Archive for the ‘Fish’ Category

Not lazy,just busy

Sorry I have been away from the blog for couple of weeks now.Not lazy,but just a whole lot busy.One weekend was sleepover at a friends place and the next DH had  painful wisdom teeth extraction,so I waited on him hand and foot. As for my weigh in updates- Week#8 was +0.2lbs from the previous week, Week#9 was another +0.6 lbs. Going up two consecutive weeks was just not acceptable to me. I knew exactly how I gained them though. That visit to the thai place and that dinner at a japanese steak house,all of them were a known cause.

So I decided I needed to refocus my strategies. I realized I had worked my way up to about a 40 mins of treadmill running( with few stops) but somehow my body had got used to it. I may have hit a pleateau.So the next week I chose to mix 20 mins treadmill with 20 mins elliptical. I had also received my Week#9 booklet which had a awesome 20 min strength training workout. I made these two changes and voila!!!, at my week #10 weigh in I was down 2.2lbs.Can you imagine one minor change in your routine is all it takes.

Another 2.6 lbs and I will be at my 10% goal mark. The journey already seems so long, but I know this is not the end. My personal goal is to try to be a healthy BMI of 18.5-14.9 which for my height at 5′ 3″ is 130 lbs. That’s another 19 lbs.I am only half way there.Lord almighty!! Okie refocus, lets look at short term goals,to get these 2.6 lbs, then another 5 lbs,then another 5 lbs and so on.We all learned, slow and steady wins the race.

This week I am just posting a picture of an elegant dinner we had one Sunday evening – some good wine and Seafood Fra Diavolo – whole wheat angel hair cooked in a Fra Diavolo Pasta Sauce(store bought) with seafood assortment of pan seared scallops, shrimp and frozen mussels( precooked and packaged in tomato garlic sauce). Anyone thinking Italian tonight?
Seafood Fra Diavolo

Update: One of my friends asked me for the exact recipe for Seafood Fra-Diavolo so here it is.

1 cup of store bought fra-diavlo sauce
1/2 box of store bought frozen mussels(these are precooked and packaged in tomato garlic sauce)
5 large scallops (i slice them in half to get 10 scallop discs)
8 large shrimp
1/3 box of whole wheat angel hair pasta
2-3 cloves of garlic slivered

  1. Cook the angel hair pasta as per the box and drain and keep aside.
  2. Defrost the box of frozen cooked mussels for few mins
  3. Salt and pepper the shrimp and scallops
  4. In a pan, heat some olive oil and sear the scallops on each side,it gets a slight browning.Remove the scallops and keep aside.DO NOT cover and cook.
  5. And next sear and cook the shrimp till pink.Remove and keep aside.DO NOT cover and cook.
  6. Next in the same pan drop in the mussels and this time cover and cook, the juices will ooze out and also the mussels will steam and thaw out.Remove and keep aside.
  7. In the pan, add some more olive oil and brown some garlic. Drop in the cooked pasta.Pour 1 cup of the store bought Fra Diavolo sauce and mix everything.Finally drop in all the seafood and mix.
  8. Top with some fresh grated parmesan and serve with wine. Bon Appetit!!

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Slow and steady

At my Week#6 weigh in this week, I did not get news as I was expecting it to be. I had only lost a 0.2lbs. I know its still a loss,but anything under 1 lb does not seem significant to me. Maybe I have hit a plateau. I don’t know. My current weight is the lowest I have been in a long,long time. Plateau or not,the goal is still on. We are only half way there.

DH has promised to help me look at my current eating habits to see if we can change anything to move ahead. I have heard, if you continue a routine, your body kind of gets used to it and begins to live with it , unless you shake things up.I want to take a moment here to say thanks to DH. He is my greatest cheerleader. He is one of the reasons I am on track. And believe me he has had to sacrifice on many things. B-Dubs wings for one.But he is not complaining.Most men would.Love him.

So at my weekly meeting, we were discussing foods. And one lady mentioned “Fish Tacos”. It was like a revelation. I hadn’t had fish tacos in a long,long time.The ones I love the most are those served at T.G.I. Fridays.So I decided to recreate the exact recipe called “Al’s Fish Tacos with a corn salsa and lemon remoulade dressing”. I found one version online but I modified it by using store bought fish sticks instead. Lazy I know !!

Fish Tacos


Lemon Remoulade

4 tbsp Hellmanns Low Fat Mayonnaise
1 tsp Dijon mustard
1 tbsp lemon juice
2 tsp fat-free sour cream

Mix all ingredients and whisk to create a dressing.You could use water to thin it a little.

Corn Salsa
1 cup frozen corn kernels
2 tbsp diced red onion
1 Serrano pepper (chopped)
1 tsp lemon juice
chopped cilantro
red chilli powder (optional)

Mix all the above ingredients. Sprinkle some red chilli powder for a added zing.

