My Indian Kitchen (18 page)

10 fresh or dried curry leaves

2 dried red chili peppers, broken in half

20 fresh, large shrimp, peeled and deveined

1/2 teaspoon ground coriander

1/2 teaspoon Home-Style Garam Masala (page 35)

¼ cup (25 g) shredded, unsweetened coconut (frozen, reconstituted dried, or freshly grated) (page 24)

1 tablespoon plain yogurt

1 teaspoon Red Masala Paste (page 32)

1 teaspoon soy sauce

Juice of 1 lemon

2 tablespoons minced fresh coriander leaves (cilantro)

Salt, to taste

1 Heat the oil in a wok or very large sauté pan over high heat until hot. Add the mustard seeds, ginger, garlic, onion, curry leaves and red chili peppers and sauté for 1 minute.

2 Add the shrimp and cook just until they start to turn pink, 2 to 3 minutes.

3 Add the coriander, Home-Style Garam Masala, coconut, yogurt, Red Masala Paste, soy sauce, lemon juice and fresh coriander leaves; cook, stirring often, 2 minutes longer. Taste to check for seasoning and sprinkle with some salt if needed.

Stir-Fried Shrimp

Khadai Jhinga

This spicy shrimp dish is flavored with dried red chili peppers, cumin and fresh coriander leaves (cilantro). I always use fresh shrimp but frozen shrimp will also work well. This is one of my favorite and most requested party dishes. Serve this with Fried Puffed Bread (page 138) or Plain Basmati Rice (page 124).

Serves 4

Prep time: 15 minutes

Cook time: 15 minutes

3 tablespoons oil

1 teaspoon cumin seeds

2 dried red chili peppers, broken in half

10 fresh or dried curry leaves

1 red onion (about 1/3 lb/150 g), diced

1 green bell pepper, diced (about 1 cup/175 g)

1/2 teaspoon ground turmeric

1 teaspoon Asian chili powder or cayenne pepper

2 teaspoons Home-Style Garam Masala (page 35)

1 tablespoon tomato paste

Salt, to taste

16 fresh jumbo shrimp, preferably with tails, peeled with tails left intact

4 tablespoons chopped fresh coriander leaves (cilantro)

1 Heat the oil in a large skillet over medium-low heat. Add the cumin seeds, red chili peppers, curry leaves, onion and green bell pepper, and cook for 3 to 5 minutes, stirring occasionally, until the onion is translucent.

2 Add the turmeric, Asian chili powder or cayenne pepper, Home-Style Garam Masala, tomato paste and salt. Cook for 5 minutes, stirring constantly, until the spices are fragrant.

3 Add the shrimp and cook until they turn pink and are cooked through, about 5 to 6 minutes. Serve sprinkled with the chopped fresh coriander leaves.

Five Spice Blackened Salmon

Bengali Bhuni Macchi

Here’s my recipe for perfectly sautéed salmon, which, after much trial and error, does just what I want it to do: maintain the fish’s delicate flavor, keep it tender and moist, and, at the same time, create a wonderfully flavorful and crusty exterior. Although salmon is not a traditional Indian fish, I have discovered that aromatic Indian spices suit its richness. The bulk of the spices used in this recipe are inspired by the classic Indian Five Spice Mix (page 31), to which I have added some signature spices used in the classic American “blackening” spice mixture, with one important difference. Usually blackening seasoning has some cayenne pepper to provide heat. If you would like the salmon to be spicy, you could add ¼ teaspoon of Asian chili powder or cayenne pepper. When making this dish, experiment with the blend. I prefer to grind the whole spices to a coarse grind as I like the texture the coarsely ground spices create when the salmon is cooked—though you can certainly grind the spices to a fine powder, if you prefer. I like to serve this dish with Carrot Yogurt Slaw (page 46) and some crisp salad greens for a very flavorful yet light and healthy meal.

Serves 4

Prep time: 10 minutes

Cook time: 10 minutes

4 salmon fillets (about 6-oz/175-g each), skin removed

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

1/4 teaspoon fenugreek seeds

1 teaspoon fennel seeds

1/4 teaspoon garlic powder

1/2 teaspoon ginger powder

1 tablespoon paprika

11/2 teaspoons salt

1/2 tablespoon oil

Lemon wedges, for garnish

1 Place the salmon on a tray. Grind all of the whole spices (cumin, mustard, fenugreek and fennel) to a coarse powder in an electric spice or coffee grinder. Mix together the ground whole spices with the garlic, ginger, paprika and salt in a small bowl. Rub the spice mixture on both sides of the salmon fillets and let them marinate for at least 30 minutes. (If marinating longer than 30 minutes, place the fish in the refrigerator. Do not store the marinated fish for more than 12 hours as it will become overpowered by the spices.)

