Spicy Fish Fry with Yellow Dal and Tomato Chutney Prep Time: 1 hour 30 minutes Cook Time: 1 hour 10 minutes Watch My Kitchen Rules on Channel 7 and stream it totally free on 7plus >> Serves 4 Ingredients Tomato Chutney 2 ts grease 1/4 tsp black mustard seeds 1 brown onion, very finely sliced 1 little green chilli, carefully sliced 4 garlic cloves, crushed 2 tsp ginger paste 2 sprigs curry leaves 400g can crushed tomatoes 1 tsp white or brown sugar 1/4 cup carefully sliced coriander 1 tsp lime juice Spicy Fish Fry 1 little brown onion 4 garlic cloves, peeled 3cm piece fresh ginger, peeled 1 tbs lemon juice 1 tsp ground turmeric 1 tsp salt 1/2 red chilli powder 1/2 tsp Kashmiri chilli powder 600g skinless basa fillets, cut into 4cm pieces 2 tbs cornflour 2 tbs rice flour Vegetable oil, for deep frying Yellow Dal 75g red split lentils 75g yellow moong dal 75g skinned, divided urad dal 75g toor dhal 1 tbs grease 1 brown onion, carefully sliced 1 carrot, carefully sliced 3 sprigs curry leaves 4 garlic cloves, crushed 1-2 little green chillies, cut in half lengthways 2 tsp ground turmeric 2 tsp asafoetida (hing powder) 1 big vine ripened tomato, sliced 25g butter, sliced 1.25 L veggie stock 1 amount dal tempering mix (listed below) 2 tbs sliced coriander Dal Tempering Mixture 2 tsp grease 2 tsp ghee 1 dried chilli 1 little green chilli, cut in half lengthways 1/2 tsp black mustard seeds 1/4 tsp cumin seeds 1 sprig curry leaves Fish Fry Tempering Mixture 3 tbs of grease from frying the fish 1/4 tsp black mustard seeds 1/4 tsp fenugreek seeds 2cm piece fresh ginger, carefully sliced 2 garlic cloves, carefully sliced 2 sprigs curry leaves 1 green chill, cut in half lengthways 1 tsp salt 1 tsp garam masala 1 tbs carefully sliced cashew nuts 2 tsp soy sauce 2 tbs plain yoghurt 2 tsp lemon juice Method 1. To make tomato relish, heat oil in a big pan over medium heat. Include mustard seeds, onion, chilli, garlic and ginger and cook till onion is soft and clear. 2. Stir in tomatoes and sugar and give a boil. Simmer, partly covered, stirring typically for about 15 minutes or up until thickened and decreased. Eliminate from heat and reserve for 15 minutes. Stir in coriander and lime juice to serve. 3. To prepare fish fry, procedure onion, garlic and ginger to form a paste. Include lemon juice, turmeric, salt and chilli powders and procedure to integrate. Transfer to a big bowl and include fish. Toss to coat. Cool, covered, for 30 minutes to marinade. 4. To make the yellow dal, wash and drain pipes the lentils. 5. Heat oil in a big pan. Include the onion, carrot, curry leaves, garlic, chilli, turmeric and asafoetida. Cook, stirring sometimes, up until onion is soft. Stir in tomato and butter. Stir in stock. Give a boil. Simmer, covered, stirring frequently up until dal has actually thickened and lentils are really tender and beginning to break down. 6. To make dal tempering mix, heat oil and ghee in a little pan. Include chillies, black mustard seeds, cumin seeds and curry leaves. Cook, stirring, for 2 minutes or till aromatic. Stir in to the dal. Stir in sliced coriander 7. To end up making the fish fry, spray combined cornflour and rice flour over marinaded fish mix. Toss to coat. 8. Half-fill a big pan or wok with oil. Location over medium-low heat to reach180C (to evaluate when oil is prepared, a cube of bread turns golden brown in 10 seconds). 9. Include fish in batches and cook without touching, up until golden brown, crisp and prepared through. Get rid of with a slotted spoon and drain on absorbent paper. 10. To prepare fish fry tempering mix, include 3 tbs of the oil from deep frying the fish, to a big wok over medium heat. Include mustard seeds, fenugreek seeds, ginger, garlic, curry leaves and green chilli. Stir fry for 1-2 minutes or till aromatic. Stir in salt and garam masala. Stir in combined nuts, soy sauce and yoghurt. Eliminate from heat and include fish to tempering mix. Toss to coat. Include lemon juice and toss to coat. 11. Serve spicy fish fry with yellow dal and tomato relish. Tips If you like a thicker dhal, you can prepare a bit longer or mix a part and include it back to the pan. Change the quantity of chillies in the meal to match your taste. Chicken Biryani with Cucumber Raita & Pickled Onion Prep time: 30 minutes + marinading Cook Time: 45 minutes Serves 4 Ingredients 4 skin-on chicken thighs, bone in 2 tsp grease 1 brown onion, very finely sliced 4 garlic