Fish Pakoras

Fish pakoras are my absolute favourite, so I was really excited to see that you guys totally agree – you voted to see a recipe for these in last month’s Twitter poll. I apologise it has taken me a little longer than usual to get this out to you, but I’ve been super busy setting up the The Spice Club’s new cookery classes in Birmingham (Eeek… can’t wait!). 

I appreciate the last couple of posts have focused on “deep fried goodness” – clearly a sign that my body is going into hibernation mode, but I couldn’t resist. I really hope you enjoy these delightful morsels of deliciousness.  Let me know what you think! Tweet/facebook/insta me….heck linkedin me if you must. I love feedback. 

Fish Pakoras
Serves 2
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Fish marination
  1. 250g boneless fish fillets, cut into bitesize chunks (cod/hake/basa work well)
  2. 3/4 tsp salt or according to taste
  3. 1/4 tsp turmeric
  4. Juice of half lemon
  5. 2 birds eye green chillies, finely chopped
  6. 2 cloves garlic minced/grated
  7. 1 cm ginger, minced/grated (optional)
For the batter/coating
  1. 1 tsp chilli powder or according to taste
  2. 1/2 tsp ajwain/carom seeds (optional)
  3. 1 tbsp coriander seeds, coarsely crushed
  4. 2 tsp cumin seeds
  5. 3/4 tsp tandoori masala (optional)
  6. 4 tbsp gram flour
  7. 1 tbsp rice flour/cornflour
  8. 2 tbsp yoghurt (greek style preferable)
You will also need
  1. Oil for deep frying (sunflower/veg oil work well)
Instructions
  1. Place all the "fish marination" ingredients into a bowl and mix well. Leave aside for 20 minutes.
  2. Heat oil in a pan (a small wok type pan works best) on a low heat setting.
  3. To this bowl, now add the "batter" ingredients and gently combine everything together (it is best to use your hand to do this). Every piece of fish should be well coated in a thick paste like batter. (You may need to adjust the amount of gram flour or yoghurt to achieve this thick paste consistency).
  4. Increase the heat of the oil pan and test the temperature of the oil by adding in a small piece of fish/batter. It should take about 5 seconds for it to rise from the bottom of the pan to the top.
  5. Now carefully add the fish pieces to the oil. Cook in batches and do not overcrowd the pan.
  6. Fry on medium heat for 4-5 minutes. Each piece should be crisp and golden all over.
  7. Remove from oil and drain on kitchen paper.
Monica's Spice Diary - Indian Food Blog http://spicediary.com/

CHICKEN JALFREZI

Since I got married I have been learning my husband’s mother tongue of Bengali. I grew up speaking Hindi (and “Hinglish”); although both languages stem from the ancient language of Sanskrit, they are very different. My high school French teacher once told me I had a natural “flair for languages” but as an adult, it’s safe to say I have lost said flair!

It’s okay though. I have accepted that mastering the language is more of a long-term goal. I can say “I’m hungry” and “What’s for dinner?” – so important key phrases are in the bank. In the short-term, learning how to recreate my mother in law’s amazing Bengali dishes are more of a pressing matter (er priorities…hello?). 

Today’s recipe is not from her cookbook, but rather one that Jan, one of my cookery class students, asked me how to teach her. It’s a curry house fav in the UK and I found it fun to recreate at home. A dry, spicy chicken dish cooked with peppers and onions – it has crunch, colour and flavour all packed into one! Fun fact – the “jal” comes from the Bengali word “jhal” which means spicy (see I am learning!). Enjoy the recipe below lovely people.

