NHEG-July-August2022

SIMPLE PAN-FRIED FISH WITH INDIAN SPICES RECIPE
Ingredients
• 2 pounds fish fillets (Swai, Tilapia, Catfish,
Orange Roughy, etc.)
• 1 Tbsp paprika (approx)
• 1 Tbsp cumin (approx)
• 1 tsp turmeric (approx)
• Kosher salt and freshly ground pepper
to taste
• 1-2 Tbsp vegetable oil
PAWPAW COOKIES RECIPE
Ingredients
• 1½ c. pawpaw pulp (or mashed bananas)
• ¾ c. shortening
• 1& 1/3 c. sugar
• 1 egg
• 3 c. sifted flour
• 1 Tbsp. baking soda
• 1 tsp. salt
• ¼ tsp. ginger
• ¼ tsp. allspice
• 1 tsp. nutmeg
• 1 tsp. cinnamon
Directions
1. Heat the oil in a large frying or saute pan.
2. Meanwhile liberally sprinkle the paprika and cumin on both sides of the fish fillets, while less liberally sprinkling
the turmeric. Then sprinkle both sides with Kosher salt and freshly ground black pepper.
3. When the oil is hot, add the fish to the pan and cover. Cook for 2 minutes on a side, then flip and cover again and
cook an additional 2 minutes on the other side. If the fillets are thick, cut in the thick part with a night to check
if the fish is white and flaky on the inside. If the fish is still pink or translucent in the thickest part, continue cooking
for approximately 2 more minutes, flipping back to the other side for the last minute.
4. Serve over or next to rice with a vegetable.
Directions
1. Cream the shortening and sugar thoroughly.
2. Add beaten egg and pawpaw.
3. Stir in the dry ingredients, and mix well.
4. Form into small balls and place on cookie sheet.
5. Press into round flat shape with the bottom of a glass that has been lightly greased.
6. Bake in a moderate oven about 15 minutes.
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