800 gms Mackerels (6) or Sardines
6 medium onions (chopped)
1.5 pods chopped garlic
3 inches chopped ginger
6 chopped green chillies
400 gms tomatoes or one can of diced tomatoes.
A bunch chopped coriander leaves
1 to 1.5 tsp chilli powder (according to spice requirement)
½ tsp turmeric powder
1 tsp salt
½ cup vinegar
The above four can be substituted with 2 tbsp Dexter’s salt & chilli paste. https://www.youtube.com/watch?v=xfGFqtF9UkU
Juice of lemon
3 tblsp of Olive Oil
Clean the Mackerels (with Pockets along the bone- see video) or Sardines, apply ½ tsp of salt and keep aside.
Heat a deep pan and add olive oil. When hot add the Onions. Add 1/2 tsp of salt. Fry till the onions become slightly brown. Add the ginger, garlic, chillies. Fry for 3 minutes. Add the chilli, turmeric, salt and vinegar or salt & chilli paste. Mix well and add tomatoes and mix well. Fry for 5 minutes.
Pre-heat Oven at 180 degrees for 10 minutes. Take a deep baking dish or roasting dish. Add one portion of the cooked masala to the dish. On top of it place the Mackerels or Sardines. For Mackerels fill some of the masala into the pockets which were created. Put the rest of the masala on top of the mackerels or sardines. Sprinkle the coriander leaves on top of the fish and then sprinkle the lemon juice on top of the fish.
Close with lid (sealed) or aluminium foil. Place some water on top of the lid. Bake for 30 minutes.
1 Kg Pork Belly (Scored)
¼ tsp pepper powder
½ tsp fennel powder
¼ tsp garam masala powder or spice powder
¼ tsp ginger powder or ginger garlic paste 1 tsp
2 tsp Oyster Sauce
1/4 Cup Soy Sauce
2 tblsp Olive oil
½ tsp salt
¼ cup water
Mix the marinade in a deep tray or roasting dish. Score (cuts parallel or crisscross ) the Pork belly if not already done by the butcher( butcher will do this if requested). Wipe the skin dry with a paper towel to remove any moisture. Place the pork belly immersing only the meat part into the marinade and skin dry. Place in refrigerator overnight uncovered. The skin will become dry in the fridge.
Line a roasting dish with aluminium foil. Take another aluminium foil and place it inside the dish. Now cut out the core and slice an apple. Spread this on the foil. Slice an onion and spread on top of apple slices. Add some sage to the mixture. Sprinkle two tsp of fennel powder on this mixture. Now place the pork belly on top of this mixture. Pull the sides of the aluminium foil to cover the meat but not the skin. Spread two tsp of Olive oil on the skin and then cover it with salt.
Preheat the oven at 200 degrees for 15 minutes, then place the pork belly dish in the oven and bake for 2 hours. Reserve the marinade for sauce. Put some water in the dish around the foil containing the pork belly. Continue adding water when it evaporates. After two hours, remove the dish from oven. Take the excess salt from the skin. Place it back in the oven but this time under the grill at 250 degrees for 10 to 15 minutes. This will make the skin crispy (crackling). Remove from oven, if it looks burnt, don’t worry only the salt would have burnt. Let it stand on a cutting board for 10 minutes. Scrape the burnt salt and also excess salt. Cut the pork belly to your required slice sizes.
Apple Sauce: In a vessel add the reserved marinade, the apple sauce from the aluminium foil and the water in the roasting dish. Add ½ tsp salt and boil for 5 minutes. Your sauce is ready.
Have your sliced pork belly with a little apple sauce spread on it.
20 Live Mussels or Frozen Packaged Mussels in half shells
Method for Live Mussels:
Clean the mussels under water and take off the beard if any. Scrub off the direct and wash them. If any of the mussels are already opened, tap them and see if they close. If not throw them away. Wash the mussels and then steam them in a little water. Place water in a vessel and the mussels in a colander over the water. When it steams the mussels open. If they do not open throw them away. You can also steam them in a little water with the lid of the vessel closed. When steam starts escaping from the lid the mussels would have opened. Use the stock for soup.
Open the mussels and then discard one of the shells. Remove the meat from the other shell, remove any beard or dirt and place it back in the shell. Do this for the rest of the mussels.
In a bowl pour half a cup of the Mayonnaise and add 2 tablespoon of Shiracha chilli sauce. Add 2 tablespoon of chopped green onion or spring onions. Mix well.
Place the half shell mussel either fresh or packaged one’s on a baking tray. Pour in one tablespoon of the sauce on top of each mussel. Place the tray under a grill in the oven. Grill at 180 degrees for about 10 minutes.
