recipes

Fish Fillets in a ‘Curry’ Sauce

Fish Fillets in a ‘Curry’ Sauce

Bland white sauces were anathema to the Indian cooks who presided over Anglo-Indian households, so they invariably added a few local seasonings in order to perk them up. Here is one such dish. You may use any fish fillets – cod, haddock and halibut – although fillets of dark, oily fish, such as blue fish and mackerel, are ideal. Get thick fillets if possible, and if the skin can be removed, so much the better
Portions:4
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Ingredients

  • 900 g 2lb thick fish fillet or fillets
  • 500 ml 18fl oz milk
  • 1 teaspoon salt
  • lots of freshly ground black pepper
  • ½ teaspoon chilli powder
  • ¼ teaspoon ground turmeric
  • 5 tablespoons breadcrumbs made from dried bread – home-made or store-bought
  • 50 g 2oz unsalted butter
  • 4 tablespoons good curry powder
  • 2 tablespoons plain flour
  • 3 tablespoons finely chopped green coriander
  • 2 –3 teaspoons lemon juice

Instructions

  • Step One Arrange a shelf in the upper third of the oven and preheat the oven to its highest temperature. Spread the fish out in a somewhat deep dish. Combine the milk, salt, pepper, chilli powder and turmeric in a jug and pour over the fish. Set aside for 15 minutes. (Use this time to get all the remaining ingredients weighed, measured and chopped.) After the time is up, lift the fish out of the milk and dust both sides with the breadcrumbs, patting them on so that they adhere. Reserve the milk and put the fish in a shallow baking tray lined with foil. Dot with 25g (1oz) of the butter and bake for 15 minutes.
  • Step Two While the fish bakes, set the milk to heat. Melt the remaining butter in a small, heavy saucepan over medium–low heat. When it has melted and is bubbling, add the curry powder. Stir for a minute. Now add the flour. Stir for about 2 minutes. It should keep bubbling. Take the saucepan off the heat and, using a whisk, beat in the hot milk. Now put the saucepan on medium–high heat and stir with the whisk until the sauce comes to a boil. Boil for a minute, whisking all the time. Add the green coriander and lemon juice. Stir to mix them in. Put the fish on a serving plate or on individual plates. Pour the sauce over the top and serve immediately. Extra sauce, if there is any, may be served on the side
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Course Fish / Seafood / Main Dish
Cuisine India

Scallops in a Spinach–Tomato Curry Sauce

Scallops in a Spinach–Tomato Curry Sauce

This dish may be eaten with rice or, oddly enough, with noodles. It is superb for entertaining. You could, if you like, make it with prawns.
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Ingredients

  • ½ teaspoon chilli powder
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1½ teaspoons salt
  • freshly ground black pepper
  • 1 teaspoon grainy French mustard
  • vegetable oil
  • 1 teaspoon black or yellow mustard seeds
  • 3 –4 garlic cloves peeled and finely chopped
  • 1 cm ½in piece fresh ginger, peeled and finely chopped
  • 150 ml 5fl oz tinned chopped tomatoes
  • 100 g 4 oz fresh spinach, cut crossways into fine strips
  • 550 g 1¼lb whole raw scallops
  • 120 ml 4fl oz tinned coconut milk, stirred, or single cream

Instructions

  • Step One Combine the chilli powder, turmeric, cumin, coriander, salt, black pepper, French mustard and 2 tablespoons water in a small bowl. Mix.
  • Step Two Put 3 tablespoons oil in a large, non-stick frying pan and set over high heat. When hot, put in the whole mustard seeds. As soon as they begin to pop – a matter of seconds – put in the garlic and ginger. Stir and fry until the garlic turns a light brown. Add the spice paste. Stir and fry for 15 seconds. Put in the tomatoes and spinach. Stir and cook for a minute. Add 250ml (8fl oz) water and bring to a simmer. Simmer, uncovered, on low heat for 10 minutes. Add the scallops. Turn the heat to high. Stir and cook until the scallops just turn opaque. This will happen quite fast. Add the coconut milk or cream and bring to a simmer. Stir and simmer for half a minute. Remove from the heat and serve.
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Course Fish / Seafood / Main Dish
Cuisine India

