Find a Recipe :
- A timeless ritual: Ghugni
- A Bengali Brunch: Koraishootir kochuri [Pooris stuffed with a spicy peas masala]
- Spicy Sweet-Potato bites!
- Cooking in the backyard: Thai style Tuna Fried Rice
- The simple things in life: Mung Dal [no onion-no garlic]
- Roasted Chicken with Rosemary
- Crispy Salmon with Garlic Coriander sauce
- Chilled Cucumber, Mint and Yogurt drink
- Cranberry, Cauliflower and Peas Pulao
- Beet root, potatoes and peas tikki / cutlets
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Food styling. Food and Lifestyle Photography.
Cooking and Photography are my creative outlets.
Sublime Palate a personal blog aimed primarily to share my food experiences and creations with you.
All food photographs on the blog are cooked, styled and clicked by me, unless otherwise mentioned.
“The beautiful thing about learning is that nobody can take it away from you.” - B.B.King.
Learning is such an enriching experience. It never stops. The more you learn, the more you want to learn. I truly believe that it’s never too late to learn something new. What matters most is passion and an open mind!
Until a year ago, I was a part of the corporate world. Rather, it was a part of me. For almost 10 years. I was in a job that paid me enough to pay my bills and satisfy my retail therapy needs once in a while. It all seemed like one happy story with great opportunities to travel, meet new people and to do all the things that come along with it.
But there was something burning inside me all these years. A voice in me which reminded me every now and then that I wasn’t where I was supposed to be. I was born to do something entirely different. It took me many years of deliberation to finally make up my mind and take the plunge. I decided that I wasn’t going to do what doesn’t give me true happiness. It wasn’t a single-handed decision. I have my family to thank – For being there and giving me the opportunity to dream and explore my interests.
Through the birth of this blog, I embarked on a journey of self-discovery. This became a platform for me to explore my love for food, photography, writing and travel. It has become a place for meeting other like-minded people who share the same passion. Be inspired. Learn from others, share knowledge and hopefully, inspire someone along the way. After all, everyone needs a little inspiration, a gentle push from time to time. It always feels inspiring to see or know others who have been in a similar situation and have dared to dream, the once impossible dream. They have achieved it. With the right attitude, so will you!
That’s just a little bit more about me.. Thank you for reading!:)
On the topic of learning, I must tell you that I am no avid baker. I am learning as I go along and would love to bake more and innovate in the near future. Perhaps, one day, I will. I am inspired by so many bloggers around me who bake some really interesting and beautiful cakes and cookies! I first tried baking a loaf when I saw this really interesting recipe of a Rosemary Walnut Loaf by Kankana of Sunshine and Smile.
After my first attempt with a simple walnut loaf, I got a little more confident to attempt a request from my husband – a raisin bread. The two men in my house love it! I, on the other hand, stay far from it. Well, most of the time But, I love cooking for them! My go to book for baking is this book by Nigella Lawson. The Banana Bread recipe from Nigella has a good amount of raisins in it and that made it the perfect contender. As luck would have it, I also had some bananas that were very ripe and needed to be consumed immediately. And off I started baking, on a relaxing Sunday evening!
As the book says, this is a perfect recipe for anyone who is new to baking. The result was fabulous and loved by family and friends! The banana bread had a beautiful texture. It was moist and full of flavor at the same time. The alcohol in the raisin evaporates in the cooking and baking process. You will find a taste of rum but it isn’t alcoholic at all. In fact, in her book, Nigella says that this is safe for children to consume as the alcohol doesn’t pervade into the cake.
If you are anything like me in terms of baking, you should really try this recipe. It’s simple enough and totally worth the effort
Banana Raisin Bread:
For a printer-friendly version of the recipe, please click here.
Serves: about 10 slices
Golden raisins: ½ cup
Dark rum: 6 tbsp
All-purpose flour: 1 cup + 2 tbsp
Baking powder: 2 tsp
Baking soda: ½ tsp
Salt: ½ tsp
Unsalted Butter: ½ cup
Sugar: ½ cup
Eggs: 2 big
Bananas: 4 Dole (small) very ripe and mashed
Walnuts: 1/4 heaped cup
Vanilla extract: 1 tsp
Loaf Pan: 9 x 5” lined with a paper insert or parchment paper
How I did it:
- In a pan, bring the raisins and rum to boil. Turn off and leave it for 1 hour to soak up the liquid. Strain the excess liquid.
