Coconut Fish Curry with Cauliflower and Potatoes

June 15, 2013 1 Comment

Fish Curry medSummer has arrived, well at least in spirit, the weather seems to remind me of the rainy shadowy city of my childhood – Kolkata. It is possibly nostalgia that colors my perception, but the best part of Kolkata is its ability of maintain a calm pace amidst the hustle and bustle, rain puddles and yes, the streams of people. A hallmark of the Kolkata monsoon is the coveted Hilsa fish, which in all this hustle and bustle is an extreme rarity on our table. That with an eye towards eating green and sustainable, I try to avoid fish being shipped halfway across the world restricting my emphasis and focus on local wild caught fish. Today’s rainy day fare was a simple and down home style, Fish Curry with Potatoes and Cauliflower.

The last few weeks of school reach a heady crescendo, with school trips and events filling every waking day. It is also a busy time at work, with the fiscal year ending and budgets and ramp up planning for the next year. A year ends and planning for the new fiscal year begins. All of this makes me pause in reflect on the many begins and new years that I stumble into through the course of the year. All mark different beginnings, yet all of them allow an opportunity to pause, reflect and start afresh.

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Sunday evening was a day I was tired beyond measure, so I turned to this fish curry that served as an one dish meal built in with vegetables and fish served with steaming hot white rice. Yes, a meal that is fairly Bengali in its roots and overall super comforting. I am expecting mom to be visiting pretty soon and so I am getting ready for her visit.

Given that I have been fussing around with this post for all of three days now, it looks like I shall be some what sparing on my blog. I am determined to take more time with her, and enjoy these weeks in a slow and measured pace.

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Coconut Fish Curry with Cauliflower and Potatoes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

A simple Bengali inspired fish curry with cauliflower, coconut and fragrant garden cilantro.

Ingredients

  • 11/2 pounds of tilapia fillet, cut into 2 inch sized pieces
  • 1 teaspoon turmeric
  • Salt to taste
  • 2 tablespoons oil (preferably mustard oil)
  • 1 teaspoon nigella seeds or panchphoron
  • 1 medium sized red onion, cut into a fine dice
  • 2 teaspoons fresh ginger paste
  • 1 medium head (about 3/4 pound) of cauliflower
  • 1 medium sized potato, peeled,halved and thinly sliced
  • 1 to 2 medium sized tomatoes
  • 2 green chilies finely chopped
  • 1/2 cup coconut milk
  • 3/4 cup of water
  • 2 tablespoons of finely chopped cilantro

Instructions

  1. Rub the tilapia with the turmeric and the salt and set aside.
  2. Heat the oil and add in the nigella seeds or the panchphoron and wait until the seeds begin to crackle.
  3. Add in the onion and the ginger and saute for about 3 to 4 minutes, until the onions soften and begin to turn gently golden.
  4. Add in the cauliflower and the potato and add in a little salt and mix well.
  5. Cover and steam cook the vegetables for 6 to 7 minutes.
  6. Remove the cover and add in the tomato and cook for about 3 minutes.
  7. Gently add in the fish and the green chilies.
  8. Add in the coconut milk and bring to a simmer and mix in the water.
  9. Simmer the mixture for 10 minutes, until the vegetables are well done and the fish is soft and the flavors are well mixed.
  10. The sauce should also thicken at this time.
  11. Garnish with the cilantro and serve with steamed rice.
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Filed Under Bengali, Fish and Seafood, Uncategorized Tagged With Cauliflower, cilantro, Fish, Fish and Seafood, Nigella, One Dish Meals, Summer, Tilapia

Guest Post and Giveaway -Fragrant and Creamy Coconut Shrimp Curry

April 10, 2013 Leave a Comment

Shrimp in a Creamy It is this time of the year, that I again tend to get a sense of festivity. Much as I love Durga Puja, I have to confess I am generally partial to non-denominational festivals. I find them easier to share without any boundaries.

In Spring, my favorite festival therefore is Bengali New Year, which we Bengali celebrate along with finishing our taxes here in the US. It only makes sense right, books done let us go on a food and festive journey (Just kidding!)

This year I have pulled out one of my favorite festive recipes for Fragrant and Creamy Coconut Shrimp Curry or Chingri Malaikari and shared it with you on Smita Chandra’s Blog, Curry Twist.

She is also giving away a copy of my cookbook, The Bengali Five Spice Chronicles.

To win the cookbook, you have to do a few simple things, head on over to my page on facebook and like me (come on, I am likeable) and then leave a comment for Smita telling her what your favorite spice is.

Please stay tuned on this site as well, because in between shopping for new cleats and enjoying the wonderful fresh spring weather, I shall try to share a few interesting recipes for you to try through the rest of the year.

 

 

 

 

Filed Under Bengali Five Spice, Fish and Seafood, Regional Indian Tagged With Bengali, Chringri Malaikari, Coconut, Frangrant Coconut Shrimp Curry, Guest Posts, Shrimp, Smita Chandra

Slow Cooker Faux Shrimp Tikka Masala

March 7, 2013 Leave a Comment

As I had promissed my friend, there was to be at least one more slow cooker recipe in the offing. Actually, for some reason it has been a fish kind of week. I made fish about three times this week, about once more than our usual twice a week routine. And from where I come from shrimp and fish fall into to the same category, come on they are both water bound and bred. 

