April 8, 2012 in Chicken, Eggs, Main Course, Recipes
I know I am supposed to be on a healthy eating spree but then I believe that on festivals, you should eat and not think about diets and healthy food etc. All that you should think about is tasty, yummy and delicious food. So I decided to go ahead and make a curry which is absolutely delicious. I made the masala powder based on what spices I felt like cooking the chicken and egg with. I have made the masala powder and saved it for future recipes. It is a pretty versatile spice powder. And really does not take too long to make. This serves 2-3 persons and takes about 45 mins to prepare.
Happy Easter to everyone and hope everyone has a wonderful day…
- 1.5+1 tsp masala powder (recipe at the end)
- 1 chicken breast (cut into 1″ cubes)
- 2 hard boiled eggs (cut into 2 halves)
- 5 cloves garlic
- 1″ ginger
- 1 large bunch cilantro leaves
- 1/2 red onion (sliced)
- 1/2 tomato (chopped)
- 1/2 cup coconut milk
- 1/2 cup water
Ingredients for Masala Powder
- 1.5 tsp black pepper
- 1.5 tsp cumin seeds
- 1 tsp fennel seeds
- 1 red chili
- 1/4 tsp cloves
- 1″ cinnamon
- 1.5 tsp coriander powder
- Dry roast the ingredients under the masala powder list. Once the dry spices are roasted and smell wonderful, grind the spices to a fine powder.
- Marinate the chicken pieces in a paste made of the garlic, ginger and coriander leaves.
- In the meanwhile heat the oil and add the red onions to it.
- Fry the onions till it is dark brown.
- Now add 2 tsp of the masala powder and mix till throughly mixed.
- Next add the chopped tomatoes and let the tomatoes get mushy.
- Add some water to this mixture if it gets too dry.
- Once the tomatoes are cooked thoroughly, add the chicken cubes to the onion mixture.
- Cook the chicken till cooked through.
- Now add the water to the chicken and let the curry simmer for 5 mins.
- Next add the coconut milk, hard boiled eggs and salt to taste. Let the curry cook for a few mins till you get the desired consistency for the gravy.
Thanks for reading my blog and do let me know how the dish turns out if you do try it.
Pictures from Readers who tried this recipe
- My aunt Geetha made the dish for her Vishu Meal… That’s New year’s day in Kerala… I am honored….
April 6, 2012 in Fish, Main Course, Recipes
Easy, Simple and Delicious
My mom used to make tomato fish very often specially when we had guests over. I love this recipe because it is simple and easy to make. It also requires minimal ingredients. Most of the ingredients are almost always at home in my pantry or refrigerator. I have made this about 3-4 times but never found the time to take pictures before we ate it all. This serves about 2 persons.
- 1 halibut filet (cut into 1.5 inch cubes)
- 1/4 tsp turmeric powder
- 1/2 tsp cayenne pepper powder
- 1/4 tsp salt
- 1 tomato chopped
- 1 large shallot chopped
- 1 cup water
- 3 garlic cloves minced
- 1″ ginger minced
- 2 green chilies slit
- 1.5 tsp coriander leaves
- 1/2 tsp fennel powder
- 1/4 tsp asafoetida
- 1/2 tsp turmeric powder
- 1/4 tsp fenugreek seeds
- 1/4 tsp tamarind paste
- 1 tsp black pepper powder
- salt to taste
- oil (2 tsp + 2 tsp)
- Marinate the fish pieces with the turmeric, cayenne pepper and salt.
- Marinate the fish for about 2 hrs or overnight.
- Heat 2 tsp of the oil in a saucepan and add the fish to it. Fry the fish pieces on each side for about 2 mins each.
- Remove the fish pieces from the saucepan and set it aside.
- Add the rest of the oil to the same saucepan . Once the oil is hot add the fenugreek seeds and asafoetida.
- Once the seeds are brown, add the shallots, ginger nad garlic to the oil and fry till it is browned.
- Now add the dry spices to this mixture.
- Once the spices are mixed with the shallots and ginger-garlic mixture, add the tomato.
- Cook the mixture till the tomato is completely cooked and all mushy.
- Add the cup of water to the mixture and bring to a boil.
- Add the tamarind to the mixture and let it simmer for a couple of minutes. Next add the fish pieces to the gravy.
- Let the tomato fish simmer for about 10-20 mins. This will thicken the gravy and cook the fish.
