Archive for January, 2011

Another layered dessert in the making!!!

The number of hits on my blog crossed the 1500 mark today… I must thank all my readers for that. And because you have been so encouraging, I decided to write up the entremet recipe up sooner than I would have otherwise. It seems apt that I write up a dessert recipe to celebrate the occasion. So as an extension to this month’s daring bakers challenge, here are the recipes to create the layers in the entremet; the chocolate mousse and the raspberry cream.

I was looking for a Julia Child Chocolate Mousse recipe and since I do not have the cookbook, I had to resort to searching for an adaptation of it on someone’s blog. I have listed the link at the end of this blog. David Lebovitz had the perfect recipe put together with some awesome pictures which gave me the impetus to try out his adaptation of the Julia Child Chocolate Mousse recipe. The end result had both the decadent taste and perfect texture. Both the chocolate mousse and the raspberry cream come together very well. The flavors are a perfect pairing. This recipe makes about 6-8 servings.

Ingredients for Chocolate Mousse:

  1. 6 ounces semisweet chocolate (broken into big chunks)
  2. 6 ounces unsalted butter (softened)
  3. 1/4 cup brewed coffee
  4. 4 large eggs, separated
  5. 2/3 cup plus 1 tablespoon sugar
  6. 2 tablespoons dark rum
  7. 1 tablespoon water
  8. pinch of salt
  9. 1/2 teaspoon vanilla extract
  10. large bowl of ice water

Directions:

  • Use a double boiler. Fill the saucepan with water and bring it to a boil. In the other bowl set on top of it, melt the chocolate and butter. Once this is melted add the brewed coffee. Once the mixture is a smooth paste, remove the melted chocolate, butter and coffee from the double boiler.
  • Set another bowl above the boiling water and whisk the egg yolks with 2/3 cup sugar, rum and water until the mixture is thick. (I used a handheld mixer for this)
  • Remove the mixture from the double boiler and put it inside a bigger bowl of ice water. Now continue beating the mixture till it is cool and thick.
  • Then add the chocolate, coffee, butter mixture to the whisked eggs yolks.
  • Beat the egg whites and the pinch of salt in a clean bowl. Whip until the eggs are firm and holds peaks.
  • Add the tablespoon of sugar to the egg whites and continue beating the mixture till it forms shiny peaks. (Make sure it is not too firm)
  • Now add the vanilla extract and mix it completely.
  • Fold in the egg whites (1/3rd of it at a time into the chocolate mixture). Do not overmix, just make sure that the egg whites are completely incorporated.
  • Place the chocolate mousse in the refrigerator till the mousse has firmed.

 

Ingredients for Raspberry Cream:

  1. 6 oz fresh raspberries
  2. 2 cups water
  3. 1/2 cup sugar
  4. 1 cup heavy cream
  5. 1.5 teaspoon unflavored gelatin

Directions:

  • Add the raspberries, sugar and water to a saucepan on a medium flame.
  • Bring the mixture to a boil then let it simmer till the mixture reduces to 2/3 of the initial amount.
  • In the meanwhile dissolve the gelatin in 1/4 cup of the raspberry mixture. Once the gelatin has dissolved completely, transfer the 1/4 cup back to the raspberry mixture.
  • Set the raspberry sauce aside.
  • In the meanwhile whip the cream till it forms firm peaks.
  • Fold the cream into the raspberry sauce till is completely incorporated.
  • Let the raspberry cream set in the refrigerator for about 4-6 hours or till firm.

Directions for assembling the dessert:

  • Once the Chocolate Mousse and Raspberry cream set, you can start serving the dessert into bowls or inside the biscuit joconde imprime.
  • I used layers of the joconde imprime, ground chocolate graham crackers, chocolate mousse, ground chocolate wafers & raspberry cream. I topped it off with some whipped cream and raspberries.
  • Chill this for an hour or two before serving.

This is definitely a high calorie dessert but you are allowed to indulge once in a while. The link for the chocolate mousse recipe is http://www.davidlebovitz.com/2008/05/perfect-chocola/. This can be made a day in advance and ready to serve for a party. You can thereby save yourself some time on the day of the party. I assure you that you will love this recipe. Raspberries and chocolate flavors come together very well along with the graham crackers and the chocolate wafers.

And cheers to all my blog readers, thank you for all the encouragement and I hope to be able to get you to continue visiting my blog in the future too.

