Indian spiced fish tacos

 

serve with some nice sauce

Saffron Rice

1/4 tsp. saffron

3 c. chicken broth

1/2 c. onion, diced

2 tbsp. olive oil

1 1/2 c. rice

1 tsp. salt

1/8 tsp. pepper

Add saffron to broth. Cook onions in oil in sauce pan. Add rice, salt & pepper and brown. Reduce heat, cover and simmer for 20 minutes, or until all liquid is absorbed. Serves 6.

Note: Due to the high price of saffron, you may substitute Turmeric, for the yellow color.

Dhal

8 oz (225) red lentils

2 tsp ground ginger

1 tsp ground cumin

1 tsp tumeric

2 potatoes, peeled and diced

2 tbsp butter

1 lg onion, peeled and sliced

1 sm green pepper, chopped

1 tsp curry powder

1 clove garlic, crushed

4 tomatoes, peeled and chopped

salt

In a saucepan containing 1½ pints (850 ml) of water add one teaspoon each of ginger, cumin, turmeric and salt, then bring it all to the boil. Stir in the lentils, let it come back to a gentle simmer and cook for 5 minutes. After that add the diced potato and continue cooking until the lentils have turned mushy (making sure the mixture doesn't stick to the bottom of the pan by giving it a stir now and again).

While that's cooking, heat up the butter in another pan and fry the onion and pepper in it (over a fairly high heat) until the onion has browned – then lower the heat and stir in the Madras curry powder (if you like your curries hotter, you can add more), the garlic, the remaining ground ginger and the chopped tomatoes. Cook for a minute before adding the lentil mixture, then taste, season with more salt and cook gently for a further 5-10 minutes (stirring from time to time). Serve this with rice and yoghurt

Raita

1 large unpeeled English hothouse cucumber, halved, seeded, coarsely grated

2 cups plain whole-milk yogurt

1/4 cup (packed) chopped fresh mint

1 teaspoon ground cumin

1/4 teaspoon plus pinch of cayenne pepper

Wrap grated cucumber in kitchen towel and squeeze dry. Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend. Add cucumbers and toss to coat. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Sprinkle raita with pinch of cayenne pepper and serve.

Sweet Potato and Chickpea Curry

2 medium red onions, peeled


1 clove garlic, peeled


1 bird’s eye pepper

1 Thai chili or other very hot small pepper with its seeds


2 ½ to 3 inch piece of ginger, peeled and cut into chunks


3 tbsp canola oil


½ tsp hot red pepper flakes


½ tsp ground ginger


1 tsp ground coriander


1 tsp ground cumin


1 ½ tsp ground turmeric


3 cardamom pods, lightly crushed (we used 1 tsp ground cardamom and it was fine)


Salt to taste


2 pounds (about 3 medium) sweet potatoes, peeled and cut into ½ to 1 inch cubes


1 ¾ cups coconut milk (we always use light)


1 tbsp tamarind paste


2 ¼ cups hot vegetable broth


4 to 5 cups (about 4 cans) cooked chickpeas


2 tbsp chopped cilantro leaves

1. In a food processor, combine onions, garlic hot pepper and ginger. Pulse until finely chopped. Place oil in a large sauté pan over medium-low heat. Add chopped onion mixture and sauté until softened, about 5 minutes.


2. Add hot pepper flakes, and spices. Stir to mix. Add sweet potatoes and stir until well covered in spices. Stir in coconut milk.


3. Dissolve tamarind paste in hot broth and add to pan. Bring to boil, then reduce heat and simmer, partially covered, until sweet potatoes are just tender, about 25 minutes


4. Add chickpeas and simmer until heated through, about 5 minutes. Adjust salt to taste. Transfer to a warmed bowl and sprinkle with chopped cilantro.

Yield: 6-8 servings

Indian-Spiced Cauliflower Dip

1 head cauliflower (about 1 1/2 pounds), broken into small florets

1 3/4 tsp. coarse salt , divided

1 Tbsp. canola oil

1 tsp. black mustard seeds

1 medium yellow onion , finely diced

1 Tbsp. curry powder

1 Tbsp. sugar

1 cup plain, low-fat yogurt

1/4 cup reduced-fat sour cream

1/3 cup chopped cilantro

1/4 tsp. nutmeg

1/4 tsp. cayenne pepper

1/4 tsp. freshly ground black pepper

Bring a large pot of water to a boil. Add cauliflower and 1/4 teaspoon salt. Partially cover pan and simmer until tender, about 10 minutes. Drain.
In a small sauté pan over medium heat, warm oil and coat pan. Add mustard seeds, cover, and cook until seeds stop popping, about 30 seconds. Add onion and sauté until translucent, about 5 minutes. Add curry, 11/2 teaspoon salt, and sugar, and cook until fragrant.
Mash cauliflower and add onion mixture and remaining ingredients.

Butter Chicken

 2 to 3 tablespoons of butter

1 onion

¼ teaspoon of cinnamon

2 teaspoons of crushed garlic

2 teaspoons of crushed ginger

½ teaspoon of ground turmeric

1 to 2 teaspoons of chilli powder

1 tablespoon of coriander

400 grams / 14 oz of skinless, boneless chicken thighs or breasts

¼ to ½ cup ground almonds

225 gram / 8 oz can of whole peeled tomatoes with juice

1 tablespoon of tomato paste

½ cup of unsweetened yoghurt

Trim and cut the chicken into small cubes, cover and put aside. With a clean knife and board slice the onions into thin wedges (lyonnaise). Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft stir in the crushed garlic and ginger. 

Then add the turmeric, chilli and coriander, and sauté over a medium heat. The spices are fried first to release their maximum flavour and this really enhances the dish. Add the cubed chicken and sauté stirring constantly until the chicken has turned white. Pour in the ground almonds, tomatoes and tomato paste. Mix thoroughly. 

Cover and simmer for 20 to 30 minutes. Add the yoghurt and heat through. Serve on rice with a salad and Indian bread if desired.