Kingfish

All posts tagged Kingfish

Seared Kingfish with Aubergine Salad

Posted by veeenajan on June 27, 2013
Posted in: Bachelors Recipes, salad, seafood, starter. Tagged: , , , , . Leave a comment

Ingredients

Kingfish-Aubergine Salad

Kingfish-Aubergine Salad

Kingfish fillet -250 gms

Eggplant(aubergine)-1

Tomato-1(chopped finely )

Cucumber-1(chopped)

Big onion-1/2

Olive Oil-

Salt & Pepper -to taste

Lemon juice-

Balsamic vinegar -1tsp

Lettuce –

Kingfish-Aubergine Salad

Kingfish-Aubergine Salad

Method 

Wash and cut fish into thick 2 inch pieces ..

Cut eggplant into same size and keep in the salt water …

Drain well and marinate the fish and eggplant  pieces with salt,pepper and lemon and keep aside for 15 minutes ..

Careful while adding salt into the eggplant coz we already  added salt in the water

Heat very less amount of olive oil and shallow fry the fish pieces in medium flame (5 minutes in each side )

Then shallow fry the egg plant also (3 minutes in each side ,u can vary the time according to the egg plant u r using )

Then marinate little bit salt in the onion slices and just saute for 2 minutes (till translucent )

Then in a bowl add all the ingredients one by one that is finely chopped tomato,cucumber ,salt,pepper powder,onion,fish,eggplant ,olive oil(1/4tsp) and balsamic vinegar ..

Mix well ..(if u want u can very less amount of lemon juice also )

Check the taste ..

Then for plating, place  this salad into a lettuce leaf and keep two lemon wedges in the sides ..

So the healthy and yummy fish-eggplant salad is ready to serve ..

Hope u all will like this salad..

Kingfish-Aubergine Salad

Kingfish-Aubergine Salad

Love 

🙂

Veena

Fish Pickle / Meen Achar

Posted by veeenajan on March 7, 2013
Posted in: kerala ruchi, Mother`s Special, Non Vegetarian Dishes, pickle, seafood, Taste of Kerala. Tagged: , , , , , , , , , , , , , , , . 7 Comments

Ingredients

Fish Pickle/Meen Achar

Fish Pickle/Meen Achar

King Fish/Neymeen-750gm

Sardines/mathi-10 small (opt)

Ginger-1 big piece

Garlic-20 cloves

Green Chilli-10

Curry leaves-4 strings

Chilli Powder(Mulaku podi)-3 1/2tbsp

Turmeric powder(Manjal Podi)-1tsp

Fenugreek Powder(Uluva)-1/4tsp

Asafoetida  Powder(kayam)-1/4tsp

Salt-

Vinegar-little more than 1 cup

Water-4 cup(hot)

Sesame Oil- 4tbsp

Mustard seeds-1/4tsp

Fenugreek Seeds-1/4tsp

Whole Dry Red Chilli-3(slits)

Fish Pickle/Meen Achar

Fish Pickle/Meen Achar

For Marination

Chilli Powder-2tbsp

Turmeric Powder-1tsp

Vinegar-1tbsp

Salt-

Oil – for frying

Fish Pickle/Meen Achar

Fish Pickle/Meen Achar

Method

Clean and wash the fish pieces ..

Cut king fish(flesh only) and sardine into small pieces..

Wash again and drain them ..

Then marinate them with chilli powder,turmeric powder,vinegar and salt ..

Keep it for minimum 1 hour

Then shallow fry the fish pieces in 5-6 batches till the pieces becomes crisp ..

Keep aside ..

Heat sesame oil in a pan,splutter mustard seeds,dry red chilli and fenugreek seeds one by one

Then saute  ginger ,garlic ,green chilli and curry leaves ..

When it become light golden colour take off the pan from the heat and add chilli powder,turmeric powder,asafoetida powder and fenugreek powder ..