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Another exciting challenge from The Daring Kitchen

I saw the challenge as usual a month back but the whole process looked overwhelming to me. So I thought of sitting out this one. But then I realized that the reason I had joined the forum was to be able to challenge myself. So I decided that I have to atleast try it once. After all last month the challenge helped me overcome my fear of making bread at home in the oven. I am sure most of you are wondering what the name actually means, and what it is. Well hopefully by the end of the blog, you will have a pretty clear idea of what it is. I loved the whole process and the end process not only looks pretty but also tastes delicious. I now know how to serve those pretty looking desserts all thanks to the daring baker’s host Astheroshe.

The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

Joconde imprime /entremets. A joconde imprime (French Baking term) is a decorative design baked into a light sponge cake providing an elegant finish to desserts/torts/entremets/ formed in ring molds. A joconde batter is used because it bakes into a moist, flexible cake. The cake batter may be tinted or marbleized for a further decorative effect.

This Joconde/spongecake requires attentive baking so that it remains flexible to easily conform to the molds. If under baked it will stick to the baking mat. It over baked it will dry out and crack. Once cooled, the sponge may be cut into strips to line any shape ring mold.

Entremets (French baking term)- an ornate dessert with many different layers of cake and pastry creams in a mold, usually served cold. Think Trifle in a mold vs. a glass bowl.

My final dessert had layers of chocolate graham crackers, chocolate mousse, chocolate wafers and raspberry cream. The
combination of all these layers along with the Joconde Sponge was simply heavenly! The recipe for the Biscuit Joconde Imprime / Entremet is below. I will post the recipe for the chocolate mousse and raspberry cream in another post later. Hope you do try making this sometime, it’s worth the effort because all those you serve this dessert will be singing your praises for a long time to come…

Equipment Required:

  • Silpat ( I bought mine at Bed Bath and Beyond)
  • ½ baking sheets or a 13” x 18” jelly roll sheet (rimmed baking sheet)
  • Mixer (optional)
  • Bowls
  • Knives (I used a pizza cutter)
  • Offset spatula
  • Regular spatula
  • Rulers
  • Spring form pan
  • Biscuit cutter (or ring mold, or cut PVC pipe, or whatever else you can think of to use as a mold for individual desserts) – I bought my mold (PVC pipe joints) at Lowe’s or a dollar.
  • Torte/entremets mold/Springform pan/ Trifle dish (for larger desserts)
  • Cling wrap
  • Parchment paper
  • Gel, paste or liquid food coloring (optional)
Joconde Sponge

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan

Ingredients:

  1. ¾ cup/ 180 ml/ 3oz/ 85g almond flour/meal – *You can also use hazelnut flour, just omit the butter
  2. ½ cup plus 2 tablespoons/ 150 ml/ 2⅔ oz/ 75g confectioners’ (icing) sugar
  3. ¼ cup/ 60 ml/ 1 oz/ 25g cake flour *See note below
  4. 3 large eggs – about 5⅓ oz/ 150g
  5. 3 large egg whites – about 3 oz/ 90g
  6. 2½ teaspoons/ 12½ ml/ ⅓ oz/ 10g white granulated sugar or superfine (caster) sugar
  7. 2 tablespoons/ 30 ml/ 1oz / 30g unsalted butter, melted

*Note: How to make cake flour: http://www.joythebaker.com/blog/2009/09/how-to-make-cake-flour/

Directions:

  • In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later.
  • Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl)
  • On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light. (If using a stand mixer use blade attachment. If hand held a whisk attachment is fine, or by hand. )
  • Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.
  • Fold in melted butter. Reserve batter to be used later.
Patterned Joconde-Décor Paste

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan

Ingredients

  1. 14 tablespoons/ 210ml/ 7oz/ 200g unsalted butter, softened
  2. 1½ cups plus1½ tablespoons/ 385ml/ 7oz/ 200g Confectioners’ (icing) sugar
  3. 7 large egg whites – about 7 oz / 200g
  4. 1¾ cup/ 420ml/ 7¾ oz/ 220g cake flour
  5. Food coloring gel, paste or liquid

Directions:

  • Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand)
  • Gradually add egg whites. Beat continuously.
  • Fold in sifted flour.
  • Tint batter with coloring to desired color, if not making cocoa variation.

