Coconut, Mackerel Curry

Servings: 6
Preparation Time: 30 minutes

Ingredients:

• 6 large mackerels
• salt for rubbing on fish
• turmeric for rubbing on fish
• 2 medium onions
• 2 tablespoons coconut oil
• 10–12 dry red chilis
• 1 teaspoon coriander seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• 2 tablespoons rice
• 2 tablespoons plus 1/2 teaspoon urad dal
• 1 cup shredded coconut
• 2 teaspoons turmeric powder
• marble size ball tamarind
• salt to taste

Directions:

Clean the fish, descale, and cut each into 3 pieces. Apply salt and turmeric to the fish pieces and set aside for 30 minutes.

Slice 1 onion and chop the other, and keep aside.

On a heated skillet, add 1 tablespoon coconut oil. Roast chilis and coriander seeds on medium heat until fragrant, and keep aside. On the same skillet, roast mustard seeds, fenugreek seeds, rice, and urad dal until fragrant, and set aside.

Using the same skillet, add another teaspoon of coconut oil and sauté sliced onion until translucent. Add shredded coconut and toast until coconut changes its color to brown. Add turmeric powder and fry for another minute, and then set aside.

In a food processor, combine toasted coconut, sautéed onion, roasted coriander seeds, tamarind, and dry red chilis using a little water into a very fine paste. Next, add roasted mustard seeds, fenugreek seeds, rice, and urad dal and process for a couple seconds more.

In a saucepan, heat one teaspoon coconut oil and add the contents of the food processor.

Next, add chopped onion and fry till golden. Add ground masala paste and sauté for a minute or two. Add a little water, but do not make it runny. The consistency of the curry should not be very thin. Add marinated fish.

Cook on medium high heat until it boils. Stir occasionally, taking care not to break the fish.

Once it reaches a boil, reduce heat to low and simmer for 10 minutes. Add salt to taste.

Remove from heat and serve with steaming hot rice.

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Oyster Curry

Servings: 4
Preparation Time: 25 minutes

Ingredients:

• 2 tablespoons olive oil
• 4–5 dry red chilies
• 1/2 tablespoon coriander seeds
• 5–6 peppercorns
• 5–6 cloves
• 1 large onion, sliced
• 2–3 cloves garlic, pressed
• 1/2 cup dried coconut
• 1 teaspoon fennel seeds
• 1 teaspoon turmeric powder
• 1 marble sized tamarind ball*
• 1 1/2 cups small oysters
• salt, to taste

Directions:

Heat one tablespoon of the olive oil in a skillet and fry all of the dry spices except fennel seeds for about a minute or until a nice aroma comes out, being careful not to burn the spices.

Add onions, garlic, and the other tablespoon of olive oil, then fry on medium-high heat until they change color and become light brown. Adjust heat to low. Add dried coconut and fry until coconut turns brown. Add fennel seeds and turmeric powder and fry for 1 more minute.

Grind all the fried ingredients with tamarind ball and 1/2 cup water to make smooth paste.

Wash the oysters 3–4 times. If you buy big oysters, cut them into halves.

Heat a heavy-bottomed vessel, add paste, and let it cook on low heat for 5 minutes.

Now add oysters and a little water. Mix and let it come to boil.

Reduce heat to low let simmer for 8–10 minutes.

Add salt and switch off the stove.

Serve with steamed rice.

*Search the internet for a recipe to make tamarind balls.

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Vietnamese Chicken Curry

Servings: 8–10
Preparation Time:  1–1 1/2 hours

Ingredients:

Optional:

• annatto seed oil (For a more authentic dish, the oil gives an attractive red color and slight nutty flavor.)
• 3 tablespoons annatto seed
• 3 tablespoons coconut oil

• 4 tablespoons coconut oil, divided
• 1/2 pound potatoes
• 1/2 pound sweet potatoes
• 2 large carrots, peeled and cut into 2–3-inch pieces
• 1 whole chicken (4–5 pounds), cut into 2–3-inch pieces
• 1 big onion, chopped
• 4 cloves garlic, chopped
• 4 tablespoons curry powder
• 2 stalks of lemongrass, cut into 3–4 inches lengthwise, smashed/bruised to release more fragrance
• 1 teaspoon salt
• 2 cups coconut milk*
• 3 cups chicken stock
• 3–4 bay leaves
• 2 teaspoons good black pepper
• 1 teaspoon sugar

Chicken Dipping Sauce:

• 1 1/2 tablespoons sea salt
• 1 1/2 tablespoons good black pepper
• juice of half a lime

• cilantro, for garnish
• Thai chilies, for garnish
• toasted baguettes or steamed white rice

Directions:

For Annatto Oil (if using): Heat oil in a pan on medium-low heat. Add annatto seeds and stir. As you keep stirring, the seeds will release a rich red color. Strain and discard the seeds. Be careful of the hot oil!

Heat 3 tablespoons coconut oil in a pan on medium heat. Stir-fry potatoes, sweet potatoes, and carrots until lightly browned. Remove from heat.

Heat 1 tablespoon coconut oil in a deep pot on medium heat. Stir-fry onion, garlic, curry powder, and lemongrass until fragrant. Add in annatto oil (if using), chicken, and salt and fry until brown. (Lower heat if needed)

Add coconut milk, chicken stock, and bay leaves into the pot. Adjust the amount and ratio of coconut milk and stock on your preference. For a creamier, more decadent curry, add 3 cups of coconut milk to 2 cups of stock and vice versa. Add more or less liquid depending on whether you prefer curry with more sauce/broth or less.

Add potatoes, sweet potatoes, carrots. Everything should be submerged in the stock.

Bring curry into a boil and reduce heat to low and simmer for 45–60 minutes or until the chicken, potatoes, and carrots are tender and stock has reduced.

Add salt, pepper, and/or sugar to your taste.

Garnish with cilantro and red Thai chilies. Serve hot with toasted baguettes or steamed white rice or rice noodles.

For the dipping sauce, combine everything and stir.

* For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

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