Ferris was staying with us. She was in town to achieve a
life time achievement award from Women Caucus For The Arts.
We decided to cook a dinner with her assistance. Darryl and
Robert were invited guests.
We started with Peanut Marsala. When we were in India, we repeatedly had this dish with
cocktails. It is hot peanuts mixed with spices and tomatoes. There are many
recipes for this in cookbooks and on the web. We have tried twice, and I feel
that both attempts were not successful. I guess this is one of those dishes
that you have to go to India to enjoy. It sure was great over there or perhaps
we were just so happy to have a drink we didn’t truly experience the dish. No
matter, I doubt if we will make it again.
The next course was a success, as it always is. Dynamite Crab
is fabulous and not difficult, try it! You can read all about this delicious
appetizer on our blog of Sep. 5, 2010. Click the date to get the recipe.
For the main course we served: Roasted Monkfish with Chutney Pressed Rice (Peixe Cafreal) from Fish Indian Style by Atul Kochhar. Courtney and Ferris had gifted us with this book and we wanted to cook from it.
Darryl and Robert made a wonderful, extremely rich and moist Chocolate Cake and also brought us homemade Ice Cream. It was quite a treat! It
is a shame that I feel restrained in asking them to make it again for us. It
was that excellent.
Roasted
Monkfish with Chutney Pressed Rice
PEIXE
CAFREAL
Fish
Indian Style
Atul
Kochhar
Cafreal, a spicy chicken dish, was brought to India from
Africa by the Portuguese. It has been part of the Goan cooking repertoire for
more than 450 years now and works very well with meaty fish such as monkfish I
have combined this recipe with poha a Hindu pressed rice dish. Pressed rice
flakes are made by parboiling the rice and then pressing the grains flat with a
mechanical press, or by pounding and sun-drying them. They are widely available
in Asian supermarkets, or you can order them online through www.spicesofindia.co.uk.
Alternative fish: swordfish, turbot, halibut
SERVES 4
4 x 150g pieces of thick monkfish tail aged balsamic
vinegar, for drizzling
sea salt
amaranth cress, to garnish (optional)
For the cafreal masala
1 tablespoon coriander seeds
1 teaspoon
cumin seeds
3 cloves
4 green cardamom pods
6-7 black peppercorns
2,5cm piece of cinnamon stick
a small blade of mace
1 star anise
1 tablespoon chopped fresh ginger
3-4 garlic cloves
2 Dutch green chillies
a small bunch of coriander leaves
3 tablespoons white wine vinegar
4 tablespoons vegetable oil
For the poha
150g poha rice (pressed rice flakes)
2 tablespoons vegetable oil
] teaspoon mustard seeds
5-6 curry leaves
1 green chilli, slit open lengthwise
1 onion, finely chopped
1 potato, boiled until tender, then
peeled and diced
4 tablespoons peanuts, skinned
½ teaspoon ground turmeric
1 tablespoon lime juice
1 tablespoon finely chopped coriander leaves
2-3 tablespoons Spicy Tomato Chutney
sea salt
For the cafreal masala, toast the coriander, cumin, cloves,
cardamom, peppercorns, cinnamon, mace and star anise in a dry frying pan until
aromatic, then put them in a blender or food processor with the remaining
masala ingredients. Blend to a paste and season with salt, Apply this paste
liberally to the monkfish and leave in the fridge for 1 hour.
Put the fish on a lightly greased baking tray, place in an
oven preheated to 220°C/Gas Mark 7 and cook for 7-9 minutes, until just done.
Remove from the oven and leave to rest for 2-3 minutes.
For the poha, wash the pressed rice in cold running water,
then leave to soak in a bowl of water. Meanwhile, heat the oil in a saucepan,
add the mustard seeds, curry leaves and green chilli and saute until the seeds
start to pop. Immediately add the onion and saute until translucent. Add the
diced potato, peanuts and turmeric and saute for 2-3 minutes. Drain the rice
and stir it into the pan. Cook over a medium heat for 3-4 minutes, then remove
from the heat and add the lime juice, chopped coriander and some salt. Stir in
the tomato chutney to bring all the ingredients together.
To serve, place the poha mixture slightly off centre on each
plate. Slice the monkfish and lean it on the poha, then drizzle with balsamic
vinegar. Garnish with the amaranth cress, if using.
