Monday, October 10, 2016

Sri Lankan Crab Curry


 This dish is a party in your  mouth!  Personally I think this is the best way to eat crabs.   Make sure you have some crusty bread  handy to  sop up all  tasty gravy.


8 medium-sized blue  claw crab
1/2 of a medium onion chopped
 six cloves of garlic minced
1 medium size tomato
 a piece of ginger grated
 one lime
 six hot peppers cut lengthwise

spice mix (grind in a coffee grinder - 1 tablespoons coriander seeds, 1/2 tablespoon cumin seeds, 1/4 tablespoon fennel seeds)
  salt/pepper/ olive oil
1 teaspoon ground cayenne (add more if you like it spicier)
 half a cup of coconut milk
Pictured below are roasted and unroasted curry powder. For the Sri Lankan Crab Curry unroasted curry powder which is pictured on the right already mixed with the cayenne pepper is used. 

Sauté  the onion and garlic until it is translucent.  Then add tomato, onion, ginger and green chillies.
Then add the unroasted curry power, salt, pepper and cayenne chilli powder and mix well. Add crabs and blend all ingredients. Add about 3 tablespoons of water and mix well. When the crab starts to turn color add coconut mild and cook for another 7-10 minutes. 

Wednesday, April 20, 2016

Fish Buns

Also known as Maalu Paan (fish bread) in Sinhalese, this is a Sri Lankan staple. Here I present the lazy way of preparing it. 

Shopping List
Fish (here I used a mix of salmon and trout- 1 large steak each, 2 cans of salmon can also be used)
1 large red onion
2 jalapenos
6 cloves of garlic
2 large potatoes
Pillsbury grands southern homestyle big rolls
2 tablespoons mixed curry powder (cumin, cayenne, coriander, fennel optionally may use 1 teaspoon each of cumin and cayenne or just salt and pepper)
Optional- curry leaves
Olive oil

Boil the potatoes, cool and remove skin. Smash potatoes into bite sized pieces. Boil/ steam the fish steaks and break into chunky bite sized pieces. Gently mix the fish and potatoes together. Chop up onions, jalapenos and garlic ( I used a food processor)
Heat up oil in a frying pan. Add chopped mix, curry powder, salt, pepper and curry leaves. If you don't have/ like curry powder salt and pepper will suffice. Add fish and potato mix and cook for about 5 minutes.
Gently form the Pillsbury roll into a triagular shape
Place stuffing
Fold in each end of the triangle onto itself

Brush with butter
Bake as instructed on the Pillsbury box, 350 for 14-17 minutes until golden brown. 

Tuesday, April 5, 2016

Fish Melt Sandwich

Simple, easy to prepare, delicious, a no fail! The dill and capers make this fish melt unique.

Shopping List
Fish (Trout was used in this recipe)
Cheddar Cheese
Onion/ Shallot
Salt/ Pepper

butter and toast the bread
chop up onions, jalapeno, dill and mix in with a teaspoon or capers and tablespoon of mayo

layer the slived tomatoes on the bread
top with fish mix and cheese on top
the open faced sandwich can be placed under a broiler or lay another piece of toast over it with a weight on top. Cook till cheese has melted.

Saturday, February 27, 2016

Palo Santo's Pan Roasted Bluefish

with plantain, hot slaw and salsa verde

I admit it, I TiVO Bizarre Foods with Andrew Zimmern along with FABlife that I watch on alternate days during dinner with a glass of wine. I was pretty impressed with the Brooklyn episode where Andrew kayak fished for supper with chef Jacques Gautier of Palo Santo restaurant and cooked it up at a local park. 
Chef Jacques was kind enough to share the recipe for one of his many delicious menu items. I highly recommend a visit to his restaurant where you will be greeted with a warm ambiance, delicious food and a team of friendly and attentive staff. 

