Radish Pickle

This dish is flavorful and refreshing as a side. Add a healthy dose of cayenne for an extra kick!

What you need:

• 1 bunch of red radishes (approximately half a pound)
• Juice from one lemon
• Cayenne pepper, to taste
• Salt, to taste

Directions:

1. Remove greens from the radishes if they came attached (you can save them for greens but won't be needing them for this dish). Rinse and cut off browned or dirty parts of the radishes.
2. Shred radishes. If you have access to a food processor that has the capacity to shred, that works well.
3. Mix with lemon juice, cayenne pepper and salt to taste.
4. Serve cold, if possible.
5. Enjoy!

Goan Fish Fry

Melt-in-your mouth, savory fish. Recipe courtesy of Rohit and his mom.   

What you need:

• Two fish filets (salmon works well), split into four halves
• 1 teaspoon cayenne pepper
• 1 teaspoon turmeric
• 1/2 tablespoon garlic ginger paste (available at Indian stores)
• 1/4 tablespoon salt
• 1 tablespoon lemon juice
• 1 cup cream of rice

Directions:

1. Place the cayenne pepper, turmeric, garlic ginger paste, salt and lemon juice in a bowl. Mix until it becomes a paste.
2. With clean hands, gently massage paste onto both sides of filet.
3. Heat a large frying pan on low heat. Add 1 tablespoon oil.
4. Place cream of rice in a bowl. Dip fish filets in cream of rice, coating both sides, and then placing into the pan. 
5. After all filets have been placed into the frying pan, change temperature to medium, cover and cook.
6. After approximately five minutes, flip the filets, cover and continue cooking.
7. Filets are ready when lightly browned and internal temperature is 145 degrees or flesh is opaque and separates easily with a fork.
8. Serve and enjoy!

Plan ahead tip:

Complete steps 1 and 2 one day prior. Allow fish to marinate in the refrigerator until ready to cook.