THE EVERYTHING® THAI COOKBOOK (48 page)

4–6 firm-fleshed fish fillets, approximately 1-inch thick

Lemon juice

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon turmeric

2–3 tablespoons vegetable oil

1 medium onion, thinly sliced

1 clove garlic, chopped

1 (1-inch) piece ginger, peeled and minced

2 serrano chilies, seeded and minced

2 tablespoons almond slivers

2 teaspoons cumin

2 teaspoons cardamom

¼ teaspoon cinnamon

teaspoon ground cloves

2 tablespoons boiling water

¼ teaspoon saffron strands, toasted and crushed

½ cup plain yogurt

1. Rinse the fish with cold water and pat dry. Rub the fish with lemon juice.
   
2. Combine the salt, pepper, and turmeric; sprinkle over the fish.
   
3. Heat 1 to 2 tablespoons of vegetable oil in a large frying pan over high heat. Brown the fish quickly on each side. Remove the fish to a plate, cover, and set aside.
   
4. Add the onion to the same pan and sauté until translucent and just beginning to brown.
   
5. Place the cooked onion in a food processor along with the garlic, ginger, chilies, and almonds. Process to form a paste, adding a bit of water if necessary. Add the cumin, cardamom, cinnamon, and clove; process to thoroughly blend.
   
6. If necessary, add additional vegetable oil to the frying pan to make about 2 tablespoons. Heat the oil over medium. Add the spice mixture and cook, stirring constantly, for about 2 minutes. Swirl a bit of water in the food processor to remove any remaining spices and pour it into the pan; stir to combine.
   
7. Pour 2 tablespoons of boiling water into a small cup. Add the toasted saffron and stir to combine. Pour the saffron water into the frying pan.
   
8. Stir in the yogurt. Bring to a simmer and let the sauce cook for 5 minutes.
   
9. Add the fish to the sauce, turning to coat. Cover and let simmer for approximately 10 minutes or until the fish is done to your liking.
   

3 tablespoons vegetable oil

1 teaspoon mustard seeds

1 clove garlic, minced

1 (2-inch) piece ginger, peeled and minced

½ teaspoon turmeric

½ medium to large head of cauliflower, separated into florets and cut into pieces

1 teaspoon salt

3 tablespoons water

½ teaspoon Garam Masala (see recipe on page 273)

1. In a saucepan large enough to easily hold the cauliflower, heat the vegetable oil over medium-high heat. Add the mustard seeds and fry until they pop. Add the garlic and the ginger; stirring constantly, cook until the garlic just begins to brown.
   
2. Stir in the turmeric. Add the cauliflower pieces and toss to coat with the spice mixture.
   
3. Add the water, cover, and let steam for 6 to 10 minutes or until done to your liking.
   
4. Pour off any excess water and sprinkle with the garam masala.
   

4 ounces ghee

½ cup fine sugar

1 cup fine semolina

3 tablespoons all-purpose flour

1½ teaspoons ground cardamom

1. Preheat oven to 300 degrees.
   
2. In a large mixing bowl, cream together the ghee and the sugar until light and fluffy.
   
3. Sift together the semolina, all-purpose flour, and cardamom.
   
4. Stir the dry ingredients into the ghee mixture; mix well.
   
5. Let the dough stand in a cool place for 30 minutes.
   
6. Form balls using approximately 1 tablespoon of dough for each. Place on an ungreased cookie sheet and flatten each ball slightly.
   
7. Bake for approximately 30 minutes or until pale brown.
   
8. Cool on a wire rack. Store in an airtight container.
   

Cardamom

The cardamom plant is a relative of ginger and grows in most tropical climates throughout the world. Cardamom pods have a very sweet-spicy smell and taste, similar to cinnamon. The spice refers to the seeds, which can be bought whole or ground.

3 ounces blanched almonds

2 ounces pumpkin seeds

½ teaspoon ground cardamom

3 cups water

2 cups milk

¼–½ cup sugar

1. Process the almonds, pumpkin seeds, cardamom, and half of the water in a blender or food processor until the solids are finely ground.
   
2. Strain the almond water through cheesecloth (or a clean Handi Wipe) into a container. Using the back of a spoon, press the solids to remove as much moisture as possible.
   
3. Return the almond mixture to the blender and add the remaining water. Process until thoroughly combined.
   
4. Strain this liquid into the container.
   
5. Stir the milk into the almond water. Add sugar to taste.
   
6. Serve over crushed ice.
   

2 seedless cucumbers, peeled and cut into a small dice

1 teaspoon salt

1½ cups plain yogurt

1–2 green onions, trimmed and thinly sliced

2 tablespoons fresh mint

Lemon juice to taste

1. Place the diced cucumbers in a colander. Sprinkle with salt and let sit in the sink for 15 minutes to drain. Rinse the cucumber under cold water and drain again.
   
2. Combine the cucumber, yogurt, green onions, mint, and lemon juice to taste.
   
3. Cover and refrigerate for at least 30 minutes. Check seasoning, adding additional salt and/or lemon juice if necessary.
   

3 tablespoons tamarind pulp

1 cup hot water

1 teaspoon salt

2 teaspoons brown sugar

1 teaspoon ground cumin

½ teaspoon ground fennel

2 teaspoons grated ginger

Lemon juice to taste

1. Place the tamarind pulp in a small bowl. Pour boiling water over the pulp and let soak until soft, about 15 minutes.
   
2. Break up the pulp and then strain the tamarind water through a fine-mesh sieve, using the back of a spoon to push the pulp through, but leaving the tough fibers.
   
3. Stir in the remaining ingredients and let the tamarind sauce sit for at least 15 minutes before serving.
   

4 tablespoons coriander seeds

2 tablespoons cumin seeds

1 tablespoon whole black peppercorns

2 teaspoons cardamom seeds

2 small cinnamon sticks, broken into pieces

1 teaspoon whole cloves

1. In a small heavy sauté pan, individually dry roast each spice over medium-high heat until they begin to release their aroma.
   
2. Allow the spices to cool to room temperature and then place them in a spice grinder and process to form a fairly fine powder.
   
3. Store in an airtight container.
   

Makes approx.
cup

The Indian spice mix you can't do without! If you always have a bit of this mixture on hand, you are just a step away from great Indian cuisine. I promise. (Garam masala is also available in specialty stores.)

2 large green mangoes, peeled and sliced

4 ounces dried apricots or cherries

½ ounce golden raisins

1 tablespoon chopped ginger

1 tablespoon minced garlic

1–2 red chili peppers, seeded and minced