Category Archives: Dexter

Dum Mackerel or Sardines

Ingredients:

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

Method:

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.

Crispy Pork Belly

 

 

Ingredients:

1 Kg Pork Belly (Scored)

Marinade:

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

Method:

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.

 

Prawn Vindaloo

Prawn Vindaloo

 

Ingredients:

800 gms Tiger Prawns (shelled and deveined) (wash, marinate with ½ tsp turmeric and ½ tsp salt, keep aside for 15 minutes)

Grinding:

12 Red Chillies (Kashmiri)

15 Pepper Corns

1/2 Tsp of Cumin Seeds

1/2Tsp Turmeric Powder

1 marble sized Tamarind

4 green chillies

2 Onions

8 seeds garlic

1 inch ginger

8 cloves

2 sticks cinnamon

1 cup vinegar

Other Ingredients:

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

 

 

Method:

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.

Pork Indad

Pork Indad

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

Grinding:

3 Onions

12 Red Chillies

6 Green chillies

12 Pepper Corns

1 Heaped Spoon Cumin Seeds

1 tsp Turmeric Powder

5 cloves

1 piece cinnamon

1 lime sized Tamarind

6 seeds garlic

To be ground in water and little vinegar

Method:

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.

Butterfly Garlic Prawns

Butterfly Garlic Prawns

Ingredients

20 Tiger Prawns (Butterflied)- see video

Marinate with 1/2 tsp salt, 2 tblsp Olive Oil, juice of one lime, 1 tsp Pepper Powder, cover and place in  refrigerator for 2 to 3 hours or overnight

Butter Garlic Paste

6 tablespoon Butter (salted or unsalted)

1 tsp salt if butter is unsalted

6 cloves garlic – roughly chopped

½ inch ginger – roughly chopped

Few coriander leaves

A little parsley

Above to be ground into paste

Place the butterfly prawns in a baking tray. Drop little of the paste into each of the prawns. Preheat oven 250 degrees and grill the prawns for about 5 minutes. Remove and serve, garnish with parsley or coriander leaves.

 

Stuffed Bread Balls (Veg or Non-Veg)

 

Stuffed Bread Balls

Ingredients:

Bread Slices (one for each Ball)

Any stuffing: Chicken, Mince, Potato

Shredded cheese

Bread Crumbs (optional)

Stuffing:

Chicken roast (any leftover or from Supermarket (Deli section)- shredded

Chopped onion (small)

2 cloves Garlic Chopped

Small piece ginger chopped

1 small chilli chopped

Few chopped coriander leaves

Small boiled potato

¼ tsp Turmeric Powder

¼ tsp Pepper Powder

¼ tsp Garam Masala Powder

Salt to taste

Method:

Heat 2 table oil. Add chopped onion, garlic, ginger, chilli. When slightly fried add boiled and chopped potato. Add Powders and mix well. Add shredded chicken. Mix and add coriander leaves and salt. Remove and when slightly cool make lime sized balls.

Cut away the sides of the bread. Dip in water and immediately squeeze out the water by placing the slice sandwiched in your palms. Place the stuffing (chicken ball or any other stuffing ) in the middle of the bread slice. Sprinkle shredded cheese and then close the bread slice by pulling the ends towards the middle. Form balls and place this aside. You can dip the balls in bread crumbs at this stage.

Heat oil in a deep pan or you can shallow fry. When oil is hot, drop the bread balls with the bottom part of the ball (pulled ends) touching the oil first. When fried (after a minute or two) turn and fry the other side.

Remove to paper towels and then have with schezwan sauce or chilli sauce or tomato sauce or can be had plain.

Good for breakfast, snack or starter. Any time of the day

Pork Bafat (Ground Masala)

Pork Bafat (Ground Masala)

2 Kgs Pork cut into Small Pieces

Grinding:

15 Pepper Corns

25 Red Chillies

1 Heaped Spoon Cumin Seeds

1 heaped Tsp Mustard Seeds

2 Heaped Spoons Coriander Seeds

1 tsp Turmeric Powder

Green Masala:

6 Chopped Onions

2 Pods Chopped Garlic

6 inches Ginger Chopped

6 Big Green Chillies Chopped

Other:

2 Cinnamon Leaves

15 cloves

2 big sticks Cinnamon

Half cup vinegar

A small lemon sized ball of Tamarind – immersed in warm water and tamarind water to be used.

Water

Salt to taste

3 Green Bananas (cut into small cubes) (optional)

Pork Blood or black pudding little or small piece smashed and soaked in vinegar. (Optional)

Method:

Grind the ingredients and keep aside. Heat a vessel and add two tablespoon of oil. When hot add the cinnamon, cloves and cinnamon leaves. Then add the green masala and fry till onions loses its rawness. Add the ground masala and fry for a few minutes. Then add the pork pieces, salt, 3 spoons vinegar and masala water. Cook till meat is nearly cooked. Now you can add the banana pieces, the pork blood or vinegar and tamarind water. Check for salt and cook for further 10 mins. Pork Bafat is ready.

If you cook this a day or couple of days earlier before the actual meal it will taste better.