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Topics - Domi

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Bhajis (Onion, Pakora, Mushroom, Vegetable, etc / Chanda Bhalla's Fish Pakora

« on: June 23, 2007, 02:02 PM »

Got this recipe from the local newspaper.....the chef is from the Indya restaurant in Holmfirth, Huddersfield

Serves 4-6

Ingredients:

800g skinless cod (or haddock) fillets, cut into large chunks, rinsed and patted dry; plain flour; veg oil, for deep frying.

For the marinade:

250g plain yoghurt
0.5 tsp salt
juice of half a lemon
4 garlic cloves, finely chopped
1 inch piece fresh ginger root, finely chopped or grated
small amount of chopped fresh coriander

For the batter:

150g besan or gram flour
large pinch turmeric powder
large pinch bicarbonate of soda
3 fresh green chilli, finely chopped
1 tsp salt
1 tsp garam masala
175 ml water

METHOD:

1. Place all marinade ingredients into a food blender and blend for about one minute then place all marinade into a medium sized bowl with the chunks of fish and leave to stand for a minimum of 30 minutes.

2. To make the flour batter, put the besan flour into a bowl and add all the ingredients (except the water) and mix.

Make a well in the centre and gradually stir in the water until a thin batter is formed, similar to that of single cream. (see chef's tip below)

3. Heat enough oil for deep-frying on a medium heat.

4. Remove the fish chunks from the marinade and dust with plain flour, then coat thoroughly with the batter and without overcrowding the pan, drop the fish pieces into the hot oil and fry for about 2.5-3 minutes until golden brown.

5. Remove fish with slotted spoon and serve with lemon wedges and fresh mint chutney.

*CHEF'S TIP*

Make sure the batter is not too thick as the pakora will not be light and crispy.

Dopiaza / Domi's Do-piaza (Darth's Base)

« on: June 23, 2007, 01:02 PM »

Ingredients:

3 x chicken breasts, cut into bitesize pieces
2 x finely chopped birds eye chillis
1 x Cube Ginger puree
1 x Cube garlic puree
1 x portion Darth's Base gravy (warmed)
1 tblsp chopped coriander
2 x large spanish onions, cut into rings
1 x red onion, finely chopped
1.5 tblsp tomato puree (double concentrate)
1 tsp garam masala
vegetable oil /ghee

Spice Paste mix:

1 tsp salt
2 pinches dried curry leaves, crushed
1 tsp ground cumin
0.5 tsp ground coriander
0.5 tsp smoked paprika (I use La Chinata)
0.5 tsp ground fenugreek
0.25 tsp asafoetida
1 tsp curry powder (I used hot but you can add whatever is to your taste)
1 tsp chilli powder. (I used mild, I'd run out of hot)
seeds of 2 green cardamoms
1 tblsp lemon juice

Method:

1. Make spice mix paste using a little water if necessary.
2. Heat a little oil in a pan and fry your onion rings until golden brown and just starting to caramelise. Remove from pan and chop into almost a paste. Set aside.
3. Fry finely chopped red onion until soft and translucent. Add ginger, garlic and finely chopped chillis, cook out for a couple of minutes.
4. Add spice paste and cook out for 30-40 seconds.
5. Add chicken pieces and coat/seal well.
6. Add Base sauce, tomato puree, chopped coriander & onion paste and simmer and stir for ten to fifteen minutes or until chicken is almost cooked through.
7. Sprinkle over garam masala, stir in, cook for another couple of minutes.
8. garnish with fresh coriander and serve.

Enjoy

Lets Talk Curry / Beer, Lager, Wine or Water?

« on: May 19, 2007, 02:20 PM »

What's your preferred tipple to slurp on with your curries?

For me, it has to be an ice-cold Belgian lager ;D (I've never found a wine that actually compliments a nice curry $:-\$ but I'm willing to struggle on in my tireless search hehehe)

Just Joined? Introduce Yourself / Hello folks and folkettes

« on: January 11, 2007, 06:03 PM »

Glad to be a part of this forum ;D I've already tried DarthPhall's CB and have to say it's great

I used it to make a bhuna for me, the hubby and the bratz and everyone thought it was fantastic

As near as damnit to our local BIRs

Looking forward to trying more recipes

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