Quick and Easy Fish Tacos

Breaded tilapia fillets (I buy Costco ones, heat it up in conventional/toaster oven and cut to small pieces to add to tacos)

Tortillas (fajita size) – I prefer corn tortillas, heated on a pan.

For the cabbage slaw:

3 cups cabbage, shredded
1/2 red onion, finely chopped (skip if you don’t like onion taste)
1 cup carrot, shredded
Handful fresh cilantro, chopped
1 tbsp chopped jalapenos/green chili (more if you want spicy)
1/2 cup tartar sauce.
1/4 cup honey
Juice from 1/2 lime

Heat the cabbage in a microwave for couple of minutes (2-3 mts) for it to just warm up a bit. Raw cabbage won’t agree with my tummy, and this is a way for it to be cooked little bit, still maintaining most of the crispiness.
In a large bowl, combine the cabbage, and all the ingredients for the slaw above.

To assemble the tacos, place couple of pieces of fish on each tortilla and top with the slaw. If desired, garnish with additional cilantro leaves, and/or chopped green chili/jalapeno Serve immediately, and enjoy!

Advertisements

Kerala Fish roast

Ingredients
Fish – 1 pound (approx 1/2 kg)
(Thick flesh fish like King fish, Salmon etc are good for this recipe)

For marinating fish:-
Chilli Pwdr — 2 tsp or as reqd
Black pepper powder – 1/2 tsp
Turmeric pwdr – 1/4 tsp
Lemon juice – from 1/4 lime
(Mix all this together and if needed add little water to make a nice paste to marinate fish.)

For roast:
Onion – (Yellow or red) – 3 nos
Tomatoes (Roma preferred) – 4 nos
Chilli pwdr – 1/2 tsp or as reqd
Turmeric pwdr – 1/4 tsp
Green Chillies – 4 nos
Ginger – 1 inch piece
Curry leaves – 2 stems
Oil – As reqd for frying and sauteing

Preparation:
1)Clean and cut fish into 1 inch pieces.
2)Marinate it for atleast 30 mins outside or in refrigerator for 3 – 5 hrs.
3)Fry fish in oil. Keep it aside.
4)Saute minced ginger in 6 or 7 tbsp oil.
:- You can use remaining oil from frying fish. But don`t use that, if it is burnt/black etc. Also you can use the same pan used for frying fish.
5)Add more or reduce oil depending on your health restrictions.
6)Add onions to it.
7)When it is soft and golden yellow, add 1/2 tsp chilli powder and 1/4 tsp turmeric powder and saute again.
8)Add tomatoes, green chillly pieces and curry leaves and saute that until it turns to a nice roast mixture.
9)Add fried fish to it and mix slowly so that it won`t break.
:- If it looks dry and if you want, you can add more oil.
10)Mix everything well and cover it.
11)Cover and cook on low heat for some more time for 15 – 20 mins.
12)Mix in between and make sure it is not getting burnt and not sticking to the bottom of the pan so that the flavor of different ingrediants will blend together.
ENJOY!!!

Note: This is good with Chappathi, appam, rice etc.

Naadan/Fusion fish curry (Fusion of two kerala fish curry recipes)

Chef’s note:

This is a fusion of two kerala style fish curries. I liked few things in both curries and wondered how it will be if I combine only the things I like. Here is the result, and I love it!!! I made it when our friend Siji came over, and he wanted the recipe. So, adding it here 🙂
Don’t have any pictures. Will add when I make this next time.

The two curries are:
1) Puliyum Mulakum curry: Courtesy to my mom. I think she learned it from her mother in law
2) Varutharacha Meen curry: Courtesy to my mom.
** One more courtesy to Mani chechi in Chattanooga. She shared a recipe which added Garlic to fish curry, and I liked the flavor. So, decided to include that as well

Ingredients:
1. Fish (Salmon, Pampano, King fish etc): 2 pounds (cut it into 1 inch pieces, and cleaned/washed/drained)
2. Scraped coconut (fresh, frozen, dried): 4 table spoons (not heaped)
[Fresh is best, frozen second best)
3. Chilli powder: 4 table spoons (not heaped)
4. coriander powder: 5 table spoons (not heaped)
5. turmeric powder: 1/2 tea spoon
6. finely chopped Garlic – 6-7 cloves
7. finely chopped Onion – 1/2 cup (red onion preferred)
8. Curry leaves – 18 leaves (3 stems)
9. finely chopped Green chilli – 4
10. finely chopped Ginger – 1 inch piece
11. Fenugreek seeds – 15 nos
12. Kokum (Kudam puli) – 4 pieces (wash well and soak it in 1/2 cup water)
13. Salt – as needed

Procedure:
1. In a pan, pour 1 table spoon of oil (olive/vegetable/coconut oil), and heat it. Once it is hot put the fenugreek seeds.
When seeds are brown (not burnt), add the coconut. Saute that until it is light brown and dry.
Add the chilli and coriander powder and saute it until it gets a darker brown color (this will be the color of the curry).
Saute frequently so that the mixture wont get burnt.
Just before taking it out the stove add turmeric powder and mix well. Let this cool down.

2. Grind this mixture with just enough water to grind it. Add water as necessary to grind it. Don’t make it too watery, as the curry will be too watery too
Keep this mixture aside

3. Now put the vessel/pan/pot in which you will be making fish curry (I like the clay pots (chatti) from kerala) on the stove in medium heat and add 1 or 2 tablespoons of oil.
Once it is heated add green chillies, onion ginger, garlic and curry leaves and saute for a minute until it becomes slight golden brown colour.

4. Now add the mixture from step 2.

5. Add the soaked Kokum(puli) also (you can add the water in which it was soaked. but dont use the bottom part of the water as it may have sand/dirt etc).

6. Add Salt and water. Water should make it the consistency you like in your fish curry. It is always good to keep it little less than your actual needed consitency, as water will come out of the fish when you add it and cook.

7. Once it starts boiling, add fish to it, and cover it. Once the whole thing starts boiling, simmer the stove and cook it for 20-30 minutes. (fish cooks pretty fast)

8. You can taste fish and curry and add salt, kokum or water if you need more. Cook it for some more time. Switch off the stove, keep it covered for 10 minutes before serving.

Enjoy!!!