Indian Spiced Fish With Cucumber Relish Recipe Epicuriouscom Food

INDIAN SPICED FISH

Steps:

• Mix the dry spices, salt and pepper on a plate. Lightly coat the fish fillets in the dry spice mixture.
• Leave to sit for 5-10 minutes so the spices sink inches.
• Heat a frying pan with oil and fry the fish for 1-1/2 minutes on each side.

INDIAN SPICED FISH IN CREAMY, YOGHURT SAUCE

Steps:

• Heat the butter and fry the onions until limp, add the green chilies and the ginger, fry for a few minutes Mix yoghurt, cream, turmeric, fenugreek and the cardamom, add this to the frying pan and simmer for 10 to 15 minutes.
• Add the fish to the sauce, simmer for another 10 minutes or until the fish is done Transfer to a serving dish and sprinkle the coriander over it.

INDIAN CUCUMBER RELISH

Steps:

• Score the skin of the cucumbers with a fork. Slice thinly.
• Layer slices in a side shallow bowl, salting each layer. Cover and refrigerator overnight.
• Dry cucumbers on layers of paper towels, pressing out excess juice.
• Toss with remaining ingredients.
• Cover and chill.

INDIAN-SPICED FISH WITH CUCUMBER RELISH

Steps:

• Whisk yogurt, 2 teaspoons ginger, garlic, curry powder, cumin, and cayenne pepper in medium bowl to blend. Add fish and turn to coat evenly. Cover and refrigerate at least 4 hours or overnight, turning fish occasionally.
• Mix cucumber, vinegar, chopped cilantro, and remaining 2 teaspoons ginger in small bowl. Season lightly to taste with pepper. (Relish can be made 4 hours ahead. Cover and refrigerate, stirring occasionally.)
• Prepare barbecue (medium-high heat). Brush grill rack with olive oil. Scrape off excess yogurt marinade from fish; sprinkle fish with salt and pepper. Grill fish until just opaque in center, about 6 minutes per side. Transfer fish to plates. Spoon cucumber relish alongside; garnish with cilantro sprigs.
• *Also known as sushi vinegar; available at Asian markets and in the Asian foods section of most supermarkets.

INDIAN SPICED FISH WITH CORIANDER RICE

Steps:

• Combine ground coriander, garam masala, chilli powder and flour on a large plate and season with salt and pepper.
• Dust fish in flour mixture to coat both sides, shaking of excess.
• Heat oil in a large frying pan over moderately high heat and add fish skin side down and cook for 2-3 3 minutes each side or until just cooked (timing will depend on thickness of fish) and drain on paper towels.
• Meanwhile cook broccoli and peas in a medium saucepan of boiling water until just tender and then drain.
• Add vegetables and coriander to the rice and season with salt and pepper.
• Serve fish with rice mixture.

BAKED WHITEFISH WITH DILL AND TOMATO-CUCUMBER RELISH

Steps:

• For fish:
• Line heavy baking sheet with foil; brush with oil. Arrange fish skin side down on foil. Finely chop dill and onion in processor. Sprinkle each fillet with half of salt and pepper. Press dill mixture firmly over. Pour vinegar evenly over. Cover and chill overnight, basting occasionally with juices.
• Position rack in center of oven and preheat to 375°F. Uncover fish and bake until just cooked through, about 25 minutes. Let stand at room temperature 30 minutes. Cover and chill at least 2 hours and up to 2 days.
• For Relish:
• Combine first 5 ingredients in medium bowl. Let stand 3 hours, stirring occasionally. Season with pepper.
• Scrape most of dill off fish. Cut crosswise into 12 portions; trim neatly. Slide spatula under each, separating from skin. Arrange fish on plates. Drain relish and spoon over. Garnish with dill sprigs.

CHICKEN SATAY WITH SPICY PEANUT SAUCE AND CUCUMBER RELISH

Steps:

• In bowl combine 1/2 cup coconut milk, fish sauce, 2 teaspoons red curry paste, 1 teaspoon brown sugar, ciclantro, and turmeric.
• Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat. cover and refrigerate for up to 4 hours.
• While marinating, bring the 1 cup coconut milk to a simmer. Whisk in 2 tablespoons curry paste until dissolved. Whisk in peanut butter, stock and 1/4 cup brown sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and ad lime juice. Set aside to cool to room temperature.
• Prepare relish: Peel, half, and thinly slice cucumber. Thinly slice shallots and chili. Mix in a small bowl. Heat the vinegar, 3 teaspoons brown sugar, and 1 teaspoon salt in a small saucepan, stirring until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from heat, cool to room temperature, and then pour over cucumber mixture.
• Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. Serve with peanut butter sauce and cucumber relish.

SPICY CUCUMBER RELISH

Steps:

• Combine the vinegar, sugar and fish sauce in a small saucepan over medium heat. Bring to a gentle boil, stirring occasionally and cook for 1 minute.
• Remove from heat and cool to room temperature.
• Peel cucumber, scrape out seeds and cut into small dice.
• Place the cucumber, chillies, peanuts and coriander in a bowl.
• Pour over dressing and toss gently.

KACHUMBER - FRESH TOMATO, CUCUMBER, AND ONION RELISH

Steps:

• Combine all ingredients, mixing well.
• Serve chilled.
• Goes well with spicy curries.

FISH MILANESE WITH CUCUMBER CEVICHE

Steps:

• Cook cilantro in a medium pot of boiling salted water until wilted, about 20 seconds. Drain and transfer cilantro to a bowl of ice water. Swish around in water to cool. Drain, then squeeze excess liquid from herbs with your hands.
• Purée cilantro, ginger, and 2 Tbsp. water in a blender until almost smooth. With motor running, gradually stream in oil and blend until smooth. Strain cilantro oil through a fine-mesh sieve into a small bowl; discard any solids. Mix lime juice into oil and season with salt.
• Do Ahead
• Cilantro oil (without lime juice and salt) can be made 1 day ahead. Cover and chill. Bring to room temperature before adding lime juice and salt.
• Fish and Assembly
• Process panko in a food processor until very finely ground (it will only take 45-60 seconds). Transfer to a shallow bowl. Place egg yolks in another shallow bowl and whisk in buttermilk. Place cornstarch in a third shallow bowl. Line a rimmed baking sheet with paper towels and set a wire rack inside.
• Working with 1 fillet at a time, season with kosher salt on both sides and dredge in cornstarch, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in panko, pressing to adhere before shaking off excess. Repeat steps to make a second coating. Place on a rimmed baking sheet. Repeat with remaining fillets.
• Pour oil into a large heavy skillet, preferably cast iron, to come 1" up sides. Heat oil over medium-high until an instant-read thermometer registers 350°F-365°F (Don't let the tip of the thermometer touch the bottom of the skillet). Carefully lower a fillet along the side of skillet closest to you and let slide away from you into oil. Carefully swirl oil in skillet and cook fish just until golden on the bottom, about 2 minutes. Using a fish spatula or slotted spoon, carefully turn fish over and cook until golden on the other side, about 2 minutes. Transfer fish to wire rack in prepared baking sheet and season with sea salt while still hot. Repeat with remaining fillets.
• Toss cucumbers, fennel, onion, chile, cilantro oil, and a pinch of kosher salt in a medium bowl and top with some cilantro.
• Serve fish with cucumber ceviche and lime wedges.