coconut rotis

Sri Lankan Pol Roti – Irresistible Coconut discs

coconut rotis

I am not wasting many words to describe how much the native Sri Lankans love these creamy discs. Tourists from various countries tour around the island never forget to taste these and cherish them.

The most popular is the plain creamy version made by mixing flour and scraped coconut together with salt and a dash of chilli powder. But my favourite is the more flavourful version made by tossing onions, curry leaves, grated carrots and chopped green chillies into the dough and bake on the traditional cast iron pan.

Image result for frozen coconut vaani
Fresh frozen grated coconut is available in Asian supermarkets

Ingredients needed:

Plain creamy version
Fresh coconut1 cup
Plain flour2 cups
Onion1 chopped into very small pieces
Chilli powder1 tsp
Salt1 tsp
Butter1 tbsp
Lukewarm water to knead the dough1 cup
Flavourful version
Green chili1 chopped
Curry leavesA handful cut into thin pieces
Salt1tsp or to taste
Red chili powder1/4 tsp
Butter / coconut oil1 tbsp
Lukewarm water to knead the dough1 cup or a little more

Let’s make:

The creamy, plain version

  • Mix flour, salt, coconut, chilli powder and butter together and knead by adding lukewarm water little by little. Make a soft dough ball, cover and keep aside for 20-30 mins

The flavourful version

  • Mix chopped onion, green chilli, red chilli powder, curry leaves, grated carrots, salt and butter with scraped coconut using your fingers and then mix with flour. Add lukewarm water little by little and make a softball. Cover and keep aside for 20-30 mins for all the flavours to combine nicely
  • From the dough, make equal size balls and place them on a foil sheet
  • On another foil sheet flatten one ball and cut into a disc shape using a round lid or a cookie cutter
  • Heat up a flat cast iron pan or a roti tawa and brush a little oil
  •  Place a dough ball on the hot pan taking care not to damage the shape.  The easiest way is to bring the foil itself near and slowly lower it onto the pan
  • After a minute, flip over and keep flipping over and until the disc is baked properly on both sides. If you pan has space you can place two or three discs at the same time. Press gently and if a whoosh sound emits then it has to bake further a few mins as the water has not evaporated fully.
  • Once out of the pan, let them release steam by placing on a wire rack.
  • Serve hot with a spicy chicken or mutton curry or just a blob of butter along with lunu miris make it simply irresistible.
  • Lunu Miris/Chilli chutney – pound together chilli powder/chilli flakes with salt, some scraped Maldive fish and finally mixing a dash of lemon juice to balance the taste.

Do not forget to sip a plain tea made with sugar and crushed ginger to finish off to give the fullest satisfaction of this meal.

hard chicken curry

Hard Chicken curry- delicious country chicken with zero fat but full of flavours

Hard chicken curry

It is interesting to know that there are numerous names for hard chicken, depending on the country and region. I have listed some of them below;

  • Hard Chicken
  • Fowl
  • Old hen
  • Free Range chicken
  • Curry Chicken
  • Gam Kukulu mas (Sinhalese)
  • Desi chicken (Urdu)
  • Galina bird (Spanish)
  • Country chicken
  • Old backyard chicken
  • Natu Kodi (Telugu)
  • Nattu Kozhi (Tamil)
  • Nattu Koli
  • Kini Koli
  • Nati Koli (Kannada)

Have a look at the nutrition facts of hard chicken which reflects it as a healthy version of broiler chicken.

Nutrition Facts

Serving Size: 1 serving

Calories in Healthy Choice Country Chicken

Total Fat9.0 g
Saturated Fat2.0 g
Polyunsaturated Fat5.0 g
Monounsaturated Fat2.0 g
Cholesterol25.0 mg
Sodium560.0 mg
Potassium640.0 mg
Total Carbohydrate53.0 g
Dietary Fiber6.0 g
Sugars19.0 g
Protein15.0 g

What is hard chicken?

