TURKEY TIKKA MASALA - DINDE TIKKA MASALA

It was November - the month of crimson sunsets, parting birds, deep, sad hymns of the sea, passionate wind-songs in the pines. Anne roamed through the pineland alleys in the park and, as she said, let that great sweeping wind blow the fogs out of her soul.
― L.M. Montgomery, Anne of Green Gables

November is an in-between month. Neither is it exactly autumn anymore nor can we say that it is yet winter, hence it could be described, to some extend, as devoid of character and drab.  Nonetheless, despite its apparent insipidity, this epoch of the year is far from being dreadfully uninteresting or desperately morose. As a matter of fact, provided that you open your eyes and set aside your prejudices, you'll soon realize that there's something delightfully beautiful as well as totally romantic and dramatic about the late fall season.

Endings and periods of transition are always moving, tragic and, at the same time, incredibly thrilling. Although nights are getting longer and the temperatures are dropping drastically, one cannot refrain from getting excited about the exhilarating scents of firewood and earthy smells of the ground, divinely envigorating crisp air, mad chirp of starlings filling the bushes and persistent croaking of crows, first snowfalls, threateningly black skies, thick mist rolling up the valleys and licking at the creases of the mountains, piercingly sharp sunlight, gloriously fiery and deep lilac sunsets and rusty hues of trees. Blissfully gorgeous sceneries and powerful atmospheres that make you cry and give you the impression of being alive. Mother Nature is the ultimate artist and her life-size chef-d'oeuvres cannot be equalled or leave you impassive.

With the arrival of the bitter cold and dreary weather as well as the long-lasting obscurity, our desire for cocooning grows bigger every day and our craving for meals that are rich, hearty, warming and homey becomes irrepressible. Spending evenings in the cosiness of our apartment or house and enjoying dishes that uplift our soul is just what we need when layers start to pile up under our coat and the lack of natural luminescence affects us physically (low energy), mentally (depression) and emotionally (mood swings).

Although I try to feed healthily and rarely cook meat or anything hyper-nourishing during the week, it doesn't mean that I don't fancy seeing substantial dinners occasionally land on my table. Like any of you, I also love to indulge on less cholesterol-friendly eats such as "Saucisson And Gratin Dauphinois", "Boudin With Apples And Creamy Mashed Potatoes", "Cheesy Spaetzli Casserole", "Basler Mehlsuppe", "Chicken And Mushrooms In Creamy Saint-Marcellin Sauce", "Greek Pork Stew With Quinces" and "Toad In The Hole" or more exotic and invigoratingly spicy chow such as a good curry.

Speaking of which, I have to point out that the cuisine of Asia offers a vast variety of comforting specialities which not only raise your spirits high and fill up your stomach, but also tickle your taste buds wonderfully. One of those soul-soothing delicacies is "Tikka Masala" which I first got to taste in England - my grandmother prepared it with freshly caught North Sea cod which she bought from the local mobile fishmonger.

Different versions of this dish exist (it can be concocted with various meats, fishes and vegetables or even with paneer cheese), but "Chicken Tikka Masala" is by far the most popular of them all, especially in the UK' where it is undisputedly the nation's favorite "Indian" dish. A true British classic which transcends all generations, races, cultures and classes.

And it isn't just our economy that has been enriched by the arrival of new communities. Our lifestyles and cultural horizons have also been broadened in the process. This point is perhaps more readily understood by young Britons,who are more open to new influences and more likely to have been educated in a multi-ethnic environment. But it reaches into every aspect of our national life.

Chicken Tikka Masala is now a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences. Chicken Tikka is an Indian dish. The Masala sauce was added to satisfy the desire of British people to have their meat served in gravy.

-  Robin Cook, UK former Foreign Secretary

The origin of this creamy and tomatoey stew is highly debated and extremely controversial as nobody seems to know whether it is a street grub which hails from Dehli (Northern India) or if it dates back to the early 1970's and was invented by a Pakistani named chef Ali Ahmed Aslam (check out this article and that one) at his Glaswegian reastaurant. As a result many cuisiniers have tried to hijack its origin and claim credit for it (though without success). Until today its provenance remains a mystery, but that isn't what stops the Brits from eating this scrumptious casserole.

Anyway, why bother and argue about such trivial things? "Chicken Tikka Masala" blends the best of the East and West, and like any great fusion food, it is a true symbol of multiculturalism, tolerance and integration, thus it perfectly represents the precious multifacetedness of Great Britain. Something to be proud of and not to fight over...

