How to Cook Indian (37 page)

1 quart (800 ml) vegetable oil

Chile garlic chutney (page 519)

1. Wash the fillets thoroughly under running water. Drain them in a colander and pat dry with paper towels. Cut the fillets into 20 to 22 finger-size pieces.

2. Put the ginger paste, garlic paste, salt, and lemon juice in a deep bowl. Stir well and add the fish fingers. Marinate for 30 minutes.

3. Put the rice flour in a large shallow dish. Roll the fish fingers in the rice flour.

4. Place a nonstick wok over high heat and add the oil. When small bubbles appear at the bottom of the wok, lower the heat to medium, and gently slide in the fish fingers, a few at a time. Cook, turning frequently with a slotted spoon, until golden and crisp. Remove with the slotted spoon and drain on paper towels.

5. Serve immediately with chutney.

To make coarse rice flour, soak raw short-grain rice in water for 20 minutes. Drain and spread the rice on a clean absorbent towel to dry. Transfer to a food processor and process to a coarse powder. Store in an airtight container for up to 3 months.

Karwari Shrimp

Crisp shrimp

These batter-fried, lemony shrimp make an excellent appetizer or first course. Serve with your choice of dipping sauce.

Serves 4.

20 medium shrimp, shelled and deveined

3 tablespoons freshly squeezed lemon juice

1½ teaspoons ground turmeric

1 quart (800 ml) vegetable oil

1 teaspoon cumin seeds

10 dried red chiles, stemmed and broken in half

1½ teaspoons coriander seeds

½ teaspoon black mustard seeds

½ teaspoon fenugreek seeds

2 teaspoons table salt

1 onion, sliced

½ cup (100 grams)
rawa/suji
(semolina flour)

1. Place the shrimp, lemon juice, and turmeric in a deep glass bowl and stir well. Marinate for 30 minutes.

2. Place a deep, heavy-bottomed sauté pan over high heat and add 2 tablespoons of the oil. When small bubbles appear at the bottom of the pan, add the cumin, chiles, coriander, mustard seeds, fenugreek, and 1 teaspoon of the salt, and sauté for 1 minute or until the seeds are lightly browned.

3. Add the onion and sauté for 3 to 4 minutes or until the onion is golden brown. Transfer to a bowl and set aside to cool to room temperature. Transfer to a mini food processor with 3 tablespoons water and process to a smooth paste.

4. Transfer the paste to the bowl with the marinated shrimp and stir well. Put in the refrigerator to marinate for 15 minutes.

5. Put the semolina in a bowl and add the remaining 1 teaspoon salt. Sprinkle this mixture on the marinated shrimp and stir gently until well combined, making sure that the shrimp remain whole.

6. Put the remaining oil in a deep-fryer and heat to 375°F/190°C. Gently lower five or six shrimp, one at time, into the hot oil. Lower the heat to medium and fry until they are golden and crisp. Remove with a slotted spoon and drain on paper towels. Serve immediately.

Macher Chop

Flaked fish coated in mashed potatoes and deep-fried

The Bengalis’ passion for fish is legendary—they enjoy many different types (relishing all parts of them—even the head), and they have a huge repertoire of fish dishes. This great appetizer is very traditional. Shortcut cooks simply stir the potatoes and flakey fish together, but give me this version any day!

Makes 12.

1 pound (500 grams) whole whitefish, cleaned and cut into 4 or 5 pieces

2 tablespoons plus 1 quart (800 ml) vegetable oil

2 medium red onions, chopped

4 teaspoons fresh ginger-garlic paste (page 13)

3 green chiles, stemmed and chopped

1½ teaspoons table salt

2 tablespoons chopped fresh cilantro

4 large potatoes, boiled, peeled, and mashed

2 large eggs

1 cup (110 grams) bread crumbs

1. Pat the fish dry with an absorbent towel.

2. Place a nonstick saucepan over high heat and add 2 cups (400 ml) water. When the water comes to a boil, add the fish pieces and cook for 3 to 4 minutes or until the fish is cooked through. Drain and put the fish on a plate. Remove the bones and skin, and flake the flesh. Set aside in a bowl.

3. Place a nonstick sauté pan over medium heat and add 2 tablespoons of the oil. When small bubbles appear at the bottom of the pan, add the onions, ginger-garlic paste, chiles, 1 teaspoon of the salt, and the cilantro. Sauté for 3 minutes or until the onions are lightly browned. Add to the flaked fish, stir well, and set aside to cool. Divide into 12 portions.

