Kari Ikan, Malaysian Fish Curry

Kari Ikan, Malaysian Fish Curry

This unique fish dish is one of the most popular fish dish all over Malaysia. No wonder, it heads the fish menu of any restaurant you step in. It is cooked in almost all household more than once a week. This dish is also found on the menu card of speciality restaurants outside Malaysia. An amazing curry made with fresh fish and Okra is generally eaten with simple white rice. The best thing of this dish is, it is simple and easy to prepare.

Preparation Time :  20 minutes (more if you make fresh coconut milk)
Cooking Time      :  30 - 35 minutes
Difficulty              :  Easy
Serves                  :  4

Ingredients :

5 Garlic cloves 

1 medium Onion 

3 tablespoons Fish Curry powder (See Note)

3 tablespoons Dried Tamarind

2 1/4 cups or 560 mils Water

4 tablespoons Oil (use any vegetable oil)

1 teaspoon Black Mustard Seeds

1/4 teaspoon Fenugreek seeds

1 teaspoon Cumin seeds

1 stalk Curry leaf

2 medium Tomatoes, cut into wedges

500 g Grouper / Trevally / Black Pomfret

10 Okra/ Ladies finger, stalk ends removed

2 Green Chilies, halved lengthwise

125 ml Coconut Milk (use can make fresh or use packaged ones)

1 teaspoon Salt

 

 

Method :

 1) Process garlic and onion to a smooth paste in a spice blender, adding a little oil if needed to keep the mixture turning,set aside.

 

 2) Mix curry powder with 4 tbsp water to form a paste,set aside.

 

 3) Soak tamarind pulp in 500ml (2 cups) of water for 5 minutes, then squeeze and strain to obtain juice, strain the juice properly and set aside.

 

 4) Heat a deep pan on medium - high heat. When sufficiently hot, add the oil.

 

 5) Once the oil is hot, add mustard seeds, fenugreek, cumin seeds and curry leaves.

 Fry until mustard seeds start to pop (around 30 seconds), immediately simmer, otherwise the spices will burn and add a bitter taste.

 

 6) Now, add the garlic onion paste to the spices, increase the heat and stir fry  until mixture smells fragrant and starts to brown (about 5 minutes). In between you can keep sprinkling water, about 1 teaspoon at a time, so that the masalas get fried properly and don't burn.

 

 7) Now add prepared curry paste and cook over low heat until dry and oil starts to separate (about 8 to 10 minutes).

 

 8) When you see the oil oozing from the sides, add tamarind juice and bring to a boil.

 

 9) Now add fish and okras, tomatoes, chillies, coconut milk, salt.

 

 10) Turn the heat to simmer. Gently cook about 10 minutes (or until fish and okras are cooked through).

Note :

The Malay Fish Curry Powder; is one of the things I bought from Malaysia. At home,  I checked the ingredients list and after a couple of little trial and errors, I came up with this. And I can assure you, it is a pretty close to the packaged powder I bought ! In Malay cuisine, curry powder/masala is a blend of sweet and pungent spices. Now with this recipe, you can prepare your own Curry powder at home.

• 1/2 cup Coriander seeds 
• 1 tablespoon Clove
• 1 tablespoon Fennel seeds
• 1 tablespoon Black Mustard Seeds
• 3 tablespoons Fenugreek seeds
• 2 tablespoons Black Pepper corns
• 3 small Dried hot Red Chilies, seeds and stems removed (leave the seeds if you want your curry to be hot)
• 3 tablespoons Cumin seeds
• 1/4 cup Ground Cardamom
• 1/4 cup Turmeric Powder 
• 1 tablespoon Ground Dried Ginger 
• 2 Curry leaves, chopped into small pieces

1) Place all the whole seeds in a frying pan and dry roast for a minute or two, until they become pungent and release their fragrance.

2) Cool them slightly and then place them in a food processor or coffee grinder and pulse until they are finely ground - or grind them with a pestle and mortar.

