NUT CRUSTED GRILLED FISH w/ FRUIT COLESLAW

First, I want to apologise to you all for not being regular with my posts and for not being able to visit your blogs. I had travelled to Delhi to drop off my daughter so she could spend her vacation time with her grandparents, uncle, aunts and cousins. But unfortunately we both became unwell as soon as we landed here. Further on, for some reason or the other my stay has been getting extended. It is still not certain when will I eventually return to Mumbai. Thanks for this and another post that I had saved in a folder...I have at least something to share with you all!! J

This simple grilled fish with a nutty crunchy exterior and a moist flaky inside required me spending least time and effort in the kitchen, has less amount of spices yet yields wholesome and satisfying meals. Normally I make fish in curries but this one time I decided to make it grilled and serve it with a salad. This recipe requires no stirring of the masala or chopping of onions or making a ginger- garlic paste. (The only chopping work required is for the coleslaw, which is actually minimalist).As such fish takes least time to cook therefore it fits well into my scheme of things. All you need to do is crush the nut…that’s it! Rest, you only need to assemble the ingredients together, dunk the fish fillets into a bowl, then into another and grill it. Simple!

I have used semolina instead of bread crumbs and I am pleased with the result. The sweetness of the coleslaw pairs fabulous with the kick of mustard and the crunch of nuts.

For the fish

2 fish fillet

A dash of lemon

1 tbsp almonds

1 tbsp semolina (suji)

¼ tsp garlic powder

1 tsp Dijon mustard (mustard sauce) – +/- adjust to taste

1 tbsp coconut cream

Crushed black pepper

Salt to taste

2-3 tsp olive oil

Wash the fish, pat dry and add a dash of lemon and a light sprinkle of salt on the fish.

Mix together the coconut cream and Dijon mustard.

Coarsely crush the almonds and add semolina, garlic powder, crushed black pepper and salt to taste. Spread it on a plate.

Dip the fillet in the coconut cream-mustard mix and coat it with the almond mix. Press the mix over the fish so that it is well coated.

Heat a grilled pan and put 1 tsp of oil. Gently place the fish on the grilled pan and cook for half a minute each side or till done

Note: Instead of mixing salt and pepper in the crushed almond mix, you can season the fish with salt and pepper after dipping it in the coconut cream-mustard mix and then coat it with almond mix and grill.

Note: Cooking time of the fish will depend on thickness of the fillet.
Note: You can omit coconut cream and use only mustard if  you like strong pungent flavours of mustard.

Note: I used rohu fish. Any firm white fleshed fish will work well

For the Coleslaw

½ tbsp shredded carrot

1 tbsp finely shredded cabbage

½ tbsp green grapes

½ tbsp black grapes

½ small sized apple (chopped)

2 tbsp yogurt (Greek style if possible)

2 tsp low fat mayonnaise

A pinch of freshly ground crushed black pepper

Salt to taste

Mix together the yoghurt and mayonnaise and add salt and pepper.

Toss together all the ingredients and add the dressing.

Mix well and serve chilled.

Note: Mayonnaise is optional and you can substitute it with more yoghurt.
Note: Feel free to alter the amount of ingredients to suit your taste.
Note: Throw in some raisins if you like to.


Serves 1

MAKHMALI ALU PANEER KOFTA (Potato & Cheese Croquettes in Poppy Seeds Gravy)

Here is the first kofta curry of the blog. Kofta curries are popular in India and most vegetarian’s preferred choice of food at a restaurant. However, my family does not fancy kofta curries much; may be it has to do with the fact that they are primarily non-vegetarians. This kofta curry was loved by them especially bearing in mind that they prefer red curries to white ones. I guess it was the unusual curry made with poppy seeds (khus khus/ poshto) which did the trick. The curry has a smooth creamy texture with just a wee bit of tang. The koftas are soft as velvet and almost melt in the mouth. A sprinkle of cilantro adds lovely freshness.

With the heat making it terribly hot in the kitchen I have been trying to switch over to food that takes lesser time to cook and is light on the stomach. The recipe is inspired by Chef Sanjeev Kapoor but I have done a lot of tinkering with the recipe and method of cooking with very encouraging results. I used whole garam masala for added flavour and instead of boiling the onion, I made paste with half of it and finely chopped the rest. Instead of loads of cream, I preferred to add milk and reduced the amount of curd coz we are not fond of pronounced sour flavours. Don’t let the long list of ingredients intimidate you! The process is relatively simple and easy. J

You will need the following for this delicious curry:

For the Koftas

4 medium potatoes, boiled

2 tbsp shredded cottage cheese

1 tbsp bread crumbs

1½ - 2 tsp corn flour

Salt to taste

Chopped green chillies (optional)

1 generous pinch of garam masala powder

Oil for frying

For the Gravy

1 tbsp poppy seeds

2 tbsp water

1 tbsp yoghurt (ensure it is not sour)

½ cup water

2 tbsp olive oil

1 medium onion

½ tsp ginger paste

½ tsp paste garlic paste

3 green chilles (split in halves)

½ inch cinnamon stick

3 cloves

1 bay leaf

3 green cardamoms

¾ cup milk

1½ tsp cream

2/3 tsp garam masala powder

½ tsp coriander powder

¼ tsp red chilli powder

Salt to taste

For garnish

A handful of chopped cilantro (hara dhaniya)

Method for making the Kofta

Mash the boiled potatoes and add the cottage cheese. Add the rest of the ingredients and gently knead. Divide in equal portion and make croquettes (it yielded 9 for me) and fry them on medium heat. Remove on an absorbent paper once they turn golden in colour. Keep aside.

Method for making the Gravy

Soak the poppy seeds in hot water for 15-20 minutes.

Grind to a fine paste

Whisk the yoghurt with water and keep aside.

Finely chop half the onion and make the paste with the rest. (I grate using a grater)

In a frying pan, heat oil and add the whole garam masala – cloves, bay leaf, cardamoms and fry till they change colour and become fragrant.

Add the chopped onion and sauté on medium low heat.

Once the chopped onions start to turn translucent, add the onion paste along with ginger-garlic paste and coriander powder. Add the split green chillies (the amount is not much coz their addition at this stage will only lend the flavour to the dish and not the heat)

Add two tbsp of water and fry them on low heat for 10 minutes or till they become golden.

Once done, add the poppy seed paste and whisked yoghurt. Cook for 2-3 minutes (add water if required)

Add cream, milk, salt, chilli powder, garam masala powder and cook further 2-3 minutes.

The gravy should NOT be thick coz the koftas will absorb moisture from it making it thicker and it will turn further thick on cooling too.

Add koftas and cook them on medium heat for not more than half a minute.

Carefully lift out the koftas and transfer them to the serving dish.

Pour the gravy over the top and serve dotted with cream and garnish with coriander.

Note: For extra flavour of cilantro, add it to the gravy at the end of the cooking process and garnish a little on the top.

Note: To save on time, fry croquettes and along with it, prepare the gravy.

Serves 3