Indian Fusion for Dinner!!

I love Indian food... I don't know if it's the spices that always intrigue my tastebuds, or the fiery heat that comes from eating raw/semi-cooked chilies, but I simply love me some spicy cuisine and Indian is spicy at its best. However, one cannot forget that Malay cooks also know a thing or two about heat! So, I decided that for dinner last night I would whip up an awesome meal of Pea Pilau, Spicy Cashew Prawns and Vegetables, Fish Vindaloo and good ol' Naan bread. (See below for my silly attempt at plating the dish in a fancy way... I kind of failed at it o_O)


But anyways, I must post the recipes for my amazing dishes. I kind of improvised with a lot of the amounts and the cooking times, so if you're trying to cook this dish it's really all about using your own cooking knowledge and never forgetting to taste! taste! taste!!

Spicy Cashew Shrimp

- 20 tiger prawns, defrosted or fresh

- 1/2 tsp salt

- 1 tbsp oil

- 2 tbsp butter, unsalted

- 1 clove garlic, minced

- 1/2 small onion, minced

- 1/2 small onion, chopped

- 1/2 medium zucchini, sliced thinly and tossed with a little salt

- 1/3 cup crushed cashews, unsalted

- 1/2 tsp cumin

- 1/4 tsp coriander

- 1/4 tsp paprika

- 1/4 tsp mustard powder

- 1 tbsp of your favorite hot bean paste

- 2 green chilies, de-veined, seeded and chopped

Method:

1. Toss the tiger prawns with salt to season, leave to rest for at least 10 minutes.

2. Heat oil and butter in a non-stick frying pan over medium-high heat. Once butter is melted, add in the minced garlic, minced onions, cumin, coriander, paprika, mustard powder and bean paste. Fry for about 2minutes, making sure not to burn the garlic.

3. Add prawns to the pan and continue frying until prawns begin to turn pink.

4. Add the lightly salted zucchini slices on top of the prawns and then cover the frying pan with a lid. Allow mixture to simmer for 4-5minutes.

5. Remove lid from pan, toss in the crushed cashew nuts and chilies. Give the dish a final toss in the pan before plating.

Naan Bread

This naan bread is made using the exact same recipe I always use. You can find it here. Or also check out my past blog featuring and Indian inspired menu HERE.

Awww... just look at the little dough balls. They look so fluffy and gooey... but I'd best cook them before my penchant for eating tasty looking things results in me contracting yucky tummy bug :P

And now on to the spiciness... the fun stuff, the fish Vindaloo!!

Fish Vindaloo

- 1 1/2 lb white fish fillets (I used cod), cut into large chunks
- Salt
- 6 dried red chilies, crushed
- 10 garlic cloves

- 2 inch ginger root

- 1 inch galangal root
- 2 tsp cumin seeds
- 1 1/2 lb onions, chopped
- 1/4 cup cider vinegar
- 3 tbsp ghee
- 1/2 tsp cinnamon, powder
- 1/2 tsp cumin, ground

- 1/2 tsp coriander, ground

- 1/2 tsp cardamom, ground

- 1/4 tsp paprika

- 1/4 tsp tumeric

- 1/4 tsp mustard, powder

- Salt
- 1 tbsp sugar
- 6 green chilies, seeded, de-veined and chopped

Method:

1. Sprinkle the fish with salt and leave to stand for 10 minutes. Rinse then pat dry. Grind: red chilies, garlic, ginger, cumin seeds and onions to a fine paste with a scant amount of cider vinegar.

2. Heat the ghee and fry the ground paste for a few minutes. Add the fish, season with salt, and fry over a high-heat for 5 minutes.

3. Lower the heat and simmer until the fish is tender. Add the remaining vinegar, sugar, powdered spices and green chilies and simmer until the sauce thickens

And to round the meal out, with a nice earthy carb... Pea Pilau!

Pea Pilau

- 2 tbsp butter

- 1 tbsp oil

- 1 medium onion, sliced thinly

- 2 cloves garlic, minced

- 1/2 tsp cumin

- 1/2 tsp cardamom

- 1/2 tsp coriander

- 1/4 tsp paprika

- 1/4 tsp mustard powder

- 1/4 tsp cinnamon, ground

- 1/2 tsp tumeric

- 1/3 cup shredded coconut, unsweetened

- 2 cups uncooked white rice (you can use basmati)

- 1 cup frozen peas (no need to defrost)

- Salt and pepper to taste

- 2 1/4 cups water + 1/4 cup coconut milk

Method:

1. Place oil and butter in non-stick frying pan over medium-high heat. Once butter melts, add in the garlic and onion. Cook mixture until it is browned and caramalized, then add the 7 spices and the coconut stir mixture continuously over heat for ~ 2 minutes, until it is aromatic.

2. Add in the uncooked rice and mix thoroughly, allowing the spices to coat the rice. Continue cooking over medium heat for 2 more minutes. Add the peas, and then add salt and pepper to taste.

3. Pour the spiced pea-rice-coconut mixture into a rice cooker, cover with the water + coconut milk mixture. Give mixture a gentle stir, set rice cooker on "cook" and leave the cooker to finish the hard work :P

4. Fluff rice with a fork and serve.

Well... that was my the meal I treated my family to for the day! The prepping and cooking all together took me no more than 2 hours! I was really impressed with my ability to manage time, prep the food and get the meal ready to serve by dinner time! (Honestly, I can't believe that the chefs in Hell's Kitchen can't get food out in under an hour :P)