An interesting thing about the word faux, is that I somehow like it better than false, it somehow seems a little softer as if in some ways it is less offensive, almost fancier. Here again, I have gradations, what I mean by that is there are occasions when I do not like either word such as in false or faux pearls.  This being said, this faux shrimp tikka masala turned out surprisingly better than expected. Traditionally, a tikka masala which is a close cousin of the butter or makhani sauce uses tandoori style grilled protein which in this case would be the shrimp but here I just add the shrimp and poached it in the sauce and I am proud of myself that I actually used my imersion blender. Now, if you do not have one you can do what I always do, cool, blend, return to the slow cooker and then simmer the shrimp until done. This recipe works especially well with shrimp and paneer.

It is richer than some of the average fare on my blog, but hey, sometimes you have to live a little.

In face, indulgences aside I was pretty excited that I worked out a fairly decent one dish variation of this dish. Despite all its critics and faux ancestry, the tikka masala is still quite a favorite on my table. This poached shrimp version does a very interesting job of softening the shrimp and is much easier than accomplishing a good version of grilled shrimp which can dry out quite easily.

 Kids and guests seem to like it, and honestly while I use them as an excuse I like it too! I finished most of it for lunch this week and even presentended that I was carrying a healthy lunch from home.

But jokes aside, the sauce keeps well and the flavors improve with the keeping. Not uncommon with curry sauces but always worth a mention.

 

 

 

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Slow Cooker Faux Shrimp Tikka Masala

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours, 10 minutes

Yield: Serves 6 to 8

A simple and rather authentic tasting slow cooker version of shrimp tikka masala.

Ingredients

  • 2 tablespoons oil
  • 1 medium sized red onion, chopped
  • 1 tablespoon fresh ginger paste
  • 2 pods garlic
  • 4 tomatoes, diced
  • 1 tablespoon tandoori masala
  • 1 cup beaten greek yogurt
  • 3/4 cup water
  • 11/2 teaspoons salt
  • 11/2 teaspoons sugar
  • 2 green chilies, minced
  • 1 teaspoon garam masala powder
  • 1/2 cup heavy cream
  • 2 pounds of large shrimp, shelled and de-viened
  • 2 tablepsoons dried fenugreek leaves
  • Cilantro to garnish

Instructions

  1. Place the oil in slow cooker and add in the onions, ginger and garlic and turn the slow cooker onto to a 4 hour cycle on low.
  2. After about half and hour the slow cooker will be sweaty and fragrant (I know this does not should very appetizing but it all works out.
  3. Add in the tomatoes, tandoori masala, greek yogurt, water, salt and sugar, green chilies and stir well.
  4. Let the mixture simmer well for about 3 hours.
  5. At this point, use an imersion blender and add puree the mixture with the cream.
  6. Add in the shrimp and fenugreek and continue cooking for 30 more minutes.
  7. Serve the mixture garnished with cilantro.
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Filed Under Fenugreek, Fish and Seafood, Slow Cooking, Tandoori Masala, Uncategorized Tagged With Curries, Fenugreek, Fish and Seafood, Indian Cooking, Shrimp, Shrimp Tikka Masala, Simple Shrimp Tikka, Slow Cooker, Tandoor

Spicy Salmon Stew with Red Potatoes and Rosemary

February 19, 2013 3 Comments

Salmon Stew with Rosemary and Red PotatoesThe weekend (yes, the one that is almost over was uneventful). All thing considered it  provided me some rest between the runs here and there.

I have been battling a touch of restlessness, I am not quite sure why.

I had a planned TV event with the nice folks at CT style,  (I promise to share once they air the segment).  In time, for the so-called TV debut Aadi was sick yesterday. Well, so much for fixing and fussing, I ended up getting there actually looking like I always do, hastily put together with some added color to mask the haste. All things considered, though I enjoyed the experience, I love anything to do with food and cooking, what can I say?

All in all, I was proud of how I balanced things, I packed and prepped for the demo without disrupting the household and finished things calmly and came back to spend time with the little one. I am definitely getting better at the juggling act.

This post is really a slightly varied version of something that I put together quite frequently. We tend to eat fish at least two to three times a week, so if I were to give up something for lent, chances are I would actually pick fish.

In fact, coming to think of it, I notice that I have not posted a fish recipe on this site for a while and I cannot even blame it on the book.  Well, the Friday Fish Dish is a challenge, that the folks at Lohud are doing, and this weeks version was one I could not really think of skipping off. The only ingredient to this dish, that I had not planned on was really the rosemary, which actually matched the spicy bouquet of spices in this dish quite well.

The dish for me is mostly about the potatoes, so, if you want you can transform this into an interesting vegetarian dish, by skipping the salmon, but then again if you try it as is, you will agree that the rich tasting fish complements the soft and saucy potatoes perfectly, so I guess it works. While the potatoes cooked, I tossed the fish in some cayenne and turmeric. I started off the potatoes with some onions, garlic, cumin and black pepper and salt, of course.

