Rohu Kalia, Fish Cooked In An Aromatic Turmeric And Yoghurt Sauce

It has been quite a week but alas! the much anticipated long weekend is finally here! As the day continues to heat up, lying in bed composing a blog post in my very cool room seems like the best thing to do at the time being. 

I have had a box of New Zealand deep sea cod fillets sitting idle in the freezer for months. There were many failed attempts and recipe ideas to use them up, I finally managed to do that last Sunday with a bit of planning and a will stronger than usual.

I came across this very simple Bengali specialty in The Food Of India - a beautiful cookbook that I often refer to whenever I want to try out some new Indian dishes at home. The end result didn't disappoint and this is certainly a recipe that I will go back to.

recipe adapted from The Food Of India

serves 4 as part of an Indian meal

you'll need;

600 g of cod or other film fresh fish fillets

oil for cooking

5 cm piece of cinnamon stick

4 cardamom pods

3 cloves

3 cassia leaves or bay leaves

1 small brown onion, chopped

4 garlic cloves, crushed

3 cm piece of ginger, grated

1/2 tsp of turmeric powder

1 tsp of cumin powder

1 tsp of chili powder

400 ml of Greek yoghurt

3 green chilies, julienned 

salt and black pepper to taste

Prepare the aromatics and set aside.

Pan fry cod fillets in batches until golden on both sides, remove and set aside.

Add a little more oil to the pan, fry the cinnamon stick, cardamom pods and cloves and bay leaves over a low heat for about a minute. Add the onion saute until golden (~5 minutes). Add garlic, ginger, turmeric, cumin and chili powder and continue to saute for a further 30 seconds.

Remove the pan from the heat and slowly add in the yoghurt (this prevents the yoghurt from splitting and curdling). Return the pan to the stove, add chillies and bring it to a simmer, season with salt and return the fish to the pan. mix the fish gently with the sauce and simmer until the fish is cooked completely. 

We had this mild dish with Punjabi cabbage (recipe up next) and plenty of steamed basmati rice.

Kari Ikan Mamak, Mamak (Indian Muslim) Style Fish Curry - "Malaysian Monday 97"

I know it is already Wednesday but it is better late than never right? 

This is a popular Indian muslim style fish curry that can be found at every corner of our beautiful country. It is extremely simple to recreate this delicious dish at home especially if you are able to obtain some Malaysian fish curry powder (look for burung nuri brand curry powder for fish). I made this in just under 40 minutes during my afternoon break, just to give you an idea of how easy it is.

Spanish mackeral is the fish of choice and cutlet is preferred rather than fillet, if your are unable to find Spanish mackeral, snapper is a good substitute. With the added eggplant and okras means you can save yourself from making another side dish, just make sure you have plenty of steamed rice or roti to mop up the delicious sauce!

P.S remember to check out my prawn version (kari udang mamak) and if you are after Nyonya fish curry (gulai ikan) please click here.

serves 6 to 8 as part of a Malaysian meal

you'll need

1 kg of spanish mackeral cutlets

oil for cooking

1 tsp of funegreek seeds (halba)

1 small eggplant, cut into wedges (optional)

10 okras

2 long green chillies, sliced

2 tomatoes, cut into wedges

1 brown onion, chopped*

6 garlic cloves*

5 cm piece of ginger*

4 tbs of Malaysian fish curry powder (I used burung nuri brand)**

1 tbs of chili powder**

500 ml of coconut milk

500 ml of stock cup stock

2 stalks of curry leaves

4 tbs of tamarind concentrate

Blend ingredients * in the food processor, set aside

Mix ingredients ** with a little water to form a paste, set aside

Blend or chop onion, garlic and ginger and set aside.

Brown eggplant with a little oil until half done and set aside.

Heat up a little more oil in the pan, add funugreek seeds and curry leaves, be careful as the oil might splits, after 30 seconds add the blended ingredients and mix well. Cook the spice mixture on low heat for another 30 to 60 seconds.

Add in the curry paste and mix well. Continue to stir until oil starts to split.

Add coconut milk and stock and let it simmer for 10 minutes before adding the eggplant and tomatoes and green chilies and simmer for 5 minutes.

