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Creamy Mustard Salmon and NORTH InspirationsSeptem ber 14, 2013 Leave a Comment

 

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SPONSORED POST

What a bumpy and jumpy week this has turned out to be! After a long holiday week, I

have bounced into back to school week for the kids and audit season at work. Luckilyin our household cooking salmon always fits into the game plan. The audit seasonsomehow pales in comparison to the crazy making that is currently, “ in season” athome, and to add insult to injury my daughter informed me this morning that sheaccidentally broke my teapot. Seriously? And then I remembered Finland…

What does Finland have to do with any or all of this you might ask? A few weeks ago, Iagreed to participate in a NORTH promotion, well, because at that time it sounded funand I still had the teapot….

Life changes every few hours whether we like it or not, I now supposedly have a teapoton the way, at least that is what Amazon tells me and also officially have an errant cat, will tell about the cat in a couple of days.

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Last year, when we traveled we made a day and some stop in Finland, very much myhusband’s bright idea. It consisted of some moments, but was overall a little too coldfor me to really get into the swing of things. Cold and inactive as I felt, it did not deter this charming city at its farmers. Despite the lack of sunshine, there was a vibrantfarmers market that seemed to have everything from jams to furs.

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Talking of Finish food, we did sample some interesting Finish fare, in particular I wasthrilled with sapas, which essentially the finish version of small plates and out eveningwas a lot of fun over trying to decipher and savor a myriad assortment of flavors. In a

nutshell the food was nuanced with a lot of help from fruits and local flavors for seasoning. For better or for worse, we had stopped at Jurri in Helsinki, which seems to

 be just the stop for this Finnish take on small plates.

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This lovely hit restaurant had hit almost every interesting note that I could think of and

then some, it had tantalized the little people and the big people, too!

Rye breads and smoked salmon rules and it is not surprising and the clean and colorful building will happily confirm why Helsinki is considered the design capital of the

world.

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 Now, I would love to tell you that my one and a half days of experience with husbandand kids in tow make me an expert in Finish fare, but alas, the answer is not really. I dohave for us today an interesting salmon recipe, made with sour cream, mustard and

chives baked until just done. These flavors are probably just a little sharper thananything on the finish table, however, give this dish a try and you might even like it.

Creamy Mustard Salmon

and NORTH Inspirations

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Prep Time: 10 minutes

Cook Time: 25 minutes

 A lovely fusion dish where finish salmon meets Bengali mustard, yes, this too is

 possible! Overall, this is a delicate and luscious dish that gets done with less

than minimal attention,

Ingredients

3 tablespoons of freshly prepared mustard paste or Dijon style mustard

(the latter is simpler and milder)

½ cup sour creamSalt to taste

11/2 pounds salmon, cut into serving sized pieces

1 medium sized red onion, halved and thinly sliced

4 tablespoons butter 

1/3 cup chopped chives or dill

Instructions

1. In a mixing bowl mix in the mustard paste and the sour cream and toss

together.

2. Mix in the salt and add the salmon and mix well.

3. Pre-heat the oven to 350 degrees.

4. Place the salmon with the mustard sauce in a casserole.

5. Add the onions over the salmon and dot with the butter and sprinkle with

some of the chives and dill.

6. Bake until the salmon is cooked through and flakey.

7. Sprinkle with the remaining chives and serve hot.

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Filed Under Fish and Seafood, Mustard, Travels, Uncategorized, Weeknight CookingTagged With Finland, Fish, Helsinki, Memories, Quick Fix, Travel

Coconut Fish Curry with Cauliflower and Potatoes

June 15, 2013 4 Comments

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Summer has arrived, well at least in spirit, the weather seems to remind me of the rainyshadowy city of my childhood – Kolkata. It is possibly nostalgia that colors my

 perception, but the best part of Kolkata is its ability of maintain a calm pace amidst thehustle and bustle, rain puddles and yes, the streams of people. A hallmark of theKolkata monsoon is the coveted Hilsa fish, which in all this hustle and bustle is an

extreme rarity on our table. That with an eye towards eating green and sustainable, I tryto avoid fish being shipped halfway across the world restricting my emphasis and focuson local wild caught fish. Today’s rainy day fare was a simple and down home style,Fish Curry with Potatoes and Cauliflower.

The last few weeks of school reach a heady crescendo, with school trips and eventsfilling every waking day. It is also a busy time at work, with the fiscal year ending and

 budgets and ramp up planning for the next year. A year ends and planning for the newfiscal year begins. All of this makes me pause in reflect on the many begins and new

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years that I stumble into through the course of the year. All mark different beginnings,yet all of them allow an opportunity to pause, reflect and start afresh.

