CLICK HERE FOR THOUSANDS OF FREE BLOGGER TEMPLATES »

Friday, January 25, 2008

Curry Flava

I adore Indian food and can eat it every day.  Just saw this fab recipe by Rupa Gulati which had me salivating like Michael Jackson at a boys choir.



STEAMED SEA BASS WITH COCONUT CHUTNEY (Patrani machi)

This Parsee dish is traditionally cooked in banana leaves, but aluminium foil is a practical and more readily available substitute. Ready-grated coconut can be found at most good Indian shops, or crack open a fresh coconut and grate it on a box grater.

Serves 4

  • 4 x 175g sea bass fillets
  • Juice of 2 limes
  • 4tbsp grated fresh coconut
  • 4 large green chillies, roughly chopped with seeds
  • 4tbsp roughly chopped fresh coriander
  • 2tbsp fresh mint leaves
  • 1tsp cumin seeds, toasted and ground
  • 1tsp sugar
  • To finish:

  • 1tbsp chopped coriander
  • 1tbsp grated fresh coconut Lime wedges
  • Put the fish in a shallow dish and squeeze the juice of one of the limes over it.

    Put the coconut in a food processor and add the green chillies, fresh coriander, fresh mint, cumin, sugar and the remaining lime juice. Process the chutney until smooth, adding a splash of water if needed.

    Tear off four large squares of foil - large enough to wrap around each sea bass fillet. Put a fillet on each piece of foil and coat with a generous layer of the coconut chutney. Wrap the foil around the fish to make a neat parcel.

    Using a steamer, cook the fish for 5-7 minutes, depending on the thickness of the fillets. Unwrap each parcel, scatter with chopped coriander and coconut, and serve straight away with a wedge of lime on the side.

    BANANA AND CARDAMOM LASSI

    Lassis are refreshing yogurt-based drinks. With banana added, they become Indian smoothies, perfect for breakfast or a healthy snack during the day.

  • 7fl oz/200ml Greek yogurt
  • 2 ripe bananas, sliced
  • 10 ice cubes
  • ¼ tsp ground cardamom seeds
  • 2 tsp honey
  • Put the yogurt in the liquidiser and add the sliced banana Tip the ice cubes into a plastic bag and give them a good bash with a rolling-pin to break them up. Add to the liquidiser along with the ground cardamom and honey.

    Blend everything until smooth, adding a few more ice cubes if it's too thick. Add a little more honey if you like. Pour the lassi into 2 tall glasses and serve straight away.


    0 comments: