To a refreshing 2012: Avocado Chutney

After a 3-month hiatus, I am back to the blogosphere with plenty of good wishes for a belated but very Happy & refreshing 2012 to all. I hope the year has been good so far and you are looking forward to the rest of the year.

In the beginning of the year, a friend said that 2012 is a year of change. I made fun of him then, but I get a feeling – he is going to be right.

For me, 2012 kicked off in a memorable way. V started school this year. Play school – but a school nevertheless. He was excited about going to school and that was a good sign. I really didn’t expect him to be shy. I was more worried about the other kids as my little one can be too friendly at times and this goes beyond the social norms of what is acceptable as friendly. How do you teach your little ones to behave in the most “adult” like ways. Shake hands (don’t hug someone you just met 5 minutes ago… because that’s socially frowned upon). At the same time, we hug our kids at every opportunity we get. I tell him not to give instructions to other kids (the poor guy is just doing what he is told) because we should let other people be & honestly because it’s not what is expected of a kid his age. Other kids have their own parents to instruct them! Ironical, isn’t it?

I often wonder about the true meaning of the word ‘parenting’. I wish it were as simple as providing the best environment for our kids to turn out to be the smartest in every sphere of life – it is not. Is it us trying to be good parents or is it our kids teaching us how to be good parents – instinctively through their innocence? They inspire us to introspect. They make us want to be a better person – someone they will feel proud to have as their Parent.

It goes beyond the relationship shared between our children and us. It is also a constant reminder of our parents’ journey to get us to where we are today…

Leaving you with that thought and looking forward to your views, it’s time to talk about the refreshing Avocado chutney.

This one doesn’t have a very long history. When we were growing up in India, Avocado was something I’d never seen or heard of. However, I am told that it is readily available now, at least in the metros. This version of the chutney originated in my big sis’ home in Vancouver & it’s traveled a long way since. It’s been shared with friends and has become a part of their daily meals as well.

For a printer-friendly version of this recipe, click here.

Serves: 4-5

Ingredients:

Avocado: 2 (approx 300 gms)
Onion: ½ medium sized finely chopped
Ginger: 1 tsp (optional)
Garlic: 1/2 tsp (optional)
Green chillies: 2-3 finely chopped
Coriander leaves: 2 heaped tbsp chopped
Lime juice: 1 ½ tbsp
Roasted cumin powder: ½ tsp
Salt: to taste
Mustard oil: 1 tsp (can be replaced with Olive oil)

How I did it:

When you buy avocado from the market, you will most likely need to leave it outside the fridge for 2-3 days to ripen. This ensures that the avocado is soft and easy to mash. You can feel the softness by pressing on the outside. Once it is ripe, store it in the fridge. As a word of caution, do not leave it out for too long !

Now cut the avocado from the middle, as shown in the picture. Pull out the halves by twisting the 2 halves in opposite direction. Next, scoop the avocado out from the skin using a spoon. If the avocado is ripe, it will come off quite clean.

Using the back of a fork, mash the avocado in a bowl. I have used a blender to do this job but I prefer using the fork because the pulp is so soft that blending in makes it into a paste. I like its buttery and nutty texture and using a fork preserves that texture.

Now add the chopped onions, ginger, garlic, chillies, coriander leaves, roasted cumin powder and salt.

Finish it with lime juice and a drizzle of mustard oil for that extra zing! Mix all the ingredients with a spoon. Adjust the seasoning as per your taste.

Notes:

  • Avocado tends to brown very quickly and lime juice helps to maintain it’s vibrant color. Prepare this dish closer to the time when you want to eat it or the avocado may turn brown.
  • I like the taste of raw ginger and garlic in the above proportions. If you do not like the taste of raw ginger or garlic, you can skip it or alter the proportions.
  • If you do not like the flavor of mustard oil, use olive oil instead. I used olive oil for my little one when he was younger. Now he’s gotten used to the flavor of mustard oil too 😉

Enjoy it as a side with any meal!

Prawns with coconut milk and spices (Prawn Malai Curry)

October 2003

A close friend ‘D’ had a sudden craving for Prawns. Not just any prawns. It had to be Prawn Malai Curry. I didn’t really know how to make it. But the sheer opportunity of making something new excited me. I was more than happy to cook, if only I knew how.

