Hoki Fish Curry - no coconut

Hoki fish is a part of the backbone of the NZ fishing industry. Unfortunately, it is one of those over fished varieties thanks to the corporate giant McDonalds. Now, though I may feel sad I can not control Pras who is like every other mallu, an ardent seafood lover. We had bought 500g of this beautiful fillet of hoki when we had gone to the super market and since I could not think of eating another sandwich (we've been eating a lot of bread these last few days), I decided to give it a go in fish curry.

I've seen my mother-in-law and co-sister make a similar curry except I did not have the quintessential kodumpuli for it. I used normal tamarind paste that I got at an Indian store here called "Cooking Without Mess" which is kind of true when it comes to extracting the tamarind paste.

Hubby's verdict : "Tript ho gaye baalak" which translates to "I'm content". I keep saying this to him after I have made something that reminds me of my childhood.



Cooking time : 20 minutes
Preparation time : 15 minutes (lesser if you multitask, explained below)
Equipment Required : Mixie if you don't have a mortar and pestle to make the ginger/garlic paste

Ingredients : (Serves 3)

1. 500g fish 
2. 1 large onion
3. 2 large country tomatoes
4. 1 tbsp ginger garlic paste
5. 1.5 tbsp tamarind paste
6. 2 cups of water
7. 1 tbsp red chilli powder
8. 1 tbsp coriander powder
9. 1/2 tsp turmeric powder
10. 1/2 tsp pepper powder
11. 1 tsp fenugreek seeds
12. 1 tsp mustard seeds
13. A few curry leaves
14. 1 green chilly
15. 1 tbsp oil
16. Salt to taste
17. Coriander to garnish

How I made it :

1. Chop the onions fine.
2. Heat oil in a pan. 
3. Add mustard seeds and fenugreek seeks to hot oil. Cover, lower flame and let them stop spluttering
4. Once they stop spluttering, add curry leaves and 1 sliced green chilly.
5. After 30 seconds, add the chopped onions.
6. Lower the flame and get to cleaning the fish. Chop into 2 inch pieces.
7. If you are using fresh ginger and garlic, use your mortar and pestle and smash them well. You could alternately, grind the ginger, garlic, red chilly powder, coriander powder, pepper powder, turmeric powder with a little water. 
8. Once the onions are soft, takes about 5-6 minutes, add the ginger garlic paste.
9. After 30-40 seconds of frying, add the powders and a little water.
10. While this is frying on low flame, chop your tomatoes and add them to the pan.
11. Fry till the tomatoes are well cooked and soft. 
12. Add the tamarind paste in 2 cups of water.
13. Adjust salt. 
14. Let this boil till you can see a kind of froth or oil floating on the top.
15. Put in your fish pieces. Ensure they are well covered with the water. Add more water if required. Cover and cook on low for 5 minutes or until the fish is cooked. Usually fish does not take long to cook. If you want a thicker curry, do not cover. As you can see mine is a little thin.
16. Garnish with chopped coriander leaves and serve hot with rice.

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Pavakkai/Bitter gourd Kara Kuzhambu

My belief is, some pavakkai once in a while is good for the body to help it detox. Now, I don't believe in de-bittering the bitter gourd by salting it as I feel it takes away some of its goodness. I don't know how true all this is but it makes me feel good to be eating something bitter. It feels like redemption after having eaten all those chocolates and other goodies eaten almost everyday.

I had made some dosa batter too and so we had it with dosas. This has a tang to it and Pras loved it because of that. To cut the bitterness of the bitter gourd, this has coconut and the sweetness of fennel seeds. I've learnt from a good friend that it is all about balance.

Ingredients (Serves 4) :

1. Bitter gourd - 1 large or 2 small cut into roundels
2. 3 small country tomato or 1 large tomato
3. 1 small onion finely chopped
4. 1tsp mustard seeds
5. 1+1tsp oil
6. 1 lemon sized ball of tamarind soaked in warm water
7. 1/4 cup coconut
8. 2tsp fennel seeds
9. 6 red chillies
10. 1 tsp coriander powder
11. 1tbsp jaggery - optional
12. chopped coriander leaves
13. Salt to taste

How I made it :

