Coconut Fish Curry

There are some times when you come across a recipe in a magazine which you ABSOLUTELY have to try. I mean it just screams at you from the pages and you happily make a grocery list and plan to make it asap. This is one of those recipes. Its highly likely that you already have everything in your pantry already! This recipe is by Marion Grasby and I’ve tried it for you, so its definitely foolproof. Also, I added three times the amount of garlic. TEEHEE!

The fish comes out to be soft and flaky and the coconut milk gives the curry a light creaminess without being too heavy! I’d suggest using light coconut milk instead of the really thick one. I halved the amount of cardamom and increased the salt a bit. This is full on packed with flavor and its not too spicy at all! Also, I had leftovers the other day and I’m super super happy! onto the recipe!

Ingredients:

  • 2 tbsp vegetable oil
  • 1 brown onion, thinly sliced
  • 6 garlic cloves, grated
  • 1 tbsp grated ginger
  • 1 large green chilli, chopped
  • 7-8 fresh curry leaves
  • 1 tbsp coriander powder
  • 1 tsp cardamom powder
  • 1 tsp mustard seeds
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric
  • 1 tsp seasalt
  • 1 tbsp tomato paste
  • 3 tomatoes, finely chopped
  • 1/4 cup water
  • 2 cups coconut milk (I used light)
  • 800g white fish fillets, cut into thick strips (I used Basa fillets)

 

Heat the oil over medium heat and add the onions. Cook until the onions are soft but not brown. Add garlic, ginger, curry leaves and the chopped green chilli. Cook this for a bit.

Time to add the spices! Add coriander powder, cardamom, salt, chilli and turmeric and cook the spices until fragrant. This won’t take a bit. Such an easy dish you’ll be surprised!

Add in the tomato paste, tomatoes and the water. Cook until the tomatoes are soft and a bubbly spicy paste forms, add the coconut milk and fish pieces.

Cook this covered for about five to ten minutes and then simmer uncovered till the fish is cooked. You can tell when its totally cooked when the fish turn white and cleanly comes away when pulled at, with a fork and gets flaky.

Serve with steamed rice and lime wedges and coriander if you want!

OHSOYUM. and you know what? Hardly took me any time!! This is perfect for a weeknight meal and fills your belly with a warm glow of spicy creamy happiness! Ah! perfection 🙂

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Honey Soy Chicken with Garlic Butter Rice

I love chicken. I can’t deny it. I’m always looking to cook it up different ways but there are sometimes you’re just not bothered to open up a book or the internets for a recipe. So this was just some invention done right!

I wrote the recipe on the fridge as I went along adding things to the marinade. Its super hassle free, its quick and easy and the best bit, it literally only uses two spoons of olive oil! Tender juicy sweet and spicy chicken with an almost burnt glaze with just the right bit of char! Pair it up with the garlic rice and I’m sure you’ll come back to this recipe again and again!

Ingredients

  • 2 pieces Maryland chicken, skin removed
  • 1 tsp salt
  • 2 tbsp plus a bit extra, honey
  • 2 tbsp dark soy sauce
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp chilli flakes
  • 1/2 tsp cayenne pepper
  • 1 tsp ginger garlic paste
  • Toasted black sesame seeds for garnish. You could use white too.

For the rice :

  • 1 glass rice, soaked
  • 3 glasses of water
  • 1 egg, beaten
  • 6 cloves garlic
  • 1 chunka thick butter
  • Chopped green onions for garnish

I hate spending hours in the kitchen so usually my recipes have a lot of marination and just basic chucking over the pan or in the over or so. This one kinda uses both because I feel its easier to achieve that glaze over a pan rather than the oven.

Clean the skin and excess fat off the maryland chicken. Mix all the marinade ingredients in a bowl and let sit for about ten minutes.

Cut slits in the meaty parts of the chicken and coat with marinade. Leave this for half an hour. Then flip the pieces so everything gets an even time. These pieces are big, y’all. For another half hour that is.

