Madhur Jaffrey Recipes Fish

MADHUR'S BROILED FISH

Madhur's Broiled Fish image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 11

Ingredients

2 teaspoons finely grated ginger
3 cloves garlic, crushed
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 teaspoon mustard powder
1/4 to 1/2 teaspoon cayenne pepper
2 tablespoons lemon juice
Coarse salt and freshly ground pepper
5 tablespoons unsalted butter, melted
4 fish fillets or steaks (6 ounces each) such as swordfish, halibut, haddock, tuna, or salmon

Steps:

In a small bowl, combine ginger, garlic, garam masala, cumin, turmeric, mustard powder, cayenne pepper, lemon juice, 3/4 teaspoon salt, and a pinch of black pepper. Stir in about 1 tablespoon warm water to form a very thick paste.
Brush a baking sheet or broiler pan with 1 tablespoon butter; place fish on top. Cover fish on both sides with marinade; set aside for at least 15 minutes but no more than 30 minutes.
Preheat broiler. Drizzle 2 tablespoons butter over fish; broil until nicely browned, 5 to 6 minutes. Turn over steaks, and drizzle with remaining 2 tablespoons butter; broil until browned and cooked through. Serve immediately.

SALMON IN A BENGALI MUSTARD SAUCE

Salmon in a Bengali Mustard Sauce image

Eat this with plain rice and make the sauce as hot as you like. In Bengal, the mustard seeds are ground at home, but to make matters simpler I have used commercial ground mustard, also sold as mustard powder. You may also use halibut instead of the salmon.

Provided by Madhur Jaffrey

Yield Serves 2-3

Number Of Ingredients 15

Ingredients

To rub on the fish:
3/4 pound skinless salmon fillet
1/4 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
You also need:
1 tablespoon ground mustard
1/4-1/2 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1/4 teaspoon salt
2 tablespoons mustard oil (use extra virgin olive oil as a substitute)
1/4 teaspoon whole brown mustard seeds
1/4 teaspoon whole cumin seeds
1/4 teaspoon whole fennel seeds
2 fresh hot green and/or red chilies (bird's-eye is best), slit slightly

Steps:

Cut the fish into pieces that are about 2" x 1" and rub them evenly with the salt, turmeric, and cayenne. Cover and set aside in the refrigerator for 30 minutes-10 hours. Put the mustard powder, cayenne, turmeric, and salt in a small bowl. Add 1 tablespoon water and mix thoroughly. Add another 7 tablespoons water and mix. Set aside.
Pour the oil into a medium frying pan and set over medium-high heat. When hot, put in the mustard seeds. As soon as they start to pop, a matter of seconds, add the cumin and fennel seeds. Stir once and quickly pour in the mustard paste. Add the green chilies, stir, and bring to a gentle simmer. Place the fish pieces in the sauce in a single layer. Simmer gently for about 5 minutes, or until the fish is just cooked through, spooning the sauce over the fish all the time.

BAKED KING FISH/ COD IN TOMATO SAUCE

Baked King Fish/ Cod in Tomato sauce image

This is a wonderful Madhur Jaffrey recipe for fish. King Fish is my favourite fish and I get the freshest fish right at my door (at 9.00 a.m.)from my fish vendor named Jai Singh. It is almost as fresh as just out of the sea. Hmmm... one of the pluses of living near the sea. We have fish almost 4 days a week and I love variety so have a host of recipes that I have tried and used over and over again for 8 years now. This is definitely the top of the list.

Provided by Girl from India

Categories Asian

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

900 g kingfish or 900 g cod steaks
salt
1/2 teaspoon chili powder (cayenne)
1/4 teaspoon turmeric powder
2 tablespoons vegetable oil (the original recipe says 9 tblsp)
1 teaspoon fennel seed
1 teaspoon mustard seeds
3 onions, chopped
6 cloves garlic, chopped
1/2 inch gingerroot, chopped (optional)
2 1/2 teaspoons cumin powder, divided
6 tomatoes, chopped (The recipe says 1 14 oz can for those who use canned tomatoes -For me the fresh ones do fine)
1/4 teaspoon garam masala
2 green chilies, chopped (optional)

Steps:

Wash and dry the fish slices.
Marinate the fish with the salt, turmeric and chilli powder for 1/2 an hour.
Heat 2 tbslp oil over medium heat and when hot put in the fennel and mustard seeds As soon as the mustard seeds pop add the onions and garlic and ginger root Saute until the onions are light brown.
Then add the 2 tsps of cumin and the green chilli.
Stir and then add the tomatoes (and their liquid- for canned tomatoes), the rest of the cumin and the garam masala.
Boil and then simmer covered for 15 mins on low.
Pre heat oven to 180C Heat a little more oil in a non stick and when hot put in the fish slices and just brown all the steaks on both sides.
Put the fish in a baking dish.
Now just pour the sauce over and bake uncovered for 15 mins or until the fish is cooked.

MADHUR JAFFREY'S PRAWN (SHRIMP) CURRY

Madhur Jaffrey's Prawn (Shrimp) Curry image

A simple prawn curry, not too hot. Lovely served atop steamed basmati rice with a side of cucumber raita. May use scallops or other seafood in place of the prawns. Recipe adapted from Madhur Joffrey.

Provided by BecR2400

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 teaspoon cayenne pepper
1 tablespoon bright red paprika (noble-sweet)
1/2 teaspoon ground turmeric
4 garlic cloves, peeled and crushed
1 inch piece fresh gingerroot, peeled and finely grated
1 tablespoon ground coriander (or 2 tablespoons coriander seeds)
1/2 teaspoon ground cumin (or 1 teaspoon cumin seeds)
14 1/2 ounces coconut milk, well stirred (may use a smaller 6.5 ounce can)
3 pieces kokum (or 1 tablespoon tamarind paste)
1 lb peeled and deveined medium-sized uncooked prawns (shrimp)
salt and pepper

Steps:

In a large saucepan, combine 1-1/4 cups water with the cayenne pepper, paprika, turmeric, garlic and ginger. Mix well. Grind the coriander seeds and cumin seeds in a clean coffee grinder and add to mixture.
Bring the spice mixture to a simmer over medium-high heat. Turn the heat to medium-low and simmer for 10 minutes, stirring occasionally, until the sauce thickens and is reduced somewhat.
Add the coconut milk, salt, kokum or tamarind paste, and bring to a simmer.
Add the prawns (shrimp) and simmer, stirring occasionally, until they turn opaque and are just cooked through. Add salt and pepper to taste.
Serve while hot.

Nutrition Facts : Calories 480.3, Fat 19.3, SaturatedFat 16.8, Cholesterol 142.9, Sodium 683.3, Carbohydrate 61.3, Fiber 1.6, Sugar 55.5, Protein 17.4

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