3) Add the remaining ground spices, including the chillies and the curry leaves, to the roasted spices and mix well.

4) Store in an airtight jar or tin for up to 6 months, in a dry, cool and dark place.

Arroz Con Pollo

Arroz Con Pollo, Latin Rice with Chicken

This dish originated in Spain and is still relished in every household. When the Spaniards went to Latin America they carried forward their love for this dish and it was so tasty that the Latin Americans welcomed it with open arms or rather open mouths :) This dish is also quite famous in Caribbeans, specially in Cuba and Peurto Rico. Jokes apart, I learnt about this dish, from a Spanish social worker, who came to India for a year and taught in some church run schools. She used to cook Spanish/Portuguese and Latin American food every weekend during her holidays and I was a permanent feature of her dining table. I always liked this dish because it is light and tasty. This is an ideal one pot meal, when you are too tired at the end of the day...

Preparation Time : 15 minutes
Marination Time  : 1 hour to Overnight
Cooking Time      : 45 - 50 minutes
Resting Time       : 10 minutes
Difficulty              : Easy
Serves                  : 4 - 6

Ingredients :

1 1/2 kilos Chicken, cut into serving pieces

1 Lemon or lime, juice only

3 to 5 cloves Garlic, minced

Salt to taste

Pepper to taste 

3 tablespoons Olive oil

1 Onion, chopped

1 Green or red bell pepper, chopped

3 to 5 cloves Garlic, minced

1 cup Ham chopped, (optional)

3 cups Rice (use any long grained rice)

1 cup Tomato, seeded and chopped 

3 1/2 cups Chicken stock or water(you can also use broth powder in warm

water)

10 to 15 Green olives 

1 cup Peas

2 teaspoons Oregano (if you can't find fresh ones use bottled ones)

Salt to taste

Pepper to taste

1/2 bunch Cilantro/Coriander leaves chopped 

 

Method :

1) In the beginning let me tell you that in the ingredients list you might find salt and pepper mentioned twice, it is purposefully done, not by mistake. You would need salt and pepper two times in this dish.

 

2) In a large bowl, toss the chicken pieces with the lemon or lime juice, garlic, salt and pepper and marinate for at least 1 hour or overnight.

 

3) Heat a large, heavy bottomed pot over medium flame. Add Olive Oil to the pan.

 

4) Wash, clean and drain the chicken pieces and then pat the chicken pieces dry  between two kitchen towels and set aside.

 

5) When the oil is sufficiently hot add chicken pieces in small batches and saute them to brown on all sides. Remove to a platter and set aside. Remember not to overcrowd the pan, then the chicken pieces will get braised before they get browned.

 

6) Once all the chicken pieces are done, add a little more oil to the pot and add the onion, peppers, garlic and optional ham.

 

7) Saute the onion, peppers, garlic and optional ham until the onion is translucent but not browned. While adding the ingredients, don't add everything together, just put one and fry for a couple of seconds and then add the second one.

 

8) Now, stir in the rice and tomatoes and cook for another 1-2 minutes.

 

9) Once the rice and tomatoes are properly mixed with onion mixture, add the stock or water, olives, peas, oregano, salt and pepper.

 

10) Lay the browned chicken pieces over the top. Bring to a boil, reduce heat to low, cover tightly and simmer for about 30 minutes.

 

11) Remove from heat and let rest, covered, 10 minutes.

 

12) Toss all the ingredients gently with a fork, garnish with the chopped cilantro/Coriander leaves and serve.

 

Arroz con Pollo Variations :
1) When you are sauteing the onions, just add 1-2 tablespoons of paprika. This will bring a new dimension to your dish.
2) Use a short-grain rice, like Valencia or Arborio, if you can find it.

3) Substitute a little beer or white wine for some of the stock or water if you like.
 
 Fun Facts :Peruvians also enjoy a similar dish , Called Arroz Con Pato, that substitutes duck for the chicken.