 

Chicken Jalfrezi
Serves 4
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For the chicken marinade
  1. 500g skinned chicken thighs, cut into small bite-size pieces
  2. 2 heaped tbsp yoghurt
  3. 1 tbsp oil
  4. 1 tsp salt
  5. 1 tsp garam masala
  6. ½ tsp kasuri methi/dried fenugreek (optional)
For the sauce
  1. 3 tbsp ghee or oil
  2. 2 green cardamoms crushed open (optional)
  3. 1 tsp cumin seeds
  4. 1 onion, thinly sliced
  5. 1 1/4tsp salt
  6. 3 garlic cloves peeled and grated
  7. 2” ginger, grated
  8. 2 green bird eye chillies, finely chopped
  9. 3 fresh tomatoes, finely diced
  10. 1 tbsp double concentrate tomato purée
  11. ½ tsp garam masala
  12. ½ tsp coriander powder
  13. ½ tsp paprika
  14. ½ tsp turmeric
  15. 1 green pepper, thinly sliced
  16. ½ red pepper thinly sliced
  17. Handful fresh coriander
Instructions
  1. Pre-heat your grill at the maximum temperature setting. Place all "marinade" ingredients into a bowl and mix together. Now, place the marinated chicken on a foil lined oven tray.
  2. Grill chicken for 10-12 minutes until cooked (the chicken should be white all the way through once fully cooked).
  3. Remove from grill and keep aside.
  4. Heat the ghee or oil in pan on a medium heat setting. Once hot add the crushed green cardamoms and cumin seeds. When they begin to sizzle in the oil, add the onion along with ¾ tsp salt. Cook for 2-3 minutes until translucent.
  5. Now add the garlic, ginger and chilli and mix. Continue to cook for a further 2-3 minutes until golden brown.
  6. Add the chopped tomatoes and purée to the pan and stir. Cook for 2-3 minutes allowing them to completely soften.
  7. Reduce heat slightly and add the garam masala, coriander powder, paprika, turmeric and the remaining salt and mix well. When you see the oil begin to separate from the masala paste, add the grilled chicken and the sliced peppers.
  8. Mix well on a medium/high heat and cook for 3-4 minutes. Finish with a sprinkle of fresh coriander. Taste for salt and adjust accordingly. Remove from heat.
Monica's Spice Diary - Indian Food Blog http://spicediary.com/

Punjabi Chicken & Spinach Curry

curry

As the weather begins to cool, try out this hearty and spicy Punjabi chicken and spinach curry recipe. Disclaimer: Aromas from cooking this dish may result in random hungry neighbours knocking at your door (answer at your own risk).

Punjabi Chicken & Spinach Curry
Serves 2
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For the marinade
  1. 275g chicken breast, cut into 2” chunks
  2. 1 tbsp Greek yoghurt
  3. 1” ginger, grated
  4. 1/2 clove ginger, grated
  5. ½ tsp salt
For the masala
  1. 1 small white onion, peeled
  2. 2” ginger
  3. 1 clove garlic
  4. 3 tbsp olive oil
  5. 1 tsp cumin seeds
  6. 3” cinnamon stick
  7. 2 cloves
  8. 3 peppercorns
  9. 1 bay leaf
  10. 1 black cardamom
  11. 1 tsp salt
  12. 1 tsp garam masala
  13. ½ tsp paprika
  14. ½ tsp turmeric powder
  15. 2 tbsp chopped tomatoes & juice
  16. 2 tsp tomato puree
  17. ¼ cup fresh spinach leaves
  18. 1 green chilli
Instructions
  1. Turn your grill on or pre-heat your oven on the highest temperature
  2. Place all "marinade" ingredients into a bowl and mix together
  3. Place the marinated chicken on a foil lined oven tray. Grill or roast for 5-6 minutes until cooked (the chicken should be white all the way through once fully cooked)
  4. Remove from heat and cover with foil
  5. To make the masala, coarsely grind onions, ginger and garlic in a food processer
  6. Heat oil in a non stick pan. Once hot add the cumin alongside the cinnamon, cloves, peppercorns, bay leaf and black cardamom
  7. When they begin to sizzle in the oil, add the ground onion, ginger and garlic mixture. Add salt and cook for 3-4 minutes, stirring continuously
  8. When they turn slightly golden, add the garam masala, paprika and turmeric powder and mix well. Now add the chopped tomatoes and tomato puree and mash into the masala.
  9. At this point, add the grilled chicken to the masala and mix together
  10. Using a food processor, grind together the spinach and green chilli. Now add this paste to the chicken masala.
  11. Add 1/4 cup of water and cook on high heat for 4-5 minutes
  12. Serve hot with delicious chapatis. Enjoy!
Monica's Spice Diary - Indian Food Blog http://spicediary.com/