Despite having been acquainted with "Tikka Masala" since my early childhood and being an immense fan of curries, the thought of reproducing this delectable fare in my kitchen has never crossed my mind until last year while visiting Prerna's fabulous blog, "Indian Simmer". Her pictures looked so droolworthy that I felt compelled to try her recipe without delay. Needless to say that it was a frank success and it has become a quintessential home meal.

Because I like sharing my coolest discoveries on "Rosa's Yummy Yums", I thought that you'd be happy to find my adaptation of Prerna's fantastic recipe here. Of course, as you know me, I can't abstain from adding my own personal touch to other's creations, so I substituted chicken thighs for turkey breast and for some extra kick and color, I replaced the double cream by sour cream and incorporated ground curcuma plus tomato paste to the sauce. Absolutely exquisite!

Turkey Tikka Masala
Recipe by Prerna at "Indian Simmer" & adapted by Rosa Mayland.

Serves 4.
 
Ingredients For The "Turkey Tikka":
500-600g Turkey breast meat, cut into cubes
1 Tsp Hot paprika
3/4 Tsp Ginger paste
3/4 Tsp Garlic paste
1 1/2 Tsp Coriander powder
1 Tsp Garam masala
1/2 Cup yogurt (any fat % is fine)
1 1/2 Tsp Lemon juice
Salt, to taste
2 Tbs Olive oil
Ingredients For The "Masala (Tomato Sauce)": 
1 1/2 Tbs Olive oil 
1 Onion, chopped
1 Tbs Ginger paste
1 Tbs Garlic paste
1 Tbs Onion powder
1 Tbs Coriander powder
1 1/2 Tsp Powdered black pepper
1 Tsp Garam masala
1 Tsp Powdered fennel seeds
1/2 Tsp Curcuma powder
1 Can (400g) of Diced tomatoes, pureed
2 Tbs Tomato paste 
3/4 Cup (180ml) Sour cream
Salt,to taste
Chopped cilantro, for garnishing

Method For the "Turkey Tikka":
1. To prepare the marinade, mix all the spices together with the yogurt and lemon juice.
2. Add the turkey pieces.
3. Mix everything well. Cover the bowl and let it sit in the refrigerator for at least an hour (or overnight).
4. In a frying pan or wok, add the olive oil and stir-fry the turkey (in small batches) for about 4 minutes or until golden brown on each side (don't cook them through, though). Set aside.
Method For The "Masala/Tomato Sauce":
5. Pour the oil in a hot thick-bottomed pan, frying pan or a wok.
6. Add the chopped onion and stir-fry until translucent, then add the ginger and garlic paste. Turn the heat to medium and let the paste slowly cook for 1/2 a minute.
7. Add the onion powder and spices. Stir-fry for a few second, until fragrant.
8. Add the pureed tomato and tomato paste. Stir well.
9. Let the sauce simmer for about 15-20 minutes (stir occasionally scraping the bottom of the pan), or until the sauce is thick and ressembles a concentrated paste.
10. Add the cooked turkey cubes along with the drippings and the sour cream. Mix well and let the stew simmer for another 10-15 minutes.
11. Turn off the heat, cover with a lid and let the tikka masala sit for at least 10 minutes before serving (this helps the flavors to develop).
12. Garnish with the chopped cilantro and serve.

Remarks:
If you don't like turkey, try making this dish using 4 boneless and skinless chicken thighs or paneer (vegetarian) cut into cubes.
Instead of stir-frying the meat, you can also thread the turkey (or chicken/paneer) pieces onto skewers and then grill the skewered turkey (or chicken/paneer) until done or pop it into the oven for 15-20 minutes at a temperature of 200° C (400° F).

Serving suggestions:

Serve with "Naans" (flatbreads), "Rotis" (tortilla-like pancakes) or "Cumin Scented Green Pea Pulao" (rice pilaf) and accompany with ice cold pale ale (blond beer).

Dinde Tikka Masala

Recette par Prerna de "Indian Simmer" et adaptée par Rosa Mayland.

Pour 4 personnes.

Ingrédients Pour La "Dinde Tikka": 
500-600g de Poitrine de dinde, coupée en cubes
1 CC de Paprika piquant
3/4 de CC de Pâte de gingembre
3/4 de CC de Pâte d'ail
1/2 CC de Coriandre en poudre 
1 CC de Garam masala 
1/2 Tasse de Yogourt (n'importe quel pourcentage de matières grasses)
1 1/2 CC de Jus de citron
Sel, selon au goût 
2 CS d'Huile d'olive
Ingrédients Pour le "Masala (Sauce Tomate)":
1 1/2 CS d'Huile d'olive
1 Oignon, haché 
1 CS de pâte de gingembre 
1 CS de Pâte d'ail
1 CS d'Oignon en poudre
1 CS de Coriandre en poudre
1 1/2 CC de Poivre noir en poudre 
1 CC de Garam masala
1 CC Graines de fenouil en poudre
1/2 CC de Curcuma en poudre
1 Boîte (400 g) de Tomates hachées, réduites en purée
2 CS de Concentré de tomate
180ml de Crème sûre/aigre
Coriandre fraîche, hachée (pour garnir)
Sel, selon goût

