Fish fry

 

King fish- 250 gms (2 medium size steaks)

Marinade

Chilli powder- 3/4th tsp

Turmeric powder- 1/4 tsp

Fennel seeds- 1/4 tsp

Peppercorns- 1 tsp

Coriander powder-2 tsp

Lemon juice- 1 tsp

Ginger- 1 inch piece, peeled and roughly chopped

Garlic- 4 medium pods, peeled

Indian shallots- 4, peeled and roughly chopped

Curry leaves- 6 to 8 leaves + enough to garnish

Salt- to taste

Oil- to shallow fry

Into a blender add all the marinade ingredients and blend to a fine paste, without adding any water.

Its ok if the garlic and ginger haven't been ground to bits, some pieces here and there are fine.

Check for salt, add if needed.

Generously rub both sides of the steak with the marinade and keep covered in the refrigerator for about an hour.

Heat oil in a frying pan, and fry the fish on medium heat, about 2 minutes on each side, or depending on the thickness of the steak. Don't over cook it, or else the fish becomes hard.

Towards the end of the frying time, add some curry leaves into the oil for added flavour.

Scoop them out and crumble on top of the fish before serving.

I served mine with a side of pickled onions and a squeeze of lime juice.

You can use this marinade for any fish, mackerel, anchovies, tuna steak, any oily fish.

Cauliflower poha (Low-carb, KETO recipe)

Recipe adapted from here

 

Cauliflower rice- 300 gms, one medium head of cauliflower 

Peanuts- skinless, around 3 tbsp

To cook

Ghee- 1 tbsp

Mustard seeds- 1/2 tsp

Dried red chilli- 1

Curry leaves- 1 large sprig

Onion- 1 medium size, finely diced

Ginger- 1 tsp (optional)

Green chilli- 1 small (adjust according to heat)

Turmeric powder- 1/2 tsp

Salt-- to taste

Coriander leaves- to garnish

Slice the cauliflower into big chunks and use a food processor or grater to mince them to resemble fine rice or couscous.

In a large frying pan, dry roast the peanuts to a golden brown. Keep aside.

Into the same frying pan, melt the ghee and once hot throw in the mustard seeds.

Once they crackle, add the dried red chilli and curry leaves and saute for a few seconds.

Add the onions, ginger, green chilli and turmeric, season with some salt and cook for a few minutes, till the onions become soft.

Tip in the peanuts and give a good mix.

Finally, add the minced cauliflower, and mix it all together.

Season with salt, add a dash of water, and cover and cook on medium heat for about 5 to 6 minutes.

Keep checking in between and give a mix so that it doesn't stick to the pan.

Once the cauliflower is cooked, remove from heat and generously garnish with coriander leaves,

Mix before serving

I served this with Sri Lankan egg curry