Tag: turmeric
Cod Cilantro Curry
I love making fish curries- especially in warm weather. It doesn’t take very long to cook and before I know it, I have a super healthy meal for my family.
I bought some frozen cod from Trader Joes and was trying to figure out what to do with the filets. I usually buy fresh, especially if I am simply sauteing it on the skillet. For curries, I find the frozen variety works really well.
For this dish I decided to make a green mixture out of cilantro and fenugreek leaves. I also made a spice mix that mimicked the same flavors- I used, coriander seeds, fenugreek seeds and a dash of black peppercorns for a little kick.
It is a great idea to brown the fish briefly, take it out and then saute the veggie mixture- this technique ensures a delicious fish flavor throughout the dish. I added some coconut milk and chicken broth. I had a delicious fish curry in no time. I served it with a spiced polenta… recipe to follow tomorrow….
- 1 to 2 pounds Cod, cut into 2 inch pieces
- 1 teaspoon turmeric
- 2 teaspoons salt
Marinate the fish with turmeric and salt in a medium bowl. Mix well and keep refrigerated for 2 to 3 hours.
Spice Mix
- ½ teaspoon fenugreek seeds
- 1 teaspoon coriander seeds
- ½ teaspoon black peppercorns
Toast the spices until aromatic. Let cool and grind in a spice grinder.
- 2 tablespoons extra light olive oil
- 7 to 8 curry leaves
- 1 cup cilantro
- ¼ cup dried fenugreek leaves
- 2 medium shallots, chopped
- 1 inch ginger, grated
- Juice of a lemon
- 1 can coconut milk
- ½ cup chicken broth
- Salt
Blend cilantro, fenugreek leaves, shallots, ginger and lemon juice in a blender. Keep aside.
Heat a deep saucepan with the olive oil. Pat the fish dry with paper towels and brown on both sides- about 30 seconds on each side. Take the fish out and keep aside. Reheat the same pan and add the curry leaves. Saute for ten seconds on high heat. Add the cilantro mixture and sauté on medium heat for 2 to 3 minutes. Add the spice mix and sauté on medium heat for a minute. Add the coconut milk and chicken broth. Mix well and bring to a boil. Cook for 2 to 3 minutes. Add the fish and cook on a simmer for 2 to 3 minutes or till the fish is fully cooked. Taste for seasonings and add salt if necessary.
Serve with spiced polenta.
Indian Fried Fish
This is my first attempt at fried fish. I tend not to fry very often- usually twice a year when I make a specific meal for which I make pooris, which are fried breads. Other than that, there is no frying. read more …
Indian Style Sweet Peppers and Potatoes
I thought it would be good idea to highlight some vegetarian dishes to highlight healthy eating. I am not for giving up meat or anything else unless medically necessary but I do believe in moderation and incorporating a bit of everything in ones diet.
I try to make a vegetarian meal once or twice a week. Indian food is a great way to do so. I usually cook some beans or lentils as well as some delicious vegetables. I pair it with fresh whole wheat rotis and I am able to serve my family a delicious, well balanced meal.
So, the first one today is made with sweet peppers and potatoes. It is a very simple to make. I started with some oil and cumin seeds. I added onions, garlic and tomato sauce to the mix. Potatoes and peppers were next followed by a variety of spices.
This dish can be an entree or a side dish. It is perfect with any fish or meat…. but we are sticking to vegetarian options this week… another one to follow tomorrow.
read more …
Green Beans with Potatoes and Coconut
Delicious Indian dish number three- this one is even better than yesterdays… the coconut comes through loud and clear..
- 2 tablespoons coconut oil
- 2 teaspoons mustard seeds
- 6 to 7 curry leaves, chopped
- 1 medium yellow onion, chopped
- 1/3 cup grated coconut (frozen)
- Salt
- 1 teaspoon turmeric
- 2 teaspoons ground coriander
- ½ cup cilantro, chopped
- 2 cups long green beans, cleaned and chopped into ½ inch pieces
- 4 to 5 medium potatoes, peeled and chopped into ½ inch squares
Heat a large saucepan with coconut oil. Add the mustard seeds and curry leaves and sauté on medium heat for a minute. Add the onion and coconut and sauté on medium heat for 2 to 3 minutes. Add the salt, turmeric, coriander and cilantro. Saute for another 2 to 3 minutes. Add the beans and potatoes. Mix well and lower heat to simmer and cover with lid. Cook for about 10 to 15 minutes. Take lid off and check if the potatoes are tender. Check for seasonings and serve warm.
Mattar Paneer
This dish is more of a homestyle version of the one Indian restaurants serve. This is dry and healthier with not too much fat.. try it next time you are craving some delicious Indian food…
- 1 pack Paneer, grated
- 2 tablespoons extra light olive oil
- 2 teaspoons cumin seeds
- 2 teaspoons ground coriander
- 1 medium yellow onion, chopped
- 2 inch fresh ginger, grated
- ½ cup cilantro, chopped
- ½ cup crushed tomatoes
- 1 teaspoon turmeric
- ½ cayenne pepper
- Salt
- 2 cups frozen peas
Heat a saucepan with the olive oil. Add the cumin seeds and coriander and cook for a minute. Add the onion and ginger. Saute on medium heat for 3 to 4 minutes. Add the crushed tomatoes and sauté for 4 to 5 minutes on medium heat. Add the grated paneer and mix well. Add the turmeric, cayenne pepper and salt and mix well. Cover with lid and cook for about 10 minutes. Take lid off and add the peas. Mix well and cook for another 5 minutes. Check for seasonings and serve warm with roti or naan.
Lentils with Baby Spinach
Here is another vegetarian dish. This could be almost a one pot meal. All you need is some brown rice or quinoa.. well, those are the healthy options. One could also serve this with a rice pulao with lots of cumin and sautéed onions. Either way, this is a delicious dish that is very simple to make and very nutritious.
I love combining the orange and the yellow variety- the names of the lentils are below (actually I am not very good at remembering lentil names .. so I recognize them by color and shape). Anyway, I love combining the two and cooking them with a bit of garlic. I usually cook the lentils in water, but they can be made with chicken or vegetable broth.
Once the lentils are tender and cooked, I added baby spinach to the mix. I finished the dish with a tempering of cumin and mustard seeds.
It is one of my staples, especially when I don’t have a lot of time to cook…
read more …
South Indian Fish Curry
We were in the city on a Monday for lunch and as usual even after a delicious meal- I was thinking about what to cook for dinner. I asked my husband for ideas and he suggested some thing South Indian. I reminded him Mondays are my busy day since our daughter has some activities after school and we don’t get home until about 6 PM. I don’t get a lot of time to cook and my daughter is super hungry when we get home. So, I need to prepare something in the afternoon and put it together quickly once we get home.
I ended up making a South Indian style fish curry- I happened to have cod in the freezer which I took out as soon as I got home. I processed shallots and ginger together. I roasted cumin, fenugreek and mustard seeds and ground them up. The spice mixture holds the key to this curry- it gives it great flavor.
I marinated the fish with some shredded coconut, tamarind concentrate, coriander powder, cayenne pepper, turmeric and salt. Remember to keep the fish in the fridge and only marinate for an hour. The rest was easy- I started with sauteing the shallots and curry leaves and then added the spice mix. I then added the coconut milk and fish stock.
The curry was delicious, especially with the Indian style polenta- yes, you read it correctly.. recipe to follow tomorrow…
read more …