2 Heat the oil in a medium skillet over high heat. Cook the salmon fillets on one side for 2 minutes, without moving them. Flip them over and cook for 2 more minutes, again without moving them. Serve garnished with lemon wedges.

Mangalore Fish Curry

Mangalore Meen Kari

This vibrant and delectable curry comes from Mangalore, a region along the southwest coast of India with a cuisine dominated by fresh seafood, coconuts, dried red chili peppers and spices. The addition of tamarind gives this true southern curry a wonderful sour finish that cuts through the richness of the coconut milk. This curry is an everyday staple and is very common among several communities in the Mangalore region. I have vivid memories of walking with my father through the Saturday morning fish markets of my town with plastic bags looking for the fresh catch of the day to make Mangalore Fish Curry that evening. It is important to remember when preparing this dish to use a gentle hand while stirring as the delicate fish flesh might fall apart if you stir too vigorously. Simply swirl or shake the pan to gently mix everything together. For a complete meal, serve this dish with Plain Basmati Rice (page 124).

Serves 4

Prep time: 15 minutes

Cook time: 15 minutes

1/2 cup (125 ml) oil

10 fresh or dried curry leaves

1 onion (about 1/3 lb/150 g), sliced

1 tomato (about 1/3 lb/150 g), chopped

2 fresh green chili peppers, slit open lengthwise

2 teaspoons salt

¼ cup (100 g) Red Masala Paste (page 32)

3 cups (750 ml) coconut milk

1 cup (250 ml) water

11/2 lbs (750 g) fish steaks (pomfret, cod, kingfish or mackerel), washed and patted dry with paper towels

1 teaspoon tamarind paste

1 Heat the oil in a large skillet over medium heat. Add the curry leaves and onion and sauté until golden brown. Add the tomato, green chili peppers, salt and Red Masala Paste and sauté, stirring constantly, for 2 minutes. Stir in the coconut milk and water and bring to a boil.

2 Add the fish and tamarind paste and reduce the heat to medium-low. Simmer for 8 to 10 minutes, or until the fish is cooked. When done, the flesh of the fish will be tender and easily fall off the bone. Taste and add more salt if needed. Serve hot with rice.

TIP The most authentic fish to use for this curry is mackerel, which is very popular in the southwestern coastal areas of India. Other medium to full-flavored fish of your choice can be used but do be sure to purchase fish steaks rather than fillets as the bones give a lot of flavor to the curry.

Not everyone is a vegetarian in India— and several regional specialties made with meat and poultry have become classic dishes, loved by Indians and non Indians alike. Indian cuisine is as rich and diverse as its civilization. There are many regions of India where the cuisine is essentially meat-based. This is especially true in the north of India, in the Kashmir and Delhi regions, where the Mughals have left a deep and lasting influence on the cuisine. In this region, where seafood isn’t as readily available as compared to the southern parts, lamb, goat, and chicken form the basis of many popular dishes

Meat dishes are eaten in almost all the regions of India. Whereas meat-eating Hindus and Muslims like lamb and chicken (the cow is sacred to Hindus and Muslims are prohibited from eating pork), Christians prefer pork and beef. Pork is a must for any festive occasion in Goa, an area that was colonized by the pork-eating Portuguese in the sixteenth century. Some tasty beef dishes come from Kerala, a small coastal state in south India which is home to many Christian communities.

I have included some of my favorite traditional dishes in this chapter, along with some nontraditional “Indian-style” dishes, such as Spicy Lamb Burgers (page 117), which are great when grilled and served on a hamburger bun.

All the dishes in this chapter are treated as the main dish in a meal, with the side dishes (appetizers, vegetables and accompaniments) planned around it. Almost always, meat dishes are eaten with breads or rice.

Pepper Chicken

Murg Kali Mirch

The predominant flavors of this simple dish are the freshly crushed black pepper, lemon and fresh coriander leaves (cilantro). I like to make this recipe with double the amount of crushed black pepper. You can adjust according to your taste. Serve this dish with plenty of Baked Garlic Naan (page 134) and a side of Cucumber and Yogurt Raita (page 45) or Avocado and Roasted Cumin Raita (page 44).

