Fried Pomfret with Tangy Tomato Sauce

As I said earlier, I’m not a big fish eater but Pomfret is something I can rarely say no to. This is one recipe I prepared some time ago and really loved the way it turned out. For any fried ingredient, the sauce is the one that makes a difference and adds in to the flavor…and if it is home-made, even better!! Healthy and delicious as well!

Good and tasty food is something which really makes my day. I’m sure this recipe will make yours too. So go ahead and try it out without any second thoughts 🙂

Enjoy 🙂


Preparation Time: 10 minutes

Cooking Time: 25 minutes


Cooking oil – as required for frying the fish

Pomfret – 2 or 3 fish cut into pieces

Paprika – 3 tsp

Turmeric – 3 tsp

Salt – as required


For the sauce:

Mustard seeds – 1/2 tsp

Tomato – 1 large, finely chopped

Spring onion – a small bunch, chopped

Garlic – 3 cloves, chopped

Lemon – juice of 1/2 to 1 lemon

Coriander leaves – a handful

Salt – as required


Step 1: Heat oil in a pan. Add garlic and saute for few seconds. Follow by adding the mustard seeds and tomato. Cook for another 2 to 3 minutes.


Step 2: Add the spring onion and mix well. Add the lemon juice and mix. Add some salt as required. Add the coriander leaves. Transfer the sauce to a serving bowl.


Step 3: Marinate the fish with paprika, turmeric and salt for around 10 minutes. Add oil to the pan. Shallow fry the fish on both sides so that they are lightly browned. Keep them aside.


Step 4: Serve the fish with the tangy tomato sauce and some freshly baked bread.

To print this recipe click here: Fried Pomfret wtih Tangy Tomato Sauce

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Chicken liver with eggplant

Last few months have been crazy!! Work, travel, family visiting us… there was so much going on…. mostly good stuff though. The so not good stuff was that I hadn’t been keeping well. After a long time I have time today to work on the recipe I had prepared earlier.

I love chicken liver and I tried cooking this in a slightly different style this time. Hope you enjoy the recipe.

Have a good Sunday!


Preparation Time: 15 minutes

Cooking Time: Around 25 minutes


Cooking oil – 2 tbsp

Chicken liver – 330 g

Eggplant – 1 small, cut into small cubes

Onion – 2 medium, chopped

Turmeric – 2 tsp

Paprika – 1 tsp

Curry leaves – a handful

Garlic – 3 to 4 cloves

Ginger paste – 2 tsp

Green chili – 4, cut into halves

Cooking cream – 1/4 cup

Cumin powder – 1 to 2 tsp

Fennel powder – 1 tsp

Chili powder – 1 tsp

Curry powder – 3 tsp

Water – 1/4 cup

Salt – as required




Step 1: Heat 1 tbsp of oil in a pan. Saute the liver for few minutes and keep them aside.


Step 2: Heat the rest of the oil. Add the onion, garlic, turmeric and paprika and cook for 2-3 minutes. Add the ginger paste, cumin powder and chili powder.


Step 3: Add the green chili, eggplant and curry powder and cook for another 4 to 5 minutes, until the eggplant is soft. Add the curry leaves.



Step 4: Add 1/4 cup water and mix well. Follow by adding the cooking cream. Cook for few minutes.


Step 5: Add the liver and cook for some time (preferably with the pan covered) until you have the desired consistency of the curry.

Step 6: Serve hot with steamed rice or freshly baked bread of your choice.

To print this recipe click here: Chicken Liver with Eggplant

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Chicken and Herbed Rice

Since the last two days I’ve been thinking about one incident….. the missing Malaysian Airlines flight with 239 passengers on board! The aircraft just vanished over the sea on Saturday early morning!! Several rescue ships and flights have been searching for it and they have found nothing yet. Yes nothing! It has been more than three days and still no signs of any wreckage or anything at all. I feel a shudder when I even start to think about it…. I cannot even imagine what the family members/relatives of the passengers must be going through. My prayers are with them. Although reporters say that chances are very less that the passengers are alive, yet at the corner of my heart I really hope they are!