cloves, squashed 1 tbs ginger paste 2 big vine-ripened tomatoes, carefully sliced 10 curry leaves 2 difficult boiled eggs, cut in half Chopped coriander, to garnish Chicken Marinade 500g plain yoghurt 4 tbs tomato sauce 4 garlic cloves, squashed 1 tbs ginger paste 2 tsp garam masala 1 tsp Kashmiri chilli powder 1 tsp black mustard seeds 1 tsp cumin seeds 1/2 tsp ground turmeric 1/2 tsp coarsely ground black pepper 1/2 tsp ground cinnamon 1/2 tsp ground cardamom 1/4 tsp ground cloves 2 tsp salt 1 brown onion, very finely sliced Picked Onion 1 brown onion, very finely sliced 1 little green chilli, cut in half lengthways 125ml lemon juice 1/4 tsp salt Cucumber Raita 1 Lebanese cucumber, seeded 125g plain yoghurt 125g sour cream 1/4 cup carefully sliced coriander 1/2 tsp ground cumin Pinch grated jaggery or caster sugar Biryani Rice 360g basmati rice, washed, drained pipes 1 tsp salt 25g ghee 2 tsp grease 1 tsp mustard seeds 1 tsp cumin seeds 1 stick cinnamon 5 cardamom pods, bruised 1 brown onion, very finely sliced 10 curry leaves Method 1. To make chicken marinade, integrate all active ingredients in a big non-reactive bowl. 2. Rating chicken on both sides with shallow slits (to permit marinade to permeate meat). Include chicken to marinade and utilize your hands to massage mix into meat. Cover with cling wrap or a cover and location in the refrigerator for 3 hours or as much as over night to marinade. 3. To make pickled onion, integrate all active ingredients in a little bowl. Cool, covered, till needed. Drain pipes to serve. 4. To make raita, coarsely grate cucumber into a screen and capture out any excess water. Location in little bowl with staying components and stir to integrate. Season. Cool till needed. 5. Heat oil in a big pan or stock pot over medium heat. Include onion, garlic, ginger, tomatoes and curry leaves. Cook, stirring frequently, till onion is soft. Include chicken and marinade. Cook, stirring and turning chicken periodically, for 10 minutes or till chicken is half prepared. 6. To prepare biriyani rice, position the rice in a medium pan and include adequate water to cover rice by 2cm. Stir in the salt. Location over medium heat and give a boil. Drain pipes and reserve. 7. Heat ghee and oil in a big pan over medium heat. Include mustard and cumin seeds, cinnamon and cardamom. Prepare for 1 minute and let them splutter. Stir in onion and curry leaves and cook till onion is soft and gently browned. Stir in rice. 8. Include rice mix to pan with the chicken mix and stir carefully to integrate. Prepare, covered, for about a more 15 minutes or up until rice hurts and chicken is prepared through. 9. Divide chicken biriyani amongst serving bowls and leading with boiled egg halves. Serve with marinaded onion and raita. Garnish with coriander. Kerala Prawn Curry with Roti and Spiced Potato & Eggplant Prep Time: 1 hour 20 minutes Cook Time: 1 hour 30 minutes Serves 4 Ingredients Chopped coriander, to garnish Roti 280g plain flour 200ml warm water 60g ghee, melted Kerala Prawn Curry 1 tbs grease 3 tsp black mustard seeds 2 tsp fenugreek seeds 1 tsp fennel seeds 1 big brown onion, very finely sliced 1 big vine ripened tomato, carefully sliced 4 garlic cloves, crushed 2 tsp ginger paste 2 little green chilies, halved lengthways 10 curry leaves 3 tsp garam masala 2 tsp ground turmeric 1 tsp Kashmiri red chili powder 1 tsp ground black pepper 1 tsp ground cumin 1 tbs tamarind puree 400ml can coconut milk (we like to utilize the Kara brand name) 12 king prawns, peeled, cleaned up 1 tbs lemon juice Spiced Eggplant & Potato Curry 2 tsp grease 2 tsp ghee 2 tsp black mustard seeds 1 tsp cumin seeds 1 brown onion, very finely sliced 800g vine ripened tomatoes, carefully sliced 4 garlic cloves, crushed 2 tsp ginger paste 2 little green chilies, halved lengthways 10 curry leaves 2 tsp garam masala 2 tsp ground turmeric 500g little potatoes, cut into 3cm pieces 1 big eggplant, cut into 3cm pieces Method 1. To make roti, put the flour in a big bowl and make a well in the centre. Include the water and utilize your hands to bring the mix together till a soft dough types. Turn onto a floured surface area and carefully knead up until smooth. Location in a tidy bowl and cover with cling wrap or a moist fabric. Reserve for 30 minutes to rest. 2. To make the prawn curry, heat the oil in a big pan over medium heat. 3. Include mustard, fenugreek and fennel seeds. Prepare for 30 seconds or up until they spit and crackle. 