1. In a kadai, heat 1 tsp oil and fry the bitter gourd till 80% cooked. I try to cut through with the ladle and if it gives in without much effort, I know it is almost done.
2. In a mixie, grind the coconut, fennel seeds, coriander powder and red chillies with enough water to get a fine paste.
3. In a pressure cooker, heat 1 tsp oil.
4. Put in mustard seeds and let them splutter. Cover with lid to avoid them from getting everywhere
5. Add the onions and fry till pink and translucent.
6. Add the ground mix from 2. Fry for 4-5 minutes on low.
7. Add chopped tomatoes. Fry till soft.
8. Add tamarind water extract.
9. Cover the cooker and give abour 3-4 whistles on high.
10. When the steam releases, add the fried bitter gourd. Adjust salt. Add water to get curry of desired consistency and let it boil for about 3 minutes.
11. Add the chopped coriander.
12. Serve hot with rice or dosas.

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Mutton Kheema/Meat Balls in Coconut Gravy

This is one of my favorite recipes. The combination of meatballs with coconut is droolworthy and goes with rice and roti/chapatis. It is something that my mom makes whenever I visit home. I love to steal the meat balls as they are getting steamed atop the vessel on which rice is cooked.

Ingredients (Serves 6) :
Difficulty : Medium

1. 500g mutton minced
2. 4 medium onions - finely chopped
3. 3 medium tomatoes - finely chopped - preferably the country variety
4. 20 curry leaves
5. Salt to taste
6. 10 tsp oil

To grind :

1. 3 tbsp garlic paste
2. 3 tbsp ginger paste
3. 1/2 a small coconut scrapped - about 1 cup of coconut
4. 2 tsp red chilli powder - this won't be spicy so adjust accordingly
5. 1 tsp coriander powder
6. 1/4 tsp turmeric powder
7. Water as needed.

How I made it :

1. Grind the ingredients under the "To grind" section with as sufficient water.
2. Wash the mutton mince and drain all the water.
3. Run the mutton mince once through the mixie once. Keep in the fridge.
4. In a cooker, heat the oil.
5. Fry the onions till golden brown.
6. Add the ground paste and fry till the raw smell goes away. 
7. Add 2tbsp of the fried masala to the mutton mince. Let the masala continue to fry.
8. Add sufficient salt to the mutton mince and mix well.
9. Make balls out of the mutton mince mixture and place on a microwave safe plate.
10. Microwave on high for 1.5 minutes.
11. Turn the balls and microwave on high for another 1.5 minutes.
12. When the fat separates from the masala, add tomatoes and curry leaves.
13. Fry till fat separates. 
14. Add the steamed meat balls.
15. Adjust salt.
16. Add enough water to get sufficient gravy.
17. Pressure cook on high until 1 whistle.
18. Garnish with coriander leaves and serve hot.

I served it with both rice and chapatis. 

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Spicy Mushroom and Egg curry

Well, I wanted to eat something really spicy when I got home after work. I remembered Namratha's spicy egg curry which I've made quite a few times before but I also had a pack of mushrooms which I had to finish so I combined the two together and the result was quite good.

Here's a pic of what went into my dabba so sorry for a not-so-good picture.

Ingredients (serves 2 as a side dish to chapatis):

1. 2 hard boiled eggs
2. 200g mushrooms cleaned and quartered
3. 1 large onion finely sliced or chopped - I sliced them finely with my new Pure Komachi series knife
4. 1 large country tomato
5. 1 tsp garam masala powder
6. 1/2 tsp red chilli powder
7. 1/2 tsp coriander/dhania powder
8. Salt to taste
9. 1/2 tsp mustard seeds
10. water - 1 teacup
11. 1 tbsp oil
12. Chopped coriander for garnish

How I made it :

1. In a pan, heat the oil.
2. Add the mustard seeds. Cover and let the spluttering stop.
3. Now add the onions and fry till the turn pink.
4. Once onions are pink, add the mushrooms and cook them as per your liking. I wait till all the water that they leave our evaporates.
5. Now, add the tomatoes, red chilli powder, coriander powder, salt and let the fat separate.
6. Add about 1 teacup of water and let it come to a boil.
7. Drop in halved boiled eggs and the garam masala powder.
8. Cover and let it simmer for about 8 minutes.
9. Garnish with chopped coriander and serve with rotis/chapatis.

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Vendakka Kara Kuzhambu/South Indian Ladies Finger/Okra curry - II

I have posted an earlier version of my south indian okra curry here. I was too lazy to refer my recipe and cook so today I tried a slightly different version based on the drumstick kara kuzhambu that I had tried last week. This has a more authentic taste with the sweetness of the fennel/saunf coming through. Do give it a try and let me know which one you prefer.