Hard chicken meat comes from a free-range old hen, who stopped laying eggs and running free, eating natural stuff and lived longer than its’ peers’. Old granny bird, lucky enough to save herself from the butcher and enjoyed a full life.

Hard chicken meat is available only at ethnic butches not on supermarket shelves. So, remember to ask them to remove skin and cut the bird into medium size pieces which makes the cooking process much easier.

I particularly love the deep flavours in the chewy meat on the bone and it is very satisfying to know that there is hardly any fats in it. A piece of good news for those who are obsessed with counting calories!

Cooking technique:

You need to cook it low and slow to get the right flavours and texture. For instance, vinegar and potatoes help in tenderising the meat in slow cooking.  I must insist that cooking in the pressure cooker will cook the chicken rapidly but destroy its natural flavours. So, the Grand Ma’s old fashioned cooking on the stove in a pot will bring out its natural flavours and juices!

If you taste it once, you will always remember its extraordinary delicious taste. Do not forget to add a couple of tablespoons of coconut milk at the end which will contribute to a surprising level of flavours. Try this dish with hot rice, rotis, noodles, pasta or bread or with boiled cassava mixed with fresh coconut flakes which will complement the dish a great deal.

Ingredients needed:

Hard Chicken1 full cut into medium size pieces
Onions2 medium
Chilli powder (preferably Kashmiri chilli)1 tbsp
Vinegar 2 tbsp
Ginger root1 1/2 inch
Garlic5/6 cloves
Roasted curry powder1/2 tbsp
Turmeric1 tsp
Oil3 tbsp
Fresh coconut milk or Maggi coconut milk powder2 tbsp
Curry leavesA few crushed
Green chillies1 slit
Whole spices; Cardamoms, Cloves, Cinnamon, 4 each
Potatoes2 cut into chunks

Let’s make it:

Step 1 : Marinate the chicken pieces

  • Marinate the chicken pieces with vinegar, salt,  turmeric, chilli powder, roasted curry powder, ginger and garlic paste and crushed curry leaves.
  • Cover and keep aside for at least 1 hr. (preferably overnight in the fridge for the chicken pieces to absorb the essence of spices and soften with vinegar)

Step 2: Roast the chicken in the pan

  • Heat up 2/3 tbsp of any oil in a wide pan
  • Add the whole spices; cloves, cinnamon, cardamom and a few curry leaves crushed
  • Saute chopped onions
  • Add freshly grated or crushed garlic and ginger
  • Fry a couple of minutes
  • Add a 1tsp of chilli powder and gather all the spices and fry (this will bring out a very tempting colour to the gravy once cooked)
  • Now drop the marinated chicken pieces
  • Stir fry the chicken pieces for nearly 10 mins in medium flame allowing the excess water to evaporate
  • Close the lid and lower the flame to the minimum.  Splash a little water if the pan is too dry. Let it sit for 5 mins. This will let all the natural juices to come out
  • Open the lid again, stir fry for 5 more mins gathering juices with chicken pieces until they are well coated
  • Pour water just above chicken pieces and close the lid. It has to cook for about 45 mins under medium flame. Give a stir occasionally
  • Add more water in between if the chicken pieces are hard
  • After 45 mins open and pour a cup of more hot water if the water level is low but the chicken pieces are still hard.  Cook until chicken pieces are tender enough. You must always add hot water not the cold water and it is quite alright to increase the amount of water gradually to yield enough gravy to go around!

Step 3: Add potatoes

  • Now, check salt and add more if you desire
  • Drop the potatoes and a slit green chilli
  • Close and simmer under low flame for 10mins
  • Finally, add 2 tbsps of fresh or Maggi instant coconut milk, a handful of curry leaves and cook for another 10 mins under very low flame.  This final therapy will contribute to the tempting colour of the curry and make it more flavourful too
  • Let the pot rest for 15 mins before serving (cook this curry on the night before and it will taste incredibly flavourful on the next day)
  • Tastes best with hot rice, rotis, noodles or with boiled cassava (maniyok) mixed with fresh coconut
Hard Chicken curry served on a dome of hot rice is simply delicious!
Boiled Cassava mixed with freshly grated coconut to go with the delicious Hard Chicken curry
chocolate cake with butter icing

Dream Chocolate cake – With Delicious Butter Icing

chocolate cake with butter icing

Meet “everyone’s dream choc cake”!