Méthode Pour La "Dinde Tikka": 
1. Dans un bol moyen, mélanger ensemble, les épices, le yogourt et le jus de citron.
2. Ajouter les morceaux de dinde.
3. Bien mélanger le tout. Couvrir le bol et laisser reposer au réfrigérateur pendant au moins une heure (ou toute la nuit).
4. Dans une poêle ou un wok bien chaud, ajouter l'huile d'olive et faire sauter la dinde (par petites quantités) pendant environ 4 minutes ou jusqu'à ce que la viande soit dorée de chaque côté (mais pas cuite à point). Mettre de côter.
Méthode Pour le "Massala/La Sauce Tomate":
5. Verser l'huile dans une poêle, une casserole à fond épais ou un wok chaud(e). 
6. Ajouter l'oignon haché et faire revenir jusqu'à ce que celui-ci soit translucide, puis ajouter la pâte de gingembre et d'ail. Baisser le feu à moyen-doux et laisser cuire doucement la pâte pendant 1/2 minute.
7. Ajouter la poudre d'oignon et les épices. Les faire revenir pendant quelques secondes, afin que leur saveurs se développent.
8. Ajouter la tomate en purée et le concentré de tomate. Bien mélanger.
9. Laisser mijoter la sauce pendant environ 15-20 minutes (remuer de temps en temps en raclant le fond de la casserole), ou jusqu'à ce qu'elle soit épaisse et que presque toute l'eau se soit évaporée (un concentré de sauce).
10. Ajouter les cubes de dinde cuits avec le jus de cuisson et la crème sûre. Bien mélanger et laisser mijoter à feu doux pendant encore 10-15 minutes. 
11. Eteindre le feu, couvrir avec un couvercle et laisser le tikka masala reposer pendant au moins 10 minutes avant de servir (cela contribue à développer les saveurs).
12. Garnir avec un peu de coriandre fraîche et servir. 

Remarques:
Si vous n'aimez pas la dinde, vous pouvez faire ce plat avec 4 cuisses de poulet désossées (et sans peau) ou du paneer (végétarien), coupé(e)s en cubes.
Au lieu de dorer la viande à la poêle ou au wok, il vous est aussi possible d'enfiler les morceaux de poulet (ou dinde/paneer) sur des brochettes et les faire dorer au grill jusqu'à ce que la viande soit cuite ou au four à 200° C pendant 15-20 minutes.

Suggestions d'accompagnement:
Servir avec des "Naans" (pains plats), des "Rotis" (galettes ressemblantes à des tortillas) ou du "Pulao Au Cumin Et Petits Pois" (riz pilaf) et accompagner avec de la bière blonde bien froide.

LIVER RENDANG - RENDANG DE FOIE

Inspiration is wonderful when it happens, but the writer must develop an approach for the rest of the time... The wait is simply too long.
- Leonard Bernstein

One of the most challenging things about having a blog is being able to constantly find enough inspiration to feed it, no matter the circumstances. This task is particularly difficult when your present life is unsatisfactory, terrifyingly monotonous and your intellect doesn’t receive sufficient input from the soul or stimulation from its surroundings in order to be at the maximum of its resourcefulness.

That feeling of hitting a creative rock bottom is discouraging. It undermines my confidence and drives me crazy. Sometimes I desperatly stare at a blank page for hours without end, my brain refuses to work and is empty like a dry sponge, no recipe seems to be good enough to mention, I have the impression that my photography "skills" let me down and I end up surfing relentlessly on the net so as not to face the bleak reality and failure to be productive. On such days being a blogger is a real curse and you wonder why you are putting yourself through so much trouble when this activity, just like any job, takes all your precious time, yet it does not pay your rent, let alone your dinner. I must confess that in such moments I am tempted to let it all go, throw the towel, chuck my computer out of the window and say "f**k it all"!

You see, unlike a majority of people, I am careerless as I never found my true calling or had any parental support in order to develop myself in this field (well, I’d love to have  a delicatessen or be a contributor to a magazine, but I lack money or the papers to carry those dreams out), my CV has holes and is a disaster, I have been unemployed since years and unsuccessful at finding a job, so I entirely depend on my boyfriend (I am not entitled to unemployment benefits as my last job lasted less than a year and I live in a couple, so I get no reinsertion support and I am out of the picture - I have been told that there was no need for me to report to the unemployment office) who is far from being a rich man, thus my future as an active person is extremely foggy and I have dropped all hopes of finding my place in this unforgiving, discriminating, competitive as well as superficial society who is not interested in our true values (we are all just numbers) and offers no second chance to "irrecuperable losers" or dropouts like me. Once you have blown it, you are seriously in trouble.

