Indian cuisine - The Healthy and Tasty way to Life

Indian cuisine has been around for at least 2500-3000 years and it has changed much over the years. The use of many different herbs and spices make each dish quite unique. Each different region in India is known for it's wide selection of different recipes and Indian cooking styles and tastes. Though about one third of the population is strictly vegetarian, there are many different dishes that include chicken, lamb and goat meat. In India though the cow is thought of as a sacred animal therefore you will not find many recipes including beef. Food is such an important part of Indian culture as in most cultures, and plays an important role in the family life and in festival celebrations. There is also usually a dessert served as well.

Sunday, March 23, 2008

Doi maach or Yoghurt fish curry

Recipe which feeds 4

2 large pieces of skate, halved
2 large onions
1 inch fresh ginger
Half tsp turmeric
1 tsp chilli powder
2 bay leaves
2 green chillies
1 tbsp raisins
Half tsp garam masala (optional)
1 tsp sugar
350 gm thick natural yogurt (Greek or full fat version)
1 tsp all purpose flour
2 tbsp mustard oil
2 tbsp sunflower oil
Salt to taste

Wash the fish well and marinate with the turmeric and chilli powder, some salt and leave to sit in a mixing bowl.
Slice one onion finely and puree the other with the ginger. Then bring the sunflower oil to heat over a high flame in a heavy bottomed and preferably non-stick frying pan.
When the oil starts sizzling, fry the fish pieces gently on either side until pale brown and well sealed. Now remove them onto to a plate.
Next, add the mustard oil to the pan and bring it to heat over a high flame. When it starts sizzling, add the bay leaf and almost immediately the sliced onions.
Fry this, stirring regularly until the onions yellow from the turmeric fish marinade starts going golden brown on the edges.
At this stage, mix in the pureed onion and ginger. Stir like a maniac on a high flame, helping the whole lot turn a pale golden colour. You will need to keep adding two tablespoons of water at a time to prevent the masalas from sticking to the bottom of the pan.
This takes a good 20 minutes and don’t give up too early or the dish will taste raw at the end. While the onion masala cooks, beat the yogurt with an equal amount of warm water, the sugar and flour. This will prevent it from splitting.
When the onion stops smelling raw and pungent and takes on a brown colour, lower the flame to low for two minutes. Stir in the yogurt and the green chillies and simmer until the curry has an even pale, golden colour.
Add this stage, lower the fish into the curry, sprinkle the garam masala and raisins and leave to simmer until oil reappears through little pores on top of the curry.
Serve with rice cooked with a tablespoon of ghee for an authentic touch.