Preheat your oven on 190 C for ten minutes. Chuck the chicken along with the marinade in a deep heat proof dish in the oven. Let it cook for twenty minutes on 180 C and then take it out, flip it and chuck it in again. For another twenty. The best way to know if your chicken is oven cooked is to insert a knife or a fork and see if the juices run clear.

Even if there is still juice left in the dish, transfer the pieces to a pan. Brush with some extra honey and wait for it to bubble up gloriously, coating the chicken with that glaze. SAUCE IT. UP.

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Thats it! Chickens ready!! Onto the rice!

Boil your three glasses of water in a pan and add the pre-soaked rice.

Boil till your rice is almost done, should have a slight bite to it. Drain it and keep it aside. ONLEY FOR A BIT.

In the same pan, melt that chunka gawjus butter. and add all the crushed garlic cloves to it. Saute this till your kitchen smells like it’ll kill all the vampires today itself. Bad jokes aside, saute the garlic till its aromatic and then add in the egg. You can also add some salt and pepper to taste but I didn’t. After your egg is mostly scrambled, plop the rice back in and mix well.

Cover and let cook for around two more minutes on a verrryy low heat. Your rice should be ready for a nibblin.

THATS IT.

serve immediately!

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Fiesty Orange Chicken

Okay everyone, leave whatever you’re doing and go make this right – i mean right now. put down the newspaper. because i swear to God this is so good. I fiddled around a recipe i found on the internet. I added quite a bit of extra ingredients so i can safely say that the recipe is mine and not lifted 😉 teehee.

The result : a tangy zesty sweet and devastatingly delicious gravy which is not too overpowering and lets the chicken dominate, perfect coupled with your favorite vegetable fried rice. You can choose any vegetables to go – this time I used baby corn, carrots and capsicum. Make sure you make enough because this gets down before you can say orange. SRSLY FELLAS.

Ingredients:

For marination:

  • 1 kg boneless chicken
  • 1/2 cup fresh orange juice
  • 2 tbsp dark soy sauce
  • 1 tsp crushed garlic

For the Sauce:

  • 2 1/2 cups chicken stock
  • 1 1/4 cups fresh orange juice
  • 1 cup sugar
  • 2/3 cup vinegar
  • 1/2 cup dark soy sauce
  • 1 tbsp crushed minced garlic
  • 2 tbsp hot sauce
  • 1/2 tsp crushed ginger
  • 1/2 tsp pepper
  • 1 tbsp oyster sauce

 

  • 2 medium carrots, cut slantwise
  • 1 small can baby corn halved
  • 1 green and 1 red bell pepper each
  • 3 tbsp cornflour dissolved in bit of water to thicken
  • extra cornflour for dredging chicken
  • Oil for shallow frying (I used 1/4 cup peanut oil)

 

Cut the chicken into bite sized cubes and marinate it with the OJ, soy sauce and garlic for almost an hour. If you’re short on time, half an hour can work too. Meanwhile, prep your vegetables and cut them how you like. I used baby corn, capsicum and carrots in this recipe.

After the chicken has been done soaking up that orange, dredge it in cornflour and shallow fry it in batches over medium heat until cooked through and golden. Set this aside. In the same wok or pan, stir fry the vegetables and set them aside as well. Make sure you don’t over-do the stir-frying. We want fresh crisp vegetables which have a slight bite to them.

 

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Look at those colors!

Set the vegetables aside.

In the same pan, add all the sauce ingredients and mix over medium heat. Once the liquid starts to boil, add the dissolved cornflour to thicken it to your desired consistency. I usually don’t make it too thick because it goes over rice so we want it not to be too porridge-like.

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Add the chicken and vegetables back to the sauce and give it a good bubble. Serve this over piping hot boiled rice. Deliciousness!

 

Everyone loves this! Orange Chicken for president, I say!

 

 

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Today! Try it Today!

Mongolian Beef Stir-fry

I absolutely love a good beef stir-fry. Many people think that getting very lean meat for a stir-fry is the best, but honestly any premium cut works as long as the meat is streak-free and marinated well. I usually get pre-cut strips because they’re the easiest to marinate! I also find that if you wash the meat and drain it well until dry, the meat cooks really well with little oil. And that’s technically what we want while stir-frying anything!