Sunday evening was a day I was tired beyond measure, so I turned to this fish curry thatserved as an one dish meal built in with vegetables and fish served with steaming hotwhite rice. Yes, a meal that is fairly Bengali in its roots and overall super comforting. Iam expecting mom to be visiting pretty soon and so I am getting ready for her visit.

Given that I have been fussing around with this post for all of three days now, it lookslike I shall be some what sparing on my blog. I am determined to take more time withher, and enjoy these weeks in a slow and measured pace.

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Coconut Fish Curry with

Cauliflower and Potatoes

 A simple Bengali inspired fish curry with cauliflower, coconut and fragrant 

 garden cilantro.

Ingredients

11/2 pounds of tilapia fillet, cut into 2 inch sized pieces

1 teaspoon turmeric

Salt to taste

2 tablespoons oil (preferably mustard oil)

1 teaspoon nigella seeds or panchphoron

1 medium sized red onion, cut into a fine dice

2 teaspoons fresh ginger paste

1 medium head (about 3/4 pound) of cauliflower 

1 medium sized potato, peeled,halved and thinly sliced

1 to 2 medium sized tomatoes

2 green chilies finely chopped1/2 cup coconut milk 

3/4 cup of water 

2 tablespoons of finely chopped cilantro

Instructions

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1. Rub the tilapia with the turmeric and the salt and set aside.

2. Heat the oil and add in the nigella seeds or the panchphoron and wait until

the seeds begin to crackle.

3. Add in the onion and the ginger and saute for about 3 to 4 minutes, until the

onions soften and begin to turn gently golden.

4. Add in the cauliflower and the potato and add in a little salt and mix well.

5. Cover and steam cook the vegetables for 6 to 7 minutes.

6. Remove the cover and add in the tomato and cook for about 3 minutes.

7. Gently add in the fish and the green chilies.

8. Add in the coconut milk and bring to a simmer and mix in the water.

9. Simmer the mixture for 10 minutes, until the vegetables are well done and

the fish is soft and the flavors are well mixed.10. The sauce should also thicken at this time.

11. Garnish with the cilantro and serve with steamed rice.

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Filed Under Bengali, Fish and Seafood, Uncategorized Tagged With Cauliflower ,cilantro, Fish, Fish and Seafood, Nigella, One Dish Meals, Summer , Tilapia

Guest Post and Giveaway -Fragrant and Creamy

Coconut Shrimp Curry

April 10, 2013 Leave a Comment

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 It is this time of theyear, that I again tend to get a sense of festivity. Much as I love Durga Puja, I have toconfess I am generally partial to non-denominational festivals. I find them easier toshare without any boundaries.

In Spring, my favorite festival therefore is Bengali New Year, which we Bengali

celebrate along with finishing our taxes here in the US. It only makes sense right, booksdone let us go on a food and festive journey (Just kidding!)

This year I have pulled out one of my favorite festive recipes for  Fragrant and CreamyCoconut Shrimp Curry or Chingri Malaikari and shared it with you on Smita Chandra’sBlog, Curry Twist.

She is also giving away a copy of my cookbook, The Bengali Five Spice Chronicles.

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To win the cookbook, you have to do a few simple things, head on over to my page onfacebook and like me (come on, I am likeable) and then leave a comment for Smitatelling her what your favorite spice is.

Please stay tuned on this site as well, because in between shopping for new cleats andenjoying the wonderful fresh spring weather, I shall try to share a few interestingrecipes for you to try through the rest of the year.

 

Filed Under Bengali Five Spice, Fish and Seafood, Regional Indian Tagged WithBengali, Chringri Malaikari, Coconut, Frangrant Coconut Shrimp Curry, Guest Posts,Shrimp, Smita Chandra

Slow Cooker Faux Shrimp Tikka Masala

March 7, 2013 2 Comments

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As I had promissed my friend, there was to be at least one more slow cooker recipe in theoffing. Actually, for some reason it has been a fish kind of week. I made fish about threetimes this week, about once more than our usual twice a week routine. And from whereI come from shrimp and fish fall into to the same category, come on they are both water 

 bound and bred.

An interesting thing about the word faux, is that I somehow like it better than false, itsomehow seems a little softer as if in some ways it is less offensive, almost fancier.Here again, I have gradations, what I mean by that is there are occasions when I do notlike either word such as in false or faux pearls. This being said, this faux shrimp tikkamasala turned out surprisingly better than expected. Traditionally, a tikka masala whichis a close cousin of the butter or makhani sauce uses tandoori style grilled proteinwhich in this case would be the shrimp but here I just add the shrimp and poached it inthe sauce and I am proud of myself that I actually used my imersion blender. Now, if 

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you do not have one you can do what I always do, cool, blend, return to the slowcooker and then simmer the shrimp until done. This recipe works especially well withshrimp and paneer.

It is richer than some of the average fare on my blog, but hey, sometimes you have to live a little.

