Tag Archives: gluten free

Chickpea, Radish, Cucumber and Pepper salad with herb vinaigrette

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Chickpea, Radish, Cucumber and Pepper salad with herb vinaigrette

We eat a lot of chickpeas in South Asia.  In cooked food, in fried fritters, in sauces and especially salads.  I wanted a quick and easy salad with a little crunch and some protein in it so it could double as a filling lunch and not merely a side dish.  I loved how this salad came together.  Perfect for a summer Saturday after a killer workout!

Mix together the vinaigrette ingredients and whisk together

Thinly slice all the veggies

Let it sit for a few minutes before enjoying

Chickpea, Radish, Cucumber and Pepper salad with herb vinaigrette 

1 14 oz can of chickpeas, drained and rinsed

1 English cucumber, thinly sliced

4 radishes, thinly sliced

1 yellow bell pepper, thinly sliced

1 cup of sweet 100 cherry tomatoes, sliced in half

Vinaigrette

3 tbsp pomegranate vinegar

1 tbsp honey

lemon zest and juice of 1 lemon

1 tbsp fresh chopped dill

2 tbsp flat leafed parsley, chopped

1 tsp dried basil

1/4 cup olive oil

fresh cracked pepper

salt to taste

Whisk together all the ingredients of the vinaigrette until an emulsion forms.  Toss together all the salad ingredients and pour dressing over the vegetables.  Let it sit for a few minutes before eating!

Balinese Style Eggs with Keffir Lime Leaves

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Balinese Style Eggs with Keffir Lime Leaves

There are many ways to cook eggs and I think I love every one I’ve encountered.  I like eggs.  They come through in a pinch, they are cheap and taste amazing in pretty much any type of dish from savory to sweet.  This particular recipe came from my older sister Rita.  She and her husband have lived in some amazing parts of the world.  Along the way, she’s picked up languages and recipes.  On our frequent phone conversations we often find ourselves discussing food and our various body parts and why they won’t defy gravity any longer.  This is one of the recipes that she insisted that I try,  telling me that it was “soooo good and soooo easy”.  I trust her judgement so I cooked it up following her directions and she was right.  It was delicious and very easy to make.  The Keffir lime leaves are the key ingredient in this dish.  It makes it rock and roll in your mouth.  This was such a hit at our house that Ryan, my eldest, wanted this to be one of menu items at his Mehndi.  Mehndi means “henna” and can also refer to the parties we have before a wedding.  Ryan and Marie’s Mehndi was the day before their wedding and we had a little over a 100 guests coming to our house.  So  I found myself making a batch of this recipe with 190 eggs.  I have never peeled that many eggs in my life and I hope to never do it again (even though I had help!).  You can pair this with some rice, pita bread or I’ve even mashed up the leftovers into a killer “egg salad” sandwich.

Place all ingredients except for eggs, sugar and keffir lime leaves in a blender and blend until smooth.

Pour tomato puree into hot oil

Add keffir lime leaves and simmer for about 10 minutes

Add eggs and simmer for another 5-6 minutes

Sauce will continue to thicken as it simmers

Balinese style eggs with Keffir Lime Leaves

Balinese Style Eggs with Keffir Lime Leaves

1 dozen eggs, boiled and peeled

4 roma tomatoes, rough chopped

3 tbsp tomato paste

5 cloves garlic

1 1/2 tsp turmeric

1 1/2 inch piece of fresh ginger

1 large onion

1 green chili

1 tsp red chili powder

1 tsp salt

1/2 cup water

8-9 keffir lime leaves

1/4 cup sugar or to taste

1/4 cup oil

In a blender mix together tomatoes, tomato paste, turmeric, garlic and ginger, onion, green chili and chili powder and blend until smooth.  Heat oil in a large saucepan and pour in the tomato mixture along with the keffir lime leaves.  Simmer for 10 minutes until the oil begins to separate out from the tomatoes.  Add sugar to balance out the acidity of the tomatoes, add in the water.  Cook another minute then add the eggs.  Cook another 5 minutes until all the flavors marry together. Take off heat.  Serve with rice, pita bread or naan.

