Passionfruit Kulfi

Alas we have approached the last week of summer in Sydney and boy is it stinking hot!! There’s a heatwave along with bushfires and I’ve had orientation week responsibilities. Oh the fun. Sitting in the stall, all sweaty and stuffy, greeting everyone that walks by trying to entice them to join our  society. All the while eating plenty of junk food, drinking insane amounts of water and not needing to pee, handing out flyers and pamphlets and collecting money off people.

Okay enough about orientation.

I actually love the entire process. I mean it’s become a tradition to spend oweek with all my society people lugging around my now famous suitcase.

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Between all the fuss about O-week I decided to have a go at making Kulfi. It took two tries to perfect this recipe where the first try ended in a serious disaster with curdled milk. Yikes!

What is Kulfi?

Kulfi is an insanely delicious un-churned ice cream made from reduced creamy milk and flavours such as saffron, almond, pistachio or rose (traditionally). It’s a popular sweet across the Indian subcontinent and would be stored in a clay pot before serving it up. I have so many fond memories of travelling to India, going to the beach and buying an insanely tasty stick of Kulfi. It’s a bit of a tradition for my family.

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Now with passionfruit in season and the hot summer heat, I decided to have a go at this new flavour. I must say it turned out delicious. Honestly I really enjoyed it and so did mum and my sister. The recipe is fairly straightforward, you just have to be patient and really allow the milk to come together.

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Here’s the recipe

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Have a go at this crazy yum recipe. It’s easy and is so worth it. It’s one of those that will actually really impress your houseguests. If you enjoyed the recipe, do let me know! I am going to start experimenting with more fruit and flavours to develop more kulfi and sweet Indian fusion recipes.

Spicy Garlic and Tamarind Fish

With this recipe I think I’ve realised that I cook way too much fish. I need to start cooking or at least sharing some of my chicken and other vegetarian recipes! That just means a little extra effort to come up with new and fun recipes. It’s okay… I am looking forward to it 😛

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Now a friend actually asked me to make a few more Indian recipes, like I mentioned in my Lahori fish recipe. So here is one of my family’s favourite simple fish curries that just works great with rice and roti. It’s a fairly basic curry, but I add a little twist to it to make it a bit more fun.

I use, like I always do, Basa fillets, which are great because they a cheap and work great in curry, BUT they are very flaky and break apart too easily. When it comes to curry, this makes working with Basa a bit difficult. To overcome this I went ahead and did a gram flour coating to the fish and fried the fillets off before making the entire curry. This process really is optional if you are using a more robust fish such as cod or haddock, but works fine either way!

Tamarind fish is one of my favourite dishes to make, and it works so oddly well with garlic! The sweet and sour flavour is complimented so well with the pungent and strong flavour of the garlic. This with the flavours of dried mango, cumin and coriander… you end up with this magnificent beast.

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Here is the recipe!

 

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It’s a bit long isn’t it :/ It’s okay… it really is fairly straightforward!!

Let me know what you think about this recipe! I don’t really know what else to write today haha. Just make it and eat it. Okay?

 

 

Lahori Fish (Fried Fish)

I had a friend suggest that I make moreeee Indian foods, or Indian fusion food, considering that , well, I am of Indian heritage. Hearing that, I thought why not? I mean I do cook Indian food at home, and I am always trying new things with the recipes… and I’ve been experimenting a tonnnnnne with Halwas (stay tuned for some more fun Halwa recipes!)

So I tried Lahori fish years ago after my sisters ballet recital at a restaurant near the venue. I loved it so much, but never tried to make it, nor did I ever order it again. It was light, and moist, and crunchy. Served with a truly delicious mint chutney and yogurt, the piping hot fish went so perfectly with the cool condiments. The coating was super crunchy, and spicy with just a hint of a tang from the mango powder and lemon juice in the mixture. It was love.

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how can you not fall in love with this.

But then. At a friend’s wedding. I saw it on the menu.

It was destiny.

