How to Cook Indian (69 page)

7. Finally, to the oil in the heated pan, add the coconut and sauté for 6 minutes or until well browned and fragrant. Add to the bowl. Let the mixture cool completely.

8. Transfer the sautéed ingredients to a food processor, add ½ cup (100 ml) water, and process to a fine paste.

9. Place the crabs in a large bowl. Add the salt, turmeric, and chile powder, and toss to coat. Set aside for 5 minutes.

10. Heat the remaining 6 tablespoons oil in a nonstick saucepan. When small bubbles appear at the bottom of the pan, add the remaining cloves, remaining peppercorns, remaining cinnamon, and the star anise, and sauté for 30 seconds. Add the chopped onion and sauté for 5 minutes or until well browned.

11. Add the crabs and sauté for 8 minutes or until the shells turn orange. Add 5 cups (1 liter) water. Increase the heat to high and bring to a boil. Add the coconut mixture and
kokum
petals and stir well. Lower the heat to medium and cook for 45 minutes.

12. Serve hot.

Chingri Macher Kofta Curry

Delicious deep-fried shrimp
koftas
cooked in a coconut-onion gravy

Shrimp is my favorite seafood. These succulent dumplings dunked in coconut sauce are a dream come true. Just try it once and you will understand why I think this dish is so tasty! Serve with steamed rice.

Serves 4.

30 to 40 small shrimp

3 large red onions

1 teaspoon table salt

4 green chiles, stemmed and chopped

2 tablespoons chopped fresh cilantro

1 egg, beaten

¼ cup (30 grams) breadcrumbs

1 quart (800 ml) plus 2 teaspoons vegetable oil

5 cloves

1-inch (2½-cm) cinnamon stick

6 green cardamom pods

1½ teaspoons ground turmeric

2-inch (5-cm) piece ginger

2 bay leaves

1 cup (200 ml) coconut milk

1. For the
koftas
: Peel, devein, and wash the shrimp thoroughly under running water. Finely chop 1 onion.

2. Place a nonstick heavy-bottomed saucepan over high heat, add 1½ cups (300 ml) water, and bring to a boil. Add the shrimp and cook for 2 minutes.

3. When the shrimp are fully cooked, drain in a colander and allow them to cool. Mince the boiled shrimp in a food processor, transfer the shrimp to a bowl, and add ½ teaspoon of the salt, the chopped onion, green chiles, and cilantro, and stir well. Divide this mixture into 12 portions and shape into balls.

4. Dip the balls in the beaten egg and roll in the breadcrumbs.

5. Place a medium nonstick wok over medium heat and add 1 quart (800 ml) of the oil. When small bubbles appear at the bottom of the wok, gently slide the
koftas
in and deep-fry for 2 to 3 minutes or until they are light golden. Remove with a slotted spoon, drain on paper towels, and set aside.

6. For the sauce: Roughly chop the remaining 2 onions and place them in a food processor. Add the cloves, cinnamon, cardamom pods, turmeric, and ginger, and process into a fine paste.

7. Place a nonstick saucepan over medium heat and add the 2 teaspoons oil. When small bubbles appear at the bottom of the pan, add the bay leaves and the spice mixture, and sauté for 4 to 5 minutes, stirring continuously. Add 1 cup (200 ml) water to prevent scorching.

8. Gradually add the coconut milk, stirring continuously. Add the remaining ½ teaspoon salt.

9. Add the
koftas
and lower the heat to low. Simmer for 10 minutes or until the sauce thickens a little.

10. Transfer to a serving bowl and serve hot.

Chingri Malai Curry

Shrimp in a rich coconut-milk gravy

India has an extensive coastline. There’s a variety of fish available, but the best shrimp, in my opinion, are from the Bay of Bengal. This dish is typically prepared with shrimp with their heads on (the heads are considered a delicacy). You can, of course, remove the heads if you like. Serve with steamed rice.

Serves 4.

15 medium shrimp

1 teaspoon ground turmeric

1 teaspoon table salt

¼ cup (50 ml) filtered mustard oil (see Note page 87)

1 teaspoon sugar

1 teaspoon cumin seeds

1 teaspoon mustard seeds

2 tablespoons fresh ginger paste (page 12)

½ teaspoon red chile powder

1 tablespoon cumin paste (see Note)

5 or 6 green chiles, stemmed and slit

1 cup (200 ml) coconut milk

1 teaspoon
garam masala
(spice mix; page 27)

1. Peel and devein the shrimp and wash them thoroughly under running water. Drain well in a colander. Transfer to a bowl, add ½ teaspoon of the turmeric and ½ teaspoon of the salt, and stir well. Set aside to marinate for 15 minutes.