Ingredients (for 2 as a side dish) :

1. 30 ladies finger pieces - cut into 1 inch pieces
2. 1 medium onion finely chopped
3. 1 medium tomato finely chopped
4. 3 cloves of garlic
5. 1/4 cup coconut
6. 1 tsp fennel/saunf seeds
7. 1/2 tsp methi/fenugreek seeds
8. 5 dried red chillies - adjust as per spiciness desired
9. 1 tbsp coriander powder
10. Tamarind ball the size of a small marble soaked in water
11. 2 tbsp oil
12. 1 tsp mustard seeds
13. 1/2 tsp fennel/saunf seeds - apart from what is mentioned in 7.
14. 1/2 tsp turmeric powder
15. 1/2 tsp garam masala powder
16. Salt to taste

How I made it :

1. Grind ingredients 4 to 9 with enough water to make a smooth paste
2. In 1 tsp oil, fry the ladies finger pieces till the edges start to brown. Let them retain their crunch.
3. In a pan, heat the remaining oil.
4. Put in the mustard and fennel seeds. Once they completely splutter, put in the onions.
5. Fry till onions turn pink.
6. Add the ground paste.
7. Fry on low heat, mixing frequently to avoid sticking. Fry for about 8 minutes. 
8. Add in the tomatoes. 
9. At this point, I put this entire mixture into a pressure cooker, added about 1/4 cup of water and cooked until 5 whistles on low. 
10. To this, I added the tamarind water, turmeric powder, garam masala powder and salt to taste. 
11. Throw in the okra pieces. 
12. Add water to achieve desired consistency of gravy. Boil on low heat for about 10 minutes.
13. Garnish with chopped coriander and serve with rice.

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Egg Curry

We got this Aachi Egg Curry Powder free with a pack of 6 eggs. Since I had some coconut in the fridge, I thought that this curry would be the best way to use it up. Here is their recipe. I followed the recipe on the back of the packet. I served it with rice and keerai poriyal.

Ingredients (serves 4) :

1. 4 hard boiled eggs
2. 3 medium sized onions, finely sliced
3. 1/2 cup fresh coconut
4. 1 packet of Aachi Egg Curry Powder
5. 2 tbsp oil
6. 2 cups of water
7. Salt to taste
8. Coriander to garnish

How I made it :

1. Grind the coconut with 2 cups of water.
2. Heat 2 tbsp oil.
3. Add the sliced onions.
4. Fry the onions till they turn dark golden brown.
5. Add the coconut and water paste.
6. Add the egg curry powder.
7. Fry till the curry thickens - about 10-12 minutes
8. Add salt.
9. Put in the halved boiled eggs.
10. Turn off heat. Garnish with coriander leaves.

This was truly delicious. My mom sometimes tells me to buy these readymade powders as they have the perfect mix of the coriander, cumin, red chilli and other spice powders. I usually dismiss her suggestion but I think that henceforth, I may be reaching out for these mixes once in a while.

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Brussels Sprouts Curry

I love brussels sprouts. Not only do they look cute but they taste lovely in this awesome curry. I picked some up during my trip to Ooty, fresh from one of the freshest markets in the world that I know.

Ingredients (serves 3):

1. 125g brussels sprouts - about 15
2. potato - 15 cubes of similar size as the brussels sprouts - this will ensure even cooking
3. 2 tbsp masoor dal - washe and kept aside to soak
4. 1/4 cup fresh coconut
5. 1 tsp coriander powder
6. 4 whole red chillies - adjust as per spiciness desired
7. 4 cloves of garlic
8. 1 inch of ginger
9. 5+5 small onions
10. 1 small sized red onion - chopped
11. 1 medium to large sized tomato chopped
12. 1/2 tsp red chilli powder - may not be needed as per spiciness desired
13. 1/2 tsp turmeric powder
14. 1/2 tsp mustard seeds
15. 1 spring curry leaves
16. 1 tbsp oil
17. 1 cup water
18. Salt to taste
19. coriander leaves for garnish

How I made it :

