Cookie

Thank you very much for all your wonderful comments on my felting escapade. It motivates me to try to make more felted objects--any suggestions other than bags?


Long silence. That is because I have been cooking up something for you guys. Actually, I have been wrapped up with many WIPs...I cannot tell you how insane it has been at this end. More yarny news in the next post.

As for now, I am pleased to say that I am hereby inaugurating my cooking/food angle in blogland. I am a self-taught cookie, so I am sure some of the cooking "procedures" sound strange. They sound strange to me most of the time. If the recipe does not work out for you, leave a comment and lets talk about it.

Mom’s Masala Fish: my mother’s recipe and my twist on it.

Note:
- This is a spicy dish. Tweak the spice level to suit your taste buds.
- Everything is in approximation. If you want more masala, double the masala ingredients. The beauty of figuring food yourself!

Ingredients:
1. Six small sized pieces of fish of your choice, marinated for about 6-7 hours in salt and chilli powder to taste
2. One medium size onion, coarsely chopped
3. One large tomato, coarsely chopped
4. 4-5 garlic cloves, coarsely chopped
5. One teaspoon of freshly grated ginger
6. Two tablespoons of olive oil
7. One and a half teaspoons of chilli powder
8. One teaspoon of garam masala
9. One teaspoon of tamarind or lime juice
10. Salt to taste
11. Quarter cup coarsely chopped curry leaves
12. One-two finely chopped green chillies
13. Cilantro leaves for garnish

Directions:
1. Heat one tablespoon of oil in a pan (medium flame). Sautee onions until transparent. Add tomato, ginger, and garlic and continue frying for another minute. Cool this mixture and puree it in a blender.

2. Heat one tablespoon of oil in a pan (medium flame). Add the above mixture, tamarind/lime juice, salt, garam masala, and chilli powder. Fry for about 2 minutes. Add curry leaves and green chillies.
3. Remove 3/4 of the masala from the pan, and add 1/2 cup of water to the remaining masala. Place fish in the pan and, cook until done. Do not forget to turn the fish halfway through the cooking process and "swish" around the masala. Add more water if the pan looks dry. Otherwise, something is going to burn (!)
4. In a serving bowl, carefully mix the cooked fish and the 3/4 masala. Garnish with cilantro leaves.
5. Serve with rice or roti.