It is quite a dark and degrading place to be, and consequently, I occasionally feel low down and suffer mood swings. My existence is repetitive and not exhalirating at all as I am quite lonely (very few friends and no family), don’t do much apart from cooking, writing articles, shooting photos, listening to music, watching movies, reading magazines/books and being online. I rarely step out of my apartement or leave my village. Everything I undertake is limited by the absence of resources so I never have the possibility to experience much in terms of travelling, going out or attending social events. Yet, I’m a fighter and firmly believe that it will once be my turn to be happy for a while and to have luck.

These persons have an appreciation, a sensitivity, and an understanding of life that fills them with compassion, gentleness, and a deep, loving concern.
Beautiful people do not just happen.
- Elizabeth Kübler-Ross

What seems to us as bitter trials are often blessings in disguise.
- Oscar Wilde

My optimism wears heavy boots and is loud.
- Henry Rollins

Meanwhile, Rosa’s Yummy Yums gives me courage, hope for a better tomorrow and a reason to get up in the morning, brings me self-esteem, gets me through rough patches, helps me stay in contact with the outside world (how paradoxal is that?) and makes me dream. Therefore, even if I get tired of it I never forget those details and try not to take my work for granted. Let’s not foget that thanks to my blog I have met a bunch of wonderful folks/fellow bloggers, grown up a lot in the past 6 years, developped my passion for cooking as well as discovered a strong interest for writing and picture-taking.

Nowadays, I am proud of whom I have evolved into and accept my situation philosophically. My austere lifetsyle has even become a source of stimulus. For example, in spite of having had no idea regarding what to share with you in today's post, I nonetheless put together an entertaining article and came up with a titillating recipe.

I am a foodie and writer who lives on a tightrope, but I’m totally comfortable with that fact, because I know that what I create is unique and doesn’t carry the stigmatas of my brokedome. Despite that, I am a wizard at transforming humble produces into refined dishes and an expert at finding subjects to talk about eventhough not much is happening around me. Having learnt to do more with less, quick-wittedness and inventiveness are my middle names.

Last week, for instance, I craved "Daging Rendang" (one of the most popular specialities in Indonesia together with "Nasi Goreng"), but as our limited budget doesn't allow us to buy superior meat cuts (in Switzerland meat is dear and even lower cuts are quite expensive), I opted for pork liver, one of the cheapest and most nutritive offals on the market.

The best thing about liver is how virtuous it makes you feel after you've eaten some.
- Bruce Jay Friedman, ‘The Lonely Guy Cookbook’ (1976)

Did you know that apart from being delectable, liver is exceptionally beneficial for our well-being as it is fairly low in calories, provides substantial amounts of vitamins (one slice covers 100% of your daily vitamin intake) and is rich in proteins as well as minerals (it contains 6x more iron than meat)? Apart from being a fantastic remedy against anemia, it is also perfect for reducing the levels of homocysteine in the blood as it contains large quantities of vitamins B12, B6, and folate, and as a result, in improving cardiovascular health and decreasing your risk of having a heart attack. No wonder that in the past this superfood was only served to warriors and to hunter!

As you can see, although I cook in a low-costly manner, it doesn’t mean that our plate’s contents are unhealthy or unpalatable. Contrarily to common belief, spending loads of cash on food is not a guarantee of quality. It is the cook who makes the difference as it is he/she who carefully chooses the goods and who transforms them according to his/her knowledge and ingenuity…

This curry was like a performance of Beethoven's Ninth Symphony that I'd once heard.....especially the last movement, with everything screaming and banging 'Joy.' It stunned, it made one fear great art. My father could say nothing after the meal.
- Anthony Burgess

I found the basic Rendang recipe on Rasa Malaysia and adapted it according to my taste. The beef was replaced by pork liver and for a rounder flavor, I substituted fish sauce for salt (I cannot live without this amazing condiment) and incorporated turmeric as well as shrimp paste to the dish. The sauce was left to simmer longer than indicated and as a result, my "Liver Rendang" was extremely pungent, sumptuous and round. This creamy, seductively spicy, slightly sweet, gently piquant and complexly tasting curry suffused with the intoxicating aromas of coconut and fragrant herbs is so luscious and quirky that you'll want to take seconds and thirds!
 

