Text 5280, 102 rader
Skriven 2008-04-10 22:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: lamb & fish 127
===========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> pay double that, up to $24

 ML> I would not have been willing to pay double as you were - I'd
 ML> just save my lamb hankering for restaurant time, food being not
 ML> the greatest cost item in the food service business.

That's part of the reason I often order it while dining out. Also,
Roslind is not as fond of it as I am, so while I enjoy my lamb she
can indulge in something else.

 JW> Joey's Only Seafood Restaurants....
 JW> The less said about their fish the better.

 ML> especially if the chicken and ribs are better than the seafood.

I dunno. I tried them twice, different locations, different years,
and stuck to seafood. Ordered shrimp once: very basic shrimp in a
basket.... deep fried shrimp, french fries. I got small tasteless
shrimp, massive thick batter, overcooked, greasy, smelled of old
oil. And they can't even make french fries right. Pale, limp and
greasy. Second time I ordered a simple pan fried fish filet with
salad. Tasteless, overcooked, dried out fish, limp iceberg lettuce, a
paucity of more interesting salad bits, a selection of Kraft
dressing in individual packets like the lowest level of fast food
joints offer. A pox on them.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tandoori Fish
 Categories: Indian, Grill, Fish
      Yield: 3 Servings
 
  1 1/2 lb fish; cut into large cubes
      1 TB salt
           juice of 2 lemons
      1 c  plain yoghurt
      1    cube fresh ginger
           (1 1/2 inch) peeled, grated
      2 lg garlic cloves; crushed
      1    fresh green chili; finely
           chopped
      1 bn chopped fresh coriander
    1/2 c  vegetable oil
      1 TB chopped fresh mint
      1 TB food coloring (optional)
           vegetable oil
           BALTI SPICE MIX:
      2 ts paprika
    1/2 ts ground coriander
    3/4 ts ground cumin
    1/2 ts salt
    1/4 ts chili powder

  A tandoori cooking pot is an unglazed pot that you use in your oven.
  It produces deliciously moist meat ideal for use in a Balti.

  Prepare the day before: lay the fish cubes in a single layer in a
  large dish. Sprinkle half of the salt and lemon juice over the
  pieces and rub it in well. Turn the pieces over and rub in the
  remaining salt and lemon juice. Set aside for 30 minutes.

  Put all the remaining ingredients in a blender or food processor
  and blend until you have a runny paste. Pour into a large bowl.
  Wash off the salt and lemon thoroughly, then add the fish pieces
  to the bowl. Make sure that each piece is covered with the paste.
  Cover the bowl with cling film. Chill at least overnight; 24 hours
  is good, longer is even better.

  Preheat the oven to its maximum setting. Let it heat up for at
  least 15 minutes, until the stove practically throbs. Take the
  fish pieces out of the marinade one by one, smooth off the
  tandoori paste and lay them in a single aver in a baking tray.
  Place this high in the very hot oven and bake for about 15
  minutes, pouring off liquid when it accumulates in the bottom of
  the tray. You may have to do this twice during the cooking time.
  
  The finished fish should be fairly dry on the surface, moist in
  the middle. Test with a fork. Fish should be moist rather than
  wet, the flakes ready to separate when you test with the fork.
  Remove and allow it to cool a bit before serving.

  If there are any bits of roasted marinade left in the bottom of
  the tray, these are what Mr Aslam of Salma's calls "red masala".
  Keep them to one side if you are going to make Salinas Special
  Balti soon.
  
  Recipe by: adapted from 100 Best Balti Curries - Lowe & Davidson
  
 
MMMMM

Cheers

YK Jim


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