The potatoes then simmered in some white wine with the rosemary, until they were nice and soft and the sauce was nice and thick. At this point, I added in the salmon and cooked it for about six or seven minutes. I added some more lime and garnished it with chopped scallions, this worked out to be a wonderful one dish meal. Hearty and complete. The colors and flavors bracing me for the rest of the week ahead.

 

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Spicy Salmon Stew with Red Potatoes

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 to 6 servings

A hearty well spiced fish stew with salmon and potatoes, seasoned with lime, pepper, rosemary and scallions.

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 medium sized white onion, diced
  • 1 tablespoon minced garlic
  • 6 to 8 scallions, chopped, whites and green separated
  • 6 small red potatoes, coarsely diced
  • 3/4 teaspoon powdered cumin
  • 3/4 teaspoon coarsely ground black pepper
  • 3/4 teaspoon minced rosemary
  • 3/4 cup of dry white wine
  • Salt to taste
  • 1 pound of salmon fillet
  • 1 limes
  • 1/2 teaspoon turmeric
  • 3/4 teaspoon red cayenne pepper

Instructions

  1. Heat the olive oil on medium heat and add in the white onion, garlic and the scallion whites and saute for about 6 minutes.
  2. The onions should soften considerably and turn a pale toffee color.
  3. Add in the red potatoes and mix in the cumin, black pepper and rosemary and mix well.
  4. Add in the wine and some salt and simmer the mixture for 10 minutes. The potatoes should be folk tender at this point.
  5. Turn the heat on high and evaporate most of the cooking liquid.
  6. While the potatoes are cooking, cut the salmon into 1 inch sized pieces.
  7. Cut the lime and squeeze half the juice over the fish and add in the turmeric and the red cayenne pepper and set aside.
  8. Once the sauce has mostly evaporated add in the salmon and cook for about 6 to 7 minutes until just cooked through.
  9. Turn off the heat, squeeze in the remaining lime, garnish with the scallion greens and serve.
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Filed Under Cumin, Fish and Seafood, Uncategorized Tagged With Fish on a Weeknight, Fish Stew, FridayFishDish, Lent, Lohud, Red Potatoes, Rosemary, Scallions, Winter

Rice and Curry – Sri Lankan Roasted Curry Powder and Shrimp Curry

January 21, 2013 5 Comments

 A couple of months back, I had told you about how I was working through the Sri Lankan cookbook by Skiz Fenando - Rice and Curry.

In a house, where I am constantly working with my own recipes developing them for my own cookbooks and columns. Then again there is the constant cooking for the kids routine and I promise you the amazing and sharp flavors of this cookbook puts the recipes way beyond the children’s reach but possibly why we have been loving the book. Today I will share the shrimp recipe that we have been enjoying and someday I will also share the chicken curry recipe which has almost become a sunday staple. 

I adapt the shrimp recipe just a little to add some bell peppers to the dish. It really is more about the color factor that I love so much because with cayenne, tamarind and lime the shrimp has plenty of happening flavor.

At the heart of the Rice and Curry recipes are Skiz’s recipes for his curry powders a roasted variety and the raw curry powder which he uses for recipes such as the carrot curry recipe posted here. I have also shared my thoughts and some insights to the book in my first post.

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Sri Lankan Roasted Curry Powder

Ingredients

  • 1 tablespoon uncooked rice
  • 4 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 2 tablespoons fennel seeds
  • 2 inch piece cinnamon stick
  • 1/2 teaspoon fenugreek seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon black mustard seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon cardamom seeds
  • 5 cloves
  • 2 inch piece of pandanaus leaf
  • 2 springs (about 10) curry leaves

Instructions

  1. Roast each spice separately in a small frying pan until darker and arromatic.
  2. Place in a coffee or spice grinder and grind until smooth.
  3. Store in an air-tight container and use as needed.
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This curry powder has a nice balance of flavors and enough distinction for it to become my go to powder. Now, the best part of all is that you can actually get the curry powder pre-made from Skiz’s site. On to the shrimp curry, I will mention that for some reason my dishes have been ending up saucier than Skiz’s pictures and there is more evidence of the coconut milk that is so generously applied to these curries. My dishes have a creamier appearance to them. 

However, they are all good! Skiz has a section on the health benefits of coconut and it is quite the trend these days. Coconut is full of monosaturated fats that is supposed to speed up your metabolism.

For me as with most things, it is always about taste. The bengali girl that I am, I love the combination of matching shrimp with coconut. Very native to me, but in this recipe we are talking spice loaded action packed fun.

I have made this dish so many times, I am actually writing up the recipe as I like to make it. It is close and it feels more instinctive that way. It meshes into the nice and casual style of the book.

