Quinoa Fried "Rice" and Chili Fish

A few of us friends met a couple of weeks back and at some point we started discussing and sharing ideas  of the meals we cook regularly. I mentioned Quinoa and none of my friends had ever tasted it and some of them were even reluctant to give it a try. We met again for lunch at my place this week and I made my favorite Quinoa recipe for them. 

I have been cooking with Quinoa for a while now and I've always used it as a substitute for rice whenever I could. Of all the ways I've cooked it, this stir fry is my favorite and a dish I make all the time. Anushka loves it too and its a great way to include a lot vegetables in one meal. 

The chili fish is so easy to make and something I planned at the last minute as an appetizer for our meal. I just went along with what I usually do with chicken and surprisingly it turned out great and it was gone as soon as it was served.

Quinoa "Fried Rice"

(Simple omit chicken and eggs to make it vegetarian)

Ingredients:
1 cup quinoa
2 cups chicken/ vegetable stock or water
2 tbs oil
2 eggs
3 scallions, chopped, whites and greens separated
1 tbs finely chopped ginger and garlic
1-2 green chilies finely chopped
2 heaping cups diced mixed vegetables (carrot, beans, peas, capsicum, broccoli, corn, zucchini)
1 cup cooked chicken, diced
1 tsp fresh ground pepper (add as per your taste)
dash of soy sauce and vinegar (optional)
salt to taste

Method:
Cook the quinoa atleast an hour before making this dish.
Boil the water. Rinse the quinoa and add to the boiling water. Mix, cover, reduce the heat to low and cook for 20 minute. Let sit for 5 minutes and then fluff with a fork, spread out in the pan and cool completely.
Heat 1tsp oil in a wok or other large pan and scramble the two eggs with a little salt and pepper. Remove from pan and keep aside.
Heat the remaining oil in the wok and fry the onion whites, garlic, ginger and green chilies for a few seconds.
Add the diced vegetables and stir fry on high heat for a minute. Add the chicken and fry for another minute.  Add the cooked quinoa, scrambled egg, salt, pepper powder, soy sauce and vinegar and mix well on high heat until heated through.
Garnish with spring onion greens and serve hot.

Chili Fish

Ingredients:
250 gms fish fillet, cut into bite size pieces (I used tilapia)
1 tbs cornflour
2 tsps ginger garlic paste
1/2 tsp pepper powder
1/2 tsp red chili powder
1/4 tsp garam masala
salt to taste
2 tbs beaten egg

2 scallions, chopped fine, white and greens separated
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1/2 tsp pepper powder
1/8 cup chicken/ vegetable stock or water
1 tbs soy sauce
1/4 tsp sugar
dash of siracha/ chili sauce and vinegar
salt to taste

Method:
Mix the cornflour, ginger garlic paste, pepper, red chili powder, garam masala, salt and egg to make a thick paste. Add the fish. Mix well, cover and keep aside for about an hour.
Heat 1 tbs oil in a non stick pan and fry the fish on medium high heat until cooked and browned. Remove from pan onto paper towels.
Add a little more oil to the pan and add the white scallions, ginger and garlic and fry until fragrant. Turn the heat to high and add the stock, soy sauce, sugar, siracha, vinegar and bring to a  boil. Add salt if needed. Add the fish and toss gently to coat with the sauce all over without breaking the fish pieces. Cook for another minute, garnish with scallion greens and serve hot.

Pomfret Curry and Fry

It's so hot since last week, cooking is the last thing on my mind nowadays. Infact I've been having curd rice most of the days and sometimes cup noodles. Anything to avoid standing in the kitchen for too long. I made this dish sometime last week, it's one of my favorite curries. It's really simple and reminds me of mom, coz I just love it when she makes this.

Ingredients:

2 pomfrets, cut or another similar white fish

1/2 tsp turmeric powder

1/2 tsp salt

80 gms fresh coconut

2 tsp coriander seeds

3-4 dry red chillies or to taste

4 small red pearl onions

4 cloves of garlic

1 small piece of ginger

2 pieces kudampuli (gamboge), washed and torn into pieces

1 sprig fresh curry leaves

1 tsp coconut oil

Method:

Marinate the fish with the turmeric powder and salt for a couple of hours.

Grind together the coconut, coriander, chillies, onions, garlic and ginger to a fine paste with some water.