This spongy chocolate cake with generously smeared creamy butter icing on the top is simply irresistible!

Once tasted this, you will never buy ready-made chocolate cakes available on the supermarket shelves. Even if offered a piece from those cakes to your kids they will spot the difference immediately, being your fiercely-loyal chocolate cake fans.

Even for an absolute novice, making this cake, metaphorically speaking, is a ‘piece of cake’. It is perfect for birthday parties or as the birthday cake itself for the event.

I suggest you stick to a good quality spread or margarine to make the icing.  Some prefer to use butter but in my opinion, butter gets too lumpy in cold weathers and too weak and runny in hot weathers. Either way, it is not very appealing. So, as approved by the celebratory British baker Marry Berry, the good old margarine spread is the best for any cake and for frosting too.

So, let’s start making this delicious treat;

Self-raising flour250 g
Stork spread/Margarine250 g
Caster sugar250 g
Eggs4 medium
Lemon1 tsp
Vanilla essence1 tsp
Baking powder1 tsp
Cocoa powder3 tbsp
Salt2 pinches
Milk 2 – 3 tbsp

Let’s make it:

Set the oven to 180 C . (Temperature conversion chart  is given under Tips)

Cream the batter

  • Beat butter and sugar together until creamy, using an electric hand mixer  (3 mins)
  • Add eggs, one at a time. Beat well after each addition (2 mins)
  • Add vanilla essence,  lemon juice, salt and beat for two rounds
  • Mix baking powder,  flour and cocoa powder and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape
  • Fold the flour gently with a wooden spoon until everything turns into a creamy batter (Do not use the electric mixer at this point)
  • Add milk
  • Finally, give a good mix with a wooden spoon going clockwise

Tray the batter

  • Line up a baking tray with parchment paper and spoon the batter into the baking tray and flatten with a spatula, leaving some space on the top for the cake to rise
  • Lift up the tray and drop it twice onto your kitchen-top gently, allowing the batter to spread and settle evenly on the try

Bake it

  • Place the tray in the oven and bake for 20 – 25 mins. In the first 10 mins never open the oven door.
  • Insert a skewer into the middle of the cake and if it comes clean,  your cake is ready.
  • Take it out from the oven and let it rest for 10 mins.
  • Slowly remove from the tray and place it on a cooling rack to cool off completely. This will take 2 -3 hrs.
  • Your cake is ready to ice now.

Tip : If the top of your cake has got a nice brown colour but the middle is still very runny, immediately cover the top of the cake with a foil or baking sheet.  This will allow the middle of the cake to bake without damaging the upper crust

Butter Icing Recipe

Icing sugar300 g
Good quality spread or margarine125 g
Cocoa powder5 tbsp
Milk3 tbsps
Lemon1 tsp
vanilla a few drops
 Sprinklers to decorate 
  • Sieve icing sugar to get rid of hard bits
  • Beat the icing sugar and margarine together
  • Add milk, vanilla and lemon.
  • Beat in high speed until the consistency is creamy
  • Your chocolate icing is ready

Now Ice the cake :

  • Cut the cake into four squares. Remove the top crust slowly without damaging the cake
  • Slice them  from the middle with a long knife, dipped in hot water
  • Spread icing on the bottom layer
  • Place the top layer, press softly
  • Spread icing on top, throw a handful of sprinklers
  • Place in the fridge
  • Take out 20 mins before serving
  • Serve on a pretty plate with a small spoon on the side
  • Yummy!

Best Fish and Chips

Full meal – Fish and Chips with green peas

Fish and chips, a much loved take away meal of the working class in England, originally served wrapped in old newspapers, was indeed a nostalgic memory for those who have tasted it.

