Indian Fish In Cashew Pistachio Sauce Food

CASHEW, CHILLI & LIME-CRUSTED FISH

Steps:

• Rub the oil and garlic paste over the fish with 2 tbsp of the lime juice. Season, then marinate for 20-30 mins.
• Heat oven to 190C/170C fan/gas 5. Whizz together the crust ingredients and the remaining lime juice to make a rough paste. Pat the fish fillets dry with some kitchen paper, then press a quarter of the crust onto each fillet. Lift onto an oiled baking tray, then roast for 12-15 mins until cooked through.

GOAN FISH CURRY

Steps:

• Place Curry Paste ingredients in a tall jug or milkshake container (something that fits the head of a blender stick) then blitz on high for 5 to 10 seconds until the onion is pureed. Add more water if needed to make it puree.
• Sizzle black mustard seeds: Heat oil over medium heat in a large pot. Add black mustard seeds and let them sizzle for 30 seconds - careful, they might pop!
• Saute onion: Add red onion and cook for 3 minutes until edges start to tinge with gold.
• Cook off curry paste: Add curry paste and cook for 3 minutes - to evaporate water, make spices bloom and cook garlic & ginger.
• Cook off tomato: Turn heat up to medium high. Add tomato paste and tomato pulp, cook for 2 minutes.
• Coconut milk: Add water, coconut milk, sugar, salt and chilli powder if using. Stir, then bring to simmer, low heat so it's bubbling gently.
• Simmer 2 minutes, add tomato & green chilli: Simmer for 2 minutes, add tomato and green chilli.
• Simmer 3 minutes: Simmer for another 3 minutes, stirring every now and then - sauce should be thickened (not watery), it gets looser again when fish is added (because fish will drop some juices = even more flavour!).
• Add fish: Add fish, stir, cook for 3 to 4 minutes until fish easily flakes.
• Garnish & serve: Remove from stove and transfer to serving bowl. Garnish with coriander/cilantro and fresh green chillies if desired. Serve with basmati rice!

PISTACHIO-CRUSTED FISH FILLETS

Steps:

• Place egg white in a shallow bowl. Combine the pistachios, bread crumbs, parsley, pepper and salt in another shallow bowl. Dip fillets in egg white, then pistachio mixture., Place fish on a baking sheet coated with cooking spray. Drizzle with butter. Bake at 450° for 8-10 minutes or until fish flakes easily with a fork.

GRILLED FLATFISH WITH PISTACHIO-HERB SAUCE

Steps:

• Sauce:
• Toast pistachios in a dry small skillet over medium-low heat, tossing occasionally, until browned in spots, about 5 minutes. Let cool, then finely chop.
• Gently mix pistachios, prunes, garlic, parsley, mint, tarragon, kimchi brine, and vinegar in a medium bowl to combine; season with salt. Whisk in oil, then taste and season spoon sauce with more salt if needed.
• Fish and assembly:
• Prepare a grill for medium heat. Using a chef's knife, cleaver, or serrated knife, cut fish crosswise into 2"-4"-wide planks (the larger the fish, the wider the planks); halve planks if fish is large. Pat fish dry, rub all over with oil, and season with salt and Aleppo-style pepper. Grill fish, undisturbed, until about 70 percent cooked through (use a knife to slide into flesh to check), about 5 minutes. The skin should release easily from the grate when the fish is ready to turn. If it's sticking, keep cooking.
• Using a large fish spatula, turn fish over and grill until cooked through (fish is done when a paring knife easily pierces the flesh along the side), about 2 minutes.
• Transfer fish to a platter and spoon sauce over.

INDIAN FISH CURRY

Steps:

• Mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl. Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.
• Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
• Preheat an oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon of canola oil in a skillet over medium-low heat. Stir in the prepared paste; cook and stir for a minute or two. Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. Cook and stir for an additional five minutes. Stir in the chopped tomato and vegetable broth.
• Arrange the fish fillets in a baking dish, discarding any extra marinade. Top the fish with the sauce, cover the baking dish, and bake in the preheated oven until the fish flakes easily with a fork, about 30 minutes. Garnish with chopped cilantro.

PISTACHIO CREAM SAUCE

Steps:

• Heat oil in medium sauté pan.
• Sauté Onions until Translucent (not caramelized).
• Add pistachios and enough olive oil to lightly coat.
• Cook for about a minute, the pistachios should not change color.
• Add cream until heated throughout.
• Remove from heat.
• Add seasonings to taste.
• Serve over pasta of choice.
• Top with grated cheese.

PISTACHIO BARFI

Steps:

• Blitz the pistachio nuts in a small food processor until finely chopped. Take care not to overwork them or they will become oily. Set aside.
• Split the cardamom pods and remove the seeds. Pound the seeds to a powder in a pestle and mortar with 1 tsp of the sugar.
• Heat the milk in a large wok or karahi over a medium heat and boil, stirring all the time with a metal spoon, until it reduces to a thick cream - you want the milk to reduce rapidly so it retains its creamy colour without browning, about 20-30 mins. Keep scraping down the sides of the pan to prevent scorching. The milk should have left the sides of the pan and have the consistency of scrambled eggs.
• Spoon this thick paste into a bowl and leave to cool before chilling for 2-3 hrs. You should now have 225-250g of reduced milk solids, known as 'khoya'.
• Coarsely grate the khoya on a box grater and put it in a sturdy casserole or wok. Add the cardamom powder and remaining caster sugar and cook over a gentle heat, stirring all the time, until the sugar has dissolved and the mixture has thickened, about 10 mins.
• Take the pan off the heat, add the chopped nuts and mix well. Line a baking tray with baking parchment and transfer the warm barfi mixture onto the paper, patting it out to a rectangle. Cover with another sheet of parchment, and gently roll the barfi into a 16 x 19cm rectangle about ½cm thick with a rolling pin. Leave to set for 3-4 hrs. If your kitchen is very warm, put the tray in the fridge for 30 mins.
• Remove the top sheet of paper. Rest a sheet of the silver leaf, if using, on the barfi, silver side facing downwards. Gently rub the back of the paper with your fingers, the silver leaf should transfer onto the mixture - try not to touch the silver leaf with your fingers as it will stick to them. Or, press chopped pistachios onto the mixture while still warm, if you like.
• Cut the firm barfi into 3 x 4cm diamond shapes. Will keep at room temperature in an airtight box for 3-4 days.