Disclaimer: This post is sponsored by Gorton’s Seafood. All opinions stated in this post are entirely my own and true to my personal experience while using this product. #stickwithfish #ad

Due the COVID-19 outbreak and stay at home situation, I miss my eat out moments a lot. Don’t get me wrong, I love cooking! But with a limited choice and supply of groceries at the moment, we tend to be repetitive and eventually turn out boring which neither me nor my husband likes. Eating out and trying new cuisines help me stay creative, and spur fresh ideas which is what Pepper Delight and its wide variety of recipes is all about. So now is the time to stay motivated, make cooking fun, and experiment with dishes which are convenient, easy, minimal and tasty.

If you’ve been following me for a while, you would know about my craze for fish. It is my main protein source and an inevitable part of our diet. During this lockdown period where we are unable to go to our local Asian markets and buy fresh fish, I am on the lookout for alternatives which are equally healthy, tasty, and simple to cook. And that’s how I landed on these delicious fish sticks from Gorton’s Seafood.

Gorton’s crunchy breaded fish sticks are made with wild caught Alaska Pollock, which are a good source of Omega-3’s. They are 100% whole fillet fish with no fillers and are flash frozen to lock the freshness and flavor, which I love the most about them. To know more about Gorton food products and the availability in your area, click here.

This taco recipe is pretty easy to whip out for a quick weeknight dinner. Gorton’s fish sticks cook within 15 minutes and are crispy on the outside with a flaky soft meat inside, just like freshly fried fish fingers. Its texture adds the right balance to your dish, and the sticks are so flavorful that you can literally eat them of the oven once cooled.

While the fish cooks, prepare your homemade sauce and cabbage slaw. And finally, the last step of stacking your tacos – tortilla topped with creamy cabbage slaw, Gorton’s fish sticks, a generous sprinkle of cilantro and some sriracha sauce for that extra spicy kick! There you go, a wholesome meal in no time and little effort, even a beginner can nail it!

Enjoy, Happy Cooking…!

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Crispy Fish Tacos

Crispy Fish Tacos … Tortillas loaded with fish sticks, cabbage slaw, a creamytaco sauce, topped with lots of cilantro and a drizzle of lime juice. A perfectTaco Fish Friday …!!

Course Main Course

Cuisine Mexican

Keyword fish tacos, gorton seafood, shrimp tacos

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 3

Author Akhila

Ingredients

For the tacos

• 1 packet Gorton’s Fish Sticks
• Tortilla
• Pre-shredded cabbage slaw
• Salt (a small pinch)
• Black pepper (as required)
• ¼ cup chopped cilantro
• Lime wedges (to serve)
• Sriracha sauce or your choice of spicy sauce

For the taco sauce

• ½ cup sour cream
• ¼ cup mayonnaise
• ¼ tsp garlic and onion powder
• 1 tsp lemon juice
• 1-2 tsp sriracha sauce
• 2 tbsp water (to thin out)

Instructions

• For the sauce: Whisk all the ingredients for the taco sauce until smooth for a creamy smooth consistency.
• Cook Gorton’s Fish Sticks: Remove fish sticks from the package and cook in the oven according to package instructions.
• Prepare the slaw: Add the pre shredded cabbage slaw to a bowl and add some salt and pepper, mix with the prepared sauce. Keep aside.
• Assemble: Warm tortillas in a pan and store them in an aluminum foil until ready to serve.
• Serve: Load tortillas with cabbage slaw, fish sticks, garnish with cilantro and drizzle a dash of sriracha sauce for that extra spicy kick. Serve with a lime wedge on side.

The post Crispy Fish Tacos appeared first on Pepper Delight.

Shout-out to all the Salmon Lovers out there, this one is for you…!!

So, here is a salmon recipe which is neither pan-fried nor baked, instead its Broiled! And also topped with a caramelized bourbon glaze, Yumm… Shall we talk about this fancy dinner recipe tonight then?

Bourbon salmon is one of my absolute favorite salmon recipe and I love to order it at restaurants whenever I get a chance to. It tastes so addictive that my taste buds forced me to replicate the dish in my kitchen and boy… after so many failures I was able to finally perfect this beauty of a recipe.