In face, indulgences aside I was pretty excited that I worked out a fairly decent one dishvariation of this dish. Despite all its critics and faux ancestry, the tikka masala is stillquite a favorite on my table. This poached shrimp version does a very interesting job ofsoftening the shrimp and is much easier than accomplishing a good version of grilledshrimp which can dry out quite easily.

Kids and guests seem to like it, and honestly while I use them as an excuse I like it too!I finished most of it for lunch this week and even presentended that I was carrying a

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Print

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours, 10 minutes

Yield: Serves 6 to 8

healthy lunch from home.

But jokes aside, the sauce keeps well and the flavors improve with the keeping. Notuncommon with curry sauces but always worth a mention.

 

Slow Cooker Faux Shrimp

Tikka Masala

 A simple and rather authentic tasting slow cooker version of shrimp tikka

masala.

Ingredients

2 tablespoons oil

1 medium sized red onion, chopped

1 tablespoon fresh ginger paste2 pods garlic

4 tomatoes, diced

1 tablespoon tandoori masala

1 cup beaten greek yogurt

3/4 cup water 

11/2 teaspoons salt

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11/2 teaspoons sugar 

2 green chilies, minced

1 teaspoon garam masala powder 

1/2 cup heavy cream

2 pounds of large shrimp, shelled and de-viened

2 tablepsoons dried fenugreek leaves

Cilantro to garnish

Instructions

1. Place the oil in slow cooker and add in the onions, ginger and garlic and

turn the slow cooker onto to a 4 hour cycle on low.

2. After about half and hour the slow cooker will be sweaty and fragrant (I

know this does not should very appetizing but it all works out.

3. Add in the tomatoes, tandoori masala, greek yogurt, water, salt and sugar,

green chilies and stir well.

4. Let the mixture simmer well for about 3 hours.

5. At this point, use an imersion blender and add puree the mixture with the

cream.6. Add in the shrimp and fenugreek and continue cooking for 30 more

minutes.

7. Serve the mixture garnished with cilantro.

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Filed Under Fenugreek , Fish and Seafood, Slow Cooking, Tandoori Masala,Uncategorized Tagged With Curries, Fenugreek , Fish and Seafood, Indian Cooking,Shrimp, Shrimp Tikka Masala, Simple Shrimp Tikka, Slow Cooker , Tandoor 

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Spicy Salmon Stew with Red Potatoes and Rosemary

February 19, 2013 3 Comments

Theweekend (yes, the one that is almost over was uneventful). All thing considered it

 provided me some rest between the runs here and there.

I have been battling a touch of restlessness, I am not quite sure why.

I had a planned TV event with the nice folks at CT style, (I promise to share once theyair the segment). In time, for the so-called TV debut Aadi was sick yesterday. Well, somuch for fixing and fussing, I ended up getting there actually looking like I always do,hastily put together with some added color to mask the haste. All things considered,though I enjoyed the experience, I love anything to do with food and cooking, what can I

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say?

All in all, I was proud of how I balanced things, I packed and prepped for the demowithout disrupting the household and finished things calmly and came back to spendtime with the little one. I am definitely getting better at the juggling act.

This post is really a slightly varied version of something that I put together quite

frequently. We tend to eat fish at least two to three times a week, so if I were to give upsomething for lent, chances are I would actually pick fish.

In fact, coming to think of it, I notice that I have not posted a fish recipe on this site for awhile and I cannot even blame it on the book. Well, the Friday Fish Dish is achallenge, that the folks at Lohud are doing, and this weeks version was one I could notreally think of skipping off. The only ingredient to this dish, that I had not planned onwas really the rosemary, which actually matched the spicy bouquet of spices in this

dish quite well.

The dish for me is mostly about the potatoes, so, if you want you can transform this intoan interesting vegetarian dish, by skipping the salmon, but then again if you try it as is,you will agree that the rich tasting fish complements the soft and saucy potatoes

 perfectly, so I guess it works. While the potatoes cooked, I tossed the fish in somecayenne and turmeric. I started off the potatoes with some onions, garlic, cumin and

 black pepper and salt, of course.

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 to 6 servings

The potatoes then simmered in some white wine with the rosemary, until they were niceand soft and the sauce was nice and thick. At this point, I added in the salmon and

cooked it for about six or seven minutes. I added some more lime and garnished it withchopped scallions, this worked out to be a wonderful one dish meal. Hearty andcomplete. The colors and flavors bracing me for the rest of the week ahead.

 

Spicy Salmon Stew with Red

Potatoes

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 A hearty well spiced fish stew with salmon and potatoes, seasoned with lime,

 pepper, rosemary and scallions.

