Indian Fish Curry

 This is another recipe of Steamy Kitchen I had been after for years but never got round to it.It is so good you all. This curry Garam Masala is quite the mix of spices, trust me. When you think you know pretty much know all Indian spices, there are more and more and more.

INGREDIENTS:
-400 grams of diced tomatoes.
-1/2 onion.

-2 garlic cloves.

-1 teaspoon of ginger grated.

-400 grams of fish (any hard fish)

-1 can of coconut milk.

-2 teaspoons of garam masala.

-1/4 tsp of cayenne pepper.

-1/2 tsp of salt.

-a bunch of basil leaves.

-a cayenne pepper (optional)

STEPS:

1. Grate the garlic, onion and ginger. Yes, grate them! This makes this cool paste that becomes your base. 

2. Now sautee in wok for 5 minutes in low fire.

3. Now add the diced tomatoes and sautee another 5 minutes, you will see it becomes a paste.

4. Now add the spices and seasonings, altogether. 

5. Now add the coconut milk and stir together. Bring to a boil and then reduce fire.

6. Now add fish that you have cut in pieces and bring to a boil again. 

7. Let it all come together and add the basil leaves.

Serve with rice. It is real good you all. You can make it with any hard fish, that is a fish that will not crumble. I have enjoyed eating fish once a week you all.

 

Caribbean Fish in Coconut Sauce

 So this recipe comes no more or less than from the cans of coconut of Goya Coconut milk. So everytime I bought a can I would see it and say to myself: I gotta do this one day. But the other day I did and I can see why they advertise it, cause it is so delicious.

INGREDIENTS:
-6 fillets of cod, sole or grouper.
-2 cans of coconut milk.

-1 lime.

-5 cloves of garlic finely chopped. 

-1/2 white onion.

-1 stick of celery.

-3 tablespoons of tomate frito,tomato sauce.

-2 chicken stock cubes.

-2 bay leaves.

-1 red tomato cut up in thin slices.

STEPS:

1. First of all, squeeze half a lime on the fish all over them and let them sink in the juice for a little while you prepare the sauce.

2. In hot oil, sautee the celery, the onion and the garlic until it golden and soft for 10 minutes.

3. Now add the tomato sauce and cook for 2 minutes.

4. Now add the coconut milk, the 2 chicken stock and the bay leaves and let it come to a boil and then simmer for 10 until the sauce reduces a bit.

5. Now add the tomato sliced and then add the fish and let it cook for about 5 minutes until is all cooked.

6. Now let it all cook for another 5 minutes and that's it. Decorate with some dry green leaves like basil or coriander and that's it, serve with rice.

So good, a great combo this tomato sauce and coconut sauce and fish. You won't regret it.

Peruvian Ceviche

The secret of ceviche is using fresh fish. That's it and using the right ceviche fish which can be something like,  mero which in english is grouper fish or corbina which is called corvina fish.

Ceviche isn't hard. Just need a few ingredients and it is so refreshing and acidic. I love it. 

A simple ceviche recipe for you all for 2 people.

INGREDIENTS:

-400 grams of mero or corvina.

-3-4 limes.

-1 lemon.

-a big bunch of cilantro.

-1 red onion.

-1 lemon.

-a few pieces of fresh ginger.

-1 teaspoon of salt.

-3 stalks of celery.

-a teaspoon of aji.

-a few shrimps to enhance the flavour.

STEPS:

1. Slice onion pretty pretty thin and place in bowl. Now squeeze 2 limes and let them macerate.

2. Cut up a good bunch of cilantro and add to bowl. Same with the ginger, add the little pieces.

3. Now slice up the fish in cubes. Remember to buy the fish with no skin or it will be a bit harder.

3. Place in big bowl and immediately and squeeze the third lime and the lemon juice on top. Stir well.

Muchos pescadores en Battery Park, New York

4. Now cut up the celery in slices and add as well. Continue stirring. Add salt and a little pepper and let it "cook" or ferment with the lemon for about 30 minutes. I find 30 is a good time, cause it cooks the fish all the way through but it is not crazy soft.

5. For my ceviche I like to have the sweet potato and fry up some corn to accompany it also I add some shrimp that I peel and that just elevates it to the next level.

Try it. So good.

Easy Mediterranean Sea Bram in the Oven (Dorada)

We need to eat more fish. Like once a week-my husband announced to me.

Totally agree. Who else is fed up of chicken?? Raise your hand. I do not understand why we always the same things when there is so much food out there, especially in places like Spain, where food in soooooooooooooooo fresh, unlike UK and USA (yes, sorry, but it is all true). 

So I bought these Sea Bram, each fish for 3 euro each. Wow so good. I followed an easy spanish recipe that inspired me from this site.

INGREDIENTS:

-2 sea brams.

-12 small potatoes or 6 big ones.

-1 small onion.

-4 cloves of garlic.

-6 or 7 small cayenne peppers.

-1 lemon.

-olive oil.

-parsley for decoration.

-salt and pepper.

STEPS:

1. Make a bed of potatoes in the oven dishes. I used two dishes one for each fish. Put a little olive oil in each dish and spread.

