Pearl Spot Fish Pan fried in a Banana leaf (Kuttanadan Karimeen Pollichathu) #FishFridayFoodies

This month's Fish Friday Foodies' event is 'Pan or Deep Fried Fish' chosen by April of Angels Home Sweet Homestead. Thanks April for choosing this theme.

I have always wanted to make the Pearl spot in  our traditional Keralite manner. It tastes awesome and is packed with flavour. Not only that it takes very little oil/fat to make it. I tried the traditional Kuttanadan recipe. Read more about the Kuttanad region of Kerala (India) here. 

Thai Barramundi Green Curry #FishFridayFoodies

Thank you dear readers of G'Gina's Kitchenette for helping my blog cross an important milestone of 100,000 page views. I plan to share a special recipe with you to thank you for all your love and care. Over the years I have made some very good friends through the food world.

It is true what the experts say: Food brings you closer to people in your life. A lot of love and care goes into making the perfect meal for your loved ones. This is why when things are down and out, a lot of loved ones bring food to the grieving homes or persons.

Malabar Trevally with Spices en Papillote #FishFridayFoodies

En papillote (French for "in parchment"), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper, but other material, such as a paper bag or aluminium foil, may be used. (source:Wikepedia)

March's Fish Friday Foodies event  is 'Fish en Papillote' hosted by the lovely Karen of Karen's Kitchen stories. Thank you Karen. I chose Malabar Trevally or Malabar Kingfish which we commonly consume here.

Although I have always made Fish En Papillote in aluminium foil, I always wanted to try making it in parchment paper. Unfortunately I could not try it with parchment paper since we are on Lent, we are abstaining from Fish, Meat and Eggs. Although these days it is being said that Fish was never meant to be on the list of food items to abstain from as Fish is synonymous with a lot of events in the Holy Bible. I had made this dish before Lent. So although initially I had not committed to this event, I was pleasantly surprised to see that I had not posted this recipe yet on my blog.

There are a lot of interesting recipes today. Can't wait to see them. You can find the link of the recipes below this recipe post.  This is a simple recipe. So hope you get to try it soon.

Usually as I understand Fish En Papillote is usually done with boneless fish or shellfish like prawns but without the shells and is mostly fish in full. However, as I mentioned earlier, I prefer Fish with bone on. You can choose to fillet your fish before you make this. Since my fish was cut up when bought from the fish vendor I just cooked it all together in one big pouch.

My dad for health reasons cannot take spicy food and my little girl dislikes spicy food of any kind. The max she can take is pepper. This is why I made it two ways, one slightly spicier and the other less with just pepper. Mum taught me how to make fish for my Dad and my daughter has always loved her version of fish made especially for Dad.

Thanks to Mummy, I was making Fish En Papillote long before I knew the term. 

For this recipe, 

You need:

• 1 kg Malabar Trevally
• 6-8 cloves of garlic
• 1" garlic
• Salt to taste
• 1 tbsp pepper
• 1 tbsp paprika powder
• A whole lemon, juice extracted
• A small drizzle of olive oil
• A little drinking water (optional)
• 2-3 whole tomatoes, slit around it (I just made little crosses)

The Make:
Serves 3-4 adults  |  Marinating time: 1 hour | Preparation Time: 10 minutes | Baking Time: 20 minutes

1. Make a paste of the garlic and ginger using very little water. You can also use some of the olive oil to marinate the same. 
2. Marinate all of the fish with salt, lime juice, ginger-garlic paste and pepper. Divide the fish pieces as desired and add the paprika powder to the one set of fish. 
3. Place an aluminium foil (slightly longer sheet than the required quantity of fish to allow to make a pouch) over a baking tray or sheet and place the fish carefully over the aluminium foil. You can choose to have two separate pouches for each fish set (spicy and non-spicy). For want of time, I just divided them separately on the tray and placed them in the same pouch. Allow it to marinate for at least an hour. As with most marinades, remember the more time you marinate it, the better flavoured it will turn out.
3. Place the tomatoes around the fish and sprinkle some salt over it. Next drizzle some olive oil over the fish and cover the fish with the extra length of foil and loosely fold the sides of the foil on three sides to look like a little purse/pouch. Make sure to create a slit to allow the steam to escape (this is only for the foil not the parchment paper).
4. Bake for 20 minutes until nice and flaky. If you have excess stock you can make a gravy out of it or use it as a drizzle while serving.

Serve with your favourite veggies on the side or choice of rice.

Bon Appetit!

