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Tikshe Amshe (Spicy and Sour Curry)
by
aquadaze
Calificación: 4.0
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%3C/p%3E%3Cp%3EHaving%20moved%20out%20of%20Singapore,%20one%20of%20the%20things%20I%20miss%20most%20about%20the%20city%20is%20the%20wet%20market%20that%20I%20used%20to%20frequent%20-%20the%20Tekka%20Wet%20Market%20in%20Little%20India.%20Bursting%20with%20fruits,%20vegetables,%20herbs,%20meat%20and%20fish%20of%20almost%20every%20kind,%20a%20visit%20to%20the%20market%20would%20leave%20me%20feeling%20envigorated%20and%20energised.%3C/p%3E%3Cp%3ETo%20me,%20the%20appeal%20of%20the%20market%20lay%20more%20in%20the%20experience%20-%20elbowing%20my%20way%20through%20the%20crowds,%20watching%20my%20step%20on%20the%20wet%20floor,%20chatting%20with%20the%20vendors,%20haggling%20on%20the%20price%20-%20just%20for%20the%20sake%20of%20it,%20sometimes%20sampling%20the%20fare....the%20entire%20experience%20of%20shopping%20there%20was%20magical!%3C/p%3E%3Cp%3ECome%20to%20think%20of%20it,%20the%20sights%20and%20sounds%20of%20a%20bustling%20market%20can%20never%20be%20matched%20by%20the%20quiet%20and%20sometimes,%20antiseptic%20aisles%20in%20a%20supermarket.%3C/p%3E%3Cp%3Efish%20heads*%3C/p%3E%3Cp%3EOf%20course,%20the%20fact%20that%20I%20could%20find%20many%20things%20in%20the%20market%20that%20the%20more%20popular%20supermarkets%20didn't%20sell%20made%20the%20trip%20to%20the%20wet%20market%20even%20more%20worthwhile!%20One%20of%20the%20things%20that%20I%20would%20buy%20exclusively%20from%20Tekka%20was%20fish.%20Not%20only%20was%20it%20fresher%20and%20cheaper,%20the%20variety%20was%20mind%20boggling.%20And%20once%20I%20discovered%20Tikshe%20Amshe%20on%20Manisha's%20blog,%20my%20trips%20to%20the%20market%20became%20even%20more%20frequent.%20For,%20that%20was%20the%20only%20place%20where%20I%20could%20find%20the%20tongue%20-%20tickling%20mackerel.%3C/p%3E%3Cp%3ETikshe%20Amshe%20(%20recipe%20from%20Indian%20Food%20Rocks)%3C/p%3E%3Cp%3EIdeally,%20make%20tikshe%20amshe%20with%20bangda%20or%20mackerel.%20If%20you%20don't%20get%20mackerel,%20substitute%20with%20any%20other%20(oily)%20fish%20of%20your%20choice.%20The%20last%20time%20I%20made%20this,%20I%20used%20kingklip%20which%20was%20very%20nice%20too.%3C/p%3E%3Cp%3EIf%20you%20don't%20eat%20fish%20but%20the%20gravy%20appeals%20to%20you,%20substitute%20with%20boiled%20eggs%20or%20baby%20potatoes.%20If%20using%20potatoes,%20boil%20them%20till%20they%20are%20cooked%20but%20firm.%20Peel%20and%20cut%20into%20two.%20Heat%20oil%20in%20a%20pan%20and%20fry%20the%20potatoes%20till%20they%20are%20browned%20and%20crisp%20on%20one%20side.%20I%20regularly%20make%20this%20gravy%20with%20potatoes%20for%20my%20husband%20who%20is%20allergic%20to%20fish.%20I%20will%20always%20remain%20biased%20to%20fish,%20but%20believe%20me,%20tikshe%20amshe%20with%20potatoes%20is%20very%20delicious%20too.%3C/p%3E%3Cp%3EThe%20colour%20of%20the%20gravy%20will%20depend%20on%20the%20variety%20of%20dried%20chillies%20you%20use.