Fish Kofta Curry

Ingredients

1 tbsp olive oil, plus extra for frying
450-500 g mixed skinned fish, such as cod, haddock and salmon, cut into bite-sized pieces
1/2 onion, grated
1 large egg, beaten
1-2 garlic cloves
1 tsp ground ginger
1 tsp ground cumin
1 tsp garam masala
1/2 tsp mild chilli powder
salt and pepper

Sauce

2 tbsp olive or vegetable oil
1 onion, finely chopped
6 cardamom pods, lightly crushed with a pestle and mortar
6 whole cloves
1 cinnamon stick
1 tsp ground turmeric
1 tsp cumin seeds, lightly crushed
1 tsp ground coriander
1/2 tsp mild chilli powder (more if you like it hot)
2 tsp black onion seeds
1/2 tsp fenugreek seeds
2 dried bay leaves
2 potatoes, peeled and chopped
1 apple, peeled, cored and chopped
1 tsp runny honey
4 tomatoes, chopped
300 ml fish stock
150 ml coconut cream
chopped fresh coriander, to garnish

Method

  1. To make the koftas, heat the oil in a large, non-stick frying pan and add the fish. Fry for 4-5 minutes, turning carefully. Remove from the pan and allow to cool.
  2. Squeeze the grated onion to remove any excess juice and then put in a large bowl along with the remaining kofta ingredients. When the fish is cool enough to handle, flake with your fingers, feeling for any stray bones, and then add to the bowl. Mix well and season with salt and pepper, then squeeze into 12 small balls. Cover loosely with cling film and chill in the fridge for at least 1 hour to firm up.
  3. Meanwhile make the sauce. Heat the oil in a wok or deep frying pan over a medium heat and add the onion. Cook for 10 minutes, stirring occasionally.
  4. Add all the spices (whole and ground) and cook for 2 minutes, stirring continuously.
  5. Add the potatoes, apple, honey and tomatoes and stir together for a few minutes before adding the stock and coconut cream. Bring to the boil, then reduce the heat, cover and simmer for 30 minutes, until the potatoes are cooked through.
  6. Shallow fry your chilled fish balls in batches. Heat a little oil in a frying pan and brown them on all sides. Don’t move them about too much in the pan. They have a more delicate constitution than your average meatball. Remove from the pan with a slotted spoon and drain on kitchen paper.
  7. When you are nearly ready to eat, add the kofta balls to the pan, easing them into the gently simmering sauce. Cover the pan and poach for 10 minutes. Serve with a scattering of coriander leaves.

Makes 4 servings.

Source: My Family Kitchen

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Trout with Caramelized Tomatoes and Balsamic

Ingredients

4 medium egg tomatoes (about 300 g), quartered lengthways
2 tsps olive oil
1 tsp sugar
1 clove garlic, crushed Salt and pepper, to taste
2 ocean trout cutlets (200 g)
1 tbsp balsamic vinegar
2 tbsps shredded basil leaves

Method

  1. Combine tomatoes, oil, sugar, garlic, salt and pepper.
  2. Cook trout in a hot, oiled frying pan for 2 minutes on each side (for rare or until lightly browned and cooked as desired. Remove and set aside.
  3. Wipe out pan with absorbent paper.
  4. Cook tomato mixture over high heat in the pan, stirring, for 2 minutes or until softened and lightly browned.
  5. Serve fish topped with tomatoes, drizzle with vinegar and sprinkle with basil.

Makes 2 servings.

Source: Simply Lite Food

Open-faced Sandwiches of Herring, Apple and Chives

Ingredients

3/4 lb pickled herring in sour cream sauce, finely chopped
1 tart apple such as Granny Smith, peeled, cored, and finely chopped
2 tablespoons minced yellow onion
2 tablespoons mayonnaise
salt and freshly ground white pepper
1 or 2 heads butter lettuce
22 slices cocktail-sized pumpernickel bread
1/4 lb pickled herring in wine, cut into neat 1/4-inch dice
1 small bunch fresh chives, snipped into 1-inch lengths
paprika

Method

  1. To make the herring salad, in a bowl, combine the chopped herring in sour cream, apple, onion, mayonnaise, 1/4 teaspoon salt, and 1/8 teaspoon white pepper. Mix well, then taste and adjust the seasoning.
  2. Remove the outer leaves of a butter lettuce head and reserve for salad or another use. Sort through the pale leaves of the heart to find 22 small concave pieces, or “cups.” Each cup should be about 1 inch wide. If you cannot find enough cups, use the second head.
  3. TO assemble, spread about 1 tablespoon of the herring salad on each pumpernickel slice and place a small butter lettuce cup on the top, pressing it slightly into the salad to make it stick.
  4. Place a scant teaspoon of the diced herring in wine inside each cup. Garnish with chive lengths. Continue making canapes until you have used all the ingredients.
  5. Scatter a few grains of paprika over each one, place on a platter, and serve at once.

