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Easy Pan Fried Barramundi Fillets (Australian Style)

Ingredients:

• 2 Barramundi Fillets
• 1/2 Cup Plain Flour
• 1/2 Tsp Garlic Powder
• Salt To Taste
• 1/4 Tsp Black Pepper • Oil for cooking

Method:

1) Take the barramundi fillets, sprinkle some garlic powder and salt on both sides of the fish fillets and rub it well.
2) Take your flour, add the remaining garlic powder , pinch of salt and black pepper and give it a quick mix.
3) Take one fish fillet at a time a coat it well with the seasoned flour mixture . Repeat this with the remaining fish fillet.
4) To cook the fish fillets, take a non - stick frypan, put it on medium heat, add some oil and heat it .
5) When the oil gets hot, add the fish fillets skin side down , put a lid on and cook it for 3 minutes.
6) After 3 minutes, turn them over, put the lid on and cook it for another 3 minutes.
7) Now turn the fillets on its side and cook it for 1 minute without the lid.
8) After 1 minute, turn the fish fillet over on its opposite side and cook it for 1 minute .
9) Take them out, shake the excess oil off and drain them on some paper towel.
10) Enjoy with some hot chips or salad.

Easy Potato And Pea Curry/ Aloo Matar Curry Fiji Style:

Ingredients:

• 5 Medium Potatoes Chopped And Cooked in the microwave for 6 minutes
• 2 Cups Fresh Or Frozen Peas
• 1 Large Onion Chopped
• 1 Tsp Chilli Powder or Fresh Chillies
• 1 Pinch Asafoetida or Hing
• Salt To Taste
• 3 Tbsp curry Powder
• 1 Tsp Turmeric
• Curry Leaves
• 1/2 Tsp Cumin Seeds
• 1/2 Tsp Mustard Seeds
• 4 Cloves Grated Garlic
• 1 Can Diced Tomatoes or 2 Large Tomatoes Chopped
• Oil For Cooking
• Hot Water

Method:

1) Take a pan, put it on medium heat, add 3 tablespoons of oil and heat it for 1 minute.
2) When the oil gets hot, add onions, give it a mix and cook it for 2 - 3 minutes or until the onions are translucent. Add asafoetida or hing and give it a mix.
3) Add curry leaves , cumin and mustard seeds, give it a mix and cook it for 30 seconds.
4) Add cooked potatoes, peas, curry powder, turmeric, chilli powder or fresh chillies and 1 teaspoon of salt, give it a mix and cook it for 1 minute.
5) After 1 minute add enough hot water to cover up the vegetables, give it a mix and bring it to a boil.
6) When it starts to boil, put a lid on leaving a small gap for the steam to escape and cook it for 20 minutes stirring it twice during cooking.
7) After 20 minutes, add tomatoes and garlic and mix it well. Taste your salt, put the lid on and continue cooking for a further 10 minutes.
8) After 10 minutes, give it a mix and taste your salt again .Turn the heat of and garnish it with some fresh or frozen coriander leaves.
9) Potatoes and pea curry is ready.
10) Enjoy it with rice, poori or roti.

How to Freeze Coriander Leaves: https://youtu.be/jN3kzETowjM

Easy Best Instant Tasty Jalebi Recipe (No Yeast)/ Indian Crispy Fried Noodle in Syrup (Fiji Style)

Ingredients:

Jalebi Batter:

• 1 Cup Plain Flour
• 1/2 Cup water
• 1/2 Cup Yoghurt
• 1/4 tsp yellow food colouring (or you can use red or orange food colour)
• 2 Tbsp Corn Flour ( or Rice Flour)
• 1 Tsp Baking Powder

Sugar Syrup:

• 2 Cups White Sugar ( or you can use Brown Sugar or Raw Sugar)
• 1 Cup Water
• 1/4 Tsp rose water ( optional)
• 1 Tbsp lemon Juice ( to stop the syrup from crystalizing)

Cooking Jalebi:

• Squeezable bottle or sauce bottle or piping bag
• Oil for Frying

Method:

1) To make the jalebi batter, take your plain flour, add baking powder, and corn flour ( corn starch) and give it a mix using a whisk.
2) Now add yoghurt to the flour mixture and mix it well. Add water little by little and make a smooth lump free batter.
3) Add yellow food colouring and continue mixing until the batter is smooth and all the lump is gone .Your batter should be similar to a thick pancake batter.
4) Cover the batter and let it rest while we make our sugar syrup. (for best results let the batter rest for at least 30 minutes.
5) To make the sugar syrup, put a pan on high heat, add sugar and water and stir it constantly until the sugar is dissolved and bring it to a boil. When it starts to boil, lower the heat to medium and simmer it for 7 minutes.
6) After 7 minutes ,start checking the thread consistency .Continue cooking till it reaches 1 thread consistency. To check the thread consistency, dip the spoon in the syrup ,wait for a few seconds for the syrup to cool slightly, touch the syrup with your fore finger and thumb and pull it apart, a small thread should form. If this happens, it means that the syrup is ready, so add the lemon juice and rose water, give it a mix and turn the heat off and put it aside.
7) To fry the jalebi, put a wok or fry pan on medium heat and heat some oil.
8) While waiting for the oil to heat up, fill the jalebi batter in a squeezable bottle or any sauce bottle or a piping bag.
9) When the oil gets hot, squeeze the jalebi batter in a circular pattern or spiral . Cook 3 to 4 jalebi at a time depending on the size of the wok or fry pan without over crowding.
10) Fry the jalebis for 2 - 3 minutes until crispy turning them regulaly so it can cook evenly .
11) Take them out of the oil using a pair of thongs, shaking off any excess oil and dip them in the warm sugar syrup for about 10 - 15 seconds on each side, shake off the excess syrup and put them on a plate.
12) Repeat this process till you have finished making up all the jalebi.
13) Enjoy.

Tips:

• If you a using brown sugar or raw sugar or your sugar is not clear, add about 3 tablespoon of milk when the syrup starts boiling. All the scum will float on the top which can be removed using a strainer.
Left over batter can be kept in the fridge and used within 3 days.