Recipes

Indian Curry Powder

Indian Curry Powder.jpg

This aromatic curry powder makes cooking curries a breeze! Use it in your favourite curries of course, but also in soups, stews, salad dressings or anything that needs a hit of flavour and spice! If you wish, you can toast the whole spices before grinding them. That deepens the flavour and adds smoky notes to the curry powder. Use it in recipes such as Jungle Shrimp Curry or Curried Chicken Salad Sandwiches or anything that you like!

Indian Curry Powder

2 tbsp each, whole spices: cloves, green cardamom, fennel seeds, coriander seeds, cumin seeds, dried fenugreek leaves (Kasoori methi)

1 tbsp each, whole spices: black mustard seeds, fenugreek seeds, black peppercorn

1 tbsp each, ground spices: turmeric, dried ginger

2 each, whole spices: cinnamon sticks (each 2 inches long), star anise

2 mace florets (optional)

6 dried red chilies

1 whole nutmeg, crushed

A generous pinch of saffron strands

Combine all of the whole spices in the jar of a spice grinder and process to a smooth powder.

Add the ground spices, fenugreek leaves and saffron and grind again till well blended.

Transfer to an airtight container and store in a cool, dark cabinet.

Sambhar Powder

Sambar Powder.jpg

Home made sambhar powder is way more flavourful than anything you can buy. To use it in sambhar (a lentil and vegetable stew), follow the recipe here. You can also use it in dishes other than sambhar - sprinkle it into soups and stews or Indian curries and vegetable preparations for an instant smoky, spicy hit. I also like to use it when grilling shrimp or fish.

Dried curry leaves are available in Indian grocery stores or can easily be made at home as well. Simply strip the leaves off fresh curry leaf stems and spread them evenly on a paper towel lined plate. Let them dry out on your counter top for a couple of days. Seal in an airtight bag.  

Sambhar Powder

1/2 cup coriander seeds

20 hot dried red chilies

2 each: cinnamon stick (broken up), star anise, mace flowers (optional)

2 tbsp chana dal (yellow split peas)

1 tbsp each: urad dal ( white gram), arhar dal (split pigeon peas), cumin seeds

1 tsp each, whole spices: black peppercorn, fenugreek, black mustard, cloves, green cardamom

1/4 cup each: dried curry leaves, dried coconut flakes

2 tbsp turmeric

1 tbsp dried ground ginger

A large pinch of hing (asafoetida), optional

Set a large non stick frying pan over medium low heat. Add all the whole spices and dals, except for the curry leaves, coconut flakes, turmeric, ginger and hing (if using).

Toast for about 5 min or until spices darken and become aromatic and dals change colour too. Add curry leaves and coconut flakes and continue toasting for another min or two, until coconut becomes lightly brown.

Cool and grind in a clean spice or coffee grinder. Mix in the turmeric, ginger and hing (if using).

Cool completely and store in an airtight container.

 

Laal Maas (Lamb Curry)

Laal Maas

This famous, fiery hot lamb curry from Rajasthan is seasoned with whole spices and red chilies. I like to use some paprika along with the cayenne pepper to temper the heat and add that gorgeous red colour to the curry. Serve with naan and a fresh salad.

2 tbsp oil

6 each, whole spices: cardamom, cloves

1 star anise

2 inch stick of cinnamon

1 mace flower, optional

1/4 crushed nutmeg, optional

1 large cooking onion, finely chopped

4 cloves garlic, finely chopped

1 inch piece of ginger, finely chopped

1 lb boneless leg of lamb, cubed into bite sized pieces

1 tsp each, ground spices: coriander, cumin

1/2 tsp cayenne pepper

1 tbsp paprika

Salt to taste

1/2 cup each: thick Balkan style plain yogurt, water

2 tbsp chopped fresh coriander

Warm oil in deep heavy skillet over medium high heat. Add cardamom, cloves, star anise, cinnamon stick, mace and nutmeg (if using). Sizzle spices for 1 min, then add onions.