Serves 4

Prep time: 15 minutes plus 2 hours for marinating

Cook time: 20 minutes

2 lbs (1 kg) chicken drumsticks, skinned

1/2 cup (125 g) plain yogurt

1 tablespoon plus 1 teaspoon peeled and minced fresh ginger

1 tablespoon plus 1 teaspoon minced garlic

1/2 teaspoon ground turmeric

1 teaspoon Asian chili powder or cayenne pepper

2 teaspoons salt

1/3 cup (80 ml) oil

6 tablespoons black peppercorns, pounded Juice of 1 lemon

4 tablespoons chopped fresh coriander leaves (cilantro)

2 teaspoons Home-Style Garam Masala (page 35)

1 Mix together the chicken, yogurt, ginger, garlic, turmeric, Asian chili powder or cayenne pepper and salt in a large mixing bowl. Marinate the chicken for at least 2 hours in the refrigerator.

2 Heat the oil in a heavy-bottomed nonstick pan over medium heat. When hot, fry the drumsticks until golden brown, about 10 to 15 minutes.

3 Reduce the heat to low and add the black pepper, lemon juice, fresh coriander leaves and Home-Style Garam Masala. Continue to fry until the chicken is fully cooked, about 5 minutes. Serve hot.

Lemon and Saffron Chicken Kebabs

Murg Zafrani Kebab

This elegant party dish is full of flavor and is very satisfying. Serve this dish with sliced tomatoes, red onions, and cucumber slices seasoned with salt and drizzled with lemon juice. Fold these skewers in whole-wheat wraps or Whole-Wheat Griddle Breads (page 136) to make a perfect grab-and-go meal. Here I broil the skewers, but they can also be cooked on an outdoor grill or in a grill pan on the stovetop.

Serves 6

Prep time: 15 minutes plus 4 hours for marinating

Cook time: 20 minutes

3 lbs (1.5 kg) skinless, boneless chicken breasts, cut into 1-in (2.5-cm) cubes

Twelve 12-in (30-cm) wooden skewers

6 lemon wedges, for garnish

Marinade

1 teaspoon cumin seeds, toasted

1 teaspoon coriander seeds, toasted

1 cup (245 g) plain yogurt

2 tablespoons chopped garlic

2 tablespoons peeled and chopped fresh ginger

2 tablespoons oil

1 tablespoons freshly-squeezed lemon juice

1 teaspoon grated lemon zest

4 tablespoons chopped fresh coriander leaves (cilantro)

Salt, to taste

1/2 teaspoon saffron

1 teaspoon Home-Style Garam Masala (page 35)

1 teaspoon black pepper

1 teaspoon Asian chili powder or cayenne pepper

1 Purée the ingredients for the Marinade in a blender until smooth.

2 Place the chicken and Marinade in a large bowl. Mix well, making sure that the chicken pieces are thoroughly coated with the Marinade. Cover and refrigerate for 4 to 6 hours.

3 Soak the skewers in water for 30 minutes. While the skewers are soaking, bring the chicken to room temperature.

4 Preheat the broiler to high and place the oven rack about 4 inches (10 cm) from the heat source. Brush a broiler pan lightly with oil. Place the chicken cubes on the skewers (5 cubes per skewer), leaving a 1/8 -inch (3-mm) space between the cubes, and arrange the skewers on the pan. Broil the chicken, turning the skewers over once, until browned in spots and just cooked through, 10 to 12 minutes total. Serve hot garnished with the lemon wedges.

Chicken Curry in a Hurry

Bhuna Masala Murg

Growing up, in my hometown of Udupi (a temple town near the Mangalorean coast of the state called Karnataka), we had a backyard garden (a thoota, as we called it), a cowshed, and always homemade meals made from scratch. Needless to say, the women of the house—my mother, aunts, grandmother—had a tremendously busy daily schedule. I wonder how they managed to beautifully squeeze in everyday’s (sometimes mundane!) work with such élan and grace, and always with a smile! This dish is one of my family’s favorite dishes, and one of my mother’s “quick-fix” meals. When we kids at home were craving a chicken dinner, my mom would cook this curry up in a minute’s notice. It is a very simple, easy-to-prepare curry that is almost impossible to mess up! The robust flavors of onions, tomatoes, ginger, garlic and Home-Style Garam Masala goes well with the succulent pieces of tender chicken that are cooked until the meat is falling off the bone. I like the depth of intense flavor that tomato paste gives to the curry, but it can be easily replaced by one medium-size ripe tomato. Serve this dish with some green vegetables like Spicy Coconut Green Beans (page 82) or Stir-Fried Okra (page 87) and Plain Basmati Rice (page 124) on the side.

Serves 4

Prep time: 5 minutes

Cook time: 15 minutes

1 large onion (about 1/2 lb/250 g), peeled and coarsely chopped

2 fresh green chili peppers, coarsely chopped