Saturday, October 8, 2011

Indian food. Lentil soup and Spicy curry fish

My boyfriend, his dad and I have been watching Bizzard Foods with Andrew Zimmerman where he visited India. My boyfriend started craving Indian food and asked if I can make it for him. I decided to make him  lentil soup and spicy curry fish serve with curry naan bread. It might sound like curry overload but it actually all complimented very well. If you are looking for something simple and fast I would recommend the lentil soup. The fish curry had a lot of preparation, but it was worth it. Enjoy!

Recipe for Lentil soup

You need:

  • Tomato (chopped)
  • 4 cups of water
  • Lentil
  • 4 teaspoon Rasam powder or curry and tumeric powder
  • 1 teaspoon salt
  • Juice of 1 lime and extra for wedges
  • Cilantro
  • Black pepper for taste


    1.  Boil the water. Add spices and salt. Reduce water to simmer when it reaches to a boil. Add the lentils and cook until desire texture.
    2. Add lime juice and cilantro. Cook for another 5 mins and garnish with lime wedges and cilantro                                                                                                                                          


Prep time: 20 minutes Cook time: 35 minutes
4 servings

For the marinade:

  • 2 teaspoons Dijon mustard
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons canola oil
You need:
  • 4 white fish fillets
  • 1 onion, coarsely chopped
  • 4 cloves garlic, roughly chopped
  • 1 (1 inch) piece fresh ginger root, peeled and chopped
  • 5 cashew halves
  • 1 tablespoon canola oil
  • 2 teaspoons cayenne pepper, or to taste
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1/2 cup chopped tomato
  • 1/4 cup vegetable broth
  • 1/4 cup chopped fresh cilantro


    1.  Mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl. Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.
    2. Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
    3. Preheat an oven to 350 degrees F (175 degrees C).
    4. Heat 1 tablespoon of canola oil in a skillet over medium-low heat. Stir in the prepared paste; cook and stir for a minute or two. Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. Cook and stir for an additional five minutes. Stir in the chopped tomato and vegetable broth.
    5. Arrange the fish fillets in a baking dish, discarding any extra marinade. Top the fish with the sauce, cover the baking dish, and bake in the preheated oven until the fish flakes easily with a fork, about 30 minutes. Garnish with chopped cilantro.