2. Slice the potatoes in thin layers and place in the dish. Now dice up the onion in little cubes, with the garlic and sprinkle around, also add a few cayenne peppers to give it all a small kick. Distribute the ingredients between the 2 trays if you are using 2. Put in oven for about 30 minutes on their own in 180 degrees on both high and low fire.

3. In the meatime prepare the fish. Simply add the juice of one lemon in a bowl, with a little olive oil, garlic minced, pepper, salt and parsley and cayenne peppers and open the fish and pour inside the fish. Now with a basting brush add the rest on the skin of the fish so that it looks shiny with a few spices on top.

4. Stick to oven for about 30 minutes in 170 degrees both low and high fire, and the fish will start to become golden....and really that's it.

It was so good! So so good. The thing about is fish is that you do not have to do anything to make it taste good, on its own is amazing just like lamb. 

Why do people add all kind of extra-flavors to things like seafood, fish or lamb? They should taste like what they taste like, will NEVER get it. 

Photo of the Northern Irish sea, Portstewart.

Creamy Fish Pie

Still in the UK and enjoying some basic British recipes. Another one I was after: fish pie. Around 1 hour in total, massive mess in the kitchen but worth it. 

I watched these two videos to make this recipe, but pretty much followed this one. 

INGREDIENTS:

-5 eggs.
-4 salmon fillets.

-2 satchels of mashed potatoes or 

1 kg of potatoes.

-2 or 3 handfuls of spinach.

For the white sauce:

-5o grams of butter.

-50 grams of flour.

-350 ml of milk.

-2 tsps. of dijon mustard.

-50 grms of cheddard cheese.

-salt.

-pepper.

-green onions.

STEPS:

1. Boil the eggs for 12 mins until they fully boiled. Peel them off.

2. Cut up the salmon fillets in slices not too thin and distribute in pan as well as the eggs cut up in fours.

3. Get the sauce ready. Melt the butter in a stove and add the flour, creating a paste. Now add the milk and stir and stir and stir. Bring it to a boil and get it out of the stove. It will thicken. Now add the seasoning, the mustard, the grated cheese, the pepper, the salt and the green onions. Make sure it is all tasty and salty.

4. Now add the sauce onto the baking tray with the salmon and the eggs and distribute it. 

5. Add the spinach on top of the sauce, distribute.

6. Now get your mashed potato going (I did instant), and when ready pour on top and with a fork trace some lines. Now add the cheese.

7. Stick in oven for 30 minutes in 200 degree temperature until it gets golden on top.

Delicious. Although next time I will add fish stock to the white sauce.

Who would have thought for one minute that mustard, cheese, spinach, eggs and salmon could actually go together?? We are too tough on the brits....they do some have a couple of good recipes here and there. ;) 

 

tarde de sushi con Stacey (segunda parte)

Vamos con la segunda parte.

Bien ahora, hay que hacer los Maki Roll. Lo primero de todo es forrar uno de esos manteles de mesa que se enrolla con papel transparente, ponerlo alrededor de el, completamente, por debajo tambien para que cuando le demos vuelta al Maki Roll funcione bien. Este paso es MUY IMPORTANTE.

una vez forrado de plastico, ahora ponemos la hoja de algas y empezamos a  ponerlo encima, haciendo una lamina.

tienes que tener un bol con agua y limon al lado para quitarte los granos pegados, que son super pegajosos.

sigue poniendo el arroz hasta que este ya todo bonito y pegado, pero deja a los lados  sin arroz

ahora pon el pepino y el aguacate en una fila en medio .

el salmón tambien, contra más pongas, más relleno tendrá claro, y más llena pero tienes que tener cuidado porque luego cuesta mucho enrollarlo y quedan mal.

voila! perfecto.

lavate las manos de nuevo para empezar a enrrollarlo

ahora te darás cuenta porque necesitabas el papel transparente por los dos lados

empieza a enrollarlo y a hacer presion con el de mesa para que se vaya enrollando bien

presionar de vez en cuando con el mantel para que el maki roll se vaya enrollando y cogiendo forma redonda

va bien

enrollalo aqui haciendo forma con la mano de rollo y gracias a que el mantel se dobla tan bien

poco a poco llega al final del maki

bien y ahora que ya está termninado hay que desenrollar y ver el resultado

desenrolla

desenrolla más

ya casi, ves porqué tenias que enrollarlo todo alrededor??

ya va saliendo!!!

aqui está!!!

cómo mola!

Stacey and her baby

beautiful

ahora lo cortamos en dos y luego empezamos a cortar las rodajas de dos en dos

así

pues aqui están nuestros chiquititos

ahora ponemos los dos otros ingredientes para rematar la tarde, salsa de soja y gengibre, aunque aqui se nos olividó el wasabi

Stacey contenta, ha sido superguay, y eres una super profesora de sushi

en serio este sushi estaba para morirse, BUENISIMO

como nos sobró arroz y salmon hicimos de estos que tambien son muy famosos

a Stacey le salian bien pero a mi no tanto

aquí estan

wow! qué de curro, jamas ya me quejaré de pagar 8 euros la proxima vez que me apetezca sushi