Prawns, Crab or Lobster, Kerala Style

Prawns, Crab or Lobster, Kerala Style

This dish comes from Kerala, a state along India’s south-western coast. Roasted coconut is added to the seafood to give it a thick sauce. It is quite delicious. Serve with a rice dish and a dal.
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Ingredients

  • 3 tablespoons vegetable oil
  • 2 medium-sized onions peeled and finely chopped
  • 0.5 cm ¼in piece fresh ginger, peeled
  • 4 garlic cloves peeled and chopped
  • 3 medium-sized tomatoes tinned or fresh, peeled and chopped
  • ½ teacup grated and roasted fresh coconut
  • ½ teaspoon ground turmeric
  • 1 tablespoon ground coriander roasted
  • ¼ teaspoon cayenne pepper
  • 3 tablespoons tamarind paste
  • ½ –¾ teaspoon salt
  • 900 g 2lb medium-sized, raw, headless prawns, peeled, de-veined and washed, or 900g (2lb) uncooked lobster meat, cut into 2.5cm (1in) pieces, or 900g (2lb) uncooked crabmeat, cut into bite-sized sections

Instructions

  • Step One Heat oil either in a deep 25cm (10in) frying pan or in a 25cm (10in) heavy-bottomed pot over a medium–high flame. Add the chopped onions and fry, stirring, for 7–8 minutes or until the onions are slightly browned, but soft. Turn off the heat.
  • Step Two In a blender container, combine the ginger, garlic, tomatoes and grated roasted coconut. Blend at high speed until you have a paste. Add the contents of the blender container to the frying pan or pot. Also add the turmeric, coriander, cayenne, tamarind paste, salt and 150ml (5fl oz) water. Bring to the boil. Cover, lower heat, and simmer gently for 5 minutes. (This much of the recipe can be made up to a day in advance. Keep covered and refrigerated until ready for use.)
  • Step Three Seven to 8 minutes before serving, bring the sauce to the boil. Add the prawns or lobster meat or crabmeat, fold in, and cook at high temperature, stirring continuously, until the meat turns opaque (about 5 minutes). The sauce should be very thick and cling to the meat, but if you desire a thinner sauce add a bit more water.
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Course Fish / Seafood / Main Dish
Cuisine India

Prawn Pullao

Prawn Pullao

This pullao can be cooked with prawns or with any firm-fleshed fish like cod or halibut. Serve with Green Beans with Fresh Coconut and Sesame Seeds and any natural yoghurt side dish.
Portions:6
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Ingredients

  • 350 g raw headless prawns, peeled, de-veined and washed
  • 3 tablespoons finely chopped fresh green coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1½ teaspoon salt
  • 1 tablespoon lemon juice
  • ½ –1 fresh hot green chilli finely sliced (optional)
  • 4 tablespoons vegetable oil
  • 1 medium-sized onion
  • 350 g 12oz long-grain rice

Instructions

  • Step One After rinsing the prawns, pat them dry with kitchen paper.
  • Step Two In a teacup, mix 1 tablespoon warm water, the chopped green coriander, turmeric, garam masala, ½ teaspoon salt, the lemon juice and green chilli.
  • Step Three Heat 2 tablespoons oil in a 25cm (10in) frying pan over medium–low heat. Pour in the contents of the cup and fry, stirring, for 2 to 3 minutes. Add the prawns, and on a medium flame fry them with the spices for about 4 minutes. With a slotted spoon, remove the prawns to a covered dish, leaving the sauce behind.
  • Step Four Pour 275ml (9fl oz) warm water into the frying pan and scrape up all the spices stuck to the bottom and sides, turning up the heat if necessary. Peel the onion, cut into fine rounds and cut rounds in half.
  • Step Five In a heavy-bottomed 3½–5 litre (6–8 pint) pot, heat the remaining oil over medium heat. Put in the sliced onions, and fry them for 3–4 minutes until the edges begin to turn brown. Now add the rice, 450ml (15fl oz) water, 1 teaspoon salt and the liquid from the frying pan. Stir and bring to the boil, then cover and reduce heat to very low. Cook for 25 minutes.
  • Step Six Lift the cover off the saucepan and add the prawns. Mix quickly with a fork and cover again. Cook another 5 minutes.
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Course Fish / Seafood
Cuisine India

