Category Archives: Side Dishes

Chicken Drumlette Curry (with potatoes)

I am not much of a gadget freak especially when it comes to my kitchen.

Now it’s true that I have a few extra equipments due to the nature of my work (many of which were sent to me for professional reasons) but I am pretty old school and prefer to use only a few basic ones. And instead of buying the latest appliances, I would rather invest in high quality knives and cookware that are better for my family’s long term health and also for the environment.

But having said that, there was one appliance that I have wanted to buy for a long time now; a modern pressure cooker.

If you are from India, you would understand how integral a pressure cooker is to our cooking. I cannot imagine a day without using the PC in some form or the other. After moving to Australia, I became less dependent on the PC as I started experimenting with slow cooking, baking, roasting etc… but the pressure cooker held a very special place in my kitchen.

Once the blog started, many of the pressure cooker recipes would make it here. And one of the constant questions I would get from my non Indian audience is about the Indian pressure cooker and how they can adapt those recipes to suit their modern versions. The Indian PC is an alien appliance to all of them and they find it quite intriguing and exciting.

That’s when I became aware of the fact that what the rest of the world calls PC is quite different in appearance and performance to the Indian version though the basic technology is same. I started researching more about the modern version especially when my Indian one began to give problems and there was no way I could get it repaired here. I don’t travel to India often so the first time, I had to ask my parents to courier a spare part (the courier charges turned out triple the cost of the original part).

And while all this research was going on, I got the biggest surprise when I was sent the Philips Deluxe All-in-One-Cooker for a collaboration. My wish was granted triple fold, because this premium appliance can pressure cook, slow cook, bake, sauté…basically multi cook including making yoghurt!

Chicken Drumlette Curry (with potatoes) - thespiceadventuress.com

What I love most about this appliance is that it is a multi cooker which means I can use a lot of functions, some of them for the same dish itself. For eg: I can sauté and then pressure cook or sauté and slow cook or do all three if necessary. There is an add ingredient option which means mid way pressure cooking, I can open and add ingredients which is absolutely fantastic. There are pre programmed options for lentils, poultry, rice, beef/lamb etc… which means I don’t need to worry about undercooking or overcooking the dish.

One of my favourite curries to make using the pressure cooker is this simple Chicken drumlette curry with potatoes. It’s a super simple mid week curry that needs very little time especially since drumlettes are used. Just basic spices and aromatics, this is a rustic curry that can be paired with any kind of bread or rice. Any sort of curry tastes better when meat on the bone is used. And drumlettes are super affordable, easy to eat and tastes absolutely delicious when cooked in a curry sauce like this.

Note – This chicken drumlette curry can also be made in a traditional PC or slow cooked on the stovetop.

Chicken Drumlette Curry (with potatoes) - thespiceadventuress.com

Ingredients:

  1. 600gms chicken drumlettes (skinless)
  2. 3-4 tbsp vegetable oil
  3. 1 inch cinnamon bark
  4. 3 cloves
  5. 3 green cardamom
  6. ½ tsp cumin seeds
  7. 1 red onion; finely chopped
  8. 2 sprigs curry leaves
  9. Masala paste
  • 1 medium red onion; cubed
  • 2 large ripe tomatoes; cubed
  • 3 garlic cloves
  • 1 inch ginger
  • 3-4 fresh coriander leaves (stalks and root included if available)
  1. ½ tsp turmeric powder
  2. 1 tsp red chilli powder
  3. 2 tsp coriander powder
  4. ½ tsp garam masala
  5. Salt, to season
  6. 2 potatoes; cubed
  7. Coriander leaves; for garnish

Method:

