Ghee is clarified butter; that is, butter with the milk solids and moisture removed.  It imparts a unique flavor to curries and has a higher smoking point than many vegetable oils, such as olive.  When cooled, ghee will keep for about a year without turning rancid.  Although some sources say it does not need to be refrigerated, just to be safe we recommend refrigeration.    There are a surprising number of ways to make ghee, including boiling the butter in water, but I believe this recipe is the easiest.  Some people add a curry leaf or bay leaf when cooking for added flavor.  Note: never use salted butter for ghee.

Ingredients

2 pounds unsalted butter

Instructions

Melt the butter in a heavy saucepan, then increase the heat slightly to just below the simmering point of the butter.  Cook for 45 minutes, stirring any foam that rises back into the butter.

Remove the pan from the heat and allow the butter to cool to lukewarm.  Carefully pour off the top layer of clarified butter, allowing the solids on the bottom to remain in the pan.  Strain the butter through muslin cloth or through a sieve lined with paper towels.

Store in the refrigerator in a wide-mouthed jar with a screw lid.

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

2 tablespoons turmeric powder
6 1-inch thick fish steaks
6 tablespoons mustard or vegetable oil
1 teaspoon mustard seeds
1 2-inch piece of ginger, peeled finely minced
6 cloves garlic, minced
2 fresh red chiles, such as serrano, stems removed, and halved
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon clove powder
1 cup yogurt
Salt to taste
1/4 cup parsley leaves or cilantro for garnish

Instructions

Rub the turmeric powder on the fish, and wash in cold water. Dry the fish on paper towels.

In a large skillet, heat 4 tablespoons oil over medium heat for 3 minutes and add the mustard seeds; when they begin to pop, reduce the heat, add the ginger, garlic, and chile and fry for 2 minutes. Add the cumin, coriander, and clove powders. Fry for 1 minute. Remove the skillet from the heat, and combine its contents with the yogurt in a large bowl. Add salt.

Grease a large baking dish with 2 tablespoons of oil, place the fish steaks in the dish, and pour the yogurt marinade over them. Marinate at the room temperature for 30 minutes.

Heat the oven to 350 degrees.  Bake the fish, uncovered, for 5 minutes. Gently flip the fish, reduce the heat to 200 degrees, and cook for 10 minutes.  

Garnish with cilantro or mint leaves just before serving.

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

1/4 cup vegetable oil
2 curry leaves, crushed (optional)
1-inch piece galangal, peeled and grated, or substitute ginger
2 cloves garlic, chopped
2 medium onions, sliced
1 cup coconut milk, recipe here
1/4 cup Indonesian Curry Paste, recipe above    
1/2 teaspoon salt
1 teaspoon sugar
3 tomatoes, coarsely chopped
2 teaspoons tamarind paste dissolved in 1 cup water
3 small, fresh, hot green chiles, such as serrano, seeds and stems removed, cut lengthwise in half
1 large fish head (about 1 pound)
6 small okras, parboiled and sliced

Instructions

Heat the oil in a wok and fry the curry leaves and galangal for two minutes.  Add the garlic and onions and fry until the onions are soft.  Add the coconut milk and curry paste and stir-fry for about 5 minutes.

Add the salt, sugar, tomatoes, and tamarind and cook for 5 minutes.  Add the chiles, fish head, and okra and simmer, uncovered, until the meat starts to fall off the fish head, about 45 minutes.

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

1 tablespoon saffron strands
4 teaspoons warm milk
2 fresh green chiles, such as serranos, stems removed
2 fresh red chiles, such as serranos, stems removed
2 large onions, chopped
1 2-inch piece of ginger, peeled
8 cloves garlic
8 peppercorns
1/2 teaspoon cardamom seeds
1 1-inch piece of cinnamon, crushed
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon powdered nutmeg
1/4 teaspoon powdered mace
1/2 cup mint or cilantro leaves
1/4 cup lemon juice
2 cups plain yogurt
3 pounds of boneless chicken, cut into 1-inch cubes
Salt to taste
2 tablespoons olive or vegetable oil
1 tablespoon ghee, recipe here
1 onion, finely chopped
8 large tomatoes, chopped
2 cups basmati or long grain rice
1/3 cup each raisins, cashews, and almonds
6 hard boiled eggs, halved

Instructions

Soak the saffron in warm milk for 5 minutes and then puree in a blender.  Add the chiles, onions, garlic, ginger, cloves, peppercorn, cardamom seeds, cinnamon, coriander, cumin, poppy seeds, nutmeg, mace, mint or cilantro leaves, and lemon juice. Blend into a smooth paste. Put the paste into a large bowl, add the yogurt, and mix well.

Marinate the chicken in the yogurt mixture with salt to taste for at least 2 hours. For the best results, marinate for 6 hours.

In a  skillet, heat the oil over medium heat for 1 minute. Add the ghee, and 15 seconds later, add the onions, and fry them for about 8 minutes. Reserve for garnishing.

In the same skillet, cook the marinated chicken with the tomatoes for about 10 minutes over medium heat, uncovered. Remove the chicken pieces from the sauce and set aside.

Add the rice to the sauce, bring to a boil, and cook, covered, over low heat for 15 minutes. Return the chicken, any remaining saffron paste, raisins, cashews, and almonds; mix well. Simmer, covered, for 5 minutes.

Place the chicken, eggs, and the rice in such a way that the yellow of the eggs, the saffron colored rice, the nuts, and the chicken make a colorful display. Add the reserved onions as a garnish.