Cooking Indian Stylee

Vinegar Fish

Ingredients:

1 teaspoon turmeric
1 teaspoon salt
1 LB. haddock or cod steaks
1 Tablespoons oil
2 onions, sliced
3 green chillis, thinly sliced
2 garlic cloves, coarsely chopped
1 inch piece root ginger, cut into thin strips
2 Tablespoons white wine vinegar
4 Tablespoons water
fresh coriander leaves, to garnish

Method:

Mix the turmeric and salt together on a plate.
Coat the fish in the mixture.
Heat the oil in a frying pan, add the fish and fry gently on both sides for 1 to 2 minutes.
Remove fish and set aside.

Add the onions, chillis, garlic and gingerto the pan and fry, stirring gently, until golden.
Stir in the vinegar and water.
Put in the fish, cover and cook gently for 5 to 6 minutes, or until coocked through.

Transfer to a warmed serving dish and garnish with the coriander sprigs to serve.

Chapati

Ingredients:

8 oz wholewheat flour
1 teaspoon salt
1/3 pint water
(makes 12)

Place the flour and and salt in a bowl.
Make a well in the centerand gradually stir in the water.
Work to a soft, supple dough.
Knead for 10 minutes, then cover and leave in a cool place for 30 minutes.
Knead again very thoroughly, then divide into 12 pieces.
Roll out the pieces on a floured surface into a thin round pancake.

Lightly grease a griddle or heavy frying pan with a little ghee or oil and place over a moderate heat.
Add a chapati and cook until blisters appear.
Gently press down with spatula and cook on other side until lightly colored.
Remove from the pan and keep warm while cooking the others.

Brush a little butter on one side, fold into quarters and serve warm.

Ghee

2 lb Butter

Put the butter into a good-sized nonstick pan.
Melt at the lowest possible heat.

When it's all melted, increase heat slightly.
There must be no sign of smoke or any other undue activity indicating too much heat.
Leave the butter to stew (the only word for it, really) for about an hour.
Watch it carefully to make sure it doesn't get too hot and start to scorch.
The milk solids will fall to the bottom of the pan: others will float on top.
DON'T STIR or agitate the pan under any circumstances!

At the one-hour point, carefully skim off any remaining floating stuff with a skimmer or slotted spoon.
Remove the ghee from the heat and allow it to cool for 10-15 minutes.
Strain it into a heatproof jar through a triple thickness of cheesecloth, or a thickness of butter muslin if you can get it, or if need be..even through paper towels.

The ghee will solidify, but it won't get too hard.
It should be light yellow and have a lovely butterscotchy aroma.
Keep it tightly covered in a cool place.
It will keep almost indefinitely if you've successfully gotten all the milk solids out.

This is 100% pure butterfat.
Use in moderation

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