I have had loads of requests and queries about fish curries recently…with Lent and Easter coming up not to mention this crazy rainy spell, fish curry is just what the doctor ordered.
The weather has been pretty awful – in the curry world this means that fresh tomatoes are not at their best. I would recommend using tinned tomatoes for this recipe if like me, are in Jozi where we haven’t seen the sun in a while.
I grew up in Durban and most of us refer to the AMC pot of choice as the ‘flat fish pot’ since the fish is cooked in a single layer. Haul out your AMC flat pot and give this rainy day recipe a bash….
For the fish:
900g salmon fillet
5ml red chilli powder
For the Curry:
60ml sunflower oil
10ml mustard seeds
1 large onion, finely chopped
7ml coarse salt
4 cloves garlic, crushed
10 – 15ml red chilli powder
6 tomatoes, blanched, skinned and grated
5ml ground roasted cumin
5ml ground roasted coriander
Pinch of turmeric
3 sprigs curry leaves
250ml boiling water
10ml Magic Masala
Slice the salmon into pieces and season with salt.
Dust the salmon with red chilli powder an turmeric.
Rub the spices into the fish fillets.
Leave aside in a refrigerator.
For the Curry Sauce:
Heat the sunflower oil in a large pan.
When the oil is hot, add the mustard seeds.
When the mustard seeds begin to pop, add the chopped onion and coarse salt.
Saute until light the onions are a light golden brown.
Add the garlic and saute for a few seconds.
Stir in the red chilli powder.
Stir for 3 – 5 seconds taking care not to burn the spice.
Add the grated tomatoes and simmer for a minute.
Add the roasted cumin, coriander, turmeric and curry leaves.
Simmer until the tomatoes soften and then add the boiling water.
Reduce the heat until simmer until the tomatoes dissolve completely.
Place the fish into the sauce in a single layer.
Sprinkle the magic masala over the fish.
Simmer on a low heat for a few minutes and spoon the sauce over the fish.
Cook for 4 – 6 minutes or until the fish is cooked through.
The fish must be cooked in a single layer.
Any firm fish fillets can be used in this recipe.
Add green chillies for a spicier dish.
The sauce can be made in advance and the fish added just before serving.
Yudhika Sujanani’s Chana Magaj…
The food world is changing at an alarming rate…new trends are constantly being introduced and with so much emphasis being placed on ‘painting a picture’ on a plate, we lose the plot. I have a different approach to food and opt to keep it traditional especially with recipes like this Chana Magaj…’Why change it?’ It’s delicious, flop proof and a hit with my friends and family!
I remember paying an absolute bomb for a tray of ‘Chana Magaj’ many moons ago…much to my horror, when I sliced it, it simply crumbled. I was completely dismayed and cross (I will use a more acceptable word). I looked at the crumbled mess and tried to massage it back into a block! I eventually melted a large chunk of butter and mixed it into the chana crumble….it worked like a charm. The moral of the story is don’t scrimp on the butter!!!!
The ‘Devil is in the Detail’…As with most traditional recipes, patience is the secret ingredient. Put on some music and pour yourself a glass of wine while you are stirring the chickpea flour….taking your time makes all the difference. Use a 30cm AMC pot for cooking the chickpea flour…I know I do go on about it but ‘like seriously’…you can’t use a flimsy thin based pot for this! I get my daughters, Hetal and Tanvi, to take turns with cooking the chickpea flour. Every now and then, they bill me for their work and they do a fabulous job!
Chana Magaj keeps for ages in the refrigerator…so keep a few blocks away for ’emergencies’. I confess, I have lots of ’emergencies’ especially when I know these treats are resting in my refrigerator.
Pecan Chana Magaj
500g chickpea flour
100ml milk, boiled
500g butter ghee
5ml ground cardamom
375g icing Sugar, sifted
100g pecan nuts
Place the chickpea flour and hot milk in a mixing bowl.
Rub the milk into the flour until it resembles breadcrumbs.
Leave the mixture to dry for an hour and then break down the large lumps using your fingertips.
Melt the butter ghee in an AMC pot on a low heat and then add the chickpea flour.
Continue stirring until the chickpea flour turns deep golden brown in colour – about an hour.
Leave aside to cool.
Grease a 25 x 25cm baking tray and line with plastic wrap.
Fold the wrap over the sides of the tray.
Stir in the ground cardamom, sifted icing sugar and full cream milk powder into the cooked mixture.
Work the icing sugar and milk powder into the chickpea flour using your fingertips.
Press the mixture into the baking tray – if the mixture is too dry, add a little melted butter.
Garnish with pecan nuts and leave aside to set.
Slice into blocks and lift the plastic wrap to loosen from the tray.
It’s not that you are an idiot..but Mani Govindsami just asked for a bloke’s version that even an idiot could do!
