Category Archives: Soup

Red Snapper Coconut Curry

Coconut Curry Snapper

This dish was the follow-up to the Roasted Pasilla Peppers Stuffed with Red Snapper Pico de Gallo!  It’s a nice savory comforting coconut curry.  It combines some of the flavors of Indian and Thai curries, with a light and flaky fish, Red Snapper, and a slightly bitter Belgian Endive.  This was yet another dish cooked at a friends place when I had free-range to attack the friends pantry and fridge for ingredients.  I only brought the endive, snapper, and garlic, everything else was made with what my friend had in her pantry/fridge.  It turned out great, and if everyone hadn’t already eaten pizza, and the stuffed peppers, and chips, etc, I’m sure there wouldn’t have been left overs!

INGREDIENTS

  • 1/2lb Snapper Filet (Be sure to remove bones)
  • 2 Belgian Endives (cut off the base and slice)
  • 1/2 Red Bell Pepper – Diced
  • 1/2 Yellow Onion – Diced
  • 2 Cloves Garlic – Minced
  • 1 Can of Coconut Water, with or without pulp
  • 1/2 Stick of Unsalted Butter
  • 1/4 – 1/3 Cup of Hot Madras Curry Powder
  • 2 Tbsp Paprika
  • 1 Tsp Cumin
  • 1 Tbsp Black Pepper
  • 1 Tbsp Salt
  • 1 Tsp Sriracha Hot Sauce **Optional**

RECIPE

  1. Heat a large pan to medium heat
  2. Add 2Tbsp butter
  3. Cook the butter for 2 – 3 minutes until it starts to brown (clarify)
  4. Add the endive, onion, and bell pepper
  5. Sprinkle with salt and pepper
  6. Cook 7 minutes, stirring occasionally
  7. Add Garlic, cook 3-4 minutes more, until garlic is more translucent
  8. Add 1/4 can of Coconut water and deglaze any browned bits on the pan
  9. Add the paprika, cumin, black pepper, and salt
  10. Turn heat to medium-high
  11. When a lot of the liquid has reduced, add another 1/4 can of Coconut water
  12. Add Hot Madras Curry Powder, and Sriracha(optional sriracha)
  13. Heat another pan to medium high heat
  14. Roughly chop your snapper filet
  15. Add 1 Tsp of butter to your hot pan
  16. As soon as the butter is melted, add the snapper
  17. Stir constantly until most of the fish is mostly opaque
  18. Remove from heat
  19. Add the remaining 1/2 can of Coconut Water
  20. Add the remaining butter, stir until melted
  21. Reduce until there’s about a 1/4 can’s worth of liquid remaining, and it’s thickened
  22. Add the Snapper
  23. Turn off the heat, and let sit for 3-4 minutes
  24. SERVE!

Snapper has a wonderfully light texture and an amazingly delicate flavor, and while this dish might overpower it’s flavor the fish is meant to balance the dish more than star in it.  Snapper is perfect for this curry because it doesn’t have a prominent fish flavor, allowing it to marry with the other ingredients in the dish, instead of overwhelming them.  This dish is best served over white rice, but is great in a bowl by itself too!  I hope you like it, and I’d love to hear what you think about it!

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Nariyal Chicken Rasam (Coconut Chicken Soup)

Coconut Chicken Soup

 

Today we have an amazing guest post from Sunny Popali who is a part time chef and marketing lead with Coolflex.  She cooks for her family and friends for parties and events, and wanted to share this recipe with Eating In Bed.  It’s for a delicious Coconut Chicken Soup that has clarified butter, fresh coconut, and curry leaves!  This is a very important guest post to Eating In Bed for two reasons: Firstly, this is the first guest post from someone I’ve never met in my life that contacted me 😀 and Secondly, this is the first soup recipe to be published on Eating in Bed!  So congratulations to everyone, there is now a soup in the loop!

 

Sunny asked me to toss in a plug for Coolflex, so here it is:

Coolflex offers the full range of common mattress sizes including: small mattresses, single mattresses, double mattresses, king size mattresses, and super king mattresses, and even odd sized mattresses.  So if you need a place to sleep Coolflex has your back!

 

*Some of the ingredients are a bit hard to find in America so I linked to either American substitutes or places online to purchase them.*

Nariyal (Coconut) Chicken Rasam (Soup)

This is a South Indian Soup
Prep Time: 20 Minutes
Cooking Time : 45 Minutes

INGREDIENTS

  • 1/2 Cup – Coconut Scrapings (From 1 Fresh Coconut)
  • 1 1/4lb – Chicken Bones
  • 1/2lb – Boneless Chicken (Breasts and Thighs)
  • 2 – Medium Tomatoes – Chopped
  • 1 – Lemon Sized Ball of Tamarind (available in most Latin markets or ethnic food sections)
  • Salt (To Taste)
  • 1 Tsp – Rasam Powder (Link = Recipe for Rasam Powder)
  • 1 Pinch – Asafoetida (Link = Buy Some Asafoetida!)
  • 1/4 Cup – Fresh Coriander Leaves – Chopped
  • 2 – Broken Up Whole Dry Red Chillies
  • 20 – Curry Leaves
  • 2 Tbsp – Pure Ghee – AKA – Clarified Butter (Link = Recipe for Ghee from Alton Brown)
  • 1 Tsp – Mustard Seeds

 

RECIPE

  1. Clean and wash chicken bones
  2. Soak tamarind in half a liter of warm water, remove the pulp, strain, and reserve
  3. Grind scraped coconut with one-cup warm water, extract coconut milk and set aside
  4. Reserve the coconut residue also
  5. Boil chicken bones in, about, one and a half liters of water for about fifteen minutes, skimming the scum from the surface
  6. Add tamarind water, tomatoes, boneless chicken, salt, rasam powder, asafoetida, ten curry leaves and continue cooking
  7. Cover and simmer till the liquid reduces by half and you start getting a good aroma
  8. Add the coconut residue to the rasam(soup)
  9. Sprinkle chopped coriander and simmer for about three to four minutes
  10. Remove from heat and strain the rasam(soup)
  11. Separate the cooked chicken for garnish and discard rest of the residue
  12. Reheat the rasam(soup), add coconut milk and simmer for a couple of minutes
  13. Remove from heat and add the cooked chicken cut into tiny bits
  14. Heat ghee and temper with mustard seeds, red chillies and the remaining curry leaves
  15. Add to the prepared rasam(soup) and cover immediately to trap the flavors
  16. Serve immediately

 

I haven’t yet had a chance to try this dish, but Sunny has assured me of its awesomeness and as soon as I order some Asafoetida from Amazon I’ll be in the kitchen making Nariyal Chicken Rasam!  Thanks so much Sunny, and if you have a recipe you’d like to submit, go to the Contact Us page and send in your ideas!  Also be sure to comment on Sunny’s dish, I’m sure she’d love feedback!