Coconut Chilli Fried Fish

Coconut Chilli Fried Fish

Recipe source :  Srilankans.com.au


The original recipe used fish slices. I chose to use a whole red tilapia. I always prefer a whole fish than fish slices. It's a matter of preference. It turned out fine. It was very crispy and very fragrant with so much spices used. 

Ingredients

1 whole tilapia                              ( original recipe used 6 slices of white fish )
1/4 cup grated coconut
1 tsp fennel seed
2 small onions
1 tsp turmeric powder
3 tsp red chili powder
1 tsp salt
1 sprig curry leaves
Oil for frying

Preparation 

1.  Clean the fish well and keep aside.
2.  Crush 1 tsp of fennel seeds and keep aside.
3.  Chop the onions and grated coconut. Mix into a paste.
4.  Add in the spices, salt and curry leaves.
5.  Marinate the fish with this spice paste and leave the fish in the refrigerator for half an hour.
6.  Heat 3 to 4 tbsp oil in a wok and fry the fish until fragrant and crispy.

Rub the spice paste onto the fish and allow to marinate for half an hour

I am submitting this post to Asian Food Fest  : Indian Subcontinent

Hosted by Alvin of Chef and Sommelier

Prawn Theldulla

Prawn Theldulla

Recipe source :  The Flavours magazine, Vol 11 Issue 2 No. 40 Sept - Oct  2003


This fine cuisine hails from Sri Lanka. I find this dish wholesome and having a good balance of the various food groups. I like this type of recipe which has protein and vegetables all in one dish, which means the lazy me do not have to cook a few different dishes for the day!

We like the mild blending of spices with the prawns and vegetables. It tasted like a mild curry yet no coconut milk nor curry powder was used in this excellent prawn dish. 

Ingredients

 
500g medium-sized prawns ( remove shells but keep the tails )
1 tsp turmeric
90g shallots, peeled whole
2 medium-sized onions, sliced
1 tbsp ginger, minced
1 tbsp garlic, minced
2 sprigs curry leaves
1 pandan (screw-pine) leaf, cut into 1 cm sections
1 small stick of cinnamon
4 bird's eye chillies, cut
1 capsicum, cut
2 tomatoes, cut into wedges
2 tbsp water                                     ( I used 1/3 cup water )
1 lime, juiced
1 tsp ground black pepper               
1 tsp salt
1/2 tsp sugar                                    ( I added sugar to taste )

 Prawns

Top : onions

Middle : shallots

Bottom : cinnamon stick

Top left : capsicum. Top right : tomato

Bottom left : curry leaves. Bottom right : chilli padi

Method

1.  Season prawns with turmeric powder.
2.  Heat 2 tbsp oil in a pan and fry shallots, onions, ginger, garlic, curry leaves, cinnamon and chillies. Stir-fry for a minute or until fragrant.
3.  Add prawns and fry for another minute over high heat.
4.  Add capsicum, tomatoes, water and lime juice. 
5   Cook until almost dry.
6.  Season to taste.

I am submitting this post to Asian Food Fest  : Indian Subcontinent

Hosted by Alvin of Chef and Sommelier

I am also linking this to Cook-Your-Book #12

 

Organised by Joyce of  Kitchen Flavours

Garlic Naan

Garlic Naan

Recipe source : Adapted from Socialappetizers

My perception of naan are those which I ate from Indian restaurants with an assortment of  curries and tandoori chicken. Those naan are thick and large and you must dip them in curries because they are rather bland by itself. 

This recipe which I had just tried out instructed that the naan be made into small discs which are thin and crispy. The slight tinge of saltiness and the flavour from the chopped garlic and parsley made these naan very tasty and fragrant. You do not need to dip them in curries. They tasted great as they were. According to the recipe source, they are meant to be finger food. 

I made them for our weekend brunch. We washed down these naan with Indian Masala Chai. They were great! In fact, these naan tasted better than those I had eaten at restaurants around my neighbourhood!

Ingredients for the dough

2 1/2 tsp dry yeast
2 tsp sugar
3/4 cup warm water
3 cups plain flour
1 tsp salt
2 oz melted butter or oil
2 tbsp yoghurt
a pinch of baking soda

Ingredients for Topping

8 cloves garlic, chopped
2 sprigs parsley, chopped
2 tbsp melted butter

Instructions

 
1.  Dissolve sugar in warm water.
2.  Add yeast, salt and baking soda to the flour. Also mix in the yoghurt and melted butter.
3.  Pour in the sugar solution. Mix into a soft dough and knead until the dough becomes smooth and elastic. About 15 minutes.
4.  Place dough into a large oiled bowl and cover with cling film. Leave it in a warm place and let it rest until double in size. About 1 1/2 hours in our hot Malaysian weather.
5.  Punch down the dough and knead it again. I divided the dough into 12 pieces. ( It depends on the desired size of the naan ).
6.  Roll out the naan into small circular disk. Brush with melted butter and sprinkle generously with chopped garlic and chopped parsley.
7.  Bake in preheated oven at 180 degree for about 8 minutes.

I am submitting this post to Asian Food Fest  : Indian Subcontinent

Hosted by Alvin of Chef and Sommelier

Indian Masala Chai

Indian Masala Chai

Recipe source :  here

My Indian friends introduced me to masala chai.  I  was hooked to this spicy  tea ever since my first sip. But it was expensive to enjoy this tea at fine Indian restaurants. And I do not quite fancy the pre-packed variety which are sold in supermarkets or Indian shops. The pre-packed varieties are definitely not as good as masala chai brewed fresh from scratch. 

My friends advised that masala chai is best drunk after a sumptuous and spicy Indian meal. However, I can drink it anytime, with or without a spicy Indian meal. I just love to drink this fabulous tea which is so richly infused with spices to give it the extra oomph!

Come join me for a cuppa!

Ingredients

4 whole cloves
2 cardamom pods
1 cinnamon stick,
3 cups water
1/4 tsp ground ginger
1/8 tsp ground black pepper
1/2 cup milk
2 tbsp granulated sugar
2 black tea bags

 Top down : 

1. Cloves

2. Cardamom pods

3. Cinnamon

4. Tea bags

Fresh milk

Ginger powder

Method

1.  Crush the spices in a mortar. Transfer the crushed spices to a small pot.
2.  Add in water, ginger powder and black pepper. Bring to a boil.
3.  Remove from heat, cover and let steep for 5 minutes.
4.  Add in milk and sugar and bring to a boil again.
5.  Switch off the flame and add in the tea bags. Let it steep for 3 minutes.
6.  Stir the chai and strain into a warm teapot or directly into mugs or tea cups.
7.  Serve hot..

I am submitting this post to Asian Food Fest  : Indian Subcontinent

Hosted by Alvin of Chef and Sommelier

I am linking this post to Little Thumbs Up

The theme for May 2014 is Milk

Hosted by Tze of  Awayofmind Bakery House

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY