Bengali Food Recipe : Doi Maach

Doi Maach, a Bengali-style fish cooked with yoghurt..Doi maach is a very authentic Bengali preparation served typically at lunch with pulao or white rice on a festive occasion. Although it is usually made with a good quality Rohu fish, it can be easily supplemented by any fish that is fleshy in nature, like cat fish (aar maach) or bhetki.

Ingredients :

•     5-6 medium large rohu fish/aar/bhetki
•     salt to taste
•     2 teaspoon holud powder (turmeric powder)
•     2-3 medium sized onions
•     3-4 pods garlic
•     1/2 teaspoon ginger paste
•     4 tablespoons oil
•     4 green chilies
•     2 tablespoons plain yogurt
•     10 kismis (raisins)
•     1 tej pata (bay leaf)
•     1/2 stick darchini (cinnamon)
•     4 lobongo (cloves)
•     3 choto elanch (green cardamom)
•     1 teaspoon jeera powder (cumin powder)
•     1 teaspoon dhone powder (coriander powder)
•     1 cup water
•     1 teaspoon sugar

Preparation method :

1. Take the slices of fish and wash them thoroughly. Salt them and rub 1 teaspoon of
   turmeric powder. Set aside for 10 minutes. Cut Onions into big slices. Cut the
   garlic pods into pieces.

2. On a hot skillet, heat 2 table spoons of oil. Add the fish pieces and fry well.
   Take the fish out and set aside.

3. In the remaining oil fry the onion garlic and ginger for 2-3 minutes with 2 green
   chilies. Take them out; cool them for a minute or so. Put the fried onion, garlic,
   ginger chilies back into a mixer and grind it with 2 table spoons of yogurt

4. Heat remaining oil in the skillet. Add raisins and tej pata. Then add cinnamon,
   cloves and cardamom in the hot oil. Let it splutter, add the ground paste of
   onion, garlic, ginger and chilies. Stir it for 2-3 minutes. If it dries up may add
   a sprinkle of water. Add 1 teaspoon of turmeric powder, 1 teaspoon of jeera powder
   and 1 teaspoon of dhone powder. Keep stirring for 3 minutes.

5. Add 1 cup of water and mix well. Let it simmer. Add salt to taste, sugar and the
   remaining 2 chilies. After it comes to a boil, add fish pieces and cover on medium
   heat. Keep cooking till the fish gets cooked through. Adjust salt and sugar
   according to taste. Serve hot with rice.

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Sardines Santander Style - Sardinas a la Santanderina

This dish is from Santander, on the north coast of Spain. Many people have only eaten canned sardines, which can be salty and have a strong flavor. Fresh sardines have a milder flavor. This Spanish fish recipe is very easy and take a very short time to prepare. Enjoy the recipe.

Ingredients:

• 16 fresh sardines 
• 1 cup flour 
• 1 cup Spansh virgin olive oil 
• 1 yellow or white onion, chopped 
• 5 tomatoes, peeled and chopped 
• 4 cloves garlic, sliced 
• 1/8 cup parsley, chopped 
• salt to taste

Preparation: 

• This sardine recipe makes 4 servings. 

• Clean the sardines, removing heads and innards. Rinse thoroughly under cold water. 

• Pour olive oil into large, heavy frying pan and place on stove on medium high heat. Place the flour on a plate. Coat each sardine with flour and fry in pan. When done, remove them and place on a plate for later. 

• Add the onion, garlic, parsley to the frying pan and sauté in the remaining oil. Add tomatoes and sauté 5-10 minutes further. 

• Add the sardines back into the frying pan with the other ingredients and cook another 5-10 minutes. Add salt to taste. Serve with bread.

Cod Fish with Tomato Sauce Recipe - Bacalao con Tomate

Salt cod is a traditional and popular fish that can be prepared many ways.The salted cod fish must be soaked in water for at least 24 hours.If you like fish, this easy dish is sure to become one of your favorites. In Northern Spain, it is very popular during the Christmas season. Enjoy the recipe..

Ingredients:

• 2 lbs. (1 kg) dried salt cod (preferably boneless) 
• 1 large yellow or white onion 
• 3 cloves garlic, chopped 
• 3/4 cup (177 ml) (approximately) Spanish olive oil for frying 
• 1 - 28 oz (828 ml) can crushed tomato 
• unbleached white flour - enough to coat fish 
• 1 bay leaf 
• 1 - 12 oz (354 ml) jar or can of roasted red peppers, sliced

 Preparation: 

• The salted cod fish must be soaked in water for AT LEAST 24 hours, preferably 48 hours before cooking. This is necessary to leach out the salt. Change the water 2-3 times in a 24-hour period. If bacalao is not soaked, it will be so salty that it will not be edible!

