Balti Shrimps in Hot Sauce

This sizzling shrimp dish is cooked in a fiery hot and spicy sauce. Not only does this sauce contain chili powder, it is enhanced further by the addition of ground green chilies mixed with other spices. If the heat gets too much for anyone with a delicate palate, the addition of Raita will help to soften the piquant flavor.

Recipe: (Serves 4)

2 medium onions, roughly chopped
2 tablespoons tomato puree (paste)
1 teaspoon ground coriander
1/4 teaspoon turmeric
1 teaspoon chili powder
2 medium fresh green chilies
3 tablespoons chopped fresh coriander (cilantro)
2 tablespoons lemon juice
1 teaspoon salt
3 tablespoons corn oil
16 cooked jumbo shrimps (king prawns)
1 fresh green chili, chopped (optional)


Method:

Put the onions, tomato puree (paste), ground coriander, turmeric, chili powder, 2 whole green chilies, 2 tablespoons of the fresh coriander (cilantro), the lemon juice and salt into the bowl of a food processor. Process for about 1 minute. If the mixture seems too thick add a little water to loosen it.

Heat the oil in a deep round-bottomed frying pan (skillet). Lower the heat slightly and add the spice mixture. Fry the mixture for 3-5 minutes or until the sauce has thickened slightly. Add the shrimps and stir-fry quickly over a medium heat.

As soon as the shrimps are heated through, transfer them to a serving dish and garnish with the rest of the fresh coriander and the chopped green chili, if using. Serve immediately while still hot.

Bombay Chicken and Rice

Recipe :

* 1 cup uncooked long-grain white rice
* 6 ounces diced dried mixed fruit
* 1/2 cup chopped onion
* 1 1/2 teaspoons sugar
* 1 teaspoon salt
* 2 cups water
* 1 (3 pound) chicken, cut into pieces
* 2 tablespoons butter, melted
* 4 teaspoons curry powder, divided
* 1/2 teaspoon paprika

Method

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.

3. Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.

Duck Breasts with Chili and Lime

These duck breasts are wonderfully complemented by the lime marinade and plum jelly. The acidity of the lime cuts through the richness of the duck beautifully. Duck is a very fatty meat, so make sure that you drain off as much excess fat as you can during cooking.

Ingredients: (Serves 4)

4 boneless duck breasts
1 teaspoon vegetable oil
1/2 cup chicken stock
2 tablespoons plum jelly
Salt and pepper to taste

Marinade:

2 garlic cloves, crushed
4 teaspoons brown sugar
3 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon chili sauce

To serve:

Mixed salad greens
Freshly cooked rice.

Method:

To make the marinade, mix together the garlic, sugar, lime juice, and the soy and chili sauces. Using a small sharp knife, cut deep slashes in the skin of the duck breasts to make a diamond pattern. Place the duck breasts in a wide, nonmetallic dish. Spoon the marinade over the duck breasts, turning well to coat them evenly in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 3 hours, or overnight.

Drain the duck, reserving the marinade. Heat a large, heavy-bottom pan until very hot and brush with the oil. Add the duck breasts, skin-side down, and cook for 4-5 minutes until the skin is browned and crisp. Pour off the excess fat.

Turn the duck breasts and cook on the other side for 2-3 minutes to brown. Add the reserved marinade, stock and jelly and let simmer for about 2 minutes. Adjust the seasoning to taste and serve hot, with the juices spooned over the meat, salad greens, and freshly cooked rice.

Thai Cellophane Noodle Soup

The Thai noodles used in this soup go by various names: glass noodles, cellophane noodles, bean thread or transparent noodles. They are made from mung bean flour, and are especially valued for their brittle texture. You could get these noodles from your local Asian stores. As for dried lily buds, they are the unopened flowers of day lilies. They must always be soaked in warm water before use.

Recipe: (Serves 4)

4 large dried shiitake mushrooms
15 g/0.5 oz dried lily buds
0.5 cucumber, coarsely chopped
2 garlic cloves, halved
90 g/3.5 oz white cabbage, chopped
1.2 liters/2 pints/5 cups boiling water
115 g/4 oz cellophane noodles
30 ml/2 tablespoons soy sauce
15 ml/1 tablespoon palm sugar or light muscovado (brown) sugar
90 g/3.5 oz block silken tofu, diced
Fresh coriander (cilantro), to garnish

Method:

1. Soak the shiitake mushrooms and dried lily buds in two separate bowls of warm water for 30 minutes.

2. Meanwhile, put the chopped cucumber, garlic and cabbage in a food processor or blender and process to a smooth paste. Scrape the mixture into a large pan and add the measured boiling water.

