- Set your grill’s temperature to medium-high.
- After washing, pat the Silver Pomfret fish dry.
- Cut the fish diagonally on both sides.
- Mix together lemon juice, salt, red chilli powder, and turmeric powder and rub it on the fish.
- Give the fish fifteen minutes or so to marinade.
- To keep the grill grate from sticking, lightly oil it.
- The marinated fish should be cooked through and have grill marks after 5 to 6 minutes of cooking on each side.
- For more flavor and moisture, baste the fish with melted butter or oil every now and then while it’s grilling.
- After the fish is done, take it from the grill and put it into a tray for serving.
- Add lemon wedges and finely chopped coriander leaves as garnish.
- Serve hot alongside your preferred side dishes, like as salad, grilled veggies, or steaming rice.
- For added taste, you can optionally add additional garam masala or chaat masala.
- Savor the flavorful and smokey Goan-grilled Silver Pomfret!
- Set the oven to 375°F (190°C) and lightly oil or line a baking dish with parchment paper.
- After rinsing, pat the Indian salmon fillets dry.
- Combine 2 teaspoons of Goan curry paste (or a concoction of red chili powder, turmeric powder, cumin powder, coriander powder, and garlic paste) with 2 tablespoons of yogurt, a dash of lemon juice, and salt to taste in a bowl.
- Apply the marinade mixture equally to the salmon fillets.
- The salmon fillets should be placed in the baking dish that has been prepared.
- For extra taste, you might choose to surround the salmon with sliced bell peppers, tomatoes, and onions.
- In order to keep the salmon fillets moist during baking, drizzle a little oil over them.
- Bake the baking dish for fifteen to twenty minutes in a preheated oven covered with aluminum foil.
- Once the salmon is cooked through and flakes easily with a fork, remove the foil and continue baking for a further 5 to 10 minutes.
- To avoid overcooking the fish, keep a watch on it.
- When finished, take the baking dish out of the oven and give the salmon a few minutes to rest.
- Add some freshly cut parsley or cilantro as a garnish.
- Serve hot Goan baked Indian salmon hot with your preferred side dishes or over steamed rice.
- For an added zest, you might choose to drizzle some lemon juice over the salmon right before serving.
- The Kingfish slices should be well cleaned and washed before being patted dry with paper towels.
- Combine 1 tablespoon red chili powder, 1 teaspoon turmeric powder, 2 teaspoons ginger-garlic paste, and salt to taste in a bowl.
- The Kingfish slices should be evenly covered with this marinade and let to marinate for at least half an hour.
- In a skillet or frying pan, heat four to five teaspoons of vegetable oil over medium heat.
- Don’t overcrowd the skillet when you add the marinated Kingfish slices after the oil is heated.
- The Kingfish slices should be cooked through and golden brown after 3 to 4 minutes of frying on each side.
- To prevent shattering the slices, use caution when turning them over.
- After the Kingfish slices are cooked, place them on a platter covered with paper towels to absorb any extra oil.
- Add a bit extra oil to the same skillet if necessary, and cook some sliced onions until golden brown.
- For added taste and spiciness, cut up a couple green chilies and add them to the skillet.
- Return the fried Kingfish slices to the skillet with the caramelized onions and give them a gentle swirl to cover the fish with the onions and chiles.
- As a garnish, scatter some freshly chopped coriander leaves over the kingfish.
- For a zesty touch, squeeze some lemon juice over the fried Kingfish slices.
- Along with your preferred side dishes and steamed rice, serve hot Goan-fried Kingfish.
- Savor the delicious and crispy Goan-fried Kingfish immediately from the pan.
1. Cut the Jewfish fillets into bite-sized pieces after giving them a good washing.
2. Two large tomatoes, one onion, four garlic cloves, one-inch piece of ginger, two to three dried red chilies (adjust to taste), one teaspoon each of cumin and peppercorns should all be combined in a blender. Mix until a smooth paste forms.
3. In a big skillet or pan, heat up two teaspoons of vegetable oil on medium heat.
4. After adding the blended paste to the skillet, cook it for five to seven minutes, or until it thickens and loses its raw smell.
