Saturday, September 20, 2008

Fish in Mango Mustard Curry

Ok this mother's recipe fish dish looks complicated but its fairly simple and pretty fast to make. It's from the east coast of Northern Andhra and Orissa. The first time you make it, might be slightly tricky. The second time around, you'll have a better idea of the proportions. The third time, it'll be perfect! And that's how many times I made it.

Fish (surmai/kingfish) - 10 to 12 pieces
1 tbsp Turmeric powder
1 tsp Salt or to taste
1 tbsp vegetable oil

Sprinkle the turmeric powder and salt on the pieces of fish. 
Make sure all the pieces are rubbed in on both sides
Heat the oil in a non-stick pan
Fry the pieces of fish lightly until they are firm enough not to disintegrate in the curry.

1 large raw green mango (make sure its sour)
1/4 tsp salt or to taste
1/2 small cup of water

Peel the mango and cut it up roughly
Boil it in half a cup of water (or less as the mango gives out some water) with salt till tender
Let it cool and blend it in a mixer

Mustard Paste
10 pods of garlic (i put a whole bulb)
2 green chillies
1 tbsp jeera
1/2 tbsp mustard seeds

Grind the garlic, green chillies and jeera till you get a rough paste
Add the mustard seeds and give it quick grind till the mustard seeds are roughly broken (Grinding it more will make the paste too bitter)

Add mango pulp in a cooking vessel with 3/4 litre water (should make enough curry for the fish)
Add 1 tbsp of sugar (un-heaped)
Bring to boil and add the fried fish pieces
Boil for another minute till the fish is cooked and turn off the fire
Add 1 tbsp of the mustard paste and gently stir (do not add too much as the curry will turn bitter)
Add salt after tasting the curry and gently stir

4-5 pods of garlic crushed
1/4 tsp mustard seeds
1/2 tsp jeera
2 red dry chillies
1/4 tsp methi seeds
few curry leaves
1 tsp vegetable oil

Heat oil in a small frying pan
Add mustard and jeera
Add the rest of the ingredients and fry

Add the seasoning to the fish curry and gently stir.
Garnish with a handful (or more) of chopped spring onion stalks
Serve with steamed rice
Like all sour dishes, it tastes better the next day.

Monday, September 1, 2008

Mutton Stew

This is one of mums classics in the comfort food category. a one dish meal to be mopped up with bread/toast and a salad on the side.

1 kilo meat/lamb
Medium size piece of ginger
1 bulb garlic (or to taste)
5-6 whole black pepper + a liberal sprinkling of ground pepper as well
A dash of Soya sauce ( a teaspoon or so)
A dash of Worcestershire sauce
1 lime
A sprinkling of thyme
2-3 bay leaves
salt to taste
a chicken soup cube ( or stock if its there)
Bacon 2/3 slivers, cut in to large pieces

Marinate the meat in the ginger/ garlic /soya sauce /worcestershire sauce/ pepper/thyme/bay leaves and lime
set aside for half an hour

boil 2 carrots, 2 /3 potatoes and 2 onions separately

In a little oil fry the bacon lightly and then brown the meat that has been marinated.
Add the water which the vegetables have cooked in and a dash of red wine (two table spoons), chicken cube or stock plus salt
and pressure cook.

Once done add a dash of cream and serve.