt
6 or 10 nos -Cashews (optional)
1 tsp -Poppy seeds(optional)
½ cup -Chopped cilantro
½ cup -Chopped mint
½ cup-Lemon Juice ( Lemon juice of 2 lemon)
To taste -Salt
1 tbsp -Oil


Seasoning

1 -Thinly sliced onion
A few -Cashews
A few -Raisins
One or two drops-Food color (red) Optional
½ tsp -Pineapple essence (diluted with 1 tbsp of water)

Method

1. Soak the cashews and poppy seeds in a bowl of water for at least 2 hours. Make a smooth paste.
2. Add ginger, garlic and green chillies into a food processor. Grind (one pulse) to make a coarse paste.
3. Heat ghee or oil in a heavy bottomed pan. Add sliced onions and saute until its transparent.
4. Then add ginger, garlic and green chilly mixture. Saute until the aroma comes out.

5. Add Coriander powder and turmeric powder. Saute for another 5 minutes. Add tomatoes & stir well.

6. Now add cashews and poppy seeds paste, salt, lemon juice, yogurt, mint and cilantro. Cook on medium low heat for another 20 minutes till the masala get cooked and everything comes together.
7. Check and add salt if needed. Now you can add the shrimp and garam masala. Let the shrimp cook in the gravy for another 15 minutes.

Your masala is ready. This will now be used for layering your biriyani.



For the rice

3 cups -Basmati rice
1tbsp -Lime juice
2 tbsp -Ghee or oil
½ tsp -Garam masala (optional)
To taste -Salt

Method
1. Boil 6 cups of water. Heat ghee or oil in a pan. Stir rice into the pan and saute on low flame until the rice turns opaque. Add salt and boiling water and stir well. Let the whole rice mix come to a boil. Lower the heat to medium and cover it. Cook until the rice is almost done.

Layering the Biriyani -

1. Preheat the oven at 350 degrees. In a ovenproof pan spread a little of the cooked masala paste over it.
2. Then spread the cooked rice over the shrimp. Sprinkle pineapple essence and food color over it.

3. Add a little bit of fried onions, cashew and raisins.
4. Continue layering until you are done with the masala paste & the rice.
5. Cover the pan with aluminium foil. Bake at 350 degrees for 30 minutes.

6. Serve hot with any curry or raita of your choice!

Tips

You can also follow "Ghee rice preparation" to make this rice. Make sure to avoid vegetables.

Baked salmon in buffalo sauce

Serves 4

Ingredients-
1 lb-Fillet of Salmon or fish steak
½ tsp-Crushed Garlic
2 tbsp-Lemon juice
2 tbsp-Orange juice
1 tsp-Lemon and orange zest
2 tsp-Oil
1 tsp-Honey
To taste-Salt
To taste-Black pepper
To taste-Buffalo chicken sauce

Method

*Preheat oven to 350 degrees.
*Mix all ingredients in a bowl and spread over fish. Keep it in the fridge for 1 hour.
* Place the salmon fillets on a broiler pan that has been sprayed with Pam.
*Bake the fish for 35-40 minutes or until the fish flakes when touched with a fork.
*Serve with Buffalo Chicken Sauce and honey!

Fish curry in tomato sauce

Serves 4

Ingredients-
1lb-Fish pieces
1 tbsp-Coriander powder
½ tps-Turmeric powder
1 tsp-Crushed ginger
1 tsp-Crushed Garlic
1 medium -Sliced Onion
½ cup-Tomato sauce
1 small ball size-Tamarind
2 tsp-Oil
½ tsp-Mustard seeds
½ tps-Fenugreek seeds
To taste-Salt
To taste-Red chilly powder
2 sprigs-Curry leaves

Method
*Heat oil in a pan. Splutter mustard and Fenugreek seeds. Fry onions and saute for 2 minutes. *Add ginger and garlic. Stir until its aroma starts to drift.
*Add coriander, turmeric, and red chilly powder. Stir for 3 minutes at low flame.
*Then pour tomato sauce into this mixture. Add tamarind and 1 1/2 cup of water.
*Let it boil for 15-20 minutes at low flame.
*Then add fish and curry leaves. Allow it to boil again. Cook until the gravy thickens. Stir it occasionally.
*Serve this curry with your favorite rice or chappathi!