- Pre-heat oven to 170 deg C.
- In a bowl, put the flour, baking powder, baking soda and salt. Sieve through once to ensure they are combined well.
- Warm up the butter enough to get it melting. Don’t overheat.
- Add the butter and sugar to a large steel mixing bowl. Beat this mixture well until it is thoroughly blended. The color will turn pale. I did this using an electric beater for about 15 mins. The time will vary, depending on the equipment used.
- Break the eggs and beat it in the sugar+butter mixing bowl above – one by one.
- Now beat in the mashed bananas.
- Using a wooden spoon, combine the raisins, walnuts and the vanilla extract.
- Next, add the flour mixture in 1/3rd portions, combining it well after every addition.
- Now pour this mixture into the prepared loaf pan.
- Place the loaf pan in the centre of the oven, with both heat sources on. I placed the loaf pan closer to the top heat source.
- Bake for 1 hour. The original recipe says it should take anywhere between 1 hour to 1 hour 15 mins. It depends on your oven. Mine took exactly 1 hour. It is advisable to check at the 50 min mark. If it is done, an inserted toothpick will come out clean.
- As soon as it is done, using your mittens, place the loaf pan out to cool. Do not take out the banana bread out of the pan until it has cooled down.
- Once cool, cut into slices and enjoy with a cup of coffee or tea, as you prefer.
- Use eggs that are at room temperature and not straight out of the fridge.
- Same goes for butter, keep the butter out to come down to room temperature a couple of hours before baking.
- Place the loaf in the middle level, though, closer to the top heat source than the bottom heat source.
- The original recipe says that even though it rum is used, it is safe for kids to consume as the alcohol doesn’t pervade through.
Wine and company
Submitting these images to Black and White Wednesdays #40 conceptualized by Susan of The Well-Seasoned Cook and hosted by Anusha of Tomato Blues. She will be doing the roundup of BWW #40 on 11th July, 2012.
Black Lentils, Ma ki Dal, Dal Makhani, Kaali Dal or Urad Dal with skin – This Dal as you can tell has so many different names and that probably only indicates how widely loved and popular it is!
Growing up, this Dal did not hold an important place in my Mother’s pantry. I am not sure why. It isn’t a commonly made Dal in Eastern Indian homes for that matter. It’s associated with “restaurant” food in most Eastern Indian homes. For a long time, I had Ma ki Dal in dhabas and restaurants only.
No surprises here but like many of you, it’s one of my favorite lentils. I almost always never missed an opportunity to have this Dal during my years in Delhi and every possible trip back there. The creamy texture combined with the buttery flavor is enough to make anyone crave for Dal Makhani. It is very sinful and equally desirable due to the generous amount of cream and/or butter that goes in it. I am, not by any means, a health freak but over the years I started getting put off by the amount of butter that was used in it. A number of restaurants put so much butter and cream that you’ll have a tough time tasting any Dal in it. I craved for Dal Makhani without the indulgence.
And so… few years ago, I started my quest to make my own Dal Makhani.
I can completely understand if a lot of you will frown at the lack of lots of butter or cream, but my thought process behind this recipe was the following:
- Make it in a way that my family can have it on a regular day without feeling guilty.
- Make it quick without too much advanced preparation. (Unfortunately, I don’t plan my meals in advance most of the time)
- Keep as much of the creamy texture and taste without going overboard with the cream / butter.
Dal Makhani or Ma ki Dal is usually cooked with a small portion of Rajma (kidney beans). I make both versions of Dal Makhani (with only Black Lentils as well as a combination of Kidney Beans or Rajma & Black Lentils). If you are adding Rajma, replace ¼ cup of the Black Lentils with ¼ cup of Rajma. It tastes great in either combination! However, the use of Rajma requires advance planning and preparation.
