Fish Jeere Meere

The Fish Jeere Meere is usaully prepared as a semi curry with not much Liquid. Its usually served as a side dish along with Rice (In Goan Konkani Language would be called as Tonnak). A Spicy and Tangy Curry.

This dish is quite easy to prepare and usually most Goan homes have a five spice mix called the Jeere Meere Spice Mix just like the Chinese Five spice mix. This five spice Mix has Turmeric, Cinnamon sticks, Cumin, Black Pepper and Cloves. The name of the spice mix comes from the Cumin (Jeere) and Meere (Black Pepper), its a dry spice mix and usually prepared and stored in bottles or air tight containers for future use.

In Goan Hindu cooking there is a similar named Curry (Khadi) but this is not the same as the dish im presenting now, its usually similar to what Goan Catholic prepare as Red Curry. Both the Masalas go with the same name because of the two main ingredients Jeere and Meere but are totally different curries, both are good curries to enjoy with Rice.

The Spice Mix has these 5 spices ground to fine dry paste and in equal measures except cloves (Needs to be half of the pepper portion).

1. Turmeric

2. Cinnamon

3. Cummin
4. Black Pepper
5. Cloves

Ground the spices and store in a air tight container. You can prepare a small batch or a large batch based on your requirement. Ensure to thoroughly dry the spices in sun to ensure a good mix that last longer.

The Curry Preparation.

Marinate fish of choice in Salt (best fish is Sardines, Mullets (Shevte), King Fish, Pomfret or Sea Bass). In this recipe I have used Sea Bass (as called Dorade in European countries). Goes really well in this Jeere Meere recipe.

In a pan fry one finely chopped onion till translucent or golden in Oil and add finely chopped 3 large green chilies (Medium Spice), Fry for a minute and then add chopped tomatoes and continue to fry the mixture. Now add a 2 tsp of ginger Garlic paste and mix thoroughly.

In a small bowl add tamarind in water and let it soften 1/2 cup of water.

Now add at least 4 kokum skins (Kokum Sola) and some 1/2 tsp of turmeric. Mix well, at this stage you should have a thick sauce of spice mixture. To this add 2 tsp of Jeere Meere spice and stir to mix everything. Once mixed add to this half of the tamarind water (after you have mashed the din water). Finally to prepare the sauce ass a tsp of brown sugar and mix well.

Let this sauce come to a boil and then add the Fish marinated in Salt to the thick sauce. Ensure that you lightly place the fish on top of the sauce and do not mix, let it cook with the heat by covering the lid and turning the heat to very low for about 8 minutes.

Turn the fish at this time once to ensure both sides are cooked. If the sauce is too thick add additional tamarind water and let it sizzle for a minute until the oils starting floating on the top and that is when you know the Jeere Meere fish curry is ready.

Garnish with Coriander and Serve with Rice. Enjoy!!!


Note: If you do not have either Kokum or Tamrind. White or Balsamic Vinegar should be a good substitute as savouring agent.

Sea Bass (Dorade) Cooked Two Ways

Turn this Dorade (Seabass) into these superb fish curries you see above, to be enjoyed with Rice.

Dorade is delectable fish found throughout Europe and readily available in most super markets, goes really well in these Goan fish curries by rendering its rich flavor to the curries. Fish lovers will enjoy this two way cooked Dorade. One Half of the fish was used to make the Jeere Meere (Traditionaly cooked in a thick Curried Sauce). Recipe for Jeere Meere is available here.

and the other half was used to make the Goan Red Fish Curry (Used the middle to head part of the Fish).

For Preparing the Red Curry.

Ingredients

1 Small Onion

1/2 of the Fish 

1/2 Tomato

4-5 Tbs of Red Curry Paste

1 Chili (Slit across)

Coriander for Garnish

Oil

Salt the Fish and marinate for 10 -20 minutes. Mean while in a pan add oil and fry the finely cut onion till golden, to this add tomatoes and continue to fry. Then add chili and curry paste and mix well and fry the mixture a minute or two.

