Fish in Tamarind Sauce

A fish curry that's been tried, tested and polished off our plates quite a number of times is this quick and easy recipe from Sig's Live to Eat. The beauty of this recipe is the unique blend of tamarind and coconut milk that makes this curry very likable for its mild spiciness. While Sig used halibut in this recipe, I've tried it with both king fish and pomfret and both taste great. Frying the fish and then dunking it in the sauce leaves it crunchy and soft at the same time. The curry tastes great with rice and sliced onions rubbed with lime and salt.

You need:

For the Marinade:
4-6 pieces of king fish filets or 2 pomfrets, cleaned
1/4 tsp black pepper
1/4 tsp paprika
salt to taste
1/4 tsp olive oil

For the Sauce:
1/2 cup shallots thinly sliced
1 tbsp diced garlic
1 green chili pepper slit
a few curry leaves
1 tbsp olive oil
1/2 tsp coriander powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp tamarind paste
1 cup coconut milk

Wash the fish and pat dry with paper towels. Rub the fish pieces with the olive oil and season with pepper, paprika and salt.

To make the sauce, heat oil in a sauce pan, and saute the shallots, garlic and green chilli till soft. Add the curry leaves and saute for another minute. Reduce the heat and add the spice powders and saute till the spices are cooked well. Add the tamarind paste, salt and coconut milk and bring to a boil on medium heat.

In the mean time, heat some oil in a pan just enough for shallow frying. Fry the fish pieces, skin side down for four minutes on high heat. Turn the pieces and cook the other side on medium heat for four more minutes.

To serve, arrange the fish on the serving plate and top with two table spoons of sauce. Serve with rice or a salad.

Chhole

Chhole is white chickpeas cooked in a spiced onion-tomato gravy. It is another classic dish for cold winters and can be served with parathas, puris, tikkis, pattice or chaat .

You need:

250 gms white chickpeas/chhole soaked overnight
2 sticks of cinnamon
4 cloves
4 cardamoms
4 green chillies slit
1 large onion chopped
3 large tomatoes pureed
a few slices of ginger
1 tbsp ginger-garlic paste
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala powder
1/2 tsp amchur/mango powder
1/2 tsp anardhana powder
coriander leaves finely chopped

Pressure cook the chickpeas/chhole with plenty of water, salt and ginger slices. Keep aside. Heat oil in a pan, add the onion and fry till it turns golden brown. Add the ginger-garlic paste and stir fry for a minute. Add the whole spices and spice powders and fry for a minute. Add the tomato puree and green chillies and fry till oil leaves the sides. Now add the cooked chhole/chickpeas along with the water and simmer for 15-20 minutes till the right consistency is achieved and the chhole soaks in the spice from the gravy. Alternatively you can pressure cook the gravy for two whistles. Garnish with coriander leaves and serve with puris or parathas with sliced onions, tomatoes and pickles on the side.

Revisiting the old: Pinnies

The winter festival of Lohri is here and it brings memories of Punjabi neighbours who celebrated by lighting up a bonfire in their backyard at night. They circled it singing traditional songs and throwing popcorn and puffed rice into it. We kids called it the popcorn festival. You can read all about Lohri here. And do make these awesome pinnies - they make a great winter snack!

Type rest of the post here

Mattar Methi Malai

Bring in the New Year with a rich, mildly spiced and creamy gravy with peas and fenugreek leaves. This gravy is simple to make and is a clever way to make kids have methi. Read about the benefits of methi here. Mattar methi malai teams well with naan or kulcha and makes a hearty winter dish.

You need:

1 cup methi leaves finely chopped
1 onion finely chopped
3-4 dry red chillies
1/4 tsp jeera/cumin seeds

4 tbsp cashew paste

salt to taste

1 tsp green chilli paste

1 tbsp mava

3/4 cup milk

3/4 cup water

a sliced tomato for garnish

Heat oil in a pan, add cumin seeds, red chillies and onion and stir fry till light brown. Add chopped methi leaves, saute for a minute and keep aside. Boil the peas and keep aside. Heat ghee in a pan, add green chilli paste, cashew paste, mava and milk and stir together. Add the sauteed methi, peas, salt and water and let it cook for a few minutes till the gravy assumes the required consistency. Serve hot garnished with tomatoes.

Other methi/fenugreek leaves recipes featured earlier:

Methi Aloo

Saibhaji

Makki di Roti