Ensure your Rajma is soaked for about 8 hours. Alternatively, soak Rajma for 2-3 hours in hot water and then boil it separately until soft. I used Chitra Rajma (the smaller pale orange colored Rajmas) for cooking as they cook much faster. I soaked them for 8 hours in hot water, then pressure cooked them together with pre-soaked Black Dal for 20 mins. Black Dal was pre-soaked in hot water for 15 mins.
I skipped the Rajma this time as I hadn’t planned it ahead and it was a weekday dinner.
Dal Makhani / Ma ki Dal / Creamy Black Lentils Recipe
To print this recipe, click here.
Whole Black Lentils / Whole Urad Dal (with skin): ¾ cup [Can be replaced by: ¼ cup Kidney Beans (Rajma) + ½ cup Whole Black Lentils]
Cumin seeds: 1 tsp
Ginger finely chopped: 1 tbsp
Garlic finely chopped: 1 tbsp
Tomato puree: 1 cup (see step 2 below)
Chilli powder: ¼ tsp (or as per taste)
Cooking cream: 2 tbsp for cooking + 1-2 tsp for Garnishing
Kasoori Methi: 1 ½ tsp loosely packed
Garam Masala powder: ¼ tsp
Butter: about 1 tbsp
Salt: to taste
How I did it:
- Clean and wash the Dal. Soak it covered in hot water for 30 mins.
- Meanwhile, prepare the Tomato Puree: Put 2 medium sized tomatoes in a pot with sufficient water to almost cover the tomatoes. Bring the water to boil until the skin of the tomatoes starts to break. Remove from water, put in another pot with tap water and a couple of cubes of ice. When the tomatoes cool down, remove the skin. Blend it in a paste without adding any water. This gave me roughly 1 cup of tomato puree which I needed for this recipe.
- When the Dal is soaked (i.e. 30 mins later), throw away the water. In a pressure cooker, add the Dal with ¼ tsp of salt and 3 cups water. When the first whistle blows (or steam builds up), cook on low heat for 15 mins. If you are not using a pressure cooker, cover and boil in a pot until the dal becomes soft.
- Meanwhile, wash the kasoori methi with a little water. Soak it in ½ cup of hot water for about 10 mins.
- When the Dal is cooked, let the steam from the pressure cooker come out on its own. If a lot of the liquid has evaporated, add more water. I didn’t have to add any. Now on medium heat and without the lid on, boil the Dal by stirring it continuously and mashing it gently against the pressure cooker wall using the back of your ladle (see pictures below). Keep doing this vigorously for about 8 mins or until the Dal starts to have a creamy texture. This step is important to get a creamy consistency.
- Heat a heavy bottomed pot or non-stick kadhai. On low heat, add butter. When the butter melts, add the cumin seeds. As they begin to sputter, add the chopped garlic. When it starts to turn brown (Note: this happens very quickly), add the tomato puree, ¼ tsp of salt and the chopped ginger.
- On medium heat, cook the masala for 6-7 mins. When the masala becomes like a lump, add the chilli powder. Keep stirring to ensure masala doesn’t get burnt. The masala should be done in another 2-3 mins. You will notice the color of the masala become darker and shiny due to the oil that surfaces on it. If the masala starts to stick, sprinkle a little water and scrape it off using the spatula.
- On low heat, add the above prepared Dal to the pot with the masala. Stir the Dal and the masala well so that there are no lumps of masala and it’s evenly combined.
- Now add the cooking cream. The color of the Dal will become slightly lighter. Cover and simmer for 10 mins, stirring every 1-2 minutes, gently mashing it with the back of the ladle to help achieve the creamy consistency.
- Next add the kasoori methi along with the soaked water. Continue to cook for another 5 mins on low heat, stirring in between. By now, the Dal should have become darker in color than what it was when you added the cream.
- Check for salt. Adjust if needed. Add garam masala powder and give it a good stir. Cook for a further 2-3 mins before turning the heat off. Let it sit for 5 mins to help combine all the flavors. It’s now ready to serve.
- Garnish with some fresh cream and enjoy with hot Rotis / Parathas / Rice or any bread of your choice and some onions and green chillies on the side.
- Dal has a tendency to become thick as it is left to cool. You may need to add some hot water (about ¼ cup) and make it warm before serving.
- Optional: Add a tbsp of butter just after turning the heat off. Tastes heavenly! I don’t do that usually unless I am feeling particularly ecstatic on a given day!
