How to Cook Indian (39 page)

Shrimp Idlis

Steamed rice cakes with shrimp

New snack ideas are always welcome. Luckily, you can add just about any chopped vegetable, nut, or spice to
idli
batter. Here, we add shrimp. Serve these
idlis
with coconut cilantro chutney (page 520). See page 591 for details about
idli
steamers.

Makes 12.

½ cup (100 grams) parboiled rice

¼ cup (50 grams)
dhuli urad dal
(split skinless black gram)

4 ounces (110 grams) small shrimp, peeled and deveined

1½ teaspoons table salt

¼ teaspoon crushed dried red chile

1 tablespoon chopped fresh cilantro

1 tablespoon vegetable oil

1. Put the rice in a bowl, wash in plenty of water 2 or 3 times, and drain. Add 1½ cups (300 ml) water and soak overnight. Wash the
dal
and soak in 1 cup (200 ml) water overnight.

2. Drain the rice and put in a spice grinder. Grind to a smooth, thick paste. Transfer to a large bowl. Drain the
dal
and grind to a smooth, thick paste. Add it to the rice and whisk well.

3. Add 1¼ cups (250 ml) water to the batter and whisk to get a smooth consistency (a little thicker than pancake batter).

4. Cover the bowl with plastic wrap and set in a warm place to ferment for 4 to 5 hours or overnight.

5. Wash the shrimp well under running water and drain in a colander. Chop them and put in a bowl.

6. Place a steamer over high heat and add 2 cups (400 ml) water. Bring to a boil.

7. Reserving a few shrimp, add the rest of the shrimp to the batter along with the salt, chile, and cilantro, and stir well.

8. Lightly grease an
idli
mold with oil. Pour a spoonful of batter into each indentation and place one of the remaining shrimp over the batter in each.

9. Fit the
idli
molds onto the stand, place the stand in the steamer, and steam for 12 to 15 minutes. Remove from the heat and let cool for 3 to 4 minutes.

10. Spoon out the
idlis
and serve immediately.

Shrimp Karanji

Half moon–shaped pies stuffed with spicy shrimp

Karanji
is a very popular snack in Maharashtra. It is stuffed with a sweet coconut filling and is often made during festivals and for special occasions. I do something different here by using a savory shrimp filling. These are best consumed fresh, on the spot!

Makes 12.

1 cup (120 grams)
maida
(refined flour) or pastry flour

1½ tablespoons coarse
rawa/suji
(semolina flour)

¼ cup (50 grams) ghee

¼ cup (50 ml) milk

10 ounces (300 grams) shrimp, peeled and deveined

1 teaspoon fresh ginger paste (page 12)

1 teaspoon fresh garlic paste (page 12)

2 teaspoons fresh green chile paste (page 13)

½ teaspoon table salt

1 tablespoon plus 1 quart (800 ml) vegetable oil

2 medium red onions, chopped

¼ cup (25 grams) grated fresh coconut (or frozen unsweetened coconut)

¼ cup (13 grams) chopped fresh cilantro

1. Make the dough: Sift the
maida
into a bowl. Add the semolina and rub in the ghee with your fingertips until the mixture resembles bread crumbs. Add the milk and knead in enough water to make a semisoft dough. Cover the dough with a damp cloth and set aside for 30 minutes.

2. Wash the shrimp well under running water and drain in a colander. Chop them and put in a bowl. Add the ginger paste, garlic paste, chile paste, and salt, and stir well.

3. Place a nonstick sauté pan over medium heat and add 1 tablespoon of the oil. When small bubbles appear at the bottom of the pan, add the onions and sauté until light golden.

4. Add the shrimp mixture and cook until all the moisture evaporates. Add the coconut and cilantro, and stir well. Set aside to cool.

5. Divide the dough into 12 portions and roll them out into 3-inch (7½-cm) rounds. Place each round on a work surface, place 1 portion of shrimp mixture on one half of each round, and fold over to make a half-moon shape. Press the edges to seal the
karanjis
well.

6. Place a nonstick wok over high heat and add the oil. When small bubbles appear at the bottom of the wok, slide in the
karanjis,
two at a time, and cook, stirring with a slotted spoon, until they puff up slightly. Turn and continue cooking until both sides are light golden. Remove with the slotted spoon and drain on paper towels.

