Charcoal Grilled Pomfret

With summer here, its barbeque time..:). I bought a new traditional earthern cooking stove a couple of days ago, called “Kumpati” in Telugu, where charcoal and firewood is used as a medium to cook food and is a popular stove with our rural folks. Kumpati, to us, serves as our “charcoal barbaque” and used often during summers to prepare chicken tikka, tandoori chicken and paneer tikkas. Its not like a typical tandoor but can be used as one and does serve the purpose of a tandoor to a certain extent. Kumpati basically uses “charcoal” as a cooking medium and the intense heat created by the hot coal cooks the food or meat very quickly giving it a crisp exterior and a soft and juicy interior and serves as a homestyle tandoor.

 This cooking stove made of clay, has a hole in the front to feed the fire and holes on the top which act as burners. We can cook food directly over the coal embers or place a cooking vessel or pan over the hot coals to cook the food. Since its made of clay it holds in the heat and the food is cooked quickly. This morning when we went for our walk along the beach road, we found some fishermen hauling their nets with a fresh catch of fish. We bought some fresh white pomfrets and I cleaned and marinated them in the morning keeping in mind that we could have a barbaque dinner later in the evening. Satish is a very willing and enthusiastic helper especially with barbaques. He helped light up the coals and got the “kumpati” ready to cook the fish in a jiffy..:)

 

Charcoal Grilled Pomfret Recipe
Ingredients:
4 big white pomfrets (chanduva or mackarel)
juice of one lemon
1 tbsp ginger garlic paste
big pinch turmeric pwd
1 tsp red chilli pwd
1 tsp coriander pwd
1/2 tsp cumin pwd
salt to taste
Wash, clean and dry the fish. Make slits on the fish and marinate it in salt and lime juice for 10 minutes.Meanwhile mix together ginger-garlic paste, turmeric pwd, chilli pwd, coriander pwd and cumin pwd and apply this paste to each of the fish and keep aside for atleast 2-3 hours. You can adjust the spiceness of the marinade according to your choice. I marinated the fish for around 10 hours and refrigerated it. Remember fish or meat marinated over a longer period tastes best as it absorbs the flavors well.

Half an hour before you actually want to eat your dinner, get your kumpati (stove) up and ready by lighting up the charcoal and you should have red hot burning embers of coal like shown in the picture.

 

Grease a grill or hot plate with big holes (like the one shown in the picture) and place the marinated fish (brush oil over the fish before placing it on the hot plate) over it and place the hot plate over the kumpati or hot stove.
Let it cook for 3-4 minutes and then turn the fish on the other side and let it cook for another 3-4 minutes or till golden brown. The real secret to grilling these pomfrets is to not overcook them. Watch closely as you cook the fish …grill hot and fast and take it off the heat as soon as you can.

 You have a perfectly cooked moist fish with a mellow smoky flavor ready to be devoured. Serve hot with slices of lemon wedges, salad and chutney.
Note:T his fish tastes best when cooked in a tandoor or on a charcoal barbecue or kumpati. However if these methods of cooking aren’t available then use a grill or bake in the oven.
The spices used in the marination for cooking the pomfret differs region wise and the marinade for this particular fish is one which is popular in our home. I use different marinades using yogurt, garam masala and other spices each time I cook fish.
Grilling/roasting over charcoal heat or tandoori cooking calls for very little fat or oil and the smoky flavor enhances the taste of the food cooked. So if you want to cook some low calorie foods, investing in a grill or home tandoor does make sense. So all you weight watchers out there, here’s a very simple, low calorie, healthy, flavorful seafood Indian appetizer (cooked with minimal fat) that you will find hard to resist..:).
Some of the other seafood recipes I blogged earlier are Andhra Chepa Pulusu (Fish cooked in tangy gravy), Chepa Vepudu (Fish Fry), Spiced Fish Fillets and Royyalu Iguru (Prawns Curry) and Royyalu Mungakaaya Kura (Prawn curry cooked with Drumsticks).

Spicy Chicken Legs

I usually make this roast recipe using chicken legs and Nehal is extremely fond of it. Few spices go into its making and ensure you marinate the chicken for at least 3-4 hrs if not overnight and roast the chicken well. You can play around with the spices of your choice and add herbs like mint and rosemary.

Spicy Chicken Legs Recipe

Marination:3 hrs, Cooking: 45 mts

Serves 4-5 persons

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Ingredients:

4-5 chicken legs, make slits all over

1 tbsp ginger-garlic-green chilli paste

1/4 tsp red chilli powder

3/4 tsp black pepper pwd

large pinch turmeric pwd

3/4 tbsp coriander powder

large pinch cumin pwd

pinch of garam masala pwd

1 tbsp hot and sweet tomato chilli sauce

2 1/2 tbsps hung yogurt

1 tbsp lemon juice

salt to taste

2 tbsps oil

1 Marinate chicken legs with all the above ingredients except oil. Refrigerate and allow to marinate overnight or marinate for at least 3-4 hrs.2 Heat oil in cooking vessel, add curry leaves and chicken pieces along with the left over marinade if any. Cook on high for 3 mts, reduce flame to medium, place lid and cook for 10 mts. Reduce flame to low and cook for another 10 mts.3 Remove lid and cook till the water evaporates and roast on medium flame till well cooked. Serve warm with onion slices and lemon wedges.