When I hear incidents like this I feel very sad but at the same time it makes me realize that life is too short and unpredictable. No one knows what is going to happen the next moment. Hence we need to make the most of it every day. I thank God for blessing me with such wonderful family and friends without whom my life wouldn’t be the way it is today and I hope I can give them more than they shower on me 🙂

Thinking of happiness… my family associates happiness with good and healthy food… I’m sure most of you do too 🙂 So here’s my recipe for today to bring in a little more happiness to you and your family. It is a chicken recipe with a tomato based sauce and some herbs, and can be prepared within a very short time. If you want to go for a simple to cook yet yummy dish, this would surely make it to your list 🙂

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Preparation Time: For the chicken – 10 minutes, For the rice – 25 minutes (to cook the rice),

Cooking Time: For the chicken – 15 minutes, For the rice – 5 minutes

Serves: 4 (for the chicken), 2 (for the rice)


For the Chicken – 

Olive oil – 1 tablespoon

Chicken – Around 500-600 g, with bone. You can use boneless as well as per your preference

Tomato – 2 large, grind to a paste, or 1/2 cup tomato puree

Onion – 2 medium, sliced

Garlic – 8 cloves, each cut horizontally into 2 halves

Dried Oregano – 1 teaspoon

Dried parsley – 2 teaspoons

Mixed pepper + chili lime powder – 1/2 teaspoon each. You can use chili powder if you don’t have chili lime.

Butter – 2.5 teaspoons

Salt – to taste

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For the rice – 

Boiled rice – 1 cup

Butter – 1.5 teaspoons

Dried parsley – 1 teaspoon

Mixed pepper – 1 teaspoon

Salt – to taste

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Step 1: Cook the rice in a rice cooker or on your stove as usual. Let it cool down a bit. Heat a U-shaped vessel on the stove. Add the butter. After it has melted, add the rice. Mix well. Follow by adding the parsley and mixed pepper. Mix well. Add some salt for taste. Transfer to a serving bowl and keep aside.

Tip: I had some left over rice from the previous meal and didn’t feel like having simple boiled rice. The above seemed to be a good option and it goes well with any sauce based, roasted or grilled dish.

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Step 2: The next step is to prepare the chicken. Heat the olive oil in a U-shaped pan or vessel. Add the butter.

Step 3: Add the chicken and mix well. Follow by adding the onion and garlic, and cook for around 3 minutes.

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Step 4: Add the dried oregano, dried parsley and mix of chili lime powder and mixed pepper. Mix well with the chicken.

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Step 5: Add the tomato paste or puree to the mixture. Mix well and cook the chicken for another few minutes until it is cooked properly. Add salt for taste.

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Step 6: Transfer to a serving bowl and serve hot with the herbed rice.

If you’ve enjoyed reading or cooking the above recipe, do subscribe to my blog by clicking the“Follow” button and “Like” my Facebook page at the top right hand corner for regular updates. Help spread the joy! 🙂

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Kai Lan with Garlic and Sauces

Recently, few of my friends told me that I don’t have any vegetarian recipes on my blog. And it’s true 🙂 I haven’t posted any vegetarian recipes yet on my blog. I did suggest vegetarian alternatives for few of the recipes I’ve posted… not sure if that’s counted as vegetarian 😉

My first choice of vegetable was Kai Lan (Chinese broccoli) since it is easy to cook. It is widely used in Chinese and other South East Asian cuisines. I mixed some cauliflower with it and cooked it the usual way with garlic and sauces. Addition of cauliflower gave a nice combination of green and white color to the dish making it colorful and attractive.

I had fun cooking this one… hope you enjoy it too 🙂


Preparation Time: 25 to 30 minutes

Cooking Time: 10 to 15 minutes


Cooking Oil – 2 tablespoons

Kai Lan – 300 g, the leaves separated from the stems

Cauliflower – 320 g, cut into small pieces

Ginger – 1.5 teaspoon, grated

Garlic – 3 to 4 cloves, chopped finely

Cornstarch/Cornflour – 2 to 3 teaspoons mixed with 3 tablespoons of water

Salt – to taste (as required)


For the sauce mixture:

Dark Soy Sauce – 1 tablespoon

Oyster Sauce (optional) – 1 tablespoon

Rice wine – 2 teaspoons

Sesame oil – 1 teaspoon

Cornstarch/Cornflour – 1 teaspoon

Sugar – 1 teaspoon

Water – 3 tablespoons


Mix all the ingredients of the sauce mixture together in a bowl and keep aside.


Step 1: Heat one tablespoon of oil in a pan. Add ginger and garlic and fry for around 30 seconds.


Step 2: Add the cauliflower and Kai Lan stems and add rest of the oil. Cook for around 2 to 3 minutes.


