Sea Bass Bhaja

Super lazy Saturday – I spent hours in the aisles of 99 Ranch looking for perfect sauces and oil for my fettish, to cook Vietnamese Pho. Well what can I say, I am ambitious. But when it came to put my ambitions into action, the lethargy of chopping the plethora of veggies etc came over me, and I settled for sea bass bhaja.. Momma taught me bhaja when she was here. I guess the key to bhajas is super hot oil, so you put the fish in and take it out, and it cooks in that minute or so of hot oil dip.

I did the following.. I made some modifications from the original bhaja recipe.. so try this out.. it was pretty yummm as Agam can attest.

Cubed Pieces of Sea Bass
8-10 Pieces of Shrimp
1 tbsp – Garlic paste
1 tbsp – Ginger paste
1 tsp Cumin powder
2 tbsp curd
1 tsp coriander powder
1 tsp turmeric powder
1 tbsp mustard oil
2 tbsp Maida
1 tsp red chilli powder
salt to taste

Marinate the fish in this marinade for 20-30 minutes.
Take 5 tbsp oil (yup no more)
Fry 3-4 pieces of fish/shrimps at a time
Serve hot.. you really don’t need anything along with this yummy bhaja

Salmon Masala Tikka

So here is what I did

Salmon 02 large fillets – enough to make at least 12 cubes
1 large lemon – juice of course
2 tbsp hung card
2 tbsp Chickpea flour – Besan
1 tsp Cumin Powder
1 tsp Red Chilli Powder
1 tsp Garam Masala
1/2 tsp Black Pepper
Salt to taste
2 tsp Olive Oil
1 pinch of sugar

Apply this marinade to the Salmon cubes and keep it refrigerated for 2 hours

Wet the skewers, so they don’t burn.

Skew the Salmon cubes in and prepare the oven for broil at 400 degree Fahrenheit. Pre heat for 15 min.

Cook the salmon tikka for 5-7 min and turn them around , bast with a brush of oil on all sides and cook again for 5-7 min.

Serve the tikkas with Chat Masala sprinkled on it.

Yummm 😀