Goan Fish Curry

A very well written recipe, borrowed from here:

https://www.recipetineats.com/goan-fish-curry-indian/

4 servings.

Curry paste:

2 1/2 tbsp Kashmiri chilli powder
1 tbsp coriander
2 tsp cumin
1 tsp turmeric
1/2 tsp fenugreek powder
3/8 tsp ground cloves
6 cloves garlic , minced
1 tbsp fresh ginger, finely grated
2 tbsp tamarind puree
1/2 red onion, chopped
90 ml water (plus more, as needed)

Curry:

3 tbsp vegetable oil
1/2 tsp black mustard seeds
1/2 red onion , cut in half again and thinly sliced
1 tbsp tomato paste
165 ml tomato passata or crushed tomato
165 ml water
400ml/ 14oz coconut milk , full fat
1 1/4 tsp salt
1 1/2 tsp sugar
1/4 tsp chilli powder
2 long green chillies , cut into half lengthwise and deseeded
1 tomato , cut into 8 wedges then into 2.5cm / 1" chunks
600g / 1.2 lb firm-fleshed white fish , cut into 3cm / 1.25" cubes

Garnishes / serving:

1/4 cup fresh coriander/cilantro leaves
Finely sliced green chillies , optional
Basmati rice

Curry Paste:

Place Curry Paste ingredients in a tall jug or milkshake container then blitz on high for 5 to 10 seconds until the onion is pureed. Add more water if needed to make it puree.

Curry:

Sizzle black mustard seeds: Heat oil over medium heat in a large pot. Add black mustard seeds and let them sizzle for 30 seconds

Saute onion: Add red onion and cook for 3 minutes until edges start to tinge with gold.

Add curry paste and cook for 3 minutes - to evaporate water, make spices bloom and cook garlic & ginger.

Turn heat up to medium high. Add tomato paste and tomato pulp, cook for 2 minutes.

Add water, coconut milk, sugar, salt and chilli powder if using. Stir, then bring to simmer, low heat so it's bubbling gently.

Simmer 2 minutes, add tomato & green chilli: Simmer for 2 minutes, add tomato and green chilli.

Simmer for another 3 minutes, stirring every now and then - sauce should be thickened (not watery), it gets looser again when fish is added.

Add fish, stir, cook for 3 to 4 minutes until fish easily flakes.

Remove from stove and transfer to serving bowl. Garnish with coriander/cilantro and fresh green chillies if desired.

Quick Keralan Pandi Curry (Pork)

600g - 900g pork loin steak or fillets
Sea salt to taste
Freshly ground black pepper
2 tbsp coconut oil
1 tsp fennel seeds or 2 star anise
2 dried red chillies
2 onions, finely diced
2 tsp cumin seeds
1 tsp coriander seeds
5 garlic cloves, minced
2 fresh green chilli, chopped
1 tbsp ginger, freshly grated
400g tinned tomatoes
1 tbsp tamarind paste
1 tsp ground turmeric
200g coconut cream
100g green beans, trimmed
Handful fresh coriander leaves, chopped
 

    1.    Heat a wide pan and add the oil. Once hot, add the whole fennel seeds and red chillies.
    2.    Add the onions and sauté until they start to brown, then add the minced garlic.
    3.    Remove the fat from the pork and cut into strips. Season the pork with salt and lots of black pepper and ½ tsp of the turmeric.
    4.    Stir the tinned tomatoes, tamarind, green chilli, grated ginger into the pan with the onions and stir through.
    5.    Grind the coriander seeds and cumin seeds in a pestle and mortar.
    6.    Once the masala starts to simmer, add the remaining turmeric, ground cumin and coriander, and stir. Let it reduce and thicken.
    7.    Add the meat and stir to coat with the sauce. Reduce the heat and cook for 5-10 minutes.
    8.    Pour in the coconut cream and heat through, then add the trimmed beans and cook for a further 5 minutes until the beans are cooked.
    9.    When cooked through, check the seasoning and add the coriander leaves and serve with plain rice.

https://www.harighotra.co.uk/quick-keralan-pandi-recipe

Spicy Indian Cauliflower (Achari Gobhi Dry)

Ingredients for 4

3 tbsp oil
1 large head of cauliflower cut into small florets
2 tsp paanch phoron mix
1 large onion finely chopped
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tbsp coriander powder
1 tsp amchoor powder
2 tbsp tomato paste
kasuri methi (if you can get it...)

- panch phoron (equal parts whole cumin seeds, fennel seeds, black mustard seeds, fenugreek seeds, and nigella seeds)

Heat oil in a large non-stick pan on medium high heat and add in the cauliflower. Fry for a few minutes until browned a bit, then set aside.

Add some more oil if needed then add panch phoron mix. Once the spices start to sizzle, add in onions, ginger and garlic and fry for a few minutes till onions soften and lightly brown.

Stir in the spices and tomato paste and mix well. Now add in the cauliflower florets and mix to coat well with the spice mixture. Cover the par and cook for 5-6 minutes, stirring occasionally till the cauliflower is cooked through.

Add a splash of water if it gets too dry. Season with salt to taste.

Sprinkle with chopped coriander.