  1. Select the Sauté/Sear function for 12 minutes (lid open); add oil and the whole spices (cinnamon, cloves, cardamom and cumin seeds)
  2. As the spices begin to sizzle, add the curry leaves followed by the onions; mix well and sauté for 5 minutes till the onions turn light brown.
  3. Then add the ground masala; mix well and continue to cook for another 3 minutes. There will be some amount of spluttering so stir continuously.
  4. Mix the spice powders (turmeric, red chilli, coriander and garam masala) in 2-3 tbsp water and add this to the masala. Mix well to combine and cook for one minute.
  5. Add the chicken pieces and season with salt. Also add 2 cups water and mix well to combine.
  6. Select the Pressure cooker (poultry) function and close the lid. Set the timing for 15 minutes, pressure at 40.
  7. After 5 minutes, select the add ingredient function. Open the lid once pressure has dropped and add the potatoes. Mix well and add more water if you desire more gravy.
  8. Close lid and continue pressure cooking process for the remaining 10 minutes.
  9. Once cooking is complete, open lid and garnish with coriander leaves.

Note:

Traditional PC – The steps remain same but cooking times will change. More water is release when cooking chicken in a traditional PC, so add only 1 cup water.

Stove top – Follow the same steps. After adding the chicken pieces and water to cook in Step 5, bring to boil and then simmer on low heat till the chicken is half done. Then add the potato pieces and cook covered till both the chicken and potatoes are cooked through and tender.

Chicken Drumlette Curry (with potatoes) - thespiceadventuress.com

 

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Pan fried Salmon with Peperonata

Social media can be such a wonderful medium if you use it constructively. In spite of all the negativity that surrounds it, it’s a wonderful tool to communicate, work and meet new people if you use it in a positive manner.

I have made some amazing friendships and relationships over the years through social media; people who I would never have met otherwise. While many are still virtual friends, there have been others where the virtual relationships were quick to transform into real life friendships too.

This week, I got the opportunity to meet Natasha (@thegutlessfoodie) while she was on holiday in Australia. I have known Natasha for about 2 years now; our paths crossed on Instagram and we have remained in touch ever since. What drew me to her posts was not her medical condition and her inspiring life story (though there’s much to learn from that), but her sense of humor and positivity. Her food posts always bought me joy and put a smile on my face; and of course encouraged me to embrace wholesome homemade food always.

We spent a lovely evening with each other and our families, such a joy when you meet a virtual friend and realise that the love and respect you had for each other was not just an Internet thing but a genuine one. It’s a sigh of relief when that happens because more often than not, we always project the better side of us on social media without realizing that there’s more to each other’s life.

And while I wish we had more time to spend with each other, it was a great experience meeting her; one that is going to be cherished forever.

Time now to get to today’s recipe….

Peperonata is a classic Italian accompaniment. Often takes it place on the antipasti platter and is a great topping with bread and a good quality extra virgin.

Initially that’s how I wanted to try out this recipe. But as I was reading it, the flavours delighted me and I wanted to use it as an accompaniment with a protein for a complete meal. And of course, salmon came to mind as anything to do with roasted peppers are a delightful addition to seafood.

Pan fried Salmon with Peperonata - thespiceadventuress.com

Peperonata is an extremely simple side to prepare that can be made ahead of time if you are prepping for a party. This dish is all about the bell peppers so make sure you pick plump red ones which have the right amount of sweetness required. The peppers are first roasted for that smoky flavour and then sautéed off with onions, tomatoes and spices. But what really adds another level of flavour is the basil pesto.

Since the Peperonata is loaded with flavour, there’s not much that needs to be done to the salmon. Keep it simple with a marinade of turmeric and paprika. And of course, take care while cooking to get that crispy skin which is the best part of the salmon.

Pan fried Salmon with Peperonata - thespiceadventuress.com

Pan fried Salmon with Peperonata - thespiceadventuress.com

A healthy meal with really robust flavours, this dish is easy to prepare which makes it ideal for both weekdays and when entertaining too.

Ingredients:

  1. 4 Salmon fillets (with skin)
  2. ½ tsp turmeric powder
  3. 1 tsp paprika (or Kashmiri chilli powder)

Find the full recipe on Supreme Seafood website..