Marshallese Style Grilled Chicken and henna tattoos

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Marshallese Style Grilled Chicken and henna tattoos

We had a little party last night.  It was only about 19 people if you counted all the kids.  For our house that’s not a lot of people. We almost always have more people than we actually invited. One year for Thanksgiving I invited 15 people and 55 people showed up.  How does that happen, you wonder?  Well, people bring people.  They know they’ll be welcome at our house so they bring their friends.  The only problem it sometimes poses is that I don’t know about it in advance.  It’s hard to feed 55 when you’re cooking for 15-20.  I have learned to always make extra for those unexpected (but welcome) guests.  Now my friends from the Marshall Islands, they know how to “partay”.  They routinely have get-togethers for large crowds.  There is no such thing as a small Marshallese gathering.  They celebrate EVERYTHING.  Oh, it’s Tuesday…let’s have a party.  They never miss a chance to live in community.  I love that about them as a people group as much as I love their grilled chicken.  Of course when I asked around for a recipe nobody could really quantify anything.  So, I decided to come up with my own concoction.  You’ll be happy to know that many Marshallese have eaten my chicken and given it the “NOD” of approval!

Come on over for some good food, good times and mehndi (henna tattoos).  There’s always room for a few extra people…

Flat leafed parsley, garlic, ginger, onion and brown sugar

Add toasted sesame seeds, a dash of chilli flakes, soy sauce, honey and mix

Marinate the chicken thighs in the refrigerator overnight

Grill at a medium temperature

They are sooo good!

Mehndi is an ancient art form using crushed up leaves from the henna tree. It is non-toxic and leaves a stain behind for 2-3 weeks.

My little effort on my friend Abbie’s shoulder

I always have a hard time doing designs on myself, never turns out good

Marshallese Style Grilled Chicken

10-12 bone-in chicken thighs with the skin off and visible fat trimmed

1 1/4 cup soy sauce

1/2 cup brown sugar

1/4 cup honey

1/2 bunch flat leafed parsley, chopped

1 whole garlic

2 inch piece of fresh ginger

1 small onion

dash of chilli flakes

2 tbsp toasted sesame seeds

Take the skin off the chicken thighs and trim all visible fat.  Wash and set aside.  Blend in a blender or processor garlic, ginger and onion  together.  In a bowl, mix together all ingredients before pouring in soy sauce, stir to incorporate well.  Pour over chicken and either place in a large ziplock bag and seal or put in an airtight container.  Marinate overnight in refrigerator.  Grill over medium heat and serve!

Romancing the Granola

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Romancing the Granola

I kind of have a soft spot for Granola.  You see, I had just stuffed my mouth full of some yogurt and granola in the university dining room.  I had misjudged how much my mouth could handle and the extreme chewiness of the granola so I was trying desperately to gnaw my way through like a chipmunk….when I saw HIM.  He had hazel eyes and long eye lashes and was wearing a dark green sweater.   It’s funny the memories that come up with certain smells, sounds or foods.  As I was getting all the ingredients together for this granola for Onjoli and I to have with our yogurt or just as a cereal, I was grinning to myself and thinking about that first “meeting”.  The best part of that encounter was what happened a few minutes later.  I finally gulped down the granola and decided that I should make myself memorable.  Earlier that week I had learned the English word “saunter” (I was trying to improve my English by learning and using new words everyday).  I understood “saunter” to be sort of like a supermodel walk down the catwalk.  Not accurate, but hey, I was 17 years old.  In my head I planned to “saunter” past this hunk of manhood in my female glory so he’d be amazed and wonder “who was that gorgeous woman?”  I was so busy “sauntering” that I ran into one of the closed doors of the cafeteria.  I mean a serious face plant on the door.

The plan did work, he did notice me, just not exactly in the way I was planning.  Something must have worked, because that was 28 years ago.  Next week we will celebrate 26 years of marriage!

I was inspired by the awesome Chef Connie and her recipe for granola (she has a great blog!).  The granola turned out fantastic and I know that each time I take a bite, I’ll smile just a bit.  Do you have food that brings back a flood of memories?  I’d love to hear it!