~ Liver Rendang ~

Recipe adapted from Bee Yin Low's "Rendang Daging" recipe found on Rasa Malaysia.

Serves 3-4.

Ingredients For The "Spice Paste":

5 Shallots
1 Inch (~3cm) Knob Fresh Galangal
3 Sticks Lemongrass (white part only)
5 Cloves garlic
1 Inch (~3cm) Know Fresh Ginger
1-2 Tsps Sambal Oelek
Ingredients For The "Rendang":
1 1/4 Pound Liver, cut into thickish strips
5 Tbs Peanut oil
1 Cinnamon stick, about 2-inches (6cm) long
3 Cloves
3 Star anise
3 Cardamom pods
1 Tsp Turmeric
1 Sticks Lemongrass, chopped and pounded in a mortar
1 Cup Thick Coconut Milk
1 Cup Water
2 Tsp Tamarind paste
1/3 Tsp Shrimp paste
6 Fresh Kaffir Lime Leaves, very finely sliced
6 Tbs Toasted Coconut
1 Tbs Brown sugar/palm sugar
Fish sauce, to taste

Method For The "Spice Paste":
1. Chop the spice paste ingredients and then blend them in a food processor until fine.
2. Heat the oil in a wok or stew pot, add the spice paste, cinnamon, cloves, star anise, cardamom and curcuma. Stir-fry them for about 1 minutes or until aromatic.
3. Add the pounded lemongrass and stir-fry for another 1 minute.
4. Add the coconut milk, water, tamarind paste, shrimp paste, water, and simmer on medium heat, stirring frequently for about 20 minutes.
5. Stir the kaffir lime leaves, toasted coconut, sugar/palm sugar and a little fish sauce into the sauce.

6. Reduce the heat to low, cover with a lid, and let simmer for 2 1/2 hours or until the sauce has "dried up" (stir often and make sure to scrape the bottom of the wok and add more water if it dries too quickly).
7. A few minutes before serving, place a frying pan over high heat and then stir-fry the strips of liver for 2 minutes in a little oil (the liver should still be pink in the middle.
8. Add the liver to the sauce and more fish sauce, to taste. Turn off the heat.
9. Serve immediately.
 
Comments:
For this recipe, I used pork liver, but you can also use beef liver, kidneys or even heart(s).
Rendang tastes even better when reheated.