4. Put the mashed potatoes in a bowl, add the remaining ½ teaspoon salt, and stir well. Divide into 12 portions.

5. Roll one portion of the potato mixture into a ball and flatten it slightly. Make a dent in the center and place one portion of the fish mixture in the center. Gather in the edges to enclose the filling and roll into a ball again. Flatten it slightly to make a patty. Repeat with the remaining potato mixture and fish mixture.

6. Put the eggs in a bowl and whisk well. Put the bread crumbs on a plate. Dip the patties into the egg, then roll in the bread crumbs, making sure they are well coated.

7. Place a nonstick wok over high heat and add 1 quart (800 ml) oil. When small bubbles appear at the bottom of the wok, gently slide in 3 patties. Cook, turning a few times with a slotted spoon, for 2 to 3 minutes or until golden brown on all sides. Remove with the slotted spoon and drain on paper towels.

8. Serve immediately.

Malvani Shrimp Fry

Crisp shrimp with ginger and garlic

This specialty of the west-coast regions of India should be prepared just before it is served or the shrimp will lose their crispness.

Serves 4.

32 medium shrimp, shelled and deveined

1 teaspoon table salt

1½ tablespoons freshly squeezed lemon juice

¾ teaspoon ground turmeric

2 teaspoons red chile powder

1 teaspoon fresh ginger paste (page 12)

1 teaspoon fresh garlic paste (page 12)

2 tablespoons rice flour

2 tablespoons
rawa/suji
(semolina flour)

¼ cup (50 ml) vegetable oil

1. Wash the shrimp thoroughly under running water. Drain well and pat dry with paper towels. Put in a bowl and add ½ teaspoon of the salt and the lemon juice. Stir well, then marinate for 15 minutes.

2. Put the turmeric, chile powder, the remaining ½ teaspoon salt, the ginger paste, and garlic paste in a bowl, and stir well. Add to the marinated shrimp and stir well. Cover the bowl and put in the refrigerator to marinate for 30 minutes.

3. Put the rice flour and semolina in a flat dish and stir well. Dredge the shrimp in the mixture.

4. Place a medium nonstick sauté pan over medium heat. Add the oil. When small bubbles appear at the bottom of the pan, lower the heat to low. Slide one shrimp at a time into the hot oil and fry, turning often with a slotted spoon, until golden and crisp. Remove with the slotted spoon and drain on paper towels. Serve immediately.

Masala Fried Squid

Fried marinated squid

Squid is so tender that it cooks fast. Serve these crisp rings as a side dish with
dal
and rice.

Serves 4.

6 medium squid bodies

2 teaspoons red chile powder

½ teaspoon ground turmeric

¾ teaspoon table salt

1 tablespoon ginger paste (page 12)

1 tablespoon garlic paste (page 12)

1 tablespoon chopped fresh cilantro

1 tablespoon freshly squeezed lemon juice

½ large egg, whisked

1 quart (800 ml) vegetable oil

½ cup rice flour

1. Clean, wash, and drain the squid in a colander. Cut into ¼-inch-thick (½-cm-thick) rings.

2. Combine the chile powder, turmeric, salt, ginger paste, garlic paste, cilantro, lemon juice, and egg in a bowl. Add the squid rings and stir to coat. Cover the bowl with plastic wrap and set aside to marinate for 30 minutes.

3. Place a nonstick wok over high heat and add the oil. Spread the rice flour on a plate. When small bubbles appear at the bottom of the wok, lower the heat to medium, roll the squid in the rice flour, and slide the rings into the hot oil. Cook, stirring with a slotted spoon, until golden and crisp. Remove with the slotted spoon and drain on paper towels.

4. Serve hot.

Meen Pathiris

Fried fish rolls

This traditional recipe from Kerala is, sadly, not so commonplace these days. In some homes, the snack is steamed rather than fried, but I find the crispness of the fried version more appealing.

Serves 4.

3½ ounces (100 grams) whitefish fillets

1 teaspoon red chile powder

1 teaspoon ground coriander

½ teaspoon ground turmeric

1¼ teaspoons table salt

5 tablespoons plus 1 quart (800 ml) vegetable oil

5 to 6 fresh curry leaves

5 shallots, sliced

½-inch (1-cm) piece fresh ginger, chopped

10 cloves garlic, chopped

1 green chile, stemmed and chopped