Now add 1 and 1/2 cup of water and bring to boil the curry. Once the curry is boiling slowly add the fish and cover the pan and let cook for 10-15 minutes. At this time the curry will thicken and oil starts to appear on the top. when this happens the curry us ready. If its too thick add a little water and boil a minute and take off the gas. Garnish with Corinder chopped finely.

Fish Caldine (Caldinha de Peixe)

Another dish that is tightly connected to the Portuguese Influence on Goan Cooking as the Portuguese were in Goa for over 450 year until 1961, having arrived in the year 1510 AD and making Goa their HQ for the Asian Trading Center controlling trade with Srilanka, Macua, Malaysia and  through to Japan in the far east. 

This dish is a blend of European and Indian cooking, in the way that its lightly spiced Stew cooked in Coconut Milk. Caldine or Caldinho means stew in Portuguese. It has traveled with the Portuguese to other regions that Portugal traded with in Asia. In Kerala with whom the Portuguese traded heavily for spices has a very similar dish called Fish Molee or Molly, indicating a dish coked in coconut sauce as Molho in Portuguese means sauce, possibly corrupting the word (Molho) to Molee or Molly. The true origins of this fish stew are unclear; though its a dish that Goans have come to enjoy very much. This smooth curry using Coconut Milk will surely prick your taste buds as it nicely balances the spice flavors without being heavy on spices and heat. Also a great curry for children who do not like spicy curries.

Fried Recheado Tarle (Sardines Goan style)

Note: This Recipe uses Recheado masala. Usually in Goa, this is prepared in batches and stored in the refrigerator for several days or Weeks.

Sardines cooked anyways is one of my favorites. My wife showed me this new style of frying Sardine that I never tried before They are stuffed with Recheado just like its older cousins Mackerel Recheado. They are as delightful as the stuffed mackerel.

This method of preparing requires the large size Sardines, which are cleaned and gutted. Then slit on both sides with a small knife making a cutting running from the backbone to the stomach, marinated with salt and then filled with Recheado Masala. Let stand for a 10 minutes, apply Semolina (Optional) and fried in olive oil

Here I have paired these bad boys with simple Spinach Daal (Spinach and Lentil curry) Rice and tomato salsa salad. Simple things go well with other simple things.

Goan Prawns Fried with lightly coated Racheado and Semolina

Try this simple yet delicious Prawns. These prawns can be had as an appetiser or along with Rice Curry. The aroma of this dish itself will make your mouth water.







Here I have the scrumptious Goan Prawn curry rice combination along with some classic Chouris chillie fry with potatoes and Fried Fish. This plate of food is heavenly, ask any true blooded Goan.

Goan Fish cakes (Mackerel Cutlets)

Ingredients:

3 Mackerels
1 Onions
2 green Green chillies
Fresh Coriander
1 tsp Ginger paste
1 tsp Garlic paste
1 tsp Garam masala
1 tsp Tumeric powder
Salt to taste
Vinegar
Olive oil
Pepper powder

Egg

Bread crumbs or semolina (rawa)

Preparation:

Cook the mackerels in boiling water and de-bone. Taking care to remove every possible tiny bones. Shredd the mackerel meat finely and keep aside.

 Cut the onions very fine along with coriander and chilies. Mix all the ingredients except the bread crumbs, add the egg at the end and mix well. Now tale a ball of the mixture and shape into little cakes (Patties) and fry in Olive oil coated with bread crumbs.

Serve with Pao as seen in the picture or can be had as a side dish with Rice and Curry.

Pan fried Salmon on a bed of Spinach and Potatoes

Ingredients:

Salmon
Spinach
Baby potatoes
Butter
Salt
Pepper
Olive oil
Boiled egg

Season salmon with salt and pepper. Pan fry the salmon skin side first till crispy. Flip over and fry for at least another 5 minutes.

Lightly fry the spinach in olive oil and then add tablespoon of butter. Cook for about 5 mins and at the end add boiled and cut potatoes to this. This is just to give the potatoes a light butter coating. Season with salt and pepper as per taste. Plate the potatoes first and then the spinach.