Pan fried Salmon with Peperonata - thespiceadventuress.com

 

Chicken Meatball Salad

Do you cook with your children?

Not the once in a while ‘school holiday’ cooking but do you involve your kids in your everyday cooking and food related activities?

From a very early age, I made sure that I got Adi interested in food and cooking. Initially it began with taking him to the market where I taught him to identify the different fruits and vegetables. I would encourage him to touch and feel the produce or ask him to pick out some for our shopping basket. In fact, Adi learnt the different colours and his initial 1, 2,3s…. at our local vegetable shop.

As he grew older and learnt to read and write, I made sure he was with me for most of our weekly grocery shopping trips. He learnt more about the different fruits and vegetables, also learning how to pick out fresh produce but at the same time, I encouraged him to pick out wobbly and misshapen ones that are still fresh indirectly teaching him about food wastage.

And now he is my favourite shopping partner. Not just with the veggies but he is also quite well versed at picking out most ingredients at the supermarket, choosing the deli meat every week for his lunch box etc…

I have also consciously involved Adi in household chores from cleaning, arranging his room and toys, helping me out in the kitchen etc… Initially he wouldn’t be interested but now he sees it as a responsibility and he understands that he needs to do his share too.

Now there are so many advantages to this but above all, I wanted him to develop two important life skills – learning to cook so that he is not dependent on anyone for his needs and also helping him understand that the kitchen, cooking, cleaning etc… is not just a woman’s job.

I wouldn’t claim to be a perfect mom (that phrase doesn’t exist!), but consciously incorporating certain rules or principles has made him a largely responsible and flexible child. It has been hard and there were plenty of times when I lost patience especially because I started very early on, when he was about 2 years of age. But I had the belief that it was the right path which will show results after a few years. And it did…

Adi is 9 years old now, a happy boy who enjoys food and not a fussy eater at all. He enjoys doing his chores, has a flexible disposition, responsible and accountable; all those years of gently steering him from behind seems to have had a positive effect so far.

I am not writing this to brag; every child is unique and has both strengths and weaknesses. Adi has his share too. But I write this for the many young parents who struggle either due to lack of knowledge or think that they have time to rectify certain things when the child is older. And food always seems to be an issue, especially getting the child to make healthy food choices as he grows up.

You have to start really young with children that it almost becomes a way of life for them because it’s so hard to change ways later. And we most definitely can’t raise our kids like our parents did because the needs of this generation are way different. Agree there are some traditional values that remain same but largely our lifestyles have changed which means our parenting must too.

Today, we are making one of Adi’s favourite salads – a Chicken Meatball Salad.

Chicken Meatball Salad - thespiceadventuress.com

As I already mentioned, it’s easy to get him to eat veggies and salads are a regular feature at our dinner table. But once in a while, we make this chicken meatball salad which doubles up as his school snack the next day.

Whenever we make this salad, Adi’s job is to help me roll out the meatballs and also preparing the dressing (he loves the shake shake part) and finally tossing it all up.

The meatballs are simple and are great as a snack. So I always double up the quantities and freeze some to have as an after school snack later in the week. And with meatballs, you can do so much….add it to pastas, a curry base or sandwiches.

The salad is a beautiful medley of our favourite veggies and herbs. Use what’s in your refrigerator or the combinations that your children like to eat.

Ingredients:

For the meatballs:

  1. 500gms chicken mince
  2. 1 slice white bread (soaked in ¼ cup milk)
  3. 2 sprigs rosemary
  4. 1 tbsp fresh parsley; finely chopped
  5. 1 tsp sweet paprika
  6. 1 tsp lemon zest
  7. Salt, to season
  8. Black pepper, to season
  9. Vegetable oil; for shallow frying the meatballs

For the salad:

