Recipes

COD FISH PREPARED IN A TAGINE AT HOME

Food for today

Preparation for 4 people

4 tsp spice blend ( Ras el hanout )

1 bunch parsley chopped

½ coriander bunch chopped

4 garlic cloves crushed

4 tbs red or white wine vinegar

6 tbs cooking olive oiler

600 grams white fish

1 red onion

4 carrots peeled and sliced

2 tins diced tomatoes

600 ml hot water

For the marinade

Add the ras el hanout spice blend, parsley, coriander ( keep a little for the garnish ), garlic, red wine vinegar and olive oil into a food processer. Process until smooth, adding a little extra olive oil if required to help in the process.

Cut the white fish into bite size pieces and place in a bowl. Add the blended mixture to the fish and coat well. Leave aside to marinate.

For the tagine

Before starting this process, make sure the carrots are sliced small to reduce the cooking time.

Heat the some olive oil in a tagine to medium heat. Add the onion and carrot and cook for 5 to 6 minutes or until brown. Add the diced tomatoes along with the water and bring to the boil by increasing the temperature. Then reduce the temperature to medium-high and simmer for 10 to 12 minutes. If the carrots are still hard, add some more water and cook until just soft.

Add the marinated fish and all the marinade and simmer for 4 to 5 minutes until the fish is just cooked. Even if the fish is slightly under cooked, it is fine as the fish will continue to cook in the tagine. If the fish is over cooked, it will become hard. Garnish with parsley and coriander.

From your,

Chief Chef and Bottle Washer

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SAY IT WITH "SEMOLINA" FRITTERS

By Della D'Rosario

                                              3/4 cup smooth (not coarse) Semolina

                                              1/4 cup Greens Pancake Mix

                                              2 Bananas

                                              1 egg

                                              3/4 cups skim milk

                                              Cinnamon powder or nutmeg

STEP 1:  Mix well the Semolina and Greens Pancake Mix with approx 3/4 cups of skim milk                until it becomes a thick consistency. You can adjust the quantity of milk by                          adding just little at a time.

STEP 2:  Add the 2 Bananas and mix well, then add the egg and again mix well.

STEP 3:  Keep the mixture in a cool place (not fridge) for 15 minutes so that
               the Semolina is well soaked.

STEP 4:  Use a non-stick pan and make sure it is on low fire, then pour about 2

               tablespoons of Grape seed oil.  Pour in small quantities at a time to make little                    fritters. Finally when fritters are ready sprinkle cinnamon power or nutmeg,                          whichever one is your favourite.

If you are not concerned about your diet, then you can add a scoop of ice cream or caramel topping and enjoy the Semolina Fritters!!  No sugar, butter or baking powder is added to the fritters (except what is in the 1/4 cup of pancake mix).

On the funny side, I was going to call this Della's Punak Pancakes!!  Punak is what they feed the cows in India.  It does not have much taste!  When my dad was not happy with something or someone he used to call it "Punak"......however, I have changed my mind as the fritters have turned out quite nice, according to my taste, but if you have a sweet tooth, then I am not sure if you would like these fritters, as they are just to my taste, not too much sugar!!

So say it with "Semolina"....not Punak!! haaaa !!!

Here are some pictures of the end result!

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I thank God for our caring, spiritual and self-sacrificing mother that God blessed us with. She gave herself unconditionally and never looked for a reward from man but God gave her the blessings and the rewards - a complete and fulfilling life of 94 +!!!  This recipe was put together with tips that our Mama Rhoda gave me.  She was a great influence to my life and the lives of others in many ways.  When I was in Bombay (Mumbai) she encouraged me to do the cooking from time to time, especially when she had to attend prayer meetings, mama Rhoda would like the meals ready when she returned.  I used to enjoy cooking those days and the display of the dishes cooked was something I was interested in too. She used to always make sure to share meals with those who visited. In fact relatives and friends still talk about her kindness and generosity.
When we came to Australia my cooking style changed as we realised with age, we needed to reduce or cut down on some taste enhancing ingredients.  The outcome of the curry was healthy but not as tasty!....haaa haaa!!!  Anyway, the story does not end here.  Now that I am spending more time at home I am trying out some healthy dishes with a few trade secrets that Mama Rhoda and good friends have given me to make healthy and tasty curries. Thanks to our beloved Mama Rhoda who gave me the initial encouragement and tips for cooking. 

