Tag: South Asian
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.
Keralan Chicken Curry
Keralan Chicken Curry
This chicken curry hails from the Indian state of Kerala; known for its use of black pepper in curries. This recipe might be in my top 5 favorite foods I’ve ever made. It also has more steps in preparation than any other recipe on this site. Honestly, it’s kind of a pain in the ass to make. It is all worth it once you have the finished product. What is unique about this curry is the tempered oil that is poured over it. Simply heat up coconut oil in a small skillet. Once it is hot, turn the heat off. Toss in the curry leaves, green chilies, and grated coconut. Let them infuse the oil for just 30 seconds. Pour the oil directly over the curry. It adds another dimension of flavor to this already complex curry.
Ingredients
Chicken Marinade
- 1 tbsp white wine vinegar
- 1/2 tsp Kashmiri chili powder
- 1/2 tsp salt
Spice Paste
- 1 tsp coriander powder
- 1/2 tsp Kashmiri chili powder
- 1 tsp turmeric powder
- 4 tbsp water
Keralan Chicken Curry
- 2 lbs bone in chicken thighs cut into 4
- 2 tbsp coconut oil
- 1 tsp black mustard seeds
- 10 curry leaves
- 1/2 tsp fenugreek seeds
- 2 cups shallots chopped
- 2 tbsp ginger garlic paste
- 2 small tomatoes finely chopped
- 1 tbsp white wine vinegar
- 1 tsp sugar
- salt to taste
- 1 cup water
- 1 tsp fennel powder
- 1 tsp black pepper
- 2 tbsp cilantro chopped
Tempering Oil
- 1 tbsp coconut oil
- 5 curry leaves
- 2 green bird’s eye chilies split in half lengthwise
- 2 tbsp fresh grated coconut
Instructions
- Marinate the chicken with the marinade ingredients for 8 hours, preferably overnight.
- Mix all of the spice paste ingredients together. Set aside.
- Heat up cooking oil in a large sauce pan over medium heat. Add the mustard seeds, fenugreek seeds, and curry leaves. Sizzle in the oil for 30 seconds.
- Add in the shallots. Cook down for 20 minutes until brown.
- Add in the ginger garlic paste and cook for 1 minute.
- Add the spice paste to the pan and cook for 30 seconds.
- Add in the chopped tomatoes. Fry for 5 minutes. Mash with the back of a spoon.
- Stir in the marinated chicken. Fry for 8 minutes, making sure th chicken is evenly coated. Season with the white wine vinegar, sugar, and salt. Cook for 2 more minutes.
- Pour in the water. Cover and simmer for 20 minutes.
- Season with the fennel powder and black pepper. Simmer for another 5 minutes. Turn off the heat and let rest.
- Heat up 1 tbsp of coconut oil in a small sauté pan over medium high heat. Once the oil is hot, turn off the heat and add in the curry leaves, birds eye chilies, and grated coconut. Let the ingredients infuse in the oil for 30 seconds.
- Pour the tempering oil over the curry.
