While talking to me about food and testing my passion, my H O D at IIHM, said every ingredient should be respected and used lovingly but aptly. I agree and practice it everyday effortlessly.
For example, breaking away from the tradition, yesterday while cooking a simple goan fish curry with Indian Salmon or Rawas fish, I fried the pieces with turmeric, chilli powder and a bit of salt and then added it to the curry, the result was excellent in extracting the flavour of the fish. The curry is tastier and flavourful. Let me share the recipe. It goes like this...
Ingredients: Grated coconut, coriander seeds, turmeric, chilli powder, salt, green chillies are optional to add more pungentness to the curry. Some pieces of Kokam (souring agent). Grind all this finely except the Kokam.
Method: In a hot flat bottomed heavy pan, add a few drops of cooking oil, fry a few pieces of onions finely cut till they are translucent, add the ground masala, water to thin the consistancy according to individual requirement, the kokam pieces, let boil. In another pan, fry the fish to which turmeric, chilli powder and salt has been applied and kept aside. As the curry is boiling and you smell the aroma, add the fish to it and let it cook. Put off the heat after ten minutes and let it rest for 30 minutes before eating it with freshly cooked rice.
Try it and update me with your comments.
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