  1. Salad greens
  2. ½ punnet cherry tomatoes; halved
  3. 1 Lebanese cucumber; diced
  4. 1 yellow bell pepper; diced
  5. A handful of olives
  6. 3 bread slices; to make croutons
  7. 1/2 cup Extra virgin olive oil; for dressing
  8. Regular olive oil; for shallow frying the meatballs
  9. Lemon juice
  10. Salt, to season

Method:

  1. Squeeze out the excess milk from the bread and tear into smaller pieces.
  2. Add this to a large bowl along with the chicken mince, rosemary, parsley, paprika, lemon zest, salt and pepper. Mix well to combine and shape the mixture into even sized meatballs. Keep aside and allow to rest while you assemble the ingredients for the salad.
  3. In a large salad bowl, assemble the salad leaves and veggies.
  4. To prepare the dressing, add the olive oil to a small jar with a tight lid. Add the juice of ½ lemon and a pinch of salt. Shake vigorously to get an emulsion; taste and add more lemon juice if necessary.
  5. Heat olive oil in a large pan and shallow fry the meatballs in batches.
  6. Add the meatballs to the salad; pour the dressing and toss together to combine.
  7. Serve immediately.

Chicken Meatball Salad - thespiceadventuress.com

 

 

 

Bengali style Fish Curry with Whiting/Lady Fish

Bengalis and Keralites have plenty in common, a fact that’s become common knowledge now due to the numerous Internet memes floating around.

(For my international readers, Bengalis are the natives of West Bengal, a state in the Eastern part of India while Keralites are the natives of Kerala, a state in the Southern part of India).

An outsider might not find much similarity but if you delve deep, there are quite a few that these states have in common in terms of politics, literature, art, fashion and food.

Now let’s talk about food, since that’s our topic of interest. The most obvious similarity between the cuisines would be the ‘rice and fish curry’ obsession. There cannot be a more comforting meal than this, a combination that is relished across the length and breadth of both the states.

Seafood is much revered in both states as they enjoy an envious coastline. But the irony is that there ends the similarity too because apart from the seafood craze, there’s hardly much in common when it comes to preferred seafood varieties or style of preparation.

When I started learning more about the cuisines from other parts of India, the one that I was most hesitant to try out in my kitchen was Bengali cuisine, simply because of the use of mustard oil. Initially, I tried adapting the dishes using vegetable or coconut oil but soon realised that I am not doing any justice to the cuisine of Bengal. That’s when I slowly learnt to use mustard oil in the right quantities and also pick out dishes that are more familiar to my tastebuds. And the journey, ofcourse, began with seafood.

Bengali style Fish Curry with Whiting/Lady Fish - thespiceadventuress.com

Today, there are plenty of Bengali dishes I cook on a regular basis in my kitchen like this simple cabbage dish or this delicious fish curry. But the learning never stops and so here is another delicacy from the Bengali kitchen – a simple fish curry using Silver Whiting.

Fish and potatoes is a very unique combination but one that is extremely popular in Bengali cuisine. Though initially skeptical, I was amazed at how beautifully both the ingredients come together in this curry. The combination of mustard seeds with kalonji (onion seeds) and other spices and aromatics lend an earthy flavour to the curry that has to be enjoyed with steamed rice.

Bengali style Fish Curry with Whiting/Lady Fish - thespiceadventuress.com

(Do you cook Bengali dishes at home? What’s your favourite?)

Ingredients:

  1. 500gms ladyfish; cleaned (head removed)
  2. 1 medium potato; cut into long wedges/strips
  3. 1 large onion; grind to a paste with no water

This recipe was developed, styled and shot for Supreme Seafood, so visit their website for the full recipe.

Bengali style Fish Curry with Whiting/Lady Fish - thespiceadventuress.com

Indo Chinese style Chilli Lobster

I have a very vivid memory of the first time I tasted lobster.

Must have been about eight or nine years old, I was living in Dubai at that time. One of my dad’s friends who worked in the Merchant Navy had gifted him some as a Christmas present.

