Mirichi ka Salan

Mirichi ka Salan (Mild Chiles in a Nutty Sauce)

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Chef Sundeep Bhagat from Lucknow, La Porte’s specialist in vegetarian cuisine, created this marvelous recipe for chile lovers that combines the fresh pods with coconuts and other nuts.

Ingredients


For the Nutty Sauce:
2 cups freshly grated coconut meat
1 ounce raw peanuts
1/2 ounce raw cashew nuts
2 teaspoons sesame seeds
1 teaspoon coriander seeds
1/2 teaspoon black peppercorns
1/2 teaspoon fennel seeds
1 teaspoon tamarind sauce

For the Chiles:
1/4 cup vegetable oil
1 teaspoon turmeric
5 teaspoons Onion Sauce (see recipe above)
1 small fresh tomato, chopped
1/2 teaspoon New Mexico red chile powder
Salt to taste
1/2 cup yogurt
8 fresh New Mexican chiles, sliced on the side to remove the seeds, stems left on
1/2 teaspoon mustard seeds
2 sprigs fresh curry leaves, or 1/2 teaspoon dried curry leaves, rehydrated and patted dry
1/2 teaspoon lemon juice

Instructions

To make the nutty sauce, dry-roast all the ingredients except the tamarind sauce in a frying pan, then add them to a blender with the tamarind sauce and a little water and process to a fine paste.  Set aside.

To make the chiles, heat 2 tablespoons of the vegetable oil in a large frying pan, add the turmeric and onion sauce, and heat gently. Add the tomatoes, chile powder, and salt.

Whisk in the yogurt and mix well. Continue to stir until the mixture thickens, about 5 minutes. Add the nutty sauce paste and cook for 10 to 12 minutes, stirring occasionally.

In another frying pan, heat the remaining oil and lightly sauté the chiles for 2 to 3 minutes, turning several times. Transfer the chiles with tongs to the yogurt mixture and add the mustard seeds and curry leaves to the oil and heat until the mustard seeds pop.

Then transfer this oil to the yogurt mixture and stir everything together. Cook on low heat for an additional 2 to 3 minutes. Check for salt and add the lemon juice.

Heat Scale: Medium

Goan Pork Vindaloo

Goan Pork Vindaloo

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Created by Goan chef Francisco Marques, this is La Porte’s take on the classic, hot curry that is called “vindaloo,” a name that is derived from the Portuguese dish Carne de Vinha d’ Alhos, a combination of meat (usually lamb) with wine and garlic. Of course, Indian curry spices have transformed the original recipe. I’ve eaten many, many variations on vindaloo, but this one is my favorite. Serve with any rice dish. Note: This recipe requires advance preparation.

Ingredients

Spice Paste:
12 dried red Kashmiri chiles, or substitute santakas or mirasol, seeds and stems removed
2 teaspoons cumin seeds
3 teaspoons coriander seeds
1/2 teaspoon black peppercorns
3 cloves
1 two-inch piece of cinnamon stick
2 cardamom pods
1 two-inch piece fresh ginger, peeled and finely chopped
6 cloves garlic, peeled and finely chopped
3 tablespoons malt vinegar

The Vindaloo:
1/2 teaspoon turmeric powder
1/2 teaspoon red chile powder, New Mexican preferred
1 pound pork meat, cut into small, bite-sized cubes
1/2 pound bacon, finely chopped
2 tablespoons vegetable oil
3 bay leaves
1 large Spanish or mild onion, finely sliced
2 tablespoons tomato paste
12 cocktail onions
Salt to taste

Instructions

In a bowl, combine all the spice paste ingredients and set aside for at least 1 hour. Grind the ingredients in a blender to a fine paste.

Combine the turmeric and the chile powder and rub onto the pork with your fingers. Set aside for 2 hours or preferably overnight.