Spicy Chicken Legs Recipe

Prep time: min

Cook time: 45 min

Yield: 4

Main Ingredients: chicken legs

Thai Stir fried Broccoli Chicken

Stir fried Broccoli Chicken with Homemade Mango Juice ~ Our meal today

I tried a Thai inspired sweet and savory sauce for a simple broccoli and chicken stir fry and it did not disappoint. The sauce included peanut butter that added sweetness, red chilli flakes gave a touch of spice while lemon juice provided the tang. The roasted red pepper and carrots went well with the chicken and broccoli and the final garnish of cherry tomatoes and toasted cashew nuts packed that extra punch.

Use seasonal vegetables and greens of your choice, shrimp can also be included while vegetarians can replace chicken with paneer or tofu. Makes for a perfect summer meal – quick (under 30 mts), healthy, light on the stomach and delicious! 

Stir fried Broccoli Chicken Recipe

Prep & Cooking Time: 20-25 mts

Serves 4 persons

Cuisine: Thai inspired

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Ingredients:

1/2″ ginger or galangal, julienne

1-2 garlic cloves, crushed

1 onion, cut into 8 pieces

1 carrot, julienne

1 red bell pepper, julienne

1 small head broccoli, blanch in hot water for 2 mts, drain competely

1 cup boneless chicken, cooked

1 tbsp oil

coriander leaves or parsley for garnish

4-5 cherry tomatoes for garnish

7-8 roasted cashew nuts for garnish

Stir fry sauce ingredients (combine)

3/4 – 1 tsp red chilli flakes

1/2-1 tsp light soya sauce

1/2 tbsp lemon juice or vinegar (adjust)

1-2 tsps honey or brown sugar

1 1/4 tbsps peanut butter

3-4 tbsps hot water

salt to taste

1 Heat oil in a large wok, once the oil is hot, add the ginger, garlic and onion and cook on high for a mt, constantly stir frying. Add the cooked boneless chicken and toss for 3-4 mts.2 Add carrots and broccoli and cook for a mt on high flame. Add bell pepper and stir fry for 3 mts, tossing vegetables constantly lest they burn.3 Adjust salt, spice and sweet flavors by taste testing the sauce. Add the prepared sauce mixture and toss all the vegetables till well combined with sauce. Combine well and cook for a mt on low flame till vegetables turn crisp tender.4 Turn off heat, remove onto serving plate and garnish with toasted cashew nuts, cherry tomatoes and parsley or fresh coriander leaves.

Quick Summer Meals ~ Thai Stir fried Broccoli Chicken Recipe

Prep time: 10 min

Cook time: 10 min

Yield: 3

Main Ingredients: carrots bell peppers broccoli chicken peanut butter

Breakfast Chicken Sausage Platter

Our brunch this morning was roasted chicken sausages flavored with oregano, sauteed shredded cabbage, boiled egg, cucumber and lightly sauteed apple slices. This breakfast platter is adapted from Nita Mehta’s breakfast cookbook and made for a super quick, flavorful, filling, men-pleasing (my son and husband)  meal. For a lunch or dinner version, you can top with some salsa and grated cheese.

Breakfast Chicken Sausage Platter Recipe

Prep & Cooking: 15 mts

Serves: 3 persons

Cuisine: Western

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Ingredients:

7-8 breakfast chicken sausages

4 tsps butter

1 tsp oregano or any seasoning of your choice

2 cups finely shredded cabbage

1 tsp tomato sauce or Worcestershire sauce

1/2 tsp sugar

salt and pepper to taste

1 carrot, grated

2 apples, cored and sliced

2-3 hard boiled eggs, peeled and sliced

1 Heat 2 tsps of butter in a vessel, add the shredded cabbage and stir fry on high for a mt. Add tomato sauce, salt, sugar and pepper and turn off heat. Remove onto a serving plate. Over the sauteed cabbage or around it, arrange the grated carrot. Keep aside.2 In the same vessel, add a tsp of butter, add the sausages and roast for 2-3 mts till well browned. Sprinkle the oregano and remove them onto the bed of cabbage and carrot.3 In the same pan, add another tsp of butter, pinch of sugar and pepper and place the apple slices and saute for few secs on both sides. Remove onto serving plate.4 Arrange boiled egg slices on the plate, sprinkle salt and pepper. Finally arrange cucumber slices. Breakfast/brunch is ready to be served.