"Squash it with Zucchini"

Home grown vege dish

by Della D'Rosario

2 large squash (approx. 250 gms)

3 large Zucchini ( approx. 250 gms)

1 large onion

4 medium size semi green tomatoes

4 mild green & Red chilies (make it colourful!)

12 curry leaves

2 teaspoons garlic paste

1 teaspoon turmeric powder

2 teaspoons mild chilli powder (or less according to taste)

1 teaspoon cumin powder
2 teaspoons coriander powder
1/2 teaspoon mustard or cumin seeds

1/2 tin Carnation Coconut flavoured evaporated milk 92% less saturated fat
Salt to taste (Saxa naturally lower Sodium Sea Salt)

Method:

Cut into small cubes squash and Zucchini.

Chop onions, tomatoes and green & red chillies into small pieces

Place on low heat and add 1 or 2 tablespoons of oil, mustard seed (or cumin seeds), add the chopped onion and fry till golden brown. Then add the garlic paste, turmeric, chilli, cumin, coriander powder and fry for few of minutes on low heat but should not burn.  Soon add the chopped tomatoes and green/red chillies and fry for for a few minute. Now add the Green Zucchini first and stir well, after couple of minutes add the Yellow Squash and mix in well again. Do not add water.  Keep open and cook, as this cooks pretty quickly.  Do not over cook, taste to see the texture.  It should be a little crunchy but cooked. Add the curry leaves now.  Add salt to taste.

Turn off the stove and add 1/2 teaspoon roasted fennel. Then add the Coconut flavoured Carnation milk. 

Tastes yummy!!  

You can use other alternatives like Squash with Beans or Chickpeas.  However cook the beans first in that case, then add the Squash.

See pictures below:

Posted by Della D'Rosario

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  Mamma Rhoda always encouraged us to use our skills in whatever way, Mother never appreciated idleness. Mamma disliked my sleeping during the day and told me that the bed is meant for sleeping at night. When I retired I desperately looked for hobbies- like reading writing gardening and cooking. Whenever I cooked mother would remind me about reducing salt and sugar. I am happy that I have put some advice into practice, Unlike mother I did travel a bit , party , dance , bingo and have a flutter. Mother taught  to me have constant conversation  with God expressing thoughts
to Him.  Mamma was my earthly director. 

 Zucchini And Tomatoes  From Home Garden To Bake

From The Bake left to cool

A 3 kilo zucchini. diced cored chopped and run through a food processor - remove contents and strain thoroughly through a cloth so that the excess water drains

4 eggs
1 large chicken thigh fillet  sliced finely
1/2 cup self raising flour
1/2 cup plain flour
1 cup pure olive oil
3 tomatoes finely diced
2 large onions finely diced
1 large carrot grated
2 small chicken  maggi cubes grated , don't add additional salt
Herbs Rosemarie and Oregano 1 teaspoon each
1 teaspoon pepper powder
1 tablespoon parmesan cheese powder (optional)

Method
Put the entire well drained Zucchini into large vessel and dry out water over slow fire , until it becomes thick
Add the grated maggi cubes
Add grated carrots stir well and leave aside
In a frying pan add  four tablespoons of olive oil  and stir fry chicken and  onions add tomatoes until onions become glacy and the chicken is cooked
add to the Zucchini mixture
beat eggs and add to mixture
add the herbs and pepper powder,
Add the flour

Mix all ingredients with wooden spoon like you would do a cake

Pour into a baking tray that is  lined with baking paper
A baking tray that fits the contents
Sprinkle the cheese on top
Bake in a pre heated baking oven
Lower the temperature to the lowest in your oven
Cover the top of mixture with baking paper
Bake for at least 40 minutes until firm

wait to cool then put into the fridge it makes it easy to slice
serve with tossed salad with sprinkle of mixed nuts , sultanas
sprinkled with crushed dry red chillies and balsamic vinegar
Easy to dish to an unexpected visitor

Stays in your deep freeze, handy at any time.

