Recipe Tag: S. Asian

Mussels in Curry Sauce

Gather all ingredients and equipment.

For the Bread

Preheat broiler or grill to 350°F (180°C).

Slice the rolls on the bias into 1/2-inch-thick pieces.

Brush the slices with the olive oil and sprinkle with fresh ground black pepper.

Grill or broil the slices of rolls on either side until golden brown, about 1 minute per side.

For the Mussels

Place the olive oil in a large skillet or Dutch oven over medium high heat.

Add the garlic and shallots and cook for 3 minutes.  Stir frequently.

Add the wine, bay leaf, and curry powder.

Bring the liquid to a boil.

Reduce heat to low and simmer for about 3 minutes.

Increase the heat to high and add the mussels.

Stir to combine, then cover and steam for 2 minutes.

Stir everything again and steam for 2 to 3 minutes more. The mussels are finished cooking when the shells open.

Using tongs or a slotted spoon remove the mussels and divide into 4 bowls.

To finish the sauce, whisk the butter into the broth and stir in the chopped herbs.

Pour the broth over the mussels.

Serve with the grilled bread.

Low Sodium Curried Sea Scallops

Place the 2 tsp. olive oil and butter in a small sauce pan over medium heat.

Add the minced shallots and cook for 8 minutes. Don’t allow the shallots to brown.

Add the curry powder and garam masala.

Cook for 2 minutes. Stir frequently.

Add the flour and stir gently until the flour is well blended.

Add the white wine, lemon zest, honey, saffron, and pepper.

Reduce the heat to low-medium and cook gently for 5 minutes. Whisk the sauce frequently.

Add the milk slowly and whisk until the sauce is smooth.

Cook for another 3 to 5 minutes, and after it begins to thicken, remove from the heat.

Place a large skillet over medium-high heat.

When the pan is hot, add one teaspoon olive oil.

Swirl and add the scallops.

Do not overcrowd the pan.

Cook on the first side for about 3 minutes.

Turn the scallops over to cook on the other side for 3 – 5 minutes.

When you turn the scallops, place the sauce back on the burner over low heat. Heat gently while the scallops are cooking.

Divide the sauce between two plates, top with the cooked scallops, and serve.

Salmon with Curry Glaze

Place a small saucepan over medium-low heat and add the olive oil.

Add the shallots and cook, stirring frequently, for two minutes.

Add the curry powder, garam masala, coriander, cardamom, and salt and cook for two minutes, stirring frequently.

Add the water, stir, and simmer slowly for 8 minutes, stirring occasionally. The water will mostly evaporate.

Using a blender or stick blender, puree the sauce until smooth.

Place a skillet in the oven and preheat the oven to 400°F.

Place the salmon in the skillet, skin side down, and top with the glaze.

Place the skillet in the oven and roast for 8 to 10 minutes.

Serve immediately.

Tandoori Spiced Salmon

Place the paprika, turmeric, cumin, cardamom, salt, garam masala, and pepper in a small bowl and mix together until well blended.

Place the dry spice mixture in a medium skillet over medium-low heat.

Toast the spices slowly, stirring frequently, until you begin to see wisps of smoke rising from the pan.

Remove the spice blend from the heat and transfer the toasted spices to a large mixing bowl to cool.

When cool and add the toasted sesame oil.

Blend the sesame oil with the spice mixture until well incorporated. The mixture will be grainy.

Place the salmon filets in the bowl and pat the spice mixture gently into the flesh of the salmon until each filet is well coated on all sides.

Cover the bowl with plastic wrap and place in the refrigerator to chill.

When ready to cook turn on the ‘broil’ function in your oven.

Place the salmon filets in a baking or sheet pan (it helps to line the pan with aluminum foil, if you have it) and place the pan in the oven under the broiler.

Serve immediately over rice or quinoa and with Riata.

Brown Basmati Rice and Peas

Crack cardamom pods open by crushing with the side of a knife.

Put oil in a medium saucepot and heat on medium-low heat. Add cumin seeds and cardamom pods and stir for 20 seconds until fragrant, taking care not to burn. Remove cardamom pods with slotted spoon.

Add onion and cook for 5-7 minutes until lightly browned. (**If using ground spices, sauté onion first and then add spices.)

Add rice to the pot and stir, cooking for about 3 minutes to toast.

Add the stock and salt and bring to a boil. Cover and turn heat to low. Simmer until rice is tender, about 40-45 minutes. Do not stir!

In the last 2 minutes, add the peas to heat through.

Turn heat off and fluff with a fork to incorporate peas.

Easy Brown Rice

Gather all ingredients and equipment.

Rinse the rice under cold water in a colander.

Put the rice and water in a medium sauce pot on medium-high heat. Stir.

Bring the liquid to a boil.

Once boiling, reduce the heat to low and cover the rice.

Simmer the rice for about 30 minutes. At that point, taste the rice to see if it is still crunchy. If so, check for water on the bottom of the pot; add 1/4 cup of water if all the water has been absorbed and continue to cook. If it is cooked and the water is absorbed, turn off the heat.

When the rice is a good consistency, turn off the heat and keep it covered for 10 minutes.

After sitting, fluff the rice with a fork and serve.

Thai Roasted Tomato Soup

Place a large skillet in the oven and preheat to 325°F.

When the oven is hot add 1 teaspoon olive oil and swirl.

Add the cherry tomatoes and roast for about 20 minutes. Toss occasionally.

While the tomatoes are roasting, place a large skillet on the range with 1 teaspoon olive oil over medium high heat.

Add the onion, stir, reduce the heat to medium and cover.

Cook for about 20 minutes. Stir occasionally.

While the onions are cooking place the 5 cups water in a saucepan over high heat.

When the water boils add the rice, stir, reduce the heat to a simmer. Partially cover and simmer for 40 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

When the tomatoes are roasted add them to the pan with the onions along with the coconut milk, water, Thai curry paste, salt, cayenne, ginger and cardamom.

Stir gently, cover and reduce the heat to low.

When the rice is done place the tomatoes in a blender and puree until smooth. Return to the pan and place on low.

Place the cooked rice a large bowl. Add the sesame oil, rice vinegar, and basil.

Toss gently, and then pack 1/4 of the rice at a time into small bowls.

Invert each of the bowls of rice into four soup bowls so that they form a dome of rice in the center of the bowl.

Ladle the soup into the bowls between the rice and the edge of the bowl to form a pool around the rice.

Serve.

Low Sodium Savory Quinoa

Place the olive oil in a medium sauce pan over medium high heat. Add the shallot and garlic. Cook, stirring frequently, for about 3 minutes.

Add the celery and cook for another 2 minutes.

Add the quinoa, salt and pepper. Cook, stirring continuously, for about 1 minute.

Add the chicken stock and water. When the water boils, reduce the heat until the quinoa is simmering. Stir occasionally.

Cook until the quinoa is soft and the liquid evaporated. Add more water 1/4 cup at a time if needed. Total cooking time about 25 to 30 minutes.

Low Sodium Savory Lemon Rice

Place a medium sauce pan over high heat. Add the water, chicken stock and salt. Place the whole clove of garlic in the water.

When the liquid boils, stir in the brown rice, lemon zest and lemon juice.

Reduce heat to medium-low and simmer, partially covered, for about 25 – 30 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for about 5 minutes before serving. Remove the garlic clove and discard before serving.

Low Sodium Jasmine Rice

In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice.

Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.