 

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Sri Lankan Shrimp Curry

Ingredients

  • 2 tablespoons oil
  • 1/2 teaspoon black mustard seeds
  • 1/4 teaspoon fenugreek seeds
  • 11/2 tablespoons Sri Lankan Roasted Curry Powder (per recipe above)
  • 1 large onion, thinly sliced
  • 11/2 teaspoons minced ginger
  • 4 pods of minced garlic
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon red cayenne pepper
  • 1 tablespoon finely minced lemon grass
  • 10 curry leaves
  • 1 green chili minced
  • 2 pounds of large shrimp shelled and deviened
  • Salt to taste
  • 1 tablespoon tamarind paste
  • 1 cup of coconut milk
  • 1 lime
  • 2 tablespoons cilantro to garnish

Instructions

  1. Heat the oil on medium heat and add in the mustard seeds and wait for them to crackle.
  2. Pound the fenugreek seeds and add into the oil with the curry powder and stir well.
  3. Add in the onion, ginger and garlic and stir and cook for about 5 minutes until the onion wilts and begins to turn softly golden.
  4. Add in the turmeric, cayenne, lemon grass and the green chili and stir well.
  5. Add in the shrimp and the salt.
  6. Mix in the tamarind paste and the coconut milk and bring to a simmer and cook for about 5 minutes until the shrimp turns dark red.
  7. Turn off the heat.
  8. Squeeze in the lime juice, stir in the cilantro and serve.
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Filed Under Cumin, Curry Leaves, Fennel, Fish and Seafood, Uncategorized Tagged With Cookbooks, Essential Spices, Rice and Curry, Shrimp, Shrimp Curry, Skiz Fernando, Sri Lanka, Winter

Chili Garlic Hakka Shrimp – Pan Fried Shrimp In a Spicy Tossed Sauce

December 7, 2012 2 Comments

It has been a busy week, with a lot recipe stimulation between sending out some recipe to people here and there, and then just dealing with the routine between the blogger cook-off and my spices and seasons column I have shyed away a little from this space. But, then again this space is my virtual home and like my real home, it is a little spotty, a little messy and has a few gems here and there. I do not want to be that kind of girl who ignores her blog for months when a book is out. There I have said it, I am not that kind of girl!

This being said I am the kind of girl, who needs an excuse to simplify a recipe, and of course indulge in her share of fried food. The excuse does not need to be real, a couple of evenings ago it was the stress of badly compiled PTA cash envelopes. BTW, folks try counting $5k of mismatched bills that are actually supposed to add up to $4.9K , so I think you will forgive me my bad habits. But, for the record, I help with our PTA.

So, we are into my favorite domain of Indo-Chinese food, and this recipe is a creation that really is as simple as it is addictive.

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Filed Under Fish and Seafood, Uncategorized, Weeknight Cooking Tagged With cilantro, Fish and Seafood, Indo-Chinese, Scallion, Shrimp, Weeknight Quick Fix, Winter

Thai Inspired Salmon Salad

July 21, 2012 Leave a Comment

The weekend cooking is now a big deal, earlier the kids used want to try out different restaurants which they still like doing, but they have morphed in to this mode where they want me to make different things for them. All this is well and good, but there is still a marked difference between their flavor palates and my husband’s.

I realize that this is not an uncommon dilemma, in that different members of the household tend to like different food preferences. My friend Susan is mostly vegetarian with a meat loving husband, JL here, who is a passionate and committed vegan has an omnivore husband. We have worked out the meat versus non-meat issues in our household. We tend to agree on fish and seafood and some chicken, on occasion I do like lamb, very rarely though. In general, the food I post is the food of our household and I think for the most part we get our veggies and grains in without disavowing them completely.

Speaking of fish and seafood, one of the pantry staples or should I say refrigerator staples is wild salmon, usually the sockeye variety. Although this week, I had some frozen silver brite salmon. I am trying to wind down the frozen fish supplies since, I have finally found a fish supplier near us that I am happy with.

Once, I had identified the main dish, so to speak, I was trying to figure out a way to cook it that would work for all of us. I tried poaching it with classic Thai seasonings and continuing the theme of ingredients to arrive at a moist and flavorful salad.  The red pepper flakes were tossed in at the end for us. The kids had their as regular whole grain sandwiches and we had them as open sandwich, over slightly warmed whole grain baguette slices from my favorite local bread maker.

This recipe was an amazing surprise and fits in beautifully into the summer table, and adds a touch of soothing brightness with its soft colors. Lobster roll lovers might want to give this recipe a try.

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Thai Inspired Salmon Salad

Ingredients

  • 1 and ½ pounds wild salmon fillets
  • 3 to 4 kafir lime leaves, torn
  • 1 and ½ tablespoons fish sauce
  • 2 tablespoons rice wine
  • ½ cup water
  • ½ tablespoon freshly grated ginger
  • 4 to 5 tablespoons mayonnaise
  • 1 tablespoon peanut butter
  • 4 tablespoons red onion, very finely chopped
  • 2 tablespoons finely chopped cilantro
  • ½ teaspoon red pepper flakes
  • ½ fresh lime
  • 1 small fresh, thinly sliced cucumber
  • 1 fresh whole grain baguette
  • Olive oil for dusting

