Tag: instafood

Fish Fillet with Couscous

This recipe of Fish fillet with Couscous is unbelievably one of the easiest, and simplest to make. If you haven’t heard of Israeli couscous, may be its time you try one. They are little pasta shaped balls developed in Israel, hence the name.

Prepare the parsley sauce and add it to the cooked Couscous. Fry the fillet of choice, salmon fillet tastes even more delicious. Serve this with your green couscous. You can sprinkle the fillet with some herbs if you like.

Preparation time : 5 mins

Cooking time: 20 mins

Serves – 2

Ingredients

Pearl Israeli Couscous – 200 g or  1 1/4 cup 

Skin-on fish fillet/ Salmon fillet – 225 g to 400 g (seasoned with salt and pepper)

Onion – 1 large, chopped

Olive oil – 1 tbsp

Butter – see below

Lemon – 3 tbsp

Parsley – 50 g 

Salt 

Directions

For the couscous:

1. Fill a saucepan with 1 cup or 1.5 cup of water. Bring it to a boil.

2. Drizzle 1 tbsp of olive oil and sprinkle 1/4 tsp salt (not to worry even if you add more salt, very less amount is absorbed by the couscous). Taste and check for salt.

3. After sprinkling salt, add the couscous. Reduce the heat to medium-low and cover the pan (meantime step 5).Step2_IMG_5675

4. After its cooked, pour the contents into a colander. Shake gently to remove excess water.

couscous

Fried fillet: In the Meantime (while you wait for the couscous to cook)

5. Heat a frying pan with 2-3 tbsp butter. Place the fillet with skin side down. Cook on high for 3-5 mins, change the side. Cover and cook for another 2-4 mins to retain it’s juices.

easy way to fry fish fillet

When it’s done the fish starts to flake out easily with a fork.

6. Using a blender, grind the parsley into a fine paste and add it to the couscous. Mix well.

making a parsley sauce

parsley sauce

7. If you want onions in your couscous follow this step:

Melt butter in a saucepan. Add onions and fry until translucent. Add this to couscous. Mix.

butter

onions

8. Add lemon. You can now serve your green couscous with fish fillet or even with Salmon.

Israeli couscous mixed with parsley served with fish fillet

Notes

*If you do not have a colander: Hold both hands on opposite sides. Position the lid such that there is a gap between the lid and edge of the pan that is smaller than the size of the couscous. and tilt the pan to remove excess water. Use mittens to protect from the steam.

*If your parsley comes with roots. Remove the roots. Dunk a bunch of parsley in a bowl of cold water & swish it around. Repeat once again to remove any particles of mud.

Since it’s December and only 2 days away until New Year 2017. I would like to share a few pictures of Christmas markets I had been to, during my stay in Europe. Hope you Enjoy. Happy New Year 2017 🙂

Stay Healthy!

Discover more delicious seafood recipes below for tasty meal ideas and cooking inspiration

Flower Crab – Curry

Fresh Clams in Coconut Milk

Spicy Clam Recipe (Mangalorean cuisine)

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Easy Beetroot Rice

When I say Beetroot rice, what is the first thing you notice? Oh yes! The color, of course. It’s gorgeous purple/red color is so deep and vibrant, that when combined with rice, just makes a wonderful one pot easy recipe.

If you have tried this, then drop a feedback of your recipe.

 

 

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 3-4

Ingredients

Olive oil/Ghee – 2 tbsp

Grated Beetroot – 1 big size

Basmathi rice/ Ponni rice – 1 cup

Onions (optional) – 1 medium, cut into thin long strips

Green chilies – 1

Cinnamon – 1 bark

Cardamom – 2

Fennel seeds – 1/4 tsp

Salt – 3/4 tsp

Water – 2 cups

 Beetrootbeetroot, onions

 

Directions

1. In a pressure cooker or deep sauce pan (see notes if your using electric rice cooker) add 2 tbsp olive oil/ghee. Fry the cinnamon, cardamom and fennel for a minute on medium.

cinnamon, cardamom, fennel seeds

2. Add onions, green chilies, grated beetroot and salt. Stir well and fry for 4 minutes until its slightly less raw.

onions, green chilies

beetroot, onions

3. Now, add rice with 2 cups of water( twice the quantity of rice taken). Mix and taste for salt. Add more if necessary. 

rice, beetroot

beetroot

4. Close and cook (for pressure cookers one whistle, if using electric rice cooker check in 15 mins if the rice is cooked and make sure not to over mix)

 

My Beetroot Rice is ready with Papad (it’s tortilla like) and some cheesy pork sausages. Yummm!!

Easy Beetroot Rice

 

Notes

*If your using an electric rice cooker. First, fry all the ingredients till step 2, add rice, water and check for salt. Transfer the contents to the cooker and cook.

 

Stay Healthy!

 

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Baked Jaggery Pancake Muffin

I love this version of baked muffin, as it gave me a taste of all the flavors of snacks we used to have as a kid and even now. The main components being jaggery and cinnamon, is just a lovely combination! It’s an evening snack recipe, easy to prepare in less than an hour.

In South Indian Mangalorean cuisine, the same recipe is used to make “Appa” (pancake balls) traditionally  prepared during festive seasons mostly by the Hindu households. It is sweet and light. It is cooked/steamed on a stove top in a aebleskiver pan, with a distinctive shape of a sphere.

Preparation Time: 10 minutes

Cooking time: 7 minutes

Makes: 6

Required Appliance: Electric Blender

Ingredients

Beaten rice – 1/4 cup

Jaggery – 1/4 cup, pounded into small pieces

Fresh grated coconut – 1/4 cup, (can use desiccated coconut, if fresh coconut is not available)

Salt – 1/8 tsp

Baking powder – 1/4 tsp, (or baking soda 1/8 tsp)

Coarse semolina – 1 tbsp

Cardamom pods – 1, seeds crushed

Chapathi flour – 1/2 cup, if necessary can add more

Ghee to coat the pan

Directions

1. Preheat oven at 200 degree Celsius (390 degrees Fahrenheit).

2. Place the beaten rice in a strainer and wash under cold running water so that the beaten rice flakes are wet and soft. Tap to strain excess water.

beaten rice

3. Now, using an Electric blender, add the beaten rice, jaggery, coconut and salt with 1/4 cup (75 ml) water. Blend for 2 mins to form a thick batter.

beaten rice, jaggery, coconut

batter

4. Transfer the batter to a bowl  and add  1/4 cup water into the blender to recover the rest of the batter. Pour this into the bowl.

5. Stir in the baking powder, semolina, cardamom. Gradually, stir in the chapathi flour mixing between each addition.

baking powder, batter

Batter, semolina

cardamom, batter

Batter, flour

6. Make a thick batter of pouring consistency. After they are well combined. Let the batter rest for 30 minutes at room temperature.

Baked Jaggery Muffin

7. Prepare the muffin pan by brushing it with ghee.

muffin pan, cup cake tray, ghee

8. After 30 minutes, pour the batter into the pan and insert it into the middle of the oven. Bake at 200 degree Celsius for 10 minutes or until you see it starts browning. Remove it out of the oven and flip them upside down. Place the tray back in the oven and bake for another 2 minutes.

batter

9. Remove the pan out of the oven. Carefully remove the each muffin and place it on a serving plate to cool. It tastes good when it is hot or cold. Enjoy!

Baked Jaggery Muffin
After the flip
Baked Jaggery Muffin

Note

*Double the ingredients if you want to prepare more quantity of muffins.

*I used Pillsbury ‘Chakki Atta’ (Indian chapathi flour) for this recipe.

Stay Healthy!

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