Tag Archives: tamarind

Sweet and Sour Mixed Fish Curry

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SAM_3467 In tow with Mrs Demonology round the local supermarket is never my chosen pastime, for my part I would have it delivered but Mrs Demonology is very particular preferring to inspect, feel and caress all that is natural that we purchase on our weekly expedition to spend. spend. spend.  That said whilst on this recent sojourn I espied a pack of fish made up of Salmon, and some various white fish, and finished off with some of that strange yellow smoked fish assembled by the supermarket for a Fish Pie, a dish I enjoy very much but also very useful to those intent on the Fish Curry front just add a few prawns and bingo away you go!

This recipe is my own and one that I really enjoy making as it takes no time and can be made and left to stand, which in my opinion does much to improve it. My best advice is make the curry sauce, set aside then marinade the fish for about four hours then cook the final dish for your tea or supper. Its like it says on the label sweet and sour and for this I use Jaggery for the sweet. I love Jaggery its a very rough unrefined sugar that has a rich sweet caramel taste, if you cant get your hands on it Demerara sugar will do just as well but you may need a little more. The Tamarind comes in a jar and can be found on the shelf of the local supermarket or from your favourite Indian supplier for sure!

The What’s in it

1 tbsp. Ghee

12 Curry leaves

1tsp Fenugreek whole

1tsp Coriander whole

1tsp whole Black Peppercorns

1tsp Aniseed whole

1 red Onions

1 tsp Turmeric

3 green Chillies chopped & Deseeded

2 cloves Garlic

1 inch Ginger

3 Tomtoes chopped

2 cup(1/2Pint) Fish stock

165 ml Coconut milk

2 tsp Jaggery

1 tsp Tamarind

1/2 tsp red Chilli Powder

1 tablespoon Garam masala

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The Marinade

Place the fish and Prawns in the fridge soaking up the marinade for about 4 hours, or longer

2 tbsp. Lime juice

1tsp Ground Aniseed

1tsp Amchoor

1tsp salt

Fish

Prawns

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The How To

Heat the ghee and add the Curry leaves, fenugreek, Coriander, peppercorns, cook for a minute or so then add the onions.

Cook the onions long and slowly on a low to medium flame. I cant say it often enough take your times with the onions they are the vital ingredient and the base for much that follows.

After a good fifteen to twenty minutes and the onion is golden brown add the  chilli, garlic,  ginger, and  cook through for another five minutes or so.

Remember that once you add the Garlic and ginger the onions will not brown any more and it is this onion colour that will reflect in the final dish, so have patience.

Add the Turmeric and  Tomatoes and continue to cook through until the moisture has cooked out, at this point you can  add the fish stock, a good indicator of this is that the turmeric will be catching on the bottom of the pan

Once you add the stock the Peppercorns will float to the surface and I like to remove them picking them up with a fork an exercise that goes a long way to prove patience is a virtue!…..

Bring everything back to the boil and then stir in the Coconut milk, Jaggery, and Tamarind  and allow to reduce to a thick gravy, taste and adjust the seasoning adding the extra Chilli powder Garam Masala and Salt as you feel.

At this point I cover and set it aside make the marinade have a beer, wime fruit juice or just kick back for four hours or so, however if you have made the marinade drain the fish and prawns from the marinade and add to a hot sauce and cook the fish through this shouldn’t take more than 5 to 10 minutes before its ready to serve with whatever you fancy, Naans for me!SAM_3466

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Chicken & Drumstick curry…..Korioora Munakkai

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      One of the things I really like to do is get an ingredient that I have never tasted and never prepared before,bingo this recipe has one “drumstick“…. that’s right I said drumstick, or to give it its correct name…..Sahjan Ki Phalli this being a core ingredient and most poplar vegetable  in southern india cuisine and is often found in sambhar.Sahjan Ki Phalli Sahjan is in fact the immature long green pods of the Moringa tree another species that you will not find throughout Europe, you can also eat the flowers and leaves of this tree so a vital ingredient and crop to the food of the villages I suspect In this particular case we are using it in…..

Korioora Munakkai

 

A spicy delight of chicken and tamarind not too mention the aforementioned drumstick vegetable that with only one look you can SAM_3425understand how it gets its name.SAM_3423

I am so lucky to have a large Asian community in the city I live in and even more lucky to be able to access the raw ingredients that appear so unusual and are really at the end of the day just fruit and veg that is yet to reach the supermarkets that determine what we all eat … that being an argument for another day.

so a visit to the Indian supermarket was the order of the day and yes success they of course had it although it doesn’t come cheap but why should it it has come halfway round the world and everyone involved needs to get paid … ouch my food miles are totting up I can always plant yet another tree though that seems to do the trick and salve the conscience….

The following recipe is easy enough although there are a lot of ingredients and I didn’t use a whole chicken I just used the crown as it was only for two….

this recipe is for four persons

The Whats in it

 

180gm Ghee

2 bay leaves

3 cinnamon sticks

4 cloves

1/2 tsp Fenugreek Seeds

1 tsp Kalonj(Nigella)Seeds

3 onions Sliced

1/2 tsp Ground Turmeric

1/2 tsp Ginger pasteSAM_3419

1/2 tsp Garlic paste

1 tblsp Ground coriander roasted

1 tsp sesame seeds

1 large chicken cut into chunks on the bone

1 small tomato

1 tablespoon ideally fresh coconut but soaked desiccated will do!

2 tsp chopped red chilli

15 Curry leaves

4 tablespoons of Toddy, beer will do if you can’t get Toddy

6 drumsticks (Sahjan Ki Phalli) peeled and cut into 6 cm pieces

12-15 black peppercorns

250ml Tamarind extract

1 Tablespoon Gram Flour….

1 Pint of water or chicken stock

Salt

To garnish

6 green chillies

1 Bunch coriander

6 sprigs Mint….

The How to

Heat the ghee in a karahi or large frying pan over a medium heat, add the bay leaves, cinnamon, cloves and fenugreek and kalonji seeds and stir fry for about 1 minute.

Then  add the onions and stir fry for about  until golden brown frying for ten to fifteen minutes usually does the trick.

Add the turmeric, ginger and garlic pastes, and stir fry for a couple of minutes more, before adding the ground coriander and sesame seeds and giving it all a good stir.

When the oil rises to the surface, add the chicken and continue to stir fry until it releases its juices, then continue to fry for about 8-10 minutes, or until the liquids have evaporated and the chicken is brown.SAM_3422

Add the tomatoes, coconut, red chilli and curry leaves and cook for a further 3 minutes.  Add the toddy or beer and cook for a few minutes until the liquid is absorbed.

now you can add the drumsticks, black peppercorns, 750 ml/1.25 pints (3.25 cups) water or chicken stock and the tamarind extract.  Reduce the heat to low and simmer for about 30 minutes, or until the chicken and drumsticks are cooked.

Dry roast the gram flour on a tawa, or griddle or in a small frying pan (skillet) for about 1 minute to remove the raw smell, then transfer to a bowl.  Add 250 ml/8 fl oz (1 cup) water and mix well.  Add to the curry to thicken the sauce, then mix well and simmer for 5 minutes, or until the sauce thickens.  Add more water if it is too thick.  Garnish with green chillies, coriander and mint leaves.

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