SriLankan Style Fish Curry
I gave a well-deserved rest to lentils and vegetables for one day and cooked fish on father's day. My daughter has planned to go for hike with her dad and me but rain messed up all her plans. So, we chilled out at home instead. For lunch I made Sri lankan style fish curry. I don't make fish curries all that often because I am not good at that. However, when I think of special meals for my husband I often think around fish or lamb because these are his choicest foods. I could have baked the fish which I love to do but sometimes I get in the mood for something different and lately I've been wanting to make fish curry for quite some time. This turned out a fantastic dish, spicy and delicious.
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Rodrigo Style Fish with Braised Carrots and Citrus Cilantro Sauce
Hi Friends,
I'm sure you may have noticed a lack of new posts on my blog. I have some important things that need my full attention at the moment. So blogging has kind of taken a back seat and will stay there for a while. Fortunately, I had my camera handy when I made Pescado Rodrigo for our Sunday lunch. Pescado rodrigo is a classic Mexican recipe made with tilapia. The fish is seared until crispy, then flaked and served with a citrus cilantro sauce on a corn tortilla. We wanted to eat it as a full fillet. Thus, I made quinoa and braised carrots to serve alongside.
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Steamed Fish in Mustard Sauce (Bengali Style)
Today, I'm bringing a simple but interesting preparation of Bengali steamed fish (Bhapa Ilish) to go along with plain boiled rice. The bengali diet includes a lot of fish and the use of mustard oil, seeds and paste. I am not a bengali to claim that fish is staple at our home or I liberally use mustard but I do try to eat fish once or twice a week , cooked in different ways. I made this dish for a group of friends who are bold enough to try something new at my home. There are two ways of preparing bengali style steamed fish, in a steamer or in oven. I like the oven method better because it is cooked and served in the same dish, reducing the amount of time needed for cleaning afterwards.
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Sour and Spicy Fish Curry ( Asam Pedas)
Every culture has their own version of making herb and spice pastes that lend a unique and distinctive flavor to the dish. Malaysians use a basic spice paste recipe in many of their curries and stir fries, which they call Rempah. My recipe of sour and spicy fish curry is inspired from two of Nava's recipes, using rempah paste.
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Kedgeree with Quick Mango Chutney
Whenever I have leftover fish on hand I make this dish. I didn't know it was called Kedgeree until I saw it on someone's blog last year and then in a magazine. It was a bit of surprise to learn, that something that I thought was my creation from leftovers was actually a popular Anglo Indian breakfast. Well, it may be a breakfast dish but the kind of kedgeree I make is good for lunch or dinner with some sweet and sour chutney.
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