December 03, 2008
Fried Catfish w/ cranberry relish
It's been a while since I posted last. The truth is that the Mumbai blasts really shook me and I couldn't bring myself to do anything else. We were glued to the Internet and television as the events unfolded. We were wondering what we could do here in Ann Arbor, and got a chance to attend a vigil at University of Michigan Diag two days ago. Despite the bitter cold, about 200 people gathered to pay their respects and try and make sense of what seems meaningless.
I feel little better now, better enough to talk about food again. So let me share this catfish fry with cranberry relish recipe with you all. We went to a friend's place for dinner and got the recipe for cranberry relish, which I tweaked to go with the fish fry. Here is how this came together.
2 catfish fillets
1/2 tspoon turmeric powder
1/2 tspoon chilli powder
1/4 tspoon fresh ground black pepper
salt to taste
1 1/2 tbspoon soy sauce
2 tbspoon oil
Mix all the spices in soy sauce and make a paste. Marinate the fish in the paste for 2-3 hours.
Heat oil in a thick bottomed pan and shallow fry the fish 3-4 min on each side till the fish is cooked completely.
2/3 pack fresh cranberry pack
1 fresh apple
1 full orange (with rind)
1/4 tspoon salt
2-3 tspoon brown sugar (change it with your taste)
Chop it all together in a mixer till you get a relish consistency, not too smooth. This is the original cranberry relish recipe.
To this I added 1/2 tspoon balsamic vinegar, 1/2 tspoon virgin olive oil and fresh ground pepper. It gave a nice tang and sweetness which went really well with the simple fish fry.
We had this for lunch this past weekend with quinoa pilaf.