Step 3: Add the Kai Lan followed by the sauce mixture. Add the cornstarch/cornflour mixture and cook until the Kai Lan and the cauliflowers are soft but not mushy. Add salt as required.



Step 4: Serve hot with rice or noodles.

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A few tips:

  • You can add vegetables like carrots and corn to the Kai Lan instead of cauliflower.
  • You can also add a teaspoon of chili sauce to the sauce mixture if you want to give it a spicy touch.

Baked Fish with Mushroom Sauce

Fish had been a staple diet at home since I was a kid. There would be a fish dish (mostly river fish) everyday at home along with vegetables. Even when there was a meat dish cooked, there would still be fish fry or something by the side. It had become such a dreadful daily affair that it came to a point where I started hating fish! Maybe it was due to the fact we had it almost everyday, almost the same types of fish (except the seasonal ones) and the recipes were similar. A kind of monotony had set in. I had even starting having arguments with my mother as I refused to eat fish! When I left my hometown to attend college, I was so relieved from this and it was then that my staple diet changed from fish to chicken or meat and it had been that way since then! I ate out on most days during my college and I wouldn’t even look at the fish section on the menu.

However, after I came to Singapore, I found myself opening up slowly to eating fish again. It started with my husband asking me to taste the fish dishes he ordered for himself when we went to restaurants.  I started thinking “Well… these are not that bad, these are rather good!” I started trying out some fish recipes of different cuisines at home and started liking it. Another reason for this is the wide variety of fish available here. You’ll be amazed at the variety at the big wet markets! Even now fish is not the first option I would usually go for, but if there are yummy recipes, why not?

Recently, I wanted to try some recipe with mushrooms since I had two packets of mushrooms in the fridge, and hence tried this recipe.

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Serves: 4

Preparation Time: 20 minutes

Cooking Time: 35 minutes


Fish Fillet – 1000 gm (four fillets of 500 gm each), you can use the fish of your choice

Mushrooms – 400 gms

Cooking Oil – 3 tablespoons

Garlic – 4 medium cloves, chopped; 3 cloves ground into a paste

Onion – 1.5 chopped, 0.5 ground into a paste

Butter – 1 to 2 tablespoons

Whipped Cream – 1/2 cup

Vegetable Stock – 1 cube, mixed in 1/4th cup hot water

Salt – to taste

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Step 1: Add around half of the quantity of the butter, onion and garlic paste  and 1 tablespoon oil to the fish. Make sure the ingredients are spread evenly and marinade the fish for around 10-15 minutes. Meanwhile, you can prepare the other ingredients.

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Step 2: Heat the rest of the oil in a pan. Add the chopped onions and garlic and fry for few minutes until it has a nice brown color.

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Step 3: Add the mushrooms and cook until they are soft, but not mushy. Meanwhile, pre-heat the oven to 125 degrees centigrade.

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Step 4: Once the mushrooms are cooked, add the cream and vegetable stock. Cook until the desired consistency is reached. Add salt for taste. The mushroom sauce is done.

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Step 5: Place the fish in a baking dish. Add half of the mushroom sauce on top of the fish. Bake the fish until cooked. Transfer on to a serving dish and pour the rest of the hot sauce. Serve with the bread of your choice.

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A few tips:

  • I prefer baking the fish with half the mushroom sauce and then pouring the rest. If you prefer, pour the whole sauce on the fish before baking, or bake the fish separately and then pour the sauce on top.
  • Instead of vegetable stock, you can also use mushroom stock if available.
  • You can also add thyme leaves to the sauce if you like the taste.

Chili Egg with Honey

Yesterday when I opened my refrigerator, I realized I needed to go grocery shopping! The only stuff left were some eggs, onion, red pepper and half pumpkin (other than some chillies, ginger and garlic) . It was a bit late already and by the time I would return from the store, it would be too late for dinner. The choice was either to cook egg or pumpkin….and I chose the egg 🙂

However, I didn’t want to prepare the boring egg recipes like egg curry or scrambled egg! After thinking for a while, chili egg seemed the best option! Chili egg is a dish of Indian Chinese cuisine. You might be wondering what is that? It’s simply the adaptation of Chinese seasoning and cooking techniques to Indian tastes. The cuisine is believed to have originated from the Chinese of Kolkata (back then known as Calcutta) and is very popular in India and in some South East Asian countries. Spices like cumin, coriander, turmeric are used in this cuisine, which are not much associated with traditional Chinese cooking. Hot chili, ginger, garlic are also frequently used in dishes.

