Two Must-Try Indian Recipes

fish curryIn Britain, Indian food has taken the country by storm. Indian restaurants are popular and the distinctive taste is tantalizing. But, Indian food is also fun to cook. One of our favorite recipes is Keralan Seafood Pies. The recipe is provided by Cinnamon Kitchen from The Cookbook by Vivek Singh.

The recipe is fashioned after a Keralan favorite, moily which is a fish curry made with coconut milk, curry leaves, green chilies and ginger. In many ways this is a simple recipe but one that relies upon the good preparation of all the working parts.


The recipe below serves 4 and takes about 10 minutes to prepare and another 20 minutes to cook.


• 500g live mussels, scrubbed and de-bearded
• 250g peeled and deveined raw prawns
• 200g undyed smoked haddock fillet, cut into 2.5cm dice
• 200g squid tubes or cuttlefish, cleaned and scored
• 2 green chilies, slit lengthways
• 500g puff pastry, thawed if frozen, rolled into 4 x 16cm circles, each about 3mm thick
• 1 egg, beaten, to glaze
• Black mustard seeds, to garnish

Ingredients for the Sauce

• 2 tablespoons coconut oil or vegetable oil
• A sprig of fresh curry leaves (about 20 leaves)
• 1 large onion, sliced
• 2.5cm piece of fresh ginger, peeled and cut into fine strips
• 6 green chilies, slit lengthways
• ½ teaspoon ground turmeric
• 1½ teaspoon rice flour
• 500ml extra-thick coconut milk (if using canned milk, separate the thick milk from the thin)
• 1 teaspoon salt

Ingredients for the Salad

• 100g sprouted fenugreek seeds
• 100g sprouted mung beans
• 1 tomato, deseeded and cut into 5mm dice
• 1 green chili, finely chopped (optional)
• ½ cucumber, deseeded and cut into 5mm dice
• 2 tablespoon olive oil
• Juice of ½ lemon
• ½ teaspoon salt
• ½ teaspoon sugar

Cooking Instructions

Make the sauce.

1. Heat the oil in a large frying pan, add 12 curry leaves, onion, ginger and green chilies and cook, stirring, for six to eight minutes, until the onion is translucent.
2. Add the turmeric, followed by the rice flour, stirring to mix in the rice flour evenly.
Add the coconut milk and salt. Add the mussels and simmer for two to three minutes, until the mussels open up and sauce begins to turn glossy. Remove the mussels from the pan and discard any mussels that haven’t opened.
3. Remove the remainder from their shells and set aside, and discard the shells. Continue simmering the sauce until very thick. Remove from the heat and set aside. When cool, stir in the shelled mussels and remaining seafood.
4. Divide the mixture among four shallow cast-iron skillets or ovenproof dishes and sprinkle each pie with a couple of curry leaves and half a green chili.
5. Cover each skillet with a puff pastry circle, brush with the egg glaze and sprinkle with the black onion seeds. Transfer to a fan assisted oven preheated to 220°C/gas mark 7 and bake for 10 to 12 minutes, until the pastry is crisp and golden. The pies need to be cooked as briefly as possible.
6. In a conventional oven the pies will cook more slowly, so roll the pastry more thinly to help reduce the cooking time (otherwise the fish will overcook).
7. Meanwhile, make the salad. Place the sprouted seeds and beans, the tomato, green chili, if using, and cucumber in a mixing bowl.
8. Whisk together the olive oil, lemon juice, salt and sugar to make a dressing and combine it with the diced ingredients. Set aside.

You are ready to serve an unforgettable Indian delicacy.

Masala Beef Kebabs

Another delicacy from The Cookbook by Vivek Singh is sure to please. This recipe serves 4 with preparation time of just 5 minutes and a little chilling time and preparation time of between 8 and 10 minutes.

You will need a 450g or 1 pound of rump steaks cut into 2.5 cm or 1 inch cubes.

Ingredients for the Marinade

• 1 medium onion, peeled and grated
• 2 garlic cloves, peeled and finely chopped
• 2 teaspoon garam masala
• 2 teaspoon ground coriander
• 1 teaspoon ground cumin
• 4 tablespoon Greek or thick set yogurt
• 4 tablespoon mango chutney
• Small handful freshly chopped coriander
• 16 fresh bay leaves, optional
• 16 small whole red and green chilies, optional

Ingredients for the Raita

• 1 cucumber, deseeded and roughly chopped
• 1 large tomato, deseeded and roughly diced
• 1 small red onion, peeled and finely sliced
• 1-2 tablespoon freshly chopped mint
• Salt and freshly milled black pepper


1. In a large bowl mix together the marinade ingredients. Add the beef, stir gently, cover and marinate in the refrigerator for 30 minutes, or overnight if time allows.
2. Thread the meat, bay leaves and chilies (if used) onto four short metal skewers.
3. Cook under a preheated moderate grill or on a prepared barbecue for 8-10 minutes, turning occasionally.
4. For the cucumber, tomato and onion raita, mix all the ingredients together in a large bowl, and cover and chill.
5. Serve with naan bread.

Relax and enjoy the savory flavour.


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