Where do I begin? This was an idea that all of us had one night, walking back to the department after a celebratory meal in town. The occasion was Anbu's successful thesis defence. Steve and I wound up walking with a group of Indian friends and talking about food (my favourite topic!). It was then that we decided to have (and host!) a vegetarian Indian potluck dinner. As we were all merry and buoyed up by Anbu's success, Steve and I were quick to agree - it would get us started on, what we hope will be a sociable Winter. It was only later that I got nervous - cook curry for Indians... was I nuts??!! I guess I was.
Steve sent out an invitation to this 'event' to friends via Facebook. Unfortunately Anbu, whose party had inspired us, couldn't make it. But he sent me a recipe for a spicy Aubergine (a.k.a. Brinjal, Eggplant) and Tomato curry (above). I decided to make that and having received a bunch of Cavalo Nero for the THIRD straight week, I substituted it into a recipe for cabbage and carrot and coconut. I decided to make coconut ice cream, too, since I didn't really know who would be bringing what, as well as some fragrant rice and a pot of dal.
Steve and I shopped and cooked for most of the day before our guests arrived. In the evening, Saroj (who seems to be the 'elder brother' of the group!) arrived first with his contribution of a vegetable rice dish ('pilau rice') and a large tub of rice pudding for dessert. The others dribbled in a bit later. Once we were all together, we got busy warming and assembling our dishes and taking photographs.
One by one the dishes made their way to the dining area until we had a veritable 'groaning board' of different dishes on the table; the melange of colours delighted the eye while the aromas wafting up from the table sharpened our already-keen appetites. It looked like a Thanksgiving day spread. As it happens, this day was the first day of Navratri a 9 night/10 day Hindu Festival celebrating the female divinity. Our gathering could hardly have been set for a more auspicious date.
We gathered around our table and passed dishes around, talking and laughing together like old friends. The dishes were remarkably different in style and flavour and complemented each other (while the diners complimented each other's efforts!). What looked like much too much food for six turned out to have been rather well-judged.
After the meal, our guests surprised us by taking over the kitchen and doing the dishes! (Thanks, guys!) They left us the left-over food, too, so we will be having a reprise tomorrow evening. A request for a 'pause' before dessert was agreed to by all after which we devoured the desserts; Saroj's rice pudding was fragrant and delicious and my coconut ice cream, a nice addition to the pudding.
All and all we had an excellent time and, judging by the smiles and laughter, so did our guests.
Enjoy food and friends!
xxx
Anbu Paramasivam's Aubergine and Tomato Curry
Ingredients:
1 large aubergine (or 4-5 smaller aubergines, in large chunks)
1 tsp yellow mustard seeds
1 tsp cumin seeds
1 large onion, finely chopped
6 tbsp vegetable oil
2 green chillis, de-seeded and chopped
20 curry leaves
1/2 tsp turmeric powder
1/2 - 1 tsp chilli powder
1/2 tsp garam masala
1/2 tsp fennel powder
4-5 fresh tomatoes, chopped (or 1 x 400g tin chopped tomatoes)
water of tamarind pulp (see below)
---
For the Tamarind water:
2 tbsp dried tamarind
3 tbsp hot water
Soak the tamarind in hot water for 10 min.
Mash the pulp till the water turns brown.
Discard the pulp and add the water to the recipe, as above
(ALTERNATIVELY -
Mix 1 tsp tamarind paste with 2- 3 tbsp hot water and add this to the recipe...)
Method:
1. In a heavy cast iron frying pan heat 1 tbsp of the oil then add the mustard and cumin seeds and fry for 10 seconds. Once they are popping, cover quickly and remove from the heat for a moment. Return to the heat and add the onions, chillis and curry leaves.
2. Stir and fry until the onions have softened then add the turmeric, chilli powder (depends how hot you like it) garam masala and ground fennel.
3. When the spices become fragrant and have lost their 'raw' quality, add the chopped tomatoes and tamarind water.
4. Add the tomato purée and bring up to the boil and stir to combine the flavours.
5. Add the diced aubergine and salt. Cover and simmer until the aubergine pieces soften and absorb the flavour of the spices, about 20 minutes.
