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Saturday, January 31, 2009

Fish paka with palak

The Fish paka has a nice lemon flavor while the coconut is more in the background. We used cayenne pepper in the palak to give it a real kick. some leftover Dal from the freezer and basmati rice and you have a great meal. Brown basmati would be better but once again, we forgot to start it in time. :)

Fish Paka (From "Simply Indian" Tahera Rawhi and Hamida Suleman)
3 lbs halibut or sole
2 Tbsp fresh lemon juice
1 tsp. salt
1/4 tsp. chili powder
1 large lemon (juice of)
1/2 tsp. tumeric

Ingredients for curry:
1 3/4 cups coconut milk
1 tsp. chili powder
1/2 tsp. garlic (crushed)
1/2 tsp. salt
1/2 tsp. tumeric
1/4 cup fresh lemon juice
1/2 tsp. garam masala
1/2 cup water
1 sprig of chopped cilantro

Method for fish:
1. Marinate the fish in the 2 Tbsp. lemon juice and salt for 30 minutes, then wash and pat dry.
2. Mix together chili powder, remaining lemon juice and tumeric and smear over fish.
3. Bake in oven at 400°F for 25 minutes or until fish flakes when touched with a fork
4. prepare basic fish curry while fish is cooking

Method for basic fish curry:
1.pour coconut milk into large saucepan.
2. add chili powder, garlic, salt, tumeric and lemon juice and bring to boil, stirring continuously for 3 minutes
3. add the garam masala and cook for 1 minute. add water and switch off stove.
4. Pour over baked fish before serving and garnish with chopped cilantro

Stir fry Palak
(see title for link to original recipe) our adaptation does not use mustard oil. mustard oil is not safe to eat.

5 tbs. macadamia oil
1/8 tsp. ground asafetida
1 bunch fresh spinach leaves (thick stems removed) washed and chopped
1 tsp. dry fenugreek leaves
1/2 tsp. ground tumeric
1/2 tsp red chilli powder (cayenne pepper optional)
salt to taste
1/4 tsp. garam masala

1. Heat the oil in a large pan, add asafetida and then all the spinach.
2. stir fry the spinach, add tumeric, chilli powder, fenugreek leaves, salt and continue to stir fry
3. add 1 cup water and steam the spinach. sprinkle garam masala powder on the spinach and stir it in.
(lift spinach out of excess water and serve)

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