Then saute for few seconds in a very low flame until the raw smell of the powders go..

Then to this add salt ,vinegar and water ..

Boil well..To this add fried fish pieces and  cook for 10 minutes in medium flame …

Check the gravy ..if u find some taste is missing adjust according to ur taste (Salt,vinegar ,chilli )

The spice is purely depending up on each person ..So choose ur spice level individually .. I love spicy food but my friends are not able to afford my food coz of that 😉 So don`t blame in that matter k 🙂

So use the pickle after 2 weeks .. Keep in an airtight container …

In the very  first day if u feel the sourness and spice is more ,don`t worry it will subside after few weeks .. By that time the fish pieces will absorb all the flavours will be very soft ..

When I made fish pickle for the very first time ,me only used king fish ,as I don`t eat fish no idea about its taste 🙂

So when I gave sample to my hus he said everything is there but except the fish flavour (as king fish is not having that much fish flavour )..That moment I decided to add some sardines  along with this neymeen for the additional flavour and it worked well .. Thats y I said sardines are the optional ingredient.. Its not a must ..

So make it ,taste it, enjoy it and don`t forget to leave ur valuable comments and suggestions 😉

Fish Pickle/Meen Achar

Fish Pickle/Meen Achar

Note :

U may also like

Mathi Achar/SardinePickle

Mathi Achar/SardinePickle

Chemmen Achar/Shrimp/Prawns Pickle

Chemmen Achar/Shrimp/Prawns Pickle

Love

🙂

Veena

Easy Fish Molee

Posted by veeenajan on February 12, 2013
Posted in: fish, kerala ruchi, Kids Special, Mother`s Special, Non Vegetarian Dishes, seafood, Taste of Kerala. Tagged: , , , , , , . 8 Comments

 

 

 

Ingredients

Neymeen/Arakka (King fish)-300 gms

Onion-1big sliced

Green Chilli-3-4 (slits)

Curry leaves-1 string

Pepper Powder-1/2tsp

Turmeric Powder-2 pinch

Salt-

Ginger- one small (chopped finely)

Garlic-2 (chopped )

Garam masala-2 pinch

Lime juice-half of a lemon or according to ur taste

medium thick Coconut Milk-11/2 cup (of 1 coconut)

Thick coconut mill-1/2 cup

Coconut oil-

Fish Molee

Fish Molee

 For Marination

Turmeric Powder-1/4 tsp

Pepper Powder-2 tsp

Lemon Juice -of 1

Salt-

Fish Molly

Fish Molly

Method

Mix turmeric powder,pepper powder,salt and lemon juice ..

Marinate the fish pieces with this masala mix and keep aside for 30 minutes

Then Shallow fry the fish and keep in a kitchen tissue .

Heat coconut oil in a non stick pan ,add ginger,garlic and green chilli Saute for one minute ,then add curry leaves,salt and onion ..

Saute till the onion become translucent ..

Then add turmeric powder and pepper powder .. Saute for few seconds ..

Then add garam masala and mix well..

Then add the fried fish pieces and coat the masala and cook for 2 minutes .

Then add  second coconut milk and allow to cook for 5 minutes in medium heat

..Meanwhile just rotate the pan to mix the fish with the curry ..

Its better not to use a spoon after adding fish in to the gravy….

Cook till the gravy becomes semi medium thick ..

Then add thick coconut milk .. After that don’t boil the curry ,just heat ..

Then add lemon juice. Check the salt and spice ..

Remove from the stove ..

If u want u can add cornflour to thicken the gravy ..Here I didn`t do it .. Finally sprinkle 1 tbsp of coconut oil and 3-4 curry leaves and close the pan

Serve after 10 minutes ..   Small tip:If ur coconut milk is not sweet enough ,u can add pinch of  sugar to the coconut milk and mix before adding to the curry ..I am sure it will enhance the taste 😉

Fish Molee

Fish Molee

Love

🙂

Veena