Instructions

  1. 1. In a large flat wok or saucepan, add the salmon, lime leaves, fish sauce, water and ginger.
  2. 2. Cover and poach for 7 to 8 minutes, the fish should be just cooked though.
  3. 3. Drain the liquid and remove the lime leaves. Skin the salmon, if there is any skin on the fish.
  4. 4. Place in a mixing bowl.
  5. 5. In a separate bowl mix the mayonnaise and peanut butter thoroughly and then add to the salmon and mix well with the fork, to flake the fish but leave some texture.
  6. 6. Mix in the red onion, chopped cilantro, red pepper flakes and squeeze in the lime juice and mix well.
  7. 7. Thinly slice the cucumber.
  8. 8. Heat the oven to 350 degrees, slice the baguette and brush with olive oil.
  9. 9. Place the slices on a baking dish and cook for 6 minutes, until nice and warm.
  10. 10. Pile with the salad, top with cucumber and serve.
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Filed Under Fish and Seafood, Uncategorized Tagged With Cucumber, Kafir Lime Leaves, Red Pepper Flakes, Salads, Salmon Salad, Summer, Thai

Comfort Chickpea and Fish Pilaf – Memories of Black Cardamom

March 26, 2012 1 Comment

Among the many people in my life, who I think of in the kitchen is Rosy. In an ideal world, I would be able to tell her how much and how often I think of her, but the distance would make my effusive emotions sound too ostentatious and this would embarrass her.

Rosy was one of my colleagues in graduate school, she and I, took many a class together and she also cooked many a meal and taught me tips and tricks about many a spice and how to use them.

She once told me that her name meant, a bouquet of roses, I think that is how I think of her. She was always neat, dressed in colorful semi-traditional clothes, actually her idea of wearing long tunics over jeans is so trendy now that we are all doing it, she had bright eyes, a perky nose and long black hair. Her constant smile always reached her eyes.

Rosy is fromPakistan, she came to school with her husband and unlike the rest of us instead of living in the dorm she lived in a small apartment off campus. Her world combining school and household seemed so alien at times to me, but the seductive comfort of her cooking drew me in. She had no dearth of samplers on her small table, so she often cooked her food, community style. Her dishes were hearty robustly spiced stews, comforting curries and several other one pot dishes. She taught me how to let the rice rest, before serving a pilaf to allow the rice to, “bloom”. She also introduced me to the black cardamom. This was a new spice to me, not used a lot in my mother’s kitchen but I learnt to love its husky smoky taste.

We often completed assignment together, nourished by the simple comfort of her meals, we also chatted and shared many a vision of the future together.

After graduation, I connected with Rosy, over facebook in the last year and learnt that she had two beautiful boys (now in their teens), she spent the rest of her time teaching and in just the past year she and her husband has started a new restaurant. His family was in the hospitality business, but she had always wanted to branch out to something smaller and more personal and it was nice to see that she had been able to accomplish that.

I share with you a one-dish recipe that is inspired by some thing she used to cook quite often. A hearty rice dish that was a one dish meal, enriched with her black cardamoms and complete with a generous dose of butter. It might be argued that you might add clarified butter to this, but back then in a graduate school setting that might be a novelty. She added chunks of fish (canned sardines) to this recipe, it is still my go to comfort food. If I am in a real rush I use canned sardines. I have also added Vidalia onions as a finishing touch, and through in the diced potatoes that my mother adds to her fish pilaf.

Comfort One Dish Fish Pilaf

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Comfort Chickpea and Fish Pilaf – Memories of Black Cardamom
Author: 
Prep time: 
Cook time: 
Total time: 

Serves: 6-8
 

Ingredients
  • cup oil
  • 1 and ½ teaspoons turmeric
  • 1 large potato, peeled and diced
  • Salt to taste
  • 2 onions, thinly sliced
  • 1 teaspoon grated ginger
  • 11/2 cup basmati rice, washed and dried
  • 1 cup cooked chickpeas
  • 1 eggplant cut into small pieces
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 3 bay leaves
  • 2 black cardamoms
  • 1 teaspoon black peppercorns, coarsely ground
  • 2 and ½ cups broth
  • 2 tablespoons butter
  • 1 sweet Vidalia onion, sliced
  • 2 tomatoes, chopped
  • 2 cans of oil packed sardines, drained and cut into pieces
  • 1 tablespoon chopped cilantro

Instructions
  1. Heat half the oil on medium heat, in a large cooking pot.
  2. Rub the potatoes with ½ teaspoon of turmeric.
  3. Sprinkle with ½ teaspoon of salt and set aside.
  4. Add in the remaining oil and add the onions and sauté for about 6 to 7 minutes, until the onions soften and begin to turn golden on the edges.
  5. Add in the ginger and the basmati rice and fry the rice for 3-4 minutes.
  6. Add in the chickpeas and eggplant and mix well.
  7. Add in the cumin powder, coriander powder, bay leaves, cardamom and black peppercorns.
  8. Add in the broth with the remaining turmeric and bring it to a simmer.
  9. Cover and cook on medium heat for 20 minutes.
  10. In the meantime, heat the butter and sauté the Vidalia onion, until soft and beginning to turn golden.
  11. Remove the cover of the pot and add in the fried potatoes, onions and the tomatoes and stir well but gently so as to not break the rice grains.
  12. Lower the temperature and cook for 3 more minutes.
  13. Turn off the heat and mix the sardines.
  14. Keep the dish covered for 10 minutes before serving.
  15. Garnish with the cilantro and serve.