Ingredients

3 tablespoons extra-virgin olive oil

1 medium sized white onion, diced

1 tablespoon minced garlic

6 to 8 scallions, chopped, whites and green separated

6 small red potatoes, coarsely diced

3/4 teaspoon powdered cumin

3/4 teaspoon coarsely ground black pepper 3/4 teaspoon minced rosemary

3/4 cup of dry white wine

Salt to taste

1 pound of salmon fillet

1 limes

1/2 teaspoon turmeric

3/4 teaspoon red cayenne pepper 

Instructions

1. Heat the olive oil on medium heat and add in the white onion, garlic and

the scallion whites and saute for about 6 minutes.

2. The onions should soften considerably and turn a pale toffee color.

3. Add in the red potatoes and mix in the cumin, black pepper and rosemary

and mix well.

4. Add in the wine and some salt and simmer the mixture for 10 minutes. The

 potatoes should be folk tender at this point.

5. Turn the heat on high and evaporate most of the cooking liquid.

6. While the potatoes are cooking, cut the salmon into 1 inch sized pieces.

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7. Cut the lime and squeeze half the juice over the fish and add in the turmeric

and the red cayenne pepper and set aside.

8. Once the sauce has mostly evaporated add in the salmon and cook for 

about 6 to 7 minutes until just cooked through.

9. Turn off the heat, squeeze in the remaining lime, garnish with the scallion

greens and serve.

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Filed Under Cumin, Fish and Seafood, Uncategorized Tagged With Fish on aWeeknight, Fish Stew, FridayFishDish, Lent, Lohud, Red Potatoes, Rosemary,Scallions, Winter 

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Rice and Curry – Sri Lankan Roasted Curry Powder

and Shrimp Curry

January 21, 2013 5 Comments

 A couple of months back, I had told you about how I was working through the SriLankan cookbook by Skiz Fenando - Rice and Curry.

In a house, where I am constantly working with my own recipes developing them for  myown cookbooks and columns. Then again there is the constant cooking for the kidsroutine and I promise you the amazing and sharp flavors of this cookbook puts therecipes way beyond the children’s reach but possibly why we have been loving the

 book. Today I will share the shrimp recipe that we have been enjoying and someday Iwill also share the chicken curry recipe which has almost become a sunday staple.

I adapt the shrimp recipe just a little to add some bell peppers to the dish. It really ismore about the color factor that I love so much because with cayenne, tamarind and

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lime the shrimp has plenty of happening flavor.

At the heart of the Rice and Curry recipes are

Skiz’s recipes for his curry powders a roasted variety and the raw curry powder whichhe uses for recipes such as the carrot curry recipe posted here. I have also shared mythoughts and some insights to the book in my first post.

Sri Lankan Roasted Curry

Powder

Ingredients

1 tablespoon uncooked rice

4 tablespoons coriander seeds

2 tablespoons cumin seeds

2 tablespoons fennel seeds

2 inch piece cinnamon stick 

1/2 teaspoon fenugreek seeds

1 teaspoon black peppercorns

1 teaspoon black mustard seeds

1 teaspoon turmeric powder 

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1 teaspoon cardamom seeds

5 cloves

2 inch piece of pandanaus leaf 

2 springs (about 10) curry leaves

Instructions

1. Roast each spice separately in a small frying pan until darker and

arromatic.

2. Place in a coffee or spice grinder and grind until smooth.

3. Store in an air-tight container and use as needed.

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This curry powder has a nice balance of flavors and enough distinction for it to become my go to powder. Now, the best part of all is that you can actually get the curry powder pre-made from Skiz’s site. On to the shrimp curry, I will mention that for some reason mydishes have been ending up saucier than Skiz’s pictures and there is more evidence of the coconut milk that is so generously applied to these curries. My dishes have acreamier appearance to them.

However, they are all good! Skiz has a section on the health benefits of coconut and it

is quite the trend these days. Coconut is full of monosaturated fats that is supposed tospeed up your metabolism.

For me as with most things, it is always about taste. The bengali girl that I am, I lovethe combination of matching shrimp with coconut. Very native to me, but in this recipewe are talking spice loaded action packed fun.

I have made this dish so many times, I am actually writing up the recipe as I like to

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make it. It is close and it feels more instinctive that way. It meshes into the nice andcasual style of the book.

 

Sri Lankan Shrimp Curry

Ingredients

2 tablespoons oil

1/2 teaspoon black mustard seeds

1/4 teaspoon fenugreek seeds11/2 tablespoons Sri Lankan Roasted Curry Powder (per recipe above)

1 large onion, thinly sliced

11/2 teaspoons minced ginger 

4 pods of minced garlic

1/2 teaspoon turmeric

1/2 teaspoon red cayenne pepper 

1 tablespoon finely minced lemon grass

10 curry leaves

1 green chili minced

2 pounds of large shrimp shelled and deviened

Salt to taste

1 tablespoon tamarind paste

1 cup of coconut milk 1 lime

2 tablespoons cilantro to garnish

Instructions

1. Heat the oil on medium heat and add in the mustard seeds and wait for 

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them to crackle.