Breakfast Chicken Sausage Platter Recipe

Prep time: 5 min

Cook time: 10 min

Yield: 3

Main Ingredients: chicken sausage cabbage boiled egg apple

Our brunch this morning was roasted chicken sausages flavored with oregano, sauteed shredded cabbage, boiled egg, cucumber and lightly sauteed apple slices. This breakfast platter is adapted from Nita Mehta’s breakfast cookbook and made for a super quick, flavorful, filling, men-pleasing (my son and husband) meal. For a lunch or dinner version, you can top [...]

Chicken Salad with Lettuce and Tomato

One of my favorite iceberg lettuce and chicken salad recipe. I usually pair this protein rich salad with fresh fruit juice which makes for a filling complete meal. I created it on a whim one day and it has been a regular ever since. Easy to make, rich in texture and flavor.

Lettuce, cucumber, tomato, onion are essential along with chicken OR paneer OR tofu for today’s colorful and flavorful salad.

Chicken Salad with Lettuce and Tomato

Slice cucumbers and tomatoes. Cut onions into rings. Tear iceberg lettuce leaves.

Saute 1 cup of boiled boneless chicken pieces in a tbsp olive oil for a few minutes. Add salt, pinch of cumin powder and 1/2 tsp red chili powder. Mix. Add 1/2 tbsp of tomato sauce and mix. Remove from heat and cool.

For dressing: Add 2 tbsps of extra virgin olive oil, salt and black pepper powder as required, a tbsp of lemon juice, 1 tsp brown sugar and 1 1/2 tbsps roasted peanut powder. Whisk.

Layer a bowl with cucumber, tomato and onions, add lettuce leaves and the sauteed chicken and pour the salad dressing over it and toss well. Chill for a while and serve.

Konaseema Kodi Kura ~ Chicken Curry

Andhra Chicken Curry

Its nice to be back after a much needed blogging break. Hope my dear readers have had a great start to 2012.

I have a simple chicken curry for you today. The traditional Andhra Kodi Kura aka chicken curry has numerous versions. Each region within Andhra be it Konaseema, Telanagana,Coastal Andhra or Rayalaseema have their own version of chicken curry based on the cultural influence and available seasonal ingredients.

A few days ago, while sifting through my large collection of hand written recipes for a traditional style chicken curry, I found a family recipe for chicken curry given to me by a dear friend who belongs to Konaseema region of Andhra. I’m assuming that this version of chicken curry has its origin in Konaseema. One thing, I can assure you, dear reader that it is an absolute winner of a recipe. Makes for a great accompaniment with flavored rice, biryani or rotis.

Konaseema Kodi Kura ~ Chicken Curry Recipe

Prep time: 10 min

Cook time: 40 min

Yield: 5

Main Ingredients: Chicken Poppy seeds Sesame seeds

Ingredients

• Chicken: 1 kg, washed and cut into bite sized pieces
• Onions: 2 finely chopped
• Ginger garlic paste: 1 tbsp
• Green chillis: 2 slit length wise half way
• Tomato puree: 1 cup
• Turmeric powder: 1/2 tsp
• Red chili powder: 1 tsp
• Coriander powder: 1 tbsp
• Cumin powder: 1/4 tsp
• Coconut milk: 1 cup
• Garam masala powder: 1" dalchini, 1 green cardamom, 4 cloves finely ground
• Curry leaves: saute in a tsp of oil till crisp (for garnish)
• Salt: to taste
• Oil: 2 tbsps
• Dry roast and make a paste:
• Dry Red Chilies: 5-6
• Poppy Seeds: 1 tbsp
• Peanuts: fistful
• White Sesame Seeds: 1 tbsp

Method

1. Heat oil in a cooking vessel, add the onions and saute till pink. Add the green chillis, ginger-garlic paste and saute for 4 mts on medium heat.
2. Add the cleaned chicken pieces and cook on high heat for 5-6 mts, mixing once in a while.
3. Add the turmeric powder, coriander powder, cumin powder, red chili powder and salt, mix well.
4. Add the ground paste and tomato puree and mix. Reduce heat to medium, cook without lid for 7-8 mts.
5. Add half a cup of water and cook covered for 20-25 mts or till the chicken is cooked.
6. Add the coconut milk and cook without lid for a few minutes till you get the desired gravy consistency.
7. Finally add the garam masala pwd, mix well. Turn off heat.
8. Remove onto a serving bowl and garnish with curry leaves or fresh coriander leaves. Serve warm with steamed rice, rotis or flavored rice or pulao.

Tips

• You can follow the pressure cook method to quicken the cooking process. Once you add coconut milk, do not pressure cook. Let it cook without lid till you get the desired gravy consistency.