curry Archives : Soni's Food

Salmon Yoghurt Curry

06 | 12 | 2018
By Soni Sinha

Curry is the ultimate comfort food! In these harsh and bitter cold days nothing beats a warm bowl full of homemade curry and rice!From the moment you start cooking, the emanating redolence of warm spices fill the air resulting in hunger pangs all around!The aroma, the vibrant color and the unbeatable flavor of a good curry is a food lover’s ultimate joy. Its no wonder that a curry is so loved by people everywhere.If you’re a curry lover then this easy recipe will blow you away with its deliciousness. I’m sharing with you my Salmon yoghurt curry that I’ve learnt from my Dad and cook it all the time.If you don’t like Salmon, then Arctic Char or Tilapia will also work well.

I used my latest kitchen addition (my new Air Fryer) to fry the fish first before adding it into the sauce. I loved how the fish cubes developed a lovely golden color without the use of too much oil (I just drizzled a few drops) in a matter of minutes and I couldn’t resist eating a couple just on their own! The Air Fryer does a good job of cooking things really fast and I like using it. I will be trying more Air Fryer recipes and sharing it with you.

This curry does require a few ingredients from your Indian grocers like nigella seeds and Kashmiri chilies. The Kashmiri chilies are non-spicy and just used to give that vibrant color to the sauce. The yoghurt is added towards the end of the cooking and make sure to keep stirring it until its nicely incorporated into the curry and does not curdle.

The aromatic nigella seeds, cardamom and cinnamon are the first ingredients that flavor the oil. Some onions, ginger, cumin and coriander go next adding the next layers of flavor to this dish. Once the sauce simmers away its time to add the perfectly golden Salmon cubes and they don’t take long to come together since they’re already cooked in the air fryer.The resulting curry is a harmonious blend of wonderful spices with Salmon that’s sure to satiate your taste buds. Enjoy!

Here are a few other curries that you can try!
Easy Indian Chicken Curry
Pumpkin Masala
Paneer Tikka Masala
Chicken Tikka Masala

Salmon Yoghurt Curry

Ingredients

Fried Salmon marinade

1 lb of cubed Salmon
1 tsp Turmeric
1/2 tsp red chili or cayenne
1 tsp salt
Drizzle of mustard oil

Curry

1 tsp Nigella Seeds
2 green cardamoms
1/2 inch cinnamon
1 large onion finely chopped
1 tbsp ginger paste
1/2 tsp turmeric
1 1/4 tbsp kashmiri chili powder
2 tsbp ground cumin
1 tbsp ground coriander
1 medium tomato chopped
1 3/4 cups water
2-3 fresh green chillies (optional)
2 tbsp beaten yoghurt
Salt
3 tbsp mustard oil

Instructions

Marinade the Salmon cubes with the 4 ingredients.Leave aside for 15 mins.
Arrange the cubes in the air fryer tray and cook on 400 degrees for about 8-10 mins or until you see the pieces turn golden.
Take them out and set aside.
Heat the mustard oil in a deep skillet.Add the nigella seeds,cardamom and cinnamon.Cook for about 1/2 a minute and add the chopped onions.
Saute the onions until slightly golden and add the ginger paste.Cook for about 1 minute.
Add all the spices and mix well.Add the tomatoes and let it cook on low medium heat until the tomatoes are cooked and oil separates from the sides.
Add water,salt and green chilies.Bring to a boil and let the sauce simmer on low heat for about 10 mins.
Add the salmon cubes.Mix gently.Chk the seasonings.
Add the beaten yoghurt and keep stirring until all incorporated.
Serve hot with rice.

https://www.sonisfood.com/2018/12/salmon-yoghurt-curry.html

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Goan Vegetable Curry

23 | 03 | 2018
By Soni Sinha

We lived four hours away from Goa and my parents had many Konkani speaking friends from the region, some of whom would often invite us for dinner and vice versa. As a kid, I loved trying different foods and flavors and have been lucky enough to live in various places that enabled me to experience that. Dad was in a transferable job and we moved a lot. My childhood food memories revolve around many such moments that have stayed with me all these years. I remember the first time that I tasted a Goan Curry at one of our family friends’ and it was unlike anything I’d ever eaten! The smooth coconut-based sauce flavored delicately with spices and curry leaves was a flavor explosion in my mouth!Once home I’d pester mom to make it for us and she finally got the recipe from one of her friends. I’m sharing the recipe with you today as I reminisce all the delicious food I’ve had growing up.