2. Pound the fenugreek seeds and add into the oil with the curry powder and

stir well.

3. Add in the onion, ginger and garlic and stir and cook for about 5 minutes

until the onion wilts and begins to turn softly golden.

4. Add in the turmeric, cayenne, lemon grass and the green chili and stir well.

5. Add in the shrimp and the salt.

6. Mix in the tamarind paste and the coconut milk and bring to a simmer and

cook for about 5 minutes until the shrimp turns dark red.

7. Turn off the heat.

8. Squeeze in the lime juice, stir in the cilantro and serve.

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Filed Under Cumin, Curry Leaves, Fennel, Fish and Seafood, Uncategorized TaggedWith Cookbooks, Essential Spices, Rice and Curry, Shrimp, Shrimp Curry, Skiz

Fernando, Sri Lanka, Winter 

Chili Garlic Hakka Shrimp – Pan Fried Shrimp In a

Spicy Tossed Sauce

December 7, 2012 2 Comments

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It has been a busyweek, with a lot recipe stimulation between sending out some recipe to people here andthere, and then just dealing with the routine between the blogger cook-off and my spicesand seasons column I have shyed away a little from this space. But, then again thisspace is my virtual home and like my real home, it is a little spotty, a little messy and

has a few gems here and there. I do not want to be that kind of girl who ignores her blogfor months when a book is out. There I have said it, I am not that kind of girl!

This being said I am the kind of girl, who needs an excuse to simplify a recipe, and of course indulge in her share of fried food. The excuse does not need to be real, a coupleof evenings ago it was the stress of badly compiled PTA cash envelopes. BTW, folkstry counting $5k of mismatched bills that are actually supposed to add up to $4.9K , so Ithink you will forgive me my bad habits. But, for the record, I help with our PTA.

So, we are into my favorite domain of Indo-Chinese food, and this recipe is a creationthat really is as simple as it is addictive.

[Read more...]

Filed Under Fish and Seafood, Uncategorized, Weeknight Cooking Tagged Withcilantro, Fish and Seafood, Indo-Chinese, Scallion, Shrimp, Weeknight Quick Fix,Winter 

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Thai Inspired Salmon Salad

July 21, 2012 Leave a Comment

The weekend cooking isnow a big deal, earlier the kids used want to try out different restaurants which theystill like doing, but they have morphed in to this mode where they want me to makedifferent things for them. All this is well and good, but there is still a marked difference

 between their flavor palates and my husband’s.

I realize that this is not an uncommon dilemma, in that different members of thehousehold tend to like different food preferences. My friend Susan is mostly vegetarianwith a meat loving husband, JL here, who is a passionate and committed vegan has anomnivore husband. We have worked out the meat versus non-meat issues in our 

household. We tend to agree on fish and seafood and some chicken, on occasion I dolike lamb, very rarely though. In general, the food I post is the food of our householdand I think for the most part we get our veggies and grains in without disavowing themcompletely.

Speaking of fish and seafood, one of the pantry staples or should I say refrigerator staples is wild salmon, usually the sockeye variety. Although this week, I had somefrozen silver brite salmon. I am trying to wind down the frozen fish supplies since, Ihave finally found a fish supplier near us that I am happy with.

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Print

Once, I had identified the main dish, so to speak, I was trying to figure out a way tocook it that would work for all of us. I tried poaching it with classic Thai seasoningsand continuing the theme of ingredients to arrive at a moist and flavorful salad. The red

 pepper flakes were tossed in at the end for us. The kids had their as regular whole grainsandwiches and we had them as open sandwich, over slightly warmed whole grain

 baguette slices from my favorite local bread maker.

This recipe was an amazing surprise and fits in beautifully into the summer table, andadds a touch of soothing brightness with its soft colors. Lobster roll lovers might wantto give this recipe a try.

Thai Inspired Salmon Salad

Ingredients

1 and ½ pounds wild salmon fillets

3 to 4 kafir lime leaves, torn

1 and ½ tablespoons fish sauce

2 tablespoons rice wine

½ cup water ½ tablespoon freshly grated ginger 

4 to 5 tablespoons mayonnaise

1 tablespoon peanut butter 

4 tablespoons red onion, very finely chopped

2 tablespoons finely chopped cilantro

½ teaspoon red pepper flakes

½ fresh lime

1 small fresh, thinly sliced cucumber 

1 fresh whole grain baguette

Olive oil for dusting

Instructions

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1. 1. In a large flat wok or saucepan, add the salmon, lime leaves, fish sauce,

water and ginger.

2. 2. Cover and poach for 7 to 8 minutes, the fish should be just cooked

though.

3. 3. Drain the liquid and remove the lime leaves. Skin the salmon, if there is

any skin on the fish.