I love Salmon as it cooks pretty fast and is full of endless goodness, not to mention the Omega 3. Unlike your regular cooking, this dish is unique on its own for its broiled preparation. Its technique does not require you to flip the fish half way through the cook and still comes out evenly done, Well you might be wondering how is that possible? Simple, first heat the pan alone in the broiler and once hot, place the salmon in the pan and continue broiling so that both top and the bottom cook evenly, it results in a crispier outer(if using skin) with a tender flaky inner flesh.

There is no pre-preps or marination required for this recipe. As part of the cooking steps, the second half of glazing the fish with bourbon sauce and caramelizing is an interesting process too. The sauce consistency has to be sticky syrupy, so make sure you boil the sauce while whisking it for a few minutes to make it thicker. Once the glaze is ready, brush the salmon with the sauce and broil again to caramelize it.  Although the bourbon is an alcohol and you may not be keen to try that, this recipe doesn’t give you any hint of its taste. And, it pairs wonderfully with a bowl of steamed rice and some fresh veggies.

Enjoy, Happy Cooking…!

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Bourbon Salmon

Smoky, Sweet, n Flaky... Bourbon Salmon, perfect for your busy Weeknight Dinners! This Broiled recipe with a Caramelized Glaze topping is Super Quick & soo Freaking Good…!!

Course Main Course

Cuisine American

Keyword bourbon salmon, dinner, salmon

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Akhila

Ingredients

• 4 Salmon fillets
• 5 tbsp bourbon whiskey
• 1 tbsp ginger (minced)
• 2 garlic cloves (minced)
• ½ cup brown sugar
• 4 tbsp low sodium soya sauce
• 2 tbsp lemon juice
• Black pepper (to season)
• Salt (to season)
• Green onions (for garnish)
• Sesame seeds (for garnish)
• Cooking spray / Oil

Instructions

• Combine bourbon, ginger, garlic, brown sugar, soya sauce, lime juice in a small saucepan, and bring to a boil on medium heat. When it starts to bubble, reduce the heat and simmer it for 5-6 mins or until reduced to a half, and keep aside. The sauce should have a syrupy consistency.
• Preheat your oven to a broil and position your racks not too close to the coil. Place your empty pan in the oven and let it heat for 6 minutes. Grease aluminum foil with cooking spray and place salmon fillets on it. Pat dry the fillets and season with salt and pepper.
• Remove the pan from the oven using an oven mitt, place the foil with salmon on to the pan. Broil for 8-10 minutes or until cooked, depending upon the thickness of the salmon.
• Remove from the oven and baste it with the prepared glaze. Broil again for 1-2 minutes until the sauce is caramelized. Make sure to keep an eye on the salmon to prevent it from burning.
• Turn off the oven and remove the pan. Brush the salmon with more sauce and top with chopped green onions and sesame seeds to garnish.
• Serve with white/brown rice/quinoa and steamed broccoli.

The post Bourbon Salmon appeared first on Pepper Delight.

Biriyani – it’s that one dish which every Indian will unanimously say YES if offered! A scrumptious pot of a zillion ingredients put together; the pre-preps, marinades, layers, garnishes, and all the hard work will surely pay off when you savour your first bite. It’s quite interesting to read about the origin and history of biriyani, check out my earlier Prawn Biriyani post to know more.

The preparations and the core ingredients of this dish remain the same as that of my Prawn Biriyani recipe, with the only difference being the protein used. And today the hero of my recipe is Pompano; a firm, non-expensive, and tasty fish perfect for any biriyani! You can use any firm fish; back in my hometown we commonly used King fish, but after coming to the US the one thing I miss is fresh fishes and the varieties we used to get back home. Finding Golden Pompano or the Yellow Pompano in the US markets was a life saver for me; be it a curry, fry, or a biriyani, this fish is awesome.

Always use a basmati rice, a good quality one for making biriyani, unless you plan to cook a Thalaseery Style Biriyani (North Malabar) which uses Kaima rice or Jeerakasala rice.