Mix the dry ingredients, spices and brown sugar together

Heat together the applesauce, maple syrup, honey and oil

Add the heated “sauce” to the dry mixture

Add the heated “sauce” to the dry mixture

Spread on a cookie sheet to bake making sure to stir every 10 minutes to keep it evenly browned

Chop up the dried fruits

Add dried fruit to cooked granola while it’s still warm and mix well

Delicious Granola

5 cups rolled oats

1 cup pecans, rough chopped

1 cup pumpkin seeds

1/2 cup flax seeds

1/2 cup raw peanuts, rough chopped

1 cup sunflower seeds, raw and unsalted

1/2 cup – 3/4 cup of any type of dried fruit you like—I used dates, apricots and dried cherries

1/4 cup brown sugar

2 tsp cinnamon

1/2 tsp cardamom powder

1 tsp ground ginger

1 tsp sea or kosher salt

3/4 cup unsweetened applesauce

1/3 cup maple syrup

1/4 cup honey

2 tbsp oil

Mix all the nuts, oats and seeds together (reserve the dried fruit for later) in a large pan or big bowl.  Add the spices, brown sugar and salt.   In a saucepan mix the applesauce, honey, maple syrup and oil and heat all the way through.  Pour over the dry ingredients and mix well.  Spread the mixture evenly on a parchment or Silpat lined cookie sheet in a pre-heated 350° oven.  Cook for 40-45 minutes but make sure and stir it every 10 minutes to brown it evenly.  Remove from oven and add in the dried fruits and mix well.  Cool completely and store in an airtight container.

Daal Makhani and exploding pressure cookers

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Daal Makhani and exploding pressure cookers

This is a hearty and creamy main dish kind of daal. Almost like a chili.   It is made with black lentils or Urad daal.  I used the split Urad daal which cooks a tad bit faster than the whole urad daal.  Most people who make this dish use a pressure cooker.  I don’t happen to own a pressure cooker because they scare me.  When I was about 12 years old we lived in Yemen.  My mom, unused to the altitude of San’aa (capital of Yemen) would  often use a pressure cooker to make most of our meals to save time. She did not understand the mechanics of the release valve and one day when the pressure cooker release valve broke, being a thrifty housewife, she decided to make a make-shift one out of flour and water paste. This created a miniature steam fueled bomb in the kitchen.  I was just coming home from school when the giant explosion sent me running into the kitchen area.  I found my mom among the carnage of raw goat meat, broken windows and dishes.   She looked at me with dazed eyes and said, “did we get bombed?”  She only suffered minor injuries but I have been scared of pressure cookers and certain types of goats ever since.  Even the sound is ominous like a large snake getting ready to strike….

Save yourself and make this daal in a plain old pan, just keep an eye on it and check the water level to make sure it doesn’t dry out.

The nutrient contents of the black lentils and kidney beans are tremendous.  Both are high in protein and the flavors can’t be beat. It is fantastic served with fresh, hot chappatis.  There is nothing quite like the combination.  You won’t miss the meat or the pressure cooker, I promise.

Split Urad daal (black lentils)

Cook the urad daal and kidney beans with water, salt, turmeric, onion and ginger for about 40-50 minutes and mash lightly with a potato masher

Add dry mango powder, garam masala powder and half and half to the daal and cook a few more minutes

In a little hot ghee add cumin seeds, red chilies and red chili powder. Stir to incorporate

Add hot, aromatic ghee to the daal. Mix and take off heat.

Serve hot with fresh chappatis

Daal Makhani

1 cup split black lentils (urad daal)

1/4 cup kidney beans, dry

1/2 onion, chopped

1 1/2 tsp grated ginger

1/2 tsp turmeric

1 tsp Amchur – dry mango powder

1 tsp salt

1/2 tsp cumin seeds

3-4 whole dried red chilies

1/2 tsp red chili powder

1/4 cup half and half

2 tbsp ghee – clarified butter

1/2 tsp garam masala

5-6 cups water

Wash the kidney beans and daal.  Soak in about 5-6 cups of water overnight.  Soaked daal will almost triple in volume.  In a large heavy bottomed pan add Urad daal, kidney beans, onions, salt, turmeric and ginger.  Add about 5 cups of water bring to boil.  After mixture has come to a boil, turn heat to low and cover.  Simmer for 30-40 minutes on a back burner, checking occasionally for water level and to stir so it doesn’t stick to the bottom.  When the daal and the beans are soft and tender, lightly mash it with a potato masher, you don’t want to use an immersion blender since the texture doesn’t need to be a puree, just slightly mashed.  Add a little more water if needed and cook an additional 5-6 minutes.  Add garam masala, dry mango powder and half and half and cook another 10 minutes on low heat.   Take daal off the heat and in a separate, small pan heat the ghee.  When ghee is nicely heated, add the dry red chilies, cumin seeds and red chili powder.  Stir quickly and pour the hot, aromatic ghee over the daal.  Stir to incorporate and serve with hot chappatis.