In less than 24 hours (from what I recall), I got the recipe from his mother straight into my inbox. This is D’s grand mother’s recipe. This is an authentic Bengali recipe and one that I have made many times now! Thank you aunty!

The part I enjoy most is the involvement & enthusiasm everyone has in making this curry. Talk about team effort! Over the years, this has become a ritual and I look forward to it..:)

D get’s the prawns. The biggest and freshest available (though to this day my husband ‘R’ argues that the prawns he gets sometimes are the same size..:P) D and R don’t sleep the night before. They drive down to a particular seafood wholesale market at 3am where one can find the freshest catch of the day. It is a wholesale market where the fresh catch comes in before it is sent to other shops / restaurants in the city. Some of the biggest King prawns I have ever seen! One needs to buy in wholesale.. So, most of the time this dish is cooked – it is a BIG feast ! The only exception to this festivity is when it’s a last minute plan or a feast is somehow not possible (a rare possibility!)

Step 2 is the cleaning up.. And that is R’s forte. After the prawns come home, R spends a good amount of time cleaning it up thoroughly! You do realize that when I wake up… lazy… all of this has already happened ! D & R really go all the way to make it happen. I see the fresh and clean prawns… waiting so eagerly to be soaked in the most amazing coconut cream curry ever!

This is one of my most treasured recipes simply because it is one recipe that has no age or spice boundaries… It has been loved by my 2-year old son as much as it has been appreciated by Indians and by non-Indian friends alike.

To print this recipe, click here.

Ingredients:

King Prawns: 500 gms – the bigger the better! (smaller prawns are also fine) – The prawns in this picture are from the local grocer.. which reminds me haven’t had a feast in a while!
Onion paste: 1 medium sized onion ground to a fine paste
Ginger paste: 1 tbsp
Garlic paste: 1/2 tsp (this is my personal preference and not part of the original recipe. you can ignore it if you like)
Coconut milk: 1/2 cup. I vary this depending on my guests’ spice tolerance level. If I want a more authentic and spicy taste, I stick to 1/2 cup. However, sometimes I add more coconut milk when I need to tone down the spice.
Turmeric Powder: 1/2 tsp
Chilli Powder: 1/4 tsp or more depending on your spice tolerance level
Cumin seeds: 1/2 tsp
Garam Masala Powder: 1/4 tsp
Cinamon stick: 1/2 inch
Dried Bay leaf: 2
Sugar: 1/4 tsp
Oil: Use a neutral oil (I use a blend of Canola and Sunflower oil)

How I did it:

  • Wash, de-vein, clean prawns. I like to remove the head and the vein but leave the tail behind. Put 1/4 tsp of turmeric powder and sprinkle a little bit of salt on the prawns. Mix this gently and keep it in the refrigerator until the Masala is ready.

  • Use a heavy bottomed pan to cook this curry. Add oil. Once hot, add the bay leaf, cinnamon stick, sugar and cumin seeds. Let the cumin seeds crackle for about 10-20 seconds. Add the onion paste. Fry this until it turns brownish and sticks together as lumps. Do this on low heat to avoid burning. This may take 10 to 15 mins.

  • To this fried onion paste, add the ginger paste, garlic paste, turmeric, chilli powder and salt. Fry this for 1-2 minutes until it is cooked and blends in with the masala.
  • Take out the pre-marinated Prawns and add it to the masala now. Stir this to ensure that the prawns are coated well with the spices and the prawns turn a nice pink/brownish color. (2 to 3 mins).

  • When the prawns turn pinkish, add the coconut milk. If you are using thick coconut milk like I did, you should add 1 cup of warm water along after adding the coconut milk. This curry is about your preference of coconut and spices. Remember that we have added sugar earlier, prawns are naturally sweet and coconut milk is also sweet. I strongly suggest you go slow on the coconut milk and taste it before adding more coconut milk. If the gravy is thick, add hot water into this to bring it to the right consistency. I alter the quantity of coconut milk and water to suit the palate of my guest.

  • Add some garam masala powder (a spice mix readily available in an indian grocery store) to this curry now. Let it cook on medium heat for another 7-8 mins until the coconut milk is cooked and comes together with the curry. Prawns cook really fast, so make sure you don’t overcook them.

Goes best with steamed white rice 🙂