Prep Time: 20-25 minutes

Cook Time: 25-30 minutes

Serves 6-8

 

Ingredients

 

½ cup oil

1 and ½ teaspoons turmeric

1 large potato, peeled and diced

Salt to taste

2 onions, thinly sliced

1 teaspoon grated ginger

11/2 cup basmati rice, washed and dried

1 cup cooked chickpeas

1 eggplant cut into small pieces

1 teaspoon cumin powder

1 teaspoon coriander powder

3 bay leaves

2 black cardamoms

1 teaspoon black peppercorns, coarsely ground

2 and 1/2 cups broth

2 tablespoons butter

1 sweet Vidalia onion, sliced

2 tomatoes, chopped

2 cans of oil packed sardines, drained and cut into pieces

1 tablespoon chopped cilantro

 

Method of Preparation

 

1. Heat half the oil on medium heat, in a large cooking pot.

2. Rub the potatoes with ½ teaspoon of turmeric.

3. Sprinkle with ½ teaspoon of salt and set aside.

4. Add in the remaining oil and add the onions and sauté for about 6 to 7 minutes, until the onions soften and begin to turn golden on the edges.

5. Add in the ginger and the basmati rice and fry the rice for 3-4 minutes.

6. Add in the chickpeas and eggplant and mix well.

7. Add in the cumin powder, coriander powder, bay leaves, cardamom and black peppercorns.

8. Add in the broth with the remaining turmeric and bring it to a simmer.

9. Cover and cook on medium heat for 20 minutes.

10. In the meantime, heat the butter and sauté the Vidalia onion, until soft and beginning to turn golden.

11. Remove the cover of the pot and add in the fried potatoes, onions and the tomatoes and stir well but gently so as to not break the rice grains.

12. Lower the temperature and cook for 3 more minutes.

13. Turn off the heat and mix the sardines.

14. Keep the dish covered for 10 minutes before serving.

15. Garnish with the cilantro and serve.

 

Filed Under Fish and Seafood, Regional Indian, Slow Cooking, Uncategorized Tagged With Chickpeas, Eggplant, North Indian, One Dish Meals, Pliafs, Rice and Pasta, Rice Dishes, Sardines

Fish Cakes with a Crisp Coating – Macher Chop

February 26, 2012 Leave a Comment

Once, I got to a comfort level I started making the fish chops in larger batches for company. They worked very well, since most of the work with the exception of the frying could be done ahead of time. People began to like these little cakes so much, that I began to pay more attention to them. I gradually added more flavor with fresh spices and herbs. Eventually, many crisp chops later, I ultimately settled into this version that people began calling my signature version. In fact, even my mother who was initially skeptical began to like my fish chops. She agreed that they were a pretty good adaptation of the real deal.

One day, my husband’s close friend (the one we have name his BFF) decided to ask me how these were made, and I gave him fairly detailed directions. He then began making them, his version at first was close to mine and then he began straying, but bravely claiming consistency. This was the beginning of the problem, since he proffered the amended versions and called them my recipe, despite the straying, modifications and changes.

Eventually, he simplified these cakes to a pleasant but completely different version that he debuted at an event. I saw a pale creature without any coating of breadcrumbs, being savored by our friends. Seeing me, the BFF, happily informed the group that the fishcakes they were savoring were my signature fish chops. I was unsure how to respond to this, other than bravely gulping down some of the wine in my glass and smiling, well, maybe kind of choking and smiling.

I wonder how many times this happens, when someone tries to pay a compliment and it backfires. I later related this to my mother, who pointed out that the gentleman was simply being gracious, after all, the idea is the only thing that we can attribute to the original cook.

What we do with the recipe is essentially our interpretation. Seeing, my puzzled look, she clarified that this was no different from any other creative process, this is why she explained the same subject could be painted differently with different artists.

To bring across the point, she asked me whether I considered these fishcakes an original recipe. I informed her without thinking, that this was her recipe that I followed, well almost, I stumbled.

She smiled a telling smile, making me realize that my recipe was different from her recipe, however the attribution was in the idea. I guess original or not, people often ask me for the recipe for these fishcakes so I think it might be a good idea to keep them maybe for someone else to adapt or try as I make it. In fact, for better measure since more the merrier, I have also offered you the BFF’s version.

I usually do serve these with the classic Bengali mustard, which is almost as essential to this cakes as is the crispy coating.

Fish Cakes with a Crisp Coating (Macher Chop)

It is important to make sure that the fish is well drained, so that there is no moisture seeping in to the breading. It is important to keep the chops in the fridge for a while to let the coating bind, the key is to have a good savory crisp coating with a nice smooth savory filling.

