A Muestrita of dishes from India

Fish Moilly

Marine and float 450 grams fillets firm-fleshed fish, cut into cubes of 5 cm with ¼ teaspoon salt and ¼ teaspoon turmeric. Set aside.

1 large onion, purple, finely cut into slices
2 hot peppers into thin strips
1 tablespoon grated ginger
30 curry leaves
1 cup coconut milk
2 tablespoons lemon juice
¼ teaspoon turmeric
¾ cups cold water
Pinch of salt

Heat 4 tablespoons of coconut oil or vegetable oil and soy
in wok or deep skillet over medium heat. Cuande is hot, add the cebollo, chilies and ginger. Add the curry leaves. Stir and cook for 3-4 minutes until onion is tender. Add ¼ teaspoon turmeric and cold water. Mix well. When the mixture begins to boil, add the fish. Pour sauce over fish. Add pinch of salt. Reduce the heat. Cover and cook for about 4 to 5 minutes.

Add 1 cup of coconut milk and stir gently. Cover and cook over low heat another 4 to 5 minutes. Add 2 squeezes of lemon juice before serving.

Sambar

We can say that this dish is gallo pinto of South India. It is a very thick flavorful soup made with lentils and vegetables. Serve over white rice. It is rich in protein and has a delicious Acidito giver tamarind.

1 cup lentils
5 ¼ cup water
2 tablespoons oil
1 teaspoon mustard seed
1 teaspoon of turmeric
1 teaspoon grated fresh ginger
2 green chili peppers

Sambar powder:

2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
¼ cup grated fresh coconut
2 tablespoons tamarind juice

(Soaked 1 tablespoon tamarind pulp in 2 tablespoons hot water. Let stand a few minutes. Squeeze with your hands until the water is thick with pulp. This is the tamarind juice used
4 cups vegetable combination: cauliflower, green beans, carrots, sweet chile, tomatoes
2 teaspoons salt
2 tablespoons lemon juice

Put the lentils in a pot of water to a boil. Reduce heat and half covered, cook for 20 to 30 minutes or until lentils are tender.

Heat the ghee (clarified butter) or oil in a pan. Add mustard seeds and cook over high heat until repeated. Add the remaining species, fresh grated coconut, tamarind juice and cook for about 5 minutes, stirring them.

Then add the vegetables and toss to sauté for about 5 minutes. Add this to the cooked lentils with salt and low heat, cook for about 5 to 10 minutes until vegetables are tender.

Serve over boiled white rice.

Coconut Chutney

½ cup dry coconut 1 cup grated fresh coconut
3 tablespoons finely chopped curry leaves
1 green chile, seeded and minced
1 cm ginger, peeled and grated
1 carrot, grated
1 tablespoon ghee (clarified butter) or vegetable oil but not olive
1 teaspoon black mustard seeds
1 tablespoon lemon juice
1 to 2 teaspoon paprika
1 teaspoon salt

Add the curry leaves, the chili, ginger and carrot. Mix well.

Heat the ghee in a pan and roast the black mustard seeds over high heat until they "pop". Add the ghee or oil and seeds to the coconut mixture. Mix lemon juice, paprika and salt.

Pineapple Pachadi (Pineapple Raita)

It serves mainly as a topping for spicy fish dishes. The pineapple was introduced by the Portuguese in the fifteenth century.

¼ cup shredded dried coconut
1 green chile pepper
½ ripe pineapple cut into small pieces
½ cup plain yogurt
½ teaspoon of ghee (clarified butter) or vegetable oil
½ teaspoon black mustard seed
1 to 2 curry leaves, broken
¼ teaspoon salt

Put coconut and chile in a blender. Mix this powder with pineapple cubes and yogurt.

Heat ghee or vegetable oil in a small pan. Add the black mustard seeds and toast until they crackle. Put the seeds on the pineapple chunks. Mix with curry leaves and salt.

Paysam

Rice pudding in southern India. Variations: you can do with lentils or vermiceli noodles instead of rice and if you give yourself and instead of milk, use coconut milk.

6 cups milk
3 cardamom pods
½ cup basmati rice
2 tablespoons cashew nuts chopped
3 tablespoons raisins
½ cup honey

Grass milk. Reduce heat and add the cardamom seeds, rice, cashew nuts and raisins. Cover and continue cooking over low heat for 20 to 30 minutes until rice is very soft. Remove from heat and mix well add the honey.

Sambal Eggplant

The basis of all dishes is the sauce Sambal. This sauce can be used to cook seafood, eggplant or other ingredients of your choice.

1/2 (half) cup finely chopped onion (equals 3 oz)
2 cloves of garlic
1/2 teaspoon salt
2 tablespoons oil
1 teaspoon paprika
1 tablespoon lemon juice

Liquefies all ingredients in blender. This sauce could save it in the refrigerator for 1 week.
For Sambal Eggplant, grilled an eggplant is about ½ pound. Take out the pulp, chop and cook slowly in the sauce. You can serve this sambal grilled tortillas or bread ciapata. Also be used as a sauce on pasta.