Fish Tacos
4 8-inch Mission Tortilla Carb Balance
16 Gorton’s Fish Sticks
Shredded Lettuce
Corn Salsa
Lemon Remoulade Sauce

  1. To assemble, lay a warm tortilla, top with fish tacos and the remoulade sauce, corn salsa and the shredded lettuce
  2. Here is a tip I read: To warm tortillas, in a plate take some water and dip both sides of the tortilla in it and then lay it on a heated pan. The water helps steam the tortilla warm.

Servings: 4 tacos
Points: 8 per serving

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A December Resolution

If you know me in real life, you know that I am unhappy about my weight. I have tried a couple of fad diets. Special K,no-carbs. I have tried them all. And dont get me wrong,I have lost weight every time I did one of these. My problem is not weight-loss,my problem is staying on track,maintaining my loss. Now most people make new yr resolutions, but I made one on Dec. 1 .I decided to join Weight Watchers.

Why do I think WW will work for me? 1) its the group therapy kind of environment that I love 2) Accountability for every thing I put in my mouth every-single-day.My WEEK 1 started yesterday( Saturday). My Goal is to lose 16 pounds. In how many days you ask. Lets just say 3 months. 16 pounds in 3 months. Thats an avg of 2 pounds a week. Which they say is recommended or standard.

I am excited yet scared!! Believe me its tough to switch out to something when you are used to eating without accounting for quantity or quality. DH has been super supportive about this. As soon as I got home from my first session at 9 am yday, DH sat down with me and helped me measure/plan my Day 1. We realized right ahead that within the morning itself I had consumed more than 1/3 of my daily requirements. And I have the whole day ahead,I thought!

Does that mean this is going to be a weight loss blog now? No. Maybe yes. I still plan to post recipes and other stuff. But now you will see measures and serving size for anything food. And healthier foods. And maybe recommendations of places to eat or avoid.While researching WW one thing I realized is that there are very few blogs with recipes for Indian preparations while still counting WW points. Lets just hope this blog bridges that gap.

So here is a start. Last week I was craving some spicy dish to jazz up our dinner. I had just bought a bag of large shrimp. (If you are looking for good quality shrimp for reasonable price,try Sams club).So here is a quick, simple shrimp dish I concocted.

Quick Shrimp Masala

Quick Shrimp Masala


8 oz large deveined-deshelled shrimp (about 18)
1.5 tsp canola oil
1/2 cup diced tomatoes
1 /2 cup dices onions
2 tbsp Tomato Ketchup
1 tsp ginger paste
1 tsp garlic powder/paste
1/4 tsp cinnamon powder
1/4 tsp clove powder
1/2 tsp turmeric
1 tbsp chilli powder
1 tsp dhania powder
1 tsp jeera powder
1/2 tsp any other masala(I used malvani masala,you could just use garam masala)
handful of chopped cilantro

  1. Thaw the shrimp. Make sure they are deveined and deshelled. If they have the tail on,leave it on.I think the tails lend a nice flavor.
  2. Heat oil. Saute onions. When onions soften,add ginger and garlic paste.Add cinnamon and clove powder.Saute till brown.
  3. Add turmeric,chilli powder ,dhania powder,jeera powder and the other masala. Saute till oil leaves the sides.
  4. Add diced tomatoes and let the mixture cook till oil leaves the sides.
  5. Add the 2 tbsp of ketchup and cook for a min
  6. Lastly add the shrimp and mix well so that the masala coats the shrimp. Cover and cook for 5-6 mins till the shrimp are done.
  7. Lastly top with a generous amount of chopped cilantro.

Servings: 3 one cup servings
Points: 2 per serving

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Goan Prawn Curry

20-25 prawns(medium sized)
1 small yellow onion

For the curry
1/2 cup (1 wati) fresh grated coconut1 can coconut milk1 tablespoon chilli powder (depends on how spicy you want)1/4 tsp turmeric1 tsp tamarind paste1/4 tsp black pepper


  1. Apply salt (not too much) and defrost shrimp(prawns). This will take 15-20 mins
  2. Blend ingredients for the curry in a mixer till the grated coconut is blended fine.
  3. Dice the onion .Add oil in pan and fry the onion till its soft
  4. Add the salted prawns to the onion and let it cook for 2-3 minutes
  5. Add ground masala now and also some water till you get right consistency .Boil on medium for another 2-3 minutes.
  6. Enjoy with chapatis or rice!

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At first this recipe may not sound very tempting,but trust me the balsamic vinegar-honey-garlic combination gives it that sweet-sour-spice flavour which I cannot put in words.I picked this recipe from the Tv show Everyday Italian and modified it for cod.I believe any white fish fillets will taste good with this. This dish requires you to prepare ,marinate and refrigerate the fish the for more than an hour in advance.But it is well worth it

Cod with Balsamic Glaze
1/2 cup balsamic vinegar
2 to 3 tablespoons honey, depending how sweet you want it
3 tablespoons olive oil
2 garlic cloves, minced
2 cod fillets
Nonstick cooking spray


  1. Whisk the vinegar, honey, oil, and garlic in a bowl. Arrange cods in an 8-inch square or round baking dish. Pour marinade over the fish, coating it completely. Cover and refrigerate at least 30 minutes and up to 4 hours.
  2. Preheat the broiler. Line the bottom and sides of a baking sheet with foil. Spray the foil with nonstick cooking spray. Remove fish from marinade, reserving marinade, and arrange the fillets atop the baking sheet. Pour the marinade into a heavy small saucepan. Broil the fillets until they are just cooked through and caramelized on top, about 12 minutes.
  3. Meanwhile bring the marinade to a boil and simmer until it thickens slightly and becomes syrupy, whisking often, about 15 minutes. Spoon off any excess oil from the sauce, if desired.
  4. Transfer the fillets to plates. Spoon the sauce over and around the fillets, and serve.