5. Add 2 teaspoons red chili powder (or as much as desired), 1 teaspoon turmeric powder, and salt to taste.
6. Allow the spices to fully incorporate into the paste by cooking them for a further two to three minutes.
7. After adding 1 cup of water or fish stock, cook the mixture gently.
8. When the base for the curry is simmering, add the Jewfish pieces to the skillet and make sure they are completely covered in sauce.
9. Once the fish is cooked through and soft, cover the skillet and simmer the curry over medium-low heat for about ten to fifteen minutes.
10. One teaspoon of mustard seeds and one tablespoon of oil should be heated in a separate small pan. Permit them to sputter.
11. A few curry leaves should be added to the pan and quickly sautéed until fragrant.
12. For extra taste, pour this tempering over the cooked Jewfish curry.
13. Add some freshly chopped cilantro leaves as a garnish for the dish.
14. For a tart twist, feel free to squeeze in some lemon juice.
1. Set your grill’s temperature to medium-high.
2. After washing, pat the grouper fillets dry.
3. Mix two tablespoons olive oil, two minced garlic cloves, one tablespoon lemon juice, one teaspoon each of dried oregano and dried thyme, and salt and pepper to taste in a small bowl.
4. Apply a thick coating of the olive oil mixture on both sides of the grouper fillets.
5. After preheating the grill, place the fillets on it and cook for 4–5 minutes on each side, or until the fish is opaque and flake easily with a fork.
6. Steer clear of flipping the fish too frequently when grilling to keep it from crumbling.
7. In the meantime, make a simple sauce with lemon zest and two tablespoons of melted butter and one tablespoon of minced fresh parsley.
8. After the grouper is thoroughly cooked, take it off the grill and place it onto a tray for serving.
9. Brush the grilled Grouper fillets with the lemon-herb sauce.
10. When serving, garnish with more fresh herbs and lemon wedges.
11. Serve hot grilled grouper with your preferred side dishes, like rice, fresh salad, or grilled veggies.
12. An additional Mediterranean touch can be achieved by optionally scattering some crumbled feta cheese on top.
13. Savor the succulent and delectable grilled grouper with your loved ones.
14. This dish goes great with a crisp white wine or a cool drink with citrus notes.
1. Turn the oven on to 375°F (190°C) and spray a baking dish with a thin layer of olive oil.
2. After rinsing, use paper towels to pat the sailfish steaks dry.
3. Combine 2 tablespoons olive oil, 2 minced garlic cloves, 1 tablespoon lemon juice, 1 teaspoon each of dried oregano and thyme, and salt and pepper to taste in a small bowl.
4. Place the seared sea bass steaks in the baking dish that has been preheated after coating both sides with the olive oil mixture.
5. For extra taste, you might choose to garnish the sailfish with sliced cherry tomatoes, olives, and capers.
6. When the oven is ready, bake the baking dish covered with aluminum foil for 15 to 20 minutes, or until the sailfish is cooked through and flakes readily with a fork.
7. Melt 2 tablespoons of butter in a small saucepan over low heat to make a simple lemon butter sauce while the sailfish bakes.
8. To the melted butter, add some freshly chopped parsley and the zest and juice of one lemon.
9. Simmer the sauce for a few minutes to ensure it’s fully blended and cooked through.
10. When the sailfish is cooked through, take it out of the oven and carefully place it onto a tray for presentation.
11. Over the roasted sailfish steaks, pour the lemon butter sauce.
12. When serving, garnish with extra chopped parsley and lemon wedges.
13. Serve the hot baked sailfish with your preferred side dishes, like couscous, roasted veggies, or a crisp green salad.
14. A crisp white wine or a light-bodied rosé goes really well with this dish.
15. Savor the tasty and succulent baked sailfish together with a hint of Mediterranean flair!
1. Slice the Giant Trevally fillets into bite-sized pieces after cleaning and patting them dry.
2. Combine 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon each of ginger and garlic powder, salt, and pepper to taste in a shallow basin.