COCOA Décor Paste Variation: Reduce cake flour to 6 oz / 170g. Add 2 oz/ 60 g cocoa powder. Sift the flour and cocoa powder together before adding to creamed mixture.

Preparing the Joconde- How to make the pattern:

  • Spread a thin even layer of décor paste approximately 1/4 inch (5 millimeter) thick onto silicone baking mat with a spatula, or flat knife. Place mat on an upside down baking sheet. The upside down sheet makes spreading easier with no lip from the pan.
  • Pattern the décor paste – Here is where you can be creative. Make horizontal /vertical lines (you can use a knife, spatula, cake/pastry comb). Squiggles with your fingers, zig zags, wood grains. Be creative whatever you have at home to make a design can be used. OR use a piping bag. Pipe letters, or polka dots, or a piped design. If you do not have a piping bag. Fill a ziplock bag and snip off corner for a homemade version of one.

  • Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes.
  • Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste.
  • Bake at 475ºF /250ºC until the joconde bounces back when slightly pressed, approx. 15 minutes. You can bake it as is on the upside down pan. Yes, it is a very quick bake, so watch carefully.
  • Cool. Do not leave too long ( after about 5 minutes), or you will have difficulty removing it from mat.
  • Flip cooled cake on to a powdered sugared parchment paper. Remove silpat. Cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting.)

Preparing the MOLD for entremets:

  • Start with a large piece of parchment paper laid on a very flat baking sheet. Then a large piece of cling wrap over the parchment paper. Place a spring form pan ring, with the base removed, over the cling wrap and pull the cling wrap tightly up on the outside of the mold. Line the inside of the ring with a curled piece of parchment paper overlapping top edge by ½ inch. CUT the parchment paper to the TOP OF THE MOLD. It will be easier to smooth the top of the cake.
  • A biscuit cutter/ cookie cutter- using cling wrap pulled tightly as the base and the cling covering the outside of the mold, placed on a parchment lined very flat baking sheet. Line the inside with a curled piece of parchment paper overlapping.
  • Or as I did use PVC pipe joints. Cling wrap and parchment line, as outlined above.
  • Glass Trifle bowl. You will not have a free standing dessert, but you will have a nice pattern to see your joconde for this layered dessert.

Preparing the Jaconde for Molding:

Video: MUST WATCH THIS. This is a very good demo of the joconde and filling the entremets: http://www.youtube.com/watch?v=ca4eLDok-4Q

  • Trim the cake of any dark crispy edges. You should have a nice rectangle shape.
  • Decide how thick you want your “Joconde wrapper”. Traditionally, it is ½ the height of your mold. This is done so more layers of the plated dessert can be shown. However, you can make it the full height.
  • Once your height is measured, then you can cut the cake into equal strips, of height and length. (Use a very sharp paring knife and ruler.)
  • Make sure your strips are cut cleanly and ends are cut perfectly straight. Press the cake strips inside of the mold, decorative side facing out. Once wrapped inside the mold, overlap your ends slightly. You want your Joconde to fit very tightly pressed up to the sides of the mold. Then gently push and press the ends to meet together to make a seamless cake. The cake is very flexible so you can push it into place. You can use more than one piece to “wrap “your mold, if one cut piece is not long enough.
  • The mold is done, and ready to fill.

*Note: If not ready to use. Lay cake kept whole or already cut into strips, on a flat surface, wrap in parchment and several layers of cling wrap and freeze.

Entremet- Filling Options:

  • I filled the mold with a layer of chocolate graham crackers, chocolate mousse, chocolate graham crackers, raspberry cream and topped it off with chocolate wafers. And some raspberry and whipped cream for a topping. Those recipes coming up soon.

If you have ever wanted to make those pretty looking desserts, this is your chance. This is a very detailed recipe by Astheroshe. And this is one way of being sure of succeeding. Oh and you will love the end result. I made the paste with a lighter colored cocoa powder, I have to make sure I use a darker color to the paste next time around. Other than that I was very happy with the end result. Cheers to the Daring Kitchen and all the daring bakers!! Looking forward to the February challenge…


An attempt to bring the magical smell and taste of Pav Bhaji and the streets of Bombay to Tempe

Who hasn’t had eaten street food and wondered why it tastes “oh so good”. Somehow it never is the same when cooked at home. I have always wanted to make pav bhaji at home that tastes like the pav bhaji you get at restaurants and street side stalls. In this never-ending quest of mine, I have made pav bhaji a zillion times but never managed to make something close enough to the pav bhaji you get in Bombay. That is till I saw the video of the pav bhaji being made at a stall at Juhu beach. I have seen them make it so many times but you don’t exactly pay attention to the exact process and ingredients. I have posted the video at the end of this post for anyone interested in watching the exact process. I have tried making this recipe a few times now and it has been a hit each time I have followed the steps as per the video. In the video they do not give exact measurements, but after having made this half a dozen times now, I have managed to decide on the exact amounts for all the ingredients.