Serving suggestions: 
Serve with steamed jasmine rice and slices of cucumbers.
Wine suggestions: Sauvignon Blanc, Gewürtzramminer or a dry Rosé.

~~~~~~~~~~~~~~~~~~~~~~

~ Rendang De Foie ~
Recette adaptée du blog Rasa Malaysia.

Pour 3-4 personnes.

Ingrédients Pour La "Pâte Epicée":
5 Echalottes
~ 3cm de Galanga frais
3 Bâtonnets de citronnelle (partie blanche seulement)
5 Gousses d'ail 
~3cm de Gingembre frais
1-2 CC de Sambal oelek
Ingrédients Pour le "Rendang":
~650g de foie, coupé en lanières assez épaisses
5 CS d'Huile d'arachide
1 Bâton de cannelle, d'environ 6cm de long
3 Clous de girofle
3 Fleurs d'anis étoilé (badiane chinoise)
3 Gousses de cardamome
1 CC de Curcuma
1 Bâtonnets de citronnelle, hachés et pilés au mortier
400ml de Lait de coco épais
240ml d'Eau
2 CC de Purée de tamarin
1 / 3 de CC de Pâte de crevettes
6 Feuilles de kaffir fraîches, très finement émincées
6 CS de Noix de coco, râpée et grillée
1 CS de Cassonade ou de sucre de palme
Sauce de poisson, selon goût

Méthode:
1. Hacher les ingrédients pour la pâte épicée puis les broyer au mixer afin d'obtenir une purée fine.
2. Dans un wok ou un cassoton, faire chauffer l'huile et ajouter la pâte d'épices, la cannelle, les clous de girofle, l'anis étoilé, la cardamome et le curcuma. Laisser frémir, tout en remuant, pour que la pâte développe ses arômes.
3. Ajouter la citronnelle pilée et la faire sauter pendant 1 minute.
4. Ajouter le lait de coco, l'eau, la pâte de tamarin, la pâte de crevettes et laisser mijoter à feu moyen, tout en remuant fréquemment, pendant environ 20 minutes.
5. Incorporer les feuilles de kaffir, la noix de coco grillée, la cassonade et un peu de sauce de poisson.

6. Baisser le feu, fermer avec un couvercle et laisser mijoter pendant 2 1/2 heures ou jusqu'à ce que la sauce soit très épaisse/sèche (remuer souvent et racler le fond du wok - ajouter plus d'eau si la sauce est devient sèche trop vite) .
7. Quelques minutes avant de servir, chauffer une poêle à feu vif puis faire sauter les lanières de foie pendant 2 minutes dans un peu d'huile (le foie doit être encore rosé à coeur).
8. Incorporer le foie à la sauce et ajouter un peu de sauce de poisson, selon goût. Eteindre le feu.
9. Servir immédiatement.

Remarques:
J'ai préparé mon curry avec du foie de porc, mais on peu tout aussi bien utiliser du foie de boeuf, des rognons ou du/des coeur(s).
Ce plat est encore meilleur réchauffé.

Idées de présentation:
Servir le Rendang avec du riz parfumé cuit à la vapeur et des tranches de concombre.
Vin: Sauvignon blanc, Gewürtzramminer ou rosé sec.

ASSAMESE SOUR FISH CURRY - CURRY AIGRE DE POISSON

A few months ago fellow foodblogger and expat (Hong Kong & London) Janet Ching from "Gourmet Traveller 88" who lives in Basel (Switzerland) kindly proposed to send me a complimentary copy of her self-produced book as an appreciation of my supporting her blog all along. It was with much excitement that I accepted her kind proposition...

A few days later the book arrived and I had a lot of pleasure going through it's pages. This little 32 pages cookbook is enjoyable and is full of delicious recipes that can be found on her blog. The vast majority of the courses presented are Asian-oriented (Chinese, Japanese, Indian, Korean and Vietnamese) and a minority of them are Western-oriented (Switzerland, Holland, Italian and French).

Picking out a main course that would be featured in an article was not an easy task as I fancied many of them. Thanksfully, as I am passionate about Asian cuisine, as I drool any time the word "curry" is pronounced and as I believe in seasonal cooking my choice was made a lot easier. Since a few dishes required summer veggies I opted for a recipe that would enable me to buy local produces and respect the environment. It is for that reason that I decided upon preparing "Assamese Sour Fish Curry". Not only did the picture of that dish attract me, but I also liked the idea of eating a spicy meal that would not be too heavy nor too fat and which would bring a little heat as well as comfort - much needed with this polar weather (snow and minus temperatures) we are having here at the moment.

"Assamese Sour Fish Curry" or "Masoor Tenga" hails from Assam in northeastern India where it is a very popular speciality (a note to the purists - of course this version is a little Westernized and different from the original LOL). This light curry is really easy to prepare, can be put together in no time at all and it tastes lipsmackingly good. It is quite peppery and hot, exhaliratingly spicy, delightfully sour and has a certain freshness thanks to the addition of lime juice. Perfectly balanced and flavored!

~ Assamese Sour Fish Curry ~

Recipe adapted from " Discovering New Tastes And Rediscovering Long Lost Tastes" by Janet Ching.

Ingredients:
1 Tbs Coriander seeds
2 Tsp Cumin seeds
1/2 Tsp Ground tumeric
1 Tsp Black peppercorns
2cm Piece fresh ginger (10g), grated or chopped coarsely
2 Cloves garlic, grated or chopped coarsely
Sunflower oil
400g White firm fish (e.g. monk fish fillets or blue-eye cutlets), cubed
2 Medium brown onions, sliced thinly (hald moon)
1 1/2 Tsp Black mustard seeds
4 Dried or fresh curry leaves
1 Tsp Samabal oelek
1 Tsp Sweet chili sauce
180ml Water
1 Tsp Organic chicken stock powder
The juice of 2 limes
1 Tbs Fish sauce (or to taste - I added 5 Tbs)

Method:
1. Using a small pan, dry fry the coriander seeds, cumin seeds and tumeric until fragrant, be careful not to burn them.
2. Form a paste by crushing the peppercorns, ginger and garlic with pestle and mortar.
3. Heat some oil in a large frying pan, pan-fry the fish fillet until cooked and lightly brown. Remove the fish from the pan and keep the oil.
4. Add a little more oil, stir fry the onions, mustard seeds and curry leaves until the onion becomes lightly brown and translucid.
5. Add the fried spices, keep stirring until fragrant.
6. Then, add the wet paste, the sambal oelek and the chili sauce. Stir.
7. Dissolve the chicken stock powder in the water and add into the pan, then add in the lime juice and fish sauce.
8. Bring the mixture to boil and then add the fish back into the pan. Simmer for about 5 mins or until the fish is cooked.
9. Serve.

Remarks:
The original recipe didn't contain sambal oelek or sweet chili sauce. Instead you can add 1 red chili that has been seeded, chopped and crushed to a paste in the mortar and pestle.

Serving suggestions:
Serve with basmati rice or jasmine rice.