Saute onions until lightly browned, about 5-7 min.

Add lamb, garlic, ginger, all the ground spices and salt. Saute for 5-7 min until lamb browns lightly and becomes aromatic.

Add yogurt, stirring all the while for 1 min. Add water, mix well, cover and bring contents of skillet to a boil. Reduce heat and cook for 2 hours or longer until lamb is very tender and sauce is thick. Stir occasionally and add another 1/4 cup of water if needed.

Fold in fresh coriander and serve.

Serves four

 

East Indian Prawn Curry

Here is my friend Lorraine Gonsalves' fantastic recipe for prawn curry using Bottle masala. She adds vegetables such as sliced Daikon (white) radish or okra or turnips to the sauce before adding in the shrimp. The veggies absorb all the wonderful spicy flavours and add character to this dish. For a creamier sauce, use coconut milk instead of water or half water and half coconut milk for the perfect balance! Serve with plain cooked basmati rice.

East Indian Prawn Curry

2 tbsp oil

1/2 medium onion, chopped

2 cloves garlic, chopped

1/2 inch ginger, chopped

2 large plum tomatoes (canned or fresh), chopped

1/4 cup frozen shredded coconut, thawed

1 tbsp each: tamarind extract, vinegar

Salt to taste

2 tbsp Bottle Masala

1 1/2 cups water or coconut milk

1 lb large raw shrimp, cleaned and deveined

2 tbsp chopped fresh coriander leaves

Warm oil in deep skillet set over medium high heat. Add onions, garlic and ginger. Saute until softened and lightly browned, about 5-7 min.

Remove from oil (reserve oil in skillet for later use in this recipe) and transfer to jar of blender. Add tomatoes, coconut, tamarind, vinegar, salt and Bottle masala. Blend to a smooth paste.

Warm skillet with leftover oil (or add another tbsp of oil if needed) over medium heat. Add paste from blender, saute until bubbling and slightly thickened, about 2-3 min.

Add water or coconut milk, mix well and cook uncovered for 5 min on medium heat, stirring occasionally.

Add shrimp, cover skillet and cook for 5 min or until shrimp are completely cooked and pink in colour, stirring occasionally.

Fold in fresh coriander.

Serves four

 

 

 

Tandoori Mustard Chicken Tikka

Inspired by Bengali cuisine, these mustardy grilled chicken skewers take ordinary tandoori chicken to a whole new level. You will love the mustard and the typical Bengali spice mix Panchphoran that make this chicken so flavourful and special. A good way to boost flavour is to leave it marinating in the refrigerator for 24 hours. This will give the spices a chance to mellow and infuse the chicken with aroma and flavour. Basting the chicken with leftover marinade as it grills, also keeps it moist and flavourful. 

1 1/4 lb boneless skinless chicken breast, cubed into 2 inch pieces

1 small onion

8 cloves garlic

1 inch piece ginger

2 tbsp each: chickpea flour (optional), thick Balkan style plain yogurt, lemon juice, oil and mustard oil (or melted butter) for basting

1 tbsp grainy Dijon style mustard

1 tsp each: ground cumin, ground coriander, garam masala, dried fenugreek leaves (Kasoori methi), ground fennel seeds

1/2 tsp cayenne pepper

1/4 tsp each, whole seeds: nigella (kalonji), fenugreek (methi), fennel, black mustard, cumin (or any of these that you have on hand)

A tiny pinch of tandoori or red food colouring or saffron

Salt to taste

Place chicken in large mixing bowl.

Combine all remaining ingredients (except whole seeds) in jar of a blender or food processor and process to a smooth paste. 

Fold in whole seeds, then pour marinade over chicken, tossing pieces to coat well.

Cover and refrigerate for at least 4 hours and up to overnight.

When ready to grill, heat barbecue to medium. Lift chicken pieces out of marinade (reserve marinade) and thread onto skewers.

Grill skewers covered, basting occasionally with reserved marinade until cooked through and lightly charred, about 8 min per side, turning once. 

