Posts Tagged indian

salmon fish curry, simplified

I have made several different versions of fish curry in the past few years from various sources, and this one passed the test of being simple, and yet packed with wonderful flavor (to my taste). Give it a try, and let me know how it turned out for you.

Salmon Fish Curry

Salmon Fish Curry

you will need:

*) 1 lb of salmon fillets – skin out or with skin(your preference), cubed to 2″ wide, washed and rinsed twice, with turmeric powder (1/2 tsp) and coarse salt
*) 2 tablespoon of ginger garlic paste
*) 2 medium red onions, finely chopped
*) 3 Thai green chillies vertically slit
*) 1 tsp of red chilli powder
*) 1/4 tsp of turmeric powder
*) 1 tsp of coriander powder
*) 1/2 tsp of garam masala
*) 1 tsp of cumin seeds for tempering
*) 1 cup of tamarind juice (optional, can be substituted for 1 tbsp of tomato paste or 1 to 2 pureed tomato)
*) 3 tbsp of coconut grinded to a smooth paste or 1/4 cup of coconut milk
*) salt to taste
*) 2 tbsp of oil

make it:
*) In a wide lidded pan, add 2 tbsp of oil, once it is warm, add the cumin seeds, add the green chillies and onion and fry for 4 minutes in medium flame
*) Add the turmeric powder + garam masala + red chilli powder + coriander powder + ginger garlic paste, mix well for 1 minute
*) Add the tomato paste or tomato puree to the pan, mix well, let it cook for 2 more minutes, and add 1 cup of water
*) If you are using tamarind juice instead of tomato, add the same
*) Add 1/4 cup of coconut paste (ground finely) or coconut milk, mix and let it boil for 7 – 10 minutes
*) Add salt to taste and let the gravy thicken for about 7 minutes in medium flame
*) Now add the salmon pieces to the gravy, gently mix, and put the lid on and let it cook in low-medium flame for 10- 15 minutes, until oil on the curry accumulates on the top

Note: Depending the quantity of fish pieces used, adjust the amount of water add another 1/2 cup of water, if you fish pieces do not submerge at least 3/5 way through.

*) Garnish with cilantro leaves (just 2 strands will be sufficient) and serve with hot rice

, ,

Leave a comment

chicken tikka from the oven

Its been a while, but this one sure deserves a post. Chicken Tikka is cooking chicken with Indian spices either dry or as gravy. The recipe below is to make it in a dry form, serves perfect as an appetizer.

chicken tikka

you will need:
for the marinade:
*) 1″ cubed chicken pieces either breasts (I used 3 breasts) or thighs (boneless)
*) 2 tsp of ginger/garlic paste
*) 1 tsp red chilli powder (adjust according to desired spice level)
*) 1 tsp of coriander powder
*) 1/2 tsp of garam masala
*) 1/2 tsp of black pepper powder
*) 1/2 tsp of chicken masala (optional)
*) 1/2 tsp of soy sauce
*) kosher salt to taste
*) 1/4 cup of thick yogurt
*) juice of 1/2 lemon
*) 4-5 tsp of oil
*) 1 jalapeno or 3 Thai green chillies chopped roughly
*) 2 strands of cilantro leaves (roughly chopped)

misc items
* skewers

DSC_0139

make it:
1) At least a 4 hours prior to making the chicken tikka, in a glass bowl, add all the marinade ingredients, mix well, and finally add the chicken pieces, mix well, and let it marinate for at least 4 hours or up to 1 day in the fridge
2) If refrigerating, take the chicken out and let it sit at room temp for 30 minutes
3) Preheat the oven to 350C and soak the skewers in water for 30 minutes, line a baking sheet with aluminum foil and spray non stick cooking spray
4) Start arranging the chicken pieces on the skewers, alternating with vegetables(such as bell pepper/onions)
5) Place them on the tray and spray some cooking spray on the chicken, and let it cook for 15 minutes, you will see liquid secreted from the chicken pieces

DSC_0147

6) Now, turn the skewers and let them cook for another 12 minutes on the other side move the skewers away from the juices ,spray some cooking spray if too dry
7) Eventually, you would see the liquid on the tray gets evaporated and now turn the oven to broil and move the tray to the top rack and let it cook for 5 minutes to get the burnt skin

DSC_0142

Serve hot with lime juice and fresh salad.