Deidre Peterson the experimental chef.

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I had served this dish for my Tangy friends along with Pork Vindaloo .hot chicken Pepper Fry , Kerala Rasam and Green gram chilly fry I really saw  them enjoy the simple but authentic flavours of Kerala and sweetened their mouth with Zucchini Halwa,

 GARDEN FRESH ZUCCHINI AND LENTILS,
 FLAVOURS OF KERALA

Ingredients

I teacup Mung Dhal, 1/2 cup full green gram wash and drain well

6 green chillies

1 Sprig curry leaf

I 1/2tablespoon garlic paste

2 teaspoons ginger paste

1 teaspoon crushed dry chillies

1 teaspoon turmeric powder

1 tablespoon fennel seeds

2 tablespoons mustard seed

2 tablespoons cumin powder
2 tablespoons whole black pepper crushed

3/4 cup desiccated coconut  (dry )

1 large zucchini  around 3 kilos diced

1/2 cup cooking oil required because of the quantity of Zucchini

Salt to taste.

Finished  Product - Typical Kerala green gram and Zucchini Kootu.

Process

Pour half amount of oil in pressure cooker and stir  the lentils on slow fire until it is slightly toasted

Add each ingredient except mustard seed , curry leaf and crushed pepper

 Stir all ingredients with lentils in cooker

Add 4 cups water pressure cook when the first hizz goes lower cooker and cook for 5 minutes

Check if lentils are cooked, or ( you must get them cooked.)

Put cooker off and wait to open lid when pressure drops

Open cooker  mix all the cooked stuff well, now add  the Zucchini and mix

If the water is less just add a cup of water and close cooker as the zucchinis needs to cook

Wait for two or three Hizz's

Turn off gas and wait until pressure drops and you can safely open lid , mix all the cooked stuff well,

Now pour the rest of the oil in a frying pan add the mustard seed , curry leaf and crushed  black pepper When the seeds splutter and pepper is fried ,  just toss it into the cooked lentils and Zucchini. Mix well.

Remove the required quantity into a serving bowl and garnish with corriander

You can distribute the balance or freeze. This quantity of Zucchini and lentils turned out three , 8 inch by four inch by two inch high oblong glass containers- I froze two,

Goes well with Rice and fried fish or Pepper Fry

 

Recipe by Deidre Peterson from Kerala Kitchen

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           Fish Bhajia

When ready serve fish bhajia with rice dhal and cabbage thoran

 Stage 2

Turn off bake when fish is ready to be served.

 

 Stage 1

3 small blue grenadiers- cut into cubes after washing

Mix in a bowl the following ingredients

1/4 teacup lemon juice

1 tablespoon hot chilly powder

1 teaspoon pepper powder

2 teaspoons cumin powder

1 teaspoon coriander powder

3 tablespoons chic pea flour

a couple of sprinkles of asofetida

add salt to taste

add two tablespoons of olive oil

mix into a good paste and lavishly paste over fish

You can fry or put into a baking tray as seen in picture

pour at least 1/2 cup oil all over the fish so that it crisps in the bake- you can throw away

excess oil once fish is crispy baked,

strip pieces of ginger and place on each piece and sprinkle onions rings over- it just

flavours the fish.

Place tray in pre heated oven and continue to cook for 30 minutes on medium bake.

           

Creative cooking by Mary Peterson

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Della's Quick and Easy Fried Rice
With Spring Onions LOVE decoration !

8 cups of Basmati rice (serves 12 to 14)

250 gms fresh (or frozen beans) - sliced

250 gms fresh (or frozen carrots) - sliced

250 gms fresh capsicum sliced

250 gms sweet corn kernels and/or green peas

1 bunch spring onions chopped (Keep some for the decoration)

100 gms bean shoots - add last

350 gms Rind less Ham and/or Chinese sweet sausages and/or prawns

2 tablespoons garlic paste (fresh would be great!)

