Recipes
Shorshe Maach
Shorshe Maach
Bengali-Style Mustard Fish Curry
Equipment
- Non-stick frying pan
- Cooking spoon
Ingredients
- 1 lb. fish such as carp, catfish, or hilsa, cut into pieces
- 2 tbsp. oil
- 1 tsp. turmeric powder
- 2 tbsp. mustard powder
- 1 tsp. salt or to taste
- 8 green chillies
- Water
Instructions
- In a small bowl, make a paste of mustard powder by mixing it with an equal amount of water.
- Heat oil in a non-stick frying pan over medium heat.
- Add the mustard paste to the pan and fry for about 30 seconds until fragrant.
- Pour in 3 cups of lukewarm water and bring the mixture to a boil.
- Add the fish pieces to the pan, followed by turmeric powder, salt, and whole green chillies.
- Reduce the heat to medium-low and let the curry simmer for 30 minutes, or until the fish is cooked through and the sauce has thickened to your desired consistency.
- Once cooked, remove from heat and serve hot with plain boiled rice.
Notes & Wine Advice
Wine Advice:
The unique flavors of mustard in this dish pair well with a crisp and aromatic white wine such as Gewürztraminer or Riesling. If you prefer red wine, opt for a light-bodied Pinot Noir or a fruity Beaujolais.Nutrition values
Calories: 200 kcal | koolhydraten: 3 g | Eiwitten: 25 g | Vet: 10 g | Suiker: 1 g
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Fragrant Garlic Fish Curry
Fragrant Garlic Fish Curry
Equipment
- Non-stick frying pan
- Cooking spoon
Ingredients
- 1 lb. fish such as cod, tilapia, or salmon, cut into pieces
- 4 tbsp. garlic paste
- 1 tsp. turmeric powder
- 1 tsp. chili powder
- 1 tsp. salt or to taste
- Fresh cilantro/coriander leaves for garnish
- 2 tbsp. oil
Instructions
- Heat oil in a non-stick frying pan over medium heat.
- Add the garlic paste to the pan and fry for about a minute until fragrant.
- Add the fish pieces to the pan, followed by turmeric powder, chili powder, and salt.
- Gently stir to coat the fish with the spices and garlic.
- Pour in a cup of lukewarm water and bring the mixture to a gentle simmer.
- Cover the pan and cook on medium-low heat for 30 minutes, or until the fish is cooked through and the curry has thickened to your desired consistency.
- Once cooked, garnish with fresh cilantro/coriander leaves before serving.
Notes & Wine Advice
Wine Advice:
The bold flavors of garlic in this dish pair well with a medium-bodied white wine such as Chardonnay or Viognier. For a red wine option, try a fruity and spicy Shiraz or Grenache.Nutrition values
Calories: 250 kcal | koolhydraten: 2 g | Eiwitten: 25 g | Vet: 16 g | Suiker: 0.5 g
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Coastal Fish Curry
Coastal Fish Curry
Equipment
- Non-stick frying pan
- Blender or food processor (for pureeing onions and tomato)
- Cooking spoon
Ingredients
- 1 lb. fish such as cod, tilapia, or salmon, cut into pieces
- 1 onion pureed
- 1 tsp. ginger paste
- 1 tsp. garlic paste
- 1 tsp. turmeric powder
- 1 tsp. chili powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tomato pureed
- 1 tsp. salt or to taste
- Fresh cilantro/coriander leaves for garnish
- 1 tbsp. oil
Instructions
- Heat oil in a non-stick frying pan over medium heat.
- Add the pureed onion, ginger paste, and garlic paste to the pan.
- Cook for about 5 minutes until the onion mixture turns golden brown and aromatic.
- Stir in the cumin powder and coriander powder.
- Cook for another minute to toast the spices.
- Add the pureed tomato to the pan and cook for 2-3 minutes until it thickens slightly.
- Add the fish pieces to the pan, followed by turmeric powder, chili powder, and salt.
- Gently stir to coat the fish with the spices.
- Pour in a cup of lukewarm water and bring the mixture to a gentle simmer.
- Cover the pan and cook on medium-low heat for 25 minutes, or until the fish is cooked through and the curry has thickened to your desired consistency.
- Once cooked, garnish with fresh cilantro/coriander leaves before serving.
Notes & Wine Advice
Wine Advice:
The vibrant flavors of this dish pair well with a crisp and aromatic white wine like Sauvignon Blanc or Riesling. Alternatively, if you prefer red wine, opt for a light-bodied and fruity Pinot Noir.Nutrition values
Calories: 200 kcal | koolhydraten: 6 g | Eiwitten: 25 g | Vet: 8 g | Suiker: 2 g
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Spiced Crispy Chicken Drumsticks
Spiced Crispy Chicken Drumsticks
Equipment
- Frying pan
- Mixing bowl
- spoon
Ingredients
- 2 lb. chicken drumsticks
- 1 tsp. onion powder
- 1 tbsp. ginger paste
- 1 tbsp. garlic paste
- 1 tsp. chili powder
- Salt and pepper to taste
- 2 tbsp. oil for frying
Instructions
- In a mixing bowl, combine the chicken drumsticks, onion powder, ginger paste, garlic paste, chili powder, salt, and pepper.
