Baked Marinated Fish

Ingredients (serves 4)

• 4 fillets (200g each) john dory or barramundi
• steamed basmati rice, steamed bok choy and lemon wedges, to serve

• Marinade

• 2cm piece ginger, peeled, grated
• 4 garlic cloves, crushed
• 1 red onion, thinly sliced
• 1 green onion, cut into 4 pieces
• 1/3 cup soy sauce
• 1 tablespoon sesame oil

size:85%;">Method

1. Make marinade: Combine ginger, garlic, onion, green onion, soy sauce, oil and pepper in a large ceramic dish.
2. Add fish to marinade. Turn to coat. Cover and refrigerate for at least 1 hour.
3. Preheat oven to 220°C. Cut four 50cm lengths of foil. Place 1 fish fillet in centre of each piece of foil. Spoon 2 tablespoons marinade over each. Fold up foil to form parcels. Seal edges (so juices won't run out). Place on a large baking tray. Bake fish for 15 to 20 minutes or until cooked through.
4. Remove fish from foil and place on plates. Pour over any juices from parcels. Serve with steamed rice, bok choy and lemon wedges.

Chicken kurma

Ingredients:
1/2 kg chicken (cut into bite size piecces)
1 onion (chopped)
1 tomato (chopped)
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp mustard seeds
2 cardamon
2 cloves
1" cinnamon
salt to taste
1 tbsp oil
few coriander leaves for garnishing

Paste ingredients:
1" ginger root
4 garlic flakes
2 green chillies or to taste
1/2 cup fresh coconut grating

Chicken korma preparation:
Clean, wash the the chicken pieces and drain the water completely.
Make a paste with paste ingredients and keep aside.
Heat a pan with oil and add mustard seeds, cardamom, cinnamon and cloves.
When they start to pop add chopped onions.
Saute till they turn into golden yellow colour.
Add chopped tomatoes and saute till they become juicy.
Add ground paste and saute till the raw smell disappears or the oil separates from the mixture.
Add chilli powder, coriander powder, turmeric powder and salt.
Saute for 2 mins and add chicken pieces and add required amount of water.
Close with a lid and cook on low flame till the chicken pieces become tender.
Finally adjust salt and garnish with coriander leaves.
Chicken korma is ready to serve.
Serve with rice, roti, chapathi, paratha, etc...

Read more...

Sweet and Sour Chicken

Ingredients:

1-1/2 C. baby-cut carrots

6 large boneless, skinless chicken thighs (about 2 lbs.)

1/2 tsp. crushed red pepper flakes

1-1/3 C. sweet & sour sauce

1 (20 oz.) can pineapple chunks in juice, drained

1 (1 lb.) bag frozen stir-fry bell peppers and onions, thawed and drained

6 C. hot, cooked rice

Directions:
Place carrots in 3 1/2-4 quart crock pot. Top with chicken, sprinkle with red pepper. Cover and cook on LOW heat 6-7 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker; drain and discard liquid from cooker. Return chicken to cooker. Pour sweet & sour sauce over chicken; top with pineapple and stir-fry vegetables. Cover and cook on HIGH for 45-60 minutes or until carrots are tender. Serve with rice.

Read more...

Prawn Vindaloo

Ingredients
½ lb prawns
2 onions
4-6 garlic flakes
1 inch piece ginger
½ tsp mustard seeds
½ tsp cumin seeds
1-2 tsp red chili powder
2 tbsp brown vinegar

Directions
Marinate prawns with above ingredients for 1 hour. Heat little oil. Add the marinated prawns in it and stir it till prawns are well fried. Then add puree of 2 tomatoes and cook it till tomatoes become tender.Add two cups of water and cook it on low heat till prawns become tender and gravy becomes thick.
Method for Brown Vinegar In 2 cups of water add 5 cloves, 1 inch piece of cinnamon and 5 big cardamoms. Boil it for 15-20 minutes. Turn off the fire and add 2 tbsp of white vinegar and 2 table spoons of caramel syrup (In a bowl add 2 tbsp of sugar and 2 tbsp of water. Keep it on stove without stirring. When sugar starts to burn add 2 tbsp of water).Ingredients :½ lb prawns2 onions4-6 garlic flakes 1 inch piece ginger ½ tsp mustard seeds ½ tsp cumin seeds 1-2 tsp red chili powder 2 tbsp brown vinegar
Method :Marinate prawns with above ingredients for 1 hour. Heat little oil. Add the marinated prawns in it and stir it till prawns are well fried. Then add puree of 2 tomatoes and cook it till tomatoes become tender.Add two cups of water and cook it on low heat till prawns become tender and gravy becomes thick.
Method for Brown Vinegar In 2 cups of water add 5 cloves, 1 inch piece of cinnamon and 5 big cardamoms. Boil it for 15-20 minutes. Turn off the fire and add 2 tbsp of white vinegar and 2 table spoons of caramel syrup (In a bowl add 2 tbsp of sugar and 2 tbsp of water. Keep it on stove without stirring. When sugar starts to burn add 2 tbsp of water).

Read more...