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Red snapper indian curry recipes,best cleansing diets to lose weight fast,diet research paper topics - Within Minutes

Diary of an obsession: It took four weeks and a dozen failed attempts before Iwas able to replicate the sumptuous red snapper curry I tasted in India. In the last few weeks, I’ve cooked 9 pounds of red snapper, cracked open 13 coconuts, and bought so many fresh curry leaves that Thomas and James, the owners of our local Indian grocery, thought they’d found the promised land.
In case you’re wondering, I’ve been trying to replicate the seductive red snapper curry that I tasted at the Taj Malabar in Cochin a couple of months ago. The lightness of his touch is evident in this recipe for meen mullagittathu, which means “fish in a spicy red sauce.” In my case, the fish was red snapper plucked from Arabian Sea, exquisitely fresh, perfectly succulent. Meen mullagittathu is a traditional Kerala curry, that, in ordinary kitchens, is made in a clay pot called a chatti which lends a special flavor to the sauce.
The recipe also calls for a spoonful (actually many spoonfuls, but I cut back) of Kashmiri chili powder to stoke the heat.
Kokum: This is the dried dark purple fruit of the garcinia indica tree which grows along the west coast of India.
In this recipe, the fruit is not used, but the very sour, tangy water in which it has been soaked.
Coconut oil: The recipe calls for coconut oil and that is what I used, since it adds deep, rich notes to the curry.

Note: A well-stocked Indian grocery store will be your best bet for Kashmiri chilies and chili powder, frozen shredded coconut (unsweetened), dried kokum, pure coconut oil and fresh curry leaves. A native of Calcutta, he’s been with the Taj Hotels for 21 years, 17 of which were spent in Bangalore in the south of India. Substitutes might include tamarind water, which is widely used for sourness in other parts of India, or even lemon juice mixed with a little water. It was Amit who, after a few false starts on my part, sent the real recipe from the hotel kitchen and who has genially responded to a flood of inquiries about each step of the process. There was the sweetness of ginger and sautГ©ed shallots, the slight bitterness of fenugreek, mustard seeds and curry leaves sizzled in oil, and the gentle heat of red Kashmiri chili paste. It’s an example of the way Indian cooks use different versions of the same ingredient to achieve different effects. Purists will blanch, but I cheated by blending frozen shredded coconut from the Indian grocery with hot water. Bring briefly to a boil, then lower heat and simmer gently for 7 to 8 minutes, until the curry sauce is slightly reduced. Seasoned to perfection and marinated for a couple hrs before they’re dusted in flour and pan fried, this recipe can be adopted for any fish you like.

This recipe will also work great with fish fillets (bones removed) so that would be a good option if you plan serving this to kids.
Towards the end, he added the tangy liquid in which kokum, a popular South Indian souring agent, had been soaking, and then some luscious freshly extracted coconut milk.
This is not a spur of the moment Tuesday night curry, but a special one for the weekend when you have time to tarry in the kitchen. The fish, which is simmered in the curry sauce just long enough to be cooked, brought all these flavors together into a delicious whole—in end, it is the fish, even more than the sauce, that you taste. This yields a thin, but flavorful coconut milk which will very nicely temper the heat of the chilies in the curry.

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