Prawns with Crushed Mustard Seeds

Prawns with Crushed Mustard Seeds

This recipe originates from Bengal, where a paste made from ground black mustard seeds is often added to fish to give it a very special nose-tingling pungency. Serve with a rice dish, one or two vegetable side dishes and a natural yoghurt relish.
Portions:4
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Ingredients

  • 1 teaspoon black mustard seeds
  • teaspoon ground turmeric
  • 2 teaspoons tomato purée
  • 4 tablespoons mustard oil or other vegetable oil
  • 2 garlic cloves peeled
  • 2 thin slices fresh root ginger peeled
  • 1 hot dried red chilli
  • 450 g 1lb raw, headless prawns, peeled, de-veined and washed
  • ¼ teaspoon salt
  • large pinch of freshly ground black pepper
  • 1 tablespoon lemon or lime juice

Instructions

  • Crush the mustard seeds, using a pestle and mortar or spice or coffee grinder.
  • In a small bowl, mix the crushed mustard seeds, turmeric and tomato purée, together with 3 tablespoons hot water.
  • Set aside.
  • Heat the oil in a large frying pan over a medium–high heat.
  • Add the garlic cloves, ginger slices and dried chilli and fry, stirring, for a few seconds until the mixture begins to darken, then add the prawns.
  • Fry, stirring, until the prawns turn opaque.
  • Stir in the mustard seed paste and turn the heat to medium–low.
  • Add the salt, pepper and lemon or lime juice.
  • Fry, stirring, for a further 2 minutes. Transfer to a warm serving dish.
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Course Fish / Seafood
Cuisine India

Spicy Prawn and Cucumber Curry

Spicy Prawn and Cucumber Curry

This curry is actually made with bottle gourd – a pale green vegetable, shaped like a bowling pin. You can easily use cucumber instead as its taste is similar when cooked. The origins of this Malay dish probably lie in India – the use of ground coriander and fennel seeds, as well as the final popping of seasonings in hot oil, all testify to that.
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Ingredients

  • 275 g cucumber
  • 100 g shallots or onions
  • 6 garlic cloves
  • 2 tablespoons ground coriander seeds
  • 1 tablespoon ground fennel seeds
  • ½ –1 teaspoon ground white pepper or to taste
  • 1 tablespoon ground cumin seeds
  • 1 teaspoon ground turmeric
  • 3 –4 dried hot red chillies
  • 350 graw headless prawns, peeled, de-veined and washed
  • ¾ –1 teaspoon salt
  • 1 teaspoon sugar
  • 400 ml thick coconut milk
  • 4 tablespoons vegetable oil
  • 1 teaspoon whole fennel seeds

Instructions

  • Peel the cucumber and cut crossways into 1cm (½in) thick rounds.
  • Peel the shallots and finely chop three quarters of them; finely slice the rest.
  • Peel the garlic cloves.
  • Chop four of them very finely; cut the other two into fine slivers.
  • Combine the sliced shallots and slivered garlic and set these aside.
  • In a medium pan, combine the chopped shallots, chopped garlic, ground coriander seeds, ground fennel seeds, white pepper, cumin seeds, turmeric and 450ml (15fl oz) water.
  • Crumble in the red chillies.
  • Stir and bring to the boil.
  • Boil, uncovered, on a fairly high heat for about 5 minutes.
  • Add the cucumber rounds and bring to a simmer.
  • Cover and simmer gently for 5 minutes.
  • Add the prawns, salt and sugar.
  • Bring to a simmer again and simmer gently for about 1 minute, stirring the prawns around in the sauce.
  • Give the coconut milk a good stir and pour it in.
  • Bring the mixture to the boil, then lower the heat and simmer for 1 minute, stirring now and then.
  • Put the oil in a small frying pan and set over a medium–high heat.
  • When hot, add the slivered shallots and garlic and stir-fry until they turn golden.
  • Add the whole fennel seeds, stir once, then quickly pour the contents of the pan (oil and seasonings) into the pan containing the curry.
  • Cover the curry pan immediately to trap all the aromas.

