Ode to Zareena and some recipes

My dear friend visited us last weekend. The 3.5 days she was here were defined by food. We cooked and ate and napped and then woke to cook again! Z has always been an awesome cook - one of those women who can never tell you measurements because she cooks by instinct. She can effortlessly whip up a delicious meal out of nothing, or for 20, whatever you ask for. She has also been famously territorial about the kitchen when she cooks, not even letting a fly in. So, when I say we cooked many meals together, we are talking ground-breaking stuff in a 9 year friendship! Cheers to that!
Here are some recipes from this food fest.
ps: we were so busy eating, we didn't really focus on taking good pics. So, apologies!

Recipe 1
Serves 3
Grilled Hot & Sweet Pomfret


Ingredients
3 medium-sized pomfrets, gutted and cleaned
For the marinade:
1" piece ginger
2-3 cloves garlic
2-3 green chillies (increase or decrease according to how hot you want it)
1/2 tsp red chilli flakes
Small bunch roughly chopped coriander leaves (about 4 tbsp)
1 tbsp soy sauce
1 tbsp orange marmalade
zest and juice of half a lime

Method
Using a mortal and pestle, crush the ginger, garlic, chillies and coriander leaves together. Add the rest of the ingredients for the marinade and mix well. Check seasoning and add salt if necessary. Using a sharp knife, cut 3 slashes on both sides of each pomfret. Place the fish in a flat container. Add the marinade and rub well into each fish, making sure to get some into the cuts. Cover dish tightly with cling wrap and leave to marinate in the fridge for at least 2 hours.
Heat the grill pan or grill. Place the fish on the grill, cover and cook on medium heat for 3-4 minutes. Turn gently, cover and cook for another 3-4 minutes. Cooking times will vary depending on the size of the fish. Serve garnished with some coriander leaves on top, a wedge of lime and coconut rice.

Recipe 2
Coconut Rice
Serves 2
Ingredients
1 cup long grain rice
1 star anise
1 clove
1 tbsp butter
2 cups coconut milk or 1 cup coconut milk + 1 cup water
Salt to taste

Method
In a pressure cooker or pot, melt the butter. Add star anise and cloves, and a minute later, the rice. Saute for 2-3 minutes until the rice turn translucent. Add the coconut milk, mix and adjust seasoning. If using a cooker, close lid and put on weight. When pressure builds, reduce heat and cook for 5 minutes. If using a pot, cook rice, stirring occasionally, until done (about 5-7 minutes).

Recipe 3
Sunday Lunch Special - Fresh Bombay Duck(served with Khichdi, Bhindi Fry and a Quick Salad of Cucumbers and Tomatoes)


Despite the name, Bombay Duck is actually a fish. There are many theories on how the name came to be, almost all of them to do with trains and the British. Usually found in the waters between Mumbai and Kutch, this fish is quite ferocious looking! (see a pic here - https://secure.wikimedia.org/wikipedia/en/wiki/File:Bombil.jpg). People are more familiar with the dried version, which, quite frankly, stinks. The fresh fish, however, are really tender, don't smell and are very 'fryable'!

4-6 Fresh Bombay Duck, gutted, cleaned and washed
4-6 green chillies, topped and tailed
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp salt

To fry:
4 tbsp wheat flour
4 tbsp rava
1/2 cup oil

Method
Using a sharp knife, start about 1 cm from the top, make a slit down the middle of each fish, ending about 1 cm from the end. You don't to cut all the way through but make something like a pouch in the middle of the fish. Make a tiny nick in each green chilli. Place one chilli in the cut in each fish. Mix together the turmeric and chilli powders and salt. Rub over the fish well. These fish are really delicate so handle gently. Leave to marinate for at least an hour. (We left ours to marinate overnight).
Heat oil in a wide-bottomed pan or kadhai. In a flat plate, mix the wheat flour and rava. Gently roll each fish in the flour mix so it has a nice coating of the flour on all sides. Gently place the fish in the medium-hot oil. Turn gently after 2-3 minutes. You want a golden brown crust on all sides. Remove, drain on paper towels. These can be served by themselves as a crunchy snack, or as a side with a main meal, like we did. Either way, delicious!


We also roasted a de-boned and stuffed chicken. Will post recipe soon!