4. 4. Place in a mixing bowl.

5. 5. In a separate bowl mix the mayonnaise and peanut butter thoroughly and

then add to the salmon and mix well with the fork, to flake the fish but

leave some texture.

6. 6. Mix in the red onion, chopped cilantro, red pepper flakes and squeeze in

the lime juice and mix well.7. 7. Thinly slice the cucumber.

8. 8. Heat the oven to 350 degrees, slice the baguette and brush with olive

oil.

9. 9. Place the slices on a baking dish and cook for 6 minutes, until nice and

warm.

10. 10. Pile with the salad, top with cucumber and serve.

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Rosy is fromPakistan, she came to school with her husband and unlike the rest of usinstead of living in the dorm she lived in a small apartment off campus. Her worldcombining school and household seemed so alien at times to me, but the seductivecomfort of her cooking drew me in. She had no dearth of samplers on her small table,so she often cooked her food, community style. Her dishes were hearty robustly spicedstews, comforting curries and several other one pot dishes. She taught me how to let the

rice rest, before serving a pilaf to allow the rice to, “bloom”. She also introduced me tothe black cardamom. This was a new spice to me, not used a lot in my mother’s kitchen but I learnt to love its husky smoky taste.

We often completed assignment together, nourished by the simple comfort of her meals,we also chatted and shared many a vision of the future together.

After graduation, I connected with Rosy, over facebook in the last year and learnt thatshe had two beautiful boys (now in their teens), she spent the rest of her time teaching

and in just the past year she and her husband has started a new restaurant. His familywas in the hospitality business, but she had always wanted to branch out to somethingsmaller and more personal and it was nice to see that she had been able to accomplishthat.

I share with you a one-dish recipe that is inspired by some thing she used to cook quiteoften. A hearty rice dish that was a one dish meal, enriched with her black cardamomsand complete with a generous dose of butter. It might be argued that you might addclarified butter to this, but back then in a graduate school setting that might be a novelty

She added chunks of fish (canned sardines) to this recipe, it is still my go to comfortfood. If I am in a real rush I use canned sardines. I have also added Vidalia onions as afinishing touch, and through in the diced potatoes that my mother adds to her fish pilaf.

Comfort One Dish Fish Pilaf 

Prep time: 30 mins Cook time: 1 hour Total time: 1 hour 30 mins

Serves: 6-8

Comfort Chickpea and Fish Pilaf – Memories of Black Cardamom

 Author: Rinku Bhattacharya

 

Ingredients

cup oil

1 and ½ teaspoons turmeric

1 large potato, peeled and diced

Salt to taste

2 onions, thinly sliced

1 teaspoon grated ginger 

11/2 cup basmati rice, washed and dried

Print

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Prep Time: 20-25 minutes

Cook Time: 25-30 minutes

Serves 6-8

 

Ingredients

 

½ cup oil

1 and ½ teaspoons turmeric

1 large potato, peeled and diced

1 cup cooked chickpeas

1 eggplant cut into small pieces

1 teaspoon cumin powder 

1 teaspoon coriander powder 

3 bay leaves

2 black cardamoms

1 teaspoon black peppercorns, coarsely ground

2 and ½ cups broth

2 tablespoons butter 

1 sweet Vidalia onion, sliced2 tomatoes, chopped

2 cans of oil packed sardines, drained and cut into pieces

1 tablespoon chopped cilantro

Instructions

1. Heat half the oil on medium heat, in a large cooking pot.

2. Rub the potatoes with ½ teaspoon of turmeric.

3. Sprinkle with ½ teaspoon of salt and set aside.

4. Add in the remaining oil and add the onions and sauté for about 6 to 7 minutes, until the onions soften and

begin to turn golden on the edges.

5. Add in the ginger and the basmati rice and fry the rice for 3-4 minutes.

6. Add in the chickpeas and eggplant and mix well.7. Add in the cumin powder, coriander powder, bay leaves, cardamom and black peppercorns.

8. Add in the broth with the remaining turmeric and bring it to a simmer.

9. Cover and cook on medium heat for 20 minutes.

10. In the meantime, heat the butter and sauté the Vidalia onion, until soft and beginning to turn golden.

11. Remove the cover of the pot and add in the fried potatoes, onions and the tomatoes and st ir well but gently so

as to not break the rice grains.

