Easy Indian Cooking (24 page)

1
Season the tilapia fish fillets on both sides with salt, chili powder, and lemon juice.

2
In a large, non-stick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the fish to the pan and sear on both sides until lightly browned, about 2 minutes on each side. Transfer to a plate and keep warm.

3
Add the remaining 1 teaspoon of oil to the pan and add the onions, garlic, ginger and green chili peppers and sauté for 1 minute.

4
Stir in stock, vinegar, lemon zest, and rosemary. Return the tilapia to the pan. Cover and simmer until the fish is opaque throughout, about 3 to 4 minutes.

5
Transfer the tilapia fillets to a serving platter. Spoon some sauce over each fillet and serve.

goan crab cakes

Serves
4
Preparation
15 minutes
Cooking
10 minutes

These delicious crab cakes can be served as an appetizer or a main course. The beauty of crab cakes is that they can be made in advance, kept frozen, and fried when required. If you’re serving these cakes as part of a meal, serve it with Spicy Red Lentils (page 87), Southern Indian Masala with Potatoes and Peas (page 101) or plain basmati rice.

½ cup (100 g) uncooked basmati rice, rinsed and drained

1 cup (250 ml) water

Salt, to taste

1 teaspoon plus

1 tablespoon oil

1 small red onion, chopped

1 clove garlic, minced

1 tablespoon peeled and minced fresh ginger

½ tablespoon fresh green chili pepper, deseeded and minced

7 oz (200 g) fresh or frozen lump crabmeat

1 tablespoon fish sauce

½ teaspoon chili sauce

2 tablespoons chopped fresh coriander leaves (cilantro)

1 egg, lightly beaten

3 tablespoons semolina

Fresh coriander (cilantro) sprigs, for garnish

1
In a saucepan, combine the rice, water and salt. Bring to a boil, and then reduce the heat to low and cover. Simmer until the water is absorbed and the rice is tender, 15 to 20 minutes. Set aside.

2
Heat the 1 teaspoon of oil in a small skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, ginger, and green chili pepper and sauté until softened, about 1 minute.

3
In a large bowl, combine the crabmeat, onion mixture, fish sauce, chili sauce, fresh coriander and cooked rice. Toss gently with a fork to combine. Stir in the egg and mix until well blended.

4
Sprinkle the semolina on a sheet of baking paper. Divide the crab mixture into 4 portions and form each into a 3½-in (9-cm) patty. Dredge each patty in the semolina.

5
In a large skillet, heat the 1 tablespoon of oil over medium-high heat. Add the patties to the pan and fry, turning once, and until golden brown on both sides, about 5 minutes on each side. Top with fresh coriander sprigs, and serve hot.

coriander crusted salmon with cilantro cucumber chutney

Serves
6
Preparation
10 minutes
Cooking
10 minutes

I love the flavor of salmon, and often try to keep the supporting flavors very delicate to showcase the taste of the fish. This is a simple yet flavor-packed salmon dish. I grind whole toasted spices to crust the salmon. I like to serve this dish with a fresh tropical salad. Choose between the chutney mentioned in this recipe or try plating this with a side of the Carrot and Cucumber Salad with Spiced Mustard Dressing (page 32).

6 salmon fillets, each 5 oz (140 g) and about 1 in (2.5 cm) thick

Salt and freshly-ground black pepper to taste

3 tablespoons coriander seeds, toasted and coarsely ground

2 teaspoons garam masala

2 teaspoons oil

Lime wedges, for garnish

Cilantro Cucumber Chutney

1 cucumber, peeled, halved lengthwise, seeded and thinly sliced

1½ cups (210 g) cherry tomatoes, quartered

½ red bell pepper, deseeded and cut into 1 in (2.5 cm) thick slices

3 tablespoons chopped red onion

2 tablespoons chopped fresh coriander leaves (cilantro)

2 tablespoons fresh lime juice

1 teaspoon oil

2 teaspoons honey

1 teaspoon red pepper flakes

Salt, to taste

1
Make the Cilantro Cucumber Chutney by combining the cucumber, tomatoes, bell pepper, onion and fresh coriander in a bowl. Toss gently to mix.

2
Whisk together the lime juice, oil, honey, red pepper flakes and salt in a small bowl. Pour the lime juice mixture over the cucumber mixture and toss gently; set the chutney aside.

3
Prepare the salmon: Season the salmon fillets on both sides with salt and pepper. Crust the salmon fillets on one side with the coriander seeds and garam masala.

4
Heat the 2 teaspoons of oil in a large, non-stick skillet over medium-high heat. Add the fish to the pan crust side down, cook, turning once, until opaque throughout when tested with the tip of the knife, 4 to 5 minutes on each side.

5
Transfer the salmon fillets to individual serving plates and top each with some of the Cilantro Cucumber Chutney. Serve hot, garnished with lime wedges.

fragrant lobster curry

Serves
4
Preparation
15 minutes
Cooking
10 minutes

This simple dish boasts fragrant ginger, chili and cilantro. It's fantastic served over Basmati Rice with Dry-Roasted Spices (page 77).

4 fresh medium-size lobsters, about 2 lbs (1 kg)

1 cup (250 ml) fish stock or water

¾ cup (185 ml) oil

1½ teaspoons black mustard seeds

2 garlic cloves, minced

1-in (2.5-cm) piece peeled and minced fresh ginger

1 large red onion, sliced

½ teaspoon Asian chili powder or ground cayenne pepper

1 teaspoon turmeric

2 teaspoons salt, more as needed

1 large tomato (about ½ lb/250 g), chopped

One 14-oz (400-ml) can unsweetened coconut milk

4 tablespoons chopped fresh coriander leaves (cilantro), for garnish

Note:
Live lobsters should be chilled and prepared on the day of purchase.

1
To prepare lobsters, plunge the tip of a large sharp knife straight down behind the eyes. Separate tails from bodies. Cut off fanned tail shells. Pull out the alimentary canal. Slice tails through lengthwise (first snip through the under-shell with scissors). Clean and wash the lobsters thoroughly.

2
Bring the fish stock to a boil in a large saucepan, add lobster bodies and tails and boil for 4 to 5 minutes. Remove from the pot and set aside. Strain and retain the stock for the sauce. Pull the meat from the shells, cut it into small chunks and set aside.

3
Heat the oil in a large skillet over medium heat. Add the mustard seeds and sauté until they begin to pop. Add the garlic and ginger and stir for 5 seconds. Quickly add the onion and sauté until a light golden color, about 2 to 3 minutes. Add the Asian chili powder, turmeric and salt and cook for 30 seconds to allow the flavors to intensify.

4
Add the chopped tomato and cook, stirring for 2 to 3 minutes. Add the coconut milk and the remaining stock; bring to a boil, stirring occasionally. Add the lobster meat and cover, reduce the heat to low, and simmer for 3 to 4 minutes. Add more salt, to taste. Garnish with the fresh coriander leaves and serve hot.