Easy Indian Cooking (25 page)

cumin crusted sea scallops

Serves
4
Preparation
10 minutes
Cooking
5 minutes

This is yet another very easy-to-make main course. Its unique flavor comes from the use of aromatic spices like cumin and star anise. Serve it with a Rosemary Lemon Rice (page 74) for a simple yet satisfying weekday meal.

3 tablespoons Asian chili powder or ground cayenne pepper

3 tablespoons toasted cumin seeds, ground

1 teaspoon salt

1 teaspoon freshly-ground black pepper

12 sea scallops, rinsed and patted dry

¼ cup (65 ml) olive oil

1 teaspoon black mustard seeds

2 cardamom pods

1 star anise pod

1
Combine the chili powder, cumin, salt and pepper in a medium shallow bowl. Dredge one side of each scallop in the spice mixture.

2
Heat the oil in a large non-stick saucepan over high heat. Add the mustard seeds, cardamom, and star anise, cook for about 30 seconds. Place the scallops in the heated pan, spice side down, and cook for 20 seconds. Reduce the heat to low, turn the scallops and cook for 2 to 3 minutes more.

3
Remove from the pan and arrange the scallops on a serving platter. Drizzle the spice oil drippings from the pan over the scallops and serve.

crispy southern indian fried fish

Serves
6
Preparation
10 minutes
Cooking
5 minutes

Fried fish is a nearly universal favorite food all over India—especially during the monsoon season. Often when stuck indoors on a rainy day, a bunch of my cousins and I would serve ourselves our favorite drinks and accompany them with pieces of fried fish. Even today, when planning a dinner for a rainy evening at home with close friends, I would definitely include a dish of fried fish on the menu!

2 lbs (1 kg) firm fish fillets, such as sole, halibut or pomfret, cut into 3-in (7.5-cm) pieces

Salt, to taste

1 tablespoon fresh lemon juice

1/
₃
cup (50 g) rice flour or all-purpose flour

2 teaspoons Asian chili powder or ground cayenne pepper

1 teaspoon ground fennel

2 cups (500 ml) oil, for deep-frying

4 to 6 lemon wedges, for garnish

1
Place the fish pieces on a large platter. Sprinkle with salt and the lemon juice and marinate about 30 minutes in the refrigerator.

2
Mix together the rice flour, chili powder, and fennel in a flat pan or plate.

3
With a paper towel, dry each piece of fish, and then dredge it in the rice flour mixture.

4
Heat the oil in a large non-stick skillet over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer.

5
Deep-fry the fish until golden brown and crispy. About 4 to 5 minutes.

6
Transfer to a tray lined with paper towels to drain. Serve hot, garnished with lemon wedges.

tiger prawn curry with lemongrass

Serves
6
Preparation
10 minutes
Cooking
10 minutes

Influenced by Thai ingredients, the lemongrass and coconut infusion makes this dish very fragrant and delicious. Be careful not to overcook the prawns; otherwise, they will become rubbery, and would spoil the dish. Serve this with a portion of plain basmati rice to make it a delicious meal.

1 large red onion, sliced

½ cup (125 ml) oil

2 cloves garlic, minced

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

3 fresh green chili peppers, deseeded and minced

1 stalk lemongrass, trimmed, with tough outer leaves removed, and chopped

2 tablespoons ground coriander

1 teaspoon ground cumin

1 teaspoon ground turmeric

Salt to taste

1 teaspoon freshly-ground black pepper

¼ teaspoon ground cinnamon

¼ teaspoon ground cloves

One 14-oz (400-ml) can coconut milk

2 lbs (1 kg) jumbo tiger prawns or jumbo shrimp (about 24 total), shelled and deveined

1
Add the onion and oil to a large saucepan. Cover and cook on medium-high heat, stirring occasionally until slightly brown. Add the remaining ingredients except the coconut milk and prawns or shrimp and cook over medium heat, stirring occasionally, about 5 to 7 minutes.

2
Pour in the coconut milk and bring the sauce to a boil, stirring. Add the prawns and simmer uncovered, stirring occasionally until just cooked through, 3 to 5 minutes. Serve hot.

curried malabar squid

Serves
6
Preparation
10 minutes
Cooking
15 minutes

For most people, squid are an acquired taste. While growing up in India, for some unknown reason, I hadn’t discovered its existence during my foodie-expeditions, even though it was available and I have always seen it in the local fish market. But, since the years I’ve lived in the West, I have tried, tested, and prepared these squid in more ways than one, with my friends and guests as guinea pigs, and they always ask for more! This particular preparation is from the southern states of India, but fortunately you will find most of these ingredients at your local grocery store. Be careful not to overcook the squid as it will turn rubbery.

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon fennel seeds