 

Italian Casserole

Italian Casserole

I was invited to the then Chief of Greeting Card Operations, UNICEF, for an informal dinner. I knew his wife was Italian, but never expected that she would serve a traditional Italian food for a hungry bunch for hardcore Bengali guys n gals. Most of them were not aware of any non - Indian food except Chinese. But I was quite keen as I have just started picking up a bit of Italian cooking myself and could identify a few herbs and cheeses.. So when this casserole was there in front of us I was ready to dig in. And wow !! What a dish it was!! Simple cooking but bursting with flavours an the cheesy crust on the top is enough to make you drool. I left their house that night with the recipe tightly tucked in the corner of my clutch. And here it is for you all ...

Preparation Time : 10 minutes
Cooking Time      :  1 hour
Baking Time         :  8 - 10 minutes
Difficulty              :  Easy
Serves                  :   4

Ingredients :

500 grams of Lean Ground Mutton (though traditionally beef is used) 

2 tablespoons of Extra Virgin Olive Oil

1 Onion, chopped

400 grams whole peeled Tomatoes, chopped (blanch them and remove the skin)

400 gram of Tomato paste or simply use 1 full can 

1 teaspoon Salt

1 tablespoon dried Parsley (you can get bottled ones at any food store)

1/2 teaspoon Garlic Salt (you can get bottled ones at any food store)

Black pepper to taste

200 grams of Fettuccine or Spaghetti (the regular ones would also do)

1 340 grams package of  processed sharp Cheddar Cheese singles

 

Method :

1) Heat a large Skillet over medium heat and add Olive oil.

2) In the skillet, add ground meat. Brown it properly. Taking time to turn.

3) Once all the meat is browned add Onions and stir in. Mix well and keep stirring for 2 to 3 minutes, till the meat and onions start leaving liquid.

4) Stir in tomatoes, tomato paste, salt, parsley, garlic salt and pepper, and simmer over low heat. 

5) Cover and cook till the meat is properly cooked and most of the liquid is absorbed. This will take bout 45 minutes to an hour.

6) In between preheat oven to 175 degrees Centigrade.

7) At the same time, bring a large pot of lightly salted water to a boil.

8) Add pasta and cook for 8 to 10 minutes or until al dente; drain.

9) In a casserole dish, combine pasta and meat mixture. Check seasoning and adjust, if required.

10) Top the whole mixture with cheese slices and bake for 15 to 20 minutes, or until cheese is melted.

11) Serve hot with loads of napkins...

 

Swedish Spare Ribs

Swedish Spare Ribs

For all these days I've been posting dishes made out of Lamb, Mutton or Chicken but never thought about posting dishes featuring Pork. So here is one of my most favourite dishes for all my friends out there who enjoy Pork as much as I do. These Spare Ribs are yummy and quite easy to prepare. So just roll up your sleeves and try this wonderful dish from Sweden.

Preparation Time : 15 minutes
Cooking Time      : 2 hours
Difficulty              : Easy
Serves                  : 6

Ingredients :

1/2 teaspoon ground Black Pepper

2 tablespoons white Sugar

2 teaspoons Salt

2 tablespoons ground Allspice / Kababchini 

1 Kilo of Pork Ribs

1/4 cup butter 

1 can of Broth or 400 mils of fresh Broth (see Note)

 

Method :

 1) In a small bowl, mix together the pepper, sugar, salt and allspice.

 

 2) Wash, Clean and rinse the ribs and drain well. Put each rack of rib between two kitchen towels and soak dry.

 

 3) Sprinkle the spice mixture generously over each rib. Rub well and set aside for 30 minutes in the fridge.

 

 4) Put a large skillet over medium high heat on the oven.

 

 5) Add the butter and melt butter, but be careful not to burn.

 

 6) Brown ribs on all sides in the butter. Remember, don't overcrowd the skillet, then the ribs will be braised before they get browned. Put in small batches at a time.

 

 7) Pour in the broth, cover, and reduce heat to low.

