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Sunday, May 27, 2012

Quick Pan Gilled Fish.....

When ever i am lazy, and i am craving sea food, this dish is the quickest whip up. One can eat this with ease, its light,  not too heavy on the gut, and hassle free.

so here goes ...


Bekti Slice 350 g  
MSG 1 pinch
Corn flour 1 tbsp
Chili Sauce 1 tsp
Oil for grilling
Chopped Onion 1 large
Chopped Capsicum 1 large
Oregano 1 tsp
Chili flakes 1 tsp
Pizza Sauce (basic tomato pasta sauce) 2 tbsp


  • Marinate the fish with salt, pepper, sugar, chili sauce, MSG, and cornflour
  • Heat a non stick pan and drizzle some oil and grill the fish cooking on a high flame 2 mins on each side
  • Keep aside, in the same pan, drizzle a few more drops of oil and saute the onion and capsicum 
  • When the onion turns pink add the pizza sauce, oregano, chili flakes, salt, pepper and sugar
  • Toss the grilled fish in with the veggies and cook on a high flame. 
  • Do not over handle the fish. 

Charming Chingri..........

Being born to a Punjabi family, I have always been a gastronomical misfit. Where in the whole family would chomp on Paneer Makhanwala and Sarson Saag and Makki Di Roti, I hold a soft corner for local fare in Bengal. Didn't have much to do today, so I decided to stir up one of the most talked about dishes in Bengal ....Chingri Malai  Curry. This is not an authentic version but i like coking it this way..... 

So .. Here Goes !!!!


Tiger Prawns 6 nos (slit with a pair of scissors and de-veined ) 
Ghee 4 Tbsp
Cinnamon Sticks 2 nos 
Sugar 1 tbsp 
Lemon juice 1 tsp
Red chili powder 1 tbsp
Coriander Powder 1 tbsp 
Coconut Milk 1 cup ( diluted with 1/2 cup water) 
Double Cream 2 tbsp
Onions 2 nos (made into a fine paste ) 
Chilies 2 nos (blended with the onions) 

  • Marinate the prawns with salt, pepper and lemon juice
  • Heat the ghee and fry the prawns just till they turn red. ( 3 - 5 mins) 
  • Remove the prawns and using the same ghee temper the cinnamon sticks 
  • Add the onion and chili paste ans saute till the moisture starts to dry (5 -7 mins)
  • Add the Chili powder, Coriander Powder, Sugar and some pepper and saute till the oil appears on the sides
  • Keep adding some water from time to time to prevent the spices from burning 
  • Add the prawns , the diluted coconut milk and cream and cook the gravy till oil appears on the surface
  • Check the seasoning and the remove the prawns from the gravy 
  • Reduce the gravy till thick and velvety and nape over the prawns