Prep Time: 1 and 1/2 hours (includes time for  refrigerating the fish cakes)

Cook Time: 25-30 minutes

Makes about 35 inch round cutlets

Ingredients

2 large Idahopotatoes, boiled in their jackets

1 large can of water packed tuna(  thoroughly drained)

2 green serrano chilies, minced

2 tablespoons chopped cilantro

Lots of fresh ground lemon pepper

1 teaspoon salt

1 red onion, very finely minced

1 tablespoon grated ginger

3/4 cup all purpose flour

1/2 cup water

Dry breadcrumbs

Oil for frying

Method of Preparation

1. Peel the potatoes and mash the potatoes well.

2. Mix in the tuna (it is important to make sure that the tuna is well drained or the moisture will impact the texture of the chops)

3. Mix in the chilies, chopped cilantro, lemon pepper, salt, red onion and ginger until well mixed. I like to use my hands for mixing to get a smooth and even texture.

4. Prepare a batter with the flour and the water, the texture should be thick, much like pancake batter.

5. Take a small amount of the fish and potato mixture and shape into a small round and flatten this to form a circular cake.

6. Dip the cake in the batter and then coat well with the breadcrumbs.

7. Set this aside on a dry plate and continue until all the mixture is used up.

8. Place these fishcakes in the refridgerator for at least an hour.

9. Heat the oil in a skillet or wok, this should be done on medium heat until the oil is very hot. Test with a breadcrumb.

10. Place the cakes about 3-4 at a time, depending on the size of the skillet and fry the cakes for about 3-4 minutes on each side. The temperature of the oil is important to achieve a smooth and well browned texture.

11. Fry all the cakes in this manner and serve them with ketchup, the mustard or tartar sauce.

BFF’s Fish Cutlets (that is what he calls them, I promise to do these with pictures later)

This is simpler version of the chops above developed by one of our good friends. This recipe is simpler and certainly great on a busy day.

Prep Time: 10 minutes

Cook Time: 25 minutes

Makes 20 2 inch cakes

Ingredients

2 large potatoes, boiled and cooked in their jackets

2 cups canned salmon (this is preferred in this recipe), well drained

1 tablespoon ginger garlic paste

1 teaspoon salt

1 teaspoon red chili powder

½ teaspoon garam masala powder

1 egg for binding

Oil for frying

Method of Preparation

1. Peel the potatoes and place in a mixing bowl.

2. Add the salmon and the ginger garlic paste, salt, red chili powder, garam masala powder and mix well.

3. Add in the egg and mash the mixture well and shape into small cakes.

4. Place the cakes in the refrigerator for 30 minutes to bind.

5. Heat the oil in a skillet and place the cakes about 5 at a time (depending on the size of the pan), and cook for about 4 minutes on each side.

6. Remove from the oil, drain on paper towels and serve.

Print
Fish cakes with a Crisp Coating – Macher Chop
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 

Serves: 10
 

A classic Bengali appetiser that is great for all seasons
Ingredients
  • 2 large Idaho potatoes, boiled in their jackets
  • 1 large can of water packed tuna( thoroughly drained)
  • 2 green Serrano chilies, minced
  • 2 tablespoons chopped cilantro
  • Lots of fresh ground lemon pepper
  • 1 teaspoon salt
  • 1 red onion, very finely minced
  • 1 tablespoon grated ginger
  • ¾ cup all purpose flour
  • ½ cup water
  • Dry breadcrumbs
  • Oil for frying

Instructions
  1. Peel the potatoes and mash the potatoes well.
  2. Mix in the tuna (it is important to make sure that the tuna is well drained or the moisture will impact the texture of the chops)
  3. Mix in the chilies, chopped cilantro, lemon pepper, salt, red onion and ginger until well mixed. I like to use my hands for mixing to get a smooth and even texture.
  4. Prepare a batter with the flour and the water, the texture should be thick, much like pancake batter.
  5. Take a small amount of the fish and potato mixture and shape into a small round and flatten this to form a circular cake.
  6. Dip the cake in the batter and then coat well with the breadcrumbs.
  7. Set this aside on a dry plate and continue until all the mixture is used up.
  8. Place these fishcakes in the refridgerator for at least an hour.
  9. Heat the oil in a skillet or wok, this should be done on medium heat until the oil is very hot. Test with a breadcrumb.
  10. Place the cakes about 3-4 at a time, depending on the size of the skillet and fry the cakes for about 3-4 minutes on each side. The temperature of the oil is important to achieve a smooth and well browned texture.

 

Filed Under Bengali, Fish and Seafood, Uncategorized Tagged With Appetisers, Bengali, cilantro, Fish, Fish Cake, Lemon Pepper, Macher Chop, Snacks

Citrus Cilantro Shrimp with Thyme and Green Peas

February 23, 2012 Leave a Comment

 

I absorbed with guilty pleasure, the colors that were spread across my kitchen counter.  They were colors of the yellow green lime, the saffron Meyer Lemon, the olive black avocado and the reds of the tomato. I inhaled the scent of the basil, thyme and cilantro and rationalized my actions.

Winter is the time of year when I wish I had no resolves about trying to eat local. I am by most standards a “practical” locavore, rather than a passionate and rigid one.