1. Grind together the coconut, garlic, ginger, whole red chilly, coriander powder and 5 small onions. Add a little water to bring it all together. 
2. Remove the outer dirty layers of the brussels sprouts. Halve them. Place in salted water until ready to cook. This will help get any worms out.
3. In a pressure cooker, heat oil.
4. Put in mustard seeds. Let them splutter.
5. Add the curry leaves followed by chopped onion and the remaining 5 whole small onions.
6. When the onion turns pink, add the ground paste from 1.
7. Fry till fat separates or the mixture moves as one mass without sticking to bottom of cooker.
8. Add chopped tomates. Fry on low for 5 minutes.
9. Add potatoes. Add 1/4 cup water and allow to cook for another 5 minutes on low.
10. Now, add the masoor dal and remaining water. Add turmeric powder. Boil away for 5 minutes.
11. Adjust salt. Add the brussels sprouts. Add red chilli powder if required.
12. Cover and give one whistle on high and one on low. 
13. Garnish with chopped coriander leaves and serve with rice. 

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Vendakka Kara Kuzhambu/South Indian Ladies Finger/Okra curry

For a long time I have been trying to master kara kuzhambu. Every time my friend Anitha would bring the same in her lunch box, I would say to myself "Now, this is one dish I need to master.". My aunt's maid in Coimbatore used to make really good Kara Kuzhambu/Vatha Kuzhambu. I miss that. Finally, today after viewing this link, and with a few modifications of my own, voila, I got the perfect kara kuzhambu. It was truly delicious certified by Pras as well as Latha, the owner of the house which we've rented. Latha is an excellent cook and she too, like me, keeps experimenting and trying out new dishes. We keep sharing our recipes and food :) I did borrow some tips that she had given me for this yummy kara kuzhambu.

This curry has the sweetness of the fennel seeds, the bitterness of the methi/fenugreek and the sourness of the tamarind - get the proportion right and you won't stop licking those fingers.

Ingredients
Ladies finger/okra - 20 cut into 1 inch sized pieces
1 tsp mustard seeds
1 tsp fenugreek/methi seeds
1 tsp fennel seeds
3 tbsp oil
1 medium sized onion chopped
1 tomato chopped
1 and 1/2 cups of tamarind juice (soak a lemon sized tamarind ball in hot water and extract the juice)
2 tbsp sambar powder
1 red chilly
1/4 tsp turmeric powder
Salt to taste
Water as needed
1 country tomato (optional)
1/2 tsp garam masala powder

To grind into a fine paste after dry roasting:
10 shallots or 1 small sized onion chopped
5 cloves of garlic
1/2 tsp cumin seeds
3/4 tsp coriander seeds/powder - I did not have seeds to directly used powder at hand
1/2 cup of grated coconut
4 red chillies (adjust as per spiciness desired)

Steps to get that yummy kara kuzhambu:
1. Dry roast the ingredients which need to be ground into a paste. This takes some time and should be done on low heat until the coconut starts to brown. This adds to the colour of the dish. Cool and grind to a fine paste. Add water as needed. If you are one of those who do not like fenugreek seeds, please add them after about 5 minutes of roasting and powder along with the rest. I prefer adding them to the tadka.
2. Heat one tbsp of oil. Fry the okra pieces till you can see them beginning to brown and keep aside. Do this with care so as not to break the okra pieces.
3. Heat the other 2 tbsps of oil. Add the mustard and fenugreek seeds(Skip this if you've added it to step 1). Let the mustard splutter. Add the red chilly and fennel seeds.
4. Add the onions and fry till translucent.
5. Add the tomato and fry till cooked and mushy.
6. Add the paste and fry for about 5 minutes on sim.
7. Add turmeric powder, chilly powder and sambar powder.
8. Add in the tamarind juice and boil away - may be for about 15 minutes.
9. By this time the fat should've separated - you can see small rounds of oil floating on top. Add salt, the okra, garam masala powder. Adjust consistency. Add a little more water.If you do have the country tomato, chop it into 4 quarters and drop them in - this gives it a more restaurant look. Boil for 5 minutes and voila - it is ready.

I served it with hot rice and popadams.

Tips :
1. Wash the okra and wipe them dry with a cloth or tissue. Lesser the water on them, the lesser the sliminess while cooking, meaning easier cooking.
2. The longer this cooks the better.
3. You could replace okra with drumstick/brinjal/garlic.
4. Since this dish contains coconut, it may get less spicy, so I suggest not reducing the red chillies.
5. The basic trick is to get the tamarind to sambar powder ratio right. That makes all the difference. Keep adding sambar powder a little by little to the tamarind water and keep tasting, you will hit the G spot.

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