Posts Tagged Fiji Indian

Masala Chicken Curry

Masala Chicken Curry (Fiji Type)

Masala Chicken Curry (Fiji Type)

Ingredients:

  1. Chicken No 10
  2. 1 cup Oil
  3. Sarso (mustard seeds)1/2 tsp
  4. Jeera (cumin seeds)1/2 tsp
  5. Methi (fumagreek seeds) 6 seeds
  6. Garlic paste 2 tbsp
  7. Ginger paste 1 tbsp
  8. Onion  1 sliced
  9. Curry Leaves 5 -8 leaves
  10. Salt to taste
  11. Chillies pounded
  12. 1 1/2 Tsp Haldi
  13. 3 tsp Masala
  14. 3 cardamom (Partially grounded)
  15. 1 inch Cinnamon stick (grounded)
  16. Chicken Masala (if you have) 1 tsp

Method:

  1. Cut the chicken in bite size pieces.
  2. Cut the onion into half, lengthwise, and cut it into long thin slices.
  3. Heat oil and splatter in sarao, Jeera, and methi.
  4. When it slightly changes color, add onion, garlic,  curry leaves, cardamom and cinnamon and stir for a few seconds.
  5. Add the chicken and stir, add salt, pounded chillies, tumeric and masala and mix well.
  6. Add 1 cup water and cook till all water is evaporated and masala looks separate from oil.
  7. Serve with dal, rice and chutney.
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Lakri Methai

Lakdi mithai, Lakadi mithai

Ingredients:

  1. 2 cups Flour (All Purpose or maida) 400 grams
  2. Elachi/ Cardamon 10 pods pounded
  3. White Sesame Seeds 1 tablespoon
  4. 2 to 3 tbsp Ghee
  5. Pinch of salt
  6. Cool Water
  7. 1 litre Oil for frying

For Syrup

  1. 500 grams sugar
  2. 250 millilitres of water

Method:

  1. Shift the flour well.
  2. Add Cardamon , salt and Ghee to the Flour.
  3. Mix the flour well and rub the flour with the palm of your hand for 10 to 15 minutes.
  4. Add the Sesame seeds and mix well.
  5. Pour water and make a stiff dough.
  6. Break the large dough into smaller egg size dough.
  7. Roll the dough with a rolling pin and cut it into lakri methai shape.
  8. Heat oil and fry the lakri methai.
  9. When all the lakri methai is fried, make syrup by adding the water and sugar together and boiling. Note that we need to keep stirring while making the syrup. It should be thick 3 stringed syrup.
  10. Pour the hot syrup over the fried lakri methai and mix well.
  11. Let it cool and store it in an airtight container.
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Samosa (Mixed Vegetable and Potatoes)

Ingredients:

For the Stuffing/ Filling

  1. 1 cup Mixed Vegetable
  2. 2 Potatoes (Medium sized)
  3. Garlic Paste 1 tbsp
  4. Salt
  5. Sarso 1/4 tsp
  6. Jeera 1/2 tsp
  7. Methi seeds 4
  8. Oil
  9. 1 onion
  10. Ginger 1/4 tsp
  11. Curry leaves 1 stock
  12. 1 cup water

Other Ingredients:

  1. 2 cups Flour
  2. Oil to fry
  3. 2  tbsp Butter or oil
  4. Salt
  5. Jeera 1/4 tsp
  6. 1 tsp baking powder
  7. Water

Method For the Stuffing/Filling

  1. Rinse the Mixed Vegetables, drain out the water and keep it aside.
  2. Use a food peeler to take off a thin layer of skin off the Potatoes. Rinse it and slice it in thin pieces.
  3. Take off the onion skin and cut it into pieces.
  4. Heat oil and splatter in Jeera, Methi and Sarso. After a few seconds add the onion pieces  and ginger.
  5. Add the curry leaves and garlic and stir till garlic is brown.
  6. Add the potatoes and the mixed vegetables.
  7. Add water and salt and cook till potatoes are tender and cooked.
  8. Cook this and keep it aside to cool while we make the dough ready.