[UPDATE 7th July, 2012] Sending this Dal Makhani recipe to My Legume Love Affair #49, the popular, legume-centered event that is conceptualized by Susan of The Well-Seasoned Cook. This month’s MLLA is hosted by Simona. Here’s the announcement for July’s MLLA. http://briciole.typepad.com/blog/2012/07/annuncio-legumi-che-passione-numero-49.html.
Cooking rice : the traditional way for a ceremony.
Sending these 2 images to Susan of the well seasoned cook who is hosting Black and White Wednesdays (#39) next week.
A bunch of tired and restless kids wait patiently. Or at least, appear to. After what seems like an endless wait, the moment arrives. School bells ring intensely thereby declaring the end of a long day. Silence gives way to the cacophony of ecstatic children. Like honey bees, we come out buzzing from every corner of the school. As we make our way out of the school gate, street food hawkers greet us with big smiles, some freshly prepared food and a lot of enthusiasm! Some call out to us by our first name. They are all set to make their daily sale and we are more than happy to oblige!
It is extremely difficult to resist such wide variety of street food. We were faced with a moral dilemma – to snack or not to snack. No amount of hygiene education on the part of our parents or teachers helped, ever! Undoubtedly, snacking on street food was the unanimous choice! When you have aromatic chaats, savory and spicy delights tempting you, you can’t possibly walk away from it! I couldn’t. Not then.
One such snack was ghugni (dried peas soaked in water, boiled and then cooked with spices, garnished with onions, green chillies, coriander leaves and a blend of spices). The combination of tangy and spicy is what makes it extremely desirable!
“Sankara” was THE man who introduced me to ghugni during my school days. A small-built, modest man, with a striking long moustache – that’s how he looked like as far as I can remember. He didn’t, by any means, sell the best ghugni but he was definitely one of the most popular ones probably because his ghugni was the most conveniently available! It was available at the right time and right place for street-food-starved children who were waiting to dive into all that junk as soon as we were out of school boundaries. I can confidently say that generations have grown up on his ghugni and will never be able to forget him for that experience. Sankara has become a legend in my eyes and probably in the eyes of most of most of my school mates.
Ghugni is a very popular snack from the Eastern part of India. It’s made in many different ways using dried green peas, dried yellow peas, chickpeas (chhole), black chickpeas (kala chana) and fresh peas. I have made it with dried green peas. Feel free to use any other type of peas but bear in mind that the soaking and cooking time for each of the above is different.
To print the recipe, click ghugni.
Ingredients for cooking the ghugni:
Dried Green Peas: 1 Cup
Red Onions: 1 large or 1 ½ medium sized, finely chopped. (about 1 ½ cups chopped onions)
Cinnamon stick (dalchini): a thin 2” stick
Dried Bay leaves (tejpatta): 2 small
Cooking oil: 1 ½ tbsp
Ginger paste: 1 tsp
Garlic paste: 1 tsp
Tamarind pulp: roughly equivalent to 1 tbsp dissolved in 1/2 cup of warm water.
Garam Masala Powder: 1/4 tsp
Salt: to taste
Hot water: 2 cups for soaking the dried peas. More water may be needed depending on the consistency of your ghugni.
In a small bowl, make a spice paste with the following and keep aside:
Turmeric powder: ¼ tsp
Cumin powder: ½ tsp
Red Chilli powder: ½ tsp
Water: 2 tbsp
Ingredients for garnishing :
Red Onion: 1 small-medium sized, finely chopped
Coriander leaves: a bunch, finely chopped
Green chilies: 6, finely chopped
Black salt – to taste (optional)
Chaat Masala – can be bought from any Indian store
Roasted and powdered Cumin Powder (In a pan, on slow heat, dry roast cumin seeds until they become darker. Let it cool. Dry grind it to a powder. I usually make more (about 1/2 cup) and store it for future use).
Roasted and powdered Dry red Chilli (In a pan, on slow heat, dry roast about 10-15 dry red chillies until they turn dark and before they start to burn. Let it cool. Dry grind or pound to make chilli flakes or coarsely grounded red chilli powder. Again, this can be stored for future use).