Would you like to join Fish Friday Foodies?  We post and share new seafood/fish recipes on the third Friday of the month.  To join our group please email Wendy at wendyklik1517@gmail.com.

Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

The fabulous list of recipes from our awesome #FishFridayFoodies:

An InLinkz Link-up

Malaysian Red Snapper with Lime Leaves #FishFridayFoodies

I have always been a lover of seafood and just loved that Wendy Klik of A Day in the Life on the Farm started this new group of Fish Friday Foodies of Fish food lovers.

Red Snapper is a low-calorie, lean source of protein rich in selenium, Vitamin A, potassium and Omega-3 fatty acids. Besides this is quite a flavoursome fish as well.

I grew a small potted lime plant in my balcony at my last place of residence. After a few months of seeing some produce from the plant, sadly I had to let go of it as it became diseased. Hopefully if ever I move into a home with a better garden area, I will attempt at growing the lime tree :)

Now while I had a chance to use the produce off my young lime plant, I made this Red Snapper with Lime leaves. The fragrance throughout my home that day was amazingly uplifting and fabulous.

You need:

• 1 kg Red Snapper, cleaned and cut into medium sized pieces
• 2 large shallots, quartered
• 1/2 tbsp Peppercorns
• 3-4 Star Anise
• 4-5  Lime Leaves + 2-3 for garnish
• 3-4 garlic cloves, crushed and quartered
• 2 tsp Freshly Ground Coriander
• 1/2 tsp ground turmeric
• 1 tsp fennel seeds
• 1 cinnamon stick
• 1 tbsp cooking oil
• 2 tsp sugar
• 2 red chilies quartered
• 250ml of coconut milk
• Zest of 1 small lime
• Salt to taste
• Drinking water, heated

The Make:
Preparation Time: 15 minutes | Cooking Time: 30-40 minutes | Serves 4-6 adults

1. Heat 1/2 tbsp oil in a clay pot or a wok and toss in the star anise, fennel seeds, red chilies, cinnamon sticks and set aside after a minute.

2. In the same pot, add the remaining oil and toss in the shallots and saute till translucent on medium heat.

3. Next add the garlic, coriander, turmeric, salt and peppercorns and saute for another minute or until the spices leave the sides of the pot and is cooked. 

4. Lower the heat and pour half the quantity of coconut milk, sugar and pour in a cup of heated water.

5. Add in the the sauteed spices earlier set aside and turn to medium heat again for a minute or until heated but not to a  rolling boil.

6. Lower the heat and then add the Red Snapper fish pieces, lime zest and lime leaves. Cover and cook for 30 minutes and then check if cooked well. If not increase by 5 minutes and check. Once cooked add the remaining coconut milk and allow to heat not boil else it will split.

7. Serve hot aside piping hot bowl of steamed rice of your choice. Garnish with lime leaves.

Bon Appetit!

Would you like to join Fish Friday Foodies?  We post and share new seafood/fish recipes on the third Friday of the month.  To join our group please email Wendy at wendyklik1517@gmail.com.

Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

An InLinkz Link-up

Word Press:

Spiced Grilled Catla (Indian Carp) Fish Curry

Carp fishes are rich in nutrition and is an extremely popular fish as it is beneficial for health and fitness and is the go-to fish both in Europe and Asia. It's tasty family of fishes may include Rohu, Salmon, Catla and more. Not only does it provide high levels of proteins, it also supplies essential aminoacids, minerals, vitamin A and vitamin D.Meat of this fish is rich in zinc, which boosts the immune system and slows the aging process as well. It also contains a lot of sulfur that is helpful to cartilage, skin, hair, nails, assimilation of nutrients.All Carp fish can be used for good health and longevity.

Being the peak of summer, I did not want to make this fish too spicy. So I used alternate spices as I am not too fond of fish being too bland. Yes you guessed it right I am an anti-sushi fan! Well it is not like I have not tried sushi but without sounding too gross, let's say the Sushi didn't want to stay down after consumption. I tried it twice and both times resulted in the same :-S

To make this tasty curry,

You need:

• 1.5 kgs of catla, filletted, skinned and cut into medium pieces
• 5-6 cloves of garlic, crushed and diced
• 1" pc of ginger, paste
• 2 green chilis, slit lengthwise
• 2 tbsp of salt
• 2 tsp of pepper
• 1 tsp mustard seeds
• 1 spring curry leaves, diced
• 1 tbsp coriander powder
• 1/2 tbsp chili powder (you can add upto 1-2 tbsp)
• 1/2 tsp turmeric powder
• 11/2 tbsp garam masala
• 1 ball of tamarind paste
• 6-8 small red onions, crushed
• 1 tbsp cooking oil

The Make
Serves 4-6 adults | Preparation time: 10 minutes | Cooking Time: 20-25  minutes

1. Marinate the clean and diced fish with 1 tbsp of ginger-garlic paste, pepper, 1 tbsp salt, turmeric, garam masala for about 10 minutes (or more if desired). Layer the fish pieces on a grill tray for about 5-10 minutes on medium heat. This will half grill the fish. Set aside.