When chicken is almost done and marinade has cooked off, brush lightly all over with mustard oil or melted butter, grill for 1-2 min until done and remove.

Serve with lemon wedges, a fresh salad and warm naan.

Serves four

 

 

Curried Lamb Tarts With Feta

Curried Lamb Tarts With Feta

The ground lamb stuffing can also be used to stuff vegetables such as tomatoes, eggplant or zucchini. Or try it with naan. 

2 tbsp vegetable oil
1/2 tsp cumin seeds
2 cloves of garlic, minced
1/2 inch piece of ginger, minced
1 medium onion, finely chopped 
6 whole canned plum tomatoes, lightly drained and pureed
Salt to taste
1 tsp each: ground coriander, ground cumin, 
dried fenugreek leaves (kasoori methi), garam masala
1/2 tsp each: turmeric, cayenne pepper
2 tbsp each: sour cream, 
chopped fresh coriander
1 lb. lean ground lamb
1 cup each: frozen peas, crumbled feta cheese 
 Warm oil in a non-stick skillet over medium high heat. Add the cumin seeds and after a few seconds, add the minced garlic and ginger. Sauté for 30 seconds, then add the chopped onions. Sauté them for 8 minutes, until they are lightly browned. Reduce heat to medium and add the tomatoes. Cook them for 5 minutes, stirring occasionally. 
Add all the spices and salt. Add the sour cream, stirring constantly for 2 minutes. Add the lamb to the skillet. Brown it for 5 minutes, mixing it constantly and breaking up all the lumps. Add the peas and cook for 15 minutes, stirring occasionally. There should be no liquid left in the lamb mixture at the end of cooking time. Stir fry it for a few minutes longer if necessary and increase heat to medium high. Mix in the fresh coriander leaves and crumbled feta. Cool and reserve this topping. You can also make this up to 3 days ahead of time and keep it refrigerated until needed.
 
1 frozen pie shell or several small frozen tart shells, thawed

Preheat oven to 350F.
Place pie or tart shells on baking sheet. Fill generously with prepared warm lamb topping, tamping down slightly to even it out. Top with additional crumbled feta if desired. Bake 20-25 minutes until pastry is cooked and golden. Cool slightly and serve. 
Serves six

Chicken Curry With Chickpeas

Chicken Curry With Chickpeas

The delicious meaty goodness of chicken and chickpeas come together in this unusual and tasty dish! Serve with basmati rice.

1 lb (about 8) boneless skinless chicken thighs
4 tbsp oil, divided
Salt to taste
½ tsp each, divided: ground cumin, ground coriander, garam masala, turmeric, cayenne pepper, dried fenugreek leaves
1 small onion, finely chopped
2 cloves garlic, finely chopped
½ inch piece ginger, minced or grated
1 ½ cups (about 8 large) canned whole plum tomatoes, lightly drained and pureed in food processor or blender
1 tbsp ground almonds
1 cup cooked chickpeas
1 cup water
1 tbsp each, finely chopped, fresh: parsley, coriander, mint, dill
1 tbsp butter

Preheat oven to 420F. Line a baking tray with parchment.
Cut chicken into small bite sized pieces. Place in large mixing bowl. Add 2 tbsp oil, salt to taste and ¼ tsp of all the spices. Mix well to combine, then spread chicken in single layer on parchment lined tray.
Bake for 20 min. Remove from oven and reserve chicken with all of its juices.
Warm remaining 2 tbsp oil in deep non stick skillet over medium high heat. Add onions, ginger and garlic. Sauté until slightly softened, about 5 min. Reduce heat to medium and add tomatoes, salt to taste, remaining ¼ tsp of all the spices and ground almonds. Cook for 5 min until mixture thickens slightly.
Add chickpeas, water and reserved chicken with juices. Mix well, cover skillet and cook for 20 min on medium low heat.
Fold in chopped herbs and butter.
Serve hot.
Serves four

 

 

Mango Crème Caramel

 

