An insight into India

Fi
Fi

Two of New Zealand's leading food writers, Peta Mathias and Julie Le Clerc, have collaborated on a book, Hot Pink Spice Saga: An Indian culinary travelogue with recipes (Random House).

Le Clerc has taken the photographs and written an epilogue about consulting at the Lodhi Hotel in New Delhi for three months, and Mathias has written the travel accounts.

Many of the recipes are collected from people they met or dined with on their travels.

As Mathias says in the introduction, ''This book is for those who are interested in an insider romantic view of our India - inclusive, food-oriented, fashion conscious, love for the simple villager cooking chapatis on the floor as well as the maharajas telling us their favourite recipes.''

 


Fish Molee
Serves 4

A molee is a rich, creamy dish popular in Kerala. The spelling can vary, and when we first saw ''Fish Molly'' on a menu we were most intrigued. There are also many versions of the dish - this one is fairly mild and will appeal to those who don't like fiery food.

Ingredients

2 Tbsp coconut oil
4 green cardamom pods, lightly crushed
1 small cinnamon stick
4 whole cloves
¼ tsp ground white pepper
2 medium-sized onions, finely sliced in rounds
small handful of fresh curry leaves
2 Tbsp finely shredded fresh ginger
3 cloves garlic, finely chopped
3 fresh green chillies, halved lengthways with seeds removed
2 tsp turmeric powder
1 Tbsp white wine vinegar
400ml coconut cream
500g firm white-fleshed fish, such as kingfish, cut into large pieces
salt to taste
3 small tomatoes, thinly sliced

 

Method

Heat the oil in a large frying pan or kadhai over a medium heat. Add the cardamom pods, cinnamon, cloves and pepper and fry for one minute until fragrant. Add the onions and saute for five minutes until soft but not browned. Add the curry leaves, ginger, garlic and chillies and fry for one minute. Stir in the turmeric, vinegar and coconut cream and bring just to the boil. Simmer gently for five minutes to slightly reduce the liquid. Now add the fish pieces, season with salt and spoon the liquid over the fish. Simmer for five minutes or until the fish is cooked through and flakes easily. Lastly, add the tomatoes and simmer for one minute to just heat through. Check and adjust the seasoning with salt, if necessary. Serve with rice.

 

 


Tibetan dumplings (momo)
Makes 50 momo

 

Ingredients

375g flour
salt to taste
250g minced chicken(or substitute pork or mixed vegetables)
125g finely chopped onion
1 tsp ginger paste
1 Tbsp lard

Smoked tomato chutney
Makes 2 cups

4 medium-sized tomatoes
2 fresh green chillies
4 cloves garlic
½ tsp salt
kalonji seeds to decorate

 

Method

Place the flour in a bowl, add a pinch of salt, half a cup of water and mix to combine. Then knead the mixture to form a soft, smooth dough. Set aside to rest. Put the mince into a bowl, add the chopped onion, ginger paste, salt and lard (to make it moist and juicy) and mix together. Make small balls out of the dough and roll each one out with a rolling pin into an oval shape approximately 5-6cm big. Place one portion of rolled-out dough in the palm of your hand and place a teaspoon of filling in the centre. Very carefully with your fingers make little folds (or pleats) on one side of the flat dough and when that is done join the pleated side with the other side. Place the momos in a greased steamer basket and steam for approximately 20 minutes. Serve with smoked tomato chutney.

Smoked tomato chutney

Smoke the tomatoes, chillies and garlic by dry-frying them in a skillet over a low heat till blackened and soft - about half an hour.

Peel and roughly chop the tomatoes then drain off any excess liquid. Place them with the chillies and garlic in a blender, add the salt and blend to a paste. Decorate with kalonji seeds.

 


 

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