Former few days (since I wrote here) I've felt stifled about how and what I feel.
All's well and still very portentous, deep inside me I'm waiting for that unknown moment to take place and then I feel I'm not ready just in case I will regret for life.
I can still sense the uncertainty, and amidst by unpleasant feeling my source of recreation is Diya & Rayan and the giggle, laughter moments with them.
We had an awesome time last evening and I know I'll miss more now, both Diya and Rayan.
Cut to Thursday; I observe I'm completely charged to see my plans will turn into actions soon. Small things like a walk in the morning in the park, or may be finally knowing the gym timings and shopping for the gym wear, or starting with-my plan-of-eternity-music-lesson, precisely Guitar.
I find myself still sitting on my plans forever, I need to get progressive! Fridays and Saturdays are weekend here in UAE and I've nothing ventured, nothing gained so far! It's Been Quite A While!
Connecting all that I have mentioned and then keeping it aside, it's time I unwind and recollect my Fish Fry experience:
Friday was day for some White pomfret; "Paplet" in marathi (Maharashtra) & konkani (Goa) was a last minute entry to my friday lunch menu, a friend of mine got it and I had planned a simple dal, rice, coconut chutney and fryums for lunch.
A quick cleaning (as it was pre-cleaned and cut), washing and draining off the excess water. There the white silvery pomfret was all set to be marinated the Kerala style.
White Pomfret Shallow Fry Recipe:
I needed teaspoons of : 1.1/5 of Red Chilli pwdr, 1/2 Turmeric, 1/4 Fenugreek pwdr, 1/2 Ginger paste, 1/2 Garlic paste, 1/4 Black pepper pwdr, a dash or two of Basil and Thyme in dried form, 1/2 Olive oil (vegetable oil optional), 1/2 Lime juice, Salt to taste.
Mix all curry powders along with herbs & salt, add the lime juice followed by the Oil. Leave for 3-5 mins.
We are set to marinate now, slit the fish in appropriate distance (say 4 mild slits in a medium size fish), to ensure the fish is marinated well and also that it looks appetizing when ready!
Slit and apply the marination and don't miss the inner sections of the fish. Once all marinated well, place the tray in the freezer of a refrigerator for 8-10 mins, remove from freezer & keep in the open section of refrigerator for another 4-5mins.
Now remove the tray and start shallow frying in a hot oil. Don't close the pan with any lid as you will not get the crispiness you are looking for.
Serve on a cleaned Lettuce leaf on a serving plate. Now you have a perfect twist to your dal, rice weekend's simple noon lunch!
All's well and still very portentous, deep inside me I'm waiting for that unknown moment to take place and then I feel I'm not ready just in case I will regret for life.
I can still sense the uncertainty, and amidst by unpleasant feeling my source of recreation is Diya & Rayan and the giggle, laughter moments with them.
We had an awesome time last evening and I know I'll miss more now, both Diya and Rayan.
Cut to Thursday; I observe I'm completely charged to see my plans will turn into actions soon. Small things like a walk in the morning in the park, or may be finally knowing the gym timings and shopping for the gym wear, or starting with-my plan-of-eternity-music-lesson, precisely Guitar.
I find myself still sitting on my plans forever, I need to get progressive! Fridays and Saturdays are weekend here in UAE and I've nothing ventured, nothing gained so far! It's Been Quite A While!
Connecting all that I have mentioned and then keeping it aside, it's time I unwind and recollect my Fish Fry experience:
Friday was day for some White pomfret; "Paplet" in marathi (Maharashtra) & konkani (Goa) was a last minute entry to my friday lunch menu, a friend of mine got it and I had planned a simple dal, rice, coconut chutney and fryums for lunch.
A quick cleaning (as it was pre-cleaned and cut), washing and draining off the excess water. There the white silvery pomfret was all set to be marinated the Kerala style.
White Pomfret Shallow Fry Recipe:
I needed teaspoons of : 1.1/5 of Red Chilli pwdr, 1/2 Turmeric, 1/4 Fenugreek pwdr, 1/2 Ginger paste, 1/2 Garlic paste, 1/4 Black pepper pwdr, a dash or two of Basil and Thyme in dried form, 1/2 Olive oil (vegetable oil optional), 1/2 Lime juice, Salt to taste.
Mix all curry powders along with herbs & salt, add the lime juice followed by the Oil. Leave for 3-5 mins.
We are set to marinate now, slit the fish in appropriate distance (say 4 mild slits in a medium size fish), to ensure the fish is marinated well and also that it looks appetizing when ready!
Slit and apply the marination and don't miss the inner sections of the fish. Once all marinated well, place the tray in the freezer of a refrigerator for 8-10 mins, remove from freezer & keep in the open section of refrigerator for another 4-5mins.
Now remove the tray and start shallow frying in a hot oil. Don't close the pan with any lid as you will not get the crispiness you are looking for.
Serve on a cleaned Lettuce leaf on a serving plate. Now you have a perfect twist to your dal, rice weekend's simple noon lunch!
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