For the dough:

  1. Sieve the flour and add 2 tbsp butter, salt, jeera and baking powder.
  2. Rub this mixture softly with the palm of your hands for 5 to 10 minutes.
  3. Pour water and make a dough.
  4. Sprinkle some oil and knead the dough for 2 to 3 minutes.
  5. Make 1 inch diameter balls with the dough.
  6. Roll the dough with a rolling pin, pour 1 to 2 tbsp of filling and wrap it close.
  7. Repeat step 6 for all the dough and make samosa’s.
  8. Heat oil and deep fry the samosa till golden brown and crispy.
  9. Serve with drinks and chutney.
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Aloo Anda (Egg and Potato Curry)

Aloo Anda (Egg and Potato Curry)

Aloo Anda (Egg and Potato Curry)

The Aloo Anda/Anda Alu curry in Fiji Indian style is made by boiling the eggs, taking off its shell and frying the boiled egg till light brown. The Potatoes are cut into bite size pieces and cooked, when the curry is half way cooked, the boiled eggs are added to the curry and cooked. This curry is tasty when there is a thick gravy and some tomatoes are also added to give flavor. You can also garnish the Anda Aloo curry with coriander leaves.

Some people boil the eggs and potatoes while other people make the same curry by boiling only the eggs and not the potatoes. Its entirely your choice to boil the potatoes or not for making Anda Aloo curry.

I have also seen that some people do not fry the boiled eggs in oil. I prefer to fry it because it it gives a special taste.

Ingredients for cooking Aloo Anda (Egg and Potato Curry):

  1. 4 Eggs
  2. 3 medium sized potatoes
  3. 1 Carrot (optional)
  4. 2 tbsp Oil
  5. 1/4 tsp Sarso
  6. 1/4 tsp Jeera
  7. 5 seeds Methi
  8. 1/4 tsp Chilly Powder
  9. 1 tbsp Garlic paste
  10. 1 Onion
  11. 1/2 tsp Ginger paste
  12. 2 tbsp Masala
  13. 1 tsp Haldi
  14. Curry leaves
  15. Coriander leaves for Garnishing
  16. Salt to taste
  17. 4 cups water for boiling eggs and potatoes
  18. 4 cups water for cooking curry (approximately)

Method for cooking Aloo Anda (Egg and Potato Curry):

  1. Put the eggs and potatoes in a pot and cover it with water.Put a lid and boil this till potatoes are tender.
  2. Let the eggs and potatoes cool and take off the potato skin and take off the egg shell. Cut the boiled potatoes in bite size pieces.
  3. Use a food peeler to take off a thin layer of skin off the carrot, rinse the peeled carrots and cut it in small pieces.
  4. Take off the onion skin and cut it into lengthwise slices.
  5. Rinse the coriander leaves and cut it into pieces.
  6. Heat oil and pour the boiled eggs in the hot oil, fry this in low flame till golden brown and take it out of the oil when brown.
  7. In the same hot leftover oil, pour the sarso, jeera, methi, some onion, curry leaves and ginger. Stir this and add garlic.
  8. When garlic starts to get light brown, add the haldi and masala stir and add potatoes.
  9. Add the 4 cups of water, carrots, salt, chilly powder and the boiled and fried eggs.
  10. Cook till the soup is bit thick and the carrots are tender.
  11. Serve Aoo and Anda Curry with rice or roti and chutney.

Note:

  1. You can know that the potatoes are tender and boiled by inserting a fork or a knife in the potato. If it is inserted easily than the potatoes are boiled.
  2. When you are in steps 7 and 8, do not let the items burn, otherwise it will taste ugly. So keep the flame low on this step and be fast.
  3. You can either call this recipe aloo anda curry or anda aloo curry but its basically Egg and Potato Curry.
  4. You can either add more water or less water. The amount of water added to any type of potato curry depends on the quality of potatoes used. Better quality potatoes means lesser water will be used as well as lesser cooking time. A thick gravy in Anda Aloo curry will be tasty.
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Lamb Chops Curry with Potatoes

Ingredients:

  1. Lamb chops 1 kg
  2. Salt
  3. oil 1/2 cup
  4. Garlic paste 2 tbsp
  5. 1 large Onion sliced
  6. whole Elachi/elachee 4 to 6 pieces
  7. Lewang 4 to 5 pcs
  8. Dhalchini 1 inch long broken into 2 to 3 pieces
  9. Ginger paste 1/4 tsp
  10. Methi 5 to 6 pcs
  11. Jeera 1/2 tsp
  12. Sarso 1/2 tsp
  13. Curry leaves 5 to 8 pieces
  14. Jeera powder 1/2 tsp
  15. Masala 2 tbsp
  16. Tumeric 1 tsp
  17. Potatoes 3 medium sized
  18. 2 to 3 Tomatoes
  19. Coriander leaves to garnish
  20. 1 carrot
  21. water 4 cups