I’ve made the dish quite a few times before. My mom used to prepare this dish too when I was a kid and it was one of my favorite back then! I would wait eagerly for dinner on those days.

But yesterday I wanted to give it a special touch, so I decided to add some honey with it; hence the recipe… “Chili Egg with Honey”. Chili gives the spicy flavor and honey soothes the taste… perfect! It was raining heavily outside and the spicy and sweet flavor seemed just the right combination for the weather.

I’m sure you too have your version of egg recipes… do let me know. I would love to try them out 🙂

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Serves: 3

Preparation Time: 20 minutes

Cooking Time: 20 minutes


Egg – 6 medium, boiled and shell removed

Honey – 2 tablespoons

Cooking Oil

Onion – 2 large, sliced

Garlic – 4 to 5 medium cloves, chopped

Green or Red Chili – medium hot, 4-5 chopped or ground

Ginger – 5 cm, grated (around 1 to 2 teaspoons)

Red Pepper – 1 big, cut into long slices

Cornflour or Cornstarch – 3 tablespoons

Soya Sauce – 2 or 3 tablespoons

Vinegar – 1to 2 tablespoons

Salt – to taste

Step 1: Cut the boiled eggs horizontally into halves.

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Step 2: Mix the cornflour/cornstarch in 1/4th cups of water. Heat oil in a pan. Dip each piece of egg in the cornflour/cornstarch mixture and fry them for a minute or so on both sides. Transfer on to a plate with kitchen napkins so that the excess oil is soaked off. Place all the eggs on a serving dish.

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Step 3: Wash the pan or use another pan – heat 2 tablespoons of oil. Add the onion, garlic and ginger and fry for 2 minutes until it’s translucent. Make sure it doesn’t get burnt. Add the red pepper and fry for another 2-3 minutes. Add the chili and toss well.

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Step 4: Mix the soya sauce with rest of the cornflour/cornstarch mixture and add. Add in the honey. Cook for a minute or two. Add salt (as needed) and vinegar and mix well. Spoon the mixture on the eggs so that it covers evenly. Serve hot with noodles or rice.

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A few tips:

  • If ground chili is too spicy for you, you can add whole dried red chili (broken in halves) as well.
  • For cholesterol watchers, use only the whites of the egg and discard the yolk.
  • Use two color of peppers (red, yellow or green) to make your dish look more colorful.

Chick Pea Salad

We’re all familiar with the phrase “short and sweet”. This is what I was thinking of one afternoon as I was feeling very hungry. I wanted to have something prepared at home, which takes only a few minutes to prepare and at the same time tasty…. exactly like the phrase “short and sweet”. I already had chick peas boiled and kept in my fridge. So this salad was just the right recipe!

After visiting Turkey, I’m really fascinated by middle eastern food. And it’s not only Turkish food, each country in the middle east have their own flavors with a subtle difference in taste. I tried a few of them in Turkey as well and Moroccan turned out to be another favorite. So I decided to try a Moroccan style salad. The olive oil gives a nice oily base, the lemon, paprika and onion….  all together makes it a savory snack.

It took me hardly 10 minutes to prepare and I enjoyed it with my afternoon tea 🙂

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Serves: 4

Preparation Time: 10 minutes (excluding time to boil the chick peas)


Dried chickpeas – 225 gm, soaked in water overnight

Olive Oil – 2-3 tablespoons

Red Onion – 1 medium, sliced

Lemon – 1, freshly squeezed

Garlic – 4 medium cloves, chopped

Ground cumin – 1 teaspoon

Paprika – 1 to 2 teaspoons (make sure you get the good quality paprika to get enhanced flavor)

Coriander or Parsley or both – 1 small bunch, chopped

Ground Pepper – 2 teaspoons

Salt or sea salt to taste

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Step 1: Drain the water from the soaked chick peas and boil them so that they are soft but not mushy. Drain the water and remove any loose skins. Place the chickpeas in a bowl.

Step 2: Add the olive oil, onion, paprika, lemon juice and garlic, and mix well.

Step 3: Add salt and pepper and mix 3/4th of the coriander/parsley leaves. Sprinkle rest of the leaves and serve in small bowls.

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A few tips:

  • Boil chick peas and keep it in stock so that you can make this whenever needed.
  • You can add shredded cheese as per your taste.