Tryst with Grub

I am back after a short hiatus. A foodie's journey is always laced by fusion and usually cuminates by bringing flavorful twists to crowd favorites.  In this recipe the flavor of Bilimbi is married with the ubiquitous Hakka Noodles along with Sino Indian condiments.

The bilimbi sauce is prepared by following the method for making fruit compotes. It is made savory by the addition of cloves and  optionally star anise to give it that Sino touch. Blend the cooked bilimbi with pepper corns and ginger garlic paste into a fine paste. In a wok , add some coconut oil, the Malayali innovation to Chinese food. Those of us who have grown with the chilli chicken experience will know what I am talking about. Add a few dried red chillies, followed by some Zucchini. Add enough paste and let the Zuchhini steam for a bit. Pop in cooked Hakka noodles, followed by a splash of Soy and Paneer Cubes. Voila !

 

Coconut milk is an integral part of Malayali Cuisine. Interestingly enough it is used quite a lot in Thai Cuisine. I was introduced to Thai food back when I was a graduate student. It tingled my palate immediately. Those acquainted with their food would know that their red, green and yellow curry pastes are a staple and one can whip up wholesome meals with them. I am sure most Bengalureans are aware of Fresh Menu. This one is inspired by their menu.

For the brown rice, slice a couple of medium onions and tomatoes. Ensure you have soaked the brown rice for a decent amount of time. It takes a bit more time to cook but is a slow burning carbohydrate and is considered an healthier option for those of us who cannot stay away from rice. Saute the onions and tomatoes in some oil. Add the brown rice, a stock cube and enough water and allow to cook.

For the Thai Curry, chop some green and yellow zucchini, capsicum and mushrooms. Saute the veggies in some oil. Pour in 200 - 300 ml of coconut milk followed by some water. Add around 2-3 tablespoons of  Thai Red Curry Paste. Once the gravy comes to a boil, add in the prawns or seafood of your choice. Allow the gravy to simmer slowly till the prawns are cooked. 

Mustard goes amazingly well with seafood. The beauty of mustard is that you can taste it even in small amounts due to its sharp and pungent flavor. The taste and color of coriander blends well with mustard, hence the inspiration.

Add one tablespoon of mustard, few cloves of garlic, coriander and mint leaves, a dash of Sriracha, salt and oil to a blender and make a smooth paste. Marinate your Basa fillet with the same . Wrap the fish in aluminum foil or a banana leaf if available. Steam for 20-25 minutes. Voila a simple yet flavorsome recipe for seafood lovers. Enjoy !