Add fish cutlets and cook for a further 3 to 5 minutes or until the fish is done. A minute or two before the fish is ready add in the okras and tamarind concentrate. Check for seasonings before serving.

Serve with plenty of steamed rice or some flaky homemade roti canai.

The crazy season has started, we decided a combined Nov/Dec roundup should work better for everyone during the busiest period of the year. I will be hosting the next event, so please send all your entries to me at sureshchong@yahoo.com . To find out more about MMM and on how to enter please click here

Laksa Kelantan/Laksa Putih, Kelantan Laksa - "Malaysian Monday 96" And Happy Deepavali !

I must confess catching up with my dear friend A over a few drinks was a delight after a not overly pleasant evening. Feeling happy and alive again, I decided to compose this post before my much needed beauty sleep.

However I did start my Saturday on a high note; after my breakfast in bed with my reading materials and composing a quick post for my blog, I cycled down to Victoria Street in Richmond to gather some ingredients for a very special dish that I have been planning to cook for ages.

Yes! The special dish is yet another laksa but this time from the Malay heartland of Kelantan. I first tasted this beautiful dish during my first trip to the capital of Kelantan, Kota Bahru as an innocent and youthful 13 year old. I fell in love with the charming town and its friendly people immediately; the local food also left a lasting impression on me even at that tender age. Everything was so different from what I was used to, yet many dishes also reminded me of Thai food that I was so familiar with and laksa Kelantan also known as laksa putih (literally translates as white laksa for the pale appearance of the broth) is a very good example of that.

I have mentioned previously about the similarities between asam laksa and keang som (a fish based Thai dish from the south, recipe up soon) and as a closed cousin of the former, Kelantan laksa with it's trademark ulam* (a wonderfully refreshing selection of raw vegetables and herbs that also accompanied many Thai meals. It appears on the dinner tables all across the northern states) really shows you the cross cultural influences between Kelantan and its northern neighbour.

This very colourful dish is based on a recipe by my favourite blogger friend Makcik Manggis, a  native Kelantanses whose blog Jom masak.. jom makan-makan has been an inspiration for me to cook authentic Malay food since I started blogging 3 years ago.

Apart from being utterly delicious, this is also the most democratic dish in the world.... well if there is such a thing. One is able to decide on the thickness of the broth, the selection of the ulam that suits one's taste and omit the coconut milk if you are after something something a little lighter.

Without further ado please look at what is needed and the very simple preparation for this deliciously obscure dish!

P.S I would love to wish all my Hindu friends and readers a safe and happy Deepavali!

recipe adapted from jom masak... jom makan-makan
serves 4 to 6
for the broth you'll need;
500 g of mackeral or sardine
3 to 5 pieces of asam gelugur (asam peel)
about 2 l of water
1/2 a ginger flower, halved lengthwise
a small bunch of daun kesom (Vietnamese mint)
250 ml of coconut milk (optional)

for the spiced paste;
1 onion
2 garlic cloves
a small knob of galangal
a small knob of ginger
4 dried chillies, soaked in hot water for 10 min (I used 6, hence the slightly reddish appearance)

and my selection for the all important  ulam;
1 red onion, finely sliced into half rings
half a ginger flower, finely sliced
a small bunch of long beans, finely sliced
a handful of bean sprouts, tails removed
1 small cucumber, julienned
a small bunch of mint, picked and finely sliced
a small bunch of daun kesom (Vietnamese mint), picked and finely sliced
a small bunch of daun xxx (water parsley), finely sliced

you'll also need;
1 bag of laksa noodles/lai fen/ fresh thick round rice noodles
chopped chillies
sambal belacan
hard boiled eggs, halved

Place the fish of your choice in the pot together with the water, asam gelugur and a pinch of salt. Bring it to a simmer and cook until the fish is completely cooked (about 10 minutes). Remove the fish and allow to cool.

Meanwhile prepare the spice paste by blending all the ingredients until smooth.

When the fish is cool enough to handle, remove the heads and separate the flesh from the bones. Remove the asam gelugur from the cooking water, blend the flesh with the fish cooking water and set aside.