2. While the fish is grilling, heat the oil in a clay pot or non-stick deep-bottomed skillet and splutter the mustard seeds. Add the curry leaves, onions and green chilies. Saute for about a minute.

3. Lower the heat to medium-low and add the remaining garlic and ginger and saute for about a minute.

4. Next add the remaining garam masala and salt, coriander powder and chili powder and saute for another minute.

5. Add the tamarind paste and 2 cups of warm water. Bring to boil.

6. Lower the heat and add the grilled fish pieces. Cover and allow to cook for about 10 minutes.

Serve hot over rice or tapioca or your favourite flatbread. Enjoy! Bon Appetit!

Baked Rohu fish with toasted veggies in fish sauce

Rohu or Rohi is a fish that belongs to the carp family Cyprinidae commonly found in rivers and freshwater lakes in and around South East Asia and South Asia. It is also commonly used in Northern India, Pakistan and Iraq. This fish was introduced to me once I was on a special diet using ayurvedic medication which allow use of freshwater fish in the diet. However the recipe is an original as I wanted to explore how best to use this fish besides the traditional keralite preparation and also because we  do not use much coconut in our diet these days. I am certain that if you are a fish lover that you would definitely enjoy this preparation. I have to admit that while I was a bit skeptical that Anup would not enjoy this make, he and my little one definitely loved this preparation to bits.

Baked Rohu with Toasted Veggies in Fish Sauce

You need:

• 1.5 kg Rohu fish, cleaned and cut into fish steak sizes (you can leave some of the skin on and remove it later before serving)
• 3-4 carrots, diced finely lengthwise
• 1-2 bunches of green spinach, chopped finely
• 12 cloves of garlic, crushed and diced
• 2" ginger, sliced finely
• 1 tbsp soya sauce
• 1 tsp of worcestershire sauce(optional)
• 1-2 tsp of chili flakes
• 1 tbsp of paprika powder or you can use Kashmiri Chili Powder
• 1-2 tsp of pepper powder (optional)
• 3-4 green chilis chopped finely (I used the less spicy version - little fatter than Kerala green chilies but less fatter than the ones you get for making bajiyyas). Each green chili can bediced into 3-4 thin slices
• 2 tbsp of ginger-garlic paste
• 1-2 tbsp of Olive oil or EVOO
• Rock Salt to taste
• Aluminium foil as required

The make:

Preparation time: 15 mins | Cooking Time: 40-45 minutes | Serves 6 adults

1. Marinate the fish steaks with salt, paprika powder, pepper (optional) and ginger garlic paste and set aside. The longer you leave it, the better as experienced.
2. Preheat the oven for 10 minutes on a high about 210ºC
3. Take a baking dish of a size enough to spread the fish steaks without overlapping and add 1/4 full of filtered water. 

Baking tray with 1/4 full water

4. Carefully line the baking tray with foil without tearing. It helps not to have long nails while doing this and tuck the sides in carefully to the baking tray. Ensure there is no water spillage on the foil, if not start again.

5. Drizzle some olive oil on the foil and do not bother to evenly spread as you may tear the foil and nevertheless, this fish usually returns some good fats/oil in the cooking process. I would always suggest getting a 1.5 kg of Rohu fish as it has good oil residue and also the meat is more tender than its lesser weighted partners.

6. Place the marinated fish steaks on the foil and drizzle the soya sauce, worcestershire sauce, chili flakes on all the pieces. Add the ginger and garlic over all the fish steaks.

Marinated Rohu steaks with ginger, garlic and chili flakes on top

7. Next top the fish steaks with spinach and  carrot sticks and drizzle with olive oil. Sprinkle a dash of salt (taking care not to add too much as the fish juice would return with some salt as well). Top with slit green chilies.

Topped with spinach leaves

Rohu fish steaks topped with carrot sticks

8. Cover with foil without tucking in the sides. This will ensure that the fish cook evenly without drying and will allow for some steam to release moderately.