During the time, when the working-class diet was bleak and unvaried, fish and chips came as a tasty break from the norm and a pay-day treat.  Over the years, it has won the hearts of the rich and poor alike and now one of the most sorted dishes in upmarket restaurant chains too.

My several attempts to produce something reasonably closer to what the pubs in England serve,  turned out to be a mouthwatering success! I used sparkling water instead of beer to produce a beautiful bubbly batter for fish, keeping in mind that it must be kids friendly too.

For best results,  I recommend Codfish with its natural flavours and flaky texture.  Plaice or Haddock could also be used in place of Cod with considerably satisfying flavours. Also, make sure you store sparkling water in the fridge until needed as chilled water helps to bring out the best bubbly batter.

My Amazon picks:

Make sure you serve the fish straight out of the frying pan to keep its best taste, mouthwatering flavours and texture intact.

So, let’s Fish and Chips for dinner tonight.

You will need the following ingredients;

Cod/Haddock/Plaice4 fillets (defrosted or fresh)
Plain flour1 cup and 1/2 more to dust the fish
Salt1 tsp
Ground pepper powder1 tsp
Baking powder1/2 tsp
Sparkling water – chilled
(straight from the fridge)
 1 small bottle
Oil to deep fry 

Let’s make it:

Prepare the fish

  • Defrost fish, pat dry with a kitchen towel, sprinkle salt and pepper  and keep aside

Make the batter

  • Place the cup of plain flour in a bowl and add a little salt, pepper and baking powder
  • Then, gradually pour sparkling water onto it, while whisking the flour until it becomes a thick runny batter

Deep fry

  • Next, using tongs,  dip the flour-coated fish fillet in the batter and shake off the excess
  • Deep fry in hot oil, turning both sides under medium flame
  • Remove from oil when the fish turns into golden brown
  •  Place on a kitchen towel briefly to drip off the excess oil and serve immediately with ketchup, oven-baked chips and boiled green peas
  • Enjoy the best ever Fish and Chips!!

Best Homemade Pizza – With Secret Italian style sauce

Let’s make an outstanding Italian style pizza with a merry assortment of vegetables, mushrooms, chicken, and salami topped with the best quality mozzarella cheese to satisfy everyone’s tastebuds. You can opt for tuna in place of chicken.

The Italian pizza sauce used in this recipe was passed on to me by an Italian Chef friend a couple of years ago and ever since I have been making such gorgeous pizzas at home! Now that the secret is revealed, you too can enjoy authentic Italian style pizzas at home!

Dough: My bread machine makes the dough so there is no hassle in sweating over kneading the dough.   If you do not have a bread machine or a kneading machine, you can simply buy a frozen pizza base from supermarkets or making it from scratch which can give you the best of flavours and full credit to the glorious outcome!

Ingredients needed  For two large size pizzas;

🍕Step 1: Let’s make the dough: * 2 Recipes are given for dough machines and hand kneading

This recipe is for those who make the dough using a bread machine, food processor, any other dough making machine

Order bread machine here!

Dough is made and proved to perfection by the bread machine


Strong white bread flour600 g
Sugar1 tbsp
Milk powder2 tbsp
Dry yeast1tsp
Salt2 tsp

🍕If you have got a bread machine, just add all the ingredients in the bucket and switch on to DOUGH OPTION

🍕The dough will be ready in 45min

🍕Take it out from the bucket and flatten on 2 pizza baking trays

🍕Leave until the dough proves up to double the size

🍕Spread the sauce

🍕Arrange the toppings

🍕Bake under 180C for 25-30 mins or fully baked!

🍕Super easy!