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Teriyaki Salmon

Two fish recipes back to back,goes to say that I am a fish-lover. Maybe its in my genes.However like all Indians settled in US I miss the oh-so-Indian fish,Ravas,Paplet,Surmai,Bombil,Murdushya to name a few.Growing up in Mumbais concrete jungle the great plus was that you got fresh fish delivered right to your doorstep. “Surmai,Kolambi,Paplet ghey”,the fisherworman would shout while going door to door. “Tai ghe na ga,ekdam taaje aahet bagh!!”(“Sister buy some,they are very fresh”) she would add. She would then slice and dice them right at your door step. Ya it was a bloody sight,but the thought of having fried fish or the fish curry later in the day would make you salivate nonetheless.

Here in the US I have learned to use only certain fish with certain recipes. Years ago I realised trying to fry tuna filet Indian style was not such a good idea.So here is a list of the fish I usually use

Shrimp,Prawns– usually breaded pan fried or in wet curry or a semi dry curry
Catfish,Flouder,Tilapia– flaky white fish used mostly in curries and pan fried
Salmon,Tuna– meaty red meat fish -less used in Indian curries,but work well for grills,marinated oven bake or even fish patties.

Salmon is a excellent source of omega-3 fatty acid which is good for your heart. Its a very fishy fish,if you know what i mean and often needs some kind of a marinade to induce a flavor.Without further ado presenting

Lemon Crusted Teriyaki Salmon

Teriyaki Salmon

2 salmon filets-no skin (I bought this bag of individually packaged ones from Walmart)
Mrs Dash teriyaki sauce
1 tbsp soy sauce
2 Bread Slices (I used whole wheat)
zest of one lemon
2 garlic cloves chopped
1/2 tbsp butter
1 stem of scallion
olive oil
salt and pepper


  1. Marinade the salmon in mixture of Mrs. Dash teriyaki sauce and soy sauce overnight in refrigerator.
  2. In a food processor, drop the bread slices,garlic,butter and lemon zest and process till fine crumbs
  3. Heat olive oil in a oven proof pan. When hot slide the salmon filets and cook on one side for 3-4 mins.
  4. Flip the filets and then spread the bread mixture on the other side and move the pan under the broiler for couple of minutes till the crust browns.
  5. If you want pour the rest of the marinade around the filets,before broiling, for some side sauce
  6. When salmon is done,garnish will scallions.

Super duper flavor. Though you couldn’t taste the lemon zest in the crust since the teriyaki flavor was overpowering,the crispy crust was yummy.I would try this lemon zest crust with other salmon recipes.

Our meal was teriyaki salmon with garlic-spinach and some quick-fried rice.
Squeeze some lemon and enjoy that salmon!!…I say

Our Dinner

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Kerala Fish Curry

It is an irony that being a Goan my first post about Fish Curry is a Kerala style and not the often relished Goan style. However I have had this recipe filed for many months now and it was time to give it a try and send it as an entry to the RCI-Kerala event hosted by Curry Bazaar

Browsing through Kerala style fish curryI found that Keralites use a unique ingredient in their curries called Kudam-puli which imparts the sour flavor to the fish curry. Us Goans on the other hand use kokum (or Amsul as its called in Marathi) for this same purpose. Mishmash has a picture of this fruit ,but by first looks I think the two could very well be related.Any suggestions ?

Kerala Fish Curry

2 filets of tilapia
1 medium onion -diced
1 inch ginger
1 clove garlic
1/2 tsp fenugreek seeds
7-8 curry leaves
1/2 cup coconut
kokum (soaked in water for few mins)
chilli powder


  1. Cut the filets into bite size pieces and marinate these in turmeric ,chilli powder and salt
  2. Grind to paste half of the onion,ginger,garlic,coconut,chilli powder,turmeric,4-5 fenugreek seeds and curry leaves
  3. Heat oil.Make “tadka” of mustard seed and fenugreek seeds. Next,saute the onions and lastly add curry leaves.Fry till onion is translucent
  4. Add the ground paste, followed by the soaked kokum.
  5. Add turmeric,chilli powder and salt to taste
  6. Add half cup water and let the curry boil
  7. When the curry boils drop the pieces of fish into the curry and let it cook for 5-6 mins.Be careful to not stir too often because this will break the pieces.
  8. Service with rice or chapatis

Initially I was apprehensive about the use of curry leaves in a fish curry,but I was wrong. The curry leaves and fenugreek impart the dish its unique flavor. DH devoured this dish.

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