The recipe from start to finish takes about an hour if you have to start with boiling the vegetables etc. If you do have all the chopped and cooked vegetables at hand, then it should take you about half hour to prepare. This recipe yields pav bhaji for 2-3 persons.

Ingredients:

For the Bhaji

  1. 2/3 cup chopped green pepper (Capsicum)
  2. 2 1/2 medium-sized boiled potatoes
  3. 2 tomatoes
  4. 2/3 cup cooked green peas
  5. 1 teaspoon + 1/2 teaspoon red chilli powder (adjust to taste)
  6. 2 + 1 tablespoons ginger garlic paste
  7. 1/4 teaspoon turmeric powder
  8. 1.5 + 1 teaspoon pav bhaji masala
  9. 2 + 2 tablespoons chopped coriander leaves
  10. 2 tablespoons butter
  11. 2 teaspoons oil
  12. 2/3 cup finely chopped red onion
  13. 1 teaspoon dried fenugreek leaves
  14. 1/4 teaspoon asafoetida (hing)
  15. 1/2 tablespoon lime juice
  16. salt to taste

For the Masala Pav

  1. 6 dinner rolls / pav
  2. butter (to spread on the bread)
  3. 1 teaspoon pav bhaji masala
  4. 1 tablespoon coriander leaves
  5. 1/2 teaspoon red chilli powder

Directions:

  • Heat some oil in a flat pan. Add the green pepper / capsicum. Add water to soften it. Keep adding enough water to cook the green pepper without burning it.
  • Once the green pepper has softened and cooked, add the chopped tomatoes, boiled potatoes, cooked green peas, 1 teaspoon red chilli powder, 2 tablespoons ginger – garlic paste & 1/4 teaspoon turmeric powder.
  • Add enough water (about 1/2 cup) and allow the vegetables to cook and prevent it from sticking to pan. Keep adding enough water to prevent the vegetables from sticking to the bottom of the pan.
  • Add 1 teaspoon butter and stir till the butter has melted.
  • Mash all the vegetables till it’s a soft paste.
  • Add 1.5 teaspoons pav bhaji masala, salt and 2 tablespoons chopped coriander leaves to this and let it simmer for a few minutes.
  • While the vegetables are cooking, heat 1 tablespoon butter in a separate pan. Add the chopped onions, 1 tablespoon ginger garlic paste, 1/2 teaspoon red chilli powder, 1 teaspoon pav bhaji masala, dried fenugreek leaves, hing (asafoetida), 2 tablespoons coriander leaves and lime juice.
  • Fry this mixture for a couple of minutes.
  • Now add this onion mixture to the vegetable mixture.Continue mashing the vegetables together till all the vegetables form a smooth paste.
  • The Bhaji is now ready to be served.

For the Masala Pav

  • Pre heat the oven at the broiler setting.
  • Slice the bread / dinner rolls / pav into two halves. Spread butter on each side.
  • Meanwhile heat a teaspoon of oil in a pan (you can use the same pan you used to fry the onions). Add the pav bhaji masala, red chilli powder and coriander leaves to this and fry it for a couple of minutes.
  • Now spread this on the bread / pav / dinner rolls.
  • Place the bread in the oven on the top rack of the oven. The bread is ready in a couple of minutes or less, therefore so keep a very close eye on the bread.
  • Once the bread is ready, serve the Pav Bhaji with some onions, lime wedges and some coriander leaves as garnish.

Hope you enjoy this recipe as much as I loved making it. I think it came very close to the food I have eaten in Bombay. I quote Amit here, he called it “awesome and brilliant”. This is a spicy pav bhaji recipe. Just spicy enough to make you want to drink something cold along with the pav bhaji.

Oh and here’s the You Tube video. Watch this video if you want to see how exactly pav bhaji is made at the street side stalls.

