Food

I have used dried prawns for this dish. You need to wash the prawns well as it can be rather salty. Dried prawns have a distinct flavour which tends to overpower a dish. Hence you need to cook it with vegetables that compliment its distinct flavour. If you don’t have cluster beans use brinjals, it works just as well.

Ingredients
Cluster beans/gawar – 250 grams
Dried prawns – a handful
Potatoes – one large, diced thumbnail sized
Onion – one large, minced
Tomatoes – two, large and diced
Green chillies – two, minced
Curry leaves – two sprigs
Ginger and garlic paste- one teaspoon
Jeera/cumin seeds – one teaspoon
Turmeric – 1/2 teaspoon
Red chilli powder- one teaspoon
Coriander powder- one teaspoon
Salt to taste
Oil as required
Lime – squeeze a little

Mise en place (preparation)
Soak the dried prawns in water. Drain and squeeze excess water. Cut cluster beans the size of your pinky nail (the smallest nail). Do this evenly and nicely. Cut all other vegetables as indicated above.

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Spicy Beef curry

Beef – 1/2 Kg
Onion – 1 sliced
Green chilly – 1 chopped
Turmeric-1/4 teaspoon
Coriander powder – 11/4 teaspoon
Red chilly powder- 1 teaspoon
Pepper powder- 1 teaspoon
Meat masala – 1 teaspoon
Curry leaves – 5 sprigs
Fresh coriander – one handful
Mustard seeds – 1/2 teaspoon
Salt to taste
Coconut oil

Method
In a pressure cooker add the diced meat, salt and pepper powder. Pressure cook for four whistles and set aside.

In an earthenware pot heat the coconut oil. Add the mustard and let it crackle. Add the chillies and curry leaves followed by the onions. Allow this to cook till the onions are translucent. Now add the tomatoes and continue cooking for three minutes on low heat. Add all the powdered spices and three tablespoons of water and cook this mixture on a low heat. Now add the cooked beef along with the stock. Remember the stock has salt so go easy with seasoning . Cook the meat on low fire for about 40 minutes till semi- dry or till gravy is thick. Alternatively you could add more stock if you want a thinner gravy. Add the chopped coriander and serve.

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Prawns in orange and ginger sauce

Here are a few tips to keep in mind

1. Ginger and orange is a classic combination and the sweet and sour combination of orange juice blends very well with shellfish or any flat fish which has been deboned.
2. If you don’t have large sized prawns then I recommend you prepare a slurry of corn flour, egg, pepper powder, a cube of chicken or fish stock seasoning and a pinch of baking powder. Shallow fry the battered prawns for just under a minute as you don’t want the juice of the prawns to dry out. 
3. If you like, you can do the same with large sized prawns too.
4. Always ask your fishermonger to give you the shells and the head of the prawns after cleaning them. This you need to wash and boil to prepare a stock which enhances the flavour of the dish taking it to another level.
5. If you don’t have fish stock then any fish/chicken seasoning would do(read Magi cubes)
6. Always check the spine of the de-shelled prawns. Ensure that the vein that runs through it has been removed or else you can end up with a nasty stomach issue.
7. This quantity for this sauce is enough for twenty large prawns, if you want to make the sauce a semi dry one.

INGREDIENTS

Prawns – as desired, see point 7 above
Orange juice – one cup
Ginger – 2 1/2 tablespoons, peeled and chopped
Garlic – 1 tablespoon, chopped
Onion – 1 large, finely minced
Dry Red chillies – two, snip them finely and horizontal
Orange peel powder (it’s Ok if you don’t have it ) – 1 teaspoon
Orange rind – 1/2 teaspoon, don’t add the pith
Prawn stock – 11/2 cup ( use fish or chicken seasoning if you don’t have stock)
Capsicum and sweet peppers – 2 medium sized cut into thin juliennes
Cornflour for the gravy – 1 teaspoon
Oil as required
Salt to taste

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Mushroom and Pea curry

This creamy mushroom and pea curry has absolutely no fresh cream in it. If you like it less creamy drop the number of cashew nuts to half. Cashews not only give you a creamy texture but naturally thicken the dish. If you have dried mushrooms cook then along with the fresh button mushrooms. Soak the dried mushrooms in a little hot water. When they swell in size and are hydrated chop and use them in the curry. Never throw the mushroom water away even though it smells odd. It brings a fantastic flavour to the dish.