 

 8) Simmer for about 1 1/2 hours, or until ribs are fork tender. Do not remove the lid from the skillet during cooking.

 

 9) Once the spare ribs are ready to serve, check the seasonings and adjust, if required.

 

 10) Serve hot with loads of mash potatoes and/or fresh green salad.

 

 

 

Note :

 

The broth used in this dish is mostly a beef broth. But you can prepare it with mutton too. It is always better to prepare a big batch and stock it in the freezer. It can be used for cooking other non-vegetarian dishes. This is the most easiest way to prepare a hearty fresh broth :

Ingredients :

• 750 grams neck of mutton, use mutton on bones, it is healthier
• 6 cups water
• 1 large onion, diced
• 1 medium turnip or 100 grams of Raw papaya, peeled and chopped
• 2 Carrots, diced
• 1/4 small white cabbage

Method :

Put the meat in a large pan and cover with the cold water. Bring to the boil and skim the surface. Cover, but not too tightly, and simmer gently for 90 minutes. Shred the cabbage and dice the other vegetables and add these to the stock. Bring back to the boil and simmer for half an hour. Your broth is ready. Strain and use in your soup.

The mutton from this broth can be used in other soups or you can also remove the mutton and separate the meat from any bones, chop the meat and return to the soup.

 

Greek Lasagne

Greek Lasagne

Like many people, I also did not know that pasta, specially lasagne originated in Greece and not in Italy. In old Grecian Era, the Greek had even a pan which was known as lasagne. It was specially used for preparing this dish. Pasta was introduced in Italy when Greek invaded the country. When I first heard this from a Greek colleague I was spellbound. But it is absolutely true. Though traditionally Greek never used tomatoes as it was not known to them, but I generously use it while preparing my dish, you can do it too. Now get ready and surprise everyone with this wonderful dish and the story behind it.

Preparation Time  : 40 minutes (including setting lasagne layers in pan
Cooking Time       : 25 - 35 minutes
Baking Time          : 1 hour
Difficulty               : Medium
Serves                   :  4

Ingredients :

• 4 tablespoons of Extra Virgin Olive oil
• 250 grams Chorrizo/ or any spicy sausage, thinly sliced
• 2 Garlic cloves, minced
• 1 large Red Onion, finely chopped
• 1 teaspoons Ground Cinnamon
• 1/2 teaspoon Ground Clove
• 1 teaspoon Ground Nutmeg
• 1 kilo Lamb or Mutton, mince
• 1/2 cup White Wine (you can also opt for spiced vinegar, if you don't use wine)
• 3 tablespoons Greek-style Plain Yoghurt
• 1 cup fresh Parsley, roughly chopped
• 400 grams Greek kasseri cheese, grated (as this is not available in India, use any cheese that melts, I use Britannia Cheese cubes, grated)
• 100 grams Kefalotiri Raviera Cheese/ or any good Parmesan, grated
• 12 sheets (375g) fresh Lasagne sheets, if you can't make fresh ones, used packaged variety, it is equally good. Prepare them as per instruction on the pack.

Method : 

 1) In a Skillet, heat 2 tablespoons of the olive oil over a medium heat.

 2) Add the sausages and cook for about 3 minutes, or until the pieces are golden brown.

 3) Remove the sausages and keep them aside. Leaving the remaining oil in the skillet.

 4) Return the skillet to the heat and add the garlic, onion, spices, salt, pepper and the lamb mince.

 5) Keep cooking until the lamb mince is browned.

 6)  When they are properly browned, add the wine and cook the mixture over a low heat for a further 5 minutes.

 7) Take the mixture off the heat and add the yoghurt and parsley and stir through.

 8) In a bowl, add both cheeses and combine well.

 9) Preheat the oven to 180 degree Centigrade.

10) In another skillet or a oven proof dish, add the remaining olive oil and swivel around so that it covers the base.

11) Place three lasagne sheets on the bottom to cover the base of the skillet/oven proof dish. (Don't forget to boil and drain the sheets as per instruction on the packet).

