Malu Abulthiyal

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Ingredients:

• 2 lbs Fish (Halibet, Salmon or Tuna)
• 10-15 pieces Goraka
• 1 1/2 tbs Salt
• 1 1/2 tbs ground black Pepper
• 1/4 tsp Turmeric powder
• 1 sprig Curry Leaves
• 1-2 pieces Rampe (Pandamus)
• 2 pieces Cinnamon
• 2 cloves Garlic (crushed)
• 1/2 tsp roasted Curry powdersaws
• 1 cup water

Directions:

Wash and cut the fish into 15-20 pieces. Place the goraka pieces in a saucepan, add a little water to cover and simmer for about 5-10 minutes (until the goraka is soft). Add salt, pepper, chili powder, tumeric, curry powder to the fish pieces and mix well (until all the pieces are well coated). Drain the goraka pieces and crush into a coarse paste. Mix the paste with the drained water and add to the fish, mix well. Arrange the fish in a shallow pan and pour the liquid over the pices. Wash the mixing bowl with 1 cup water and pour over the fish. Swirl the pan to coat the pieces with the liquid. Add the curry leaves, rampe, cinnamon & crushed garlic. Cook over slow heat until the fish is done. For a completely dry dish, transfer the fish and thick gravy into an oven proof container and leave it in a warm oven until completly dry.

Bak Kut Teh (Spicy Sparerib Consomme)

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Ingredients:

• 1 lb 6 oz beef/mutton sparerib (cut into bite-size pieces)
• 1 tablespoon sugar
• 3 tablespoons shortening
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cloves garlic (bashed)
• 1 teaspoon preserved brown soya beans, pounded
• 1 teaspoon dark soya sauce
• 1 teaspoon salt
• 1 piece of cinnamon bark (1 inch)
• 1 teaspoon peppercorns
• 2 segments star anise
• 3 pints of boiling water
• some crispy Chinese crullers ("Yu-Char-Koay", sliced)
• 1 tablespoon crispy shallots

Directions:

1. Rub salt on spareribs.
2. Heat pan till very hot. Add 2 tablespoons of shortening. Fry spareribs till well-browned. Set aside for later use.
3. Using a clean pan, heat 1 tablespoon shortening. Add sugar and caramelize until light brown. Add soya beans. Stir-fry for 1/2 minute. Then put in the fried sparerib and peppercorns.
4. Let the consomme boil on high heat for 10 minutes. Then turn down the heat, let simmer for another 1.5 - 1.75 hours (or until the meat is tender). Discard excess oil from the surface before serving.
5. Serve hot with cruller slices.

Beriani

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Ingredients:

• 1 chicken, about 900gms ( beef/mutton )
• 1 tbsp poppy seeds
• 1 clove garlic
• 1 cup shallots - sliced
• 1 tsp curry powder
• 2 -- 3 tsps salt
• 2 chillies
• 1/2 coconut - grated
• 5 cm piece ginger
• 4 tbsps ghee
• 5 cloves
• 5 cm cinnamon stick
• 10 cashew nuts
• 10 almonds
• 450 gms long-grain rice

Directions:

• Cut chicken into 6 -- 8 pieces
• Grind together garlic, ginger, chillies, poppy seeds, cashew nuts and almonds.
• Heat ghee and fry cloves, cinnamon, shallots.
• Add in the chicken pieces, 1 tsp salt, ground ingredients and curry powder.
• Stir to mix and cook covered for 10 minutes.
• Extract 1 - 2 cups coconut milk from coconut. Add in salt. Mixed with washed rice and cook it.
• When the rice has absorbed all the milk, make a well in the center and put the chicken mixture.
• Cover and allow rice to cook over very low fire.

Kurma

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Ingredients:

• 600 gms chicken
• 1 cup thick coconut cream
• 2 cup thin coconut milk extracted from 1 grated coconut
• 1/2 cup oil
• cardamoms
• 2 star anise
• 2 red chillies
• 3 cm piece cinnamon stick
• 3 cloves
• 3 cm piece ginger
• 4 cloves garlic
• 4 tbsps kurma powder
• 6 shallots

Directions:

1. Pound 3 shallots and 2 cloves garlic together.
2. Mix with kurma powder and 1 tsp water. Blend well into paste.
3. Slice finely the remaining shallots and garlic.
4. Heat oil and fry the sliced shallots and garlic with the spices until fragrant.
5. Add in the blended kurma powder and fry further until oil separates.
6. Add in the chicken and 1 cup water. Cook until the beef is tender.
7. Pour in the thick coconut milk, bring to boil and pour it in the thin milk.
8. Season with salt to taste and cook further over a low flame until the gravy is thick.
9. Add in the large onion and red chilies. Stir once and remove from rice.