Yellow fingers

Cooking Cross Culturally(CCC): Indian Night!

Garam Masala, cumin powder, coriander powder and tumeric. Reciting the names of the bottles off my recently expanded spice rack, I realised that visiting the spice souk in Dubai probably imposed a sound impact on me. Taking in deep drawls of the potent air mixed with the tantalizing aroma of spices of vivid rainbow colors set in clear drawers as we strolled thru the narrow pathways; I was most certain that cuisine nothing short of the description, ravishing, could be made out of these amazing spices.

Outfitted with an armful of bottles and a few recipes for Indian grills and butter chicken; I set out to create a Indian feast for the family. Sure.. it did take my procrastinating self long to get down to it; but at least I got the job done in the end didn't I? *Smirks*

Many oil-splatterings and consequential yelps later, the food was ready to be served. On the menu, butter chicken, tandoori fish, vegetable seekh patties served with garlic and herb naan and spiced rice. Crowned off with the jewel of wines, my exclusive rosemount 'O' that I had sucessfully lugged home from the airport. A slightly sparkling white with pronounced fruity notes to balance out the heat from the dishes; perfect in my opinion.

And as the family sat down at the table savouring the food, we contemplated and debated the next cooking cross culture (ccc). Thai or Japanese? Tough choice... what say you guys?

Tandoori Fish

500g of any firm fish (cod/snapper)

1 tsp tumeric powder

50ml natural yogurt

1 tbsp garlic paste

1 tbsp ginger paste

1/2 tsp black pepper

salt, to taste

oil, for basting

1. Cut fish into cubes. Rub salt and tumeric into the fish and leave for 30mins.
2. Put yogurt, garlic and ginger paste and black pepper into a food processor and blend well.
3. Cover the fish pieces with the yogurt mixture for a few hours or overnight in the refrigerator. ( I did the speedy version and only had an hour grace.. it still worked out fine though)
4. When ready to cook, brush oil on fish and grill on a griddle pan.
5. Remove from heat, squeeze some lime juice and serve hot.