Food of The World - China India by Zangwill Kaufman and Twila Byers

By Zangwill Kaufman and Twila Byers

Брошюра наанглийском языке из цикла foodstuff of the realm. Выпуск посвящен традиционным блюдам Киатя и Индии. Здесь вы найдете рецепты индийских и китайских мясных и вегетарианских блюд, десертов и соусов.

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Add onions and fry until they turn brown. Sprinkle on coriander leaves, remove from the heat and serve. Coriander Fish (Bharia Machli) Ingredients • • • • • • • • • 4 lb Sole, flounder, rock cod, or any other white whole fish 8 cloves Garlic 3 Hot chilies (optional) (or cayenne) 1" piece Ginger 1 medium bunch Coriander 1 T Coriander seeds 1 t Brown sugar 1 t Turmeric 1/2 t Black mustard • • • • • • • 1/2 t Fenugreek seeds 1 T Salt 1/2 c Lemon juice 1/2 c Vegetable oil 2 c Chopped onion 1 c Chopped tomato 1/2 t garam masala Directions Preheat oven to 400 deg F.

Lower heat and stir in cream and half the prawns. Heat gently for 5 minutes without allowing the soup to boil. Serve hot garnished with remaining prawns.

Coriander (cilantro): optional topping. make a smooth paste of yogurt, garlic, ginger, lime juice, cinnamon, cloves, cardamoms, peppercorns and the oil. Marinate the chicken in this for 6 hours. Bake the chicken in a preheated oven for 10 minutes at 250 F (130 C). Put it aside. It kind of makes sense to finish steps 1-3 before starting step 4. We need to get a tomato sauce. Cut tomatoes, put 'em in a pan (no water) and boil. When the quantity has dropped by half, strain through a fine sieve. What comes out of the sieve is the tomato sauce.

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