Another one to try out:
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This cost just over £3.50 in total (for two persons) - plus around 30 mins preparation, cooking and serving time - which in itself is a deeply pleasurable experience - but is even more heavenly when consumed with your other half at the kitchen table surrounded by some IKEA tea-lights (yes you might as well use them up some time) and a bottle of Safeway-selected Cava sparkling wine.
Click here to learn how to do it.
Posted by jag at April 21, 2004 11:33 PMSat Sri Akal Bhaiji. Kidda?
I was going to try to write in phonetic Punjabi, but gave up after my first sentence! How’s about a simple set of instructions on how to make roti/phulka? It’s hard to explain to my wife how to make them properly; not too thick and chewy, not too thin and crunchy…just right…pind de vich!
Posted by: Anon on April 22, 2004 01:03 PMKidtha paaji! Me bilcul teek-takh hai! Roti? Bade soni idea. I will add it to my to-do list. Liek you - I am very fussy about the consistency of my roti - and I like them hot off the thawa - just at the point that they have puffed up full of hot air - and butter nicely melted on it. As you say - just like back in the village! :-)
Posted by: Jag on April 22, 2004 02:15 PMaur austhabad noo, ussi chai pee-oonga aur cricket dhaikoonga.
peace :)
Posted by: Anon on April 22, 2004 02:37 PMChanga fir - thusi chai peeyo - and cricket dhekko! Sat Sri Akal!
Posted by: Jag on April 22, 2004 08:26 PMyummy, can’t resist fist, I will have to try cooking it over the weekend.
Posted by: Ramdhan Kotamaraja on April 23, 2004 01:02 AMGood luck Ramdhan - it’s quite easy so should turn out just fine!
Posted by: Jag on April 24, 2004 08:22 AMIt was delicious. One alteration I would like to try though. Next time I’m going to start it skin-side up in the pan and move it to the broiler after a minute or two. That way the pan is hot enough that the non-skin side will keep cooking at the same time that the skin side is both crisping and shielding the inside from drying out.
The skin got very crispy, but the top side did not blacken the way some recipes do. That’s the one thing I would like to change about the recipe, is to get the top (non-skin) masala to form a nice crust.
Mine actually wasn’t cooking through, so I had to broil for 2 minutes and then fry with skin up for 60 seconds. A bit much though, probably frying skin side up for 2 minutes would have been sufficient.
Oh that and my entire flat was filled with smoke. If I didn’t live in a loft the smoke detector would have gone off. Small price to pay for such a yummy fish.
Posted by: Goodmash on June 15, 2004 03:50 AMHi Goodmash - many thanks for the tip! I know what you mean regarding the smoke - my smoke detector did start bleeping whilst I was cooking this. Glad you enjoyed it - I will try your method when I do this next time - which will probably be later this week!
Posted by: Jag on June 15, 2004 07:47 AMHi,
Thanks for this recipe! I’m frying salmon
at this moment and I wish that I’d found your site first.
I’ll try it next time. ; )
Posted by: Kim on February 25, 2005 08:36 PMHi Kim, thanks you for your feedback.
Hope you do get to try it sometime!
Best regards - Jag