Riba u korici od maslina
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Potrebno:
- 10-tak zelenih maslina
- rendana kora od limuna
- 2 kašike peršuna
- 5-6 kašika prezli
- 1 jaje
- 500gr fileta ribe
Priprema:
Pomešati seckane masline, koru limuna, seckan peršun i prezle. Ribu osušiti, pa uvaljati u umućeno jaje, a zatim u mešavinu sa maslinama. Pržiti po 2-3' sa obe strane.
Bengalski riblji kari
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Potrebno:
- 500gr fileta bele ribe
- 1 kašičica soli
- 1 kašičica kurkume
- 2 kašičice mlevenog đumbira
- 1 patlidžan
- 2 krompira
- 1 paradajz
- oko 500ml vode
- 1/2 kašičice kima
- 1/2 kašičice komorača
- 1/2 kašičice slačice
- 1 kašika crnog susama
Priprema:
Pomešati so, kurkumu i đumbir. Ribu iseći na manje komade, pa uvaljati u prethodnu mešavinu. Ostaviti 10-tak minuta da odstoje. Zagrejati malo ulja, pa ispžiti ribu da lepo porumeni. Izvaditi ribu i prosipati ulje iz tiganja, toliko da ostane 1 kašika . Na tom ulju ispržiti kim, komorač, slačicu i crni susam da začini zamirišu i počnu da pucketaju. Dodati patlidžan seckan na kockice, krompir sečen na kriške i seckan paradajz. Propržiti nekoliko minuta. Naliti vodom toliko da povrće ogrezne. Poklopiti i kuvati 15-tak minuta da se povrće skuva. Vratiti ribu i kuvati još 5'. Poslužiti uz kuvan pirinač.
Olive-crusted fish
Ingredients:
- about 10 green olives
- grated zest of lemon
- 2 tbsp parsley
- 5-6 tbsp breadcrumbs
- 1 egg
- fish fillets
Directions:
Mix chopped olives, lemon zest, chopped parsley and breadcrumbs. Pat dry the fish fillets and roll in whisked egg. Roll them in the olive mixture and fry in oil for few minutes on both sides.
Bengali Fish Curry
Ingredients:
- 500gr white fish fillets
- 1 tsp salt
- 1 tsp turmeric
- 2 tsp ground ginger
- 1 eggplant
- 2 potatoes
- 1 tomato
- about 500ml water
- 1/2 tsp cumin
- 1/2 tsp fennel seeds
- 1/2 tsp mustard seeds
- 1 tbsp nigella seeds
Directions:
Mix the salt, turmeric and ginger. Cut the fish into smaller pieces and drop into the spices mixture. Leave to marinate for 10'. Heat some oil and fry the fish on both sides until golden brown. Remove the fish and reserve only 1 tablespoon of oil in the pan. Add the cumin, fennel, mustard and nigella seeds. Cook until the spices begin to smell and crackle. Add the diced eggplant, slices of potatoes and chopped tomatoes. Fry for few minutes. Add the water to cover the vegetables, cover and cook for 15' until the vegetables are tender. Return the fish and cook for 5 more minutes. Serve with plain cooked rice.