Take the mixture in a wide bottomed pan. Add the gamboge, curry leaves, some salt and enough water to make the gravy. Cover and bring the mixture to a boil. Slide in the fish pieces gently. When it returns to a boil, reduce the heat to low, cover and cook till the fish is done. Take of the heat and drizzle the coconut oil on top.

This dish tastes best if its allowed to sit for a few hours, it's even better if it's made the previous day.

For the fry I just marinated the fish in some red chilli powder, turmeric powder, pepper powder, lime juice and salt for a couple of hours and shallow fried it till crisp and done.

Shrimp and Vegetable Stir Fry

We had gone camping over the weekend to Yosemite and had a wonderful time. We had our share of snow and the waterfalls were in their best form. Just beautiful. Returned home late Sunday night and was so exhausted that I spent most of yesterday sleeping and catching up with some pending work. I just checked my dashboard and I've got a lot to catch up with. I may not be able to comment on all your wonderful posts, so please excuse me. 

This stir-fry was something I made for dinner last night. Was too lazy to cook something elaborate. We had it with some salad greens and it was awesome.

Shrimp and Vegetable Stir-Fry

Ingredients:

250 gm shrimp

2 bell peppers, cut into cubes (I used one red and one yellow)

300gms broccoli, medium florets

4 scallions, white and green parts separated, finely chopped

4 cloves garlic, finely chopped

1 1/2 - 2tbs soy sauce

1tbs red chilli sauce

1tsp white pepper powder

salt to taste

1tbs oil

Method:

Clean the shrimp well. Steam the broccoli till almost cooked. It should still be crisp.

Heat oil in a wok on medium high. Add the garlic and fry for 30 secs. 

Add the chopped scallions ( whites only) and bell peppers and fry for 2mins. 

Add the shrimp and cook uncovered for 3-4mins till almost done. 

Then add the broccoli, soy sauce, red chilli sauce, pepper and salt and stir fry till well blended and dry, about 2-3 mins. Stir in the scallion greens and serve hot.

Spicy Fried Fish

I wanted to tell you guys that I did manage to get 12 jars from Ikea in the sizes I wanted inspite of the heavy rush. Was I relieved and happy! The sale was well organised, there was a lot of security, apparently the last sale almost led to a stampede. It was really amusing to hear people talk about the madness in the last sale, I mean could people be that desperate? Obviously yes!

Anyway, I was quiet pleased with myself for sticking to my list and not buying every other thing that caught my eye. We returned home about 5hrs later totally famished. Luckily our meal was already planned. 

Nothings more comforting than simple dal rice with a piece of fried fish. So here goes...

Spicy Fried Fish

Ingredients:

1tbs ginger garlic paste

1-1 1/2tbs red chilli powder

1/2tbs pepper powder

1/2tsp turmeric powder

1tbs lemon juice

salt to taste

500gms fresh fish (I used king mackerel)

semolina/ rava for breading

oil for shallow frying

Method:

Clean the fish and pat dry to remove excess moisture.

Mix together the ginger garlic paste, chilli , pepper and turmeric powder, lemon juice and salt to make a thick paste. Add water only if necessary. Check the salt before marinating the fish.

Coat the fish well with the marinade and keep aside at least for 1 hour. 

Heat a shallow pan with a little oil on medium heat.

Take the semolina in a dish. Coat the fish on both sides evenly. Shake the piece a little to remove any excess coating and place gently on the hot oil. Cook on each side for about 5mins or till done. Cooking time will vary according to the thickness of the fish pieces.

The semolina coating gives the fish a great crispy crust and also protects the marinade from sticking onto the pan.

Serve hot with rice. 

Use boneless fish and serve as a starter with some salads and lime wedges.

Kappa Puzhukku with Meen Curry ~ Mashed Tapioca with Fish Curry

Kappa(tapioca) puzhukku is one of the most popular dishes in Kerala. Cooked tapioca is blended with coconut and other spices to create this delicious dish which is most often served with a spicy, tangy fish curry. The two dishes together are no doubt a 'Match made in Heaven'.

Kappa Puzhukku

Ingredients:

1 kg kappa/ tapioca

1/2tsp turmeric powder

1cup fresh grated coconut

2tsp cumin seeds

8 dry red chillies or to taste

3-4 big garlic cloves

1sprig curry leaves

salt to taste

1tsp coconut oil

Method:

Peel the tapioca and cut into small pieces. Wash it well in several changes of water.

