Recipes

Fragrant Shrimp Curry

Fragrant Shrimp Curry

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Equipment

  • Non-stick frying pan
  • Cooking spoon

Ingredients

Instructions

  • Heat oil in a non-stick frying pan over medium-low 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, coriander powder, and cilantro/coriander leaves.
  • 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 shrimp to the pan, followed by turmeric powder, chili powder, and salt.
  • Gently stir to coat the shrimp with the spices.
  • Pour in half a cup of lukewarm water and bring the mixture to a gentle simmer.
  • Cover the pan with a lid and cook on medium-low heat for 25 minutes, stirring occasionally, until the shrimp is cooked through and the curry has thickened to your desired consistency.
  • Once cooked, season with lemon juice and garnish with fresh cilantro/coriander leaves before serving.

Notes & Wine Advice

You can use pre-cooked, peeled, and deveined shrimp available in the grocery store to reduce preparation time.

Wine Advice:

The aromatic flavors of this dish pair well with a crisp and slightly sweet white wine such as Riesling or Gewürztraminer. If you prefer red wine, opt for a light-bodied and fruity Pinot Noir.

Nutrition values

Calories: 150 kcal | koolhydraten: 5 g | Eiwitten: 20 g | Vet: 5 g | Suiker: 2 g
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Course; Curry / Fish / Main Course
Cuisine; India
Diets; Gluten-Free / Low Carb

Matcher Fry

Matcher Fry

Bengali-Style Fish Fry
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Equipment

  • Non-stick frying pan
  • Mixing bowl
  • Cooking spoon

Ingredients

Optional:

Instructions

  • In a mixing bowl, combine the fish pieces with garlic paste, onion powder, lemon juice, salt, pepper, and chopped cilantro/coriander leaves.
  • Mix well to coat the fish evenly.
  • Allow it to marinate for a few hours in the refrigerator.
  • Heat oil in a non-stick frying pan over medium-high heat.
  • Once the oil is hot, carefully add the marinated fish pieces to the pan.
  • Fry for about 10 minutes on each side until golden brown and cooked through.
  • Optional step: If using, dip each fish piece into beaten egg, then coat with bread crumbs.
  • Fry the breaded fish pieces in the hot oil until golden and crispy on both sides, about 2-3 minutes per side.
  • Remove the fried fish from the pan and place them on a paper towel-lined plate to drain excess oil.
  • Serve hot as is or with your favorite dipping sauce.

Notes & Wine Advice

Wine Advice:
The simplicity and bold flavors of this dish pair well with a light and crisp white wine such as Sauvignon Blanc or Pinot Grigio. If you prefer red wine, opt for a light-bodied and fruity Pinot Noir.
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Course; Fish / Main Course
Cuisine; India
Diets; Low Carb

Indo-Chinese Chilli Fish

Indo-Chinese Chilli Fish

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Equipment

  • Non-stick frying pan
  • Cooking spoon

Ingredients

Instructions

  • Heat oil in a non-stick frying pan over medium-high heat.
  • Season the fish pieces with salt and pepper.
  • Carefully add the seasoned fish to the hot pan and fry for 10 minutes on each side until golden brown and cooked through.
  • Remove the fish from the pan and set aside.
  • In the same pan, add chopped garlic and sauté for a minute until fragrant.
  • Add the sliced green bell pepper and onion strips to the pan.
  • Season with a pinch of salt and cook for about 10 minutes, stirring occasionally, until the vegetables are crisp-tender.
  • Return the cooked fish to the pan with the vegetables.
  • Drizzle with soy sauce to taste and toss everything together gently to combine.
  • Cook for another 2-3 minutes to allow the flavors to meld together.
  • Remove from heat and serve hot.

Notes & Wine Advice

Wine Advice:
The fusion of flavors in this dish calls for a versatile wine choice. Consider pairing it with a light and crisp white wine such as Pinot Grigio or Sauvignon Blanc. If you prefer red wine, opt for a fruity and slightly spicy Pinot Noir or Merlot
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Course; Fish / Main Course
Cuisine; China / India / Indonesia
Diets; Gluten-Free / Low Carb

Shorshe Maach

Shorshe Maach

Bengali-Style Mustard Fish Curry
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Equipment

  • Non-stick frying pan
  • Cooking spoon

Ingredients

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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Course; Curry / Fish / Main Course
Cuisine; India
Diets; Gluten-Free / Low Carb

Fragrant Garlic Fish Curry

Fragrant Garlic Fish Curry

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Equipment

  • Non-stick frying pan
  • Cooking spoon

Ingredients

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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Course; Curry / Fish / Main Course
Cuisine; India
Diets; Gluten-Free / Low Carb

Coastal Fish Curry

Coastal Fish Curry

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Equipment

  • Non-stick frying pan
  • Blender or food processor (for pureeing onions and tomato)
  • Cooking spoon

Ingredients

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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Course; Fish / Main Course
Cuisine; India
Diets; Gluten-Free / Low Carb

Spiced Crispy Chicken Drumsticks

Spiced Crispy Chicken Drumsticks

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Equipment

  • Frying pan
  • Mixing bowl
  • spoon

Ingredients

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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Course; Chicken / Main Course
Cuisine; India
Diets; Gluten-Free

Savory Kheema Curry Delight

Savory Kheema Curry Delight

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Deel op Facebook Print Recipe

Equipment

  • Non-stick frying pan

Ingredients

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.
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Course; Chicken / Curry / Main Course / Turkey
Cuisine; India