Method:

  1. Cut lamb pieces in bit size pieces and rinse it.
  2. Use a food peeler to take off a thin layer of skin off the potatoes, rinse it and cut it into bite size pieces.
  3. Rinse the tomatoes and cut it into small pieces.
  4. Use a food peeler to take off a thin layer off the carrot , rinse it and cut it into 1cm cubes.
  5. Heat oil and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso, elachi, lewang and dhalchini and stirr.
  6. After a few seconds add garlic and curry leaves. Fry this till garlic is light brown.
  7. Add chopped meat, potatoes, carrots, masala, tumeric  and salt, mix this well and let it cook in the liquid it releases. Add water after 3 to 5 minutes.
  8. When potatoes are tender, add the tomatoes and jeera powder.
  9. Cook till the soup is thick enough ie the consistency you want it to be.
  10. Garnish with coriander leaves and serve with roti/ rice or other food.
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Chicken Palau

Palau in Fiji is a very special dish, it is cooked during special events like Weddings, Birthdays, Christmas, New Year  or for a special guest. Chicken Palau recipe is an authentic Indo-Fijian dish.

Meat Palau is prepared by cooking the meat curry first and than cooking the rice in spices, when rice is half way cooked, the cooked meat is added to the rice portion.  This is than cooked together. Palau looks somewhat like Chicken Fried Rice (in western countries) or Biriyani (in India)  its more closer to Biriyani because of the similar type of spices used.

Palau can be cooked with Chicken, Goat, Lamb or even Beef. All the meat mentioned can be cooked using the recipe below, the only difference will be to substitute the Chicken with Goat, Lamb or Beef. The only thing that differs between Chicken Palau and other meat Palau is that chicken meat is more tender therefore, it will need lesser cooking time than Goat, Lamb or Beef.

Ingredients for Cooking Meat:

  1. 1 kg chicken
  2. Salt
  3. Jeera
  4. Methi
  5. Sarso
  6. Masala
  7. 1/2 Onion sliced
  8. Garlic paste 1 tbsp
  9. Ginger 1/4 tbsp paste
  10. Water 4 cups
  11. Oil
  12. Lewang
  13. Elachi
  14. Dhalchini
  15. Curry leaves 4 -5 pcs
  16. Masala 2tbsp

Ingredients for the rice:

  1. Rice 2 cups
  2. Salt
  3. Jeera
  4. Methi
  5. Sarso
  6. Palau masala/ Chicken masala
  7. Coriander Powder
  8. Roasted Jeera Powder
  9. 2 onion sliced
  10. Garlic paste 1 tbsp
  11. Ginger paste 1/4 tbsp paste
  12. Butter 100 grams
  13. Curry leaves 10 pieces
  14. Lewang 2 – 4 pieces
  15. Elachi 3 – 5 pieces
  16. Dhalchini 2 -4 pieces (1 cm each)

For Garnishing: Coriander leaves rinsed and cut into small pieces, add this when the Chicken Palau is cooked and you are about to take it off the stove.

Method for cooking Chicken Palau:

  1. Cut chicken in curry size pieces and rinse it.
  2. Heat oil and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso and stirr.
  3. After a few seconds add garlic, lewang, elachi, dalchini, , coriander powder and curry leaves. Fry this till garlic is light brown.
  4. Add chopped meat,  salt and mix this well.
  5. Cook till meat is tender.
  6. Rinse the rice and keep it aside.
  7. In another pot heat half the butter and pour in methi, after a few seconds add onion, ginger, jeera, sarso, curry leaves, elachi, lewang and dhalchini and stirr.
  8. After a few seconds add garlic and curry leaves, chicken masala, coriander powder. Fry this till garlic is light brown. Add the rice and fry this for 2 minutes and add hot water and salt. Let this cook till rice is half cooked and most of the water has disappeared.
  9. Add the cooked chicken and mix well.
  10. Let this cook till rice is tender and add jeera powder and mix well.
  11. Cut the remaining butter in small pieces and pour it over the chicken palau and let it melt.
  12. Sprinkle the coriander leaves and serve chicken palau with tamrin chutney or tomato chutney or salad.