Unlike the popular dum style preparation, this is another simple n easy, flavor packed, traditional means of cooking without any loss to the authentic taste of biriyani. But if you still prefer a dum version, you can seal the lid and follow either an oven or tawa method, after the layering process. This authentic Kerala style biriyani recipe is straight from my mom’s cookbook, I love it and have prepared it many times whenever I crave for biriyani.

Also, Don’t forget to check out my Lemon Dates Pickle, which is a great side dish with biriyani !!!

Interested in more Kerala style fish recipes, check this out:

• Anchovy Fry/ നെത്തോലി നിറവ്
• Fish Fry / മീൻ വറുത്തത്
• Roasted Coconut Fish Curry / വറുത്തരച്ച മീൻ കറി
• Fish Curry with Coconut Milk /തേങ്ങാപാൽ ഒഴിച്ച മീൻ കറി
• Red Fish Curry/മീൻ മുളകിട്ടത് 
• Fish Molly / Kerala Style Fish stew 

Enjoy, Happy Cooking…!

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Fish Biriyani

Aromatic and Flavorful… An Authentic Kerala Style Fish Biriyani with Spices, Fresh Herbs & Coconut milk…!  

Course Main Course

Cuisine Indian

Keyword fish biriyani, kerala, meen biriyani

Prep Time 50 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 5

Author Akhila

Ingredients

For the fish marinade

• 1 lb fish (pompano, king fish, or any firm fish can be used)
• 1 tsp red chili powder
• ½ tsp turmeric powder
• 1 tsp black pepper powder
• 1 tbsp lemon juice
• 1 tbsp water
• Salt (as required)

For the fish masala

• 2 medium sized onions (finely sliced)
• 1 tomato (chopped)
• ½ inch sized ginger
• 2 garlic cloves
• 1-2 green chilly
• ½ tsp red chili powder
• ¼ tsp turmeric powder
• 1 tsp garam masala
• ½ cup thick coconut milk
• ¼ cup water
• Handful of cilantro leaves (chopped)
• Handful of mint leaves (chopped)
• Oil/ghee/butter (as required)
• Salt (as required)

For preparing rice

• 2 cups basmati rice
• 3 cups water
• 1 tbsp butter/ghee
• 1 tbsp lemon juice
• 1 bay leaf
• 1 stick of cinnamon
• 3 cloves
• 2 cardamoms
• 1 star anise
• Salt (as required)

For garnish

• 2-3 tbsp ghee/butter
• ½ of a medium sized onion (thinly sliced)
• ¼ cup cashews
• ¼ cup raisins
• Cilantro leaves (chopped, garnish)
• Mint leaves (chopped, garnish)

Instructions

For the fish marinade

• Clean and cut the fish into pieces.
• Mix the ingredients to prepare the marinade; chili powder, turmeric powder, black pepper, lemon juice, and water.
• Marinate the fish and keep aside for 30 minutes.

For preparing rice

• Wash and soak rice for 30 minutes and drain the water completely.
• Heat ghee in a skillet; add cardamoms, cinnamon, cloves, star anise, bay leaf, and sauté until fragrant.
• Add the drained rice with a little salt and stir continuously for 1 minute. When the rice starts crackling, pour water, lemon juice and cook till water is completely absorbed. Fluff it up using a fork and keep aside.

For the fish masala

• Heat oil in a pan, shallow fry fish on both sides until they are cooked and golden. Transfer to a paper towel and keep aside.
• Into the same pan, add oil if necessary, sliced onions, and sauté until they are translucent.
• Meanwhile, grind ginger, garlic and green chilies to a paste.
• Add the paste to the pan and sauté for 2 minutes.
• Add chopped tomato and place the lid, cook for 2 minutes until the tomatoes turns mushy.
• Add chili powder, turmeric powder, garam masala and sauté for 2 minutes until the raw smell of spices are gone.
• Add coconut milk and water, followed by adding chopped mint and cilantro leaves. Mix everything together, check the seasoning and allow the masala to slightly boil.
• Add the fried fish and coat them with the masala. Lower the flame, place the lid and cook the fish in the masala for another 5-7 minutes until the gravy becomes very thick.