Cook the tapioca in lots of water adding salt and turmeric powder till its soft. When done drain out excess water. 

Grind together the coconut, chillies, cumin seeds and garlic with a little water to a coarse paste.

Add the coconut paste and curry leaves to the tapioca and cook on medium heat. Mash the tapioca when stirring. 

Check the salt and cook till all the ingredients are well blended.

Stir in the coconut oil and serve hot with fish curry.

Fish Curry

Ingredients:

500 gms fish (king fish/ mackerel/ tilapia)

1 1/2tbs ginger garlic paste

1/2tsp turmeric powder

3/4cup fresh grated coconut

8 red chillies or to taste ( I used 4 spicy chillies and 4 kashmiri chillies. The kashmiri chillies are not spicy but give a good colour to the gravy)

1tbs coriander seeds

1/4tsp fenugreek seeds(methi seeds)

5 small red pearl onions/ shallots, sliced

1sprig curry leaves

1 big piece Kudam puli (gamboge), torn into 2-3 pieces

1tsp coconut oil

Method:

Clean the fish and mix in the ginger garlic paste, turmeric powder and some salt. Let it marinate for at least an hour.

In the mean time dry roast the coconut, red chillies. coriander seeds and fenugreek seeds.

When the coconut just begins to change colour add the the sliced onions and roast till the coconut is browned.

Cool and grind to a smooth paste adding water as required.

Add the coconut paste, curry leaves and the kudam-puli/ gamboge to the fish. Add enough water and swirl the pan to mix. Bring to a boil on medium heat. Cover and cook for about 8-10mins till done. Swirl the pan from time to time, do not stir or the fish pieces may break.

Remove from heat and mix in the coconut oil.

This curry tastes best when allowed to rest for a few hours and even better the following day.

Shrimp/ Prawn Biryani

Yet another one of my quick-fix meals. Though I call it a biryani (coz I'm always thinking of eating some), this recipe involves none of the hassles of actually making one. It is really simple and yet delicious...

Ingredients:

1/2lb raw shrimp

1tbs lemon juice

2tbs oil

2-3cardamoms

4cloves

8-10 peppercorns

1small stick cinnamon

1star anise

1bay leaf

1medium onion, finely chopped

1medium tomato,finely chopped

2tbs ginger-garlic paste

5 green chillies or to taste, finely chopped

1/4tsp turmeric powder

1 1/2tsp garam masala powder

1/2tsp pepper powder

1cup rice

2cups water

salt to taste

coriander leaves for garnish

Method:

Clean the shrimp and marinate adding the lemon juice and some salt. Keep aside.

Heat 2tbs oil in a pan and add the cardamoms, cloves, peppercorns, cinnamon stick, star anise and bay leaf and fry for 30secs till fragrant.

Add the onion and green chillies and fry till brown. Add tomato and ginger-garlic paste and cook till the oil separates.

Add the turmeric, garam masala and pepper powders and fry for another minute.

Add the shrimp and mix well to coat. Mix in the rice, salt and water and bring to a boil.

Reduce the heat to the lowest setting, cover and cook for 15mins. 

Switch off the flame, but do not open the lid. Let it sit covered for another 10mins.

Fluff the rice with a fork and garnish with coriander leaves.

Serve hot with a raita.

Shrimp and Spinach Curry

Ingredients:

1lb shrimp

100gms spinach, shredded

1tbs oil

1/2tsp cumin seeds

1big onion. finely chopped

1big tomato, finely chopped

3-4 green chillies or to taste, finely chopped

1tbs ginger-garlic paste

1/4tsp turmeric powder

1tsp garam masala

1tsp coriander powder

3/4tsp cumin powder

salt to taste

2tbs cream

1/4cup coriander leaves

Method:

Marinate the shrimp in turmeric powder and salt and keep aside.

Heat oil and add the cumin seeds.

When they begin to splutter add the onions and green chillies and fry till brown. Add the tomatoes and ginger-garlic paste and fry till the oil separates. 

Add the masalas and fry for 1min. Then add the spinach and fry till it shrinks and starts releasing water. 

Mix in the shrimp and cook for about 8-10mins or till done. There should be enough water at this point, if not add some. Do not overcook the shrimp or it will become chewy.

Mix in the cream and check the seasonings. Mix in the coriander leaves and serve.