Curry Recipes

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Makhani Fish Curry Recipe Recipe

Makhani Fish Curry Recipe

02.15.12 by Jackie

I only cook fish when I can find extremely fresh product at the market. I discovered some wonderful looking king mackerel at the Asian market that I just had to bring home. Mackerel is a tasty fish packed with essential, healthy, fatty acids.

Instead of a drizzle of nước mắm (fermented fish sauce), I pan-fried the fish steaks and then simmered them in an Indian spiced, buttery sauce called makhani curry. I love this sauce; it's creamy and very flavorful due to the use of garam masala. If mackerel isn't your thing, you could replace it with other fish or go the more traditional way with chicken. It's just as delicious.


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Onion Masala Manicotti Pasta Recipe (+Giveaway) Recipe

I came up with this new dish after I received masala marinara pasta sauce from our friend Dave of DavesGourmet.com. This special sauce was the winner of the Sofi Award for outstanding pasta sauce in 2010. The sauce is very creative and definitely has a South Asian flair with hints of ginger, coconut and kaffir lime leaves. It's a must try.

Since the sauce itself is a fusion of cultures, I thought it would be fun to continue the theme and make an Italian pasta dish with Indian flavors. I made Indian-style pearl onions cooked in onion masala sauce, called dopiaza. I used that mixture to flavor manicotti stuffed with ricotta cheese and a generous helping of French triple cream cheese. If that sounds a bit decadent to you, well, it is!

If you're itching to try the sauce I used in this dish, Dave's Gourmet kindly agreed to be a part of our 25 days of giveaways. For a chance at winning, just go to our 25 Days of Giveaways page and enter. We'll announce the winner tomorrow!

Make sure you're a fan of PhamFatale Facebook fan page and Dave's Gourmet or follow @Phamfatalecom and tweet about this giveaway. To make it easy, you can just copy and paste this tweet if you’d like: "Dave's Gourmet Pasta Sauce #HolidayGiveaway from @Phamfatalecom and @DavesGourmet: http://bit.ly/vVk4L8".


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Paneer Masala Pizza (Indian Style Pizza Recipe) Recipe

I ventured into the world of fusion and decided to break the rules by making pizza with Indian toppings. I prepared a traditional paneer butter masala with a mixture of flavorful, bold spices. I used the spicy sauce as the primary flavor for the pizza. In addition, I sprinkled a little Parmesan cheese to hold everything together and finished it with fresh cilantro.

The trick to coming up with your own fusion dishes is to use one recipe as the “base” and then replace a key ingredient with something from another culture. The sauce and cheese used on pizza are perfect targets and paneer butter masala takes care of both. If you wanted to make it even more Indian, you could replace the pizza crust with a naan. It’s a great way to introduce new foods to kids in a way that’s familiar but fresh.


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Korma Curry Recipe: Goat Meat with Okra Recipe

Goat korma with okra is a spicy Indian curry dish. We usually serve it when my husband Lulu's family comes over for dinner as the rest of his family isn't vegetarian. To the Western palate, goat meat and okra wouldn't be an obvious choice of ingredients but they're very complementary.

To certain people, goat meat can have a strong taste, but I find that the meat at my local Indian market tastes wonderful and is very tender. Okra has a bad reputation as well due to its texture once boiled. I personally love this dish and could eat it by the pound, dipping rotis (Indian flat bread) in the spicy gravy sauce. At the very least, it’s a dish that will broaden your horizons.


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Vegetarian Nihari (Spicy Tofu Recipe) Recipe

One of my most favorite Indian dishes is nihari. It's a goat (or any other meat) stew dish. It's spicy, flavorful and the meat is extremely tender. I love dipping naans (flat Indian bread) in the sauce. But I always end up feeling so bad when I see my husband Lulu, who is a vegetarian, staring at me. So this time, I also made a tofu version using the same gravy sauce.

I chose medium-firm tofu and Japanese eggplants and deep-fried them. The texture is perfect once they are soaked in the spicy sauce. I also added broccoli for a balanced meal. The advantage of the veggie version is it's just as tasty, much healthier (I omitted the bhaghar, a typical final layer of red oil in a lot of Indian dishes) and it cooks a lot faster than the meat version.


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