Fish, Peas & Rice (all with cumin)

All three recipes are from this book.

 

I've made the cumin scented rice before.

 

Spicy Peas Sauteed with Ginger

1 tbs plus 2 tsp cumin seeds

3 tbs canola oil

3 whole dried red chiles

4-inch peice fresh ginger, peeled and grated

1 fresh hot green chile, cut crosswise into 5 pieces

1/8 tsp asafetida (optional)

20 oz frozen peas

1/2 tsp cayenne pepper

1 1/2 tsp salt, or to taste

1 bunch fresh cilantro, finely chopped

Juice of 1 lime

Lemon wedges, for serving

 

Toast 1 tbs of the cumin seeds over medium heat, stirring often until lightly browned, 2 to 3 minutes. Set aside.

 

Combine the oil, remaining 2 tsp cumin seeds and the red chiles in a large pan or wok over medium-high heat. Cook stirring until the cumin turns golden brown, about 1 minute. Add the ginger, green chile and asafetida (if using) and cook for 1 additional minute.

 

Add the peas, cayenne, salt and half the cilantro. Cover and cook until the peas are tender, about 10 minutes. Stir 3 or 4 times while cooking the peas.

 

Grind the tablespoon of toasted cumin and add with the lime juice.

 

Adjust salt and serve with the rest of the cilantro and lemon wedges.

 

If you don't really like cumin, this isn't for you. I really like cumin and it was almost too much for me. But they are nice and spicy.

 

Halibut in a Hot-and-Sour Sauce

Spice Powder:

1 tsp cumin seeds

1 tsp fenugreek seeds (optional)

1 tsp ground ginger

1 tsp turmeric

1 tsp sugar

1/4 - 2 tsp cayenne

 

1/2 cup hot water (if using tamarind)

1 tbsp tamarind concentrate or juice of 2 lemons

2 tbsps canola oil

2 whole dried red chiles

1 tsp cumin seeds

2 cardamom pods

1 large onion, finely chopped

1 garlic clove, finely chopped

Salt

4 large tomatoes, finely chopped (I used 14.5 oz of finely diced tomatoes)

2 cups of water

1 1/2 to 2 lbs halibut steak, boned and cut into 2-inch pieces

2 limes

1 bunch fresh cilantro, roughly chopped

 

For the spice powder, grind the cumin and fenugreek then combine with the other spice powder ingredients.

 

If using tamarind, mix the warm water and tamarind concentrate and stir to dissolve and set aside.

 

Combine the oil with the chiles, cumin and cardamom in a large pan or casserolte over medium-high heat. Cook, stirring until gragrant, 1 to 2 minutes. Add the onion, garlic and 3/4 tsp salt and cook, stirring for 1 minute. Add the spice powder and cook, stirring for one more minute. Add the tomatoes, bring to a simmer and cook for 3 minutes.

 

Add the tamarind, if using and 1 cup of the water. Bring to a boil and simmer until liquid is reduced by half. Add the remainin cup of water and reduce by half again. Sitr in the lemon juice, if using.

 

Sprinkle the halibut with salt. Turn the heat to low, add the halibut, cover and cook until the fish is cooked through, 6 to 8 minutes.

 

Add the cilantro then garnish with zest from the lemon.

 

The fish was excellent. I only used half (1 tsp) the max recommended cayenne. Next time I'd use the max.

 

Overall, a good meal, especially if you like cumin

Done