Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Wednesday, April 13, 2011

Whole Fish Broiled in Thandoori Style Marinade/ Thandoori Fish

Recipe No: 236
This is something that I remember from my last visit to Kerala. We ate Thandoori Fish from a seaside restaurant in Fort Kochi which tasted so amazing and here is the result of my efforts to re-create that taste.
Ingredients                                         Serves 3
  • Fish………………….................1 Whole; cleaned (around 600-700 grams after cleaning. I used a whole Tilapia)
For the Marinade
  • Curd……………………............2 Tablespoons
  • Salt………………………...........1 1/4 Teaspoons
  • Turmeric Powder….............1/4 Teaspoon
  • Red Chilly Powder…...........1/2 Teaspoon (depending on your taste use up to 1 teaspoon)
  • Coriander Powder…….........1/2 Teaspoon
  • Roasted Cumin Powder…...1/2 Teaspoon
  • Garam Masala Powder…….1/4 Teaspoon
  • Kasoori Methi………………....1 Teaspoon (Press and roll  between your palms to powder it.)
  • Black Pepper Powder………..1/4 Teaspoon
  • Fenugreek Powder……………1/8 Teaspoon (Uluva Podi)
  • Lemon Juice…………………….2 Teaspoons
  • Oil…………………………………..1 ½ Tablespoons
Method of Preparation
  1. Clean the Fish by taking out scales (if any), gills and the intestine (I retained the head for  presentation). Wash and dry thoroughly.
  2. Score the Fish in two directions so as to make some slits which will allow the Flesh to absorb the marinade. (This step is very important if you are using Tilapia as it doesn't have a strong taste.)
  3. Mix all the ingredients mentioned in the ‘to marinade’ section into a paste.
  4. Apply the marinade all over the Fish taking care to push it into all the slits and the stomach cavity.  Cover the Fish and let it marinate in the fridge for at least 8 hours, even though overnight is preferred.
  5. Preheat the oven on  broil high mode for 5 minutes.
  6. Place the Fish in a lightly oiled broiler pan  and place it either on the first or the second rack from the top.
  7. Let it cook for around 12 minutes on each side or till the Fish is cooked thoroughly and slightly darkened here and there.
  8. Serve hot with preferred side dishes.
Notes:
  • To make roasted Cumin powder, either fry Cumin Powder in a dry pan on medium low heat till fragrant and slightly brown or powder whole Cumin Seeds which is dry roasted (without Oil) in a pan on medium low heat till fragrant and slightly brown.
  • Washing Fish in Salt or Lemon Juice will help reduce its fishy smell and sliminess.
  • Refrigerate the marinated Fish in the broiling pan itself so that you don’t have to transfer it to another pan for broiling.
  • Lining the broiler pan with an Aluminum foil will make cleaning easy. (Don't forget to Oil the foil.)
  • Let the Fish come to a room temperature before broiling to ensure even cooking.
  • Usually glass pans are not used for broiling. So please use an oven safe metal pan.
  • In a broiler mode only one coil/ burner of the oven works; usually the top one. So placing the food near the coil  will help in getting as much heat as possible mimicking the ‘Thandoor’ effect. The distance of the racks from the top coil varies from oven to oven. For this particular dish, place the Fish in the rack that is 4-5 inches below the coil.
  • Even though this dish can be made with Fish pieces, I never tried it. I love to use whole Fish in this recipe.
  • Even though I used Tilapia, you can use any fish with thickness in flesh and no bones running through the flesh.
  • Use a bit of red color if you want that signature red color of Thandoori Fish.







Make it, enjoy the deliciousness and
serve it to your family with love…

4 comments:

LR said...

Geat Job Asha.
All the best with the rest of the 26 recipes..

Vimitha Anand said...

Yummy and mouth watering fish....

Vandana Rajesh said...

wow , this looks so delicious. A restaurant style preparation...reminds me of the Kerala Karimeen at first look:)

Ravi Madur said...

Hi I am new to this blog. One of my friends madhu from New delhi referred me this blog to learn about all non veg recipes. i was really impressed for these many recipes using using non veg. I am very exited to make my first dish on non veg pickles with your blog inspiration. Thanks alot.

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