Every time you ‘SURPRISE’ yourself….. you ‘INSPIRE’ yourself .
It’s delicious, it’s healthy and it takes no time at all – herb crusted fish. This simple crust elevates the ordinary seer fish to a whole new level and it’s a dish all will relish and want more of………..
Am in the process of going through all my old cookbooks. So many diaries and books in all shapes and sizes – so, so many handwritten recipes. Unbelievable! Came upon a cookbook that had the recipes I’d learnt at Vimalalayam – the only institute in Ernakulam – those days – where you could learn anything and everything – short term courses . Gosh! I just couldn’t believe my eyes. Recipes neatly written and underlined -an accurately drawn star at the side to show it was tasty and I liked it. The years have just flown by – from out of the blue – you are just engulfed in beautiful memories and just sit and stare at the wall opposite for a couple of minutes -recalling all that you can remember of the first cookery classes I was enrolled in. Those were the days……….
I have lots to thank my mom for…..
This herb crusted fish is a wonderful alternative to the masala spice mix you usually use to fry fish.
Start planning your Christmas menu….
Try it out and let me know:
- Thick Seer fish slices – 8 (1 kg)
For the herb crust
- Ginger- garlic paste -1tbsp
- Lime juice -2 tbsp
- Red chilly flakes – 2 tbsp
To roast and powder:
- Coriander seeds – 4-5 tbsp
- Cummin seeds – 2 tbsp
- Peppercorns – 3 tbsp
- Pat dry the seer fish slices.
- Mix the roast and coarsely powdered spices with the other ingredients.
- Smear the fish with the herb paste and let it marinate for an hour or so.
- Take a grill pan, lightly brush with oil and place the slices. Cover.
- After 3-4 minutes, turn over the slices – cover and cook.
- Serve with lime wedges.
- The fish slices have to be absolutely dry.
- The spices should not be finely powdered.
- Direct heat is always preferred as fish cooks easily and quickly.
- The heat should be medium.
- Once the colour turns from translucent to opaque, you know the fish is nearly done.
- If the fish slides off the grill pan -good, otherwise wait for a couple of seconds more.
- You could add a teaspoon of Garam Masala to the herb mix.
- You could marinate the fish overnight.
- The fish could be lightly grilled in olive oil too.
- Serves 6-8.
Till my next post,