April 28, 2017

Teriyaki Salmon curry with vegetables

Salmon Teriyaki with vegetables

Now that the weather is warming up, what have you been up to?

The Eberwhite woods are in front of us. When the weather is nice, I sometimes cross through the woods for Lil A's school which is on the other side. The woods is home to a pair of great horned owls. We hears the owls in the fall when Lil A had his soccer practice outside.

This spring the owls have babies - two little baby owls. They are high up in the tree and we could see them with a binocular. We have taken several trips to get a glimpse of the babies.  In the process we also met some western painted turtles who live by the swamp, and even saw a snake.

The babies are now learning how to fly. Here is a story that appeared in the local media about it.  

Coming back to the recipe. Lil A loves salmon and snow peas and peppers too. So I combined all of them together in a recipe. It was delicious. Except for the kids, I had to separate them and serve it.  I served it with some plain rice, but you could even serve it with noodles. 

I bought a bottle of teriyaki sauce and a pack of panko crumbs. I also added a small tomato puree in the sauce and the sweet and sour sauce was delicious. 

Here is the recipe:

Ingredients:
(serves 3-4) 
For fish
3-4 6 oz salmon fillets cut into small cubes
salt and pepper to taste
1 pack panko bread for coating
3-4 tbspoon oil for shallow frying

For sauce
1/4 tspoon black sesame seeds
5-6 small peppers or 1 big one - cut into small pieces
8-10 snow peas cut into small pieces
2 tbspoon teriyaki sauce
2-3 garlic cloves - sliced
1 small tomato puree 
1/2 cup water
2 tbspoon oil
salt to taste
cilantro for garnishing
salt to taste


Salmon curry with vegetables
Method:
Add salt and pepper on the salmon cubes and let it sit for 10 minutes. Then roll it in panko crumbs and shallow fry 2-3 minutes on each side.  
Drain and set aside.

Heat oil in a saucepan and temper it with black sesame seeds. Add the sliced garlic and saute for a minute.

Then add the peppers and snow peas and cook for 2-3 minutes with closed lid on medium heat.

Salmon Teriyaki with vegetables

Then add the teriyaki sauce, tomato puree and salt and mix well. Then add water, salmon pieces and let it cook for another 3-4 minutes with closed lid on medium heat. 

Take it off the heat, garnish with cilantro and serve.

April 13, 2017

Gajar matar er tarkari - carrot and peas

Carrot and peas curry


Aswin went to India in February for a short visit. While he was at my parents place, my mom made the gajar-matar er tarkari for dinner. A staple that is made during the winter months with the red carrots that are available during the season with simplest of phorons (tempering) and served with hot rotis.

You know where this is going. Aswin loved it so much that I was on the phone asking my mom the recipe.

I didn't have the red carrots, but I made it immediately with the orange ones available here. One bite and it took me straight back to the cold winters, when one is covered in a shawl constantly drawing the edges closer, the fog of the cold winter washing by as the auto whizzes through a street still waking up. And in the bag in the lap is a tiffin-box packed with parathas and this sabji.

Carrot and peas curry

That's the power of taste, and memories embedded somewhere deep inside.

Ingredients:
(serves 3-4)
5-6 carrots chopped small
1 cup peas (I used frozen ones)
2-3 tbspoon oil
1/4 tspoon asafoetida (hing)
3/4 tspoon cumin seeds
2 green chillies
1/2 tspoon grated ginger
salt to taste
cilantro (optional) - if I have it handy I add it or I serve without it.

Method:
I chop and boil the carrots to reduce the cooking time. Just 3-minutes in the microwave does the trick.

 Heat oil in a pan and temper it with asafoetida, and then add the cumin seeds and green chillies. Saute for a minute before adding the grated ginger.

Then add the carrots and peas (if the carrots are not boiled, add the carrots first till they are half-done before adding the peas).

Saute it well. Add salt, about a cup of water and let it cook for another 5-6 minutes till the carrots and peas are done and the water is absorbed.

17-carrot1


Serve warm. I served it with rice and a warm dal. It goes well with rotis and parathas as well.

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