Category: MAINS

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FISH WRAPPED IN BANANA LEAF – MEEN POLLICHATHU

Fish in Banana leaf served with coconut rice

In Kerala, where this dish originates from, the banana leaf is used for wrapping the fish, like the French classic fish en papillote. Did you know that this (wrapping fish in banana leaf) method of cooking in Kerala dates back to thousands of years? Surrounded by the Arabian Sea on the entire West Coast of the state, historically, Kerala attracted the Portuguese, the Dutch, Chinese and Arab traders from time immemorial because of the spice trade. I believe this definitely influenced the culinary expressions. I served the fish with coconut rice. (Recipe included)

INGREDIENTS

3 tablespoons coconut oil plus more to oil the pans

500 grams onions, sliced

30 grams ginger, roughly chopped

15 grams garlic, roughly chopped

1 large green cayenne chilli

1 tablespoon coriander powder

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DARK & STORMY

Dark and Stormy

Winter is over but September in Wellington is cold and wet. When temperatures are still in single digits, this is the perfect drink to make you feel cold weather is okay.

INGREDIENTS

60ml dark rum

120ml ginger ale

15 ml lime juice

Half a lime (shell only) for garnish

METHOD

Fill and old fashioned glass with ice. Add, in layers, the lime juice, ginger ale and then the rum. Stir in the lime shell.

Serves one.

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AMRITSARI STYLE WAREHOU

Amritsari style warehou

This is a delicious way to prepare fish – traditionally prepared with singhara (giant river cat fish), I used local New Zealand fish but you could use any firm white fish. Don’t be put off by the unusual spices – all these are easily available in any Indian store. I assure you the end result is a very authentic dish that is moreish.

INGREDIENTS

600 grams warehou or trevally

5 cloves garlic, peeled and chopped

1 thumb sized ginger, peeled and chopped

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LEMON & GREEN MANGO RICE – MAMIDI, NIMMAKAYA PULIHORA

Lemon & Raw Mango Rice

There are several rivers flowing through the southern states of India and the fertile deltas are excellent for growing rice. That is why rice is a staple and it is used not only as the carbohydrate source but also used in a variety of ways. Pulihora is made for festive occasions, although traditionally made with Ponni rice and tamarind, the lemon and mango version is popular in Andhra Pradesh. I find the long grain rice we get has too much starch and gets too sticky, so prefer Basmati rice.

You cannot make pulihora without using hing. There is a certain umami savouriness that hing brings to the dish. Hing or asafoetida is a resin of giant fennel plants that grow wild in Afghanistan and Iran. It was brought to India about the 16th century. The resin can be kept pure, which is how I store mine. You mostly find it ground to a powder and mixed with wheat – in India L.G (not the Korean brand) is synonymous with hing powder.

INGREDIENTS

250 grams Basmati rice, rinsed several times until water runs clear

600 ml water from the tap

4 long green chillies, quartered lengthwise

5 sprigs of curry leaves

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RATATINE

Ratatine

Not a tagine, perhaps a Middle Eastern spiced Ratatouille, that is what my daughter said when I served this up for a weekend lunch. It is best eaten a couple of days after it is cooked, making it perfect as a make ahead meatless dinner. There are all sorts of spices and yes there are whole green chillies too!!

INGREDIENTS for the SAUCE

100 ml extra virgin olive oil

2 large onions finely diced

3 cloves garlic, finely chopped or use a Microplane

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EGGPLANT SPAGHETTI

I first made this dish nearly 20 years ago and it was an instant hit with my then pre-schoolers. I must say it has remained a firm family favourite.

Eggplant Spaghetti

INGREDIENTS

2 medium eggplants

400 gram tin of Italian tomatoes, emptied into a bowl and squashed with your hand

Olive oil for frying the eggplants

2 tablespoons of extra virgin olive oil

3 cloves garlic, peeled and sliced thinly

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CHICKEN BIRYANI

Chicken Biryani

Biryani is a mixed rice dish with its primary origins among the Muslims in India. It is debatable as to whether the Mughals or Arab traders brought the dish to India. Chicken biryani is almost synonymous with Hyderabad and it is no coincidence that the Nizams (Muslim rulers – first as an annex of the Mughals) ruled this part of the Deccan for over two hundred years.

INGREDIENTS

1 (1.5 kilograms) free range chicken jointed in to 8 – 10 pieces

3 large onions, peeled and thinly sliced

5 tablespoons vegetable oil

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