Fish in Lemongrass and Coconut Curry

I love flicking through anything recipe related. Magazines, websites, books, you
name it and I do it when I’m not planning my next travel adventures. To be fair, I
do think of what local speciality I can try when I decide on where to go next. So,
travel is combined with food and vice versa.
But I digress. I’m currently taking a break from travel and staying in Delhi.
Winter is slowly setting in and all one wants is soul food. Something warm that
leaves you fuzzy but at the same time not hasslesome. Cleaning up can be such a
bother.
As I’ve mentioned earlier, I’m on this South East Asian flavours spree. I’ve been
reading a lot on flavour combinations and what better to try out new things than
experiment, right?
I came up with this recipe on a whim and though it requires a longish list of
ingredients, believe you me, it’s simple and makes for a wholesome supper.
PS: I recently came across Jamie Oliver‘s Cauliflower Rice recipe and it’s
marvelous. It’s healthy, tasty and serves as a no-carb alternative to rice. It can
be consumed with curries and kebabs or just as it is with a smattering of herbs
and some butter!

Ingredients
Fish Curry
For Marinade
500g Rohu (type of Carp, cut into pieces)
1 tsp turmeric
1 tsp red chilly powder
1 tsp garam masala powder
Salt

For Curry
1 onion (chopped)
2 cloves garlic (chopped)
1 inch ginger (chopped)
1 tomato (quartered)
1 can coconut milk
1 lemongrass (stalk bruised)
2 tbs lemon juice
Pinch of salt
1 tbs vegetable oil

Cauliflower Rice
1 head cauliflower (blitzed in food processor)
3 cloves garlic (chopped)
Pinch of red chilly flakes
Salt and pepper to taste
1 tsp oil

– Marinate the fish with all the powders. Set aside for 15-20 minutes.
– Heat a wok and add the oil.
– Add the onion, garlic, ginger and lemongrass. Saute till fragrant.
– Add the lemon juice and wait for the hot wok to sizzle.
– Empty a can of coconut milk into the wok with a pinch of salt and add the quartered tomato
– Bring the liquid to a boil and put on gentle simmer.
– Add the fish to the coconut curry and clamp a lid on the wok for 15 minutes.
– Discard the lemongrass when curry made.
– For rice, heat the oil in a pan.
– Add the garlic and chilly flakes
– When fragrant, add the cauliflower and cook through. Add seasoning
– Serve a helping of the rice with a side of fish and some curry!

Delicious and healthy supper!

Review: Mahou Clasica now in India

Among my friends, most I know love their malts while others prefer rum and vodka. There really aren’t that many beer drinkers. For the sake of experimentation, one might pick up a light one watching a game of football or cricket but would soon change to their own poison. But with the recent influx of beers in the Indian market, things might soon change.

For someone who likes a hearty ale, the refreshing Mahou Clasica is a surprise. It’s fruity and mild (4.8%) taste, clear and light golden colour and smooth after taste will leave even the hardcore beer-haters accepting this premium beverage. 

The yeast is the secret ingredient which makes this lager well-loved in Spain for over a century. A family-run company, the yeast in flown in to the brewery in Rajasthan (the only one of the seven the company runs outside of Spain) where production is based. “We are here for the long run,” says Erik Eduard d’Auchamp, Mahou India CEO.

Why specifically tapping into the Indian market though? “It has great potential. Whereas the per capita consumption is most countries are about 8 litres, in India it’s about 2 litres,” Erik adds.

Apart from Clasica, the company is offering two other beers at the moment – Mahou 5 Star and Daredevil. The latter is specifically brewed keeping the Indian market in mind and is classified as semi-premium.

How to best enjoy Mahou Clasica?
In the 200ml shot glasses (cañas) along with tapas (bite-sized delicacies enjoyed in Spain along with drinks). Should be served at 3-5 degree C.

Pocket pinch: Rs 150 (650ml)
Location: The Pint Room, Vasant Vihar

Hot And Sour Chicken Soup with Brown Rice

I love soups. They are comforting and healthy (usually). I love those days when you want to stay in bed with a book and making soup to feed yourself hardly takes time. I love those snug winter evenings when only hot soups can warm you. This one time in Kathmandu, while winter was receeding and it wasn’t yet summer, only a homemade bowl of hot soup could uplift me! And those soups taste the best!

In the winters I prefer the thick continental ones which need to be pureed. In the summers I prefer more broth-based ones which are simple to make and easy on the stomach.

Most South East Asian broths call for handmade egg noodles in them. I prefer to add brown rice in mine because it’s healthier and makes a wholesome balanced meal. Devour a bowl and you’re left satisfied.

PS: Since I’ve been on this South-East Asian flavours swing for a couple of weeks now, making this over and over again is my excuse!

Ingredients

250g boiled chicken (shredded)

1 small carrot (chopped finely)

1 onion (chopped finely)

2 cloves of garlic (chopped finely)

2 tsp Tom Yum paste

1 cup button mushrooms (roughly chopped)

1 cup oyster mushrooms (shredded with hands)

1 litre chicken stock

1 lime (juiced)

1 tsp fish sauce

1/2 cup brown rice

Salt to season

Handful bean sprouts

chives to decorate

1 tsp vegetable oil

– Heat the oil in a deep container which can hold a lot of liquid

– Sweat the carrots, onion and garlic till fragnant (about two minutes)

– Add the Tom Yum paste and saute till everything is a nice reddish colour

– Add the chicken stock and bring to a boil

– Then bring the stock to a gentle simmer. Add the mushrooms, salt, boiled chicken and brown rice.

– Clamp on a lid and let the soup be till the rice is cooked through. (about 10 minutes)

– Pour the lemon juice, fish sauce and give everything a good stir. Check for seasoning.

– Ladle a serving in a bowl, garnish with chives and bean sprouts!

A bowl of warmth in winter!