Sep 17

Pan Fried Basa and the works

When u plan an elaborate Sunday Lunch for your family, there is no holding back.

PAN FRIED BASA

INGREDIENTS

4 Basa Fillets

1/4 cup maida

1 tsp chilli powder

salt

Olive oil

1. Pat dry the basa fillets well to absorb all extra moisture.

3. Mix the maida salt and chilli flakes.

2. Either leave the fillet whole or cut into 3″ pieces.

4. Coat the basa in this mix and dust of the extra flour.

5. Pan fry on either side for few minutes till it’s cooked through. Start with 30 seconds on high heat on both sides to get it golden brown then Couple of minutes on slow.

6. At serving time dress the fish with the salsa.



CHILLI CORIANDER SALSA
INGREDIENTS

1/4 cup finely chopped coriander

3 minced green chillies

3-4 minced garlic cloves

1/2 lime juice

1/2 tbsp vinegar

Olive oil

Salt

1. Mix a the ingredients together and adjust seasoning. Add more lime juice if required

GARLIC SMASHED POTATOES
INGREDIENTS

1/2 kg baby potatoes

3 tbsp butter

Olive oil

7 minced garlic

1 tbsp mixed herbs

1 tsp chilli flakes

Salt

1. Wash the baby potatoes well, do not remove skin. Pierce all around with a fork.

2. Put it in a cooker with salt and water and give it one whistle and shut the gas.

3. When the whistle has dropped, take out the potatoes and with a flat bowl press the potatoes down gently to smash it lightly.

4. Take a baking tray and place the potatoes spread out.

5. Brush with butter and drizzle olive oil.

6. Sprinkle the garlic, herbs, chilli flakes and salt.

7. Put it in a preheated oven at 180 and let it grill for 15-20 mins till the skin crisps and looks golden brown.


MUSHROOM HERB RICE
INGREDIENTS

1 cup cooked rice

1 packet mushrooms sliced

8 minced garlic

3 tbsp butter

1 tbsp mixed herbs

1 tsp chilli flakes

Salt

1. In a pan heat butter and fry the garlic till it’s light brown.

2. Add the sliced mushrooms and cook on highflame.

3. Once done add the cooked rice, herbs, chilli flakes and salt and mix well.

4. If u find the rice dry add a little more butter and mix. Be careful not to break the rice.

5. Serve hot.

CORN CREAM CHEESE

250 gms boiled sweet corn

3 tbsp maida

1 tbsp olive oil

1/2 cup milk

3-4 tbsp cheese spread

1 tsp mixed herbs

Salt

1. Heat oil and sautee the maida.

2. Lower flame or switch it off, add the milk and mix well to make a thick smooth paste.

3. Switch on flame, add the cream cheese, herbs and salt and mix well.

4. Add the corn, adjust seasoning and cook till the sauce gets a bit thicker. Shut gas