Tandoori White Fish With A Green Chili Rice Recipes

TANDOORI FISH

Steps:

• Blend the vinegar, garlic, ginger, salt, cayenne, coriander, cumin, and oil in a blender until you have a thick paste. Brush the fish chunks with the mixture to coat evenly and place in a shallow dish; pour the remaining marinade over the fish. Allow to marinate in refrigerator at least 4 hours.
• Preheat the oven's broiler. Arrange the marinated fish in a broiler-safe dish, reserving the marinade.
• Broil the fish under the preheated broiler on the oven's center rack for 10 minutes; turn the fish and brush with reserved marinade. Continue cooking until the fish flakes easily with a fork, about 7 minutes more. Serve hot.

TANDOORI SALMON

Steps:

• Wash and pat dry salmon with paper towel and cut into 3 or 6 pieces.
• In a medium bowl mix ginger, garlic, garam masala, red chili powder, turmeric, lemon juice, oil and salt. Add salmon and coat with spice paste evenly on both sides using a small silicone spatula. You can allow this to marinate for 20 mins or cook right away if you are short on time.
• Line a baking tray with parchment paper and arrange salmon on the tray.
• Broil on high setting for 8 to 10 minuets or until salmon starts to brown on the top and flakes easily with a fork. Depending on the thickness of the salmon steak you may need adjust the cook time to me more or less.
• Serve with cumin rice and a side of spicy cabbage salad. For a low carb meal, serve it with caulilfower rice.

TANDOORI WHITE FISH WITH A GREEN CHILI RICE

Steps:

• Combine paste with 80ml of the coconut milk (reserve remaining 320ml for the rice.) Place fish fillets in paste and leave in the fridge while making the rice.
• Rinse rice under cold water until water runs clear. Combine rice, water, chili, rind and remaining coconut milk in a saucepan, bring to the boil, reduce to a simmer and cook covered about 15-20 minutes stirring occasionally, until rice is tender.
• While the rice is cooking, heat the oil in a large frying pan add onion and carrot, cook stirring a couple of minutes.
• Place fish fillets on top of vegetables, cook covered about 10 minutes uncover and cook a couple minutes more or until fish is cooked through. (cooking time will vary depending on thickness of fish fillets).
• Yogurt Sauce.
• Combine all the ingredients in a bowl and mix well.
• To serve: Spoon some vegetables onto a plate top with fish and drizzle with yogurt sauce if desired. Serve the rice on the side.

TANDOORI FRIED RICE

Steps:

• In a large pot heat the oil over medium high heat. Once the oil is hot add the cumin seeds and let them splutter for a few seconds. Add the green chili, peppercorns & bay leaf and saute for 30 seconds.
• Add sliced onions and bell peppers, salt, and turn the heat down to medium low and saute for about 4-5 minutes until they are slightly soft.
• Add the chopped garlic and saute for a few minutes until fragrant. Then add the tomato paste and cook, stirring continuously, for another 2-3 minutes. Add the turmeric powder, tandoori masala, garam masala, chili powder to the pot and stir for a few minutes. The spices will begin to look dry and clumpy- add 2-3 tbsp of water (one tbsp at a time) just enough to get the spices to move freely in the pot and not be clumpy.
• Once the water has evaporated slightly, Add the butter, mix and right when it is almost completely melted, add the plain rice, white pepper, cilantro & corn. Mix everything well- gently folding in the rice. (Tip: if using leftover refrigerated rice- bring the rice to room temperature first or warm it up in the microwave).
• Cook until all the spices are evenly distributed. Taste for salt and serve hot!