12. Lower the temperature and cook for 3 more minutes.

13. Turn off the heat and mix the sardines.

14. Keep the dish covered for 10 minutes before serving.

15. Garnish with the cilantro and serve.

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Salt to taste

2 onions, thinly sliced

1 teaspoon grated ginger 

11/2 cup basmati rice, washed and dried

1 cup cooked chickpeas

1 eggplant cut into small pieces

1 teaspoon cumin powder 

1 teaspoon coriander powder 

3 bay leaves

2 black cardamoms

1 teaspoon black peppercorns, coarsely ground

2 and 1/2 cups broth

2 tablespoons butter 

1 sweet Vidalia onion, sliced

2 tomatoes, chopped

2 cans of oil packed sardines, drained and cut into pieces

1 tablespoon chopped cilantro

 

Method of Preparation

 

1. Heat half the oil on medium heat, in a large cooking pot.

2. Rub the potatoes with ½ teaspoon of turmeric.

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3. Sprinkle with ½ teaspoon of salt and set aside.

4. Add in the remaining oil and add the onions and sauté for about 6 to 7 minutes, untilthe onions soften and begin to turn golden on the edges.

5. Add in the ginger and the basmati rice and fry the rice for 3-4 minutes.

6. Add in the chickpeas and eggplant and mix well.

7. Add in the cumin powder, coriander powder, bay leaves, cardamom and black  peppercorns.

8. Add in the broth with the remaining turmeric and bring it to a simmer.

9. Cover and cook on medium heat for 20 minutes.

10. In the meantime, heat the butter and sauté the Vidalia onion, until soft and beginningto turn golden.

11. Remove the cover of the pot and add in the fried potatoes, onions and the tomatoesand stir well but gently so as to not break the rice grains.

12. Lower the temperature and cook for 3 more minutes.

13. Turn off the heat and mix the sardines.

14. Keep the dish covered for 10 minutes before serving.

15. Garnish with the cilantro and serve.

 

Filed Under Fish and Seafood, Regional Indian, Slow Cooking, Uncategorized TaggedWith Chickpeas, Eggplant, North Indian, One Dish Meals, Pliafs, Rice and Pasta, RiceDishes, Sardines

Fish Cakes with a Crisp Coating – Macher Chop

February 26, 2012 Leave a Comment

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Once, I gotto a comfort level I started making the fish chops in larger batches for company. Theyworked very well, since most of the work with the exception of the frying could bedone ahead of time. People began to like these little cakes so much, that I began to

 pay more attention to them. I gradually added more flavor with fresh spices andherbs. Eventually, many crisp chops later, I ultimately settled into this version that

 people began calling my signature version. In fact, even my mother who was initiallyskeptical began to like my fish chops. She agreed that they were a pretty good

adaptation of the real deal.

One day, my husband’s close friend (the one we have name his BFF) decided to ask mehow these were made, and I gave him fairly detailed directions. He then began makingthem, his version at first was close to mine and then he began straying, but bravelyclaiming consistency. This was the beginning of the problem, since he proffered theamended versions and called them my recipe, despite the straying, modifications andchanges.

Eventually, he simplified these cakes to a pleasant but completely different version thathe debuted at an event. I saw a pale creature without any coating of breadcrumbs, beingsavored by our friends. Seeing me, the BFF, happily informed the group that thefishcakes they were savoring were my signature fish chops. I was unsure how torespond to this, other than bravely gulping down some of the wine in my glass andsmiling, well, maybe kind of choking and smiling.

I wonder how many times this happens, when someone tries to pay a compliment and it

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 backfires. I later related this to my mother, who pointed out that the gentleman wassimply being gracious, after all, the idea is the only thing that we can attribute to theoriginal cook.

What we do with the recipe is essentially our interpretation. Seeing, my puzzled look,she clarified that this was no different from any other creative process, this is why sheexplained the same subject could be painted differently with different artists.

To bring across the point, she asked me whether I considered these fishcakes anoriginal recipe. I informed her without thinking, that this was her recipe that I followedwell almost, I stumbled.

She smiled a telling smile, making me realize that my recipe was different from her recipe, however the attribution was in the idea. I guess original or not, people often askme for the recipe for these fishcakes so I think it might be a good idea to keep them

maybe for someone else to adapt or try as I make it. In fact, for better measure sincemore the merrier, I have also offered you the BFF’s version.

I usually doserve these with the classic Bengali mustard, which is almost as essential to this cakes

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as is the crispy coating.

Fish Cakes with a Crisp Coating (Macher Chop)

It is important to make sure that the fish is well drained, so that there is no moistureseeping in to the breading. It is important to keep the chops in the fridge for a while tolet the coating bind, the key is to have a good savory crisp coating with a nice smoothsavory filling.

Prep Time: 1 and 1/2 hours (includes time for refrigerating the fish cakes)

Cook Time: 25-30 minutes

Makes about 35 inch round cutlets

Ingredients

2 large Idahopotatoes, boiled in their jackets

1 large can of water packed tuna( thoroughly drained)

2 green serrano chilies, minced

2 tablespoons chopped cilantro

Lots of fresh ground lemon pepper 

1 teaspoon salt

1 red onion, very finely minced

1 tablespoon grated ginger 

3/4 cup all purpose flour 

1/2 cup water 

Dry breadcrumbs

Oil for frying

Method of Preparation

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1. Peel the potatoes and mash the potatoes well.