This recipe is so flavorsome and smashingly delicious that you’ll find yourself coming back to it again and again! And its perfect for those weeknights when you’re hard pressed for time but you want a glorious meal in minutes. The sticky salty sweet sauce goes perfectly with the fresh vegetables, remember to pair this with egg fried rice!

On with it then!

Ingredients:

  • 1 kg Beef steak cut into strips
  • 5 cloves garlic, crushed
  • 2 heaped tbsp soy sauce
  • 1/4 cup cornstarch
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 3 baby bok-choy roughly chopped
  • 2 tbsp vegetable oil
  • 1 tsp Sesame seeds
  • 1 small bunch green onions (3 stalks) sliced for garnish

For the sauce:

  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 3 cloves garlic, crushed
  • 2 tsp fresh ginger crushed

 

img_1472_fotorMix garlic, soy sauce, and cornstarch to create a thick marinade and mix in the beef strips. Let these sit for an hour or so, the soy sauce cuts through the beef and tenderizes it so you really don’t need to worry about it not cooking through later.

 

 

Heat up 2 tbsp of vegetable oil in a large pan and fry the beef in batches, or at once if the pan is big enough, until the beef is well browned on both sides. Set the beef aside and return the pan to heat.

Stir-fry the bok choy in the same pan until wilted and soft, set aside. Stir-fry the bell peppers for a minute and set aside too.

Return the same old pan to the heat. Add the garlic and ginger with the soy sauce and brown sugar for the sauce and let this boil. Add the beef and heat through until the sticky sauce covers all the beef.

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Add the vegetables and quickly serve garnished with lots of chopped green onion and sesame seeds! Look at those colors!

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WHAT? that easy? You’re kidding, no I’m not really kidding. This is one fast and easy recipe which is so easy to whip up and you won’t believe how amazing it tastes! Just goes to show you don’t need a hell lot of ingredients for cooking a yum dish!

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Sigh. Beautiful.

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Sticky Meatballs with Noodle Salad

Oh man, this dish blows my mind. I kid you not, its chock full of fresh flavors and super healthy and filling! I use a minimal amount of oil to cook the meatballs and it makes for a surprisingly fresh tasting dish! I’ve made it again and again after altering a recipe that came in my Hello Fresh subscription box!

The meatballs are juicy and sticky with the kecap manis dressing and they go perfectly with freshly cooked rice noodles and snap peas, I’m always heavy handed with garlic and seasoning because I feel you can’t really have enough of garlic. Always season as you go, this keeps on balancing your dish and is one of the things super awesome chefs do as well! The red chilli gives this dish a perfect underlying sweet heat, I used three because I love chilli as well! And its okay to use more because you’re cutting up the heat by frying it in oil anyway! onto this deliciousness!

Ingredients:

  • 1 kg minced lean beef
  • 3 bunches spring onions chopped finely
  • 6 tbsp kecap manis
  • 3 tbsp fish sauce
  • 1 tsp salt
  • 1 tsp crushed black pepper
  • A full bulb of garlic, crushed
  • 1 tsp crushed ginger
  • 2/3 packet rice stick noodles
  • 300 g, roughly a big handful of snow peas, trimmed and sliced
  • 4 tbsp olive oil
  • 3 long red chillis, sliced
  • 1/4 cup chicken stock

 

img_1424_fotorFind the biggest goddamned bowl in the house and dump your mincemeat in. Add half the kecap manis, half the garlic, the teaspoon of ginger, all of the spring onions and salt and pepper.

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Mix well and shape into small meatballs. Keep the size small so that they cook through because we don’t want to use a crazy amount of oil. Heat olive oil in a pan and cook these meatballs in batches, setting them aside on a plate when evenly browned.

 

 

 

 

img_1430_fotorMeanwhile, cook the rice stick noodles according to packet instructions and in the last 30 seconds of cooking, add in the slivered snow peas. Drain and set aside. Make sure these don’t get too cold.