Porgy was substituted for Bluefish in this recipe

Shopping List
Serves 6 

3 lbs Bluefish filet cut into 6 portions
Salt and Pepper to taste
3 Large Very Ripe Plantains
2 oz Corn Oil
1 Tbs. Melted Butter 
1 lb Red Cabbage, shredded
1 scotch bonnet seeded and chopped
1 Garlic Clove peeled and chopped
2 Tbs Extra Virgin Olive Oil
1 Tbs white wine vinegar 
1 oz cilantro chopped
6 small tomatillos, peeled and chopped
1 oz chives chopped
1 lime juiced

For the Hot Slaw:
Combine cabbage, scotch bonnet, garlic, vinegar, and olive oil in a large mixing bowl. Season to taste with salt and pepper and set aside to marinate.

For the Salsa Verde:
Combine the tomatoes, chives, cilantro and lime juice in a small mixing bowl and season with salt to taste.

Preheat oven to 425F

For the plantain:
Roast the plantains whole on a sheet-pan in the preheated oven. The plantains will puff-up a little and burst. Once the peel has broken on its own remove them from the oven and slice in half lengthwise. Brush the open plantains with butter and place them on the sheet-pan peel side down. Return them to the oven and continue to bake until they are golden brown.
For the Fish:
Heat a large oven-proof sauté pan over a medium high flame. Season the fish with salt and pepper. Pour the corn oil into the sauté pan and carefully place the fish in the pan skin side down. Cook the fish for 2 to 3 minutes then turn over. Put the sauté pan with the fish in the oven to finish cooking for another 2 minutes or until cooked to desired doneness.
To Serve:
Lay out 6 dinner plates. Put half of a plantain on each plate. Divide the hot slaw into 6 portions and serve in a small mound alongside the plantain. Place one piece of cooked fish on each plate on top of the slaw and garnish the fish with a large spoonful of salsa verde.

Wednesday, February 17, 2016

Tomato Cilantro Trout

I hate to see fresh herbs go bad. So when I have left over cilantro from the Steamed Cantonese Fish recipe, I make Tomato Cilantro Trout! This combination of ingredients really brings out the flavor of trout.

Shopping List
Serves 2
2 fish fillets
Half of a large tomato or a small one
Half an onion
5 cloves of garlic
1/2 cup cilantro
1/2 cup white wine
1/2 cup chicken stock or 1 chicken buillion

Chop and slice as shown below
Pan fry fish until mostly cooked.
Mix chicken boullion in white wine
Drop a teaspoon of oil on the pan and cook tomato, garlic and onion until it looks like below
add white wine/buillion mix cook for another 2 mins and then add cilantro
Add fish fillets and cook for another 2 mins, Cilantro should not be overdone.
Delicious on a bed of rice and beans!

Friday, February 5, 2016

Cantonese Style Steamed Fish

Served as one of the final courses at a traditional Chinese wedding banquet, this absolutely delicious dish is surprisingly simple to prepare, low in calories, high in nutrition and will leave a lingering flavor of pure yum on your tongue.

Shopping List
Serving size 1-2

medium fish steak (I used brown trout, best prepared with white fish that are not too firm)
1/8 cup soy sauce
1/2 teaspoon sesame oil (I used hot sesame oil)
1 teaspoon fish sauce (optional but tastes better with)
1/2 teaspoon sugar
2 stalks scallion
1/4 cup cilantro (optional, may use parsley if cilantro tastes like soap to you)
1/8 cup oil (I used olive oil)
1 tablespoon sliced ginger
Rice (I used jasmin rice)

Cook rice, so that it will be ready for plating
Rough chop cilantro and slice scallions and ginger as pictured. In a bowl mix soy sauce, sesame oil, fish sauce, sugar and two tablespoons of water together.
Season fish steak with salt and pepper, and steam until opaque and flaky. If you don't have a steamer, you could lay the fish on 1/4 inch of water and cook with the lid closed until flaky.
Plate the fish and lay chopped cilantro on top of it
Fry the ginger in the oil until light brown.
Add scallions and soy sauce mixture and mix for about 30 seconds and turn off heat.
Spoon the deliciousness over the fish and you are done! Pair with a dry white wine.