2. Place a medium nonstick sauté pan over high heat and add 2 tablespoons of the mustard oil. When small bubbles appear at the bottom of the pan, add the shrimp and sauté for 2 to 3 minutes. Transfer to a plate and set aside.

3. Put the remaining 2 tablespoons mustard oil in the same heated pan and place over medium heat. When small bubbles appear at the bottom of the pan, lower the heat to low, and add the sugar, cumin seeds, and mustard seeds. When the seeds begin to sputter, add the ginger paste, chile powder, cumin paste, and the remaining ½ teaspoon turmeric. Cook, stirring, for 5 to 6 minutes.

4. Add the shrimp and green chiles and cook, stirring, for 1 minute. Add the coconut milk and the remaining ½ teaspoon salt and simmer over low heat for 6 to 8 minutes. Do not let it boil.

5. Sprinkle with the
garam masala
and stir.

6. Transfer the curry to a serving bowl and serve hot.

To make cumin paste, soak 1 tablespoon cumin seeds in 2 tablespoons water overnight. Grind in a spice grinder to a smooth paste.

Doi Mach

Fish in a yogurt curry

In this specialty from Bengal,
rohu
fish (a type of carp) is simmered in a spiced-yogurt curry. If you want to give it an even greater Bengali flavor, you can cook the dish in mustard oil instead of ghee. In order to do that, first heat the mustard oil to the smoking point. Remove from the heat and let cool. Then heat it again and proceed with step 2. Serve with steamed rice.

Serves 4.

1 (1 1/3-pound/600-gram)
rohu
fish (or any freshwater fish), scaled and cleaned

1 cup (250 grams) plain yogurt

2 teaspoons table salt

2 tablespoons ghee (page 37)

2 bay leaves

4 to 6 whole cloves

3 or 4 green cardamom pods

2 onions, grated

3 green chiles, stemmed and slit

½ teaspoon red chile powder

¼ teaspoon ground turmeric

1. Cut the fish into 1-inch-thick (2½-cm-thick) slices. Whisk the yogurt and salt until smooth, then add to the fish, toss to coat, and put in the refrigerator for 20 minutes to marinate.

2. Place a medium nonstick saucepan over medium heat and add the ghee. When small bubbles appear at the bottom of the pan, add the bay leaves, cloves, and cardamom. Sauté for 15 seconds. Add the onions, chiles, chile powder, and turmeric, and sauté for 5 to 7 minutes.

3. Add the fish along with the yogurt and stir well. Bring to a boil, then lower the heat to low. Cover and cook for 7 to 8 minutes, until the fish is cooked through.

4. Transfer to a shallow serving dish and serve.

Fish in Coconut Gravy

Fish in a rich and creamy coconut-milk sauce

This simple fish curry is prepared with ingredients that are almost always found in Indian kitchens and is excellent served with steamed rice. I like the no-fuss method of preparation.

Serves 4.

1 teaspoon table salt

½ teaspoon fresh ginger paste (page 12)

½ teaspoon fresh garlic paste (page 12)

1 tablespoon tamarind pulp

½ teaspoon ground turmeric

1 pound (500 grams) pomfret, cleaned and cut crosswise into ½-inch-thick (1-cm-thick) pieces (see Note)

2 tablespoons vegetable oil

2 green chiles, stemmed and slit

1 medium red onion, diced

1 small tomato, diced

1½ teaspoons red chile powder

2 cups (400 ml) thick coconut milk

¼ teaspoon ground roasted cumin (page 32)

2 tablespoons chopped fresh cilantro

1. In a large bowl, stir together the salt, ginger paste, garlic paste, tamarind pulp, and turmeric. Add the fish and toss to coat. Set aside to marinate for 20 minutes.

2. Place a nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the chiles and onion, and sauté for 7 to 8 minutes or until the onion is translucent.

3. Add the tomato and chile powder, and cook for 2 minutes or until the tomato is soft. Add 1 cup (200 ml) water and stir. Bring to a boil.

4. Add the fish and cook for 5 minutes or until the fish is cooked through.

5. Add the coconut milk and cumin, and bring to a boil. Remove from the heat and transfer to a serving bowl.

6. Garnish with the cilantro and serve hot.

You can substitute pompano or butterfish for the pomfret.