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Sindhi Masala Fried Fish

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Sindhi Masala Fried Fish

 Fried Fish

INGREDIENTS

  • 1 – 2 fish, cleaned and cut into fillets (at least 4 large fillets or 8 small fillets)
  • 1 tablespoon coriander seeds (sabit dhaniya)
  • 2 teaspoon fennel seeds (saunf)
  • 2 garlic cloves
  • 2 tablespoon plain flour (maida)
  • 1 tablespoon turmeric (haldi) powder
  • 1 teaspoon chilli powder
  • 1 teaspoon salt
  • 1 – 2 teaspoon garam masala – for garnish.
  • Vegetable oil to fry

DIRECTIONS

1. Grind coriander seeds (sabit dhaniya), fennel (saunf) and garlic cloves in a spice grinder. Alternatively, you can use

a mortar and pestle or a rolling pin. Set aside.

2. In a shallow plate, add the flour, turmeric (haldi), chili powder and the ground masala. Stir well with a fork.

3. Place the fish fillets in the masala mix. Coat on both sides and then keep aside.

4. Heat oil in a frying pan. The fish will be shallow fried so make sure there is about an inch of oil in the pan.

5. Test the oil by dropping a little piece of fish and make sure it sizzles and turns brown.

6. Carefully add the fish fillets and cook for 3-4 minutes on each side till it is cooked through. Be gentle when turning

it over to make sure it doesn’t break.

 

Source: desiappetite.com

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Meal

Jollof Rice

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Ingredients :

One and a quarter cups of white rice ·

One pound boneless and skinless chicken breast ·

Three cups of chicken soup ·

*One medium sized onion, chopped ·

Two teaspoons of vegetable oil ·

6-ounce of tomato paste

Procedure :

1. In saucepan fry rice and the onion in oil, cover until onion turns translucent.

2. Cut the chicken into small cubes and add to the mixture

3. Add the tomato paste and then chicken soup in succession, simmer the mixture.

4. Cover pan and decrease the heat to low.

5. Cook in low heat until rice is tender, the liquid has been absorbed, and the chicken is fully cooked, about 25 minutes The dish serves 8 people.

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Meal

Afritada Manok

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INGREDIENTS

  • Oil — 3 tablespoons
  • Chicken, cut into pieces — 2 1/2 pounds
  • Onion, chopped — 1
  • Bell peppers, chopped — 2
  • Garlic, minced — 2 to 3 cloves
  • Tomato sauce — 1 cup
  • Chicken stock — 2 cups
  • Fish sauce (patis) or soy sauce — 2 tablespoons
  • Boiling potatoes, peeled and cut into large chunks — 1 pound
  • Salt and pepper — to taste

METHOD

  1. Heat the oil over medium-high flame in a large pot or Dutch oven. Add the chicken, a few pieces at a time and brown on all sides. Remove the chicken to a plate and set aside.
  2. Add the onion and bell peppers and saute, stirring often, until cooked through but still crispy, 3 to 4 minutes. Stir in the garlic and saute for another 1 or 2 minutes. Stir in the tomato sauce and cook to reduce its volume a little, 2 to 3 minutes.
  3. Stir in the remaining ingredients along with the reserved chicken. Bring to a boil, then reduce heat to medium-low, cover and simmer for 25 to 30 minutes, or until the chicken and potatoes are both cooked through.
  4. Adjust seasoning and serve over steamed white rice.
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Meal

Kedjenou recipe

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INGREDIENTS

  • Chicken, cut into serving pieces — 2 to 3 pounds
  • Eggplant, peeled and cubed — 1 large
  • Tomatoes, seeded and chopped — 2 or 3
  • Onions, thinly sliced — 2
  • Hot chile peppers, chopped — 2 or 3
  • Garlic, minced — 2 or 3 cloves
  • Ginger, minced — 1 tablespoon
  • Thyme — 1 teaspoon
  • Bay leaf — 1
  • Salt and pepper — to season

METHOD

  1. Preheat oven to 325°F. Add all the ingredients to a large oven-proof pot with a tight-fitting lid. Cover the pot with one or two layers of aluminum foil and place the lid on top of the foil.
  2. Place the pot in the oven and bake for 2 to 3 hours. Remove the pot from the oven occasionally and shake it to keep the chicken from sticking.
  3. Remove the pot from the oven. Let it rest for about 10 minutes. Serve hot with couscous, attiéké (see note), rice or boiled yams.
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