I’ve often made this recipe with Prawns and Chicken but this is the first time that I’ve tried it using vegetables and it did not disappoint at all. The vegetables get coated with the delicious spice paste while gently simmering in the creamy sauce and hunger pangs start to set in! Its difficult to not want to eat it right away. The color here comes from the addition of the dry Kashmiri chili easily available at your local Indian grocers. I’ve also used tomato paste for extra color and flavor.

The base of the sauce is the spice paste made with fresh grated coconut (available in the frozen section of your Indian grocer) along with cumin, coriander, peppercorns, ginger, garlic and tamarind paste. Once you have the paste ready its just a matter of heating it up a bit for the flavors to come through. Since we’re making our own spice paste here, the flavor is very fresh and tastes a thousand times better. The coconut milk (full fat and not the skimmed) adds a lovely creaminess that brings this dish together and makes it so comforting. All you need is some hot steaming rice to indulge. Enjoy!

Goan Vegetable Curry

Ingredients

2 cups Cauliflower florets (cut them smaller)
1 1/2 cup carrots peeled and diced
1 1/2 cup potatoes peeled and diced
2 small onions finely chopped
1 medium tomato diced
1 tbsp tomato paste
Water-1/2 cup
Coconut milk-3/4 cup
8-10 curry leaves
Coconut Oil-2-3 tbsp

for the spice paste

5 cloves garlic
1 1/2 inch ginger
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp tamarind paste (available at your indian grocer)
1/2 tsp turmeric
1 tsp whole peppercorns
8-10 kashmiri chili
1/2 cup fresh grated coconut
1 cup coconut milk

Instructions

In a food processor blend all the spice paste ingredients into a smooth paste.
In a pan heat 2-3 tbsp coconut oil and add the chopped onions and saute until slightly golden.
Add tomato paste and tomatoes.Cook until tomatoes are soft and mixed nicely.
Add the spice paste and mix well.
Continue to cook on low heat until it becomes fragrant (about 6-8 minutes)
Add the potato and carrot and let it cook for about 6-7 mins on low heat to soften them up.Add the cauliflower and mix well.Add water and coconut milk along with the curry leaves and salt and let it cook until the vegetables are tender.
Check the seasonings and serve hot with rice.

https://www.sonisfood.com/2018/03/goan-vegetable-curry.html

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Murgh Kabuli (Chicken Kabuli)

06 | 04 | 2017
By Soni Sinha

Certain recipes stay with you for a lifetime and you always remember the first time you made them. In my case there’s one such recipe that I found years ago in a recipe booklet of a food processor that my parents bought when I was in college.I had just started to dabble in cooking and this recipe caught my eye as I was scrolling through.The flavors sounded unique albeit using familiar spices.It turned out delicious and my family loved it.It holds a special place in my heart since its the first of the few recipes that I tried early on in my life that I still cook and get rave reviews every time.

Murgh Kabuli comes from Afghanistan and they’re known for their mild creamy preparations using yoghurt,cream,aromatic spices, nuts and poppy seeds.This recipe does not use onion and that saves a ton of time and effort. Its a great recipe for a crowd and tastes as amazing as it looks.

The process starts in the food processor blending yoghurt with tomatoes and ginger and then the mixture is transferred into the pan along-with the rest of the ingredients.The Chicken pieces are added in and simmered away gently while developing some outstanding flavors predominantly from the fennel and poppy seeds and the dish is finished off with some cream for that rich creamy texture.The aroma is to die for.It’s a dish that will wow your guests and it sure is a keeper.Serve with some hot Naan or your favorite bread.Enjoy!

