For garnish

wedges oflemon

If you get the crawfish in a solid block of ice, thaw out by soaking in cold water. If you use hot water you will find that the fish will cloud over and some of the flavour will be lost.

Meanwhile, prepare the sauce for the marination. Put the yogurt and vinegar into a liquidiser together with the salt, pepper, paprika, chilli powder, garam masala and fenugreek. Liquidise until a smooth sauce is obtained. More red colouring should be added until the sauce is quite red.

Put to one side and turn your attention to the crawfish which should by now have separated. The heads are usually removed by the fishmonger and the body left with six legs dangling from the shell. If the head has been left on, simply cut this off with a sharp knife. Now pull off the legs and the central section of the shell by inserting your thumb under the shell where the legs were. The tail part of the shell should now pull off along with the front part of the shell. Now remove the sand tract which runs along the animal longways. It is essential to do this otherwise a completely new texture is given to the dish! Try not to break the fish up too much when doing this.

Now immerse in the sauce and marinate for about 2 days.

The traditional way of cooking this is in a tandoor on skewers but you can use an ordinary charcoal barbecue or a grill. As with any tandoori cooking, the emphasis must be on thorough cooking so it is important not to have the heat too high. One of the pitfalls of this dish is to allow the fish to dry out so try to serve it as freshly cooked as possible. You will find for quantity that about three crawfish per person is adequate but of course you can adjust this according to your generosity and pocket.

6 Serve garnished with lemon, A salad and any aubergine dish make good accompaniments.

PASAND A

This dish is to be found more in Pakistan than in India as of course, 1 lindus will not cat beef. It is very similar to roghan gosht in its preparation but as the quality of beef in India is usually inferior to that oflamb, the authentic recipe calls for a period of marination. When using a tough piece of meat, marination can last anything up to six days but with a relatively tender cut of meat the marination need only take 24 hours.

imperial/metric I lb /450 g. lean beef

1 ^ teaspoons salt

2 large onions

8 OZ./225 g. ghee 2 0Z./50 g, fresh ginger 4 cloves garlic 2 teaspoons coriander powder l teaspoon garam masala

1 teaspoon chilli powder

2 teaspoons paprika

\ teaspoon cummin seed powder 2 teaspoons turmeric

AMERICAN

1 lb. lean beef teaspoons salt cups yogurt

2 large onions [ cup ghee

1 cup sliced fresh ginger 4 cloves garlic

2 teaspoons coriander powder

1 teaspoon garam masala j teaspoon chili powder

2 teaspoons paprika pepper

1 teaspoon cummin seed powder

2 teaspoons turmeric

1 Cut the beef into i-inch thick slices. Then tenderise the meat which you can do either by using a mechanical tenderising machine or simply by laying the meat on your worktop and using a mallet.

2 Then rub the salt into the meat and marinate it in the yogurt for 24 hours or longer if possible.

3 With the marination complete, take a large, heavy pot and fry the onions until golden brown in the ghee. Then slice the ginger and the garlic and add to the saucepan with the rest of the spices. Stir well until you have a beautifully aromatic saucc.

4 All that remains is to add the meat along with the yogurt and cook very gently until tender. This will take from | hour to hours.

KOFTA CURRY Curried meat balls

This dish is nearly always found at Indian parties, notably wedding feasts. This is because it is cheap to produce and it goes well with the other great 'filler-up* - rice. If you have never cooked Indian food before, this is probably the best dish to start with.

[mpebiai./methic llb./4so g. raw minced meat

1 lb./450 g. onions 6 cloves garlic 1 oz.j25 g. parsley

1 egg oil for deep frying 4 oz./100 g. ghee

2 teaspoons salt i teaspoon chilli powder 1 teaspoon ground black pepper

1 teaspoon cummin seed powder

2 teaspoons garam masala 2 teaspoons paprika

L teaspoon turmeric 2 oz,/50 g. fresh ginger I pint/3 dl. yogurt

AMERICAN

I lb. raw ground meat t lb. onions 6 cloves garlic J cup chopped parsley

I egg oil for deep frying

1 cup ghee

2 teaspoons salt

[ teaspoon chili powder t teaspoon ground black pepper

1 teaspoon cummin seed powder

2 teaspoons garam masala

2 teaspoons paprika pepper 1 teaspoon turmeric £ cup chopped fresh ginger cups yogurt

1 Re-pass the minced meat through a mincer with half the onions, three cloves of garlic and the parsley.

2 Take the resulting mixture, add the egg and mix well with the hands. Form into [-inch diameter balls.

3 Deep-fry the balls for 2 minutes in hot oil.

4 Slice the remaining onions and fry in the ghee until golden brown,

5 Add the spices and stir well for to minutes.

6 Then add the meat balls and simmer for 30 minutes turning the balls frequently to ensure that they do not stick to the bottom of the pot.

7 After 30 minutes add the yogurt and simmer for a further 30 minutes, stirring well.

Illustrated on pages ¡6 and 57.

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