Wednesday, December 27, 2017

Konkani Grilled Fish Recipe

1/2 onion julienned
spring onions
1/2 tsp coriander seeds
1/2 grated coconut
1/2 tsp turmeric powder
1 tsp red chilli
1 tomato sliced
sprigs of dill leaves
1/2 tsp fennel
cassia bark
1 lemon squeezed
1/2 inch ginger bashed
2 green chilli
salt to flavor
5 garlic cloves chopped
3 cloves
1/2 tsp cumin
1/2 tsp black pepper
handful of coriander leaves
tiny bit of cassia bark (cinnamon)
2 Tbsp tamarind extract
1 Tbsp extra virgin olive oil
fill of sea bass
1/2 cup water
1/2 radish sliced
1/2 onion sliced
2 Tbsp butter
for orange segments salad
8 orange segments
handful of finely chopped dill leaves
1 lemon squeezed
1 tsp black pepper
1 tsp honey
salt to flavor

   1. Heat up a pan and add onion, ginger, garlic, green chillies, dill leaves and coriander leaves.
   2. Dry roast them.
   3. Add cloves, cumin, fennel, black pepper, coriander seeds, grated coconut, turmeric powder, red chilli, salt and cassias bark and grind them.
   4. Now add few sprigs of coriander leaves, few sprigs of dill leaves, tamarind extract, lemon juice, extra virgin olive oil and water.
   5. Then grind all of the masala together.
   6. Pre heat the griller at 200 degree.
   7. Take the fill of sea bass and rub some olive oil on both sides.
   8. Spread out 3 Tbsp of Konkani masala and little pinch of salt.
   9. Spread 1 1/2 Tbsp of Konkani masala on the baking dish.
   10. Add a layer of radish onion, tomato, some sprigs of dill leaves, butter and lemon juice.
   11. Over this place the masala fish and put the baking dish in the oven.
   12. For orange segments salad
   13. In a bowl, add orange segments, dill leaves, lemon juice, black pepper, salt and honey. Then mix it.
   14. When the fish is cooked, add lemon juice and a layer of orange segments salad.

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