The Blogathon is going strong. Thank you everyone for all the support. Its great to meet people at random social events and have them complimenting the posts. So today I decided to not write about 1 recipe, not 2 but 3 recipes in one post. Just my way of saying THANK YOU to all of you to keep me going.

I am a Tandoori Junkie. You give me a protein cooked in a Tandoor with the signature spice blend, and I shall never refuse it. So its no surprise that its one of the most repeated preparations at our place.Even the two year old loves her share of Tandoori Chicken. So when Deb picked up some great  POMFRET, we divided it into two batches.

We kept aside a batch to cook a Goan Fish Curry out of it and the other batch had to be doused in Tandoori spice blend. For the uninitiated Pomfret is a popular sea fish in India. Its a white fish and is quite firm. It comes  in a variety of sizes and there are quite a few varieties of it: Silver, Golden and Black. The local Asian markets have all these varieties. But if you're looking for the perfect bite of your Pomfret look no further than the Silver Pomfret. The Golden and Black ones lack big time in taste and are more rubbery as they are bigger. When you are buying Pomfret, ask your Fishmonger to keep it whole but clean out the guts for you.

As we knew we would be making Tandoori Fish with it, so I carefully made incisions on both sides of the fish. This helps in the marinade to sink in and flavor the fish pretty well. But be careful so that you don't damage the fish, in a bid to make incisions. If you marinate the fish for long, it will surely pack in a stronger flavor. So don't hurry with it.

Deb had been planning to make some AVOCADO FRY for some time. Avocado Fries are like clouds of goodness. You bite into them,and you immediately get transported into food heaven. They are so creamy and if you don't watch your portion, then they can fill you up real fast. Rather than using normal Italian breadcrumbs, we decided to go for Panko breadcrumbs,as they add in more texture and crunch to the fries. Seasoned with a handful of dried parsley. And it seemed to be a good compliment to the TANDOORI FISH. It was our guilty conscience asking us to include some greens in our plate, even if the greens were deep fried.

We decided to finish off the meal with a big bowl of our rendition of Strawberries and Cream. It was Berry season and we had enough of Chocolate covered Strawberries. DULCE DE LECHE STRAWBERRIES  is an easy to whip up dessert and is always so decadent. You can literally sit with a bowl in your couch and even get over a heartbreak. Rather than using normal heavy whipping cream and sugar, using Dulce de Lechhe with Heavy cream, makes it more caramelley and silky and adds different notes to compliment the tart berries. I am a big fan of Dulce de Leche no doubt. Have you checked out how I used Dulce de Leche as a replacement of Gur in my PATISHAPTA POST


Pomfret Fish: Whole fish is cleaned and gutted: 2
Onion-Ginger-Garlic paste: 5 to 6 tbsp
White Vinegar: 1 tbsp
Tandoori Spice Blend: 2 tbsp
Salt: To taste
Canola Oil or Non Stick Cooking Spray
Lemon Juice: 1 tbsp

Make slanting incisions across the flesh of the fish on both sides. Be careful not to touch the bone as that would break the fish.

Mix the ingredients, except the lemon juice, together and rub it on the fish. Make sure you try and stuff the marinade in the incisions you made. Put in a air tight container and let it marinate in the refrigerator overnight or at least for a couple of hours.

You could cook it two ways. You could grill it. Or you could bake it in the oven. If you are grilling it, make sure you spray the fish with non stick cooking spray liberally on both sides. Grill it for around 4 to 5 minutes on both sides. Be careful when you are turning the fish so that you don't break it.

If you plan to bake it, then pre-heat the oven to 350F. Bake for around 10 minutes on each side. Make sure you have sprayed your fish with oil before you put in the oven. Use a non stick baking tray.

Drizzle lemon juice on the hot fish before you serve.

Avocado: 1
Panko Bread crumbs: 1/2 cup
Canola Oil: for frying
Dried Parsley: 1 tsp
Salt and pepper: to taste
Egg: 1


Cut long wedges of the avocado. Remove and discard the stone and the skin.

Make a dry wedge of the breadcrumbs, parsley, salt and pepper.

Crack the egg in a separate bowl and use a fork to whisk it.

Dunk the avocado wedges first in egg and then in the dry wedge.

Deep Fry the avocado wedges.

Serve warm or at room temperature.

(Strawberries in Cream)

Dulce de Leche: 1/2 can
Heavy Cream: 8 oz

Slice the strawberries in to thick wedges after washing them well.

In a large bowl, whisk together the dulce de leche and the heavy cream.

Check for sweetness and add in the strawberries.

Let it chill in the refrigerator for a few hours before you serve it.

Go ahead and make your versions of three of my favorites.

Bon Appetit !!!




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