7. Serve hot.

Shrimp Vadai

Shrimp fritters

South Indian cuisine features many different fritters, and I like to serve this particular one to liven up a simple meal of lentils and rice.

Serves 4.

9 ounces (250 grams) small shrimp, peeled and deveined

1 medium red onion, minced

2 tablespoons grated fresh coconut (or frozen unsweetened coconut)

½ teaspoon ground turmeric

1½ teaspoons red chile powder

½ teaspoon
garam masala
(spice mix; page 27)

20 fresh curry leaves

1½ teaspoons table salt

¾ cup (75 grams)
besan
(chickpea/gram flour)

¼ cup (15 grams) chopped fresh cilantro

1 quart (800 ml) vegetable oil

1. Wash the shrimp well under running water. Pat them dry and put them in a food processor. Add the onion, coconut, turmeric, chile powder,
garam masala,
curry leaves, and salt, and pulse to make a coarse mixture.

2. Transfer to a bowl, add the
besan
and cilantro, and stir well.

3. Divide the mixture into 16 portions and roll them into balls.

4. Place a nonstick wok over high heat and add the oil. When small bubbles appear at the bottom of the wok, gently slide in the balls, eight at a time, and cook, stirring gently with a slotted spoon, for 3 to 4 minutes or until golden brown. Remove with the slotted spoon and drain on paper towels.

5. Serve hot.

Talela Rawas

Pan-fried marinated fish

Rawas
is Indian salmon, different from American salmon and quite big, with dark flesh. In the United States, you can substitute rockfish or grouper. This is a delicious but very simple dish, perfect for new cooks who don’t have much experience with fish. Serve it with
dal
and rice.

Serves 4.

1 pound (500 grams)
rawas
(Indian salmon) or rockfish or grouper fillets

2 tablespoons freshly squeezed lemon juice

1 teaspoon table salt

1½ teaspoons red chile powder

½ teaspoon ground turmeric

½ tablespoon tamarind pulp

¾ cup (110 grams) coarsely ground raw rice

½ cup (100 ml) vegetable oil

1 tablespoon chopped fresh cilantro

1. Cut the fish into 1-inch-thick (2½-cm-thick) slices. Wash well under running water and drain in a colander. Press the slices between paper towels to remove any excess moisture.

2. Sprinkle with 1 tablespoon of the lemon juice and ½ teaspoon of the salt, and set aside.

3. Put the chile powder, turmeric, tamarind pulp, the remaining ½ teaspoon salt, and 2 tablespoons water in a bowl, and stir well. Add the fish and stir to coat. Set aside to marinate for 15 to 20 minutes.

4. Add the ground rice and toss to coat.

5. Place a nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the fish pieces, a few at a time, and cook, turning once or twice, for a few minutes or until they are cooked through and both sides are light golden brown.

6. Transfer to a serving platter and garnish with the cilantro. Sprinkle with the remaining 1 tablespoon lemon juice and serve immediately.

Tandoori Pomfret

Pomfret cooked tandoor style

Pomfret cooked in a tandoor oven is the most popular fish dish in any good seafood restaurant in Mumbai. But for ease of preparation, I’ve given instructions for cooking it in a conventional oven. The best way to enjoy this fish is with lots of lemon juice and lemon wedges.

Serves 4.

4 (7½-ounce/220-gram) whole pomfret fish, (you can use pompano or butterfish)

1¾ teaspoons table salt

2 tablespoons freshly squeezed lemon juice

1 teaspoon fresh ginger paste (page 12)

1 teaspoon fresh garlic paste (page 12)

1½ cups (375 grams) plain yogurt

2½ teaspoons red chile powder

2 teaspoons
garam masala
(spice mix; page 27)

2 tablespoons vegetable oil

½ teaspoon
ajwain

¼ cup (25 grams)
besan
(chickpea/gram flour)

¾ teaspoon ground turmeric

¼ cup (60 ml) melted butter

1. Clean and wash the fish thoroughly. Pat dry with paper towels. Make incisions on both sides of each fish. Combine 1 teaspoon of the salt, the lemon juice, ginger paste, and garlic paste, and rub it all over the fish. Put the fish on a platter, and set aside for 20 minutes.

2. Combine the yogurt, the remaining ¾ teaspoon salt, the chile powder, and the
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/180°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 they do not overcook.

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