3. Whisk together two eggs in a separate dish.
4. Coat each Giant Trevally piece evenly with the flour mixture after dipping it into the beaten eggs.
5. In a big skillet or frying pan, heat the vegetable oil over medium-high heat.
6. Carefully add the coated Giant Trevally pieces to the skillet in batches while the oil is hot, being careful not to pack the pan too full.
7. The fish chunks should be crispy and golden brown after 3–4 minutes of cooking on each side.
8. To drain extra oil, move the fried Giant Trevally to a plate covered with paper towels using a slotted spoon.
9. Combine 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon minced garlic, and 1 teaspoon grated ginger in a small pot.
10. Remove the sauce from the stove and keep it heated over medium heat until it thickens slightly.
11. Place the deep-fried Giant Trevally onto a serving dish, then pour the sauce over it.
12. Add sesame seeds and sliced green onions as garnish for more taste and texture.
13. Serve hot, crispy fried giant trevally with stir-fried vegetables and steamed rice.
14. Savor the mouthwatering blend of flavors in this fried Giant Trevally meal with an Asian flair!
1. Cut the Barracuda fillets into bite-sized pieces after giving them a good washing.
2. Put 1 cup fresh cilantro leaves, 1/2 cup fresh basil leaves, 2-3 green chilies (adjust to taste), 3 garlic cloves, 1 inch piece of ginger, 2 shallots, and the zest and juice of one lime in a blender or food processor. Process till smooth.
3. In a big skillet or pot, warm up two teaspoons of vegetable oil over medium heat.
4. Toss in 1 tablespoon of the green curry paste and cook for 1 minute, or until aromatic.
5. Stirring constantly, heat for a further two to three minutes after adding the blended herb mixture.
6. After adding 1 can (approximately 14 oz) of coconut milk, stir and cook the liquid gently.
7. After the base for the curry comes to a simmer, add the Barracuda pieces to the skillet and make sure they are completely covered in sauce.
8. Once the fish is cooked through and soft, cover the skillet and simmer the curry over medium-low heat for about ten to fifteen minutes.
9. While you wait, prepare the veggies you want to add to the curry, like snap peas, bell peppers, or bamboo shoots, to give it more taste and texture.
10. After the barracuda is cooked, add sugar and salt to taste in the curry.
11. For more umami taste, feel free to add a small amount of fish sauce.
12. For a burst of color and spice, add some fresh cilantro leaves and a couple slices of red chile to the green curry.
13. Serve heated rice noodles or steaming jasmine rice alongside the Barracuda green curry.
14. Savor the rich and fragrant tastes of this green curry with barracuda, influenced by Thai cuisine.
1. Set your grill’s temperature to medium-high.
2. After cleaning, pat dry the fillets of giant sea perch.
3. Combine two tablespoons of olive oil, one lemon’s juice, two minced garlic cloves, one teaspoon each of dried oregano and dried thyme, and salt and pepper to taste in a small bowl.
4. Dredge the Giant Sea Perch fillets in a substantial amount of the olive oil mixture on each side.
5. After preheating the grill, place the fillets on it and cook for 4–5 minutes on each side, or until the fish is opaque and flake easily with a fork.
6. Steer clear of turning the fish too frequently when grilling to keep it from crumbling.
7. Meanwhile, in a dish, mix together diced tomatoes, sliced cucumber, red onion, Kalamata olives, fresh parsley, lemon juice, olive oil, salt, and pepper to make a simple Mediterranean salsa.
8. When the Giant Sea Perch is cooked, take it from the grill and place it onto a dish for serving.
9. Serve the grilled fish fillets with a spoonful of the Mediterranean salsa.
10. When serving, garnish with more fresh herbs and lemon wedges.
11. Serve the hot, grilled giant sea bass with your preferred side dishes, including couscous or grilled veggies.
12. An additional Mediterranean touch may be achieved by optionally scattering some crumbled feta cheese on top.
1. Turn the oven on to 375°F, or 190°C.
2. After giving the entire chicken a good rinse in cold water, absorb it dry with paper towels.
3. Combine 2 tablespoons melted butter or olive oil, 2 minced garlic cloves, 1 teaspoon each of dried thyme and rosemary, 1 teaspoon each of paprika, and salt and pepper to taste in a small bowl.
