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

Onion leeks corned lamb with Mushroom Peas rice

I am running a little low on supplies but I am feeling under the weather and don't want to go shopping. That means I would have to improvise and cook with whatever is on hand. It being Sunday, something special is expected.
               So I searched high and low in my Pantry and found a can of Corned Lamb and decided I would make sometihng out of it. And voila...the simplest most flavourful dish...Onion leeks Corned Lamb and to go with it I made Chicken flavoured rice with Mushrooms and Peas and also on the side I had Steamed Cabbage. So here are the recipes. Hope you will make and enjoy them too

Onion Leek Corned Lamb (Simple canned Corned lamb stirfry with onions and leeks)

Onion Leek corned Lamb

Ingredients:

1. 1 can corned lamb (If possible, drained off excess fat)
2. 1 medium white onion sliced
3. 1 large or 2 medium leeks sliced
4. 1 tablespoon oil
5. 1/2 teaspoon each of grated gralic, salt, lemon pepper, Italian seasoning
6. 1/4 cup fresh parley or 1 tablespoon dried Parsley chopped

In a non-stick pan heat the oil and fry the onions and leeks till tender. Add garlic and fry for a couple of minutes. Add the rest of the ingredients and break the corned lamb. Cover and cook for 7-10 minutes. Serve hot

Mushroom and Peas Ri-celli

Mushroom Peas Rice and Vermicelli

Ingredients:

1. 1 cup rice
2. 1/2 cup Vermicelli or, rice noodles or thin spegetti cut into1-11/2 inch pieces
3. 1/2 tablespoon butter
4. 1 tablespoon olive oil
5. 1 cup chopped mushrooms
6. 1/2 cup peas
7. 3 cups chicken broth

In a pot heat the oil and butter and fry the rice and vermicelli till they get toasted and become light brown. Move the rice to a side and fry the mushrooms for 5 minutes. Add chicken broth and bring to a boil and simmer for 15 minutes. Add peas, stir to combine and simmer for 5 more minutes. Serve

Steamed Cabbage

Steamed Cabbage

Ingredients:

1. 1 medium cabbage cut into quarters or 6 pieces snd leaves separated
2. Water in a large crockpot boiled
3. 1 teaspoon salt
4. 1/4 teaspoon celery salt and fresh ground pepper (Optional)

Bring the water to a boil and add salt. Put a slotted dish on it and lay cabbage on it and cover and steam for 10 minutes (I have a microwave steamer which I got form a chicnese store). Sprinkle with salt and pepper with desired and serve