lunaticsinge.com - Indian Cuisine Eggs, Fish, & Seafood

Spiced Scrambled Eggs - (Serves 2)

Ingredients:

2 tablespoons vegetable oil

1 medium red onion, finely chopped

2 medium tomatoes, finely chopped

3 green chiles, split in half lengthwise

2 teaspoons ginger-garlic paste (optional)

1 teaspoon red chili powder

1/2 teaspoon turmeric powder

1/2 teaspoon ground coriander (optional)

4 eggs, lightly whisked

Kosher salt

2 teaspoons unsalted butter, divided

1/4 cup cilantro leaves, chopped & divided

1. In a medium skillet, heat the oil over medium heat until it's shimmering. Add the onion and sauté until softened, about 1 minute. If the onion starts to brown, turn the heat down or add a few drops of water.

2. Add the tomatoes and sauté until soft, mashing them with the back of the spoon, about 1 minute. Add the chiles and ginger-garlic paste (if using), stirring until fragrant. Add the chili powder, turmeric, and coriander (if using), stirring for 30 seconds, just until the oil separates from the paste.

3. Reduce the heat to low. Add the whisked eggs and season with salt. Gently stir for1 minute or until the mixture curdles. Increase the heat to medium. Vigorously stir the egg mixture and break up the bigger clumps. Add 1 teaspoon of butter as you stir and let it melt into the egg mixture.

4. Add half of the chopped cilantro and mix it in for about 30 seconds. Turn the heat off and serve immediately with the rest of the cilantro as garnish and a teaspoon of butter dolloped on top. Serve with bread.

Fish in Fragrant Coconut Milk Curry - (Serves 2)

Ingredients:

4 fillets of any firm white-fleshed ocean fish, such as pomfret, barramundi, or kingfish

1 1/2 teaspoon turmeric powder, divided

Kosher salt

1 1/2 tablespoons coconut or vegetable oil

2 whole cloves

Seeds from 1 green cardamom pod

1 (1/2-inch) cinnamon stick

1 tablespoon ginger, grated

1 1/2 teaspoons garlic, grated

1 medium red onion, thinly sliced

3 green chiles, split in half lengthwise

10 to 12 curry leaves (optional)

1 cup thin coconut milk (1/2 cup coconut milk diluted with 1/2 cup water)(

1 large tomato, chopped

1/2 cup full-fat coconut milk

1. In a large bowl, marinate the fish with 1/2 teaspoon of turmeric. Season with salt, cover, and refrigerate for at least 10 minutes.

2. In a saucepan or wok, heat the oil over medium heat until it's shimmering. Add the cloves, cardamom, and cinnamon then stir until fragrant, about 1 minute. Add the ginger, garlic, onion, and chiles then stir until the mixture is fragrant and the onion softens, about 5 minutes.

3. Add the curry leaves (if using), and stand back as they crackle. Stir until fragrant, about 30seconds. Add the remaining 1 teaspoon of turmeric to the oil, stir briskly, and immediately add the thin coconut milk. Season with salt. Add the tomato and allow the curry to come to a gentle boil, uncovered.

4. Turn the heat to low, add the marinated fish, and cook until it is opaque and easily flaked with a fork, 8 to 10 minutes. Add the full-fat coconut milk and bring to a gentle boil for about 1 minute. Serve hot with plain Basmati rice.

Spiced Fried Fish - (Serves 2)

Ingredients:

1 teaspoon turmeric powder

2 teaspoons red chili powder

1/2 teaspoon ground cumin

1/4 teaspoon ground black pepper (optional)

1/2 teaspoon ground coriander

Juice of 1 large lime (1 1/2 tablespoons)

1 tablespoon ginger-garlic paste

4 kingfish fillets (can use mackerel or tilapia fillets)

Kosher salt

2 tablespoons vegetable oil

10 curry leaves (optional)

Lime wedges, for garnish

1. In a large bowl, mix the turmeric, chili powder, cumin, pepper (if using), coriander, lime juice, and ginger-garlic paste. Apply this evenly on the fish fillets and season them with salt. Cover and refrigerate at least 20 minutes.