How I did it:
- Wash the dried peas in tap water. Soak them in enough hot water to cover the dried peas. Cover and set aside. At the end of 2 hours, you will notice that the peas swell up in size.
- Boil the soaked peas in a pressure cooker with 2 cups of water and a pinch of salt for 10 mins. Check if peas are done and boil uncovered, if needed. They should be soft but not mushy.
- In a kadhai or pan, heat the oil. Once hot, add the bay leaves and cinnamon stick. Fry for about 30 seconds when the aroma starts to come out
- Next add the chopped onions and 1/4 tsp of salt. Fry on medium-high heat until the onions are golden brownish. Keep stirring in between to make sure it does not burn. This may take 6-8 minutes.
- Add the ginger and garlic paste. Continue to fry for another minute.
- Add the spice paste made above (turmeric, chilli powder and cumin powder in water). Fry for another minute.
- Add the boiled peas along with the water left over from boiling into the cooking pot or kadhai. Using a strainer, strain the tamarind juice adding the juice and excluding any seeds or fibres. Rub the tamarind with your fingers to make sure you extract any left over pulp. Stir and check for salt, tangy and spicy flavors. Adjust to suit your liking.
- Boil on low heat, covered, for about 7-8 minutes or until the flavors have combined.
- Sprinkle garam masala powder and check for salt and spice. Adjust if needed. Cook for another 2-3 minutes until the ghugni is done.
Take about ¾ cup of hot ghugni in each serving bowl. Sprinkle about 1 tbsp of chopped onions, ¼ tsp green chillies and 1 tsp of chopped coriander leaves. Sprinkle a pinch each of black salt, roasted cumin powder and chaat masala. And it’s ready to eat.
The quantities mentioned in the serving suggestion above are just to give you a rough idea. The beauty of this snack is that you are able to adjust each ingredient to your liking.
Finish the ghugni experience with a hot cup of tea.
- The garnish is a very important part of this snack. So, do not skip or ignore any of the ingredients.
- Dried Green peas cook very fast once they have been soaked. Do not pressure cook them for more than 10 minutes. Else, they may become really mushy! You can always boil them more later once you have checked.
- The peas should be soft without losing it’s shape. It should not disintegrate. If you have soaked them for longer than 2 hours in hot water or for more than 4 hours in normal water, boil them for a shorter period in a pressure cooker or boil them in a pan instead of a pressure cooker to make sure it doesn’t get overcooked.
- If you do not serve it immediately after cooking, you may need to add some hot water and give it a boil before serving to make sure the ghugni is not dry. The peas tend to absorb the curry when left for some time so you may need to add more water just before serving. Check for salt if you have added more water.
- If you need to add more water once the ghugni is cooked, use hot water to speed up the cooking process.
- Optional: Green chutney serves as an additional garnish on this dish!
- Some people like to have it with a bit of yogurt or add tamarind chutney on top.
It was a bright Sunday morning in the middle of May. We were deciding on the route for our morning walk ritual. The next thing I knew, we were on the way to Bedok Reservoir Park, a beautiful lush green park around a reservoir in the east part of Singapore. I had been there a couple of times before, usually too late in the evening or without my camera or both.
Fortunately, I had my camera this time. Now the choice was to go for a brisk walk of 4.5 kms or a stroll with my camera covering the same distance. Without a second thought, I chose the latter.
We ended up calling the rest of the family to the park and had a little picnic. To know more about Bedok Reservoir Park and the activities offered there, click here.
Later, we walked down to Wawawa, Bistro by the Reservoir for some Coffee. We had some snacks there though not enough to write about it. The food they serve is greatly influenced by German cooking. You can find out more about them at http://www.wawawa.com.sg
P.S: The morning walk ritual lasted all of May and quietly departed from our lives ever since. I secretly hope that this post will help me make an effort to revive it and bring it back to life in some form or the other.
Summer. A season not many appreciate or look forward to. Especially if it is anything like the summer one experiences in many parts of India. I, on the other hand, have a different story to tell.
For as far back as I can remember, I always looked forward to summer. The heat didn’t dampen my spirits. The train journey to my grandparents home, the love of mangoes and lychees, the day and night fun with cousins, the self-declared little or no studying just made it my favorite season of the year!
