Thursday, February 23, 2017
The weather has been amazingly warm for February in the last few days. Being from a warm country, I am not very fond of snowy winters, but such high temperatures scare me. With the new administration, there is little thought being given to global warming though it stares us in the face and even my 8 year old understands the impact it can have. If the EPA is not allowed to do the job it should, it is ultimately we, the humans who lose out in the long run.
We went snow tubing this past weekend. It was sunny and warm and the snow had turned to slush in parts. No one even needed a gloves or a cap. The kids had a whole lot of fun but in a couple of decades we might have to do this whole snow world in a controlled environment indoors.
Now to this Green Chili Coriander Fish baked in the oven which is much loved in our home. Big Sis is happiest when dinner is this particular fish dish and rice. It is also so easy to make that I don't have to do any prep work if the ingredients are at hand.
Surprisingly, this fish was inspired by a Lemon-Coriander Fish not from any Michelin starred restaurant but my Etihaad flight last year. I have not seen anyone else take their in-flight dinner so seriously, that too an in-flight dinner devoured in company of absolute strangers in a tight economy seat. But I had honestly liked the fish they had served with couscous.
It had uplifted my spirits even even when I was missing all the tyangra jhal charchari and golda chingri that I was leaving behind. As much as I like my golda chingri kalia, I know that it is not what I will rustle up for a weeknight dinner. For that, inspiration has to come from elsewhere. In this case, it was at 40,000 ft high!
Soon after I came home,I searched up the recipe and then tweaked it enough to make it kick-ass Bengali. Few green chilies will do that for you!
Saturday, February 18, 2017
Thai food is comfort food for us. Well at least for the two adults and the teen. Little Sis does not like Thai food!
Don't ask me how this is possible but the more I see my kids, the more I want to get their DNA checked. I don't know where they carry these traits from. So anyway for a long time all that Little Sis would eat at our favorite Thai place was their jasmine rice with a little bowl of ketchup+hot sauce on the side. I was okay with it as long as there was no impediment to my pad thai. As she grew older and became an active member in voting "Where do we go out for dinner on Saturdays?", she also became a vociferous opponent of our favorite Thai place. Imagine the horror. Instead of a nice bowl of Tom Yum soup we were being subjected to mac n cheese, how so ever gourmet it may be.
Only recently she has taken an infinitesimal amount of liking for Tom Yum soup which she eats with a side of jasmine rice. As long as she does not vote out our Thai place, I really don't care.
Now, since making a Thai Red curry is something which has a huge ROI, with little work to do and a huge return on flavor, I make a Thai red curry at home often. Little Sis does not eat it but Big Sis slurps it up. It really is a pretty simple dish to make if you have these two ingredients. Thai Red Curry Paste and a Can of coconut milk. I like the Maesri brand of red curry paste and have not tried other kinds.
To make a Chicken Thai Red Curry follow this recipe
Today we will make Shrimp Thai red Curry
Shrimp Thai Red Curry
Start off with 1 lb of fresh or frozen raw shrimp. If you are buying fresh shrimp, buy the ones without the head. Clean the shrimp which means take out the black thread like thingy on the back of the shrimp and rinse in running water. Toss the shrimp in salt and keep aside
Fry 1 small onion, chopped in pieces, cool and make a paste
Heat canola or vegetable oil in a wide pan
Saute the shrimp lightly until they change their raw coloring. Take out and keep aside
To the same oil add 2 cloves of garlic minced. If you have Thai Basil leaves, add about 3-4 of them too.
Once you get a beautiful flavor, add the Onion paste and fry for a minute
Add 1 red bell pepper and 1 green bell pepper chopped in medium sized strips. Saute for 2 minutes
When the Pepper turns soft add 2-3 tbsp of the Red Curry Paste. Saute and cook with sprinkle of water for the next 2-3 minutes
If you have bamboo shoots,add 1/2 a can of bamboo shoots. Saute
Add 1 can of Coconut Milk + 1/2 Cup of water. Mix well and adjust for salt. Let the gravy come to a simmer. I usually let it simmer at low-medium heat for 6-8 minutes as I see it helps the flavors to blend well.
Add 1 tsp sugar and cook to desired consistency. By this time the gravy will have a beautiful color.
Now add the cooked shrimp and let the gravy simmer for 2 more minutes.
At the very end add the Lime Zest or Kafir Lime Leaves. Serve with rice.
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Sunday, February 05, 2017
First to dispel any myths, no one from my family back home will call this a Bengali egg salad. They will call this "dim seddho makha" -- boiled eggs mashed up and leave it at that. This is something that we ate almost routinely for breakfast, along with mashed potatoes, rice and a dollop of ghee.
"You ate all that in the morning before going to school?", my daughters often ask, their voice incredulous, their eyes weary looking at their mother who was ok eating all of rice, potatoes, eggs and ghee in the wee hours of the morning!
I look back with surprise too. How on earth did I manage to scarf down all of that before rushing off to the school bus stop at 8 in the morning! But then I loved eggs. I still do. The husband-man shares a similar love of eggs. If we ever have to share a boiled egg between us, it is a moment of heightened tension, cutting the egg with finite precision, so that no one gets away with a bigger share of the delicious egg yolk. The girls, unfortunately do not share our love for eggs. I would have never ever imagined that my own progeny would refuse to eat an cooked egg yolk, but if I look at the positive side, it only leaves more for me.
I am not a big fan of the egg salad that is very popular in the western world. However I cannot deny that it is an extremely easy dish to make for picnics or even parties when served right. You can serve them as a crostini on a piece of french baguette or on crackers and bam you have a quick and easy appetizer ready!