Fish Fry

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Ingredients:

·         ½ kg any kind of fish

·         1 inch piece of ginger

·         Red chili powder to taste

·         1 pearl onion

·         1-2 tsp garlic paste

·         ¼ tsp turmeric powder

·         Salt to taste

·         Curry leaves

·         10 Black peppercorns

·         Oil for fry

·         Lime juice – 1-2 tsp

Method:

Apply little salt, garlic paste and lime juice on fish pieces and wash with water. Grind ginger, peppercorns, pearl onion and curry leaves and mix in chili powder, turmeric powder, salt and little water to make a thick smooth paste. Coat the fish pieces with this paste and marinate for about one hour. Shallow fry, grill or broil the fish till the fish flakes easily. Garnish with thin slices of onion and lemon juice (optional) and serve hot with rice.

Chili Garlic Ginger Shrimp(Jheenga)

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Ingredients:

·         2 inch piece of fresh ginger, chopped

·         2 fresh red chilies, seeds removed and thinly sliced

·         ¼ cup extra virgin olive oil

·         2 cloves of garlic, minced

·         16 large shrimp, peeled and deveined

(You may also use 16 pieces of cod or other fish)

·         ½ cup Italian parsley, roughly chopped

·         Lemon to taste

·         Sea salt and freshly ground pepper to taste

Recipe:

Heat a large sauté pan over medium heat. Add olive oil, chili, ginger, garlic and shrimp. Cook for about 3 minutes, stirring often. Turn the heat low and add the juice of one lemon. Stir in parsley and remove from heat. Taste the sauce and add salt and pepper and more lemon juice if required. Chili Garlic Ginger Shrimp is ready. Enjoy!

White Fish and Garlic Stew

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Ingredients:

 ·         3 tbsp olive oil

 ·         2 tbsp raw butter

 ·         2 medium onion, halved and sliced thinly

 ·         ½ cauliflower, peeled and cubed or 1 medium green pepper, sliced

 ·         2 ½ pound white fish

 ·         10 cloves garlic, minced

 ·         3 tbsp flat leaf parsley, chopped

 ·         1 lemon, juiced

 ·         Salt and pepper to taste

 ·         1 bunch Swiss chord, chopped

Recipe:

            Melt the butter and 1 tbsp olive oil in a stewing pot. Add the onion and garlic, cook on medium heat stirring for five minutes. Add the cauliflower or green pepper, salt and pepper. Cook stirring gently until cauliflower/green pepper is half-cooked. Add chord and cook for another 3 minutes. In a pot place the fish over the vegetables, pour in the remaining olive oil, and add enough water to just cover the fish. Season with salt and pepper. Simmer semi-covered over medium heat until water almost gone. Pour the lemon juice. Garnish with chopped parsley. White Fish and Garlic Stew is ready. Serve over brown rice.