Friday, August 19, 2011
I love spicy 'n sour curries, especially fish curries (In Malayalam, these curries would be called "Erivum Puliyum ulla meen curry" - again meaning spicy and sour fish curry). Fish curries, to me, are not complete without the souring agents like tamarind or kokum. A lunch with rice and fish curry is the staple food back home. I am not a big fan of rice, but a lot of times I do crave for this lip smacking combo.
Serves 8-10 people
|Oil||- 2 1/2 tbsp|
|Onion||- 2 (1 lbs)|
|Ginger Garlic Paste|
- 1 1/2 tbsp
|Tomato||- 1 (0.25lbs)|
|Turmeric Powder||- 1/4 tsp|
|Chilly Powder||- 2 tbsp|
|Coriander Powder||- 1 1/2 tbsp|
|Fenugreek Powder||- 1/4 tsp|
|Tamarind Pulp||- 1 tbsp (concentrate form)|
|Water||- 2 cups|
|Fish||- 1 1/4 lbs (I used Mahi Mahi)|
|Salt||- to taste|
|Curry Leaves||- 2 twigs|
- Heat oil in a pan. I used coconut oil to give it that traditional flavor.
- Add onions that are very finely chopped to the oil and saute until they start to slightly brown.
- Add the ginger garlic paste and saute until the raw smell is gone.
- Add finely chopped tomatoes and saute until they are mashed.
- Add the turmeric powder, chilly powder, coriander powder and fenugreek powder and saute for a few minutes.
- Add the tamarind pulp to this. I used the store bought tamarind concentrate. If using normal tamarind, use a big lemon sized ball and use the water required as part of the recipe to make the paste.
- Add water and salt and mix well and let it boil.
- Add the fish pieces and curry leaves and let the fish cook.
- Turn off the stove and close the pan and keep aside for sometime before you serve.
Like any other fish curry, taste of this curry is also enhanced the next day. In addition to rice, you could also have this curry with chappathy, appam, etc.
Wednesday, August 10, 2011
I do not know if Kulfis can be called ice creams, they are kind of similar though. It has a different texture than that of ice cream. Making kulfi traditionally would have been a cumbersome task, with boiling and reducing milk, making cream, etc. Now that we get evaporated milk, condensed milk and heavy cream - all ready to use in cans - the preparation has become so easy and does not even need any cooking. I still remember the first time I had the chance to dive into this special dessert during my school days. It was a mutka kulfi of pistachio flavor (kulfi served in an earthen pot; mutka means earthen pot) and I think I should still have the mutka back home somewhere! The recipe I have here is adapted from Showmethecurry.com.
Makes around 24 kulfis (depending on the mold used)
|Condensed Milk||- 1 can (14 oz)|
- 1 can (12 oz)
|Heavy Whipping Cream||- 16 oz|
|Whipped Cream||- 8 oz|
|Saffron||- 1 big pinch|
|Sugar||- 1/2 tsp|
|Salt||- a pinch|
Cashews & Almonds
|- 1/2 cup (Coarsely ground)|
- In a mixing bowl, combine condensed milk, evaporated milk, heavy whipping cream and whipped cream and mix well using an electric blender or by hand.
- Grind the saffron together with sugar using a mortar and pestle and add to the above mixture.
- Add the coarsely ground nuts to the mixing bowl and fold in. You could use any nuts of your choice.
- Add a pinch of salt and mix well.
- Pour the mixture into Popsicle molds or you could use small cups as shown in the picture below.
6. If using cups, after pouring the mixture to the cup cover it with an aluminium foil. Insert a Popsicle
stick into the cup through the foil. The foil will help keep the stick in place.
7. Refrigerate the kulfis overnight and serve. To take the kulfis out easily, just rub the cup between your
hands and try to take the kulfi out by holding on to the stick.
You could use pistachios alone and make pista kulfis. I have been making this recipe for the last 2-3 years now and it is a hit with kids and adults. A perfect cooler for the summer!