Every summer vacation started with a long train journey to visit my grandparents. A journey where getting the window seat was of utmost importance, almost like my life in the next 24 hours depended on it. Well, it almost was. With a constant gaze outside the window at surroundings that kept changing every kilometer or less, I soaked in the countryside of India. A journey where I could peek into the daily lives of many, often left wondering what their story was… Where little children played fearlessly beside the train tracks.. Where hawkers that came every few minutes made the journey seem worthwhile.
Mom always prepared meals for the train, so we never got to eat the meals sold onboard. I wasn’t too happy about it then. It was not until recently that I ate the meals served on the train. The verdict: A deep appreciation of my Mom’s efforts in preparing food for the entire family!
Summer vacation was synonymous to abundance of mangoes followed by lychees, all from my grandparents’ orchard. We would get boxes (or petis as they are called in the local dialect) of mangoes and lychees as they came in season – sheer bliss!
Apart from the freshest seasonal produce, we were privileged to have some of the best home cooked meals. My grandmother (or Mai as we called her) was one of the best cooks I have ever known. Her cooking philosophy involved using different types of spices but in the right balance. Every spice in her spice box came with a purpose and it was through the magic in her fingers that she would use them in the right place and the right proportion to transform something extremely simple to exemplary.
One of my favorite things that Mai prepared was “Teesi”. Teesi is traditionally had in Bihar. It is prepared by dry-roasting brown flax seeds together with some spices and stored as a powder. It is usually prepared and stored in airtight bottles to prevent moisture from coming in. We always packed Teesi on the way back home and enjoyed it for the next 2-3 months.
Indian Spiced Flaxseed Powder or Teesi:
To Print this recipe, click here.
Flax seeds: 1 cup
Dried bay leaves: 3 small
Dry red chillies: 4 (Use more if you like)
Coriander seeds: 2 tablespoons
Salt: 1/3 tsp (adjust to taste)
How I Did it:
Heat a pan. On slow heat, Dry roast each of the ingredients above (except salt) separately. The ingredients should be roasted separately as the roasting time for each ingredient varies. In order to avoid any burning, make sure you stir continuously during the roasting process.
Flax seeds when done start to sputter. Be careful and make sure the heat is slow and the flax seeds don’t get burnt.
Once all the ingredients are roasted, allow them to cool.
Store in an air tight jar at room temperature. Teesi is usually had as a condiment with your regular meal or added to natural yoghurt (dahi) to make it more flavorful. You can simply add it to your regular Dal and Rice for adding flavor to an otherwise regular meal. The usual serving of Teesi is about 2 tablespoons. Having said that, food is a personal experience and has to be had in the way that one enjoys it. So, go on and enjoy this simple, healthy and flavorful condiment in the way you like it.
Family reunions are a very special event and one that I always look forward to. And when we reunite, a sense of dé·jà vu sets in. No matter how old I grow, I become that little girl that my parents nurtured. I feel like I am ready to take on the world and pursue my dreams, knowing that if something goes wrong, I will always have their unconditional love and support to get me through it all.
That is perhaps the reason why the most secure place in this world is still in that warm and affectionate embrace of my Mother.
Many a times we have disagreed and quite vocally so.
She is a bad listener, I often complain.
Yet, she is my best friend. A soul mate.
She hears without listening. She speaks without speaking.
Her eyes tell a story. The story of her life.
A life of sacrifice. A life of giving.
A strong woman in the inside and so fragile outside.
I can never forget an incident from the time I was thirteen.
I waited outside my school for hours but Ma didn’t show up. Upset and angry, I mentally rehearsed the conversation I planned on having with her when we meet. Instead, my Uncle appeared. We were headed in a different direction. When I enquired about Ma, he quietly whispered ‘She is in the hospital’. My heart sank.
She had met with a very serious accident. The image of her lying on the hospital bed with one leg completely covered in plaster and tubes all around her haunts me to this day. She was in immense pain. She looked at me and all she said was “Don’t cry, I am fine. Remember to have your dinner. I will be home in 3 days.”
At one point, the doctors wanted to amputate her legs. She refused. She demanded to be transferred to another hospital. Thanks to the doctors, her will power and fighting spirit, she averted the amputation. For her family. And most importantly, for her children.