Radish Cucumber and Mango Salad with honey lime dressing

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Radish Cucumber and Mango Salad with honey lime dressing

I remember when I first came to live in the United States.  I was living with a wonderful American family on a farm in Idaho.  A big, huge change.  There were lots of fresh produce available of course, especially in the summer.  That’s when I was introduced to salads.  Don’t get me wrong, salads are eaten all over the world but usually not as a meal.  It’s almost always eaten as part of a meal, like a side dish or even a palate cleanser or like a condiment.  In North America the salad reigns as a meal.  That was a strange thing for me.  To eat an entire meal that was mostly raw.  I remember telling my mom about having a salad for dinner and she exclaimed in dismay, “can’t those people cook?”.  After I got over the initial shock, I grew to love salads.  I love the textures, the freshness and the variety.  They are never going to go over big in any part of South Asia as a meal but I’m winning people over, one at a time.

I had this just the other day.  It was great and refreshing after a hard workout!  Yes, Ma…I ate it as a meal.

Thinly sliced radishes, english cucumbers and some mangoes

Added the vinaigrette

Toss, chill and serve

Radish Cucumber and Mango Salad

4 fresh radishes, thinly sliced

1 English Cucumber, thinly sliced

1 Mango, cut into small bite sized pieces

3 tbsp fresh cilantro, chopped

Dressing

1 lime

1 tbsp honey

2 tsp spicy brown mustard

3 tbsp olive oil

1 tsp kosher salt

fresh cracked pepper

Thinly slice cucumber, radishes and mangoes and place in a medium sized bowl.  Add chopped cilantro.  In a separate bowl zest the lime and then juice the whole lime.  Add the rest of the dressing ingredients and whisk until a thick emulsion is created.  Pour over salad and toss.  Chill and serve.

Muttar Paneer and Tony Horton

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Muttar Paneer and Tony Horton

I’m well into the second week of P90X.  I am beginning to walk like the hunchback (or is it hump back?  I have a hunched hump) of Notre Dame when nobody is watching, dang that Tony Horton.  I try to straighten up and look buff whenever I think I’ll encounter other people.  I’m still laughing, joking and talking but it covers over some serious muscle pain.  I don’t remember being THIS sore the last cycle of P90X.  My daughter reminded me that was a few months ago and now I am OLDER.  Thanks, Onjoli.  My sister Rita is also doing P90X.  We live hundreds of miles apart but found time to laugh on the phone together over how hard it was to even blow dry our hair after doing a bunch of pull-ups.  I need something to look forward to at mealtimes while I get over the first few weeks of muscle pain (and misery).  I want comfort food (or my mom to cook for me)! Comfort food that won’t destroy all the hard work of working out.   Muttar Paneer  has all the flavors of a richer meat dish, like a Rogan Josh curry (that’s an awesome beef or lamb curry) but is pretty low in  fat while being high in protein.  Since I make my own paneer using 2% milk, it’s a lower fat version than the ones available through my cheese monger or  at the Indian grocer.  The spices used are very similar to what is used in making a lamb curry, making the flavor profile much richer.

I know when you look at the long list of spices, it can seem daunting but there is another piece of good news.  you can make the tomato and cashew based sauce ahead of time or in a bigger batch and freeze them in portioned freezer bags. When you’re ready to cook, you can take out a bag of sauce and add the garam masala and either lamb, beef or in this case the green peas and paneer to complete the rest of the currying process.  I have done that in the past, I just didn’t have any sauce in my freezer this time!

I have used whole spices in my Garam Masala again.  I beg you to use whole spices whenever you can, the taste is so much better, I promise.  I hope you try this out.  You’ll really enjoy the mini explosion of flavors in every bite and keep eating it and eating it….Oh, BTW, it goes great with Chappatis.

Saute cashews first in a little oil

Add onions, turmeric, garlic, ginger and salt and saute for 2-3 minutes

Add tomatoes and cook another 2-3 minutes

Blend the cooked tomato mixture in a food processor until smooth – you can make a big batch of this and freeze it if you like for future use.

