Grilled Sardines with Spicy Potatoes
It’s been a while since my last post and have been ignoring my blog!!! 😦
A few days before the New Year and like every other person on the face of the earth I decided on some New Year resolutions. Losing weight, getting more exercise blah blah but one resolution was to post more on to my blog.
My first recipe for 2014 is the Grilled Sardines with Spicy Potatoes. The recipe is very simple and does not require much ingredients and effort and perfect for the mid-week.
I have been looking to incorporate some fish into my daily meals mainly oily meals due to the benefit of the fish on type 2 diabetes and reducing heart disease. Sardines are very cheap and you can get them at almost at any supermarket, although just before the New Year and after Christmas I found it hard to find in my normal supermarket but is abundant right now.
- In a bowl mix the turmeric powder, chilli powder and garam masala and salt with a dash of water to a smooth paste.
- Pour the marinade over the sardines and let it marinade between 30mins to 3 hours depending how much time you have. I marinated for about 45 minutes.
- Pre heat the grill to high and place them on a baking tray and grill them for 20 minutes. 10minutes on each side.
- Heat the oil in a non-stick pan and add the cumin seeds when the oil is hot. The cumin seeds will sizzle once added, add the potatoes to the pan and keep stirring.
- Once the potatoes are part cooked, check by sticking a fork then add the onion. After a few minutes add the spices and let it cook for a few minutes.
- Add about 200ml of water and let it cook for 5-8 minutes on a low heat.
- Then add a dash of soy sauce and sugar, mix all together and turn the heat off in 2 minutes.
I would love to hear of ways you cook the fish and if anyone has ideas how to strip the bones especially the minute ones within the flesh?
N.B. The fish has a lot of bones so be careful when eating. That’s the only thing I did not like about the fish but it was very tasty 🙂
This Sunday I made some Tandoori Chicken after reading a receipe which was a bit different than the way I used to. I normally would have made this by using ready made tandoori chicken powder. But I used ingredients totally from scratch.
4 cloves of garlic
1/2 inch of ginger
1 tsp of paprika
1/2 tsp turmeric powder
1 tsp of chilli powder or chilli flakes
4 tsp of unsweetened yogurt
splash of olive oil or sunflower oil
3-4 chicken legs
1. Mix the yogurt with the spices preferably in a blender. If you do not have a blender mix the ingredients in a smooth paste.
2. Slit the chicken with 1/2 inch slits.
3. Marinate the chicken for 8 hours or overnight.
4. Pre-heat the oven to 180 C and cook the chicken pieces in there for about an hour till they are cooked.
I recently made some chickpeas with some inspiration from allrecipes.
I changed some of the steps to adapt to the slow cooker. The recipe called for using a tea bag and some bay leaves while boiling the chickpeas a step only to be used if you buy raw chickpeas that needs to be soaked overnight. I did use a tea bag but was a cheap one and not earl grey or english breakfast, you can avoid the step if you use tin chickpeas, just drain the liquid. The teabag seem to just have a tea colour stain on the chickpeas, maybe If I used Earl Grey or English Breakfast would be different.
2 tsp olive or vegetable oil
2 medium onions, finely chopped
2 garlic cloves, crushed
1tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp garam masala
1/2 tsp cayenne pepper
1/2 tsp dried herbs
1/2 tsp nutmeg
1 tsp tomato purée
400g chopped tomates tin
Salt to taste
Heat a pan with olive or vegetable oil and fry the cumin seeds. Once they start to sizzle add the onion. Add the salt as it helps the onions fry quicker. Add the crushed garlic cloves to the onions. Once the onions are brown add the tomato purée and spices.
Let the purée blend well for 5mins and let the mixture cool down. After it cools down add the mixture to a blender and blend for a couple of minutes.
If you do not have a slow cooker add the mixture to the pan again, add the chickpeas bring it to the boil and simmer for about an hour.
I added the blended mixture to the slow cooker along the chickpeas and let it cook on slow setting for 6 hours.
Serve with some basmati Rice or nan bread.