Pesto Girl

Ara loves helping in the kitchen at the moment. Its good but I have to learn that she's not all that good with keeping things in the pot...and the spoon out of the mouth. Yes she did lick the pesto spoon...haha and wouldn't go back for more.

The best Breakfast EVER

Dave went out with Jack and Anita...and brought back Fish (see the previous post for recipe) and some scallops.

How lucky am I!!!!

Dave just gives them a quick cook with some butter and garlic....and then melt in the mouth. We've got them here with sauce and some eggs...just to make sure we're having breakfast.

Fish - Indian style

1 onion
3 teaspoons salt
1 kg white fish
1-tablespoon besan (ground chickpea flour)
1-tablespoon rice flour
½ teaspoon cumin
1-teaspoon ground cinnamon
½ teaspoon cayenne pepper
Vegetable oil
1 green chili, finely chopped
½ teaspoon garam masala
1 tablespoon fresh coriander, finely chopped

Slice the onion very thinly and sprinkle with a teaspoon (maybe a little more) of the salt.
Make sure the salt has covered the onion thoroughly and set to one side.

Wash the fish in cold water and pat dry with a paper kitchen towel.
Cut each fillet into six pieces (bite sized) and sprinkle with the rest of the salt.
Put these to one side also.

Mix together the chickpea flour, rice flour, cumin, cinnamon, cayenne and a sprinkle of salt. Make a smooth batter by adding 5 tablespoons of water and mixing well. (We often need more of the water or ingredients to make a good batter but just experiment)

Drop in the fish and make sure they are completely covered.
Heat about 8 cm of the vegetable oil in a large deep fryer.
Deep fry the batter coated fish in the oil for about 5 minutes when they should be golden brown.
Place the fish as they are cooked on a serving dish in a pre-heated oven (that has the onion on it). When all the fish are cooked sprinkle with the chopped green chili, garam masala and fresh coriander.

We make a yogurt dip with ground cumin, whole cumin salt and a little coriander.

Serve on rice.