Now This Really is Cooking
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Diary and Notes
Today I am not ranting, raving or talking about anything but food. No moans. no gripes, no complaining about
anything. And why, you may ask, because today I made something so delicious that I believe it is worthy
of spreading the news of its creation. No, it wasn't the haddock and mung bean vindaloo. That was an odd
concoction invented because I had a piece of frozen haddock which needed using and because it is bean week
and curry day all rolled into one. No, it was the prawns and they are one of those things I shall cook
again and again when my Nosh-Blog has finished and I can eat like normal people again (if you can call my
normal eating habits, normal).
All I am going to say today is that these prawns were transcendently delicious, quite quite the best
prawn dish I can remember, ever. The Kashmiri chilli isn't hot, it's a very mild taste and all the spices I've
used are armoatic ones, the spices coated the prawns, stuck to my fingers and I just licked and liked until
there was no more.
The real shame was that there was nobody here to share them with, I was all alone.
If anybody reading this is having friends around for dinner and can't think of what to cook, have ago at
these and let me know how they taste. Quite special indeed. Don't bother with haddock vindaloo however, it
wasn't bad but it's not worth recrearting.
Chocolate and hazelnuit brownie from M&S, my bakers of choice.
Aromatic Fried Prawns
Haddock and Mung Bean Vindaloo
Red Onion Rice
|Aromatic Fried Prawns
6 Large Black Tiger Prawns (with shells)
1 Tbsp Mustard Oil
1 Dried Kashmiri Chilli
3 Spring Onions
2 Black Cardamon Pods
3 Green Cardamon Pods
1/4 tsp Fennel Seeds
1/4 tsp Mustard Seeds
1/4 tsp Fenugreek Seeds
1/2 tsp Cumin Seeds
1/2 tsp Turmeric
1cm Stick Cinnamon
1/4 tsp Salt
1/4 tsp Black Pepper
|Haddock and Mung Bean Vindaloo
1 Small Haddock Fillet
75g Mung Beans
50ml Curry Sauce
1 Tbsp Wine Vinegar
1 tsp Hot Chilli Powder
1/2 tasp Turmeric
1 tsp Coriander
1/2 tsp Cumin
1/2 tsp Fenugreek Powder
1/2 tsp Hing (asafoeteda)
1 Tbsp Mustrd Oil
1/2 tsp Caraway Seeds
Prawns: Remove the skins from the green and black cardamon and place the seeds in a pestle and mortar along with
the dried spices and salt. Grind to a fine powder. Chop the chilli into small flakes. Place all the spices
in a dry pan and warm through for a few minutes to release the aromas. Pour on the mustard oil and fry the
spices for about 1 minutes then add the prawns. Cook on both sides for about two minutes then add the choped
spring onions. Put a lid on the pan and turn the heat off and let it all sweat gently for about 4 minutes.
Eat with your fingers, making sure you have a water bowl handy.
Vindaloo: First make the curry sauce making it quite gingery. Soak the mung beans for an hour then boil until soft. Cut the haddock fillet into chunks and fry in a little mustard oil. Add the spices and a little vinegar. Stir the mung beans into the curry sauce and when the fish is just flaking apart pour over the beans and serve.
*All quantities are very approximate and for a single person