Easy Indian Cooking (15 page)

6
Pour the marinade into a small saucepan. Bring to a boil, and then simmer over medium heat until it reduces to half, about 5 minutes. Set aside for basting.

7
Lightly oil the grill. Cook the chicken skewers on the prepared grill for 6 to 8 minutes per side, or until the juices run clear. Baste frequently with the Soy Ginger Marinade reduction until the chicken turns golden brown. Serve with orange slices and Soy Ginger Marinade reduction.

pan-roasted spiced corn

Serves
4
Preparation
10 minutes
Cooking
5 minutes

Zipping up frozen corn with Indian spices makes it a very simple yet tasty accompaniment for even a non-Indian menu. The tangy fresh coriander offsets the sweetness of the corn and red bell pepper. The baby greens add just the touch of color and visual appeal to this simple dish.

2 teaspoons cumin seeds

½ teaspoon fennel seeds

2 dried red chili peppers

1 lb (500 g) frozen corn, thawed

2 tablespoons corn oil

1 small onion, finely chopped Salt, to taste

1 red bell pepper, deseeded and finely chopped

3 tablespoons finely-chopped fresh coriander leaves (cilantro)

Mixed baby greens (purchase bagged as “mixed greens” or “baby greens”)

1
Toast the cumin seeds, fennel seeds and red chili peppers in a small non-stick skillet over medium heat, stirring and shaking the skillet until the spices are highly fragrant and a few shades darker, about 2 minutes. Transfer to a bowl, let cool and grind finely in a spice or coffee grinder.

2
Place the corn in a non-stick skillet over medium-high heat and stir until the water evaporates. Transfer to a bowl.

3
Heat the oil in the same non-stick skillet over medium-high heat. Cook the onion, stirring until golden, 3 to 5 minutes. Add the corn, ground spices and salt, and cook until the corn is golden brown, 2 to 3 minutes.

4
Add the red bell pepper and fresh coriander leaves, and cook about 2 minutes. Cool to room temperature and serve over mixed baby greens.

butternut squash soup with exotic spices

Serves
6
Preparation
10 minutes
Cooking
35 minutes

This soup warms the soul! The smooth, sweet butternut squash, when married with exotic coconut milk, curry powder and star anise, makes this is the perfect recipe for a family dinner on a cold night.

2 tablespoons unsalted butter

1 large onion, thinly sliced

2 bay leaves

2 star anise pods

1 cinnamon stick

1 tablespoon curry powder

1-in (2.5-cm) piece peeled and minced fresh ginger

3 cloves garlic, minced

2 lbs (1 kg) butternut squash, peeled and diced

Salt, to taste

1 teaspoon freshly-ground black pepper

2 cups (500 ml) unsweetened coconut milk

4 cups (1 liter) unsalted vegetable stock or water

1
Melt the butter in a large saucepan over medium heat. Add the onion, bay leaves, star anise and cinnamon, and cook, stirring until the onions are tender, about 5 to 7 minutes. Add the curry powder, ginger and garlic, and cook for 2 minutes. Add the squash, season with salt and pepper, and sauté for 1 minute.

2
Stir in the coconut milk and stock. Bring to a boil and then reduce to a simmer. Cook, stirring occasionally, until the squash is tender, about 20 to 25 minutes. Remove the bay leaves, star anise and cinnamon stick.

3
Purée the soup in a blender or food processor, working in batches until smooth. Strain through a fine sieve and season with salt and pepper if needed. Serve hot.

crispy Fried fish with chili mayo

Serves
6
Preparation
20 minutes
Cooking
15 minutes

This is one of my favorites. It’s best washed down with a pint of beer or two! The addition of spices to the batter makes it really tasty. Combine the fish with chili pepper-flavored dipping sauce, and it’s irresistible!

4 skinless tilapia fillets (1½ to 2 lbs/750 g to 1 kg), cut into strips

Juice of 2 lemons

½ tablespoon ground coriander Salt, to taste

1 cup (135 g) all-purpose flour

1½ cups (375 ml) water

4-in (10-cm) piece peeled and minced fresh ginger

3 cloves garlic, minced

1 teaspoon cumin seeds

2 tablespoons chopped fresh mint leaves

Canola oil, for deep-frying

Lemon wedges, for serving

Chili Mayo Dipping Sauce

2 tablespoons prepared sambal chili paste

1 tablespoon minced green onions (scallions)

2 cups (400 g) low-fat mayonnaise

1
To make the Chili Mayo Dipping Sauce, combine the mayonnaise, chili paste and green onions in a bowl and mix well until blended. Refrigerate until ready to use.

2
Rinse the fish strips clean and pat dry with paper towels. Transfer the fillets to a bowl and pour the lemon juice over top. Sprinkle on the ground coriander and season with salt. Marinate for an hour in the refrigerator.

3
Remove the fish fillets from the marinade and place on paper towels to remove any excess marinade.

4
Combine the flour and water in a medium bowl to make a smooth paste of coating consistency. Add the ginger, garlic, cumin seeds and mint, and season with salt.

5
Heat the oil to 350˚F (175°C) in a wok or a deep-frying pan over medium heat. Toss the fish fingers into the flour mixture, and fry until golden brown and crisp, about 6 minutes. Remove with a slotted spoon and drain on a paper towel. Transfer to a serving dish and serve hot with lemon wedges and the Chili Mayo Dipping Sauce.

CHAPTER THREE

poultry

 
 
In India, a large segment of the population is vegetarian, and meat is generally not eaten on the same scale as in the West. Nonetheless, meat is popular, and chicken—as here in the West—is the most popular of all.