12) Top with some of the lamb mince and spread the mixture out to cover the lasagne sheets.

13) Place three more lasagne sheets on top to cover the lamb mince mixture.

14) Scatter enough cheese to cover the lasagne sheets.

15) Continue this process until you are left with a top layer of the cheese.

16) Place the skillet/oven proof dish in the oven and cook for 1 hour until the cheese has melted and is golden brown.

 17) Serve hot with some green salad.

 

Reshteh Polo, The Persian Pilaf

Reshteh Polo, The Persian Pilaf

Reshteh Polo, is a Persian delicacy, generally cooked for Nawroz, the Persian New Year. I had the good fortune of being invited to a Nawroz dinner at a well known Parsi family's house in Mumbai. That is where I had this unique dish for the first time. After dinner I made it a point to praise the hostess and requested for the recipe. She very pleasingly introduced me to her personal Chef, who taught me the intricacies of this dish. This is slightly elaborate and slightly more difficult than the dishes I generally post, but I could not just stop myself from sharing this dish with my friends. My request to each one of you would be, try and prepare this dish at least once. I am sure you would be happy that you did it.

Preparation Time : 30 minutes
Soaking Time       : 2 -3 hours (for Rice)
Cooking Time      :  2 1/2 to 3 hours
Difficulty              : Slightly Difficult
Serves                  :  6

Ingredients :

2 or 3 tablespoons Oil 

2 cups Basmati rice

120 grams Reshteh or other noodles (see Options)

750 grams Lamb or Mutton cut into chunks

1 Onion, minced

2 teaspoons Cinnamon 

1 teaspoon Turmeric  

1 piece Orange Peel

Salt to taste 

Pepper to taste

1/4 cup Dates

1/4 cup Raisins

1/2 cup Warm water

Pinch Saffron (optional)

3 tablespoons Butter, melted

 

Method :

 1) Place the rice in a large bowl and add water to cover. Stir the rice and pour out the water. Rinse the rice this way two or three more times to remove the excess starch. Add water to cover by about 1 inch and set aside to soak for at least 2 to 3 hours.

 2) While the rice is soaking, add the oil to a large, heavy-bottomed pot and heat over medium flame.

 3) Break the reshteh or other noodles into pieces about 2 inches long. Toss the noodles into the oil and saute, stirring constantly, until lightly toasted. Remove to a bowl and set aside.

 4) Add more oil the the pot if needed, and then stir in the chunks of meat and brown on all sides. Remove to a plate and set aside.

 5) Add the onions, cinnamon and turmeric and saute until the onions are translucent and lightly browned.

 6) Add back the browned meat, 1 cup of water, the orange peel, salt and pepper.

 7) Bring to a boil, then reduce heat to medium-low, cover and simmer for about 45 minutes, or until the meat is cooked through and tender.

 8) Stir in the raisins and dates and simmer for another minute or two. Remove the meat mixture to a large bowl and set aside.

 9) Clean out the pot you cooked the meat in. Add a large amount of water to the pot, along with a big pinch of salt. Bring the salted water to a boil.

 10) Stir in the rice and let it cook for 2 minutes.

 11) Next stir in the toasted reshteh or other noodles and cook for another 2 or 3 minutes.

 12) Drain the rice and noodles in a colander lined with a clean towel and immediately rinse with cool water. Drain well.

 13) Soak the saffron in the warm water.

 14) Rinse out the pot you cooked the rice in and add the melted butter to cover the bottom of the pot.

 15) Pour half of the rice and noodles into the pot and spread it evenly over the bottom. Spread the meat mixture evenly over the layer of rice. Then spread the remaining rice evenly over the meat. Pour the saffron-scented water over the top layer of rice.

16) Use the handle of a wooden spoon to poke 5 or 6 holes down into the rice all the way to the bottom of the pot (this allows steam to penetrate the rice).

