Friday, January 27, 2012

Grilled sole fish

Today i got huge sole fish so i bought 3 fish it was weighing  about a kg almost 300 grams each.So thought of grilling.It was so fleshy i just love the taste.This is the second time i am getting such a big fish.The taste was just amazing.

  1. Sole fish(any other flat fish)-1kg(4-5)
  2. kashmiri chilly-10
  3. cloves-5
  4. cinnamon-2pieces
  5. caradamom-2
  6. ginger-garlic paste-1tbsp
  7. lemon-1
  8. coriander-2tsp
  9. saunf(anise seed)-1/2tsp
  10. pepper corns-5
  11. Maida-1tbsp
  12. salt to taste
  13. oil for grilling.

  • clean the fish pat dry and keep it aside.
  • Grind all the masala ingredients to a smooth paste using lemon juice(2 to 12 no).
  • Now apply masala to the fish and marinate for about 15 mins.
  • apply oil and grill it in the preheated oven for about 10 min  for both the sides.
  • Just sprinkle some lemon juice before serving.
Note:-If you are using micro then use micro -grilling mode.Grill for 5 mins  for both the sides or go through your setting.

Matki ambat

Ambat is a coconut based thick curry in konkani.It is less spicy compared to our other curries. Ambat can be prepared  using mixed vegetables or with some sprouts .Normally we temper ambat with onion fried in coconut oil which gives a nice flavour to the dish and aroma to this dish.

Moth beans sprouted-2 cups
chow chow( simey badaney)-2 cubed
dry red chillies-6-7
tamarind- marble sized ball
onion-1big ( chopped)
coconut oil for tempering-2tsp

  • Peel  chow chow(simey badaney) and cut into cubes.
  • sprout the moth beans by soaking it for a day and then transfer it to a clean cloth, tie and keep it in a warm place.(the method of sprouting  i have earlier mentioned in my  blog post" Matki sambar" please refer to that post for details)
  • Now cook both in a pressure cooker with 3 cups of water,take 2 whistle and turm
  • For the masala roast red chillies in 1/2tsp of oil and grind it along with coconut grating and tamarind to a smooth paste.
  • Now transfer the cooked veggies to a big vessel and add salt and boil for 10 mins.
  • Now add the masala paste and cook again for 5 mins.
  • Once the cooking procedure is done prepare the tempering of onion by frying onions to nice golden brown.
  • Temper the Matki ambat with the onion and serve hot with rice.
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