This is one of my newest addition to favorite starters or sides menu.
After a week of hectic traveling and spending time with family in India, followed by a weekend dedicated almost exclusively to having back to back post-Diwali parties in Bahrain, I barely cooked anything apart from breakfast, perhaps! So, naturally, loads of all sorts of works piled up, demanding my attention. But, due to weariness from travel and attending parties till wee hours, I kept on pushing till the next day.
Finally, convinced myself and managed to go out to complete some unfinished jobs today. Reached home after a couple of work done, phew finally! Walked into the house, it’s already 11:40 am, still, haven’t sorted out the lunch. With nothing particular in mind, I scanned the fridge. Jackpot! Few King fish slices, a bowl of cooked chickpeas. Main menu problem solved! Not enough time to cook fish curry so decided to make a simple menu of one pot chickpeas curry, with rice, a salad, and curry leaf fish fry.
Its 12 noon and I have 1/2 hour or even less to prepare my lunch. Marinated my fish, rice cooking on the stove top1, heated a pan on stovetop 2 with a drizzle of oil, sauteed some onion, ginger, and garlic, threw in chopped tomatoes, spices, and dumped the bowl of cooked chickpeas, adding some water and covered with the lid. Stovetop 3: seared the curry leaves and spice rubbed fish slices for just 1-2 min each side and done. Turned off the heat, great! rice was done.
It’s almost 12:25pm, rushed to go down and pick up my younger daughter from the school bus stop, while the chickpeas curry still on simmer. Returned home hopping and playing, along with my little hyper kid, paying full attention to her school tales. Literary, it takes me 15-20 mins to push her every day, to go for a shower. While she was playing during her shower time, I garnished the chickpeas curry, cut a simple salad with cucumber, tomatoes, orange and jarjeer leaves. Lunch table arranged; now some mommy time with Annie, got her dressed and sat for lunch with her unending tales.
Now, the Curry leaf and Spice rubbed Fish became the star dish of that lunch. Thereafter, I had to make the same whenever I bought king fish. I said to myself, ” let them have it, until they get bored of it”
Preparation time: 8-10 min Cook time: 5 min Serve: 4
- 6 medium slices Kingfish
- 11/2 tsp coriander powder
- 1 tsp black pepper powder
- 1/2 tsp turmeric powder
- 1-2 tsp Kashmiri chili powder
- 1 tbsp semolina( suji/rawa) or cornmeal
- 1-2 tbsp crushed dry curry leaf powder
- 1/2 tsp ginger-garlic paste
- 2 tbsp lime juice
- Salt for seasoning
- 2 tsp oil for the marinade
- 2 tbsp oil for frying
- Marinade the fish slices for 8-10 min with all the ingredients except for the oil meant for frying
- Heat the oil in frying pan, add the marinated fish slices in the hot oil. Sear them until nice burnt brown color for 2 minutes on each side, or until done.
- Serve hot with a wedge of lime.
*TIP TO MAKE CURRY LEAF POWDER
Wash and dry the curry leaves in sunlight at least for 2-3 days or until dry and crispy. Crush it into a coarse powder and store it in an airtight container. Sprinkle this powder over your raita, upma, poha and salads for that extra flavor.
Hope you liked this recipe. Share your views and your recipes of same kind. Take care.