- Mix well until the chicken is evenly coated with the spices.
- Marinate in the refrigerator for at least 1 hour, or preferably overnight, to allow the flavors to meld.
- Heat the oil in a frying pan over medium-high heat.
- Once the oil is hot, carefully add the marinated chicken drumsticks to the pan, making sure not to overcrowd them.
- You may need to fry in batches depending on the size of your pan.
- Fry the chicken drumsticks for about 8-10 minutes on each side, or until they are golden brown and cooked through.
- The internal temperature should reach 165°F (75°C).
- Once the chicken is cooked, transfer it to a paper towel-lined plate to drain excess oil.
- Serve the spiced crispy chicken drumsticks hot, either as is or with your favorite dipping sauce.
Notes & Wine Advice
Wine Advice:
The spicy flavors of this dish pair well with a crisp, dry white wine such as Chardonnay or a light-bodied red wine like Pinot Noir. For beer lovers, a cold lager or pale ale complements the fried chicken nicely.Nutrition values
Calories: 300 kcal | Eiwitten: 25 g | Vet: 20 g | Suiker: 5 g
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Savory Kheema Curry Delight
Savory Kheema Curry Delight
Equipment
- Non-stick frying pan
Ingredients
- 1 lb. minced meat/ground chicken/ground turkey
- 1 cup green peas optional
- 2 onions pureed
- 1 tomato pureed
- 2 tsp. ginger paste
- 2 tsp. garlic paste
- 1 tsp. turmeric powder
- 1 tsp. chili powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1/2 cup sour cream
- 1 potato cooked and cubed
- 1 tsp. salt or to taste
- Handful of cilantro/coriander leaves chopped
- 2 tbsp. oil
Instructions
- Heat oil in a non-stick frying pan over low heat.
- Add the pureed onions, tomato puree, ginger paste, garlic paste, and chopped cilantro/coriander leaves to the pan.
- Cook for about 10 minutes, stirring occasionally, until the mixture turns golden brown and aromatic.
- Add the cooked and cubed potato, minced meat/ground chicken/ground turkey, and green peas (if using) to the pan.
- Stir well to combine.
- Add the turmeric powder, chili powder, cumin powder, coriander powder, sour cream, and salt to the pan.
- Mix everything together.
- Pour in 1 cup of lukewarm water and stir well.
- Cook the kheema curry on medium-low heat for about 30 minutes, stirring occasionally, until the meat is cooked through and the flavors are well blended.
- Garnish with additional chopped cilantro/coriander leaves before serving
Notes & Wine Advice
Serving Suggestions:
Serve the savory kheema curry hot with rice or naan bread.Accompany with a side of yogurt or raita and pickles for added flavor.
Wine Advice:
This dish pairs well with a medium-bodied red wine such as Cabernet Sauvignon or a dry white wine such as Pinot Grigio. The wine’s acidity will complement the flavors of the kheema curry and enhance the overall dining experience.————————————————————————————————–
Homemade Butter Chicken Delight
Homemade Butter Chicken Delight
Equipment
- Large saucepan with lid
Ingredients
- 3 lbs. chicken drumsticks/thighs/sliced breast pieces
- 1 tbsp. oil
- 1 tsp. ginger paste
- 1 tsp. garlic paste
- 3 tsp. chili powder optional
- 1 cup yogurt or buttermilk
- 1 cup sour cream
- 1/2 cup 4 oz. tomato puree
- 4 oz. butter
- 6 cardamoms
- 6 cloves
- 2 sticks cinnamon
- 3 tsp. salt or to taste
Instructions
- Heat the oil in a large saucepan over medium-low heat.
- Add the ginger paste, garlic paste, cardamoms, cloves, and cinnamon sticks to the saucepan.
- Fry for about a minute until aromatic.
- Add the chicken pieces to the saucepan along with the yogurt or buttermilk, tomato puree, sour cream, chili powder (if using), and salt.
- Stir well to combine.
- Cook the chicken on medium-low heat, stirring occasionally, for about 30 minutes, or until the chicken is cooked through and tender.
- Once the chicken is cooked, add the butter to the saucepan and stir until melted and well incorporated.
- Serve the butter chicken hot with rice or naan bread.
Notes & Wine Advice
Serving Suggestions:
Serve the homemade butter chicken hot with rice or naan bread.Garnish with chopped cilantro/coriander leaves before serving for added flavor.
Wine Advice:
This dish pairs well with a medium-bodied red wine such as Merlot or a crisp white wine such as Chardonnay. The wine’s richness will complement the flavors of the butter chicken and enhance the overall dining experience.Nutrition values
Calories: 450 kcal | koolhydraten: 10 g | Eiwitten: 30 g | Vet: 35 g | Suiker: 4 g
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Spinach-infused Chicken Delight
Spinach-infused Chicken Delight
Equipment
- Large saucepan with lid
Ingredients
- 1 lb. boneless chicken cut into thin strips
- 10 oz. approximately two cups spinach puree
- 2 onions pureed
- 2 tsp. ginger paste
- 2 tsp. garlic paste
- 1 tsp. turmeric powder
- 1 tsp. chili powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tomato pureed
- 1 tsp. salt or to taste
- 1 tbsp. oil
Instructions
- Heat oil in a large saucepan over medium-low heat.
