Tag Archives: fish

Quick Cauliflower Rice And Fish Curry

Quick Cauliflower Rice And Fish Curry

Quick Cauliflower Rice And Fish Curry

This was the dish I really should have dined on yesterday.

Still, no real harm done. Instead of being a speedy supper it found its true calling as a lightning lunch.

Ready in under 15 minutes, if you get your act together.

Continue reading

Advertisements

Fish And Fruit – The Matrix Had Me

Fish and fruit

Fish and fruit

Yesterday, I finally found my long-lost collection of DVDs. Hurrah. Great joy, etc.

It was only then that I realised that we possess but one functional device capable of reading said disks with a non-busted sound output jack – my old Win-XP era desktop system, which for rather complicated reasons now lost in the mists of time is named “Greg“.

Belgium!

Continue reading

Moroccan Fish Stew

Moroccan fish stew

Moroccan fish stew

A household is comprised of many sub-domains, the kitchen being one of them.

In my official capacity as the duly appointed Home Kitchen’s “Lord Protector of the Sacred Pans” and “Guardian of Knives”, it has to be said that I do not run my own particular fiefdom as a democracy, but more as a Benevolent Dictatorship.

Continue reading

Indian Fish Fritters

Indian fish fritters

Indian fish fritters

I was sat gazing out of the window the other day, contemplating the nature of almond flour, as you do, when the thought suddenly struck me – “I bet almond flour would make a perfect drop-in replacement for chickpea flour”. Chalk one up for the meditative properties of Oolong tea.

Continue reading

Smoky Seafood Stir-fry

Smoky seafood stirfry

Smoky seafood stirfry

This was yet another one of those ad hoc culinary experiments.  This one came about because both Mrs. Paleovirtus and I had a sudden, irrational, craving for seafood.

We also wanted something quick. That seemed to suggest doing something with pre-cooked fish. No problem there, mon ami – our local food emporium has a series of very large refrigerated cabinets dedicated to precisely that kind of thing.

Continue reading

Patrani Machli – Indian Baked Fish Parcels

Patrani Machli - Indian Baked Fish Parcels

Patrani Machli – Indian Baked Fish Parcels

When people talk about Indian cuisine, they usually mean red sauce curries, or creamy Kormas, or the many pulse-based dishes, or perhaps even any one of the vast range of vegetarian dishes available.

I’ve said it before and I’ll say it again – this is all well and good, but that means that Indian seafood quite often goes overlooked, which is a crying shame.

This is one of my favourite Indian seafood dishes. It has its roots in “Raj” style cooking, an Anglo-Indian type of fusion-cuisine, often created by Parsee cooks.

Firm, white fish is given a spicy, herby, coconutty, and lemony paste topping, wrapped in foil, and then baked in the oven. The result is a moist, gorgeously aromatic, subtly flavoured  piece of fish. Sumptuous!

For that full-on Anglo-Indian experience, you could serve this dish along with some sweet potato wedges, making a wonderful cross-cultural “Fish ‘n Chips”!


 

Patrani Machli – Indian Baked Fish Parcels

Serves 4

Ingredients

  • 4 100g cod steak fillets – see “Notes” below
  • 1 red onion, roughly chopped
  • a good handful of fresh coriander (cilantro)
  • a good handful of fresh mint
  • 3 tbsp desiccated coconut
  • 1 heaped tsp cumin powder
  • 2 tbsp lemon juice
  • 2 Jalapeño chillies, roughly chopped
  • 5 cloves garlic, roughly chopped

Method

  • Pre-heat the oven to 190°C.
  • Place the onion, fresh coriander, fresh mint, desiccated coconut, cumin powder, lemon juice, Jalapeños, and garlic into a food processor, and blitz down into a smooth paste.
  • Lay a cod fillet on a large double thickness of aluminium foil. Cover the top of the fillet with ¼ of the spice paste. Wrap the foil tightly around the fillet, forming a parcel. Repeat for the other 3 fillets.
  • Place the foil parcels on a baking tray. Bake in the oven for 30 – 35 minutes. Remove from the oven, and allow to cool somewhat. Unwrap the parcels, carefully. The fish should be white if thoroughly cooked, i.e. no longer translucent looking.
  • Serve, garnished with lemon wedges, etc.

Notes

  • The hard core, old school version of this dish uses a banana leaf instead of aluminium foil to form the cooking parcel.
  • Any other firm white fish would work here in place of the cod – adjust cooking times accordingly.
  • I call them “cod steak fillets” because I’m no longer sure what they’re called in English! In French they’re “Coeur de Cabillaud”“Heart of Cod”, and in Swedish “Torskrygg”“Cod Back”. Whatever you call them, they’re the premium, thick, usually quite expensive but normally bone-free fillet.