SPICY WITH A SWEET AND SOUR AFTER TASTE THAI STYLE FISH APPETIZER - PLA TOD NAMPRIK POW

I BET YOU CAN MAKE THIS AT HOME. JUST MAKE THE CHILLY PASTE AHEAD OF TIME......ENJOY !

PLA TOD NAMPRIK POW ( FISH TOSSED IN ROASTED CHILLY PASTE)


PLA TOD NAMPRIK POW 
( FISH PAN SEARED AND TOSSED IN ROASTED CHILLY PASTE IN THAILAND STYLE)


YOU MAY MAKE THIS DISH WITH PRAWNS/ CHICKEN OR PANEER OR TOFU AS WELL JUST SUBSTITUTE THE FISH WITH ANY OF THE ABOVE.

INGREDIENTS UOM QTY
BASA FISH GRM 180
GARLIC  GRM 10
ROASTED CHILLI PASTE GRM 15
OYSTER SAUCE ML 10
FISH SAUCE ML 5
SWEET BASIL GRM 15
OIL ML 10
TAKE BASA FILLET. CUT INTO SLICES. MARINATE WITH SALT, OIL AND LEMON JUICE. DUST WITH A LITTLE FLOUR . HEAT YOUR PAN TILL EXTREMELY HOT ADD OIL. ADD THE MARINATED FISH. DO NOT BE IN A RUSH TO MOVE IT AROUND. TAKE A WOODEN SPATULA AND FLIP THEM AFTER ABOUT 45 SECONDS. COOK ON THE OTHER SIDE. ADD ALL THE INGREDIENTS AND SAUTEE. SERVE HOT.

MY SECRET RECIPE FOR THE ROASTED CHILLI PASTE
ROSTED CHILLI PASTE
ONION   50 GMS
GARLIC  50 GMS
DRY RED CHILLI  50 GMS
PARM SUGAR  25 GMS
TAMARIND  25 GMS
FISH SAUCE  50 ML
OIL  100 ML

(YOU MAY MAKE A JAIN VERSION BY OMITTING THE ONION AND GARLIC)

ROAST THE RED CHILLY IN A DRY PAN. ADD ALL THE INGREDIENTS AND MAKE A PASTE MAKE A PASTE IN A FOOD PROCESSOR, EXCEPT THE OIL . 
COOK THE MIXTURE IN OIL TILL IT STARTS LEAVING THE OIL APPROX 20 MINUTES. THIS MAY BE KEPT IN REFRIGERATOR FOR 15 DAYS.
PLA TOD NAMPRIK POW ( FISH TOSSED IN ROASTED CHILLY PASTE)
  
PLA TOD NAMPRIK POW ( FISH TOSSED IN ROASTED CHILLY PASTE)

P

PLA TOD NAMPRIK POW ( FISH TOSSED IN ROASTED CHILLY PASTE)

PLA TOD NAMPRIK POW ( FISH TOSSED IN ROASTED CHILLY PASTE)

Comments

Post a Comment

Popular posts from this blog

THE BEST TANDOORI CHICKEN TIKKA - ALISHAN MURGH TIKKA ALA CHEF SAHA

Image
ALISHAN MURGH TIKKA ALA CHEF SAHA  MIX ALL INGREDIENTS TOGETHER TO MAKE THE MARINATION. COOK IN TANDOOR TILL DONE  OR MICROWAVE OVEN IN CONVECTION SETTING FOR 20 MINUTES. MAKES 5 SERVINGS 1 Chicken leg boneless  (Diced) GRM 1000 2 Almond GRM 60 3 ½ lb.  Onions (coarsely chopped) GRM 230 4 4  Green Chillies (Hari Mirch) (chopped) GRM 12 5 8 cloves of  Garlic (Lehsan) (peeled) GRM 9 6 4 (1") cubes of  Ginger (Adrak) (peeled and coarsely chopped) GRM 33 7 ½ tsp.  Whole Cloves (Loung) GRM 4 8 16  Cardamom Pods (Choti Ilaichi) GRM 1 9 1 (2"-piece) of  Cinnamon Stick (Dal Cheeni) GRM 1 10 10  Black Peppercorns (Saabut Kaali Mirch) GRM 1 11 2 tbsp. CUMMIN SEEDS (Sufaid Saabut Zeera) (grounded) GRM 18 12 4 tsp. of CORIANDER SEEDS (Dhania) (grounded) GRM 8 13 ½
Read more

SAMUNDARI RATAN BY CHEF SOURAV SAHA

Image
This one goes out for the lobster lovers..... Samundari Ratan by chef Sourav saha (Lobster marinated in white coconut-flavoured masala. ) Ingredients: 2 lobster weighing 1 kg each. 1 tsp ginger-garlic paste 1 tsp green chilli paste Salt to taste Juice from 1 lemon 100 gm hung yogurt 100 ml coconut milk 50 gm almond paste 100 gm sliced white onions 1/2 tsp cardamom powder 1/2 tsp saffron water Procedure: Combine the ginger-garlic and green chilli paste with the salt and lemon juice. Cut the lobster into large chunks and add into the marinade. Allow to marinate for 15 minutes. Then add the yogurt, coconut milk, almond paste, white onions, cardamom and saffron water. Add the marinated lobsters into the yogurt mixture. Place the marinated lobsters in a shallow lagan, seal the lid using a little flour dough and cook on slow flame. Alternatively cook in a moderate oven at 145 degree Celsius for 15 minutes or till cooked. You may substitute lobster with king prawns or
Read more

SAMOSA @home...refrigerate after you make and still keeps crispy after you warm in microwave oven....Enjoy

Image
For the dough:- Flour - 2.5 cups Ajwain ( carom seeds) - 1.5 tsp Salt 1.5 tsp Clarified Butter ( Ghee) - 4 tbsp Water - 1cup Rub flour and clarified butter, add salt and Ajwain ( carom seeds), Add water slowly to form a hard dough. Rest the dough for 20 minutes For the stuffing (samosa filling):- Medium sized potato boiled, mashed (5 pieces) Green Peas- 1 cup ( boiled and smashed a bit) Clarified Butter ( Ghee) - 2 tbsp cumin seeds - 1 tsp Salt - 1/2 tsp Ginger chopped - 3 tsp Dry Mango powder - 2 tsp Red chili powder - 1 tsp ( optional, use only if you want it spicy) Coriander powder - 1.5 tsp GaramMasala Powder - 1.5 tsp For the filling, warm a pan with clarified butter, add cumin seeds wait till it starts to crackle, add ginger and saute, add mashed potatoes, green peas and saute. Add the rest of the ingredients and mix well, cook on a low flame for 15 minutes, mixing every 3 minutes to ensure the stuffing is not sticking to the pan. cool the filling to mak
Read more