Makes 22 room-temerature or cold canapes.

Source: Hors Doeuvre

Roasted Monkfish with Red Wine Gravy

Ingredients

8 sprigs of rosemary
7 garlic cloves
4 tablespoons butter at room temperature, plus an extra 2 tablespoons, chilled and cut into cubes
2 small monkfish tails, about
1 lb each, skinned, boned, and each divided into 2 fillets
4 oz very thinly sliced pancetta or bacon, rind removed
2 tablespoons olive oil
8 shallots, quartered
1/4 cup full-bodied fruity red wine, such as Merlot or Argentinian Malbec
1/2 cup light chicken or vegetable broth
sea salt and freshly ground black pepper
sauteed potatoes and mixed salad greens to serve

Method

  1. Strip the leaves from 4 of the rosemary sprigs, chop them very finely, and transfer to a bowl.
  2. Crush 1 garlic clove and add it to the rosemary along with the softened butter. Season with a little salt and pepper and beat well with a wooden spoon.
  3. Lay out the monkfish fillets in pairs with the thin end of 1 fillet next to the thick end of the other. Spread the rosemary and garlic butter over one side of each fillet, then press each pair together with the buttered sides in the middle.
  4. Wrap the slices of pancetta or bacon around each pair of fillets, enclosing them completely.
  5. Put 1 tablespoon olive oil in a shallow cast-iron pan, then add the wrapped monkfish. Put the remaining garlic cloves, rosemary sprigs, and the shallots around the monkfish, then drizzle over the remaining oil.
  6. Roast in a preheated oven at 400ºF for 25 minutes, turning the shallots and garlic halfway through, until the pancetta or bacon is nicely browned.
  7. Carefully remove the monkfish from the pan, lightly cover it with foil, and set aside.
  8. Leaving the shallots and garlic in the pan, pour off all but 1 tablespoon of the oil and butter, then put the pan over medium heat. Heat the contents of the pan for a couple of minutes, stirring, then pour in the wine.
  9. Let the wine bubble up and reduce by half, then add the broth. Continue to let it bubble until the liquid is reduced by half again. Strain the gravy through a fine-meshed sieve and return it to the pan, along with any juices that have accumulated from the fish.

  10. Reheat gently, then beat in the chilled butter. Check the seasoning — it may need a little pepper, but probably no more salt.
  11. Cut the monkfish fillets into thick slices, divide them between 4 or 6 plates, and spoon over a little red wine gravy. Serve with sauteed potatoes and mixed salad greens.

Makes 4 to 6 servings.

Source: Cooking with Wine

Moroccan-style Baked Fish

Ingredients

1 whole fish, such as a striped bass or snapper, about 3 to 3-1/2 lbs, cleaned but with head and tail left on
1 Tbsp coarse salt
1 lemon, cut into halves (one for juice, and one to cut in wedges for a garnish)
1/2 cup extra-virgin olive oil
3 Tbsp ground cumin
2 Tbsp paprika
1/4 cup chopped, fresh cilantro
5 garlic cloves, chopped
black pepper, to taste

Method

  1. Preheat the oven to 400°F.
  2. Wash the fish, then cut slashes on its outside skin. Rub half the salt and lemon juice into the cuts and inside the fish. Leave to sit for 15-25 minutes. Rinse with cold water, and dry with a paper towel.
  3. Combine the olive oil, cumin, paprika, cilantro, garlic, pepper, and remaining salt, and mix into a paste. Rub the paste over the skin of the fish, inside and out, also inside the slashes.
  4. Place the fish on a baking sheet and roast for 30-40 minutes, or until the fish is done; its flesh will feel firm but not hard. Take care not to overcook.
  5. Serve hot, accompanied by wedges of lemon, and a cruet of olive oil if desired, for drizzling.

Makes 4 servings.

Source: Olives