1 level teaspoon turmeric powder

3 tablespoons oil (Grape seed or oil of your choice). You may wish to adjust oil for health reasons

4 Chicken stock cubes

2 1/2 tablespoons Soy sauce

Salt to taste

Method

Fry 1 tablespoon of garlic paste, 1 level teaspoon turmeric in 1 1/2 tablespoons of oil for about a minute.  Next add the rice and keep stirring for 3 to 4 minutes.  Powder 2 stock cubes and add to the rice and stir for another 2 minutes.  Then remove and cook the rice in a rice cooker.  (Add salt as required).

In a wok - use 1 1/2 tablespoon of oil and fry 1 tablespoon of garlic paste, then add the rind less ham and sweet Chinese sausages and/or prawns and keep stirring.  Next add the beans, carrots, capsicum and 2 more stock cubes.  Lastly add the sweet corn and some spring onions and the soy sauce. Gently stir until cooked.  Now add the cooked rice and mix evenly so that all the ingredients are well blended with the rice.

For decoration and display

Cut thin strips of ham and lots of spring onions for the word LOVE to be displayed on the rice. Pick out a few prawns from the fried rice and bring them to the top so that they are visible. Pour a few drops of soy sauce on the spring onions and roughly squeeze a little tomato ketchup here and there for some colour!

Thinking of Mama Rhoda with Love

By Della D'Rosario

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zucchini  halva  with China Grass

China Grass

Melting China Grass in boiling water

Final product a very light halva  easy to cut

This the most simple and easy dessert for a party.

Ingredients

Zucchini 3 cups after blending and water was well drained (I used the water to cook lentils)

China Grass  15 approximately eight inch long strands cut with scissors into  inch pieces

Milk 1 tea cup

light cream 1 tea cup

4 tablespoons olive oil

Organic sugar 1/2 tea cup

1/2 cup chopped dates

1/2  cup sultanas

1 cup chopped walnuts

2 tablespoons good quality vanilla essence

1 teaspoon green colour

Method

In 4 teacups of boiling water add the China grass and keep stirring on slow fire until it blends and becomes clear

In another vessel, pour 4 tablespoons of olive oil and add the zucchini, keep stirring until semi cocked avoid burning

Add the essence of vanilla

Add milk then the light cream

Add sugar

Add Sultanas and walnuts

keep on stirring

Lastly add the melted China Grass, it should be warm and translucent.

Mix well and pour into a clear bowl or mould that is lightly greased

wait until partially set, then refrigerate until it becomes firm and can be cut into shapes

This is a very easy to make mildly sweet and a great oriental delicacy.

Try it with any fruit that is pulped it would turn out the same with a fruity taste

Deidre Peterson

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Mary's  Egg Plant And Toasted Walnut Dip

 

 

   

Ingredients

two or three medium size egg plants

1 cup toasted walnuts

3 flakes garlic

1/4 cup tahini paste

1 fresh large lemon squeezed

1 teaspoon paprika powder

1 teaspoon cumin powder

1 teaspoon organic sugar

Salt to taste


Method

wash , wipe cut the egg plant into two , as shown in picture, then wrap in foil and boil, when soft, remove from foil and place on a dry thick pan and toast for three minutes, remove the skin.

When cool,  put into blender and blend till semi soft, add the rest of the ingredients and blend to smooth paste, Lastly add toasted walnuts and blend till nuts get mixed yet a bit crunchy- you may add salt and a little more lemon juice if required

Remove into a suitable container

Tastes good after refrigerating the next day

Deidre Peterson creatively inspired by Rhoda Mamma

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HURRY….ROASTY BEEFY CURRY!!

By Della D'Rosario

Ingredients

1.5 kgs chunk of tender beef

2 large onions (chopped)

4 potatoes

1 large piece of ginger 2”(crushed)

12 pods of garlic (crushed)

1 level tablespoon garlic paste

4 tomatoes (chopped)

2 teaspoons turmeric

2 level tablespoons pepper powder 

2 level tablespoons Garam Masala

10 pepper corns

2 teaspoons chillie powder

4 red dry chillies broken into bits
4 small cinnamon sticks
8 cloves

8 cardamom

4 Bay leaves or 2 sprigs of curry leaves

2 sprigs of Rosemary (1 for decoration)

1 sprig of mint leaves for decoration

3 tbsp Grape seed oil
2 tablespoons of Apple Cider vinegar
Low sodium salt to taste

Method

Wash the Beef and maranate with the low sodium salt (as required), 1 tablespoon pepper powder, 1 teaspoon chillie powder, 1 teaspoon turmeric, 1 level tablespoon of garam masala, 1 level table spoon garlic paste, 6 pods of garlic crushed, half the quantity of crushed ginger for atleast 1 hour. (Take a break!)