Mushrooms – 200 grams
Peas – a handful
Tomatoes – 2
Onion- 1
Milk – 1/2 cup
Cashew nuts – 20
Poppy seeds/ khus khus – 11/2 tablespoons
Ginger garlic paste – 1 teaspoon
Turmeric – 1/4 teaspoon
Red chilli powder -1/2 teaspoon
Garam masala – 1 teaspoon
Green chillies  – 2
Cumin seeds – 1/2 teaspoon
Sugar – 1/2 teaspoon
Kasuri methi – 1/2 teaspoon
Salt to taste
Oil as required

Method

Mise en place (preparation of ingredients before cooking process)
Slice the mushrooms and make sure the slices are thick. If you are using frozen peas remember to put them in last but if using fresh peas they need to cook a while. Chop the onion and green chillies very finely and purée the tomatoes. In a blender, grind the cashew and the poppet seeds. Do this first without water and then add water to make a smooth paste.

In a pot heat some oil, add the cumin seeds followed by the chillies. At once you get a pungent burst. Add the onions and fry this till golden brown. Now add the the the turmeric and chilli powder and stir fry the entire mixture on low heat. Do not burn the spices. A good thing to do is add three tablespoons of water at this stage. Introduce the tomato purée and allow this cook for about four minutes on low heat. Add salt to taste.

Add half a teaspoon of refined flour to the cup of milk. Make sure the milk is not too cold and has been left standing out till is has reached room temperature. The flour prevents the milk from curdling when introduced to a hot element. Drop the heat to a minimum and add the milk, stirring continuously. Add the cashew and poppey mixture and at once the dish with thicken. Never introduce the cashew mixture in a lumpy form but always in a runny form or you will find it difficult to break it down in the gravy. Add some water to the cashew mixture if necessary before introducing it to the dish. Bring the dish to a simmer and now add the mushrooms and peas. Cook for two minutes. Turn off the gas and cover.

Heat a pan without any oil. When hot turn off the gas and now place the Kasuri methi in the pan stirring it constantly. It will become crisp in a couple of seconds. Take it off the heat and crush it on your hands. Add this and the garam masala to the dish and stir. Remember that garam masala is already roasted and that is why it is introduced at the end of the dish and not during the cooking process. Add the  another slit green chilli now only if you need the dish to be a little more spicy

If you like this recipe or have a question please do write in. Remember your comments encourage

For more recipes please go to http://www.pottypadre.com/category/food/

Fr. Warner ÐSouza

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Kerala style fish curry – A king in a curry

This easy fish curry can take you all of ten minutes to make if you use the hacks I have used. However you could take the trouble and make fresh coconut milk which elevates your dish to another level

King fish – three large slices or what ever fish you have
Coconut milk – one cup and make sure it is thick or two packets of magi coconut powder in very little water.
Coconut oil – three tablespoons
Shallots(red) – half a cup finely chopped
Curry leaves – three sprigs
Garlic – six cloves
Ginger – 1/2 inch
Kokum or any souring agent – four pieces
Turmeric – 1/4 teaspoon
Chilly powder – 2 teaspoons
Coriander powder – 2 teaspoons
Mustard seeds – one teaspoon
Methi/Fenugreek seeds – 1/4 teaspoon

Mise en place (preparation for the dish)
Thoroughly clean the fish and lime it to remove any odour. Set aside. In a mortar crush the ginger and garlic to a paste and you will need one heaped teaspoon of this mixture. Take the kokum or any other souring agent and in a little hot water dissolve it into a thick paste. Do not add too much water

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