Fish and chips!!!!#$@%$#^%$^@!!! Really, what is this
combination??
I have tried my best to like these both together, but
somehow, I aint able to. Whether it is
in form of an overly greasy, eggy and deep fried Leopold version or in my
somewhat healthy tawa-grilled version, both haven’t really got me to fancy this odd combination of a dish!! So, I am basically keeping these two
dishes different.
First up, my Fishy
Bharwan Grilled: whole soft sea
pomfret which is first marinated and then stuffed with a fresh herb filling
mixture. This dish is awesome on its own. I serve it with a nice dollop of seasoned curd or raita.
For the potato dish, I chose a relatively healthy option of
baking Cottage Fries. Though hubby enjoyed the chips, I didn’t. The effort to
get it crispy is a bit too much and obviously, time consuming. As I didn’t like
it, I am not sharing the recipe here. I will be working on a new faster recipe
for crispy chips and get it out here pretty soon. But in case you wanna know this
particular recipe, leave a comment down below!
Fishy Bharwan Grilled
2 Cleaned & dried whole Pomfret, which is cut length
wise to make a pocket.
Green chillies to taste
3-4 small cloves of garlic
A small piece of ginger (about an inch)
Green mango paste (optional) to taste
1 tbsp brown sugar or I used plain sugarcane jaggery
Semolina, enough to coat the fishes well
Salt, pepper and turmeric powder to taste
2 tbsp Oil
Method:
Firstly, marinade
your fish in some salt, pepper & turmeric and let it stand. Salt drives out the water,
so to keep your dish less soggy, put it upon a wirerack with a dish at the
bottom to collect the fishy water.
Now put all ingredients, except oil, semolina and fish, in a
blender or a food processor, and process it to a tick paste. Taste and season
well.
In the pocket of the marinating fish, stuff in the fresh filling
mix.
Dip these filled fishes in a bowl with semolina and coat
well. The moisture on the skin will be enough for the semolina to stick.
Preheat your tawa or grill pan.
The biggest rule in grilling is to never oil the pan, but
the meat that will go on the pan. Oil the fishes well on one side and put that
side down on the hot pan.
Let it sizzle for a while (3 to 5 minutes, depending on the
fish’s size) undisturbed, on a medium to low heat. Don’t try to move it around,
or the cooked side will break away from the fish and you will have a very tasty
fish keema (mince) to enjoy, but not an elegant whole fish to serve.
After a while when the sizzling lessens significantly; oil
the other side of the fish and carefully turn to let it cook on that side. Fish
cooks pretty fast so keep an eye, and keep the flame on medium low. Once cooked
to your liking, switch off the heat and let it rest in the pan for 5 minutes
before serving.
A wedge of lemon and seasoned-flavoured savoury curd for the
fish, along with a side of crunchy salad... A beautiful meal made in minutes!!
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We are always eager to hear your take on food, my way!!!