Thai Plaice & Aubergine Curry

This is a nice midweek meal that I put together a few nights ago. Aubergine and coconut milk seem to go so well with fish. You can use any white fish you like for this dish - I think it would work with most. I used plaice as it was what I had and it was lovely. 

Yes, I know coconut milk is a little indulgent and fattening, but you can use the half fat version if you prefer. For me - I prefer the full fat one as I rarely have it so its a treat!

Ingredients:

2 large plaice fillets, skin removed
3 tbsp. oil
1 aubergine, cut into large dice
1 onion, roughly chopped
4 cloves garlic
1 inch piece ginger, chopped
2 birds eye chillies, sliced
6 curry leaves
1 tbsp. madras powder
1 tbsp. ground coriander
1 tsp. ground cumin
1 tsp. turmeric
1 tomato, chopped
200ml coconut milk
200ml vegetable stock
fresh coriander leaves

Method:

Slice the fish thickly and put into a zip lock bag with the flour. shake gently to coat. Fry in 1 tbsp. oil until golden and put to drain on some kitchen paper. Set to one side. Clean the pan and add a second tbsp. oil. Cook the aubergine for about 8 minutes until browning and put on a separate plate with kitchen paper. Set to one side

Puree the onion, garlic and ginger in a mini blender and fry in the remaining oil for 5 minutes on a medium heat until softened and beginning to dry out. Add the chillies and curry leaves and cook for a further minute.

Add the spices and tomato and stir well. Now add the coconut milk and combine. Cook for 5 minutes before adding the stock. Leave to cook gently on a medium heat for another 10 minutes.

Gently stir in the cooked aubergine, followed by the fish. Taste to check for seasoning. You can add a little salt and pepper.

Serve with white rice and garnish with the fresh coriander. Enjoy!

If you like you can make the Madras spice yourself. This recipe here makes enough for about 2-3 different meals and keep well in a sealed jar.

Trinidad Roti and Channa Aloo with Coleslaw (V)

This is a terrific Vegetarian (Vegan but for the coleslaw) dish which is so comforting and so full of flavour that you don't miss having meat. It is a bit of a mix really. This is a dish that you would get in the Caribbean, but I have also made a Madras spice which would be from South India. In fact, a Madras typically in India would be Hindu and usually vegetarian. As always, you can easily buy Madras spice mix in the shops; for those who like curries as much as I do - its worth making it yourself. I have put the recipe at the end of this page.

The Channa (chickpea) and Aloo (potato) curry is simple to make and packed with flavour. The roti is a bread that is from India and is also eaten in Trinidad and Tobago and Guyana to name but a few. You can also buy roti fairly easily, but with only a few ingredients - its easier to make. I made this one as a low carb version with chickpea (gram) flour.

In this recipe I have made a slight Caribbean flavour - as it would be served in Trinidad - using scotch bonnet chillies and coleslaw side. Absolutely beautiful food.

For the Channa Aloo Curry

2 tbsp. madras curry powder
1 small onion, sliced thinly
3 cloves garlic, minced
1 scotch bonnet chilli, seeds removed and chopped finely
2 medium potatoes, peeled and cubed (about 1cm)
1 400g tin chickpeas, rinsed and drained
6-8 dried curry leaves
water
bunch coriander, chopped

Mix the 2 tablespoons of madras powder with 2 tablespoons of cold water. Mix into a paste. Heat 1 tbsp. oil and add the curry paste. Cook for 2 minutes until the water evaporates. Add the a further tbsp. of oil and the onion, garlic, chilli and chopped coriander (stalks only at this stage). Stir through and add 2 tbsp. water.

When the onions are brown and the liquid evaporated (about 4-5 minutes), add the chopped potato and the chick peas. Stir well and then add 2 cups of water, the curry leaves and season with salt and pepper. Bring to the boil and then turn to a medium heat, uncovered, to thicken. You want it to be fairly thick so you can stuff a roti and be able to cut it in half on a plate without the sauce running everywhere, but don't make it too dry. Leave it bubbling until thickened nicely. Finish with the chopped coriander leaves and stir through.

Lay a roti on a plate and fill the middle length with the curry. Roll up and cut in half. Serve with the coleslaw (recipe next).

For the coleslaw:

Shred 1/4 white cabbage and mix with 1 thickly grated carrot and 1/2 thinly sliced red onion. Whisk together 1 cup. mayonnaise, 2 tbsp. sour cream, 1 tsp. mustard powder, 1/4 tsp. celery salt, 1 tsp. sugar and 1 tsp. white wine vinegar. Pour over the vegetables and stir in well. Cover and chill until needed.

For the roti:   (makes 4)

1 cup chickpea (gram) flour
2 tbsp. all purpose flour
1 tsp. baking powder
1 tsp. ground turmeric
1/2 tsp. salt
approx. 1/2 cups water.

In a bowl, mix the flours, baking powder, turmeric and salt. Gradually add the water to make a pouring batter. Heat a frying pan with 1 tsp. oil and pour in about 1/4 batter, turning the pan to cover the whole base. After a minute or two when the batter begins to bubble, carefully use a spatula to turn the roti over. Cook the other side until golden and set to one side. Keep cooking the roti until all the batter is used. You should have four.

For the Madras Spice Mix

2 tbsp. coriander seeds
2 tbsp. cumin seeds
1 tsp. brown mustard seeds
1 tsp. fennel seeds

1 tbsp. ground cinnamon
2 tbsp. ground black pepper
1 tsp. whole cloves
2 tsp. ground turmeric
2 tsp. ground ginger
1 tbsp. cardamom pods, then seeded (discard shells)
1 tsp. cayenne pepper

In a dry frying pan, toast the first four ingredients until the popping of the mustard seeds begin to subside (be careful not to burn). Then put the toasted seeds into a hand blender and mix the remaining ingredients. Grind till you have a powder. Put into a sealed container until needed.