Easy Indian Cooking by Hari Nayak Page A

Marinade
1 onion, minced
3 cloves garlic, minced
2 tablespoons peeled and minced fresh ginger
½ tablespoon ground cumin
1 teaspoon ground coriander
4 teaspoons chipotle chili powder
Salt, to taste
1 cup (245 g) plain yogurt, whisked until smooth

    1 To make the Chipotle Chili Marinade, mix the onion, garlic, ginger, cumin, coriander, chipotle chili powder, salt and yogurt in a large bowl. Season the chops with the marinade on both sides. Cover and marinate in the refrigerator for 2–4 hours.
    2 Heat the oil in a heavy-bottomed skillet, large enough to fit the meat in a single layer. Add the onion, garlic and ginger, and stir for about 4 minutes. Increase the heat to medium high and add the pork chops with the marinade. Cook the meat for 2–3 minutes on each side, and then reduce the heat to medium. Add the water and chili, and let the meat and juices simmer for 10–15 minutes. Cook until the pork is tender.
    3 Serve hot, garnished with the fresh coriander and sprinkled with garam masala.

CHAPTER FIVE
    seafood
        For Indians, except those who are vegetarian, seafood or fish can figure into any and every meal. Though it has long been enjoyed along India’s abundant coastline and inland from freshwater lakes and rivers, fish and seafood have become increasingly popular of late for their versatility and healthfulness.
    Along India’s miles and miles of coastline are many small fishing villages, home to the population of fisherman who make their living from the sea—an important occupation in India. Inland, India is dotted with several freshwater lakes, ponds, and rivers, which yield a sweeter-fleshed fish than those captured from salty seawater.
    Fish can be cooked in many different styles and in every conceivable way: poached or steamed, deep-fried or pan-fried, baked, grilled, broiled, or smoked. Fish is truly good for you; low in calories and high in protein. Easy to digest and naturally tender, fish cooks quickly no matter what method you use.
    The most common method of cooking and serving fish and seafood in Indian homes is as a curry, and so it is usually accompanied by rice. Other popular techniques are pan-frying and deep-frying. When fish or seafood is pan-fried, it is coated with spices; when deep-fried, it is coated with a batter or a crust. Baking and grilling is not done very often in homes in India. In restaurants, in addition to the traditional home-style cooking methods, fish may be grilled or baked in a tandoor oven to create tandoori-style fish dishes.
    The majority of the seafood that is available in your local grocery takes well to Indian flavors. Most Indian recipes can be made with varieties that are easy to find in the West, such as sea bass, halibut, salmon, snapper, haddock, cod or even swordfish.

 
grilled sea bass with coriander chipotle ketchup
    Serves 6
Preparation 10 minutes
Cooking 10 minutes
This one’s a summer favorite. The coconut milk provides a lovely mild sweetness along with the spices that have been used as marinade. The canned chipotle is usually found as "chipotles in adobo sauce" in the market. Serve with a fresh summer salad.
2 tablespoons coconut milk
1 tablespoon peeled and minced fresh ginger
1 tablespoon minced garlic
1 teaspoon red pepper flakes
3 tablespoons malt vinegar
2 teaspoons ground cumin
¼ teaspoon ground clove
½ teaspoon ground cinnamon
1 teaspoon ground paprika
Salt, to taste
1 tablespoon oil, plus more for brushing grill grate
2 lbs (1 kg) sea bass fillets (or other firm-fleshed fish such as tilapia or salmon), about 1 in (2.5 cm) thick, cut into 2-in (5-cm) pieces
Lemon wedges, for garnish
Coriander Chipotle Ketchup
2 large tomatoes, diced
1 small onion, chopped
½ tablespoon minced garlic
2 tablespoons tomato paste
1 tablespoon red wine vinegar
3 oz (85 g) canned chipotle chili peppers, minced
2 teaspoons ground cumin
Salt, to taste
1 tablespoon chopped fresh coriander leaves (cilantro)

    1 Mix together all the ingredients in a large bowl, except the