On to making our sauce which packs all the flavor!

In the pan you used for making the meatballs. Yes yes, Im sure you didn’t clean it up, its still lying there, grab it 😛 Put a wee bit more olive oil in and your sliced red chilli. Put the remainder of the garlic and fry these together until fragrant.

Add the fish sauce, the remaining kecap manis and the stock and cook until this starts to bubble. I found myself adding more salt and pepper to this, but you can season to your taste!

Divide noodles and peas into bowls. And mix the meatballs into the sticky sauce. Spoon this over the noodles and serve while hot! You cannot believe how satisfying a small bowl of this is! Make sure every bowl gets an equal amount of meatballs or there will be war!

Enjoy!

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OH GOD LOOK AT THAT

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Garlic Pepper Chicken Bake

 This is really such a simple recipe that comes together in as little as twenty minutes! Its super healthy! I will destroy the order of the universe and call butter healthy here 😛 Try to use fresh mushrooms because this is one ingredient that really shines with the buttery garlic and becomes the star of the whole bake.

I used nothing but salt and freshly ground pepper for seasoning in combination with the garlic – you can choose to add herbs, but I feel keeping things simple here really gives all the vegetables and the mushrooms a chance to sing! I also had to add extra salt and pepper as I went along because I like a bit of a kick! On with the recipe!

Ingredients:

  • 1 whole bulb of garlic, crushed
  • 4 tbsp butter
  • 1/2 kg boneless chicken
  • 1 tsp freshly ground pepper
  • salt to taste (I used 1 tsp) you can use more or less if your heart so desires. But there’s extra vegetables too in here, so keep some extra for those.
  • 1 cup chopped portobello mushrooms
  • 1/2 cup sweet corn
  • 1/2 cup grated carrot (1 carrot is enough)
  • 1 small bunch of broccoli – cooked/steamed ready to use. (Just immerse the head in boiling water and take it out after 15 or so seconds and run through cold water)

For the topping:

  • 1 tbsp butter
  • 1 tbsp flour
  • 1/2 cup milk
  • 1/2 cup chicken stock (I used store bought)
  • 1/4 cup tasty cheese (You can use mozzarella and cheddar mixed if you like)
  • more salt and pepper to taste

Prep your vegetables, clean and scrub the mushrooms and cut them. Grate the carrot and cook the broccoli, separating the florets.

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Melt the butter in a saucepan and brown the garlic, taking care not to burn the butter. Add the chicken and cook till the chicken is done, adding salt and pepper to it along the way.

I added half the amount with the chicken and half later, with the vegetables.

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Add the vegetables to the chicken, adding more salt and pepper – tasting with each addition. Once this is done, set aside – allowing to cool.

In a separate pan, make the topping. This is a simple bechamel just with extra cheese. Melt the butter and add the flour, making a paste. Add the milk and stock, stirring continuously so that the mixture does not clump.

 

 

 

When the sauce has thickened, stir in the cheese.

 

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In a deep set baking dish, set your chicken and vegetables in a layer and top with the topping. Bake this at 200 c in the oven till warmed through and topping has melted.

The cheese will start to become golden at places. and its completely okay to eye these pieces and set them out for yourself – hey you made it after all!

 

 

 

 

 

 

I served this bake with some buttered buns. ahahhaha. buttered buns. They were bagels actually, which I baked with some extra butter, You can also totally use ready made garlic bread. No judging.

mmmmmm this goes down well!

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Creamy Spinach Fettucine

My power flavor combinations : spinach, mushroom and garlic come together in this delicious creamy pasta main that is sure to get anyone raving about how awesome of a cook you are. Super easy to whip up in your kitchen and perfect for a weekday meal. Save some leftovers for your weekend movie marathons and you’ll thank your lucky stars you chanced upon this recipe and actually made it.

You can opt to make this vegetarian, its equally amazing that way. I wanted to add a bit of chicken to it, so I did. I love how the color turns out, it looks really beautiful on the plate and tastes as good!