%20Byagdi%20mirchi%20gives%20the%20gravy%20that%20beautiful%20and%20inviting%20fiery%20red%20colour.%20I%20got%20the%20fiery%20red%20colour%20you%20see%20in%20the%20pictures%20the%20first%20couple%20of%20times%20I%20made%20tikshe%20amshe%20but%20lately,%20the%20colour%20isn't%20quite%20what%20I'd%20like%20it%20to%20be,%20all%20thanks%20to%20the%20dried%20red%20chillies%20I%20am%20stuck%20with%20at%20the%20moment.%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EMackarel%20-%204%20nos%3C/p%3E%3Cp%3EDried%20red%20chillies%20-%20%2020-25%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3ESoak%20the%20chillies%20in%20warm%20water%20for%20about%2030%20minutes%20to%20soften%20their%20skin.%3C/p%3E%3Cp%3ESoak%20the%20tamarind%20in%20warm%20water%20for%20about%2015%20minutes%20and%20extract%20the%20pulp.%20Use%20very%20little%20water%20when%20soaking%20the%20tamarind%20in%20order%20to%20get%20a%20thick%20pulp.%3C/p%3E%3Cp%3EMarinate%20the%20fish%20with%20the%20turmeric%20powder%20and%20a%20pinch%20of%20salt.%3C/p%3E%3Cp%3ECoarsely%20crush%20the%20sichuan%20pepper%20and%20then%20soak%20them%20in%201/4%20cup%20of%20water%20for%20about%2015minutes.%3C/p%3E%3Cp%3EDrain%20the%20chillies%20(don't%20throw%20away%20the%20water)%20and%20grind%20them%20together%20with%20the%20tamarind%20pulp,%20garlic%20cloves,%20ginger%20and%20grated%20coconut%20to%20get%20a%20smooth%20paste.%20Avoid%20using%20too%20much%20water;%20normally,%20the%20moisture%20from%20the%20grated%20coconut%20and%20the%20tamarind%20pulp%20should%20be%20enough.%3C/p%3E%3Cp%3E%EF%BB%BFHeat%20a%20tsp%20of%20oil%20in%20a%20wok%20and%20toss%20the%20marinated%20fish%20for%202-3%20minutes.%20Set%20aside.%3C/p%3E%3Cp%3EIn%20the%20same%20wok,%20add%20another%20tsp%20of%20oil.%20When%20hot,%20add%20the%20curry%20leaves%20followed%20by%20the%20masala%20paste,%20salt%20and%20sichuan%20peppercorns%20alongwith%20the%20water%20they%20were%20soaking%20in.%20Also%20add%20the%20reserved%20water%20from%20the%20drained%20red%20chillies.%20Bring%20to%20a%20boil.%3C/p%3E%3Cp%3EAdd%20the%20fish%20and%20cook%20for%20a%20further%203-4%20minutes,%20or%20until%20the%20fish%20is%20cooked.%3C/p%3E%3Cp%3EServe%20hot%20with%20steamed%20rice.%20This%20is%20a%20fiery%20and%20spicy%20gravy%20that%20is%20best%20washed%20down%20with%20some%20sol%20kadhi.%3C/p%3E%3Cp%3E%EF%BB%BF*%20Fish%20head%20curry%20is%20a%20very%20popular%20curry%20and%20is%20unique%20to%20Singapore.%20The%20origin%20of%20the%20dish%20is%20an%20ode%20to%20the%20multi%20cultural%20and%20multi%20ethnic%20country%20that%20Singapore%20is.%20Fish%20heads%20are%20not%20prized%20by%20Indians,%20but%20to%20the%20Chinese,%20they%20are%20a%20delicacy.%20An%20ingenuous%20cook%20made%20a%20South%20Indian%20style%20curry%20with%20the%20fish%20head%20and%20a%20culinary%20delicacy%20was%20created!%20The%20picture%20of%20the%20fish%20heads%20is%20my%20entry%20to%20Susan's%20culinary%20photo%20event,%20Black%20and%20White%20Wednesday.%3C/p%3E%3Cp%3EThis%20work%20is%20licenced%20under%20a%20Creative%20Commons%20Licence.%3C/p%3E){kind=link}