Knead with the hand:


Plain flour500 g
Sugar1 tsp
Milk powder1/2 cup
Water1/2 cup warm
Dry yeast2tsp
Salt1/2 tsp
  • Pour 1/2 cup of warm water gradually onto dry yeast and mix thoroughly.  Keep aside
  • Break the egg into the 1/2 cup of milk and whisk
  • Add sugar, butter and salt to the milk and egg and combine all together
  • Now pour over the flour. Knead until all come together as a ball and no longer sticking onto your fingers. If you need a bit more water to get the right texture of the flour, add a little more warm water
  • Cover with a cling film and keep at a warm place for 2 – 3 hrs until it’s ready to roll out for pizza

🍕Step 2: Let’s make the Italian Sauce: Mix all these and place in the fridge for 1hr


Pasta1 pkt (300 g)
Onion granulates1 tsp
Runny honey1tsp
Dried herbs
Oregano (dried)2tsp
Majoram (dried)1/2 tsp
Runny honey1tsp
Onion granulates1tsp
Paprika powder1tsp
Black pepper1/2 tsp
Salt1/2 tsp
Grated Padano cheese  2 tbsp (grated)
Pecorino Romano Cheese2tbsp
Mozzarella and Parmesan cheese to toss on the top 
  • 🍕Mix them all thoroughly, cover and store in the fridge for 1hr

All the cheese varieties needed

🍕Step 3: Make the chicken topping

Chicken tandoori topping : 

  • Mix chicken breast cut into bite-size pieces with olive oil, a little chilli powder, cumin powder, lemon juice, salt
  • Keep aside a few minutes
  • Stir fry in 1tbsp of olive oil until done

Tuna topping :

  • Mix canned tuna or fresh with a bit of salt and pepper and scatter on the pizzas
  • A few chopped green chillies will give a warm, fiery taste with tuna topping

Pepperoni topping :

  • You can simply spread a handful of pepperoni for an easier choice

Veggies :

  • Slice mushrooms, red onions, red, green, and orange bell peppers
  • Drain the brine water from the pitted whole olives bottle
  • Cherry tomatoes halved for a more colourful pizza
  • Cheese and more cheese please – Mozerella and Parmesan are the best choices

🍕Step 4: Dressing the pizzas

Have fun doing this with kids!

  • Take the Pizza sauce out of the fridge, give a good stir and pour evenly on two pizza bases
  • Toss veggies.  You can add a thinly sliced green chilli for a fiery taste!!
  • Sprinkle tuna or  tandoori chicken pieces
  • Spread all bell peppers
  • Drop cherry tomatoes
  • Toss olives green and black both and sliced onions
  • On top sprinkle lots and lots of  grated Mozzarella and Parmesan cheese
  • Finally, sprinkle Padano grated cheese for an enhanced flavour
  • Done!

🍕Step 5: Bake

  • Bake in the preheated oven under 200C in the middle of the oven for 15 min or until the top of the pizza gets golden brown
  • Take out the top pizza if it is ready and place the bottom one on the top shelf for further 5mins

 A mouth-watering aroma will let you know the pizzas are ready!

Time to tuck in

  • Once, taken out of the oven, let the pizza rest for a while before running the roller through
  • Enjoy!
Mutton curry

Sri Lankan Mutton curry – Juicy, spicy and aromatic

Mutton curry
mutton curry

To make this delicious mutton curry you must opt for good quality meat, bought from a reliable butcher, which has its own juicy flavours stored in it. When cooking, by adding a bit of love and devotion, the outcome will be simply glorious!

This is the typical Sri Lankan way of cooking mutton, using the aromatic Sri Lankan roasted curry powder. If you do not have it with you it is super easy to make it at home. I have given the recipe link below:

What you need to make it:

 Good quality mutton from shoulder -medium size300 g
Onion and green chili – slit in the middle1 each
Ginger and garlic – freshly grated2 tbsp
Roasted curry powder2 tbsp
Chili powder1 tbsp
Vinegar2 tbsp
Salt1 tsp or more to taste
Pepper powder1 tsp
Maggi coconut milk powder or thick fresh coconut milk1 tbsp
 Whole spices- a Cinnamon quill , a few cardamoms, 3 cloves 

Let’s make it:


  • Marinate the mutton pieces with :   Roasted curry powder; chili powder;grated ginger and garlic; vinegar;salt and pepper powder
  • Cover and keep aside for at least 2hrs or preferably over night


  • Fry the onion until golden and add some freshly grated ginger and garlic. Brown them.
  • Toss some crushed curry leaves, a few cloves, a cinnamon stick, 3,4 cardamoms and fry.
  • Add the green chili.
  • Now add the marinated mutton pieces and stir fry them for 5 – 10 mins under medium heat until all the pieces turn light brown and the pan gets a bit dry.