Using a pressure cooked, on low heat add Grapeseed oil and fry the chopped onions, tomatoes, the dry red chillies (broken into bits), cinamon sticks, cloves aniseed stars, pepper corns, cardamom, remaining garlic, ginger crushed, turmeric, pepper powder, chilli powder, garam masala and bay leaves or curry leaves(last)

Now place the beef in the pan with the fried ingredients and brown all over, turning it from side to side. Next add sufficient water and cook till the beef is tender.  The water should stand about 2” above the beef.

Simmer on low heat till a pulpy gravy forms (now add 1 sprig of Rosemary), Add the vinegar,  turning the beef from side to side, till the beef is well roast and nicely brown all over. Slice the beef in reasonally big slices.  Use the pulpy gravy to mix in the slices of beef. Place in a dish and decorate as in the picture.

Boil the potatoes separately and sprinkle with mint (powder) and a touch of salt and place over the beef (as in the picture).

Fresh mint leaves and 1 or 2 sprigs of Rosmary for decoration as in the picture.

Thank you our Creator

for your inspiration and guidance of our creativity.

With love and in remembrance of Mama Rhoda.

Della

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SPICY CHICKEN SPARE RIBS

WITH SPRING ONIONS, HONEY & BALSAMIC DRESSING

Mama Rhoda always appreciated when a meal was cooked and dispalyed well.  She would always pass an encouraging comment on it.

I had recently prepared the above dish a few times as our daughter (in-law) Carlene and son Michael loved it.  Carlene particularly enjoyed this dish, so it will be on the menu for sometime!!

Ingredients:

1 kg Chicken Spare Ribs (remove all fat)

1 level teaspoon turmeric

1 1/2 level teaspoon garam masala

1 1/2 level teaspoon chillie powder

1 teaspoon ginger

3 tablespoons of Soy, Honey and Garlic marinade (MasterFoods brand)

2 tablespoon fresh lemon juice

3 tablespoons Grapeseed oil

1 1/2 tablespoons Honey and Balsamic dressing

1 teaspoon roasted fennel (for sprinkling on top just before serving) - do not use this to marinte.

4 Spring onions, 1 white onion, 2 green chillies soaked in vinegar and salt (as required) for dressing.

1 sprig of mint leaves for decoration.

Marinate the chicken spare ribs for about 20 minutes with all the above ingredients.

Method

In a non-stick pan use the Grapeseed oil and on low fire fry the spare ribs till golden brown.  Do not add any more oil.  Continue to fry all the spare ribs only with the oil initially used.

Place in a bowl or plate as in the picture. Decorate with Spring Onions, white onions and green chillies (quantity as required).  pour a little of the remaining vinegar over the Spare ribs.  Then pour the Honey and Balsamic dressing over.  Decorate with a mint leaf as in the picture.  Then sprinkle the roasted fennel over the spare ribs.

Tip:  With the Spring onions and White onions - make sure to chop small as in the picture and wash well before soaking in vinegar.  Soak the green chillies along with it.

Mmmmmmm  "yummy" spare ribs.  It will be warm and just right to enjoy.

I praise God for His guidance in everything we do.
Della
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SOURY BITTERY GOURD

By Apprentice Chef Della D'Rosario

Ingredients

3 large bitter gourds (cut into small pieces)

1 large onion (chopped finely)

1/2 tsp turmeric powder

½ tsp red chili powder

2 or 3 Green chillies (medium)

1 tsp Garlic paste

4 fresh tomatoes (chopped) or ½ can tomatoes

1 tsp cumin powder

11/2 tsp coriander powder

1 tsp garam masala powder

1/2 tsp fennel powder (use last)

a pinch of asafoetida

1 spring of curry leaves

¼ cup vinegar

2 tablespoons grape seed oil

 Method

Soak the bitter gourd in half the quantity of the the above ingredients (except the tomatoes, fennell, curry leaves and asafoetida) for about 20 mintues.  Add a little salt according to taste.