Cooking spray
1 cup sugar
2 whole eggs
2 egg yolks
1 can (370 ml) evaporated milk
1 cup whipping cream
1 cup canned sweetened mango pulp
2 tbsp finely chopped unsalted raw pistachios, optional

Preheat oven to 325F. Lightly spray 8 medium ramekins with cooking spray. Place on rimmed baking tray.
Place sugar in medium heavy bottomed saucepan over medium low heat. Let sugar begin to melt, then swirl pan around a few times every so often. Don’t let sugar boil or bubble and don't use a stirring spoon. Keep swirling till all the sugar has melted and turned darker in colour, about 3-4 min. Switch off stove and let saucepan sit on warm stove another 2 min to darken further without risk of burning.
Pour caramel mixture evenly into prepared ramekins. Let rest 5 minutes.
Meanwhile, lightly warm evaporated milk and cream in small saucepan for 1 min. Add mango pulp.
Combine eggs and yolks in deep mixing bowl, using whisk. Add evaporated milk mixture, whisking gently until well combined.
Pour into prepared ramekins, filling them to about 2/3 to the top.
Place tray in oven, then gently pour in hot tap water into tray till it reaches halfway up the sides of the ramekins.
Bake for 45-50 minutes until center is just firm. Do not over-bake. Check for doneness after about 45 minutes or so by gently shaking the ramekins. If the center wiggles, give them some more time.
Remove from oven and place ramekins on counter to cool. When they are down to room temperature, loosen edges by running a sharp knife around the edges of the custards.
Cover and chill in the refrigerator for 24 hours. To unmold, dip bottoms of ramekins into very hot water for about 1 min to loosen the caramel. Hold a plate over each ramekin and turn upside down. The custard will settle onto the plate with the caramel pooling around it.  Garnish tops of each with chopped pistachios (if using).
Serves eight

 

Coconut Rice

Delicious, aromatic and mildly nutty in flavour, this rice tastes great with Kerala Fish Curry!

1 1/4 cup Basmati rice

2 tbsp butter

2 each, whole: green cardamom, cloves

1/2 inch stick cinnamon

1 Star anise

1/4 tsp black mustard seeds

20 fresh curry leaves

1 cup each: water, unsweetened coconut milk

Salt to taste

Place rice in large mixing bowl and wash several times under running water. Cover rice with water and soak 15 min. Drain in fine mesh sieve and reserve.

Warm butter in heavy bottomed large saucepan over medium heat. Add cardamom, cloves, cinnamon, star anise, mustard seeds and curry leaves. Saute 1 min until spices sizzle and seeds start to pop.

Add drained rice and stir gently to coat with spiced butter. Add water, coconut milk and salt. Stir gently to mix, cover saucepan and bring contents to a boil.

Reduce heat to low and cook 15 min without uncovering the pan in between. Let rice rest 5 min before uncovering. Fluff gently with a fork or transfer to a platter and serve hot.

Serves four

 

Kerala Fish Curry

This Kerala style fish curry is rich with tomatoes and spices, especially chilies! Adding coconut milk right in the end helps mellow the heat while adding creaminess to the sauce. My recipe is based on one I got from a friend in Bangalore, Preetha. A true foodie who loves to cook for her family, Preetha is vegetarian herself but manages to create delicious chicken and fish dishes in authentic Kerala style for her appreciative family.

She recommends making this curry in a traditional earthenware pot also known as a Chatti, for the aroma and flavour it imparts to the dish. The fish is never stirred with a spoon. Instead, the chatti is gently shaken from side to side to ensure even cooking and to avoid breaking up the fish as it cooks. The first marination of the fish in lemon juice helps get rid of some of its strong aroma while the second marination adds to its flavour. Serve it with Coconut rice.