After a painful 3 months in the hospital, she finally returned home.
Like a baby, she had to learn to stand and walk all over again. At times she would break down saying she will never be able to stand on her feet. And the next moment, she would get up fumbling but trying harder than ever before.
Many months later, she walked. Slowly but surely. And she hasn’t stopped since.
It’s Mother’s day on the 13th of May. I dedicate this post to my Mom, who means the world to me and my family.
Today’s recipe is a family fish curry which was handed down from my grand-ma but every woman in our family has her own version of it. This is my Mom’s.
Seabass Curry with Mustard and Tomatoes
Serves: 6-8 (depending on your appetite
To print the recipe, click here.
For frying the Fish:
Seabass: 1 kg cut in slices (Traditionally, Rohu is used to make this curry). I had about 8 pieces excluding the fish head. head. (Alternatively, you could use Rohu)
Mustard powder: 2 tablespoons
Garlic paste: 1 1/2 tsp
Turmeric: ½ tsp
Whole wheat flour (aata): 1 ½ tbsp
Salt: to taste
Mustard oil: 2 tbsp, for frying
For the curry:
Black mustard seeds (rai): ½ tsp
Dry red chillies: 2
Tomatoes: 1 big, ground to a paste. ½ a tomato chopped finely.
Garlic Paste: 1 ½ tsp
Turmeric: ¼ tsp
Red Chilli powder: ¼ tsp
Mustard powder: 4 tbsp
Chopped tomato: 1 small
Green chillies: 2
Warm Water: 3 1/2 cups
1. Take ¼ cup warm water to mix together 6 tbsp of mustard powder (2 for frying the fish and 4 for the curry). Leave aside for 5 mins.
2. Rub 1/3 of this mustard paste along with garlic paste, turmeric, flour and salt (see ingredients under ‘for frying the fish’. Let it rest for 15 mins.
3. Heat 2 tbsp of oil in a flat nonstick frying pan. Once the oil starts smoking, remove from heat. Let it cool for 30 seconds. Then add the fish pieces frying it on medium heat until it turns slightly brownish. The fish pieces will also cook in the curry later so do not overcook the fish.
4. In a non-stick kadhai / deep bottomed pan, add 1 tbsp mustard oil. Once the oil starts smoking, let it cool off a bit before adding the black mustard seeds (rai) and the dry red chillies. (Note: I added the dry red chillies but took it out once it was done before moving to the next step as I was also making it for my little one. If not, leave the dry red chillies in and continue to the next step).
5. Add garlic paste. Fry for a minute on low heat.
6. Add tomato paste, turmeric, red chilli powder and salt. Fry on low-medium heat until the tomatoes are fully cooked and form one mass. (about 7-8 mins).
7. Add the remaining mustard paste. Cook for about 2 mins. Do not overcook the mustard as it can turn bitter.
8. Add 3 ½ cups of warm water. Bring it to a boil. Let the curry boil on low-medium heat, covered, for another 7-8 mins. Adjust salt if necessary.
9. Gently slide in the fish pieces and the chopped tomatoes into the curry from the sides. The curry is supposed to be of thin consistency. Adjust water to your liking but always add hot water to make sure the cooking process doesn’t slow down.
10. Continue cooking uncovered on low heat for 5 mins before turning it off. (I added the dry roasted red chillies at this point).
11. Let it rest for about 10 mins before serving. This step will make sure that the fish pieces absorb the curry.
12. Garnish with chopped coriander leaves.
- I cooked this with ‘Sunrise’ mustard powder. It is quick and hassle free. The only downside is that it isn’t so easily available. I usually stock it up when I go back home. You can use other commercially available Mustard powders. If you have a powerful grinder, you can use that to make fresh mustard paste. Soak 3 tablespoon of yellow mustard seeds + 3 tablespoons of black mustard seeds for 30 mins in warm water. Add the mustard seeds, 2 green chillies and salt and grind to a paste. Do not grind for too long as it can make the mustard paste bitter.
- Back home, this is usually made with Rohu. I prefer to make this curry with Seabass as fresh Seabass is easily available here. It has less bones and tastes great!