Fish in Korma and Dal

Fish in Korma

1 tbs cumin seeds
1/4 cup tomato puree
1/4 cup chopped fresh coriander
2 garlic cloves, crushed
2 tbs dried coconut
1 tbs garam masala
3 tsp finely grated fresh ginger
2 tsp ground coriander
2 tsp sweet paprika
2 tsp ground turmeric
1/4 cup oil
1 can light coconut milk

5 filets of fish

Place the cumin seeds in a frying pan over medium heat. Cook, stirring, for 1-2 minutes.

Blend the cumin seeds, tomato puree, fresh coriander, garlic, coconut, garam masala, ginger, ground coriander, paprika and turmeric in a blender until coarsely chopped.

Add the oil and blend, scraping down the side of the blender occasionally, until a smooth paste forms.

Add to the coconut milk and blend until smooth. Layer Korma and fish in a baking dish and cover. Bake at 400* for 30 minutes.

Dal

1 tbls sesame oil
1 cup finely chopped white onion
2 cloves garlic, finely chopped
1 tbls finely chopped fresh ginger
4 cups vegetable broth
1 cup dried red lentils, rinsed and picked over
1 tsp cumin
1 tsp coriander
1 t. tumeric

1/4 tsp cardamom
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1 tsp salt
2 tbls tomato paste

In a medium-sized soup pot, heat the oil over a medium heat. Once the oil is hot, add the onion, garlic and ginger. Cook, stirring often, until the onions are translucent, about 6 minutes.

Stir constantly, add the broth, lentils, spices and salt. Bring to a low boil, then turn down the heat to low, cover and let it simmer for about 20 minutes, or until the lentils are very tender.

Stir in the tomato paste until well combined. Cook several minutes more. Serve hot.

We ate this with potato and pea samosas with mint chutney, basmati rice, and strained plain yogurt.

Bhatkali Biryani - Indian rice dish

2 1/2 cups basmati rice                                   salt to taste
1/4 cup cooking oil                                         3 tomatoes, chopped
8 whole cloves                                                 4 green chile peppers, halved lengthwise
4 black cardamom pods                                   7 1/2 cups water
4 cinnamon sticks                                           1 onion, sliced
4 large onions, sliced thin                              2 tbls lemon juice
1 tbls garlic paste                                             2 small carrots, chopped

1 tbls ginger paste                                           1 cup frozen peas
1/4 cup chopped fresh cilantro leaves         1 sweet red pepper, chopped
3 tbls chopped fresh mint leaves                 2 tbls plain yogurt
1 pound lamb chops                                      1/2 tsp saffron

1 teaspoon salt                                                 2 tbls warm milk

1 tbls oil                                                        


Place the basmati rice in a large container and cover with several inches of cool water. Let stand 30 minutes and then drain.

Heat 1/4 cup oil in a large skillet over medium hear; fry the cloves, cardamom pods, and cinnamon sticks in the hot oil until fragrant for about 1 minute. Add the onions. Cook and stir until the onions are lightly browned, about 5 minutes. Stir the garlic paste and ginger paste into the onion mixture; cook until the garlic and ginger is fragrant, about 1 minute. Sprinkle the cilantro and mint over the mixture and cook 1 minute.

Add the lamb chops to the skillet; season with salt. Cook and stir the lamb for about 20 minutes until the meat begins to brown.

Stir the tomatoes, green chile peppers, carrots, peas, sweet red pepper into the mixture; continue cooking until the oil begins to separate from the gravy, about 10 minutes. Add the yogurt and lemon juice; cover and cook until the lamb is tender, about 15 minutes. Add water as needed to keep the mixture from getting too dry.

Bring the rice, 7 1/2 cups water, and 1 teaspoon salt to a boil in a saucepan until the rice is nearly done yet a little chewy, 10 to 15 minutes. Drain any excess water.

Heat 1 tbls oil in a small skillet; fry the sliced onion in the hot oil until lightly browned. Layer about half the rice in the bottom of a deep pot with a lid. Spoon the lamb masala over the rice. Spread the fried onion over the lamb masala. Top with the remaining rice. Stir the saffron and warm milk together in a small bowl; pour over the top layer of rice. Cover the pot with the lid and place the pot over low heat; cook until the rice is thoroughly cooked, about 15 minutes.

Vindaloo

This is an English-Indian curry dish, popular throughout eastern parts of India, that originated from Portuguese sailors who would cook one pot meals using remnants of meats and vegetables flavored heavily to mask their age or gaminess. I used leftover turkey for this dish.

I prepared wild rice and chickpeas with fennel seed, paprika, minced sweet green peppers, and a masala blend I created that includes: black cardamom pods, black pepper, ground cassia leaf, chili, clove, salt, ground coriander, ground cumin, ground ginger, ground mango, ground nutmeg, turmeric.

The turkey marinated in one cup of water, chopped onion, slivered garlic and ginger, tamarind, sunflower oil, vinegar, coconut powder, one can diced tomatoes, chopped coriander, red chilies, salt, butter, masala blend, and strained yogurt. Cook over low heat, stir frequently while the rice finishes. Served with minced parsley and a sprinkle of paprika. This is a spicy dish!