Peste Tandoori (Tandoori Fish)

Saptamana asta se mananca branza, lapte, oua si peste. Sotul meu profita si cumpara in fiecare zi peste. :) Pentru astazi, m-am gandit sa gatesc ceva mai special si exotic, si anume am preparat pestele intr-un fel indian. Aromat si suculent, este o nebunie pentru cei carora nu le e teama sa incerce ceva nou! :)
This week, we are allowed to eat cheese, milk, eggs and fish (before the orthodox Lent). My husband is taking advantage of it and buys fish every day! :) For today, I've made something special and exotic: an Indian dish. This is so tasty, with its aromas and succulence, even to those who avoid trying new food!

Pentru pestele Tandoori, aveti nevoie de fileuri de peste alb (somn, cod, tilapia, halibut etc.). Eu am avut cod. Un alt lucru de tinut minte este ca ar fi bine sa aveti un cuptor care are si flacara pentru gratar, adica sa arda deasupra mancarii, nu sub ea. Dar sa trecem la treaba...
For the Tandoori fish, white fish fillets work well (catfish,tilapia, cod, halibut etc.). I used cod. Another thing to keep in mind is that you'd better use a broiler, to cook the meal from above, not from below. But let's get to work...

INGREDIENTE:

1/3 cana otet de mere (cup of vinegar)
4 catei de usturoi (garlic cloves)
1 lingura ghimbir (tablespoon of chopped ginger)
1/2 lingurita sare (teaspoon of salt)
1 lingura boia iute (tablespoon of cayenne pepper)
1 lingura coriandru (tablespoon of coriander)
1 lingura chimen (tablespoon of cumin)
1/2 cana ulei (cup of vegetable oil)
900 g file de peste alb, taiat in bucati mai mari (2 pounds white fish fillets, cut into large chunks)

Mixati la blender otetul, usturoiul, ghimbirul, coriandrul, chimenul si uleiul pana obtineti o pasta groasa. Ungeti bucatile de peste cu acest amestec si puneti-le intr-un vas scund. Puneti restul marinatei peste bucatile de peste si lasati la marinat cel putin 4 ore la frigider.
Blend the vinegar, garlic, ginger, salt, cayenne, coriander, cumin, and oil in a blender until you have a thick paste. Brush the fish chunks with the mixture to coat evenly and place in a shallow dish; pour the remaining marinade over the fish. Allow to marinate in refrigerator at least 4 hours.

Incingeti cuptorul folosind flacara superioara (daca aveti), cea pentru gratar. Aranjati bucatile de peste intr-un vas termorezistent. Pastrati marinata care va ramane, o veti folosi mai tarziu.
Preheat the oven's broiler. Arrange the marinated fish in a broiler-safe dish, reserving the marinade.


Frigeti pestele sub flacara de gratar, pe gratarul din centrul cuptorului, pentru 10 minute. Intoarceti pestele si ungeti cealalta parte cu marinata care v-a ramas. Puneti inapoi in cuptor pana cand pestele se sfarama usor, adica inca vreo 7 minute.
Broil the fish under the preheated broiler on the oven's center rack for 10 minutes; turn the fish and brush with reserved marinade. Continue cooking until the fish flakes easily with a fork, about 7 minutes more.


Se serveste fierbinte. Eu am asezat pestele langa deliciosul orez basmati (fierbeti la foc mic o masura de orez in trei masuri de apa usor sarata). Este un fel minunat si sunt sigura ca va intra in meniul obisnuit al casei dvs. :)
Serve hot. I also cooked some basmati rice (boil one cup of rice in three cups of slightly salted water).It is a wonderful dish and I am sure it will be part of your usual family menu if you give it a try! :)

Pulpe de pui la gratar cu garnitura de legume (Grilled Chicken Legs with Vegetables)

INGREDIENTE:
1 pachet pulpe superioare (pack of chicken legs)
2 ardei grasi (peppers, preferably one red and one green)
3 rosii mari (large tomatoes)
1 ceapa (onion)
3 catei usturoi (cloves of garlic)
ulei (oil)
sare (salt)

Pulpele se asaza pe gratar (de care aveti, fie din cel care se da la cuptor fie pe ochiul aragazului) dupa ce sa sareaza, iar in timp ele ce se gatesc, puteti prepara garnitura de legume.
Place the chicken legs on the grill (whichever kind you have) and, while they are cooking, you can prepare the side dish.

Ceapa se taie pestisori si se inabusa in cateva linguri de apa clocotita, cu o lingurita de sare. Pana cand aceasta devine transparenta, aveti timp sa curatati si sa taiati celelalte ingrediente: ardeii se curata de cotor si se taie fasii, iar rosiile se curata de piele si se feliaza. Se adauga legumele astfel taiate peste ceapa, impreuna cu usturoiul taiat rondele si un praf de boia de ardei iute, si se lasa sa fiarba inabusit, la foc mediu spre mic, pana se inmoaie si ardeii. Mancarica ar trebui sa fie gata cam in acelasi timp cu carnea, numai bine ca sa le gustati impreuna si sa se combine atat de reusit gusturile lor... Pofta buna!
The onion is largely chopped and then soften it in boiling water, adding a teaspoon of salt. Whilewaiting for it to become transparent, you have enough time to prepare the other ingredients: cut the pepper into strips, then peel the tomatoes and slice them. Add the vegetables over the onion, together with the finely sliced garlic and a pinch of chili powder, and let them simmer until the peppers are softened. This side dish should be ready just in time to have it with the grilled chicken legs, bonding their tastes in a delightful way... Bon appetit!