Metro Plus
Bangalore
Chennai
Delhi
Hyderabad
Kochi
A taste of Travancore this Easter: Fish and fowl
THE SEASON of Easter brings joy and happiness . These traditional recipes are the greatest contribution of the Travancore Christians to the world of cuisine. A blending of old tradition with modernity!
Duck Potato Roast
Duck- 1 Kg
Garlic- 1 pod
Ginger- 1 medium piece
Ground pepper- 1 teaspoon
Turmeric powder- ½ teaspoon
Vinegar- ½ teaspoon
Green chillies- 5
Tomatoes- 2
Potatoes- 2
Curry leaves- 2 stalks
Coconut milk- ½ cup
Cashew nut paste- 2 teaspoon
Spicy Masala
Cardamom- 3
Cloves- 3
Perumjeera- ½ teaspoon
Cumin seeds- ¼ teaspoon
Cinnamon- 2 medium pieces
Coriander powder- 2 table spoon
Chilly powder- 1 tsp
Method
Clean and cut the duck into 8-10 pieces. Make a paste with garlic, ginger, pepper, turmeric powder, vinegar and salt. Smear the paste on the duck pieces and keep in the fridge for 45 minutes
Pour coconut oil in a frying pan and deep fry the marinated duck pieces until golden brown. Keep aside the fried pieces. Cut the potatoes in thin slices, deep fry and keep aside. Add sliced onions, green chillies and curry leaves into the frying pan with the remaining oil and saute. Again add the spicy masala paste in to sauted mix and stir, until oil comes out. Then put sliced tomato pieces and saute well.
Add the fried duck pieces in to the mix, pour ¼ cup boiled water, stir gently and keep on medium heat for few minutes. Then add the cashewnut paste and mix well. Finally pour the thick coconut milk, into the mix. Shake the pan and keep on a low fire for 5-10 minutes till the gravy thickens and the duck pieces become tender.
Transfer the gravy coated duck pieces into an oval dish, garnish with fried potatoes and serve hot.
Pork Onion Vindaloo
Pork- 1 kg
Onion- 4
Tomato- 4
Ginger- 2 pieces
Garlic- 2 pods
Chilli powder- 3 teaspoon
Turmeric powder- ½ teaspoon
Vinegar- ½ teaspoon
For crushing
Uluva (Fenugreek seeds)- ¼ teaspoon
Cumin Seeds- ¼ teaspoon
Perumjeera( Aniseeds)- ½ teaspoon
Mustard Seeds- ¼ teaspoon
Spicy Masala
Cinnamon- 3 sticks
Cloves- 3
Cardamom- 3
Black pepper- 10
Method
Clean and cut the pork pieces into small cubes. Make a paste of onions and keep aside. Ground ginger and garlic separately. Heat all the ingredients for grinding and prepare the crushed masala. Pour oil in a pressure cooker and saute the onion paste till it becomes tender. Put the ground ginger and garlic into the mix and saute. Add turmeric powder and stir. Add the crushed masala and sauté for few minutes.
Add the spicy masala into the mix and stir for few minutes till the flavour emerges. Put the sliced tomatoes and sauté well. Then add the pork pieces, vinegar and salt to taste. Add sufficient boiled water for cooking. Close the lid and cook till the pork is tender and soaked with thick brown gravy. Serve hot with bread/parotta/Nan.
Mixed Fish Vegetable Masala
Pomfret or Karimeen- ½ kg
Ginger- 1 piece
Garlic- ½ pod
Green chillies- 2
Onions- 3
Tomatoes- 2
Curry leaves- 2 stalks
Turmeric powder- 1 teaspoon
Pepper powder- ½ teaspoon
Coriander powder -2 teaspoon
Chilli powder- 1 teaspoon
Method
Clean and score the fish. Prepare a paste with turmeric, pepper chillie powder, salt and rub over the fish. Marinate for 20 minutes in the fridge. Cut green chillies, ginger, garlic, onion and tomato into thin slices. Pour coconut oil in a frying pan and semi fry the fish. Remove from fire.
In another pan sauté the sliced ingredients (except tomato) in oil until golden brown and tender. Then add tomato slices and sauté on low fire. Put the sauted ingredients in small sized banana leaves (one piece of fish per leaf) and place the fish at the centre, cover with sauted masala and fold. Place the leaves thus prepared into a baking dish and bake in a moderate oven for 20 minutes. Serve hot with bread.
CELINE SUNNY
Printer friendly
page
Send this article to Friends by
E-Mail
Metro Plus
Bangalore
Chennai
Delhi
Hyderabad
Kochi
|
