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Curry Time
Esgee's Kitchen

Curry Time

Esgee

Curries are flavorsome and an integral part of Indian cuisine; they vary from state to state and while some are hot and spicy, some are mild and delicately flavored. Here are three vastly different curries which are easy to make.

1. White Fish Curry

Prep Time: 20 minutes Cooking Time: 25 minutes

Curry Time
  • 500 grams Sole/ any white fish cut into 2 inch thick pieces
  • ½ teaspoon white pepper powder
  • ¼ teaspoon turmeric powder
  • ½ lemon’s juice
  • ¼ teaspoon fenugreek seeds
  • 1 inch piece of cinnamon
  • 1 medium onion sliced fine
  • 3-4 green chilies cut into small rounds
  • 6-8 curry leaves
  • 2 garlic flakes crushed
  • ½ cup water
  • 1 cup thick coconut milk

Wash and pat the fish pieces dry. Rub with salt, turmeric, pepper and lemon juice. Set aside for a few minutes.

In a pan dry roast fenugreek seeds and cinnamon [about 2 minutes]. To this add onion, curry leaves, green chilies, garlic and water. Boil this for 5 minutes. Lower flame and put in the fish and coconut milk. Mix ingredients gently. Cover the pan and cook fish for 3 minutes. Remove lid and check flavors.

This curry is best served with rice.

2. Lentils and Aubergine Curry

Prep Time: 20 minutes Cooking Time: 25 minutes

Curry Time
  • 1 cup yellow lentil/ toovar dal
  • 10-12 small onions/ shallots [peeled and boiled]
  • 10 small aubergines/brinjals /Eggplant[If using large ones cut them into small pieces]
  • 10-12 curry leaves
  • Coriander leaves chopped [for garnishing]
  • ½ teaspoon mustard seeds
  • 2-3 cups of water

For the curry masala

  • Dry roast and grind to a paste the following:
  • 8-10 curry leaves
  • 6 pepper corns
  • 3 dry red chilies
  • 2 cloves
  • 1 small piece of cinnamon
  • 1 teaspoon split black gram/urad dal
  • 1 small ball of tamarind [without seeds]
  • Some water for grinding

Cook lentils soft. Add curry leaves, onions, aubergines and salt. Cook for 3-4 minutes. Add the ground masala to the lentils and simmer on low heat for 7-8 minutes. Turn off the flame. Splutter mustard seeds in another pan and add to the curry. Sprinkle chopped coriander and serve.

PS. This curry needs no oil but for seasoning with mustard seeds. A great option for weight watchers!

3. Cauliflower Curry

Curry Time
  • 1 medium sized cauliflower [only the flower heads washed and cleaned]
  • 1 large onion sliced
  • 3 tomatoes pureed
  • 1 teaspoon garlic-ginger paste
  • 2 cloves
  • 1 small piece of cinnamon
  • 6-8 pepper corns
  • 1-2 teaspoons red chili powder
  • ¼ teaspoon garam masala/spice powder [optional]
  • ½ cup fresh cream/ thick coconut milk
  • Green coriander chopped
  • 6-8 cashewnuts fried [for garnishing]
  • 1 teaspoon butter [optional]
  • Olive oil/vegetable oil
  • Salt to taste

Wash and cut the flower heads thoroughly in salted warm water. Sprinkle with salt and set aside. Puree the tomatoes.

In a pan add oil and shallow fry the cauliflower till the edges begin to turn brown. Stir well and cook evenly. Add a few sprigs of coriander and toss well. When done, drain the cauliflower and set aside. In the same pan add the cinnamon, pepper and cloves and fry for a minute. To this add the onions and garlic-ginger paste and stir for 2-3 minutes. Add turmeric, chili and garam masala/ spice powders and fry for a minute. Next, add the tomato puree and cook for about 3 minutes. To this add the cauliflower and combine well. Sprinkle a little water and cook for 2 minutes covering the pan. Open, stir and add cream/coconut milk. Cook for a minute and switch off the flame. Add butter and stir. Garnish with fried cashew nuts and coriander. Serve hot with parathas or rotis.