Wednesday, 3 June 2009

Sea Bass in Spicy Indian Batter

Sea Bass in Spicy Indian Batter

This fish dish was created by me a few days ago and is really easy, like all the other recipes, and
it tasted absolutely delicious. Give it a go and let me know how you got on.


4 sea bass fillets with skin on
1 tblesp garlic & ginger paste
1 dried red chilli
1 tsp paprika
1/2 tsp salt
2 tblesp gram flour
a little water
oil for frying


In a pestal and mortar, smash up the chilli
add the garlic and ginger paste, paprika, salt and mix
add the gram flour and about 2 tblesp water, mix to a thin consistency, a bit like normal fish batter.
taste the mixture to make sure the seasoning is correct, if you want it hotter add a little chilli powder.

Put the fillets on a chopping board, skin side down, rub the mixture on to the flesh side of the fish, making sure all the flesh has an even coating.

Leave to marinade for about 10-20mins

Heat the oil in a frying pan
add the fish, with the batter side down first and fry for about 4 mins or until the coating is crisp.
turn the fish over and fry the skin side for about 3mins.

serve with a nice tomato and rocket salad with a lemon wedge

Lovely and enjoy

Saturday, 14 February 2009

Onx's Chilli Marinade

Onx's Chilli Marinade


10-12 dried Kashmiri Chillis (halve quantity if not Kashmiri)
1 head Garlic, cloves separated and peeled
1/4 tsp Cloves
1/4 tsp Turmeric
1 tsp Black peppercorns
1 tsp Cumin seeds
60ml Cider vinegar, or Goan palm vinegar


de-seed the chillies then soak them in 4-5 tblsp water for 10-15 minutes,
place in a pestle and mortar along with the soaking liquid and the rest of the ingredients and turn into a runny paste.

Thats it!
pick a meat of your choice, pork or chicken is great and marianade for a few hours.

cook how you like


Sunday, 8 February 2009

Spicy Indian Meat Balls

Spicy Indian Meat Balls

I made these the other day and they were the bus'ness. Easy to make and your mates will luv em.


for the meat balls:

500g mince lamb
1 tsp garam masala
1/2 tsp red chilli powder
1/2 tsp paprika
1 tblsp fresh coriander, chopped
1 or 2 tsp salt
grating of nutmeg
3-4 cloves of garlic, crushed
1/2 cup natural yougart, whipped
1 egg

for the sauce:

3 onions, finely chopped in a food processor to make a rough paste
2 tblsp garlic paste
2 tsp garam masala
1 tsp paprika
1 tsp cumin
1 tsp cayenne pepper
1 tsp salt
1/2 cup of natural yougart
1 inch peice ginger, grated
3 tblsp fresh coriander, chopped
2-3 tblsp groundnut oil
1-2 cups of water, depending on how thick you want the sauce


the meat balls

Mix all the ingredients for the meatballs together thoroughly so that it becomes like a paste.
then in the palm of your hands, roll into 1 inch balls and leave aside, you should get about 15 meatballs.

the sauce

heat the oil in a pan on a medium heat.
add the blended onions and fry until golden brown, this may take a while as there will be a lot of moisture from the onions.
add the rest of the ingredients except the chopped coriander and water and cook for about 3-4 minutes.
then add the water and leave with the cover on for about 5 mins to boil.
stir, then turn the heat down and add the meatballs, cover and leave to simmer for abot 15-20 minutes.
taste and adjust the seasoning to taste.

when ready, place in a serving dish, sprinkle with the fresh coriander and serve with chappattis, nan breads, pitta bread or with rice.


Thursday, 5 February 2009

Lamb Cakes

Lamb Cakes


500g diced lamb
2 tsp ginger paste
2 tsp garlic paste

2 tblsp coriander, chopped
2 tblsp fresh mint, chopped
1 tsp red chilli powder
1 medium onion, chopped

salt to taste
80ml Oil for frying
mint chutney


mix ginger garlic paste, salt, red chilli powder and diced lamb and blend it.
place in a bowl and mix in the chopped mint , onion and coriander.
divide into 12 balls and flatten them.
heat oil in a pan and add the lamb cakes, cook over medium heat for 4 minutes, turn over and heat for 4 minutes.

Serve with mint chutney


Monday, 26 January 2009

Aloo Chat ( potatoes with chat masala)

Aloo Chat

Firstly, chat doesn't just mean a quick conversation, in India it is a type of masala (special mix of spices) which is available in most asian grocers and in this recipe you just sprinkle it on like you would sprinkle salt on your chips. Aloo Chat is a snack you can serve before a meal or if you just fancy something quick.

This will, without doubt, be the easiest recipe you do, even for you m hayes.


4 potatoes, boiled and diced
2 tsp Chat Masala


put the diced potatoes into a serving dish and sprinkle with the masala.
taste and add more masala if necessary


EASY or what!!!!

Bhaturas ( Fluffy Indian Bread)


This is a light fluffy Indian bread recipe that is traditionally served with Chole (check recipes)
These are sold by street traders in all major towns in Northern India.

Happy cooking


2 cups plain flour, sieved
1 tsp bicarbonate soda
2 tblsp natural yogurt
1 tsp salt
1/2 cup of water
2 tblsp groundnut oil
oil for deep frying


In a large bowl sieve the flour, bicarbonate soda and salt.
add the water, a little at a time and mix until you get a dough the consistency of normal bread dough.
add the yogurt and oil and mix into the dough.
If the dough becomes really sticky, which it will, add more flour so you can manage it without it
sticking to your hands.

cover and leave for at least 2- hours, in fact the longer you leave it the lighter and fluffier your bhaturas will be.

when you are ready, get the dough, some extra flour for rolling and a rolling pin, ready for rolling out the bhatura.

put the oil on for frying, remember: chuck in a piece of bread into the oil to check the temperature, if it sizzles and goes a golden brown colour, it is ready.

now, get a golf ball size piece of dough and roll into a ball in the palms of your hands, if it is to sticky put some flour on you hands and also put flour on the rolling pin and the surface you will be rolling on. Use the rolling pin to roll out the dough into say 5-6 inch pancakes.
put the pancake into the oil and fry for about 45 seconds each side.
remove from oil, place on kitchen paper to remove excess oil and repeat this process for the rest of the dough mixture.

serve hot with my Chole recipe


Saturday, 24 January 2009

Onx's Chole (pronounced Sholay) (spicy chana or chick peas)

Onx's Chole Recipe

This dish is served in all the street markets in the towns in Northern India. It's really cheap, tastes really great and it's easy to cook. Actually it's probably a good recipe for students if they wanna change from tuna and toast. I hope you enjoy it and please don't forget to leave your comments.


2 tins chick peas, drained and washed
1 onion, halved and sliced
3 cloves garlic, chopped
1 inch piece of ginger, grated
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground turmeric
1 tsp chilli powder
1 tsp cumin seed
1 tsp salt
2-3 tblsp groundnut/olive oil


Heat the oil in a pan, add the onions and fry for about 5 mins or until golden brown.
add the garlic, ginger, ground cumin, ground turmeric, ground coriander, chilli powder, cumin seeds and salt and fry for a couple of minutes.
add the chick peas and give a thorough stir so that all the chick peas are coated in the spices.
keep stirring for about 4-5 mins.
add about half a pint of hot water.
cover and simmer for about 20 mins.

Remove lid, give a stir and taste.
adjust the seasong to suit.

serve with my bhaturas, chapatties or pitta bread.

'these are the nuts'.