Spicy Broiled Salmon

Some of the perks of growing up in the coastal region is the constant access to Fresh Fish. I grew up eating lots and lots of fish. But when my job took to places I stopped eating fish. Mostly because the fish never tasted the same. Even after moving here I never bought fish (I didn't know how to cook,  I only knew how to finish a prepared fish).

Last year when M's uncle and family visited here, they went for  grocery shopping . They came home with a big Salmon...And that was my first encounter with Salmon. I was awestruck when I saw its pinkish-orangish color. I have never come across any fish that  is this colorful to look at. 

Suddenly the air around me started to feel exotic...

"Oh Mr. Salmon with a silent L , Nice to meet you. You are really beautiful to look at. I wonder how you will taste "

 And then I ate it. Ever since then I am a big fan of Salmon. 

Salmon has a natural flavor of its own. It can be classified as a an oily fish.  Broiling the salmon uses its natural oil for its cooking.

There are many marinades that could be used. I used the typical Kerala fish fry masala.

Recipe:

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1. Salon fillet             - 1 nos

2. Salt                      - As required

3. Turmeric               - 1/4 tsp

4. Chili Powder           - 2 tsp

5. Coriander Powder   - 1/2 tsp

Depending up on the size and taste preference the  amount can be varied.

1. Clean the salmon thoroughly and dry out the excess moisture with a paper towel.

2. Combine all the powders from 2-5. No need to add water, the moisture from the fish is enough.

3. Sprinkle the mixed powder over the salmon and smear it. The moisture from the fish will help to coat the masala well.

4. Keep it aside for 15- 30 mins.

5. Set the oven to broil. Place the salmon in the baking tray.

Again different ovens have different types of heat settings. I usually broil at the Low temperature placing the tray at a higher track.

6. Broil for 15 min on one side and another 10 min on the other side or till the fish is cooked till it suites  the  taste preference. Over cooking it makes the fish harder.

I make this very often because I don't have to use any extra oil and the broiling gives a fried effect. It is crunchy on the outside and very moist and soft in the inside.

Make sure to finish it while it is still hot. It will get harder when it becomes cold.

Spicy Broiled Salmon

Some of the perks of growing up in the coastal region is the constant access to Fresh Fish. I grew up eating lots and lots of fish. But when my job took to places I stopped eating fish. Mostly because the fish never tasted the same. Even after moving here I never bought fish (I didn't know how to cook,  I only knew how to finish a prepared fish).

Last year when M's uncle and family visited here, they went for  grocery shopping . They came home with a big Salmon...And that was my first encounter with Salmon. I was awestruck when I saw its pinkish-orangish color. I have never come across any fish that  is this colorful to look at. 

Suddenly the air around me started to feel exotic...

"Oh Mr. Salmon with a silent L , Nice to meet you. You are really beautiful to look at. I wonder how you will taste "

 And then I ate it. Ever since then I am a big fan of Salmon. 

Salmon has a natural flavor of its own. It can be classified as a an oily fish.  Broiling the salmon uses its natural oil for its cooking.

There are many marinades that could be used. I used the typical Kerala fish fry masala.

Recipe:

----------

1. Salon fillet             - 1 nos

2. Salt                      - As required

3. Turmeric               - 1/4 tsp

4. Chili Powder           - 2 tsp

5. Coriander Powder   - 1/2 tsp

Depending up on the size and taste preference the  amount can be varied.

1. Clean the salmon thoroughly and dry out the excess moisture with a paper towel.

2. Combine all the powders from 2-5. No need to add water, the moisture from the fish is enough.

3. Sprinkle the mixed powder over the salmon and smear it. The moisture from the fish will help to coat the masala well.

4. Keep it aside for 15- 30 mins.

5. Set the oven to broil. Place the salmon in the baking tray.

Again different ovens have different types of heat settings. I usually broil at the Low temperature placing the tray at a higher track.

6. Broil for 15 min on one side and another 10 min on the other side or till the fish is cooked till it suites  the  taste preference. Over cooking it makes the fish harder.

I make this very often because I don't have to use any extra oil and the broiling gives a fried effect. It is crunchy on the outside and very moist and soft in the inside.

Make sure to finish it while it is still hot. It will get harder when it becomes cold.

Fish Mollee

Fish Mollee always gives me a nostalgic feeling...It stirs up some of the childhood memories...the wedding parties, family gatherings etc....There was a time in my place were Fish Mollee was one of the star dishes of the event...It was served as the first course...But as time changed the trends of the various dishes also changed and Fish Mollee was one among them that disappeared...And I too forgot about this poor little dish....

Recently when I visited one of my family, they served me this dish....and it tasted so good... Uncle explained me how it is made....Since then I was planning to try it out myself...

And one day I came across this Vahrehvah Video and decided to give it a try.

It came out wonderfully...It got finished just like that.
I made the same again two days later..and this time I patiently took some snaps.

I followed almost similar to the video...but I took the liberty of changing some of it to my taste.

Here is what I did :

1.  Marinate the fish (I used 2 Tilapia fillets) with salt,turmeric powder, powdered pepper, chilli powder for some time.

2.  Heat little oil in the pan and shallow fry/ grill the fish on both sides. Make sure the fish gets almost cooked and gets a little browned on both sides.

3.  Remove the fish from the pan and add some more oil to the pan. This will already have flavors of the fish and the masala as we are using the same pan and the oil remains...

4.  Add mustard seeds. When it starts spluttering add crushed garlic and ginger.

5.  When the smell of garlic comes add Onions.

6.  Saute it till transparent.

7.  Now add (1/2 tsp)turmeric powder, (1 tbsp)coriander powder, (1/2 tbsp) chilli powder,(1/2 tbsp) pepper, salt and saute it till the oil separates.

