How to Cook Indian (70 page)

Fish Moilee

A coconut-based fish curry

This flavorful coconut-based curry is from Kerala, a magnificent state in South India with a rich culinary repertoire. The dish is very simple to prepare and can be served with steamed white rice. If you can’t find pomfret or
rohu,
you can also use Florida pompano or any freshwater fish—or even prawns. Serve with steamed rice.

Serves 4.

2 (14-ounce/400-gram) whole pomfret or
rohu
fish (see Note)

1 teaspoon table salt

2 teaspoons freshly squeezed lemon juice

1 tablespoon vegetable oil

1 teaspoon brown mustard seeds

8 to 10 fresh curry leaves

2 onions, chopped

2 teaspoons fresh ginger paste (page 12)

2 teaspoons fresh garlic paste (page 12)

3 green chiles, stemmed and slit

1 teaspoon ground turmeric

1½ cups (300 ml) coconut milk

1. Trim the fins of the pomfret and clean the fish well. Cut each fish crosswise into 4 pieces. Wash under running water and drain in a colander. Sprinkle with ½ teaspoon of the salt and the lemon juice and set aside for 15 minutes.

2. Place a medium nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the mustard seeds. When they sputter, add the curry leaves and sauté for 2 seconds. Add the onions, and cook until soft and translucent.

3. Add the ginger paste, garlic paste, chiles, turmeric, and fish. Stir well and cook over high heat for 30 seconds.

4. Add the coconut milk and the remaining ½ teaspoon salt. Lower the heat to low, cover, and cook for about 10 minutes or until the fish is just cooked through.

5. Transfer the curry to a shallow serving dish and serve hot.

If using
rohu,
cut into 1-inch-thick (2½-cm-thick) slices.

Goan Shrimp Curry

A simple shrimp curry

This deliciously tangy shrimp curry, with fresh coconut and lots of ginger and garlic, is cooked in a style that is typical of Goan cuisine. Serve with steamed rice.

Serves 4.

20 shrimp

1½ teaspoons table salt

2 teaspoons cumin seeds

2 tablespoons coriander seeds

6 dried red chiles, stemmed

1 cup (120 grams) grated fresh coconut (or frozen unsweetened coconut)

2-inch (5-cm) piece fresh ginger, chopped

15 cloves garlic, chopped

2 tablespoons tamarind pulp

2 tablespoons vegetable oil

1 small onion, chopped

2 green chiles, stemmed and slit

1 tablespoon malt vinegar or cider vinegar

1. Peel and devein the shrimp. Wash thoroughly under running water. Drain in a colander for 15 minutes. Sprinkle with 1 teaspoon of the salt and set aside for 10 minutes.

2. Place a medium nonstick sauté pan over medium heat. Add the cumin, coriander, and dried chiles, and dry-roast for 5 to 8 minutes. Transfer to a bowl and set aside to cool.

3. Put the roasted spices, the coconut, ginger, garlic, tamarind pulp, and 1 cup (200 ml) water in a mini food processor, and process to a fine paste.

4. Place a medium nonstick sauté pan over high heat and add the oil. When small bubbles appear at the bottom of the pan, lower the heat to medium, add the onion, and sauté until golden brown. Add the green chiles and the remaining ½ teaspoon salt and sauté over medium heat for 3 minutes more, stirring continuously.

5. Add the ground paste and 1½ cups (300 ml) water. Bring to a boil, then lower the heat to low and add the shrimp. Cook for about 5 minutes or until the shrimp are cooked through.

6. Stir in the vinegar. Transfer to a serving bowl and serve hot.

Hara Masalewali Machchli

A whole fish cooked in green chutney

Fresh cilantro plays a key role in most regional cuisines of India. It is used not only as a garnish, but also as a main ingredient in chutney-type sauces like this one, in which it is treated almost as a green vegetable.

Serves 4.

