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Bengali Cod Fish Kebabs Tasty Recipe.
Cod meat is white in color, is moist and lean, medium- to firm-textured, and delicately flavorful with a mild taste. Tender, thick fillets with large flakes that separate when cooked. Cod is a good source of low fat protein, phosphorus, niacin, and vitamin B12, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA).
Cod Recipe - Indian easy recipe how to cook cod fillets with garlic puree, ginger puree, onion puree, hot peppers, plain yogurt, turmeric, garam masala, and ghee for basting.
Ingredients:
- 1 pound fresh Cod fillets
- 1 teaspoon garlic puree
- 1 teaspoon ginger puree
- 2 tablespoons onion puree
- 1-4 hot peppers, chopped (to taste)
- 2/3 cup plain yogurt
- Salt to taste
- 1 teaspoon turmeric
- 2 teaspoons garam masala (store bought or homemade)
- Ghee for basting
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Serves/Makes: 4
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How to cook Bengali Cod Fish Kebabs:
- Cut the cod fillets into 1-inch cubes.
- Wash, drain, and dry them.
- Mix all the remaining ingredients, except for the ghee, to form a marinade paste.
- Marinate the cubes in this for 2 hours or so.
- Thread the cod cubes onto four bamboo skewers, and broil for 10 minutes turning once or twice.
- Baste occasionally with marinade.
- Then baste with ghee and serve on a bed of salad.
Notes:
This recipe for Bengali Cod Fish Kebabs serves/makes: 4. Great tasting food is easy to cook, delicious, simple and very affordable dish. Garam masala is a blend of ground spices common in the Indian, Bangladeshi and Pakistani cuisine, whose literal meaning is 'hot (or warm) spice'.
Main Ingredient: Cod
Preparation Method: Broiled/Grilled
Cuisine: Indian
How to clean Cod:
Scale the fish by placing it in the sink under cold running water. Grasp the fish firmly by the gills and scrape off scales starting from the tail to the head with a fish scaler or small, dull knife using short strokes.
To remove the head, cut the flesh on both sides with a knife. If the fish is small, slice directly through the spine. For a larger fish, place the knife between vertebrae and tap the back of the knife with a hammer.
To fillet, place the cod on its side. Insert the sharp, thin knife behind the gills, and cut in an arc down to just above the backbone. Continue cutting parallel to the backbone toward the tail. Bring the knife up at the tail to remove the fillet.
To make steaks, place the cod on its side. With a sharp knife, cut slices 3/4 to 1/2-inch thick perpendicular to the spine. Tap the back of the blade with a wooden hammer (mallet) to cut through the spine.
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