Cover with foil

9. Lower the heat of the oven to 200ºC (medium heat) and carefully place the baking tray to avoid the water from seeping or spilling from below the foil or  through the sides.


10. Bake for about 25 minutes and you can lower the heat and take of the top foil to check on the fish and turn over if you like. I did not as my oven has heat both on the top and below of the oven. It is especially not required since you have covered the fish with the foil. Return the foil back to the top and turn the flame back to 200ºC and cook for another 20 minutes. Once cooked, allow it to rest in the oven for at least 5-10 minutes. Check if cooked or if you need any additional minutes. 40 minutes should suffice in my opinion.

Baked Rohu ready

10. Take the fish steaks out carefully with a flat spatula on to the serving dish with the veggies on top. You will find a nice clear fish stock at the bottom, you can take the sauce onto a gravy bowl and serve separately.


Serve hot with hot rolls or rice!

Baked Rohu with Veggies in Fish Sauce and  Rice

Andhra Chepala Pulusu (Tangy Tilapia Fish Curry)

I had been away for a little over a month in Kerala and have many posts to come to delight my readers. I have been asked many a time to post my Andhra cuisine adventures. Well here goes...

Tangy Tilapia Fish Curry (Chepala Pulusu)

Tilapia is a fresh water fish that is common to  Bengali cuisine in India. 'Chepala' indicates River fish or Fresh water fish. This type of 'Pulusu' preparation is indicative of the tanginess and is common to places like Nellore in Andhra Pradesh, India. Andhra dishes are quite spicy and are not for the faint hearted. This is especially because the Red Chilli Powder that you find in AP is quite spicy itself. I compare it with the likes of Kerala and it is nowhere close to the spiciness of the Chili powder in Kerala.

In most of my Indian dishes I nowadays use Kashmiri Chili Powder as it is close to the Sweet Paprika and not so spicy as the Chilli Powder I find here in AP. Also as you get older I believe the stomach lining can take only so much:)

As an alternate to Tilapia, you can use Mullet or Blue Warehou if you cannot find Tilapia in your local produce.

Remember not to stir this fish around much as I can guarantee it would break during the cooking process. When I indicate "stir" in this recipe, make sure you are rotate the pot around.

Ready to be served

This preparation goes well with boiled rice or even idlis or Appams (although Appams are not common to this region as much as in Kerala).

To make this dish,

You need:

1. 1 kg Tilapia fish - cut into medium size pieces
2. 2 onions - 1sliced finely lengthwise, 1 grated to a paste (with Cinnamon-optional)
3. 4 tbsp Ginger-Garlic paste
4. 2-3 green chillis slit lengthwise
5. 3 medium size tomatoes diced
6. 1-2 lemon-sized Tamarind pieces
7. 1 bunch of cilantro or coriander leaves diced finely
8. 1" cinnamon (optional)
9. 2-3 tbsp of Red Chili Powder (I used Kashmiri Chili Powder)
10. 1/2 tsp of Turmeric Powder
11. 1 tsp of Garam Masala powder
12. Oil - as needed or about 5-6 tbsp
13. Salt to taste

The make

Cooking Time: 35-40 minutes| Preparation Time : 30 minutes| Serves 6 adults

• Marinate the clean pieces of fish with 2 tbsp of ginger-garlic paste, turmeric, salt and 1 tbsp of Red Chili Powder. The longer you leave it to stand the better. You can do this for 30 minutes at minimum.
• Heat the oil in a rounded pan or a clay pot. Fry the marinated fish pieces about a minute on each side or until lightly brown. Once this is done, set aside the fried fish and add the sliced onion and toss till translucent on medium heat in the same pot adding additional oil as required.

• In the meantime, take the tamarind pieces and tomatoes in a small vessel and add boiling water to it and leave it to stand for about 5-10 minutes. Strain and remove all the pulp and set aside the strained juices.
• Next add the slit green chilis to the same pot and toss for about a minute and add the remaining ginger-garlic paste and toss till light brown.
• Add the onion paste and fry till a thick paste it formed. Next add remaining Chili Powder, Garam Masala and salt as required and blend well.



Bring to a boil

• Add the tomato-tamarind juices and stir well. Cover and cook for about 5 minutes on a medium-low heat. Uncover and add water as required for the gravy and bring it to a boil. 

• Lower the heat and add fried fish pieces and allow it to cook and blend in for about 5-10 minutes. Turn off the flame and top with diced cilantro.

Your Fish curry is now ready to be served with rice or idlis or Appams as per your choice. Bon Appetit!

Served up with rice