Murgh Kabuli (Chicken Kabuli)

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Ingredients

8 pieces of Chicken mix of Chicken Drumsticks and Thighs Bone-In
4 cloves garlic
1 ½ inch ginger chopped
3 tomatoes chopped
8 ounces plain yoghurt
10 cashews soaked
2 tsp ground poppy seeds
1 tsp nutmeg
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground fennel
1 tsp ground cardamom
Cream-1/4 cup
Oil-2 tbsp
Salt and pepper

Instructions

Soak the cashews in a little water for at least 2 hrs prior to cooking
Grind the poppy seeds to a powder.
Blend the garlic,ginger,tomatoes,yoghurt and the strained cashews into a puree.
In a heavy bottomed pan heat oil and transfer the mixture along with the ground poppy seeds and continue to cook on medium heat stirring frequently until the mixture thickens and you see the oil separating from the sides.
Add the chicken pieces and continue cooking for a few minutes.
Add all the spices and salt and cover the pan.Reduce the heat, cover and let the chicken cook.
Once done stir in the cream,pepper and check the seasonings.Turn off the heat.
Serve hot with your favorite bread.

Fish Curry with Coconut Milk

28 | 06 | 2016
By Soni Sinha

Summer is upon us and I’m loving the days spent with my kids being home and our plans for each day that involves generous amounts of chocolate and sugar in the form of cake-in-a-mug and brownies that my 12yr old loves to bake these days. I get to enjoy the desserts but I’ll have to increase my Fitbit steps to cope up with the calorific sugar intake as a result! I tend to balance that with a healthy dinner like this Fish Curry over a warm bed of Quinoa.Have I told you that I also love Quinoa?These Quinoa Potato Cakes are a favorite when entertaining and I love Stir fried Quinoa for my lunch.

We’re big fish lovers over here and it’s served on our table every week.I’m constantly experimenting with different flavors to break the monotony.My Fish Curry with Coconut Milk is an easy dish that takes minutes to prepare but is insanely delicious! The onion and garlic together with cumin and curry powder provide the flavor base and the coconut milk adds that creamy richness that brings it all together. I’ve used Arctic Char since we love it but you could choose any fish of your choice.

Serve this over a warm bed of rice or Quinoa (if you’re watching your calories like me)and a simple salad on the side.This is a perfect dish for an easy curry night at home.Simple pleasures of life.Enjoy.

Fish Curry with Coconut Milk

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Ingredients

Arctic Char or any fish of your choice-1 lb cubed
Onion-1
Garlic-5-6 cloves
Curry Powder-1 1/2 tbsp
Ground Cumin-2 tbsp
Turmeric-1 tsp
Red chili or paprika-1 tsp
Coconut Milk-14 oz can
½ cup water
Salt to taste
Oil-4 tbsp

Instructions

Blend the onion and garlic into a paste using a little water.
Heat oil and add the onion garlic paste.
Saute for a few minutes until the raw onion smell goes away.
Add the spices and cook on low heat for a few minutes (4-5 minutes apprx) until aromatic
Add the fish pieces and mix gently.Add the coconut milk and salt and water.
Mix well and bring to a boil.Lower the heat, cover and cook until all cooked (about 6-8 minutes).
Check the seasonings.Serve hot.

Top 10 Recipes of 2014

27 | 12 | 2014
By Soni Sinha

What a year it has been!2014 started off in a very difficult way with Mom in the hospital two days before New Year’s Eve but as the year progressed her condition improved and she is in a much better state. Losing Papa was hard enough but Mom’s illness was like a second blow and took me a few months to recover from the emotional toll it had taken on me and my family.But as they say ‘things, they only get better’, the second half of the year was much better with Mom’s health improving everyday and I could focus on my blog and share my recipes with you all.My kitchen is my sanctuary and it has helped me in the most difficult situations.I tend to forget all my miseries and just immerse myself in my cooking.And, I have to thank you my lovely readers for your unflinching support and keeping me motivated by visiting my blog,reading my posts,recipes,leaving comments each and every single time.

I would also like to share with you my Top 10 Recipes of 2014 in order of their popularity.This year the blog went global with recipes that I’d never attempted earlier like my Slow Cooker Moroccan Chicken Pita Bites that were also featured on Buzzfeed and my Chicken Meatball Chiptole Chili among others. And for the coming year I promise to give you some more amazing recipes,with a zillion ideas floating in my head right now.Watch out for a few surprises that’s in order too!!

I’m looking forward to a happy,peaceful and a successful 2015 in all aspects and wishing all my readers the same.May all your wishes come true and the new year gives you tons of reasons to smile!

“Happy New Year”

Please scroll down to see the 10 most popular recipes of 2014 on Soni’s Food!