Thought I could add some spice to your life...

Tuesday, October 19, 2004

Bangalore has gone truly international. Here are three recipes from Bangalore that span two continents.

Crab Masha'allah:

(Priya Basu Chatterjee)

This one is a very old Mesopotamian recipe. It is said that Haroun-al-Rashid, the Caliph of Baghdad relished the crabs of Shat-el-Arab, and this recipe was prepared by his chef-in-chief. Later it came to India with the Muslim invaders much before the Mughals, got Indianised, and got to be called Crab Masala. And lately, the Sicilian Mafia started loving it - they call it crab Marsala.

Onion, ginger, garlic, whole red chillies, tomatoes, crabs (de-shelled), ghee, garam masala - (whole, not ground) : cinnamon, cloves, cardamom, and some garam masala powder. You can make the garam masala powder by frying the whole garam masala on a tawa without oil and then grinding it using a coffee grinder. You cannot get the whole garam masala from the ground version though.

Make a paste of onion, ginger, garlic, whole red chilly (two) and tomatoes(quantity according to amount/no. of crabs) in the blender and keep it aside. Fry the de-shelled crabs to an orangish hue. Then heat a tablespoon of oil in the wok. Add the whole garam masala to it, and once the aroma comes (it takes about 30 seconds or so), add the paste. Add a teaspoon ofredchilli powder (if u want it spicier) & 1/2 tsp sugar..keep stirring until oil and masala separates...add the crabs ...then toss and turn till the masala has evenly spread on the crabs..add water(depending on how much gravy you want) and salt. Cook to a boil. Garnish with ghee and freshly ground garam masala powder.

Have it, and with crabs crawling in your tummy, you feel like the Caliph indeed.

Thai Green Curry with Bhetki:

(Madhuban Mitra)

The Thai Green fish curry is so close to Indian cuisine that if you are having it in some restaurant, you are sure to have the urge to investigate whether the chef is Bengali or Bangladeshi. You can make this with any boneless fish like Bhetki or Tilapia.

Spring onions, cilantro (coriander leaves), whole black pepper, garlic, green chillies, coconut milk, Bhetki cubes

Blend the onions, cilantro, pepper, garlic and green chillies into a paste of uniform consistency. Stir the paste in oil for about 2 minutes, and then add about a cup of coconut milk to it. Once it boils, add the Bhetki cubes to it. It doesn't take much time for the fish to get cooked. Add some lime leaves before taking it off the oven. Thats all.

Pesto fresco alla Genovese:

(Madhuban Mitra)

Take lots of cashew, lots of fresh basil, lots of garlic, a jar of green olives, half a jar of black olives and make it into a thick paste without any water. Use a little olive oil instead of water if the mixer/grinder needs it. Add lots of olive oil and parmesan cheese to the paste. Your pesto is ready. To preserve it, stuff it carefully into an airtight bottle, pour some olive oil on top and refrigerate it. Use it as a spread for brown bread, with pasta, or put it to any other innovative uses you can think of.


Anonymous Anonymous said...

fish recipe Diplomacy is like saying "nice doggy" until you find a recipe

05 September, 2006

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23 March, 2010

Anonymous Anonymous said...

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23 April, 2010


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