Garnish and layering

• Heat ghee/butter in a pan. Fry the sliced onions until they are golden brown, keep aside.
• Into the same pan, fry cashews and raisins until they turn golden. Keep aside.
• For layering, into a heavy bottomed pan add a half of all the prepared ingredients as detailed below. The remaining half is to be repeated later as instructed.
• Start with spreading the prepared masala first, evenly covering the bottom of the pan.
• Follow by spreading rice on top of it. Sprinkle cashews, raisins, fried onions, and cilantro mint leaves.
• Repeat the process of steps 4 & 5 with the second half of the ingredients.
• Close the lid tightly and cook the biriyani on a low flame for 5-7 minutes. Allow it to rest for 10 -15 minutes before serving.
• Serve warm with boiled egg, pappad, salad and pickles.

Tips

• To prepare beautiful golden brown evenly fried onions for the garnish, first marinate the onions in salt and keep aside for an hour. The salt makes the onions relieve all its moisture; squeeze the onions tightly with your hand for any left over water to ooze out and then fry in the heated pan with ghee/butter.

Notes

1. Any firm fish like tilapia, king fish, pomfret or pompano can be used for this dish.
2. If you are using thin coconut milk, skip water and add ¾ cup thin coconut milk to reach the same consistency.
3. Coconut oil can be used as a healthy replacement for ghee/butter.
4. You can vary the amount of chili and pepper powders to suit your spice level.

The post Fish Biriyani appeared first on Pepper Delight.

Tandoori dishes are an Indian Delicacy. They are spicy, smoky, packed with a mix of versatile spices & cooked to perfection, making them always a Winner Dish!! The word “tandoori” is not the name of any dish; it’s in fact a method of cooking. Tandoori refers to traditional Indian style baking/cooking in a tandoor oven, which is a cylindrical shaped clay oven, fired with charcoal or wood and can reach temperatures up to 600 degree F.

The marinade for a tandoori masala is a mix of different spices including garam masala, along with yogurt and lemon juice. The main meat/protein ingredient should be marinated in it for a few hours to absorb the flavors and tenderize. It is then cooked vertically using skewers in a tandoor or horizontally on a grill. The fat and juices from the meat drip onto the hot coal creating a smoky environment perfect for a tandoori recipe. The cooked dish would have a charred coating, but the meat inside would be tender with a distinct aroma from the smoked spices. Tandoori recipes are considered as one of the healthiest foods as it is fat free. Originally, tandoori dishes were a delicacy found only in the royal kitchens with varieties like in naan, chicken, lamb, fish, paneer and vegetables. Down the years it started trickling to restaurants and onto the streets, in fact tandoori dishes gained its widespread popularity through street food stalls, night markets, bazaars, and dhabas. It has also gained immense popularity throughout the world and is a well sought-after dish in Indian restaurants globally.

Having a traditional clay oven at home is not easy, but you can still cook a wonderful tandoori dish in a conventional oven using the right spices and grilling/broiling methods. For this recipe, the Salmon is marinated in a homemade masala and is kept for a few hours (overnight preferably), cooked on both sides and finally broiled until it is charred and smoked on the surface. This dish tastes best with a bowl of basmati rice mixed with fried raisins and cashews, and cucumber yogurt raita. The sweetness and crunchiness from the raisins and cashews, along with the cooler cucumber raita, complement the smokiness and heat from the tandoori salmon, creating the perfect balance of flavors.

Enjoy, Happy Cooking!!!

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Tandoori Salmon with Rice and Cucumber Raita

Salmon in a Yogurt flavored Tandoori Masala… Served on a bed of Fragrant Basmati Rice and Cucumber Raita…! Healthy n Delicious Protein meal. 