Heat the bacon and the vegetable oil in a large pan and add the bay leaves and onion. Fry until the onion is a light golden brown. Add the Spice Paste and fry for 3 to 4 minutes, stirring well, then add the pork and the tomato paste and a little water to prevent sticking.

Cook uncovered over medium heat for about 25 minutes. Add the cocktail onions and salt to taste and serve.

Heat Scale: Hot

Onion Sauce (225x225)

Onion Sauce

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Ingredients

1/4 cup plus 2 tablespoons vegetable oil
2 bay leaves
4 cloves
1 one-inch piece of cinnamon stick
1 black cardamom pod
3 large Spanish or mild onions, thinly sliced
1 1/2 cups water

Instructions

Heat the oil in a saucepan, add the bay leaves, cloves, cinnamon stick, and cardamom pod and cook for 1 minute over medium heat. Add the onion slices, lower the heat, and simmer until they are soft.

Add the water and bring to a boil, then reduce the heat and simmer for 30 minutes.

Remove from the heat and cool, then puree the sauce in a blender.

Chicken in a Creamy Red Sauce

Poulet Rouge (Chicken in a Creamy Red Sauce)

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Chef Mody calls this easy-to-prepare dish “mild and sinfully rich,” and it’s one of the top sellers at La Porte des Indes. Serve it with naan bread and your favorite chutney.

Ingredients

5 cloves garlic, peeled and chopped
2 tablespoons butter
2 tablespooons masala powder
1/4 cup yogurt, Greek preferred
1 cup Onion Sauce (see recipe below)
1 cup whipping cream
4 legs roasted young chicken, meat cut from the bone in strips
Salt to taste

Instructions

Crush the garlic in a mortar with a little water to make a paste. Melt the butter in a large frying pan and lightly brown the garlic paste in it.

Add the masala powder and sauté for a few seconds, then lower the heat and add the yogurt. Simmer the mixture for 2 minutes, stirring occasionally and add the onion sauce, mixing it well. Add the cream, bring to a boil, lower the heat and simmer for 10 minutes.

Add the chicken strips and simmer for 2 to 3 minutes until the meat is heated through. Adjust the salt if needed and serve.

Heat Scale: Mild

Cassoulet de Fruits de Mer (Curried Seafood Stew)

Cassoulet de Fruits de Mer (Curried Seafood Stew)

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This Pondicherry favorite is Chef Mody’s southern Indian version of bouillabaisse. You can use any combination of available seafood, but I recommend that mussels and shrimp should always be included. This dish is very quick to make—about 15 minutes. Serve it with or over the Lime Rice recipe included here, or with your favorite version of saffron rice.

Ingredients


The Spice Paste:
4 small hot red chiles, such as santaka or cayenne, stems and seeds removed
1-inch piece fresh ginger, peeled and chopped fine
4 garlic cloves, peeled and chopped
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon powdered turmeric
6 black peppercorns
1 tablespoon malt vinegar

The Cassoulet:
2 teaspoons vegetable oil
1 sprig fresh curry leaves, or dried curry leaves that have been rehydrated and patted dry
1/2 mild onion, chopped
1 one-pound assortment of seafood, including shrimp, cooked mussels (removed from the shells), scallops, crab meat, lobster meat, and fish of choice
1 cup coconut milk (not sweet coconut cream)
2 teaspoons lemon or lime juice
Salt to taste
Cilantro leaves for garnish

Instructions

To make the paste, combine all the ingredients in a blender or food processor and grind to a fine paste.  Set aside.

To make the Cassoulet, heat the oil in a large, deep frying pan and add the curry leaves and the onion; stir-fry until the onion is soft. Add the spice paste and sauté for 2 minutes.

Add the seafood except for the fish, lower the heat, and simmer for 2 minutes. Add coconut milk, bring to a boil, add the fish and lower the heat and simmer for 5 to 7 minutes or until you can flake the fish.

Season with the lemon juice and salt, stir gently and serve garnished with the cilantro leaves along with rice.

Heat Scale: Medium