Cod Curry with Mushrooms

Adapted from The New Vintage Kitchen website

https://vintagekitchen.org/2023/01/19/quick-cod-curry-with-mushrooms/ 

1 lb. fresh Cod
2 tbsp. coconut oil
1 large onion, sliced
8 oz. button mushrooms, quartered
1 sweet red pepper, minced
4 garlic cloves, crushed
Salt
1 tbsp. tomato paste
1 tsp. turmeric
½ tsp. cumin
½ tsp. ground coriander
1 tsp. garam masala
½ tsp. cayenne pepper, adjust to taste
1 dried red chili
½ cup water
1 cup coconut milk
1 inch knob of fresh ginger, grated

Portion the fish as desired and season both sides with salt and pepper. Set aside while you get everything else ready.

Over medium-high heat, melt the coconut oil in a large skillet. Add the onion, mushrooms, and pepper and cook until soft and translucent, salting to your own taste. Make a little space in the center of the pan and add the garlic, tomato paste, and spices, and cook for a minute or so or until there is lovely fragrance.

Deglaze the pan with water, reduce the heat to medium low, and add the coconut milk and ginger. Mix everything together and taste for seasoning. Nestle the fish in the curry, cover and cook for five minutes. Remove from the heat, and leave covered another five minutes.

Serve with a nice squeeze of lemon or lime.

Kerala Prawn Curry

Adapted from: https://raziacooks.com/kerala-prawn-curry/

1 piece malabar tamarind + hot water for soaking aka goraka, kudam puli
2 tbsp coconut oil
¼ tsp fenugreek seeds
1 onion diced, small
1 tsp minced garlic
¾ tsp minced ginger
½ tomato cubed
1 sprig curry leaves fresh
¾ tsp kashmiri chilli powder
¼ tsp turmeric powder
¾ tsp fennel powder
½ tsp coriander powder
¼ tsp black pepper powder
½ tsp salt
250 g fresh large prawns cleaned, shelled & deveined
200 ml coconut milk
1 wedge lime 

- Soak a piece of Malabar tamarind in a small bowl of hot water for 10-15 minutes, adding enough to submerge the fruit.
- Meanwhile heat coconut oil in a pot or pan, on low to med heat, then add fenugreek seeds. Let them sizzle and turn golden (this will happen quite quickly). Then add onions, this will prevent the seeds from burning. Sauté the onions until golden.
- Stir in minced ginger and garlic and sauté for 1-2 minutes.
- Add the tomato and curry leaves, and sauté until the tomatoes soften.
- Add the spices, stir well, and cook for 1-2 minutes.
- Add the Malabar tamarind along with the water it was soaked in, stir and cook 1-2 minutes.
- Add shrimp and gently mix to coat them in the gravy. Cook for 3-5 minutes.
- Pour in coconut milk and gently stir to combine. Cook 2-3 minutes. Finish with a squeeze of lime juice.
- Garnish with more curry leaves and split fresh whole green chillies or chopped fresh coriander leaves.

Quick Lamb Rogan Josh - Pressure Cooked

700g of lamb, cut into cubes
1 Red Onion chopped diced
4 cloves Minced Garlic
2 teaspoons Minced Ginger
1/4 cup Full-Fat Greek Yogurt (if you're dairy free, add some lemon juice and 1/4 c water while cooking)
1 tablespoon Tomato Paste
1/4 cup Cilantro chopped
2 teaspoons Garam Masala
2 teaspoons Kashmiri Chilli Powder
1-2 teaspoons Kosher Salt
1 teaspoon Turmeric
1/2 teaspoon Ground Cinnamon
1/4 cup Water

Mix everything together in a bowl and marinate for an hour or preferably overnight.

Put the mixture into your pressure cooker. Cook at 25 minutes at High Pressure. Let it release naturally for 10 minutes, and then release all remaining pressure.

You're done.

Adapted from: https://twosleevers.com/wprm_print/lamb-rogan-josh-instant-pot-lamb-curry

Ninja Foodi Roast Guinea Fowl

1 whole bird
1 cup water/white wine/chicken stock, whatever you have to hand
Salt and pepper
2 tbsp butter
1 tsp smoked paprika

Drizzle of Oil

Basically season inside and out however you want.

Unlike a Chicken, I don't slide butter under the skin to roast this bird.

But do make some basting butter for stage two...
Butter with whatever herbs/garlic etc you want.

Pat the chicken dry with disposable paper towel. Season inside and out with your choice of seasoning. Set inside the Air Frying basket. Pour your cup of liquid in.
Place the chicken in the basket, inside the main pot of the Foodi
Cook on High pressure for 15 minutes.

When time is done, do a quick release, remove the chicken and the basket, and move the liquid that was in the bottom of the Foodi bowl for your sauce to a bowl or whatever...
Replace the chicken and the basket inside the Foodi liner and place the liner back into the unit.
Baste the bird with your butter mix.
Air crisp at 400 degrees for 15 minutes. Lifting the lid occasionally, basting the chicken with your basting butter to crisp/brown it to your desired colour. Remove the chicken and the basket, and cover with tin foil to continue cooking to reach a 165 degree temperature reading.

Pearl Barley - Pressure Cooker (Instant Pot/Ninja Foodi etc)

- Add 1½ cups pearl barley, 3 cups water, 1 tablespoon salt, and 1 tablespoon olive oil.
- Pressure cook the pearl barley on High for 18 minutes.
- Once the cooking time is over, allow it to naturally release for 10 minutes on the Keep Warm setting.
- After 10 minutes, flip the valve to release any residual steam.
- Fluff up with a fork and use as you wish...

Adapted from https://instantpot.com/blogs/recipes/basic-pearl-barley