  • Cover with the lid, lower the flame to the minimum and leave for 10-15 mins.  This will allow all the natural juices of mutton pieces to ooze out.  Open after 10 mins and see if the process has been done. If not, cover for another 5 mins.  Scrape the juices and mix thoroughly until all come together.  Check the taste.  Add more salt or pepper if needed.

Cook further

  • Now pour warm water a little above the mutton pieces
  • Cover and cook under a low flame, about 1/2 hr while stringing from time to time
  • Cook until the mutton pieces are tender
  • Add 1 tbsp of Maggi coconut milk which will enhance the flavours in a great deal
  • Toss some fresh curry leaves on top, switch the flame off, cover and let the pan rest for at least 1/2 hr
  • Serve with a dome of hot rice, bread or rotis

chocolate fudge pudding

Chocolate Fudge Pudding – Victorian Time Dessert Pudding

Oozing out with sticky chocolate sauce and the melting in the mouth sponginess in this pudding can win a Queen’s heart! No wonder this pudding was favoured by the Royalty!

While roaming around the streets lined up with old-fashioned shops in Oxford city, I found a collection of centuries-old cookbooks scattered in front of an old book shop. They had such beautiful hand-painted pictures and recipes which were quite basic with simple ingredients put together in an ingenious way to produce glorious dishes fit for the affluent aristocracy during the reign of Queen Victoria.

I did not hesitate to buy the whole stack of books and tried some recipes which came out deliciously well.  This recipe was extracted from one of the pages and must have been a very popular dessert during that time.

Delicious in every mouthful, you can go for a second helping without a trace of guilt, for it has no heavy cream or a great amount of fat.  It’s incredible that the chocolate sauce is purely made with hot water but tastes heavenly!

So, let’s try making this yummy treat today and gobble it down like the Royalty!

 Ingredients needed :

Plain flour90 g (2/3 cup)
Sugar115 g (1 cup)
Butter/Margarine spread115 g (1 cup)
Milk2 tbsp
Cocoa powder1 1/2 tbsp heaps
Baking powder1/2 tsp
Salt 4 pinches
For the chocolate sauce  
Cocoa powder1 1/2 tbsp
Sugar 115 g (1cup)
Hot water300 ml

 Let’s make:

  • Set the Oven to 180 C
  • You can steam this pudding in a steamer or in the steaming tray in the rice cooker. Both ways, it comes out simply gorgeous!

Make the batter

  • Cream butter and sugar together with an electric hand mixer for 3-4 mins or whisk thoroughly
  • Add eggs one at a time, beating after each addition
  • Combine flour, salt, cocoa powder, and sieve on to the batter
  • Add milk and mix thoroughly until all come together as a creamy batter
  • Spoon into a wide Pyrex/ovenproof dish

Make the chocolate sauce

  • Combine sugar and cocoa powder in a jug
  • Add hot water gradually, mixing continuously until it will appear to be a thin chocolate brown liquid
  • Now pour the sauce over the batter very slowly, letting it run across
  • Cover with a foil, leaving an edge open for steam to escape
  • Bake for 30 – 40 mins
  • Take the dish out of the oven and let it cool completely
  • Cover and place in the fridge
  • Cut dainty squares and serve chilled with chocolate sauce poured on
  • Yummy !!
Karela curry

Delicious Bitter gourd/ Karela curry – Inspired by Punjabi cuisine

This juicy Karela dish, inspired by Panjabi cuisine, is a delicious blend of the bitterness of Karelas and the natural sweetness of onions and tomatoes.  You will be surprised to learn that, to produce such a delicacy you will need only 3 main ingredients:

  • Tomatoes
  • Karella
  • Onions

And only 3 main spices :

  • Chilli powder
  • Turmeric
  • Salt

Bitter Gourd, also known as karella or karawila is a sure diabetes buster according to ayurvedic medicine.  This vegetable can be turned into a variety of dishes, depending on the type of cuisine you would like to follow.  However, If you get the ingredients and their proportions right this is simply the best karella dish you can prouduce.

