Sunday, October 2, 2011


This fish has so many versions to it from different cultures and each one of them claims the title for the originality. This is the way I prepare it and it seemed to be pretty popular between the kids as well. Again I prefer to use a fish that has no hormones or  color added to it.
I normally use the Salmon although it goes well with White fish and even Trout.

6 pieces of fish
4 Dry chilly red pepper (you can use small spicy chillies as well if you like it real spicy)
5 Garlic cloves peeled
1/2 Bunch fresh cilantro cut small
1/3 cup olive oil
1/2 Tsp cumin
1/2 Tsp turmeric
1 Tbs paprika
Salt to taste
1/2 Cup water

Place the chillies in a deep pan. Arrange the pieces of fish on top and spread the garlic and cilantro all over the fish. In a small bowl whisk all the spices together with the oil until you get a creamy texture and  pour it over the fish. Turn the stove on high and the minute it start to sizzle pour the water on top and let it simmer on low for about 20 minutes or so covered. If by any chance it turn out to be running with liquid take out the lid and let it cook open till the water evaporates a little. You should have sauce but not flowing with liquid.

With blessings of  HAPPY NEW YEAR
Love & Spices

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