~~~~~~~~~~~~~~~~~~~~~~

~ Curry Aigre De Poisson ~
Recette adaptée de " Discovering New Tastes And Rediscovering Long Lost Tastes" par Janet Ching.

Ingrédients:
1 CS de Graines de coriandre
2 CC de Graines de cumin
1/2 de CC de Curcuma en poudre
1 de CC de Graines de poivre noir
Un morceau de 2cm de Gingembre frais (10g), pelé et haché grossièrement
2 Gousses d'ail, hachées grossièrement
Huile de tournesol
400g de Poisson blanc à chair ferme (merlu ou beaudroie), coupé en gros cubes
2 Onions moyens, coupés finement en demi-lune
1 1/2 de CC de Graines de moutarde noires
4 Feuilles de curry fraîches ou sèches
1 de CC de Samabal oelek
1 de CC de Sweet chili sauce
180ml d'Eau
1 de CC de Bouillon de poule bio en poudre
Le jus de 2 limes
1 CS de Sauce de poisson (ou selon goût- j'ai ajouté 5 CS)

Méthode:
1. Dans une petite poêle, griller à feu doux les graines de coriandre, de cumin et le curcuma afin que les arômes se développent. Faire attention à ne pas les brûler.
2. Dans un mortier, réduire le poivre, le gingembre et l'ail en une pâte homogène.
3. Chauffer une grande poêle et ajouter un peu d'huile, puis faire griller les cubes de poisson jusqu'à ce qu'ils soient dorés de chaque côté. Retirer le poisson du feu et le transférer dans une assiette. Mettre de côté.
4. Ajouter un peu d'huile dans la poêle et faire revenir les oignons, les graines de moutarde et les feuilles de curry, jusqu'à ce que l'oignon soit translucide et légèrement doré.
5. Ajouter les épices grillées et bien mélanger jusqu'à ce qu'un parfum s'en dégage.
6. Ajouter la pâte (ail, gingembre et poivre), le sambal oelek et la sweet chili sauce. Mélanger.
7. Dissoudre le bouillon dans l'eau et l'ajouter à la poêle, puis faire de même avec le jus de lime et la sauce de poisson.
8. Porter à ébullition et ajouter le poisson, puis laisser mijoter pendant 5 minutes ou jusqu'à ce que le poisson soit cuit.
9. Servir.

Remarques:
La recette originale ne contient pas de sambal oelek ou de sweet chili sauce. Vous pouvez les remplacer pas un piment rouge qui a été au préalable nettoyé, haché et réduit en une pâte dans le mortier.

Idées de présentation:
Servir avec du riz thaï ou du riz basmati rice.

CURRY & ONION CHAPATIS

During the summertime we all want to eat lighter dishes and we can't get bothered to steam up the kitchen by cooking for hours without end. Generally, we prefer refreshing foods that are fuss free. It is for that reason that most people particularly enjoy wraps which are not only delicious, but also very practical whether we are having a relaxed meal at home, a party, a picnic, organizing a happy hour or watching our favorite series/sports show on TV...

As I had made a ras-el-hanout ratatouille (home recipe) with all the lovely seasonal and regional vegetables (fresh garlic, onions, eggplants, zucchinis, red bell pepper and tomatoes) I had bought, I thought that it would be a great idea to use it as a filling in some kind of flatbread.

Although I love Mexican flour tortillas I wanted to make something else so I decided upon preparing "Chapatis" which we had not eaten for quite a while. I had made that Indian speciality a lot in the past, but had somehow forgotten about it. Time to go back to an old classic.

"Chapatis" are pan-fried, unleavened flatbreads which are also known under the name "Roti" and which hail from the Indian subcontinent. Similar versions of this fingerfoood can also be found in Africa (Kenya, Uganda, Ghana and Tanzania) and Turkestan. They are made with whole wheat flour, water (or milk), salt and a little ghee, and can be flavored as wished (onions, chilli, bell pepper, garlic, coconut milk, grated coconut, garam massala, etc...). Traditionally, "Chapatis" are used along with fingers to scoop up Indian foods such as vegetables, chutneys, raitas, stews and curries.

This time instead of following a recipe to the letter I prefered to invent mine on the basis of what I saw, tested in the past and read. I love "Onion Chapatis" and came to the conclusion that it would be great if I added some curry powder and a little garlic powder to them. The result was fantastic.

These "Curry & Onion Chapatis" were so fragrant, addictive and delicious. The flavor was exhalirating and the texture was heavenly. Pure Indian bliss!

~ Curry & Onion Chapatis ~
Recipe by Rosa @ Rosa's Yummy Yums 2010.

Makes 10 chapatis.

