Moroccan Baked Salmon – to spice it up !
If you like a spicy baked Salmon, you will love this one. Salmon is a regular item in our house. Twice a week at least, I will prepare salmon. And you know I love variety… There are so many ways to make salmon delicious. This is my new favorite. It’s quick and easy. Spiced and jazzed up with the flavors of Morocco. You might find it to be your new favorite too 😉
Of all the different fish varieties, salmon is held a step above when it comes to nutritional value. Salmon is also considered to be a ‘brain food’. An excellent source of quality protein, vitamins and minerals (including potassium, selenium and vitamin B12) but they are of course known for the content of omega-3 fatty acids.
Njandu Chikkiyathu | Spicy Shredded Crab Meat with Coconut.
Vacations to India are often filled with road trips. Long scenic road trips, either for liesure or to visit relatives who are spread all over the place. It’s fun although the kids seem to spend more time playing games on their phones than looking out and experiencing the new sights. They don’t know life outside of Singapore. India is so very vast in it’s culture and traditions. Just looking out while driving, you can witness so much.
Last vacation we traveled through Bangalore, Mysore, Ooty and then headed to our state of Kerala. On the trips we like to stop at some great hotels but occasionally we also like to try those small off-the-road eateries. These are men and women who cook from their homes and turn part of their home into little tea shops or food shacks. We stopped at one place that looked pretty neat and the people were so friendly, with huge welcoming smiles. We washed up and asked what was on the menu. It was lunch time and they said the house special was their ‘Njandu Chikkiyathu’. ‘Njandu’ is Crab and ‘Chikkiyathu’ means shredded or scrambled. Among some other staples and Rice, we ordered the Crab.
It was hot and spicy, but not too spicy and just awesomely tasty! After the meal, my husband wandered off to take some pictures off a cliff nearby and I found it perfect opportunity to ask for the recipe. The lady was very kind, in that she not only shared this recipe in detail but also invited me into the kitchen while she was preparing another delicious looking shrimp curry. (Luck was on my side, as it was not a busy day for them, and we were the only customers) .
I wrote down the recipe in my travel book, as soon as we got back into the car. And I have made it a couple of times when I came back home. We cooked this once while camping out on the Beach and had many passers by attracted by the sweet roasting aromas. The addition of small bits of coconut flesh makes it extra tasty and adds a crunch! Cooked Crabmeat is added to a spicy tongue tickling masala and tossed to shreds, absorbing all the spicy and tangy flavors. I find myself making this whenever I chance upon fresh live crabs at the market. Very easy recipe! I was holding it back till I go a better picture, but it being Ramadan and all, I dont think I will be making Crab this month.
Try my Salmon Curry!
What is it that makes Salmon, the fish of choice for so many! Apart from the obvious healthy oils and all, it’s truly hard to resist the moist, tender and flaky fish. Are there ‘still’ those out there who are hesitant to even try salmon?? I can’t for the life of me, understand why! Although long ago, even I was reluctant to eat Salmon, reason being; I tried it for the first time in a simple curry, and I must not have done a good job because I decided not to buy salmon again..
Then after some time, I ended up buying it again to try once again, and this time I baked it. It – was – just – amazing! I absolutely love the fact that you can make it into a complete meal over a salad too. Perfect for my low-carb days!
And yes, I finally made a curry that we all loved as well. It is a Salmon Curry with the exotic flavors of Thai ingredients. It comes together simply and tastily!
Tandoori Fish Fry is a delicious way to use Tandoori Marinade. Seafood lovers will love this coastal recipe. It uses the Tandoori marinade in a slightly different method adding some additional coating and instead of being grilled in a tandoor or oven, this Fish is pan fried on one side prior to being broiled under a grill to cook it to flaky perfection!