1 1/4 lb skinless Halibut fillet, cut into 2 inch pieces

1 tbsp lemon juice

1/2 tsp each: salt, turmeric

A small piece of tamarind, about the size of a large marble

1/2 cup hot water

1 tsp each, divided:  ground coriander, dried fenugreek leaves (kasoori methi)

1/2 tsp each, divided: cayenne pepper, mustard powder, ground ginger, garam masala

or

1 tbsp Malabar Masala Powder

2 tbsp oil

6 cloves garlic, smashed

20 fresh curry leaves

1/4 tsp black mustard seeds

1 cup (about 6) canned whole plum tomatoes, pureed

1/2 cup canned unsweetened coconut milk

2 tbsp each: chopped fresh coriander, chopped fresh curry leaves

Place fish in large mixing bowl. Add lemon juice, salt and turmeric. Marinate at room temperature for 15 min.

Meanwhile, soak tamarind in hot water for 15 min. Mash it occasionally to soften.

Drain fish, pat dry with paper towels and transfer to clean bowl. Add 1/2 tsp each of ground coriander, dried fenugreek leaves and 1/4 tsp each of cayenne pepper, mustard powder, ground ginger and garam masala. Toss well to coat fish with spices and marinate at room temperature for 15 min.

Strain tamarind through a fine sieve and reserve extract, discarding the fibrous residue left in the sieve.

Warm oil in deep skillet over medium heat. Add garlic, curry leaves and mustard seeds. Saute for 1 min until seeds begin to pop and garlic turns lightly golden. Add pureed tomatoes, tamarind extract and remainder of the spices. Stir to mix, cover skillet and cook on low heat for 5-7 min.

Add marinated fish and coat gently with the sauce. Cover skillet again and cook for about 10 min on low heat until fish is cooked through, shaking skillet occasionally for even cooking. Fold in coconut milk and cook uncovered for another 4-5 min until mixture starts bubbling, shaking skillet occasionally. Fold in chopped fresh coriander and curry leaves.

Serves four

Salsa Rajma Biryani

Ingredients:
1 cup basmati rice, uncooked
1 cup bottled Salsa
½ cup thick coconut milk
1 cup water
1 tsp each: garam masala, ground cumin, ground coriander, dried oregano
salt to taste
½ tsp each: turmeric, chili powder,
cumin seeds
2 tbsp vegetable oil
1 inch piece ginger, grated
2 cloves garlic, grated
1 onion, finely chopped
2 cups cooked Rajma (kidney beans)

Bring large pot of water to boil. Add rice, cook on medium heat until just tender, about 8 minutes. Do not let it overcook and become mushy. Drain, spread on tray to cool.

Combine salsa, coconut milk, water, salt and spices in bowl.

Heat oil in large non stick wok or karhai on medium high heat. Add cumin seeds, splutter 30 seconds. Add ginger and garlic, saute 1 min. Then add onions and saute for 5 minutes or until lightly browned.

Add salsa mixture and rajma. Stir gently to mix, cook on medium heat 5 minutes or until mixture has thickened slightly. Add rice, combine gently, cover and cook on medium low heat for 20 minutes or until all moisture has been absorbed and rice is dry and fluffy.
Serve garnished with chopped fresh coriander if desired.
Serves four

 

Tandoori Coconut Chicken


Ingredients:

1 lb. boneless skinless chicken breast (about 3 small breasts)
2 tbsp each: Olive oil, lemon juice
4 tbsp coconut cream
4 cloves garlic, peeled
1 inch piece ginger
Salt to taste
1 tsp each: ground cumin, garam masala, ground coriander, dried fenugreek leaves (kasoori methi)
½ tsp cracked black pepper
1/8 tsp red or Tandoori food coloring, optional

 
Cube chicken into 1-inch pieces. Place in deep mixing bowl.
Process all remaining ingredients in food processor or mini blender. Pour over chicken.  Mix well, tossing chicken pieces to coat with marinade. Cover and refrigerate overnight or for at least 4 hours.
Heat outdoor barbecue grill to medium. Lift chicken out of marinade (discard marinade), and thread onto skewers. Grill covered, turning occasionally until cooked through and lightly browned, about 8-10 minutes per side.  Serve with rice pilaf or coconut chutney for dipping.

