Pineapple Tarts

The flesh of the pineapple fruit has such a warm cheerful colour that I find pleasure incorporating them in cooking. Not to mention its versatility due to both the sweet and sour character of the fruit. A feast for the eye and palate indeed. The possibilities are endless with the pineapple.

Pineapple tarts are usually "festive" as they show up on practically every celebration here. Be it on Eidul-fitr, Eidul-Adha, Chinese New Year...I even spotted them in friends' house on Deepavali and even Christmas. I don't know why they are so popular...maybe its the buttery crust with the unique pineapple jam taste of both sweet and sour which provides for a rich contrast and flavour.

Doi Mach

Doi is Yoghurt and Mach is Fish. Well, I am not a fan of overly-spiced fish, for good reason. Fish is unlike chicken, beef or lamb which could take a slightly “robust” concoction of spice mixture. Too much spice simply “overwrite” the sweet, delicate flavor of the fish, especially of white fish. This is a melt-in-your-mouth fish curry with heat from the mustard oil spices and mild tang provided by the yoghurt and lemon juice....a soft, sweet, delicate balance of flavours indeed.

Ingredients for the Doi Mach

2 cups of white fish cleaned, boneless, sliced

1 – 2 tablespoon mustard oil

1 bay leave

1 cinnamon stick

1/2 tsp cumin

1 big onion chopped

1 tsp ginger paste

1 tsp garlic paste

1 green chilli chopped (optional)

1 tsp cardamom powder or garam masala powder

1 tsp turmeric powder
1 tbsp lemon juice

1 cup yoghurt lightly whisked with some water

Some chopped fresh coriander

Salt and Pepper to taste

Heat the mustard oil in a pan. Add the bay leaves, cumin, cinnamon and the chopped onions.

Saute briefly. Add the ginger garlic paste, green chilli and fry till fragrant. Add the cardamom/garam masala powder, turmeric powder. Stir thoroughly and add the lemon juice.

Add the yoghurt mixture. Add the chopped fresh coriander, salt and pepper. Stir and bring to a boil. Add the fish and cook covered for about 5 minutes or till cooked.

Serve hot with plain basmati rice and garnished with fresh coriander leaves. I like to have this with spicy indian lime or mango pickle.

Soleful Sunday

I was debating in my mind, wasn't sure whether to buy chicken or beef at Kip Market. Walking around in circles as usual and enjoying the sight and sound of the bustling market. Finally, I made a stop at the fish stall, a display of sole fish had caught my eye for some reason. Its Sunday, there is only Mom and I to cook for. What the heck, I think I'll go for fish today.

I asked the fishmonger if I were to buy his fish, would he be so kind as to clean, skin and fillet them for me. He laughed and said that he would cook them for me if I wanted him to.

The deal was done without the cooking of course. Immediately, he started to work on the fish with super sharp knife at lightning efficiency. It was a perfect job, no regrets, except that I did not have my camera with me to shoot the modus operandi.

Sole is a delicate, sweet, flatfish, which cooks in no time and goes well with most vegetables.

My recipe for today: Pan Fried Sole with Steamed French Beans and Carrots

Salt and pepper the fish lightly, Sprinkle some paprika and cornflour. What is Sole without butter? Sizzle some butter on a hot pan and cook for about 5-10 minutes both sides. Voila! Fish is ready.

For the Vegetables:

Bunch of baby french beans and carrots, lightly steamed and set aside.

For the vegetable dressing:

1 tablespoon olive oil or sesame oil

1 tablespoon lime juice

1 tablespoon pickled ginger (chopped)

1 tablespoon roasted garlic (chopped/smashed)

½ teaspoon chilli powder ( or 1 tsp chopped fresh chilli)

some chopped herbs (parsley, coriander, spring onion etc) – Optional

Salt & pepper to taste

Mix them all up and throw in the vegetables in the dressing. Coat well and serve with the fish.

May serve with rice or potatoes too.