Tag: South Asian
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.
Tamilian Spinach Poriyal
Tamilian Spinach Poriyal
Spinach poriyal origins are from the southern Indian state of Tamil Nadu. Poriyal means to stir fry vegetables. They are always cooked with black mustard seeds, dried chilies, urad dal, curry leaves, and red onions. The dish is then finished with grated coconut. This particular recipe uses spinach, but you can use any leafy green.
Ingredients
- 1 lb fresh spinach washed and chopped
- 3 tbsp vegetable oil
- 1 dried Kashmiri chili
- 1 tsp black mustard seeds
- 1 tsp split urad dal
- 12 curry leaves
- 1/2 medium red onion finely chopped
- 1/2 tsp Kashmiri chili powder
- 1/3 cup coconut grated
- salt to taste
Instructions
- Heat up cooking oil in a sauté pan over medium heat. Fry the dried chili, mustard seeds, urad dal, and curry leaves for 30 seconds.
- Add in the onions and fry for 8 minutes.
- Add in the spinach and Kashmiri chili powder. Fry for 6 minutes.
- Stir in the coconut. Season with salt. Cook for 2 minutes.