4. Apply the spiced butter mixture over the entire bird, including the cavities and beneath the skin.
5. Transfer the chicken to a baking dish or roasting pan.
6. If preferred, stuff the chicken’s cavity with aromatics like onion pieces, lemon wedges, and fresh herbs like rosemary and thyme.
7. To ensure that the chicken cooks evenly, tie its legs together using kitchen twine.
8. Place the chicken in the preheated oven and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh without contacting bone registers 165°F (75°C).
9. If the skin begins to brown too rapidly, tent the chicken with aluminum foil to keep it from burning.
10. Once the chicken is fully cooked and the skin is golden and crispy, take it from the oven and let it rest for 10-15 minutes before carving.
11. Move the chicken to a serving plate.
12. Optional: Pour the pan drippings into a saucepan and cook over medium heat until slightly reduced, creating delicious gravy.
13. Carve the chicken and serve it hot with your preferred side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.
14. Garnish with fresh herbs to enhance the flavor and appearance.
15. Enjoy the juicy and delicious cooked entire chicken right out of the oven!
1. Begin by patting the pre-cut chicken pieces with paper towels to remove any extra moisture.
2. In a small dish, whisk together 2 eggs and 1/4 cup milk to make an egg wash.
3. In a separate shallow bowl or dish, combine 1 cup all-purpose flour, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried thyme, and salt and pepper to taste.
4. Dip each piece of chicken in the egg wash, then coat equally with the seasoned flour mixture.
5. Heat vegetable oil in a large skillet or frying pan over medium-high heat. The oil should be approximately an inch deep in the pan.
6. Once the oil is heated, add the coated chicken pieces to the skillet in stages, taking care not to overcrowd the pan.
7. Fry the chicken for 5-6 minutes per side, or until golden brown and fully done. The chicken’s internal temperature should reach 165°F (75°C).
8. To ensure equal cooking and browning, occasionally turn the chicken pieces using tongs.
9. Once the chicken is done, use a slotted spoon to transfer it to a dish lined with paper towels to drain any leftover oil.
10. Sprinkle some more salt and pepper over the fried chicken while it’s still hot for more flavor.
11. Repeat the frying process with the remaining chicken pieces until completely done.
12. Serve the crispy fried chicken hot with your preferred side dishes, such as mashed potatoes, coleslaw, or cornbread.
13. Make a dipping sauce with mayonnaise, Dijon mustard, honey, and a splash of lemon juice.
14. Garnish the fried chicken with fresh parsley or chopped green onions for a colorful finish.
15. Share the tasty, crispy fried chicken with your friends and family!
1. Begin by properly washing the mutton trotters (goat trotters) and trimming away any superfluous fat or skin.
2. In a large saucepan or pressure cooker, heat 2 tablespoons vegetable oil over medium heat.
3. Add two chopped onions and sauté till golden brown.
4. Stir in 2 teaspoons ginger-garlic paste and simmer for another 2-3 minutes, or until aromatic.
5. Cook 2 chopped tomatoes until they soften and break down.
6. Sprinkle 2 teaspoons of red curry paste or your favorite curry powder blend into the saucepan and heat for 1 minute to unleash the spices.
7. Place the cleaned mutton trotters in the pot with 4 cups of water, or enough to thoroughly cover it.
8. Season with salt to taste and stir well to combine.
9. If using a pressure cooker, close the lid and cook the mutton paya under pressure for about 20-25 minutes, or until they are tender.
10. If using a regular pot, cover and simmer the mutton paya for 2-3 hours, or until they are fork-tender, stirring occasionally and adding more water if necessary.
11. Once the mutton paya are cooked, check the consistency of the curry. If it’s too thin, simmer uncovered until it thickens slightly.
