Shabana Akbany, Contributor, Jakarta
Lamb curry
2 tsp coriander seeds
1 tsp cumin seeds
2 tbsp ginger/garlic paste
2 onions, minced
4 tbsp plain yogurt
1 tsp salt
1 tsp red chili powder
1 tsp all-spice masala
5 tbsp tomato puree
2 inches raw papaya with peel, ground
500g boneless lamb
cup oil
Roast and grind the coriander and cumin seeds. Mix all the ingredients except the mutton and oil to make a marinade. Put the mutton pieces in the marinade, coating well, and set aside for 2 hours.
Heat oil and fry the lamb with the marinade. Cover and let it cook, adding about 2 cups of very hot water.
Cook the meat until it is tender and you have a thick gravy.
Serve hot with Indian bread or plain boiled rice.
Coconut fish curry
500g fish cubes
2 tbsp dried coconuts
1 tbsp peanuts
1 tbsp sesame seeds
1 cup onion, sliced and fried until golden
curry leaves
2 garlic cloves
1 tsp cumin seeds
1 tsp red chili powder
1 tsp garlic paste
tsp ground turmeric
1 tsp salt
4 tbsp tomato puree
Roast the first three ingredients and grind with fried onions.
Wash fish and set aside, adding a little lime to get rid of any pungent smell.
Heat oil, add the curry leaves and garlic pods.
Add in all the spices and the ground onion mix. Fry well and sprinkle in a little hot water. Add the tomato paste and keep frying for about 2-3 minutes.
Rinse the fish cubes again and add them to the cooking curry. Add 1 cup of hot water and cook on low heat for about 8 minutes.
Serve dish garnished with coriander and mint leaves. Best served with boiled rice.
Chicken tikka
4 pieces of chicken (2 whole thighs, 2 breasts)
2/3 heaped teaspoons of red chili powder
2 tsp salt
2 heaped tbsp ginger/garlic paste
pinch of red food coloring
cup lemon juice
Mix all the spices, lemon juice and marinate the chicken well for 2-3 hours.
Arrange on skewers and grill/BBQ them. After they are half cooked,, brush it with a little oil and cook until done on both sides, about 15 minutes. (This dish can also be baked in a preheated oven for about 1 hour.)
Garnish the platter with sliced onions, limes and salad leaves. Chicken tikka is best served with mint chutney and tomato sauce. Serve hot.
Vegetable samosa
Filling:
curry leaves
2 potatoes, boiled and cut into cubes
1 onion, chopped
1 tsp red chili powder
cup green peas boiled
tsp ground turmeric
2 tbsp oil
1 tsp ginger/garlic paste
3 tbsp chopped coriander leaves
3 tbsp green chilies
2 tbsp lemon juice
Samosa wrapper:
8 oz flour
tsp salt
cup oil
enough water to form a dough
Heat oil, fry the curry leaves and add onions. Fry until slightly golden.
Add in all spices, stir continuously.
Add potatoes and green peas and mix well, about 2-3 minutes.
Remove from heat and add in the lemon juice, coriander leaves and chopped green chilies.
Prepare samosa wrappers by mixing flour, salt and oil until it resembles crumbs. Add water until dough sticks together and knead lightly. Divide into small balls and roll out until dough is round and slightly smaller than a tea cup saucer. Place prepared filling on dough, fold into the shape of a ""D"", pinch shut openings with the tines of a fork.
Deep fry samosas until golden brown.
Samosa is usually served with green chutney, but a samosa dipped into tomato sauce is equally tasty. Be sure to serve this hot.
