Chef mixes Western fare and Indian spices
http://www.msnbc.msn.com/id/25119333/ [2008-7-14]
Tag : large garlic
For the curry 4 pounds seedless watermelon 1/2 teaspoon coriander seeds 1/2 teaspoon Aleppo pepper or cayenne 2 1/2 tablespoons extra-virgin olive oil 1 teaspoon cumin seeds 1 large garlic clove, finely chopped 1 1/2 teaspoons finely minced peeled ginger 1/8 teaspoon ground turmeric Sea salt 3 to 4 tablespoons fresh lime juice
For the lime relish
2 limes 2 teaspoons extra-virgin olive oil 2 tablespoons coarsely chopped cilantro 2 tablespoons finely sliced chives
For the fish Sea salt and freshly ground black pepper Six 6-ounce, skinless halibut fillets, ¾- to 1-inch thick 1/2 cup canola oil 1 tablespoon lime juice 3 cups loosely packed watercress, touch stems discarded (about 6ounces)
DIRECTIONS
Cut enough watermelon flesh into 1/2-inch cubes to yield 3 cups offruit and set aside. Put the trimmings (but not the rind) in ablender along with the rest of the melon (coarsely chopped) and anyjuice from the cutting board. Blend until smooth to make watermelonjuice. (You should have about 3 cups.)
Grind the coriander seeds with the Aleppo pepper in an electriccoffee/spice grinder.
Heat 2 tablespoons of the olive oil in a heavy 1-quart pot overmoderate heat until it shimmers and cook the cumin seeds, stirringconstantly, until fragrant and a couple of shades darker (about 30seconds). Reduce the heat to moderately low and add the garlic,ginger and ground spices. Cook until the garlic is softened andfragrant (about 2 minutes), stirring constantly so that the garlicdoesn't color. Add the turmeric and cook for a few seconds longer,stirring. Add the watermelon juice and boil over moderately highheat, stirring occasionally, until reduced to about 1 1/2 cups(about 15 minutes). The curry can be made up to this point, one dayahead, then chilled and covered. Season the curry with salt andlime juice.
Remove the zest from the limes with a zester (be careful not toinclude any white pith) and put in a small bowl. Immediately addthe olive oil, then stir in the cilantro and chives.
Cut the sections from the limes as you would from a grapefruit,then cut the sections into thirds. Squeeze out any remaining juicefrom the membranes into the zest mixture and stir in the limesections.
Preheat the oven to 400° F.
Season the halibut with salt and pepper. Heat 1/4 cup of the canolaoil in an ovenproof 10- to 12-inch skillet over moderately highheat until it shimmers and add half of the halibut. Cook the fish,without turning, for about 1 1/2 minutes. Turn the halibut upsidedown and transfer to a baking sheet with sides. Cook the remainingfish in the same way and transfer to the baking sheet. Roast thefish on the baking sheet in the middle of the oven for 2 to 4minutes, depending on the thickness of the fish, or until firm andjust cooked through.
Meanwhile, reheat the watermelon curry over low heat and keep itwarm.
Heat the remaining 1/2 tablespoon olive oil in a 3- to 4-quart panover moderately high heat and sauté the reserved watermelon cubes,stirring, until warm, about 2 minutes. Add the curry and continueto sauté until warmed through, stirring carefully so that thewatermelon cubes don't fall apart (1 to 2 minutes longer). Seasonthe curry with 1/2 teaspoon salt, pepper to taste, and the limejuice.
Arrange the watercress on a platter and spoon the curry over it.Top with the halibut and lime relish.
For the curry 4 pounds seedless watermelon 1/2 teaspoon coriander seeds 1/2 teaspoon Aleppo pepper or cayenne 2 1/2 tablespoons extra-virgin olive oil 1 teaspoon cumin seeds 1 large garlic clove, finely chopped 1 1/2 teaspoons finely minced peeled ginger 1/8 teaspoon ground turmeric Sea salt 3 to 4 tablespoons fresh lime juice
For the lime relish
2 limes 2 teaspoons extra-virgin olive oil 2 tablespoons coarsely chopped cilantro 2 tablespoons finely sliced chives
For the fish Sea salt and freshly ground black pepper Six 6-ounce, skinless halibut fillets, ¾- to 1-inch thick 1/2 cup canola oil 1 tablespoon lime juice 3 cups loosely packed watercress, touch stems discarded (about 6ounces)
DIRECTIONS
Cut enough watermelon flesh into 1/2-inch cubes to yield 3 cups offruit and set aside. Put the trimmings (but not the rind) in ablender along with the rest of the melon (coarsely chopped) and anyjuice from the cutting board. Blend until smooth to make watermelonjuice. (You should have about 3 cups.)
Grind the coriander seeds with the Aleppo pepper in an electriccoffee/spice grinder.
Heat 2 tablespoons of the olive oil in a heavy 1-quart pot overmoderate heat until it shimmers and cook the cumin seeds, stirringconstantly, until fragrant and a couple of shades darker (about 30seconds). Reduce the heat to moderately low and add the garlic,ginger and ground spices. Cook until the garlic is softened andfragrant (about 2 minutes), stirring constantly so that the garlicdoesn't color. Add the turmeric and cook for a few seconds longer,stirring. Add the watermelon juice and boil over moderately highheat, stirring occasionally, until reduced to about 1 1/2 cups(about 15 minutes). The curry can be made up to this point, one dayahead, then chilled and covered. Season the curry with salt andlime juice.
Remove the zest from the limes with a zester (be careful not toinclude any white pith) and put in a small bowl. Immediately addthe olive oil, then stir in the cilantro and chives.
Cut the sections from the limes as you would from a grapefruit,then cut the sections into thirds. Squeeze out any remaining juicefrom the membranes into the zest mixture and stir in the limesections.
Preheat the oven to 400° F.
Season the halibut with salt and pepper. Heat 1/4 cup of the canolaoil in an ovenproof 10- to 12-inch skillet over moderately highheat until it shimmers and add half of the halibut. Cook the fish,without turning, for about 1 1/2 minutes. Turn the halibut upsidedown and transfer to a baking sheet with sides. Cook the remainingfish in the same way and transfer to the baking sheet. Roast thefish on the baking sheet in the middle of the oven for 2 to 4minutes, depending on the thickness of the fish, or until firm andjust cooked through.
Meanwhile, reheat the watermelon curry over low heat and keep itwarm.
Heat the remaining 1/2 tablespoon olive oil in a 3- to 4-quart panover moderately high heat and sauté the reserved watermelon cubes,stirring, until warm, about 2 minutes. Add the curry and continueto sauté until warmed through, stirring carefully so that thewatermelon cubes don't fall apart (1 to 2 minutes longer). Seasonthe curry with 1/2 teaspoon salt, pepper to taste, and the limejuice.
Arrange the watercress on a platter and spoon the curry over it.Top with the halibut and lime relish.
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