Hello Everyone! I’m back with another recipe featuring one of Binda Valley’s products, specifically their Natural Greek Style Yoghurt that I received from Gourmet Direct PH last month. I featured smoothies in my previous posts and tonight I wanted to share a savoury recipe using yoghurt. As far as my knowledge goes, I know that yoghurt is commonly used as a marinade for chicken in savoury Indian dishes, but since I wanted to keep in line with only sharing pescatarian, vegetarian, or vegan recipes for my blog, I had to do further research for this.
I typed ‘fish and yoghurt’ recipes into Google and a recipe for Bengali Doi Maach, or in English, Fish in Yoghurt Curry caught my attention. It is a deliciously thick, subtly spicy, and delicately sour fish curry. The fish is first marinated, lightly fried, and then simmered in a yoghurt-based gravy. The end result is a very tender and flavourful fish having absorbed the wonderful flavours of the gravy. The yoghurt and minimal spices used makes this dish light yet hearty, and is best served with basmati rice for a complete Indian meal.
Not only does it come together quickly, making it a perfect weeknight dish, it is also very cost effective. The ingredients for this dish are quite cheap and easy to find. You can use your choice of freshwater fish (the best would be thick, meaty fish) and get it simmering away with pantry staples. I literally had all the ingredients readily available in my pantry, which made me super excited to tackle this Doi Maach!
PREP TIME 30 MINS| COOKING TIME 30 MINS| SERVES 6
For the fish
1 kg Spanish mackerel (tanigue, in Tagalog), sliced
*Normally, this dish would be garnished with some coriander leaves, but if you know me, you know I detest the taste of coriander. So to add a pop of green to this dish, I used chilli leaves instead.
Combine all the ingredients for the fish marinade in a large mixing bowl, making sure the fish slices are evenly coated. Cover and set aside to marinate for at least 30 minutes to an hour.
Heat enough oil in a large pan, over high heat and sear the marinated fish slices; work in batches if needed. Once done, remove from the pan and set aside.
Remove any excess oil from the pan, leaving about 2 tablespoons and reduce the heat down to medium. Toast the spices (cloves, chillies, cardamom pods, cinnamon stick, and cumin seeds) until fragrant, before adding the grated onions, garlic, and ginger. Cook for about 30 to 45 seconds.
Add half of the cup of water to the pan to deglaze it, and then add the yoghurt, stirring until it is incorporated into the water and spices mixture.
Season with salt and sugar, and leave to simmer over medium-high heat for about 15 minutes, or until slightly reduced.
Add the fried fish to the pan and cook for a further 10 minutes. In the last cooking minute, add the chilli leaves to the pan and cook until the leaves have just wilted.
Transfer the fish curry to a serving dish and enjoy immediately with freshly steamed rice!
Hello Everyone! If you haven’t already guessed it, or if I haven’t already told some of you (for a special project this coming August), the theme for this year on the blog is Colours of the Rainbow! Tonight, and for the rest of the month of May, I will be continuing on with the colour yellow.
If you love simple ingredients with beautiful, massive flavours, then you’ve found the right recipe! This Aloo Kadhi, or in English, Indian Potato Curry, has incredible flavours that are hard to beat. Even though I ended up mashing almost half of the potatoes in this curry, mine didn’t turn out as thick in consistency as I would have wanted it to be, but that’s easy to fix – just mash up more potatoes!
This recipe may not have all the authentic spices found in a traditional Aloo Curry, but I can guarantee it tastes amazing! Vidhya, I know you still read my blog posts after so many years, so please don’t grill me on this dish *cheeky grin* Anyway, it’s terrific with freshly made puri, a crisp and puffy Indian bread, or with paratha, an unleavened Indian flatbread made with whole wheat flour.
Before we dive into tonight’s recipe, please take the time to check out where I drew my inspiration from. The original recipe is on Scrambled Chefs by Aena.