Stuffed Mussels | Kallumakkaya Nirachathu
Stuffed Mussels | Kallumakkaya Nirachathu – Mussels Stuffed with a ground rice and coconut paste, steamed and then fried. This is one very tasty Malabar Snack. It gives the impression that it is hard to make, when in actuality it is not so difficult at all! In the Malabar region, these are made on special occasions or for special guests. And being such ardent lovers of hospitality, you can be sure these snacks are made quite frequently
‘Kallumakkaya’ is the native word for Mussels. They are also known as ‘Kadukka’. ‘Nirachathu’ translated, means ‘Stuffed’. The dish is also sometimes called ‘Arikadukka’ – ‘Ari’ refers to the rice used for making the stuffing. Although I love it crisp an fried all on its own, some like to use a dipping sauce of some kind. Thousand Island dressing or Tartar Sauce are good choices
Malabar Fish Curry with Coconut Tamarind and Tomato
Kerala is known for its delicious fish and seafood. There are so many varieties of fish curry that are so very delicious. While in many curries, ‘kudampuli’ or gambooge is used, in the Malabar region, most curries only use tamarind as the souring agent. Ground coconut, tomato and tamarind flavors this curry, which is so simple to make but so heartwarmingly comforting to eat as well! Served over rice with papad and vegetables or even for breakfast with puttu. For this curry, I love to use the milk pepper (thondan mulaku, ney mulaku (ghee pepper) or sambar chilli). It has the loveliest buttery or milky aroma. It can be replaced with any mild green chilli. The curry is also best made with fish like Seer Fish.
Scroll down for Video. .
Brik | Delicious Tunisian Pastry
No No, we are not into eating brick! Brik (بريك) is a famous Tunisian deep fried pastry. This is absolutely scrumptious, if you’ve never tried it before. This version (one of the more popular ones), has a filling of whole egg , seasoned tuna, onion, parsley and capers. Some versions add Harissa to spice things up, but here I use the Tunisian spice mix ‘Tabil’. You might compare it with a samosa, but the filling is entirely different … imagine cutting into the pastry and getting delicious oozilicious egg!! My kids are bonkers for oozy egg yolk, so they adore Brik!
Brik pastry is known as Malsouka ملسوقة or Warka.Brik pastry is a very thin pastry that comes wrapped in cellophane. The thin, round sheets are made by slapping a sticky dough onto a hot non-stick surface in overlapping circles and cooked for a short amount of time.
The tuna filling may be substituted with chicken, or minced meat. I will also be adding the recipe for ‘Swebaa Brik’ – Brik Fingers, soon which is finger sized spring roll shaped pastry with minced meat, egg and cheese filling. Thanks again to my friend Nadege for helping me with My Tunisian recipes.
Enjoy the Video.
Gambooge | Fish Tamarind
Gambooge – Also known as Garcinia gummi-gutta, Garcinia cambogia (a former scientific name), Brindleberry, Kudampuli, Pot Tamarind, Malabar Tamarind or Fish Tamarind. This fruit looks like a small green pumpkin. The ripe fruit is yellow.
Fish Roe Fry | Kerala ‘Palinjeen’ Fry
Fish Roe Fry is a favorite in our house. Whenever I get good fish roe (Fish Eggs), I usually prepare it in this way. Both female fish roe (Hard Roe) and male fish roe (Soft Roe), may be used.. In the picture, I have used only the Hard Roe of King Fish. The roe is cooked in spiced and seasoned coconut milk before frying (scrambling) in coconut oil. Yum!
Tempura Prawns | Crispy Japanese Battered Prawns | Ebi Tempura |
Tempura is the ever popular Japanese Batter Fried Seafood or Vegetable dish that can be served as starters. Tempura Prawns | Crispy Japanese Battered Prawns is without doubt the most popular. So easy to make. The batter is very light and yet so crisp. Tempura must be served immediately. I sometimes marinate the prawns in a little soy sauce and sesame oil first, which I think is not traditional. Key to making a good batter is that It must be very cold (add ice cubes) and it must have some lumps (not super smooth). Consistency, may be adjusted to personal taste though, I like my batter a little thinner. I added more liquid.