Marsala fish curry with Chicken flavored Pilaf

Today being Sunday, its time for some special dishes. It has been a long time that I made any fish curry and hubby dear got some fish yesterday. It was Sierra and I don't know if I had eaten it before. This fish has only bones in the center, so its pretty easy to eat (if you are as picky as me about picking each bone) and its easy to feed the kids also
                Anyway, I made this fish curry with marsala wine with Thai flavoring and it was delicious. I made Chicken flavored rice and vermicelli pilaf, (pulao, palao, fried rice . flavored rice) to go with it and everybody enjoyed it. So here is the recipe

Marsala Fish Curry (Sierra fish in marsala and coconut flavored gravy)

Marsala fish curry

Ingredients:

1. 1 medium sized sierra fish cut into 3/4 inch steaks
2. 1 medium onion sliced thin
3. 2 medium tomatoes sliced
4. 1/4 cup marsala wine
5. 2 tablespoons each of oil, worsteshire sauce, peanut butter ( peanut powder)
6. 1/2-3/4 cup coconut milk
7. 1/2 teaspoon each of salt, red chilly powder, turmeric, cumin powder, coriander powder, ginger-garlic paste
8. 1 big green chilly or 3 thai green chilly sliced
9. Generous amount of fresh cilantro cut into 2 inch stalks

In a pan heat the oil and fry the onions till tender. Add ginger garlic paste and fry for a couple of minutes. Add tomatoes and all the spices and cover and cook for 5 minutes. Add fish and fry on each side for 3 minutes. Add all the other ingredients except cilantro, cover and cook for 10-15 minutes. Turn the fish midway. Garnish with cilantro before taking off the heat. Serve hot with Chicken flavored pilaf

Chicken Flavored Pilaf (Flavored rice and vermicelli cooked in chicken stock)

Chicken flavored rice pilaf

Fish and rice plate

Ingredients:

1. 1-1/2 cup basmati rice
2. 1/2 cup vermicelli
3. 1/2 teaspoon each of grated garlic, butter, red chilly flakes
4. 1/2 tablespoon oil
5. 1 carrot grated
6. 1/2 cup french cut green beans
7. 1/4 cup white corn (optional)
8. 3 cups chicken stock
9. salt to taste

In a heavy bottomed pan, heat the butter and oil and fry the garlic for a minute. Add rice and vermicelli and fry till they start to get brown. Add chicken stock and bring to a boil. Cover and simmer for 10 minutes. Add the vegetables, stir to combine and simmer till the rice and vermicelli get cooked. About 6-8 minutes. Serve hot