Lobsters were literally unheard of, at least in my home. But I could sense the excitement as if something expensive was bought home. Little did I know that it was indeed super expensive and quite an out-of-reach ingredient for most people.

Lobster - thespiceadventuress.com

I don’t remember clearly what was the exact dish my mom cooked but it was a South Indian one, pretty much like how she would cook prawns. The lobster meat tasted sweet and plump, and I couldn’t really see the comparison with prawns. And that taste remained a memory for so many years till I moved to Australia.

While it is still expensive, lobster is no longer an out of reach ingredient. It is available easily at leading seafood stores, and very common during the summer months.

Lobster always evokes a sense of indulgence and that makes it the ideal choice during the festive season. The lobster meat is so succulent, juicy and sweet that it needs very little accompanying flavours.

But today I am going a bit heavy handed with the flavours.

Indo Chinese is one of our favourite cuisines and thus came the idea of putting a spin on a much loved classic. Chilli Lobster – a true indulgence for the taste buds!

Indo Chinese style Chilli Lobster - thespiceadventuress.com

An excellent starter to serve at your parties and its fingerlickin good with sweet, spicy flavours coating the lobster pieces. You could serve it on a beautiful platter as shown or serve it inside the shell of the lobster if kept intact.

Ingredients:

  1. 2 Lobster tails
  2. 1 medium red onion; diced

Find the full recipe here.

Indo Chinese style Chilli Lobster- thespiceadventuress.com

 

Disclaimer – Recipe developed, styled and shot for Supreme Seafood

 

 

Tandoori Chicken Thighs (with Grilled Vegetables and Couscous)

‘Busy’ would be too small a word to describe the frenzied state of activity in my life these days.

As many of you would be aware, my parents are here visiting us for a few months. It’s the last couple of weeks so most days seem like an extended holiday. Lots of short trips coupled with shopping expeditions mean I hardly get time to sit down for a blog post though my folders are overflowing with tons of delicious recipes.

So without much talking, I am gonna jump straight to the recipe today – Tandoori Chicken Thighs served with Grilled Veggies and Couscous.

Tandoori Chicken Thighs (with Grilled Vegetables and Couscous) - thespiceadventuress.com

One of my absolute favourite things to do at the moment is introduce my parents to cuisines from different parts of the world. They are in awe at the kind of food that’s available in Melbourne, the beautiful produce and ingredients from around the globe.

I came up with this dish just to showcase how a simple Indian marinade can be used in a slightly contemporary way but still appealing to their Indian tastebuds.

Tandoori needs no introduction at all; it is a global favourite and has staunchly become the face of Indian cuisine in most countries apart from the curry ofcourse.

Even though most of us might not have a traditional tandoor at home, it’s quite easy to prepare it on a barbecue grill, oven or even on a stove top grill depending on the kind of protein or vegetable that is being cooked.

Tandoori Chicken Thighs (with Grilled Vegetables and Couscous) - thespiceadventuress.com

I always make the tandoori marinade from scratch. Not a big fan of store bought masalas and moreover, the marinade is super easy to make. Many versions call for the addition of gram flour but I use only yoghurt which I feel imparts more flavour without that doughy taste to the coating.

For this dish, I have used the tandoori marinade for both the chicken thighs as well as the vegetables. While I cooked the thighs on a barbecue grill, I used a regular stove top grill for the veggies. Couscous pairs beautifully with a dish like this; it’s light and fluffy texture is a perfect accompaniment to the chicken and veggies. And a drizzle of the tangy mint coriander chutney completes the dish perfectly.

Tandoori Chicken Thighs (with Grilled Vegetables and Couscous) - thespiceadventuress.com

Tandoori Chicken Thighs (with Grilled Vegetables and Couscous) - thespiceadventuress.com

(Recipe for the mint coriander chutney can be found here.)