2. In a frying pan, heat the oil over medium heat until it's shimmering. Add the curry leaves (if using), and le them crackle. Remove curry leaves and set aside. In the same oil, add the marinated fish and cook for 3 to 4 minutes, turning to cook on both sides, until the fish is cooked.

3. Drain and serve with the curry leaves sprinkled on top and lime wedges as a garnish. Serve with rice.

Shrimp in Coconut Cream Sauce - (Serves 4)

Ingredients:

1 lb. medium shrimp, shelled, or head kept on & deveined

1 1/2 teaspoons turmeric powder, divided

Kosher salt

2 medium red onions, chopped

2 tablespoons vegetable oil

1 (1-inch) cinnamon stick

3 green cardamom pods

2 whole cloves

2 Indian or Mediterranean bay leaves

3 garlic cloves, cut in slivers

2 teaspoons ginger, finely chopped

1 teaspoon sugar

1/2 teaspoon red chili powder

1 teaspoon ground cumin

2 cups coconut milk

1/2 cup water

2 green chiles, split in half lengthwise

1. In a small bowl, toss together the shrimp and 1/2 teaspoon turmeric. Season with salt. Cover and refrigerate for at least 30 minutes.

2. In a blender, process the onions to create a thick paste.

3. Heat the oil in a medium skillet over medium heat until shimmering. Add the shrimp and cook until barely opaque, 2 to 3 minutes. Using a slotted spoon, transfer the shrimp to a plate.

4. To the same oil, add the cinnamon, cardamom, cloves, and bay leaves; fry until fragrant. Add the garlic and ginger and cook for 20 seconds, then add the onion paste and sugar then cook until most of the moisture evaporates and the onions turn golden brown, about 5 minutes.

5. Add the chili powder, cumin, and remaining teaspoon of turmeric. Season with salt, then stir in the coconut milk and water.

6. Bring to a boil, uncovered. Reduce the heat to low, add the chiles and shrimp, then cook for another 5 to 7 minutes, until the oil starts floating on the top of the curry and it looks creamy. Serve hot with white rice.

Spicy Squid Stir-Fry - (Serves 2 to 3)

Ingredients:

1 lb. squid, cleaned & cut into rings

1 teaspoon turmeric powder, divided

Kosher salt

10 shallots or 2 large red onions, chopped

2 green chiles, chopped

1 (1-inch) piece ginger, chopped

6 garlic cloves, chopped

1 1/2 tablespoons coconut or vegetable oil

25 curry leaves (optional), divided

1 medium tomato, chopped

1 1/2 teaspoons red Kashmiri chili powder

1/2 teaspoon ground coriander

1 teaspoon ground black pepper

1/2 teaspoon garam masala

1/2 teaspoon ground fennel seeds

1. In a medium bowl toss together the squid and 1/2 teaspoon of turmeric. Season with salt and set aside.

2. In a mortar and pestle, blender, or spice grinder, process the shallots, chiles, ginger, and garlic into a thick paste.

3. In a medium saucepan or wok, heat the oil over medium-high heat until it shimmers. Add 15 curry leaves (if using) and the masala paste to the pan. Saute for 1 minute, then add the tomato and cook until it softens and the oil separates, about 5 minutes. If it starts to stick, add a few drops of water.

4. Reduce the heat to low and add the chili powder, the coriander, the remaining 1/2 teaspoon turmeric, and the pepper. Stir briskly for 1 minute, then add the squid and cook for 7 to 8 minutes, or longer if the rings are thicker. Check the seasoning and add more salt or other seasonings as desired.

5. Add the garam masala and ground fennel and cook for a few more minutes, until the masala is thick and coats the squid rings. Garnish with the remaining 10 curry leaves (if using) and serve warm.