Indian Dinner at Joanna and Jacek's place; November 4th, 2007

Cucumber and Coconut Raita - prepared by Mary and Rich

Makes 5 or 6 servings

Got some cucumbers languishing in the fridge? Probably won't be after you see the next four posts...

Raitas or yoghurt salads provide a cool and refreshing contrast to hot curries in an Indian meal. However, raitas like this one can also be used as a dip for crudites or as a light lunch served with naan or paratha breads.

Peel 500 g cucumber and halve lengthwise. out the seeds and slice the cucumber finely, about 3 mm thick.

Have ready a large pot of boiling water and bowl of ice-cold water. Drop the cucumber to the boiling water for 2 minutes, then scoop out and into the cold water. (Using a deep-fry basket makes this easier.) Drain the cucumber and dry it thoroughly.

In a bowl, mix 500 mL yoghurt (low fat can used), salt to taste, 1 tablespoon finely chopped parsley, 2 tablespoons of finely chopped dill, 2 tablespoons of toasted and chopped walnuts or pecan nuts, 1/3 cup of grated fresh coconut (or use dried shredded coconut pre moistened with about one and a tablespoons of boiling water) and 1 hot chopped finely.

When well blended, stir in the the cucumber.

Heat a tablespoon of oil in a small pan, then add two teaspoons of black mustard seeds. When the mustard seeds sizzle and turn grey, tip seeds and oil into the cucumber mixture and stir well. Refrigerate for an hour or so to allow the flavours to blend.











Indian Fish Korma - prepared by Joanna and Jacek

Makes 4 servings

750 gm fish fillets
1 lemon juice
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground turmeric
1 oil for frying
1 large onion, finley sliced
1 medium onion roughly chopped
1 teaspoon chopped garlic
1 tablespoon chopped fresh ginger
3 fresh red chillies
2 tablespoon blanched almonds
1 tablespoon white poppy seeds (optional)
2 teaspoon ground cummin
2 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1 small pinch ground cloves
1/4 teaspoon saffron strands
2 tablespoon boiling water
1/2 cup natural yoghurt
1 salt to taste
2 tablespoon chopped fresh coriander

Wash and dry fish, cut into large serving pieces and rub with lemon juice, salt, pepper and turmeric. Heat oil in a frying pan for shallow fring and on high heat, brown the fish quickly on both sides. Lift out on to a plate. In the same oil fry the sliced onion until golden brown, remove and set aside.

Put chopped onion, garlic, ginger, chillies, almonds, poppy seeds into a blender jar and puree. If necessary add a little water. Add ground spices and blend once more, briefly.

Pour off all but about 2 Tbl oil from pan and fry the blended mixture until colour changes and it gives out a pleasant aroma. The mixture should be stirred constantly while frying and care taken that it does not stick to the pan and burn. Add 1/2 cup water to blender container and swirl out any remaining spice mixture. Add to pan.

Pound saffron strands in mortar aned pestle, add boiling water and stir, add to mixture in pan. Add yoghurt, stir and simmer gently for a few minutes, then add fish pieces, turning them carefully in the sauce. Add salt to taste. Cover and simmer for about 10 minutes, then sprinkle with fresh coriander and serve hot with rice.


Banana Chai Bread - prepared by John and Kyle

• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup white sugar
• 1/2 cup lowfat cream cheese
• 2 eggs
• 3/4 cup mashed bananas
• 1/4 cup brewed chai tea

1. In a medium bowl mix together flour, baking powder, and salt.
2. In a separate bowl mix sugar, cream cheese, and eggs until light and fluffy. Mix mashed bananas and Chai into cream cheese mixture. Add flour mixture and mix until smooth.
3. Pour mixture into a greased 9x5 inch loaf pan.
4. Bake in a preheated 350 degree F(175 degrees C) oven for 60 minutes. Cool on rack. Remove from pan after 10 minutes.