I am grateful to Munaza, my Pakistani friend and her mom, for her dedicated culinary guidance in making this dish.

You will need the following ingredients:

Bitter Gourd/Karella/Karavila3 medium
Onions(Indian Onion)3 large or 4 medium
Chili powder1 tbsp
Juicy Tomatoes3 large or 4 medium
Turmeric1 tsp
Salt1 tsp
Olive oil or any cooking oil3 tbsp

Let’s make it:

  • Wash and cut Karella into thin rounds, slice onions thinly and slice tomatoes
Just three main ingredients will make magic!
  • Heat oil and drop the Karela rounds. Stir fry under low flame until soft
  • Drop all the sliced onions and diced tomatoes
  • Add chili powder, salt, and turmeric powder
  • Continue frying until all look juicy and sufficiently cooked
  • Cover and cook under very low flame
  • Occasionally, give a good stir and cover again.
  • Drop a couple of bullet chilies, slit in the middle. Lower the flame. Let cook
  • Taste and add more salt if required
  • Switch the flame off, cover, and let the juices run and settle
  • Enjoy with a bowl of steaming white rice or chapatis!

More recipes inspired by Karella

Stuffed Karella

karella stuffed

Karella stir fry with coconut

karella stir fry
thilapia fillet

Pan-Fried Tilapia – with grilled cherry tomatoes on the side


These fleshy fish fillets, with a very appetizing crispy outer layer, is very flavourful, which could be served as a  main meal with lots of vegetables or grilled tomatoes on the side.  

This unique recipe was passed on to me by one of my Goan friends who is an expert in producing mouthwatering fish dishes in every mealtime.  Roll the fish fillets on semolina was her top tip as it gives such an addictive crunchiness and crispiness when they come out of the pan.

So, gather the necessary ingredients and let’s make it;

What you will need:

Fish fillets (Tilapia)4
Onion1 chopped finely
Whole coriander seeds2 tbsp
Whole cumin seeds1 tbsp
Whole Kashmiri chilies3-4 deseeded
Garlic3 cloves
Tamarind pulp1 tbsp
Semolina1/2 cup
LemonJuice of 1/2 lemon
 Salt a few pinches

 Let’s make :

  • Wash, pat dry the fish fillets and season with salt and pepper
  • Grind chopped onion, deseeded Kashmiri chilli, salt, turmeric, garlic cloves, cumin seeds and coriander seeds to a paste, using a wet grinder or the hand blender
  • Add tamarind pulp and lemon. Lightly grind until all come together
  • Take the paste out, pat on one side of the fish fillets
  • Place semolina on a plate and wrap both sides.  Shake off the excess
  • Heat up 2-3 tbsp of olive oil in a wide pan and place fish fillets side by side
  • Pan fry under low flame
  • When one side is fried enough, carefully turn on to the other side.  Fry both sides until golden and crispy
  • If the oil runs out, sprinkle a bit more on top of the fillets
  • Serve hot.  Delicious with grilled tomatoes on the side

Grilled Tomatoes

cherry tom

 These beautiful, grilled, cherry tomatoes look and taste great as a side dish when you are serving baked/grilled fish or meat.  Also, without a doubt,  the burnt taste blended with light sourness and sweetness of the cherry tomatoes will enhance the taste of your main dish.

The grilling process is as follows:

  • Get the cheery tomatoes with the stem intact.  Prick each one lightly with a toothpick
  • Place on a baking tray lined up with a foil
  • Sprinkle salt and olive oil
  • Grill under 200 C oven
  • Serve warm with their juices braised on tomatoes

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