Serves four

Masala Chicken Burgers


This recipe is a great way to incorporate South Asian flavours into burgers. The cheese in the meat really helps keep the patties tender and flavourful. This is a healthy, quick and delicious meal that the whole family will enjoy!   

Ingredients:

For burger patties:
4 cloves garlic
1 inch piece ginger
1 medium cooking onion, quartered
8 sun dried tomato halves
1 cup fresh coriander
1 cup fresh mint leaves
2 slices bread, broken up
1 cup shredded cheddar cheese
1 egg
Salt to taste

1 tsp each: garam masala, ground coriander, ground cumin
½ tsp: cayenne pepper, ground black pepper
1 lb (450g) ground chicken
For burgers:
4 hamburger buns
1 cup baby greens
4 slices each: cheese, tomato, red onion
4 tbsp green chutney

 
Combine all ingredients for patties, except ground chicken, in food processor. Process until minced. Add chicken and process again until everything is well blended. Transfer to a bowl, refrigerate covered for 1 hour.
When ready to grill, preheat barbecue to medium heat. With dampened hands, divide patty mixture into four equal portions. Shape them into smooth patties. Place on barbecue and grill for about 18-20 minutes, turning once, until patties are cooked through and lightly browned.
To assemble burgers, divide greens on bottom of buns, top with a grilled patty. Add cheese slice, onion and tomato over top. Spread chutney on top half of buns and place over top of burger.
Serves four

 

Tandoori Paneer Tikka

DSC_0010.jpg

Deliciously crisp on the outside, delightfully gooey on the inside, this is Paneer at its best! Serve with green chutney for dipping, warm naan for wrapping and perhaps some grilled tomatoes or a salad on the side. Read more about saffron in The Glory Of saffron.

1 lb. Paneer (Indian cottage cheese)

4 cloves garlic

1 inch piece ginger

2 tbsp each: plain Balkan style yogurt, oil, lemon juice

1 tsp each: garam masala, ground cumin, ground coriander, dried fenugreek leaves (kasoori methi), ground fennel seeds

1/2 tsp cayenne pepper

1/4 tsp red food colouring or saffron strands, optional

Salt to taste

Cut paneer into 3 inch X 1/2 inch thick slabs or cube into bite sized squares. Place in deep mixing bowl.

Combine remaining ingredients in jar of a mini blender or food processor and blend till smooth. Pour over paneer in bowl, tossing gently to coat completely. Cover and refrigerate bowl for at least 4 hours or overnight if desired.

When ready to grill, heat barbecue to medium high. Thread paneer onto skewers, place on grill and cook covered until lightly browned and slightly crisp, about 7-8 min per side.

If you have any marinade left in the bowl, baste paneer occasionally with it to keep it from drying out, turning skewers only once to prevent paneer from falling off.

Serve with a squeeze of lemon if desired.

Serves four

Saffron Chicken Tikka With Black Pepper

Chicken Kali Mirch.jpg

Saffron tinges this mild and flavourful chicken tikka with a beautiful golden colour.  The chicken is soft and succulent with the addition of cream in the marinade and baste. It is a great way to gently introduce people to spicy food. Flavoured with ground black pepper but not overly spicy, this tikka makes a wonderful appetizer or lunch when nestled in a bed of salad or wrapped in warm naan. A vegetarian option would be to switch cubes of paneer for the chicken. Read more about pepper in The Story Of Pepper.
Read more about saffron in Glory Of Saffron.

Ingredients:

2 lbs boneless skinless chicken breast, cubed into 2 inch chunks

6 cloves garlic

1 inch piece ginger

1/4 cup each: crumbled feta or grated cheddar cheese, thick plain yogurt such as Labneh or Balkan style, whipping cream

2 tbsp each: oil, lemon juice, whipping cream, melted butter

Salt to taste

1 tsp freshly ground or crushed black pepper

1/2 tsp each: saffron strands, ground cardamom, toasted ground cumin

Place chicken in deep mixing bowl.

Combine garlic, ginger, cheese, yogurt, 1/4 cup whipping cream, oil, lemon juice, salt, spices and 1/4 tsp saffron strands in mini blender or food processor. Process until smooth.

