Last night I was ‘Desperately Seeking Spice’ and discovered a plump aubergine hiding out in my refrigerator 😊 I had 45 minutes to present something palatable and suitably spicy before it was time to break my fast. So I decided to cut out the elaborate prep and just throw it all into one of my dinky little woks and hey presto!
Prep time: 3 mins
Cooking time: 25 mins
1/2 large aubergine, cubed
1/2 bell pepper, roughly chopped
1/3 tin chopped tomatoes
3 tbsp olive oil
2 tsp roasted ground cumin
1 tsp coarsely ground black pepper
1 tsp chilli flakes
Salt to taste
How to prepare
Place all the ingredients, except the oil, into the wok and mix well.
Drizzle the oil and stir in.
Cover and allow to cook until the aubergine is tender.
Word of caution: Those normally adverse to aubergine may just be tempted to delve in so keep the dish by your side and only offer to share at the risk of missing out 😜
In keeping with our Bengali traditional, but much to my parents’ disapproval of my aversion to eating fish, it was often a case of “Eat your fish!” at the dining table. More so than the proverbial peas.
Ironically, as a Mother of two teens, I now find myself cooking fish in a variety of ways. The versatility of cooking with fish, whether it’s a fishermen’s pie, a curry, a grill or even a biriyani (!) makes it quite effortless to get those all-essential Omega-3’s into our daily diet in the most natural way.
Last night I chose to steam these basa fillets, but not quite the conventional way. I seasoned the fillets and simply arranged them in a single layer in my glazed ceramic tagine. I then placed the tagine on the stove over a heat diffuser to ensure even cooking.
The build up of steam in the pot creates condensation and the resulting droplets ensure the fish is left beautifully moist with all the flavours sealed into the fish. Simply lushalicious :p. So here’s how it goes…
Cooking Time: 20 mins
4 white fish fillets (such as cod, haddock or basa)
2 tbsp olive oil
juice of a quarter lemon
1 tsp crushed red chilies (or more if you dare!)
sprinkle of course black pepper
salt to taste
handful of chopped parsley
a lemon twist and sprig of fresh coriander to garnish each piece
How to cook
Mix all the ingredients well and season the fish. Set aside for 10 mins.
Gently heat a large wok, karahi or tagine placed in a heat diffuser (you can use a tava or frying pan for this purpose).
Arrange the fish onto the vessel a single layer and place a tight fitting lid (or the tagine lid if using a tagine).
Allow to cook over a medium heat for 15-20 minutes.
Remove each piece carefully and garnish with a twist of lemon and a sprig of coriander.
Serving Suggestion: Serve with seasoned, steamed new potatoes and beans or spinach. Or for a touch of Indian, serve with a portion of boiled rice topped with a tadka-free lentil curry as shown here 🙂
A recent trip to the beautiful old city of Istanbul has left me mesmerised and deeply touched. This stunning city has much history to offer and the breathtaking hilltop views of the tranquil blue seas is picture perfect in every conceivable way.
The city is rife with street traders selling everything from rugs to hand painted ceramics and intricately crafted jewellery. Needless to say, the plethora of sumptuous Turkish cuisine offers much choice for both the vegetarian and the meat lover.
Much to my delight, one food item that seems to feature in every other dish is the aubergine (or eggplant). From the local eateries to the most exclusive restaurants, aubergines are found on the menu in its various forms. Stuffed aubergines, fried aubergines, pilaf with aubergine, moussaka – oh the choice was endless!
At this point, dare I digress from my account of this wondrous city to share with you a classic aubergine recipe which I have enjoyed since childhood and still love to this day.