2. Mix in the tuna (it is important to make sure that the tuna is well drained or themoisture will impact the texture of the chops)

3. Mix in the chilies, chopped cilantro, lemon pepper, salt, red onion and ginger untilwell mixed. I like to use my hands for mixing to get a smooth and even texture.

4. Prepare a batter with the flour and the water, the texture should be thick, much like pancake batter.

5. Take a small amount of the fish and potato mixture and shape into a small round andflatten this to form a circular cake.

6. Dip the cake in the batter and then coat well with the breadcrumbs.

7. Set this aside on a dry plate and continue until all the mixture is used up.

8. Place these fishcakes in the refridgerator for at least an hour.

9. Heat the oil in a skillet or wok, this should be done on medium heat until the oil isvery hot. Test with a breadcrumb.

10. Place the cakes about 3-4 at a time, depending on the size of the skillet and fry thecakes for about 3-4 minutes on each side. The temperature of the oil is important toachieve a smooth and well browned texture.

11. Fry all the cakes in this manner and serve them with ketchup, the mustard or tartar sauce.

BFF’s Fish Cutlets (that is what he calls them, I promise to do these with pictures

later)

This is simpler version of the chops above developed by one of our good friends. Thisrecipe is simpler and certainly great on a busy day.

Prep Time: 10 minutes

Cook Time: 25 minutes

Makes 20 2 inch cakes

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Ingredients

2 large potatoes, boiled and cooked in their jackets

2 cups canned salmon (this is preferred in this recipe), well drained

1 tablespoon ginger garlic paste

1 teaspoon salt

1 teaspoon red chili powder 

½ teaspoon garam masala powder 

1 egg for binding

Oil for frying

Method of Preparation

1. Peel the potatoes and place in a mixing bowl.

2. Add the salmon and the ginger garlic paste, salt, red chili powder, garam masala powder and mix well.

3. Add in the egg and mash the mixture well and shape into small cakes.

4. Place the cakes in the refrigerator for 30 minutes to bind.

5. Heat the oil in a skillet and place the cakes about 5 at a time (depending on the sizeof the pan), and cook for about 4 minutes on each side.

6. Remove from the oil, drain on paper towels and serve.

Recipe type: Appetizer 

Prep time: 1 hour 30 mins Cook time: 30 mins Total time: 2 hours

Serves: 10

Fish cakes with a Crisp Coating – Macher Chop

 

 A classic Bengali appetiser that is great for all seasons

Ingredients

2 large Idaho potatoes, boiled in their jackets

1 large can of water packed tuna( thoroughly drained)

Print

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Filed Under Bengali, Fish and Seafood, Uncategorized Tagged With Appetisers,

Bengali, cilantro, Fish, Fish Cake, Lemon Pepper , Macher Chop, Snacks« Older Posts

About Cooking in Westchester

About Cooking in Westchester

Hi, I am Rinku! Cooking in Westchester, is about simple and sustainable cooking frommy kitchen and backyard. I love spices, children, numbers and my camera (not in any

 particular order). A financial … [Read More...]

2 green Serrano chilies, minced

2 tablespoons chopped cilantro

Lots of fresh ground lemon pepper 

1 teaspoon salt

1 red onion, very finely minced

1 tablespoon grated ginger 

¾ cup all purpose flour 

½ cup water 

Dry breadcrumbs

Oil for frying

Instructions

1. Peel the potatoes and mash the potatoes well.

2. Mix in the tuna (it is important to make sure that the tuna is well drained or the moisture will impact the texture

of the chops)

3. Mix in the chilies, chopped cilantro, lemon pepper, salt, red onion and ginger until well mixed. I like to use my

hands for mixing to get a smooth and even texture.

4. Prepare a batter with the flour and the water, the texture should be thick, much like pancake batter.

5. Take a small amount of the fish and potato mixture and shape into a small round and flatten this to form a

circular cake.

6. Dip the cake in the batter and then coat well with the breadcrumbs.

7. Set this aside on a dry plate and continue until all the mixture is used up.8. Place these fishcakes in the refridgerator for at least an hour.

9. Heat the oil in a skillet or wok, this should be done on medium heat until the oil is very hot. Test with a

breadcrumb.

10. Place the cakes about 3-4 at a time, depending on the size of the skillet and fry the cakes for about 3-4

minutes on each side. The temperature of the oil is important to achieve a smooth and well browned texture.

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All about Spices

Spicy Sunday – Nigella SeedsToday is really a Monday, that feels like a Sunday! So, it gives me the prefect excuse towork through this round-up. That, and the fact that I need something grounding to roundoff this - not the greatest of weekends! So, let’s talk nigella, a much loved spice in theBengali kitchen, one of [...]

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