Recipe:

Tandoori marinade:

Ingredients:

  • 1 ½ cup thick curd
  • ¼ tsp turmeric powder
  • 2 tsp red chilli powder (adjust to heat preferences)
  • 1 tsp Kashmiri red chilli powder
  • ½ tsp coriander powder
  • ¼ tsp garam masala
  • 1 tsp cumin/jeera powder
  • ¼ tsp black salt/kala namak
  • ½ tsp chaat masala
  • ¼ tsp dry ginger powder
  • Salt, to season
  • 2 garlic cloves; grated
  • 1 inch ginger; grated
  • 2 tbsp fresh coriander leaves; finely chopped

Method:

In a bowl, add all the ingredients and whisk well to get a smooth consistency.

For the chicken:

Ingredients:

  1. 5 chicken Maryland/thighs; score lengthwise
  2. 1 cup tandoori marinade
  3. Salt; to season
  4. Vegetable oil, for barbecue

Method:

  • In a bowl, add the required tandoori marinade to the chicken thighs. Season with salt (remember the marinade has salt) and rub the marinade well into the chicken. Keep refrigerated for at least 4 hours, preferably overnight.
  • Bring to room temperature before grilling.
  • Fire up the barbecue and grill the chicken pieces till done.

Grilled vegetables:

Ingredients:

  1. 1 red onion; cut into cubes
  2. 1 red bell pepper; cut into cubes
  3. 1 medium zucchini; cut into cubes
  4. 1 punnet baby corn
  5. 1 small broccoli; florets separated
  6. 1 small fennel bulb; cut into cubes
  7. ½ cup tandoori marinade
  8. Salt, to season
  9. Vegetable oil; for grilling

Method:

  • Place all the vegetables in a bowl, add the marinade and season with salt if necessary. Mix well and keep for at least 1-2 hours.
  • Heat a stove grill to high, brush with oil and grill the veggies in batches. Remember to grill on high to get the char but still keep the crunchy texture.

Couscous:

  1. 2 ½ cups couscous
  2. 2 ½ cups water
  3. Salt; to season

Method:

Add 2 ½ cups boiling water to 2 ½ cups couscous (1:1 ratio), season with salt, cover and keep aside. After 10 minutes, use a fork to lightly fluff up the couscous.

Note – Do check packet instructions as the ratio of water to couscous can sometimes vary.

For garnish:

  • Lemon wedges
  • ¼ cup coriander leaves; finely chopped

To assemble:

  • Place the couscous in the middle of a large platter and arrange the grilled veggies around it. Garnish with half of the coriander leaves
  • Place the chicken thighs on another platter, garnish with coriander leaves. Serve with lemon wedges and mint coriander chutney.

Tandoori Chicken Thighs (with Grilled Vegetables and Couscous) - thespiceadventuress.com

Tandoori Chicken Thighs (with Grilled Vegetables and Couscous) - thespiceadventuress.com

 

 

 

 

Kerala style Stingray Curry

When you are a native of another country living abroad, shopping for many ingredients can be a real chore. Often you would know the name of ingredients in your local or native language and it can sometimes be a difficult task to find the English name for it while shopping here.

And with Google and Wiki being my best friend in most instances, I still find it hard sometimes especially while shopping for seafood.

That’s what happened last week at the market. I had taken my parents out to the Dandenong Market, to show them around as well as pick up some seafood and other ingredients. I was quite curious when their faces lit up at the sight of a particular product. And I was so surprised to hear that it was one of my absolute favourites, a local variety that is often called ‘therendi’, a fish species popular in some parts of Kerala.

Therendi (also called therachi) is actually a variety of Stingray which is quite famous for its unique cartilaginous structure.

Kerala style Stingray Curry - thespiceadventuress.com

I have often seen this at the markets but never could identify because it was always cut up and kept in chunks rather than the whole fish and also I had no clue of its English name. And I was always under the impression that stingray was not for human consumption!

To cut a long story short, I was quite ecstatic that one of my favourite ingredients is so easily available here. Stingray is a common or popular fish in many Asian countries; it is a very affordable one often being dubbed poor man’s fish. But I love its cartilaginous flesh which has a really unique texture when you bite into it.

