smile Good Food Curry flavour Chingri malai curry Ingredients ● Green chilli (slit): 5 ● Prawn: 1kg ● Green cardamom powder: ¼tsp ● Desi ghee: 150gm ● Clove powder: a pinch ● Bay leaf: 4 ● Mace powder: a pinch ● Cinnamon: 2 ● Green cardamom: 6 Method ● Cloves: 4 ● Clean and devein the prawn, marinate ● Onion paste: ½ cup it with turmeric paste and salt, and ● Garlic paste: 1tbsp keep aside. ● Ginger paste: 1tbsp ● In a pan, heat ghee and add to it bay ● Turmeric paste: 1tsp leaf, green cardamom, cinnamon and ● Coriander, cumin and red chilli paste: 1tbsp cloves. ● Coconut milk: 1 cup ● Once it crackles, add onion paste and ● Sugar: 1tsp fry. When it changes colour to light ● Salt: to taste brown, add garlic paste and ginger paste and fry till golden. ● Now, add the remaining turmeric paste and coriander, cumin and red chilli paste and fry. ● Add half cup water and let it cook for nown as the kalpa vruksha and revered for five minutes. its life-giving properties, the coconut tree is ● Add prawn and slit green chillies, considered one of the most useful trees in India sugar and salt. and the coconut has found its way into many of ● Now, add coconut milk and cook for Kour dishes. Coconut especially finds a place in south Indian another 10 minutes on low flame. cuisine; it renders the dishes a unique flavour and refreshing ● Sprinkle green cardamom powder, taste. Regular intake of coconut has many health benefits, clove powder and mace powder and too. It has strong antioxidant properties and can help lower serve hot with rice. cholesterol, stabilise blood sugar levels, fight infections and improve digestion. Coconut oil is also considered a great choice for cooking as it is high in saturated fats and is, hence, resistant to oxidation at high temperature. Additionally, it can improve metabolism, help lose weight and also protect against various infections. Chef Ashwani Kumar Singh and Chef Veer Pratap of The Leela Ambience Convention Hotel, Delhi, give six recipes that use the humble coconut. 80 SMART LIFE • SEPTEMBER 2017 SEPTEMBER 2017 • SMART LIFE 81 smile Good Food Murgh Aminabadi Method ● In a cooking vessel, heat desi ghee and add Ingredients bay leaves, cloves, cinnamon and green ● Chicken, curry cut: 1kg cardamom; let it crackle. ● Desi ghee: 200gm ● Add sliced onion to it and fry till golden. ● Bay leaf: 2 ● Now, add chicken, salt and ginger-garlic ● Clove: 4 paste and fry. ● Green cardamom: 6 ● Add cumin and black pepper paste and ● Cinnamon: 2 coriander powder. ● Onion (sliced): 250gm ● Fry, and then add curd and desiccated ● Ginger-garlic paste: 30gm coconut, melon seed, cashewnut paste ● Coriander powder: 1tbsp and khoya. ● Cumin-black pepper paste: 1tbsp ● Stir thoroughly and let it cook for ● Khoya: ¼ cup five minutes. ● Desiccated coconut, melon seed, cashew ● Now, add stock and again cook for 15 minutes nut paste: ½ cup on low flame. ● Curd: ¼ cup ● Add green cardamom powder, clove powder, ● Stock: 2 cups cinnamon powder and mace powder and two ● Green cardamom powder: 1tsp drops of ittar to the prepared chicken and ● Mace powder: a pinch serve hot. Alleppey fish curry ● Clove powder: a pinch ● It is best served with warqi paratha or ● Cinnamon powder: a pinch khamiri naan. Ingredients Method ● Salt: to taste Note: Ittar can be substituted with a few drops of Kutherakoi (brinjal) moulee ● Fish fillet: 500gm ● Marinate the mackerel fillet with salt and ● Ittar: 2 drops rose water or kewra water. ● Coconut oil: 2tbsp turmeric powder. Keep it aside for half an hour. Ingredients salted water for 15 minutes. Drain ● Mustard seeds: 2tsp ● In a pan, heat coconut oil, put fenugreek seeds ● Brinjal: 250gm and rub them with a little turmeric ● Fenugreek seeds: ½tsp followed by mustard seeds. Let it crackle and ● Coconut oil: 150ml and salt and keep aside for another ● Onion (chopped): 2 then add chopped onion. Saute till translucent ● Onion (sliced): 2 15 minutes. ● Green chilli (chopped): 3 and add curry leaves, turmeric powder and ● Green chilli (slit): 4 ● In a pan, heat oil, fry the marinated ● Curry leaf: 10 green chilli. ● Garlic (sliced): 4 cloves brinjal, drain and keep aside. ● Turmeric powder: 1tsp ● Now add the paste of coriander seeds, red ● Ginger paste: ½tsp ● In the same oil, put the sliced ● Salt: to taste chilli whole, coconut, raw mango, garlic and ● Turmeric powder: 