8.  Add thin coconut milk 

9.  Slowly add the grilled fish. All the fish should be soaked in the milk. From now on don't use the spoon to stir, lift the whole pan and give it a stir. This way the fish will not break in to smaller pieces.

10. Close the lid and let the fish gets cooked in the milk.

11. When it starts to boil add the tomato. Close the lid let the tomato gets cooked in it. Make sure not to over cook the tomato. The purpose of adding the tomato is just to give a little sourness to the dish.

12. Finally add the thick coconut milk.

13. Remove it from heat when it is about to get boiled. Don't let it boil as boiling might spoil the look of coconut milk but make sure that the coconut milk added is cooked.

14. Check the salt and add some if necessary. Let it rest for a while.

This tastes great with Bread(my personal favorite), Appam, Rice, Chappatti. 

Fish Mollee

Fish Mollee always gives me a nostalgic feeling...It stirs up some of the childhood memories...the wedding parties, family gatherings etc....There was a time in my place were Fish Mollee was one of the star dishes of the event...It was served as the first course...But as time changed the trends of the various dishes also changed and Fish Mollee was one among them that disappeared...And I too forgot about this poor little dish....

Recently when I visited one of my family, they served me this dish....and it tasted so good... Uncle explained me how it is made....Since then I was planning to try it out myself...

And one day I came across this Vahrehvah Video and decided to give it a try.

It came out wonderfully...It got finished just like that.
I made the same again two days later..and this time I patiently took some snaps.

I followed almost similar to the video...but I took the liberty of changing some of it to my taste.

Here is what I did :

1.  Marinate the fish (I used 2 Tilapia fillets) with salt,turmeric powder, powdered pepper, chilli powder for some time.

2.  Heat little oil in the pan and shallow fry/ grill the fish on both sides. Make sure the fish gets almost cooked and gets a little browned on both sides.

3.  Remove the fish from the pan and add some more oil to the pan. This will already have flavors of the fish and the masala as we are using the same pan and the oil remains...

4.  Add mustard seeds. When it starts spluttering add crushed garlic and ginger.

5.  When the smell of garlic comes add Onions.

6.  Saute it till transparent.

7.  Now add (1/2 tsp)turmeric powder, (1 tbsp)coriander powder, (1/2 tbsp) chilli powder,(1/2 tbsp) pepper, salt and saute it till the oil separates.

8.  Add thin coconut milk 

9.  Slowly add the grilled fish. All the fish should be soaked in the milk. From now on don't use the spoon to stir, lift the whole pan and give it a stir. This way the fish will not break in to smaller pieces.

10. Close the lid and let the fish gets cooked in the milk.

11. When it starts to boil add the tomato. Close the lid let the tomato gets cooked in it. Make sure not to over cook the tomato. The purpose of adding the tomato is just to give a little sourness to the dish.

12. Finally add the thick coconut milk.

13. Remove it from heat when it is about to get boiled. Don't let it boil as boiling might spoil the look of coconut milk but make sure that the coconut milk added is cooked.

14. Check the salt and add some if necessary. Let it rest for a while.

This tastes great with Bread(my personal favorite), Appam, Rice, Chappatti. 

My Sweet Besan.... :)

To Besan,

"Oh my dear Besan I knew you could bring spiciness to my mouth but I never thought you could bring so much sweetness to my appetite...I promise you I will never leave you behind anywhere "

Your Admirer

I bought besan few months back to make Bajji for friends when they came home for dinner...I had so much left over besan..When I searched for one I came across this (click 'this' to get the recipe) recipe...

I really had no idea that we could use besan to make sweets...I guess I never really used to think about  the ingredients going behind a sweet....I always just eat and eat and keep on eating it whenever I get a sweet....

But now thats not the case .... if I want something my option is to either make it or dream about myself eating it in my tiny virtual world .... Kind of a nut case!!!  when it comes to eating sweets...

This time I decided to try it out...I had all the ingredients with me....so nothing was stopping me...

And I made it....

I was really impatient to wait till I take the photo...I already took a bite..Actually more than one...:).... And it tasted so wonderful.... I was getting all nostalgic ... home ...college....bakery.... sweets.....

 I waited a lot to cut it...it got solidified so when I cut the block, some pieces got cracked...but I don't care as long as it was tasting awesome....nothing else matters....

After removing the pieces I cut, I made balls out of the rest of the mixture that was still sticking on the plate...I am calling this as my 5 Lucky besan Laddoos....This one tasted extra special... :)

My Sweet Besan.... :)

To Besan,

"Oh my dear Besan I knew you could bring spiciness to my mouth but I never thought you could bring so much sweetness to my appetite...I promise you I will never leave you behind anywhere "

Your Admirer

I bought besan few months back to make Bajji for friends when they came home for dinner...I had so much left over besan..When I searched for one I came across this (click 'this' to get the recipe) recipe...

I really had no idea that we could use besan to make sweets...I guess I never really used to think about  the ingredients going behind a sweet....I always just eat and eat and keep on eating it whenever I get a sweet....

But now thats not the case .... if I want something my option is to either make it or dream about myself eating it in my tiny virtual world .... Kind of a nut case!!!  when it comes to eating sweets...

This time I decided to try it out...I had all the ingredients with me....so nothing was stopping me...

And I made it....

I was really impatient to wait till I take the photo...I already took a bite..Actually more than one...:).... And it tasted so wonderful.... I was getting all nostalgic ... home ...college....bakery.... sweets.....

 I waited a lot to cut it...it got solidified so when I cut the block, some pieces got cracked...but I don't care as long as it was tasting awesome....nothing else matters....

After removing the pieces I cut, I made balls out of the rest of the mixture that was still sticking on the plate...I am calling this as my 5 Lucky besan Laddoos....This one tasted extra special... :)