There are many delicious ways of preparing this fish, but one of my favourite preparations is the spicy curry using chilli, coconut and kokum that is quite famous in the Kottayam region of Kerala. A lipsmacking, fiery preparation that is best enjoyed with steamed red rice and tempered buttermilk curry, or perhaps with steamed tapioca.

Kerala style Stingray Curry - thespiceadventuress.com

Kerala style Stingray Curry - thespiceadventuress.com

The defining flavours of this curry are powdered red chilli and kudampuli (black kokum). As I mentioned, it is a fiery one but you can always adjust the heat level to your preferences.

And remember, this curry always tastes better when allowed to sit for a while especially overnight. So prepare ahead if time permits.

Ingredients:

  1. 600gms stingray; cut into cubes
  2. 2 shallots/small onion; finely chopped
  3. 1 inch ginger; finely chopped

This post was bought to you in collaboration with Supreme Seafood, so head over to their website for the full recipe.

And do not forget to tag me #thespiceadventuress if you try it out. 

Kerala style Stingray Curry - thespiceadventuress.com

Pan grilled Prawns (spiced with Z’hug)

Yet another spice blend to add to my repertoire!

Z’hug or Z’hoog (as pronounced) is a traditional blend from Yemen. Traditionally, the blend is in the form of a wet marinade made from fresh and moist ingredients like parsley, garlic, cilantro and the local Marash pepper.

Pan grilled Prawns (spiced with Z’hug) - thespiceadventuress.com

Amongst the cookbooks I own, one of my most prized ones is the New Moroccan by Mourad Lahlou. It’s an amazing book where Chef/author Mourad Lahlou delves into traditional Moroccan cooking, basics and fundamentals but executed in a modern, contemporary style.

So there’s information about so many spices, ingredients, techniques from in and around the region; great for those who do not know much about Morocco or its cuisine. Yet the recipes and dishes outlined are global fare.

Though Z’hug is a wet blend as mentioned, Mourad has outlined a recipe in the book for a dry version which is often used in his restaurant. And that’s what I have used too, except that instead of Marash pepper, I used semi dried chillies. Even though I do stock the Marash pepper, it’s not an easy one to find for most people so I decided to use the chilli variety that is available locally and easily for all. But if you do have it, use it by all means.

There are plenty of ways to use Z’hug. It can be used as a dry rub for steaks or roast chicken. It can also be used to spice up casseroles, lentils or roast vegetables. Roast nuts spiced with Z’hug is also a great idea.

Z’hug and seafood would also be a delightful combination. And I wanted to make something that’s quick and simply to put together for a midweek meal or as a party starter. The spice blend can also be made in excess and stored; one that is great to have in the pantry always.

I decided to use prawns marinated with Z’hug and then pan grill it. Prawns do not require prolonged marination, so it’s a dish that comes together in no time at all. And with the holiday season upon us, this is a great dish to add to your party table.

Pan grilled Prawns (spiced with Z’hug) - thespiceadventuress.com

Ingredients:

  1. 600gms tiger prawns; deveined and deshelled
  2. Z’hug blend
  3. Salt; to season
  4. Vegetable oil
  5. Lemon wedges; to serve

Z’hug:

(I have used Gourmet Garden’s semi dried chillies and herbs; but you can substitute with any brand you have access to. Or you can use fresh ingredients to make a wet spice marinade)

  1. 2 tsp semi dried chilli flakes
  2. 3 tsp ground coriander
  3. 2 tsp dried cilantro/coriander leaves
  4. 3 tsp dried parsley
  5. 1 tsp garlic granules
  6. 1 tsp ground cumin
  7. 1 tsp ground caraway
  8. 1 tsp ground cardamom
  9. ¼ tsp citric acid
  10. ¼ tsp ground black pepper

Method:

To make Z’hug:

  • Combine all the ingredients, grind if necessary and store in an airtight container.