1tsp onions, garlic, green chillies ● Raw mango (sliced): ¼ cup ginger. Cook till masala oozes out of the oil and ● Coriander seed paste: ½tsp and ginger. then pour two cups of water. Bring it to boil. ● Coconut milk (thick): 1 cup ● Cook until onion is translucent. For paste ● Put in the marinated fish and mango slices. ● Salt: to taste Add curry leaves, turmeric and ● Coriander seeds: 1tsp Let it cook for seven minutes, and adjust the ● Curry leaves: 10 coriander paste and fry. ● Red chilli (whole): 4 seasoning. ● Lemon juice: ½tsp ● Now, add coconut milk, fried brinjal ● Coconut: ½ (fresh and grated) ● Serve hot with white or brown rice. and salt. ● Raw mango (chopped): ¼ cup Note: Any white fish can be a good substitute for Method ● Cook till its consistency is thick. ● Garlic: 4 cloves this preparation. Alleppey fish curry can also be ● Wash and slit the brinjal lengthwise. Do ● Sprinkle lemon juice and serve hot ● Ginger: ½ inch piece had with appam. not remove the stem and soak them in with rice. 82 SMART LIFE • SEPTEMBER 2017 SEPTEMBER 2017 • SMART LIFE 83 smile Good Food Curry laksa veg (Singaporean soup) Ingredients Method serving bowl. ● Bean sprouts: 20gm For laska paste ● Sauté laksa paste, add coconut milk ● Pea sprouts: 20gm ● Soak whole red chillies overnight, and vegetable stock to it. ● Vermicelli rice noodle: 40gm drain and keep aside. ● Add the seasoning and boil it, stirring ● Baby corn: 20gm ● Peel, wash and cut onion. continuously and taking out the scum. ● Asparagus: 20gm ● Wash and cut fresh turmeric. ● Pour in the same bowl and garnish ● Pokchoy: 20gm ● In a blender, put all the ingredients with fried onion and chopped ● Carrot: 20gm and make a fine paste. If required, spring onion. ● Laksa paste: 30gm add some water in which the chillies ● You can serve this with a side of fried ● Coconut milk: 50ml were soaked. onion, lemon wedges, spring onion, ● Vegetable stock: 150ml ● Keep this paste in an airtight jar in the fried garlic, bean sprouts, which can ● Salt: a pinch refrigerator for future use. be added to the dish as per taste. ● Onion (fried): For garnish Note: Add 1kg of soaked dried shrimp to ● In case you like to try non-vegetarian ● Spring onion: For garnish the above ingredients and blend well for laksa you can add non-vegetarian laksa paste. ● Boiled egg: 1 For laksa paste ● Prawn: 4 ● Whole turmeric, fresh: 200gm For curry laksa ● Scallop: 2 ● Garlic: 200gm ● Wash and cut the vegetables in to the above recipe. ● Ginger: 50gm diamond shape. Note: This coconut broth is a complete ● Whole red chillies (dried): 500gm ● Blanch the noodles and cut meal in itself and goes well with mixed ● Onion: 1kg vegetables, and put them in the vegetables/ sea food/ chicken/ eggs. Penang curry with vegetable Ingredients ● Shallot: 150gm For Penang curry ● Penang curry paste: 60gm ● Lemon grass: 150gm ● Sauté penang curry paste, ● Turmeric powder: 5gm ● Salt: to taste curry powder and turmeric ● Cauliflower: 30gm powder in oil in a heated ● Broccoli: 30gm Method wok. Add palm sugar and stir ● Baby corn: 30gm For Penang curry paste it continuously till the palm ● Carrot: 30gm ● Wash and remove the stem of fresh sugar is mixed in properly. ● Curry powder: 5gm whole red chillies and keep aside. ● Fry baby potatoes and ● Shallots: 30gm ● Peel, wash and cut shallot. shallots and keep aside. ● Baby potatoes: 30gm ● Wash and break the kaffir lime. Wash and dice the rest of ● Thai sweet basil: 5gm ● Wash and cut galangal. the vegetables. ● Salt: to taste ● In a blender, put all the ingredients ● Now add the coconut milk ● Palm sugar paste: 5gm and make a fine paste. If required, to the curry paste, stirring ● Coconut milk: 50ml add some water in which the chil- continuously. Then add salt ● Vegetable oil: 50ml lies were soaked. and all the cut vegetables and ● Keep this paste in an airtight jar in fried baby potatoes and shal- For Penang curry paste the refrigerator for future use. lots in the wok and cook until ● Kaffir lime leaves: 20gm Note: Add 200gm shrimp paste to the vegetables are soft. ● Garlic: 150gm the above ingredients and blend ● Check the seasoning, garnish ● Galangal: 50gm well for non-vegetarian Penang with basil leaf and serve with ● Whole red chillies, fresh: 300gm curry paste. steamed jasmine rice. 84 SMART LIFE • SEPTEMBER 2017 SEPTEMBER 2017 • SMART LIFE 85 .