Thursday, December 25, 2014


Hi, my name is Shamsher & I make wonders in the kitchen. Today I made Lahori Fried Fish.

This recipe is a tribute to my city in which I don't wanna live anymore.

For this beautiful dish you need:


actually I used 2 kilograms so the ingredients will be accordingly. 

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Red chili flakes 2 tablespoon

Turmeric 1/2 teaspoon

Salt 1/2 teaspoon if the fish is salted already

Anaardana 1 tablespoon

Ajwain 1 tablespoon

1 tablespoon ginger garlic paste

5 tablespoon lemon juice

1/2kg baisin

Chaat masala hasb e zaiqa LOL

1 tablespoon roasted coriander

1 tablespoon roasted cumin

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The fish I used is Kala Rahu fish (Black Salmon) and is easily available from any fish vendor. Get it salted when you buy it. Time to play now.

Combine the masalas & roasted cumim, coriander and grind them in a blender/grinder.


Mix the masala with lemon juice and ginger garlic paste. Apply to the fish and marinate for 4-5 hours. Over night marination is preferred.


Meanwhile the fish marinates. Let me tell you this beautiful divine chattni my Nani taught me last year. Only simple ingredients.

Half a bunch of coriander

1 bunch of mint

2 tomatoes

3 green chilies

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Add 2 tablespoon anaardana

Soak it properly.

Add half glass water and 1/2 tsp salt. MTV GRIND 


After 4 hours take your fish out and prepare the baisin by adding 1 teaspoon salt and 1 teaspoon red pepper.

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Put 250 - 400 ml oil in a non stick pan and fry the fish. COAT IT WELL. Don't move it much or the coating will break.

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My dear ladies & gentlemen. I a proud Lahori gives you none other than the great LAHORI FRIED FISH. 

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Enjoy this with naan, roti or you can just eat it like the way it is.

My father used to love this type of fish. Unfortunately he is not around here anymore (May ALLAH SWT grant him the highest place in heaven) but his memory stays strong within me.

Last but not the least I am very happy as two of my closest people got married this month.

In this moment of happiness I think it is finally time for the people of the blog to see and say hello to their NOT SO Chef Shamsher.


Monday, December 15, 2014

Tandoori Grilled Fish & Chips

Time for the recipe of this week. Tandoori Grilled Fish and Chips.

Boneless fish is very delicate & hard to grill because it's really soft. Softer than your will to live, as it breaks easily. Yes, I said it.

You need:

250 grams boneless fish steaks

1.5 cup(s) of low fat yogurt

2 teaspoon ginger garlic paste

2 teaspoon paprika

1 teaspoon red chili powder

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garam masala

1 teaspoon coriander powder


For chips:

1/2 teaspoon salt

1/2 teaspoon garam masala

1/2 teaspoon pepper

250 grams potatos thick cut sticks

2 tablespoon butter

Olive oil for brushing

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Whisk every ingredient for the fish marinade paste in a bowl. If it tastes bland add 2 lemon juice & more salt.


Take a cup of paste out and apply the rest of it to the fish in a deep pan or container.


Cover it and refrigerate it for an hour. 

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Meanwhile take an oven safe plate, put all the potatoes in it and cover it with a plastic wrap and leave venting space.

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Put your oven on high heat and bake the potatoes for 4 mins. 

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Mix the butter, salt, pepper and garam masala in a bowl and add the somewhat baked potatoes in it. Coat them well.

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I lost my grill pan so I had to get a new one. I'm broke. So, ignore the anger I this picture.

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Brush some olive oil on the pan on medium heat and start grilling your potatoes and fish. Heat the fish 6-8 minutes at least on both sides. Keep flipping the potatoes frequently. Be careful while flipping the fish can break easily.

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After handling everything carefully you can regret not buying fish because here is Tandoori Grilled Fish and Chips. 

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Now here is the thing, the sauce is the marinade paste and it makes the fish taste amazing BUT it does not makes a good sauce for the fish. So I will personally suggest you that plum chattni or coriander/mint chattni are better contenders.


Sunday, December 7, 2014

Beef Stroganoff

Please take out your pencil (teri shadi cancel) and notebooks to note down how to make this beefy pasta treat. Beef Stroganoff

You need 

650 grams thinly sliced beef

4-6 tablespoon butter

1.5 cups beef broth

1 medium onion thinly sliced

5 clove garlic minced

1 tablespoon Worcestershire sauce

450 grams sliced mushrooms

1/2 cup Greek yogurt

3 tablespoon flour

450 grams pasta any type

1/2 cup vinegar + apple juice mixture (the original ingredient in this place was white wine but since we are Muslims, we do not do haram stuff, we do not lie or cheat LOL JOKING)

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Melt 2 tablespoons butter on medium high heat and add beef to cook for 3 minutes each side.


The beef here is tendered by cooking it in a pressure cooker for 30 minutes.

Here is how you do it:

Take a pressure cooker.

Add beef + salt + black pepper + a tablespoon of ginger and garlic paste.

Add 4-5 glasses of water.

Close the lid and burn.

Wait for the whistle to blow.

As soon as it blows your 30 minutes countdown starts.

Right after 30 minutes turn off stove & take off the whistle.

Let the steam come out properly and when the cooker goes quiet, gently take the lid off. It's just like making love.

You will also get the 1.5 cup of beef broth this way. NOW BACK TO THE RECIPE.

When the beef is done after 3 minutes on each side take it out separately.

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Melt another 2 tablespoon butter in the same pan and add onions to cook for 3 minutes.


Add the sliced shrooms and cook them from 5-7 minutes. Then add the vinegar and apple juice mix.


Turn the stove from medium high heat to low. Mix beef broth, flour and 1 tablespoon Worcestershire sauce. Add to the pan. 

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Simmer it for a couple of minutes and add the Greek yogurt. Turn up the heat and cook till it merges.

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When its merged add the cooked beef and mix/coat it well.

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The stroganoff is ready now.

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Also cook a pasta al dente of your likes according to the instructions on packet. 

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Take out a nice bowl. Put some pasta and add stroganoff on top. Beef Stroganoff ladies and gentlemen.... 

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Saturday, December 6, 2014

Garlic Butter Shrimps With Garlic Fried Rice

Okay boys and girls, shrimp lovers basically. IT'S RECIPE TIME and the menu is Garlic Butter Shrimps w/ Garlic fried rice. Take notes.

You need: 

200 grams butter

1.5 pounds shrimp

2 tablespoons chopped coriander

6 garlic cloves minced

1/4 cup chicken broth

Salt & pepper will remain HASB E ZAIQA. If you want to spice it up then note down a tsp red chili flakes as well.

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Melt 2 tablespoons of butter in a pan on medium high heat. Melt it like she melts your heart.

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Add shrimps w/salt & pepper.

Add chili flakes if you want to make it spicy.


Sauté for 3 minutes and take it out in a separate bowl. 

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Add garlic in the pan and stir for a minute.

Add chicken broth & lemon juice. Bring to boil.


Reduce your boiling liquid to half on low heat and add the remaining butter. As the butter smooth-ens add shrimps.


Cook for 2 more minutes. Coat the shrimps well. Add chopped coriander and its ready to dish out. 

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Now take out the garlic butter shrimps from the pan. Heat some oil in it.

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Whisk 2 eggs in the oil. Add minced ginger, garlic and red chili flakes. 


Add steamed rice, salt-pepper, a tbsp soy sauce, chopped coriander and stir it up.

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Your garlic rice are also ready. Its up to you whether you want to use bran or white steamed rice. Now time for the final showdown.


I feel sorry for you all for not being able to taste this.

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Let me tease all of you more by this picture.

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