Fried Fish Steaks : IHCC

"Potluck", our theme for this week at I Heart Cooking Clubs (IHCC), where we are currently cooking from Madhur Jaffrey's recipes until March 2013.

I bought two slices of salmon a couple of weeks ago and decided to cook one of Madhur Jaffrey's fish dish.

Fried Fish Steak is a very easy and simple dish, all the spices are rubbed into the fish, and fry with a little oil until both sides are cooked and light brown. I mixed all the spices and salt in a small bowl first to combine, and then rubbed the spices onto the fish. Coat with some plain flour and keep the fish slices, covered, in the refrigerator about an hour before frying. According to MJ, you may use halibut, salmon or mackerel for this, though I guess, the spices will be suitable for any type of fish.

Fry on both sides until cooked and light brown. Serve with lemon wedges.

Very nice, we had this for dinner with some rice. Especially good when eaten immediately after frying, don't forget that squeeze of lemon!

To view all the potluck dishes that the others are bringing , please visit I Heart Cooking Clubs (IHCC).


I'm sharing this with :
See Ya In The Gumbo hosted by Ms. enPlace
Recipe Box hosted by Bizzy Bakes
Full Plate Thursday hosted by Miz Helen's Country Cottage

Fried Fish Steak
(adapted from "100 Essential Curries", Madhur Jaffrey)
3 medium-sized halibut steaks (about 630gm/1lb 6oz)  (I used 2 salmon slices)
1/3 - 1/2 teaspoon salt
1/3 - 1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
1/4 teaspoon chilli powder, or to taste
1/2 teaspoon garam masala
1 tablespoon plain flour
4 tablespoons vegetable oil
3 lemon wedges

Lay the fish pieces out in a single layer on a big plate. Dust evenly on both sides with the salt, black pepper, turmeric, chilli powder and garam masala. Rub the spices in. Now dust both sides with the flour and let the steaks sit for 10-15 minutes.

Put the oil in a large frying pan and set over medium-high heat. When hot, put in the steaks in a single layer. When one side turns golden-brown, turn the fish pieces over carefully and brown the second side as well. The fish is done when it is just cooked through. Remove with a slotted spatula and serve with the lemon wedges.
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THB : Dark Chocolate-Almond Cake

Bake No. 13 at The Home Bakers (THB), Dark Chocolate-Almond Cake is chosen by Jocelyn from Riceball Eats. Drop by Riceball Eats for the full recipe. This is a great pick, Jocelyn! I totally enjoyed this cake A LOT! Kinda of "dangerous" as I can't seem to stop at one slice! It is a good thing that I've made only half a recipe, but later on, kinda regretted made only half a recipe!

This cake uses ground almonds and very little amount of all-purpose flour. I used bittersweet chocolate, and the cake is chocolaty bitter and delicious! Ground almonds makes the cake really tender and tasty. Notice the crinkly bubbly crust at the top, first time I'm baking a cake with a very crinkly bubbly top, but it look kinda nice, well to me anyway! And the crust has a soft texture.

I baked half a recipe using a 7" loose-bottomed cake pan, and bake for 30 minutes, I may have overbaked it a little, as according to the book, the center should still be gently soft when at room temperature. The centre of my cake is not gently soft, but more like a normal cake texture. But I like the texture the way it is, the cake is very, very moist, soft and tender with soft outer crust. If you do not like bittersweet chocolate, then feel free to use semi-sweet chocolate. I used rum (I love rum in bakes), other options are coffee, Grand Marnier or Triple Sec, choose your favourite. 

Sprinkle with some icing sugar on the top before eating. I had mine without the icing sugar, either ways are yummy!

This is one of the best cake I've baked from this book.

Yum!

To visit my friends' bake on this cake, please drop by The Home Bakers (THB). We are a group of home bakers who are currently baking from "Coffee Cakes" by Lou Seibert Pappas, until each recipe from this book has been baked. This is our bake no. 13 and we have 47 recipes more to go. If you are interested to be a member and join in our bakes, you may drop me an email at kitchenflavours@yahoo.com.

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Sour Potatoes (Khatte Aloo) : IHCC

"Appetizers" is our theme for this week at I Heart Cooking Clubs (IHCC), where we are currently cooking from the Madhur Jaffrey's recipes. And I am enjoying all the yummies that I have tried so far!

I love appetizers! According to Madhur Jaffrey, "This is an adaptation of a street-side snack to be found in different forms all over North India". Street-side snack food certainly sounds interesting, definitely one of the attraction when we visit a foreign country, and to me, a definite must-try! So since I don't see myself visiting India just yet, I'll just have to try it at home for the time being.

This is very easy to make. I use only 2 medium sized potatoes, adjust the rest of the ingredients accordingly to your taste. The whole potatoes are boiled ahead of time, left for about 2 hours to cool, then peel and dice.

Mix the potatoes gently with all the other ingredients, adjusting the salt and lemon juice to your taste.

Very nice, love the soury taste of the lemon juice and the soft potatoes coated with the cumin, pepper and bits of coriander. 

Serve this appetizer with toothpicks. 

Perfect for a get-together party, or just have it all to yourself!

Please do visit I Heart Cooking Clubs (IHCC) to view the different appetizers my friends are making.

I'm sharing this too with :

Full Plate Thursday hosted by Miz Helen's Country Cottage

Sour Potatoes (Khatte Aloo)
(adapted from "100 Essential Curries", Madhur Jaffrey)
Serves 10-12
7 medium-sized potatoes, boiled ahead of time, and set aside for at least 2 hours to cool
1-1/2 teaspoons salt or to taste
2-3 tablespoons lemon juice or to taste
2 teaspoons ground roasted cumin
1/4 teaspoon freshly ground black pepper
1/4-1/2 teaspoon cayenne pepper
2 tablespoons finely chopped fresh green coriander

Peel the cooled potatoes and dice them into 1cm (1/2 inch) cubes. Place in a large bowl. Add the remaining ingredients. Mix well. Check to see if salt and lemon juice are in correct proportions. To serve, place the potatoes on a platter accompanied by toothpicks. Serve with drinks.
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