Course Main Course, Side Dish

Cuisine Indian

Keyword salmon, tandoori salmon

Prep Time 15 minutes minutes

Cook Time 16 minutes minutes

Total Time 31 minutes minutes

Servings 5

Author Akhila

Ingredients

For the Tandoori Salmon

• 6 salmon fillets
• 1 tbsp ginger garlic paste
• 1 tsp chili powder (add 1 tsp more if u like spicy)
• 1 tsp coriander powder
• ¼ tsp turmeric powder
• ¼ tsp cumin powder
• 1 tsp garam masala
• 1 tsp dried fenugreek leaves (crushed)
• ½ of lemon juice (squeezed)
• 3 tsp yogurt
• 1 tsp oil
• Salt (as required)

For the Rice

• 2 cup basmati rice
• 3 cups water
• Salt (as required)
• 1 tbsp ghee / butter
• ¼ cup cashews
• ¼ cup raisins
• Chopped fresh cilantro leaves (garnish)

For the Cucumber Raita

• 1 cucumber (peeled n chopped)
• 1½ cup yogurt
• Chopped fresh cilantro leaves
• Salt (as required)

Instructions

For the Tandoori Salmon

• Marinate the salmon with ginger-garlic paste, chili powder, coriander powder, turmeric powder, cumin, garam masala, fenugreek leaves, lemon juice, yogurt and salt for 4-5 hours (or at least 2 hrs).
• Preheat oven to 400 degree F. Line a baking tray with aluminum foil and spray cooking oil.
• Line the marinated salmon on the tray and bake for 10 minutes in the oven. Then turn up the heat to a broil and cook for 5-6 minutes until it starts to char on the surface.

For the Rice

• Wash and soak rice for 30 minutes and drain the water completely. Cook the rice in water and salt till the water is completely absorbed. Keep aside.
• In a small pan, add ghee and fry cashews and raisins until they are golden. Add to the rice and fluff with a fork, garnish with chopped cilantro leaves.

For the Cucumber Raita

• Mix everything together and adjust seasoning.

Notes

1. Make sure to keep an eye on the salmon while broiling to prevent it from burning.

2. You can also prepare this recipe with a store bought tandoori masala from your local Indian/Asian grocery store/World Market, or prepare it at home yourself as per the instructions above.

3. The garam masala I have used has been bought from an Indian store (Sakthi garam masala). You can also use a homemade masala which is preferable.

The post Tandoori Salmon with Rice and Cucumber Raita appeared first on Pepper Delight.

It’s been a while since I have posted a Prawn recipe, and I humbly dedicate this dish to our stormy weekend. There are a few Prawn recipes from my hometown which I was planning to post but kept on delaying as they were simple and didn’t require a lot of effort. Finally it was during this last weekend that I found a lot of time due to a freezing rain storm, having nothing to do but sit at home. How better an opportunity to clear out a few easy recipes from my cookbook? Also my dear readers stay tuned for a delicious Prawn Biriyani recipe which I’ll be posting next week.

Talking about any Indian recipe, the first thing which comes to your mind is the Masala! We use quite many different varieties of masala in pretty much every dish, and it’s the spices and curry powders which make our life eternal. Though there are a handful popular Indian dishes which have crossed the borders making a mark for themselves globally and even adapted into local variations, still a lot of amazing authentic recipes stay intact within the thatched roofs and the heart of India maintaining their authenticity, flavour and sanctity.

This prawn recipe is quite easy and very popular across India, but the only difference if cooked by a malayalee (native of Kerala) is, the inclusion of coconut. Right from the oil which of course would be coconut oil, we add sliced coconut bites to complement the crunchiness. This dish is spicy, stir fried with onions, ginger, garlic and crunchy coconut bites, and finally topped with some fresh curry leaves. You may skip coconut bites, but I love it..!!!

And did you see that picture below. That’s how to eat like a Malayalee!!! Yes, you eat with your hands, mixing the different curries with rice and at the end you of your meal you lick down your fingers to savor every last bit of the taste. Trust me, that feeling is amazing. (Wohoo, somehow I managed to convince my husband to pose his hands for this click).

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Prawn Roast

Spicy Prawn Roast in an Aromatic Masala with Coconut Bites… Spoiler Alert - it’s Delicious…!!!

