I’d like to believe a lot of us are creatures of habit. In my mind, there are very few things better than a nibble here and a sip there around a table with nodding heads and bouts of laughter. Conversations start and flow, taking us around a whole lot of subjects with a lot of food consumed.
The only drawback to this is you get used to this, a bit too much. A simple ritual but a fond one.
Fitting our theme, it’s an evening of fish and chips. Starts off as starter and finishes off as dinner. The fish marinated with spices leaves it every bit moist and flaky, and the acidic touch finishes everything off with a sweet and spicy note. The Yucca chips are unexpected and very satisfying. It’s a spicy notch up from the regular fish and chips. This is the type of platter you should be ready to keep refilling…
- Tilapia - 2 large slices
- 1 tsp fresh garlic paste
- 1 tsp fresh ginger paste
- ½ tsp garam masala
- 1 tsp kashmiri red chili powder( use accordingly)
- 1 tsp coriander powder
- ½ tsp cumin powder
- 1 tsp crushed kasoori meethi leaves
- 2 tbsp chickpea flour
- 2 tsp thick yogurt
- ½ tsp lemon juice
- 1 tsp salt
- 2 tsp vegetable oil + 2 tsp oil for pan frying
- red food coloring(optional, you could use beet juice for coloring too)
- 1 large Yucca Root
- 4 whole garlic cloves
- 2 tbsp chopped cilantro
- Vegetable Oil for frying
- Wash the fish and pat dry very well. Dice it to 2 inch pieces and set aside.
- Mix all the ingredients for the marinade along with the oil and add the fish cubes and coat all the sides, cover and leave in the refrigerator for at least an hour or overnight.
- Add a tsp of any flavorless oil in a non stick pan and let it the pan heat up. Fry the coated fish pieces. Turn after a minute on each side. This fish does cook fast, keep an eye.
- Take it out on a paper towel, drain excess oil and Serve Warm with a wedge of lemon.
- Peel and slice the yucca root thinly. Pat it dry.
- Deep fry in vegetable oil. Take it out when it is golden brown, and drain out excess oil.
- Sprinkle immediately with some sea salt, garlic and cilantro.
- Serve with Fish.
The marinade can be use for chicken, paneer too.
For the yucca, you could cut it like fries and bake it too.