3. Bring to the boil, then reduce the heat and cook for 2 minutes, stirring the mixture occasionally. Strain this warm stock into another pan, return to a low heat and gently bring to simmering point.

4. Drain the soaked lily buds, rinse under cold running water, then drain again. Cut off any hard ends. Add the lily buds to the stock with the noodles, soy sauce and sugar and cook for 5 minutes more.

5. Strain the liquid from the soaked mushrooms into the soup. Discard the mushroom stems, then slice the caps. Divide them and the tofu among four bowls. Pour the soup over, garnish with fresh coriander leaves and serve.

Thai Styled Lentil and Coconut Soup

Hot, spicy and richly flavored, this substantial soup is almost a meal in itself. If you are really hungry, serve with chunks of warmed naan bread or thick slices of toast. You can also use canned coconut milk but shake it before opening. This ensures that the layers of milk are well combined.

Recipe: (Serves 4)

30 ml/2 tablespoons sunflower oil
2 red onions, finely chopped
1 bird's eye chili, seeded and finely sliced
2 garlic cloves, chopped
2.5 cm/1 in piece fresh lemon grass, outer layers removed and inside finely sliced
200 g/7 oz/scant 1 cup red lentils, rinsed
5 ml/1 teaspoon ground coriander
5 ml/1 teaspoon paprika
400 ml/14 fl oz coconut milk
Juice of 1 lime
3 spring onions (scallions), chopped
20 g/0.75 oz/scant 1 cup fresh coriander (cilantro), finely chopped
Salt and freshly ground black pepper, to taste

Method:
1. Heat the oil in a large pan and add the onions, chili, garlic and lemon grass. Cook for 5 minutes or until the onions have softened but not browned, stirring occasionally.

2. Add the lentils and spices. Pour in the coconut milk and 900 ml/1.5 pts water, and stir. Bring to the boil, reduce the heat and simmer for 40-45 minutes, until the lentils are soft.

3. Pour in the lime juice and add the spring onions and coriander, reserving a little of each for the garnish. Season, ladle into bowls and garnish. Serve.

Sour Carp with Tamarind, Galangal, Coriander and Basil

This northern Vietnamese-style dish, made using the local river carp, is traditionally served with noodles or rice wrappers, which are folded around the fish before dipping into a sauce. Alternatively, you could simply toss the cooked fish in the herbs and serve with rice and a salad. Any freshwater fish can be used for this recipe but, because it is stirred in a wok, you will need one with firm, thick flesh. Allow plenty of time for the fish to marinate.

Recipe: (Serves 4)

500 g/1.25 lb carp fillets, cut into 3 or 4 pieces
30 ml/2 tablespoons sesame or vegetable oil
10 ml/2 teaspoons ground turmeric
1 small bunch each of fresh coriander (cilantro) and basil, stalks removed
20 rice wrappers or lettuce leaves
Nuoc mam or other dipping sauce, to serve

For the marinade:

30 ml/2 tablespoons tamarind paste
15 ml/1 tablespoon soy sauce
Juice of 1 lime
1 green or red Thai chili, finely chopped
2.5 cm/1 in galangal root, peeled and grated
A few sprigs of fresh coriander, leaves finely chopped

Method:

Prepare the marinade by mixing together all the marinade ingredients in a bowl. Toss the fish pieces in the marinade, cover with clear film (plastic wrap) and chill in the refrigerator for at least 6 hours, or overnight.

Lift the pieces of fish out of the marinade and lay them on a plate. Heat a wok or heavy pan, add the oil and stir in the turmeric. Working quickly, so that the turmeric doesn't burn, add the fish pieces, gently moving them around the wok for 2-3 minutes. Add any remaining marinade to the pan and cook for a further 2-3 minutes, or until the pieces of fish are cooked through.

To serve, put the coriander and basil leaves into a small bowl, arrange the rice wrappers or lettuce leaves on a plate, and pour the dipping sauce into a bowl. Tip the cooked fish on to a serving dish and serve immediately with the herbs, rice papers and dipping sauce. To eat, tear off a bitesize piece of fish, place it on a wrapper with a few herb leaves, fold it up into a little roll, then dip it into the sauce.