4. Include onion and cook, stirring, for about 7 minutes or up until pieces are golden and beginning to brown on the edges. Include the tomato, garlic, ginger, chillies and curry leaves and cook, stirring for 3-4 minutes or till tomatoes soften. 5. Include garam masala, turmeric, chilli powder, black pepper and cumin. Cook, stirring, for 2 minutes. Stir in tamarind puree. Stir in coconut milk and 125ml water. Give a simmer. Simmer, partly covered, for 15 minutes to instill flavours. 6. To make eggplant and potato curry, heat oil and ghee in a big pan or medium heat. 7. Include mustard and cumin seeds. Prepare for 30 seconds or till they spit and crackle. 8. Include onion and cook, stirring, for about 7 minutes or up until pieces are golden and beginning to brown on the edges. Include the tomatoes, garlic, ginger, chillies and curry leaves and cook, stirring for 5 minutes or up until tomatoes soften. 9. Stir in garam masala and turmeric. Stir in 125ml water. Give a simmer. Simmer, partly covered, for 10 minutes to instill flavours. Stir in potatoes. Go back to a simmer. Minimize heat to low and cook, covered, stirring frequently, for 10 minutes. Stir in eggplant and cook for about an additional 20 minutes or up until veggies hurt and curry is lowered, thickened and flavoursome. Season. 10. Divide rested roti dough into 8 parts. Present each part on a gently floured surface area till about 2mm thick. 11. Heat a big heavy-based fry pan (we utilized a tawa) over medium-high heat. Brush roti with ghee and cook in batches till bubbles appear. Turn and prepare for 30 seconds or up until brown areas begin to appear below and roti puffs up, brushing throughout with ghee. 12. Include prawns to instilled curry sauce and cook for 3-4 minutes or till nearly prepared through. Eliminate from heat and reserve for 5 minutes to permit recurring heat to carefully complete cooking prawns. Season. Stir in lemon juice. 13. Serve prawn curry with potato and eggplant curry and roti. Tips We utilized a cast iron tawa pan to prepare our roti. We suggest either serving 3 king prawns per individual or 5 big prawns per individual, depending upon what is fresh and offered on the day. Pistachio Ice Cream Chocolate DomePistachio Ice Cream Chocolate Dome Credit: SuppliedPrep Time: 45 minutes + cooling + freezing Cook Time: 20 minutes Serves 4 Ingredients 200g dark chocolate, melted Gold leaf, to embellish Pistachio Ice Cream 500g shelled pistachios 2 1/2 tbs lemon juice 440g caster sugar 625ml thickened cream 500ml milk Almond & Orange Zest Crumb 50g blanched almond, toasted 70g caster sugar 50g plain flour 1 tbs carefully grated orange zest Pinch smoked salt 80g cold butter, sliced Method 1. To make ice cream, location pistachios, lemon juice and half the sugar in a processor. Process up until carefully sliced. 2. Location cream, milk and staying sugar in a medium pan over medium heat. Stir up until sugar has actually liquified. Stir in pistachio mix. Get rid of from heat and cool to space temperature level. Transfer to a bowl and cool, covered, for 4 hours or as much as over night for flavours to instill. Put mix into an ice cream device and churn according to maker’s guidelines. Transfer to a shallow freezer evidence container and freeze for a number of hours or over night up until company. Utilizing an ice cream scoop or spoon, scoop 4 balls of ice cream (simply smaller sized that the silicone half-sphere chocolate moulds) onto tray and freeze till company. 3. To make chocolate domes, spoon chocolate into 4 holes of an 8cm-wide silicone half-sphere mould (125ml-capacity). Spread equally over within half sphere. Freeze up until company. Carefully get rid of chocolate domes from the moulds. 4. Preheat oven to 180C. Line an oven tray with baking paper. 5. To make almond and orange passion crumb, location almonds in a little processor and pulse to form coarse crumbs. Transfer to a bowl and include combined sugar, flour, passion and salt. Stir to integrate. Include butter and rub in with your fingertips to form a coarse fall apart. Put onto ready tray in a single layer. 6. Bake for 15-20 minutes or till golden and crisp. Cool entirely. 7. To put together, location ice cream balls onto serving plates and leading with the chocolate domes. Embellish with gold leaf and spray around the collapse. Love brews in between 2 entrants on MKR
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