17) Cover the pot with a clean dish towel and then tightly with a lid. Wrap the sides of the towel up over the top of the lid. The towel keeps condensed steam from dripping back down into the rice.

18) Place the pot on high heat for 5 minutes, then reduce to low and steam for about 45 minutes.

19) Remove the pot from heat and let rest for 5 to 10 minutes.

20) Carefully invert the pot onto a large serving dish to pour out the rice.

21) Serve any crusty rice from the bottom of the pot, the tahdig , crumbled over the top. You can decorate the plate with heavy cream and Nuts and Raisins.

Options :

Noodles :Homemade noodles called Reshteh are traditional for this dish. Pre-made, pre-toasted reshteh are available these days at many Middle Eastern markets. If you can't find them, try substituting Italian pasta like vermicelli, spaghetti or fettuccine. Another very easy option is dried Chinese or udon noodles.


Filling Options:

The filling for reshteh polo is not very strict. They use both Beef and Lamb. I use mutton sometimes. It can be varied to your taste. You can also use ground meat/lamb instead of chunks or substitute with chicken breast.

Add ground coriander and cumin to bring a variation in taste. Stir in some peeled, diced potatoes or toasted pistachios. Eliminate the dates or raisins if you don't like that sweet taste. But personally I love the sweetness of dates and raisins against the salty meat and rice.

Stir Fried Tofu with Shitake Mushroom

Stir Fried Tofu With Shitake Mushroom

This easy and simple stir fry dish can be prepared anytime. I had learnt about this dish in a Chinese Cookbook about 10 years back. I was not aware of the Shitake Mushroom at that time. I searched in regular stores and was disappointed to find that they don't keep Shitake mushrooms. I tried this dish with only Button Mushrooms, but just for the fact that both Tofu and button mushrooms are bland, the dish did not turn out perfectly. Then someone told me about Chinese Speciality stores. Shitake mushroomsare easily available at any Chinese Speciality store in all the Metros. This time it tasted simply great. The meaty flavour of Shitake mushrooms goes perfectly well with the Tofu. Now this has become a regular dish in any Chinese dinner/lunch.

Preparation Time  : 10 minutes
Cooking Time       :  20 minutes
Difficulty               : Easy
Serves                   :  4

Ingredients :

• 1 kilo of Firm Tofu
• 1/4 cup Soy sauce
• 1/2 cup Water or stock
• 2 tablespoons Hoisin sauce
• 2 to 3 teaspoons Hot bean paste (chili paste)/ Red chili powder mixed in water 
• 2 teaspoons Sugar
• 2 tablespoons Rice wine or Dry Sherry
• Salt to taste
• 1 tablespoon Cornstarch
• 2 to 3 tablespoons Oil (any Vegetable Oil, I use Peanut Oil)
• 3 to 4 Scallions/ Green Onions sliced into 1/4" pieces on the diagonal
• 1 cup Button mushrooms, quartered
• 4 to 6 Dried Shitake mushrooms, soaked in hot water, stemmed and cut in strips

 

 

Method :

 1) In a medium bowl, mix together the water or stock, soy sauce, hoisin, hot bean paste/Chili paste, sugar, rice wine or sherry, salt and cornstarch to make prepare sauce. Adjust seasoning to your taste and set aside.

 

 2) Heat the oil over high flame in a wok or large pot.

 

 3) Once the oil is sufficiently hot, add the scallions and stir fry until just heated through.

 

 4) Add the mushrooms and continue to stir fry for 2 to 3 more minutes.

 

 5) Reduce heat to low. Give the sauce a good stir and add to the mushrooms and scallions.

 

 6) Stir in well and bring to a simmer to thicken.

 

 7) Fold in the tofu gently and let simmer until heated through.

 

 8) Add a little stock or water if the sauce becomes too thick.

 

 9) Serve this dish hot with rice. You can also sprinkle some green onions from the top, to make the dish more appealing.

 

Note : Add 2 tablespoons of minced garlic when you stir fry the scallions.