11
Curry Pan (Sauté Pan)
2 Litre
3.25 Litre
Maximum Preheating
Time on medium heat 3 minutes 4 minutes
Suitable for:
•
Sautéing vegetables, seafood, chicken, meat
•
Stir-frying vegetables, rice, seafood, chicken, meat
•
Gravies, curries, sauces
•
Rice, pilaf
•
Halwa
Recipe:
The quantity of this recipe is for the 3.25 litre pan. When using
the 2 litre pan, reduce the quantity of ingredients by one-third.
Bengali Fish Curry
Serves 6
2
1
∕
2
tsp / 12.5 ml
salt
1
∕
2
tsp / 2.5 ml
turmeric
12 (1
lb 11 oz / 760 g)
fish steaks
1
∕
2
inch / 1.3 cm
thick
2 medium (7 oz / 200 g)
onions
chopped
1 x 1 inch / 2.5 cm piece
(
1
∕
3
oz / 10 g)
fresh ginger
10 small cloves
garlic
2
green chillies
2 cups /
480 ml
water
2 tbsp / 30 ml
coriander seeds
2 tsp / 10 ml
poppy seeds
1
∕
2
+
1
∕
8
tsp / 3 ml
mustard seeds
4
dry red Kashmiri chillies
de-seeded
1
∕
3
cup / 80 ml
mustard oil
1
∕
8
tsp / 0.6 ml
fenugreek seeds
1
∕
8
tsp / 0.6 ml
cumin seeds
2 tsp / 10 ml
jaggery
1.
Mix
1
∕
2
tsp/2.5 ml salt and turmeric. Rub all over fish. Cover and
keep aside 30 minutes.
2.
Grind into a paste onions, ginger, garlic and green chillies,
gradually adding
1
∕
4
cup/60 ml water.
3.
Finely grind coriander, poppy and
1
∕
2
tsp/2.5 ml mustard seeds
and 3 red chillies.
4.
Heat oil in pan on medium heat about 2 minutes. Add 3 fish
steaks. Fry on both sides till light golden (about 3 minutes on each
side). Remove. Fry remaining steaks in the same way except do not
add oil.
5.
To oil remaining in pan, add remaining red chilli (1), fenugreek,
cumin and remaining mustard seeds (
1
∕
8
tsp/0.6 ml). When mustard
seeds begin crackling, add onion paste and ground spices. Stir-fry
about 4 minutes till colour darkens slightly. Add remaining salt
(2 tsp/10 ml), jaggery and remaining water (1
3
∕
4
cups/420 ml). Bring
to boil on high heat.
6.
Reduce heat to low. Cover and simmer 10 minutes.
7.
Add fish steaks. Increase heat to medium. Bring to boil.
8.
Reduce heat to low. Cover and simmer 10 minutes. Serve hot
with rice.
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