12. Taste the curry and adjust the seasoning if needed.
13. Garnish the mutton paya curry with freshly chopped cilantro leaves and a squeeze of lemon juice for extra freshness.
14. Serve the mutton paya curry hot with steamed rice, naan bread, or crusty bread.
15. Enjoy the rich and aromatic flavors of this delicious mutton paya curry as a comforting meal!
1. Preheat the grill to medium-high heat.
2. Rinse the Queenfish fillets with cold water and wipe dry with paper towels.
3. In a small mixing bowl, combine 2 tablespoons olive oil, the juice of one lemon, 2 cloves chopped garlic, 1 teaspoon dried oregano, 1 teaspoon dried thyme, salt, and pepper to taste.
4. Brush the olive oil mixture liberally over both sides of the Queenfish fillets.
5. Place the fillets on the hot grill and cook for 4-5 minutes each side, or until the salmon is opaque and readily flaked with a fork.
6. To keep the fish from splitting apart during grilling, try not to turn it too frequently.
7. Meanwhile, make a simple lemon herb sauce by mixing 2 tablespoons melted butter, 1 tablespoon minced fresh parsley, and the zest of one lemon.
8. When the Queenfish is cooked through, take it from the grill and place it on a serving plate.
9. Drizzle the Lemon Herb Sauce over the Grilled Queenfish Fillets.
10. Garnish with fresh herbs and lemon wedges before serving.
11. Serve the grilled Queenfish hot with your favorite side dishes like roasted vegetables, rice, or a fresh salad.
12. Optionally, top with crumbled feta cheese for an added punch of flavor.
13. Enjoy the delicate and tasty grilled Queenfish right off the grill!
14. This meal goes well with a glass of chilled white wine or a light-bodied rosé.
1. Preheat the oven to 375°F (190° C).
2. Season the pork chops liberally with salt and pepper on both sides.
3. In a small mixing bowl, combine 2 tablespoons olive oil, 2 cloves minced garlic, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon paprika.
4. Rub the seasoned olive oil mixture all over the pork chops to coat them evenly.
5. You may marinate the pork chops in the seasoned olive oil mixture for around 30 minutes to improve the flavor.
6. Put the pork chops in a baking dish or on a prepared baking sheet.
7. Bake the pork chops in a preheated oven for 25-30 minutes, or until a meat thermometer registers an internal temperature of 145°F (63°C).
8. If you like your pork chops well-done, bake them until the internal temperature reaches 160°F (71°C).
9. To keep the pork chops moist during baking, baste them regularly with any liquids or marinade left in the baking dish.
10. When the pork chops are fully cooked and tender, remove them from the oven and allow them to rest for a few minutes before serving.
11. Garnish the pork chops with freshly cut parsley or thyme for an added explosion of flavor and color.
12. Serve the baked pork chops hot with your preferred side dishes, such as mashed potatoes, roasted vegetables, or a crisp green salad.
13. Drizzle any pan juices over the pork chops before serving for extra flavor.
14. Enjoy the juicy and delicious roasted pork chops fresh out of the oven!
1. Boil four big potatoes until fork-tender. Peel and crush in a mixing basin.
2. In a skillet, heat 2 tablespoons vegetable oil over medium heat.
3. Add one finely chopped onion and sauté till transparent.
4. Add 2 minced garlic cloves and sauté for another minute, or until fragrant.
5. Add 250g of beef mince to the skillet and heat until browned and well cooked.
6. Season the beef mince with salt and pepper, 1 teaspoon paprika, and 1 teaspoon cumin powder.
7. Add 1/4 cup frozen pea and carrot mix (optional) for taste and color.
8. After cooking the beef mince combination, let it to cool somewhat.
9. Divide the mashed potatoes in equal amounts and flatten into discs.
10. Put a teaspoon of beef mince mixture in the center of each potato disc.
11. Fold the potato disk over the filling to make a circular patty and seal the edges.
12. Repeat with the leftover potato-beef mince combination.
13. In a small dish, combine 2 eggs and a sprinkle of salt.
14. Dip each potato chop in the beaten eggs, then coat with breadcrumbs.
15. In a medium-sized skillet, heat the vegetable oil. Fry the potato chops until golden brown and crisp on both sides. Before serving, drain any excess oil on paper towels.
