How to Cook Indian (76 page)

2. Combine the yogurt, the remaining ¾ teaspoon salt, the chile powder, and
garam masala
in a bowl, and set aside.

3. Place a nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the
ajwain
and
besan,
and sauté for 4 to 5 minutes or until fragrant. Remove from the heat and stir in the turmeric. Add to the yogurt mixture and whisk well. Rub this mixture all over the fish and into the incisions. Cover the platter with plastic wrap and put in the refrigerator to marinate for 1 hour.

4. Preheat the oven to 350°F/175°C.

5. Put the fish on a greased baking sheet and bake on the middle rack of the oven for 8 to 10 minutes, watching carefully that the fish do not overcook.

6. Baste with the butter and cook for another 5 minutes or until the fish have a golden and crisp crust, again watching carefully that the fish do not overcook.

7. Serve hot with the lemon wedges.

Tisryache Kalvan

Clam curry

The Malvanis of western India like to cook clams in this flavorful fashion. Be sure to clean the clams well before using and discard any clams that do not open after steaming in step 2. Serve with steamed rice.

Serves 4.

2¾ pounds (1.3 kg) clams

1 teaspoon table salt

½ tablespoon freshly squeezed lemon juice

2 red onions

3 tablespoons vegetable oil

5 whole cloves

5 or 6 whole black peppercorns

2-inch (5-cm) cinnamon stick

½ teaspoon caraway seeds

1 teaspoon coriander seeds

5 or 6 dried red chiles, stemmed

½ cup (40 grams) dried grated coconut

2 tablespoons tamarind pulp

1 tablespoon fresh ginger paste (page 12)

1 tablespoon fresh garlic paste (page 12)

¼ teaspoon ground turmeric

½ cup (100 ml) coconut milk

1 tablespoon chopped fresh cilantro

1. Soak the clams in 5 cups (1 liter) water for 15 minutes, scrub lightly, and rinse thoroughly under running water.

2. Place a deep nonstick saucepan over high heat and add 2 cups (400 ml) water. Cover and bring to a boil. Add the clams and cover again. Open the lid after 1 minute and check to see if the clams have opened slightly. If they have, drain the clams in a colander set over a large bowl; reserve the water. Refresh the clams under running water and drain in the colander.

3. Remove one shell of each clam, keeping the meat on the other shell. Sprinkle the clams with salt and the lemon juice. Refrigerate for 15 minutes.

4. Slice 1 onion and chop the other.

5. Place a medium nonstick sauté pan over high heat and add 1 tablespoon of the oil. When small bubbles appear at the bottom of the pan, lower the heat to medium and add the sliced onion. Sauté for 3 to 4 minutes or until golden brown. Transfer to a food processor and set aside.

6. Place the sauté pan from step 5 over medium heat and dry-roast the cloves, peppercorns, cinnamon, caraway, coriander, chiles, and coconut for 10 minutes or until fragrant. Add to the food processor with the browned onions and add the tamarind pulp and 1 cup (100 ml) water. Process to a fine, smooth paste.

7. Place a deep nonstick saucepan over high heat and add the remaining 2 tablespoons oil. When small bubbles appear at the bottom of the pan, lower the heat to medium, add the chopped onion, and sauté for 3 to 4 minutes or until light golden brown.

8. Add the ginger paste and garlic paste and sauté for 30 seconds. Lower the heat to low, add the ground spice mixture, and sauté for 5 minutes. Add ½ cup (100 ml) water and bring to a boil.

9. Add the clams, turmeric, and coconut milk. Check the seasoning and cook for 5 minutes. Remove from the heat and transfer to a serving bowl.

10. Garnish with the cilantro and serve hot.

Yera Poondu Masala

Garlic shrimp curry

Another gem from the South Indian state of Kerala, this shrimp curry’s predominant flavor is that of garlic. Of course, you can reduce (or increase) the garlic to suit your palate. Be sure to use fresh garlic here, as that will provide the best taste.

Serves 4.

20 to 24 medium shrimp

1 tablespoon freshly squeezed lemon juice

1½ teaspoons table salt

6 dried red chiles, stemmed

1 tablespoon coriander seeds

1 tablespoon cumin seeds

10 to 12 whole black peppercorns

20 cloves garlic, crushed

6 tablespoons sesame oil

½ teaspoon black mustard seeds

1 teaspoon
dhuli urad dal
(split skinless black gram)

10 to 12 fresh curry leaves

1 medium onion, chopped

2 green chiles, stemmed and slit

1 medium tomato, chopped

1. Peel and devein the shrimp and wash them thoroughly under running water. Drain in a colander for 10 minutes. Transfer to a bowl, add the lemon juice and salt, and stir well. Cover the bowl with plastic wrap and put in the refrigerator for 20 minutes to marinate.