Place spice paste in a pot and bring it to a simmer. cook gently for 10 minutes, to cook off the rawness and to enhance the flavour of the spices.

Add the blended fish broth to the pot follow by the reserved asam gelugur, ginger flower and vietnamese mint. Let it simmer slowly for 20 to 30 minutes. Add coconut milk if using and check for seasonings.

While the broth is simmering away, cut, dice and chop the all important ulam. Finely sliced cabbage, lettuce, pineapple, Thai basil are often used.

Ladle the aromatic fish broth over some thick rice noodles in a shallow bowl and add the ulam of your choice, hard boiled  egg and a wedge of lime. Don't forget to add a little sambal belacan on the side if a hotter dish is desired.

Squeeze a wedge of lime or two over, mix well and enjoy one of the most delicious noodle dishes in the world!

The crazy season has started, we decided a combined Nov/Dec roundup should work better for everyone during the busiest period of the year. I will be hosting the next event, so please send all your entries to me at sureshchong@yahoo.com . To find out more about MMM and on how to enter please click here

Pan Seared Salmon, Soft Boiled Egg And Avocado Salad

I can continue with more chicken salad but I shall spare you that for later.

Two of my very dear friends A and J are now on the same "no carbs after 5 diet", good call girls! Unlike me they don't eat a lot of meat, so I think this simple salmon salad should work for both of them.

Check out my salad nicoise with poached salmon if this is something you fancy.

recipe from the tummies' kitchen
serves 2
you'll need;
2 x 250g of salmon fillets, bones pinned
4 eggs, boiled for 4 minutes and allow to cool before peeling
a handful of snow peas, topped and tailed, blanched
10 gherkins, cut into thirds lengthwise
1 avocado, cut into chunks
2 large handful of mixed salad leaves

for the dressing;
2 tbs red wine vinegar
6 tbs of olive oil
2 tsp of English mustard
2 tsp of honey
salt and pepper to taste

Prepare all the ingredients and set aside.

Pan fry salmon fillets skin side  down for 3 minutes then turn over and cook for a further 3 to 4 minutes.  If you prefer your fish to be well done, increase the cooking time accordingly. Allow to cool and flake the fish into large chunks.

Divide salad leaves among two platters, top with egg wedges, snow peas, gherkins, and salmon together with the crispy fish skin.

Pour the dressing over and enjoy.

Baked Whole Snapper With Salsa Verde

My plan was to make ikan bakar (baked fish Malaysian style) for dinner but it would be too strange to serve it without some steamed rice on the side... and yes we are still on our carbless diet!

Ikan bakar will wait so I settled for plan B instead - baked fish with salsa verde with a simple salad and blanched green beans. Use fish fillets or chicken instead if you are not too comfortable dealing with a whole fish.

serves 2 
oven preheated at 200 C (conventional)
you'll need;
1 whole snapper, cleaned and snipped off fins and tail
1 lemon, thinly sliced
green beans, topped and tailed and blanched
tomato and basil salad to serve

for the salsa verde;

half a bunch of continental parsley, picked

half a bunch of basil, picked

3 spring onions, chopped

6 anchovy fillets

2 tbs of capers

6 garlic cloves

2 tbs of English mustard

2 tbs of white wine vinegar

about 200 ml of good olive oil

salt and pepper to taste

Prepare the herbs and garlic for the salsa verde.

Place all ingredients for salsa verde in a blender and process to a coarse paste.

Rub the fish inside out with half of the salsa verde.

Insert some lemon slices inside the cavity of the fish and the rest all over the fish and bake in the hot oven for 20 to 25 minutes.

Serve with blanched green beans, tomato salad and extra salsa verde on the side.

Polenta Crumbed Potato And Tuna Patties

Looking for something economical, tasty and nutritious for your midweek dinner? Well I think I might just have the answer for you!

Contrary to popular belief potato doesn't make us fat but the lack of exercise, potato chips and mash laden with fats are the main culprits. In fact the slow energy releasing starch in potato makes us full and satisfied without resorting to overeating, another reason for the thickening midsections. Together with everyone's pantry favourite - canned tuna and a few other easy to get ingredients, a wholesome meal can be prepared in less than an hour.