Notes / Tips / Wine Advice:

Serve with rice.

Tip

If you cannot get ground fennel seeds, simply grind whole seeds in a clean coffee grinder.
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Course Fish / Seafood / Main Dish
Cuisine India

Prawns in a Tomato Cream Sauce

Prawns in a Tomato Cream Sauce

One of the aromas that I find very refreshing in this dish is that of fresh curry leaves. Sadly they are not always easy to find. If you can get only dried leaves, mix them into the sauce instead of frying them with the prawns. If you cannot find any, the dish will still taste superb without.
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Ingredients

For the sauce

  • 1 tablespoon tomato purée
  • ¼ teaspoon salt
  • ¼ teaspoon sugar
  • 1 teaspoon garam masala
  • ½ teaspoon ground roasted cumin seeds
  • ¼ teaspoon chilli powder or to taste
  • 3 tablespoons finely chopped coriander
  • 1 fresh hot green chilli finely chopped
  • 1 tablespoon lemon juice
  • 200 ml tinned coconut milk stirred, or single cream

For the prawns

  • vegetable oil
  • 1 teaspoon black mustard seeds
  • 3 garlic cloves
  • 10 –15 curry leaves
  • 550 g medium-sized raw, headless prawns, peeled, de-veined and washed

Instructions

  • To make the sauce, put the tomato purée in a bowl and add the salt, sugar, garam masala, ground roasted cumin seeds, chilli powder, green coriander, green chilli, lemon juice and 1 tablespoon water.
  • Mix well.
  • Slowly add the coconut milk or cream, mixing as you go.
  • Set aside.
  • To stir-fry the prawns, peel and finely chop the garlic, then put 3 tablespoons oil in a wok or frying pan and set over highish heat.
  • When hot, add the mustard seeds.
  • As soon as the mustard seeds begin to pop – this takes just a few seconds – put in the garlic and curry leaves.
  • Stir until the garlic turns medium brown and add the prawns.
  • Stir until the prawns turn opaque most of the way through and add the sauce.
  • Turn the heat to medium and just heat the sauce through until it begins to simmer.
  • By then the prawns should be completely opaque and cooked through.
  • Remove from the heat and serve.
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Course Sauce

Glorious Seafood Soup

Glorious Seafood Soup

You can improvise freely here and add seafood that you happen to like. I often put in squid, cut into rings, and cubes of filleted white fish, such as sole. When you are selecting shellfish, avoid mussels or clams that have broken or damaged shells
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Ingredients

  • 16 mussels
  • 8 clams
  • 100 g raw headless prawns
  • 1 cmcube fresh root ginger
  • 40 g onion
  • 1.2 litreschicken stock
  • 1 teaspoon black peppercorns
  • salt
  • 40 g unsalted butter
  • 3 tablespoons plain flour
  • 50 gwhite crab meat cooked or uncooked
  • 5 tablespoons thick coconut milk
  • parsley chopped fresh to garnish

Instructions

  • Rinse the mussels and clams thoroughly under cold running water to help rid them of sand and grit. Scrub them well with a stiff brush under cold running water. Pull off and discard the ‘beards’ from the mussels. Tap any open molluscs with the back of a knife. If they refuse to close, discard them. Wash the molluscs again; set aside. Peel and de-vein the prawns, rinse, then pat dry. Cut each prawn crossways into 3 segments; set aside.
  • Cut the ginger crossways into 4–5 slices. Peel the onion. Combine the stock, ginger, whole onion and peppercorns in a pan and bring to a simmer. Cover and simmer gently for 15 minutes. Strain the stock into a clean pan. Add a little salt – allowing for the saltiness of the shellfish; keep hot.
  • Melt the butter in a wide, heavy pan. Add the flour and cook, stirring, over a low heat for 2 minutes, until bubbling but not brown. Slowly pour in the hot stock, stirring rapidly with a whisk. Simmer gently for 3–4 minutes. (If any lumps appear, strain at this stage.)
  • Add the mussels and clams to the soup and bring to the boil. Cover, turn the heat to medium and cook for 5 minutes, or until the shells have opened up. (If some have not, cook for another minute, then discard any that remain closed.) Put in the prawns, crab meat and coconut milk. Cook over a low heat for 1 minute. Serve the soup in wide soup plates, garnished with chopped parsley.
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Course Fish / Seafood / Soup
Cuisine India