Ingredients:
250g Whole wheat flour (+ more for rolling)
1 Tsp Sea Salt
1 1/2 Tsp Mild or hot curry powder
1/2 Tsp Garlic powder
1/3 tsp Chilli powder (optional)
A pinch Freshly ground black pepper
2 Tsp Ghee or melted butter
200ml Milk (see remarks)
1 Medium White onion, finely chopped
1/2 Tsp Sea salt
Ghee or melted butter to fry the chapatis

Method:
1. Put the Flour, salt, curry, garlic, chilli powder (if used) and ground pepper in a bowl. Whisk.
2. Add the milk and 2 tsp ghee.
3. Mix thouroughly in order to get a ball of dough.
4. Knead for about 10 minutes until you get a smooth dough.
5. Let the dough rest in a fresh place for about 30 minutes.
6. Meanwhile, mix the salt and onions together and let rest.
7. Knead again the dough thouroughly, then divide it into 10 pieces.
8. Squeeze out the liquid out of the onions.
9. Flatten the piece of dough into a 2.3 inches (6cm) round, add 3/4 tsp onions, fold the dough over and shape into a ball.
10. Roll out carefully into a 6.2 inches (16cm) round.
11. Grease a heavy-based frying pan with ghee or melted butter and place over medium high heat.
12. Add one chapati at a time and cook until blisters appear, then turn and cook on the other side until golden brown.
13. Brush the chapati with a little ghee or melted butter and serve hot.

Remarks:
Instead of using milk, you can use water or a mixture of milk and water. Keep in mind that milk makes the chapatis softer.
If the dough is too sticky, then add a little flour.
The more you knead the dough, the smoother the it becomes and the smoother the dough is, the softer the chapatis

Serving suggestions:
Serve those Chapatis with Indian vegetables (raw or strir-fried), chutney, raita, stew and curry. You can also fill them with whatever you like (ratatouille, grated cheese like cheddar, Philadelphia, fish, salad, colslaw, hummus, chilli con carne, etc...).

~~~~~~~~~~~~~~~~~~~~~~

~ Chapatis Curry et Aux Onions ~
Recette par Rosa @ Rosa's Yummy Yums 2010.

Pour 10 chapatis.

Ingrédients:
250g de Farine complète (+ pour abaisser la pâte)
1 CC de Sel de mer
1 1/2 CC de Poudre de curry doux ou fort
1/2 CC d'Ail en poudre
1/3 CC de Poudre de piment
1 pincée de Poivre noir moulu
2 CC de Ghee ou de beurre fondu
200ml de Lait (voir remarques)
1 Oignon blanc (moyen), haché finement
1/2 CC de Sel de mer
Ghee ou du beurre fondu pour cuire les chapatis

Méthode:
1. Mettre la farine, le sel, le curry, l'ail, la poudre de piment (si utilisée) et le poivre dans un bol, puis mélanger.
2. Ajouter le lait et 2 CC ghee.
3. Bien mélanger afin d'obtenir une boule de pâte.
4. Pétrir la pâte pendant 10 minutes, jusqu'à ce qu'elle soit moelleuse.
5. Laisser reposer la pâte au frais pendant 30 minutes.
6. Pendant ce temps, mélanger le sel avec les oignons. Laisser mariner.
7. Pétrir la pâte quelques minutes encore et la diviser en 10 pâtons.
8. Presser les oignons afin que du liquide en sorte.
9. Applatir les pâtons afin d'obtenir un rond de pâte de 6cm de diamètre, ajouter 3/4 CC d'oignons et replier la pâte afin d'obtenir une boule.
10. Abaisser la pâte en une galette ronde de 16cm de diamètre.
11. Graisser la poêle à frire avec le ghee ou le beurre fondu et mettre à chauffer à température moyenne (6 sur 10).
12. Ajouter un chapati et faire frire jusqu'à ce que des "cloques" se forment. Retourner le chapati et cuire jusqu'à ce que la galette soit dorée.
13. Peindre avec un peu de ghee ou beurre fondu et servir chaud.

Remarques:
Au lieu d'utiliser du lait, vous pouvez utiliser de l'eau ou un mélange des deux. N'oubliez pas que le lait rend les galettes encore plus souples et moelleuse.
Si la pâte est trop collante, alors ajoutez un peu de farine.
Plus vous pétrissez la pâte, plus les chapatis seront moelleux

Idées de présentation:
Servir ces galettes avec des légumes (cuits ou crus), du chutney, de la raïta, du ragoût et du curry. Vous pouvez aussi les remplir avec ce qui vous plaît (ratatouille, fromage rapé/cheddar, Philadelphia, poisson, salade, coleslaw, Houmous, etc...).