Tag Archives: coriander powder

Butter Beans Curry

Butter beans are white or cream coloured flat beans. They are rich in vitamin C, vitamin A and thiamin. They are a good source of protein plus they are very low in calories and fat. I have come to love these beans not only because of their nutritional benefits but also for their rich taste.

Another thing if, you are pretty busy with either work or school, beans and other legumes tend to become your friends. Let’s take the case of these beans, I bought a 1 kg pack, then washed and soaked the beans overnight. The following day, I cooked them in a pressure cooker for about an hour and they were done. Once cooled, I packed in portions enough for three people then refrigerated. This helps because if I want to cook beans in the evening all I do is remove one pack from the freezer and voila, stew in 20 minutes tops.

Ingredients:

1 half of a medium sized onion sliced

2 tomatoes diced

1 tablespoon turmeric powder

1 tablespoon coriander powder

1/4 tablespoon black pepper

1 cup pre cooked butter beans

2 bay leaves

1 cup water or vegetable stock

Handful of dhania chopped

2 tablespoons vegetable oil

Salt to taste

the ingredients
the ingredients

First, have you guys noticed how expensive some vegetables have become? I was shocked the other day when I went to the market and found that 8 and I mean 8 tomatoes are going for 100 shillings (slightly above one dollar). The onions and the dhania are equally expensive. The horror. It seems until the shortage ends, I’ll stick to using onion halves and substituting tomatoes with tomato paste. Enough with my rant back to the cooking.

In a sufuria, heat the vegetable oil. Saute the onions. When I was setting out my ingredients, I realised that there was a potato laying around, so instead of throwing it out, I peeled, washed then diced it and added it to the sauteed onions.

golden brown ish
golden brown ish

Add the tomatoes.

red!!
red!!

Next, add in the spice; turmeric powder, black pepper and the coriander powder.

coriander powder
coriander powder
spicy
spicy

Stir and cover to let the tomatoes cook down.

yum!
yum!

Add the butter beans.

exciting
exciting

Stir in with the yummy spice mixture. Add the water and the bay leaves.

I see you
I see you

Cover and bring it to a gentle boil.

After ten minutes of simmering, remove the bay leaves then throw in the chopped dhania.

Note: Bay leaves are never eaten, they are great for adding flavour to the food, always remember to remove before  serving

out they go
out they go
green
green

Stir for about two minutes just to awaken the flavour of the dhania. Serve with your accompaniment of choice.

dinner
dinner

Very delicious.

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Gram Flour Fish Fingers

I bought some gram flour a while back so that I could prepare some bhajias. Since then, I haven’t cooked bhajias again and I feared my flour would go to waste. I started brainstorming on other ways I could use the flour.

Since, I love making fish fingers and I always coat them with flour, I thought of substituting the flour with the gram flour and boy!!! Need I say more, I have a new way of making fish fingers.

Ingredients:

1 1/2 fish fillets cut into finger sizes

1 cup gram flour

1 cup warm water – cold will work perfectly well too

2 tbsp fish masala

1 tbsp coriander powder

1 tsp salt

1 tsp baking powder

1/8 tsp black pepper

4 cloves of garlic, minced

1 tsp ginger, minced

A handful of dhania/coriander/cilantro/parsley finely chopped

Oil for shallow frying – I normally use sunflower oil

In a bowl add in all the dry ingredients, except the dhania and fish.

DSC08058

Mix them, then add the water slowly till you get your desired consistency. I used the whole cup. The paste was the right consistency. Then add the chopped dhania.

DSC08060

As for the fish, remember to salt lightly before dipping them into the paste.

DSC08062

And we are ready to cook.

Start by heating your oil in a pan. As the oil is heating, put the first batch of the fish in the paste.

frying
frying

Cook on each side for 3-5 minutes or until golden brown.

Drain on a paper towel covered plate.

DSC08066

To be honest, these were the most delicious fish fingers I have ever made. I have to say, it must be the gram flour.

PS: You can coat with breadcrumbs after dipping the fish in the paste.

Fish Fingers – Take 2

Goodness!!! This post has been on my drafts for so long, it’s about time I finalise it.

I cooked this a while back so I can’t quite remember the story behind it, sorry. All in all I know I was in the mood for some fish hence the reason I cooked this.

I tried a different recipe from my previous one here.

I decided to make a paste with different spices to coat the fish fingers.

1 tbsp fish masala, 1 tsp crushed garlic, 3 tbsp dried parsley, 1 tsp coriander powder and 1/4 tsp paprika

In a bowl, add about 3 tablespoons of all purpose flour, mix in the spices then beat in 2 eggs. Remember to add in some salt.

Making the paste

After beating in the second egg the paste will look like this.

The paste

Fish fingers.

finger food

Tip: Sprinkle some little salt over the fish fingers.

