Posts Tagged ‘Coconut Milk’

Vishu Aashamsagal! (Happy New Year…)

As I mentioned in my post a few days back, I celebrate the New year three times a year! And this is the third one in the year – Vishu. So Happy Vishu to everyone. We celebrated Vishu yesterday (15th April). So this is how we celebrate Vishu at home. The night before, Mom sets up the Vishu kanni. It has a plethora of things spread out for you to wake up to and see the first thing in the morning. There are fruits, grains, vegetables, yellow flowers, mirror, lamps, clothes, jewellery, etc.

I prepared everything the night before and was up before sunrise around 5:00 am – 5:15 am. I lit the lamps and candles and woke up Amit and asked him not to open his eyes till I told him to. At home Mom used to do the waking up everyone part. And then the best part of Vishu, everyone gets money from the head of the household. As kids, you can imagine how exciting that part used to be. Oh yes and then the firecrackers early in the morning. When we lived in Bombay, we never did that but in Kerala that’s how it is celebrated. You burst firecrackers to ring in the new year.

And then of course there was a delicious spread of food for lunch. Since I am in a bit of a time crunch with the whole proposal defense thing, I decided to go with appam and stew for dinner and pradavan for dessert. The stew is one of the easiest dishes I have made and it’s so delicious. And it is so versatile because you could make a vegetable stew like I did, or you could switch the vegetables with chicken, mutton or fish. This stew goes best with appams or palappam like they are called. The appam recipe is for another post. Today I will be blogging about the vegetable stew. This is a very easy recipe with a few ingredients and it takes about 30 mins to make. And this recipe serves about 2-3 persons.

Ingredients:

  1. 2 potatoes (chopped into 1/2″ cubes)
  2. 1 medium carrot (same size as the potato)
  3. 1 small onion (thinly sliced)
  4. 2 garlic cloves (crushed)
  5. 1/2″ ginger (crushed)
  6. 2-3 green chillies (slit lengthwise) (to taste)
  7. 1 sprig curry leaves
  8. 3 cloves
  9. 1″ piece of cinnamon
  10. 2-3 bay leaves
  11. 4-5 whole black pepper
  12. 1 teaspoon coriander powder
  13. 1/2 – 1 teaspoon freshly ground black pepper powder
  14. 1 can coconut milk
  15. 1 teaspoon oil
  16. salt to taste

Method:

  • Heat the oil in a saucepan.
  • Then add the whole spices and fry for a minute.
  • Add the onions and fry for s couple of minutes.
  • Next add the ginger, garlic and curry leaves and fry the mixture till the onions are light brown.
  • Now add the coriander powder.
  • Next add the potatoes and carrots and mix till the onion mixture and vegetables are completely mixed.
  • Mix half the can of coconut milk with about a can of water and set it aside. Next add the salt and black pepper to the vegetable mixture. Add this coconut milk to the saucepan and let the vegetables cook completely.
  • Once the vegetables are cooked add about 1/4 cup of coconut milk and let it come to a simmer. Do not boil the stew once you add the coconut milk.


I served the stew hot with appams which Amit actually made. And yes Happy Vishu once again… Hope you enjoy the appam and stew as much as we loved it. And I will be trying to make the appam at home from scratch and posting that soon. And oh yeah, the pradavan recipe too.  So here’s to an awesome new year!

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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.