- 05 Jan, 15
- by Partha Banerjee
- in Cooking Classes, Fight the Flu with Indian Food, Fish Soup, Indian cooking class in Brooklyn, Mukti's Kitchen
Happy New Year from Mukti’s Kitchen
Happy New Year to all my friends, students, supporters and sympathizers. You have made a difference, and Mukti’s Kitchen a big success in 2014.
Thank you so much.
I’m suggesting a quick recipe here, given it is now getting really cold, and we need to do all we can to fight off the adverse weather and the ailments that come with it. Can we prepare some quick dishes at home that can help us to fight back against the cold and flu?
I have already suggested one dish in December. Here is one more. I’ll keep posting more recipes in the coming weeks: recipes you can try easily at home, perhaps without any hands-on training. If you need hands-on help, though, please do not hesitate to contact me. My cooking classes are open, and you can register for any of them online, from the website.
This is a simple soup with fish and onion in it. Try it. After coming home from a hard day’s work, this will warm your heart. And it should not take more 15 minutes to cook. Let me know if you have any questions. I am here to help you.
Recipe: Indian Fish Soup (Mildly Spicy)
Ingredients: (1) Salmon or Tilapia — boneless steak or filet, (2) chopped red onion, (3) olive oil, (4) cubed potato, (5) grated ginger, (6) cubed tomato, (7) black cumin seeds, (8) chili pepper or cilantro (depending on your taste bud), (9) salt, (10) turmeric powder.
(Note: You can also use shelled and washed shrimp instead of the fish.)
Prep. — Fry the washed Salmon or Tilapia (smeared with a little bit of turmeric powder and salt) in a small amount of oil, and keep the pieces separate. If you do not want to fry them, just wash them, smear them with turmeric and salt, and keep the pieces ready to use.
Step 1. On low, top-oven flame, warm one teaspoon of oil in a flat pan (I do NOT use teflon-coated pans for health reasons).
Step 2. Gently fry cubed potato pieces until the pieces turn browning. Keep them separate.
Step 3. Gently fry one fistful of chopped red onion until it turns brownish.
Step 4. Add one half teaspoon of turmeric powder, and one tomato (cubed pieces), and a pinch of salt to the frying onion.
Step 5. Optional. — If you can tolerate chili pepper, add a few pieces to the mix. Otherwise, add washed and chopped cilantro.
Step 6. Add a teaspoon of grated, fresh ginger first, followed by a small pinch of black cumin seeds to the mix and gently mix them together, until you smell the flavor of the ginger first, and then the cumin seeds. Make sure not to burn them.
Step 7. Add two small cups of warm water to the mix in the pan, and you’ll hear a little bit of a scalding or sizzling sound. Mix gently.
Step 8. Add the fish and potato pieces into the mix, and gently stir for a few seconds.
Step 9. Cover up, let it cook on medium flame, and soften for 10 minutes.
Step 10. Turn off the heat, wait for a few minutes, and serve the fish soup with potato and onion, hot, in a bowl. You can eat it with rice or bread too.
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