Well, my idea of spontaneity was not quite in sync with the lack of planning that my in-laws et all demonstrate when they stop by my house. Let me explain, "mamaji-1" lives in New Jersey has a family of 5, the last time when my MIL was here told us he was planning to visit and then cancelled with a days notice.
Mamji-2 was visiting from Indian, enroute NY assured us he would not be comming. Calls us from a hop-on bus letting us know, that he had changed his mind. The truth is a days notice here and there is not that bad, just that life is too jam packed to accomodate it. End of the week, I closed out with a very simple seared fish recipe.
Seared Mahi Mahi
Serves 4
Ingredients
2 lbs Mahi Mahi, cut into cubes
1 teaspoon turmeric
1/2 teaspoon red chili powder
1 teaspoon salt
Lots of lime juice
Oil for searing plus 1 tablespoon
1 teaspoon panchphoron
1/2 cup chopped scallions
10 torn basil leaves
Ingredients
1. Coat the Mahi Mahi with the turmeric and red chili powder, salt and lime juice and set aside for 1 hour.
2. Heat about 2 tablespoons of oil on a non-stick skillet and place the fish in a single layer, cook for about 5 minutes on each side till nicely crisped.
3. Drain and heat the remaining oil and add the panchphoron, when this crackles add in the scallions and cook for 1-2 minutes.
4. Stir in the fish and basil and enjoy!
Subscribe to:
Post Comments (Atom)
1 comments:
Is the way you cook specific to Bengali? I ask because I was trying to do my own little blog and categorize blogs appropriate to their culture. Its not a new idea but one I let langish for a while and now decided to try. Anyhow your recipes are interesting. I only wish I knew how to tell the cultural/regional differences. Thanks
Post a Comment