Happy March!!
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
- salt
- 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.
Fish is in favor these days in our household and this one will certainly be lapped up.
Thanks so much. When they enjoy it, make a lot of it:).
Sweet and spicy…fish and chips? I’m there! Beautiful styling and photography, my friend. That last shot has me wanting to dive right in! Thank you for sharing and have a wonderful week ahead, Ash. Happy March! xo
The last shot was a iphone one, can you believe it? I am impressed by the camera quality of the new one.
Thanks girl for you support always.
This is so unusual and sensational! Great take on classic fish and chips. I have a cousin and their family owned an Asian-Spanish restaurant and every time we get together they make loads of fried yucca, among other things. I love the food that appears at your house (and here). It’s creative, colorful, flavorful…can’t ask for more. Thanks for the inspiration and have a wonderful week!
Thanks so much sweety. Wowo, Asian-Spanish food, how very interesting?. Don’t you just love yucca, so flavorful.
Thanks always for your kind words of encouragement, means a lot.
The tandoori fish looks awesome Asha!! I liked the idea of accompanying the fish with yucca chips.
Thanks Shibi. Yucca is our favorite to make chips, just too addictive.
I love this healthier, more flavorful play on fish and chips! Those yucca chips sound so delicious!
Thanks Marcie.
I love those tandoori fish chunks! They look superb!
Thank You Angie.
Okay, now this is a version of fish and chips i can get behind! So much better than the flavorless more traditional version, that’s for sure!
haha..I agree. Thanks Joanne.
This is such a beautiful dish! I love this spin on fish and chips, the flavors sound absolutely amazing!
Thanks so much Kelly.
The fish is so vibrant and beautiful! And yucca chips are brilliant, I love yucca.
Definitely a nice twist to the traditional.
Thanks N. Yay to Yucca.
Those chips look terrific — wonderful idea. And love the idea of tandoori fish — haven’t had that. This is just a gorgeous dish — thanks so much.
It’s pretty good, you should try it out sometime.
I simply love love love the color of your fish! I could very easily linger from tea to a meal over fish and chips like these! Fantastic job Asha!
Thanks so much Sashi.
This is the kind of food one can never have enough. So much flavour, colour and deliciousness. I have always liked tandoori fish more than the chicken version. This plate of food is better than my favorite fish and chips (Aussies are all about fish and chips so you can imagine). But I guess, I will have to dream about it till I make my way to the US:-)
looks so good. I am going to try this tonight:)
Thanks Anita. Hope you get to try it out. It’s so simple.