Tag: Indian
Maharashtrian Spiced Mackerel Curry
Maharashtrian Spiced Mackerel Curry
Maharashtrian cuisine is all about balance. This mackerel curry is a balance of spicy, sweet, salty, and sour. All of these flavors happen to accommodate the strong oily flavor that is mackerel. Serve this curry with steamed rice, lime wedges, and parathas or another bread of your choosing.A little about mackerel…There are over 30 species of mackerel consumed world wide. They are very rich in Omega 3 fatty acids, protein, and vitamin D. They are a highly perishable fish. If buying fresh whole mackerel, they should be used within a day. I purchased 2 frozen spotted mackerel for this recipe from my local asian market. They are really inexpensive, costing just over $5 for both. The best way to thaw out frozen mackerel is in your refrigerator overnight. A bit of warning; if you don’t like like strong flavored fish, then mackerel might not be for you.
Servings: 4
Equipment
- Food processor or immersion blender
Ingredients
- 2 whole mackerel
- 3 tbsp coconut oil
- 1 medium white onion finely chopped
- 1 tsp turmeric
- 2 tbsp tamarind paste
- 2 cups water
- 10 Sichuan peppercorns
- salt to taste
Spice Paste
- 10 dried Kashmiri chilies soaked in 1/3 cup of warm water
- 2 tbsp coriander seeds
- 2 tbsp ginger finely chopped
- 1 cup fresh coconut grated
Garnish
- cilantro chopped
- lime wedges
Instructions
- Soak the dried chilies in 1/3 cup of warm water for 15 minutes.
- Heat up 2 tbsp of coconut oil in a sauté pan over medium heat. Fry the onions for 15 minutes until browned. Let cool.
- In a food processor or immersion blender, purée the onions, coriander seeds, ginger, coconut, and the dried chilies with it’s soaking liquid. Set aside.
- Rinse the mackerel under cold water.
- Cut off the head and fins. Scoop out the guts.
- Cut the fish into 3-4 steaks. Give them another rinse under cold water.
- Heat up 1 tbsp of coconut oil in a large saucepan over medium heat. Add the paste and fry for 3 minutes.
- Add the turmeric in and fry for another 2 minutes.
- Add in the tamarind paste and water. Season with salt. Bring to a simmer.
- Place the mackerel steaks and Sichuan peppercorns in the curry. Cover. Lower the heat to medium low and simmer for 10 minutes.
- Garnish with cilantro.
Haryali Salmon Tikka
Haryali Salmon Tikka
This recipe is from the Haryani region of India, where dairy is commonly used. The salmon is marinated in a cilantro/basil/yogurt based marinade. It can be either grilled or roasted; left as a whole fillet or cut into large cubes and skewered on metal skewers. If you decide to make skewers, the fish will only take 5-6 minutes a side. You can serve the salmon with rice or with parathas, red onion salad, and Greek yogurt. Other fish you can use with this recipe include pomfret, king fish, catfish, or swordfish.
Equipment
- Food processor or immersion blender
Ingredients
- 1 1/2 lbs salmon fillet
- 1 1/2 tbsp ginger garlic paste
- 1 tbsp lime juice
- 1/2 tsp white pepper
- 2 tbsp vegetable oil
Marinade
- 1/2 cup cilantro chopped
- 1/3 cup basil chopped
- 2 green birds eye chilies
- 2 garlic cloves
- 1/2 tsp garam masala
- 1 tbsp lime juice
- 2 tbsp greek yogurt
- salt to taste
Instructions
- Mix together the ginger garlic paste, lime juice, white pepper, and oil in a bowl.
- Marinate the salmon for 5 minutes.
- Purée in a food processor or immersion blender the cilantro, basil, garlic, and green chilies. Add a couple tbsp of water to make a paste if too dry. Put the paste in a bowl.
- Stir in the garam masala, lime juice, yogurt, and salt.
- Marinate the salmon with the paste for 20 minutes.
- Preheat the oven to 425 degrees. Line a baking sheet with foil. Place the salmon fillet on the baking sheet.
- Roast the salmon fillet for 20 minutes. Let rest before serving.
Maharashtrian Spiced Egg Curry
Maharashstrian Spiced Egg Curry
What I like about this spicy egg curry is the complexity of it’s flavors. The spicyness of the green chilies and chili powder; the savory flavor of the garam masala, curry leaves, and ginger garlic paste; and the sweet and sourness of the tamarind. What else is awesome about this curry is that once you have all of the ingredients to prepare, it really only costs about $2 to make and can feed a family of 4. Serve the curry with steamed rice and either roasted papadum or parathas.
Servings: 4
Ingredients
- 6 large hard boiled eggs sliced in half
- 3 tbsp vegetable oil
- 2 tbsp chickpea flour
- 1 green bird’s eye chili split length wise
- 10 curry leaves
- 1 1/2 cups water
- 1/4 tsp garam masala
- 1/2 tsp salt
Spice Paste
- 2 tbsp ginger garlic paste
- 1/2 tbsp tamarind paste
- 1 tsp kashmiri chili powder
- 1/2 tsp turmeric powder
Garnish
- 6 curry leaves
- cilantro chopped
Instructions
- Mix together all of the spice paste ingredients. Set aside.
- Mix together the chickpea flour with a couple tbsp of water to form a thin paste. Set aside.
- Heat up cooking oil in a large sauté pan over medium heat. Add the curry leaves and the green chili. Sizzle in the oil for a minute.
- Add the spice paste and fry for a minute.
- Add the water and simmer for 5 minutes.
- Slowly whisk in the chickpea paste, making sure that all of the lumps are broken up. Season with salt and the garam masala. Simmer for 5 minutes.
- Add in the hard boiled eggs. Garnish with chopped cilantro and the rest of the curry leaves. Turn off the heat and cover, letting the eggs steep in the curry sauce.