Okay enough weird cheesiness. The point is… I was inspired to make Lahori Fish at home because it really is super tasty. The recipe is quite simple, and is one of the few times I am happy to say you don’t need to marinade the fish. Lahori fish kind of turns out like spicy fish nuggets, with truly moist fish underneath a yummy crunchy and crispy coating. Packed with chili, more spices, and a hint of lemon juice, this fish is definitively going to be a favorite at your dinner table.

Before continuing with this recipe, I’m going to say it once here and repeat it below… use all dry spices!! The only moisture in this recipe should be from the water and lemon juice. I know it may seem okay to substitute the dried garlic with fresh garlic… but this would just burn while frying and you will end up bitter burnt portions over your fish. On the other hand you might end up with undercooked fish in an attempt to stop the garlic from burning! So just… don’t do it. okay?

Now. Before anyone comments that Lahore is not in India… yes I am aware of that. Lahori fish gets its name from Lahore in Pakistan, but is a recipe that I’ve seen throughout the northern regions of India by the same name.

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The first thing you MUST notice about the spice mix… is how incredibly strong it is! Be careful though, when I took a little whiff of it… I started to sneeze immediately. I guess I should try the same mix on something like chicken or turkey… but that is for next time 🙂

Here is the easy peasy recipe!

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There is a fair bit of room to try a few new things in this recipe. For example, instead of dried mango powder, using dried pomegranate powder or tamarind (Yes we Indian Subcontinental people cook with pomegranate too:P). Additionally, you could use the same batter on calamari and shrimp/prawns. I wouldn’t however recommend using red fish (like salmon or tuna) to make this recipe, but any other white fish would work. Something like a good quality monk-fish would work wonderfully (monk-fish isn’t available here in Sydney though!)! Maybe I’ll try the same recipe on some good quality pomfret….

On this note, you can buy the pre made spice mixes from the Indian/Pakistani grocery stores. I find however these contain a LOT of salt, and don’t include the turmeric, the lemon or the . You can ofc add these seperately!!

Before I do conclude this recipe, I want to say a big fat sorry for not taking pictures while making the fish!! My hands were covered in the batter, and no one was home to help me out! Regardless, I hope you all enjoyed this easy fish recipe. Let me know what you think and share your photos with me too!! Also… tell me if you enjoy these desi recipes! If you want more, leave a comment for me 🙂

 

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Orange and Elderflower Halwa

OOh yes… another Halwa recipe. I think I’ve become a little obsessed with making new halwa recipes. Halwa is just so yummy!

Like I said in my previous Halwa recipe… Halwa is basically a pudding usually made with semolina or milk solids (khoya). With origins in the Middle East and the Indian Subcontinent, this pudding is eaten during festivals, special occasions and religious events. My mom typically makes it with bananas and semolina, and it was definitely one of my favorite things while growing up. So if you have checked out the blog lately, you will see that I’ve already made a sugarfree halwa which turned out seriously amazing! Here is the link!

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Why orange? Because we tend to always have oranges at home, and they never seem to finish! Plus, I haven’t eaten all that many orange sweet recipes in India, and well.. I just felt a little bit inspired. The elderflower? Well that is because I had a really refreshing orange and elderflower drink some time ago, and it’s become my new infusion flavour. You can grab elderflower cordial, which is the easiest way to infuse the flower, from good supermarkets. I picked mine up from Woolworths, but I found only a few of them stock up on the cordial 🙂 Now please remember that cordial is basically sugar and elderflower made into a syrup… so not all that good for the diabetics 😥

This recipe is fairly straightforward, but does have a little bit of prep times (i.e. like 2 hours!).

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For a sweeter halwa, of course add more sugar while cooking. Also, it is important to toast off the semolina prior to making the complete halwa otherwise you end up with a kind of uncooked and clumpy semolina mixture which isn’t all that appetising 😥

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Hope you guys liked this easy recipe! Look out for more easy halwa recipes that I’ll be posting up! Are you guys enjoying the fusion foods from the Indian Subcontinent? I’m going to have a go at doing some more t