2. Heat a medium nonstick sauté pan over medium heat and dry-roast 4 dried chiles, the coriander, cumin, peppercorns, and 15 cloves garlic. Transfer the mixture to a bowl and let cool to room temperature. Transfer to a food processor with ¼ cup (50 ml) water and process to a smooth paste.

3. Place a wide nonstick saucepan over high heat and add the oil. When small bubbles appear at the bottom of the pan, lower the heat to medium and add the mustard seeds,
dal,
the remaining dried chiles, and the curry leaves.

4. Add the remaining garlic, the onion, green chiles, and the ground paste. Sauté over high heat for 2 to 3 minutes or until the oil comes to the top.

5. Add the tomato and cook until the mixture becomes thick and dry.

6. Add the shrimp, toss well, and cover with a tight-fitting lid. Cook over low heat, stirring frequently, for about 10 minutes. Uncover and cook over high heat to thicken the sauce. Serve hot as a side dish.

Aab Gosht

Lamb with
chana dal
, green chiles, and coconut milk

The secret of a smooth flavor in this gravy is the timing—especially the addition of the coconut milk, which can curdle and make the dish look unappetizing. Follow the recipe instructions carefully and don’t let the mixture boil after you add the coconut milk. Serve with
rotis
(page 18).

Serves 4.

¼ cup (50 grams)
chana dal
(split Bengal gram)

1 2/3 pounds (750 grams) boneless lamb, cut into 1-inch (2½-cm) cubes

8 green chiles, stemmed

1-inch (2½-cm) piece fresh ginger

5 cloves garlic

¼ cup (50 ml) vegetable oil

4 medium red onions, chopped

3 medium tomatoes, chopped

¼ teaspoon ground turmeric

1½ teaspoons table salt

½ teaspoon
garam masala
(spice mix; page 27)

½ teaspoon ground black pepper

2 teaspoons ground coriander

2 teaspoons ground roasted cumin (page 32)

1 cup (200 ml) coconut milk

1. Put the
chana dal
in a bowl, wash it in plenty of water 2 or 3 times, and drain. Add 1 cup (200 ml) water and soak for 20 minutes. Drain the
dal
in a colander.

2. Trim off the excess fat from the lamb. Set aside.

3. Slit 4 of the chiles and reserve for garnish. Put the remaining chiles, the ginger, garlic, and 2 tablespoons water in a spice grinder, and grind to a fine paste.

4. Place a medium nonstick saucepan over high heat and add the oil. When small bubbles appear at the bottom of the pan, lower the heat to medium, add the onions, and sauté for 2 to 3 minutes or until they are translucent. Add the tomatoes, ginger-garlic-chile paste, turmeric, and salt, and stir. Sauté for 2 minutes. Add the cubes of lamb and stir so that it is well coated. Sauté for about 15 minutes or until the lamb is well browned.

5. Add the
chana dal
and 2½ cups (500 ml) water and stir. Bring to a boil over high heat, then lower the heat to medium, cover, and cook for 35 minutes or until the lamb is almost done.

6. Add the
garam masala,
pepper, coriander, and cumin. Lower the heat to low, cover, and cook for 20 minutes or until the lamb is tender.

7. Add the coconut milk and cook to just heat through; do not let the curry come to a boil.

8. Transfer the curry to a serving bowl, garnish with the slit green chiles, and serve hot.

Aattu Kari Podimas

Peppery-hot ground lamb with coconut and onions

I have eaten ground lamb and goat cooked in a variety of ways, but the robust flavor of this dish is unforgettable: It lingers in the mind for days. Serve with
parathas
(page 18).

Serves 4.

20 to 25 whole black peppercorns

2 teaspoons cumin seeds

1 teaspoon fennel seeds

1-inch (2½-cm) piece fresh ginger

12 cloves garlic

1 pound (500 grams) freshly ground lamb

1 teaspoon red chile powder

2 teaspoons ground coriander

2 medium red onions, chopped

3 tablespoons vegetable oil

½ cup grated fresh coconut (or frozen unsweetened coconut)

1 large tomato, chopped

½ cup (30 grams) chopped fresh cilantro

10 to 12 fresh curry leaves

1½ teaspoons table salt

1. Place a small nonstick sauté pan over medium heat. Add the peppercorns, cumin, and fennel, and dry-roast for 3 to 4 minutes or until the seeds are fragrant. Let cool to room temperature, then transfer to a spice grinder and grind to a fine powder.