Heat a wok and fry in Grape seed oil the chopped onions, garlic paste, then add the chopped green chillies, tomatoes, curry leaves followed by the remaining turmeric, cummin, corriander and garam masala.  Make sure it is on slow heat. Fry till the raw masala smell goes. Now add the soaked bitter gourd and mix well with the ingredients and add the remaining vinegar. Turn off stove, now add the fennel and pinch of asafoetida and mix in well. 

Soury, bittery, sweety(?) taste.  (no sugar added).

With love and in remembrance of Mama Rhoda

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FREEZING TOMATO PULP FOR USE AT ANY TIME IN A CURRY OF SPAGETTI

TOMATOES ARE NOW COMING TO THE END OF SEASON, SO I FOLLOWED A FREEZING PROCESS  WITH A TOUCH OF MY OWN   CREATIVITY  BY ADDING HERBS AND OLIVE OIL BEFORE I ZIP LOCKED THEM.

 CHOOSE FIRM RIPE TOMATOES AND SLIT EACH AT THE BOTTOM

 
 BOIL WATER AND PLACE TOMATOES IN IT FOR A MINUTE

PREPARE ICE WATER

MOVE TOMATOES FROM BOILING WATER TO ICE WATER , THE SKIN WILL PEEL

CHOP TOMATOES COARSELY , SPRINKLE WITH HERBS AND OLIVE OIL-( OPTIONAL)

PUT THEM IN SMALL REQUIRED QUANTITIES AND FREEZE, YOU CAN TAKE OUT AND USE THEM FOR SOUPS, CURRIES OR PASTA DISHES AT ANY TIME- WILL STAY FOR MONTHS

BY DEIDRE PETERSON

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I HAVE TRIED ZUCCHINI FROM HALWA TO VEGETARIAN DISHES AND NOW WITH MINCE TO SHAPE INTO CUTLETS AND FREEZE FOR AN EMERGENCY

INGREDIENTS

1 LARGE ZUCHINNI DICED

2 MEDIUM POTATOES DICED

1/2 KG BEEF MINCE (FAT FREE)

2 TOMATOES DICED

2 LARGE ONIONS CHOPPED

4 GREEN CHILLIES CHOPPED FINE

2 TEASPOONS GINGER PASTE

A BUNCH OF MINT AND CORRIANDER CHOPPED

2 TEASPOONS TUMERIC POWDER

2 TEASPOONS GROUND PEPPER

2 TEASPOONS OF CINNAMON POWDER

1/2 TESAPOON CLOVE POWDER

4 BEEF CUBES ( THEN DONT ADD SALT)

2 LARGE EGGS

2 LARGE CUPS BREAD CRUMBS

OIL FOR SHALLOW FRYING AS REQUIRED

AFTER FRYING THE ONIONS ADD ALL RAW INGREDIENTS AND STIR FRY

THEN ADD ALL THE DRY INGREDIENTS AND THE BEEF CUBES THAT ARE CRUSHED

KEEP STIRRING UNTIL WATER  COMES OUT.

LOWER THE FLAME AND COOK UNTIL WATER EVAPORATES

THIS IS HOW IT LOOKS AFTER WATER HAS DRIED (YOU MAY ADD TWO SLICES OF BREAD) MASH WELL TO CONSISTENCY THAT CAN FORM BALLS, FLATTEN

DIP IN BEATEN EGGS AND BREAD CRUMBS FORM INTO SHAPES AS SEEN BELOW IN PICTURE.

