White Snapper Tel Jhaal - White Snapper in Hot Tomato Gravy

White Snapper Steaks (Bone-In)

I love bone-in fish which is so much tastier than fillets because the bones are where the flavour is concentrated. Notice the small green chilies used as a garnish. They are very hot and I love to mash them into my rice to release their mind-blowing heat.

White Snapper Fillets

When I cook bone-in fish, I always cook filleted fish for my husband. He can't bear to interrupt his eating with 'fishing' out the bones which ruins his dinner! So, in the two photographs above, the sauce/gravy remains the same, but the cut of fish is different. Notice that for my husband, I have used rings of jalapeno peppers whose heat are more tolerable. They are plainly visible and can be removed easily, if necessary.

This was my first try of white snapper and my only complaint was that the texture was 'meaty', much like mackerel. I prefer the softer texture of river fish.

Green Beans Alu Posto - Green Beans & Potatoes in White Poppy Seed Sauce

Green Beans Alu Posto

Green beans are plentiful at the market throughout the year. Make sure to pick up at least a pound because they reduce considerably during cooking. The white poppy seeds need to be soaked in boiling water and left to cool at room temperature before blending to a smooth paste.

Fresh Green Beans

The mound of green beans looks pretty daunting at first, and it would be awfully tedious to remove the stem and tail ends one bean at a time.

Ready to chop

However, they are easily dealt with if they are lined up, ten at a time, and chopped up in batches. Line up the stem ends and remove with one slice of the knife. For this preparation, I cut the beans into small 1/2" lengths and removed the tail ends.

Recycle those Plastic Bags

Here's how I recycle those plastic bags in which vegetables are packed. Lined inside a deep bowl all the vegetable scraps can be disposed of and the bag easily lifted out and thrown away with minimal fuss.