For those who are not big fans of deep fried food, you can easily bake these patties in the oven. To do that simply place the patties onto a non stick oven tray, lightly spray with canola oil and bake in a hot oven (200 C) until golden (~25 to 30 minutes)

For something a little more fancy please check out my salmon fish cakes with salsa or if you prefer something vegetarian how about my panko crumbed sweet potato and red lentil patties instead?

recipe from the tummies' kitchen
makes 12
you will need;
6 potatoes, boiled till tender, peeled and mashed
1 onion, chopped, sauteed with a little oil until soften
1 can of tuna in spring water, drained well
half a bunch of parsley, finely chopped (~1/2 cup)
1 tbs of capers, chopped
2 eggs, lightly beaten
1/2 cup of breadcrumbs
salt and pepper to taste
1/2 cup of polenta
oil for frying
relish of your choice to serve

Cook the potatoes until tender, when they are cool enough to handle peel and set aside.

Mash potatoes in a large bowl then add in the rest of the ingredients except for the polenta and oil.

Mix everything well and check for seasonings.

Form little patties with wet hands then lightly press the patties down onto the bowl polenta. You may crumb them with normal or Japanese breadcrumbs instead but I really love that light crunchy crust from the polenta. Place the crumbed patties in the fridge for 30 minutes to firm up before frying.

Fry patties in batches until golden brown and drain well on kitchen towels.

Serve tuna patties with a simple salad and some relish on the side.

Crispy Fried Whole Pomfret With Spicy Tomato Sauce 酸辣茄汁炸白鯧 - "Malaysian Monday 63"

Remember the crispy monk fish with tangy tomato sauce I posted recently? Well this is the adult version where a whole fish is used and served with a slightly hotter sauce instead.

"Meat is sweeter closer to the bones" as the saying goes and the same can be said about fish. There is something wonderful about serving a whole fish; not only it looks spectacular on the dining table, guests are able to help themselves with their favoutite part of the fish especially if they are fans of the crispy fins, tails and head that come with it.

Back home the preferred fish for this dish is black pomfret which unfortunately is unavailable here in Melbourne. Since white pomfret can now be sourced easily it becomes the obvious choice for me. If you are unable to find pomfret full stop, a whole barramundi, snapper or bream are good substitutes.

P.S remember to check out the 17th roundup of Muhibbah Malaysian Monday at my friend Sharon's blog Test With Skewer if you haven't done so.

serves 4 to 6 as part of a Chinese meal
you'll need;
1 whole pomfret
rice flour for coating
pinch of salt
oil for frying
2 spring onions, cut into 5 cm lengths and julienned
2 red chillies, julienned

for the sauce;

oil for cooking

4 garlic cloves, chopped

3 cm piece of ginger, chopped

3 to 5 bird chillies (optional) , chopped
5 tbs of  hot chili paste (I used ABC brand)

5 tbs of tomato ketchup

3 tbs of oyster sauce

2 tbs of light soy

2 tbs of sugar

1 tsp of white pepper

2 cups of stock
1 red onion, sliced
1 large tomato, cut into chunks

corn flour solution for thickening

 Make crisscross cuts on both sides of the fish, sprinkle a little salt to the flesh and coat with rice flour. Shake off access flour and set aside.

Chop garlic, ginger and chillies: cut onion into wedges.

To prepare the sauce - saute chopped ingredients and chili paste with a little oil in a saucepan for 30 seconds, be careful not to burn the ingredients. Add the seasoning next and continue to cook on medium heat for 1 to 2 minutes, stirring constantly. Add onion, tomato and stock and bring to a simmer.

When the vegetables are slightly soften, thicken the sauce with corn flour solution and check for seasonings.

Heat up plenty of oil in a wok and deep fry the fish until golden on both sides. Drain well before transferring to a large platter.

Pour the sauce over the awaiting fish and garnish with spring onion and chili.

I am hosting this month's event, please send all your entries to sureshchong@yahoo.com
To find out more about the event and on how to enter, please click HERE.