sdg@sgi1.caltech.edu (Siddharth Dasgupta) (06/18/91)
These are a few recipes using hot spices. These accompanied articles in
LA Times in May on CHILE PEPPERS.
VERY HOT DISHES
Very hot but well balanced. The seeds and veins may be removed from the
serrano peppers if you have any doubts about the amount of pepper.
MIN KAKKADILAKKIYADU
(South Indian Fish, Muslim Style)
4 (6-oz) lean fish fillets (such as snapper or cod)
1 tsp. ground turmeric
1/2 tsp. + 1 tbsp. cayenne pepper
1/2 tsp. salt
2 tbsp. ground coriander
1 large clove of garlic
1 1/2 inch piece ginger root, peeled
4 serrano chiles
6 tbsp. oil
2 large onions, finely sliced
2 large or 3 medium tomatoes, peeled and cut into eighths
1 cup water
1/2 cup chopped cilantro
1/4 tsp. garam masala, or dash each ground cinnamon, cloves,
cardamom, cumin and nutmeg
Yogurt
Rinse fish fillets. Mix 1/2 tsp. turmeric, 1/2 tsp. cayenne and 1/2
tsp. salt and rub fish with mixture. Mix remaining 1/2 tsp. turmeric, 1
tbsp. cayenne and ground coriander.
Mince garlic. ginger and chiles. Mix well together or grind together in
blender or food processor.
Heat 2 tbsp. oil in skillet over medium heat. Brown fish 1
minute on either side. Remove fish and reserve.
Divide sliced onions in 2 portions. Heat 3 tbsp. oil in skillet over
high heat and saute half of onions until browned at edges, about 5
minutes. Lower heat slightly and continue to saute onions until well
browned, about 10 minutes more. Remove onions from pan and puree in
food processor or blender.
Reheat skillet and add remaining onions, adding more oil if necessary.
Fry rapidly, stirring, until transparent. Add garlic mixture, reduce
heat to medium and fry until aromatic, about 1 minute. Add ground
coriander mixture, and fry few seconds. Add tomatoes and water. Mix
well and cook over medium-high heat, stirring frequently, until gravy
thickens, about 15 minutes.
Stir onion puree into tomato mixture and bring to simmer. Add fish and
cook until oil starts to separate from sauce, about 10 minutes. Turn
fish over halfway through, keeping fillets whole.
Stir in chopped cilantro and garam masala. Serve over plain rice
with yogurt on the side. Makes 4 servings.
POLLO SALTADO
(Chiapas style chicken)
A rough, simple creole dish from the Guatemalan border.
3 tbsp. oil
1 medium chicken, cut up
2 large onions, sliced medium thick
2 large cloves of garlic, sliced in strips
6 to 8 jalapeno chiles or 5 pickled jalapenos, seeds left on,
cut in rings
2 large green or red peppers, diced 1/2 inch
1 tbsp. white wine vinegar
1/4 tsp. ground oregano
1/4 tsp. ground cumin
salt
Heat oil in skillet over medium-high heat. Pat-dry chicken pieces and
brown quickly on both sides, about 10 minutes per side. Remove chicken
pieces to large casserole.
Add onions, garlic, jalapenos and green peppers to remaining oil in
skillet. Lower heat to medium and saute mixture until tender, about 5
minutes. Remove and add to casserole.
Add vinegar, oregano, cumin and salt to casserole. Simmer, partly
covered, until tender, about 40 minutes, stirring vegetables halfway
through. Serve with rice, tortillas and green salad. Makes 4
servings.