• Remove the fish from the water. Pat it dry with paper towels. Cut into 3-inch squares and set aside. Pour about a 1/4 cup of olive oil into a large, open frying pan on medium heat. Put flour onto a plate and dredge cod in flour. When the frying pan is hot, place the fish in the pan and brown fish lightly on both sides. Set aside. 

• Add the rest of the olive oil to the same frying pan. Add the chopped onion and garlic and sauté until the onion is translucent. Add the crushed tomatoes and bay leaf. Simmer for about 10 minutes, stirring often. 

• Add the cod fish back into the frying pan and reduce heat. Add the sliced, roasted red peppers and let simmer for about 5 minutes.

Smoked Salmon Rolls Recipe

Now i provide you a snacks recipe with Salmon Fish..Salmon fish is very tasty to eat..now you can make roll with Salmon Fish...Here you enjoy Smoked Salmon Rolls Recipe...

Ingredients :

• 1 Packet Odlums Quick Farmhouse Brown Bread Mix
• 250g/8oz Shelled Prawns (cooked and cold)
• 3 tablespoons Mayonnaise
• 3 tablespoons Greek Style Yogurt
• 2 tablespoons Lemon Juice
• 1 tablespoon chopped Dill
• Freshly Ground Pepper
• 325g/12oz Smoked Salmon (sliced)
• Thin Sprigs of Spring Onion or chives to “tie” the rolls
• Lemon slices and sprigs of Fresh Dill to garnish.

Method:

• Make the Odlums Quick Farmhouse Brown Bread Mix as per pack instructions. Allow to cool.
• Mix together the prawns, mayonnaise, yogurt, lemon juice, dill and pepper.
• Separate the slices of smoked salmon. Take 2 thin slices and form into a roll. Put some prawn filling into each roll and tie with a tin strip of the spring onion or chive.
• Cut the bread into slices; place a slice of bread on a serving plate, spread with a thin layer of butter or mayonnaise. Sit a smoked salmon roll on each slice and garnish with lemon slices and sprig of dill or as preferred.

Moroccan Grilled Salmon Recipe

Another Salmon Recipe.Now you enjoy  Moroccan Grilled Salmon Recipe....

 

Ingredients

• 1/2 cup plain yogurt
• Juice of 1 lemon, plus lemon wedges for garnish
• 1 tablespoon extra-virgin olive oil, plus more for the grill
• 2 to 3 cloves garlic, smashed
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• Kosher salt and freshly ground pepper
• 4 6-ounce skinless center-cut salmon fillets
• 1/4 cup chopped fresh cilantro or parsley, for garnish

Directions

Stir together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, 1/4 teaspoon salt, and pepper to taste in a small bowl. Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce. Add the salmon to the bag and turn to coat with the marinade. Refrigerate for 20 to 30 minutes, turning the bag over once.

Preheat a grill to medium-high. Remove the salmon from the marinade and blot off excess yogurt with paper towels. Lightly oil the grill and add the salmon; cook, turning once, until browned on the outside and opaque in the center, 4 to 6 minutes per side, depending on the thickness. Serve with the reserved yogurt sauce and garnish with the herbs and lemon wedges.

Grilled Salmon with Citrus Salsa Verde

Salmon fish is very tasty & delicious.There has various types of Salmon fish recipe..Now you enjoy Grilled Salmon with Citrus Salsa Verde.

Ingredients :

Salsa:

• 2 large oranges
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1/2 cup chopped fresh flat-leaf parsley
• 2 scallions, finely sliced
• 3 tablespoons chopped fresh mint leaves
• 2 tablespoons capers, rinsed, drained and coarsely chopped
• 2 tablespoons orange zest
• 1 teaspoon lemon zest
• 1 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper

Salmon:

• Vegetable or canola oil, for oiling the grill
• 4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
• 2 tablespoons amber agave nectar
• Kosher salt and freshly ground black pepper

Directions

For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.

For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

Fish Recipe : Tilapia Al Ajillo (Garlic Tilapia)

We all love fish more or less.Now you enjoy some fish recipes..Garlic Telapia recipe for you..You can try this recipe with any fish....

Ingredients:

• 1 1/2 lbs tilapia fillets
• 4 garlic cloves, thinly sliced
• 3 tablespoons olive oil
• salt and pepper
• lemon, for serving
• chopped parsley (to garnish)

Directions:

1 Season tilapia fillets with salt and pepper.

2 Heat oil in a skillet over medium heat.

3 Put fillets in first, and when they start to turn color a bit (after 1-2 minutes) add garlic slices.

4 Continue cooking about 4 minutes or so, then flip fillets.

5 Fry until cooked through, and fish flakes easily with a fork-- this will depend entirely on the thickness of your fillets, so you will need to watch them carefully.

6 The garlic should turn a dark golden brown, but not be burned, if you notice that the garlic is starting to burn, spoon it over the fish, so it is no longer in contact with the pan.

7 Serve with freshly squeezed lemon juice and garnish with chopped parsley.