A roller coaster of a month peppered with both good and bad!
July left me drained, tired, overwhelmed for most of the month but ended with a bang, which overshadowed all the unpleasant things that happened over the initial days.
My little boy gave his first public guitar performance at the recently concluded Springvale Snow Fest. He has been taking guitar lessons for the past 2 years and though he has performed in his school, this was the first time he is playing for such a large audience.
So proud and chuffed that he took on the challenge and grabbed the opportunity that he was presented with. It’s not every day that we get opportunities, so when we do, we must be able to embrace it whole heartedly.
His musical journey has just started and we truly hope that he continues on this path that brings much joy to him as well as everyone who listens to his music.
Coming back to food, these chicken omelette sandwiches were made and consumed quite a bit during the busy working days. Super simple and makes a delicious lunch box option!
Blame it on my Mallu genes, nothing gets me more excited than fish curry and rice. And the Chettinad style fish curry is pure magic on your tastebuds. Spicy, tangy and mouthwatering, I made these with Spanish mackerel cutlets. Enjoyed it with some steamed white rice….food coma!
Chettinad Meen/Fish Kuzhambu
Wet paste 1
- 1 tsp white poppy seeds khus khus
- 1 tbsp cumin seeds
- ¾ tbsp fennel seeds
- ½ cup fresh grated coconut
Wet paste 2
- 10-12 shallots small onion; peeled
- 5-6 medium garlic cloves; peeled
- 600 gms Spanish mackerel steaks
- 40 gms brown tamarind; soaked in warm water
- 1 tsp fennel seeds
- 1 tsp fenugreek seeds
- 6 medium garlic cloves; finely chopped
- 12-14 shallots; halved
- 2 tbsp red chilli powder adjust to heat preferences
- 2 tbsp coriander powder
- 1 tsp turmeric powder
- 2-3 sprigs curry leaves
- 1 medium ripe tomato; chopped
- 5-6 tbsp vegetable oil
- Salt to season
- Wash the fish steaks, pat dry and keep aside.
- Make wet paste 1 by grinding together all the ingredients listed with a little bit of water to get a smooth paste.
- Make wet paste 2 by grinding together the ingredients to get a smooth paste (add water only if necessary)
- Extract tamarind water and keep aside.
- In a kadai or pan, heat the oil and add the fennel seeds. As it begins to crackle, add the fenugreek seeds, garlic and shallots. Then add wet paste 2 and stir well to combine.
- Next, add the wet paste 1, turmeric, chilli and coriander powder. Stir well to combine all the ingredients together.
- Add the curry leaves, tomatoes, season with salt and cook on low to medium heat till the oil begins to separate from the masala and it takes on a darker colour.
- Next add the tamarind water and allow to boil for 2-3 minutes.
- Add the fish steaks carefully and cook on medium heat till the fish has cooked through. Add more water if necessary.
- Serve hot.
And here’s a list of everything else that has inspired me over the last month….
Are you truly happy? A recent Harvard study has revealed the single most important factor for happiness.
7 ways to be a Parisian chic! This is what I want to achieve for myself….
The luxurious Alex Perry collection from Linen House. Can I have one of each?
Kitchen tips! Cleaning your oven with baking soda and vinegar; time to ditch those nasty chemicals.
Maldives is a hot shot tourist destination but there are a few things to be aware of before planning a vacation. Here’s what you need to know!
Kisume is the hottest restaurant in town right now. I just can’t wait to try out the food…
Nashville hot chicken! Drooling…..
How delicious does this burrito bowl look? The perfect weekday dinner…..
A recipe for all the gochujang lovers!
Bbq pulled pork rolls. Enough said.
I have found my perfect summer party dessert.