Madras Curry Soup

Madras Curry Soup

The origins of this recipe lie in an old Anglo-Indian cookery book. It is very much a ‘Raj’ period soup, and has the old-fashioned taste of hotel soups that I associate with my holidays in distant Himalayan resorts as a child in British India. Serve hot or cold, with thin, crisp toast.
Portions:6
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Ingredients

  • 2 tablespoons vegetable oil
  • 1 medium onion peeled and chopped
  • 2 tablespoons curry powder
  • 450 g tomatoes coarsely chopped
  • 2 medium carrots peeled and cut into rounds
  • 350 g potatoes, peeled and cut into rough dice
  • 120 g peas, fresh, or frozen and defrosted
  • 2¼ teaspoons salt or to taste
  • 250 ml double cream
  • 250ml vegetable stock
  • 1 tablespoon chives finely chopped fresh to garnish (optional)

Instructions

  • Put the oil in a pan and set over medium–high heat.
  • When hot, add the onion.
  • Sauté for 4–5 minutes or until the onion is golden.
  • Add the curry powder and stir for 10 seconds.
  • Now add the tomatoes, carrots, potatoes, peas, salt and 1 litre (1¾ pints) water.
  • Bring to the boil.
  • Cover, turn the heat to low and simmer gently for 45 minutes.
  • Blend the soup in batches in a blender, then strain it through a coarse sieve.
  • Make sure you collect all the pulp under the sieve.
  • Return the soup to the pan.
  • Add the cream and stir.
  • Now add the stock, adjusting the amount according to the thickness of soup you want.
  • Stir to mix well.
  • Reheat the soup, if you want it hot, or cover and refrigerate if you want it cold.
  • Garnish with the chopped chives to serve.
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Course Soup
Cuisine India

Gingery Cauliflower Soup

Gingery Cauliflower Soup

This soup may be served as an elegant first course at a grand dinner or aspart of a simple lunch accompanied, perhaps, by a sandwich or salad or both. It may be made a day in advance and refrigerated. Reheat gently. It is a good idea to have the cumin, coriander, turmeric and chilli powder all measured into a small bowl before you start, as they go in together and cook very briefly.
Portions:6
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Ingredients

  • 3 tablespoons vegetable oil
  • 175 g 6oz onions, peeled and chopped
  • 2.5 cm 1in piece fresh ginger, peeled and cut into fine slivers
  • 4 garlic cloves peeled and chopped
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon chilli powder
  • 225 g 8oz potatoes, peeled and cut into rough 1cm (½in) dice
  • 225 g 8oz cauliflower florets
  • 1.2 litres 2 pints chicken stock
  • salt if needed
  • 150 ml 5fl oz single cream

Instructions

  • Set the oil over highish heat in a good-sized saucepan.
  • When hot, add the onions, ginger and garlic.
  • Stir and fry for about 4 minutes or until the onions are somewhat browned.
  • Put in the cumin, coriander, turmeric and chilli powder.
  • Stir once and add the potatoes, cauliflower and chicken stock.
  • If the stock is unsalted, add ¼ teaspoon salt.
  • Stir and bring to a boil.
  • Cover, turn the heat to low and simmer gently for 10 minutes or until the potatoes are tender.
  • Step Two Taste for salt, adding more if you like.
  • Put the soup into a blender, in 2 batches or more as required, and blend thoroughly.
  • Strain, pushing down to get all the pulp.
  • Add the cream and mix.
  • The soup may now be reheated and served.
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Course Soup
Cuisine India