Indian

Kedgeree with Smoked Haddock

Kedgeree is thought to have originated with an Indian rice-and bean or rice and lentil dish Khichri, traced back to 1340 or earlier. It is widely believed that the dish was brought to to the UK by returning British colonials who had enjoyed it in India and introduced it to the UK as a breakfast dish in Victorian times, part of the fashionable Anglo-Indian cuisine.  It is a firm favorite in our house but more at supper time than breakfast.

Kedgeree

Ingredients Serves 2

300g undyed smoked haddock

150g peeled prawns

200ml milk to cover fish

1tsp parsley

2 bay leaves

250g pre cooked rice

1 small onion finely chopped

2 tsp mild curry powder

1 tsp English mustard

1/4 tsp cayenne pepper

Pinch of salt and pepper

2 eggs

Cut the haddock into 3 or 4 pieces and place in a microwavable dish

Add the milk, parsley and bay leaves and cover with cling film.

Pierce the cling film before placing the dish in the microwave and cook for 3 to 4 minutes depending on the power of your microwave.  Remove and set aside leaving the clingfilm on the dish.

In a wok or frying pan placed over a moderate heat, pour in one tablespoon of oil and add the onions, mustard, curry powder and cayenne pepper.  Fry gently until the onions are soft.

Add the rice and the milk you used to cook the haddock.

Add a pinch of salt and pepper and stir gently.  Then add the prawns and haddock removing any skin. The haddock should easily flake away from the skin.

Cover and allow to simmer for a few minutes.

Place the ingredients into a serving dish and add 2 or 3 hard boiled eggs sliced in half.

If you enjoy this dish please feel free to share with others.

Cauliflower with Potato and Cumin

When I use to look at an Indian recipe I would usually go OMG 20 ingredients needed and do I have them all!!!

But I have come round to the fact that yes it is good to have all the ingredients if possible but it is not the end of the world if not.  You do loose elements and depth of the dish if more than one or two ingredients are missing but life is too short to worry if I don't have 1/2 a teaspoon of paprika to finish off a dish.

If you are going to cook Indian food on a regular basis the herbs and spices in this dish are the main staple ingredients to haveon your shelf .

Ingredients Serves 4

2 tbs sunflower oil

1 tsp cumin seeds

1 tsp finely chopped garlic

2 tsp grated fresh ginger

1/2 tsp turmeric

1/2 tsp paprika

1/2 tsp garam masala

salt to taste (I used 1/2 tsp)

400g potatoes cubed small

500g cauliflower cut into small florets

100g broccolli cut ito small florets - optional (I had a bit left after a previous meal and added them rather than let them go to waste)
100ml water

1 tbs chopped fresh coriander

Pour the oil into a heavy base frying pan and when hot add the potatoes, gently fry until they start to soften slightly (about 5 minutes).  At the same time blanch the cauliflower and broccoli (if using) in boiling water for a couple of minutes and then drain.
Add the garlic to the potatoes and fry for a further minutes before adding the ginger, salt, turmeric, cumin, paprika and garam masala. Stir together then add the water, cauliflower and broccoli. Stir until all the vegetables are covered by the herbs and spices and cook for a further minute or until the water has evaporate.
The dish is now ready to serve with some chopped coriander to garnish.

Spicy Uzbeki Carrots with Cranberries, Goji Berries and Pistachios

(thanks to kevinscooking.com)

Spicy Uzbeki Carrots

I saw this dish on twitter only the other day and thought how great it looked and thought I would give it a try. I am so glad that I did as it turn out to be a fantastic side dish to the Indian meal I had prepared, Chicken Chettinad plus an extra side dish of Cauliflower, Potato with Cumin, (recipes to follow).

These carrots are infused with caramelized onions, a tomato base with spicy cumin, saffron and cinnamon. The taste buds are then exposed to the sweetness of the cranberry and goji berries with a kick from the chillies, finally you get the zing of mint and crunch of the pistachio nuts.

Ingredients

3 tbs sunflower oil
1 red onion
6 cloves of garlic chopped finely
3 dried chillies or two birds eye chillies (add more or less according to taste)
1 tbs cracked black pepper
2 tbs tomato paste
1/2 tsp cinnamon
1 tsp of salt
6 large carrots sliced
2 tbs cranberries or other dried fruit
2 tbs goji berries
1/4 tsp saffron
400ml water
1 tbs honey
2 tbs chopped mint
2 tbs pistachio nuts

Heat the oil in a heavy based frying pan and start to saute the onions until soft on a low to medium heat. Then add the garlic, chillies and black pepper.

Next add the tomato paste, cumin and cinnamon and stir then cook for a further minute for the spices to infuse with the onions and garlic.

Then add the carrots, cranberries, goji berries, saffron, honey, salt and water, stir and cook for about a minute on a medium heat until the liquid is bubbling.

Reduce the heat slightly and cook for a further 10 to 12 minutes, or until the carrots are tender (add a bit more water if it gets too dry).  By now the carrots should have a slight glaze from the honey, spices and tomato paste.

This dish can be served immediately garnished with the chopped mint and pistachio nuts or can be cooked before hand, covered and then reheated when needed.

For an accompaniment, in case the heat from the chillies is too hot, why not have an additional side dish of natural yogurt with zest of lemon sprinkled on top.