This is not the same recipe that my mom follows when she makes her tomato fish. She fries the fish and then adds it into the gravy. I just cook it to ensure that it is cooked faster. I love this curry specially since it goes well with rice, bread or even chappatis. It is a spicy dish and you can go slow on the green chili, cayenne pepper or the black pepper. Hope you enjoy this dish as much as I did and thanks for reading.
May 16, 2011 in Main Course
Back after another unplanned break!!!
I know I had promised I would not disappear for such long periods of time but I guess my PhD program does take precedence over all else… But well I am back and this is gonna be a short post but a post nonetheless after one whole month. I had actually made this dish before I went on my one month sabbatical but never got down to posting the recipe. I love spinach and it’s healthy too. So why not combine some spinach with fish! And I do love all kinds of seafood so it feels like the best combination…. And its takes about 30-45 minutes to make with about 20-30 minutes of active prep / cooking from your side.
- 4 fish fillets (any kind cleaned and cut into four pieces each)
- 1 teaspoon cumin seeds
- 8 cups of spinach leaves
- 1 tomato (pureed)
- 1 1/2 onions (finely chopped)
- 4-5 cloves garlic (sliced fine)
- 1/4 teaspoon turmeric powder
- 2 teaspoons red chili powder
- 3 teaspoon cumin powder
- 1/2 teaspoon black pepper powder
- 1 teaspoon coriander powder
- 2 teaspoons oil
- 1 cup water
- salt to taste
- Heat 1/2 teaspoon oil. Add the cumin seeds and when it sputters add the raw spinach leaves. Let the leaves wilt just a little; this takes about a minute.
- Now transfer the spinach to the pureed tomato and puree the entire mixture together.
- Heat the rest of the oil in the same pan and add the chopped onions to it. Once the onions soften a little add the sliced garlic.
- Once the onion and garlic brown add the turmeric powder, red chili powder, coriander powder and cumin powder and fry for a minute.
- Add the water and salt to this mixture and let it come to a simmer.
- Now add the fish to this mixture and cover and cook for 5 minutes. Remove the cover and let the fish cook in the mixture for another 5 minutes or till the fish is partially cooked.
- Now add the spinach – tomato puree to the fish and cover the pan. Let is cook for about 10 minutes.
Your fish in spinach curry is ready to be served either with rice or bread. This recipe is a keeper as far as I am concerned specially for the weeknights. And it serves about 2-3 persons. I hope to be a little more regular now with my posts but I do not think it’s going to be possible till after I am done with my exams. For now, I hope you enjoy this recipe as much as we did. Now I am gonna go have dinner – some fish in spinach gravy with bread…
March 13, 2011 in Main Course
My Love Hate relationship with Eggs!!!
When I was a kid I used to hate eggs in any form. I just hated them, but then I grew up and started cooking and realized that it was a pretty quick to fix meal. That’s when I decided that I do not hate eggs anymore!!! I am not an egg lover just yet but I do make it more often than not. And it’s not something I shy away from cooking anymore. It amazing how eggs are cooked so different in India versus the US. This recipe is an egg curry which is really quick and easy to make and Amit’s verdict was that it is ‘blog-able’. And add to it I loved it cos thought I do not hate eggs anymore I am still very picky about how they are prepared!
It took me about 30 minutes to prepare this dish and you can eat it with rice, bread or chappatis (indian bread). I would say that it’s a very easy recipe, one which you make when you are really hungry and want something quick to eat.
- 4 hard boiled eggs cut into halves
- 1/2 onion (sliced)
- 1/2 tomato (chopped)
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 teaspoon chilli powder (increase or reduce to taste)
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- 1 – 2 cups vegetable stock ( you could substitute with water or any other stock)
- 1/4 cup coconut milk
- coriander leaves (for garnish)
- 2 teaspoon oil
- 1 tsp fenugreek leaves
- salt to taste
- Add a teaspoon of the oil and add the onions to the saucepan. Cover and let the onions fry to a dark brown color.
- Add a few teaspoons of the stock / water to deglaze the pan once the onions are browned.
- Next add the tomatoes and let it soften for a few minutes.
- Now remove from the saucepan and transfer to a food processor. Add a 1/4 cup stock / water and process the onion and tomato to a fine paste.
