Thursday, September 7, 2017

Deep Fried Threadfin Fish ( Ikan Senangin ) With Balsamic Vinegar Sauce


Recently I bought quite a lot of Threadfin Fish or locally known as Ikan Senangin as I have grown to love this fish.  Good in curries and savoury dishes like the one above.  I used balsamic vinegar as a sauce for this deep fried Threadfin fish instead of using rice vinegar to give this dish the sweet and sour taste. I learned to slice the fish at an angle from YouTube ,it not only helps to cook the fish faster and give extra crispness to the fish, it gives a good presentation too when you have guests to dinner.

This simple to prepare and flavor packed dish is a to keep in my kitchen menu. Even hubby Wildboar who is not a fish eater loves this dish, the sauce and especially the crispness of the fish meat.  Balsamic vinegar taste good in salad and dishes like the above.  The trick is to add a tsp of brown sugar to the balsamic vinegar and tada you got the best sauce for fish dish or dressing for salad.  Try it to believe me :)


I learned to slice the fish at an angle from youtube
it not only helps to cook the fish faster and give extra
crispness to the fish, it gives a good presentation too


season the fish with sea salt and coat with corn starch before
putting into the hot oil for deep frying


I love the extra crispness when the fish is slice
at an angle :)


once the fish is done, prepare the sauce for the
fish. Balsamic vinegar and brown sugar
and a thickening sauce is the magic ingredients
for the sauce



Deep Fried Threadfin Fish  With Balsamic Vinegar Sauce

Ingredients:

1 medium sized Threadfin Fish / Ikan Senangin / Ma Yau Yue from fish monger - cleaned
1 tsp of sea salt
corn starch for coating

vegetable oil for deep frying

Deep frying Fish

1. Slice the fish body at an angle , rub sea salt all over the fish , sprinkle corn starch on the body of fish. Heat oil ( enough to cover the fish ) over high heat. Once the oil is smoking, put in the fish on its belly and deep fried till crispy on the outside and cooked inside.  Lift it up and place on paper towel to remove excess oil.  Once that is done, place the deep fried fish on a serving plate, while you prepare the sauce.

Sauce:
some grated carrots
1 clove of garlic - sliced
2 bird's eye chilli - sliced
1/4 cup balsamic vinegar
1.5 tsp of brown sugar
a pinch of salt
1/4 tsp of corn starch and 2 tbsp of water - to make thickening
1 tbsp of rice bran oil

Prepare the sauce:

Saute garlic slices and chilli with 1 tbsp of rice bran oil in a non stick pan till fragrant, add in balsamic vinegar, brown sugar,  and thickening . Once the sauce thickens, add in salt to taste and
grated carrots.  Dish up and pour sauce over the deep fried fish.  Serve immediately to enjoy the crispness of the fish.

Note:  If you have pickled ginger, you can add to the sauce or as a side dish for the fish.


 Enjoy !






Monday, September 4, 2017

Mangalore Style Dry Chicken Curry/ Kori Sukka


I can't believe I actually cooked a South Indian curry dish.  My hubby, Wildboar and I loves South Indian curry and we will occasionally eat at stalls selling South Indian Curry . I was actually inspired to cook this Mangalore style dry chicken curry by a Facebook friend and by just looking at her photo of this dish that she posted up  , I knew I had to cook it.  I googled for the recipe and found one that I liked and tada, an aromatic and delicious Mangalore Style Dry Chicken Curry was served for dinner. Hubby said to keep the recipe and cook again using Kashmiri Chilli Powder :)

Now that I have succeeded in cooking my own South Indian curry, be rest assured that I will be trying out other South Indian dishes in the near future.  Though the color did not match the actual dish, I knew my mistake in not reading the recipe post to the end or rather did not register in my head pointers given by the author of the recipe :p That is the Elin I knew ! To get a nice red color, remember to use Kashmiri chilli or chilli powder for color and heat.  This dish is awesome and it is unique as I agree with author of this recipe when he quoted  "Morsels of chicken fried over a low flame with grated coconut and spices. Fresh flavours of the grated coconut is the unique touch of this preparation "  This recipe has been tailored and made easy for people like me, so I would encourage my readers to try this recipe if they are like us, into South Indian curries :)

Thank you Arun, author of blog The Take It Easy Chef for sharing such a wonderful recipe :)


these are the spices used, not too heavy, just perfect for us
 pan fry the spices except the dried chilli till fragrant 
but not burnt on low flame


add oil and add in onions and dry chilli
and continue to fry till the onions turned slightly 
brown

 

pound or blend till a paste is form, I wanted to have
some texture on the meat so I pounded it not to 
a fine paste but slightly course but not too coarse of course

 marinate the chicken pieces with the pounded spice paste
in a wok and cook under low flame with lid cover for 10 mins 
till fragrant and cooked through, 
remove lid and  keep stirring so that it does not
get burnt at the bottom


add in fresh grated coconut last and continue
to stir fy till the grated coconut is well incorporated
if too dry , can add a bit of water


dish up and serve as a side dish but I serve as our
main dish for dinner :)

a keeper for sure...as long as hubby loves it, I will
cook again and again....so aromatic and tasty


Mangalore Style Dry Chicken Curry/ Kori Sukka - adapted from The Take It Easy Chef

ingredients:

500 gm chicken  -cut into small pieces
2 medium onions
4-5 lcoves garlic
1 sprig curry leaves
1/2 cup grated coconut
salt to taste

For frying 
4 dry red chilli * use Kashmiri chilli or Kashmiri chilli powder for heat and color
2 red chilli
1 1/2 tbsp coriander seeds
4-6 whole black pepper
1/4 tsp fenugreek
1/4 tsp fennel seeds
1/4 tsp cummin seeds
1 inch cinnamon stick
2-3 cloves
1/4 tsp turmeric powder * I used fresh homegrown turmeric
1 tsp tamarind

Method:

1. Clean the chicken, and cut into small pieces.

2. Get all the ingredients listed under "For frying" ready.

3. Heat a pan, and dry fry* coriander seeds, whole pepper, fenugreek, fennel seeds, cumin seeds, cinnamon, and cloves.

4. When they are almost fried, add the dry red chillies or Kashmiri chilli/powder

5. Now add a little oil, garlic and half of the sliced onions. 

6. Fry while stirring frequently. Fry till the onions start turning brown.

7. Add turmeric powder and mix well. Switch off and let the mixture cool down.

8. Add 1/4th grated coconut, tamarind, and grind the mixture to a smooth paste in a blender.

9. Heat some oil in a pan, and fry the remaining onions to golden brown.

10. Add the chicken pieces, curry leaves, salt and fry on a high flame for another 2 minutes while stirring occasionally.

11.  Add the ground paste, stir well, reduce to a low flame.

12.  Cook with the lid closed for 10 minutes.

13. Open the lid. The chicken should be cooked by now. If the consistency is too dry, add a little water.

14. Add the remaining grated coconut, and mix well. Check for salt. 

15.  Cook for a couple more minutes while keeping an eye on the consistency. Don't let it go too dry.

16.  Garnish with some coriander (cilantro) leaves, and serve hot with neer dosa, chapati or rice.

             
 Enjoy!

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