Course Side Dish

Cuisine Indian

Keyword kerala prawn roast, prawn roast

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 3

Author Akhila

Ingredients

• 2 cups of prawns (peeled & deveined)
• 2 tsp chili powder
• 1 tsp coriander powder
• 1 tsp black pepper powder
• 1 tsp garam masala
• ¼ tsp turmeric powder
• Fenugreek powder (small pinch)
• Mustard seeds (small pinch)
• 2 sprigs of curry leaves
• ½ cup pearl onion / 1 medium onion (sliced)
• 1 tbsp ginger garlic paste
• 1 green chili (slit)
• 1/3 cup coconut (sliced bits)
• Salt (as required)
• Coconut oil (as required)

Instructions

• Clean the prawns and keep aside. Prepare the marinade by mixing chili powder, coriander powder, black pepper powder, turmeric powder, garam masala and salt. Marinate the prawns and allow it to rest for 15 mins.
• Heat oil in a pan on a medium flame, fry the sliced coconut pieces until it starts turning brown. Remove from the pan and set aside.
• In the same pan, add the marinated prawns, cook by pan roasting on both sides. Remove from the pan and set aside.
• Into the same pan, add some mustard seeds to splutter (add oil if necessary). Add curry leaves, green chilies, salt and onions. Saute on a medium flame until they are translucent.
• Add ginger garlic paste, saute for one minute.
• Add the roasted prawns into the pan, mix well, and close the lid to cook for 2 minutes on a low flame.
• Open the lid and stir properly, check the salt, and add more curry leaves. Switch off the flame, close the lid and let it rest for 5 minutes before serving.
• Serve warm with Naan, Bread, Chapatti or Rice.

Notes

Coconut oil goes well with this recipe, it's an authentic Kerala style.

The post Prawn Roast appeared first on Pepper Delight.

Kerala, a state in the Southern part of India is famous for its natural beauty and of course it’s authentic traditional style seafood dishes. Being a coastal state with a lot of backwaters, lakes, and rivers; this dish is believed to have originated from the homes of the fishermen with the fresh catch they bring daily, and prepared in its entire authenticity.

Kerala tourism offers a lot of activities for the tourists and among them the houseboats are one of their best attractions. The food prepared by the chefs in these houseboats is well sought after; they offer wonderful delicacies like spicy Kerala style fish and prawn dishes, and you can surely find this crab curry dish here which is an all-time favorite.

There are different variations to the preparation of this dish. A coconut milk based gravy is quite common, but here I have adapted my mom’s recipe using grated coconut and tamarind pulp.

For more Crab recipes, check out my Crab Roast which I had uploaded earlier.

Prep time : 30-35 minutes
Serves : 2 -3 servings 

INGREDIENTS

• 1 big Dungeness crab (Cleaned and cut)
• 1 cup grated coconut
• 2 green chilies
• ½ tsp chili powder
• 1 tbsp coriander powder
• ½ tsp turmeric powder
• 2 pearl onions
• ½ tbsp garam masala
• ½ tbsp pepper powder
• ½ cup of tamarind juice (squeezed from a lemon sized ball of tamarind soaked in water)
• ¼ cup water
• salt (as required)
• mustard seeds (a small pinch)
• 1 sprig curry leaves
• oil (as required)

INSTRUCTIONS

1. Clean the crab well. You can refer this link to see to how to clean a crab.
2. Make sure you remove all the dirt from the crab. Break its legs, do not pop out its flesh while breaking.
3. Make a paste of grated coconut, green chilies, chili powder, pearl onions, coriander powder and turmeric powder.
4. In a heavy bottomed pan, add this grind mix diluted in water with salt and tamarind pulp, allow it to boil.
5. Add crabs and mix well with the gravy, followed by adding garam masala and pepper powder. Close the lid and cook on a low flame for 5 – 8 minutes.
6. When the curry start to boil and slightly thicken up, check the salt level.
7. In another small pan, prepare tempering by adding little oil, splutter mustard seeds and add curry leaves.
8. Add this tempering to the curry, mix well. Switch off the flame and cover and allow it stand for five minutes.

Serve hot with rice or chapatti or mashed tapioca.

Note:

• You can vary the amount of chili and pepper to suit your spice level.
• The garam masala I have used in my recipe has been bought from an Indian store (Sakthi Garam masala). You can also use a homemade masala which is preferable.

The post Yellow Crab Curry / Kerala Boatman’s Crab Curry appeared first on Pepper Delight.