Oct. 1st, 2012

Potato and Pea Curry
From "At Home with Madhur Jaffrey"

3 Tbsp olive or canola oil
1/8 tsp asafetida
1/4 tsp whole cumin seeds
1lb small red potatoes boiled cooled peeled and halved (If potatoes are larger go for 1in dice)
2 cups peas fresh or defrosted
1/2 cup plain yogurt
1 1/2 tsp ginger, peeled and finely grated
3/4 tsp salt
1/4-1/2 tsp cayenne
1 Tbsp ground coriander

Put oil in large preferably nonstick frying pan over medium high heat. When hot put in cumin and asafetida. 10seconds later add potatoes. Stir and fry until potatoes have browned lightly. Now drop in the peas, 3 Tbsp of the yogurt, the ginger, salt, and cayenne. Stir and cook until the yogurt is absorbed. Add another 3 Tbsp yogurt and the coriander. Stir and cook until absorbed again. Add remaining yogurt and cook for a minute. If you're using frozen peas you're finished. If fresh add 3 Tbsp water cover, turn to low and gently cook for 6-8 min until peas are tender.

Serves 4
Grilled Marsala Salmon
From "At Home with Madhur Jaffrey"

1/8 tsp salt
1/4 tsp ground cumin
1/8 tsp ground coriander
1/8 tsp ground turmeric
1/4 tsp cayenne pepper
3/4 lb skinned Salmon Fillet
2 Tbsp Dijon Mustard
1 Tbsp olive or canola oil
2 tsp lemon juice
2 Tbsp finely chopped cilantro

Rub salt, cumin, coriander, turmeric, and cayenne all over fish. Cover and refrigerate 1-4 hours.
Heat Broiler.
Mix mustard, oil, and lemon juice in small bowl. Add cilantro. Rub all over the fish and place under broiler, about 5in from heat source. When top has browned lightly, about 4min, turn oven to Bake at 350f. Bake about 10min or until fish is cooked through.

Serves 2
Pan Grilled Halibut (or Swordfish, or Salmon)
From "At Home with Madhur Jaffrey"

One 1 1/4lb section of skinned halibut fillet, 3/4-1in thick
1/2 tsp salt
1/4 tsp ground turmeric
2 tsp fresh ginger, peeled and grated
2 cloves garlic, through press
1 Tbsp lemon juice
1/4 tsp cayenne
1 Tbsp rice flour (reg flour can be substituted)
4 Tbsp olive or canola oil

Cut Halibut into four segments. Rub salt and turmeric all over and set aside for 20min. Meanwhile, combine the ginger, garlic, lemon juice, and cayenne in a small bowl. Mix. After the fish has been in the salt mixture for 20min, rub ginger mix on all sides and pat it in. Then cover and refrigerate 20-30 more mins.
Heat oven to 350f
Dust the top and bottom of the fish with the flour and pat it in. Line a small baking tray with foil and set aside. Put the oil in a non stick frying pan over medium high heat. When hot put in fish pieces in single layer with one of the flour covered sides down. Let side brown about a minute then turn to brown other side. Then remove from heat, place fish on baking tray and bake for 10min or until cooked through.

Serves 4
Kerala Style Fish Curry
From "At Home with Madhur Jaffrey"

1-1 1/4 lb sea bass (or haddock, halibut, salmon, kingfish or even mackerel. Whatever looks good) with skin, 1/2-3/4in thick cut crossways into 3in segments
Salt
2 Tbsp olive or canola oil
2/3 cup shallots, finely slivered
1 tsp fresh ginger, peeled and finely grated
1 large clove garlic, pressed
1/2 tsp ground turmeric
1/2 tsp cayenne
1 Tbsp paprika (obviously not)
Lots of freshly ground black pepper
1 Tbsp lemon juice
1/2 cup coconut milk
1 cup water

Spread out fish and sprinkle 1/2 tsp salt on both sides. Set aside and prepare sauce.
Pour the oil into frying pan on medium high. When hot put in shallots. Fry until just starting to brown at edges. Add ginger and garlic. Stir for a minute. Add 1 cup water, turmeric, cayenne, paprika, black pepper, lemon juice, and 1/2 tsp salt. Bring to simmer, then turn heat to low and simmer gently for 5min, stirring now and then. Stir in coconut milk and bring back to a simmer. Put fish in and cook on medium low spponing sauce over fish until it is poached, 5-10min. Serve with rice.

Serves 2-4

Squid Curry

Oct. 1st, 2012 03:43 pm
Squid Curry
From "At Home with Madhur Jaffrey"

1lb cleaned squid
2 Tbsp olive or canola oil
1/2 tsp brown mustard seeds
1 med onion, cut into fine half rings
15 fresh curry or 10 fresh basil leaves
1 tsp fresh ginger, peeled and grated
1 clove garlic, crushed
1 Tbsp curry powder
2 Tbsp tomato paste
3/4 tsp salt
1 Tbsp lemon juice
2 cups water

Cut bodies of squid crossways into 1/4 in thick rings and separate tentacles, cutting up any really long ones. Wash well and leave to drain in colander.
Pour oil into frying pan over medium high heat. When hot put in mustard seeds. When they start to pop in a couple seconds put in the onions and leaves. Stir and fry until onions just start to color at edges. Add ginger, garlic, and curry powder. Stir for a minute then add tomato paste and stir a few times. Add 2 cups of water, salt, lemon juice, and squid. Stir and bring to a simmer on gentle heat. Simmer covered on low stirring occasionally for about 45 min or until squid is tender.


Serve with plain rice or rice noodles
Serves 3-4
Stir-Fried Squid with Mustard Seeds
From "At Home with Madhur Jaffrey"

1lb cleaned squid
2 cloves garlic, crushed to pulp
1 tsp salt
4 Tbsp cilantro, well chopped
1/4-1/2 tsp cayenne
1 Tbsp chickpea flour
10-15 fresh curry or 6 basil leaves
3 Tbsp olive or canola oil
1/2 tsp brown mustard seeds
2 dried hot red chilies
1 Tbsp lemon juice
Freshly ground black pepper

Cut bodies of squid crossways into 1/4in rings and separate tentacles , cutting any that seem very long. Wash well, drain in a colander, then pat dry. Combine squid, garlic, salt, cilantro, cayenne, flour, and leaves in a bowl. Mix well and set aside for 15min. Put oil in non stick frying pan over medium high. When hot drop in mustard seeds. A few seconds later put in the red chilies. They will darken quickly. Now put in the squid and spice mix. Stir and fry on high for 1 1/2-2 minutes. Turn off the heat, add the lemon juice and black pepper. Stir to mix.
Page generated Aug. 22nd, 2017 02:43 pm
Powered by Dreamwidth Studios