Notes:

  1. Some People spell Chicken palau as pulau, palaoo, pulao, pulav etc.

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Karhi/ Kadhi

Ingredients:

  1. Pea Besan 500grams
  2. Salt
  3. Tumeric
  4. Curry leaves
  5. Oil to fry
  6. Masala
  7. Jeera
  8. Methi
  9. Onion
  10. Sarso
  11. Chilly powder
  12. Roasted and pounded jeera

Method:

  1. Pour pea besan in a bowl and add salt, roasted jeera powder, garlic and chilly powder and mix. Pour water and make a thick batter.
  2. Take out 5 tablespoons of this mixture and add 3 cups of water to the mixture set aside and mix well.
  3. Heat oil and pour thick batter in the oil in small ball shape or in drop shape.
  4. Deep fry these balls/pakodas/fulori  till light brown.
  5. Heat 2 tablespoons of oil in a pot and add a few pieces of onion and fry it till slightly brown.
  6. Add sarso, jeera, methi, garlic and curry leaves. Fry this till garlic is light brown.
  7. Pour the mixture and add tumeric, masala and salt. Add the balls,  salt and chillies (optional) and mix well.
  8. Cook for about 10 minutes and serve with rice or roti and chutney.
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Cassava Curry

Ingredients:

  1. 3 Cassava (approximately 1 kg)
  2. Garlic
  3. Jeera
  4. Methi
  5. Sarso
  6. Salt
  7. Onion
  8. Chillies
  9. Lemon Juice 2 tsp
  10. Coriander leaves
  11. Masala
  12. Tumeric

Method:

  1. Take off the skin and wash the whole Cassava.
  2. Cut the pieces into small cubes (bite size pieces of approximately 1 cm cubes).
  3. Heat oil and splatter in methi.
  4. Let methi get brown, add a few pieces of onion and jeera.
  5. Add garlic and curry leaves when onion starts to get brown.
  6. Fry garlic till it is brown and masala and tumeric.
  7. Add  Cassava pieces and salt and stirr.
  8. Add 1 liter of water.
  9. When  Cassava pieces start to get tender, add lemon juice and cook for a few minutes.
  10. Add coriander leaves and simmer for few minutes.
  11. Fiji Indian style Cassava Curry Recipe is ready
  12. Serve with other food. Yummy with roti or rice.

Cassava is called kasera in Fiji Hindi

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Ridge guard/Toroi Curry

Ingredients:

  1. 1/2 kg fresh green Ridge Guard
  2. Jeera
  3. Methi
  4. Sarso
  5. Garlic Paste 1tbsp
  6. Masala
  7. Curry leaves
  8. Tumeric
  9. 1/4 Onion sliced lengthwise
  10. Salt
  11. Chillies (Optional)

Method:

  1. Use a food peeler to take off the green layer of skin.
  2. Cut the white flesh into small cubes.
  3. Heat oil and splatter in jeera, methi and sarso.
  4. When it starts to get slightly brown, add garlic and onion. Fry this till garlic turns slightly brown.
  5. Add masala and tumeric. Stirr and add Ridge Guard.
  6. Add salt and cook till Ridge Guard is tender.
  7. Serve with rice or roti and chutney or with other food.

Ridge Guard is called Toroi in Hindi.

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    Curry Powder/Masala Fiji Method

    Different Countries in the world mix different ingredients to make Curry powder. Some people prefer to make curry powder at home and some people prefer to buy it. Curry Powder is also known as masala.

    The Curry powder used by most of the Indians in Fiji to make their everyday curry. It is quit simple and  is made in the following manner:

    Ingredients:

    1. Coriander seeds 500 grams
    2. Cumin Seeds/Jeera 100 grams

    Method:

    1. Spread the Jeera on a tray and sun dry it for approximately 8 hours.
    2. Spread the Coriander seeds on a separate tray and sun dry it.
    3. Pour the Coriander seeds in a fry pan and roast in in medium to low heat till crispy (do not let is get burnt)
    4. Pour the Cummin seeds in a fry pan and roast it in medium to low heat till crispy (do not let is get burnt)
    5. Blend it together till it is finely powdered and mixed well.
    6. Preserve this in an airtight container.
    7. Use this when making Fiji Indian Curries.
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