PREP TIME 10 MINS| COOKING TIME 35 MINS| SERVES 3-4
6 medium-sized potatoes, wash, peeled, and cut into small cubes
3-4 pcs whole cloves
2 pcs star anise
1 pc cinnamon bark
2-3 garlic cloves, minced
1 thumb-sized fresh turmeric, julienned
2 cups water (or vegetable stock)
3 tbsp coconut oil
1 & 1/2 tsp chilli flakes
1 & 1/2 tsp ground paprika
1/2 tsp turmeric powder
1/2 tsp yellow curry powder
Salt, to taste
Handful of blanched kale leaves, to garnish (optional)
Add the coconut oil in a large heavy-bottomed pot over medium heat. When the oil starts to shimmer, add the cinnamon bark, star anise, and whole cloves; sauté until fragrant, about a minute or two. Be careful not to burn the aromatics. Then add the minced garlic and fresh turmeric and sauté until golden brown and fragrant, about 30 seconds.
Add the potatoes into the pot, together with the ground paprika, chilli flakes, curry powder, and turmeric powder. Season with salt, to taste, and then give it a good mix, cooking for about a minute or two.
Add the water or vegetable stock and bring to a gentle boiling. Cover the pot and leave to cook for about 15 to 20 minutes, or until the potatoes are cooked through. If desired, use a fork to mash up some of the potatoes to thicken the curry to the consistency of your liking. Let it simmer, partially covered, for 5 to 10 more minutes.
Check and taste to see if the curry needs additional seasoning. If so, season with a touch more salt and freshly ground black pepper.
Once done, transfer to a serving dish and top with some blanched kale. Or, if you’re not a coriander hater like myself, go ahead and top your Aloo Kadhi off with a sprinkle of chopped coriander.
Serve hot with some freshly cooked Indian bread of choice. You may also choose to enjoy this dish with some freshly cooked basmati rice if you’re a starch on starch kind of person. Enjoy!
Cut the potatoes into small-sized cubes if you want the potatoes to cook faster. The bigger the potato pieces, the longer it will take for them to cook all the way through.
Cook the potato curry on low to medium heat. Potatoes are root-based starches that thicken up and soften more easily when cooked on low heat. Therefore, when you cook the curry on low heat, not only will it cook the potatoes all the way through, it will also make the curry thick and at the right consistency.
Hello Everyone! So on Tuesday I posted a recipe for homemade soy milk. The first thing I thought after making having made the soy milk was what other things could I do with it to make another delicious drink. So today’s recipe uses the soy milk that I made to make a masala chai tea. I mean, you can always use store bought soy milk, or any other milk for that matter.
Masala Chai (literally translated: ‘mixed-spice tea’) is basically a flavoured tea beverage made by brewing black tea with a mixture of aromatic Indian spices and herbs. Nowadays, it is a very popular and feature drink in many coffee and tea houses. Chai is traditionally prepared by brewing green cardamom pods, cinnamon sticks, ground cloves, ground ginger, and black peppercorn together with black tea leaves. Most retail versions of this tea includes tea bags for infusion, instant powdered mixtures, and concentrates. I used tea bags for mine only because I could not find any loose black tea leaves in stores.
I love chai tea. In fact, I ordered it almost every time I went to a café, aside from a café latte that is. I was surprised that it was that easy to make when I came across a recipe online on how to make you own chai tea.
PREP TIME 5 MINS| COOKING TIME 10-15 MINS| SERVES 4-5
1/4 cup loose black tea leaves (or about 5 tea bags)
3 tablespoons granulated white sugar
1/4 inch of ginger root, peeled and sliced thinly
6 cardamom pods
6 whole cloves
2 cinnamon sticks
Other optional spices that you can add to your chair tea inlaced: vanilla, almond, nutmeg, bay leaves, star anise, or fennel and allspice; I added star anise to mine.
Combine the water, spices, and tea in a medium-sized saucepan. Turn the heat to high and bring to a boil. Once boiling, let it boil for a further 5 minutes and then turn the heat off. Let the mixture steep for at least 10-15 minutes.
Strain the tea mixture and discard the spices. Add the soy milk and sugar to the strained tea mixture and stir well. Then reheat the tea until piping hot.