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Fish In Coconut Milk With Chives

Ingredients: 10-12 boneless pieces fish 1 tbsp ginger paste 2 tsp oregano 3 tbsp olive oil 200ml coconut milk 1 tsp pepper powder 2 tsp chives (chopped) Salt to taste METHOD Sprinkle salt on the fish pieces and keep aside for 10 minutes. Heat a non-stick pan and fry the fish pieces till very light brown on both sides. Keep aside. In the same pan add the ginger paste and the remaining ingredients. Bring the coconut milk to heat and then add the fish pieces and boil. Serve with steamed rice.

Fish Burgers
Ingredients: 6 big slices boneless fish, (cut into 4-inch-squares) 3 tbsp olive oil Pepper to taste 6 strands spring onions 6 slices of red bell pepper 6 slices of yellow bell pepper Salt to taste For Serving: 6 burger buns METHOD Sprinkle salt on the fish pieces and keep aside for 10 minutes. Heat a non-stick pan and fry the fish pieces till very light brown on both sides. Remove the fish and keep aside. Fry the bell peppers in the same oil, adding salt to taste. Remove and keep aside. Fry the spring onions lightly and keep aside. To assemble the burger cut the burger buns into halves and smear each of these halves in the remaining oil in the pan. Place a piece of fish, spring onions and bell peppers and cover with another piece of the bun. Serve slightly warm. Green Patties With Mustard Sauce Ingredients: For The Sauce: 4 tbsp mustard sauce 1/2 tsp oregano powder

2 tbsp olive oil 1 tsp sugar 1/2 tsp honey Salt to taste For The Patties: 2 cups spinach 1/2 cup soaked channa pulse 2 spring onions cut into small pieces 1 cup shelled peas 1/2 tsp red chilli powder Oil for frying Salt to taste METHOD Soak the chana pulse in water for 2 hours. Cut the vegetables and cook in hot water for only 2-3 minutes. Drain out water and keep aside. Bring to room temperature. Then blend the soaked pulse and the preboiled veggies in a mixer. Take the mixture in a mixing bowl and add salt and red chillies. Mix well. Divide into portions and put into a mould or just shape into round tikkies. Deep-fry in oil or tava-fry as per your choice. Serve with the sauce. To prepare sauce blend all the ingredients given for the sauce together in a mixer. Cheese Balls In Bell Peppers Ingredients: 1 red bell pepper, (cut into strips) 1 yellow bell pepper, (cut into strips) Oregano, as required Salt to taste For Cheese Balls: 200g grated paneer 3tbsp curd 2 cups fresh bread crumbs 1/2 tsp carom seeds 1 tbsp olive oil Oil for frying Salt to taste METHOD Mix all the ingredients for the cheese balls in a mixing bowl and shape into small balls. Roll the balls in fresh bread crumbs. Heat oil for deep-frying and fry these balls till golden brown on all sides. Remove and keep aside. Heat the olive oil and fry the bell pepper for 12 minutes. Add salt and oregano and if available some fresh rosemary leaves. Toss gently and serve as a snack

Ginger And Spring Onion Fish Ingredients 200g any white fish fillet, (cleaned and quartered) 1tbsp cornflour Canola oil, for deep-frying For The Sauce: 1tbsp tea oil 15g ginger (chopped) 15g sping onion (sliced) 5ml each, soy paste, soy sauce and tomato sauce 15ml water A pinch of sugar A pinch of white papper starch (mix it in 1tbsp water) 1tsp sesame oil For The Garnish: 10g ginger, (finely shredded, soaked and drained) 10g spring onion, (shredded, soaked and drained) 5g coriander leaves, (chopped) 5g fresh chillies, (finely shredded) METHOD Dust fish fillet with cornflour and deep fry in medium hot oil on both sides until golden. Remove from pan and drain on kitchen paper. Set aside. For the sauce, heat tea oil in saucepan. Add ginger and spring onion. Stir-fry for a minute. Add soy paste, soy sauce, tomato sauce, water, sugar, white pepper powder, one at a time, and mix well. Add fried fish to the sauce, cooking for 1-2 minutes. Add starch water and sesame oil and stir. Remove fish from sauce and arrange on a plate. Pour the sauce over it. Garnish fish with ginger, spring onion, coriander and chillies. Serve warm. Salmon With Lemon Sauce Ingredients 2tsp olive oil 120g fresh salmon fillet, (cut into small cubes) 3g salt 2g pepper 1 small shallot, (chopped) 30g canned greens peas For The Sauce: 1 egg yolk 20ml whipping cream 2tbsp lemon juice A small pinch of parsley Salt and pepper, to taste

METHOD Heat 1tsp olive oil in a pan and sear salmon on all sides. Season it with salt and pepper. Remove fish and set aside. Add remaining oil to the pan and saute shallot and peas until well glazed. Remove and set aside. For the sauce, mix together all the ingredients. Pour the mixture into a saucepan over a medium heat and toss in the seared salmon. After a minute, turn off the heat and continue to stir the sauce until the cream thickens. Spoon salmon and sauce mixture (reserve a little bit of the sauce for the final drizzle) into two small moulds. Refrigerate for 30 minutes or until set. De-mould and serve with a drizzle of the reserved sauce, peas and shallots.

Crispy Beef
Ingredients 50g cornstarch powder 1 egg, beaten 300g beef (cleaned and cut into thin strips) Salt and pepper, to taste 30ml oil, plus 1tsp for frying vegetables 10g each, ginger and garlic, (minced) 20g spring onion, (cut into 5cm-long pieces) 30g tomato, (minced) 15g carrot, (julienned) 100g chicken stock 75g tomato ketchup 5g Tabasco hot sauce 50g sweet soy sauce 30g white sugar Chilli powder, to taste Sesame oil, to garnish METHOD Stir cornstarch into egg, ensuring it mixes in smoothly and forms no lumps. Add beef strips and season. Set aside for 20 minutes. Heat oil in a saucepan. Toss in beef strips and saute them until crisp and golden. Set aside. In another pan, heat 1tsp oil and saute ginger, garlic, spring onion and tomato until sauce separates from oil. Add carrot and stir-fry until tender. Add chicken stock, tomato ketchup, Tabasco sauce, sweet soy sauce, sugar and chilli powder. Bring to a boil. Add crisped beef and stir fry for a minute. Swirl over some sesame oil, toss well and serve hot with steamed rice.