A guilty indulgence

One of Amit’s favorite sweet dishes, after gulab jamun of course, is basundi. And though it’s a very easy to make dish, I have never made it at home. So after yesterday’s resolution to blog atleast once a week, I realized that I can do better than that if I decide to set aside Sundays for my cooking adventures. 🙂 So today I am going to make a few dishes which I will also write-up today, hopefully. And will then post it onto my blog gradually over the week. Not only will I have recipes to post over the week, but it also means that I will have food to stock up my refrigerator with and eat over the whole week. Hopefully most of the recipes will freeze well. So the first of the recipes for this week is Basundi.

This recipe takes quite some time to prepare so it’s a perfect sunday dessert. Though you don’t have to stand in front it all the time, you need to keep checking on it every 5 minutes. Since you are trying to reduce the quantity of milk, you need to make sure that you have a very thick bottomed saucepan. I actually place a skillet and place a pan on top of it. This ensures that the milk never sticks to the bottom. This serves about 2-3 persons. It took about 1-1.5 hours to prepare it from start to finish.

Ingredients:

  1. 4 cups 2% milk
  2. 1/3 cup powdered sugar (add a little at a time and adjust to taste)
  3. 3/4 cup heavy whipping cream
  4. 1 pinch saffron (dissolved in 2 tablespoons of warm milk)
  5. 1 teaspoon cardamom powder
  6. almond, pistachio slivers for garnish

Directions:

  • Place the milk in the saucepan (as described above) and set the flame to low. Let the milk reduce in quantity to half the initial amount.
  • In the meanwhile, dissolve some saffron in a couple of tablespoons of warm milk.
  • Once the milk has reduced to half the amount, add the sugar and whipping cream and let it simmer for another 15 minutes. You should add the sugar in smaller quantities and taste the milk before adding more just to make sure that the sweetness is to your liking.
  • Now add the cardamom, saffron (dissolved in milk) and remove from heat.
  • The basundi is now ready to serve.

I know this is a very calorie rich dessert. Someday I will try to make a less guilty version of it. But this time I just felt like having the familiar tasting Basundi. So no alterations to suit healthy eating habits. This is a very easy to make recipe and takes almost no effort if you manage to find a suitable saucepan which will prevent the milk from sticking to the bottom of the pan. Also remember to keep the flame on low all the time. This is very important firstly to ensure that the milk does not burn. Secondly to get the right flavor. Hope you enjoy this recipe as much as we did.

A Quick and Easy Lunch

I know I have once again managed to disappear but I guess that’s going to be the case for the next couple of months. My PhD program is at last coming to an end (hopefully). So now I have a research proposal to submit in March and then a written and oral proposal defense right after that. So March is pretty much going to be a very, very busy month. As for now I will try my best to post atleast once every week. This afternoon I wanted to make something quick and easy before we left for the lab. I was searching for ingredients in the refrigerator and the pantry. I found some onions, potatoes, green peas, sausages and some eggs. Obviously these ingredients come together best in a casserole. I also like to add a little crispness to the casserole, like a pie crust.

 

It took about 45-55 minutes to prepare, cook and bake this dish. It will easily serve about 4-5 persons.

Ingredients:

  1. 2 gold potatoes (chopped into 1/2 inch pieces)
  2. 1 small red onion (sliced)
  3. 1 cup green peas
  4. 2 teaspoons olive oil
  5. 1/2 cup chopped coriander
  6. 1/2 teaspoon yellow mustard
  7. 3/4 teaspoon freshly ground black pepper
  8. 3/4 teaspoon salt
  9. 1 teaspoon unsalted butter
  10. 2 hot Italian sausages (Use more if you like more meat in the casserole)
  11. 4 tablespoons of grated cheese
  12. 3 eggs
  13. 1/4 cup flour
  14. 1/4 cup milk
  15. 2 tablespoons heavy whipping cream

