Posted on | February 14, 2009 | 36 Comments |
It’s been a couple of weeks since my last post. I’ve been doing so well this year, keeping up with my resolution of being a more active blogger and all. Like all new year resolutions, that one had a shelf life of exactly one month. On the same note, I couldn’t reply to many emails and comments in the past two weeks either, my apologies! I am so glad I started my diet long before New Year’s, I am still sticking with it. I did slightly slip last week, on my mini-break in the neighboring city of Portland, OR. But diets are supposed to be broken while on vacation, right?
It was an awesome trip, a getaway with two friends I’ve known for 17 years. We took the Amtrak, the first train ride in the US for all three of us. While I say it was an interesting experience, it is not for me. I am the type of person who’s most comfortable in the driver’s seat on a road trip. Trains are slow, and you are stuck in it for the entire duration of the trip. I might be the odd one out here, as all I’ve heard from everyone so far is how much enjoyable the train rides are! It can be relaxing, but I’d much rather get to my destination as soon as possible and relax there. But anyway, the trip was fun! We ate some great food, drank some super cocktails and did a bit of shopping. A perfect girls’ weekend!
After the trip, I am back on my regular diet. It is much more relaxed now, I eat pretty much everything I want, except for potatoes, white rice and white flour whenever I can avoid those. What I have here today is a typical dinner, the best kind! Siv added some twist to our regular fish fry marinade, like adding almonds instead of flour to keep it more south beach friendly, which added an interesting crunchy texture. He also added some spices that we typically don’t add to fish – like cardamom, star anise, cinnamon and clove – which are typically added to meat dishes. I really loved the way the fish fry smelled with the addition of these spices.
- 4 Catfish filets
- 2 tbsp Whole Almonds
- 2 tbsp lime juice
- salt to taste
- 2 tbsp oil for pan frying
- 4 Green cardamom
- 1″ piece of cinnamon stick
- 4 cloves
- 1 star anise
- 1 tbsp fennel seeds
- 12 dried red chilies
- 1/4 cup thinly sliced shallots
- a few curry leaves
- 2 tbsp silvered almonds
- lemon slices
Heat a pan and dry roast all ingredients under the Dry Roast section on medium low heat till aromatic. Place the almonds and the dry roasted ingredients in a spice grinder or coffee grinder and process till all the ingredients are powdered. Not too fine, we need a little bit of crunchy texture.
Add the lime juice and salt to the spice powder to make a paste. Apply the paste liberally on the fish filets and marinate in the fridge for 15-30 minutes.
Place a non-stick pan big enough to hold the fish filets on the stove and heat the oil. When the oil is hot, place the fish filets flat and cook on medium heat for about 6 minutes on each side, more or less depending on how thick the filets are. Make sure not to burn the fish, it should turn a golden brown color.
Remove the fish filets when done, and keep warm. To the same pan (there will be bits and pieces of the fried spice paste) add a bit more oil if needed. Then add the shallots, curry leaves and silvered almonds and saute till soft. Spread this over the fried fish while serving, along with lemon wedges to squeeze over.
You might also like this Almond Crusted Catfish Fry recipe.
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