, , , , ,

2 Comments

vegetable salna (diluted curry)

If you happen to travel to the southern most states of India such as Kerala and Tamil nadu, one cannot miss the sight of fast food shops on street, one after the other, some sell fried rice and noodles, some ‘parotta and salna’. These street side shops are a life-saver for the working class.  It’s a quick 10 minute fast-food that you can grab and go and it’s pretty delicious.

vegetable salna and parotta

I tried making the parotta (yes,  from scratch) to go with this curry, but there’s definitely lot of room for improvement, hence I shall save that for a later post.   If you are interested, you can find tons of recipes online to make it from scratch.  Coming back to the highlight of the post, ‘salna’, which is a diluted form of curry cooked with pieces of meat such as chicken or lamb or just some veggies.

you will need:

  1. ½ red onion or 4-5 pearl onions chopped coarsely
  2. 2 tomatoes chopped coarsely
  3. 2 green chillies
  4. 4 cloves
  5. 1 stick of cinnamon
  6. 2 tsp of fennel seeds
  7. 1 tsp of poppy seeds
  8. 1 tsp of black pepper corns
  9. 4-5 garlic cloves
  10. 1” piece of ginger
  11. ½ cup shredded coconut
  12. 4 cashewnuts
  13. 1-2 tsp of red chilli powder
  14. 1 tsp of coriander powder
  15. ¼ tsp of turmeric
  16. 1 cup of veggies (peas, carrot and cauliflower)
  17. salt to taste

make it:

to grind:

* In a wide pan, add 2 tsp of oil, and add items 1- 11 and fry them for 5-7 minutes until the onion and tomatoes get partially cooked.

* Add the chilli + coriander + turmeric powder, mix well and let it cool for 10 minutes.  Add the cashews to the mix, and grind everything to a coarse paste by adding ½ a cup of water

for the curry:

* If you have a pressure cooker pan, that is ideal, else, a wide non-stick pan is sufficient.

* Add 3 tsp of oil, once the oil is heated, add the vegetables of your choice, sauté for 4-5 minutes.  If you like chunks of tomatoes and onions in the curry, you can add like 1/2 of chopped red onions and 1 tomato and fry them with the vegetable for 3-4 minutes (they really don’t need to get too soft)

* Add the ground curry paste, add 2 cups of water, salt to taste and let it come to a boil (should take about 7-8 mins)

* Close the cooker and let it pressure cook for 1 whistle or pressure release.  If using a pan, let it cook for 15- 20 minutes, until vegetables get cooked and you can see a layer of oil forming on the surface of the curry.    Garnish with cilantro leaves and serve hot with Parotta, Idli or Dosa.

Note:  This curry is supposed to be liquid and runny than the usual consistency of curries, so you might not see it thickening that much, as we added at least 2 cups of water.  However, due to the cashews and coconut from the ground paste, it will tend to thicken a bit

, , , ,

Leave a comment

cilantro mint chutney

With the winter setting in, I want to use up all (at least most of the mint leaves) and trim out the plant to move indoors.  The smell of mint is a bit too strong for me to make a chutney by itself, hence I chose to use some cilantro leaves as well.

you will need:

*) 1/2 to 1 cup of mint leaves washed (no stems)
*) 7-8 strands of cilantro leaves (stems are okay)
*) 1 inch ginger
*) 5-6 dry red chillies
*) 3 tbsp of broken urad dhal (optional, but if you have, worth adding it)
*) 1/4 cup of shredded coconut flakes
*) 1 lemon size tamarind soaked in water for 20 mins or you can substitute with lime juice
*) salt to taste

make it:
*) In a wide pan, add a tsp of oil, and fry the urad dhal until golden brown, set it aside
*) Add the chillies + ginger, fry for a few secs, add the coconut flakes, the mint leaves + cilantro, fry until the leaves shrink(about 4 minutes)
*) Let it all cool for 10 minutes and grind them coarsely by adding the tamarind soaked water (if using lime juice, add the lime juice and 1/4 cup of water to grind)
*) Add salt to taste, serve with idly/dosa or rice

, , , ,

Leave a comment

dry chutney spice powder for idly/dosa

This chutney powder is a staple in most of the homes in south india especially the states where the people enjoy fresh idly and dosa for breakfast or dinner. For those who are unfamiliar with the terms idly/dosa – these are indian pancakes made by grinding rice + urad dhal(a type of lentil upon grinding is mixed with rice flour), fermented overnight and can be cooked as pancakes (dosa) or steam cooked.

To go with the rice pancakes, you can either make a wet fresh chutney or quickly mix up this spice powder with a tablespoon of oil or ghee and this is your instant chutney. I used to buy this powder, but not anymore.

Roasted ingredients for spice powder


you will need:

1) 3/4 cup of channa dal
2) 1 cup of urad dal (slow roasted for 10 mins)
3) 12 – 15 red chillies dry
4) 1 tsp of hing (asafetida)
5) 1/4 cup of sesame seeds slow roasted for 4 mins
6) kosher salt to taste

make it:
* Slow roast the #1 and #2 for 10 – 12 mins separately – this is very important, else, just the outside will cook and the inside of the lentil will remain raw, which will give a raw taste to the powder upon grinding. Keep it aside
* Slow roast the chillies, set aside (approximately 3 mins)
* Slow roast items #4 and #5, set aside
* Let it all cool for 30 mins, and grind to a coarse powder and add salt to taste
* Let it cool on a wide plate for an hour and store in a bottled container or in a Ziploc bag and you can freeze up to 3-6 months

, , , ,

3 Comments