Ingredients:

  • 5 cloves garlic, crushed
  • 1/2 tsp red chilli flakes
  • 1 tbsp oil
  • 1 chicken breast, cut into strips
  • 190 g mushrooms, sliced (1 small can)
  • 4 tbsp butter
  • 2 tbsp flour
  • 2 cups milk
  • 1 cup chicken stock
  • 120 g spinach, washed and blanched
  • 1/2 tsp salt
  • 1/2 tsp crushed black pepper
  • 1/4 tsp white pepper
  • 1 tbsp mixed Italian herbs
  • 1 packet fettucine pasta – boiled according to packet instructions

 

Start off by warming up the oil in a deep nonstick pan. Add in the garlic and chilli flakes and heat till fragrant. This really adds that extra kick later on! Add the chicken and cook until the chicken is done.

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Add the mushrooms to the chicken and season with salt and pepper. Set this aside. Blend the milk and spinach together to make your super-healthy spinach based sauce. I used a hand blender but you can use a normal one.

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In another pan, start off by making a white sauce (that won’t really be white because we’re going to add a ton of spinach in it! YUM!) Add butter to the pan and once melted, add the flour. Keep the heat to a medium and turn the flour about in the pan till a smooth but crumbly paste. Add the spinachy-milk and keep stirring. Add the stock and keep mixing over heat till the sauce thickens. Add the pepper, Italian herbs and salt to taste.

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Take the biggest pan you can find, ahem. And start off by adding the boiled fettucine to the spinach sauce. Add the chicken and mushrooms and mix well. Ta-da! Your green super healthy pasta is done! I don’t think butter and milk are unhealthy and neither should you!  Go on and indulge!

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So satisfying!

Crunchy Fish Fingers

winter is upon us! and winters mean lots of fried food and warm comforters and late night tv! i’m personally a huge fan of fried fish so this recipe perfectly fits in with my current mood. i made a huge platter of these for my daughter’s second birthday and had everyone raving. the fish was bought pre-cut and i used sole for this, you can use pangasius (not sure about the spellings) but that’s usually very tasteless so i don’t recommend.

You can make this at ahead and keep this, it freezes very well. Again, be sure to use fresh breadcrumbs otherwise the crunch on this is lost, make sure the oil for frying is hot but not too hot as to burn the crust – this will prevent soggy fish and result in that delectable golden crust that we see in food magazines. Don’t fry a large batch, keep it small and keep it warm in a hot oven till serving time. Remember, this is best served with a big batch of fresh hot potato chippies!

For the marination:

  • 1 kg Boneless fish fingers (I used sole) cleaned and washed
  • 1 tsp salt
  • 1 tbsp garlic paste
  • 1 tbsp white pepper powder
  • 1 tsp mustard paste
  • 4 tbsp vinegar

For coating:

  • 2 beaten eggs
  • 3 cups fresh breadcrumbs
  • 2 cups flour seasoned with 1/2 tsp salt and 1 tsp pepper
  • Oil/ghee for frying

Method:

Amu's 2nd 003_FotorMarinate the fish fingers with all the ingredients from the marinade and coat well, leave these in a pretty little bowl for half an hour.

 

 

 

Amu's 2nd 001_FotorRoll the fish fingers in seasoned flour making sure that a thick layer of flour stays on, repeat with egg and then breadcrumbs. damn, they make you work it.

 

If you’re planning on gorging on these beauties right after you make them, refrigerate for 10-15 minutes before frying. If you’re planning on freezing them for some alone time later, then they can go straight in the freezer.

Heat oil in a deep frying wok and fry the fingers in batches until golden. Serve immediately!

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OH. this is the kind of bed everyone wants to lay on.

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Baked Honey Ginger Chicken

I invented a recipe which i was dying to share with you all but between the job and the fall crazies, i’ve barely had time to keep up with my little baby – my blog! so apologies, but im promising you, i will knock your socks off with this one.