Directions

  • Heat 2 teaspoons of olive oil and add the mustard seeds. Once the mustard seeds splutter add 1/2 teaspoon, black pepper, 1/2 teaspoon salt and the chopped coriander leaves. Stir the spices and the coriander leaves together. 
  • Now add the sliced red onions and saute the onions till they soften (about 5 minutes).
  • Next add the potatoes and the green peas and stir till all the spices and the vegetables mix together thoroughly.
  • Add a few teaspoons of water and cover and cook for about 5-10 minutes.
  • In the meanwhile prepare a baking dish by applying 1/2 teaspoon of butter all over the dish.
  • Once the vegetables have softened, transfer the vegetables into the baking dish.
  • Remove the cover from the sausages and crush it into small pieces.
  • Cove the sausages in a pan till thoroughly cooked, then transfer it into the baking dish over the layer of vegetables.
  • Sprinkle the grated cheese over the sausages.
  • Pre-heat the oven to 374 degree F.
  • Beat the eggs in a bowl and add the flour, milk, cream, and remaining salt and pepper to it.
  • Pour this mixture over the sausages and bake the casserole for about 25-35 minutes or till the crust is a golden brown.
  • To test if the casserole is completely baked, insert a toothpick into the casserole and if it comes out clean, it’s ready to be taken out of the oven.

We loved the casserole and I am definitely going to try different combinations of vegetables, spices and meat. And this is definitely a recipe that I am going to repeat pretty often. Hope you enjoy the recipe too. And I am definitely going to try my best to atleast post one recipe every week. There is a pav bhaji recipe that I most definitely have to post soon. Which I will because I have a lot of potatoes leftover from my last trip to the grocery store.

Back after a short break…

I have been away from my blog for a few days now. Well it’s not because I have been lazy, it’s more because I have had too many things happening all around me. Just never found the time to get to my blog. Also, Amit and I celebrated our third wedding anniversary last week. But am back now.

Last week we bought a lot of fish and I really needed to finish it before it got stale. I remember seeing a fish recipe which had some potatoes in them, so thought of doing just that. Though I do not remember the recipe but the idea of putting fish and potatoes together in the same dish intrigued me. For the red curry sauce I made a few changes to the recipe I found at a website which I have linked at the end of my blog. So here’s my own version of fish and potatoes in red curry sauce recipe.

Ingredients:

  1. 2 tilapia fillets
  2. 1 small potato
  3. 1 teaspoon ginger paste
  4. 4 garlic cloves (chopped fine)
  5. 3 sweet peppers (small) (chopped fine)
  6. 1 cup chopped red onion
  7. 2 teaspoons Thai red curry paste
  8. 1 teaspoon curry powder
  9. 1/2 teaspoon cumin powder
  10. 4 teaspoon soy sauce
  11. 1 tablespoon brown sugar
  12. 7 ounce coconut milk
  13. 2 tablespoons chopped coriander
  14. 1 teaspoon lemon juice
  15. 1/2 teaspoon black pepper
  16. salt to taste
  17. 2 teaspoons olive oil

Directions:

Preparing the Fish

  • Marinate the tilapia fillets in some salt and 1/2 teaspoon black pepper (freshly ground) for about 15 minutes.
  • Heat the broiler in the meanwhile.
  • Slice the potato into really thin slices.
  • Broil the fish fillets on one side for about 10 minutes.
  • Turn the fillets over and place the potato slices on top of the fish fillets. Broil this side for about 5 minutes. Once the potatoes start turning brown, turn over the potato slices. Once this side also browns set aside the fish and potato slices.

Preparing the Red Curry sauce

  • Heat the oil in a saucepan.
  • Add the ginger and garlic and saute this till it turns light brown.
  • Add the onions and fry it till it turns light brown. Now add the sweet pepper and cook till the pepper is soft and cooked through.
  • Once the pepper is cooked, add the cumin powder and curry powder and saute for a couple of minutes.
  • Then add the soy sauce, brown sugar and curry paste and stir till the mixture is homogeneous.
  • Next add the coconut milk and simmer for about 5 minutes. Now add the salt to taste. (The curry paste and soy sauce usually have some salt, therefore be careful when adding more salt)
  • Add the lemon juice and chopped cilantro and stir it.
  • Now remove the sauce from heat.
  • To serve, place the fish fillet in a plate and pour the red curry sauce over the fish fillet.
  • I cut the fillet into smaller pieces just because it’s easier to serve.

This serves two persons and does make some extra sauce. I was able to use the leftover sauce, the next day, with some boiled eggs. The entire recipe takes about 45 minutes from start to finish. And here is the original recipe for the red curry sauce http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000348346. I did make some changes to suit my taste buds. Hope you enjoy this recipe as much as I did. You can make the sauce and use it as a topping over any other vegetables / meat. We loved this sauce over the boiled eggs as well.