Saute whole garam masala and cumin seeds in 2 tbsp oil until the cumin seeds are popping and everything is fragrant

Add tomato puree to the garam masala and simmer for about 10 minutes

Add green chilis, methi and green peas and cook another 5 minutes over low heat

Add cilantro, paneer and milk (or cream) and cook another 3 minutes before serving

Muttar Paneer with coconut rice

Muttar Paneer

4 tbsp oil

1 onion, chopped

1 cup frozen green peas

2 Roma tomatoes, chopped

1/2 tsp turmeric

1/2 tsp chili powder

1 tsp cumin powder

1 tsp coriander powder

5-6 raw cashews

5 garlic cloves, chopped

1 inch piece of ginger, grated

1/2 tsp cumin seeds

1-2 fresh green chilies

2 tsp Kasuri Methi (dried Fenugreek leaves)

handful of cilantro, chopped

1/4 cup milk with 1/2 tsp flour mixed in or you can use 1/4 cup heavy cream

Whole Garam Masala: 

5 green cardamom pods

1 stick cinnamon

2 bay leaves

5 whole cloves

salt to taste

Heat 2 tbsp oil and saute cashews, add in onion, salt, turmeric ginger and garlic and stir fry for about 2-3 minutes.  Add chopped tomatoes and cook another 2-3 minutes.  Blend this mixture in a blender or processor until smooth.   (Note: if you wanted to make extra sauce for future use, you could easily make a double or quadruple batch and freeze them in portioned freezer bags).  In the same pan used earlier, add the remaining oil and the whole garam masala spices and cumin seeds and stir fry until fragrant, about 2 minutes. Add the tomato mixture and simmer covered on low heat for about 8-10 minutes until all the flavors are well blended.  You can adjust with a little water.  Into the sauce add the peas, green chilies and the dried fenugreek leaves (fresh would be great if you can get it, not as pungent) cook for about 2 minutes until peas are tender then add the paneer, milk and flour mixture or cream and cilantro.  Heat all the way through, should take another 2 minutes or so and serve hot with plain brown basmati rice or chappatis.

Coconut Fried Rice – Delicious anytime!

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Coconut Fried Rice – Delicious anytime!

This Coconut Rice is super tasty and originates from the Southern part of India.  Most places that grow coconut has some kind of a coconut rice recipe.  Jamaicans have a coconut rice recipe where the coconut milk is used directly with the rice and it’s a rich, sweet rice.  Marshall Islanders make shredded coconut and white rice balls that are very popular and eaten with savory foods even though the rice balls are quite sweet tasting.  The tastes, styles and flavors are as varied as the locales coconuts are grown in.  I really enjoy this South Indian version because it has a wonderful crunch not only from the nuts but from the lentils that are stir fried .  The toasted coconut adds depth, texture and tastes heavenly.  This rice is very versatile.  I’ve paired it with Indonesian style chicken or with Chicken satay or to make my “Caribbean style rice bowl” (recipe to follow soon).  Hope you like it!

Split Black lentils (Urad daal), yellow lentils (Bangla Chana daal)

Saute chilies, lentils, mustard and cumin seeds in hot oil for a few minutes

Add cashews and desiccated coconut and stir fry until coconut is toasted and light brown in color

Add rice toss and serve

Coconut Rice

4 cups cooked rice (I used Basmati rice, any long grain rice will work)

2 cups desiccated unsweetened coconut (finely shredded)

4 dried red chilis

1 tablespoon split Urad daal (black lentils)

1 tablespoon Bangla Chana daal (yellow lentils)

1 tsp salt

1/2 tsp black mustard seeds

1 tsp cumin seeds

1/3 cup raw peanuts or cashews

3 tbs oil

In a wok or large skillet heat the oil and add the lentils, mustard, cumin seeds, salt.  Stir fry for a few minutes until flavors are released.  Add the nuts and stir fry another minute or so then add coconut and cook about 2 minutes.  Coconut will start becoming toasted and start smelling wonderful. Add the  rice and stir fry gently to incorporate.  Serve warm.  Great as a leftover by itself or with other dishes.

It’s Chicken Satay time!

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It’s Chicken Satay time!

I am doing a shout out to my former student “Nate”. He mentioned several times in class how much he loves to grill and I promised him some Indonesian/Thai inspired food…. so here it is Nate!! Not only are these Chicken Satays very quick and easy to do, they are high in flavor and low in fat.  Perfect accompaniment for our summer workouts.  (I should mention that we’re almost done with our first week of P90x and Insanity and I’ve lost 1 1/2 pounds so far….13 1/2 to go!).

I should mention that I always prefer to use chicken thighs over chicken breast because they have a lot more flavor and they are a lot cheaper too.  You can buy boneless, skinless chicken thighs or you can easily de-bone the chicken thighs at home.  All you need is a sharp knife and the ability to cut along the edges of the bone and you’re done!!