This method of making fish fingers is less tedious since you just dip them in the coating once.

Coat the fish with the paste. Let it stand for about 15 minutes before cooking.

In a pan, heat some oil for frying the fish. Ensure the oil gets hot before adding the fish to avoid it from sticking in case you aren’t using a non stick pan like me.

floating fingers

Let them cook for about 7 minutes or until browned on each side. Drain over a paper towel covered plate.

Others browned more than others. O-o

Voila, easy and quick fish fingers.

Served them with some spicy potato wedges and kachumbari.

kachumbari, fish fingers, spicy potato wedges and lemon slices.

Which recipe do you prefer?

Coconut Chicken with Mashed Potatoes

I had missed eating potatoes and since I didn’t have the patience to bake the potatoes I decided to mash them. Making mashed potatoes is pretty simple, since you just boil the potatoes till they are completely cooked then you mash them like crazy. Of course there are a few spice addition here and there which I’ll share in a bit.

Sometime back my colleagues and I decided to do a lunch treat at a nearby food court. Being adventurous with the food selection I ordered some coconut chicken. Boy, wasn’t I disappointed, it was more like stewed chicken with lots of tomatoes and bell peppers and not even a hint of coconut, anyway since I had some boneless chicken breasts in the fridge I thought of making actual coconut chicken. After checking some online recipes I settled on trying it out my own way.

So for the potatoes;

Peel and wash the potatoes thoroughly. Cut them in halves. In a sufuria add the potatoes, salt and water to almost cover all the potatoes. In case you have fresh rosemary you can add about two sprigs. I also added some cinnamon bark.

Cover and let the potatoes cook completely.

Now for the chicken;

First, cut the chicken into bite size pieces. Add one tablespoon of oil in a skillet, then brown the chicken for about 3 to 5 minutes.

chicken!

Remove from the pan then set aside.

1 onion chopped, 3 cloves garlic finely chopped and 1 teaspoon of ginger finely chopped

In the same skillet heat 2 tablespoons of vegetable oil then add the onions, garlic and ginger.

Season with some salt

Since I was doing this for the first time, I didn’t want to use a lot of spices lest I miss the coconut taste.

So I settled for some cardamon pods, cumin seeds, coriander powder, curry powder and good old black pepper.

5 cardamon pods, 1 tsp coriander powder,2 tsps curry powder, 1/2 tsp black pepper and 1 tsp cumin seeds

Stir in the spice mixture.

all spiced up

Add 1 cup coconut milk and let it simmer with the spices for about 3 minutes.

Finally I added the chicken. (forgot to take pics 😦 )

Let the chicken cook for about 25 minutes or until the sauce is thick.

Back to the potatoes. Once fully cooked, drain any excess water, remove the cinnamon bark, then mash like crazy.

Mashed potatoes are like a blank canvas you can spice them up with almost anything. From chopped coriander or parsley to butter and milk. Adding some chopped spring onions or grating over some cheese.

Since I was out of parsley, I added 1 tablespoon of basil leaves, 2 tablespoons of margarine and about 1/4 cup of milk. The milk helps in making the mashed potatoes fluffy.

still in the mashing process

Dinner is served:

Mashed potatoes, coconut chicken and some fried cabbage and carrots.

Dinner

Not forgetting some kachumbari on the side.

Verdict:

Coconut – ty. The mashed potatoes were delicious and the basil added a nice touch. I’ll definitely be making this recipe again, of course with some few adjustments like more coconut flavour.

 

 

 

Fish Curry

Since I discovered, the chicken curry recipe, I have modified it to suit different meats. I had some filleted tilapia and I decided to try it out.

Ingredients:

1 1/2 fillets of fish – I used tilapia (cut into chunks)

1 cup plain yoghurt

3/4 cup coconut milk

1 onion chopped

2 cloves of garlic chopped

1/4 teaspoon of ginger minced

2 tablespoons of fish masala

1 teaspoon paprika

1 tablespoon coriander powder

1 tablespoon curry powder

Salt to taste

3 tablespoons of vegetable oil for frying

Some chopped fresh dhania/coriander leaves for garnish

In a large skillet, heat some oil then fry the onions.

sizzle sizzle

Once translucent add in the spices, ginger and garlic.

The onion and spice mixture.

Add the fish chunks, and coat with the spice mixture.

Add the yoghurt and coconut milk.

Bring the curry to a quick boil, then reduce the heat and let the curry simmer for at most 20 minutes or until the fish is cooked through. The fish will flake easily.

Once cooked, serve and garnish with fresh chopped dhania.

Fish Curry, Yum

We ate this with some ugali and vegetables. The fish curry will also go great with steamed rice.

Verdict:

Hubby loved it, I found it to be ok. I prefer my fish stewed or pan fried.

Tip: To add more flavour, you can squeeze the juice of one lemon over the curry. I didn’t have any on hand.