Learning how to cook lesson 1

South Indian steamed fish and chickpea salad.

There is an excellent South Indian restaurant round the corner from us, they make the most delicious, spicy fish steamed in a banana leaf. Each time we eat there, I try sneakily find out another ingredient from them. I kind of pieced the recipe together in conjunction with internet research and thought it was a time to give it a try.

It turned out pretty well, not nearly as spicy and yummy as the original, but delicious none the less.

I made it with a chickpea salad.

White fish fillets- 2 x 200gms (I used sole because of what's available in Delhi, but I think other fishies would work too).

FISH MARINADE

Half tsp chili powder

1 tsp yoghurt

Half tsp lime juice

Quarter tsp cumin powder

Half tsp coriander powder

Salt- to taste

SAUCE

Onions- 1 large, roughly chopped

Ginger- 1 tbsp

Garlic- 1 tbsp

Quarter tsp Fenugreek powder

Half teaspoon Turmeric powder

Pepper

1 tsp Vinegar

Quarter cup Coconut milk

1 tsp mustard seedsMustard seeds

Curry leaves- a few sprigs

Salt- to taste

1 tbsp coconut oil (or olive oil)

Wash and clean the fish fillets and marinate with all the ingredients in the 'to marinate' section. Keep aside for about 15 to 20 minutes. (I think even more chili powder can be added to the marinade if you like spicy).

Heat some oil and add the mustard seeds. When they are popping, add the curry leaves and onions and cook on low heat, till the onions are see through.

Add the chopped ginger and garlic for a few more minutes

Add the turmeric, pepper and fenugreek powder and mix well. Add the vinegar.

Increase the heat to high and when the gravy starts to simmer, and its somewhat thick in consistency, reduce the heat and add the coconut milk. Check for salt, add more if required. Mix well, take it off the heat and transfer to a bowl.

Sear the fish for a few seconds on either side.

WRAPPING IT UP:

Cut the banana leaf to a good size so you can wrap it round the fish. Add half of the gravy at the bottom, place the fish fillets on top and cover with the rest of the gravy. Fold the banana leaf around the fish like a little parcel.

I added tomatoes, which was a mistake as it created a lot of water.

CHICKPEA SALAD:

Can of chickpeas, carrots, radishes, feta cheese, parsley. Chop all this up and stick it in a bowl, pour some olive oil, lots of lemon juice over it. Also add cumin powder and paprika for an extra little spice.