To prepare the final dish:

  • Clean and pat dry the prawns.
  • In a non reactive bowl, marinate the prawns with Z’hug and season with salt. Mix well and keep for 15-30minutes.
  • Brush enough oil and heat the grill pan to high. Pan grill the prawns in batches till done.
  • Serve hot with lemon wedges.

Pan grilled Prawns (spiced with Z’hug) - thespiceadventuress.com

 

 

 

 

Tatrelo Kolmi Patio (Parsi style Prawns)

I know I have been MIA for quite some time here but I am back now with a lipsmacking prawn dish from the Parsi kitchen!

Tatrelo Kolmi Patio (Parsi style Prawns) - thespiceadventuress.com

The reason for being MIA is that my parents are visiting me from India for the next couple of months. And I am meeting them after five long years guys, so you can imagine my excitement. I can hardly think of work; every single moment is spent chatting with them and taking them around the city and neighbouring places.

And pampering them with loads of deliciousness.

I have never had the opportunity to cook for them before for such a long period of time. And now I don the blogger status too, so treating them to all sorts of new dishes and cuisines, both at home and at restaurants. After all, Melbourne is indeed the food capital of the world.

With seafood being a family favourite, I decided to treat them to Tatrelo Kolmi Patio, a delicious Parsi style prawn dish.

Tatrelo Kolmi Patio (Parsi style Prawns) - thespiceadventuress.com

The Parsi cuisine is rich, varied and full of delicious recipes especially more if you are a seafood lover. This prawns patio is simple, easy to prepare but so full of flavour that you will find yourself making it over and over again.

The combination of vinegar and jaggery along with the spices and aromatics add a punch to the flavours yet not overpowering. The spices are subtle and only highlight the taste of the meaty tiger prawns. Make sure that the dish has a semi-dry consistency which is when the masala coats around the prawns for a delicious mouthful.

And there’s only way to enjoy this best – with steaming hot rice and a simple dal. Tuck in!

Recipe adapted from http://www.bawibride.com

Ingredients:

  1. 600gms prawns; deshelled and deveined
  2. 1 medium red onion; finely chopped
  3. 3 garlic cloves; grated

Find the full recipe here.

Tatrelo Kolmi Patio (Parsi style Prawns) - thespiceadventuress.com

Recipe developed, styled and shot for Supreme Seafood.

Salmon Kebabs

Today’s recipe was the result of a happy accident.

Salmon Kebabs - thespiceadventuress.com

I had actually set out to make salmon cutlets or croquettes for a client. And the plan was to make a version similar to these Kerala style beef cutlets. So I minced the salmon, added the sautéed onion spice mixture and rolled it into round balls before doing the customary egg breadcrumb routine. But something important came up and I had to go out only to return late,  just in time for dinner. There was not enough time to coat and crumb and then deep fry; and I needed to make something quick with the salmon mixture for dinner.

While shaping the mixture, I realised that since salmon is an oily fish, it held shape pretty well and didn’t really need any other binding agent. So I flattened out the prepared balls into small patties and shallow fried in a pan. The result was these delicious Salmon kebabs. I had struck gold!

Salmon Kebabs - thespiceadventuress.com

And ofcourse, I had to share the recipe with all of you. Because these kebabs are delicious, really simple to make and can grace your dinner tables in so many different ways. Have it as a starter/appetizer, serve it as a canapé topped with relish or chutney or serve it on a bed of salad for a simple light lunch. You can also make slightly bigger patties and have a salmon burger or slider.

The salmon mixture is great for making croquettes too just as I had initially intended.

So let’s get cooking these delicious Salmon Kebabs which is best paired with this tangy mint coriander chutney.

Ingredients:

  1. 1-2 salmon fillets; skinless (weighing approximately 300gms)
  2. 1 red onion; finely chopped

Click here for the full recipe….

Salmon Kebabs - thespiceadventuress.com

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