Food » indian

Coconut ginger curry with halibut

mike — Mon, 15 Nov 2010 05:46:09 +0000

Came from this recipe in an issue of Sunset. It came out really good, and not too much work. We’d definitely do this again, with fish or chicken, maybe adding some more hearty vegetables. We couldn’t find curry leaves, but the flavor was good anyway, and a little curry powder helped as well. We couldn’t decide exactly what cuisine this belongs too — it’s sort of like Thai, sort of Indian.

Ingredients

1 tsp tamarind concentrate (or tbsp fresh lime juice)
2 c chopped onion
1.5 tbsp minced ginger
2 tbsp ground coriander
2 serrano chiles, one minced, one halved lengthwise
1/4 tsp turmeric
1 tsp salt
1 13.5 oz can light coconut milk
1 c water
3 medium yukon gold potatoes, peeled and cut into 1-inch chunks
3 carrots, in thick diagonal slices
1/2 lb halibut, cut into 1/2-inch chunks
4 oz fresh spinach
15-20 curry leaves (or 1/2 tsp yellow curry powder)
1 c frozen peas

Directions

Mix tamarind with 2 tbsp hot water (if using lime juice, add just before serving). Put tamarind, onion, ginger, coriander, minced, chile, turmeric, salt, and coconut in blender and blend until smooth. Pour coconut mixture and water into a wide, deep pot and bring to a simmer. Add potatoes, halved chiles, and carrots. Cover and simmer, stirring occasionally, for 20-30 minutes, until potatoes are tender. Add fish, spinach, and curry leaves (or curry powder) and simmer until fish is opaque, about 5 minutes. Stir in peas and simmer 1 more minute. Add salt to taste and lime juice, if using.

Note: we didn’t want to have leftovers with the fish in it, so we poached the whole halibut separately (in a 2:1 mix of water and wine) then broke it into chunks and poured the curry over it with rice. We had leftovers with poached, shredded chicken. We also had to delay serving the dish so turned the heat off after the 30-minute simmer, then turned it back on to add the spinach and peas and finish, which worked fine.

Chana Masala

mike — Mon, 19 Oct 2009 02:00:09 +0000

We’ve made chana before but I didn’t record the recipe. I made a batch today based on this recipe, doubled, and with half the chickpeas replaced with northern beans (we didn’t have as many chickpeas as I thought). I also left out the cayenne and jalapeno, since I’ve been working on keeping the heat down so everyone can add heat to their own taste.

Ingredients
1 15oz can chickpeas, drained
1 15oz can northern beans, drained
1 15oz can diced tomatoes
1 yellow onion, chopped
3 cloves garlic, minced
1 finger ginger, minced
tbsp butter
1 c water
1 1/2 tbsp coriander, ground
2 tsp cumin, ground
1 tsp ground turmeric
2 tsp garam masala
2 tsp paprika
1 tsp salt
juice from 1/2 lemon

Directions
Heat a pot on medium. Melt the butter. Add the onions and saute until starting to brown, about 6 minutes. Add the garlic and ginger and cook for another minute. Add the coriander, cumin, and turmeric and cook while stirring for about a minute. Add the tomatoes and simmer for 5 minutes. Add the beans and water, turn the heat to high, and bring to a boil. Reduce to a simmer and add the paprika, garam masala, salt, and lemon juice. Cover and let simmer for at least 10 minutes.

Tandoori Chicken

mike — Sun, 11 Oct 2009 22:02:35 +0000

I tried essentially this recipe, in the oven with boneless breasts. It came out fairly juicy but not with a whole lot of deep flavor (and not looking tandoori red either, for that matter). Probably I should have more completely rinsed off the marinade, patted the chicken dry, and then brushed with oil before baking.

Ingredients

2 boneless chicken breasts, pricked with a fork and lightly scored
1/2 c plain yogurt
2 tbsp fresh lemon juice
1 tbsp garlic, minced
1 tbsp ginger, peeled and crushed
1 tbsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
1/2 tsp turmeric
1/2 tsp smoked paprika
1/4 tsp ground cardamom
oil, salt, pepper

Directions

Mix the yogurt, lemon juice, garlic, ginger, cumin, coriander, cayenne, turmeric, paprika, cardamom, and salt and pepper to taste. Add to a ziploc bag, add the chicken, seal, and massage until the chicken is well-covered by marinade. Marinate in refrigerator for about 8 hours.
Heat oven to 450. Remove chicken from ziploc, wash off marinade, and pat dry. Lay on a roasting pan rack, brush with oil on both sides, and bake until done.