V I R U N D H U

JFI: Garlic - Oven Roasted Fish

Posted by Mathy Kandasamy | Filed under Garlic, Fish, Jihva For Ingredients(JFI), Archives

Living in a tropical island has a lot advantages. First among them are fresh sea food. In my native island, the art of buying and cooking fish has been perfected over the years. Some of my relatives are even quite adventerous and attempt to fish themselves.

For those who can read Tamil and are interested in reading novels, I would like to recommend Thamizselvi’s ‘Aarukaattuththurai’(தமிழ்ச்செல்வியின் ஆறுகாட்டுத்துறை). The novel is based on a fishing village on the coast of Tamil Nadu. Brings a vivid picture of the lives of the folks living in that fishing village.

Due to lifestyle changes, fried fish has morphed into oven roasted fish. And lately fish consumption has decreased a little due to concerns over global warming. And the problems of health hazards has prevented regular consumption of fish available closer to home. But, when friends gather together organic salmon is procurred and roasted to perfection.

[Sorry about the photo quality. I always like to pop the fish into the oven at the last minute. And, I always keep forgetting to take pictures. I made do with a picture taken in December. And that picture was shot folks clammering around for a taste].

Recipe:

1 lb salmon fillet, cleaned
1 teaspoon Sri Lankan Chilli powder
4-5 cloves garlic, mashed
3 teaspoon sesame oil
salt, as per taste
1/8 teaspoon turmeric powder
a pinch of black pepper

Combine all the ingredients except the fish. Drag the fish through the combined spice/oil mixture.

Place in an oil coated oven proof dish and bake for 15 minutes at 350 degree C. Cover the dish otherwise the fish would be very dry.

Note: The thickness of the fillet is quite important. Cooking time might vary according to the size of the fillet.

Serve with roasted vegetables, rice and salad.

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Methi n Meen

Posted by Mathy Kandasamy | Filed under Keerai (greens), Fish, Sri Lankan, Jihva For Ingredients(JFI), Archives

Methi leaves are something Indians are very familiar with. Not Sri Lankans. And before my cousin taught me her take on Methi leaves, I used to prepare this wholesome slightly bitter greens with dhal. My cousin adds protein too. Just a different kind from the sea. She adds fish. Canned fish to be precise. And it’s a big hit and this recipe has travelled far and wide within our family circle. And you adventerous folks out there, please do share your verdict. I shall pass them to her. (This way, I can ask her to cook for Virundhu and record them.! )

And this is how she cooks.

Recipe:

1 bunch Methi leaves - washed, cleaned and chopped
50 gm canned fish (Tuna, Salmon, Jack Mackerel orSardine) - I use canned fish in water
1 medium red onion
2 green chillies
3-4 curry leaves
1 teaspoon scraped coconut (optional)
1/4 teaspoon fennel seeds
1/4 teaspoon cumin
1/8 teaspoon fenugreek seeds
1-2 teaspoon Sri Lankan Curry Powder (Recipe here) (or according to taste)
1/2 teaspoon lemon juice
Salt

In a skillet, heat oil and add onions and cook until they turn translucent. Add green chillies and cook for a few more minutes. Add fennel sees, cumin, fenugreek seeds and saute for a few seconds. Tear up curry leaves and add to the melange. Spoon in the curry leaves and mix quickly. Add the Methi leaves (fenugreek leaves) and mix them before placing the lid. Let it cook for 3-4 minutes.

Mean while prepare the fish. Usually I use half a can and reserve the rest to be used later during the week. But, this time I had quite a few greens lined up for JFI-Greens. So, I knew I would not be buying Methi leaves that week. And I was not in a mood to make fish cutlet. So, the whole can of Salmon went into the skillet. Open the can and drain the fluid. Seperate the fish into flakes and keep aside.

Once the greens is cooked half-way through, add the fish flakes and mix thoroughly. Let it cook for a few more minutes. Add scraped coconut and salt. Squeeze lemon, just before serving. Best when hot.

Note: Meen is Tamil for Fish

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