Here is a simple recipe for Burfee…
Red food colouring, to tint almonds
Gold dust, to tint almonds
500g Spar milk powder
175ml tinned dessert cream
375ml Spar castor sugar
250ml cold water
2,5ml ground cardamom
100ml finely ground almonds
Tint the almonds with red food colouring and roast in a hot oven until dry.
Leave aside to cool and then sprinkle the gold dust over.
Gently rub the gold dust over the almonds.
Grease a 20 x 25cm pyrex dish or baking tray with butter.
Line the tray with plastic wrap ensuring the sides are also lined.
Grease the plastic wrap with butter.
In a mixing bowl, rub the dessert cream into the milk powder until it resembles bread crumbs.
Leave this aside for an hour to dry out.
Place the milk powder mixture into a Kenwood food processor and pulse for 30 seconds or until the crumbs are fine.
Combine the sugar and water in an 24cm AMC pot and boil until a thick sticky syrup forms.
Add the cardamom and butter to the syrup.
Mix the ground almonds into the milk powder and pour the syrup in.
Stir well to combine and working quickly press the mixture down into the prepared dish or baking tray.
Once the mixture cools, garnish with the tinted almonds.
Refrigerate the burfee until firm and slice into blocks or diamonds.
The aloo paratha was only half the story….here is the mint chutney recipe and boy, is it good!
I serve this with most starters, chicken tikka, chilli bites, onion bhaji and also lamb chops. It keeps for a few days in the refrigerator so give it a bash. You can even slap it onto a toasted cheese sandwich to liven it up.
Serve this with these aloo parathas…for the recipe, click here:
Mint and Cashew Pesto/Chutney
1 onion, roughly chopped
30ml cold water
200ml fresh mint leaves
200ml fresh coriander
2 green chillies, chopped
1 clove garlic
5ml cumin seeds
40ml fresh lemon juice
Salt, to season
45ml cashew nuts, chopped
30ml olive oil
Place the onion and cold water into a Kenwood blender.
Process until the onion is smooth.
Add the mint leaves, coriander, green chillies and garlic.
Process for a few seconds and them push the mixture down with a spatula.
Add a little more cold water if necessary.
Once the mixture resembles a rough pesto, add the cumin seeds, lemon juice, salt and sugar.
Add the chopped cashews and process until it resembles a thick paste.
Lastly drizzle in the olive oil and blend for a few seconds.
Check the seasoning and adjust if necessary.
A little lemon juice works magic in this pesto – if the pesto darkens, add a little lemon juice to bring back the fresh green colour!
Yudhika’s Berry Cream Roll
How can I possibly resist sharing this recipe with you???
It’s another one of my decadent desserts that tempt me to indulge with wild abandon. ‘Wild abandon’ desserts is probably not what I need right now but you only live once!
There is another busy day on the cards in my world…with a corset fitting in just over an hour at Arwen Garmentry in Parkhurst. But before I head off, I am going to share the recipe and then tuck into a thick slice of luscious berry cream roll. I have to after all give the Corsetiere something to shape, pull at and lace up!
Shakira’s Hips Don’t Lie track is going to go platinum today!
Berry Cream Roll
4 large eggs, separated
20ml castor sugar
80ml castor sugar
Zest of 1 lemon
20ml lemon juice
30ml cold water
200ml cake flour
5ml baking powder
Pinch of salt
200ml fresh cream
Drop of vanilla essence
1 punnet fresh berries
Castor sugar, to dust cake
Preheat the oven to 190 degrees celsius.
Grease and line a swiss roll baking tin.
Place the egg whites into a Kenwood mixing bowl.
Whisk the egg whites and gradually add 20ml castor sugar.
Place the egg yolks in a mixing bowl and whisk with a Kenwood electric beater.
Gradually add the 80ml sugar while whisking continuously.
When the egg yolks are light and fluffy, add the lemon zest and juice.
Sift the flour, baking powder and salt into the egg yolks.
Fold the mixture taking care not to over mix the batter.
Lastly fold in the stiff egg whites.
Make sure the ingredients are well combined.
Spoon the mixture into the prepared tin.
Use a spatula to evenly spread the batter.
Bake for 10 – 12 minutes or until a skewer comes out clean when the sponge is tested.
Remove the cake from the oven and turn out onto a slightly damp tea towel.
Remove the baking paper and trim the edges of the sponge.
Roll the sponge as quickly as possible and leave to cool.
For the filling:
Whisk the fresh cream with sugar and vanilla essence until stiff.
Unroll the sponge and spread a layer of cream over.
Sprinkle the raspberries over and tightly roll the sponge up again.
Dust the cake with castor sugar and serve slices with berries on the side.
To celebrate World Baking Day, I have teamed up with the Independent on Saturday team and Kenwood! Get your copy of the Independent on Saturday tomorrow for competition details and four of my favourite bakes!!!
Some of the recipes featured are Frosted Cinnamon Buns, Hazelnut Chocolate Cake, Custard Cream Cake and Raspberry Sponge!!!
Custard Cream Cake