Pour over chicken, tossing well to coat. Cover and refrigerate overnight or for at least 4 hours.

Preheat barbecue to medium. Thread chicken on to skewers and place on barbecue. Grill for about 8 min per side, turning once.

Meanwhile, combine melted butter, 2 tbsp whipping cream and 1/4 tsp saffron in small bowl. Brush generously over chicken towards the last 2-3 min of cooking time.

Serve with a squeeze of lemon juice if desired.

Serves six

Chilli Chicken Lettuce Wraps

DSC_0002.jpg

Chilli chicken is a very popular Hakka restaurant favourite. Here, I have used it to make delicious, healthy wraps. You can add cooked rice vermicelli to make them more filling. You can also cut back on the amount of chillies used or de-seed them to reduce heat.

Ingredients

1 1/2 lb boneless, skinless chicken breast

1/2 inch piece ginger

2 cloves garlic

2 green chillies

1/4 cup fresh coriander and tender stems

2 tbsp each, divided: dark soy sauce, rice vinegar, vegetable oil

1 tbsp sesame oil, divided

1 tsp cornstarch

1 whole star anise

2 each, whole: cardamom, cloves, dried red chillies

Small cinnamon stick

1 medium onion, finely chopped

1/2 red pepper, diced

6 shitake mushrooms, sliced

Iceberg or other lettuce leaves

Cut chicken into very small pieces and place in deep bowl.

Combine ginger, garlic, green chillies and fresh coriander in mini food processor and mince well.

Add to chicken in bowl, along with 1 tbsp each of soy sauce and vinegar and 1 tsp each of sesame oil and cornstarch. Mix well to combine, reserve or refrigerate for later use in recipe.

Warm vegetable oil in deep non stick skillet over medium high heat. Add star anise, cardamom, cloves, red chillies and cinnamon stick. Sizzle for about 1 min. until spices are fragrant, then add onions and peppers. Saute for 3-4 min. until softened, then add mushrooms. saute 2 mins, then add chicken and all its marinade. Stir fry chicken for about 7-8 min. or until it is cooked through.

Add remaining soy, vinegar and sesame oil, then remove from heat and transfer to a serving bowl.

Serve with lettuce leaves on the side to make wraps.

Serves four-six

 

 

Bengal Fish Curry

This curry is made Bengali style with coconut milk and mustard. Serve over basmati rice for a satisfying meal.

Ingredients:
1 lb (500g) skinless Sea Bass fillet, cut into 2 inch chunks
Salt to taste
½ tsp turmeric
2 tbsp lemon juice
2 tbsp oil
1/2 tsp black mustard seeds
2 cloves garlic, minced
½ inch piece ginger, minced
1 medium onion, finely chopped
2 green chillies, thinly sliced
1 cup canned plum tomatoes
1 cup premium coconut milk
1 tsp each: garam masala, ground coriander
½ tsp turmeric, red chilli powder (cayenne pepper)
1 tbsp prepared grainy Dijon mustard
2 tbsp chopped fresh coriander

 
Method:

Place fish in deep mixing bowl. Add salt, ½ tsp turmeric and lemon juice. Toss well to coat, cover and refrigerate 15 min.
Meanwhile, warm oil in deep non-stick skillet set over medium heat. Add mustard seeds, sauté 30 sec till they start spluttering. Add garlic, ginger, onions and green chillies. Sauté until onions are lightly softened, about 5 min. Add tomatoes and cook for 5 - 7 min until they break down and blend into the sauce. Add coconut milk, salt, remaining spices and mustard. Mix well, cover skillet and bring mixture to a boil. Reduce heat to medium low and cook for 5 min until sauce has thickened slightly.
Wash fish and dry gently with paper towels. Add fish pieces to skillet, stirring to coat with sauce. Cover skillet and bring to a boil. Reduce heat to medium low and cook for about 10 min or until fish is cooked through and tender.
Fold in fresh coriander.

Serves Four.