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Indian Fish Curry

This punchy Indian fish curry skips the coconut milk for a lighter, tangier sauce. Start by frying curry leaves, fenugreek and a pounded paste of garlic, chilies, shallots and ginger, then stir in curry powder, water and tamarind juice. Simmer with tomatoes and onions for about 30 minutes, then add fish and whole okra for a final 10 minutes until the stew is just cooked. Serve it over rice or with chapati or roti for dipping.

50 minuts 4 servings

Ingredients:

1 lb to 1.5 lb mackerelcut into steaks about 1 inch thick 10 whole okra (choose young ones) 2 tomatoescut into chunks 1 large red onionlarge dice Aromatic paste (blend or mash these ingredients) 3 cloves garlic 3-4 shallots 2 whole red chillies 1 inch of gingerroughly chopped 3 heaping Tbsp of fish curry powder 1 tsp fenugreek 2 sprigs curry leaves 3 cups water + 1/2 cup water for tamarind pulp 1 Tbsp tamarind pulp
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Chicken Mandi

Mandi is an intensely flavourful, smoky and aromatic Yemeni/Arabic meal comprising mainly of rice that is topped with either meat, chicken or fish. This recipe is for the chicken version, but you may substitute it with goat meat or lamb. Just ensure that the cuts of meat are somewhat big for an authentic presentation and the cook time will be a little bit longer.

1.5 hours 4 servings

Ingredients:

2 tbsp coriander seeds 1 tbsp cumin seeds 4 green cardamoms 1 tsp whole black pepper 1/4 tsp cloves 1 small cinnamon stick 1 bay leaf 2 dried red chillies 1 tsp ginger powder 1 pinch saffron threads 1/4 tsp grated nutmeg 1 tsp turmeric powder 2 tsp paprika powder Other Ingredients 1 small chicken with or without skin halved 2 cups long grain basmati rice 3 medium onions chopped 2 tomatoes chopped (optional) 1 tsp garlic paste mandi spice as needed 4 tbsp oil 2 tbsp butter water as needed salt to taste juice of 1 lemon 1 loomi/dried lime or 1/2 tsp lime zest 1 piece of coal for smoking the meal
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Chicken Biryani

Aromatic basmati rice layered with spiced chicken and fried onions. A South Indian celebration classic.

60 min 4 servings

Ingredients:

700 grams chickenbone-in curry cut 2 cups basmati rice 0.5 cups thick yogurt 2 tablespoons ginger-garlic paste 2 teaspoons red chilli powder 0.5 teaspoons turmeric powder 1.5 teaspoons garam masala 2 teaspoons salt (for marinade and rice wateradjust to taste) 2 tablespoons lemon juice 3 large onionsthinly sliced 0.3 cups oil or ghee (for frying onions and cooking) 2 medium tomatoeschopped 3 green chilliesslit 0.5 cups chopped mint leaves 0.5 cups chopped coriander leaves 1 tablespoons whole spices (bay leafcinnamongreen cardamomclovesstar aniseshahi jeera) 0.3 teaspoons saffron strands soaked in warm milk 0.3 cups warm milk 2 tablespoons ghee (for layering)

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