Lay over the fried Salmon along with a boiled egg and serve. One of my favorites, bon appetite.

Oven Baked Sea Bass

Easy to prepare, this baked Sea bass is tasty yet simple enough for any one to prepare.

Salt fish with a tsp of salt, rubbing it well in the slits made both side as seen above. Apply Pepper and some mild chili powder. Slice some garlic and fill in the slits of the fish and stomach. Also place a few slices of lemon inside its stomach. cover the fish in a foil and place in a oven dish, drizzle virgin olive oil and a 2 tsp of butter. Now cover the fish with the foil to contain the juices as it cooks and bake in the oven on 250 C for 45 minutes.

Enjoy tender juicy Sea Bass......

Wild Salmon with Carrot and Peas

Wild Salmon
1/2 tsp Ginger powder
1/2 tsp Pepper powder
Salt

One Carrot
Frozen Peas
Tbs Butter
Tbs Olive oil
Chives
Small Onion

Season the salmon filet with ginger, pepper and salt. Leave for about 15 mins. 

Cut the carrot into discs and boil in water till they are cooked. Once done pour the water from the carrots onto the frozen peas to cook them, no need to boil them. Now add a little salt to the peas and carrots. Add butter and olive oil, to the carrots and then add the sliced onions. Mix well and cook for a few mins and then finally add the chives.

Now fry the salmon with oil, skin side down till skin turns crispy. Turn and fry to cook to the other side. Once done, plate the salmon with carrots and the peas. Serve with bread

Fresh catch Birmingham UK (Bull Ring market)

Fresh Fish on the Mind in Birmingham (UK Midlands), head to the Bull Ring Market. This market is full of character where you will find variety of things. There is always seasonal local produce and a huge meat and Fish Market along with Fresh Veg and Fruits section. Great prices and the freshest produce.

I loved this place when I lived in Birmingham for a year and was a go to Destination for Shopping my fresh produce over the weekend. The market is located at the famous Bullring Market having lots of other traditional markets like the fresh fruit and veg Vegetables market. Next to it is also the Chinese Quaters (China Town) where there are several Chinese dining places including the all you can eat Chinese Buffets and are a great way to eat your way to Chinese food.

 

Fish in curied sauce

Ingredients:

Meaty fish ( pomfret, king fish or Red snapper)

Paprika powder

Chillie powder

Pepper powder

Ginger powder

Turmeric powder

Hint of cinamon powder

Onion finely chopped

Tomato finely chopped

Finely chopped coriander

Vinegar

Salt

Olive oil

Perparation:

Season the fish with salt and all the spices. Add the vinegar and mix well. Let the fish marinate in this mixture for at least 20 minutes. Heat oil in a frying pan and sauté the onion until translucent, then add tomatoes and cook for 5 minutes, stirring continuously. 

Now pull all the mixture at one side of the pan and fry the fish with a little oil on both sides,the fish will cook quickly. Once the fish has cooked add a little warm water to dish where you marinated the fish to scrap all the spice paste. add this spice water to the fish and give the pan a nice shake to mix everything. 

Careful not to break the fish. Garnish with coriander, cook for a a minute and Serve hot with pita bread or Pao :)

Goan sardine green curry

This Sardine curry is a take on the Jeere Meere. 

For a Full recipe, please see my Recipe for Jeere Meere using Dorado fish. The Recipe remains the same only replacing the fish here with Sardines.

Sardines are one of my favorite fish to eat and I like them cooked in different ways.  Its also one of the fish rich in Omega oils and having them in your diet will provide you all the benefits of the omega oils. Now a days most supermarkets in Europe stock fresh sardines on a regular basis. In Zurich Coop and Migros both stock them regularly in their fresh fish section. Frozen sardines are available year round in these supermarkets.

The Main Ingredients for this Dish are:

Sardines

Onion

Tomatoes

Garam Masala

For the Preparation see my recipe indicated above.