4 (7½-ounce/220 gram) whole pomfrets, cleaned (see Note)

1 teaspoon table salt

½ teaspoon ground turmeric

6 tablespoons vegetable oil

1 teaspoon cumin seeds

2 teaspoons coriander seeds

10 cloves garlic, roughly chopped

1½-inch (4-cm) piece fresh ginger, roughly chopped

3 green chiles, stemmed and roughly chopped

½ cup (60 grams) grated fresh coconut (or frozen unsweetened coconut)

½ cup (30 grams) chopped fresh cilantro

2 tablespoons freshly squeezed lemon juice

½ cup (75 grams) rice flour

2 tablespoons
rawa/suji
(fine semolina flour)

1. Make 2 or 3 slits on both sides of the middle bone on each fish. Put them on a large plate. Rub the salt and turmeric all over them, and set aside to marinate for 15 minutes.

2. 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 cumin, coriander, garlic, ginger, and chiles, and sauté for 1 to 2 minutes. Add the coconut and sauté for 2 minutes. Set aside to cool.

3. Transfer to a mini food processor, add the cilantro, lemon juice, and ¼ cup (50 ml) water, and process to a fine paste.

4. Using your fingertips, rub the paste all over the fish, including inside the slits.

5. Combine the rice flour and
rawa
on a plate.

6. Place a nonstick sauté pan over medium heat and add the remaining ¼ cup (50 ml) oil. While the oil is heating, coat the fish with the rice-rawa mixture. When small bubbles appear at the bottom of the pan, gently add the fish, one at a time, and cook for 3 to 4 minutes on each side or until the fish is cooked through and both sides are evenly done.

7. Serve hot.

You can substitute pompano or small butterfish for the pomfret.

Iggaru Royya

Spicy shrimp with cumin and peppercorns

This dish has a very thick sauce, but if you want to serve it with rice, add a little water to make the curry a little thinner.

Serves 4.

24 to 30 small shrimp

5 tablespoons vegetable oil

1 cup (120 grams) grated fresh coconut (or frozen unsweetened coconut)

4 dried red chiles, stemmed

1 teaspoon cumin seeds

½ teaspoon fenugreek seeds

10 to 12 whole black peppercorns

2 red onions, chopped

1 tablespoon fresh ginger paste (page 12)

1 tablespoon fresh garlic paste (page 12)

2 tomatoes, chopped

1 teaspoon table salt

10 to 12 fresh curry leaves

2 tablespoons chopped fresh cilantro

1. Peel and devein the shrimp. Wash thoroughly under running water. Drain in a colander for 15 minutes, then pat dry with a kitchen towel.

2. Place a medium 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 coconut, chiles, cumin, fenugreek, and peppercorns, and sauté for 2 to 3 minutes. Transfer to a bowl and set aside to cool to room temperature.

3. Transfer the mixture to a food processor with ¾ cup (150 ml) water and process to a coarse paste.

4. Place a medium nonstick saucepan over high heat and add the remaining 3 tablespoons oil. When small bubbles appear at the bottom of the pan, add the onions and sauté until golden brown. Add the ginger paste and garlic paste and sauté until all the moisture evaporates. Add the coconut-chile paste and sauté over medium heat for 3 minutes, stirring continuously.

5. Add the tomatoes, salt, and curry leaves, and sauté over low heat for 3 to 4 minutes.

6. Add the shrimp and toss well. Increase the heat to high and cook for about 5 minutes or until the shrimp are cooked through.

7. Transfer to a serving dish. Garnish with cilantro and serve hot.

Ilish Macher Sorse Jhol

Mustard fish

This famous dish has its roots in eastern India. It is a pungent dish with a predominant mustard flavor.
Hilsa
fish (an oily fish that’s the most popular fish of West Bengal), is hard to find in the United States, but you can substitute shad. Serve with steamed rice.

Serves 4.

1 (1 1/3-pound/630-gram) whole
hilsa
fish, scaled and cleaned