Horse Gram Series – Olan (stew)

As promised earlier we are going to try and pull together a few recipes using horse gram over the next few months.  Olan is one of the simplest dishes to make with the fewest of ingredients and the addition of fragrant coconut oil makes it one of our favourite comfort foods.  We normally make this dish with pressure cooked black eyed peas, however for this recipe we have substituted it with pressure cooked horse gram.

SONY DSC SONY DSC SONY DSC

What do I need to make it?

  • 2 courgettes peeled and cubed
  • 1/4 cup horse gram – soaked overnight and pressure cooked
  • 4-5 green chillies slit
  • Handful fresh curry leaves – washed and crushed in the hand to release their aroma
  • 2 1/2 tbsp of coconut milk powder (can be substituted with 200 ml of tinned coconut milk)
  • 1 tbsp coconut oil
  • Salt to taste

How much will I make?

Serves 4

How do I make it?

Cook the courgettes, green chillies and curry leaves with a little bit of water over a low heat.   Once done add the pressure cooked horse gram and bring to a boil.   Sprinkle the coconut milk powder and adjust seasoning.   Switch off the heat and drizzle the coconut oil over the dish – serve hot with rice.

Advertisements

Coconut fish soup revisited

Having previously discovered the simplicity of preparing a fish soup infused with Thai flavours, tonight was an opportunity to experiment a bit further with different ingredients.   Net result was a wholesome bowl of coconut fish soup with bags of flavour.  The ingredients are predominantly Indian by nature but the soup has more of a Pan Asian feel to it because of the coconut milk and the fresh sambal.  The soup uses ‘kokum’ to provide a bit of tang to the dish – this is typically found in India and commonly used in west coastal fish dishes.   If kokum is not available in your local Indian grocer then feel free to substitute it with some tamarind pulp.

SONY DSC  SONY DSC

SONY DSC  SONY DSC

What do I need to make it?

  • 1 large fillet of cod cut in half
  • 1 medium onion sliced
  • 2 green chillies chopped
  • 1 inch piece ginger cut in julienne
  • 4 medium sized mushrooms sliced
  • 75 gm of baby leaf spinach
  • 400ml tinned coconut milk
  • 1/2 tsp white pepper
  • 1 tbsp coconut oil
  • 3 kokum pieces chopped
  • 1/2 tsp caraway seeds
  • Handful fresh curry leaves
  • Small handful of fresh coriander to garnish
  • Salt to taste

For the sambal

  • 1 cup of shredded coconut roasted till light brown
  • 1 clove of garlic
  • 1 small shallot (we used small Indian onions)
  • 4-5 small dried red chillies (adjust to taste)
  • 1/2 tsp caraway seeds
  • 1/2 tsp sugar
  • Salt to taste

Pound all the ingredients (except the coconut) to a paste in a pestle and mortar.   Once the roasted coconut has cooled, mix it with the paste and it is ready to serve.

How much will I make?

2 large bowls of soup

How do I make it?

Heat a pan, add coconut oil followed by the caraway seeds, ginger and curry leaves.   Stir for a minute before adding the sliced onions, green chillies and cook for a couple of minutes.   Pour in the coconut milk with 400 ml of water and season with salt and white pepper.   Reduce the heat to low and cook for ten minutes before poaching the cod fillets in the stock till cooked through.   Remove the fillets and add the mushrooms and spinach to the stock – increase heat and cook for five minutes.   To assemble the dish, place the cod fillets in the middle of the bowl and pour stock with vegetables over it.   Garnish with a tablespoon of the sambal and some fresh coriander.  Enjoy.