Prawn & Saag - an old favourite

I never say no to a prawn dish and when it comes to this curry or 'bhaji', it is another one of those special dishes from my childhood that I remember well.  Saag  pronounced "sarg" is the collective name of a number of green leaves that are wilted through curry dishes like this one.  The most common and familiar is probably spinach but there is vast array of others like mustard leaf and pumpkin leaf too.  Asian green grocers stock many of these varieties which they sell predominantly to their community since they know exactly how to use the different 'saags' in various dishes.  Lal Saag is the leaves of the Amaranth plant - hence the colour - and it is very hard to come by in Australian markets.  Lucky for me, my mother-in-law has been growing a patch of  the red stuff for some time and I frequently get to feast on this delicious dish during harvest time.  Other times of the year this recipe works just as well with regular English spinach although it is not as sweet.  There are minimal spices here as much is relying on the marriage of fresh juicy prawns and the natural sweetness of the saag. 

Ingredients

500g x Prawns, fresh cleaned and shelled

1 tsp x Turmeric powder, plus 1 tsp extra

Salt to taste

500g x Lal Saag or your choice of dark leafy greens

2 tbsp x Mustard Oil, substitute for a fruity olive oil

1 tsp x Mustard seed

1 x Onion, peeled and diced

2 cloves x Garlic, crushed

1 x Chilli, seeds removed and sliced finely

Directions

Sprinkle the turmeric evenly over the prawns and add a pinch of salt

Allow to stand for 5-10 minutes

Heat a tablespoon of oil in a wok and toss in the prawns

Lightly cook for about 3 minutes then remove prawns from heat and reserve

In the same wok add the other tablespoon of oil and allow to heat on medium

Add the mustard seeds and stir until they begin to crackle and pop

Follow with the onion, cooking for about 5 minutes

Now add the extra turmeric, garlic and saag folding through to combine

Place a lid on the wok and allow leaves to wilt for about 4-5 minutes

Now return prawns to the wok stir well to combine for 1-2 minutes

Add the fresh chilli and serve hot on a bed of steamed basmati rice.

"This is a very simple version of this dish but it does not discount from its delicious taste.  Check out one of my earlier posts called Silverbeet & Prawn for a more elaborate version that involves a lot more steps but the result is well worth it."

Baba Ganoush - Spiced Eggplant Dip

Here I go with yet another dip recipe, but I can't seem to go past this one as it was a definite highlight of the last cheese and dip platter I had going at supper not long ago. And by supper I mean the meal you have, well after dinner time, when you are supposed to be sleeping, but find yourself craving something moreish (we've all been there!).  With summer approaching here and the days getting longer, it calls for less time in the kitchen and more time outdoors.  Home-made dips are the best for when you want something flavoursome, and you want it quick.  Whip a dip up in no time and tear up some flatbreads, slice some crusty sourdough or just open a cheeky pack of crackers to enjoy.  Many Middle Eastern and Mediterranean restaurants start their meal banquets with dips as an entree - and I hate when they only give you a teency-weency bit of dip - especially if it's good. My home-made dips allow for abundance so you needn't miss out. Check out a previous post Four Dips worth Double Dipping.
Ingredients
1 large Eggplant, use a small knife to slice a few vertical lines to allow for heat to escape (otherwise it will explode in the oven)
2 tbsp x Olive Oil
2-3 tbsp x Tahini
2 cloves x Garlic, crushed
2 tbsp x Lemon juice
1 tsp x Cumin powder
Salt to taste
Olives for garnish (optional)
Directions
Turn on the grill section of your oven (or broiler depending on where ya from!)
Put the eggplant in a heatproof dish and place under the grill for about 30-40 minutes or until the inner flesh collapses, 
Be sure to turn every 10 minutes to ensure it cooks evenly
You may want to blacken the skin over a gas flame but this is optional (I reccommend it for the exceptional smoky flavour it develops)
Wrap the eggplant in cling wrap and allow to cool for about 20 minutes
When cool enough to handle remove the skin and mash up the fleshPlace all ingredients into a food processor with the eggplant and pulse to combine

Adjust seasoning to taste - add extra salt, lemon or olive oil if desired
Serve with your choice of bread and enjoy with some olives on the side
Baba Ganoush will keep for up to a week in a sealed container at the back of the fridge

"I love the mellow depth of flavour that comes from smoking the eggplant - the dip takes on a sweetness unlike no other, and the lemon and cumin compliment it perfectly."

Kari Ayam - Indonesian Chicken Curry

Yet another Indonesian chicken dish to post about and this time it is a wet curry from the region which is just heavenly with a bowl of steamed rice. I have been meaning to post this one since last year. Kari Ayam is just as easy to prepare as Chicken Rendang and almost has the same ingredients. Fresh turmeric really adds the appeal to the dish and not to mention, the colour.  Once again, I have adapted it for one pot - one blender, cooking to make it easy. Now I know that traditionally, the joy in preparing an Indonesian or Malaysian dish begins with a lot of grinding of the ingredients in a mortar and pestle, and I am not one to dispute that. But when you are pressed for time but still want to eat quality worldly cuisines then the food processor becomes your best friend. As long as your ingredients are fresh, then this always beats opening up a bottle of a preservative-laden, taste-lacking excuse for a curry sauce, instead.
Ingredients
1.5kg x Chicken pieces
500g x Small Potatoes, peeled and halved
1 quill x Cinnamon
2 tbsp x Cooking Oil, extra for frying the paste
4-5 x Red Chillies, remove the seeds if you want it milder
2 x Onions, quartered
4 cloves x Garlic
5 x Candlenuts
1 inch piece x Fresh Turmeric, sliced (1 tsp x powder to substitute)
1 inch piece x Ginger, sliced
2 inch piece x Galangal, sliced
2 stalks x Lemongrass, white parts bruised
2 tsp x Cumin powder
2 tsp x Coriander powder
1 tsp x Fennel seeds, roasted then ground
1 tsp x Nutmeg powder
5 x Cloves
1 tbsp x Balachan (Shrimp paste), dry roasted
1 tsp x Salt, more to taste
4 tbsp x Sugar
2 x 400ml cans of Coconut Milk 
Directions
Reserve chicken, potatoes and cinnamon aside
Place all other ingredients in blender or food processor, with just half of the coconut milk and blitz to a smooth liquid
Heat a heavy pot on high with a 2 tbsp of oil
Add the paste mixture to the pot and fry for about 3 minute
Add the chicken, potatoes and cinnamon, bring to the boil
Pour in the remaining half of coconut milk, bring to the boil again
Lower heat and simmer covered for 45 minutes
Remove lid turn heat up and reduce sauce slightly to desired consistency 
Check seasoning adding extra salt or sugar if required
Serve piping hot with steamed rice - very very comforting!