- In the meanwhile heat the rest of the oil. Add cumin seeds and once they sputter add the turmeric powder, chilli powder, garam masala, coriander powder and cumin powder and fry for a couple of minutes.
- Next add the onion-tomato paste back into the saucepan and mix well.
- Let it simmer for a couple of minutes then add the coconut milk, the fenugreek leaves and the rest of the stock. You may add less or more of the stock according to how thick or thin you like the gravy.
- Let the gravy come to a boil then lower the flame and add the halves of the hard boiled eggs.
- Now add the coriander leaves as garnish and serve hot with any bread / rice of your choice.
Hope you enjoy this recipe as much as I did. And it took about 30 minutes from start to finish. I prepared the hard boiled eggs while I was preparing the gravy so the eggs were ready to be put into the gravy by the time the gravy was ready. I hard boil the eggs by immersing the eggs in water and placing the pan on the gas. One the water comes to a boil let it keep boiling for about 5 minutes. Then remove from the gas and keep covered for 10-15 minutes. Next immerse the eggs in ice water for 10 minutes before removing the shell.
This serves 2-3 persons depending on the number of eggs you add to the gravy. And remember to add the salt at the end after tasting the gravy specially if you are using stock. As many of the store bought stocks have some amount of added salt in it.
Bye for now and I’ll be back very soon with the March Daring Cooks challenge recipe.
January 9, 2011 in Main Course
Back after a short break…
I have been away from my blog for a few days now. Well it’s not because I have been lazy, it’s more because I have had too many things happening all around me. Just never found the time to get to my blog. Also, Amit and I celebrated our third wedding anniversary last week. But am back now.
Last week we bought a lot of fish and I really needed to finish it before it got stale. I remember seeing a fish recipe which had some potatoes in them, so thought of doing just that. Though I do not remember the recipe but the idea of putting fish and potatoes together in the same dish intrigued me. For the red curry sauce I made a few changes to the recipe I found at a website which I have linked at the end of my blog. So here’s my own version of fish and potatoes in red curry sauce recipe.
- 2 tilapia fillets
- 1 small potato
- 1 teaspoon ginger paste
- 4 garlic cloves (chopped fine)
- 3 sweet peppers (small) (chopped fine)
- 1 cup chopped red onion
- 2 teaspoons Thai red curry paste
- 1 teaspoon curry powder
- 1/2 teaspoon cumin powder
- 4 teaspoon soy sauce
- 1 tablespoon brown sugar
- 7 ounce coconut milk
- 2 tablespoons chopped coriander
- 1 teaspoon lemon juice
- 1/2 teaspoon black pepper
- salt to taste
- 2 teaspoons olive oil
Preparing the Fish
- Marinate the tilapia fillets in some salt and 1/2 teaspoon black pepper (freshly ground) for about 15 minutes.
- Heat the broiler in the meanwhile.
- Slice the potato into really thin slices.
- Broil the fish fillets on one side for about 10 minutes.
- Turn the fillets over and place the potato slices on top of the fish fillets. Broil this side for about 5 minutes. Once the potatoes start turning brown, turn over the potato slices. Once this side also browns set aside the fish and potato slices.
Preparing the Red Curry sauce
- Heat the oil in a saucepan.
- Add the ginger and garlic and saute this till it turns light brown.
- Add the onions and fry it till it turns light brown. Now add the sweet pepper and cook till the pepper is soft and cooked through.
- Once the pepper is cooked, add the cumin powder and curry powder and saute for a couple of minutes.
- Then add the soy sauce, brown sugar and curry paste and stir till the mixture is homogeneous.
- Next add the coconut milk and simmer for about 5 minutes. Now add the salt to taste. (The curry paste and soy sauce usually have some salt, therefore be careful when adding more salt)
- Add the lemon juice and chopped cilantro and stir it.
- Now remove the sauce from heat.
- To serve, place the fish fillet in a plate and pour the red curry sauce over the fish fillet.
- I cut the fillet into smaller pieces just because it’s easier to serve.
This serves two persons and does make some extra sauce. I was able to use the leftover sauce, the next day, with some boiled eggs. The entire recipe takes about 45 minutes from start to finish. And here is the original recipe for the red curry sauce http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000348346. I did make some changes to suit my taste buds. Hope you enjoy this recipe as much as I did. You can make the sauce and use it as a topping over any other vegetables / meat. We loved this sauce over the boiled eggs as well.