YOU CAN SHALLOW FRY WHEN REQUIRED,

Rhoda mamma's inspiration, on being resourceful

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TANDOORI CHICKEN VINDALOO

(BY APPRENTICE CHEF DELLA D'ROSARIO)

Ingredients

1 kg Chicken cut into small pieces

1 cup plain yogurt (Skim, low-fat)

2 tablespoons tandoori paste (Brand of your choice)

3 tablespoons of Grapeseed oil (adjust if required)

2 onions, finely chopped

4 Potatoes (Red skin) 

1/2 can chopped tomatoes

2 teaspoons garlic paste (fresh preferable)

3 teaspoons ginger paste (fresh peferable)

2 teaspoons of Chilli powder (or as required)

3 teaspoons ground cumin

1 teaspoon garam masala

3 tablespoons Apple Cider vinegar

1/4 cup chopped fresh mint leaves

Curry leaves

Method

Maranate chicken for 45 minutes with yogurt, and half the quantities of all the ingredients (except oil, onions, chopped tomatoes, mint and curry leaves).

Using a wok add 2 tablespoons of Grapeseed oil and fry the onion until brown, then add all the remaining ingredients and fry well on low fire.  Pulp the ingredients in a blender and now add the mint while blending.  Use the remaining 1 tablespoon of grapeseed oil in the wok again and add the chicken and potatoes and keep stiring and frying for 4 - 5 minutes. Now add the pulped ingredients and stir well on slow fire.  Cover and cook.  Add the vinegar and a couple of minutes before turning the stove off add the curry leaves.  

Place in a dish and decorate with curry leaves or mint leaves etc.  Enjoy your Tandoori Chicken Vindaloo with Basmati rice and a glass of dry red wine!!

With love to Mama Rhoda 

xx

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Chicken Curry ( 1chicken) By Della & Brian

Remove any skin from the chicken and cut it into small pieces and wash with a little turmeric powder and marinate with the following spices; leave in in the marinade for at least 20 mins:

1.       Kings Curry Powder (Sri Lankan) – 1tsp

2.       Cumin Powder – 1tsp

3.       Turmeric Powder – 1tsp

4.       Chilli powder – Half tsp

Fry up the following using oil as required and add a little water to keep the masala from sticking to the pan:

Onion – 1 large (Diced)

Tomatoes – 3 large (Diced)

Ginger – 1 teaspoon

Garlic – 1 teaspoon

Biryani masala paste – 1 level tablespoon or less

Cumin – 1 teaspoon

Chilli powder – Half teaspoon

Potatoes – 3 Peeled and sliced into quarters

After masala has been fried and the raw smell has gone place the masala in the blender and make into a paste.  Use very little oil and gently fry the maranated chicken in the same utensil.  Then add the blended ingredientsto the chicken and mix well. Add the sliced potatoes.  Squeezejuice of half a lime or lemon and add to the curry. You may want to add around half a cup of water not too much if you want a thick gravy. Once the chicken has been well cooked around 15 minutes continue cooking on a very low flame if you want the gravy thickened. Garnish with chopped coriander and curry leaves. Add salt to taste if you would like to.

Fish Curry(Approx. 1 kilo of fish) By Della & Brian

Remove any scales from the fish and cut it into small pieces and wash with a little turmeric powder and salt. Marinate with the following spices, leave in in the marinade for at least 20 mins:

1.       Kings Curry Powder (Sri Lankan) – 1tsp

2.       Cumin Powder –  half tsp

3.       Coriander powder – half tsp

4.       Turmeric Powder – 1tsp

5.       Chilli powder – Half tsp

Fry up the following using water to keep the masala from sticking to the pan:

6.       Onion – 1 large (Diced)

7.       Tomatoes – 3 large (Diced)

8.       Ginger – 1 teaspoon

9.       Garlic – 1 teaspoon

10.   Vindaloo paste – 1 level tablespoon or less

11.   Cumin – 1 teaspoon

12.   Coriander – 1 teaspoon

13.   Chilli powder – Half teaspoon to one teaspoon

14.   Green chillies – 2 slice in half and remove seeds

15.   Tomato Ketchup – a couple of squirts

After masala has been fried and the raw smell has gone place the masala in the blender and make into a paste. Pour the paste back into the cooking utensil without any oil add the marinated fish  along with any liquid along with the squeezed juice of half a lime or lemon. Add the tomato ketchup and you may want to add around half a cup of water not too much if you want a thick gravy. Once the Fish has been well cooked around 10 minutes continue cooking on a very low flame if you want the gravy thickened. Garnish with chopped coriander and curry leaves. Add salt to taste if you would like to.