A practical locavore, to me is someone who tries to stay within the confines, but I also realize that I cook Indian and other international flavors, this meals more than likely the ginger that I use in generous doses is imported and the lime that I sprinkle in liberal abandon is growing further from home than I try. However, I do make an honest effort to eat within the seasons. It feels truer to my childhood. Growing up inIndia, eating with the seasons was not really a fad, it was the way life was. I was of course, almost four decades ago and it was a different world.  Here inNew York, eating local and with the seasons is wonderful!  A time of the year, when our own backyard is overflowing with produce and the farmers markets are filled with colorful offerings.

Winter, is when the resolve breaks. It truly stretches and tests the word, practical. We tend to flash freeze a lot of our produce, so I usually have peppers, beans, carrots and tomatoes for a good part of the winter. We also have winter squash that can be kept for several months and the indoor farmers market helps. However, there comes the breaking point when I am tired of beets, carrots and turnips. For me, this comes later in the season, mostly because I love potatoes and winter offers me the perfect excuse to indulge in them and feel virtuous at the same time, since I claim to eat local and with the season. And, then I reach the breaking point!

Despite my love of potatoes, I long for colorful fresh tomatoes and radishes and fresh herbs. I want to feel the crispness of the vegetables when I cut them, I want to inhale the scent of the herbs and relish in their fragrance.  I look enviously at my facebook feed, when I see other friend (in other climates) posting garden and food pictures. It is the practical locavore’s dilemna and I am not alone. There is a part of me that realizes that while there is comfort in numbers, it does not excuse my winter wanton ways. But then a girl has to eat and feed her family.

My winter wanton ways begin, when I reach that breaking point, when I give up the pretence of eating local and indulge in ethnic markets to obtain produce, local and exotic (well, to be fair I do support the small entrepreneur in this attempt). This weekend, I gave up pretences and brought home avocados, cilantro, basil and even two fresh tomatoes and a bunches of bok choi, spinach and thyme. Lots of limes and Meyer’s lemons!  The color was back and I was happy!

I put together this simple dish that is actually a quite a common feature in my house.  I make an extra batch, since it is versatile and can be used for an assortment of things.

Citrus Cilantro Shrimp with Thyme and Green Peas

Prep Time: 10 minutes

Cook Time: 15-20 minutes

Serves 4

Ingredients

1 Meyer lemon

1 lime

1 tablespoon fresh thyme

3/4 teaspoon turmeric

1 teaspoon salt

1 pound of large shrimp, shelled and de-viened

2-3 tablespoons oil (preferably olive or mustard)

1 teaspoon cumin seeds

2 pods garlic

1 teaspoon red chili powder

1/2 cup frozen peas

2 tablespoons chopped cilantro

Method of Preparation

  1. 1.       Cut the Meyer Lemon and remove the seeds and squeeze in the juice in a mixing bowl.
  2. Cut the lime and add in half the juice and reserve the remaining half of the lime.
  3. Add in the thyme to the lemon lime juice and mix in the turmeric, salt and the shrimp and toss well.
  4. Heat the oil on medium heat until very hot but not smoking.
  5. Add in the cumin seeds and press in the garlic clove.
  6. Within, seconds add in the shrimp and quickly mix well for 3-4 minutes.
  7. Add in any citrus spice mixture remaining in the mixing bowl.
  8. Add in the red chili powder and the frozen peas and cook for 5-6 minutes, until the peas and the shrimp are both cooked through.
  9. Turn off the heat and toss with the cilantro before serving.

 

Print
Citrus Cilantro Shrimp with Thyme and Green Peas
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 

Serves: 4 to 6
 

A quick and well seasoned shrimp dish
Ingredients
  • 1 Meyer lemon
  • 1 lime
  • 1 tablespoon fresh thyme
  • ¾ teaspoon turmeric
  • 1 teaspoon salt
  • 1 pound of large shrimp, shelled and de-viened
  • 2-3 tablespoons oil (preferably olive or mustard)
  • 1 teaspoon cumin seeds
  • 2 pods garlic
  • 1 teaspoon red chili powder
  • ½ cup frozen peas
  • 2 tablespoons chopped cilantro

Instructions
  1. Cut the Meyer Lemon and remove the seeds and squeeze in the juice in a mixing bowl.
  2. Cut the lime and add in half the juice and reserve the remaining half of the lime.
  3. Add in the thyme to the lemon lime juice and mix in the turmeric, salt and the shrimp and toss well.
  4. Heat the oil on medium heat until very hot but not smoking.
  5. Add in the cumin seeds and press in the garlic clove.
  6. Within, seconds add in the shrimp and quickly mix well for 3-4 minutes.
  7. Add in any citrus spice mixture remaining in the mixing bowl.
  8. Add in the red chili powder and the frozen peas and cook for 5-6 minutes, until the peas and the shrimp are both cooked through.
  9. Turn off the heat and toss with the cilantro before serving.

Filed Under Cilantro, Cumin, Fish and Seafood, Turmeric, Uncategorized, Weeknight Cooking Tagged With cilantro, Cumin, Fish on a Weeknight, Lime, Locavore, Meyer Lemon, Peas, Shirmp. Citrus, Thyme, Winter
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