Tag: Indian
Parsi Kheema Per Eeda (Spiced Lamb with Eggs)
Parsi Kheema Per Eeda (Spiced Lamb with Eggs)
If I was asked what my favorite thing to eat for breakfast, I’d tell spicy ground lamb with runny eggs served with parathas. This is that good. Last meal type of good. Ground lamb is cooked with onions, chili/ginger/garlic paste, turmeric, and Kashmiri chili powder. Then it is simmered with tomatoes. Eggs are cracked into the stewed ground lamb and simmered until the whites are set. It’s very similar to shakshuka eaten in the Middle East and Northern Africa. Serve the kheema with parathas to sop up the gravy.
Servings: 2
Equipment
- mortar and pestle
Ingredients
- 2 tbsp ginger chopped
- 5 garlic cloves chopped
- 5 green chilies
- 3 tbsp water
- 1 lb ground lamb
- 3 tbsp vegetable oil
- 1/2 medium red onion finely chopped
- 1/2 tsp ground turmeric
- 1/4 tsp Kashmiri chili powder
- 4 oz cherry tomatoes sliced in half
- 1 tbsp tomato paste
- 1 cup water
- 1 tbsp vinegar
- 1 tbsp brown sugar
- salt to taste
- 4 large eggs
Garnish
- cilantro chopped
Instructions
- In a mortar, pound the garlic, ginger, 2 green chilies, and 3 tbsp of water into a paste.
- Mix in 1 tbsp of the paste with the ground lamb.
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the onions for 8 minutes.
- Stir in the paste. Fry for 2 minutes.
- Add in the ground lamb. Cook for 8 minutes, breaking up any large clumps.
- Season with turmeric and Kashmiri chili powder. Cook for 2 more minutes.
- Add in the tomato paste, cherry tomatoes, and the rest of the green chilies cut lengthwise in half. Cook for 5 minutes. Season with salt.
- Pour in the water. Cover. Reduce the heat to medium low and simmer for 15 minutes.
- Stir in the vinegar and brown sugar. Crack in the 4 eggs. Cover and simmer for 5 minutes.
- Garnish with chopped cilantro.
Garlic Naan
Garlic Naan
Naan is the perfect accompaniment to dunk in the gravy of Indian curries. It’s really easy to make and only takes 3 minutes in your oven’s broiler.
Ingredients
- 1 2/3 cup flour
- 1 tsp baking powder
- 1 tsp sugar
- 2 tbsp plain yogurt
- 1/3 cup whole milk
- 2 tbsp vegetable oil
Toppings
- ghee melted
- cilantro chopped
- garlic powder
Instructions
- Mix together the milk and oil.
- In a separate bowl, mix together the flour, baking powder, and sugar.
- Add the yogurt to the flour, along with the milk/oil mix. Knead for 5 minutes. Cover in plastic wrap and let rest for 20 minutes.
- Cut the dough into 4 portions.
- Roll the dough flat into an oval shape.
- Poke holes with a fork all over the naan so it doesn’t rise. Brush with ghee. Sprinkle with cilantro and garlic powder.
- Turn on your oven’s broiler. Position the top rack closest to the broiler. Allow a baking sheet to get hot in the oven for 10 minutes. Place the naan on the baking sheet and place in the oven.
- Broil for 3 minutes.
Chettinad Fish Curry
Chettinad Fish Curry
Chettinad cuisine hails from the southern Indian state of Tamil Nadu. Their cuisine is known for using lots of whole spices and having robust flavors. Typical spices that they like to use include fennel seeds, coriander seeds, and black peppercorns. This fish curry is a great representation of Chettinad cooking. I used king fish, which is a type of mackerel, in this recipe. You can use cod, tilapia, monkfish, or pomfret if you can’t find king fish.
Servings: 4
Equipment
- Spice grinder
- food processor
Ingredients
- 3 tbsp vegetable oil
- 1 tsp mustard seeds
- 15 curry leaves
- 1/4 tsp fenugreek seeds
- 1 medium red onion
- 2 tbsp ginger garlic paste
- 2 small tomatoes finely chopped
- 1 1/2 tsp Kashmiri chili powder
- 1/2 tsp turmeric powder
- 1 1/2 cups water
- 2 tsp tamarind concentrate
- 1/4 tsp sugar
- salt to taste
- 1 1/2 lbs king fish steaks
- 2 tbsp coconut milk
Spice Powder
- 2 tbsp urad dal
- 3 tsp coriander seeds
- 1 tsp fennel seeds
- 1/2 tsp cumin seeds
- 1/2 tsp black peppercorns
Garnish
- cilantro chopped
- 5 curry leaves
Instructions
- Lightly dry toast the whole spice powder spices in a small skillet over medium heat for 5 minutes.
- Grind in a spice powder. Set aside.
- Process the red onion into a paste in a food processor. Set aside.
- Heat up cooking oil in a large saucepan over medium heat. Fry the mustard seeds, fenugreek seeds, and curry leaves for 30 seconds.
- Add in the onion paste and fry for 5 minutes.
- Add in the ginger garlic paste and fry for 2 minutes.
- Add in the tomatoes and fry for 5 minutes.
- Add in the Kashmiri chili powder and turmeric. Fry for 30 seconds.
- Pour in the water. Add in the spice powder. Bring to a boil and simmer for 10 minutes.
- Stir in the tamarind, sugar, and salt. Add in the fish steaks. Simmer for 5 minutes.
- Stir in the coconut milk. Simmer for 1 more minute. Garnish with chopped cilantro and curry leaves.