My mom was over the other day and I whipped up two Chinese dishes, being on the quest for eating healthy, I didn’t want to indulge in fried chicken – so I tried my hand at baking the chicken with a rich honey-ginger sauce that makes up for the absence of flavor. GREAT SUCCESS! I ate so much because it was totally guilt-free!

The dish is very easy, especially for busy people who don’t have tons of time to slave over stove-tops. You can marinate the chicken and then chuck it in the oven and just dress it up at the end – you can’t go wrong!

Ingredients:

For the marination

  • 1 kg chicken  -cut into long strips lenghtwise
  • 1/2 cup light soy sauce
  • 1 tsp ginger garlic paste
  • 2 tsp olive oil

Marinate the chicken strips for half an hour so that all of this goodness is incorporated.

Line your baking tray with foil and pre-heat the oven at 250 for ten minutes.

Lay the strips on the tray vertically and cover with the leftover marinade mixture – don’t waste any of it, the chicken will cook in this. Chuck this in the oven for forty minutes and forget about it.

Meanwhile make the sauce:

  • 1 cup stock
  • 1 heaped tsp crushed ginger
  • 2 tbsp honey
  • 2 tbsp sweet chili sauce (I used Mama Sita’s)
  • 1 tsp flaked chilli
  • 1 tbsp cornflour mixed with some cold water

Some sesame seeds and sliced green chili to garnish

Combine all the ingredients in a  saucepan (except cornflour) and bring to boil. Add the cornflour. The sauce should thicken up nicely.

Once the forty minutes are up, Turn up the grill in the oven and cook till chicken seems dry and looks golden. Cover the chicken with the sauce and cook for additional ten minutes.

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Garnish with sesame seeds and sliced green chili and serve hot with a pile of steaming boiled rice!

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Note: oven time might take longer, wait till the chicken is well roasted and isn’t watery anymore before adding the sauce.

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YUMM.

Skinny Cheese Sandwiches

Wait, what? Skinny and cheese in the same title? it’s true folks, the big fat is on a mission to eat healthy and since that involves whipping up dinner and lunch every day, i’ve been a tad busy, unable to document anything. But the great part is, i have delicious healthy, almost fat free recipes to share which don’t compromise on the taste!

I guarantee you that this sandwich is going to give you happy dreams, so you can kiss your grease ridden nightmares goodbye and give your tummy a reason to love you back. This is very filling, and I’ve used low-fat cottage cheese in two ways, one as meat and the other, as well – cheese.

All aboard the low-fat train? CHOO CHOO!

Ingredients:

  • Multi-grain bread, sliced
  • 1 cup cottage cheese, sliced
  • 1 small onion, sliced
  • 1 cucumber, sliced into rounds
  • 1 small tomato, sliced
  • Sprinkle of Paprika
  • Sprinkle of salt
  • Mayonnaise (optional – I only used a little smidgen)
  • 1 tsp BBQ sauce
  • Olive oil (as needed)
  • Soy sauce (as needed)
  • Honey mustard (as needed)

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Prepare your veggies and set aside. They should be sliced up and ready to be used for the sandwich, otherwise you’ll probably cut a finger off in between prep. Divide the cheese into two portions, we will imagine one portion as the meat substitute in the sandwich.

food 003Fry half of the sliced cottage cheese in a pan over a slight drizzle of olive oil and season with paprika and salt. Keep going till your sliced have a golden crunchy crust. This will be the winning layer, I kid you not.

 

 

food 006Saute the onions in the same pan, without adding more oil, you can add a bit of soy sauce to achieve a slight caramelization but the purpose is to have glistening pink sweet onion in the end. Set these two on a plate. Looks gorgeous already, doesn’t it?

 

Toast the bread and start with a little smidge of mayonnaise. I would have skipped this altogether, but you can use some to hold the sandwich together. Wish we could use mayonnaise on humans to hold them together too. eheheheh :3

Layer with fresh cheese, then cucumbers, then tomato. Add the onion and lastly, the grilled and seasoned cottage cheese.

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Finish it off by spreading BBQ sauce on the other toast and a slight spatter of honey-mustard. The sandwich now should come forth and get ready to be devoured.

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YUMM.

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