The secret to this dish of course is the sauce.  I love how this sauce turns out.  I could eat it by the spoonful but then I’d have to work out some more.  Please do use the Sweet Soy Sauce instead of the regular soy sauce.  If you must use regular soy sauce then choose the low sodium kind and use only 1/8 cup otherwise your sauce will be very salty.  This is great as an appetizer or a main dish served with Coconut Fried Rice and a fresh crunchy salad.  We also ate other veggies dipped in the sauce along with our chicken!

Place all the ingredients for the sauce directly into the pan and heat over medium heat

Divide the sauce, one for dipping and the other for basting!

Place chicken skewers on grill and cook for 6-8 minutes turning over once.

Baste during the grilling process with the sauce

Serve with the reserved sauce

Chicken Satay with peanut sauce

Chicken Satay

4 boneless, skinless chicken thighs cut into strips

1/2 cup natural peanut butter (or you can grind up some peanuts) – I like chunky

1/2 cup water

1/4 cup sweet soy sauce

3 tablespoons lemon juice

1 tablespoon honey

1 tablespoon firmly packed brown sugar

3/4 tsp ground ginger

1/2 tsp crushed red pepper flakes

3 garlic cloves, minced

scallion, diced (for garnish)

In a saucepan place all ingredients except chicken and scallion.  Cook over medium heat until sauce is bubbly.  Take off heat and cool sauce.  Divide sauce into two parts.

Cut chicken into 1″ inch long strips and thread onto skewers.  If using bamboo skewers make sure you soak them before hand so they don’t burn and fall off.  Spray chicken with non-stick cooking spray and place on hot grill (about 300-350 degrees) cook for 6-10 minutes covered,  turning once.  Baste with half of the sauce (make sure the dipping portion is never in contact with the raw chicken) during the grilling process and serve with remaining sauce garnished with sliced scallions.   The sauce is also fantastic for dipping carrots, cucumbers and other fresh veggies as well.

10 Minute Tilapia Curry

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10 Minute Tilapia Curry

People in Bangladesh eat a LOT of fish.  Especially fresh water fish.  Fish are such a commonly eaten item, we even use it in colloquial language  - for instance if you’re inviting someone over for a casual meal you say, “come on over, we’re just having bhaat maach (fish and rice)” – it’s our equivalent of a backyard BBQ.  Because fish are available all year long, we have a lot of different ways of cooking them. Most of the fish usually enjoyed in Bangladesh are not available here, so I make do with whatever fresh water fish I can find.  Tilapia is just such a fish.  Tilapia is mild (no fishy taste here) and when filleted, it cooks very quickly.  I came up with a “Bosa Maach” recipe for Tilapia or Swai fillets.    “Bosa Maach” literally translated means “Sitting Fish”. All the spices are mixed with the fish in the pan then covered and cooked with no stirring, letting it “sit” in the resulting gravy.  This is especially helpful for Tilapia or Swai fillets since they are so tender, they tend to break easily if overly handled or stirred.  From start to finish, it literally takes 10 minutes to have this dish completed.  I made it last night before leaving the house in a hurry to teach a class.  I even had time to spare.  It was the perfect accompaniment to the Quinoa and Lentil salad.

Place all ingredients in a 10-12″ skillet

Mix everything together, cover and cook over medium heat for 6 minutes

After 6 minutes of cooking, gently flip the fish over and add water. Cover and cook another 3 minutes

Tilapia curry

10 Minute Tilapia Curry

4 Tilapia Fillets, cut in halves

1 small bunch cilantro leaves, chopped

1/2 can diced tomatoes

1 tsp cumin seeds

1/2 tsp red chili powder

2 tsp garlic and ginger paste (I keep a 1:1 ratio of garlic and ginger blended in the fridge in a mason jar)

1 tbsp mustard oil

3 tbsp canola oil

1/2 tsp turmeric

1/2 tsp cumin powder

1/4 to 1/2 cup water

Wash the fish fillets and cut them in half lengthwise.  In a 12″ skillet, place the fish and all the other ingredients and mix together gently with your hands.  Cover and place over medium heat for 6 minutes.  Uncover and gently flip fish over and add 1/4 to 1/2 cup water depending on how much gravy you desire.  Cover and cook another 3 minutes.  Serve with curried quinoa and lentil salad or plain white rice.