- Add the pureed onions, ginger paste, and garlic paste to the saucepan.
- Sauté for about 5 minutes until the onions are soft and translucent.
- Add the spinach puree to the saucepan.
- Stir well to combine.
- Add the pureed tomato, turmeric powder, chili powder, cumin powder, and coriander powder to the saucepan.
- Mix well.
- Add the chicken strips to the saucepan and coat them evenly with the spinach mixture.
- Pour in half a cup of lukewarm water and season with salt.
- Cover the saucepan with a lid and cook the chicken curry on medium-low heat for about 30 minutes, or until the chicken is cooked through and tender.
- Stir occasionally to prevent sticking and ensure even cooking.
- Once cooked, remove from heat and serve hot.
Notes & Wine Advice
Serving Suggestions:
Serve the spinach-infused chicken curry hot with rice or naan bread.Accompany with a side of yogurt or raita and pickles for added flavor.
Wine Advice:
This dish pairs well with a light and fruity red wine such as Pinot Noir or a dry white wine such as Sauvignon Blanc. The wine’s acidity will complement the flavors of the chicken curry and enhance the overall dining experience.Nutrition values
Calories: 250 kcal | koolhydraten: 10 g | Eiwitten: 30 g | Vet: 10 g | Suiker: 4 g
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Cilantro-infused Chicken Delight
Cilantro-infused Chicken Delight
Equipment
- Large saucepan with lid
Ingredients
- 2 lb. chicken pieces
- 2 onions chopped or pureed
- 2 tsp. ginger paste
- 2 tsp. garlic paste
- 1 tsp. turmeric powder
- 1 tsp. chili powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tomato pureed
- 1 tsp. salt or to taste
- Handful of cilantro/coriander leaves chopped
- 1 tbsp. oil
Instructions
- Heat oil in a large saucepan over medium-low heat.
- Add chopped onions, ginger paste, garlic paste, and chopped cilantro/coriander leaves.
- Sauté for about 5 minutes until the onions are soft and translucent.
- Add the pureed tomato, turmeric powder, chili powder, cumin powder, and coriander powder to the saucepan.
- Stir well to combine.
- Add the chicken pieces to the saucepan and coat them evenly with the spice mixture.
- Pour in half a cup of lukewarm water and season with salt.
- Cover the saucepan with a lid and cook the chicken curry on medium-low heat for about 30 minutes, or until the chicken is cooked through and tender.
- Garnish with additional chopped cilantro/coriander leaves before serving.
Notes & Wine Advice
Serving Suggestions:
Serve the cilantro-infused chicken curry hot with rice or naan bread.Accompany with a side of yogurt or raita and pickles for added flavor.
Wine Advice:
This dish pairs well with a medium-bodied red wine such as Merlot or a dry white wine such as Chardonnay. The wine’s richness will complement the flavors of the chicken curry and enhance the overall dining experience.Nutrition values
Calories: 300 kcal | koolhydraten: 8 g | Eiwitten: 30 g | Vet: 15 g | Suiker: 4 g
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Green Moong Dal Medley
Green Moong Dal Medley
Equipment
- Saucepan
Ingredients
- 2/3 cup green moong dal whole green mung beans
- 1 onion chopped
- 1 tsp. minced ginger
- 4 large garlic cloves minced
- 2 large tomatoes sliced
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. garam masala powder optional
- 1 tsp. turmeric powder
- 2 tsp. salt or to taste
- 6 cups water divided
- 2 tbsp. oil
Instructions
- Rinse the green moong dal under cold water until the water runs clear.
- In a saucepan, add 3 cups of water and the rinsed moong dal.
- Bring to a boil over medium-high heat.
- Reduce the heat to low and let the lentils simmer until they are tender, stirring occasionally, for about 25-30 minutes.
- In another pan, heat oil over medium heat.
- Add the cumin seeds and fry them for about a minute until they become aromatic.
- Add the chopped onion, minced ginger, minced garlic, cumin powder, coriander powder, and garam masala powder (if using) to the pan.
- Cook, stirring constantly, for about 5 minutes until the onions are softened.
- Add the sliced tomatoes to the pan.
- Cook, stirring constantly, for another 5 minutes until the tomatoes soften.
- Once the lentils are cooked, add them to the pan along with 3 cups of water and turmeric powder.
- Bring the mixture to a boil.
- Let it simmer for a few minutes until the flavors are well combined and the dal reaches the desired consistency.
- Season with salt to taste, and then turn off the heat.
Notes & Wine Advice
Serving Suggestions:
Serve the green moong dal hot with rice or roti for a wholesome meal.Accompany with a side of yogurt and pickles for added flavor.