Check the seasoning, adding more garam masala, salt or pepper if required.
Garnish with chopped fresh coriander leaves and serve.
Showing posts with label Indian. Show all posts
Showing posts with label Indian. Show all posts
Sunday, October 05, 2008
Sunday, January 13, 2008
Coconut Fish Curry; Kerala, South India
This is the first time I've tried cooking a fish curry. In truth, I've only ever twice had a fish curry - both times at The Rice Boat, a restaurant in Cambridge specialising in the cuisine of Kerala, South India. I'd never tasted anything like it before. On later perusal of our favourite Indian cookbook, Indian Essence (Atul Kochhar, Quadrille Publishing, London) I discovered a recipe that promised to be every bit as sumptuous. Had I not experienced the subtle tastes of fish and Eastern spices at the Rice Boat, I doubt I would have tried this recipe myself. The ingredients are relatively simple but the resulting dish is something not to be missed. I hope you agree.
For the fish, I used frozen Kingfish steaks, available from any good Asian market. I would say that, in my humble opinion, 'curry leaves' are essential to the full appreciation of this dish. Although they can be hard to find, being available only in specialist Asian food stores, they freeze well and keep for months.
Coconut Fish Curry
Ingredients
4 sea bass fillets, each about 150g (I used Kingfish steaks instead)
1 tsp salt, or to taste
1-1/2 tsp ground turmeric
2 tbsp coconut or vegetable oil
2 medium onions, finely sliced
6 green chillies, slit lengthways
3 garlic cloves, sliced into thin strips
25-30 curry leaves
2.5 cm ginger shredded
400 ml coconut milk
2 tbsp lime juice
coriander sprigs, to garnish
Method
First, mix 1/2 tsp salt with 1 tsp turmeric and gently rub into the fish steaks.
Then, heat the coconut oil in a wide pan and add the onions, chillies, ginger and garlic. Sauté for a few minutes then add the curry leaves and keep cooking until the onion is translucent. Take out half of the curry leaves and set aside for the garnish.
Next, add the rest of the turmeric and salt to the pan, Pour in the coconut milk and heat through, then add the fish steaks and simmer very gently for 3-4 minutes until just cooked.
For the fish, I used frozen Kingfish steaks, available from any good Asian market. I would say that, in my humble opinion, 'curry leaves' are essential to the full appreciation of this dish. Although they can be hard to find, being available only in specialist Asian food stores, they freeze well and keep for months.
Coconut Fish Curry
Ingredients
4 sea bass fillets, each about 150g (I used Kingfish steaks instead)
1 tsp salt, or to taste
1-1/2 tsp ground turmeric
2 tbsp coconut or vegetable oil
2 medium onions, finely sliced
6 green chillies, slit lengthways
3 garlic cloves, sliced into thin strips
25-30 curry leaves
2.5 cm ginger shredded
400 ml coconut milk
2 tbsp lime juice
coriander sprigs, to garnish
Method
First, mix 1/2 tsp salt with 1 tsp turmeric and gently rub into the fish steaks.
Then, heat the coconut oil in a wide pan and add the onions, chillies, ginger and garlic. Sauté for a few minutes then add the curry leaves and keep cooking until the onion is translucent. Take out half of the curry leaves and set aside for the garnish.
Next, add the rest of the turmeric and salt to the pan, Pour in the coconut milk and heat through, then add the fish steaks and simmer very gently for 3-4 minutes until just cooked.
Serve immediately, garnished with the reserved curry leaves and coriander.
Tuesday, January 08, 2008
Chettinad Chicken Curry
This is an example of 'Midweek Madness' wherein Steve and Lisa get the urge to cook up a storm. We were, of course, both exhausted from a good day's work but were unable to resist the temptation of cooking a big Indian meal. We cooked this Chettinad Chicken Curry, Aubergine in Yoghurt (both from Indian Cooking Made Easy, my newest cookbook) and I made a tarka daal to go with these. We had this with plain white basmati rice. It all tasted as good as it looks...
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