Recipes

Try bringing the flavor of South Asia home with some of these recipes from around the region.

The Caravan Friends also have many delicious recipes for kids to try.

CUTLETS (Maldivian Dish)
Fried and Breaded Fish cutlets

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1 can Maldives tuna
250 g (approx. 1/2 pound) potato
     (boiled, peeled and mashed)
1 tsp sliced chili (alter to suit taste)
5 tsp lemon juice
1 cup sliced onion
2 cm (approx. 3/4 inch) ginger (crushed)
2 eggs (beaten)
1 tsp ground black pepper
1 tsp salt
fine bread crumbs
oil for frying

Mix onion, chili, ginger, pepper and salt. Squeeze mixture well to make sure tastes blend together. Add tuna and mix, squeezing gently, before adding potatoes. The mixture should be like slightly sticky dough. Mould into small balls, dip in egg and coat with breadcrumbs. Deep fry on medium heat.

AMBUL THIYAL (Sri Lankan Dish)
Sour Fish curry

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1 lb tuna   (cut into 1 inch pieces)
1 tbsp tamarind paste
1/4 cup vinegar
1 med onion, chopped
1 tsp grated fresh ginger
1 tsp salt
6-8 curry leaves
1 piece lemon grass or 2-3 strips lemon rind
1 inch stick cinnamon
1/4 tsp fenugreek seed
1/4 tsp black pepper
1/4 tsp chili powder
1 1/2 cups water
2 tbsp oil

Soak tamarind paste in the vinegar until soft. Mix until no lumps. Put all ingredients into pan and mix well. Set for 45 mins. Heat mixture and bring to boil. Reduce heat and simmer uncovered until fish is cooked and gravy is thick. (DO NOT STIR) Shake pan and turn fish pieces carefully once or twice during cooking.

Serve with white rice.

MURGH TANDOOR (Indian Dish)
Indian-style grilled chicken

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6 chicken breasts
1/2 cup plain yogurt
Juice from two lemons
2 teaspoons ginger paste
2 teaspoons garlic paste
1 teaspoon cumin powder
1 teaspoon coriander powder
2 teaspoon white vinegar
Salt and red chili flakes
Pinch of red food coloring, if desired
Melted butter

Mix the yogurt with the juice of one lemon. Add the other ingredients except the butter to make the marinade.

Make two deep diagonal gashes in each piece of chicken. Coat each gash with the marinade, then pour remaining marinade over the chicken. Refrigerate overnight (or at least 3-4 hours).

Grill chicken, basting once on each side with hot butter. Salt to taste and add red chili flakes. Squeeze the juice of the other lemon over the chicken and serve.

KHUMBI PULLAO (Indian Dish)
Rice with mushrooms

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2 cups long-grain rice
     (washed and soaked in 3 1/2 cups water)
3 tablespoons vegetable oil
5 green onions, chopped
     (include green leafy tops)
4 cloves garlic, minced
1/2 cup fresh mushrooms, sliced lengthwise
     (drain, if using canned mushrooms)
1/2 cup milk
Salt and pepper

In medium saucepan, heat the oil. Sauté onions and garlic. Add mushrooms. Sauté until done. Stir in milk, rice, and the water in which it was soaked. (This dish can be prepared with instant rice. Prepare and add in here). Add salt and pepper to taste. Bring mix to boil. Then reduce the heat, cover, and cook until rice is tender (about 20-25 minutes).

POTATO or ONION BHAJIS (Indian Dish)
Fried potato or onion

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2 potatoes or onions
3/4 teaspoon salt, or enough to taste
1/2 to 3/4 cup flour
     (can use 1/2 cup flour + 1 tablespoon cornmeal)
1/4 to 1/2 teaspoon chili powder
1/8 teaspoon baking soda
2 teaspoons oil

Peel the potatoes or onions and slice crossways in very thin (1/8 inch) slices.

Mix rest of ingredients with sufficient water to make a thick batter.

Put vegetable oil in a deep pan, heat well, and then reduce heat.

Dip prepared vegetable slices in the batter and deep fry until golden brown.

Remove from oil and drain on paper towel and serve hot. (Ketchup is optional for dipping.)

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RECIPES from South Asia