Remove and serve with lemon wedges.
800 gms Tiger Prawns (shelled and deveined) (wash, marinate with ½ tsp turmeric and ½ tsp salt, keep aside for 15 minutes)
12 Red Chillies (Kashmiri)
15 Pepper Corns
1/2 Tsp of Cumin Seeds
1/2Tsp Turmeric Powder
1 marble sized Tamarind
4 green chillies
8 seeds garlic
1 inch ginger
2 sticks cinnamon
1 cup vinegar
400 gms Potatoes peeled and cut into thick round slices
Quarter cup Oil
1 Onion (minced)
3 tbsp vinegar
1 tsp sugar
2 tsp Salt
Grind all the ingredients using the vinegar and some water. Keep aside. Also keep aside the masala water from the grinder.
Fry the sliced potatoes and then the marinated prawns. Keep aside.
Heat a vessel and add the oil in which prawns were fried. Add more oil if required. When hot add minced onion and one tsp salt. When onion becomes slightly brown add the ground masala. Fry for about 45 minutes. If the mixture dries up add masala water. When the masala turns brown add the fried prawns and fry for 5 minutes. Add sugar, salt and vinegar. Add one cup water and when boiling add potatoes thick gravy. Boil for another 5 minutes until the potatoes are well mixed in the gravy.
6 to 8 bread slices (cut off the sides)
¼ Cup Coconut Chutney for Sandwich
1 Cup Tamarind and Dates Chutney
1 tsp Chaat Masala
3 Tblsp Nylon Sev
1 Kilo Yoghurt (slightly beaten)
Salt or Sugar to taste for the yoghurt
Few Coriander leaves for garnishing
A bunch of Coriander Leaves
4 Tblsp Scraped Coconut
1 green chilli
Small piece ginger
¼ tsp salt
All above to be ground to make chutney
Tamarind & Dates Chutney:
1 Piece Jaggery (50 gms)
6 dry dates
25 gms Tamarind
2 red chillies
Juice of half Lemon
½ tsp Salt
Ground with little water to make chutney
Apply coconut chutney to bread slice to make 3 to 4 sandwich. Cut each sandwich into 4 parts. Place the sandwich in a flat serving dish leaving a gap between each sandwich part. Pour the beaten yoghurt on top of the sandwich and also between the sandwich pieces to form two levels. Sprinkle chaat Masala on top of the yoghurt, then one tablespoon of tamarind & dates chutney on top of the sandwich pieces. Now sprinkle the nylon sev all over the yoghurt and finally the coriander leaves.
1 Cup of Canned Beans
1 Cup of Chopped Capsicum (Red, Yellow, Green)
1 Red Onion (Chopped)
1 Cup Corn
1 Cup Chopped Spring Onion
1 Cup Chopped Lettuce
1 Cup Chopped Parsley
1 Cup Coriander Leaves
1 Tomato Chopped
1 cup Roasted Walnut (in butter)
1 cup Dip Chips ( packet) – any crunchy chips
1 Avocado (Scoop out)
1 Clove Garlic
½ cup Olive oil
Juice of one lemon
Few leaves coriander
½ tsp salt
½ tsp pepper powder
Method: Mix all the vegetables. Add the lettuce, parsley, Avocado dressing, walnuts just before serving. Garnish with Walnuts and coriander leaves. Mix and serve.
PS: You can add Chicken (Boiled, Boneless Tandoori, Roasted), Shrimps etc to make salad of your choice.
1.2 Kgs Pork (rind with fat and meat) sliced into 2×2 inch pieces
750 gms Potatoes (peeled and sliced)
1 Sliced Onion
Salt & Vinegar
Oil for frying the pork and potatoes
12 Red Chillies
6 Green chillies
12 Pepper Corns
1 Heaped Spoon Cumin Seeds
1 tsp Turmeric Powder
1 piece cinnamon
1 lime sized Tamarind
6 seeds garlic
To be ground in water and little vinegar
Wash the sliced pork and drain. Apply little salt and keep aside for 15 minutes. Apply salt to sliced potatoes and keep aside for 15 minutes. Fry the sliced potatoes and sliced pork slightly on both sides and remove. Heat a vessel and put the oil in which the pork was fried. Season the sliced onion and fry till slightly brown. Fry the ground masala till the colour changes to dark brown. Keep adding the masala water and more water if required. Add 2 to 3 cups water and add the fried pork and boil till pork is cooked. Add salt and vinegar to taste. Add fried potatoes and bring to boil. Pork Indad is ready.