It has been a long time since my last recipe post—almost exactly six months in fact. I imagine you have been subsisting in the interim on water and stale bread, hoping each day that I would bring you something new, never letting disappointment crush you entirely. Good news! Your wait is at an end! Here is a recipe for a very tasty fish dish and you can make it today as long as you have banana leaves on hand. What’s that? You don’t have banana leaves on hand? I don’t know why I bother with you bastard people. Well, I suppose you could get by with parchment paper, or perhaps even foil; but if you have an East Asian market somewhere in your vicinity you should stop reading now and go get some banana leaves and come back and find out what to do with them. And, oh yes, get some fresh fish fillets as well. Continue reading
Before lunch at Ichiddo Ramen last week we popped into Shuang Hur—the large East Asian market a couple of blocks away on University Avenue in St. Paul. We stop in there from time to time, mostly in search of whole fish that aren’t available in mainstream American markets—think anything with heads still attached—and, in particular, mackerel. On this occasion, however, it was some very fresh-looking whole red snappers that caught my eye. I picked the smallest one they had (still pretty large), had them pack it in a bag of ice and headed off to lunch (they also had some Indian mackerel, and I picked up a couple of pounds of those too). Two days later I cooked it for lunch, improvizing my way towards a dish we really enjoy at Grand Szechuan. The result was not identical but it was very good. And it’s very easy too. Continue reading
Bengalis eat a lot of fish (maach) and fish is a major part of Bengali identity. The classic Bengali fish are almost all bony riverine fish of one kind or the other. As a kid my favourites were magur (a type of catfish) and koi (the small climbing perch). The magur, I remember, was always purchased alive from the fish sellers who came to our door and kept swimming either in a bucket or the kitchen sink before it was time to cook them for lunch. That thin magur maacher jhol (gravy) with long wedges of potato was one of my very favourite things to eat as a child. Later I learned to appreciate fish like pabda (another type of catfish), rui (a type of carp), katla (another type of carp) and particularly the unfeasibly bony ilish (hilsa, a type of shad) in various other richer and spicier preparations (for example, as shorshe-bata maach). Continue reading
This has been a very hot and humid week in southern Minnesota. And I spent altogether too much of it making vast amounts of tomato sauce to freeze for the winter (eating seasonally is for people in more temperate climes). So when the weekend rolled around the last thing I wanted to do was to be standing over a stove. Therefore our lunch today was both raw and cold. Last night I made gazpacho from Rohan Daft’s criminally under-appreciated Menu Del Dia and put it into the fridge and this afternoon I improvized a batch of tuna ceviche. I am confident that all those who had absolutely no interest in my last recipe involving raw tuna will be all over this one. Once again, I used frozen ahi tuna purchased from Costco. Some of my friends are a little alarmed by my eating this tuna raw, but I live on the edge*. Continue reading
As my long-suffering friends on Facebook are all too aware, I am a little obsessed with tomatoes. I have a small vegetable garden and from mid-July on all I do is post pictures of tomatoes. It’s not that I’m an accomplished gardener: tomatoes, peppers and herbs are pretty much all I can grow. Tomatoes are easy. And they’re particularly easy when you grow as many as I do: I neglect them terribly but get a good yield most summers from volume alone (and I have a theory that my neglect pushes each plant to put all its got into the smaller than would be normal output it manages due to my lack of feeding, watering and weeding). Tomatoes become a major part of our diet in August and September: we eat them as caprese, as salsa, as gazpacho, as raw and cooked tomato sauces, as oven-dried tomatoes, and I can and freeze a lot of sauce and roasted tomatoes too. This summer, however, I’ve begun to put them into tuna poke, which is yet another easy and great summer “salad”. Continue reading
Malayali food is one of my very favourite cuisines and is one of the things I miss most about living in India. I don’t mean to suggest that I grew up eating Malayali food (Kerala is the state, the people, culture and food are Malayali; the language is Malayalam). Indeed, given how intensely regional Indian cultural identity is, and also how relatively recently it is that restaurants specializing in something other than the local cuisine, “Mughlai” cuisine and Indian-Chinese cuisine have begun to pop up in the major Indian metros, I didn’t really have too much of an opportunity to eat it. In fact, it wasn’t until my early twenties that I was really introduced to Malayali food. This happened at Malabar, a restaurant in Hauz Khas in Delhi that I would eat at often with friends from work. I left for the US shortly thereafter and on visits home seeking out Malayali food was a major highlight (though then it was to the Coconut Grove in the Ashok Yatri Niwas hotel that we’d go—see here for a brief account of a scandalous crime that resulted in the shutting down of the Ashok Yatri Niwas). These days there are lots of places to eat Malayali and other non-idli-dosa-sambhar South Indian foods in Delhi, but in the early ’90s there really weren’t and so there’s doubtless some element of exoticism in my attachment to Malayali food.
While posting my recipe for Masala Salmon in the first edition of my Indian Home Cooking Week series I mock-apologized for not including a Bengali fish dish. This because I am a Bengali and Bengalis are renowned fish-eaters and for my first fish recipe to be a non-Bengali dish seemed like a bit of a betrayal, even to one who spent most of his life in India outside Bengal and who speaks Hindi better than Bengali. Well, here I am now with one of the most iconic of Bengali fish dishes: shorshe-bata maach. (Maach=fish; shorshe=mustard; and here bata=ground into paste.)
I always go on about the regionality of Indian cuisine but this salmon recipe is not regionally specific at all. It uses combinations of ingredients and flavours that might be very loosely dubbed southwestern Indian but it’s not from any particular place. It’s a recipe I improvise anew each time I make it, and on this occasion I’m even improvising the chief mode of cooking—roasting—for the first time. Usually, I do this as a braise. I generally advise against cooking anything for the first time if there’s an audience involved, but this actually came out rather well and so here it is.